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In the winter, when raw oysters are at their prime, aficionados sit at the oyster bar and wolf them down by the dozen. The shuckers are masters, and the oysters here always seem to be just the right size. The jumbo lump crabmeat specials are the best bet for a second course.
Real Cajun cooking comes from Cajun country. The southern populace of Louisiana refers to the north, including New Orleans, as Yankees. Don't call this food Creole. Cajun and Creole are two different enigmas, sir, and we're willing to come to blows over it. Creole has a tomato base. Cajun has a roux base. A roux is made from cooking oil or butter and flour together until the liquid mixture turns a beautiful chicory color. And talk about good! Willie G's uses recipes from the beautiful bayous... More »
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