Where? Mahony's (French Quarter, New Orleans, United States of America) Map Menu

When? Monday December 30, 2019

Who? Me

Food Style? PoBoys

My final meal in New Orleans is at Mahony's, another restaurant in the French Quarter famous for its poboys. A few doors down from Killer PoBoys, this joint is more traditional in its flavours, with fillings like fried shrimp, fried oyster, alligator sausage and roast beef. I've gone for the fried shrimp with full dressing.


Fried Shrimp PoBoy with lettuce, tomato, pickles and mayo
The shrimp is crispy and tasty, and there's a lot of it. This is a very generous portion. It's really the hero of the poboy, and all the other additions are nice accompaniments that highlight the protein. The pickles give that hit of acidity and the mayonnaise gives that delicious creaminess without overpowering all the other flavours. A few shakes of tobasco and this sends me to cloud nine. A bottle of root beer to wash it all down - perfection. Thanks, NOLA, what a fantastic time.

The Court of Two Sisters

Where? The Court of Two Sisters (French Quarter, New Orleans, United States of America) Map Menu

When? Sunday December 29, 2019

Who? Me

Food Style? Upscale Creole

For my final night in NOLA, I'm boujie af and fine dining with the Reveillon Menu at the very famous Court of Two Sisters. This is a very upscale restaurant in the French Quarter near Jackson Square, and the inside is beautiful and impressive. I'm here at opening time and it's practically empty; I made a reservation yesterday, since the restaurant was at capacity when I wanted to dine here.

Reveillon is a French word that means “awakening” and it refers to a long dinner usually held on Christmas Eve or New Years Eve. Participation usually requires staying up past midnight, since people would come home to eat after midnight mass. This style of dinner is commonly celebrated in the French Quarter in New Orleans, but at more conventional dining hours.

First Course

Turtle Soup au Sherry with lemon and parsley
This is very interesting. It reminds me of the tortilla soup I used to get from Viva Mexico, in Wellington's Left Bank. It has a rich tomato taste, but no seafoody flavour at all. The turtle is shredded and feels mostly lean with a few bits of fat. It goes well with a slab of butter on the baguette.

Second Course

Seafood Stuffed Puff Pastry with champagne sauce
It's a giant bread dumpling in a butter sauce with a hint of Cajun spices and shrimp on the top. There is so much butter. It's quite tasty but wow, it's incredibly rich, perhaps too over the top. It really needs some acidity to break through that richness. I feel my arteries tightening. If that portion was any larger, I'd be having a heart attack.

Third Course

Grilled Beef Tenderloin with new potato mash, roasted almond, haricots verts, dijon and caper cream reduction
Immediately after, my beef comes out. I need a break from the previous course, they should be staggering these out instead of serving them one after the other. The menu is supposed to be reveillon after all, not a rush.

The tenderloin is so soft, it's cooked a perfect medium rare, and melts in your mouth, but doesn't have a strong flavour to it. I think it needs some more umami, a garlic hit or a nice non-cream sauce. However, the rest of the plate - the potatoes and beans - is just more cream and butter, and I'm kinda fed up with that taste after the last course. The toasted almonds were added too early and have softened, losing that vital textural component on this dish. After a while, I decide that I'm not going to finish the potatoes. It's too overwhelmingly rich and that creamy taste is saturating my tastebuds.

My water keeps getting refilled every five minutes. It's a bit annoying.

Fourth Course

Bananas Foster: flambed tableside with brandy and banana liqueur, served over vanilla ice cream
This is kinda the real reason I'm here. The authentic Bananas Foster can be found at Brennan's, the restaurant that started it, but there is a minimum order of two per table! The reviews on Google for this one are stellar, so here I am.

The flambé is impressive and I can smell the smokiness and sweetness of the rum from two metres away.

It's decadent, the caramelised sugar, the spicyness of the cinnamon and the bitterness of the rum make this dessert a real treat and a fantastic way to finish the night, despite all the disappointments in the previous courses. Definitely a step up from the deconstructed cheesecake from a few nights ago, and a fitting way to end my time in New Orleans.

