Vizard's

Back in the Big Easy - looking for new - flashed on Brett Anderson's NOLA review of Vizard's on Magazine Street - then recounted - 

• Isn't that where that great Alberta's was - 
• Sure is - 
• We had one great meal there - 
• Sure did - 
• Let's go for it - 

The space looked the same - small - free standing building - one of the world's tightest parking lots - unless you want to run up on the grass - two tops - four tops - there was a table for 10 along the wall - grew to 14 while we were on-site - 

While wine glasses were already on the table - when we sat down - servers brought tall narrow (elongated beer ?) glasses filled with ice water - interesting presentation that worked - and the ice water stayed cold - 

Went for wine instead of drinks - well priced list prompted request for Tattinger Brut Cuvee NV - bringing our waitress back to inform/ apologize - the table of 10 that would grow to 14 had reserved/bought the restaurant's entire on-hand supply - I was either going to have to confront my fellow diner or go for something else - ah ha - Cakebread Chardonnay 2007 - perfect - 

Now - what to order - 

• Firsts? - Crabmeat Nelson? - BBQ Shrimp? - Soup? - Salad? - "Greens, Egg and Ham"? -
• Seconds? - Gulf Fish? - Lamb Rack? - Vizard's Cut (rib eye cap)? - Roast Chicken?

We went for - 

• Crab Meat Bisque - served piping hot - tiny bits of crab meat throughout - complementing and contrasting with the bisque's creamy velvet texture - defining flavors - a soup lover's dream - a confirmation of what it can be - especially to a recent soup convert - 
• Oysters Mancuso - fried oysters/ toast/ claw crabmeat/ green onion/ oyster demi - served on elliptical dish - large - crisp - fried oysters - atop a dark sauce spiked by bits of green onion - too big to inhale - cut one of the oysters in half - dip the cut piece into the sauce - combine with a small corner of sauce saturated toast - now - take the bite - savor the tastes - WOW - 

Then - 

• Grilled Redfish - sweet corn/ oyster mushrooms/ chilled crab salad/ truffle vinaigrette - sauteed atop large mushrooms - sauce laced with the world's smallest pieces of sweet corn - changing the tactile sensations - increasing the enjoyment - chilled crab salad jarringly offsetting the warmth of the dish - you have to momentarily pull back - remembering to assemble rather than eat the dish - part by part - bring everything together - raise the overall experience to what it was intended to deliver - wow again - 
• Fillet of Beef - roasted potatoes/ haricot verts/ honey roasted shallots/ foie gras demi - eaten in silent pleasure by my dining companion - usually advise stay away from "steak" unless we're in a "steakhouse" - but this one worked - big time - rich rich rich - with heaps of vegetables - too much - a large piece making it home for the next day's lunch - 

Final vote - romantic with great food - choose your dining partner accordingly - you will want to go slow - would have appreciated a more experienced server - but someone has to draw the youngest straw - see myself returning - listening to the daily specials - enjoying the magic Chef Vizard might offer on that day - 

Comments

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