Martinique Bistro is a Gem in the Big Easy

Smoked Salmon Starter at Martinique Bistro

Every now and then I have a culinary experience at a restaurant which blows me away. With so many options in New Orleans for world-class cuisine, I've been equally impressed and disappointed over the course of time. It takes a unique combination of tradition and innovation to truly impress me these days. Not to say that I don't like almost everything that I get to eat. I most certainly consider myself to be a food and beverage enthusiast rather than a critic, but I mean to really impress me, it takes something special. To stand out to the point that I'll tell my closest friends that they have to eat somewhere. To meet a chef that reminds me about why the term culinary arts truly is an art, and why a master of kitchen magic is every bit an artist as someone whose medium is canvas or lyrics. Martinique Bistro on Magazine Street in New Orleans had that kind of impact on me. Sitting five blocks away from Audubon Park, it is a quaint gem with an outdoor seating area that is sure to bustle in the fall and an inside dining room small enough to shake everyone's hand from the center table. I got a spot with Aimee Abernathy next to a window overlooking Magazine. Chef Eric Labouchere greeted our table and told us to enjoy the ride as he prepared to unleash a flurry of his finest creations on the summer menu at us.

Double Thyme at Martinique Bistro

Manager Jennifer Sherrod started me off with a Double Thyme to go with a couple starters before our main courses started flowing. The Double Thyme blended High West Double Rye whiskey, Meletti Amaro, Rothman and Winter Apricot, Lilet Blanc, and thyme. I do love a good, well balanced whiskey cocktail, and the Double Thyme worked perfectly to whet my appetite and prepare me for the ensuing gorge.

Chilled Watermelon Gazpacho with Cucumber-Lime Granita

Our meal began with the smoked salmon, a reimagined crostini dish on housemade brioche with vidalia onion, hard boiled Louisiana quail egg, flying fish roe, and caper aioli. The visually stunning dish put together expected flavors with a modern focus to create a couple fantastic bites of scrumptious salmon. At the same time chef sent out a cup of chilled watermelon gazpacho with Louisiana blue crab and a scoop of cucumber-lime granita. The cold appetizer beautifully blended the fruit flavors and it all worked well with the crab at the bottom. During a hot New Orleans summer, this is a go-to dish for a refreshing starter!

Socca

Our tasting menu kicked in with the Socca. A trio of chickpea crepes were garnished with chili oil and topped separately with field pea hummus, heirloom squash ratatouille, and feta. The creative pancakes were delicious savory bites that served as vessels for multiple mediterranean flavors. Next up came a fish dish featuring loup de mer or European seabass. The sauteed fish sat atop butter poached chanterelles and some tender greens. The mushrooms and fish played off each other in the red wine and butter sauce. The taste danced on my tongue as I took bite after bite. It truly is one of the best, more refined seafood dishes that I've had in awhile. It had nothing too complex. Nothing molecular happened to any element of the dish. It simply featured great products, simply prepared, seasoned wonderfully, and combined on plate to make a beautiful arrangement of complementary flavors. I want to cook like that.  

Loup de Mer with Beurre Rouge and Butter Poached Chanterelles

The meat course excited me from the moment I sat down in Martinique Bistro and laid my eyes on the menu. A boneless new zealand lamb loin with cucumber and sweet onion pickles, israeli couscous, meyer lemon-watercress aioli, and tomato-sherry vinegar demi-glace awaited my taste buds. Anybody that reads enough Bite and Booze knows that I detest pickles. They are my arch-nemesis of food. But here, I almost, sorta, maybe looked forward to them. I certainly admired the choices that went into the flavor combination on the dish. There was a lot happening on one plate and I didn't want anything to overpower the lamb, but that didn't happen. The medium rare lamb loin took on the medley of gastronomy and came out a winner because of it. The dish had a certain tang to it for sure due to the vinegar in the pickles and demi as well as the lemon in the aioli and the garnishing tomatoes. Still, it worked. Every bite of lamb and couscous with accoutrement felt like middle eastern flavored fireworks exploding on my tongue. Bravo, chef. Bravo.

