Random Weekend

Baton Rouge, Louisiana



There has always been a lingering thought to try this broken down BBQ place on Government Street. I personally don't know anyone that has tried it even though half of my friends went to Baton Rouge High and it's only a block away from the school. I finally took a chance. The name is Sweet's BBQ. You look at the place and you automatically assume that it has to be good. Sadly, I can only say that it was for part of my meal. Luckily for me, it was the most important part. So, because people generally take the option to hear the bad news first... I'll go ahead and start with it.                         

I don't know many people that enjoy coleslaw. People jump at the first chance they get to substitute it for something else, like for an extra piece of toast at Raising Cane's. Oddly enough, the name of this place mimics the taste of their slaw. Sweet. Also, what I can't stand in my coleslaw are raisins and nuts in them. Some recipes call for it but I detest the sight of it. Their coleslaw had a pretty good amount of raisins. I'm pretty sure I caught hints of vanilla in there too. I'm not positive but maybe my taste buds were playing games with me that day. All in all, this was definitely not my cup of tea.

On the bright side, the potato salad was delicious, for all you pickle / dill flavor lovers, you'll be delighted to try it. The pulled pork was very good. It had a very good smoky flavor and was surprisingly juicy. I'm sure they put some type of juice on it, but it made sure that it didn't dry out. It also came with a barbecue sauce they make in house that was pretty good as well. For a flat 7 dollars, I say the plate was worth it. I'll just be sure to avoid the coleslaw next time and get something else.


New Orleans, Louisiana
I was in the Crescent City this weekend for a bachelor party. I won't write about the amount of Bourbon pizza or Krystal burgers I mistakenly purchased. But I will openly speak about the ever so popular restaurant, Mother's. This was what I ordered. A soft shell crab po-boy with a lemon butter sauce. Each po-boy is dressed with mayo, tomato and cabbage. Yes, cabbage and not lettuce. People hear cabbage and immediately feel disgusted, but it's hardly flavorful, so I guess Mother's aims for a textural contrast.

I guess I shall start with the bad news again. The lemon butter sauce was hardly lemon flavored, I'm going to go ahead and say that they completely neglected to put it on. Also, the lack of flavor without the sauce irritated me. I do enjoy fried seafood, but thinking that I was going to receive some type of acidity only to receive none, bottled my mind. I reached for the Crystal Sauce and smothered it. It helped! What was good about it was how well the crab was fried. The legs were crispy, and the insides were soft and creamy as it should be. None of it was foul tasting which is a common mistake that some places tend to make. A common mistake is to leave the "face" of the crab                                         on. That is generally the culprit of the terrible taste you get when biting into                                       one.

The cost with tip was a little over 19 dollars, no beverages either. (In the picture is only half the order). As popular as Mother's is for New Orleans, I would have to say that their prices make it supremely overrated. I guess you could say you pay for the experience? Everyone knows it for their popularity with the celebs, but honestly... would you rather trust a traveling celeb or a Louisiana native. If you go, try the Ferdi. You won't find anything else like that in NOLA, that's for sure.

New Orleans, Louisiana
After eating, we took a trip over to St. Joe's Bar, uptown. It's a little hangout on Magazine Street, that's smoke free too. They're known for their mojito's so we had to try one. It was probably the best one I've ever tried, but then I've only drank about four in my lifetime. They have fresh blueberry mojito's that you can get too, but we stuck with the regular kind. I believe the price for one was about 6.50. Not bad at all.

I'm glad I got to experience a couple new places this weekend to eat/drink, but I guess I'm crazy to go back to Mother's and expect a different result on numerous occasions. I think I may be done with it.

Sweet's BBQ - 2504 Government Street, Baton Rouge, Louisiana
Mother's Restaurant - 401 Poydras Street, New Orleans, Louisiana
St. Joe's Bar - 5535 Magazine Street, New Orleans, Louisiana

Appetite For Life

Baton Rouge, Louisiana
A celebrity came into downtown Baton Rouge at the newly build Town Square the other day. It was Andrew Zimmern, you may know him from the show on the Travel Channel "Bizarre Foods," but he was in Baton Rouge for another purpose. He was filming a webisode for his show called Appetite For Life Southern Hospitality that challenged two former jambalaya world champions to compete against each other to see who made it better. United Way were selling tickets for you to try some and all proceeds went to help their relief program.

