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John Besh's Borgne: Yes To Duck Poppers, And No To Straight Tails Anyway

Thursday, April 24, 2014

Borgne, New Orleans LA

For a moment, consider putting the imagery that the word 'poppers' probably brings to mind.  The John Besh - Brian Landry Borgne on Loyola is doing duck poppers and that's just a whole other world.

Well let's start with first things first.  Cocktails, and bread that comes in a super-cute paper sack:
Borgne, New Orleans LA

...and since I've come to the realization that sometimes two appetizers is worlds better (and often less expensive plus perhaps enough left to bring home) than one entree, here are those 'duck poppers' as duck wrapped around jalapenos, and cheese.  Delectable:
Borgne, New Orleans LA

and (most of these came home) the slow smoked pork empanadas with white sauce.  When I ordered these, I asked the waiter if it was anything like white chicken sauce from Alabama, and knew exactly what I was talking about as he was also from Alabama!  Sure enough.  And crazy-delicious.  You know that crust was just-right and the meat was tender and perfect:
Borgne, New Orleans LA
Columns wrapped with oyster shells:
Borgne, New Orleans LA

Just happy easy, and light and bright.  So nice:
Borgne, New Orleans LA

BTW, Gambit asked Brian Landry what he thought about the crawfish-with-straight-tails LSU research (which also went against the idea of salt in the wash water) that's come out, and he sides with our tradition about going only with curled tails.

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