Boneless New Zealand Lamb at Martinique Bistro

Of course, with this much goodness, there had to be dessert. I wouldn't dare ruin an epic meal like this without giving it the proper ending that it deserves. Chef sent out a couple sorbets and a couple ice creams to kick off the sweet tooth rally. I don't actually remember what they all were, but I do recall that the ice cream on the far right below is a chanterelle mushroom ice cream. If that doesn't sound good to you, well, you'd be wrong. The earthiness of the mushrooms made love to the rich creaminess and sugar in the ice cream to create a truly unique and amazing dessert. Chef Labouchere had one last trick up his sleeve. He presented Aimee and I with a blueberry cornmeal tart complete with blueberry curd and lavender chantilly. Another splendid dish, this dessert hit right on the money balancing the natural sweetness from the berries with the nearly savory cornmeal crust.

Blueberry Cornmeal Tart

My experience at Martinique Bistro came to an end but I know for sure that I'll be back. This uptown eatery impressed me immensely. I know they'll have a fall seasonal menu coming out soon, so your chances to try any of these dishes may be limited to only the next couple weeks. I'll have to make sure I get back there once the new menu is out. I can't wait to see what Chef Labouchere comes up with next.

Blown Away at Cochon Lafayette

Boudin and Pickles at Cochon Lafayette

First of all, allow me to congratulate Chef Donald Link for his 2012 James Beard Awards "Outstanding Chef" nomination.  The Louisiana chef known widely for his work with the pig at Cochon, Herbsaint, Calcasieu, and Butcher in New Orleans has certainly earned his bid at the most elite title in American cuisine.  Just this past Fall, Chef Link opened up a new location closer to his Cajun Country home: Cochon Lafayette.

I swung by the Acadiana hotspot to check it out for the first time during a recent lunch.  My buddy Tommy Talley and Cochon bartender Brian Thom both joined me at the bar as we had some beers, multiple appetizers, a couple sandwiches, a tour of the facility, and then some whiskey.

Tin Roof Voodoo Bengal Pale Ale

Cochon Lafayette sits along the new water-front development in Lafayette's River Ranch area.  With the brand new construction, they did a remarkable job of making the restaurant feel slightly rustic and rather comfortable.  The open floor plan including high ceilings, a showroom kitchen, and plenty of large windows and  wood accents made me feel right at home.  I took a seat at the bar and rejoiced at the Louisiana beer on tap.  Though they happened to be out of Lafayette's own Parish Canebrake, I was able to get a Tin Roof Voodoo Bengal.  I drank happily.

Braised Pork Cheeks and Other Goodies

Manager Brian Fuller started us off with some of Chef Link's signature boudin.  Rather than steaming the boudin like most truck stops would do, the Cochon secret is to bake the boudin in a relatively low oven - around 275 degrees - in order to crisp up the skin and make it crack as you bite into it.  Served with some house-made pickles that I could actually tolerate, this pork and rice concoction is what many Cajun dreams are made of!

Fried Chicken Livers on Pepper Jelly Toast

Our next appetizer consisted of braised pork cheeks atop spoonbread with baby lima beans and crushed herbs.  The cheeks had that fabulous fork-tender, melt-in-your-mouth kind of texture that proper braising will give.

The pork cheeks were followed by fried chicken livers on top of pepper jelly toast.  I thoroughly enjoyed this dish.  It is easy to understand why chicken livers aren't for everyone, but being the adventurous food spirit that I am, I scarfed down one after another.  The pepper jelly went wonderfully with the livers in order to add some sweet and spicy flavors to the golden fried delicacies.

Cochon Lafayette's Oyster and Bacon Sandwich

Another Look at the Oyster and Bacon Sandwich

Choosing an entree did not prove to be an easy task.  At the suggestion of Brian, I opted for the oyster and bacon sandwich.  The BLT with fried oysters turned out to be a great decision.  They fresh Louisiana oysters were deliciously fried in a hearty batter and placed with the bacon, lettuce, and tomatoes between two slices of buttery toast.  Each bite bustled with textures and flavors that made one incredible sandwich... and I do like sandwiches!

Selection of Whiskeys that I tasted at Cochon Lafayette

After the meal, we began talking about Raise a Glass and our Whiskeys of the World Tournament.  I realized that Cochon Lafayette had quite a few whiskey varieties that were not in the tournament, and several rye whiskeys that I had never tried before.  So what else were we to do other than hold a whiskey tasting right there on the spot?  And don't forget the moonshine, as seen on the left.  After downing some whiskey and eating all of that glorious food (don't worry, it was captured on video for "I'm Not Trying to be an Underwear Model"), I got a tour of the Cochon Lafayette terrace with their herb garden, their fully stocked kitchen, and the outdoor smokestack with Chef de Cuisine Kyle Waters.  The restaurant is truly an impressive facility, and I have a feeling that I'll be back fairly often!

