Afternoon. Just about -- never runs on. I'm here and we talk about food we talk about restaurants we talk about cooking recipes the whole thing. I have breaking new news. Is there anybody in the newsroom. Is done still there. Is is that the talented -- to listen to what I'm about the save this is a big story. I'm I'm not kidding I venom usually I am kidding but I'm not kidding in this case. Don't let me know when he's paying attention because he really needs to hear this this is this is I have a breaking. News story on my beat. That I think is big enough to have to work its way over to his feet. Is -- area. We don't. We talked to somebody in the you'll come back but. What. Yeah Paul welcome to the food show. Hey Paul women old women in this and. I also -- -- mention -- name it was it was going to cut so there. They had the cut pork chop it kind of cut both jobs they had I just call the rip jobs. You can then they had the country style pool Reggie notables who want their ability to enjoy it all now. What my question is is if I want to make a good dogs found wave with mushrooms and onions. And I wanted ma. There -- jobs. Amount in my miles is that -- -- long process of coconut in an electric skillet with a cover on call. Mobile home lord know. So that's no no. Know that that's not the way to do it where did you know wait a minute you want the pork -- -- like fall apart as you eat it. And there yet built and are not sound like of people bottom real quick and you know that it's okay well which -- a bond with Brown's way Obama. I would -- I would do it to unite in a roasting pan and brown and on the outside first then put on the roasting pan with some more. Some water or some stock if you have -- and the onions -- the cell -- the the time the Marjorie MI would use in the air. To get a little bit of brown this to move to the gravy I would put some carrots and -- -- won't make it a little bit darker and also got a good flavor. And then you the usual things may leaves and all that and they don't just roasted slowly without all that moisture. Or. Don't think about three hours and then -- fall apart but I don't think I would do that with a pork loin chop could say that. That's when I I think I would do that instead with felt like pork Boston but with Boston but is not. Appropriately named because it's the shoulder it's not the -- But for Boston but is what you want in and that's the that's the cut of pork. That is. The one that makes pulled pork if you've ever heard that the just got a -- you can take a pair of tongs in just pull all the meat right -- bone yeah that's what you want -- Oh OK then. What I'm doing a barbecue tax. You know it's unclear if not live I have no problem what -- can draw down you know what good job so you and justice and -- melt your mouth got to put in the Bryant -- in -- that. And that's great but you know Nevada. Would you like and crews and they don't do a thing for me but there are a lot of people do their very popular in I think one of the reasons is that they're very inexpensive to. Yeah and they serve up a lot of -- -- -- that's true well bathroom without. Is that right bought a young Boston but it's so it's the pork shoulder is well -- folks don't have a lot of give a lot of the connective tissue in their -- gelatin so when you cook this in just. It's tender contender on camera but the -- yet to do this in a more east. Environment of annoy you. Put some water in the area have a lot of vegetables in there in -- do it in the oven and a fairly low temperature to an all in one arm and don't know it yet you know. -- and skillet superb for rooms okay yeah yeah okay sorry thank you so much thank you. My pleasure CO. It's the coach did we ever get -- -- done. Yeah is he listening. He has okay. -- on that kid -- this is a big story. The owners of -- tours. Which is one of the most famous restaurants not just the New Orleans but in the world. Have just announced. That they are bugging. The building next door to them which will double the size of that restaurant it's. The space at 215. Bergen street it's a three story building just like -- tours is. And it's surge on the -- on the right hand side of -- tours. It has been a restaurant for a really long time going back I think to at least a hundred years ago it's been a number of harassment. Some people -- will remember it is having been Ralph and -- who is for a long time. It was Mikey Henderson's most recently at least as a restaurant until the hurricane hit. And so -- it used to be so great though is there was another. Another place and they're going back in history. Anyway gala -- has bought that building. And they are going to expand into it to do more private parties bigger parties and who knows one on the first floor. I suspect because of the way the buildings are built in that part of the French Quarter that they share a common wall as a matter of fact I'm almost positive of that. And so would be very easy for them to connect the two would they decided to do it but they say they're mainly interested in doing bigger private parties so gallon torrents. He's about the double in size that. Is the biggest news story of the restaurant business this year so