movin' on up

Friday was my lovely wife's birthday. I picked up tons of rollerskating gear, as she is a BERG-in-training.

However, I told her that it was going to be tough for her birthday dinner to get into a decent restaurant. She's cursed with having a birthday right during fest, so the good spots are usually taken.

Not this year.

This year, we got into Commander's.

No pix of food porn, but some text.

First, what's with guys with no ties or jackets? Damn federal flood and we gotta relax the dress code for these tourists?

Anyway.

Opening drinks: Bellini for her, Sazerac for me. Very nice.

Appetizer: I had, duh, turtle soup, da wife had gnocchi and escargot, and we shared a fois gras enhanced strawberry shortcake. The turtle soup was as always, excellent. After the flood, they were selling it in plastic containers at the Broadway St. farmer's market, and it even rocked then. The escargot was good enough, but not like that amazing fois gras shortcake. Unexpected combination, but excellent.

Also, chef Tory gave us a little crawfish fritter, which was wonderful. I could have eaten those as a main course.

Wine: I dunno, but it was a 2000 French Pinot Noir that was around $45. Good enough, a nice value. I wish they had a pre-selected wine flight for every prix fixe meal, because I hate making decisions. Also, I'm a cheap bastard.

Entree: I had the paneed rabbit, stuffed with mozzarella and, I think, prosciutto. Da Wife had the mixed grill. Her choice was fine, but I won. Man, did that rule. Brigtsen's has good rabbit, but this was the best I've had, ever. It was a big sucker, too.

Dessert: Bread pudding souffle. My wife asked: "Do you know what's the secret to keep a souffle from falling?" I answered: "constant temperature" She replied: "No, keeping the oven door closed".

And she's still alive.

The souffle was wonderful as always, and we couldn't force in an after dinner drink.

As always, the service was, well, Commander's, and the price was not the jolt for which I had prepared myself. I got to speak with several of the staff, and the conversation ranged from the Saints draft to how'd you make out to howz bidness. Bidness isn't bad, but it's not great. The fest crowd kept the place packed when I was in there.

When you haven't been to Commander's for a while, you forget just how amazing it is, and how lucky we are to go to a place that isn't a pretentious funereal yuppie hell, but is owned and operated by people who want you to enjoy yourselves.

Why do they want you to enjoy yourselves?

Because they're New Orleanians. We were raised like that.

Comments

[Nance]

This is just me talking, but I learned my soufflé technique from Julia Child via my mom, and over the years I've gotten pretty la-di-da about it -- in the sense that I no longer work like I'm handling plutonium. And I've yet to have one fall. Shirley Corriher says soufflés are tougher than you think, and I agree.

As long as you fold your egg whites with respect, you're good to go.

[Schroeder]

BERG-in training, ey? That means we get to help with a track name -- or has one already been chosen?

Commanders is the place for a Sazerac -- I agree. Never cared for that team service approach though. It's sometimes overrated (and that's reflected in reviews), but generally consistent. I mean, you wouldn't expect to ever be completely disappointed at Commanders. It's just that they have so much more competition than used to be the case.

[ashley Morris]

Sorry, Schroeder. We have chosen the perfect name, complete with backstory, and no, it isn't Mrs. FYYFF. Details will follow when she's "christened" or whatever.

[HammHawk]

I appreciate your experience because it seems like people who've been around a while get off on being able to say, "I didn't think it was all that great," when I've been dazzled every single time. Maybe eating like that still isn't mundane enough for me to be harsh, but there are certainly some fancy places I've enjoyed more than others. I think they do a hell of a job making you feel special even if you're a schlub like me, and even though it's a pretty highbrow place, they're not above sharing a laugh and having actual fun. Other cities that have a "fancy" spot tend to act like being jovial would detract from the stuffiness of the joint, and I'm thrilled that we don't have that problem here.

[Aaron]

I ate there last week in the cypress tree room after cocktails in the courtyard. No complaints at all.

[liprap]

Well, I LIKE Mrs. FYYFF as a persona. So there.

Happy belated birthday to your better half!

[Banzai Bill]

Yeah you right....

Happy Birthday to the Mrs.

Banzai

[oyster]

Happy birthday to Mrs Morris.

But, I gotta say, it's difficult to even imagine better rabbit than Brigtsen's. That musta been TASTEE!

[Dr. A]

všechno nejlepší k narozeninám! Late wishes from us to Hanna!
(Hope I can trust the internet translator!)