I got there straight from work and I was hungrier than ever. Before the jambalaya was ready, a Food Truck Wround Up took place. It's where all the local Baton Rouge food trucks gather around and a slew of people come. I went ahead and took a spot in the shortest line at the Fresh truck. They sell salads and wraps.

I looked at their menu and decided to go with the Brickhouse wrap with chicken. It came with Romaine, mixed greens, grilled asparagus, edamame, red bell peppers, carrot sticks, grape tomatoes, parmesan and their Brickhouse dressing.  I started munching down on it like a man possessed. At first I thought to myself, "Hey, not bad." but then when I began to pay attention to details, there were a few things I didn't like. The chicken had an OK flavor but was really dry. The grilled asparagus came in really small pieces so you couldn't really taste it, I guess I just assume asparagus comes in large spears. I love tomatoes, so I couldn't complain about the girl adding a couple slices of Roma tomato in there. But, the main thing that got to me was the abundance of Parmesan cheese. Parmesan is pretty strong in flavor and smell, so it masked virtually everything but the chicken and tomato. Overall I guess it suited my need for food, but for $8.75 ... not so much. I wouldn't dog the thing completely because it was only ONE girl was running the truck, so she was rushing her tail off. Poor thing, had to knock out a line of about twenty people as fast as possible.


Now the jambalaya. There were two guys competing, both from Gonzales, LA. The one I tried was from the reigning Jambalaya World Champion, Tee Wayne Abshire. It was absolutely delicious. I could go ahead and say it was the best jambalaya I have ever had. And I've had a ton in my lifetime. It was packed with flavor. What I picked up the most was peppers, and the spice was really good as well. Not too spicy so you could eat a ton at a time. The rice was also cooked perfectly. In a jambalaya, the rice has to be prepared very well or it will throw everything off from the texture. It can't be too dry or you're close to munching on granola, and it's a pain in the ass to eat because no grains adhere to anything. It can't be too wet either because it'll turn to mush when you mix it and you'll have a big jambalaya mashed potato bowl. What I think you should aim for is a little drier than sushi rice so that it bonds together but you have no trouble in breaking it apart.

The spice and rice were excellent, but the best parts had to be the meats that were in it. He paired andouille sausage and chunks of pork shoulder. The meat in there were so good that I would've been satisfied eating them by themselves. The pieces of pork were so tender that I could break it apart with a plastic spoon. It was THAT good.


From what I could tell, Andrew Zimmern is a very nice guy. He was actually taller than what I expected and way funnier. When he ventured off into the crowd to speak to people at the food trucks, he was cracking jokes non stop. He also loves the people of Louisiana because we're friendly and we can all cook (generally). Super cool, I hope more things like this happens in Baton Rouge in the near future.

Andrew Zimmern - http://appetiteforlife.msn.com/videos
Fresh Salads + Wraps - 501 Main Street, Baton Rouge, Louisiana (inside the Main Street Market)
freshjunkie.com
2011 World Champion Jambalaya Cook - http://teewaynescajuncooking.com/

Korean Fusion

Baton Rouge, Louisiana 
There seems to be a booming trend going across America at the moment, and it is the innovation of fusion cooking. Fusion between two types of cuisines that mix ingredients and methods that people wouldn't dare to think of years ago. This has been going around for a while but I noticed that it got increasingly popular ever since Top Chef came about on Bravo. Well, whatever did it, I am certainly grateful.

I tend to feast on ingredients that people would generally leave astray but what my friends and I created the other day is something that I think that even some of the most timid eaters may want to try.


A couple months ago, two of my best friends took a trip to Atlanta, Georgia to watch LSU play for the SEC Championship. After the sweet victory, they had to get something to eat and came across a Korean/Mexican fusion place. There they experienced Korean BBQ tacos, kimchi hot dogs and Korean BBQ nachos. Oddly enough, my Caucasian friend went for the kimchi hot dog. It's odd because kimchi is probably considered one of the most robust flavored foods around the world. It's really a either you love it or hate it kind of thing. He ended up liking it a lot.

Kimchi is a heavily spiced and aged or fermented cabbage. If you come across it, try it! You may end up liking it, or if you hate it, at least you can tell everyone you tried it. Beware of the strong smell and the heavy garlic taste that comes along with it.

Korean food is slowly growing more popular in America. Everyone knows the Japanese for their sushi and everyone knows of Chinese food. But, what everyone should try once is Korean BBQ. Whether it be marinated short ribs or thinly sliced rib-eye, you can put it on anything and it will probably taste good. So, we recreated the Korean BBQ nachos.