far. Okay -- like that who just when you think. We just when you think you've heard all the changes that could possibly happen -- gala tours here's another when. -- your story was the new owners but who who could go figure we you about the Tony Sutton they're Dave. Okay all right but he knows oh he knew about it already. All goodness like -- here's Ernie Ernie welcome to the food show. -- don't. I'm doing great come on in. On mountain the -- floor. -- -- -- -- -- -- I don't -- it's not all that complicated. I have a recipe for oyster artichoke -- on my web site. If you go to no menu dot com near the top of the page is a blue bar across the top one of them is. Cook click on that the first thing that drops down -- a list of all recipes by. But -- in alphabetical orders at -- and find the recipe there and you'll get something that's pretty close to it how they exactly doing I don't know. You can ask him. Have you ever tried that. I'm little about possible. Immediately the idea about it if -- -- I don't know how they do their tartar sauce but if you ask them they will probably tell you. Oh believe it or not the -- askew whenever you this -- what you wanna know. In a restaurant. I'm sorry a recipe you wanna know from a restaurant. But don't ask me ask them because they know they really know how to do it in most restaurants are pretty free by giving out recipes. More than now I don't imagine yeah okay well good luck -- it is very very good -- started troops who no doubt about that. This is the food Schoen Tom Fitzmorris here is bill bill welcome. I thought I might do it I'm doing great come on yeah. OK I listen what is -- what exactly is this skirt steak. A skirt steak is a screen usually meets sort of that runs along sort of the underside of the Cowell why it's it's it's. About midway in the animal. And it'd be -- -- age it is no it's outside it's down and down below okay. And it is so. It has. Definite green through it so that you have two -- -- to slice it in the kitchen before you send it out but it's got a great flavor. Indeed the Spanish name for this in Spanish language -- name for it is -- he tests. And that's so where most people running to skirt steak is in high heat yes that's -- it originally was used for. That's suddenly got expensive when that fish became popular he used to be a -- underneath it it hangs onto a part of the cal called the plate. Which is another word you see too much and butcher shops -- That would prevent -- or whatever you grill it you marinate it and then you grill it real irony is hot. Marinate it in whatever you like to marinate continent which could be anything from a Italian salad dressing to. White wine and olive oil and garlic communal whether we wanna do and then real real hot on the grill. And yet despite -- -- on the grain and various slices across the green because it and you'll see that the you know this is a muscle. And it has fibers that are is that you know or run one direction and not the other and you if you caught up with the green. He'll be sitting their chewing it all day long you have to cut across that there's several cuts like that flank steak is like that. -- -- Monica likes steak it's very similar to a flights they -- it's from the same general part of the animal but it's it's. Do you can. Minutes and food show on the -- having WWL I WWL 105 point three FM nor. -- official. Hurricane. Emergency station. Let's see here -- Derek is on -- hello there welcome. Some are you. I want to know who do you recommend in this city who -- -- -- baked Alaska. Well there's only one restaurant for that there -- several places that do it but the move the the king of baked Alaska is without doubt and once that's their most famous dessert. And it's the most beautiful and it's the fastest you know this not a lot to baked Alaska. You have. A piece a cake at the bottom give ice cream on top of that and then you have -- meringue on top of that and then you footed in the oven. More ring will brown very quickly. But it's also. Because it's made of a million little bubbles it's almost like styrofoam and it doesn't let the heat get through to melt the ice cream. So you come out you've got this thing that's -- and yet it's you know ice cream. And but ends once can't be beat that's the place to go for that. They did it on -- manual on a. All the time that is there one of their signature were additions they've they York. At the end of every big celebratory meal events once they bring out. Noble make them as big as you want to they could make huge ones and on the side they decorated they don't put whatever you want written on it you know happy anniversary and all that it's it's really something. Oh wow thank you one other quick question if you don't mind. Sure well I heard I didn't hear an out of bounds Tomas who would be sure we'll be sure Tomas. Yeah that's a great restaurant about it yeah it's sub. It's an interesting place because it's a spin off. Of Tommy's restaurant which is right across the street. And it's a Tommy and draw the who wants it. Was that the major deal this as Iraq in the glory days of that restaurant back in the seventies and eighties. This guy has forgotten more about service