Monday, October 19, 2015

I LOVE 2 EAT #97: WILLIE MAE'S SCOTCH HOUSE!!!


For those of you who did know, in August, Yours Truly CCG was able to purchase a $7.00 Megabus ticket to come home to NEW ORLEANS during the week of the ATLANTA FALCONS vs NEW ORLEANS SAINTS game that took place Thursday, October 15, 2015: 7:30 PM at the MERCEDES-BENZ SUPERDOME!!!

GEAUX SAINTS!!!

Friday, October 16, Ya Boy CCG took Dad out for lunch.

WILLIE MAE'S SCOTCH HOUSE RESTAURANT
2401 ST. ANN STREET
NEW ORLEANS, LA 70119
504.822.9503
MONDAY - SATURDAY: 10:00 AM - 5:00 PM CST



WILLIE MAE'S SCOTCH HOUSE RESTAURANT has been a family-owned-and-operated eatery in the city of New Orleans at the intersection of St. Ann and N. Tonti Streets, since opened by the late Mrs. WILLIE MAE SEATON in 1957.

Mrs. WILLIE MAE just recently passed away on September 18, 2015, so her great-granddaughter KERRY SEATON-STEWART is now in charge of running the restaurant.

Arriving at about 1:30 PM CST, we walked in the door to a packed house. In fact, as Dad drove up to the building, there was an OUTSIDE LINE of about 12 people.

CCG took the above photo after exiting for the afternoon.


WILLIE MAE"S SCOTCH HOUSE RESTAURANT MENU

For folks looking for a restaurant with an extensive menu with an abundance of eclectic selections, this is NOT the place for YOU.

WILLIE MAE'S SCOTCH HOUSE RESTAURANT MENU is good old-fashioned Southern Comfort food, where the Fried Chicken is KING.


SMOTHERED VEAL CHOPS With RED BEANS & RICE, CORNBREAD, And SWEET TEA


However, instead of the Fried Chicken, CCG decided to go with the SMOTHERED VEAL CHOPS, with RED BEAN and RICE, CORNBREAD, and SWEET TEA (photo above). Dad ordered the BAKED CHICKEN with POTATO SALAD and GREEN PEAS, had one of my CORNBREAD MUFFINS, and drank LEMONADE.

The VEAL CHOPS were well-cooked and well-seasoned to the precise point of being falling-off-the-bone TENDER-TASTY.  Though smothered in a brown gravy, they were NOT drowning in the gravy, such that CCG was still able to taste the MEAT through the gravy.

The RED BEANS were on point, with distinct New Orleans seasonings from celery, garlic, onion, pepper, and a small sprig of parley. The 2 scoops of RICE was tender, warm, and fork-flaky.

CORNBREAD was warm and moist with just the right hint of sweetness.



GOOD FOOD, GOOD CONVERSATION, GOOD SERVICE, GOOD LOCATION, GOOD TIMES!!!

-CCG

 

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