recent visit to New Orleans I could not help but feel the warmth of the natives around me. From the moment I stepped into my hotel, The Embassy Suites "I was welcomed like I was family. At breakfast the next morning I was again greeted by the cook Christie, who, though talented. Although I do not have lunch in town never missed a breakfast after their egg creations.
Every morning I was by all the employees I met during my time as if we said goodbyeare related.
It was no different with the foreigners I met in the street while walking or in the French Quarter.
This is New Orleans, and there is no other place I've ever been that friendly. A friend I brought with me called the trip:
"I'm always like this?"
"Yes," I replied, 'I am. "
The first place I liked Tujagues dinner this week was purchased by the owners of Begue's. Maintained by Steven latter a native of New Orlean himself. The main chef, as ishis son, Mark Last, a great chef in the kitchen. We dined on a menu.
The six course table d'Creole Shrimp Remoulade and Holt menu includes brisket of beef served with a Creole sauce with horseradish sauce and hot bread. Then the starter is chosen from the four bids. They buy their food from nearby vendors to make sure that it is always fresh. The dessert of warm bread pudding with a dark roasted coffee, served by the glass in a rounded our evening. We foundwonderful experience. When we left the restaurant we were fully met, a wonderful dining experience unpretentious, I'd repeat.
One of the big to eat is none other than "Brennan for Breakfast" there is enough words in our vocabulary to describe this experience.
Owen Edward Brennan, the popular author of this fabulous restaurant had a head for business and the reputation of offering its customers the best that started after hisDeath. I felt like part of the family when I head laZona Randolph met its warm welcome was genuine and typical of a native. Mr. Randolph studied with the great leaders before him, since he started in 1965. He traveled to London to cook for the U.S. Embassy and appeared on several cooking shows including the Food Network. Seemed to show recently on the Rachael Rey.
There were several menus, breakfast, dinner, the menu normal after aCocktails and the famous turtle soup and oysters Rockefeller incredibly tasty, I chose what is called a "typical New Orleans B" and began with Hussard eggs poached eggs on Holland rusks, Canadian bacon and Marchand de vin sauce topped with hollandaise sauce, It 's been a dream. I was thrilled with the service and especially the taste delicious. At the end of the meal watching the chef prepares Bananas Foster, Brennan creation, full as I do that I had, andventured that "the chocolate cake suicide Creole," and prove that it was wonderful. I very much back on the right taste and hospitality of the "Brennan for breakfast" as soon as I can.
This is a place you should never miss to see you in New Orleans.
The next stop was the Monteleone as the largest and one of the most beautiful hotels in the center of the French Quarter known. I met two wonderful warm heads, Randy Buck and Jose, the refined enough to allow me to have beenTaste of her incredible soups and appetizers. This was an experience I will always remember. Gumbo soup was the best ever and Thai spring rolls were to die.
Other places to dine and enjoy that must be mentioned, the Gospel Brunch House of Blues "is where you can dine on Cajun cuisine, while the sounds incredible talent from the cast of an art that brought us Rock and Roll.
Olivier at 204 Decatur in the French Quarter is a family restaurant businessExchange of their family secrets in his old Creole cuisine served nightly 5-10 watch.
The City Brewhouse 527 Decatur Cresant are, by their own fresh beer and New Orleans known Soft Shell Crab with menu and other favorites.
New Orleans is certainly the place to go if your desire is warm, friendly people. fantastic food and exciting atmosphere.
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