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Parkway Bakery and Tavern (Bayou St. John, New Orleans, LA)

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Parkway Bakery and Tavern currently holds the title for “Best Poboys in NOLA”, among other titles such as “Top 100 popular restaurants in NewOrleans”…I’ve read a little bit of the history and reviews and wanted to see what all the hype was about. There are so many poboys in the city so it’s hard to pick and choose where the “BEST” poboy is…

 

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Home-Cooked Hot Roast Beef with Gravy Poor Boy. Sweet potato fries in the background.

 

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Fried Oyster Poor Boy. Only available Mondays and Wednesdays.

 

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Outside decor. 

 

My thoughts?

Mouth-watering.

Crunchy.

Scrumptious.

There’s a lot of hype on Travel Channel, Food Network, etc. and it is well-deserved! What I love is that it’s an establishment with a great history…many struggles and they still persevered and are so successful. It’s the classic story of many New Orleanians (http://www.parkwaypoorboys.com/history.html). Oh, and also the food! The poboy bread is lightly crispy on the outside and adds the perfect crunch when you bite into it. I loved both the roast beef and the oyster poboys. The sweet potato fries were cooked to perfection! Probably the best in the city.

There’s so many poboys to choose from around here, but I’d have to agree that Parkway has the best poboy when it comes to character and authenticity. With it’s growing popularity there’s plenty of seating outside and you definitely get that southern hospitality when it comes to service.

I can’t wait to devour my next poboy!

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Rating: 4.5/5 spoons

 
Parkway Bakery & Tavern on Urbanspoon

Emeril’s New Orleans (Warehouse District)

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The “chef” and I had some friends come into town and Emeril’s was the perfect place to take them. We had a rather large group and figured it would be great if we ordered several different entrees and appetizers to create our own “little” feast.

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Amuse Bouche. Vietnamese BBQ

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“Emeril’s” New Orleans BBQ Shrimp. Petite Rosemary Biscuit and Fresh Chives.

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Charbroiled Oysters and Escargot in Butter.

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Steamy Buffalo Chappapeela Farms Duck Wings. Shaved Celery. REd grapes. Whippe Blue Cheese Creme Fraiche.

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Crisp -Point Judith Calamari. Olive Salad. Parmesan. Smoked Tomato Sauce

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Crisp – Point Judith Calamari. House Made Pepper Jelly. Crisp Okra. Black Pepper-Buttermilk Ranch

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Seared Scallops and Softshell Crab.

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Maple-Soy Lacquered Chapapella Farms Duck. Dirty Fried Rice. Pickled Local Vegetables.

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Shrimp and Linguini.

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Truffled Shrimp “Louis” Salad. Iceberg Wedge. Applewood Smoked Bacon. Chopped Eg. Asparagus. Tobiko.

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Canteloupe Sorbet.

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BAM! Bombarded with the whole dessert menu! Man, is it good to have friends in the industry. Being the foodies that we are, the chef and I have made friends in the industry and we were treated like kings and queens. To top it all off, they served us with a buffet of desserts:

Key Lime Ice Box Pie. Torched Cinnamon Meringue. Honey Graham Crust.

Emeril’s Banana Creme Pie. Graham Cracker Crust. Caramel Sauce. Chocolate Shavings

Chocolate-Sambuca Mousse Cake. Au Lait Semifreddo. Espresso Bean Bark

Chocolate Peanut Butter Pie. Oreo Crust. Caramel Sauce.

Walnut Foster Bread Pudding. Cinnamon Candied Walnut. Bruleed Banana.

What a memorable meal! Tons of food and all with that Emeril’s flair! Great execution of every dish. Rich with flavor and leaving my mouth watering..even now.

Emeril's New Orleans on Urbanspoon

Emeril’s Delmonico (St. Charles, New Orleans)

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Emeril’s Delmonico is a classic New Orleans restaurant located along the streetcar line on St. Charles. It’s on the upper end of Emeril’s line of restaurants. Decor was classic NOLA style and the service was friendly…a little awkward at times, but still very good. “The Chef” has a friend in the industry, who works at Emeril’s New Orleans, and ever since our dining experience there, we’ve gained a newfound respect for Emeril’s work so we just had to try Delmonico again after all these years. 

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Blue Crab Dip. You know how much I love my crabmeat…

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Sweet Potato and Ricotta Gnocchi.  Nola brown ale braised MS rabbit. Tasso. Roasted mushrooms. Carmelized Onions.

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Broccoli Rabe. 

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20oz. Bone-in Ribeye.  (1/2 of the steak pictured above…”The Chef” and I shared it) Served w/ housemade compound butter. Emeril’s worcestershire. Bearnaise and Chimichurri sauces. Naturally raised, dry aged on premises for 17-23 days. Handcut and broiled at 1200 degrees. 

Chef friends have recommended this steak and I can taste why...It was delicious. No extra sauces needed. Well-seasoned and moist. We ordered medium since it was a thicker steak and it came out perfectly! Delmonico’s isn’t a steakhouse, but you don’t have to be  steakhouse to know a good steak. I’ve been to a few steakhouses in the city and you can’t even compare those steaks to this one…

Overall, it was a great dining experience. Despite the fancy setting, it’s more laid back than the showy presentation I remember from years ago, which I don’t really mind. It’s comfortable and better reflects true New Orleans fine dining..great food with good ‘ol Southern hospitality.

If you haven’t been to Delmonico, I’d recommend that you try it at least once!

Emeril's Delmonico on Urbanspoon