Surrey's was one of my last meals in New Orleans.

And for my last meals, I knew I wanted to get some shrimp and grits - one of my ultimate favorite meals.

This restaurant is known for being fun and funky.

Surrey's is an eclectic and funky Cafe and Juice Bar with two convenient locations on historic Magazine Street in New Orleans.  Our sweet and savory menu specializes in local food items with a hint of latin flavor. 

Surrey's is the oldest organic juice bar in New Orleans.

But, first, I wanted to make sure I tried some of the organic juice. This was a tasty apple juice!

And the menu featured some fun things like Bananas Foster French Toast and Huevos Rancheros. But when I saw the shrimp & grits,  I knew it was perfect:

Sauteed Louisiana gulf shrimp in New Orleans-style BBQ sauce over a bowl of grits. Garnished with bacon, green onions and French bread croutons.

And wow!

That is a tasty plate - thick, delicious and full of flavor.

You've probably heard of Emeril Lagasse. The over-the-top chef and TV personality cooked in New Orleans and opened a handful of restaurants here.

I went to Emeril's New Orleans to get my BAM on.

I was seated at the bar area, which overlooks the kitchen. It's actually pretty cool. So cool, in fact, that the guy sitting next to me looked over at me and said "how amazing is this?" and I was like, "yeah, this is pretty amazing."

Watching the chefs churn out dishes is like an elaborate dance - each choreographed to the station he is manning.

Emeril’s Restaurant is chef/restaurateur Emeril Lagasse’s famed flagship restaurant housed in a renovated pharmacy warehouse in New Orleans’ Warehouse District. Since opening in 1990, Emeril’s has been a definitive force in contemporary New Orleans cuisine and has earned rave reviews and accolades for nearly 25 years, including Esquire magazine’s “Restaurant of the Year” and Wine Spectator’s “Grand Award” for 14 consecutive years. At the helm is chef de cuisine Douglas Braselman, who works closely with Chef Emeril to push culinary boundaries and deliver bold and diverse flavors for a one-of-a-kind dining experience with unparalleled service and a festive unpretentious setting.

First, of course, bread! So much good bread - focaccia, cornbread, mmm.

After looking over the menu,  I went with the appetizer: "Smoked Exotic Mushrooms" with
housemade Tasso Ham, Angel Hair Pasta, and Pecorino."

It was small, but packed a ton of flavor.

And, I did dessert: Emeril's Banana Cream Pie - Graham Cracker Crust, Caramel Sauce, Chocolate Shavings. Just wow. So good.

Have you been to a celebrity chef restaurant?

This bright blue building is home to Commander's Palace, one of the most famous restaurants in New Orleans.

Commander's Palace, nestled in the middle of the tree-lined Garden District, has been a New Orleans landmark since 1893. Known for the award-winning quality of its food and its convivial atmosphere, the history of this famous restaurant offers a glimpse into New Orleans' storied past and has been the go-to destination for Haute Creole cuisine and whimsical Louisiana charm. The winner of seven James Beard Foundation Awards, Commander's Palace has evolved into a culinary legend. 

When Ella, Dottie, Dick and John Brennan took over personal supervision of the restaurant in 1974, they began to give the splendid old landmark a new look both inside and out including painting the outside the iconic "Commander's Blue." 

Now under the watchful eye of co-proprietors Ti Adelaide Martin and Lally Brennan, the Brennan family's dedication to perfection has never wavered. A steady parade of renowned chefs - Emeril Lagasse, Paul Prudhomme, Jamie Shannon, and now Tory McPhail - have made Commander's Palace the world-class restaurant what it is today and its leading-edge Haute Creole cuisine reflects the best of the city.

The menu features high-end takes on traditional creole and cajun food.

To get started, I was served this little shrimp palate cleanser.

And, then, of course, we are going with bread.

I could really get used to this at every restaurant. Crusty, soft inside and smooth whipped butter. Mm-mm-mmmm.

And then, I was served this cheesy/garlickly bread that was perfect for dipping in the soups I ordered.

I went for the "Soups 1-1-1" so I could try the famous "Commander's Turtle Soup,: which is rich veal stock simmered slowly for 72 hours with minced snapping turtle, holy trinity & pressed hen's eggs. It's finished tableside with aged sherry. But I also got to try two more: the soup du jour and gumbo.

The turtle soup was heavy on the sherry, so I tasted that more than anything. But, it wasn't bad. The gumbo was not unlike the previous ones I've had. And the soup of the day was creamy and delish.

I also ordered the "Creole Bread Pudding Soufflé “The Queen of Creole Desserts”" which I put in before the soup because it takes quite some time to prepare. But it was so worth it. It was light and jut melted with the cream sauce. It was like eating a delicious pillow.

I bet that's the first time you've read that. Anyway. How do y'all feel about turtle soup?

Everyone knows I love a good city market.

It's such a cool gathering space where you can relax, get some work done and get a tasty bite to eat.

At St. Roch Market, there are a ton of great vendors. Let's go!

Coast Roast
This place had delicious coffee, including this iced coffee.









Fete au Fete
This is southern cuisine done right. I ordered "Trash Grits," because of course - creamy cheese grits with smoked pulled pork, grilled onions, smoked gouda, siracha sauce, and a poached egg. Wow.









Bittersweet Confections
The "caramel trio" that I got from here will haunt my dreams for life. And that cheddar scone was good, too!