Pascal’s Manale 100th Birthday Block Party
Pascal’s Manale Restaurant, 1838 Napoleon Ave., 895-4877
When a culinary landmark reaches 100 years, it’s a cause for celebration. In the case of famed local restaurant Pascal’s Manale, its centennial birthday is a source of pride for the whole city. Not only does it show that New Orleanians valued great cooking 100 years ago, but also that great cooking stands the test of time. So it’s completely appropriate that the restaurant is inviting everyone to a block party on Sun., Oct. 20, (on the block between Dryades Street and Napoleon Avenue) where its most iconic dishes through the decades will be served (and yes, that includes the barbecue shrimp and raw oysters).
For those with a passion for the city’s other great love, don’t worry, it’s a Saints bye week.
Another Taste of Italy at Andrea’s
Andrea’s Restaurant and Capri Blu Bar, 3100 19th St., Metairie, 834-8583, AndreasRestaurant.com
Andrea Apuzzo, chef and proprietor of Andrea’s Restaurant in Metairie, has just added a new wood burning brick oven to produce pizzas in the true style of his mother country. He started at the age of 7 in a bakery on the island of Capri in Italy and has been cooking for more than 35 years in restaurants and hotels around the world, and is as enthusiastic as ever about food, drink and entertainment. This is why he has also installed a new char grill oven, so expect charred oysters to compete with the homemade pastas, fresh meat and fish dishes to become local favorites.
Zea stamps Tuna Sashimi Stack on main menu
Zea Rotisserie & Grill, multiple locations, ZeaRestaurants.com
Zea Rotisserie and Grill is now offering a big summer hit, the Tuna Sashimi Stack, year-round. Previously only available as a seasonal special, Zea has found a continuing supply of the high quality, fresh Gulf tuna. The stack is a combination of marinated fresh sashimi tuna, avocado and cucumber served with wasabi aioli and sesame crackers.
Billed as an appetizer, the generous portion doubles as an entrée at only $10. Zea is also developing new rotisserie meat and vegetarian dishes, so look out for some debuts this fall.