T.G.I.F.

As the great philosopher Katherine von Perry once said, "Tis a blacked out blur, but thou art pretty sure it ruled." Fridays are the day you long for all week. No one ever makes plans for, say Tuesday, but run into someone on the street and you are bound to ask, "What are yall doing Friday; we should get together."

Well, Friday is here. And soon five p.m. will roll around and you will get a familiar itch to grab a drink or go to dinner. You know just something quiet. Before you know it, it is 3 in the morning and you are desperately pounding on the door of the soon to be Taco Bell on Claiborne demanding a Big Beef Chimichanga and 3 Mexican Pizzas. Hey, it happens. Thank God.

If you haven't been yet, today would be a nice time to check out The Irish House by Chef Matt Murphy. Situated on St. Charles, on a nice night, they open the windows wide to bring in the sounds of the rolling streetcar and passing folk. The walls are covered in Guinness and other Irish bric-a-brac and there is a warm, welcoming vibe. A solid selection of beers, whiskeys, and other libations anchors a physical dominating bar space. There are tables and a tv or two scattered throughout, solid food as well. All of the above makes for a pleasant way to ease into a long night at the Red Eye er, an Adult evening.

But perhaps the biggest reason you should go to The Irish House is because of the wings. Allow me a story. For one glorious summer, I lived down in the British Virgin Islands, filled dive tanks, and piloted boats around the various islands of what may be the prettiest place in the Western Hemisphere. This is when I was still "Pre Law". Anyway, the island was nuts for wings. The three Pusser's on the island each had a slightly different version. The one in Sopers Hole had the best with a tamarind rich, spicy sauce.

But all wings paled in comparison to those at the Bat Cave in Road Town Harbor. From 4 to 6 wings were .25 cents a piece and buckets of Caribs $5. As soon as the day would end, we piled into a maroon F-150 and drove the fifteen minutes through snaking roads which hugged the sea and clung to the mountains to get to Road Town. Once there we flat out destroyed some wings and drank beers under the setting sun.

The wings at Irish House, while not traditional, fit very closely to those hallowed wings from the now departed Bat Cave. They come in a thicker, smokier sauce which more aligns with barbecue sauce than the sauce that put Buffalo on the map. The garlic aioli, is just a tad too garlicky, which means it is right on point. While I may not be 20 anymore, a few dozen wings and a good dose of beer after a hard day's work can take me right back.

Have a great Friday, wherever you end up.

Chef Matt Murphy Fundraiser

"When it is one of your own, you do anything to help," Chef Matt Murphy.

In January I had the opportunity to meet Chef Mat Murphy at La Cote Brasserie where he was co-cheffing an event to raise money for Ben Sarrat, Jr. I spent maybe thirty minutes with him, Tom Wolfe, Slade Rushing, and Chuck Subra, and I noticed right away a warmth, humor, and generosity in Chef Murphy that one rarely experiences. I asked Chef Murphy about the difference between doing a fundraiser for Generic Charity and one for a friend in the industry. His response is above.

As you may be aware, a little over two weeks ago Chef Murphy had a tragic run in with disease. He is from what I understand getting better but is far from fine. He and his wife Alicia are the parents of quads with another child on the way.

The chefs, restaurants, and hospitality community of New Orleans are rallying together to help this amazing man and his equally strong family. The event will take place on June 14th at the Ritz Carlton. Tickets are $65. I can promise you that is a steal. Just look at the places on this list. We will see you there.

If you can't afford the tickets, please donate blood. If you can't donate blood, how about a prayer or two? New Orleanians have gotten very good at helping one another in difficult times, now is another opportunity to step to the plate.

Thanks,
Management