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The Old Absinthe House – Drink (French Quarter) 200 year-old structure named in honor of the Old Absinthe House Frappe created in 1874, and also bears the name of pirate Jean Lafitte, where he was èrumored to have met with Andrew Jackson to plan the victory of the battle of New Orleans. Antique lighting and football regalia are overhead; the original marble fountains used to drip cool water onto sugar cubes on flat slotted spoons atop glasses of Absinthe line the copper-topped bar. Sample classics such as Ramos Gin Fizz, Old Fashioned, Brandy Milk Punch, and the Absinthe House Frappe itself. I rarely visit due to the raucous nature of Bourbon Street, but make exceptions to bring visitors who insist on being there. Haunted laughter and sounds of a “ghost” party are often heard, as well as paranormal activity such as chairs and dishes moving about, things flying off the walls, vaporous mist, and tunnel noises from under the building.
Pascale's Manale – BBQ Shrimp/Italian-Creole (Uptown) 95 year-old eatery and creators of New Orleans' famous “BBQ Shrimp”; used to be one of my regularly frequented neighborhood restaurants. Old school, old cooking methods, old severs, old dècor (although I hear they have renovated post-Katrina). You must go for the shrimp, no exceptions. A note of caution: dinner can easily get out of hand, making you feel extremely full very quickly. As such, share, share, where-ever possible. Start with the fried calamari or oysters Bienville (the subject of controversy between Antoine's and Arnaud's); followed by BBQ Shrimp (whole/head-on shrimp in their shells are baked with an enormous amount of butter, garlic, black pepper, Worcestershire sauce, lots of seasonings, and possibly white wine – this results in a rather soupy and very tasty sauce that you sop up with lots of bread – very messy, but worth it). An alternate approach is to have the BBQ shrimp as an appetizer (again, shared), followed by either the veal Marsala or strip steak. Skip dessert – no need, no room!
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