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May 22, 201411:37 AM
Haute Plates

Our weekly blog on the New Orleans fine dining scene

Barbecue, Bowling and Boudin Balls

Fulton Alley adds barbecue, and NOLA adds lunch on Thursdays.

Boudin balls at NOLA

Recently I received a release about a restaurant called Fulton Alley, informing me that it was changing its menu on Fridays to “The Pit at Fulton Alley.” It’s not a place that’s been on my radar generally, though maybe that’s because having conquered the bowling world in the late '80s, I disdain the ten-pin lifestyle. 
Regardless, the place is changing its menu on Fridays to serve barbecue. Here’s a glimpse at the menu for this week: 
Meats: Beef Brisket Two Ways, Pulled Pork Shoulder, Sweet Tea Brined Chicken
Sides: Red Potato Salad, Classic Cole Slaw, Hand-Cut Fries
Combo Platters
Served with PT’s cornbread wth honey butter and a choice of 2 sides.  (Add local watermelon: $0.99)
1 Meat: $12.95               2 Meats: $14.95             3 Meats: $16.95
Housemade Pretzel Bun Sandwiches
Served with either hand-cut fries or cole slaw.  (Add extra side: $1.99)
Choose from: Brisket Sandwich, Pulled Pork Sandwich, Pulled Chicken Sandwich: $9.95
Fulton Alley is located at 600 Fulton Street, and you can call them at 208-5569. My office is close enough that I can walk to Fulton Alley, and I have a feeling I’ll be doing just that for lunch one Friday in the near future. I’ll report if I do. 
NOLA is another place I don’t get to very often. I learned from another press release that they’ve recently started serving lunch on Thursday, and I took the opportunity to check it out. 
I didn’t have time for a long lunch, so I tried a couple of appetizers. I liked the barbecued gulf shrimp very much; the only problem was that the tiny rosemary biscuit that came with the dish was far too small to use to mop up the sauce. 
The pork cheek boudin balls were delicious as well. They reminded me of croquettes, though with a more loose texture. The crisp exterior barely held a center of rice and pork together. The balls come with a tomato-bacon jam and a creole mustard aioli, and again both were well-prepared and matched to the dish. The bacon was subtle in the tomato sauce, which otherwise played the role of an acid balance to the richness of the pork. The aioli had a bit of acid too, from the mustard, but mainly it brought a creamy element to the plate. 
You can learn all you want about NOLA by following this link, but if you’re truly old-school, you can call 522-6652 and talk to a human. 


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Haute Plates

Our weekly blog on the New Orleans fine dining scene


Robert D. Peyton was born at Ochsner Hospital and, apart from four years in Tennessee for college and three years in Baton Rouge for law school, has lived in New Orleans his entire life. He is a strong believer in the importance of food to our local culture and in the importance of our local food culture, generally. He has practiced law since 1994, and began writing about food on his website, www.appetites.us, in 1999. He mainly wrote about partying that year, obviously.

In 2006, New Orleans Magazine named Appetites the best food blog in New Orleans. The choice was made relatively easy due to the fact that Appetites was, at the time, the only food blog in New Orleans.

He began writing the Restaurant Insider column for New Orleans Magazine in 2007 and has been published in St. Charles Avenue, Louisiana Life and New Orleans Homes and Lifestyles magazines. He is the only person he knows personally who has been interviewed in GQ magazine, albeit for calling Alan Richman a nasty name. He is not proud of that, incidentally. (Yes, he is.)

Robert’s maternal grandmother is responsible for his love of good food, and he has never since had fried chicken or homemade biscuits as good as hers. He developed his curiosity about restaurant cooking in part from the venerable PBS cooking show "Great Chefs" and has an extensive collection of cookbooks, many of which do not require coloring, and some of which have not been defaced.

Robert lives in Mid-City with his wife Eve and their three children, and is fond of receiving comments and emails. Please humor him.




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