K-Paul's, New Orleans

Saturday, December 4, 2010

K-Pauls on Charters

Jackie's Oyster Po-Boy along side his Abita Amber
Friday, December 3, 2010

Jackie and I came across this restaurant yesterday when we picked up our Abita Christmas Ale for Kara and I's Christmas party.  He suggested we eat there instead of our usual Acme Oyster Bar.  And I'm glad he did.  It's a "deli style lunch service", which means there are no waiters, you order at the bar and they call your name and you go get it.  They offer a simple menu with five appetizer offerings and eight items on the "Sandwiches and Plate Lunches" section.  Of course we both had a cup of the Chicken and Andouille Gumbo.  It was made from a different roux than we are used to, it was more of a deep broth base than the flour ones we'd had the night before.  It was good and spicy from the andouille.  It's our new favorite gumbo in New Orleans and I mean that.

For lunch Jackie ordered the Deep-Fried Oyster Po-Boy that's seasoned Fresh Louisiana Oysters lightly battered, fried until crispy on the outside and juicy on the inside served on eight inch buttered french bread with oyster mayo, lettuce and petite diced tomatoes.  He loved it and went on about the freshness of his bread.  He picked the fried onion rings that were thin and super crispy.  I loved the onion rings, they had the right amount of salt and seasoning in the batter.  I got the Paneed Chicken Parmesan Po-Boy (but was supposed to be a panini but their panini maker broke).  I loved, loved it on that french bread Jackie went on and on about.  It was battered in Parmesan egg batter and bread crumbs, fried and layered with tomato basil sauce and Havarti cheese.  The chicken was super thin and hot and crispy.  We asked for Abita Christmas Ale but settled for an Abita amber instead.  I had the sweet potato fries and they were thick and just salty enough.  Jackie made a reference to me after our lunch that I have banty rooster in my blood.  He says that because of our heated conversation about family.  I looked up Banty Rooster on the web and it says and I quote, "banty is short for bantham rooster.  It's also a term to describe short men who may tend to walk with a swagger and adopt a somewhat exaggerated male posture.  Bantham Roosters are also called banty roosters because they can out-rooster a standard size rooster.  Banty roosters are about 1/4 size of a regular rooster."  Hahahahaha...

K-Paul's was a delightful find in the city with hundreds of lunch choices in the French Quarter.  It was a small, clean restaurant and our lunch rang up to $22 for our sandwiches plus $12 for our beer.  Keep in mind they are only open for this deli-style lunch on Thursdays, Fridays and Saturdays.  They do boast to go orders from 10:45 am to 1:45 pm.  Get K-Paul's on your list when in the big easy, it's just a few blocks from Jackson Square.

K-Paul's Louisiana Kitchen, 416 Chartres Street, New Orleans 877-553-3401 http://kpauls.com/  This website will get you up-to-date with Chef Paul Prudhomme (see my Blackened Salmon Recipe November 2009 from Terry Conlan's Fresh Lake Austin Spa cookbook).

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