Saturday, September 15, 2012

Anna Ree’s Andouille: An-do-we? Yes we do!

A Night On the Bayou (a.k.a. Ohio River)
Dexter Hangs Out with Lagniappe
     New Richmond has a destination restaurant and even though it bills itself as Louisiana cooking, I feel it’s more akin to Baton Rouge than New Orleans and I mean that as a compliment.  There’s a relaxed, friendly vibe that feels like it’s about to bubble into a party, especially with the house band Lagniappe playing zydeco music on
Saturday nights.  Once the dancing starts, and while looking over the Ohio River, visions of the bayou become a reality.

Outdoor Deck and Bar
    It is family owned and operated, which also is analogous to those Louisiana landmarks, and named after the owner's granddaughter.  Ann and Woody had gone to Anna Ree’s Andouille a couple of weeks ago and had a great time so they invited us along for a return visit.  The experience held up.  
Louisiana Gumbo
Woody ordered the Louisiana Gumbo and Neil and I both had the soup of the day, which was White Bean and Andouille Sausage.  Both choices were filled with meat and there was real depth to the broths.  They’d been complexly spiced and simmered for quite a while.  Woody had been warned that it was a little spicy and he appreciated both the heads up and the heat.  Ann enjoyed the house salad.  

Eggplant Napoleon
     Both Ann and I really liked the Eggplant Napoleon.  It reminded me of Eggplant Parmesan, but with a Cajun flair.
Muffuletta Po Boy
Neil felt the Muffuletta Po Boy’s olive relish was authentic, noted that it was served on a hoagie, and really liked the fried potato wedge side.  They were like sliced baked potatoes with the skin intact.  

Teriyaki Pork Chops with Risotto Special
Woody was intrigued by the special, which was Teriyaki Pork Chops with Risotto.  Neil thought there was saffron in it because of the color.  Woody took one of the chops home.  Yes, the portions are generous and properly seasoned.  
Side of Cornbread
Neil asked for a piece of the Cornbread to sample and we received a complete plate full.  Mild and creamy, he felt it was perhaps his favorite ever!  Ann and Woody also enjoyed everything they had the first time they visited.  We were fortunate because our server was honest in sharing her rankings when asked.  However, Neil overheard a patron at another table questioning her Crab Cakes preparation, but her server – different from ours – didn’t seem to understand that she didn’t like the dish.

Lemon Sour Cream Pie
      Desserts are scrumptious.  Our server recommended the Praline Bread Pudding.  Ann went for it and the dark rum butter sauce was spot on.  It tasted like Brennan’s.  Neil and I shared the Lemon Sour Cream Pie, 
Flourless Chocolate Torte
and Praline Bread Pudding

which was like a Key Lime tart in a graham cracker crust with raspberry sauce.  It was really good, but the top dessert is the Chocolate Flourless Torte with raspberry sauce.  It’s not sold as a molten cake, but that’s basically what it is and it’s the best example of this dessert that I’ve experienced over the past decade that it’s shown up on local menus.  

The Inside Mardi Gras Bar
     The portions and prices are extremely fair.  This is more fun and less pricey than Knotty Pine on the Bayou.  Anna Ree’s Andouille just celebrated its third year in business.  May they have Many Happy Returns!  We’ll be going back soon.

Anna Ree's Andouille on Urbanspoon

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