DeAngelo's

OUT AND ABOUT

Louis DeAngelos
121 Dr Michael DeBakey Drive
Lake Charles, LA
337-3107499

Lunch 11:00 AM to 2:00 PM $1 to $26
Dinner 4:00 PM to 9:00 PM

By now you have probably been to the new Louis DeAngelos and I am preaching to the choir. I think this latest incarnation is way better than the previous in both food and atmosphere. I love the new open dinning room abet a bit more noisy. I did not care for the rabbit warren that it was before. I like the use of wood especial in the bar. The service seems a bit erratic with people falling over each other to delivery it. One time three different people told me that he or she was my server

First time back I started with a cup of Shrimp and Corn Bisque. The aroma announced the tender corn, flavorful shrimp and spice upon arrival at the table. A spoonful delivered on that promise. I got the Garlic Mozzarella Cheese Bread to go along. Did not stay under the broiler long enough for my taste. Next up Shrimp Stuffed Mushrooms. This has to be one of the best I’ve ever eaten. Crimni or baby bellas stuffed with shrimp, spinach, and smoked mozzarella. The mushroom somehow dewatered presented a meaty texture and flavor that compliment the sweet shrimp, bitter green and smoke of the cheese. After that the Spinach Florentine Flatbread arrived. I am not much of a pizza person mainly because of the sauce. This amalgamation of shrimp, pancetta, spinach, roasted garlic and Asiago cheese without sauce I could eat all day every day. The combination of flavors and textures strike my palate just right. My dessert of bread pudding was not right and more about that later.

Second time was with friends. We ordered Crispy Artichokes and La Caprese. The lemon and herb marinated artichokes were fried perfectly and just as tasty by themselves as dipped in the marinara sauce. A row of overlapping mozzarella, tomato and basil leaves dressed with oil and balsamic vinegar with a scattering of capers brought summer to an otherwise wintry day. I ate the Tuscan Minestrone. Seasonal vegetables simmered in a tomato broth with herbs and white beans, a shield for the wintry day. My Artistic friend ordered the Linguine Napoli with shrimp. The mixture of spinach and shitake mushroom in the white wine tomato basil sauce proved divine as she utter under her breath “the mushrooms, the mushrooms”. My Particular friend got the Bleu Burger. An eight ounce chuck patty topped with Gorgonzola, caramelized onion and red onion, roma tomato and wild greens in a balsamic dressing, another winner. My taste almost caused an orgasmic experience in my mouth. I opted for Baked Eggplant Parmigiano. With the slices of cooked eggplant layered with tomato sauce, pesto, mozzarella and Asiago, I got a hearty and satisfying dish with no pasta and my favorite vegetable along with big blast of cheese. We shared a Tiramisu, which was above standard

Last time in was dinner. I started with Fried Ravioli. Large pillows with an abundance of ricotta cheese and a greaseless crust. I went with the Fresh Catch, salmon. They prepared it as a deconstructed Salad Nicoise. The sauteed potato crusted salmon was topped with an olive tapende. Sauteed haricot vert and grape tomtoes sat atop a garlic aioli. The flavors blended well in many variations. I was quite pleased as this reminded me of a trip to France. I got the Pesto Orzo Salad as a side. Perhaps the best thing I ate there. It is essentially a cold pasta salad with grape tomatoes, sun-dried tomatoes, basil, herbs, and oil. It contains bold colors and bright flavors. Sometimes the best things are the simplest. This well-balanced side would make any dish sparkle.

When chef/owner Ben Herrera dropped by my table I told him of my bread pudding experience. He immediately saw the problem and then made one for me the correct way. It came out with lots of custard soaked bread with a sugar crunch on top and melting hazelnut cream a delight to eat. I need say no more about this place

http://picasaweb.google.com/adhebert148/LouisDeAngelo#slideshow

http://www.louisdeangelos.com/locations.php

Domenica

Roman Holyday

At Domenica, Chef Alon Shaya offers Passover Seder in the Roman style


He was born in Israel, trained at our country’s finest culinary school, and spent the better part of the past few years immersed in Italian culture. So the Passover Seder offered this year by Alon Shaya, Chef/Partner at Domenica, will be a feast reflecting the rich and ancient Jewish history of Rome, inspired by his recent explorations of the cuisine in Italy’s Jewish neighborhoods and restaurants – and the food itself will be nothing short of ‘miraculously’ good.

