2 Hungry Hippos

Po-Boys Everywhere

2009-11-23T19:33:00.003-06:00

This past Sunday was the 3rd annual Po-Boy Preservation Festival on Oak St. in Uptown. An enormous crowd - over 25,000 - showed up to support the New Orleans po-boy culture and enjoy po-boys from over 40 area restaurants. The streets were packed, bands were playing, the Saints were on the TV, and the po-boys were stuffed chock full of goodness. What a day!

Here's a peek into the fun we had...

We braved enormous crowds to obtain the ultimate po-boys.

We enjoyed a 12 hour roast beef po-boy with pickled red onions and horseradish cream from Boucherie. Well, 12 hours and 40 minutes after waiting in a huge line to get a sandwich. It was a lot of meat, and the meat was good.

There were plenty of well-known names around serving up po-boys. We heard that the Vietnamese po-boy from Dong Phuong was out-of-this world, but after waiting in line for 20 minutes, they were out of meat, and we just didn't have the patience to wait another 20 for them to cook more meat. Maybe next year, Dong Phuong.

Our favorite po-boy was from Palace Cafe. The ESP (Extra Special Peacemaker) had wonderfully crispy fried oysters, brie fondue, spinach, red onion, and sherry-tasso cream. After one bite, we have no doubt that this po-boy could bring peace to any warring nations. Palace Cafe also gets bonus points for bringing samples of their also delicious duck po-boy (Quack L'Orange) to guests waiting in line for the ESP.

Sunday ended up being a perfect day - we enjoyed delicious takes on a staple that has helped define New Orleans cuisine and the Saints achieved an unprecedented 10-0 record. Here's hoping the magic (on both accounts) will be recreated next year!

REVIEW: Albasha Greek & Lebanese Restaurant

2009-11-21T08:56:00.003-06:00

1958 North U.S. Hwy. 190
Covington, LA

View the website

Overall:
Service:
Atmosphere:
Food:
Price:

Pros: Near perfect gyro and chicken shawarma.
Cons: They don’t have a location next door to our house.
Bottom Line: Really good Greek & Lebanese food at a great price!

In the middle of a half mile stretch of Hwy 190 where there are not one, not two, but three Thai restaurants, sits a lone Greek and Lebanese restaurant, Albasha. Albasha has several locations in Southeast Louisiana – we were big fans of the ones in Baton Rouge, and, fortunately, the Covington one does not disappoint. Greek and Lebanese, in our opinion, is a great category of cuisine in that it is appealing because it is "ethnic" - it's cuisine from another region of the world - but it is also not overly intimidating. Most dishes use relatively standard ingredients and simple cooking methods, so there isn't anything that should scare away timid eaters. It's a great introduction to global cuisine for those with trepidation.

The restaurant itself has an open, bright feeling without seeming cheesy or fake. It's a nice enough place to bring a date but casual enough to stop in with the family and kids.

On the menu, Albasha offers a significant number of appetizer options, many of which are vegetarian. The only downside is there are no “sampler platters”, which are great for pleasing a diverse crowd or for introducing this style of food to some newbies. We started with the meat-stuffed grape leaves. These were delicious, as was the creamy sauce with which it was served.

In the entree category, you can’t go wrong with the Greek staples – gyro (lamb) and chicken shawarma platters. (If you can’t decide between the two, don't fret - there is a combination platter.) The chicken shawarma is juicy and delicious. The gyro, however, is near perfection. Tender, flavorful, and almost melts in your mouth. That is what’s great about well-executed Mediterranean food – it’s simple, but so delicious. No crazy preparation tricks, just well-marinated, slow-cooked delicious meats. The sides stand their own as well. The hummus is very good and has the right amount of boldness, the salad is solid (though they seemed to have switched from an oil-and-vinegar-dressed salad topped with feta crumbles to a salad topped with a creamy feta dressing), and the rice is decent yet forgettable. Overall, Albasha makes one of the best-rounded platters that we have tried in the area. And they really stand out where it counts – with the meats. Not to mention they serve generous portions at reasonable prices (the platters are just over $10).

Albasha offers a wide range of Greek and Lebanese dishes and executes them well. If you're the kind who doesn't like to venture out of the ordinary, Albasha is a great place to cautiously break out of your rut. Give it a try once, and we're sure you'll be back for more.

Thanksgiving on a Bagel

2009-11-18T16:28:00.003-06:00

We frequented our favorite morning eatery - Creole Bagelry - the other day, and the daily cream cheese special was Sweet Potato Pie. Sweet Potato Pie!! And yes, it was as good as it sounds. Brown sugar, cinnamon, and the taste of fall all encapsulated into a creamy topping...doesn't get much better! From our experience, the cream cheese specials usually stick around for a week or two, so we suggest you head on over soon and whet your Thanksgiving appetite!

RECIPE: Chocolate Chip Cookie Cake

2009-11-13T22:28:00.000-06:00

adapted from foodnetwork.com and wilton.com

Difficulty:
Taste:

Pros: Super soft and super yummy!
Cons: The icing adds some extra time to the preparation, and decorating the cake to actually look good can take some patience and practice if you're not familiar with the techniques.
Bottom Line: The best parts of a cookie and a cake combined into one heavenly dessert...what's not to love??

This is an awesome cookie cake. Be careful not to overcook it, and it will be soft, slightly dense, and oh-so-delicious. The majority of your time with this recipe will be spent waiting for the cake to bake and cool and decorating the cake (at least, if you're amateur decorators as we are). It does take some extra time to make the homemade icing rather than buying something from the store, but this is an icing that is easy to decorate with and actually tastes pretty good. We like it a lot more than the icing you'll get on most grocery store cakes. And of course, when you make your own icing, you can tailor the colors to the occasion (LSU or Saints tailgating, anyone?). So we suggest you try to ice the cake yourself, even if you're new to it. (If we can make the icing look halfway decent, certainly you can, too.) But if you are intimidated by the homemade icing, please don't be intimated by the cookie cake...it is super easy to make and would taste great on its own. This dessert is definitely worth the effort and makes enough to serve a whole crowd. So try this instead of traditional cake for your next birthday celebration, or for the next time you are entertaining, or for your next, say, Tuesday! We bet you can't make this cookie cake just once!

Chocolate Chip Cookie Cake

2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups + 2 tbsp all-purpose flour

1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 cups milk chocolate chips
3/4 cup white chocolate chips

Icing:

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter softened
1 teaspoon vanilla extract
4 cups (about 1 lb.) confectioners' sugar

2 tablespoons milk
2 tablespoons cornstarch
desired food coloring

Preheat the oven to 375 degrees. Cut parchment paper to cover the bottom of 14-inch, light colored, round pizza pan. (If you don't have a pizza pan, you can use a 13x9 casserole dish - your cookie cake will just be thicker). Grease the parchment paper.

