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Jan 21, 201610:00 AM
Haute Plates

Our weekly blog on the New Orleans fine dining scene


Robyn Lee. seriouseats.com

You may be thinking, “Robert, why are you addressing a menu change at Papa John’s Pizza, when everyone knows that Papa John’s commercials are vicious attacks on decency and good taste?”

You are correct about the commercials, but the discontinuation of this particular item is important because the middle child in my home was promised a “Cinnapie” by her mother. I was at dinner with a friend yesterday evening, but on my return, I heard the tragic story.

The loss was revealed slowly. First, my wife attempted to order “Cinnapie” online. She searched the website, but could not find the magic button which, when clicked, would cause sugar-saturated pizza sprinkled with “cinnamon” to be delivered to our door. Eventually she called and learned the truth.

Tears were shed.

There is not, as it turns out, an adequate replacement for “Cinnapie,” and I feared our home would never recover. Things took a turn for the better, however, when I had a glass of wine. Also, I promised the children that somewhere, an enterprising young cook is already combining corn syrup and “cinnamon” with other foods normally only used in savory applications: corn dogs, perhaps, or pretzels. This seemed to perk them up, though that could be the wine talking.


In other news, hat tip to Times-Picayune restaurant critic Brett Anderson, without whom I would not have read the negative review that New York Times restaurant critic Pete Wells wrote of the very expensive New York restaurant Per Se.

I’ve never been to Per Se, and I can’t dispute Wells’ description of his meals there, but I do know that Wells recently wrote a more or less glowing review of the chain restaurant Señor Frog’s in the same space. I have less than 100% confidence in Mr. Wells abilities as a critic, but I’m sure his review of Per Se was spot on.

In more important news, my friend Todd Price points out at Nola.com that there will be a fundraiser this evening at One Eyed Jack’s from 7:30 p.m. to 11:30 p.m. to benefit Julian Haney, who is being treated for leukemia. Julian’s father, Blake, is the guy behind Dirty Coast, and a swell fellow. You can find out more about the event, including the menu and drinks selection at the Raise: Julian facebook page, and/or eventbrite page, where you can also buy tickets. It’s only $50, and there will be a lot of great food and drink available, so I hope to see you there.



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Haute Plates

Our weekly blog on the New Orleans fine dining scene


Robert D. Peyton was born at Ochsner Hospital and, apart from four years in Tennessee for college and three years in Baton Rouge for law school, has lived in New Orleans his entire life. He is a strong believer in the importance of food to our local culture and in the importance of our local food culture, generally. He has practiced law since 1994, and began writing about food on his website, www.appetites.us, in 1999. He mainly wrote about partying that year, obviously.

In 2006, New Orleans Magazine named Appetites the best food blog in New Orleans. The choice was made relatively easy due to the fact that Appetites was, at the time, the only food blog in New Orleans.

He began writing the Restaurant Insider column for New Orleans Magazine in 2007 and has been published in St. Charles Avenue, Louisiana Life and New Orleans Homes and Lifestyles magazines. He is the only person he knows personally who has been interviewed in GQ magazine, albeit for calling Alan Richman a nasty name. He is not proud of that, incidentally. (Yes, he is.)

Robert’s maternal grandmother is responsible for his love of good food, and he has never since had fried chicken or homemade biscuits as good as hers. He developed his curiosity about restaurant cooking in part from the venerable PBS cooking show "Great Chefs" and has an extensive collection of cookbooks, many of which do not require coloring, and some of which have not been defaced.

Robert lives in Mid-City with his wife Eve and their three children, and is fond of receiving comments and emails. Please humor him.




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