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Bon Appetit Ah, New Orleans—does life get any better for a food lover? I recently spent a few indulgent days there and while every meal was memorable, there were definitely some highlights. First up was Clancy's, an Uptown spot brimming with old-fashioned New Orleans charm. The standout dish was an appetizer of perfectly crisp fried green tomatoes topped with luscious crabmeat and Crystal hollandaise. Crystal is the preferred hot sauce in New Orleans—its subtle heat added just the right kick to the creamy sauce. (6100 Annunciation; 504-895-1111) I often order main courses based on their side or accompaniment, which explains why I zeroed in on the pork chop at the cozy Maple Street Café. Lucky for me, this method almost never fails. Case in point: the pork chop was generously stuffed with artichoke and oyster dressing. Every cut oozed with that irresistible duo, and I cleaned my plate. (7623 Maple St.; 504-314-9003) My final and best meal was at Cochon, a Warehouse District restaurant recently opened by chef Donald Link of nearby Herbsaint. The pork-heavy menu—cochon is French for pig—had many enticing options, but I can't stop thinking about the oyster-and-bacon sandwich. Imagine the best BLT you've ever had, replace the mayonnaise with tangy lemon-caper tartar sauce and add fried oysters. Once again, there wasn't a crumb left on my plate. This was a heavy meal, so dessert was a hard sell. But, my dining companion insisted upon the sherbet. Sherbet? When was the last time you ate sherbet? Personally, I despise it, I always have. However, unlike the sickly sweet, vividly colored sherbet of my youth, Cochon's Rainbow Sherbet Terrine was a natural pale yellow hue and was bursting with real fruit flavor. So, I learned a few things. I've heard people say that everything is better with bacon, but I could argue the same is true for oysters. Second, don't be afraid to try something you've always hated—like my sherbet, it just might surprise you. And, lastly, it's time for a diet.
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