Sunday, February 20, 2005

In Creole Kitchens, Chefs Mix Cultures and Stir Well

Link - For outstanding but modern creole cuisine, the New York Times says these are the restaurants to visit...

When I go to New Orleans, I always insist on beignets at Cafe du Monde and one bowl of crawfish etouffe from Paul Anderson's (the original restaurant on Bourbon Street, not at any of the retail knock-offs).


Post a Comment

<< Home