Sunday, May 16, 2010
Besh Steakhouse New Orleans
First we were brought out hot french bread baguettes with real butter. Next Miles suggested a red wine called Two Angels. It was a 2006 vintage high altitude grow divinity bottled, Rhone wine. Out standing. Miles brought out some chicken pate with fried crustini to taste as we enjoyed the wine. Next Miles asked us all what are preference was to meat doneness and disappeared. Next arrive 5 appetisers. Oysters in Bourdelais sauce, Natchitoches meat pies, stuffed crab shells, Besh Barbecued shrimp, and plum lacquered pork belly spring rolls, and a dish called Louisiana seafood done three ways. Shrimp Remoulade, Crab Maison with caviar, and fried oysters in a blue cheese dressing. I'm not finished.
Next came the main course. Josh the graduate got the 32 oz. Cowboy Ribeye, Andrew got the 30 day aged 18 oz. prime New York strip with blue cheese butter and Abita Amber onion rings, Kristi got the Wagyu flanks steak, Lori got the surf and turf which was two small tournedos of beef topped with crawfish bernaise sauce, and I got the seared yellowfin tuna with lentils, spinach and foie gras. I'm still not finished.
Dessert arrived. Bread pudding, my favorite, Chocolate cake with brandy marinated cherries and ice cream, strawberry shortcake, cream brulee with mixed berries, and a white chocolate cake with a rum ice cream.
Saturday was Po boys, boiled crawfish and shrimp, and today was a Muffaletta.
Now I'm finished.
If you go to New Orleans please go to Besh steakhouse. It will be a dinning experience you will not soon forget.