The Big Easy... a little sleazy... (8/9/05)

...But the food was GOOD!

We left Natchez and bee-lined it for New Orleans. We just wanted to see Burbon Street, so we only planned on staying the night. Thank goodness, because when RVing and trying to stay close to The French Quarter your selection is limited to a few RV parks that are in neighborhoods that are not so nice (I am going easy here). We parked at Mardi Gras RV park next to Red Carpet inn, which was about 4 miles to Bourbon St... I guess if you are there to see Bourbon St. it is not so much about the RV park and nice shaded lots.

We walked down and around Bourbon Street and came upon NOLA, Emeril Lagasse's restaurant. They had a wait for a table, however they seated us immediately at the Tuscan oven station were all the kitchen action was going on. We figured that would be fine since 1) it was late, 2) we were hungry, 3) it would keep the boys occupied watching the frantic action and 4) what other choice did we have.
Here is a link to Emeril's Dinner menu at NOLA>>> http://www.emerils.com/restaurants/neworleans_nola/menu_dinner.php

we ordered: Emeril's Barbecued Gulf Shrimp with Rosemary Biscuit, Wasabi Taco with Cajun Blackened Tuna, Sesame Cucumber Salad, Avocado Salsa, Pickled Ginger and Sticky Soy Glaze; Filet Mignon with Roasted Garlic Mashed Potatoes, Homemade Worcestershire Sauce and Walnut Blue Cheese Stuffed Portobello Mushroom; and Lamb chops along with a less expension variety of Stags Leap Cabernet. VERY DELICIOUS. Billy pounded down some sort of super, double chocolate cake dessert.


Then we walked to Cafe' Du Monde for some Cafe Au Leit and Beignets. A Beignet is somewhat like an Italion zepolli, but better in that because it is thinner it does not have that heavy , doughy feel to it.


Then on the way back to the RV we stopped and got geared up for Mardi Gras. (Note: Jeffrey is in the background playing his Gameboy... I think he is beating Groundon. I think Jeffrey now has the world record for playing gameboy in more places than anyone)


and that's Cruisin' Cuisine for today.