Killer PoBoys

Where? Killer PoBoys (French Quarter, New Orleans, United States of America) Map Menu

When? Sunday December 29, 2019

Who? Me

Food Style? PoBoys

My time in New Orleans is running out and there's only a few more things on my food checklist to eat. Today I'm going to have a poboy, the New Orleans submarine sandwich. Originally called poor boys, these were served to the striking streetcar workers in the 1920s, then to the working class. Killer PoBoys is another eatery in the French Quarter and very appropriately next to the Museum of Death. They're known for international flavours with local style.


Glazed Pork Belly Po'Boy with rum-ginger cane syrup, lime slaw and garlic aioli
I've gone for the pork belly, because I can't resist that delicious layer of fat and thick meat. It's sweet from the cane syrup, and savoury from the garlic aioli, with a hint of acidity from the lime slaw to balance out the flavours. I'm normally not a fan of overly sweet things, but this is on par with the sweetness of hoisin or plum sauce that you'd get with Chinese cuisine.

The Original French Market Restaurant and Bar

Where? The Original French Market Restaurant and Bar (French Quarter, New Orleans, United States of America) Map Menu

When? Saturday December 28, 2019

Who? Me

Food Style? New Orleans Seafood

I require more seafood so I want to get the crawfish pot from this restaurant. It's insanely busy and even though I can sit down at the bar immediately, it takes a while for me to get my drink and order in. I've gone with a Gingeroo, which has a very spicy ginger flavour and a smooth rum finish. I ask if they think I can eat a pound of crawfish as well as half a dozen oysters and the bartender recommends getting the crawfish first then seeing how I feel half way through. Sounds good. Challenge accepted!

While I'm waiting, I'm drawn to the television screen showing a college football match between Louisiana and Oklahoma, and Louisiana are doing extremely well. My rudimentary knowledge of American Football (thanks to that one game I made) is paying off. Go sports team, score the points! Do better than the other team!


Cajun boiled crawfish
Crawfish is half way between prawns and lobster, it's got the rich meatiness of lobster but it's finicky like prawns and doesn't have that much meat. In saying that, what they've done here is true New Orleans style seafood, juicy, spicy, full of flavour and totally delicious. I devour everything like a savage, pulling apart heads and claws, sucking out that sumptuous roe and meat from the shell. My hands are dripping with juices and I'm having such a good time. If I want ice cream, then I don't think I should get the oysters. Wow. That was fantastic. I still prefer lobster, but it's nice to have experienced a New Orleans signature dish.

Oh yeah the corn, potatoes and sausage were nice too.

Cafe Beignet

Where? Cafe Beignet (French Quarter, New Orleans, United States of America) Map Menu

When? Saturday December 28, 2019

Who? Me

Food Style? Coffee and beignets

Of course I can't come to New Orleans and miss the opportunity for beignets, these rectangular fried pieces of dough coated in powdered sugar were introduced by the French Creole colonists and are the official state doughnut of Louisiana. And where better to get some than from the eponymous Cafe Beignet on Decatur? I can't walk straight into the bar this time, I have to queue to order and pay like everyone else.

This was actually my second choice. First choice was the iconic Cafe du Monde by the French market, but the line for that was so ridiculously long for both a table and for take out that I decided to pass.

I've ordered an iced hazelnut with milk. It is not a hazelnut drink at all. It's coffee. This is a problem, because I don't like coffee. I'm going to have to chuck this out discreetly after I leave the restaurant (thankfully it's in a plastic cup). I should have gone for an iced chocolate. Regrets were had.


I've had beignets before from the creole kitchen in Wellington, Sweet Mother's. I now realise that what I had was not beignets, what I had was nothing. These are beignets. They're delicious and warm and there is so much powdered sugar that Charlie Sheen would take a second glance. The outside is crispy and the inside is soft and fluffy. Definitely a must-have if you're ever here.