Consumption of Experience

By Danielle Boudreau

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In “The Restaurants Book: Ethnographies of Where We Eat” (David Beriss and David Sutton, eds. www.bergpublishers.com) Derek Pardue talks of the “consumption of experience” whereby “exoticness and familiarity are purchased scenes in which food and eating experience play a significant role” (2007:67).  Design, decor, and music play into this experience almost as much as the patrons and food itself.  The Hispanic restaurants of our neighborhood each contribute in some manner to this consumption of experience.  Whether it is as a more “authentic” offering of Latin American food, such as at Taqueria Guerrero and El Rinconcito, a fusion of cultures, such as the New Orleans inspired version of Hispanic food at Juan’s Flying Burrito, or Mexican fusion cuisine offered at the upscale Canal Street Bistro, one can be sure these restaurants stay busy with locals for various reasons. They each offer a different “experience”, depending on one’s mood, so it seems as though they are not in competition.  While I might want a Mardi Gras Indian Taco at Juan’s one night, the next may find me hankering for some flautas at Felipe’s. Such is the key to the success of these restaurants in our study (not to mention, all offer unbelievable cuisine!!)

ImageImageFelipe’s Taqueria (http://www.felipestaqueria.com)

 

 

Local (Culture)

By Danielle Boudreau

 

The second of our three concepts of “local” refers to local culture.  The food served at the establishment does not necessarily have to be grown in the garden next door for it to still represent the local culture. For instance, the self-dubbed “Creole Taqueria,” Juan’s Flying Burrito (http://www.juansflyingburrito.com), integrates Latin American culture with New Orleans’ culture beautifully. Albeit “Americanized” cuisine, with plenty of cheese and variations of sour cream, it is still a sit down establishment where family and friends can congregate over burritos, tacos, quesadillas or enchiladas, much to the tradition of the Latin American way. Locals and visitors alike frequent this place- its hard to get a table around lunchtime any day of the week! As there are numerous people in business attire as well as scrubs, it seems that Juan’s is the hot spot for taking a break from the daily grind.The “Mardi Gras” tacos, coupled with a full Saints drink menu and décor made from Mardi Gras beads give one the impression that the New Orleans vibe is still seeping in at this establishment. Those wanting to fully integrate both worlds can purchase a T-shirt sporting the logo “Hecho in Nola”. Or, perhaps they can start a New Orleans traditional “second line” parade down  Carrollton Avenue headed by a Mariachi band? Anything is possible in New Orleans where all culture is welcome, but local culture is celebrated fiercely.ImageImageImage

“Local” (ethnicity)

By Danielle Boudreau

The last concept of local we should examine is a bit hard to articulate.  It involves representing the concept of “local” for those who may be far from home.  El Rinconcito, Taqueria Guererra, and even Canal Street Bistro, on some levels, all successfully accomplish this task for the immigrants and transplants who have been here since Hurricane Katrina.  In terms of decor, el Rinconcito and Taqueria Guererra both remind me of the many restaurants I visited in Central America.  Spacious, brightly colored, and with minimal decorations, the focus of the experience in these restaurants is on the authenticity of the food and the company one keeps while there.

Taqueria Guerrero is a restaurant that is “true” to the Mexican culture, offering up native dishes such as “Pollo Empanizado”, “Chiles Rellenos” and “Arroz con Frijoles” (a Mexican alternative to the New Orleanian Red Beans and Rice).It also serves as a place for local immigrants to maintain contact with their respective families back home- there is a separate counter where people can purchase prepaid calling cards and other items, a set-up similar to the Hispanic “pulpuria” (a convenience store sometimes located in restaurants or other popular gathering spots).

El Rinconcito translates literally to “the little corner”, and one can see that a more casual meaning of this restaurant’s name refers to the little corner of the world that it represents- that is, a loyal rendition of Central American cuisine. The name further translates to a place where the Central American immigrants find comfort in companionship after a hard day’s work. One does not find this place empty after 4pm- on the contrary- the bar has only room to stand, as does the room with the pool table, while the tables of the restaurant are full of those wishing to unwind and experience a little piece of “home” in their own little corner of the world, located in New Orleans, as well as local neighbors wishing to taste some “authentic” Central American cuisine.

As for Canal Street Bistro, Chef Peters attempts to use ingredients from the five native cultures of the Americas that may not be commonplace in our local New Orleanian culture.  Not only do American residents get to taste and experience these other cultures, but it provides some familiarity and comfort for those who are immigrants to get an authentic taste of “home”.

