Uglesich's Closing for good in April

It's sad but true...the inevitable is finally happening.

http://www.whereyatnola.com/

I just happen to have a trip to NO planned for the end of this month. Looks like my last meal will be lunch on the 25th.

Best wishes to Anthony and Gail in their retirement.

T

I am truly and sincerely glad I got to experience this place. It was my favorite place in NO.

Paul E. Smith
Knoxville, TN

I have a trip planned during Jazzfest this year. When is the last day of operation?

What a shame! I've got to get back down there for one last meal before they close. Sure hope they stay open for another 2 weeks so I can get there.

Do they realize the market value for the name and recipes? Surely someone could get a head start by taking advantage of the massive good will that has been established.

From what I have read, the end of JazzFest might be the day but Anthony won't say for sure.

I did read on another message (CH) board that he was overheard saying he might sell to a local chef and his wife. They didn't say if it would be the whole business or just the location. That doesn't jive with the article linked above.

I'm just glad I will get one more meal there. It was the first place I ate in NO on my first trip there about 4 years ago. My friends thought I was crazy as the cab drew up to the place. They didn't even want to get out until they saw the line on the other side of the building. Now we take the street car and walk down Erato from St. Charles (get off at the Popeye's <G>). I think I have been there 5 or six times now.

Depending on how things shake out I may be able to make it one last time in April. I work for an airline so I can just hop a flight down for the day. With cab and the bill it still will probably cost $120.00 but who cares at this point.

T

Sooo sad!!

Have been there 3 times. A unique experience. Between the special dishes, the location and the friendliness of the Uglesich's, it can never be duplicated.

Hubby is there on business. Ate there yesterday (the bastard!). While he was there, the owner recieved a phone call. The caller was distressed and was afraid that Uglesich's wouldn't be there when they came down and asked when the closing date was. Mr. Uglesich said, "Could be before jazz fest, but probably after, maybe sometime at the end of May."

Sounds like the closing date is very fluid. Or else it is just a ploy to get lots of people in the door. Hmmmm....

That's good news, meowzart. John and I will be in NOLA the Sunday and Monday before Memorial Day Weekend. Now we have some hope.

Guess I'll be making my own:

VOLCANO SHRIMP

This dish is served over pasta, and received it's name because it is HOT and errupts in your mouth. The recipe was developed by Anthony, who was inspired by eating Asian food, and decided to incorporate Asian ingredients with a shrimp dish.

This Recipe is For One Serving.

Prepare the pasta as per directions on package.

Prepare the Volcano Sauce:

2 Tablespoons of Fresh Ginger, Peeled and Finely Chopped
1 Tablespoon of Sugar
2 1/2 Tablespoons of Black Bean & Garlic Sauce
1 Tablespoon of Oyster Flavored Sauce
1/2 Teaspoon of White Pepper
1 Cup of Water

Pour in a Container and Mix Well.


Prepare the Volcano Shrimp

1 Tablespoon of Canola Oil
1 Tablespoon of Onions, Finely Chopped
1 Teaspoon of Garlic, Finely Chopped
1/8 Teaspoon of Chinese Red Pepper
8 Large Shrimp, Peeled and Deveined, but leave the tails on
1 Pinch of Flour
1/4 Cup of Volcano Sauce
1 Tablespoon Of Scallions, Finely Chopped

Pour the canola oil into a skillet and set on medium heat.
Place the onions and garlic in the skillet and saute for approx. 3 minutes.
Add the Shrimp and Chinese Red Pepper and saute for 1 to 2 minutes on each side.
Add the flour, which will help thicken the sauce, and stir.
Pour the volcano sauce over the shrimp and cook for approx. 2 to 3 minutes depending upon the size of the shrimp.
Place pasta on the plate, and pour the shrimp and volcano sauce over the pasta.
Sprinkle the scallions on top.


NOTES:
More sauce can be added to the dish, the extra volcano sauce can be refrigerated.
If you would like to make the dish hotter, add more Chinese Red Pepper.
To help preserve any left over chopped ginger, store in a container and cover with sherry.

Thinking about this has inspired me to whip up a batch of "Shrimp Uggie" for dinner tomorrow.

4 of us got by Uglesich's last Friday to bid farewell. We got by there at 9:45 for their 10:30 opening and were the # 6 table. The line was already long enough to make up at least 3 full settings by 10:30.

My camera was broken, so I won't be able to post any pictures for you. But the pictures of our Shrimp Uggie, Barbecued shrimp/oyster combo, volcano shrimp, Anthony and Gail specialties combo and the appetizers of oyster shooters, fried green tomatoes (topped with shrimp and remolaude sauce), shrimp in country sausage pattie, eggplant caserole washed down with a very rare morning bloody mary are forever etched into my memory.

The line was wrapped around the building, parking lot and down the block when we left just before noon. Anthony verified that he plans to close by the end of April.

Emeril devoted a full hour's show to Anthony and Gail, and it will be aired sometime in April. He prepared shrimp uggie, oyster shooters and some other appetizers.

Oh.how we all envy you guys, Hillbilly. Sorry I'll never get to enjoy that place and I'll never forgive myself for never having heard of it when we spent a week in NO about 15 years ago in my pre Roadfood days.

