WHEN IT COMES TO CONDITIONED responses, Pavlov’s dog has nothing on me. All you have to do is whisper the names of New Orleans’ fabled restaurants—Brennan’s, Galatoire’s, Commander’s Palace, K Paul’s, Bayona, Antoine’s, Emeril’s—and I’ll be salivating at the thought of snowy white crabmeat simmering in an ocean of butter or redfish blackening in a cast-iron skillet. In New Orleans, Everyman’s fare such as étouffée, jambalaya, or red beans and rice can be très, très bon, and fine cuisine—shrimp bisque, oysters Rockefeller, Grand Marnier soufflés, anything meunière—can be magnifique. Given my druthers, I would prefer a leisurely sampling of the city’s varied culinary styles, but since time was limited, I came up with a quick trip through its indigenous dishes, both traditional and updated. Two New Orleans friends—newlyweds Pableaux Johnson and Ariana French— provided counsel and company, and in 48 hours we happily ate our way from andouille sausage to bread pudding with whiskey sauce.
Arriving on Friday, I threw my bags into my room at the beautifully restored Grand Victorian Bed and Breakfast and met Pableaux for lunch at Commander’s Palace. It’s famous for its Sunday jazz brunch, but by going on a weekday, we had much of the same food and all of the genteel atmosphere for a song. (By the way, it’s fun to take one of the St. Charles Avenue streetcars to get there; the Washington Avenue stop is only two blocks from the restaurant, and the cars, with wooden seats and open windows, clack and clang along like relics from another century.) At Commander’s sprawling Victorian house we were led upstairs to a dining room in the treetops. Chef Tory McPhail’s beef bourguignonne, a winy braised stew of tenderloin tips and mushrooms, was topped with little slivers of jalapeño. The Mexican pepper made another suitably subtle appearance in Pableaux’s sautéed mahimahi with lovely morsels of crabmeat.
After lunch, I took off on foot to wander around Lafayette Cemetery, just across the street, a true city of the dead with Edward Gorey-worthy crypts. It’s in the Garden District, a gracious old neighborhood of becolumned houses, and I could easily imagine myself on the veranda of one of them, having a mint julep or a fainting spell. A few blocks away I joined the tourists gawking at the massive gray manse of author Anne ( Interview With the Vampire) Rice. We kept hoping that the doyenne of the damned would sprint out the front door to her waiting limo, but she never appeared. Maybe if we had waited until dark …
In need of a commercial break after my brief encounter with history and culture, I walked part of the way back downtown via Magazine Street, a busy thoroughfare lined with galleries, smart boutiques, and stylish restaurants as well as hardware stores, pharmacies, and houses. I found the happiest hunting between 2000 and 5600 Magazine, especially the 3600 and 3700 blocks. At the Everything Angels and Psychic Café, I chatted with the spiky-haired clerk about getting a combo tarot-and-palm reading or doing a past-life regression. The place was pretty laid-back. “We used to have a cat,” he volunteered, “but she kept jumping on customers in the middle of a session— not good.”
Since Pableaux and I had indulged in such an uptown lunch, he suggested that he and Ariana meet me for dinner at Brigtsen’s, a cozy restaurant in a converted shotgun house, where chef-owner Frank Brigtsen has created an interesting, eclectic modern Louisiana menu with Cajun and Creole influences. I ordered roast duck, and although the bird was a bit dry, the dense, moist cornbread dressing that accompanied it was great, as was Ariana’s lemony spinach Caesar salad with perfect grilled oysters. Pableaux hardly looked up from his pork tenderloin with cinnamony apple-cider pan gravy. Afterward, we debated going to hear whoever was playing at Tipitina’s Uptown, the legendary music club founded in 1977 as a showcase for pianist Professor Longhair, but instead we just waddled off to our respective quarters.
On Saturday morning I had breakfast at Mother’s, the city’s most famous greasy spoon, where I stood in line to order biscuits and slices of primo baked ham while listening to the waitresses gripe among themselves and banter with the customers: “Hey, you old enough to be drinkin’ coffee?” From there, it was a short walk over to the Friends of the Cabildo office to catch a guided