and we didn’t get to all of the restaurants on my list. With only a few days left, do we try to get to a couple of these or revisit to two of our favorites? Easy answer. Go back to the favorites.
So we start the “farewell tour” at Casamento’s. I thought that I had
A table at last. We had planned to repeat our earlier meal (see blog of March 29, 2012)—the small calamari appetizer and a shared seafood platter with oysters, shrimp, crab claws, catfish, and french fries.
But, alas, they were out of calamari. So Chuck ordered a cup of the seafood gumbo, and I a cup of oyster stew. My oyster stew took me back to my childhood. Christmas Eve was a meat-free for Catholics so my family’s traditional Christmas Eve dinner was oyster stew and
Chuck’s gumbo was delicious, although I might not call it a gumbo. I am sure that—in the Creole style—it contained tomato, and I thought I detected some non-traditional seasonings.
It’s no wonder that this New Orleans 5.0 Addie legend is so beloved by locals and travelers alike.
We end our trip…
as we began. With pizza. At Ancora. And not just to eat pizza but to say goodbye—for now--to persons we now consider friends.
Then we say goodbye to Adrian, who, on Jeff’s days
Then we say goodbye to John, the restaurant manager. Unfortunately, we neglected to get a photo of John but we appreciated his friendly manner and constant attention to detail.
And we would have said goodbye to Jeff—but it was his night off. We’ll have to give him a call in a few days.
Time for a brief digression and stop me—well, you really can’t stop me—if I have told you this story before. When I was working, I refused to cook on Friday nights. Chuck would get home before me, and when I was leaving I would give him a call. He then would call a pizzeria in Doylestown (it may have been Pina’s) and place a take out order. I would get home before he returned with the pizza, so I would immediately turn on the oven for a reheat. But you don’t want to throw a sliced pizza directly on the oven grates (it crisps the crust better this way) so Chuck would ask that they not cut the pie. Well, for some reason we went in one night for pizza. We took a seat and placed our order. Suddenly the owner sees us—or should I say Chuck—sitting there. Suddenly, the owner calls out “There’s Chuck No Cut.” End of digression.
Have I mentioned before just how good Ancora’s pizza is? And the foundation is the crust that takes three days to make and is made using Jeff’s starter that he has been nursing for many years. It has all of the qualities of a good—no, great—bread. Flavor and chew. It stretches if you take a piece of the crust edge in each hand and pull. And that is the result of Jeff’s time and attention to bread making details.
These 5.0 Addie meals were the perfect way to end our two month New Orleans visit. And we are already trying to plan a return sometime in 2013.
To review the role of Adler and the Addie rating system, read the November 14, 2011 blog.