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| NOLA not the Magic Kingdom |
This was JoAnn's first trip to New Orleans so we walked the French Quarter the first day we were there. Anyone that knows the French Quarter specifically Bourbon Street changes character as soon as the sun goes down. While walking on Royal and Chartres we tripped into Paul Prudhomme's
K-Pauls Louisiana Kitchen which in the day was the top place to go and the hardest table to get. Paul Prudhomme came way before Emril and his signature was Lousiana Hot Spice. So today we were able to walk right in and grab a plate and sit right down for lunch. As ususal my eyes were bigger than my stomach and I proceeded to order 2 Chicken and Andouille Gumbos and 1 Oyster PoBoy. It was delicious. The Gumbo was definitely spicy and had big chunks of Chicken and Shrimp, the PoBoy was perfectly made. Paul Prodhomme truly inspired many people with his Magic Spices.
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| KPaul Oyster PoBoy |
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| Garganelli with White Bolognese |
Once we left K-Pauls we needed to figure out how to burn off all that food first of all we pushed our reservation at
Domenica Restaurant till 8pm and continued to walk. It was cold and windy in New Orleans and the Holiday spirit was wide spread.
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| All 4 Pastas Pretty big portions |
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| Lasagna.. Too much food |
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| Winter Vegetable Minestrone |
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| Pasta Sampling |
For Dinner we went to John Besh's
Domenica Restaurant. Domenica is an Italian menu and from I could read specialized in Pizza. We did not go to a John Besh restaurant for Pizza we went there to enjoy his Italian pasta creations. At Pasta restaurants I try the small plates and usually order 2 per person so we can get a taste. At Domenica the portions are very big (even the small plates) and we had starters to boot. I tried the Winter Vegetable Minestrone with Duck Broth and Bread Dumplings. I love soup and when it is on the menu I will definitely order it. this soup was terrific piping hot Duck broth with fresh vegetables including baby yellow, purple and red carrots, Beets and little bread dumplings. The Pastas were awesomely filling, we went with the Lasagna Bolognese, Garganelli with white Bolognese and Rapini, Black Squid Ink Taglioini Pasta with Blue Crab and Risotto with Blood Sausage and Crispy Shallots and Parsley. Way too much!!
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| Squid Ink Pasta With Blue Crab |
The Squid Ink Pasta was perfectly cooked and the with each bite you got a piece of crab. The favorite was the Garganelli because of the savory taste of the white Meat sauce. No Dessert on this Day!!