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| floating plates/local man |
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| Beverly Thru A Glass |
Sazerac Ingredients:
- 3 oz rye whiskey
- 3/4 oz simple syrup
- Peychaud bitters to taste
- absinthe or absinthe substitute
- lemon twist for garnish
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Wednesday, May 4, 2011
May 4, 2011: Commander's Palace
Myself, with fever, Bill, Bill's Uncle Mike, Mike's friend Brian, and Beverly [Julia's mom] headed to Commander's Palace tonight for a full service meal. It was a delightful dining experience, the green and white striped awning providing ambience, the entrance, walk through the kitchen to the interior garden room was worthy of a Scorcese movie. Our waiter was Sicilian. We started with a Sazerac cocktail. Whoo ee. That will get the fever moving. Then we moved onto a bottle of white, with the spicy Shrimp Tasso appetizer, the soup course [which I passed on, and wish I could do over again], to the tomato salad [pass on this], to finally settling down on the main course. I love the lanquidness one experiences over a meal here, savoring every mouthful, taste, spice, nuance. In no particular hurry to start, or end. Luxuriating over every little moment. Bill ordered the steak. Beverly the salad. Myself, the stuffed white fish with champagne crab meat, Mike the Pork chop, and Brian, I'm not entirely sure. We finished with a Syrah, and the bread pudding souffle. The interior was tasteful, understated elegance.
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