Sticking with their nontraditional ways, the folks at Parasol's grill prosciutto to go on top of their muffuletta. The sandwich has also got ham, salami, Swiss cheese and olive salad. And while muffuletta is normally served cold, this version is served piping hot.
This interesting creations starts out with homemade dough and the restaurant's signature dry-rubbed, smoked pork butt. It's loaded up with garlic butter, mozzarella and Provel cheeses, spinach, red onions and roasted garlic before it gets crispy in the oven.
The fastest shucker here can shuck about 10 oysters a minute, yet the restaurant still has trouble keeping up with demand. A portion of the nearly 3,000 oysters shucked here per day gets fried for these sandwiches, which are topped with butter, lettuce, tomato and mayo.
While New Orleans isn't exactly the first place you think to go for barbecue, the locals agree this brisket is one you can't miss. With different styles — Carolina tangy, Kansas City sweet, chef's specialty — it's not hard to find something you'll like. After being covered in the rub, it's smoked in a custom smoker that's also used on the road for competitions.
All the locals Guy encountered at this place agreed on one thing: This is the best po' boy in the city. It's different from the rest because the beef is boiled (not roasted), topped with homemade gravy, lettuce, pickles, mayo and tomato, and then toasted after the toppings go on.
If you're in need of a little pick-me-up, why not make it ice cream? This treat starts out with milk, vanilla ice cream, simple syrup, a shot of espresso and a scoop of cafe au lait ice cream. It's all blended up and served with whipped cream and espresso beans.