Fried Green Tomatoes with Shrimp Remoulade
Fried Green Tomatoes and Shrimp Remoulade
Our signature appetizer combination has made its way onto countless menus here in New Orleans, and we’re proud to have contributed to the city’s culinary history. The dish blend a classic Deep Southern dish (crispy, corn-flour dusted green tomatoes) with a Creole shellfish classic (plump Gulf Shrimp in a spicy white remoulade sauce). The idea occurred to JoAnn in the early 1990s as a tribute to Fanny Flagg’s popular story “Fried Green Tomatoes at the Whistle Stop Café.”
Oysters St. Claude
Oysters St. Claude
Our spicy, crispy version of the classic Oysters Bordelaise, a specialty of the late, great Restaurant Mandich (formerly on St. Claude Avenue in New Orleans Bywater neighborhood). Plump gulf oysters are flash-fried, returned to the shell and topped with a garlicky and spicy olive oil sauce. Just enough kick to get your appetite revved up.
Drum Anthony a la Muddy Waters
Drum Anthony a la Muddy Waters
Another seafood classic from a since-closed standard — this seared filet of delicate Gulf fish comes topped with a smooth butter-rich sauce chunky with sautéed garlic and just enough jalepeno pepper slices to warm the palate. This dish was named for Anthony Uglesich, owner of the “you shoulda been there” classic Uglesich’s Restaurant and Bar in Central City.
Petit Filet with Crispy Oysters and Snail Butter
Rich beef, sultry seafood and… snails? Actually, the “snail butter” in this popular entrée’s title comes from a garlic-enhanced butter on top of the steak — a flavor combination commonly used in French bistro escargot. The combinations of flavors and texture makes for a particularly satisfying dish.
Petite Filet with Crispy Oysters and Snail Butter