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A Gastronomic Tour with H&S This is the fourth of a series of regional guides to good food, based on a survey of Haskins & Sells people who know the restaurants in the cities where they practice. When one thinks of New Orleans, a colorful picture of Mardi Gras comes to mind. But the city offers visitors more than just an exciting annual carnival season. There is the French Quarter with its quaint, narrow streets and houses embellished with wrought iron baiconies. Dixieland jazz was born here and today is heard in many night clubs along famous Bourbon Street. Plantations, reminiscent of days gone by, dot the surrounding suburbs. When guests dine in local restaurants, they will find great variety on many menus. Several places feature Creole dishes - highly seasoned foods with rice, okra. tomatoes and peppers - - cuisine that is indigenous to this region, In the historic French Quarter, our H&S people recommend several restaurants. Partners Norman Kerth and Leonard Brooke think that a must on any visitors list is Antoine's [713 Saint Louis Street], a name synonymous with New Orleans since it was opened in 1840. Norman Kerth suggests one of the small private rooms, rather than a table in the large main dining room. Leonard Brooke recommends the Tournedos (club steak) and souffle potatoes. Prices are moderate to high, and reservations are required, Antoine's is open for lunch and dinner, except Sunday Another restaurant in the French Quarter is Begue's in the Royal Sonesta Hotel [300 Bourbon Street] The original restaurant was a popular Creole eating place in the French Market, an area where the first settlers traded with the Indians, and it enjoyed a national reputation at the turn of the century. The Royal Sonesta has attempted to recreate this famous dining place and its culinary past Our guides tell us this is "one of the best looking restaurants in New Orleans." Prices are moderate to expensive. Reservations are a must. Administrative manager Richard Pennock recommends Moran's [725 Iberville Street), also in the French Quarter. A busy, bustling place, this restaurant is a favorite of many local sportsmen and politicians. A singing guitarist moves among the tables. Richard Pennock gives a high rating to the Roman steak dinner with marinated crab claws as an appetizer, Prices are moderate and reservations are suggested. Moran's is closed Sundays. Few restaurants have won a reputation for breakfast. bufBrennan's [417 Royal Street), housed in an early 1800s mansion, is one that has Rosalind Sternberg, tax secretary in our New Orleans office, tells H&S Reports that "breakfast is served any time and is not merely a matter of ham and eggs and a glass of juice, but a dining experience," She suggests that guests plan to spend at least two hours to enjoy their meal, They may order an eye opener such as a Ramos gin fizz, creole cream cheese evangeline, eggs hussarde, bananas foster and cafe brulot Not for the calorie counters. This restaurant opens at nine a m seven days a week Reservations are suggested. Southwest of the French Quarter in an old residential section known as the Garden District is the Commander's Palace (Washington Avenue and Coliseum Street), in a 28
Gastronomic tour with H&S: New Orleans
Kerth, Norman R.
Brooke, Leonard M.
Pennock, Richard A.
Gibbs, Raymond L.
Rabun, Larry C.
Howell, Jimmie S.
Kimball, Edward C.
Haskins & Sells. New Orleans Office
|Abstract||Illustrations not included in the Web version.|
H&S Reports, Vol. 09, (1972 spring), p. 28-29
|Source||Originally published by: Haskins & Sells|
|Rights||Copyright and permission to republish held by: Deloitte|
|Format||PDF page image with corrected OCR scanned at 400 dpi|
|Collection||Deloitte Digital Collection|
|Digital Publisher||University of Mississippi Library. Accounting Collection|