First, you have to have decent chips for your nachos. The best that I think that is available are El Milagro tortilla chips, because they really are the closest thing to restaurant chips that come out of a bag. You can find them at Whole Foods. Next is the cheese sauce. Sorry, we got lazy and just used Velveeta + a can of Rotel. Then the Korean beef and the salad topping. The salad topping is made with red leaf lettuce, and a mixture of soy sauce,  vinegar, garlic, sesame oil, and red chili flakes. Any time you're making a salad, be sure to dress it last, so the leaves don't get soggy. Then we just piled it all on top of the chips and cheese, garnished it with some diced jalapenos, cilantro, black beans and Sriracha Sauce.

Mason's Grill: Brunch

Baton Rouge, Louisiana
Mason's Grill, every Sunday morning the people of Baton Rouge seem to flock to this place. This was my first time coming to eat brunch here and I was pretty surprised as to how busy this place got. What was even more surprising is the lack of parking. They were completely slammed. But I have heard very good things about their brunch menu so I had no problem waiting around an hour for our table. Sadly to say I've heard more excitement out of their drink specials than their food. You can get bottomless champagne for $4.00 and a dollar off on their popular                                                                                             bloody marys.

                      
The way you order their bloody marys was something that I've never seen before, it's quite genius actually. There's a sheet listing of all of their choices in vodka's, garnishes, and heat level to say exactly how spicy you want it. You check off what you want, and the waiter brings it to the bar. I went with the bottomless champagne and our table got glasses of orange juice to create our own mimosas. We put our orders in and waited for our food. I suggest that you get the never ending champagne to kill the time, or come with some very interesting people while you wait. This place was so busy that you have to prepare yourself of the wait time for your food.

The best part of dining with a ton of people is the opportunity to try as many dishes that come to your table. My friend got their very popular Breakfast Burger. This monster is equipped with a sausage patty, 2 fried eggs, bacon, a hamburger patty, lettuce, tomato, onion and cheese. This thing is pretty hard to tackle just because of its shear size. The messiness from the runny yolk doesn't help either, but I love runny yolk so I didn't mind it. I was already expecting it to taste really good because of the contents. But, it was surprisingly sweet from the sausage. Sweet like a maple syrup, but not overpowering. You also get a choice of a side, he ordered the Fried Jalapeno and Cheese-stuffed Grit Cake. It was a bit on the greasy side, but still nice. My friend certainly picked the heaviest dish possible, I bet his stomach felt like lead at the end of the meal.

I only tried a couple of bites from two dishes of my other friends. One ordered the Cajun Breakfast that came with two fried eggs over the Fried Jalapeno and Cheese-stuffed Grit Cake topped with a creamy seafood auGratin Sauce, plus a side. And the other got the Top Sirloin and Egg Breakfast. A 10 ounce top sirloin, with two eggs any style. It was also served with toast and a choice of a side. The Cajun Breakfast tasted very good. The steak... not so much. I don't know how my friend got it cooked but it was pretty dry, I tend to like my steaks to bleed when I cut into it. It was also a piece close to the fat line, so I was pretty shocked as to how it wasn't more tender.

For my selection, I decided to go with the Seafood auGratin Benedict. Two poached eggs served on top of an English muffin with Canadian bacon, topped with their creamy seafood auGratin sauce, plus one side. I decided to go with their hash browns. First off, I would probably say that if it is at all possible to get my eggs cooked in any way, they would have to be poached. Cutting into one is so soft that you can't believe it's not butter, if done properly. English muffins aren't my favorite but this one was a lot softer than I expected so it suited the eggs very well. I also prefer regular bacon over Canadian bacon, but this reduced the amount of saltiness that should really be emphasized in the seafood auGratin sauce. Which it did. From what I could identify in the sauce, the seafood was crawfish and shrimp. I think it was prepared well, the sauce was rich and creamy but not very heavy considering that you use mainly egg and butter to make it. So, it sat pretty well in my stomach. The only downside of my meal had to be the hash browns. They were definitely overcooked so that you could taste the char off of the flat top grill that they probably cooked it on. Some people like it that way I suppose, but not me.