Anything Special About Magoo's Grill and Bar?

Magoo's Diesel Dog

Magoo’s Bar and Grill on Sherwood Forest sits in a building formerly occupied by Schlotzsky's Deli.  How Subway makes it where Schlotzsky's failed is beyond me, but that's another story. Magoo's owner Rick White wanted a fun name in the style of old cartoons and came up with the concept based on the old Mr. Magoo character. Frustrated with the fact that he couldn't always give his diners exactly what they desired in the franchise world that he previously lived in, Rick opened Magoo's with different intentions. According to White, everything on the menu can be tweaked in order to accommodate to the tastes and preferences of his customers. For example, anything on his menu that is deep fried, which is a lot, can also be ordered grilled with no questions asked.

Magoo's Appetizer Sampler with Fried Green Tomatoes on the Left

I started with a couple of different appetizers including Magoo chips, which are potato chips made in house, and fried green tomatoes. White explained that he personally enjoys fried green tomatoes and wanted to offer a southern favorite that you can’t usually find at chain restaurants. The tomatoes were hearty and a nice green color, but not too tart. They were surrounded with a flaky, crunchy crust and topped with Parmesan cheese. They went well with the spicy ranch dressing that Magoo’s serves on the side. The appetizer sampler also came served with fried mushrooms and an interesting take on fried pickles. 

Another look at the Diesel Dog

Next on the menu was the Diesel Dog. Being a fan of hot dogs, I had to try it. It turns out, it’s almost as intimidating as it sounds. Magoo’s takes an all beef frank, wraps it in bacon, then deep fries the whole dog before covering it with jalapeno ranch. Unlike a normal American hot dog, Magoo's uses an England style bun that is more similar to a soft, buttery toast. Everything about the dog works. The beef frank is nothing amazing, but when wrapped in bacon it certainly gets the job done. The spicy jalapeno ranch adds extra flavor to this not so average hot dog. And the bun is something that truly has the ability to set this dog at Magoo's apart from its competition. I definitely thought the Diesel Dog to be one of the better items on the menu.




Mr. White seemed eager for me to try an item on the menu with the signature “Magoo sauce.” I certainly am not the kind of man to turn that down. He brought out the Saucy Magoo, which is a decent sized, hand crafted burger topped with bacon, grilled onions, and Magoo sauce, served on a Ciabatta bun. The Magoo sauce might be a little misleading. Don't try to dip a french fry in it, that's for sure. The sauce really contained a combination of normal burger fixings all mixed and bound together including shredded lettuce, onion, pickle relish, mustard, and mayonnaise. I had to think twice about it, but when I dove into the burger it all made sense. I didn't have to work about any topping sliding off or escaping from underneath the bun. Instead, all the goodies were held in place as one condiment. Not too shabby at all.

Magoo's Cheesy Grilled Shrimp Croissant

Switching gears from turf to surf, I tried the shrimp croissant which consists of fried shrimp dressed with cheddar cheese and mayo on a croissant. I opted for grilled shrimp (which, as Rick White pointed out, is never a problem) on what seemed like a mediocre dish to eat after having cheeseburgers and hot dogs loaded with sauces. The shrimp croissant presented itself as a simple, flat sandwich. However, the first bite proved otherwise. The flaky croissant exploded with cheesy shrimp flavor that actually kept me going back for more despite being fairly full by this point. Simple, yes, but while this popular Magoo's dish sticks to the basics, it still stood out as something a little different.  A few more shrimp may have been nice though.

I liked Magoo's. I liked Rick. I'd love to see businesses like his succeed because they are what we need to continue to grow our food scene. By no means is Magoo's fine dining or even a stellar place to impress a date, but it is something local and authentic. It is the kind of place that reminds me to hang my head in shame at how many people go to boring chain restaurants instead of supporting the stores owned by their neighbors. I hope Rick decides to take some chances. I hope he commits to having a decent beer selection and a cool bar if he really wants one. If he conforms to the array of franchised crap out there then he'll struggle. However, a narrowed focus on building solid dishes like his Diesel Dog and burgers, and he'll have a chance to make a splash that sends some ripples through the Sherwood area. I'll definitely be back to keep supporting them, and I encourage you to check Magoo's out and tell them Bite and Booze sent you!

