Ralph’s on the Park
Louisiana Blueberry Cheesecake
Cocktail of the Month (June)

Hansen’s Sno-Bliz
Satsuma and Strawberry

Restaurant August: Dessert

Meyer Lemon Souffle Tart with Strawberry Ice Cream

Goat’s Milk Cheesecake with Honey Ice Cream 

Restaurant August: 

Chef’s Welcome

Gnocchi and black truffles.

Crescent Pie & Sausage Co. Cheese and Meat Plate

Origami: Gustar Roll

Origami:  Tuna Sushi and Yellow Tail Sushi

I know I’ve reviewed this restaurant before, but every time we go here the food is amazing! B LOVES this place, and it’s definitely growing on me.

We started with the Panzanella salad, which was amazing. The croutons were obviously house made, buttered and grilled to perfection. The vegetables were warm and perfectly cooked. B and I were surprised by just how flavorful and delicious this salad was. I’m not very familiar with hot salad like this, but they did everything right. I’d get it again.

I got the Mixed Grill as my entree and B got the Cuban Calzone. Their house made sausages are ridiculous, and I fawn over their pickles. Don’t miss the Mixed Grill, though if you get it as an appetizer you may not make it to your meal. I tasted B’s Calzone and was soo jealous, it was phenomenal. The pulled pork is savory and the ham is a little spicy and the load it full of those amazing pickles. 

We didn’t have it for dessert tonight, but definitely don’t pass it up if you go here; the Bourbon Pecan Pie is to dieee for. Seriously, don’t forget it….

I mean it.

Don’t.

By the way, the picture above was taken by B. He’s becoming a food photographer as well! 

Taceaux Loceaux
Kermit’s BBQ- Pulled Pork

Milk Bar -Christmas in July

Restaurant August: Main Course

Choice Cut Bone-in Ribeye with Pesto Snap Peas over Potatoes

Grilled Mahi in a cream sauce topped with plum tomatoes and crawfish tales.

Surrey’s Cafe: Shrimp and Grits

Origami: Green Tea and Mango Mochi

Origami: Salmon Sushi

So, on a small break from law school classes I had lunch with my brother at Dat Dog. This surprised me, because the first time we went there he liked it but was not crazy about the sweetly flavored hot dog buns. I suppose he was craving something delicious though and off we went to Dat Dog. He helped himself to not one, but TWO hot dogs. Damn. Hence why I got so many great pictures and he even agreed to move booths so I could get better lighting on our delicious dogs.

This place offers a wide variety of weiners, bratwursts and sausages from all over the world and a spectacular topping list.  They have crawfish sausage, duck sausage, and even a veggie sausage, just so I can get your mouth watering…

I got a traditional pork wiener and had it dressed “the chef’s way” but I specified that I would also like the blueberry preserves that they snuck on my hot dog the last time I was there. I typically like a little fruit or fruit-sweetness with whatever I am eating (especially pizza), if you’re the same way…. demand the blueberry preserves. It’s not on the menu, but you can ask for it. You won’t regret it.

My brother got [1] a smoked bratwurst topped with sauerkraut and creole mustard (their sauerkraut is phenomenal it’s subtle and not too harsh on the palate) and [2] a turducken sausage with pepperoncinis, dill relish and andouille sauce. Out of the two, the second was definitely my favorite. It was a combination of excellent quality ingredients and savory goodness. After trying this second hot dog, I must admit I can understand where my brother is coming from regarding the hotdog buns. My bun fit in perfectly with the sweet and savory combination I was going for; however, it almost clashed with my brother’s second combination. It might be worth while for Dat Dog to offer two types of buns: their current option and something on the wheat/plain side. 

I will still be regularly frequenting this place though, regardless of their bun options.