 

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Local (grown)

By Danielle Boudreau

The first concept of “local” that we will examine is that of origin.  I.e., food that is cultivated locally.  Two of our restaurants on the row that serve Hispanic food vehemently support this notion of “local”.  Chef Guillermo Peters and Owner Monica Ramsey, of Canal Street Bistro insist on using local products, particularly in their choices of seafood (http://www.canalstreetbistro.com). Co-owners of El Rinconcito (http://www.elrinconcitocaferestaurant.com), Mervin Duque and his mother Maria Louisa, insist that they only use “fresh” ingredients, which they believe is to be grown locally, in their Central American cuisine. Both restaurants take great pride in their culinary creations, and they believe this pride can only be cultivated by paying tribute to the local area of New Orleans.  How is this an important contribution to the Restaurant Row? Not only are they offering fresh, delectable dishes for those residents and visitors alike who crave either traditional or innovative Hispanic fare, but they are contributing to the local economy by attempting to secure their seafood, meats, and produce from the area in which they conduct business.

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La Cultura que Representa la Cultura (Culture Representing Culture)

By Danielle Boudreau

People would like for everything related to “culture” to specifically represent the city, but it is not that simple. Various ethnic backgrounds, some distinct and some blended, that inhabit a space, are what form the basis of our city culture that we try to “define”. Here in our Restaurant Row neighborhood, Hispanic culture is presented in myriad ways that all contribute to the collective society and success of the Mid City area. Since Hurricane Katrina, not only has the neighborhood of Mid City consistently thrived, but the Greater New Orleans Community Data Center shows that there has been an increase of residents in Orleans Parish who identify themselves as “Hispanic” of nearly 7%.  We will examine five restaurants, El Rinconcito, Taqueria Guerrero, Felipe’s, Juan’s Flying Burrito, and Canal Street Bistro. They are all attempts to integrate Central American culture and cuisine into Restaurant Row, but each represents a varying shade of the spectrum, under the definition of “Hispanic” culture. In the following essays, we will look at a concept called “consumption of experience”, and we will see how these restaurants contribute to three different ideas about “local”- whether they use locally grown food, represent the local culture, or represent a “local” culture for those looking for a familiarity from home- i.e. their concept of “local” via ethnicity.

 

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War—It’s Good for Pizza

War.  What is it good for?

A question posed by one of the most popular protest songs of all time. “War” by Edwin Starr does indeed have an answer to the worth of war—it’s good for absolutely nothing.  C’mon, sing along with me.

War…Huh…Yeah!  Whaaaat is it good for? Absolutely Nothing.  Good God, y’all!
Say it again y’all!

The value of war has a vastly different definition here in restaurant row.  War is actually good for the pizza business.

Pizza Wars has concluded its final week highlighting the various pizza establishments in New Orleans.  Pizza Wars is a competition between participating restaurants promoting “A NOLA Pizza Experience.”  You receive a pizza passport that can be stamped at each restaurant and upon completion you fill out a survey and vote for all your favorites—including: Best Thin Crust; Best Specialty Pizza; Best Beer Selection; Best Deep Dish; Best Atmosphere; and (click here for) your OVERALL favorite pizza joint.

The contest winner receives a grand prize of a pair of Jazz Fest Brass Passes while 20 others can win gift certificates and pizza parties.  The odds of winning appear pretty good.  The lack of publicity and advertising for this promotion seems to favor either pizza connoisseurs or industry insiders that can compare talents or vie for bragging rights.  Obtaining 10 stamps can be adventurous and fun yet time consuming and expensive—hey it’s war anything goes…

Yikes–OK, almost anything.

What I find fascinating about Pizza Wars is that this is both friendly and competitive.  It’s about discovering a different experience, taste, and style of pizza.  It showcases diversity and various strengths.  It shines a spotlight on a particular cuisine in a city known for culinary creativity.

There are 10 participating restaurants, a couple of which are local chains with multiple locations.  However, there are 14 categories to vote for your favorites.

Photo Credit Ian McNulty

Basically, there’s plenty of space for everyone to be a winner.  It suggests that there’s confidence in the industry and that there are options for any desired style of local pizza.  This is a similar phenomenon here in our restaurant row where clustering is a means to success.

