{"id":1892,"date":"2013-11-09T13:13:15","date_gmt":"2013-11-09T21:13:15","guid":{"rendered":"http:\/\/www.highheelgourmet.com\/?p=1892"},"modified":"2013-11-09T13:13:15","modified_gmt":"2013-11-09T21:13:15","slug":"new-orleans-restaurant-1","status":"publish","type":"post","link":"https:\/\/www.highheelgourmet.com\/?p=1892","title":{"rendered":"Jacques-Imo\u2019s and Pascal\u2019s Manale \u2013 Off the Beaten Path in New Orleans Part I"},"content":{"rendered":"

\"Jacques-Imo's<\/a>
\nI am debating about what to post! I\u2019ve been to many great places lately: Toronto, New Orleans and next I will be in Las Vegas, Dallas, Rhode Island and New York City. So I don\u2019t have a lot of time in my kitchen but I’m still enjoying good food. If you are following me on Instagram or my Facebook page (link), you probably already know about a few places \ud83d\ude09<\/p>\n

The Toronto trip was in early October, but I just came back from New Orleans, so I think I\u201dd rather let New Orleans cut in line this time when my memory is still fresh.<\/p>\n

I\u2019ve been to New Orleans many times and never miss the chance to go there when the opportunity presents itself. I can easily say that NOLA is officially my second favorite city in the US. Oh oh\u2026do not trying to guess which city is my most favorite. I\u2019m afraid that you would easily guess it right. I will visit that city right after Thanksgiving and you will know for certain then. (Shoot, I already revealed that it\u2019s not my home base, Manhattan Beach or Los Angeles!)
\nSince I’d already been to NOLA many times before and did all the French Quarter, Jackson Square, Cafe du Monde and the whole nine yards, this time I wanted to do it differently. I wanted to explore all the local favorites instead of staying in town.<\/p>\n

With the help of my hero, Chef Markvs, who was born and raised there in the city of New Orleans and not only that, he’s worked as a chef at many of the restaurants there. He gave me a comprehensive list of restaurants to visit on my five-day trip.<\/p>\n

Wait\u2026I can only eat two meals a day, or three meals max! What will I do in between meals is another interesting question. If I don\u2019t want to walk around the French Quarter, NOLA has many other things to offer, but I’d already done most of them. There was one thing I did a long time ago, nearly 14 years ago, which was a tour of the plantations along the Mississippi River. That was so interesting. I set out to do it again on this trip, since I had to rent a car to go to places around town to eat anyway. I can kill two birds (or more) with one stone.<\/p>\n

Wait\u2026did I leave out the important part of this trip? Halloween! I am going to be in New Orleans for Halloween! Yikes, this city is spooky year round, do they really need Halloween? I guess there should be a way for the kids there to get their whole year supply of candies, of course, and beyond that, the citizens \u00a0LOVE a party (No, we really can\u2019t tell that about you guys at all\u2026)<\/p>\n

The winner restaurant this trip is called Jacques-Imo\u2019s. The restaurant has this tag line advertising their restaurant, right underneath their name:<\/p>\n

\u201cWarm Beer<\/p>\n

Lousy Food<\/p>\n

Poor Service\u201d<\/p>\n

\"Jacques-Imo's<\/a><\/p>\n

Yet, they do not take reservations for parties under 5 people, and people are willing to wait hours for a table! The first night we went at 9pm and got a table within ten minutes. We went there again with a group because we loved it so much. We strolled in after 8:30pm with our group of five and they told us it would be 90 minutes, but we got a table in about half that.<\/p>\n

WHERE:<\/strong> Jacques-Imo\u2019s<\/a><\/p>\n

8324 Oak Street, New Orleans, LA (Up Town)<\/p>\n

Phone: 504.861.0886<\/p>\n

WHEN:<\/strong><\/p>\n

Monday \u2013 Thursday: 5pm to 10pm<\/p>\n

Friday and Saturday: 5pm to 10:30pm<\/p>\n

Closed Sundays<\/p>\n

HOW:<\/strong> Walk-in only unless you have party of five of more then you can call to make a reservation (weeks in advance, please)<\/p>\n

WHO:<\/strong> Jacques Leonardi and his wife Amelia<\/p>\n

WHAT:\u00a0<\/strong>They will bring the best corn bread to you. This is how they look like. Do not let this go to waste. They are so good. The outside was so crispy. My husband thought they were fried.<\/p>\n

\"Jacques-Imo's<\/a><\/p>\n

Shrimp and alligator sausage cheesecake is a must. This is a savory appetizer that you shouldn\u2019t miss. It’s like shrimp bisque married an andouille sausage quiche and had shrimp and alligator sausage cheesecake as their first-born\u2026LOL\u2026It just tasted like the bisque in a denser form. You have to try it for yourself.<\/p>\n

\"The<\/a>

The picture can\u2019t do it justice. I thought I got it but I really couldn\u2019t see from the small screen on my camera. It\u2019s out of focus!<\/p><\/div>\n

