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Dorignac's is a source of Creole cuisine and Cajun items such as Creole cream cheese, crawfish pie, frog legs, gumbo, catfish and olive salad, used to make muffuletta.The store also sells produce, meats, baked goods, party platters, and wedding cakes.
The 17th Street Canal forms the border between Metairie and New Orleans to the east. It is a principal community in Greater New Orleans. According to the U.S. Census Bureau, the Metairie CDP has a total area of 23.2 square miles (60.2 km 2), of which 23.2 square miles (60.1 km 2) is land and 0.04 square miles (0.1 km 2), or 0.18%, is water. [13]
Stops include: Bozo's Restaurant & Oyster Bar in Metairie where they serve up a hamburger po'boy, black angus patty topped with caramelized onions and cheese on a traditional Leidenheimer French Bread, Port of Call on the quiet end of Bourbon Street for their Mushroom Cheddar Burger, an 8-ounce char-broiled patty covered in cheese and mushrooms ...
Rawbar Inc., doing business as Acme Oyster House, is a chain of seafood restaurants in the United States, headquartered in Metairie, Louisiana, [1] with the original in the French Quarter of New Orleans. The company's food is served cajun and creole style and it has locations in Florida, Alabama, and formerly Texas. [2]
Lakeside Shopping Center, or simply Lakeside, is a shopping mall located at 3301 Veterans Memorial Boulevard in the New Orleans suburb of Metairie, Louisiana, United States. It opened on March 24, 1960 as the first regional shopping mall in New Orleans and is the largest and busiest mall in Greater New Orleans.
The New Orleans MSA expanded to eight parishes in 1993 with the inclusion of Plaquemines and St. James. [20] The eight-parish area had a combined population of 1,285,270 at the 1990 census and 1,337,726 in 2000. The MSA was renamed the New Orleans–Metairie–Kenner metropolitan statistical area in 2003, and St. James Parish was removed.
Ramos gin fizz—also known as a New Orleans fizz; a large, frothy cocktail invented in New Orleans in the 1880s; ingredients include gin, lemon juice, lime juice, egg white, sugar, cream, soda water, and orange flower water [65] Sazerac—a cocktail made with rye or cognac, absinthe or Herbsaint, Peychaud's Bitters, and sugar [66] [67]
Prudhomme opened his first restaurant in Opelousas in 1957, a hamburger restaurant called Big Daddy O's Patio. The restaurant went out of business in nine months, during which time his first marriage also ended. [1] He became a magazine seller initially in New Orleans, and afterward several restaurant jobs took him around the country.