than most people in the business now. He and the he he he wanted to do something. That was a little bit more upscale little more service oriented than Tommy's which is a great restaurant but it's you know it's pretty loose. Well so he did this he brought in a shift by the name of and he put the menu together it's super it's a great date place it's quiet for a change you know the lighting is fairly low but not so much -- he can't read the menu. A lot of variety on the menu seafood he has even things like venison on there. And I love it it's a four star -- it's really good it's diagonally across the street from -- Wow OK look back but I've been here -- different thing about it but I know you would know anyone. -- the guy that I love that style restaurant we don't have very many restaurants like that anymore -- very few restaurants get into heavy service anymore a lot of -- John bash the last five or six restaurants he's open he's only -- -- table cloths you know this is Sally I hate this transfer but the but what you'll like that would. What they're really -- price he's. Is that he will write about. Everybody's reasonable is different. They have entrees in the twenties. And into the thirties a little bit depending on what you get if you get a rack of -- you know that's expensive. But it's not ridiculous you can go there we -- on -- forty dollars a person you could get out of there what with whom we know representative Neil. They want they don't want you show -- just recommendation that you could do. Also restaurant baseball right because you hear a lot about the few new three horses foot -- -- or poor you know out of a -- the bigger -- that you talk about that. Well -- talk about it all the time. So but it's it's you know it is always values out there and in fact right now who would this we're almost at the end of this though. This summer season. I have on my website no menu dot com right in the middle of the top of the page insisting that says summer specials and I have about thirty of them there that are -- special bargain no the menus this time a year and they're very good from very good restaurant so take a look at that. Did you know you know by the NO NE and you dot com there you go thank you it's the food show on Tom Fitzmorris. But see ray is here re welcome. Yeah any time there I got. I guess about a 67 down Boston -- rose and I doubt it would -- like phenomenon. -- Jerry and I combination you're gonna -- a crowbar and I'm happy it -- I was kind of rotisserie its own mob hit. Nobody and how long do you think -- -- -- -- -- well. Not if you had about three bet if you can get 350 is too hot for that. This is economy that needs moisture. And low temperature is when I cooked pork but they never go but to all above about 225 that's whether it's in the oven or on the pit. I'm not sure rotisserie would be the way to go with that I can tell you this. To bring that down to it no more than 300 and have a handle water in there -- up a lot of humidity because. This is -- it needs the it absolutely needs that moisture or else you're going to be -- and all day. On that I got an and hours and hours and hours. This is Tom Fitzmorris it's lovely to be here -- -- talking about food and restaurants every day. I really -- on every -- agent now I'm only here once a week but we have another station. It's the ESPN radio station food in New Orleans thirteen fifty. And I'm on from three to six over the years same kind of stuff we talk about recipes and then restaurants and all that. We'll -- to hear from you about that today to and in fact if you call right now you get right in that doesn't happen very often on this show. Happens all the time -- in a week but certainly here. 260. 18782601870. If you have a reporter question but any restaurant but any recipe about anything having to do with food -- wide open. You don't have to talk about what the last guy talked about. They is totally up to you 260187. Me. Our program today is sponsored by maximum was Italian grill boy what a place that is it's romantic. It's fun. Infect you know you can plea this so many different ways they have tables up front where there's always a sort of social scene going on while people are dining it's right next in the bar maybe that's why. That in the back there are these boots that are very romantic very private. And doing you can have a nice heart to heart there. But if you're really into food sit at a culture. There's a long sleek counter where they will give you first class service just like -- they do anywhere else in the restaurant. But all of the waders and sorry all the Kooks or -- on the other side they're doing all the cooking that's the entire kitchen right here and you can watch him. Flame grilled things didn't -- Puts sauces together and and just a dress up dishes. And when they're finished whether they're wheeled around and put -- right front view you get the hottest food in the house that way. And a little bit of a burned in the years sauces for that matter which is one of the reasons I love it. Don't miss the scallops don't miss the -- so blue -- don't miss the daily ravioli -- to a different one every day. Max -- most Italian grill 1117 indicator that's right across the street from the French market. Easy to park just go up park over in the front in the French market parking run on the other side of the floodwall right along the river that's where are we don't. 260. 