Cream the granulated sugar, brown sugar, and butter in large bowl. Add one egg, then beat the mixture until the egg is well combined. Add the second egg, and beat the mixture again.

In a separate bowl, combine the flour, baking soda, and salt. Mix the dry ingredients. Add the dry ingredients to the butter and egg mixture a bit at a time, mixing as you go. Add the vanilla extract, and mix until everything is well combined. Fold in the chocolate chips. We have generally use Ghiradelli milk chocolate chips (our favorite) and white chocolate chips, but use your favorites! We've also done dark chocolate chips (for the milk chocolate) and peanut butter chips (for the white chocolate). Anything goes here! Spread the mixture across the bottom of the prepared pan.

Bake until the edges are golden and the cookie is set. The center of the cake should be slightly soft. This generally takes 15-18 minutes for a pizza pan, and 17-20 minutes for a 13x9 dish. Just keep an eye on it...the cake is much better a little undercooked then overcooked - trust us! Let the cake cool for about 10 minutes, and then carefully transfer it to a cooling rack to cool the rest of the way. (Don't worry about little cracks that may occur in the transfer - you won't notice these at the end.)

For the icing, beat the shortening and butter in a large bowl until fluffy. Add the vanilla and beat to combine. Add the confectioners' sugar one cup at a time, beating after each cup. Make sure you scrape the sides of bowl occasionally while doing this.

In a separate small bowl, combine the milk and cornstarch. Stir until the cornstarch is dissolved. Add this to icing mixture, and beat at medium speed until light and fluffy. Add your desired food coloring and mix well. This makes a good bit of icing - if you are doing two colors, you can divide the icing at this point into two bowls and color each separately. This should be more than enough icing to decorate your cake with two colors.

Use this icing immediately to decorate the completely cooled cookie cake. Use a decorating set with a piping bag, or cut the corner off of a ziploc bag and squeeze the icing out that way. If you don't use the icing immediately, store in the refrigerator in an air-tight container for up to one week. If it's stored in the fridge, you will need to beat the icing again before use.

REVIEW: Jasmine French Restaurant

2009-11-07T11:14:00.000-06:00

1768 Front St
Slidell, LA

Overall:
Service:
Atmosphere:
Food:
Price:

Pros: A great place to bring - and impress - a date.
Cons: The restaurant seemed a little too empty.
Bottom Line: Was a great experience with classic French cuisine that left us hungry for more.

Located in a small, unassuming building on Front St. in Slidell, Jasmine's is the kind of place that doesn't do much (if any) advertising, but lives off regular customers and good old fashioned word-of-mouth. Jasmine's is a somewhat upscale restaurant that serves French classics. We Hippos haven't done a lot of true French dining (unless French fries and French toast count), so we were excited to sample some authentically-cooked cuisine.

The dining area is shaped in a deep rectangle and is cozy and authentic. The decor is classic and elegant - white tablecloths on the tables and a large, beautiful painting of people dancing on the wall (if you go, check out the guy who looks like he's doing the Thriller dance). We went in for dinner at 7:00 PM, and there were only 3 other tables occupied. Of these, only one of the tables - a couple - was under the age of, oh, say 80, and no more younger people came in while we were there. Apparently, this place does best with the early dinner crowd and is not well known with the younger population.

To start the meal we ordered an appetizer and a half liter of wine. Oh how we love restaurants that serve half liters - it's the perfect size for us when we're dining on our own to each get two generous glasses. The wine was great and came at an extremely reasonable price ($15) for such a nice restaurant. Jasmine definitely gets bonus points for that! For an appetizer, we had crabmeat au gratin. It was creamy, cheesy, and delicious. Our only critique was that we didn't taste much of the flavors of the white wine that it was cooked in. But it still tasted great. Each entree came with a Caesar salad, topped with anchovies (salads without anchovies are also available for the unadventurous). Good stuff here, too.

For entrees, we asked the waiter for recommendations. He pleasantly obliged, and offered recommendations and descriptions (which weren't on the menu) of his preferred entrees in each category (pasta, beef, game meats, seafood, etc). We decided to go with two of his recommendations - the Beef Wellington and rack of lamb with rosemary. Beef Wellington is a classic French dish. It's a beef tenderloin on top of pate and all wrapped up and cooked in puff pastry. The Beef Wellington was a beautiful piece of meat - cooked perfectly and oh-so-tender. The rack of lamb was also cooked very well and had great flavor. It was served with a mint jelly that nicely complemented the dish - and this is coming from a hippo that doesn't like mint much. Each dish came with sides of green beans and potatoes. The green beans were your average steamed, butter-coated green beans. The potatoes were comfort food at its best. However, it was the perfectly cooked, well-seasoned cuts of meat that were the stars of the plates.

We really enjoyed our dinner at Jasmine. We've heard that new owners are taking over the restaurant soon. We hope they will maintain the integrity of the cuisine while making an effort to draw a younger crowd. As it is now, Jasmine is a great place for a romantic dinner for those in the Slidell area who don't want to cross the lake. The service was excellent, attentive, and postively contributed to the dining experience. We really enjoyed our meal and look forward to returning to increase our knowledge of French cuisine.

RECIPE: Mexican Rice

2009-10-28T20:07:00.000-05:00

adapted from recipeezaar.com

Difficulty:
Taste:

Pros: Recreates the texture and flavor of great, authentic Mexican rice.
Cons: Takes a bit more involvement than the average rice dish.
Bottom Line: Definitely worth it when you are entertaining or have some time to prepare the meal.

This recipe takes a little bit of investment, but it is worth it! The end product tastes just like the ubiquitous yet delicious side dish found at many great Mexican restaurants. The key here is getting the texture right - the rice comes out fluffy instead of sticky. This recipe is worth the investment when you need a goes-with-everything Mexican side dish.

Mexican Rice

12 oz. canned tomatoes
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil

4 minced garlic cloves
2 cups chicken broth
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime

Adjust your oven rack to the middle of the oven and preheat to 350 degrees.

Puree the tomatoes (fresh and cored or canned) with the onion in a blender until the mixture is smooth with no chunks. Measure out 2 cups of the mixture and discard the rest.

Rib, seed, and mince two of the jalepenos. For a kick to your rice, mince the third jalepeno (with ribs and seeds) and set aside to add to the rice at the end.