I’m curious to see the same war in an economic downturn.  Would we see this same competitive camaraderie?  I suppose you could argue that we are in such a recession—yet are we experiencing the same economic climate as the rest of the nation?  Are we still rebuilding from Katrina or still utilizing federal funds insulating our economy?  Certainly this area is still extremely attractive for continued investments as can be seen by the continued growth of the Lafitte Greenway.  In a down economic environment, I could envision the industry galvanized to such an extent that there would be an increase of “warring” cooperation.

Photo credit Ian McNulty

If you didn’t get an opportunity to tour your local warring pizza establishments don’t worry.   Once a war stops another one is about to begin.  In fact, check out this month’s Pizza Magazine where one of Theo’s owners, James “Jammer” Orintas discusses the benefits of cross promotion and the prospects of future Pizza warfare.  A second Pizza War is in the works for this summer (or 2013 according to The facebook) and will benefit a local children’s band.  Now, that’s something to we can come together and fight over.  So get your passports ready because war is around the corner.  Now that’s a great answer.

Photo Credit Eileen K. at Yelp.com

War.  What is it good for?  THAT is absolutely something.

Although, I like mine without mushrooms.

Peace.

By M. Hendrickson

Follow Up With Frank Barrera

Friday – March 16, 2012 – Interview with Frank Barrera

In theory, our research project on the Restaurant Row should be easy for us budding food anthropologists – particularly those of us who are locals. After all, a common phrase heard in New Orleans is “we don’t eat to live, we live to eat”.

The “natives” among us should know all there is to know about navigating our way in and out of the social spaces we find ourselves dining in as part of our research. Theory is one thing but practice is another.

Front door to the bar at El Rinconcito

I called Frank Barrera, owner of El Rinconcito, a few times over the last couple of months but he was always busy- he just did not have the time to give an interview to a nosy young man (or anthropologist… this quality often goes hand in hand). Truth be told, it was harder than I expected for me to explain why I wanted to interview him about El Rinconcito. While there are specific things the Restaurant Row Recovery Project  hopes to find, I realized that making our research goals clear was easier said than done.

I’m a college student and he’s a restaurant owner; the community dynamics that either one of us sees in some ways are very different from one another. While we may call the Canal/Carrollton area the Restaurant Row, the restaurant owners probably don’t; we bring our perspectives of the area to the area that we’re studying. Our different worldviews and experiences sometimes lead us to be “lost in translation” even though we’re speaking the same language to one another. All was not lost, I promise.

Entrance to the Dining Area of El Rinconcito

I did finally get to interview Frank Barrera to ask him more about El Rinconcito and the Restaurant Row. If anything, after talking to Frank, I realized how much he goes out of his way for his workers, clients, and those interested in his restaurant in one way or another. While he doesn’t have a website yet, he told me that anyone can reach him by e-mail if someone has any questions about the restaurant or menu.

The bar at El Rinconcito

I arrived about an hour earlier than we had scheduled to meet and talk. This time I went to the bar. It’s interesting how much different the bar experience is from the dining one. On the bar, I saw painted LSU, Tulane, fleur-de-lis(es?), and Saints helmets. There were two TVs: one at the bar and one close to the windows overlooking N. Carrollton. One was giving highlights of the soccer world while the over was playing music videos of Mexican pop stars. The clientele was a mix of both working-class Latinos and Americans.

I was dressed up more than usual and, in some ways, this made me stand out more- a dressed up young man with a laptop drinking water at the bar. I was clearly a little out of place. I thought this would allow me to be taken more seriously and it may have. I’ll ask Frank next time. Just let me believe my fashion sense that day paid off.

When Frank arrived, I could tell he was busy. He had brought some supplies with him and he started to talk to the bartenders and cooks. I waited awhile before I approached him but once I saw he was ready, I let him know I was the nosy anthropologist who had been calling him for the last couple of months.

While I’m the type who likes to dabble in the small details of stories or discuss the particularities of things, Frank likes to get straight to the point. He told me from the get-go that he could only do the interview for a short while cause he was busy, but he was very courteous and took me seriously. Although I could go into a lot more detail about the particularities of how and why El Rinconcito came to be a part of the Restaurant Row, I’ll try and brief the bloggers.