Surprisingly after tasting a few dishes and eating all of mine, I was still hungry. I was juggling my options when I was ordering whether or not to order the Fruit-Topped Belgian Waffle. Because I wasn't entirely full, I figured to hell with it and split it with my friends. You get the choice of having either a blueberry or strawberry topping, from the picture on the left you can clearly see what I went with. Aside from the powdered sugar, whipped cream and strawberries, this waffle was one of the best I've ever had. It was very light and fluffy and not overly buttery. The toppings only made it THAT much better. If you're a Baton Rouge local, consider this as the breakfast strawberry Ambrosia cake. Just about anyone who had room left in their stomachs took a bite, and none of them had anything negative to say.

Well, that was about it. I certainly had enough food to last me through the day and it I wouldn't say that it was entirely worth it, but I did have a good time. My bill totaled up to be around 27 dollars including the gratuity. If you do come here for brunch, come hungry and come thirsty.


Mason's Grill - 13556 Jefferson Highway, Baton Rouge, Louisiana
http://www.masonsgrill.com/

Roberto's River Road Restaurant

Sunshine, Louisiana (St. Gabriel)
Roberto's River Road Restaurant is nestled inside a little 1850's building that faces the levee of the Mississippi River. It used to be the J.J. LaPlace & Sons general store, but now welcomes customers for some local Southern dining. Roberto's is currently one of fourteen restaurants around the Greater Baton Rouge Area that are a part of Slow Food, a group of establishments that provide Louisiana Seafood and regularly purchase ingredients from regional farms to support the local economy.

As I walked into the restaurant I immediately noticed the rustic Southern facade. It is kind of hard to describe actually. Roberto's seemed kind of eerie but with a slight hint of elegance. Elegant enough to call it "classy" I'd say. But, that's all besides the point. In my opinion, while dining casually, the focal points should be the food and the company that you're with. The service and atmosphere are always the bonus, but at a good restaurant, they usually tend to come hand in hand. On this day, we were celebrating the 24th birthday of my friend Sarah. We took over the main room with a sixteen topper, and fortunately the place wasn't so busy and the food was great.


My friends and I get seated and look at the appetizing menu. My friend and I decide to split two appetizers so we opted for the Crab and Brie soup and the New Orleans style BBQ Shrimp and Grits.
If you're not familiar with New Orleans style BBQ shrimp, the shrimp never hit the surface of a grill nor does it touch any form of a BBQ sauce. So why is it actually called BBQ shrimp? Beats me, I don't have the slightest clue. That's just how it has always been. It's prepared more into a heavily spiced butter sauce with a lot of garlic and herbs. Fortunately the shrimp came peeled so it saved me the mess. The grits weren't the traditional grits either. It came in a deep fried cake form with a very crispy crust and yet very moist on the inside, similar to the tenderness of a Sara Lee pound cake. The shrimp and grits were very spicy though, just the way I like it, but maybe not to those who are daunted by the Southern heat. I even started sweating a little on my nose. Loved it.

The Crab and Brie soup was very creamy and surprisingly not as "crabby" as I thought it was going to be. Typically, when cooking with seafood in soups and stews, the flavor that packs the most punch tends to overpower everything else. So, it's mainly the quantity that you have to control. They prepared the soup very nicely. The only problem was the amount of crab shell in it, I don't really have a problem picking it out, but the judges on Top Chef may have something to say about it.



For the entrees, there was a small variety of what you can choose from, but that was expected because they only get what's available on the day. I decided to go for the catch of the day, Black Drum, and order it en papillote.

En papillote is literally translated to "in parchment" in French. This is a class French technique where the fish is nested with herbs and a little bit of liquid whether it may be just water or a white wine, and wrapped so it can steam itself in the oven.

The Black Drum came topped with jumbo lump crab meat and creamy buttered mashed potatoes and steamed squash and zucchini on the side. The package contained a sprig of rosemary, thyme, a slice of lemon and salt and pepper. The fish was cooked perfectly, I didn't have any signs of hardening on any pieces of the filet while eating it. Hardening on parts of the fish tends to happen when it's over cooked and the moisture gets drained out of it. I've never cooked a fish en papillote, but I'd imagine that it's pretty hard to dry a fish out this way. The crab accentuated the Drum very well, but I would've liked to have a little more heat to it. It probably didn't help that I ordered quite possibly the hottest appetizer there was. Overall, I was very happy with what I got. The mashed potatoes were actually pleasantly creamier than I expected, it too was very good.

