They're doing their dirty rice wrong. Dirty rice is a whole separate thing, usually a side or even a main course if you like it enough. In gumbo, under étouffée, and in red beans and rice it's always, always, always long-grain white.
They lack boudin, sadly, but the muffaletta looks good. (Pronounced "muffa-lotta," BTW.) If you get the po-boys, make sure the stuff is fried! Mmm, fried oyster po-boy...
My assessment is "I'd give it a shot." Just be aware that dirty rice is called that because it's coated in chicken livers. If liver isn't your thing, ask for plain!
Yeah, that's why it's never served under something else--it's got its own flavor. ISTR Chaz posting his mother's recipe at some point, but I didn't save it because liver *shudder*.
My normal answer would be, "awesome, new place!". Once I'm done with all of my food restrictions, I'd love to check it out. They serve alligator, how can it be bad?
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branchandroot
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Date: 2010-09-06 12:25 am (UTC)They lack boudin, sadly, but the muffaletta looks good. (Pronounced "muffa-lotta," BTW.) If you get the po-boys, make sure the stuff is fried! Mmm, fried oyster po-boy...
Yours sincerely,
A very homesick curmudgeon
no subject
Date: 2010-09-06 12:47 am (UTC)I think I can live with that.
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Date: 2010-09-06 02:20 am (UTC)no subject
Date: 2010-09-06 12:56 pm (UTC)no subject
Date: 2010-09-06 01:02 pm (UTC)no subject
Date: 2010-09-06 10:55 pm (UTC)no subject
Date: 2010-09-06 11:15 pm (UTC)no subject
Date: 2010-09-06 11:33 pm (UTC)no subject
Date: 2010-09-06 11:39 pm (UTC)