Dining Area of El Rinconcito

Frank is an incredibly interesting as well as hardworking person. He was born and raised in Colombia and learned how to cook at home with his mother. He moved to the US in 1962 and has lived in many different parts of the US including Texas, New Jersey, Florida, and Louisiana. He has held a large variety of jobs during that time. While crossing the country during his stint as a truck driver, he passed through New Orleans a few times. He loved the parades and how “small” New Orleans was in the 1970’s so much he decided to move here.

He has owned and operated a variety of different businesses while living in New Orleans. In 1995, he leased and operated what was once the Home Plate Inn on Tulane Ave. He changed the name to La Finca Home Plate Inn that was a restaurant for some time. He still uses this name for his limited liability corporation (LLC) that includes El Rinconcito and La Finca Home Plate Inn (which is now a weekend night club). He also stills drives taxis around town.

When I talked to him more specifically about El Rinconcito, I asked him a variety of questions about its history and the surrounding community. Before El Rinconcito, the building used to serve as an antique store and restaurant that served Chinese food. He doesn’t remember its name.

The main reason Frank chose to open El Rinconcito in 2006 on N. Carrollton was because it was a busy street that was lacking a restaurant that served Latin American food. In the immediate aftermath of Hurricane Katrina, he said that he had the only restaurant open in the area and served hundreds of people everyday. In addition to that, he loves parades and he felt this wouldn’t hurt his business either since some of them run right through N. Carrollton during Mardi Gras.

Frank has lived in Metairie most of his life since 1976 when he first moved to New Orleans. When I asked him more about his clientele, he told me that he does have quite a number of regulars that come to the restaurant or bar. He said the majority of his customers are people from all over Latin America. Despite this fact, he made it very clear to me that he tries to appeal to everyone.

One of the more interesting things about El Rinconcito is that it claims to be an “American” and “Spanish” restaurant. Interestingly enough, Frank and I were both in agreement that the food at El Rinconcito is clearly much more Latin American. Frank explains it this way, “Come and ask for any food and we will make it for our customers. That’s the main reason I advertise food this way”.

He backed it up by telling me a few stories. He told me of instances where he cooked pork chops or even hamburgers for his customers who weren’t interested in what’s on the menu. Other times, he said that his customers might have a different take on what should be in an enchilada or burrito. He tries to make them the way his customers would like.

What Frank likes about running El Rinconcito on the Restaurant Row is simple. He has good customers and no one really gives him any trouble. He has a cordial relationship with the other restaurants in the area but is not incredibly close to them. He says his main goal is to serve his customers right.

When I asked Frank about his feelings on the construction of the Mid-City Market and the Lafitte Corridor, he remains positive for the future of the area. He feels that it is better to have new businesses come into the area to get rid of the blight and to attract new customers. To Frank, these new developments pose only new opportunities for El Rinconcito, not obstacles.

Before starting the interview, I showed Frank the first blog. Overall, he appreciated it but he did mention one flaw in what I had written. Once again, the word “rumbo” came up. He mentioned to me that my translation of El Rinconcito motto is a little off. He told me that rumbo, in this context, is really more along the lines of giving to others. A better translation of the experience to be found at El Rinconcito might be this: “No somos los mejores pero sí los mejores del rumbo.” – “We’re not the best but we give the best service.”

PS- More on Kjeans later!

