Arnaud’s, New Orleans
Arnaud’s was another fantastic New Orleans dining experience. Besides the tasty Creole food, what I liked here is there are two separate dining options: the massive traditional fine dining room, and a smaller tiled jazz bistro with a jazz trio that worked the crowd with table side serenades. One couple even got up to jive. I chose to dine in the jazz bistro, for obvious reasons (or because I love music, if you don’t know me).
Appetizers
Souffle Potatoes. I love all things french fries, but these were some of the best I’d ever had. The little fries were puffed full of air and went perfectly with a béarnaise dipping sauce. So addicting!
Shrimp Arnaud. This was my favorite part of my dining experience here. Chilled shrimp in a somewhat horseradish-y remoulade sauce. Arnaud’s is famous for this dish, and rightfully so.
Main Event
Trout Amandine. This was tasty, if not standard. I should have gone for something fresh instead of fried, but almond-crusted anything always gets me. The lemon butter sauce was an extra treat, but next time I’d order something else.
Dessert
I was told the crème brulee here (one of my top three favorite desserts) was amazing.
So I was surprised to find that I actually preferred the praline crepes. They’re filled with a cream cheese, brown sugar, and pecan blend, and served with a praline liqueur-infused butter sauce. Good. Lord. Looking at this picture is cruel, cruel punishment.
