Site Logo

Mr. Lake's New Orleans Forum

Discussion boards for all who enjoy sharing information about food, drink, restaurants, history...
Mr. Lake's New Orleans Forums
It is currently January 17th, 2018, 8:59 am

All times are UTC - 6 hours

Post new topic Reply to topic  [ 1 post ] 
Author Message
 Post subject: WAYFARE (FRERET STREET- food pic link) 3
New postPosted: May 21st, 2013, 8:00 am 
Registered Users
User avatar

Joined: October 9th, 2009, 10:43 pm
Posts: 303
No more fighting at this boxing gym as Freret Renaissance reclamation has transitioned the building to the next new wave of eateries on this street. However, the primitive aura of this former gym/boxing arena has been converted to a slick, bistro look similar to many these days. Purple and green walls are topped by a ceiling of traditional floor treatment, polished wood, while the floors are a functional concrete. The main dining room is overlooked by a towering light bulb sign, bearing the restaurant’s name, positiobove the curing room’s window. My only fault with the look is the emphasis on functionality over aesthetics, especially at the entrance lobby plus the main dining room would be substantially enhanced/better served with a banquette along the main wall.
Opened in February, Chef Kevin White, with great credentials, has elevated the sandwich based menu with unusual treatments of standards plus the ambitious addition of the largest number, usually 8-10, of varying daily specials across all menu categories.
Let’s start with the printed menu:
Arancini (fried, risotto balls) stuffed withj mozzarella and dipping sauce; Mediterranean Olive medley; Meat pie(three fried crescents with dill dipping); Sliders; Cheese and Charcuterie boards ( I recommended a combo board). The last four items of which are constantly changing and are exemplified in the daily specials menu later in this article.
SOUPS, another of Chef’s pride items, include the overutilized Roasted Tomato & basil with chef’s twist, including white wine and a du jour sampled on the specials menu.
Four SALADS are offered: a seared salmon or a gardiniere pork- both of which I have not sampled; signature, Wayfare, featuring a house pulled mozzarella (WOW), kalamatas, tomatoes, and seasonal blood orange fruit and drizzle; and, my favorite, roasted beet with maytag bleu cheese, spiced pecans and dill.
The nine printed are paired with varied breads to really distinguish their look/contents. The most popular, Knuckle, holds cold roast beef, shoestring potato crisps, and pickled red onion between the fab looking/tasting pretzel bun smeared with aioli horseradish. The next most sold is the Media Dia (Chef’s Cuban homage) filled with black forest ham, salami, orange mojo pork, swiss, jalapenos , charred onions, homemade pickles and yellow mustard. Rolled, roast turkey has white cheddar, oven roasted tomato, red onion, spicy mayo and salsa verde aioli smear, between caraway toast. The remaining six of which I have not yet tried are: cured meats on pistolette; Porchetta (pork belly) on hoagie; pulled chicken Dijon on ciabatta; fennel sausage & egg on ciabatta; BL(fg)T(fried green tomato on 7 grain – note this features Chef’s own sweet potato hot sauce to be retailed shortly; and, the Reuben on rye. Also, check out the specialties of the day menu to add two more sandwiches.
DESSERTS - Three on menu and also some on the specialties du jour menu:
Lemon Ice Box pie – a tasty dollop, thank goodness not too sweet; Hot Empanadas style Apple pie with vanilla ice cream; bread pudding beignets sprinkled with rum crème Anglaise and topped with blue berries- looking like a brownie.
As we earlier wrote, the following example from the day of my visit represents the expansive daiy list of specialties to supplement the menu: Apps - Boudin arancini; Coulibiac of Salmon Meat pie; brushettas of maytag bleu cheese & honey, tomato confit, and chick pea & hummus; Soups – gingery squash; Sandwiches – Pear with apple onion chutney, walnuts bleu, arugula, red onion on focaccia – sounds like a salad on bread, Mortadella topped by BBQ sauce coleslaw, cheddar on sesame seed Pullman, teriyaki salmon burger on brioche bun, Sliders – chicken Waldorf on pretzel bun; Desserts - goat cheese stuffed, poached pear w red wine gastrique – a simple, but beautiful presentation and taste.

Restaurant and food pics link -

Bob Boeckelman

 Profile Send private message E-mail  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 1 post ] 

All times are UTC - 6 hours

Who is online

Users browsing this forum: No registered users and 1 guest

You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  

Mr. Lake's New Orleans

Discussion boards
for all who enjoy sharing information
about food, drink, history.....

Other Sites of Local Interest
New Orleans Food & Drink Calendar

Mr. Lake's New Orleans

Support our Forum Members:

Kid Creole
601 Metairie Road, Metairie

A classic family cookbook

RouxBDoo's Cajun and Creole Food Blog

New Orleans Past This collection of websites captures New Orleans history by presenting what was once taken for granted -- advertisements, photos & other ephemera.

Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL Flash Games