27 -- here is John and John welcome. Hello topic technical. Thank you. Well and I just wondered if you could comment on the front great -- a little bit wanna marry may -- wanna nor does well. Yeah there is there's one in the warehouse district that's the biggest one the original is actually on the West Bank gets on number they'll chase highway. And there's the little one in Metairie on pink -- we don't learn I was used to be. And for a while only had one in Kenner but they shut it down anyway it's in the interest in place they call it island food. Which doesn't nail down any particular island but you get the idea there is -- A little Latin American quality to it there's a little creole quality to it there they make guacamole to order they do. Great grilled things. All three of those restaurants they have a similar menu but they're not exactly the same no one in the warehouse district they actually have a full fledged sushi bar over there. And you know it's it's good it's a fun place it gets a little better all the time I've thought I've always liked. Okay great. -- thank you Leo son parade grill. Let's see who is I don't know this is on the blue phone who is this. -- -- Joey. When he met in my still on with the other guy just finished talking to. Okay well okay Joey. Joey hi there welcome come on in. I don't know. On to see if you've been there sheriff's officers revolution yet what do you think about. Now it's a little -- new rule although. What I look for before I go to a restaurant I've I've I really don't I take my good old time about going the first time because you know they got to figure it out. Art but all the reports. I've I've heard has been very complimentary I've seen the place it's beautiful. I've seen the menu to menu was the biggest menu I've seen that you know anything other than an Asian restaurant has put out. In years has almost a hundred dishes on the menu. Find the best of everything -- you name any kind of any kind of first class dining you can think of in New Orleans and they are doing everything from the state -- cajun food to seafood. -- it's it's quite a menu and again I tell you -- people including quite a few Hawaii I know personally and whose taste I I respect. Are just raving about it so. And I see no reason not to go it's on do you know working its way up on your analyst. Yeah but it's only been open about three months if that so that's that's still kind of new. -- -- -- Thank you that so revolution. Is the name of the place in the royal semester hotel. Guy or is indeed. I'm your -- -- -- -- today I'm fine I'm welcome to our show. -- thank you. I was computer show last week on the other -- and Daryn I was mostly about those. Well that cold dishes and then I saw lying. Yeah number one was dead fish -- just don't get caught. Yeah that that's seafood martini I love that. I went there yesterday and had a my dog was that the actual. Are you sure guard Chris. One addition to and then it and they put it on that discounted menu we get -- and and it's like chunks of -- you're in big -- a crab -- and huge shrimp it's a great finish -- -- votes and I love. It was it was a fantastic compared to get her. Giving ourselves good -- Well good I mean though that it's a lot of fun looking for them -- could kick the -- thank you. So yeah it's a coach -- yeah I have a list of the the twelve best I always do twelve specialists not ten best because food comes by the dozen as you know. Of the best buy -- dish is. That -- surface -- routinely. Our program today is sponsored. By a Duran's horrible ways. Let's talk about so cold and so warm that the same thing there's two ways you can get a hand poor boy one way. Is to just get the hand put on the bread. With all the dressings that you want and the way you go. Over -- they used just facing him which any self respecting local sandwich shop will. Because it's a local product been around a hundred years and it can't be beat I mean it's the only am I ever -- him listen I get reshoot or some like that. So it's a great hands in which even if it's just the cold style but you can get a grilled and I think. I'll grilled. Ham and cheese or -- may be it's been affected is the most underrated horrible way their wrists. You can and another little touch to this this is something I love. Ask in the put a little barbecue sauce on that they have Barbeque sauce for their barbecue before -- but they can very easily do is a barbecue ham sandwich that's great. And normalcy to his little offbeat they do Italian poor voice. Meatballs sliced. Italian sausage also sliced. -- -- Melted mozzarella cheese all of poor boy boy it's that good. Sometimes I ask from the mix them the meatballs and the Italian sausage so we can do it. Also with. Like veal parmesan scoreboard. And plenty more they have seafood platters of Italian platters red beans and rice all the time it's a New Orleans neighborhood restaurant that just happens to be. On veterans highway in the strip mall because