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Posted by Steverino on 04/14/2009
Beautifully presented food in a chic atmosphere by knowledgeable waiter. Superb southern cookin' in a charming environment where some mighty fine food is elegantly presented. Our waiter Andy Shay was most personable, cordial and helpful in guiding our food selections. I had a flavorful Soup Pix, (Shrimp and Crawfish bisque) which was a puree of wild-caught Gulf of Mexico shrimp, Loisiana crawfish and a touch of organic creame decorated with a deep burgundy circular dribble of liquid paprika. It was worth a photo and I made a fine photo of it by the window light where we were seated. This was followed with Barbequed Shrimp Linguine Creole style consisting of wild-caught shrimp in a tangy sauce with fresh pasta decorated with scallions and peppers. Again this was worth a photo in the fading light of dusk. We continued the celebration with their Lemon Almond Bread Pudding – a delicate pudding of Sally Lunn with caramel sauce and crème Anglaise.
Posted by abbydabby on 03/18/2009
Interesting selections on the menu...good quality ingredients. Service good. Small venue...but we never had to wait too long for a table.
Posted by thewolley on 08/31/2008
Some friends and I went to Big Jones for lunch today, and we all came away happy and full. Here's why. It was a little after conventional br/lunch time and the place was pretty quiet. It was fancier than I'd expected, something I might have noticed if my eyes hadn't found and stuck to Eggs New Orleans on the menu posted in the window! We were promptly seated and set up with beverages and a platter of homemade bread. The bread was very, very nice. The neighbouring table was offered complimentary raspberry teacakes, and when one of our party enquired about those we were given some, too! The teacakes were fantastic, but not more so than the server. She was attentive and amiable, a model of excellence. We ordered: Eggs Rochambeau (poached eggs with béarnaise sauce on grilled steak, crisp potato cakes and wilted collards), Eggs New Orleans (poached eggs with béarnaise sauce, on crab cakes, popovers and crisp hash browns) and Shrimp and Biscuits (plump shrimp and flaky biscuits in a fresh tomato sauce, which was not quite a gumbo as stated in the menu). The wilted collards were great, still crunchy and fresh. Maybe this preparation isn't typically Southern but I have to say, having lived in the South for many years, I have never enjoyed collard greens cooked to oblivion. The popovers that accompanied my Eggs New Orleans were similar to savoury beignets, and light as feathers. The crab cakes were almost all crab and no filler...impressive. Everything was very good. My only minor complaint is that the music was a bit loud when we were there.