Welcome to 2012, a year in which Blackened Out will take a hard look at some of New Orleans' most iconic dining and drinking traditions (beignets at Cafe du Monde, dinner at Antoine's, etc...) and find out if it is worth it or not. We have counted up 40 or so spots that seem quintessential stops for a New Orleans tourist. Should be a fun year.
Casamento's
Casamento's is a sea of humanity between 11 am and 2 pm from the first break in summer until they close at the end of May. This, along with its easy to find location, makes it a magnet for tourists. You probable know the rules. Stand in line, bring cash, don't ask too many questions, make sure you are in the door before closing time. That sort of eating can be more than a little stressful, but going to Casamento's at night is a much more pleasing alternative. For one thing, the Magazine St. shoppers have retired for the day. Secondly, they are open for longer hours at night giving you a greater window.
While the crowds don't evaporate at night, Casamento's becomes slightly calmer once dusk falls. The interior of Casamento's is layered in pearls, yellows, and greens. The interior lights filtering through the blinds creates a warm, welcoming glow. As you wait in line, see if you can catch a waitresses attention. If so, ask for a cold beer and a squat, chilled glass. Soon you will meet the Champ and that beer will come in mighty handy. Champ shucks oysters better than anyone in the city and he has the awards to prove it. With a smile larger than the oysters shucks, you can barely wait for him to place the oyster on the oval plate before greedily grabbing them up. They are always cold and fat, the meat glistening under the flourescent lighting. I believe it was Dean Wormer who said, "A dozen raw, with a make it yourself cocktail sauce, and a cold beer is great way to go through life, son."
If it was just for the opportunity to visit with Champ and take in those salty, bulky oysters, Casamento's would be worth it. Pro tip: The Champ's cocktail sauce he crafts is better than anything you will concoct. But there is more to Casamento's once you are seated. The oyster loaf is the biggest celebrity on the menu, a celebration of hot oil, cornmeal, oysters, and soft white bread. I made the mistake of trying the meatball loaf last time I was in, and while it wasn't bad, you will feel like a chump for passing up the oyster loaf.
Before you tackle that celebrity, a cup of the seafood gumbo. The rust colored potion is built on the foundation of a hearty stock and fortified with shrimp, bits of crab, and other miscellany. It goes well with, you guessed it cold beer, and another dozen of the Champs oysters. They should rename this place Champsamento's.
Worth it? Hell Yes.
4330 Magazine St.
895-9761
Closed Wednesdays, June July, and August; Open 11-2 and 5:30-9
Showing posts with label Casamento's. Show all posts
Showing posts with label Casamento's. Show all posts
Tuesday, January 10, 2012
Tuesday, February 3, 2009
Ersters
Peter and I give instructions on how to dine at Casamento's in this month's offBEAT. Also pick up a copy of the magazine or get a subscription if you live elsewhere to read our look at the Old Broads from Broad Street. Peter did most of the heavy lifting on this article and so far the results have been positive. Here is another article to make you feel good about living here. If you don't live here, this may make you move here.
The Old Broads are a collection of broads who worked at the Ruth's Chris on Broad Street for many years. Some of them bounced around to other Ruth's following Hurricane Katrina and many of them (including, cooks, dishwashers, and the general manager) returned to the new location in May.
Now back to the subject at hand, the enviable mollusk known by the name Oyster. Believe it or not, I used to never eat seafood. Never. Would not touch it. However, since moving back a few years ago, the addictive qualities of seafood make it harder and harder to say no.
Over the weekend I had some oysters at Felix's. While the oysters were good, the rest of the meal just did not pan out. So in honor of month's that have an R in them, here is our Official Blackened Out Rating of Oyster Bars. This rating takes into account not only the bivalves themselves, but also the ambiance, the shucker, and other food options. Here is a pic of an erster from Casamento's. Look at this beauty.
Eagle: Casamento's
Birdie: Luke, Bozo's, Grand Isle, and Pascal's Manale
Par: Acme, Cooter Browns
Bogey: Felix's, Bourbon House
Double Bogey: Unless it makes you sick, there is no oyster bar bad enough to warrant the dreaded double bogey.
The Old Broads are a collection of broads who worked at the Ruth's Chris on Broad Street for many years. Some of them bounced around to other Ruth's following Hurricane Katrina and many of them (including, cooks, dishwashers, and the general manager) returned to the new location in May.
