The Original Pierre Maspero's

One night in New Orleans, my crew and I were looking for a good place to eat.  It was only Tuesday night, and we were already getting tired of the sheer volume of fried food in the city.  My blood could have doubled as used oil from a deep fryer.  We happened upon Pierre Maspero’s in the French Quarter, and were lured in by an enticing menu, a concierge recommendation, and a restaurant host beckoning us to try the food.

Upon entering the restaurant, we were greeted by the unique glow of gaslight lanterns and a warm wait staff.  We were seated at a long table and ordered our beverages while we snacked on bread and oil.  I had been on an Abita Amber kick, as it was the best microbrew in the area, and was brought a tall frosty glass. 

The appetizers followed soon afterwards.  I had seafood stuffed pistolettes, which are a finger sandwich sized pastry with savory seafood stuffing.  They were very tasty, with a slight sweetness from the pastry and a savory saltiness in the filling.  I was also able to grab a barbeque shrimp as the plate made it around the table, and they were also tasty.

The entrees made it out to the table in good time.  I had a dish called shrimp remoulade, which resembled a gumbo on a bed of rice, and was quite good with bread dipped in it, though it was more pricy than I thought it was worth, priced in the mid-teens.  I was also able to sample the restaurant’s chicken fettuccini alfredo, which was absolutely delicious.  It was overly savory, just the way I like it, and you could tell that the ingredients in the sauce were of the highest caliber.  It was fantastic.

The Original Pierre Maspero’s was a very nice stop.  The restaurant was in a historic building and had a really nice feel to it, even though it used to be the city slave exchange.  The only problem that I had was that I was not given any silverware, but I just grabbed some from another table.  I was quite impressed with our waitress, who had some good honesty.  When one of my cohorts asked for a recommendation, she said that the restaurant would have her recommend the steaks, which were good, but she personally recommended the blackened redfish.  My colleague ordered the fish and was very pleased with the dish.  If you find yourself looking for a tasty treat in the French Quarter, this place classed it up, and had some good service and food for a price not too much higher than the average fare in the Quarter.