Lee Esther’s Creole & Cajun Cooking

July 29, 2017

Palmdale, California – Some friends told me about this place several years ago. Ever since I heard about it, I had been wanting to try it. Years went by and still no visit. I figured the only way to make this happen was to clear a Saturday afternoon. Which is exactly what I ended up doing.

Lee Esther’s Creole & Cajun Cooking was started by chef Michael Brignac and named after his mother, Lee Esther. Chef Brignac has been cooking since the young age of seven, learning at the feet of his mother. This place is his dream come true.

The restaurant is located on a side street and is very easy to miss even though the street is short. I missed it the first time I visited. When you are driving there, look on the south side of the street. Once you locate it, you should be able to find plenty of street parking.

I was greeted promptly when I walked in. A man and a woman were the only customers inside at the time, but a steady stream of customers came through to pick up phone orders.

There are four tables in the main area when you first walk in. This section also serves as a waiting area and the counter where you place/pick up to-go orders. They opened up the main dining area off to your right about two years ago. That area seats maybe twenty diners.

I really enjoy Creole and Cajun food so it was difficult to choose what I wanted today. I finally decided on the Catfish Po’ Boy ($11.99), Shrimp Étouffée ($14.50), and an order of Red Beans and Rice ($3.50).

I decided to get my order to go. You may have a wait of over 15 minutes while your food is being prepared. I would suggest calling ahead. The server told me it would take about 20 minutes for my order but it was ready in less time than that.

By the time I arrived home, I was quite hungry and really anticipating this meal. Everything was well packaged. I could smell garlic as soon as I opened the foil that contained the garlic bread.

First up was the catfish po’ boy. It is served on French roll. The catfish was fried in a cornmeal batter. I shook some Tabasco hot sauce on the catfish, mostly out of habit. Lots of lettuce to work through but when I got to catfish, I noticed it was cooked to about medium firmness, yet still flaky. The batter added just the right amount of crunch. I like the house-made Creole marmalade they serve on the sandwich.

I noticed there was julienned zucchini throughout the po’ boy. The zucchini altered the smell and taste of the sandwich. I was not liking this so I removed as many zucchini as I could find. This was a different taste for me in a po’ boy. Next time I will make sure to request no zucchini.

The red beans were nice and hearty. A perfect ratio of beans to rice. Nice flavoring. You’ll find shredded ham and/or turkey in the dish. You can usually tell a good Cajun/Creole restaurant by their red beans and rice. After a couple of forkfuls of the beans and rice, I got a good sense of the authenticity of this place.

Garlic bread comes with the étouffée. It was toasted French bread, buttered with some other spice I couldn’t recognize, and salted. It was toasted just right. Not much else to say about it.

The étouffée was served in a bowl. The presentation was such that it looked like a mound of rice set in sauce. Imagine an island of rice surrounded by a sea of roux-thickened red sauce, with shrimp swimming around it. You can see the onions, pepper, celery, and tomato in the sauce. Lee Ester’s features smoked Tasso ham in their étouffée. There was plenty of shrimp; shrimp in just about every forkful. You can choose the heat level of the dish. I chose 4 of 5. When I ordered, they said 5 was ghost pepper hot. 4 has some heat but it is a big jump from here to ghost pepper level. Good flavor and authentic taste, though.

Daily specials are a good bet if you can’t decide what to get. They serve what they call Zydeco BBQ on Fridays and Saturdays. I think I will have to try that next time.

Since everything is cooked fresh, it may take a while to prepare some items. A little patience goes a long way, but it is worth the wait. Better yet, call ahead unless you plan to dine in.

Lee Esther’s Creole & Cajun Cooking – 4.0 forks. Recommended. Locals know and love this place.

 

Baracoa Cuban Restaurant

August 13, 2016

Palmdale, California – It was midday and time for lunch. Arriving in Palmdale, I was three blocks from the place I had originally planned on visiting. Realizing how close I was to this place, I instantly changed my mind and decided to come here instead.

Baracoa Cuban Restaurant is family owned, started by three brothers in honor of their grandmother. If the name Baracoa sounds a bit familiar, it is because the restaurant is named after the Cuban city where their grandmother was raised – Baracoa. They specialize in a creole or comida criolla style of Cuban cooking.

Baracoa is easy enough to find. What was hard to get my head around was that the restaurant sits in a complex surrounded by spas and medical offices.

I was immediately greeted when I walked in the door. Looking around, what struck me first is that it reminded me of the paladars in Cuba. Dark yellow walls evoke a strong image of many of the buildings in cities throughout Cuba. A few Cuban paintings and photos hang on the walls. Cuban Pop and other Cuban music styles play on the speakers while you dine.