Now back to the subject at hand, the enviable mollusk known by the name Oyster. Believe it or not, I used to never eat seafood. Never. Would not touch it. However, since moving back a few years ago, the addictive qualities of seafood make it harder and harder to say no.
Over the weekend I had some oysters at Felix's. While the oysters were good, the rest of the meal just did not pan out. So in honor of month's that have an R in them, here is our Official Blackened Out Rating of Oyster Bars. This rating takes into account not only the bivalves themselves, but also the ambiance, the shucker, and other food options. Here is a pic of an erster from Casamento's. Look at this beauty.
Eagle: Casamento's
Birdie: Luke, Bozo's, Grand Isle, and Pascal's Manale
Par: Acme, Cooter Browns
Bogey: Felix's, Bourbon House
Double Bogey: Unless it makes you sick, there is no oyster bar bad enough to warrant the dreaded double bogey.
Thursday, October 30, 2008
A Scrapbook
Pretty soon the blog is about to celebrate its nine month anniversary. Which if it was a high school relationship would be totally a big deal. Complete with a trip to Copeland's Cheesecake Bistro, a scrapbook filled with photos, letters, and ticket stubs, and some sort of promise ring.
Well, here at Blackened Out Media, where we are often called sophomoric, we dont have enough clout to get a reservation at the above; so instead, we are going to treat our viewers and the blog to a photographic scrapbook documenting the late part of the summer/early fall. Translation: Rene had a camera twice and just figured out how to post photos.
In this first picture we find Peter manning the raw oyster bar at the Louisiana Restaurant Association Expo. Now, we intended to report on this affair, however we forgot. Just know this, it was fun. Peter loves raw oysters and so when he found this booth he did not leave for 3 days straight. He set all kinds of records, but we are most proud of the fact that he is the only person in LRA Expo history to be escorted out by both the NOPD and the Health Department.
Why does Rene look like a bee just stung him? Well, its because of the bottle of vodka in his hand. Kalashnikov Vodka comes in a special designer bottle that mimics the distiller's other dangerous invention. Up next, an AK-47 that looks like a bottle of vodka.
The sign pictured below reads, "Eat More Pork, Be a Better Lover" We eat a lot of pork but mostly it has just made us love pork more.
"Jesus Christ, it is the guy's from Blackened Out, how the eff did you find me...No, I never read your blog. And you both smell like oysters, booze, and Mandarin Oranges," says Chef John Besh, "But seriously next time I am on Next Iron Chef I will ask that yall be the judge instead of that Ruhlman dude."
Note to self: it helps to interview people when sober, or at least not holding a mint julep.
Your bloggers with Chef Brian Landry following his second place finish at the Seafood Cook-Off. We had pictures of his dish (a cassoulet), but we ate them on the car ride home. It happens, dont judge.
With oyster season back in swing, it is time to practice your form before heading to Casamento's. Notice the technique and I just realized I forgot to rotate the picture. So just turn your head to the side. What an amateur...
If I knew anything about that Frodo Baggins of Donuts book, I would make some clever comment about rings, power, glory and 80's rock and roll to describe this circle of oysters. But I dont.
And finally, as an homage to Robert Peyton of Appetites and his drink on a bar collection of boozy photographs. Since we pretty much are a poor man's version of that blog, here is an empty Dixie at Casamentos. You are truly the wind beneath our wings. 
Well, here at Blackened Out Media, where we are often called sophomoric, we dont have enough clout to get a reservation at the above; so instead, we are going to treat our viewers and the blog to a photographic scrapbook documenting the late part of the summer/early fall. Translation: Rene had a camera twice and just figured out how to post photos.
In this first picture we find Peter manning the raw oyster bar at the Louisiana Restaurant Association Expo. Now, we intended to report on this affair, however we forgot. Just know this, it was fun. Peter loves raw oysters and so when he found this booth he did not leave for 3 days straight. He set all kinds of records, but we are most proud of the fact that he is the only person in LRA Expo history to be escorted out by both the NOPD and the Health Department.
Why does Rene look like a bee just stung him? Well, its because of the bottle of vodka in his hand. Kalashnikov Vodka comes in a special designer bottle that mimics the distiller's other dangerous invention. Up next, an AK-47 that looks like a bottle of vodka.
