Some of you may know how much I hate the promiscuous use of the word “awesome”. I’ve taken, on occasion of late, to asking servers in restaurants who tell me a dish is awesome, if I am going to see God. When I sat down recently to lunch at Toup’s Meatery, a place my New Orleans food blogging cohort, Mary Ehret, of Native Palate has raved about, the waitress began describing the daily special – the Jamaican Pulled Pork Sandwich.
“It’s awesome – with a Smoked Paprika Aioli that’s amaaazing”.
“Wow – awesome and amazing”, I said. “Guess I really am going to see God”.
“You might,” she responded perkily, without missing a beat. That’s New Orleans for you, the brightest, sassiest waitresses around. When I later asked her what was in the salsa that topped the pork she said, “pineapple, cilantro, onion, you know- salsa kind of stuff.” Just for the record, the salsa also contained a bit of tomato – you know, salsa kind of stuff.
So I ordered the Pulled Pork special, although the Roast Beef Sandwich with Basalmic Peppers, Horseradish and Blue Cheese that waltzed by later on its way to another lucky diner’s table looked mighty fine and quite tempting.
Thankfully, per my waitress’s exclamations, the Pulled Pork Sandwich really was delicious – and so was the salad of Mixed Baby Greens with Ginger Pickled Beets, Pecans and Maytag Blue Cheese Crostinis I ordered, because, you know, in New Orleans, you gotta get those salads in. I thought as I munched away, I’ll be back soon to give that Roast Beef Sandwich a try. But on my next trip, the Confit Chicken Thighs (slow cooked in duck fat), served with Mushroom Vinaigrette and the tiniest little roasted Brussels Sprouts topped with Parmesan called to me. When I recapped my meals to Mary later, she said, “and you have to try the cracklin’s”. So how often do I go to a restaurant where I just want to eat my way through the menu? I’ll definitely be back.
845 N.Carrollton Avenue, New Orleans, LA 70119