Put the uncooked rice in a fine mesh strainer and rinse under cold running water until water runs clear - this should take a couple of minutes. Shake the rice to remove excess water. (This is the step that removes the starch from the rice to help create the nice fluffy texture.)

Put the oil in an oven-safe deep sautee pan or Dutch oven that has a lid. Heat the oil over medium high heat for about 2 minutes. Test the temperature of the oil by dropping a few rice grains in to see if they sizzle - if they do, it's ready. Add the rice and stir until the rice is a light golden and translucent, about 6-8 minutes.

Reduce the heat to medium, add garlic and the 2 minced, seeded jalapenos. (We had some leftover bell pepper to use up, so we threw that in, too, and it turned out great.) Cook, stirring constantly, for about 1 1/2 minutes. Stir in the broth, pureed tomato mixture, and salt. Increase heat to medium high and bring to a boil.

Cover the pan and transfer to oven. Bake until all the liquid is absorbed and the rice is tender, about 30-35 minutes. Stir well after 15 minutes. (Don't forget that the handle of the pan will be hot!! We learned this the hard way!)

Stir in the cilantro, the remaining minced jalapeno (if you like it spicier), and the juice of the lime.

REVIEW: El Palmar

2009-10-19T18:09:00.000-05:00

123 Gause Blvd
Slidell, LA

Overall:
Service:
Atmosphere:
Food:
Price:

Pros: Good food at reasonable prices.
Cons: Nothing too exciting about the typical Mexican menu.
Bottom Line: Up to par Mexican food and cheap margaritas.

The sign for El Palmar, a Mexican restaurant in Slidell, has been up for what feels like years. But finally, after months of a sign with no restaurant, El Palmar has opened for business. On the corner of Gause Blvd. and Front St., the restaurant has a prime spot on a busy corner. So far, the location has seemed to bring them in a good bit of business.

Inside the restaurant is the typical casual and festive Mexican decor. The space, maybe since it's so new, feels open and clean. The service wasn't as smooth as it could be, but the restaurant and the waitstaff are new, so we'll give them a pass for now. Once we ordered, we were brought chips and salsa. The salsa was stored in a carafe and was delivered with individual bowls in which to pour it. While the salsa was a bit liquidy and thin for our liking, it did have a good flavor. We also sampled the frozen lime margarita. We ordered a small, but it was plenty enough for the average person. And at $3.50, it was an incredible deal. The margarita had a good taste, which was perhaps even enhanced by the warm, tingly feeling you get when you know you got a good deal. The sign on the door says margaritas are only $1.50 during LSU and Saints games -- so you can stretch your dollar even farther during these times.

For our first entree, we got a grilled chicken & bean burrito, which was covered with queso and sliced avocado and served with rice and beans. This was pretty good. The chicken was juicy and had a great flavor. The avocado was fresh, and the queso was...well, how can you mess up queso?? In our opinion, the burrito would have been even better if the beans in the burrito were black or pinto beans instead of refried, but that's a small complaint. The rice & beans sides were up to our Mexican standards.

The second entree was the El Burro Loco - "loco" because it's a "huge" burrito, according to the menu description. Sometimes you wonder when a menu claims something is "huge," especially since the first burrito was more expensive and relatively small. However, we had to remove our jaws from the table when this burrito came out. We have never seen such a massive burrito. This was the type of burrito that looked like it should have been free if you could finish it in one sitting, with the victor getting his name up on a plaque. This burrito made Izzo's Illegal burrito look like a petty crime. This burrito was...well, you get the idea. (Notice we had to put a fork with it in the picture, as a point of reference.) Stuffed with beef, shredded chicken, rice, beans, and cheese, this burrito didn't come with sides because, well, there aren't any plates large enough to fit this burrito and sides. In case the filling wasn't enough, the burrito was topped with enchilada sauce, queso, lettuce, tomato, sour cream, and guacamole. This massive dish tasted pretty decent, but, really, do you order this burrito for the taste? Not only was this entree a dollar cheaper than the first, it provided enough leftovers to feed dinner to a family of four.

The sign for El Palmar has been tantilizing us for many, many months. Once the restaurant actually opened, it took us another month or so to finally make it there. But now that we have, we are pleased. While it didn't necessarily knock our socks off, it provided good Mexican food for a good value. It may even be able to compete with the Hippos' favorite Mexican shop in Slidell, Los Tres Amigos (on Pontchartrain, not Gause). We'll have to return to El Palmar soon to sample their non-burrito entrees because so far, so good.

New John Besh Cookbook Available

2009-10-07T20:53:00.000-05:00

John Besh, a local favorite and nationally recognized chef, has just published his first cookbook. My New Orleans: The Cookbook includes not only recipes but also the stories behind some of our region's classic dishes. The recipes center around fresh, seasonal, local ingredients - one of the keys to great cooking.

Though the cookbook is a bit pricey, it features a generous 200 recipes with some narrative and, judging by the sample pages, is put together beautifully...we were getting hungry just from the sneak peek! A signed copy of the book is available on Besh's website for about $50, or you can save $20 by ordering an unsigned copy at Amazon. The book would make a great Christmas present for foodies, aspriring chefs, and home cooks. But don't worry about getting one for us - we just ordered our copy!

REVIEW: Emeril's Delmonico

2009-10-02T09:28:00.000-05:00

1300 Saint Charles Ave.
New Orleans, LA

View the website

Overall:
Service:
Atmosphere:
Food:
Price:

Pros: Awesome food and impeccable service.
Cons: As with other fine restaurants, can get pricey.
Bottom Line: You get what you pay for - a great dining experience perfect for special occasions.

Emeril's Delmonico, located in the Lower Garden District, is an upscale restaurant with a history that dates back to 1895. Emeril Lagasse took over the restaurant in the 1990s and has done a great job of keeping up the prestige of its name. Known for their steaks, Delmonico is a perfect place for a special event. Housed in a building that resembles an old house, the atmosphere is cozy and elegant. We were seated by a window overlooking St. Charles - not a bad view! And while we ate, we were entertained by a gentleman singing while playing a grand piano. It was a perfect setting for a romantic date or for celebrating an important occasion.

The service at Delmonico, as with all of Emeril's restaurants, was exquisite. The staff does a great job of making sure your every need is covered. You are usually attended to by a trio of waiters, and your plates are presented to the table by multiple waitstaff in one elegant move. There was a decent bit of downtime in between courses, but when you're spending the evening in a fine dining restaurant, you usually are not in a hurry and would rather savor the time. So, we welcomed the slower pace over feeling rushed through the meal. The service here perfectly complements the cozy but upscale atmosphere, making you feel like a special guest throughout your meal.

