Posted by: Waheeda Harris | August 20, 2013

Old school New Orleans cuisine

Last year I had the pleasure of dining at Galatoire’s, one of the classic fine restaurants of New Orleans. And this year, I got to visit K Paul’s Louisiana Kitchen.

Residing on Chartres Street in the French Quarter, this restaurant had a major flash of fame, thanks to the skills of Chef Paul Prudhomme, and with his commitment to fresh food and Louisiana flavours.

The restaurant is intimate, but has a definite sense of Nola fun, like with the illustrations on the placemat:

New Orleans- KPaul placemat

But it really was all about the food for me:

New Orleans - KPaul collage

I decided to go traditional for my visit – and because it was a late dinner, I decided to go a little lighter – with fried oysters and fried green tomatoes with shrimp remoulade. And of course, a selection of housemade breads. Yup, that’s what’s considered lighter in New Orleans.

As my friends and I ate and talked, our server was attentive yet never intrusive. it was a lively atmosphere, one which encouraged conversation, laughter and fun – yet still proudly a traditional dining experience.

We left sated and happy for a walk around the French Quarter – while when we left, I read that the restaurant has never owned freezers – preferring to change the menu daily and always serve meals based on what was brought into the kitchens that day.

Quintessential farm to table – from a restaurant established in 1979.

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