The experienced bakers and pastry chefs of Crème de la Crème practice the sweetest form of kitchen alchemy, whirling fresh ingredients into a legion of cupcakes, cakes, and other baked goods. Complete with elegant decorations or popular children's characters, cakes layer delectable flavors for celebratory occasions including weddings, birthdays, or Tuesdays. A huge cast of cupcakes rotates into the bakery daily, with flavors ranging from lemon strawberry and éclair to chocolate chip and vanilla. Bakers also craft a variety of cannoli, cake pops, and cake shooters, which combine the delicacy of cake with the engineering innovation of a tube on a stick.
Chef Christopher Case fills his stretch of Carey Street with the spicy, sizzling aroma of classic creole cuisine crafted from the region's freshly farmed and fished products. Trained in kitchen disciplines at Johnson & Wales University and the Delgado School of Culinary Arts, chef Case has crafted sauces and comestibles for such notable and demanding diners as Gordon Ramsay, Anthony Bourdain, and the Cookie Monster. His wealth of experience blends with a lasting love for his hometown's cuisine to showcase surprising, flavorful ingredients such as pompano, venison, and green tomatoes.
The restaurant itself welcomes guests into a cozy atmosphere, where pristine tablecloths provide a white backdrop for plates of colorful delta fare. Mirrors and bright wall sconces add depth and character to the intimate dining area.
Bad to the Bone Bar-BQ sates saucy appetites with ample portions of Texas-style slow cooked, wood-smoked barbecue. Saddle up next to a table and spur taste buds with a savory three-rib plate ($10), with meaty bones slathered in homemade sauce and smoked for more than six hours, until full of robust, caramelized flavor. Anchor lighter appetites with a Bar-BQ sandwich ($4), featuring an incisor-enthralling portion of pulled pork on a butter-toasted bun. For insatiable stomachs and those collecting material for a new line of meat tuxedos, Bad to the Bone Bar-BQ offers a combination plate ($10), where carnivores can choose a half-pound of sausage, pork, ham, or brisket in any combination. Pork butts and briskets stargaze in a smoker for 14 hours, ensuring tender, juicy meat that nearly falls off the bone and into a saucy abyss of barbecue bliss.
The family-owned and operated Slidell eatery offers a seasonal menu of fresh Cajun and Creole cuisine to brighten bored palates. Start with a “colossal” lump-crab-meat salad with fresh veggies and a garlic-cocktail vinaigrette ($18) before moving on to one of Joyce and Darnell's signature entrees. The seared maple-leaf duck breast ($17) recalls the breeze over Caribbean waters, dressed atop a hammock of tropical couscous with a port-wine demi-glace. The seafood pasta (sautéed shrimp, crawfish, scallops, and crab meat tossed with veggies in an asiago cream over orchiette, $18) and succulent grilled filet mignon (with au-gratin potatoes and a crab-and-brie cream, $24) will tempt seafood-eating land mammals and land-loving mermaids alike. Make any meal or choral performance end on a happy note with praline bread pudding swimming in crème anglaise ($6) or a spiced Guinness cake with cranberry compote and a glistening mound of vanilla-bean ice cream ($6). Nestled in a handsome house adorned with wreathes and trees, the breezy eatery offers an upscale and comfortable dining experience, which makes it an ideal setting for your next marriage proposal or dramatic interruption of a marriage proposal in progress. Call ahead for a reservation.
As Quiznos toasted subs emerge slowly from the oven, guests first sense a toasty aroma, followed by a glimpse of artisan bread crisped to a golden brown, with cheese bubbling over meat such as all-natural chicken, tender prime rib, and italian meatballs. Next, sandwich-smiths layer on fresh veggies and top culinary creations with pesto, sauces, and premium spreads. The menu's first-rate ingredients form a fleet of classic and signature subs, including the baja chicken, which is adorned with bacon, cheddar, onions, and a drizzle of sweet and spicy sauces. Savory grilled flatbreads and sub sliders extend options beyond the standard sub, and vegetable and meat combinations make fresh salads, which staffers can easily metamorphose into wraps by cocooning them inside italian-herb tortillas. Customers can stop by for lunch, dash in and out to enjoy a park-bench dinner, or bring their unicycle to juggle their meal home.
For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisan breads. Its classic and signature subs take on a variety of shapes, sizes, and styles ranging from the prime rib mushroom and swiss to the classic italian donning black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistlines can take unabashed bites of sandwiches that have fewer than 500 calories, such as the pork-cuban, Baja-chicken, and veggie-caprese subs. Quiznos' Sub Sliders offer slimmer versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of Flatbreads, soups, and salads round out Quiznos' varied menu.