Stracciatella Gelato scratch-made custard base aged 24-48 hrs to thicken, then slow spun; imported chocolate is poured in to instantly harden & disperse; means "scattered & tattered" in Italian
Gumbo recipe changes slightly depending on what is fresh and local for that day; looks good
Creole Bread Pudding Souffle rich bread pudding whipped into a light fluffy souffle w/ whiskey sauce; looks good
Louisiana Blue Crab Lasagna seasonal; mushroom-spinach-caramelized onions-ricotta lasagna topped w/ deep-fried soft-shell crab & crab-based hollandaise sauce; looks good
Shrimp and Tasso Henican a signature dish; wild Louisiana white shrimp stuffed w/ spicy Cajun ham tossed in Crystal hot sauce w/ pickled okra & five pepper jelly; looks good
#7 (America's Best: American Classics); opened in 1880; before Hurricane Katrina, it was the longest continually operating restaurant in U.S...closed for 13 months for restoration; restaurant in turquoise and white Victorian in The Garden District
Blueberry Mojito Sorbet for adults only (has rum); available only in summertime
Frozen Cappuccino
Nectar Soda fountain drink of almond & vanilla dyed in pink (for color)
Sky Scraper hot fudge, vanilla ice cream, more hot fudge, chocolate sauce, caramel, crushed Oreos, cookies & cream ice cream, fudge & more Oreos served in tall narrow sundae glass
Sweet Potato Sassafras Praline Ice Cream New Orleans influence; made only 4 times per year
Tchoupitoulas Sundae Challenge local favorite; 8 flavors of ice cream of your choice, 8 toppings (Guy got coffee, sweet potato sassafras praline, lavendar honey, red velvet cake, spanish grapefruit, grand marnier, creme brulee & salted caramel gelato); available as a challenge...success rate it 5-10%; Casey won
#4 (Top 5 Restaurants-Best Desserts); started by Ernest & Mary Hansen in 1939 where Ernest invented the first ice shaving machine & Mary created her own flavored syrups; named a 2014 American Classic by the James Beard Foundation
made Bon Appetit's "Top 10 New Barbecue Restaurants" (2009); owner designed his own smoker; 2 types of BBQ sauce: tomato-based & vinegar-based; outdoor picnic table seating available
Curried Gumbo Thai-style curry based gumbo w/ chicken & pig feet; served w/ rice
Crispy Pig Knuckles coated w/ black pepper, herbs, chilis & lime; looks good
Honey Butter Yardbird ¼ or ½ of a pasture raised chicken rubbed w/ chili & garlic, slow grilled over hardwood coals & basted w/ LA honey & sweet cream butter; owner/chef's favorite dish; looks good
Food War: Domilise's vs. Parkway... Domilise's won (3-votes-to-2); est. 1911; recognized by USA Today as serving the "Best Po'boy in Louisiana" (from its website)
Boudin Egg Rolls boudin, pepper jack cheese, all rolled up in a wonton, sriracha dippin' sauce; looks good
Not Turkey and the Wolf's Bologna (Sandwich) thick sliced Bologna, provolone cheese, BBQ sauce, fried onions, lettuce, mayo, on an onion bun; "in the history of Triple-D, that's some of the best meats (cured, pressed, cased, something) we've had" -Guy Fieri; looks good!
Bagels Plate w/ Lox all homemade; "ridiculously good"; looks good
Corned Beef Hash Corned Beef mixed with crumbled boudin, andouille sausage and hashbrowns, topped with two eggs any style, with toast or biscuit; "top 3 best hashes" -Guy Fieri; looks good
Fried Pot Pie slow cooked chicken, tarragon buttermilk
Collard Green Melt slow-cooked collards, swiss cheese, pickled cherry pepper dressing, cole slaw, on rye bread; looks good
Tacos Inauthenticos (Hog's Head Tacos) hog's headcheese, jalapenos, shrettuce, sour cream, valentina, american cheese on Migdalia's handmade corn tortillas; "they're going to flock-o for this taco" -Guy Fieri; looks good
