Chef, Cook, Crab, Crab meat, Fish and Seafood, Food, Louisiana, Pork belly
This summer, my fiancé and I were in a celebratory mood and decided to go back to Juban’s. I say, “go back” because we had went years ago and were not that impressed. However, recently they promoted a new Executive Chef, Joey Daigle. I have to say, I really like what he has done with the menu, it had become more modern and fresh. Also, they now use local ingredients, which I can appreciate.
We started off with the Crispy Seared Pork Belly and the Seafood Napoleon Salad. Two very different appetizers, but also very flavorful. The pork belly was served with a red bean relish and charred green onion chimichurri. I don’t know why, but I never thought to pair Pork Belly with red beans. The pairing was rich, savory and mouthwatering. We then had the Seafood Napoleon which was layers of Louisiana lump crab meat with gulf shrimp, and fried green tomatoes. It was heavenly, but also filling. We could have easily just eaten those two appetizers, had dessert and been done with it.
However, per usual, we carried on. He ordered the Hallelujah Crab and I ordered the red snapper special of the evening. The crab is a classic at Juban’s, flash fried stuffed with Louisiana crawfish tails, shrimp and crabmeat, topped with a creolaise sauce. The presentation itself is lovely and the dish delightfully filling. My red snapper was served with lump crab meat, local tomatoes, roasted garlic and corn puree. It was light and flavorsome. Needless to say, it was a pleasant return to Juban’s and we were glad we dined there that evening.
Aly GarlicHands said:
Those look amazing! Especially the red beans an green onion chimichuiri!