Po' Boy Rich

New Orleans has been on mind. Planning a Bayou-inspired fete has made me long for a Sazerac, a Dixieland Brass Band, Beignets and men in searsucker suits.

Walking along Brooklyn's Atlantic Avenue, I made do with a late lunch at Boerum Hill's Cajun/Creole cafe Stan's Place. It was the bar's lineup of Abita Brewery beauties that first caught my eye. I didn't resist their siren's call, ordering up a chocolatey brown Abita Turbodog as I perused the menu.

Within seconds, I knew what I wanted to complete the faux French Quarter fantasy: a Half-n-Half...

...a traditional Po'Boy sandwich on crisp, buttered French bread, graced side-by-side with lightly fried, succulent jumbo shrimp and equally fine fried oysters, slathered in a creamy kick of remoulade sauce. It also featured slices of ripe red tomato and shaved iceberg lettuce, in a whimsical attempt at providing one of the recommended daily servings of fruits and vegetables.

Fruits and vegetables be damned, this is a first-rate meal fit for a Mardi Gras King. Be-'wich-ing if I do say so myself. (Said magnificent sandwich, pictured above, if you don't believe me!)

Next time I hit Stan's Place though, I may be tempted to try the Chicken Etoufee or Shrimp Monica and check out the Dessert Menu too. After all, I never did take care of that craving for Beignets. All I'll need then is a Sazerac, Brass Band and those gents in searsucker...