I was told that the thing to order at Camellia Grill is their "nutty" pancakes, a term of endearment the waiters use for the pecan pancakes. On my first visit, the pancakes were very good but not exceptional; on my second visit, they won me over.
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Grilled oysters are common outdoor food in Louisiana, where people fire up their grills or build coals in a campfire to cook oysters on the half shell. It is hard to capture in words or pictures the interplay between briny oyster liqueur, juicy oyster meat, and the pats of garlic and butter set into the opened oysters, which are then grilled over a conventional barbecue rack or placed directly into hot coals.
Commander's Palace is one of those tourist-frequented destinations that still, surprisingly, has great food. After brunch here, it's easy to see why locals and visitors alike love the place. Since 1880, it's been in a Victorian mansion in the Garden District of New Orleans. What makes the food so special? It's really just standard brunch fare but executed flawlessly: perfect hollandaise, tender buttermilk biscuits, and a creamy yet delicate oyster stew. Even the garlic bread, a filler at most places, is just the right combination of bread, garlic, and butter.
It's been a while since we stopped to rave about the seriously good fried chicken from Willie Mae's Scotch House in New Orleans. Back in 2008, Ed called it "perhaps the finest fried chicken on the planet," and he doesn't toss around compliments like that lightly. Especially when it comes to fried chicken.