Bite and Booze Investigates: The McRib

While I'm certainly no advocate of National chain fast food dining, there is something to say about their marketing and ability to set trends which create frenzies. There is perhaps no better example than the McRib at McDonald's. The processed pork patty slathered in sauce makes its appearances for limited times only, seeming sporadic at best. Still, each time it comes back, the crowd of hungry Americans goes wild. So what is it about the McRib? I had to find out!

Alright, I've actually had a McRib before. Several in fact. And I'm not afraid to admit it. I don't get worked up about it, and I'm not proud of it, but I'm no stranger. However, I can't recall having one in the past four or five years, so when I landed at the BWI airport and had two (that turned into nine because of storms) hour layover before my next flight to the Big Apple, I thought it couldn't hurt to revisit the pinnacle of limited-time-only foods.

McRibs are to the Nation what King Cakes and Crawfish are to South Louisiana. The "seasonality" of them only increases the demand. When they are barren from the golden arches menu board people go hungry. When they appear again, people rejoice. I ordered mine, as you could probably guess, without pickles. Unfortunately due to the high traffic at the airport I had to wait 10 extra minutes for fries, during which time my McRib must have sat lifelessly under a heat lamp. The normally moist and tender pork patty was shriveled and dry. The only saving grace was the tangy barbeque sauce that covered the form-molded rib-shaped puck.

Perhaps I'll eat a McRib again in four or five years. Until then, I think I can avoid McDonald's altogether. Still, at times, research is necessary!

Jay vs The OMG Burger

At least I had the balls to take on this challenge.  I knew it would be a nearly impossible feat.  Still, with eight other competitors by my side, I took on the OMG Challenge at Uncle E's Wings and Things.  I could tell you all about it, explain my thoughts and emotions, and carry on about the good... and the bad.  But really, I think you'll get more out of this video.  Words don't do it justice.

You can also see me on the news!  Check out this coverage from WAFB about the OMG Challenge!

Downtown Baton Rouge's The BUZZ Cafe

A Pastrami Panini of some sort at BUZZ Cafe

The BUZZ Cafe in downtown Baton Rouge was one of my favorite lunch spots back when I used to work in the area.  It opens up early for breakfast and coffee but I always showed up around the noon hour to grab a sandwich, soup, or an occasional salad if I was feeling particularly rabbit-like that day.  Most of the time I stuck with the hot grilled Italian panini sandwiches, of which they had multiple to choose from.  All sandwiches come served with some of their "gourmet" potato chips and a pickle wedge.  I typically throw the pickle on the ground, go wash my hands, then enjoy the chips and sandwich.

BUZZ Cafe offers a rather friendly environment to enjoy your breakfast, lunch, coffee, or snacks.  They've got some comfortable tables fit for meeting colleagues, wi-fi for people trying to surf the web or get some work done, and a coffee bar where you can read the paper and chit-chat with the baristas.  Good times!

As I said before, the panini's are usually my go-to item on the menu.  Priced around $8, the sandwiches aren't a bargain, but they aren't ridiculous either.  Many offer grilled chicken with various cheeses like bleu cheese crumbles, melted mozzarella, and cheddar.  I'm not usually a big mayo fan, but their garlic mayo is certainly worth getting on your sandwich.  They also had other sandwich toppings like Roma tomatoes, fresh basil, and hickory smoked bacon.  Hard to go wrong there! And, of course, you could always go with a bowl of soup, one of their pretty good salads, some quesadillas, a deli sandwich, or a wrap.  Pictured above is a bowl of BUZZ cafe's vegetable soup and and a turkey panini.  Naturally, no meal is complete without a little something sweet.  This fresh baked chocolate chip cookie sure hit the spot!  It is places like this that make me miss working downtown.  There's something great about being a brisk walk away from multiple dining or hang-out establishments.  The BUZZ Cafe certainly made my list for its casual, relaxed atmosphere and pretty decent sandwiches!

Marx's Foods Iron Foodie 2010 on Foodie BlogRoll

UPDATE: I was selected as one of the top 25 entries, so I'll get to compete in the challenge!  Stay tuned to see what I come up with!