we're LC and put a neighborhood restaurant in Metairie who they won't -- -- put it in the neighborhood actually got. You're you're running out of time as we always do enormous coming. Very successful radio station. But. If you listen during the week and 113 fifty same show same idea same same subjects different colors different questions. We'll did you -- and see Sandra is here hello Sandra welcome. I I can't thank you for your show I think it's a great show to listen to -- think you. I have a question my mother is. Turning seventy this weekend -- -- -- taking her out to. The restaurant compensate for the various issues -- This is the second time that restaurant has come up today and the last time I heard about it was about four years ago -- really good depth. It's a cute little place there were only open for breakfast and lunch. And they it is German food it's you know about as good as we have around here but we hardly -- anything as you know. So while you know if if you can wishing for is she from Germany. -- -- area -- okay well she Lola you don't expect everything to be really really authentic. Because it's it's not bad it's -- they do have a good job but it's you know it's up. A pretty casual little place it is a cute little restaurant though. It's just outside a punch a -- would just west of punch a tool on highway 22 cute little place. Pretty good -- Great I'm excited to go there we we looked online games all of the pictures of the food. Food and you look delicious. Yeah yeah they do a nice job. It portion of its big portions -- they -- cheering each other you know but well there you -- Well good luck joy I appreciate information. Thank you see him and that's that's the reason second time now when this come up today. On ten is calling that we hear on the on the pink phone hello there can -- -- -- -- are you a good. We'll or one. After twenty years from Miami and I got friends coming this weekend. And I want to know. The quintessential. You know like top five. Places to -- somebody and and that you know. You. You know come low -- and I. You know what we do recommend. Okay. Let's see I'm just gonna throw some out that you -- let's start with the top -- commander's palace or gallop -- one -- the other those two depending on how traditional U wanna be. Go to -- twice as much by far the more traditional. Mid range. Mister b.'s. On the pelican club. Okay there within a block of one another in the French Quarter both terrific restaurants. The then no moving down another step let's do a seafood restaurant draw goes for darn sure. They'll. Indeed there is still collapse of Metairie RRR -- You either want it doesn't matter the foods exactly the same. -- and then. Mudd. Did I see Mandy -- I think I did. -- -- Okay well I'm saying that we're on our radar never yeah this is good -- only one problem with -- -- -- and that is they don't take reservations and -- always -- you might have to -- at the bar but there's there's worse things that could happen to you. Now and then though for like really low down I would say go to the parkway bakery and get a formally. Or so women. And so that's perfect fits right in the neighborhood. And I think they do a great job there there are always pack two but June this is what happens when you find a good place everybody goes there. Well you know it's hard to her -- count because I -- you don't vote places from the video I want them. You know these people have never and -- all I wanna get -- quintessential experience. Well I definitely go to the places that you know bet before you go to places that you never been to -- I would never take a guess to a place I hadn't been to before. Don't point -- thank you. Nice hearing preview it's a food show in another place he could have gone. OP still listening -- is still running. It's summertime special menu 35 dollars three courses you have the choice of two -- different things in each of the courses. -- goes on I know till the end of August they might keep it going a little bit beyond that -- into September because that's -- pretty slow time to that's why they're doing it. But you get a at last a chance to go vans -- without. Fear that you have to spend a whole lot of money that never was as expensive as people said it was. It just had that reputation because it's the oldest restaurant in America. And has always been a little on the grand side I was there last night. -- restaurant was so busy I couldn't believe in the middle of only. -- -- -- At thirteen fifty thanks to be back. I'm sorry I guess that's the first time I've done and all things. I think I just gave the wrong stations have brigades have any WW. So ashamed here is Rhonda Rhonda welcome. -- -- Play there come on in -- I'm not about that restaurant you know now called Zachary is that all late -- great little place aren't. -- a great little place little emphasis on the little -- good cooking. I. Haven't tried it yet we'd love Hungary -- at -- I think better after I. I think it's better than the hungry for incher was -- But it but it has it has the same issues that that -- and did which is basically that it's too small. On YouTube teeny tiny place I think they have I think I counted 24 seats.