Saturday was our play day, and JAZZFEST was underway. Go to www.lineup.nojazzfest.com to see the bands that were there. Eric Clapton and Bruce Springsteen were there, with many more heavy weights in the music industry. After attending Jazzfest for a while, we head back to the room. Walked most of the day in the hot sun so I think we are due a good, “Goodbye Dinner”.
The Red Fish Grill on Bourbon Street was the winner. Reservations at 6:30, and walking in, you can’t help but notice the funky decor and the metal art hanging from the ceiling and walls. We were seated and soon after a very nice waiter came over and explained that he would be taking care of us for the evening. He said his name was Ike, and as Ike was telling us the specials and explaining the menu, I could see him watching the wait staff’s moves as he was talking I said,” Ike, you remind me of me. The entire time you have been talking you have been watching to make sure everyone is doing their job. I like that.” Now this is where the friendship started. Ike began to tell us about the restaurant, how long he had been there, and the movies he had been in. He was in “Twelve Years a Slave.” He was the porch man sweeping. I could tell you the entire conversation, but I will just say every restaurant needs an IKE! He was on top of everything and wanted to make our dinner at the Red Fish special. I feel like I have made a friend in Ike Jackson and thank him for taking such good of care of Viv and me. If there is a waiter of the year in NOLA, my vote is for IKE.
The meal consisted of a nice Riesling for Viv and Tennessee Table Tea for me, which is Jack and a small splash of coke. Appetizer was Red Fish Grill Seafood Sampler…BBQ Blue Crab Claws, Gulf Shrimp & Tasso Fritters, and Creole Marinated Gulf Shrimp. Can y’all say “YUM”? Viv had the Wood Fired Redfish, which was great, and I had the Jumbo Louisiana Crab Cake sitting in Creamy Corn Macque Choux, grilled Green Onion Tartar Sauce, and Tomato Relish. Man, this was good! OK, you ready for a dessert? Now listen to this, Double Chocolate Bread Pudding, and it goes like this…“a rich, dark and semisweet chocolate bread pudding with white and dark ganache and chocolate almond bark and vanilla ice cream.” Please don't forget the ice cream! As they say, slap yo mama good!!!!!! It goes surprisingly well with Tennessee Table Tea. Finished and time to leave, but not before expressing our gratitude and satisfaction to Holli Freeman, the manager, and Dwyre McComsey, the General Manager. Ike, if you ever read this, thanks for the great service and conversation. Now it’s time to take a walk from dinner. Hey Viv, wanna go see the circus one more time?