The menu of Delmonico includes some classic upscale dishes (confit duck leg and spring pea risotto with pancetta, for instance) as well as New Orleans-inspired dishes (from gumbo and barbecued shrimp to Louisiana crawfish stuffed bell pepper). The steaks and seafood on the menu are known for being stand-outs. Though the prices of these dishes can get pretty expensive, Delmonico offers small, medium, and large plates, allowing some flexibility for those watching their budget. For our dinner, we used another "passport", which purchased us a three course dinner featuring cuisine from Brazil. (Unfortunately, this special ended with the end of September.)

For our appetizers, we ordered Bolinho de Bacalhau (salt cod croquettes with lime aoli) and Bolinho de Bacalhau (spicy Brazilian pork sausage with sauteed onions, collard greens, and yucca). The croquettes were delicious, had a slight crunchiness to the outside, and felt rather light. The sausage was nice - slightly sweet and spicy - but it's hard for Brazilian sausage to beat good, old Louisiana sausage.

For our main dishes, we chose Moqueca de Camarao (Gulf shrimp, tomato, coconut milk, sweet pepper, and rice) and Churrasco de Fraldinha (grilled skirt steak, black beans, rice, and molho vinaigrette). The shrimp dish looked similar to a shrimp creole but certainly didn't taste the same. While the flavors of the tomato-based sauce were good, the shrimp were undoubtedly the star of this plate. They were large, plump, and cooked to perfection - tender with just the right texture. We enjoyed the dish overall, but it didn't necessarily have a huge "wow" factor to it. The other entree, the steak plate, was great. The flavors of this dish were delicious. Though the steak itself was a bit tough, the flavors were spot on. It had a nice sear on the outside, was a perfect shade of pink in the middle, and tasted wonderful. Unfortunately, skirt steak just isn't the best cut of meat. But how much more can you expect for a $35 three-course meal??

Dessert was up next. We had Pudim de Leite (a Brazilian style flan with grilled pineapple) and Deep Fried Churros with Chipotle-Chocolate and Caramel Dipping Sauces. These desserts were a perfect ending to the evening. They showcased the flavors of Brazil nicely and were satisfying without being overly heavy. The flan was creamy and smooth, and the pineapple was a refreshing contrast. The churros were cooked perfectly - crispy on the outside and light and airy on the inside. They were rolled in cinnamon and sugar and tasted great on their own. The two sauces that accompanied them were very different - one was a warm caramel that we loved so much we were tempted to lick the bowl, and the other was a cold chipotle-chocolate that we didn't particularly care for. But overall, dessert was an outstanding course.

We both loved the evening we spent at Delmonico. From a great atmosphere to service that treats you like royalty and food that was heavenly, it was a wonderful experience. Delmonico probably isn't a place you'll frequent on a regular basis (unless you have a lot of dough), but it is definitely worth it when you want a delicious, dining experience to remember. We'd say that it was one of the Hippos' favorite meals of late.

REVIEW: Babylon Cafe

2009-09-20T21:45:00.000-05:00

7724 Maple St.
New Orleans, LA

Overall:
Service:
Atmosphere:
Food:
Price:

Pros: Standard Greek & Lebanese dishes done well.
Cons: Not our favorite hummus.
Bottom Line: Delicious flavors that outshine the other Middle Eastern places we’ve tried in the area.

Babylon is a small Middle Eastern restaurant located close to Tulane’s campus. The restaurant works well for its largely collegiate audience. The space is long and narrow, slightly dark, and decorated with colorful Middle Eastern murals on the wall. This creates a cozy and casual atmosphere. The menu here features typical Greek and Lebanese dishes: chicken schwarma and gyro sandwiches in pita bread, the same meats offered in platters, and a few main dish salads and seafood plates. In addition to these standards, Babylon offers a few more options to complete its menu - from shish kabobs with various meat combinations to eggplant sandwiches on freshly baked bread.

After we ordered, the kitchen sent out a complimentary order of hummus with pita bread. This was unexpected and gratefully received. The hummus was average – it had a relatively mild flavor. This is not ideal for garlic lovers or those looking for bold flavors but is nice for those who aren’t huge hummus fans…hummus skeptics may enjoy Babylon’s tame version of the dip.

For our meals, we ordered a chicken shish kabob sandwich on a wheat pita (nice to have that option!) and a gyro platter. The sandwiches here don’t come with sides, so we ordered a salad with feta and olives to go with the sandwich. We expected this to be a typical side salad, especially since the price was only about $5, but this salad was enormous. It was generously topped with loads of feta. The salad was dressed in a simple but delicious oil & vinegar combination and was not saturated with too much oil. This salad tasted great and was large enough that it could have easily been shared between two people as a side dish. The chicken shish kabob sandwich was also delicious. We’re not sure what was in the sauce that dressed this sandwich (it wasn't a Tzatziki sauce), but it was great! The chicken was tender and flavorful. Definitely a good choice.

The gyro platter was another good dish. It comes with a choice of two sides, and we chose hummus and a salad. The salad wasn’t quite up to our expectations, as it didn’t come with olives or feta as is usually the case. However, this is a mild infraction and was easily made up for by the great flavors of the meat, which was moist and well-seasoned.

Babylon is a great option for Middle Eastern food. They do the standard dishes well and offer a few more choices that other restaurants of this type do not. The service and atmosphere create a casual and relaxed place to meet up with friends and enjoy a delicious, reasonably-priced meal.

REVIEW: Creole Bagelry

2009-09-13T10:51:00.000-05:00

1337 Gause Blvd.
Slidell, LA

View the menu

Overall:
Service:
Atmosphere:
Food:
Price:

Pros: One of the only spots around for fresh-made bagels.
Cons: Can be a little slow to get your order and a little pricey.
Bottom Line: If you're in the mood for good coffee and bagels, this is the place to go.

Creole Bagelry is one of the few fresh bagel shops in the Greater New Orleans area, and, therefore, it's become a regular weekend stop for the Hippos. The bagelry is reminiscent of a coffee shop, with counter service, a mix of regular and bar-height tables, and local artwork for sale displayed on the walls. The background music usually does a good job of setting a comfy atmosphere and ranges from oldies to local jazz. The shop also offers lunch, centering around salads, wraps, and bagel sandwiches.

