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i'll have another...Milk Bar!

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By foodorleans · November 19, 2012 · 0 Comments ·
The Milk Bar, 1514 Delachaise St.

When Paul and I first tried the Milk Bar last spring, we were pretty jazzed: we got two delicious, hot po-boys, with not-your-average-bear fillings, for a very good price. But there was the issue of parking, and driving all the way up to Touro (the original Milk Bar is right next to it), and the fact that it wasn't open on weekends if we wanted to take out-of-town guests there. Those things made it not quite convenient enough of a place to eat, even though I really wanted it to be.

The new Milk Bar, 710 S. Carrollton

Now, the world is a better place. There's a new Milk Bar in the Riverbend! AND it's open Monday through Saturday, 8:00 am to 9:00 pm.  My sandwich prayers have been answered!

There are a few things I want to tell you about this place. It's not your average po-boy shop. In fact,

  • there isn't a fryer, so there are no french fries (though they have Zapp's)
  • there's no fried seafood
  • there's no alcohol

But what isn't average-po-boy-shoppy about The Milk Bar is also what makes it a special place, because it has

  • a full coffee menu
  • extremely delicious milkshakes and smoothies
  • lots of salads--not something Nola is known for, right?
  • out of the ordinary po-boy fillings
  • a couple of breakfast sandwiches
  • free lollipops
  • good prices!

The Milk Bar is owned by an Australian wife and a Brit Husband, and though they don't serve lamb pies (which made Paul a bit cross at first), they do serve roasted lamb in po-boys, sandwiches, and salads. And let me tell you that it is GOOD.  The roast lamb po-boy that Paul has gotten twice now (pictured above) is the best-tasting roasted meat po-boy I've ever had. It's rich and meaty but not overloaded with garlic, and the gravy is present, but it doesn't totally soak through the bread, rendering it unpickupable. This is a 12-incher for $8.00 NOT EVEN KIDDING.

And the Thai Chilli Chicken (above) is delicious. Truly one of my favorite sandwiches ever. It's a little sweet from the chilli sauce, but I've never minded that.  $7.00. For real.

This is the Chicken Parmesan po-boy, which is very tasty, but be warned, not fried. They use roasted chicken in it, same as for the Thai Chilli Chicken. Still, warm and melty with mozzarella and red gravy, it's a good tasting sandwich, and healthier to boot.

As far as I can tell, The Milk Bar has no website. I'm including photos of the menu I got last week so you can read and salivate:

what's creole, what's cajun, and what's jambalaya?

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By foodorleans · September 8, 2011 · 0 Comments ·

Because New Orleans (and all of Louisiana) is such a melting pot, and because Cajun and Creole dishes often have similar roots, including French, Spanish, Italian, African, Haitian, Cuban, German, and Native American, some of the distinctions between what's Creole food and what's Cajun food can be hard to make. In his book My New Orleans, chef John Besh explains that Creole gumbo pays tribute to a "rich variety of cultures and ingredients, whereas Cajun gumbo evolved as the essence of peasant food, a way to feed a large number of people making the very best of whatever meager ingredients were at hand," and John Folse's Encyclopedia of Cajun & Creole Cuisine extolls Creole cuisine as a "more sophisticated cousin" to Cajun cooking. Explanations like these work perfectly when comparing elegant Creole dishes to rustic cast-iron Cajun stews, but the waters grow murkier near a pot of jambalaya.

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red beans and rice: form and theory

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By foodorleans · November 8, 2010 · 0 Comments ·

Red beans and rice is one of the quintessential New Orleans dishes. You eat them on Monday--every Monday, if possible--after cooking them on Sunday and soaking them on Saturday night.  Monday was "wash day" in New Orleans, and became the traditional day for eating red beans because they could be cooked all day with little fuss while doing other chores.  I love to make huge batches and freeze them in meal-size portions, so each Monday morning I can set one container out to thaw and dinner is planned.  Make up some fresh rice, heat the beans, and get some pickled onions...oh yes, the pickled onions.  More on those later.

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surprised by pie: Mother's

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By foodorleans · June 9, 2010 · 0 Comments ·

Mother's is a New Orleans institution, famous for long lines, great grits, and heavenly baked ham.  The first time I went there, I ordered a ham po-boy--the ham is what's touted on their sign, after all.  But maybe I shouldn't have gone for the ham the first time.  It's the most perfect ham sandwich in the world.  The problem is that I can't order anything else on the menu.  I'll try the jambalaya or red beans or grits that other people at my table order--and bless them for doing that--but I'm committed to the ham po-boy above all else.

This is it.  I know it doesn't look like much, but trust me, it is the holy grail of ham sandwiches.  The truth lies in the simplicity and honesty of the ingredients:  shaved baked ham, shredded cabbage, mayonnaise, Creole mustard, pickles, and fresh French bread.  The ham is slightly sweet, the cabbage has a PhD in crispness, and the mayo and mustard create a background chorus that Ray Charles would hire on the spot.  I know I'm hyperbolic, but do you know that I would never get hyperbolic unless I felt it was my duty?  Because I wouldn't, I promise you.

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