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Review: Capdeville

Capdeville's Soup of the Day

Capdeville's Soup of the Day

One of the things I miss most about working downtown is being only a few block from Capdeville. Now that I work more Uptown, it’s harder for me to make an excuse to jet over to Capdeville for lunch or after hour drinks or for Truffled Mac and Cheese (you read that right).

Capdeville bills itself as “an American interpretation of a British social house.” I would agree with their self-image. But I know what I, and most likely you, care about — the food and drinks.

Ninety-nine percent of the time, I start with the Fried Red Beans and Rice. It’s just as unexpectedly delicious as it sounds. But frying anything in the South is usually a recipe for success, and coating red beans and rice in a fried shell is a major success.

The Smoked Salmon Deviled Eggs are also a great choice for an appetizer. I’m a sucker for deviled eggs though so I’m easy to please on that front.

Capdeville's Chorizo and Manchego Fries

Capdeville's Chorizo and Manchego Fries

If salads are your thing, Capdeville has one of the best Cobb salads in New Orleans. Surprisingly, a good Cobb salad is difficult to find in this city. But I would give a strong nod to Stein’s Deli and Capdeville for their versions. I’m also a big fan of the Caramel Apple Salad. It’s fresh and not as sweet as it sounds, but I always get it with the grilled chicken to make it a little more substantial.

One of Capdeville’s biggest strengths is its fries. My favorite are the Manchego and Chorizo fries. If you’re willing to explore, you can build your own based on a variety of meats and cheeses.

Earlier, I mentioned the Truffled Mac and Cheese. It is quite possible the best thing on the menu. The dish is comprised of elbow macaroni in truffle oil, parmesan, brown butter, sage, pancetta and peas. It’s rich, but it’s a rare dish that covers all your tastebuds. Even the Umami part.

Capdeville's Brekky Burger

Capdeville's Brekky Burger

Capdeville is also well-known for the burgers. I have to admit, I’m not a fan. The components are there, but there seems to be an issue with the grill. I always order my burger medium, and Capdeville always cooks them medium-well or worse (as on my last visit) well done. Why anyone would be ok with destroying a piece of meat like that is beyond me. That said, I’ve come to rely more on the Duck Confit Club than the burgers.

The Duck Confit Club is layers of duck cracklings, lettuce, tomato and roasted garlic ailoi between slices of bread. This is one tall sandwich.

If you’re looking for less of a mouthful, I would highly recommend the B.L.F.T. It’s a BLT that uses fried green tomatoes in place of red tomatoes. That’s a tradeoff I 100% agree with. The pumpernickel bread is also a nice touch.

When you need to wash down your sandwich, mac and cheese and fried red beans and rice, I would go with the blackberry mojito. I’m sure it’s a pain in the ass to make, so much so it isn’t on the drink menu, but it’s one of my favorite drinks in New Orleans. Anything with whiskey involved is also a solid choice at Capdeville.

Capdeville's Truffled Mac and Cheese

Capdeville's Truffled Mac and Cheese

Overall, Capdeville is a cool place with food that backs up the concept succesfully. It may be a little off the CBD’s beaten path, but it’s worth the visit for lunch, dinner or just drinks.

Capdeville is located at 520 Capdville St and open Monday through Thursday for lunch from 11 a.m. to 2 p.m. and dinner from 5 p.m. to 11 p.m. They’re open from 11 a.m. to 11 p.m. on Fridays and Saturdays and closed all day on Sundays.

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Posted by on March 14, 2012 in Eatin'

 

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Review: Superior Seafood

Oysters Superior

Oysters Superior

Superior Seafood is the latest venture from the group behind Superior Grill. Maybe I’m alone in my thinking, but when I think of Superior, I think of drinks. Specifically, drinks that get you shit faced. The food is always an afterthought. Am I right?

That said, the menu at Superior Seafood is a beast. Fresh catch specials, sandwiches, hot apps, cold apps, soups, salads, steaks, it seems to never end. With a menu of this size, it would take months to sample everything so I’m sticking to what I’ve had.

By far, my favorite thing I’ve had is the frozen pomegranate mojito. The team behind the famous margaritas may have one upped themselves with this new frozen concoction. To make things better, the mojitos (pomegranate and plain) are 2 for 1 during the happy hour (4-6 p.m.). Getting wasted on a budget — always a plus.

Marinated Crab Claws

Marinated Crab Claws

Drinks aside, the best food item I’ve had is the Marinated Crab Claws. The claws are served cold in a marinade that has a subtle kick — I’m pretty sure it’s horseradish. Whatever it is, it works. I might have to stop in for these regularly.

Next, I moved on to the Oysters Superior platter, a sampling of Chargrilled Oysters, Oysters Bienville (shrimp stuffing with bacon and cheese) and Oysters Rockefeller (spinach and Herbsaint). All three of the oyster variation were very good, but just short of excellent. I didn’t get enough of the oyster taste I was expecting.

I did get the oyster taste I was hoping for with the raw oysters. Superior Seafood sources them locally so you know they’re worth shucking and slurping.

Tuna Tartar

Tuna Tartar

The Tuna Tartar was decent, but I’ve definitely had better. The toast overwhelms the subtlety of the tuna, but the wasabi and avocado due add to the tuna itself. I would highly recommend ignoring the toast that accompanies the rest of the dish.

A dish that fell completely flat for me was the Shrimp and Grits. I will commend Superior Seafood for using milk or cream as the grits based versus water (lots of restaurants make that amateur mistake). I can also forgive the fact that one of my shrimp wasn’t fully shelled (it happens). What I can’t forgive is serving peeled shrimp that haven’t been deveined.

To me, that’s a little lazy and would have helped the dish out some. The tasso cream sauce accompanying the Shrimp and Grits was also very watery, almost soupy, and just didn’t add anything.

All things considered, I’m sure I’ll be back for dinner, but I’m not in a rush. I would rush back for happy hour to drink and nibble on some of the apps. Either way, Superior Seafood is a welcome addition to St. Charles and Napoleon for a spot that had been empty since Katrina.

Superior Seafood is located at 4338 St. Charles Ave. and is open daily at 11 a.m.

 
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Posted by on February 15, 2012 in Eatin'

 

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