﻿<?xml version="1.0" encoding="utf-8"?><rss version="2.0"><channel><title>Another lovely dinner @ Irene's Cuisine (NOLA)</title><link>http://www.roadfood.com/Forums/</link><description /><copyright>(c) Roadfood.com Discussion Board</copyright><ttl>30</ttl><item><title>Re:Another lovely dinner @ Irene's Cuisine (NOLA) (crew84row)</title><description>  &lt;blockquote class="quote"&gt;&lt;i&gt;mar52&lt;/i&gt;&lt;br&gt;  &lt;br&gt;  &lt;br&gt; Then if my flight was cancelled I'd eat at Antoine's making a meal of Oysters Bienvelle and Rockefeller and something else I'd have to choose when given the menu.  &lt;br&gt; &lt;/blockquote&gt;  &lt;br&gt;  &lt;br&gt; If I were delayed at the airport, I'd head for Drago's in Metairie for the charbroiled oysters.&amp;nbsp; Much closer than heading all the way downtown or the FQ to eat. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=628976</link><pubDate>Wed, 22 Dec 2010 09:13:52 GMT</pubDate></item><item><title>Re:Another lovely dinner @ Irene's Cuisine (NOLA) (Foodbme)</title><description>  Just one evening?? Then it's Pascals Manele for me. Nothing fancy, just good eats.  &lt;br&gt; &lt;b&gt;Combination Pan Roast-&lt;/b&gt;Oysters and crabmeat chopped in a blend of shallots and parsley seasonings.  &lt;br&gt; &lt;b&gt;Turtle Soup&lt;/b&gt;  &lt;br&gt; &lt;b&gt;Original Pascal's Barbeque Shrimp-&lt;/b&gt;The specialty of the house prepared in a spicy and tangy sauce.  &lt;br&gt; &lt;b&gt;Bread Pudding&lt;/b&gt;  &lt;br&gt; OOOPS! Almost forgot---TONS of French Bread for Sopping up! &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=628958</link><pubDate>Wed, 22 Dec 2010 01:35:33 GMT</pubDate></item><item><title>Re:Another lovely dinner @ Irene's Cuisine (NOLA) (mar52)</title><description>  Then if my flight was cancelled I'd eat at Antoine's making a meal of Oysters Bienvelle and Rockefeller and something else I'd have to choose when given the menu. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=628954</link><pubDate>Tue, 21 Dec 2010 23:17:53 GMT</pubDate></item><item><title>Re:Another lovely dinner @ Irene's Cuisine (NOLA) (mar52)</title><description>  I'd eat at the Chef's Station seating at Emeril's. &amp;nbsp;I just love watching the chefs preparing the meals. &lt;br&gt;  &amp;nbsp; &lt;br&gt;  I'd also have to book the reservations a good deal ahead of time. &lt;br&gt;  &amp;nbsp; &lt;br&gt;  &amp;nbsp; &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=628952</link><pubDate>Tue, 21 Dec 2010 23:16:33 GMT</pubDate></item><item><title>Another lovely dinner @ Irene's Cuisine (NOLA) (BT)</title><description>  So if you were spending just one evening in NOLA as I am on my way to Florida for the Holidays, where would YOU eat? &lt;br&gt;  &amp;nbsp; &lt;br&gt;  I didn't want to dress up or spend too awful much, but I wanted some great creole food so I chose Irene's, a particular favorite of mine. &amp;nbsp;As usual, I passed on the standard menu and had 2 of the evening's specials: &amp;nbsp;andouille/sweet potato soup and a bone-in loin pork chop stuffed with chorizo, apples and walnuts and sauced with a port reduction, spinach and more sweet potatoes-- with pecans--on the side. &amp;nbsp;I washed it down with 2 glasses of house Riesling &lt;br&gt;  &amp;nbsp; &lt;br&gt;  Desert was raisinless bread pudding sharing the plate with a small order of bananas Foster and a couple of cups of Irene's great coffee. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=628951</link><pubDate>Tue, 21 Dec 2010 23:13:28 GMT</pubDate></item></channel></rss>