Crescent City Cuisine

I took advantage of a few opportunities to indulge my "foodie" side while in New Orleans. While at Dante's Kitchen, I savored some local grown fare, specifically their Preparation of Local Farm Vegetables (beets, rutabaga, turnips, leeks...) served with a goat cheese and caramelized onion croquette. The meal was preceded by the most amazing molasses spoon bread and accompanied by a delectable corn and crab bisque.

The fried food and copious amounts of gravy I could do without, maybe with the exception of an occasional Bignet from Cafe Du Monde. I have never seen so much powdered sugar in the air, on the floor, dusting tables and coating mouths.