Cheers, John

Got a call from my daughter at 12:30, who had been in line at Uglesich's since 11:20 with her boyfriend. Though her favorite place, he'd not been there. The couple in front of them had flown in from CA on hearing of the soon to be closing. They still had about an hour's wait.

She called us the first of this week and told us that"Anthony had been 'mugged' at the restaurant, had broken his arm and wrist", I believe, and that "the odds were about 100% that this was his last hurrah." My daughter's been in the City some 10 years now; while my wife and I have made at least semiannual treks to NOLA for the food and music for some 20+ years. As such we've enjoyed literally hundreds of wonderful meals, some not so fancy, some "the best the City has to offer"; and kept a journal to help us remember what truly good food is about.

We will meet up with daughter, her boyfriend, and our son and his wife from Chattanooga, in NOLA for Jazz Fest. If they're still open the entire family will SAVOR one last decadent feast of the best seafood around. I've long said if I had one last meal on Earth, I'd like it to be from Uglesich's. Hopefully, we'll get one more.

So sad, but we still have the memories.

Any idea when his show with Emeril will air?

I have been to Uglesich's many times. It is not located in the prettiest part of town but I have only been there during daylight and the very early morning. It is not difficult to believe that Mr. Uglesich could have been mugged and I am so sorry to hear of his problems.

Even more, I am sorry to hear that the restaurant will no longer be there. It was my favorite in NOLA.

I hope Anthony Uglesich is OK.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by NOLA Foodaholic



So sad, but we still have the memories.

The memories and the 3 more Uglesich's t-shirts I ordered as soon as I heard the end was near for sure. So many people, all over America, see them and smile knowlingly. I enjoy the reaction.

quote:

Originally posted by MilwFoodlovers

Any idea when his show with Emeril will air?

I just looked at their web site, and it says the current schedule is 8:00 Eastern April 12th on the Food Channel.

In my many trips to NOLA I never ate at Uglesich's. Mainly because I was always there on a weekend trip and they're closed Sat. and Sun. Looks like I'll have to be content with Mother's. But I am going to make the Volcano Shrimp at home!

BT, Thanx for the recipe. I've copied it and have it in my to cook file.

Anthony, Gail and John Uglesich are on "Emeril Live" on the food channel NOW!

So what did he say about the restaurant?

quote:

Originally posted by michaelgemmell

So what did he say about the restaurant?

No mention about closing. But of course this was taped earlier. Emeril prepared a couple of their menu items (Paul's Fantasy and Firecracker Shrimp) and they showed some film of Emeril at the restaurant and surrounded by plates containing most of the items served at Uglesich's. Emeril says that this is where he goes for lunch when he is in New Orleans, and that most of the great chefs from and visiting the big easy make it a point to get by there.

Anthony, Gail and John sat near the preparation table, and Emeril consulted them as he prepared their dishes. Good show.

I hope that they stay open a few more weeks since I start another New Orleans project the 2nd week of May.

Incidentally, we bought several copies of their cookbook when we were there last month. One is for our use and the others are for gifts that should long be cherished.

Thank you Hillbilly!

It seems I'm not the only one hoping to get there before Mr. Uglesich closes that door for the last time. If anyone has information, please post it here!

Today's New York Times Dining section has a front page article on the closing of Uglesich's penned by R.W. Apple. It's the 3rd most e-mailed article of the day. You can find a link to it on the front page of www.nyt.com. You will have to register. Once again I wish I had the know how to bring the link here for you, but I don't, but in the event no one else brings it over here, you can e-mail me directly for it.

I plan on heading there on Saturday. I have feeling I might need to camp out the night before to get a table

quote:

Originally posted by Stephen Rushmore Jr.

I plan on heading there on Saturday. I have feeling I might need to camp out the night before to get a table

The last time I was there, I got there a hour before they opened and the line was already 15 deep.

I have said this before and I will say it again. Uglesich's had the best tasting restaurant in NO!!!!!! I never had one single item there that I did not enjoy. I believe I have been there at least 6 times. It is not the easiest place to get to nor is it the prettiest but it sure taste good.

I may have been the first person to post regarding this restaurant about three years ago.

Paul E. Smith
Knoxville, TN

http://www.nytimes.com/2005/04/27/dining/27orle.html?th&emc=th

And yet nothing on the Times-Picayune's website. Hmmm...

Dearfolk,
I can remember that the ultimate University Of Mississippi graffito once upon a time was "The world is coming to an end. Lusco's is out of pompano." - Of course that was always only temporary, but I can understand how anyone would have felt if they had made the trek all the way down to Greenwood just to be forced to bear that culinary cross-off. Sad indeed.
But sadder yet is this. I hope I never have to write "R. I. P. Uglesich's / 1238 Baronne St. / 1849 - 2005" on the chalkboard at Copper Creek Brewing... but I will if I have to - even if nobody gets the allusion. (Their website gives a 1924 founding, but Richard H. Collin in his "New Orleans Underground Gourmet" says it's 1849.
Sadder still is that I managed to drive by the place JUST AFTER I HAD ALREADY EATEN (gwumble, gwumble). If only I could have coaxed myself to enjoy yet another great N. O. eatery!
Y'all have a good time there and don't get mugged. Like was said, the neighborhood isn't the cheeriest, but the food sure is good.
Sympathetically, Ort. Carlton in Lovely, Moonlight-Dappled Athens, Georgia.

This is the worst news I've had in some time Ugly's is closing! I am upset