Squalls were whipping off the Mississippi River but that did not deter thousands of people from descending on Woldenberg Park yesterday for New Orleans’ 2015 oyster festival.
We walked 30 blocks from deep in the Bywater as we know parking to be at a premium in New Orleans commercial district.
All in the name of po boys or poor boys as Tom Fitzmorris prosaically calls them.
We’re careering along nicely on our path toward consuming 500 poboys in this shambling wreck of a city that we love with all of our heart.
Sac A Lait is a new fine dining restaurant from Cody Carroll, the 2013 King Of Louisiana Seafood.
As soon as we saw the concern’s online menu which offers boudin for $16, we knew we would never be able to afford to eat at the restaurant proper; if we wanted to sample the chef’s goods we’d better catch him off-premise or slowly starve to death.
Carroll’s “Oyster BMT” is an oyster po boy garnished with crispy bacon, mirliton and fresh tomatoes. The sandwich also has a smear of a remoulade with a decent cayenne bite to it. Spicy food is hard to come by hereabouts so we were chuffed to find a cook who wasn’t afraid of chile.
The oysters are absolute monsters, some of the biggest we’ve ever seen on a po boy.
They are also delicious, lightly dredged and expertly fried.
This is one of the best oyster po boys we’ve ever had the pleasure of eating.
Cody Carroll came to New Orleans out of the small town of New Roads, Louisiana where he runs Hot Tails, a much ballyhooed Cajun restaurant that opened back in 2010.
Carroll has made no bones about the fact that he wants to start stacking up some James Beard Awards (a yearly media event named after the dead food writer) and with food this good we see no reason why the young cook can’t do just that.https://twitter.com/RLReevesJr
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