Running from March 30th to April 5th, and available at both lunch and dinner, Domenica’s Seder will be served family-style only, in the warm and inclusive spirit of the ritual feast, so full table participation is required. And what a feast! For the table, Sicilian Sea Salt Matzo and Charoset with figs, walnuts, and passito. The zuppe is Matzo Ball Soup “wedding style” – with escarole and cannellini beans; and the fish course to follow is “Gefilte Fish” – olive oil poached Branzino, to be exact, with artichoke and bitter herb salad. Next comes the carne, Roasted Lamb Loin with honey glazed root vegetables, pine nut and mint gremolata; and for a sweet finish, Matzo Beignets with stewed berries and orange blossom zabaione.

The full meal is $40 per person, and the cocktails that Shaya has laughingly dubbed “Manischewitz Mint Jew-leps” are an additional $8. To the traditional julep components of muddled mint leaves, sugar, and Makers Mark is added a splash of Manischewitz Concord Grape and elements of lemon. Come celebrate Passover in Roman style -- at Domenica, where every day is a holiday.



Domenica 504 648.6020 123 Baronne Street New Orleans, LA 70112 domenicarestaurant.com


Courtesy of Simone Rathle

Kettle Chips

Before the main entree here is an appetizer. I am a big coupon person. It is not just for economy although if I find something I like a coupon is not a bad thing. I also use them to try out new and/or unusual things. I think this counts. It is not rice cakes but rather nice chip made with brown rice and rice flour. The flavor makes it. A nice heat with a bit of sweet. I don't think I would purchase solo but if I had another coupon I probably would

I shopped at WalMarts so they did not have any really interesting flavors. However this one struck my fancy as I love onions especially sweets like Walla Walla and Texas 1015. These had a wonderful deep down onion flavor without the heat you sometimes get with the real deal. Again I compliment the flavor profiler at Kettle. I am slowly but surely getting addicted to these flavors. I will probably swing by Krogers on 12th to pick a bag of Buffalo Bleu this weekend. Look for the upcoming report. So far I am having more luck with these than the Cajun Singles

Breakfast

Grilled blood sausages from Usingers atop over night grits. My kind of meal

Liz at Leonard's

I occasionally stop at Leonard's Food Quarters for one reason or other. The other is usually I have sweet tooth and the line of desserts provide by Liz can satisfy it. Some of the items had minor problems and I usually avoided them. However last run through they were out of my favorite so I went with some other stuff. To my delight the lady has stepped her game. Below is a sweet potato pie. I have always loved her sweet potato cake. This filling has the same flavor profile. I usually find the crust a little off. Not so this pie. A sweet crispy crust with no sog and a perfect foil for the slightly spicy (sweet spices) filling.

The strawberry cake always seemed undercooked and liquid in spots. However this one was cooked throughout while still leaving it a bit dense and super moist which I do not mind. The strawberry flavor stands out. I always thought a little tweaking would make them better and she has accomplished that in spades

Cajun Singles

For various reasons these two were losers in my eyes. The Savoie's rice was good, the flavor profile ok, seafood cooked just right, and it was spicy enough. However it just did not satisfy me. I suspect it is because I was raised up on Prairie Cajun jambalaya. I ate chicken and sausage or pure pork. This one did not have the depth of flavor that I expect. It may well suit your taste but I will avoid it the future
Again the Richard's had many things going for it. A bold spicy flavor, lovely crawfish, corn right on the money. However one fatal flaw that I will not stand. The rice was undercooked and as hard as nails. Sorry. You may want to try and cooked a little more but I will not.

Domenica

La Dolce Vita
Domenica Offers an Italian Feast for St. Joseph’s Day

Domenica is traveling back in time to embrace the very roots of the city’s cultural origins, offering an authentic four-course St. Joseph’s Day menu with a special dessert to celebrate the delicious Italian traditions of the holiday from March 12-19, 2010. Just as in the homes and churches of the city’s extensive Sicilian community, whose members pay homage to their patron saint by erecting altars of food, Domenica will be home to a feast of Artichoke, Fava Bean and Blood Orange Salad, Pasta Milanese, Seafood Brodetto, and a finale of Zeppole with Anise, Figs and Sweet Ricotta. Also known as a St. Joseph’s Day “cake”, zepolle is Italian sweet dough fried to perfection and brings a touch of the miraculous to all who eat it.

Legend has it that St. Joseph and the humble fava bean saved Sicilians from famine in the Middle Ages. To this day, Sicilians and those of Sicilian descent living in New Orleans pay homage to the saint by erecting altars in their homes on March 19 of each year. Recently opened in the historic Roosevelt Hotel, Domenica is dedicated to revitalizing the rich Italian traditions of the Crescent City through the authentic dishes available year-round.


Simone Rathle