Right about now is when soft shell crab season usually begins, and Garden and Gun has a recipe for Tempura Soft-Shell Crabs with Pickled Pepper Mayonnaise and Tomato-Cucumber Salad from chef Ryan Prewitt of Peche.
Peche won the James Beard Award for ‘Best New Restaurant’ and Ryan Prewitt won Best New Chef: South last year.
If I time things perfectly on a ‘museum day’, I can take in the Ogden, the WWII, and the CAC. Peche is only…maybe three blocks from the WWII museum, so on this particular day, I did the WWII Museum, had lunch, then went over to the Ogden. Rather than something really filling, I just ordered from the raw bar this little seafood salad
I’m not going to judge a restaurant by a tiny dish such as this, but whereas it could have been fresh and fun, it was overdressed and blah. On the menu, the small plates are more interesting than anything else and next time I’ll try something completely different.
As far as Link restaurants, Cochon is our favorite (though Butcher is good for something quick, and Herbsaint is nice). I noticed just now that his ownership of La Boulangerie is not listed on the website.
Av met Donald Link in 2013 when Andrew Zimmern came to town and they had a cookout at John Michael Bodnar’s farm (he’s Fresh Hospitality: Jim ‘N Nicks, Taziki’s, Martin’s BBQ, etc)
Andrew Zimmern’s team filming for the show
Donald getting his mic on
The T-P had this article about Link’s takeover of La Boulangerie: How Donald Link Ticked Off Uptown New Orleans by Buying a Bakery
“I have seen threads on Nextdoor.com about murders, zoning changes, The Advocate’s damned red bags,” wrote Julie Graybill, secretary of the Faubourg Marengo Neighbohood Association, in an email. “But nothing has triggered the passion and outrage of NOLA citizens as much as the changing of the menu items at La Boulangerie.”
I’m partial to the croissants at Hi-Do Bakery in Terrytown. Just noticed that the T-P did a feature on them — From Vietnam to New Orleans: Hi Do Bakery in Terrytown a Refugee’s Success Story