Debauchery in New Orleans

If you’ve followed along my blog for any length of time, you’ve probably noticed that what started out as a blog about food and travel turned into a blog about my career change.  Food and travel are big passions of mine, but so was getting out of dentistry.  When I started writing about my career change, there seemed to be a story there for me to tell.  Writing about it has been the perfect culmination, and I plan to do more.  But it’s time to take a break because I recently went to New Orleans, and it’s time to have some fun.

What comes to mind when you think of New Orleans?
Debauchery, perhaps? 

On my most recent trip to this city that I love, I was reminded of this word twice.  Alright, maybe it was more than twice, but for the rest… well, you had to be there.

I’m hesitant to do this, but I feel compelled.  I don’t want to share this restaurant for fear that it will get too popular and I’ll never be able to get a reservation again.  But it was too good to keep to myself.  I must do it.

BoucherieI think I’m in love. 

It is rare to find a gem with this caliber of food and atmosphere at such good prices.  I thought these places were extinct.  Most decent restaurants in NOLA average $25 and up for entrees, and many of those fail to live up to their standards.  There is nothing more disappointing than paying a lot for a meal that doesn’t deliver.  The most expensive thing on the menu here is $16!You know how sometimes you can’t find one thing on the menu that sounds good, and other times you can’t decide because everything sounds good?  Well, at Boucherie it all looked fantastic, and they delivered.  Everything that came to the table was beyond exceptional.  I know because I tasted it all.

The fresh-cut french fries with garlic butter and Parmesan Reggiano rank up there with some of the best fries ever. 

Blackened shrimp and grit cakes, a modern twist on a classic New Orleans dish pleased the crowd. 

Smoked Wagyu Beef Brisket… juicy, saucy, tender perfection (and more fries, of course.)The peppercorn smoked scallops and rice grits were a favorite.Saint Louis Style Niman ribs.  The meat fell right off the bones… more goodness.And pan seared puppy drum (that’s fish, not dog) with roasted beets… when can I go back?

With a start like this, we had to go for dessert.

Drum roll, please…

Yeah, so… dessert arrived, and I couldn’t contain my excitement and curiosity for what they placed in front of me: Krispy Kreme bread pudding and a bacon brownie.  Bread pudding is one of my all-time fave desserts, so imagine it made with donuts?  And what’s better than bacon and brownies on their own, let alone mixed together?  I was so excited that I missed the photo-op.  Yeah, I simply forgot, until the plates were empty.  While they were both good, neither knocked my socks off like the rest of the meal did.  The bacon in the brownie had too strong of a hickory flavor that overwhelmed me and reminded me of a bad brownie-experiment-gone-bad I had in college.  Not good for me, but it didn’t seem to stop the rest of the table.

In French, boucherie means butcher.

In Cajun Country, a boucherie is “a community butchering which involves several families contributing the animal(s) –usually pigs — to be slaughtered. Each family helps to process the different cuts of meat, like sausage, ham, boudin, chaudin, chops, and head cheese.  Each family gets to take home their share of the yield. [The process is generally] done in late fall to provide meat throughout the cold months.”

To me, Boucherie means debauchery…
complete and utter food debauchery.

19 thoughts on “Debauchery in New Orleans

  1. Laura, I loved reading this… and I was sort of devastated by your disappointing dessert because it had so much freaking potential! There’s nothing worse, in my opinion, than an almost-awesome brownie :). I’ll have to pick your brain about other NOLA must-sees/dos/eats…and thanks for sharing these beautiful photos!

    1. Haha! Thanks, Kate! I think I would have been devastated if everything else weren’t so good, but, yes, I was hoping for more. I’m not much of a dessert person (but not because I don’t like it) so I’m really picky about desserts. If I’m going to eat it, it should put me into a state of bliss. The Krispy Kreme was good, but lacked the depth of flavors and texture that a classic bread pudding has. We had a good one on that trip at Luke, but my gold standard is Vesta in Denver– toffee bread pudding is always the best. Ok, anything toffee tends to get me! And the texture and everything about the brownie was decadent and perfect– the bacon flavor was just wrong for me. I’d love to share my travel and restaurant tips for NOLA anytime! Thanks again, Kate!

  2. Hi,
    Sounds like a wonderful place, and food looks fabulous. It is great when you find a Restaurant that serves great food, they are not always easy to find. 😀

    1. It is the best! I agree, mags. Sometimes you find a place that just hits that sweet spot all around. This dinner was our first night in town, so it got us off to am amazing start to the trip!

  3. Love New Orleans! Of course, the first time I visited, I was still a drinker. Now that I’m sober, I’m sure I would appreciate it a million times more.

    1. Thanks, MJ! I highly recommend it. It’s almost like a European city right here in the US. I went to college there and while we loved Mardi Gras, there were certainly some frustrations with all the crowds. I agree– best to go when it’s not so crazy!

  4. why did my fine cuisine in New Orleans consist of something out of a huge gallon sized plastic cup printed “huge ass beers”.
    We go to NO every St. Patty’s day. if nothing else.. people watching helps some of us realize that things ‘could be worse’ than being a dentist!

    1. Haha, Rick! I bet you enjoyed those huge ass beers though. St patty’s day is another great time to be there. We love to go for the French Quarter Fest. The atmosphere is so rich, and yes, nothing beats the people watching 😀

  5. That looked and sounded amazing! Thanks, Laura, for the tip. Next time we’re in NOLA, we’re going to hit that 🙂

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