Furnishings include wooden tables and chairs, plus a few larger vinyl chairs. About six dark brown vinyl benches are located at the eastern corners of the dining room. Maybe a dozen two-person tables, some of which can be combined to form larger tables, fill out the rest of the room. There are a couple of taller wooden tables near the brick wall on the western side of the restaurant.

The fully-stocked bar has about six to eight chairs. A large collection of wines can be found at the bar.

My server came by to take my order. I chose an Ironbeer to start. Though I try hard to stay away from pork, I was unsuccessful today; I went for the Lechón Asado. The lechón comes with plantains, which, as readers of this blog know, I am usually not fond of. I asked if they could substitute yuca frita instead. They were able to accommodate my request. A glass of wine sounded good to go with the meal, so I ended up ordering a merlot from Napa Valley.

The Ironbeer arrived soon after my server left to place the order. Ironbeer is actually a Cuban soda, not a beer. I usually don’t drink sodas, but in cases like this I will make exceptions. In some circles and publications, Ironbeer is referred to as “the national beverage” of Cuba.

The description says it is a cross between a Coke and root beer. It has a hint of something else, which I find similar to cream soda. It has light carbonation and it is a bit sweet. I found it to be very refreshing. I will definitely have this again.

When the meal arrived, one of the first things I noticed was the nice presentation. The artistry on my plate didn’t last too long as I immediately began taking it apart, with the yuca frita going first. The yuca was piping hot when it reached my table. It is lightly fried with a light crispiness. Delicious! The flavor of yuca, such as it is, came through muted. I would order this again in a heartbeat. Yuca frita can be ordered as a side, which is served with a garlic-lime mojo sauce.

Next, I tasted the merlot. It had a bold flavor with a light finish. It was suggested by my server. I was leery about having red wine with lechón, but against my better judgement I went with his suggestion anyway. As I feared, it didn’t pair very well with the lechón. However, by itself it was very good.

The rice was garnished with cilantro. It had a very noticeable buttery flavor. I thought it was supposed to come with black beans but they weren’t on my plate when my meal arrived. If I had read the menu closer, I would’ve seen that entrees are served with rice, OR black beans, OR congri, along with the plantains. My bad. Next time I’ll be sure to order congri.

Now, for the main event: lechón. It looked like carnitas. More of the chunkier style versus shredded or pulled. It was topped with a green sauce full of minced garlic. I thought this may be their mojo sauce. Nope, it was their garlic-lime sauce. In my opinion, the meat itself could use a bit more marinade. When combined with the onion and the sauce, it was very, very flavorful. I think Baracoa has a hit with this sauce. It amplifies just about any meat you put it on. I found that out on a subsequent visit.

Near the end of my meal, there was just me and a group of six others. The server knew the members of the group and all were involved in a conversation. I was trying not to listen but something the server said cracked me up. Soon I was brought into the conversation. A nice way to end my lunch here. Next time I think I will try the Vaca Frita.

Baracoa’s website invites you to “come experience the best Cuban food off the island.” I’ll leave that for you to decide whether or not that is true since my experience with Cuban food, as much as I like it, is not nearly as vast as I would prefer. But I will say that Baracoa does serve some of the best that I have tasted in California.

Baracoa Cuban Restaurant – 4.75 forks. Very highly recommended. Live music featured on some nights. Check the Calendar page on their website.

 

La Palma Restaurant

April 11, 2015

Palmdale, California – Over the years I’ve watched the building where this place is housed go from a barbecue joint, to a burger stand, and now to a Mexican food restaurant. The food was good at each of the prior forms (the story of what happened to each makes for a good made-for-TV movie, but the details are outside the intent of this blog so my lips are sealed), so I knew I would have to stop in and try this latest incarnation.

La Palma is right on Highway 138, just before the city of Palmdale gives way to Littlerock. It is a small building but has lots of parking on premises, enough room for semis. A large tree provides some shade for your car on the west side of the building.

When you walk in, you’ll find a single room. If it looks crowded, don’t despair. About half of the people have ordered food to go and will be clearing out as soon as their food is ready. If you come in the front door, walk straight back to the order window. To your left, swinging doors lead to kitchen. Above you, you’ll see the selections hand-written on the menu board. Study it for a bit and place your order. Then have a seat. Everything is cooked fresh after you order so allow time for your meal to be cooked.

While you wait, take a look around. There are various fans blowing, a necessity here in the high desert. Tables are particle board and feature a bottle of Tapatio hot sauce, napkin holder, salt, pepper, and small bottles of crushed red pepper. The black metal chairs have vinyl seats. There is room for about two-dozen diners.

