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said. Desserts feature a Rodos baklava, a chocolate mousse cake with Greek olive oil and sea salt; a Greek yogurt parfait with sour cherry preserves, mint and walnut; and a nod to Lagasses heritage warm Portuguese custard tarts. To get there, hungry gourmands will have to fly into Capetown and rent a car for the.5-hour drive along the coast. Although Rodos is Lagasses first New York restaurant, the top chef is no stranger to the city. Thats why the food there is so magical. World renowned chef Emeril Lagasse has secretly opened his very first New York City restaurant completely under the radar. They are surrounded by the sea and the things that come out of the sea are incredible. The menu features classic Greek food, like lavraki, grilled branzino with kritamos leaves, ladolemono and capers, along with Lagasses signature dishes, like Louisiana crawfish stuffed clams. Im a fanatic about fish and so are the Greeks.
Smothered okra and shrimp: This classic creole entree features okra, succulent shrimp, and smoked sausage slow-cooked with creole seasonings and spices, then served with white rice. Book now at New Orleans Creole Cookery in New Orleans,. Explore menu, see photos and read 756 reviews: "Great food.
But I almost had a heart attack, Chatiris quipped. For now, Rodos feels like your own private Greek island oasis, though it wont stay that way for long. The stealth chef launched Rodos in the lobby of Chelseas Hotel Henri with restaurateur Yiannis Chatiris on January. The tasting menu costs about 60, and wine pairings can be added for an extra. The challenge was to mix the richness of Emerils dishes with lighter Mediterranean fare. Emeril Lagasses Miss Hildas Pork Chop, one of his dishes at his new restaurant. Chef-owner Kobus van der Merwes eatery, located in the Western Cape town of Paternoster, showcases a selection of indigenous ingredients specific to our coastal location, with a focus on seafood, lamb and venison and seasonal greens, enhanced by wild. Think healthy Greek fare with a splash of New Orleans decadence.