Tom Fitzmorris wants to know (subscription required) why Spanish food isn't more mainstream in New Orleans: "Creole cuisine is thoroughly streaked with Spanish flavors and techniques, which are left over from the long Spanish rule over Louisiana. It could be that the confusion with Mexican food may be the problem." For those diners who don't get enchiladas and tapas confused, Café Granada is "already on the A-list," earning three stars from The Fitz.
Whether you go with tapas or with proper entrées (including some "rustic, chunky paella"), Fitzmorris recommends sharing. And: "If you order entrees, include one of the Moroccan-flavored dishes in the mix. The owners have roots in that country, and the Spanish-Moroccan connection is centuries old." These "Moroccan-flavored dishes" include lamb or pollo tagine and are scattered throughout his list of "essential" menu items.
And in this week's Gambit, Ian McNulty reviews the restaurant inside the Quarter's Prince Conti Hotel, The Bombay Club. Known as much for its martinis and its "opulent, Old Empire ambience" as its food, McNulty still raves about the food prepared there by Emeril's and Commander's alumnus Ricky Cheramie. "The thick, expertly blackened Cajun prime rib was truly awesome, served properly medium rare under all of the crusted seasoning," though he tempers this by writing, "At times, it seems the menu and the cooks are not quite in sync."
Finally, in the blogs: Blackened Out used their patented golf-inspired rating to give a birde to Salsas Por El Lago in Lakeview and par/birdie to the uptown wine bar The Delachaise. Fleurdelicious gives the early word on Superior Seafood, while He Said/She Said NOLA does the same for Tamarind.
· Spanish Specialties Land Cafe Granada on the A List [CityBusiness]
· Review: The Bombay Club [Gambit]
[Photo: New Orleans Online]