We've visited Creole Bagelry on many occasions. In general, the bagels taste fresh, but they don't constantly bake the bagels all morning - so don't expect to get hot, straight-from-the-oven bagels here. They offer a decent variety of bagel types and cream cheese flavors, with a specialty bagel and cream cheese rotating out every one or two weeks. In the past, we've found their savory cream cheeses to be of better quality than their sweet cream cheeses, which often lack enough flavor. Creole Bagelry also brews their own coffee, with gourmet flavors such as mocha raspberry, english toffee, German chocolate cake, and macadamia nut offered on a rotating basis. These brews are extremely delicious and rival any gourmet coffee shop. We find that the normal coffees here are on the caliber of more expensive specialty lattes and cappuccinos.

On this occasion, we ordered a blueberry bagel with cinnamon roll cream cheese (the specialty cream cheese of the day) and a sesame bagel with cream cheese, smoked salmon, red onion, capers, and tomato (actually sold as one of the lunch sandwiches). The blueberry bagel was good, with a buttery, blueberry flavor running throughout it, but the flavor was not very noticeable when eaten with the cinnamon roll cream cheese. This cream cheese, however, was probably their best sweet cream cheese we have tasted - too bad it was only a special! It had plenty of flavor, mixing cinnamon with the sweet (but not too sweet) taste of cinnamon roll icing. It was exceptional. The only complaint here is that sometimes they don't give you a ton of cream cheese on the bagel - it just depends on who is preparing it. Luckily, they had samples out of the specialty cream cheese with which we could supplement the bagel.

The bagel with smoked salmon was also enjoyable. The lox tasted fresh, and there was a good balance of ingredients. The saltiness of the capers and salmon paired well with the creaminess of the cream cheese and the freshness of the tomato. Looking back, this bagel would have been even better with the scallion cream cheese instead of plain, but as is, it was on par with what one would expect. The only downside is that, since this is sold as a lunch sandwich, it will run you about $8. On the plus side, this price includes a side. We chose the pasta salad. It wasn't bad, but perhaps a bit on the oily side.

If you're a fan of fresh bagels, this is one of your only options in the area. Luckily, Creole Bagelry does a pretty good job at what they do and will satisfy most customers. Their prices do tend to run a little high, but we'll take what we can get. Though the sweet cream cheeses are a bit lacking in flavor, the coffee, bagels, and savory cream cheeses are great and keep us coming back for more.

REVIEW: Menchie's Frozen Yogurt

2009-09-07T11:20:00.000-05:00

104 Lake Drive
Covington, LA

View the website

Overall:
Service:	It's self-serve.
Atmosphere:
Food:
Price:

Pros: You can create your own dessert by mixing and matching from a large variety of frozen yogurt flavors and toppings.
Cons: Not all flavors are up to par.
Bottom Line: Fun concept, but the frozen yogurt needs improvement.

Menchie's is a self-serve frozen yogurt franchise that has just opened up a new location off of Hwy 190 in Covington. The store itself has a youthful, modern look and feel. The premise is that you serve your own soft-serve frozen yogurt, choosing from 10 flavors that rotate out from over 40 total, and 25+ toppings. There is only one size cup, and you build your own creation and pay by the ounce at the end.

We are huge fans of frozen yogurt and have tried numerous places over the years, so we were excited to try a another new one. The thought of selecting from a large variety of flavors was appealing. Menchie's allows you to sample the frozen yogurt flavors, which is a definite plus, since there are many from which to choose. You start by picking the only size cup - either with or without a waffle cone. On this night, the yogurt flavors offered were strawberry banana, mocha, vanilla, chocolate, white chocolate macadamia nut, pomegranate tart, Kahlua, root beer float, natural, and Georgia peach. The toppings come in three stations - bins of candy bars (like Snickers), cereals (like Golden Grahams and Cookie Crisps), chocolate chips, and nuts; a cold station including chopped fruit, cookie dough bites, and mochi; and a hot station with hot fudge and caramel sauce. Needless to say, there are an infinite number of combinations you could create, and it's easy to start tacking on the ounces (and therefore, price) when you are in control of serving yourself!

We tried a few of the flavors offered that night. The mocha was, unfortunately, overpowering, tasting almost like straight espresso with no creaminess or sweetness. The Kahlua had a good coffee flavor but also had a slightly unappealing (and unidentifiable) aftertaste. The flavor didn't seem like it was mixed very well because there were a few icy chunks in it - but this was the only flavor like that. The white chocolate macadamia nut was the best flavor we sampled, with strong flavors and the right amount of sweetness. The chocolate was very dark brown in color, and accordingly, was far richer than most chocolate flavors - which makes us wonder what the dark chocolate flavor tastes like. The strawberry banana was enjoyable, with bold fruit flavors. One of us thought that Menchie's yogurts had a slight tangy-ness to them, but the other disagreed, so you'll have to judge for yourself.

The toppings offered were plentiful and delicious, and the variety of cereals was a nice alternative to normal toppings. The only downside is that we were expecting a few more of the standard candy bar toppings - there were no Heath bars, Reese's Peanut Butter Cups, etc. The fruit bar had a very nice selection of fruits, from berries to mangos and kiwi. Being able to select a low-fat yogurt and top it off with fruit and granola provides a healthy dessert option for those interested.

We liked the concept of Menchie's more than the execution. Having a variety of toppings and frozen yogurt flavors to choose from is exciting. Unfortunately, many of the flavors we sampled were sub-par to other frozen yogurt shops we've tried. Maybe we caught the rotation on a bad night, and we are willing to give it another try. But on this particular night, we were somewhat disappointed.

REVIEW: Bear's Grill and Spirits (Take-Out)

2009-09-04T16:12:00.000-05:00

550 Gause Blvd.
Slidell, LA

View the website

Overall:
Service:	It was take-out!
Atmosphere:	It was take-out!
Food:
Price:

Pros: Good tasting roast beef and barbecue beef po-boys.
Cons: A little pricey for sandwiches.
Bottom Line: Good flavors, but the po-boys don’t travel well.

We’ve heard nothing but good about Bear’s Grill and Spirits, so we decided to give their new location in Slidell a try (the original is in Mandeville). They especially have a reputation for really good roast beef po-boys, and that's what the Hippos were craving. Unfortunately, we weren't feeling well at the time, so we had to go with take-out over dining in. When we ordered, we were told that our food would be ready in 10-15 minutes, but it was coming out of the kitchen by the time we got there 5 minutes later. From our quick glance around, the restaurant itself was exactly what you would expect from a bar and grill – a casual atmosphere with TVs everywhere you look.

