Some chefs just get it. Marcus Day is one of those chefs. His cuisine is uncompromising. Food and flavor before all else. No shortcuts. Handmade pastas, sauces from scratch, and creativity daily. The story becomes even more remarkable because Chef Day does it all out of a vintage Airstream trailer. And he has a name that came out of local literature: Ignatius Reilly's Gourmet Street Food. For anybody living under a rock, Ignatius Reilly is the name of the main character in John Toole's A Confederacy of Dunces. Ignatius Reilly is an educated, eccentric, but often slothful 30 year old living in uptown New Orleans. And he loves to eat. To know more, read the book.
|Bolognese with Fresh Pasta and Parmesan|
|Chef Marcus Day's Ignatius Reilly's Gourmet Street Food|
|Carrot Ginger Soup with Mint Creme Fraiche|
Ignatius Reilly's concept is fresh and local, to every extent possible. His signature items are handmade pastas, carefully crafted soups, and specialty sandwiches. The top photograph of the bolognese is perhaps Chef Day's signature dish. Ever on the menu, the pasta with beef sauce and layers of Parmesan lives up to its permanent place on the menu board. After one bite you can taste the freshness of the homemade noodles and the unique bolognese. The latest dish that I've tried from Marcus is the above carrot ginger soup. The delicious and nutritious soup is finished with a little butter to add that wonderful extra richness and then topped with a dollop of mint creme fraiche to just take it over the top.
|Eggs Cancienne: Poached Eggs, Grilled Don's Andouille, French Bread Toast, Fresh Cheese Grits, Tasso Hollandaise|
|Creme Brulee Pain Perdu: NOLA French Toast, Steen's Cane Syrup, Candied Pecans, Powdered Sugar|
Everything that Ignatius Reilly's serves comes in containers made from recycled products which just furthers the notion that Chef Day has it figured out. Next time you see his stainless steel Airstream around town, make sure to stop by, order some great food, and tell him hey. You won't be sorry!