The Foodie BlogRoll has presented a challenge that struck me at my core.  Partnering with Marx Foods, a company dedicated to providing premium restaurant supply food products that now sells straight to the public as well, they have given 25 bloggers the opportunity to create a custom dish with superb products.  I can only hope to be one of the chosen 25!  To enter, I have to respond to these five questions, so let's get after it.

• Why do you want to compete in this challenge?

Jay with some Louisiana boiled shrimp

I love a good challenge.  Anything that will stretch my mind's culinary capacity and get me to be creative in the kitchen is a good thing.  The idea behind this contest, receiving a package of eight surprise ingredients and then having to create a signature dish using three of them, is really a foodie dream.  Oftentimes the best meals are spontaneous and just thrown together, showing off more art than science in the kitchen.  Being creative and playing with food is what it's all about, and I'd be excited to see what I could come up with the eight Marx Foods ingredients!  Maybe I'll get a little seafood online like from an online fish market. Perhaps there won't be any seafood at all, but instead a bunch of different herbs and spices for which I'll have to break out my professional cookware.  Only time will tell.  Either way, I'll make sure to cook up something great!

• Limitations of time/space notwithstanding, whose kitchen would you like to spend the day in & why? Julia Child, Thomas Keller, Ferran Adria, James Beard, Marie-Antoine Careme, or The Swedish Chef?

If I could spend a say in the kitchen with a chef it would be the late, great, legendary Justin Wilson.  Justin is in many ways the father of celebrity Cajun chefs.  He was an ambassador for Louisiana food for over 60 years contributing cook books, recipes, public television shows, songs, jokes, stories, and more.  Sadly, Justin, who was born in 1914, passed away in 2001.  If I could spend a day with him in his kitchen, I have no doubt that it would be a great time and that I'd learn a tremendous amount about Cajun cooking, "I garontee"!

• What morsel are you most likely to swipe from family & friends’ plates when they aren’t looking?

I like to get a little taste of everything at meals, so when I eat out at a restaurant or sit down to a big meal with family and friends, I like to sample as much as possible.  If somebody next to me or even across the table has something different than me, I'm gonna want a bite, no matter what it is.  Usually I'll offer to share some of mine in return for a bite off of their plate, but every now and then my fork just wanders over.  Sometimes it is something simple like a French fry or piece of buttery bread.  However, I've also been known to snag a shrimp, take a bite out of a burger, or swipe a morsel of juicy steak.  Don't worry though, it is all going to a good cause!

• Sum your childhood up in one meal.

Granny's pecan rolls

The meal to describe my childhood would begin with my mother's cheesy tortilla soup.  While I could eat it as a meal in itself, it would certainly have to be a starter to sum up my entire childhood.  The main course would be a Smörgåsbord of meats grilled over South Texas mesquite wood.  My father took me hunting a lot while I was growing up, and we always cooked outdoors at the deer camp over a mesquite fire with stars lighting up the Texas sky.  We'd grill steaks, ribs, venison chops, quail, dove, pork chops, and even an occasional rattle snake.  Mesquite barbeque would definitely have a place in my childhood meal.  For a side dish I'd have Granny's famous pecan rolls.  While typically a breakfast food, these sweet and nutty baked biscuits of deliciousness would go perfectly with the seasoned and smoky meats from the grill.  Finally, no meal is complete without dessert.  I'd give anything to end this childhood meal with one of Aunt Turtle's cheesecakes.  Her blueberry-banana cheesecake is a work of art, and if I'm not careful, I'll end up eating the whole thing even after this childhood memory feeding frenzy!

• The one mainstream food you can’t stand? 

People that are regular readers of Bite and Booze know one food I can't stand... pickles.  There is something about a cucumber soaked in vinegar that repulses me.  Pickles make me cringe at first taste or smell.  I can't even really watch other people eat pickles without my stomach getting a little queazy.  In Louisiana, we see a lot of fried pickles.  Everyone tells me that I'll love them... but I've given them a try, and nope, no good.  Dis-gust-ing!  Pickles often get misplaced on my burgers and poboys... and that is never fun.  The best thing for me to do is just avoid pickles at all cost.  Life is just better that way.

There!  I've done it.  Now I just hope that I'll be selected by the Foodie BlogRoll and Marx Foods as one of the 25 contestants!  Wish me luck!

