February 15, 2004
After starting our perusal of the menu with New Orleans-style libations (Hurricane, Cosmopolitan and Clear Cosmo), we settled on some lively appetizers. I couldn’t help but order oysters since these are truly a specialty of the Big Easy and any place claiming a connection had to master these. The menu suggested four different variations (Italian, andouille, cornmeal, and Cajun); I chose the "sampler," which provided two of each kind, along with some nice remoulade sauce to tame the bite. Other appetizer offerings included alligator sausage and catfish fingers (which came very crispy and tasted fresh as anywhere). For main courses, we went with the Cajun scallop special served on a bed of couscous. Hubby raved about this while I could not resist the crab and crawfish cakes served on a bed of shrimp mashed potatoes -- real Cajun! As usual, we were too full for dessert, but selections included a banana bread pudding, bananas Foster, and a chocolate creation that sounded great. The wine list was extensive and I was able to order a nice Pinto Grigio by the glass.
From journal Manayunk- The Main Event