A sleeper on the Willie Mae's menu, a country style fried pork chop.
No way in hell that has happened or will happen at Willie Mae's.
This restaurant is so charming I thought it was going to take Lindsay home. The servers have a warmth and personality that will steer you away from say a regular fried pork chop to the country style pork chop, which has a more coarse coating, but a juicier interior. Perhaps it is the fact that your seat may be under a grotto filled with well-wishes from Jesus, but there is something both holy and homey about the food served here.
Red beans are costume de rigueur at the carnival clubs that are New Orleans' neighborhood restaurants. To be clear, the ones at Willie Mae's are an excellent example of the Creole standby. However, pass them up as a side to your fried chicken or pork chop for a plate of the butter beans. They are smoky, rich, and silken like a a bootlegger's smoking jacket. Skip the cornbread and macaroni and cheese; order more beans.
The fried chicken at Willie Mae's could perhaps be the best in the world. The crust is a shade below mahogany and shatters just slightly less than a Christmas ornament dropped on the ground. Break the seal of the crust, and a waft of sultry, fragrant steam floods out as if you had opened the door to a sauna filled with Victoria's Secret models. The interior, juicy and salty, is worthy of an interview with James Lipton. One of the great experiences in this mortal coil is to run a palmful of fried chicken crust through the last bits of butter beans on your plate. A standard order comes with three pieces, you might as well order two.
If you go early, you will deal with crowds, lines, and a long wait for chicken. Go around one and you will waltz right into one of New Orleans' best restaurants.
Willie Mae's Scotch House: Is It Worth It? Absolutely.
2401 St. Ann St