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  1. Just finished some leftover "Steak Frites" from dinner last night at Mokomandy so I thought I'd start a topic about it. Mokomandy stands for MOdern KOrean by MANDY. The menu is a combination of modernized Korean and modernized Cajun dishes...but not fusion. Everything on the menu is either Korean or Cajun, just not both. My wife has been a few times with friends, but this was my first visit. The space is relatively small, and somewhat modern, but it still feels cozy. Great liquor and wine selections, with a lot of wine options from less-well-known producers (US, South America, France). Wine
  2. I tried Bear Rock once when I worked in FC. Completely forgettable, no surprise that it's gone. But, this new place screams "Joe's Crab Shack" to me, and that's not a compliment. What are the odds of this place being any good? My little girl would love to have a local source for mudbugs, but the lobby of an upscale condo is unlikely to be it.
  3. Carlos recognized me almost instantly. I thought he looked like he'd put on a few pounds. But there was no mistaking the man running the front of the house at Louisiana Kitchen, which opened last Saturday in the former New Orleans Bistro space on Cordell Ave. The menu is almost exactly, exactly the same as that of the now-departed Louisiana Express. They even managed to carry over the phone number from Louisiana Express: 301 652 6945. The only accidental omission, Carlos admitted, was the "Cajun pizza". They're going to try to run without it for now. Prices seem to be very slightly higher..
  4. Crawfish season is just getting underway here in Houston, and today's visit to Cajun Kitchen marked our first batch. We opted for the "Fatass Number 1" combination. 3 pounds of crawfish (still pretty small this early in the season), a half-pound of head-on shrimp, and a generous section of snow crab legs, plus some potatoes and corn. Market price was $56 today, including the $2 upcharge for the "Kitchen Special" spicing on the boil (which appears to include orange slices, generous amounts of garlic and ginger, onions and peppers. Totally fair, I think, given the amount of seafood you get,
  5. Given the impending opening of Acadiana, I'm surprised I haven't heard much here about the Jeff Tunks/Chris Clime project. Does anyone have news?
  6. Funny name. Funny...but not so great...place. Six of us tried this new "local food" spot in Woodley with a bit of hesitation. It's the 2nd outpost of a Vegas based concept centered on crawfish, a product of the Gulf Coast. It's half bar, half restaurant. The tables are all covered in plastic. Most of the food is served in plastic bags dropped onto the tables. Crawfish: this is what drew us. The crawfish were a bit overcooked and not really in season quite yet. Steamed Shrimp: best item tried. A plastic bag full of decently spiced and sized shrimp cooked correctly. Chicken Wings: ok as far as
  7. I always get excited at the possibility of good Cajun/Creole food. For years, I worked at a place in the Atlanta suburbs called Comeaux's - the owner was from Lafayette and the food was amazing, and it set my expectations pretty high. I have yet to find crawfish etouffee (outside of Louisiana) that matched the version I would routinely eat after my shift. So, Jason and I visited Po Boy Jim last Friday night, and I worked pretty hard to temper myself. The two-story space is nice - we ate at the bar upstairs. Service was good - the staff seem pretty enthusiastic about the restaurant and it
  8. Jeff Black here. My new Restaurant is now open. Downstairs is a Gulf Coast inspired Oyster Bar (Pearl Dive), upstairs we have bocce ball and a bar named Black Jack. Let me know what you think. JB
  9. So did Pier 2934 on the corner of 30th and M. It was a great place for one pound bags of steamed seafood. Especially Alaskan king crab.
  10. i think it only seems natural that i'm the one to start this thread, eh? in any event, Laura Hayes profiled French Quarter Brasserie recently. gone are the most comfortable bar seats in all of history. in is a spin-off of a Cajun-inspired Fairfax spot.
  11. This Saturday, a group of us will be down by the waterfront and will need a place to go for lunch where we don't have to be dressed up -- in fact, we're likely to be sweaty and perhaps even slightly dissheveled. We will be close to Cantina Marina, and I had heard decent things about this place when it first opened, but nothing in recent years. So, any opinions one way or the other?
