New Orleans Part 4~Dickie Brennan's Steakhouse

After our second place win, a former student of our advisor who works at Tate & Lyle took the Product Development team to dinner at Dickie Brennan's Steakhouse. Thank you Tate & Lyle for the yummy dinner!

The steak was probably the best dish I consumed while in New Orleans. I guess my palate is not familiar with creole food, therefore I do not care for the tastes I experienced over the past few days. E. and I decided to share a steak and order a bunch of sides. She was intrigued by the "Wedge Salad" made out of Boston Bibb Lettuce. This about it, how can you cut a wedge out of a soft head of lettuce? You can do it with romaine or iceberg because the leaves are crisp and firm, but not a softie like bibb. Anyways, to quench our curiosity we ordered it and found out it was half a head of lettuce.


We ordered a wild mushroom saute which was a bit overcooked. boo mushrooms.
I wanted to try the BBQ shrimp because the previous night I had a wonderful BBQ shrimp salad at a bar called "Alibi" and thought that maybe I'd have the same luck at Dickie Brennan's.
This is the other E.'s vegetarian platter. She was relieved that there was a vegetarian option at the Steakhouse. It had not been on the menu but when she started ordering salad, a baked potato, and asparagus, the waiter asked her if she was a vegetarian.

For kicks (I'm keeping my blog PG) and giggles, here's a picture of me after dinner with a Bourbon street sign.