Curbside Truck and Go-Ya-Yas

The Curbside Truck

The Baton Rouge food truck craze doesn't seem to be slowing down, which is a good thing as there is still plenty of room for growth.  I've felt bad that I hadn't previously had the fortune of tasting the Curbside Truck or writing about  Go-Ya-Ya's, so yesterday when they announced that they were both setting up shop in United Plaza off of Essen, I knew this would be the right time to crash their street party.

"Gourmet Street Food" just about sums it up.

At lunch time I made my way down to the "curb" to give some gourmet burgers and crepes a "go".  The Curbside Truck serves up burgers and fries, but it is far from your typical fast food.  Promoting themselves as "gourmet street food", they take their ingredients very seriously.  They grind all of the beef themselves for guaranteed fresh burger patties.  Their potatoes are cut into fries each morning, and their lettuce and tomatoes come from local organic farms or the farmers market.  They even make their own pickles, if you like that sort of thing (if you are a regular reader, you know at pickles are my arch nemesis).    

Don't forget the swine!

The Curbside Truck has a few other practices that set them apart even more.  First, their buns come from an artisan bakery in town, not a large commercial bakery that throws extra preservatives in their "enriched" flour.  That bakery is top secret as the bun is often what sets one burger apart from another, but Chef Nick did tell me that it is a mix between a kaiser roll and Hawaiian style bread.  They also make their own pork belly preserves.  Yes that's right, pork belly preserves.  Basically they take a little pork belly, season it up shallots, garlic, and spices, then render it all down until it is just a porky paste that is left.  The preserves are used as a spread on the burgers, which you'll see below.  Not to stop there, they also supply bacon for their burgers in the form of praline bacon.  They basically take really good bacon, cook it until its crispy, and coat it in a homemade Louisiana praline mixture that includes pecans and plenty of sugar.  The sweet and savory condiment is as delicious as any sandwich topping I've ever had.  And I mean that.  It goes to the top of my list.  I even think praline bacon is one better than the previously mentioned on Bite and Booze bacon praline.  You seriously have to get your burger with the pork belly preserves or praline bacon... or if you are like me, you can get it with both!

Curbside's cheeseburger with pork belly preserve spread and praline bacon on the side along with some fresh cut fries

A compostable "plastic" cup filled with Arnold Palmer

At the end of the day though, it really all boils down to whether or not the burger is worth a damn.  Fortunately, it is worth way more than that.  The ground beef is well seasoned and the patty is most certainly substantial without turning into meatloaf on a bun.  Mine was cooked to a medium temperature and juices ran down the back side of my hand as I consumed the succulent sandwich.  The pork belly preserves highlighted every bite in a perfectly complementary way as they were sufficient to taste but by no means overpowering.  And then I added some praline bacon... and... I... became... borderline... speechless.  The sweet, nutty, savory mixture of the praline bacon combined with the garlic-y pork belly preserves and the beef patty and the cheese and lettuce on that slightly sweet, still salty bun... let me tell you friends, next time you think about going to "Five Guys" or some other burger joint, pick up your cellular telephone, access facebook or twitter, and find out where Curbside Truck is set up.  Oh, and while you're there, grab an Arnold Palmer to drink.  It is half lemonade, half tea, but all delicious.  Crap, I forgot to write about the fries.  They were pretty damn tasty.  I recommend them.  There.  Got that covered.

Still, with all that talk about Curbside, there were actually two street food vendors at United Plaza for our dining pleasure.  Go-Ya-Ya's also brought out their gourmet food truck to sell some crepes to the hungry office workers around Essen.  The crepes are stuffed with various combinations of meats, cheeses and vegetables to provide some unique and rather tasty creations.  I took Chef Kevin's suggestion and ordered the Vietnamese crepe.  This overstuffed pasty of sorts came with shredded pork, sautéed onions, bean sprouts, and some garnish with a Vietnamese sauce.  The crepe was certainly enough to fill one's stomach for a lunch on the go.  It is also a very unique street food and I certainly take my hat off to the outside the box thinking.  I really enjoyed the Vietnamese crepe but I think I'd try something else next time.  I found the shredded pork to lack a little it of seasoning and the bean spouts didn't add anything until I got all the way to one side of the crepe.  Perhaps I should have opened it up to even everything out a bit before diving into it.  Still, the fresh crepe on the outside tasted just fine and the overall flavor and concept of the Vietnamese crepe was certainly there.  I'll be excited to try Go-Ya-Ya's again because I definitely believe in their product, but they didn't hit a home run like the Curbside Truck did.