{"id":7521,"date":"2012-06-26T05:05:28","date_gmt":"2012-06-26T12:05:28","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=7521"},"modified":"2012-06-26T05:05:28","modified_gmt":"2012-06-26T12:05:28","slug":"orleans-la-bucktown-ro-seafood","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=7521","title":{"rendered":"New Orleans, LA (Bucktown) R&O Seafood (Review)"},"content":{"rendered":"

\"R&O<\/a>(From the travel archives of Burgerdogboy) Heading out to Bucktown for seafood is a local tradition in the Crescent City; Bucktown is roughly at the end of Canal Street, on Lake Pontchartrain, it used to be the hub of the fishing fleet, and a town where a young \u201cbuck\u201d could sew his wild oats, get a tattoo or three, and have a beer while eating the local catch.<\/p>\n

If tourists happen out to that neighborhood, they invariably end up at Deanie\u2019s or Syd-Mars, two long-established restaurants renowned for piled platters of poisson and other creatures that swim. Deep fried, of course.<\/p>\n

A relative newcomer, R&O\u2019s, (previous review<\/a>) \u00a0is also in the neighborhood, but has only been serving up seafood for the past 20 years. A mere babe in the bucktown bevy of bars and cafes. (Yes, it IS alliteration day \u2013 did you know that y\u2019day was \u201cSpeak Like a Pirate Day?\u201d Arggggh).<\/p>\n

R&O started serving boiled seafood in the back of a small grocery store, expanded to a new building, then expanded to a newer building.<\/p>\n

For a town that is steeped with Italian tradition, New Orleans is sometimes a difficult place to find a good pizza, but fortunately, R&O fills the void. If you get tired of menus chock-a-block full of \u201cdeep fried everything,\u201d you might try the Italian specialties at R&O. (But of course they do have all manners of local seafood, po-boys, and dinner entrees, as well).<\/p>\n

They serve a variety of pastas and \u201cala parmesan\u201d dishes, but I did go specifically for the pizza, which comes in thin or thick crusts, with diameters of 8, 12, or 14 inches. Basic price for a large is a very economical 8.85 for thin, 9.45 for thick.<\/p>\n

If you wonder whether I ordered \u201cthick\u201d or \u201cthin,\u201d you haven\u2019t read many of my posts!<\/p>\n

With an attention to basics, you won\u2019t find any of those pukey non-pizza ingredients available \u2013 there isn\u2019t a sun-dried tomato, piece of pineapple, or a shred of chicken to be found anywhere on the menu. There is, however, very traditional hand-formed, fennel-laced Italian sausage; a good pepperoni that doesn\u2019t cup or char in the oven, and fresh chopped garlic. And of course, anchovies for you purists.<\/p>\n

I always say the \u201ctrue test\u201d for the quality of a pizza is how it tastes the next day, after sitting in the box, on the counter all night.<\/p>\n

At 4AM Saturday morning, 16 hours after it came out of the oven, I am pleased to be able to pronounce R&O\u2019s pie \u201csuperb.\u201d<\/p>\n

As much as I like discovering the \u201cnew places\u201d this city has to offer, sometimes it\u2019s just as much fun to discover the old ones.<\/p>\n

R&O is at 216 Old Hammond Hwy, officially a Metairie address, but just go out to the end of Canal Street, turn left at Robert E. Lee, and you\u2019ll run into it. Open til 10P Sun-Thurs, and 11 on Fridays and Saturdays, you can fax in your order in advance, which probably isn\u2019t a bad idea \u2013 there is invariably a lengthy wait for tables at the lunch hour. Their phone is 831-1248.<\/p>\n

\"R<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

(From the travel archives of Burgerdogboy) Heading out to Bucktown for seafood is a local tradition in the Crescent City; Bucktown is roughly at the end of Canal Street, on Lake Pontchartrain, it used to be the hub of the fishing fleet, and a town where a young \u201cbuck\u201d could sew his wild oats, get… Continue reading New Orleans, LA (Bucktown) R&O Seafood (Review)<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[16,34,35,22],"tags":[368,2421,2437,2441],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/7521"}],"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=7521"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/7521\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7521"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}