1101 4th Ave.
Once the ragin’ Cajun in me saw the Sazerac offered upscale Southern (Louisiana) inspired food, I knew I had to make this place a must during my next visit to Seattle! As I stay in different hotels, I like to explore what’s nearby instead of walking to another district for my usual grub. This city has more wide and varied tastes within reach in the downtown core than any other I’ve been to. While my knowledge is mostly centered around feasting in either Emerald City or Hollywood North, there’s a reason why I love living in the Pacific Northwest. The access to seafood is immediate and fresh.
I think both cities have eateries that are worthy of earning at least a star in the Michelin guide. That book is not the be all end all for diners looking for new and exotic tastes. At this place, their Buttermilk Panna Cotta is an Italian dish that I could eat forever! The strawberry foam settled upon my lips like an air nymph and I was sent to heaven with how added basil cream made my tongue dance. A symphony with little gelatinous berry nubs was playing hallelujah in my mouth!
This ragin’ cajun is hungry. Whether it be with a po’ boy or with gumbo, I still recall my first exposure to the culinary delights from Louisiana began in Calgary, Alberta. Just what does beef country have to do with down south? well, this good ol’ boy went for the slow roasted New Orleans style sandwich at A Street Car Named New Orleans. To have more eateries featuring the tastes of this southern state is certainly getting my seal of approval!
The slow cooked beef that they prepare is certainly mouth waveringly good. The smoky scents blew me away, and I was lucky to be the first in line to get my lunch before the crowds really came bustling in. The amount offered in one sandwich certainly shows that this operations gives one great value for a ten-dollar bill!
One nitpick I have is with the quality of the tomatoes. Now in a dish like this, not a lot of folks will notice the veggies that’s included. I do, because tomatoes tend to complement beef very well when it’s truly fresh and salted to bring out the tanginess. I could taste the pickle (nothing special) and cheese, but the poor vegetable was drowned out.