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1st Course Appetizers Choose one Who Dat Shrimp Bacon-wrapped gulf shrimp stuffed with crabmeat, served with a sweet Thai chili sauce and chipotle remoulade Sizzling Crab Cake Jumbo lump Louisiana crabmeat with a blend of Chef’s spices and lemon butter served on a sizzling plate Bacon Wrapped –Boudin Stuffed Quail White bean casserole topped with…

As the Saints season got underway in 1992, Jim Mora was head coach, Bobby Hebert was quarterback and Gina and Rob Wilemon started what’s become a long-running tradition just outside the Superdome. The couple had opened their Allegro Bistro earlier that year, and they were primarily courting a weekday business lunch crowd. But with the…

WHY IT’S NOTEWORTHY The widespread rumor (started some ten years ago in this newsletter) that Mr. John’s is the city’s best steakhouse made tables there irritatingly difficult to find. The solution to this problem was to open a second steakhouse with equally alluring food, close enough to get the overflow from the original but far…

ROBERT PEYTON Sides from Desi Vega’s Steakhouse I was always fond of Mike’s on the Avenue, though I appear to have been in the minority. I had some memorable meals there during its initial run, and I appreciated that Fennelly mostly pulled off the kind of “fusion” cuisine that normally sends me running for the…

Filets, strips and giant porterhouse cuts are now sizzling up in the CBD at a new steakhouse from the owners of Uptown’s well-established Mr. John’s Steakhouse. Desi Vega’s Steakhouse is in the ground floor of the Lafayette Hotel, and it replaces Mike’s on the Avenue, a fusion restaurant that quietly closed around the end of…

BY IAN MCNULTY IMCNULTY@THEADVOCATE.COM Nov. 20, 2013 What could be more elemental than the main act of the American steakhouse experience? You take meat, add heat, season it and bring it to the table with a knife fit for the battlefield. Producing a really fine steak calls for a few more moves in the kitchen,…