NEW ORLEANS FOOD part 2 – Some serious Gourmet Poboy`s and Oysters

This is a slightly belated post about food during Tales week..or really anytime! this is part two.

Forget about your ordinary Poboy´s for a while..no matter how tasty they are…cuz i`m gonna present some killer one´s that i hope you`ll try when you get a chance, maybe next year at Tales?

I saw two pics taken by Lauren (Fleurtygirl) of these gourmet poboy`s and the first one got me to seriously drool..and the 2nd pic blew me away.  When i saw those pics i was happy that i was in Nola and not a thousand miles away from those sandwiches…i`m talking about the gourmet poboy´s at Ye Olde College Inn.

Ye Olde College Inn” is located on 3000 South Carrollton Avenue. They open at 4pm.

They use fresh produce from the Fig Street Farm, Crescent City Farmers Market, the Hollygrove Market and Clayton Miller Produce. Locally grown seasonal fresh produce ensures fresh crisp and good quality food.

I try to find fresh local produce if i can, wherever i am because nothing beats it and it´s always good to support local businesses.

Fried Green Tomato Shrimp Remoulade  Poboy,

Award-Winning Fried Bread Pudding Po-Boy with Rum Sauce

So how did they taste?

Well, i must say they are BIG – i only ordered a half loaf – and the pictures do not do them justice, not by a long shot. The bread is lightly toasted, it`s a lot that goes into your mouth so to me a half poboy was enough. But i also did order the award winning dessert Poboy – Fried bread pudding Poboy with Rum Sauce and it was droolingly delicious.

The other Poboy was a fried green tomato shrimp remoulade poboy (award winning “Best Of Show”) quite a bit of creole mustard in the remoulade sauce and it was of course also delicious.

My friend ordered a perfectly baked Baked Redfish topped with Louisiana Lump Crabmeat over herb roasted tri-color potatoes, asparagus & cherry tomato vinaigrette and it was of course tasty in a way food can be only in Nola..! Next time you go to Tales or just to Nola, try to stop by College Inn for some real good treats, maybe paired with something fun at the neighbouring Rock`n Bowl.

You can also take the st Charles streetcar to get there, ride all the way to the end station at South  Carrolton (it`s a scenic and enjoyable route) and then you walk a couple blocks until you see College Inn on your left side.

But last but not the least..there´s another place to get real good poboy´s i need to mention and that is Parkway Bakery, want some REAL GOOD poboys? go to Parkway. You won`t be disappointed and you will return, i promise.

Shrimp poboy

And last…but not the least – if you`re on Frenchmen and gets hungry there is of course places to eat and one of the good ones is Adolfo`s on the second floor above the Apple Barrel but also on the street you may see a couple selling wraps.

That`s Sarah and Joe, they sell homemade wraps and the menu changes daily from barbeque to regular wraps and at a very good price, it´s tasty too and very welcome late at night when you come out of  for example Dba.

OYSTERS AND ALLIGATOR

 

Charbroiled oysters and buttery garlicky cheeze sauce at Acme Oysterhouse.

Freshly chucked gulf oysters on the half shell at Felix´s Restaurant and Oyster Bar

Opposite each other on Iberville st near Monteleone are two very good places for oysters, both on the half shell and charbroiled. The first one almost always has a long queue – Acme and the other is Felix`s.

At Acme we had a fantastic meal with charbroiled oysters, fries and hush puppies, a fantastic smoky jambalaya which i will return to eat, fried shrimp and fish platter, french bread to sop up all the buttery garlicky cheesy sauce…

Well..there´s a reason why there´s almost always a queue outside that place.

But the place on the other side, Felix`s – is also worth visiting and less queue. They have great oysters and their blackened gator is yum!

Don`t be afraid of trying alligator, the meat is not dark red and weird as so many seems to believe, it´s more like chicken and it really is tasty in all forms from sausage on a stick or in a poboy to cheesecake a la Jaques-Imos or like this, Felix´s blackened gator.

After all you´re in New Orleans, they know how to cook…so try things!

Blackened Louisiana alligator at Felix´s.

Many thanks to Tony Harion for the pictures of the blackened gator and the charbroiled oysters.

That was all from this year`s food adventure from me which this time was all about seafood and poboys.