Dessert came on a whim, we all thought we couldn't eat any more but the Mardi Gras Bread Pudding with a hot rum sauce screamed, "EAT ME NOW!" We ordered a few for the table with extra spoons. If you're not a cinnamon lover, then I'll tell you this right now, you're not going to enjoy it. I have a hard time taking in heavy doses of cinnamon myself. This little serving contained enough cinnamon to make me almost not like it,  albeit that it was still very good for a dessert. It wasn't overly sweet but it did leave a little fire in my mouth.

I was very happy with my first time at Roberto's. The waitstaff was great, our drinks would always stay full without even noticing them doing it. That's a sign of knowing that you're having a great time. The complimentary bread was delicious and they have a decent wine selection. They also have a fully stocked bar in the back. I do plan on coming back one day, and do recommend newcomers here. I find it very hard to believe that I only heard of this place last week, even though I have lived in Baton Rouge for nearly twenty two years! My meal ended up costing about 43 dollars on the night, but prices are always subject to change without notice. I hope that whoever comes here has as good of a time that my friends and I did.

Roberto's River Road Restaurant - 1985 Highway 75, Sunshine, Louisiana
http://www.robertosrestaurant.net/
Slow Food Baton Rouge - http://slowfoodbr.org/

Inga's Subs & Salads

Baton Rouge, Louisiana
Inga's Subs & Salads! This place is hands down my favorite sub or sandwich place of all time. I've been coming here before it was even called Inga's, a long time ago it was a Blimpie on State Street. Good thing they changed because Blimpie sucks now, and that name certainly doesn't do this place any justice.

I grew up being close family friends to the owners of this store and Mrs. Inga (owner) is probably one of the nicest people you'll ever meet. She'll greet you every time with a, "Hey baby, how are you doing?" every time you enter the store... unless they're so busy that the line is out the door (happens a lot). It will certainly put a smile on your face when you walk in.

If you ever think about Subway or a Quiznos while you're around LSU's campus, you should say forget it and come here instead. Why you ask? Better ingredients, people, service and not to mention the freshness. Everything is sliced to order, or cooked to order if you decide to get one of their delicious steak or grilled chicken subs.

For me, what makes separates an average sub to a great one has GOT to be the bread. Inga's gets their bread delivered from a local bakery on the regular and it's absolutely delicious. I don't like my jaw to get sore from chewy bread like from *cough cough* Jimmy John's. And as great as their menu is, I've typically been ordering the same thing my entire life.

Inga's Best. It comes with ham, capicola, salami, pepperoni and cheese. All subs get the option of coming fully dressed if you wish, and your choice of white or wheat bread. This entails, lettuce, tomatoes, onion, oregano, oil and vinegar. I always get mine fully dressed with sweet and hot peppers (which they make themselves) and some Sriracha sauce. They cater to vegetarians as well, their veggie burger was voted as one of the best in the city!


What comes best with the Best!? Some chips! And they have to be Zapp's. Eating these awesome chips from Gramercy, LA only makes the experience better.            


You can get the regular 7" sub with a bag of chips for just a hairline over 6 dollars. Not bad at all. Don't start with the stupid 5 dollar foot-long, they don't even compare!

Inga's has been catering to the LSU community for as long as I can remember. They feed almost all the athletes and staff at some point in the year, probably why LSU Athletics are so dominant.

So, if you want a delicious sandwich... go to Inga's, you wont be disappointed. Also, if you happen to be downtown around lunch time Faye's is virtually the same thing, it's also owned within the same family.

                       
*Note* If you decide to pay a visit while school is in session, this place turns into a zoo during lunch time. Don't worry, they work really fast. You can also call in ahead if you're short on time.


Inga's Subs & Salads - 254 W. Chimes Street, Baton Rouge, Louisiana
http://www.ingasubs.com/
Faye's Subs & Salads - 311 3rd Street, Baton Rouge, Louisiana
                           

Oak Street Po-Boy Festival

New Orleans, Louisiana
November 20th 2011

This was my first time attending the Oak Street Po-Boy Festival and I sure as hell wasn't disappointed. The only thing I was sad about was the lack of cash I brought and the lack of room in my stomach to consume more food. This year there were 40 stops that you could come across!

The "poor boy" sandwich originated in Louisiana when the Martin brothers opened their coffee stand and restaurant in the French Market in 1922. When the streetcar motormen and conductors went on strike, they were there to feed them all. The sandwich eventually took on more exotic foods like shrimp, oyster, and soft-shell crabs, thus giving us the po-boys that we all love to consume today.

