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Wednesday, July 24, 2013

A Culinary Destination In Carrollton

A couple of realizations hit us as we sat in the hotel bar back in the central business district (CBD) after our dining adventure at Boucherie. One realization was, unless you live in the Carrollton District of New Orleans or have your own vehicle, you really have to want to dine at Boucherie.

The second realization was that dining at Boucherie was so worth any hassles in getting there and back. The getting there by taxi part from the CBD wasn't so bad. Trying to get a taxi to come out to pick us up was the real nightmare. From the call to the pick-up took an hour.

Setting the transportation issues aside, Boucherie is a superb restaurant residing in a converted wooden house in a quiet neighborhood that showcases, what chef Nathaniel Zimet calls, "fine dining for the people". That translates to elevating typically common southern foods to glorious new heights.

We had made the required reservations several weeks earlier, so upon our arrival we were promptly seated. Since the evening was still young and the crowds hadn't arrived yet, we had our choice of indoor or outdoor seating.

The interior of Boucherie was so warm and charming we elected to sit inside where Hope, our very lovely server, presented us with menus, water, and took our drink orders. My bride, the Belle of Ballast Point, was a little hesitant to order the intriguing Carrot Cilantro Margarita with Cazadores Blanco Tequila, carrot juice, Cointreau, Moscato d'asti, muddled cilantro and lime.

After assurances from Hope that this was a good choice, the Belle acquiesced. I chose the more traditional Sazerac with Jim Beam rye, herbsaint rinse, Peychaud and Angostura bitters with a twist.


Both cocktails were excellent, but the carrot juice margarita took a couple of sips to settle in. The brain tells the taste buds, expect "margarita", but that's not the signal the taste buds send back to the brain. There was a moment or two of confusion between the buds and the brain, but after the third sip, everyone was happy.

My bride started her meal with the simple, yet complex Grilled Heart Of Romaine Caesar Salad with Parmesan Reggiano and basil croutons.



While she was munching away on her salad, I was approaching gastronomic orgasm (I said approaching) with the Hamachi Sashimi with pickled vegetables.

 
That fish was so deliciously fresh one could have imagined it swimming to the table. The pickled vegetables were a very pleasant departure from the ubiquitous pickled ginger normally served with a dish of this type. In the spoon was a savory soy based dipping sauce and there was a dab of sriracha to add a dash of heat.

For her main dish, my bride requested the Smoked Wagyu Beef Brisket with garlicky Parmesan fries. To say this brisket was good, hardly does it justice. It transcended good with its slightly smokey, but perfectly cooked, juicy and tender texture.


Oh, heavens to Murgatroid, here comes another near gastronomic orgasm (I said near), the Pan Seared Duck Breast with creamed corn and cracklins, roasted blueberries and Shimeji mushrooms.
 

A few simple southern ingredients elevated to startling new heights best described as lip-smacking good. The duck was cooked to a perfect medium rare. Shimeji, by the bye, is a group of edible mushrooms native to East Asia.

My bride and I have dined at some pretty spectacular restaurants on this trip to New Orleans, but I am going to have to declare that with the innovative and saporous delights presented to us at Boucherie, this was the pinnacle of our culinary adventures in New Orleans, and we are not through yet. 



 
Hope threatened us with great bodily harm if we didn't have dessert, so we had it; Krispy Kreme bread pudding for the Belle and the Thai chili chocolate chess pie for me...or, was it the other way around? Either way, both were excellent.

Hope didn't really threaten us. She was a sweetheart, and provided great service.


 
 

I almost forgot - with dinner, my bride and I shared a bottle of a superior red from Macedonia, the Tikves Barovo '10, a perfectly balanced blend of Vranec and Kratosija, that was extremely rich, powerful and long lasting on the palate with delicate fruit flavors on the nose.

As though the drinks, wine and food weren't enough to have us quivering in ecstasy, there was the bill: $132.80. Of course, we added 20% for Hope.

I trust I won't spoil things for future diners at Boucherie, but back home in Tampa, that meal could easily have cost twice as much. Now, where's that damn taxi?

Boucherie on Urbanspoon

Boucherie on Foodio54

Editor's note: The Oracle dines anonymously and we pay menu prices for all that we consume. Restaurants do not buy our reviews.


2 comments:

  1. Hey Jon,

    Roasted blueberries. What a concept! Sounds like one great meal. Looks like you and your Belle of Ballast Point are enjoying quite the culinary adventure in the Big Easy. Hope you enjoy the rest of your trip and be sure to eat beignets downtown before you leave! Cheers–to good food and good company!

    ~Rebekah, SomeKindaGood.org

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    1. Hi Rebekah,

      What a pleasant surprise to hear from you. I still follow your blog, Some Kind of Good, and I look forward to reading about your dining adventures. Speaking of which, you have been doing some dandy dining lately.

      Thanks for your comment.

      Jon

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