Lost Restaurants of New Orleans
From bistros, cafes, and casual diners to hotel restaurants, this pictorial collection celebrates some of the most memorable former eateries in New Orleans. Authors Peggy Scott Laborde and Tom Fitzmorris provide a historical overview of each place and reminisce about what made it special, while describing a number of the dishes once served. More than forty recipes from various cuisines fill the pages of this culinary adventure through New Orleans' past. The book recalls the vast pancake menu and kitschy cowboy décor from Buck Forty-Nine Pancake and Steak House, the trout LaFreniere made by La Louisiane's Diamond Jim Moran, the Caribbean Room's romantic ambience and signature dessert-the mile-high ice cream pie-and the flaming cocktails and shrimp on skewers from Bali Ha'i at the Beach, along with the traits of many more establishments. By including such recipes as Lakeview Seafood's Oyster Boat, T. Pittari's Crab Bisque, and Bistro Steak Room's Eggs Bitoun throughout Lost Restaurants of New Orleans, the authors invite the reader to sample the menu items. In addition to anecdotes from the authors, such notable New Orleanians as the Batt brothers and JoAnn Clevenger, the owner of Upperline Restaurant, share their personal experiences. Period photographs provide a glimpse into this city's rich culinary past.