NewOrleansRestaurants.com heads to the French Quarter for some Spanish cuisine with a view.
--by Michael Roberts
This past weekend, my wife and I went to the Galvez Restauranton South Peters Street in the French Quarter. Our table was positioned next to one of the large windows and afforded us a perfect view of the Mississippi River. As the day wound down, the glow of the river came to life with lights from the Crescent City Connection and passing boats.
Relying on the suggestions of Lonnie, our waiter, we tried an assortment of tapas: bambas de patatas, gambas al ajillo, and bread with a jalapeno dipping sauce. For those not fluent in Spanish cuisine (like myself), the bambas de patatas are shredded potatoes and cheese that are formed into a ball and fried and served with quince sauce. The sweet, fruity quality of the quince sauce kept the dish light and refreshing. The gambas al ajillo were large Gulf shrimp served with chorizo in a white wine and garlic sauce. Once again, the combination of elements, in this case shrimp and pork, made the dish come alive. For a spicy side, the jalapeno dipping sauce and bread instantly transformed a standard appetizer into a flavorful experience.
For the main course, I tried the Vieux Carré Catch of the Day, which proved to be an artful assembly of seafood topped with a white sauce. In layers the Vieux Carré consisted of a base of grit cake, then flounder, a layer of amazing crab cake, and topped with two Gulf shrimp. While the flounder and shrimp tasted great, the crab cake was truly the element that made the dish shine. You can find crab cakes at pretty much any restaurant in the French Quarter, but you’ll be hard-pressed to find one as fresh and flavorful. Boasting a higher content of crab meat than its competitors, Galvez Restaurant’s crab cakes are a must.
The entrée paired well with the house white sangria to provide a refreshing counterpoint to the meal. I imagine the white sangria will taste even more spectacular in the coming heat of the summer months.
Finally, for dessert, we had the current special: a flourless chocolate cake with strawberry and raspberry cream. Once more upon the waiter’s suggestion, we tried the cake with a white port that boasted an interesting fig flavor. The drink created a sumptuous pairing with the chocolate cake and provided a fantastic finale to a romantic evmany of New Orleans' famous restaurants and businesses to the web.
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