I popped these fried crab claws like junk food! Succulent with just the right amount of meat on each claw.

Fresh drum fish from Louisiana waters seasoned and blackened in a cast iron skillet and served with mango salsa, potatoes and veggies. The drum fish has a similar texture and flavor of a catfish. I was delighted that the mango salsa gave this dish a burst of flavors amidst the bland fish.

I had to remove the big dallop of butter to taste the bread pudding as is. I couldn't finish this since I'm not fond of desserts with too much butter, but now I know what to do with leftover bread at home.

All yummy bread. My favorite is the corn bread with jalapeno.

If you are looking for authentic New Orleans food at a good price, head over to K Paul's. Don't forget to reserve since the dining table upstairs tend to fill up really fast.

If Cochon wins hands down the best roaster/charbroiled oysters in New Orleans, no one can beat Mr. B's Bistro's soft shell crab. Since I am a huge fan of crabs- I can eat for hours on end with just crabs during the time in my life when I didn't have to think about heartburn-, I was amazed with the crispy, succulent fried crabs. Not too salty nor too oily. I cleaned out my whole plate down to the last crab meat and was in 'crab heaven'.

Although the oysters for appetizers failed in comparison to Cochon or Drago's and the dessert was forgettable, customer service at this buzzing, casual bistro is excellent. One of the wait staff accidentally spilled water on one of my dinner companions, but the manager quickly offered his business card so they can pay for dry cleaning! I was amazed one more time with the gracious gesture.

If you are in need for a seafood fix New Orleans style, come to Mr. B's Bistro. Dive straight into the seafood entrees.

Deep fried oysters. The lemon juice balances the oily oysters but the creamy sauce was too much.

Love, love, love this soft shell crab with lumps of fresh crab meat on top. Happy dance! :P

Simple, unmemorable dessert. I would have opted for a palette cleanser, such as sorbet.

Bar bites, Kuik Pie Tee and the Money Bag, at Singlish

Alligator bites with Thousand Island sauce

Elegance exudes at the Ellington

Ellington features classic American cuisine with a contemporary twist

Mini omakase at THE GALLERY

Chope Thai tea with clarified condensed milk

Die Die Must Try with a side of lychee balls

Dirty martini with salted egg olive inside an eggshell

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One can't leave New Orleans without stopping by Cafe du Monde -so says everyone I know. Sure enough, the cafe was swarmed with patrons during breakfast time even though they only serve (basic) beignets and coffee. There was a long line that covered the whole block! Good thing I saw a shorter line at the back for pick-up and ended up waiting for less than 5 minutes to get my hands on the famous beignets.


The French choux came piping hot, but to my dismay, I found the beignets heavily sprinkled with powdered sugar too simple. The thought of chewing unhealthy deep fried dough didn't help either. Other forms of beignets containing fruits, meat or vegetables would have been more interesting. In order to compensate my disappointment, I recharged myself with Cafe du Monde's frozen coffee, crushed ice with coffee and chicory blend perfect for the sweltering Louisiana weather.

Wrapping up my multiple New Orleans post is the home of charbroiled oysters, Drago's! I instantly understood why this is THE place to get oysters- intensely charred with bubbly cheese still melting when it was served. I could subsist on these for the whole night. The alligator nuggets and spicy praline dessert deserve some mention as well for its uniqueness.

Although I made the wrong decision of ordering stuffed pasta lobster that came out with too much pasta and few lobster meat, you should definitely order the plain lobster with a side of melted butter. You just can't go wrong with lobster and butter together, right?

 Drago's is inside one of the hotel chains but don't fret. With no research done before making my way here, I expected this to be a fine dining restaurant but was greeted with a casual ambiance, friendly wait staff and affordable price.

Better get just the lobster next time

Praline with a spicy kick!

I chose the ones with tons of cheese on top that made all the difference

Despite a missing luggage and losing my favorite earring, I have thoroughly enjoyed the gastronomic offerings of lively New Orleans sans piercing heat and erratic rains. Stay tuned.

I had a feeling that the excursion to Emeril's first restaurant ever in New Orleans would be a great one. Indeed it was. For now, I leave you with the 'Best Thing I Ever Ate' banana creme pie.

The Banana Creme Pie on The Best Thing I Ever Ate

Finger licking good fried chicken and waffles

Another shot of the banana creme pie

I'd like to thank my friend who treated me out for my (third) birthday dinner! I've been eyeing Farmer's Brown for many months, and it was one of the very few restaurants that I wanted to try for Dine About Town.

Due to its not so desirable location, I had to practice my 'speedy walk'. The area is the starting point of the Tenderloin district after all.

After my week long trip in New Orleans, I was still craving for good old Southern cooking in San Francisco- and Farmer's Brown did fit the bill. The meal started on a high note with refreshing pink sangria and chef's compliments of pimento crackers and buttery corn bread. I was on a roll for anything fried starting with the popcorn shrimp appetizer and fried chicken entree. I had high hopes for the fried chicken since this came up on my research as the must eat at Farmer's Brown but was disappointed with the lack of flavor of the chicken and sides of mac and cheese and vegetables.  My dining partner even jokingly commented that Jollibee fried chicken in the Philippines is miles better. There is some truth to this statement. The lemon lime pie was unfortunately forgettable although I couldn't forget the original paintings as seen below. 

Top L-R: Fried chicken with mac and cheese, lemon lime pie; Bottom L-R: Pink sangria and my friend's pecan pie