Substantial at home feel of this palace is only heightened by the owner and staffs constant attention to the preperation, delivery and follow up of each course being plated. Mr Tocco works his room perfectly enssuring each patron is querried and sincerley heard. The subjects I have been privy too shaunter about range from the single burner six course dinner served piping hot with the grit of a seasoned and well versed, highly knowledgable owner operator to the somanlie expertly expounding the virues of a dry yet blissfully wet acompniamnet to meet the explosions of taste; then cleanse the pallet between the wild poached duck and the oft prized mizzalunm mushroom stem dug from the bowls of the decaying ardiverious trancentewa tree in SW sumbawa. ala scarapa or fri diavlo the Owner Tony Tocco kwows how to please and build a soon to be new orleans tradition which should not be missed. Mr Tocco has paid his dues and studied the intricies and rudimentary concepts of grandma's recipes and emulsified them into this mixxing pot of a world class joint, while maintaining his identitiy as the one and only "snake" in an unassuming suit and demeaanor. He can dine on a park bench or on park street flinging the same great food and quick whitted antidotes that accompany each plate and story behind it. He is a New Orleans Excentric, with allot of class and smarts slowly mixed until the rouxh is just ....... well just like ya mammas!
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