1: In the French Quarter, there is a building that seems horribly out of place. It’s southwest of Jackson Square and about two or three streets northwest of Bourbon Street, maybe on Dauphine Street or Rampart Street. It’s a white terra-cotta building surrounded by a lush green lawn. During Mardi Gras it’s the one place in the Quarter where there are public bathrooms (well, Porta-Johns). The building looks like it hasn’t been occupied in years. I seem to remember my tour guide saying that it was once an aquarium but had been abandoned for 2 or 3 decades. Mamarasta, however, swears the place I’m talking about is the courthouse, which is still in use. Anybody know what I’m talking about?
2: What’s the food like at Toujac’s? Is it the hardcore, burn-your-tongue-off Creole stuff, or is it milder?
I spent most of my time at Toujacs at the bar, but I remember the food was good. It is not the hot, dare you to eat it, type food, or worse, the bland “tourist” version of Cajun food. It is good food, flavorful, yet, like a lot of New Orleans food, a little different.
Only things I can think of are Jackson Square or that Church. Dunno of anything else. Last time I was down there, it was a busy weekend.
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Sounds to me like you ARE talking about the courthouse.
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I had some red beans and rice there once, and considered it a pretty good version. I used the hot sauce provided right next to the salt and pepper shakers, sure, but it wasn’t McCajun by any means.
Incidentally, “Creole” is the refined, classy, urban cuisine of southern Louisiana, reflecting the French, Spanish, and African history of New Orleans. It uses more butter and cream than its country cousin, “Cajun” cooking, which is considered less sophisticated, relies more on pork fat, and uses prodigious amounts of hot cayenne pepper.
Both cuisines base many of their concoctions on the “holy trinity” of sauteed onion, celery, and green pepper.