Piecing Together the Canal/Carrollton Community

Contributed by: Deyna Cimino

It’s been about a month since my first blog entry. Jenny and I are still working on Lemonade Parade and Venezia’s. We’ve since achieved an interview with the owner of Venezia’s, Mr. Anthony ‘Tony’ Bologna. Mr. Bologna described Venezia’s as a family-owned-and-operated establishment. He was full of pride while explaining that his son and daughter helped re-decorate the restaurant after Katrina destroyed the Canal/Carrollton area. The restaurant has white linen and pictures of Venice on the walls but doesn’t forget its loyalty to New Orleans. Pictures of Saints, LSU, and Katrina memorabilia make the dining and bar area seem like you’re eating at a friend’s parent’s house. The restaurant is busy and the close seating helps spark up conversations between patrons. Jenny and I remarked on our fellow diner’s caper pizza but weren’t disappointed when our veal entrees came out. The food is way more than you can finish and during the interview, Mr. Bologna explained that he kept his prices down for the people and its working because the people definitely come. We watched as the early birds enjoyed their dinner and then were amazed with the swarm of people who came around 7pm for dinner. The building filled with laughter and clinking plates. Mr. Bologna explained that they were originally among the few pizza places in the area, but he didn’t see Dominos or the pending MidCity Market as a threat because it wasn’t the same type of food nor was it the same type of atmosphere or service. He explained that all the restaurants in the area actually helped each other. “The more people the better” he said and continued that even if someone ate next door, they’d say “we have to try that Italian place next time, so they still come.” Jenny and I sat at the bar and enjoyed drinks, more food than we could eat, and then coffee so we didn’t slip into an Italian food coma on the way home. Our bartender/waiter, Chris, was more than accommodating. He’s worked at Venezia’s going on five years and also attends UNO. This showed aspects of the UNO and Canal/Carrollton community merging. Metairie is also a factor in Venezia’s, where their other location is found. Mr. Bologna explained that the street cars increased business because tourists were able to venture to different parts of the city, including MidCity, and he appreciated this. But, he still made sure to treat his loyal local customers with reverence. After Katrina, this reverence became even stronger. He explained that he was touched to find out that people who were displaced, temporarily and, or permanently, still kept Venezia’s on their list of New Orleans must haves upon returning or visiting home. Mr. Bologna explained that his contribution to Venezia’s was built on the idea of family and that his mission was to perpetuate that feeling through his service and food. Compared to the bustling inside of Venezia’s the outside is relatively unassuming. The sign is neon lighting—part of its method of marketing may be, as an authentic Italian restaurant located in New Orleans, the very lack of seemingly deliberate marketing. It’s plain, rustic, white-walled exterior lets the food speak for itself.

https://i2.wp.com/menuorleans.com/files/menu_images/Venezia1.jpg

Photo borrowed from menuorleans.com

photo borrowed from virtualtourist.com

Lemonade Parade’s logo is reminiscent of the 1950s era dancing fruit commercials and reminds me of the Prytania Theater’s “Let’s all go to the movies” clip. Mike and Lori Bennencourtt also own The Peanut Gallery which hosts exhibitions and other community events. Some of the same people involved with the gallery seem to be involved with Lemonade Parade—extending the Canal/Carrollton community reach. The exterior brick is light blue and their sign is canary yellow with dancing fruit. They’ve compensated for their visibility problem by placing huge yellow banners in front that does attract attention. They have tables outside for seating and this seems to be the way to enjoy Lemonade Parade. This atmosphere works nicely as the community is the backdrop of the restaurant and patrons are literally surrounded by the area as they enjoy their food or beverages. This also yields more community involvement as those passing can engage with patrons, see the items they have to offer, and momentarily become a part of the restaurant’s atmosphere. It seems like Lemonade Parade’s patrons are mostly from the MidCity area.

Photos borrowed from: http://www.yelp.com

Getting Lost in History Can Be Fascinating

Submitted by: Haley Ashe

Hello all! Hope you all have enjoyed reading these adventures in field work as much as I have. Each research opportunity, restaurant visit, casual conversation, new blog post, etc allows all of us to learn something more about this unique city some of us are fortunate enough to call home. New Orleans is a jewel and myself and my fellow bloggers have been investigating this particular facet located at Canal Street and Carrollton Ave.

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Many of us have provided links and helpful photos pertaining to the development of the Lafitte Corridor. Not at an attempt of being redundant but more so out of importance, here are some more links and photos.

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http://www.bestofneworleans.com/blogofneworleans/archives/2011/12/14/sec-of-interior-gives-greenlight-to-lafitte-corridor-greenway

http://www.bestofneworleans.com/gambit/plans-for-the-lafitte-corridor-greenway-are-still-on-the-rocky-road-to-recovery/Content?oid=1620787

http://www.bestofneworleans.com/blogofneworleans/archives/2012/03/20/winn-dixie-breaks-ground-in-mid-city

http://www.urbanconservancy.org/projects/carondelet-basin-greenway

This development is very important to the area and has the potential to drastically change this historical neighborhood.  Interested in becoming a friend of the corridor? You can do it here: http://folc-nola.org/

This particular neighborhood has always been a microscopic example of the racial diversity of The Big Easy. Post Katrina census figures have changed slightly as far as residential make-up, but over all the figures are within similar ranges when you consider the fact that not all citizens have returned nor have all of the homes been rebuilt. Here is a comparison of the 2000 and 2010 census data. http://www.gnocdc.org/NeighborhoodData/4/MidCity/index.html