We ordered two small po-boys - one classic roast beef and one BBQ beef - both with sweet potato fries. The total came to about $25, which seemed a little steep for a couple of small po-boys and sides...we were expecting a little less than $20, especially since that price didn't include drinks or a tip. (The large po-boys will run you about $11 or $12 and don't include a side of fries.) By the time we got home 10-15 minutes later and opened the sandwiches, they were already soggy from all the juices in the meats. This was disappointing. Maybe we should have known better than to get roast beef po-boys for takeout, but hey, it sounded good at the time! The sweet potato fries were lukewarm, but at least they were not too mushy – they still had a slight bit of a crunch to them. The taste of the fries was good, but nothing too spectacular.

As for the flavors of the sandwiches, the classic roast beef po-boy was delicious. The meat was tender, well-seasoned, and not at all dried out like many roast beef sandwiches can be. Another plus was that po-boy had a very generous amount of meat on it. The soggy bread wasn't ideal, but the sandwich was great despite that.

The BBQ beef sandwich contained the same roast beef as the first sandwich, just with the addition of barbecue sauce. This sandwich, like the first, was loaded with meat. The barbecue sauce had a good flavor and wasn't greasy. There was also the perfect amount of sauce for the sandwich. The beef itself seemed like it may be a little dry, but the barbecue sauce made it difficult to tell and covered up any possible flaws in the meat. Between the soggy bread and the sauce, this sandwich had to be eaten with a fork and knife, which kind of takes the fun out of po-boys.

All in all, Bear’s delivered on flavor. The roast beef lived up to it's "world famous" status (as stated on the menu) and has us excited to try out a real dining-in experience there. We would not, however, recommend Bear's roast beef po-boys for takeout, unless you're into soggy, mushy sandwiches!

RECIPE: Toffee Tiramisu

2009-08-25T20:27:00.000-05:00

from bettycrocker.com

Difficulty:
Taste:

Pros: An extremely simple recipe with big flavors and easy-to-find ingredients.
Cons: May not satisfy those looking for an authentic tiramisu recipe.
Bottom Line: A great tribute to tiramisu without any fuss.

This is a delicious, easy-to-throw-together dessert that makes a big impression. It only takes 15-20 minutes to make (though it does need to sit in the fridge for an hour after it's made), and it indulges coffee lovers with a tiramisu-esque dish without having to search multiple grocery stores for speciality Italian ingredients. And since there is no baking involved, you won't even have to break a sweat! The pound cake substitutes for the ladyfingers in the traditional recipe, providing a moist, buttery base for the creamy, chocolatey topping. And the toffee bits on top provide a fun, unexpected twist on the original Italian dessert. Though the dish may not be a true tiramisu and some Italian enthusiasts may find the flavors a bit lacking, this dessert definitely has bang for the buck. It comes together as a delicious dessert with bold flavors that looks and tastes as though it took much more effort than it actually did. Use it when you need to impress your guests and you're pressed for time!

Toffee Tiramisu

1 package (10.75 oz) frozen pound cake loaf, thawed and cut into about 10 slices
3/4 cup strong coffee (we use a full cup)
1 cup sugar

1/2 cup chocolate-flavor syrup
1 package (8 oz) cream cheese, softened
2 cups whipping cream
2 bars (1.4 oz each) chocolate-covered toffee candy, chopped

Slice the pound cake and arrange on the bottom of the serving dish.

Drizzle the coffee over the pound cake layer.

In a large bowl, mix the sugar, chocolate syrup, and cream cheese on medium speed until well mixed. Add the whipping cream, and beat until the mixture is smooth and fluffy. This should take a few minutes.

Spread the chocolate mixture over the cake. Top with the chopped toffee bits.

REVIEW: Thai Orchid (Take-Out)

2009-08-19T22:29:00.000-05:00

785 Robert Blvd.
Slidell, LA

View the menu

Overall:
Service:	It was take-out!
Atmosphere:	It was take-out!
Food:
Price:

Pros: The dishes and flavors you would expect from a Thai restaurant.
Cons: Nothing extraordinary to make it truly stand out from other Thai restaurants.
Bottom Line: Solid, satisfying Thai food and good for take-out.

Sometimes after a long day, you'd much rather curl up on the couch in your pajamas to eat dinner instead of having to get dressed and dine in a restaurant. For that reason, we feel it's important to include take-out reviews in this blog in addition to the traditional dining reviews. It is often difficult for dishes to carry as well at home as in the restaurant. Not only are you missing the ambiance of the restaurant contributing to your dining experience, but the dishes have to be packaged in unattractive containers - often separated into elements you have to recombine yourself - and survive the trip home, losing the perfect temperature along the way. But who doesn't love good take-out now and then? So, it's part of the Hippo goal to clue you in to some of the restaurants who do the take-out thing well.

So, when the Hippos were worn out from a long day of work, we turned to Thai Orchid for some comforting Thai take-out. When we got to the restaurant, the food was already waiting for us to pick up. Though it was nice that the food was ready without us having to wait, sitting out meant it didn't stay at hot as it could have. The restaurant only had one table filled with diners and only one other take-out order waiting, so we guess they had some time on their hands. (In their defense, we didn't eat dinner until pretty late that night.) When we got home, the food was still warm (but not piping hot), and the portions were generous.

The first dish we tried was the traditional Pad Thai with chicken. It definitely met our expectations flavor-wise of what we expect in a Pad Thai, but it didn't exceed them. One downside was that the noodles were rather oily, creating a less appealing texture and appearance. Other than that, the dish was a decent, typical Pad Thai.

Our second dish was the Gaeng Kaew Wan with pork, or a green curry dish with coconut milk. The dish had a bit of heat to it, but it was not overpowering. There was a large amount of bamboo shoots in the dish, but it also included a pleasant combination of vegetables - eggplant, red and green bell pepper, and carrots. Again, portion size was generous, but we were not given enough rice for the amount of sauce provided. This was odd, since steamed white rice is usually given in abundance with take-out. Eaten in these proportions, it would be a very soupy dish. The smoothness of the coconut milk combined with the heat of the curry made an appealing dish. It was good enough to eat again, but not necessarily something we loved so much that we'd have to get it over and over.

Thai Orchid provided the comforting, familiar flavors we expect from a Thai restaurant. The food seemed pretty authentic - it felt home-cooked and not commercialized. And, with the exception of the stingy serving of rice, it definitely served its purpose for good take-out. The food did hold up well from the restaurant to our home. We'll probably eat at Thai Orchid again (especially since there aren't many other Thai restaurants in Slidell), but they do still have room to grow in terms of flavors if they want to really set themselves apart from being "just another Thai restaurant."

