Savory

Had a great dinner at Luke, one of John Besh's restaurants. The highlight was the Choucroute Maison consisting of kielbasa, pork belly, knuckles, and one other pork product I can't remember atop kraut. The menu is a little French and a little Austrian. Everything we ate was excellent and the service was really good as well – European style where they don't bug you every five minutes, and you can linger as long as you want.

On our way out of town we stopped at Theo's Pizza for lunch because it smelled good. We were rewarded with a cracker-thin crust. The Eccentric: olive oil, garlic, spinach, feta, pepper-jack, mozzarella, chicken, jalapeños, yellow squash, spicy tomatoes, and Anaheim peppers.

Also, I neglected to put Adolfo's on my previous post of New Orleans Top Ten places to eat. I apologize to the food gods for such an oversight.