Deep-fried roast beef Po-boy with gravy. This is another very interesting dish. It\u2019s like a Philly Cheesesteak sandwich on ecstasy!<\/p>\n

\"Jacques-Imo's<\/a><\/p>\n

\"Jacques-Imo's<\/a><\/p>\n

Fried grits with white corn and tasso. Another delicious dish that I never tasted anywhere else.<\/p>\n

\"Jacques-Imo's<\/a><\/p>\n

Shrimp \u00c9touff\u00e9e with rice<\/p>\n

\"Jacques-Imo's<\/a><\/p>\n

Blackened Lamb Sirloin<\/p>\n

\"Jacques-Imo's<\/a><\/p>\n

Stuffed Catfish<\/p>\n

\"Jacques-Imo's<\/a><\/p>\n

Rack of lamb with creole mustard sauce and red flannel hash<\/p>\n

\"Jacques-Imo's<\/a><\/p>\n

Fried Chicken<\/p>\n

\"Jacques-Imo's<\/a><\/p>\n

\"Jacques-Imo's<\/a><\/p>\n

Along with the \u00a0\u201cLousy Food\u201d that I could eat again for the second, third or forth round, the decoration is spectacular.<\/p>\n

\"Jacques-Imo's<\/a><\/p>\n

Paintings on the wall, murals and interesting choice of chairs and tables.<\/p>\n

\"Jacques-Imo's<\/a>\"Jacques-Imo's<\/a><\/p>\n

They are not afraid to put customers on a pickup truck bed. I guess if you wouldn\u2019t mind getting your picture taken just like these two cuties that I asked to take theirs.<\/p>\n

\"Jacques-Imo's<\/a><\/p>\n

\"Jacques-Imo's<\/a>

This is the outside. Here we go, official now, my favorite restaurant in NOLA. Salute to the chefs!<\/p><\/div>\n

<\/a>Do you know the \u201cNew Orleans-style BBQ shrimp\u201d? The one that has no ketchup or horseradish but is soaked in flavorful, buttery but spicy sauce, comes with the head and shell still on and is served with a baguette. That\u2019s what I\u2019m talking about. The white Gulf shrimp from Louisiana are so sweet and smooth with the unique sauce that I love to dip the baguette in.<\/p>\n

Have you ever wondered who originally thought of these? And Where do NOLA residents go to eat BBQ shrimp when they don\u2019t cook them at home? The answer is Pascal\u2019s Manale, the New Orleans legacy.<\/p>\n

WHERE:<\/strong> Pascal\u2019s Manale Restaurant<\/a><\/p>\n

1838 Napoleon Ave., New Orleans, LA (Milan)<\/p>\n

Phone: 504.895.4877<\/p>\n

WHEN: <\/strong><\/p>\n

Monday – Friday 11:30am \u2013 9:00pm<\/p>\n

Saturday 5:00pm \u2013 10:00pm ISH<\/p>\n

Closed Sunday<\/p>\n

HOW:<\/strong> Reservation on the website which is through OpenTable<\/a>\u00a0or Call<\/p>\n

WHAT: <\/strong><\/p>\n

Fresh oysters (I\u2019ve heard that the Oyster Rockefeller and Oysters Bienville are good but I don\u2019t want my oysters cooked)<\/p>\n

\"Pascal's<\/a>

This is how it done. While you wait at the bar, you can buy chip and come the the “Oyster Bar” and they will shuck them fresh and serve to you on the bare counter. You mix your own sauce.<\/p><\/div>\n

\"Pascal's<\/a>

Happy me! High on the oysters! Wait who said I can’t get high on oysters?\u2026You haven’t been to Pascal’s Manale oyster bar, don’t you.<\/p><\/div>\n

B-B-Q Shrimp<\/p>\n

\"Pascal<\/a><\/p>\n

Crabmeat & Scallops over pasta<\/p>\n

\"Pascal's<\/a><\/p>\n

I’m not showing the fresh oyster on this post \ud83d\ude09
\nThe next post already up “Off the Beaten Path Part II: Oyster Bars and Beignet<\/a>” you will get to see PLENTY of them!<\/p>\n","protected":false},"excerpt":{"rendered":"

I am debating about what to post! I\u2019ve been to many great places lately: Toronto, New Orleans and next I will be in Las Vegas, Dallas, Rhode Island and New York City. So I don\u2019t have a lot of time in my kitchen but I’m still enjoying good food. If you are following me on […]<\/p>\n","protected":false},"author":1,"featured_media":4513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","footnotes":""},"categories":[94,98],"tags":[141,14,254,262,270,271],"class_list":["post-1892","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-in-the-restaurant","category-new-orleans","tag-barbecue-shrimps","tag-food","tag-restaurant","tag-seafoood","tag-soul-foods","tag-southern-food"],"_links":{"self":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/1892","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1892"}],"version-history":[{"count":0,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/1892\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/media\/4513"}],"wp:attachment":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1892"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1892"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1892"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}