And I'm not even a big doughnut fan. But the cafe au lait and beignets at Cafe Du Monde on a lazy afternoon in NOLA hit the spot. The beignets were so good I had to come back the next day for seconds and try them with an iced cafe au lait, which was delicious. Definitely stop by this place if you're ever in the city. The French Market is right next door, along with some often photographed scenery and landmarks that you'll probably recognize. Oh, and I fell in love with the old green chairs scattered around tables for customers. They probably wouldn't have missed one if I had absconded with it. But I have manners.
On Tue Jan 11, 2011 | Permalink
so much sugar. we were flying high all morning, zipping through the farmer's market. it's no coincidence it looks like some other white substance.
i'd recommend splitting an order of beignets with someone else. otherwise... be wary of a fried dough and icing sugar overdose.
On Wed Jan 5, 2011 | Permalink
Although Café du Monde is a world-famous New Orleans institution, it shouldn’t be dismissed as a tourist trap. I can think of three things that make it worthwhile:
It’s open 24 hours!
It’s cheap and delicious!
And it’s filthy!
Any place that never closes seems to cultivate a certain aura. I can’t quite put my finger on it, but it has something to do with the feeling that time doesn’t exist, for all hours are essentially the same.
The things to order are beignets and chicory coffee. My friend who moved to New Orleans is probably the only person in the world who isn’t impressed with the town’s cuisine.
“What’s the big deal about Po Boys, anyway?” she says. “Where I’m from, that’s just a hoagie. And beignets? That’s just a fancy way of saying fried dough.”
Well, I thought the fried dough was just about the tastiest thing I’ve ever had. Mmmm, powdered sugar.
Since the place is open every hour of the day, there’s no time for a deep clean. During the wee hours, they reel out the fire hose and give one section at a time a good once over. But it’s all in vain. The water and the leftover clumps of powdered sugar meld together, coating the floor and the canvas walls with a viscous layer of filth. I love it.
On Thu Mar 26, 2009 | Permalink