Pascal’s Manale, New Orleans, LA Report #235

I love going to old, New Orleans restaurants.  Since this one has been in operation since 1913 I think it qualifies!  This is said to be the restaurant that invented a dish called BBQ Shrimp.  BBQ Shrimp has nothing to do with BBQ sauce.  It normally consist of large, unpeeled, head on shrimp, cooked in a LOT of butter and herbs.  The juice from the shrimp and the seasonings all mix into the melted butter to make a delicious sauce, that is sopped up with French bread.  We didn’t order it, but a table next to us did.  This is how theirs looks:


Pretty messy eating, but oh so good.  The paper bags contain small loaves French bread for dipping.

For our meal we decided on the Combination Remoulade, Veal Gambero, Pasta with Meatballs and one of the specials, which was crab cakes over fettucine alfredo, with jumbo lump crabmeat added to the pasta.  And here’s the food:

I look forward to the bread and butter before my meal.  Seems that would be hard to mess up but some places do!  Theirs is great.  Hot, crusty French bread with softened butter.  Simple and perfect.

The Combination Remoulade consisted of iceberg lettuce, a generous portion of jumbo lump crabmeat covered in remoulade sauce in the center, and large shrimp around the outside covered in cocktail sauce.  After I dug into the center you can see the amount of crabmeat in the dish.  This was delicious!  Definitely a must get appetizer.

My dining partners had the angel hair pasta and meatballs and the crab cakes.  They both said they were very good.  I tasted a crab cake and I agreed.  Well seasoned and full of crab meat.

I had the Veal Gambero, which was paneed veal with peeled BBQ shrimp and some of the shrimp sauce.  I suggest pouring the sauce over the veal.  It was pretty good!  I also ordered a side of fettucine alfredo, which was excellent.

Great place.  I definitely recommend it!

1838 Napoleon Ave., New Orleans, LA  70115  Ph: 504-895-4877

Blaine 9-25-2019

4 thoughts on “Pascal’s Manale, New Orleans, LA Report #235

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