{"id":13946,"date":"2015-04-06T14:55:55","date_gmt":"2015-04-06T19:55:55","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=13946"},"modified":"2015-04-06T14:55:55","modified_gmt":"2015-04-06T19:55:55","slug":"high-hat-cafe-review-new-orleans","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=13946","title":{"rendered":"High Hat Cafe Review – New Orleans"},"content":{"rendered":"
\"High<\/a>
The Salad<\/figcaption><\/figure>\n

The High Hat Cafe<\/a>, in uptown New Orleans, has earned a rep for serving quality Louisiana and Mississippi Delta cuisine; the latter is not a reference to the river really, by the way, but rather a geographical stretch within the state of Mississippi. \u00a0Oh for goodness sakes, here<\/a>. \u00a0Take a vacation in the delta if you’re interested in the history of jazz.<\/p>\n

The term “High Hat” can mean several things in English, including snobbery, or a set of cymbals in a drum kit. \u00a0No telling what the owner had in mind when naming this eatery.<\/p>\n

This three year old joint in most known for its fried chicken, served on a plate as a special on Tuesday nights (be prepared to wait in line, I was cautioned), but it turns out the chicken is available most anytime, either as an add-on, like with Monday nite’s red beans, or at other times with gentle cajoling.<\/p>\n

I went for the “High Hat Burger” and as I have been on a winning streak with fabulous burgers in NOLA recently (TruBurger, Company, District), I was bound \/ overdue to run into one that was ho hum.<\/p>\n

Using Certified Angus beef for the patty (why don’t chefs know that term really doesn’t mean anything<\/a>?) and slather with pimento cheese, this one had a lot of promise, but fell flat, and quickly.<\/p>\n

Pimento cheese is sometimes referred to as “the caviar of the south,” can be made smooth or chunky, and generally includes cheddar, mayo or cream cheese, pimentos, salt\/pepper, maybe hot sauce. Try it on a grilled cheese. \u00a0Velveeta or similar can sometimes be substituted for the cheddar.<\/p>\n

Unfortunately, High Hat’s version falls flat, and is rather flavorless, and was perched atop a burger patty cooked a full 10 minutes past my requested medium rare. \u00a0For that matter, despite the restaurant being less \u00a0than half full, it took a damned long time to be served. \u00a0The burger does have a nice crust from the flat top.<\/p>\n

There was also gumbo and oyster\/bacon soup at the table, both were served tepid, which wasn’t all that exciting, the oyster was a cream soup, but too thin. \u00a0The restaurant’s version of a “Wedge” salad was pretty sad overall, but they did manage to score some very nice tomatoes.<\/p>\n

The highlight of the meal was the french fries, good enough to get a second order for the table.<\/p>\n

In a word, I was underwhelmed. \u00a0You might not be. \u00a0Here’s the\u00a0High Hat menu<\/a>.<\/p>\n

\"High<\/a>
Gumbo<\/figcaption><\/figure>\n

 <\/p>\n

\"High<\/a>
High Hat Burger<\/figcaption><\/figure>\n

\"High<\/a>
\nHigh Hat Cafe Review<\/p>\n","protected":false},"excerpt":{"rendered":"

The High Hat Cafe, in uptown New Orleans, has earned a rep for serving quality Louisiana and Mississippi Delta cuisine; the latter is not a reference to the river really, by the way, but rather a geographical stretch within the state of Mississippi. \u00a0Oh for goodness sakes, here. \u00a0Take a vacation in the delta if… Continue reading High Hat Cafe Review – New Orleans<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[12,16,25,27],"tags":[147,368],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/13946"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13946"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/13946\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13946"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}