The sign pictured below reads, "Eat More Pork, Be a Better Lover" We eat a lot of pork but mostly it has just made us love pork more.
"Jesus Christ, it is the guy's from Blackened Out, how the eff did you find me...No, I never read your blog. And you both smell like oysters, booze, and Mandarin Oranges," says Chef John Besh, "But seriously next time I am on Next Iron Chef I will ask that yall be the judge instead of that Ruhlman dude."
Note to self: it helps to interview people when sober, or at least not holding a mint julep.
Your bloggers with Chef Brian Landry following his second place finish at the Seafood Cook-Off. We had pictures of his dish (a cassoulet), but we ate them on the car ride home. It happens, dont judge.
With oyster season back in swing, it is time to practice your form before heading to Casamento's. Notice the technique and I just realized I forgot to rotate the picture. So just turn your head to the side. What an amateur...
If I knew anything about that Frodo Baggins of Donuts book, I would make some clever comment about rings, power, glory and 80's rock and roll to describe this circle of oysters. But I dont.
And finally, as an homage to Robert Peyton of Appetites and his drink on a bar collection of boozy photographs. Since we pretty much are a poor man's version of that blog, here is an empty Dixie at Casamentos. You are truly the wind beneath our wings. 
Stay tuned for the next 9 months. Where we will hopefully unveil a Papal Wine Column, more photos, worse writing, and a special feature that is so secretive the FBI has flagrant tap my cell.
Tuesday, October 14, 2008
Casamento's
Well numerous articles, plus some crazy, serial commenter/ranter who hates raw oysters sent Lindsay and I to Casamento's last Saturday. We had hoped to polish off some oysters and then watch the Tigers beat the Gators. Unfortunately only one of those things happened; luckily the more pleasurable of the two occurred.
We get to Casamento's around 12:45. The line has just barely disappeared behind the large white door when we arrive. No worries, waiting offers the ability of the mind to anticipate; a most welcome emotion when dining out. A few Dixie's and half an hour later and there we stand in front of Michael, the oyster shucker extraordinaire, as he expertly plies open three touchdowns with mixed extra points worth of our local delicacy. Topped with self-made cocktail sauce, they proved to be a wonderful reward for our patience. As I slurped down oyster after oyster noticing the liquor draining past the perforated stopper, I asked Michael, "Where does all that oyster liquor drain to?"
His response, classic New Orleans, "Not sure, never thought about it, been working that way since I started here, never gave it no thought."
My belief, now shattered, of a magical stream of oyster liquor somewhere down in Plaquemines relegated to the land of Santa Claus, threesomes, and honest politicians, we continued to enjoy the oysters.
A visit to Casamento's requires a certain amount of patience. Now, the lady behind us displayed no such virtue. From the time she walked in the restaurant till after she sat down (unfortunately near us) it was complaint and pester hour. "We have a party of 7, we should be seated immediately", "I am just going to stand right here and wait until you seat us, so you don't forget our party of 7", "How much longer for the party of 7?" Did that aggravate you, dear reader? Imagine how awful it was in person, especially while watching Peter's Longhorns beat the Sooners.
Sometimes watching people is all the reason you need to go out to eat. And this lady (Ms. Halloween, bedecked in orange and black) provided much enjoyment to us. "Mam, we are a party of 7, do you have a table big enough?"
"I heard you the first time...A party of 7, you will be seated as soon as I can get you in," replied Ms. Gerdes.
Then after sitting down, she remarked to everyone who would pay attention, "this is the rudest staff I have ever encountered."
Not really sure how egalitarianism is rude, but I guess those Parisian revolutionaries did introduce many necks to guillotines. Some people just don't belong.
We sit down in the back, near the fryers which is probably the best seat in the house. Up first a cup of seafood gumbo for me and a bowl of oyster stew for Lindsay. My gumbo was just on the gumbo side from turtle soup. The soup had chunks of okra, briny curls of shrimp, chewy bits of crab meat, and a wayward oyster or two all smothered in a delicate, but slightly tart, brick colored broth. A far cry away from the stock heavy, roux dominated behemoths, this gumbo had a very defined refinement. The oyster stew was milky; thickened and flavored with some of that oyster liquor and chock full of plump, just scared oysters. As if the oysters had to be coaxed into the hot liquid, their edges had just barely curled; their texture remained that of their unheated cousins.
