Boucherie, Hilton Riverside — New Orleans


The last time I tried to fly to New Orleans, in 2012, it was a bright sunny day and my flight was delayed for hours and then cancelled. Mechanical problems. So I had a good feeling this morning when we woke up to a snowstorm in Iowa. And of course there are the uncertainties about flying, thanks to Trump’s partial government shut down. Sure enough, our flight took off with only a slight delay…for de-icing. And I made a point to thank the TSA agent in Des Moines for his service!

We are staying in a huge soulless hotel, the Hilton Riverside, because dirck is working at a conference at the convention center next door so the price is right (free). we did get a little glimpse and big taste of charming NOLA tonight when we returned to Boucherie, a great little restaurant in a small wood house on a side street in the Uptown/Carrollton neighborhood.

We had one of our best meals here seven years ago and were not disappointed …again. Char-grilled oysters with preserved lemons, duck confit, boudin balls with garlic aioli, smoke wagyu brisket with Parmesan fries, Blackened shrimp & grit cake, Krispy Kreme bread pudding. Yes, we are very full. And I got serious indigestion later. Dirck also tried sazerac, the classic powerful New Orleans cocktail, and I had a delicious Pimm’s cup (with citrus ,cucumber and ginger.)

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