* Click here for rating key
THIS RESTAURANT IS CLOSED The French Quarter Restaurant Review: Letting the good times roll may be an entrenched New Orleans tradition, but this kind of easygoing attitude translates well up north, where folks really appreciate café au lait and piping hot beignets. Perhaps the very best time to signal great satisfaction with food the New Orleans way is to mosey on in for a Sunday brunch, when everyone is relaxed, except the kitchen staff. They are busy cooking up pain perdue (Louisiana-style french toast) or a sturdy dish called the Po' Man's Breakfast, with two scrambled eggs, green peppers and andouille sausage on a wedge of toasted French bread topped with melted cheese. Better still is the Bayou dish with fried jambalaya rice cakes, thick and crusty and full of earthy flavors, and poached eggs topped with fried crawfish and hollandaise sauce. After that, your thoughts will naturally stray to the real reason you've dropped in: café au lait and beignets. At other times, expect to find an impressive selection of down-home Louisiana-style goodies: po' boys, jambalayas and etouffées, and a medley of gumbos. End up with pecan bread pudding and roll on home.