Another dozen of raw for Lindsay. She had been waiting all summer for this moment and nothing, not even a fried soft shell crab, could change her focus. Some pictures were taken, but mostly they sucked.
A half oyster loaf for me would prove a willing opponent. Pan fried, thick bread slathered in mayonnaise with some lettuce and tomato hugged lard-fried cornmeal battered oysters. My first thought, that the addition of bacon would be welcome, slowly went away as I realized the benefit of lard frying obviates the need for bacon.
Service reminds you of eating at a friend's house. The friend's house that you spent enough time at that you are essentially family, and no longer fussed over like a guest. That kind of service does not work everywhere, but it works at Casamento's.
Birdie.
We get to Casamento's around 12:45. The line has just barely disappeared behind the large white door when we arrive. No worries, waiting offers the ability of the mind to anticipate; a most welcome emotion when dining out. A few Dixie's and half an hour later and there we stand in front of Michael, the oyster shucker extraordinaire, as he expertly plies open three touchdowns with mixed extra points worth of our local delicacy. Topped with self-made cocktail sauce, they proved to be a wonderful reward for our patience. As I slurped down oyster after oyster noticing the liquor draining past the perforated stopper, I asked Michael, "Where does all that oyster liquor drain to?"
His response, classic New Orleans, "Not sure, never thought about it, been working that way since I started here, never gave it no thought."
My belief, now shattered, of a magical stream of oyster liquor somewhere down in Plaquemines relegated to the land of Santa Claus, threesomes, and honest politicians, we continued to enjoy the oysters.
A visit to Casamento's requires a certain amount of patience. Now, the lady behind us displayed no such virtue. From the time she walked in the restaurant till after she sat down (unfortunately near us) it was complaint and pester hour. "We have a party of 7, we should be seated immediately", "I am just going to stand right here and wait until you seat us, so you don't forget our party of 7", "How much longer for the party of 7?" Did that aggravate you, dear reader? Imagine how awful it was in person, especially while watching Peter's Longhorns beat the Sooners.
Sometimes watching people is all the reason you need to go out to eat. And this lady (Ms. Halloween, bedecked in orange and black) provided much enjoyment to us. "Mam, we are a party of 7, do you have a table big enough?"
"I heard you the first time...A party of 7, you will be seated as soon as I can get you in," replied Ms. Gerdes.
Then after sitting down, she remarked to everyone who would pay attention, "this is the rudest staff I have ever encountered."
Not really sure how egalitarianism is rude, but I guess those Parisian revolutionaries did introduce many necks to guillotines. Some people just don't belong.
We sit down in the back, near the fryers which is probably the best seat in the house. Up first a cup of seafood gumbo for me and a bowl of oyster stew for Lindsay. My gumbo was just on the gumbo side from turtle soup. The soup had chunks of okra, briny curls of shrimp, chewy bits of crab meat, and a wayward oyster or two all smothered in a delicate, but slightly tart, brick colored broth. A far cry away from the stock heavy, roux dominated behemoths, this gumbo had a very defined refinement. The oyster stew was milky; thickened and flavored with some of that oyster liquor and chock full of plump, just scared oysters. As if the oysters had to be coaxed into the hot liquid, their edges had just barely curled; their texture remained that of their unheated cousins.
Another dozen of raw for Lindsay. She had been waiting all summer for this moment and nothing, not even a fried soft shell crab, could change her focus. Some pictures were taken, but mostly they sucked.
A half oyster loaf for me would prove a willing opponent. Pan fried, thick bread slathered in mayonnaise with some lettuce and tomato hugged lard-fried cornmeal battered oysters. My first thought, that the addition of bacon would be welcome, slowly went away as I realized the benefit of lard frying obviates the need for bacon.
Service reminds you of eating at a friend's house. The friend's house that you spent enough time at that you are essentially family, and no longer fussed over like a guest. That kind of service does not work everywhere, but it works at Casamento's.
Birdie.
Sunday, September 28, 2008
Top 10 New Orleans Sandwiches
Nothing like starting the week off with a little controversy.