The Po-Boy Festival was voted in 2010 by Gambit as the best food festival there is in the city of New Orleans. If you aren't familiar with the Gambit newspaper, you could say they have as much pull as the Zagat Survey when it comes to New Orleans reviews. Now with that said, let me show you what I came across with a group of my friends.

First, I immediately noticed my favorite sushi restaurant, Ninja, had a stand of their own. They also provided a seating area, which was a major plus. They broke out their soft-shell crab po-boy and it was amazing. The dollop of sauce you see on top of it is the sauce that comes on the side of their soft shell crab rolls which is also... equally amazing. If you're ever uptown New Orleans and need really good sushi, it doesn't get any better than this place, for sure.

Next was the fried lobster po-boy, best in fest for 2010, by GW Fins. The line was literally a block and a half long. Was it worth the wait? I'd say so. This thing was delicious. I've only had lobster the traditional boiled way, and to be honest, I'm not that huge of a fan of lobster. But, the saying that is "everything tastes better when it's fried" made this true. They dowsed it in some special sauce of theirs that made it all the better. A deserving champion indeed.

Now, I did no research before attending the festival so I had no idea what was in store. I saw the name Emeril on the list of participants and KNEW I had to make it to their tent. Emeril's Delmonico brought a confit pork cheek with a tangy slaw po-boy. I didn't have to wait in line that was a couple blocks long to try one, but I did have to walk the entire length of Oak Street to get it. It was certainly worth the trek over there. Confit is a particular way to prepare food that the French are really good at. What you do is preserve it in spices, salt is the most common, then cook the meat in its own rendered fat. Don't be afraid to eat meat around the animal's head! Some of the best parts are there.

Aww, look at my friend Katie. Cute yes, but quite alarming with her RIDICULOUS infatuation with pickles. No, it's not just a mountain of sliced dill flavored goodness she's holding, there's actually a pull pork po-boy with a red slaw underneath there from Boucherie. Sadly to say, this was probably my least favorite of everything I tried. Pulled pork is very common to find in the south and I've had better. I have yet to go to their restaurant on Jeanette Street, but I'm certain they will not disappoint. Only good words seem to come out of that place.

A boucherie is a gathering where a hog/pig is butchered and ALL of it is used to create multiple dishes. If you've seen the episode of Anthony Bourdain's No Reservations in New Orleans (the most recent one), you'll completely get the idea. WATCH IT.

Now comes the most interesting pairing I tried at the festival. Blue Dot Donuts brought two items, first was the Thai pork dough-boy then a vanilla ice cream-filled bananas foster donut. It left me with only five words...
All Things That Are Good.

No, the donuts weren't the sugary glazed mistakes you get from Krispy Kreme. They were basically just used as buns for their amazing inventions. I'd say that the Thai pork was my favorite out of everything I had. Their slaw was a great pairing with it as well. I'm actually quite happy that they decided not to glaze their donuts for the bananas foster, it would have probably been way overkill with sweetness. A+ to them.







Well, that was it really. I tried a couple of other ones but didn't get pictures of them. Jacques-Imo's had a roasted duck po-boy that was amazing and I don't have the slightest clue as to why a crepe stand was there but It was also pretty good.

*Note* to everyone who plans on attending this year. Bring a lot of cash, a lot of friends and some comfortable shoes. I promise you that you'll be walking up and down Oak Street wondering what to nibble on next and regretting that you hadn't tried something else... Or maybe you're a crazy dancing person and gets caught up in the mood.
You can generally find $1.00 waters from vendors on the side of the road so that's not a problem. Friends are definitely needed because it's a place to taste and not to just stuff your face at one stop. Remember that it's a marathon, not a sprint. Try as many things as you can! I'll definitely be back this year and hope to see everyone there.

Ninja - 8433 Oak Street, New Orleans, Louisiana
Jacques-Imo's - 8324 Oak Street, New Orleans, Louisiana
Blue Dot Donuts - 4301 Canal Street, New Orleans, Louisiana 
GW Fins - 808 Bienville Street, New Orleans, Louisiana
Emeril's Delmonico - 800 Tchoupitoulas Street, New Orleans, Louisiana
Boucherie - 8115 Jeanette Street, New Orleans, Louisiana

<-- Flow Tribe (really fun band)