#1 (Top 5 Restaurants-Best Italian); inside renovated historic Roosevelt Hotel that is as warm & inviting as a traditional Sunday supper in a rural Italian village (Domenica means Sunday)
Shrimp Po' Boy fan favorite; suggested by Anthony Bourdain; winner of Best Sandwich (Gulf Coast); double-dredged fried gulf shrimp w/ hot sauce & shredded lettuce on sub roll
The Peacemaker Po' Boy po' boy sandwich w/ half shrimp & half oysters
Gumbo Z'Herbes served only once every year on Holy Thursday (Thursday before Easter); "it happens to be one of the greatest things I've ever tasted"-John Besh; looks good
Peach Cobbler unpeeled peaches baked into cake batter, topped w/ whipped cream & served w/ vanilla ice cream; looks good
Creole Gumbo sausage, crab, shrimp, chicken; looks good
opened in 1941; New Orleans icon; historic family restaurant & art gallery, started as a sandwich shop & lottery ticket outlet; known for having served an array of noteworthy celebrities & politicians; Other Recipes: Old-fashioned Bread Pudding | Red Beans & Rice | Shrimp Gumbo
Emeril's Banana Cream Pie interchanging layers of sliced bananas and pastry cream custard on a graham cracker crust and topped w/ whipped cream, caramel sauce and bittersweet chocolate shavings
specialize in fresh, seasonal cuisine with ingredients purchased directly from local markets & fisherman and also Louisiana microbrews available both on draught and in bottles
Chicken Andouille Gumbo boneless chicken, Andouille (a Cajun Sausage), okra & seasonings simmered in chicken stock; "Selected by locals as the best Gumbo in the city!" (from its website); looks good
#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
The "Devil's Bowl" Challenge waiver required; wavy ramen, soft boiled egg, corn, spicy pork belly, spicy miso & chili peppers; finish in under 15 minutes to win a t-shirt, bottle of spicy sauce & gift certificate; Casey won
Shrimp Magazine large butterfly shrimp lightly floured and pan fried, then sautéed in olive oil, garlic, artichoke hearts, ham and green onions, served over pasta; looks good
Muffaletta sandwich w/ ham, imported salami, Mozzarella and olive salad served on a 12-inch seeded bun; Scott likes his buns toasted/grilled; looks good
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
Blackened Louisiana Drum (Redfish) fresh Drum fish from Louisiana waters seasoned & blackened in a cast iron skillet; served w/ drawn butter, potatoes & veggies
Turducken chicken stuffed in a duck that is then stuffed in a turkey
Chicken & Andouille Gumbo pan-braised chicken, Chef Paul's own Andouille sausage w/ fresh vegetables, cooked in a chicken stock & dark roux; served w/ rice; looks good
Smoked Prime Rib Po-Boy slow-smoked prime rib, shaved & piled high on Au Jus dipped French bread topped w/ sauteed onions & covered in provolone cheese, dressed w/ homemade horseradish sauce; looks good