Eat here: Hansen’s Sno-Bliz, New Orleans, USA

Hansen’s Sno-Bliz
4801 Tchoupitoulas St, New Orleans
http://www.snobliz.com

If you find yourself in New Orleans, count yourself lucky. Because summer over there is snoball season, and the only place to get them from is Hansen’s. If you live over there, you already know about Hansen’s. If you don’t, keep reading – its much more than just dessert.

It’s a really simple concept for a hot day treat: shaved ice, drenched in flavoured syrup. Starts as a frozen dessert requiring a spoon, ends as a slushie. And they’ve been making their snoballs the exact same way since they started in 1939.

See, Ernest was an enterprising young machinist who created a machine to shave light, fluffy piles of ice. And his wife, Mary, was a whiz in the kitchen where she came up with the syrup recipes (which they still follow to make their syrups in-house to this day).

Now run by the third generation of the family, they open every year while the weather is hot. Walking into their store is like walking back in time to the most perfect cotton candy-pink museum you could imagine. It really is one of those places that make New Orleans what it is, especially these days when there aren’t many family businesses still around. We got lucky last year; with the city experiencing a particularly long summer, they were still open in late October, and we got stuck into this coconut pineapple snoball.

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Eat here: Cochon Butcher, New Orleans (sandwiches/meat)

Cochon Butcher
930 Tchoupitoulas St, New Orleans
https://cochonbutcher.com/

A tribute to Old World butcher and charcuterie shops, Cochon Butcher melds a distinctive Cajun accent to the art of curing meat.

With a menu description like that, as if we weren’t going to visit this place! We first saw it through the eyes of Anthony Bourdain, then read a ton of great reviews, and then heard more good stuff about it once we got to New Orleans.

Much like places in Melbourne (think Jimmy Grants, Huxtaburger), Cochon Butcher is the super successful, less formal offshoot from the more fancy Cochon, drawing in a solid hipster and young professional crowd. The menu is very pig-centric, in the best possible way, with everything crafted, cured and smoked in house.

We visited at lunch time and shared a Buckboard bacon melt with collards on white bread (bottom left) and a charcuterie plate (top left). Buckboard bacon melt was probably the best spin on a ham & cheese toastie I’ve ever had – that bacon was amazing.

The charcuterie plate was next level – for a mere USD$16.00, we got dry cured pork loin, country terrine, spicy fennel salami, chorizo, pork rillon, flat bread crackers and pickles. And every single thing on that board was magnificent.

They also have a mean cocktail menu, heaps of beer and wine options, and you can shop their flatware, aprons, sauces and pickles after you’re done eating. They’d have every right to be a little arrogant and pretentious, but the staff were cool and laid back without being complete tools. They made the atmosphere like that of a fun, young deli, but the food was clearly the product of experience. We’d go back to eat there again in a heartbeat. And now all I want for breakfast is a bacon sandwich.

The dining rooms of Antoine’s, New Orleans

Antoine’s
713 St Louis St, New Orleans
http://www.antoines.com

We thought we’d treat ourselves on our last day in New Orleans, and visit one of the city’s classic restaurants. Unfortunately,  it’s not an easy task to pick one… Brennan’s, Commander’s Palace, Emeril’s, Arnaud’s, how are you meant to choose?!

We finally settled on Antoine’s not just because of the food, but because of the history. They’ve been around since 1840, when a French immigrant came to America for the chance at a better life, and have been run by the same family ever since. The food is classic French-Creole, and it is delicious! We did the Sunday jazz brunch, and enjoyed their signature fried puffed potatoes, seafood gumbo, eggs benedict, shrimp and grits, and a big rich slice of chocolate layer cake – head on over to Instagram for more on that…

They also have over a dozen magnificent dining rooms, which one of the wonderful servers offered to show us through after we finished our meal. Many of the rooms are still decked out with original floors and light fittings, and they just scream old world charm and elegance. Let me take you through a few of them…

 

The Rex Room
One of three private dining rooms named after and set aside for some of the city’s biggest Mardi Gras krewes. The walls show off photos and memorabilia from past parades, and the rooms welcome their krewes for private dining events.

 

The Proteus Room
Another krewe room, with more photos of the queens of Mardi Gras gracing the walls.

 

The Mystery Room
Located right at the end of this corridor, the Mystery Room served the locals well in the era of prohibition. The floors were covered in saw dust, so when the authorities came bursting in, the revellers would pour their drinks onto the floor and kick up the dust. And the name?

The protocol phrase at table when asked from whence it came was: “It’s a mystery to me.”

 

The Maison Verte Room
This beautiful room was presumably green at some stage, what with it’s name. Today, it’s a stunning white and cream, with a big regal chandelier and enormous framed mirror. The enormous windows let in a heap of natural light, and also open up onto a balcony overlooking the street below.

 

You can read more about the history of Antoine’s here, otherwise if you’re visiting the city, book a table for a delicious meal and take a tour of the place yourself!