November 26, 2007

• Dante’s Kitchen

  New Orleans, LA

  My apologies.. life has been rather busy. With Thanksgiving and my birthday last week.. I couldn’t even find the time to read my subscriptions much less write an entry. But it feels good to be back! =) Ok.. So when you’re in New Orleans you go to all of the fancy and cliche places to eat (i..e. Commanders Palace, Brennans, Galatoire’s, K-Pauls..etc..) nothing wrong with these restaurants.. But sometimes you need a change up, especially if you eat at a lot of places like I do..

  Today’s change up?? Dante’s Kitchen, A small restaurant off Carrollton Aveune where the river bends. There’s nothing flashy about this place.. none of that overthetop service, the food isn’t disgustingly fluffed up, and the dining room isn’t all too fancy. It’s place with good comfortable service, great food executed solidly, and a very quaint cozy home-like setting.

  
  Blue Crab Trio

  
  Spoonbread

  For appetizer.. we ordered one of the specials they were running, the Louisiana Blue Crab Trio, which is composed of a mini grilled crabcake with pickled watermelon tartar sauce, herb marinated crab fingers, and jumbo lump crabmeat over avocado with Key Lime vinaigrette. It wasn’t spectacular but enjoyable.. Well done and very simple. The spoonbread on the otherhand had me salivating for more. If you’ve never had spoonbread before, go here just to try it! It’s like extra moist and buttery cornbread. Very much worth it!

  
  Seared Diver Scallops

  
  Caramelized Wahoo

  For the entrees? Seared Diver Scallop and Caramelized Wahoo. The Seared Diver Scallops were served with cauliflower and brie sauce over sunflower shoots, arugula, shaved red onion, and Bucharon anchovies, and toasted pinenuts. (this is what it said on the menu, but I think a few elements were changed) Well you can’t really go wrong with Seared Scallops.. perfectly seasoned and perfectly cooked.. the salad was a nice compliment. The Caramelized Wahoo with mirliton slaw and soy butter sauce was quite refreshing. The fish was very fresh and seasoned to my liking (the picture doesn’t do it justice) This item was also off their specials menu.

   
  Trio of Ice Creams/Sorbets

  
  Trio of Creme Brulee

  And for the desserts? Trios.. I love trios! So much variety.. its glutton’s dream! =)  Trio of Ice Creams and Sorbets.. Cantalope, Persimmon Bread Pudding, and Spiced Pear. All very good, but I think I enjoyed the Persimmon Bread pudding the most. And Trio of Creme Brulee.. Nutmeg, Vanilla, and Absinthe Cherry. Out of the 3 Vanilla stood out. yeah it sounds very “vanilla” but it actually had some depth in flavor. Regardless.. all desserts were wiped out! haha

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  Overall Rating:   1/2   (out of 7 )

  www.danteskitchen.com

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  • 1:39 pm
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