RECIPE: Avocado, Tomato, & Mango Salsa

2009-08-13T20:15:00.000-05:00

adapted from Allrecipes.com

Difficulty:
Taste:

Pros: Unique salsa with easy-to-find ingredients.
Cons: A good bit of chopping involved.
Bottom Line: Impressive flavors with little skill required.

This salsa is a great go-to dish when you need to put something together quickly for a party or get-together (just double the ingredients if it's going to be a big party - it will go far). It is a refreshing, new take on salsa that easily impresses. Only a little time and some chopping are involved to throw this dish together. Even the ingredients are ones that can be easily found at any grocery store. The fresh, bright flavors of the mango, tomato, and avocado and the no-cook recipe make this one a great summer dish.

Avocado, Tomato, & Mango Salsa

1 mango - peeled, seeded, & diced
1 avocado - peeled, pitted, & diced
2 medium tomatoes, diced
1 jalapeño pepper, seeded & minced
1/2 cup chopped fresh cilantro

3 cloves garlic, minced
1 teaspoon salt
juice of 1 lime
1/4 cup chopped red onion
1 teaspoon olive oil

Chop the mango, avocado, tomatoes, jalapeño, cilantro, and garlic and combine in a bowl. Add the salt, lime juice, red onion, and olive oil. Stir to combine.

Refrigerate for 30 minutes before serving to let the flavors develop.

REVIEW: Emeril's New Orleans

2009-08-01T01:36:00.000-05:00

800 Tchoupitoulas St.
New Orleans, LA

View the website

Overall:
Service:
Atmosphere:
Food:
Price:

Pros: Refreshing flavors and perfectly-cooked meats.
Cons: Felt overcrowded sitting next to a large dinner party.
Bottom Line: Worthy of its reputation.

Emeril's three restaurants in New Orleans - Emeril's, Delmonico, and NOLA - are offering a special where each restaurant features a different country's cuisine each month from July through September. You can purchase a 3-course dinner in the "Cuisines of the World" special for $35, or purchase a passport to enjoy one of these specials from each restaurant for $90. We Hippos decided to go for the passport, so that we get to enjoy (and review!) all three restaurants this summer. For July, we decided to visit the flagship Emeril's restaurant, which was featuring the cuisine of Spain.

Emeril's is located in downtown New Orleans in a desirable location. The beautiful brick exterior continues on the inside, where the exposed brick gives the space a hip, yet cozy feel. Though the average entrée here nears $30, the restaurant remains a casual, down-to-earth place where jeans are acceptable. The service staff here were very attentive and friendly and on par with a fine-dining establishment; however, the atmosphere was slightly dampened by the proximity of the tables. This created a feel of overcrowding, especially since we were placed extremely close to a large, 10-person table.

For appetizers we ordered the Catalonian Flatbread with Yellowfin Tuna, Iberian ham, boquerones, and fresh tomato; and the Vine Ripe Tomato Gazpacho with redfish escabeche and aged sherry vinegar. The flatbread had solid flavors but fell a little short of what we expected from a restaurant as well-known as Emeril's. The smokiness of the ham was pleasing, but parts were a bit gristly and the flatbread was too tough, making the dish difficult to eat. However, the gazpacho was near perfection. It tasted light and fresh - a great way to start a meal. The soup was herby and not too acidic, as tomato bases can often be. There was enough texture to the soup with nuts and redfish incorporated. The redfish was the highlight of the soup - it was tender and flavorful and stood up well within the soup.

For the main course, we ordered Solomillo a la Plancha - seared hangar steak, patas bravas, Gulf shrimp romesco, and lemon verbena allioli - and Grilled Mediterranean Sea Bass with Spanish bean-jumbo lump crab salad and mojo verde. Both dishes were plated very well, with a drizzle of each dish's sauce surrounding the food. The steak was topped with a beautiful, large Gulf shrimp. Both the steak and shrimp were well-cooked - tender and not overdone. The dish was built upon a bed of potatoes that were covered in a smoky sauce. While the sauce was tasty, it had a very strong flavor that permeated throughout the plate. Overall, the steak course was good, but each bite was dominated by the smokiness of the sauce, masking the rest of the fresh flavors in the dish.

The Grilled Mediterranean Sea Bass was our favorite of the two main courses. The dish included a generous portion of sea bass, which was seared nicely on the skin side. This provided a crunch to the outside of this tender, moist, flavorful fish. Once again, the plate's herby flavors, reminiscent of a chimichurri, brought the dish together in a perfectly light and fresh manner. The only downside was that there was not much lump crabmeat, and what little was there tended to get lost among the other flavors. However, this was a delicious, filling course without being heavy in the least.

Dessert included Carajillo Semifredo with crisp churros and a Cava Sorbet with fresh berries. Both dishes were very impressive, with the former providing a comforting, heavier finish to the meal and and the latter a light, refreshing endnote. The semifredo had a licorice flavor to it, which was not our favorite at first. However, paired with the crisp, cinnamon churros, the licorice flavor grew on us, as the two elements complemented each other well.

The sorbet was a very different dish than the semifredo, with its simple, vibrant flavors and overall lightness. The sorbet had a hint of melon flavor, was refreshing, and paired well with the seasonal berries. The flavors also balanced nicely here, as the sorbet was not too sweet and the berries not too tart. This dish was surprisingly satisfying, even for a sweet tooth.

The trip to Spain at Emeril's was a mostly pleasing experience. The special courses offered both comfort-style plates and light, refreshing dishes. The restaurant did a great job of utilizing fresh herbs to bring together and accentuate the flavors on most of the plates. The few misses were compensated by the perfectly-cooked meats and exceptional service. This meal set the bar pretty high for the remaining two countries to visit on our Emeril's passport!

RECIPE: Thai-Style Shrimp & Veggies with Toasted Coconut Rice

2009-07-21T20:11:00.000-05:00

Rachael Ray

365: No Repeats

Difficulty:
Taste:

Pros: Pretty easy to make and has great flavors.
Cons: Takes us a little longer than the 30-minute goal.
Bottom Line: Almost as good as Thai take-out and much cheaper.

We Hippos love Thai food, and this recipe delivers on many of the familiar flavors of the cuisine without requiring a trip to an international grocery store. As a Rachael Ray meal, it is only supposed to take 30 minutes. Though the preparation was relatively simple, we did find that, due to all the chopping involved, it will take those with less than stellar knife skills about 10 to 15 minutes longer than that.

