MAKE MINE A PO’ BOY
In Mid-City New Orleans, Christy and Justin Pitard have been dishing out New Orleans-style comfort food with a twist since 2012 at Avery’s on Tulane, a casual restaurant known for its overstuffed po’ boys and plate lunches.
At Avery’s, Christy and Justin are committed to using certified Louisiana wild seafood, including the fresh oysters they use on their Oysters Rockefeller Po’ boy. The sandwich features fried-to-order oysters topped with Oyster Rockefeller Dip on grilled Leidenheimer French bread.
“I like it better than the dip because you get that crunch from the fried oysters,” Christy says. Justin adds, “The texture of that po’ boy is just fantastic.”
With other scratch-made offerings like Buffalo Shrimp Po’ boys, Oyster Rockefeller Dip, and Fried Potato Salad, it’s easy to see why this neighborhood eatery has become a lunchtime favorite.
TWICE AS NICE
Inside a 19th-century Creole townhouse in New Orleans’ Central Business District, Chef Justin Devillier’s latest venture, Balise, puts a playful, modern twist on classic tavern dishes. “If it doesn’t come across as familiar when you’re reading the menu, it will when you’re eating it,” Justin says.
Although the menu is updated seasonally, the Fried Smoked Oysters have become a mainstay. With each menu, the oysters are paired with new components, like frisée, hard-boiled egg yolk, ghost pepper caviar, and dill buttermilk dressing.
“We cold smoke them in olive oil. The oil picks up the smoke flavor, and the oysters sit in that olive oil and really get smoky. Then we dredge them in cornmeal and fry them to order,” says Chef de Cuisine Paul DiMaria.
After enjoying the delectable appetizer, diners often enjoy dishes like beef cheek rigatoni and cornmeal-fried drum.