  12. Got this notification from Thrillist on the planned opening of The Bayou in DC. "Taking over the old Rookery space, Bayou's a two story New Orleans-themed jazz-taurant rocking vintage black and white pics of the Big Easy and a large mural of a jazz band on Frenchman St. under chandeliers. They're hawking everything from po' boys to "St. Charles Fried Oysters", and live-tuning light jazz Thurs-Saturday evenings, followed by later-night rump-shakers like "Old Man Brown" and "Buster Brown and the Get Down", which actually isn't the name of the band, but rather instructions to Buster Brown whil
  13. When crawfish are in season, it's tough to go a week without heading out for a few pounds, and this weekend we set out early for lunch at what may be the most well-known of Houston's Viet-Cajun joints, Crawfish and Noodles. C&N has hosted Zimmern, Chang, and god knows who else, and they are clearly aware of their celeb-status, with t-shirts for sale prominently displayed as you walk in. That kind of hubris is typically not a great sign, and I have to admit approaching the rest of my visit as though I were cross-examining a hostile witness. C&N held its own, and while I didn't leave
  14. I thought we had a topic about this, but I can't find it. As heretical as this may sound, many people who aren't familiar with Louisiana (which even has a separate Wikipedia entry for "New France") use the terms "Cajun" and "Creole" interchangeably, usually just saying "cajun" for any cuisine that seems like it might have some New Orleans influence. Do we have any experts here that can compare and contrast these terms (using "Acadiana," maybe even "Baton Rouge," somewhere in the explanation) for those of us who don't have a clue? I'd say our average reader (which, in this case, would inclu
  15. "D.L. Menard's 'Back Door' Makes Rolling Stone List" (Of Top 100 Country Songs)" by Herman Fuselier on theadvertiser.com And here is the 1962 Cajun hit by Badeaux and the Louisiana Aces!
  16. Dean Street is the friendly and charming corner neighborhood restaurant that other cities do so well, and DC does not. Walking into the bar room, taking a seat at a round corner table awash with morning sunlight, you want to belong here, to have the staff know your name. You can just envision coming in mid-week, having a beer at the bar, chatting with the bartender, and maybe watching some of the game on TV. If every customer was within a 6 or 7 block walk, I wouldn't be surprised. Now let's not get overblown, the food was good but not great. But one doesn't really care. It's about be
  17. I got takeout from this place a few days ago, the chef used to have restaurants locally, here & Richmond, that I never visited. I ordered chicken ka prow, pad c ew, & a shrimp po boy-results were mixed, but mostly good-shrimp po boy was for my picky daughter, who moaned about not saying she wanted sauce on the side-4/5 large butterflied shrimp, smothered in remoulade, w/ tomatoes on bread, w/ soggy, but well-seasoned fries (I ate most of the shrimp). Tom didn't like his pad c ew, the noodles were clumpy, & it tasted 'heavy'. My chicken ka prow was not what I was used to, modest in
  18. I've got very mixed feelings when it comes to food trucks - one was virtually inedible, others are middling, okay in a pinch (District Taco, Pure Pasty), and one delicious (Red Hook Lobster). While not quite as delicious as the Lobster Truck, Willie's Oyster Po Boy was good, definitely in the upper echelons of Food Trucks (damning with faint praise) and I'll be back. Loved the breading on the oysters - better than Ray's - although the oysters were not quite as plump. Oysters were fried to order and super hot. Sandwich comes with pickles, tomatoes, lettuce and some mustard mayo sauce unless re
  19. One of the first cookbooks I ever had was Louisiana Kitchen. I learned a lot from that book and would make the fat-laden dishes for special occasions. Making blackened redfish was always a challenge-- especially in terms of ventilation! I wish I had the chance to go to K-Pauls, but I did go to Commander's Palace for an over-the-top brunch once. Anyway, sad to see him go. He was a man who knew the meaning of "roulez bon temps!"
  20. STEPHAN PYLES' GULF COAST JAMBALAYA 1/4 cup olive oil 3/4 cup chopped tasso or other smoked ham 2/3 cup chopped andouille sausage 2 cups finely chopped onion 6 scallions, chopped 6 cloves garlic, minced 1 large green bell pepper, seeded and finely chopped 1 large red bell pepper, seeded and finely chopped 6 stalks celery, finely chopped 8 ripe tomatoes, blanched, peeled, seeded, and chopped (about 2 pounds) 1 tablespoon chopped oregano 2 teaspoons chopped basil 1 tablespoon chopped cilantro 1 teaspoon chopped thyme 3 bay leaves 1 teaspoon ground cumin 2 teaspoons cayenne powde
  21. Somebody brought this place up as an option for an upcoming dinner and I had never even heard of it. Is it new? old? open? closed? How have I not at least seen this while walking up 18th st? 2412 18th St. 202-234-0420
  22. Just walked by this place today...looks promising. It's right next door to Boqueria, in a space vacated by a Starbucks. http://www.dcpoboyshop.com/index.html Opening at some point in June apparently.
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