The various flavors of this recipe come together very nicely. The shredded coconut makes the dish subtly sweet, and all the fresh produce and herbs make for a light, delicious meal. The cilantro and lime finished off the flavor in a refreshing - but not overpowering - way. The texture of the dish was also pleasing. The chewiness of the toasted coconut and the crunchiness of the veggies made an appealing contrast with the rice. However, we did feel that this contrast could have been a bit more pronounced. When we make this next time, we will cook the vegetables a little less and reserve half of the cabbage until the very end of cooking time. This will allow it to wilt a bit while still retaining a nice crunch. We paired this dish with a simple salad served with a homemade creamy peanut-lime dressing. Overall, we loved this recipe, and it will definitely be appearing in the Hippo kitchen again!

Thai-Style Shrimp & Veggies with Toasted Coconut Rice

2 1/2 cups chicken stock
1 1/2 cups sweetened shredded coconut
1 cup long-grain rice (we substituted brown rice)
4 tablespoons vegetable oil
1 1/2 pounds large shrimp, peeled and deveined
salt and freshly ground black pepper
1 small yellow onion, sliced
8 napa cabbage leaves, thinly shredded (we used about 1.5x this amount)
1 cup store-bought shredded carrots

1 teaspoon crushed red pepper flakes (we omitted this)
3 large garlic cloves, chopped
3-inch piece of fresh ginger, peeled & grated (we substituted dry ground ginger)1 red bell pepper, thinly sliced
3 tablespoons tamari
5 scallions, thinly sliced
20 fresh basil leaves, chopped or torn
1/4 cup cilantro leaves, chopped
Juice of 1 lime

Combine 1 cup of the shredded coconut with 1 1/2 cups chicken stock in a sauce pot. Bring to a simmer, add rice, and return to a simmer. Lower the heat and cook covered for 18 minutes (less if you are using instant rice - check the box's directions).

Heat a pan over medium heat and add the remaining coconut. Toast the coconut until golden, stirring frequently to prevent burning. This will take a couple of minutes. Remove the toasted coconut from the pan and save for later.

Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil. Season the shrimp with salt and pepper. Cook the shrimp in the skillet for about 2 minutes on each side. Remove and save for later. Add the remaining vegetable oil to the skillet. Add all the veggies, the red pepper flakes, garlic, and ginger. Cook for about 3 minutes.

Add in the remaining chicken stock and the tamari. Return the shrimp to the pan and stir. Cook a couple of minutes more. When the shrimp are thoroughly cooked, add the basil, scallions, half the cilantro, and the lime juice.

Mix the cooked rice with the toasted coconut. Mound up some rice on a plate, then top with the shrimp, veggies, and some sauce. To finish it off, sprinkle some of the remaining cilantro on top of the dish.

If desired, serve with a salad of lettuce and carrots. Whisk up some peanut butter, rice wine vinegar, lime juice, a bit of water, and some ginger for the dressing. Enjoy!

REVIEW: Tchoupstix

2009-07-19T00:17:00.000-05:00

69305 Hwy 21
Covington, LA

View the menu

Overall:
Service:
Atmosphere:
Food:
Price:

Pros: Good service and appealing food presentation.
Cons: Sushi rolls were average at best.
Bottom Line: All that glitters isn’t gold.

As part of our never-ending quest to find outstanding sushi in the Greater New Orleans area, we were excited to try a new sushi restaurant in Covington called Tchoupstix (pronounced chopsticks for all you non-Louisianans out there). Once inside, we were impressed by the décor and atmosphere – fun, but not too casual. The hostess asked us if we preferred a table, booth, or the sushi bar. This was very welcomed, as we generally prefer the intimacy of booths. We were waited on right after we were seated (though, in fairness, the restaurant wasn’t too full). Tchoupstix was off to a good start.

For an appetizer, we ordered gyoza, the pan-fried dumplings, served with a spicy sauce. While the sauce didn’t have much flavor except for the spice, the dumplings were one of the best dumplings we’ve had on the Northshore. We then decided to try three rolls from the very-tempting list of “Tchoupstix VIP Rolls” (mostly $10-12 each), along with some salmon sushi. We picked the King Neptune (lobster wrapped in rice paper with snow crab, fresh crisp lettuce, and rice), the Mount Fuji (Cali roll topped with baked scallop), and the Mai Tai (shrimp tempura and avocado topped with crunchy snow crab and served with a peanut sauce). Makes you hungry just reading that, huh? When the food arrived, we really started salivating. We just knew we had finally found the sushi restaurant we had been looking for. The presentation was gorgeous, though the camera on our phone doesn’t do it much justice.

We started with the Mount Fuji. (When eating sushi rolls, we always start by tasting a piece of each roll at the same time so we can discuss our opinions together.) As scallop lovers, we were anxiously waiting to try this roll – it is the first sushi roll we’ve seen with scallops around here. Unfortunately, we were extremely disappointed. The scallop was chopped up with some crab stick and covered in a mayonnaise-y “creamy” sauce. This topping completely overpowered the roll, and the scallop went unnoticed. Next was the King Neptune. Though a nice-sized piece of lobster was included in the roll, it was overcooked and tough. With nothing in this roll but bland seafood and rice, it lacked flavor. It seemed like it was missing a piece of fruit or vegetable to tie the elements together. Our final roll was the Mai Tai. When we ordered, we were very excited about the peanut sauce on this roll, as we had been debating whether to eat Pad Thai or sushi for dinner. However, we were disappointed again. The drizzle of sauce over the roll was so tiny that we actually forgot that the roll was supposed to come with a sauce at all. Accordingly, the "peanut" flavor made no impact at all. While the crunchy snow crab was nice in texture and flavor, again, this roll was absent of anything distinctive. Even the avocado was small in the roll, missing an opportunity to give this roll some clear flavor. Finally, we tried the salmon sushi. The salmon was fresh and had a nice consistency. With the least amount of ingredients (and by far the cheapest choice on the plate), the raw salmon and rice was the most impressive aspect of the meal. Overall, the sushi was not bad but certainly nothing memorable. What high hopes the beautiful presentation and interesting ingredients gave us were quickly dashed by the mediocre and unimpressive sushi.

While it certainly wasn’t worse than much of the sushi we’ve tasted around the New Orleans area, that isn’t saying too much. Tchoupstix was extremely disappointing when it came to its sushi rolls. Though the price of the rolls was on par with most sushi places, it wasn’t worth the money in our opinion. It’s doubtful we’ll be traveling there again, but if we do, we’ll be sure to try something off of their entrée menu instead. And so our quest to find amazing (or even just really good) local sushi continues…