- Roast Beef Po-Boy - Parkway Bakery: Words cannot describe the magic of Parkway's roast beef. The beef and gravy somehow become one with each other to make for a spectacular sandwich. The only possible way to improve on this po-boy would be to add fried shrimp .... Oh, right. I believe they call that the Surf & Turf, and it's now a permanent fixture on the menu. Then again, why mess with perfection?
- Muffuletta - Nor Joe's: Sure, Central Grocery may have started it all, but who wants to wait in line and deal with surly service? At Nor-Joe's you only have to tolerate surly service. This sandwich is not for anyone with an aversion to the finer things in life. Things like cheese, Italian deli meats, briney olives, and bread. Its about time someone around town made a Muffuletta Charcuterie Board. In fact, I just did.
- Roast Duck Po-Boy - Crabby Jack's: This thing is amazing, if only for the fact that you can't get it anywhere else. Succulent roasted duck in a brown au jus - it also wins the "high class" award.
- Mozzarella - St. James Cheese Company/Fernando - Stein's Deli: So similar, yet so different? Both start with foccacia, pesto, and fresh mozzarella. At St. James they use salami, while at Stein's they layer on the prosciutto. The St. James Girl (surprisingly) gives the edge to the Mozzarella because the cheese is slightly melted.
- Banh Mi - Pho Tau Bay: The bread might be the best specimen of classic New Orleans style french bread in the city. The fillings are straight from Vietnam. My favorite is the chef's special liver sausage and rolled ham, but you can't go wrong with the char grilled pork. By the way, the sandwiches are small (and cheap) enough so that you can order both.
- Oyster Loaf - Casamento's: Oysters - it's what they do, which is why Casamento's is closed during those dreaded summer months when oysters are not at their peak. Piled high on toasted and buttered "pan bread" with a few pickles and a couple of dashes of hot sauce. You can't get much better than that.
- Meatball Parmesan Po-Boy - Mahony's: The fresh mozzarella alone catapults this sandwich to the Top 10, but the handmade meatballs and red gravy are integral ingredients of the final product. The anise flavor in the meatballs provides a sweet overture to the final product.
- #4 - Bud's Broiler: Onions? Yes. Double Meat? Yes. Chili or Sauce? Yes. (Wait, I said "or" - I have always been a sauce man myself, but I don't judge the chili lovers out there.) And if that wasn't enough, you can get this sandwich late at night.
- Fat Kid Special - Liuzza's: Have you still not tried this yet? Panneed chicken breast topped with roast beef and gravy. How can that NOT be good? And if you wanted to be really fat, may we suggest putting fried pickles on top of all that. Dear God, my keyboard just went into cardiac arrest. Someone get me a bushwacker, STAT!
- Italian Special - R&O's: Slices of Italian sausage and meatball, covered in red gravy, and topped with mozzarella. The seedy Italian style bread is unconventional for a po-boy, but it works. Plus, ordering a po-boy called the Italian Special makes it seem like you just put a hit out on that jerk from third grade.
Coming Tomorrow - the sandwiches we once loved, but now they are gone.
Friday, April 11, 2008
Lunch Today....
Today feels like a good day to play hookie. I would hop on the Street Car towards Uptown and stop at the first place that looks appealing. First on that list for me would be Zea. The Zea restaurants are owned and operated by the same crew that started Semolina's. I was never a big fan of Semolina's as to me it always reeked of some girl's birthday party that you did not really want to go to, but your high school girlfriend dragged you to. Zea on the other hand offers an exceptional variety of choices for an amazing value. Everyday they have a different rotisserie special served with two sides. Forget choosing the sides get a double order of corn grits. Those morsels smother you with creaminess and pop with crunch.
Or stay on the streetcar ride it to Napoleon, walk down to Casamento's, get the fried oyster sandwich, and then go into Ms. Mae's. If Casamento's is slammed, head into Ignatius Grocery. I recommend the Gumbo and an Abita Strawberry Ale.
Either way you are guaranteed a great lunch.
Or stay on the streetcar ride it to Napoleon, walk down to Casamento's, get the fried oyster sandwich, and then go into Ms. Mae's. If Casamento's is slammed, head into Ignatius Grocery. I recommend the Gumbo and an Abita Strawberry Ale.
Either way you are guaranteed a great lunch.
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