Ye Olde College Inn
3000 S. Carrollton Ave
New Orleans, LA
I’ve heard of this restaurant from countless friends but I never had the chance to dine here before tonight. The wait was pretty ridiculous even with our dinner reservation, we were seated about 20 minutes after the reservation. We were so hungry we were on the verge of going to Felipe’s for dinner instead but then the hostess came over to let us know our table was ready. I guess one perk to eating late was that we were the only table for our energetic waiter and so we got a lot of excited descriptions about the items on the menu.
I like the ambiance, it’s a mix of sports bar and old fashioned pub depending on which section you sit in. We got to sit in the old fashioned pub area with our wooden benches.
we started off with the oysters bleu which were delicious. Joe said too much blue cheese but in my opinion, you can never have enough blue cheese. The fresh oysters are flash fried with the perfect amount of batter and then topped with blue cheese on a bed of iceberg lettuce.
Joe was indecisive between a po boy and the cheeseburger and so we asked our informative waiter for his expert onion and he could not stop raving about this burger. “I don’t want to gross you out, but this hamburger was mooing 2 days ago. That’s how fresh it is.” And somehow, that line sold Joe and he had to try this burger. Ye Olde College Inn has their own farm in Louisiana where they grow fresh veggies and raise cows for their restaurant (a real farm-to-table kind of deal).
Our waiter had the fresh catch of the day for lunch and so when I asked him to describe it, I could tell how good it was by how he illustrated it. He said that the red fish was very fresh and then prepared in various methods (grilled, braised, baked with garlic) on top of corn maque choux which was heavenly. The fish was light and flaky and the corn was sooooooo flavorful.
Our waiter was nice enough to bring out this dessert on the house. He called it “the lovechild of a beignet and a bread pudding.” The top was flaky and the bottom was moist and delicious. It’s obvious why this dish won “Best of Show” at the 2nd annual po boy fest.