70118 Travel Guide
Tags: Recession Restaurants / Recession-Restaurants-Map / Restaurants / → All Tags
The Purple Food Truck Goes Permanent
If you made it to the New Orelans Po-Boy Preservation Festival this weekend, you already know about popular upscale restaurants like Drago's and Grand Isle. But what you didn't get to sample was one of the hottest sandwiches in town: The $7 pulled pork po-boy from Que Crawl food truck.
The purple Que Crawl truck has been anchored outside Tipitina nightclub for the better part of the last two years, and by now most locals know that it serves up some of the city's best (and most affordable) BBQ, along with classic Cajun and Southern sides like cheese grits sticks and crawfish boudin balls, making for some serious alcohol-soaking late-night eats.
And next week, Que Crawl makes a rare move for a food truck: It's going permanent, opening an honest-to-goodness restaurant called Boucherie. The restaurant will be open just for lunch starting next Tuesday, and starts dinner service the following week.
Related Stories:
· Que Crawl [Official Site]
· New Orelans Po-Boy Preservation Festival [Jaunted]
· New Orleans Travel coverage [Jaunted]
[Photo: Que Crawl]
Tags: New-Orleans-Field-Trip / Restaurants / French Quarter / Jaunted Field Trips / → All Tags
Jaunted in New Orleans :: Iris
Even though my hotel was smack in the middle of the French Quarter, I trucked out to Carrollton to have dinner at Iris restaurant. Chef Ian Schnoebelen was just named a Food & Wine Best New Chef, and 20-minute cab ride or not, I was gonna try his grub.
The restaurant itself is set in a cozy home just off Carrollton Ave., and the dining room is quite simple: green paint, a mirror, a chalkboard and a small bar are pretty much the sum of the decor. A few tables are outside on a small porch, but you'd have to be southern to stand the humidity out there.
I started things off with a basil blood orange martini and an amuse of red Russian kale and a mussel. Pristine. The menu for the day was lengthy, with eight first courses, two soups, three salads and nine entrees. Though everything looked good, I picked the veal sweetbreads with baby leeks, sunchokes and mushroom-sage jus to start. For a main, I went with a duck breast served with Napa cabbage, Spanish chorizo, olive jus and honey.
After stuffing all that food down, I didn't have room for dessert, which is too bad. Chef Schnoebelen definitely deserves his Best New Chef title.
Related Stories:
· New Orleans Field Trip [Jaunted]
· Hotels in New Orleans [HotelChatter]
· Iris restaurant [Official Site]
