NOLA

 

If I haven't made it clear or you don't already know, New Orleans is one of my favorite places. And of course it is one of the best food cities in the world. Over my trips there I have been lucky enough to enjoy food prepared by Mario Batali, Thomas Keller, Michael Mena & Gale Gand (all at a charity event); John Besh, Paul Prudhomme, and of course Emeril Lagasse, among others. I have been to Brennan's where the bananas foster was invented. I have had what is probably one of if not the best steaks of my life at Upperline Restaurant. I have devoured beignets at Cafe Du Monde and sucked down spicy crawfish at Frankie & Johnny's. But by far my favorite meal, in fact a life changing meal, was the charbroiled oysters at Acme Oyster House. Once I put one of these babies in my mouth, I felt foolish that I had never had one before. (That is after my eyes could focus again and they picked me off the floor.) The oysters are covered with cheese, butter and garlic and then placed under a fiery hot broiler. They arrive bubbling and hissing with excitement.

I have looked around New York, even out east on Long Island where oysters are abundant and they are nowhere to be found. In fact, even the New Orleans style restaurants in New York like Mara's Homemade, don't have them. Although I prepare them at home, I finally gave up looking and happily gave in to the fact that they are a delicacy that should be enjoyed only in New Orleans.

My most recent visit also took me to the Edible Schoolyard and to sections of the city still devastated by Hurricane Katrina. However,in  the wake of the city's tragedy, the restaurant and food scene has been booming. The people's spirit and the remarkable spirit of the city, unwaivered. I left the city inspired and amazed in an entirely new way. And so last week when I opened the dining section of the New York Times, I was happy to see that Sam Sifton penned an article entitled The Taste Of a Comeback. Read it and begin to appreciate N'awlins for the amazing city that it is.