ABOUT AND BEYOND
Breakfast in the Quarter
Croissant d’Or Patisserie
617 Ursuline
504-524-4663
This venue occupies the former Quarter haunt of Brocato‘s long decamped to Carrollton. They serve Parisian style pastries and croissants. The interior maintains the originally terrazzo tile floor with marble tables and black ladder back chairs. The far wall features a ”politically incorrect” stain glass window probably from the turn of the 19th century. They also have a courtyard in back for people who like to eat al fresco. I got a Pain au Chocolat, Ham and Cheese Croissant and a Cafe au Lait. The perfect combo of bread and chocolate melted in my mouth. It is a match made in heaven. The savory croissant contained a tasty bit of ham and melted cheese (Gruyere). They both went down a treat with the coffee. The major point here was they were freshly baked and of decent quality.
The Old Coffeepot
714 St Peter St.
504-524-3500
As the menu informs you “they are truly a New Orleans icon.“. Established in 1897 it inhabits an old house. The entrance is a flagstone carriageway with pink plaster walls. There are tables on one side. Stroll down the passage and you have a choice. Go inside to wood floored splendor or continue to a cheerful patio with mural of the city painted beneath arches. They not only offer an extensive breakfast menu of Cajun & Creole classics but also omelet’s, blintzes, and pancakes. I was here for the Cala Cakes. According to the menu the recipe dates back to 1850. It consists of a blend of sweet spices and long grain rice formed into a ball and deep-fried. First I opted for a Milk Punch. For me it was too alcoholic and did not have the balance of others I have had. The Cala Cakes came out containing two huge golden balls along with excellent grits, maple syrup and the side of bacon I ordered extra. I would have preferred cane syrup. The calas were crisp outside and contained a cinnamony interior. However the interior was denser than I thought it would be. Also the recipes I have seen use yeast and I could not taste that. The grits were just the way I love them, thick and corny. The bacon stood out (crisp and crunchy). While not entirely happy with the calas I would try them again to confirm my initial observations. Anyway there are lots more items to choose from.
Stanley’s
Corner of Chartres and St Ann
504-587-0091
www.restaurantstanley.com
Just after I ate here at the Decatur location they closed for renovation. Since then they have secured the abandoned La Madeline site on Jackson Square. After a refit and refurbish it is set to open in the near future. The morning I ate there I ordered one of their signature dish, Eggs Benedict Poor Boy. It consists of two poached eggs, smoked Canadian bacon and Creole hollandaise on toasted French bread. I received a griddled quarter loaf of po boy bread layered with meat and perfect poached eggs (white firm, yolk runny) topped with a spicy sauce and green onions. While not the easiest thing to eat, the flavor and texture rivaled the best Eggs Benedict I have ever had. Worth a call in to see if they have opened when you are next in New Orleans.
You can contact me at aboutandbeyond@suddenlink.net with any comments, thoughts or suggestions
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http://www.picturetrail.com/gallery/view?p=999&gid=13086819&uid=4293084&members=1Arthur "The Bear" Hebert
Omnivorus and Loving It
