"Pascal's Manale's most famous dish, and one copied by Creole chefs in New Orleans and beyond. It's some work to eat, but wow, is it delicious!"
"An excellent version of the NOLA classic. And a mini loaf of Leidenheimer bread in customized wrapper."
"It's traditional to start a meal with cocktails and a dozen or so freshly-shucked oysters from the raw bar."
"The exterior is quiet and muted, but the food made by this kitchen is anything but plain."