Mid-City gained its moniker from when it was literally the middle of the city in the late 19th century. Pre-contact natives had long settled the area along the natural levees of the river, avoiding the routine flooding of the lower lying areas we now inhabit today. Mid-City was fully developed by 1920 and had multiple public amenities such as public transportation (http://www.gonola.com/2011/03/16/nola-history-streetcars-the-early-years.html) , pools, parks, theaters, churches, schools, restaurants and more. In September 1926 what had begun to be known as Jesuit high school opened its doors on Banks St. and South Carrollton. (http://www.jesuitnola.org/about/about–6406.htm) Around this time as well across from what is now The Shamrock on N. Carrollton and Tulane was a stadium for our minor –> major league baseball team The Pelicans. http://nolalocal.com/new-orleans-pelicans/

Our old, beautifully decaying city has had many transformations and Mid-City has transformed right along with it. The area of Mid-City has seen many historical structures lost due to neglect and nature. Multiple city blocks along Canal Street have been leveled in the name of progression and corporate interests. Even when citizens have attempted to get involved (http://www.preservationdirectory.com/preservationblogs/ArticleDetail.aspx?id=806&catid=1) it is sometimes not enough. There are grants available through the government for citizens to preserve our city though. (http://www.nola.com/politics/index.ssf/2011/08/historic_mid-city_properties_e.html) There are also ways for concerned citizens to get involved in what is happening to their area. (http://www.npnnola.com/issues/view/8/master-planning-for-neighborhoods-in-new-orleans) What often happens is that “we” see what is going on in our city but feel we don’t have the time to devote to city meetings, or that a local government agent would not reply to a strongly worded correspondence. Because of this lack of incentive, many wonderful aspects of our city will be forever lost. I am actually alarmed at how few people are aware of the Greenway project. Claire and I have not spoken with the owners of Juan’s or Wit’s Inn yet, but I have spoken with some other Mid-City business owners, employees, residents and area visitors. Most of the individuals I have spoken with have perhaps noticed there are buildings being torn down. Aside from seeing construction, most are not aware of the future intentions of the area, which in turn has not made them aware of the future impact this project may have. While we all hope it will be positive, the past has shown that large-scale development such as this causes rent to rise and an influx of more affluent residents to move in. This is good for the businesses in the area, this is NOT good for the predominantly working-class, low-income and student aged residents calling this area home. (http://www.prcno.org/neighborhoods/brochures/MidCity.pdf) My hopes for the future is that businesses and residents alike will work together to preserve what makes  this area of the city special in it’s own right.

Our research of Juan’s Flying Burrito http://www.juansflyingburrito.com/

   1908 4724 S. Carrollton Ave Juans bldg

Has turned up some interesting information. Sanborn maps printed in 1898 did not contain any data for the area. I then realized that was because at that time it was only “Carrollton Ave.” and had not extended to Canal Street from Claiborne Ave. yet. However, in only 10 short years Carrollton had then developed into South and North Carrollton and was connecting to City Park. On the 1908 map what is now Juan’s was in existance. It wasn’t until the 1937 maps were we able to discern that Jaun’s had been for many years a Steam Cleaners. On the south side of the building was a movie and performance theater and on the north side of the building was a service station. An anticipated meeting with the owner and more Sanborn maps may shed light on the 60 years after it was a Cleaners.

Our research on Wit’s Inn (http://witsinn.com/) has also unearthed some interesting information as well.

   New+Orleans+1937 141 N Carrollton Wit’s Inn

Wit’s Inn is home to a former pool hall in the 1970s. According to Sanborn maps printed in 1908, the location already existed, although it wasn’t until 1937 that were we able to find a map actually labeling the location as a restaurant. Claire hopes to get to speak with the owner so we can see what his sentiments are on the Greenway project and perhaps give us some insight on the neighborhood and how the businesses and residents interact.

I hope you all have enjoyed reading this as much as I have had writing it! Until we meet again.

Cafe Minh: one of a kind, a surprising find.

Now let me begin by saying, I am not a food critic. The purpose of my writing this blog is not to analyze the quality of the food or to rate my overall experience by a star system. To each his own, I will make no judgements. My purpose in writing this for all of you is to explain in fine detail the experience I had at Cafe Minh, a hidden gem located at the corner of 4139 Canal and David Street, and to apply that experience to a better understanding of why this restaurant is part of the “restaurant row”. Continue reading