Archives for the 'Food' Category

Bobby’s on the Bayou is No More

Bobby’s on the Bayou was one of my favorite places in Houston. “Officials suspect arson in fire that left no injuries.”

Bobby’s on the Bayou
2622 Greens Road
Houston TX 77032
(281) 442-1777

Two buck beer and the best burgers on the north side of town. I hope they rebuild.

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07/21/2008 | Food | 2 Comments

Eggs and Andouille and Cops at Mena’s

minas.gifIt’s early morning on day three of Tales of the Cocktail 2008. Last night I did the “Spirited Dinner” at Bourbon House, hosted by LeNell Smothers of NYC fame. Now, I’m looking for a nice quiet breakfast so I walk out of the Hotel Monteleone and turn toward Canal Street. When I get to the corner, I turn left and walk one block to Mena’s Palace.

Mena’s Palace
200 Chartres Street
New Orleans LA 70130
(504) 525-0217
www.menaspalace.com

Calling Mena’s a “palace” is typical New Orleans bragging. Anywhere else it would be Mena’s Cafe and Bar.

I arrive at 6:58am. I know it’s 6:58am because the door is still locked, but there are people sitting at the tables inside. Mena’s doesn’t open until 7am.

I know if I stand by the door politely they’ll let me in to sit and drink a cup of coffee. Yup, Margaret is opening the door now.

There are only a dozen or so tables in the whole place. I walk to a table near the back and sit so I can look out at the street. Margaret brings me a cup of coffee and I wait for Mena’s to be officially open.

At about 7:15am Margaret comes back and asks: “What’ll you have, dear?”

“Two eggs over medium. Hash browns. Toast. And a side of andouille sausage.” (I am in New Orleans, after all. I can get bacon or ham anywhere.)

“The andouille will be extra,” says Margaret. “Is that okay?”

“Sure.” It’s five bucks for the eggs and $3.50 for the andouille. Still a great price compared to the higher prices at the white tablecloth restaurants back on Royal Street.

I settle in with my coffee and go back to reading the copy of USA Today that I bought along.

Quickly enough Margaret brings my order. First the eggs and hash browns then, a few minutes later, a rather large andouille sausage. It’s the same kind of breakfast you could get at any cafe in any small town in America. Except for that andouille.

As I enjoy my quiet breakfast the free show starts up right outside Mena’s front window.

There’s a motorcycle cop slowly riding by, trying to get past first an even slower-moving bicycle and then a young couple walking in the street.

It all seems normal enough.

Until the guy on foot takes a cigarette out of his mouth, throws it to the ground and takes off running.

I’m not completely sure what happened next — since the show exited stage left — but in a minute or so the cop has the poor guy’s face pressed against the window at Mena’s and the cuffs are going on.

Two lessons to learn here:

  • 1. Never draw unwanted attention to yourself –and–
  • 2. Always order andouille sausage when you’re in New Orleans.

07/18/2008 | Food | 1 Comment

Spirited Dinner at the Bourbon House in New Orleans

July 17, 2008

Join John Martin at the very special “Spirited Dinner” of “Tales of the Cocktail.”

Executive Chef: Darin Nesbit
Chef: Neil Mockovak
Special bar chef: LeNell Smothers

More information: Bourbon House Spirited Dinner (PDF).

Bourbon House
144 Bourbon Street
New Orleans LA 70130
www.bourbonhouse.com

07/14/2008 | Events, Food, Spirits | No Comments

The Trinidad Spritzer

I arrived at Vietopia twenty minutes early. Now, arriving early is normal for me, it gives me time to case the place. I sat down in the bar to wait for my group to arrive and for me to get ready for a relaxing evening out.

Vietopia Vietnamese Cuisine
5176 Buffalo Speedway
Houston TX 77005
(713) 664-7303

“What would you like to make for me?” I ask Victor, the barman, a stylish young man who looks like he might be tending bar at night and attending college during the day.

“Oh, anything you like. I know them all,” is Victor’s confident reply.

“Negroni, up,” I say, not wanting to task his skills or threaten his confidence.

“Sure, What’s in it?”

He and I talk a little and it seems that Victor, the barman, had set my expectations a bit high. It also seems that Victor, the barman, has no Campari.

“You have a nice bottle of Woodford Reserve, so how about a Manhattan, up?” I ask.

Angostura Bitters

“Sure, no problem.”

Turns out that Victor can make a nice Manhattan. So I sit and sip as my friends arrive, one by one, each also asking Victor for a drink that he might be able to make. Some he knows, some he doesn’t. (The request for a sazerac blows him away completely.)

My Manhattan has gone dry. Now, here’s a trick that I learned long ago, although it’s not always one that I abide by. It’s called “One strong. One weak.”

“Victor, I’ll take a Trinidad Spritzer.”

“Sure. What’s that?” is Victor’s well-anticipated reply.

“A Trinidad Spritzer is club soda from your gun, topped with about four or five healthy dashes of Angostura bitters.”

Trinidad Spritzer

5 ounces club soda
1 teaspoon Angostura bitters (4-5 dashes)

Pour soda over ice in a rocks glass, top with bitters.
Do not stir. Garnish with a lemon twist.
Serve with a straw or swizzle stick.

“One strong. One weak. That’s my secret for a long night out. I’ll be here another three hours and I’ll want to drive home when I’m done.”

07/02/2008 | Food, Spirits | 1 Comment