Tag Archives: beignet

Casamento’s Restaurant

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From New Orleans Restaurants

Casamento’s Restaurant
4330 Magazine St.
New Orleans, Louisiana 70115
504-895-9761

Well, I finally made it to Casamento’s. After several attempts over the last few years, for one reason or another, every time I’ve showed up to their door on Magazine Street with an empty stomach just moaning and groaning for Oysters, I would inevitably be met with a sign to crush my hopes and dreams for that meal period. CLOSED. Granted, it would have helped if I had checked their website or bothered to call, but honestly, I’m not that bright.

On the other hand though, sometimes New Orleans takes you where she wants to take you, or just gives you a nudge in the direction that you want to go. In my experience, this is not a town for itineraries, not if you want to do it right. Go with the wind, come back often, and eventually you will see everything that you want to see. Yesterday the wind finally took me to Casamento’s, and I have to say that it was well worth the wait. I now rank Casamento’s among the best places that I have eaten Oysters in the city, raw or cooked.

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From New Orleans Restaurants

Casamento’s was opened in 1919 by Joseph Casamento an immigrant of Ustica, Italy, who decided to tile the whole restaurant for easy cleaning, the restaurant is often likened to an empty swimming pool. Here is a pic of the front of the restaurant section of the restaurant and Oyster bar (sorry for the blurry pic):

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The floor tiles:

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The back section of the restaurant where I had lunch (I wanted to sit near the kitchen):

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CJ cooking in the kitchen, you can see the Pan Bread in the oven:

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The restaurant has long been loved by locals and when Joseph Sr. died the restaurant was passed on to his son Joseph Casamento Jr. Sadly after years in the restaurant (which he lived above) Joseph Jr. passed away the night Hurricane Katrina hit. Here is a pic from one of my favorite books, the long out of print Time-Life book American Cooking: Creole and Acadian which shows both Joeseph Casamento Jr. and Sr. shucking Oysters for their hungry customers back in the seventies. (I didn’t know who to contact for permission for this pic, as the book is so long out of print. If the owner has any problem with me posting this image, email me and I will take it down immediately!)

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The restaurant is now owned and run by Joseph Sr’s grandson, and Joseph Jr’s nephew CJ and his wife Linda Gerdes, he runs the kitchen and she runs the front, carrying on the traditions of the restaurant and fine cooking that locals and travelers have come to rely on from Casamento’s.

I started my lunch, with a half dozen on the half shell, beautifully shucked, plump, and delicious Louisiana Oysters. Casamento’s has ketchup, horseradish, and Louisiana hot sauce on the tables for mixing your own sauce.

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Detail of one of my Oysters:

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My favorite part of the meal, or my first favorite that is, is the Oyster Stew, simply done with the best Oysters, perfectly poached in the milky broth, succulent with onions, green onions, with a hint of celery and thyme, and glistening pearls of butter of floating on top of the stew as it arrives.

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This is a simple soup, perfectly executed, one of the best things I have eaten in the city. By the way, I’m a Gourmand if you haven’t noticed, not a gourmet.

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By the way, Cassamento’s Oyster Stew Recipe is contained in Kit Wohl’s book
New Orleans Classic Seafood, page 42. I ate a similar Oyster Stew at Grand Central Terminal Oyster Bar in New York when I was a younger lad and didn’t really appreciate it’s simplicity, although Casamento’s version immediately reminded me of that day. I actually ate that Oyster Stew while sitting next to the now late Al Lewis a.k.a Grandpa Munster who was celebrating his birthday at his favorite restaurant. I remember quietly whispering to my friend in between slurps of soup, ‘is that Grandpa Munster??’ (quietly), as he slurped his Oyster stew and casually glanced over and nodded in affirmative, ‘M’hmm, THAT’s Grandpa Munster.’

Anyway, back to the meal at Casamento’s, last stop was the famous Oyster Loaf, perfectly fried Velvety Oysters served, not on the New Orleans French Bread, but rather on Casamento’s signature pan bread, thick slices of toasted bread which serves as a cradle for the perfectly fried Oysters. You can order it dressed or not. Casamento’s Oyster Loaf is dressed with Iceberg lettuce, tomato, and Mayonnaise, quartered sweet pickle on the side. I’m patting myself on the back for this picture, if you would like to do so also, please return my arm to it’s regular forward position to do so. 🙂

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Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured on this site!

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Beignets

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This really is a wonderful recipe Beignet recipe. The only thing in my opinion that could improve the flavor of these Beignets would be of course to eat them in the French Quarter with the sounds, sites and smells (yes even some of the bad ones) of a morning in New Orleans, with a whole day of adventure ahead. Actually, that’s what this whole site is about, that first bite of a dish that magically takes you to another place and time, or makes you yearn to discover the people and place that created it.

I made this batch of Beignets for my niece who was staying over for the weekend, and my daughter, neither had ever had them before. I’m glad I was the one who got to introduce them to Beignets. After her first bite my niece Noelle exclaimed, “Wow! This is the best thing that ever set sail in my mouth.” Ah, to be nine again.

Anna however didn’t have much to say, she just turned 2, but just the fact that she ate them is compliment enough. She did belt out a few high pitched “Mmmm’s.”

I changed the pic on the page with the recipe, as this one turned out much better than the former, but the Beignets were from the same recipe.

I made a few discoveries while making this batch, however. One, the second rise isn’t really necessary, the heat of the oil puffed them right up, this may be partially due to the fact that I used two envelopes of yeast instead of one, but I think they will rise with one. I’m going to make an adjustment to the recipe.

Just for fun here are some pics from our last trip to Cafe Du Monde last February. As always, I’m dying to get back to New Orleans.

Related Posts:

Beignet Recipe
Calas Recipe

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