By the time you read this, Anthony Uglesich (pronounced YOO-gle-sitch) may have even closed down the restaurant, maintaining that his knees can't take it anymore. He's been saying that for the better part of 25 years, swearing each year this will be his last. But as soon as you meet him, you'll be relieved to see the glee in his eyes as he happily greets each guest or mixes you a Blackout Bloody Mary.
Go as early as possible if you do not want to wait! Uglesich's is legendary, so all the foodies are willing to wait in line for the 12 odd tables (or to even share one!). The atmosphere is lively and casual. There are no pretensions here, as the line-waiting is quite democratic. Hours are from 10:30am to 2pm Monday through Friday. There will be a line by 11:15am, and folks tend to linger while they decide to order additional dish after dish after experiencing the magical and creative Creole cuisine.
Start with an order of fresh oysters topped off with Mike the oysterman's secret dipping sauce. These same plump oysters can also be ordered deep-fried in the lightest cornmeal and served po'boy style.
But for something more exceptional and creative, order the deep-fried crawfish balls. They come with three dipping sauces, each reflective of the Asian influence that is moving into the region, likewise with the shrimp voodoo (angel-hair pasta garnished with several shapely gulf shrimp in a black-bean sauce).
Make no mistake - the cuisine is not Asian fusion. Uglesich's really is Creole food through and through. For example, the poached shrimp served with a side of creamy grits is a familiar preparation executed perfectly here. Also look for the Muddy Waters trout (trout sautéed with jalapeños, anchovies, and garlic) and lump crabmeat au gratin (with a melt-in-your-mouth texture!).