Black and white photos of important people in Mexico’s history punctuate dark yellow textured walls. Center stage is a large painting by Renato Cavaro of The Magnificent Seven on horseback thundering across the desert. One television is in hung up in the corner above and to the right of the order window, usually playing a Spanish soap opera or movie. On the west side of the building is the condiment bar with cilantro, onions, radishes, various salsas, oregano, crushed red pepper, and, when available, lime quarters.

La Palma seems to be a family run business. The staff is very friendly. I placed my order in Spanish, and the lady taking my request patiently smiled as I tried to navigate the language. Today I had a Taco La Palma ($1.50), a Carne Asada Plate ($11.75), and a chicharrón. My beverage for today was an extra-large Jamaica ($2.40).

On the way back to my table, I made a stop at the condiment bar. At my seat, I began to settle into the vibe of the place. While I waited, I started in on the chicharrón, which the lady taking my order graciously cut up into bite-sized pieces.

To be honest, the chicharrón was a tiny bit dry from sitting under the warmer most of the day. But it was still very good. I like that it was not swimming in fat, nor was it too salty. Just about right. I added a few drops of the Tapatio to introduce a little heat. Shhhh. Don’t tell the owners, but I think Tabasco works better with chicharrónes than Tapatio. But since this is a Mexican restaurant, I’ll go with the flow.

Soon my order arrived at my table. The carne asada comes topped with grilled onion. Rounding out the plate, flanking the asada, are rice and refried beans. Plenty of tortillas come wrapped in foil. It looks like La Palma uses flap meat for their asada. Because it is a thin cut of meat, it was a tad on the dry side after cooking, but it was sufficiently marinated and you can taste the spices used. I made tacos with the asada and the tortillas. Unfortunately, even though they give you plenty of tortillas, I ran out of them before I ran out of carne asada. On the other hand, that could be a good thing: more meat than tortillas.

Moving to the sides, the rice is Spanish style rice. Nothing really noteworthy here. I used one of the tortillas to scoop up the beans. Most of the rest I placed in the ‘taco’ with the asada. On their own the beans don’t really stand out. But they do enhance the flavor and texture of the asada ‘taco’.

The Taco La Palma is one of their specialties. They take a chicharrón, finely chop it, add their own special salsa, and cook it until tender. It is finished with cilantro and onions. I like how La Palma gets the chicharrón to be so tender. And the salsa has a kick that you do not expect. (Note: The Taco La Palma is only available on weekends, and only as long as the chicharrónes last.)

My Jamaica was delicious! It is well flavored by the hibiscus. In fact, it still has the hibiscus flowers in the cup so you know it’s the real thing. Very refreshing, especially on a hot day. I’m glad La Palma does not go overboard with the sugar. I tend to order Jamaica at almost every Mexican restaurant I visit, if they have it.

I was very full after finishing the meal. That is a testament to the large portions La Palma serves.

If you’re looking for authentic Mexican food in the Antelope Valley, you’ve come to the right place. La Palma is well known and well loved among the locals and travelers alike for the food and family atmosphere. At times it feels like you are out on a patio at the home of one of your friends. They serve breakfast, too. I haven’t tasted it but word is they serve great coffee. A real gem in the Antelope Valley.

Be advised they close relatively early – at 6:00 pm, even on weekends. Menudo is available on weekends. Chicharrónes on weekends, too, but only until they run out. It can get crowded fast, especially if a couple of families come in at same time.

La Palma – 3.5 forks. Recommended. Closed Tuesdays. Cash only, please.

 

Frésco II Mediterranean Cuisine

May 13, 2013

Palmdale, California – It’s been a year since I last visited here. I really enjoyed the food then and was looking for an opportunity to return and do a review. So began the scheduling. A late change in plans nearly crushed any chance to come back before autumn but by re-arranging a visit to another restaurant, I was able to dine here today.

The owners of Frésco II (the other location is in Oxnard, California) are from Brooklyn, New York. In their cooking, they use “only the freshest and finest ingredients, just like our parents and grandparents did.” One explanation for Frésco II’s superb fare is they “infuse the flavors of Greece and the Mediterranean in our innovative style of cooking.” The plated result of their philosophy is what convinced me to return.

A mostly sandy yellow in exterior color, Frésco II sits on a pad at the north side of the Antelope Valley Mall. Beautiful landscaping makes
it easy to forget you are in the High Desert. Architecture featuring wood, stone, brick, glass, and stucco, though unique in design compared to the other restaurants in the mall, still looks very warm, very natural.

I purposely planned to arrive before dinner rush. The plan worked; the restaurant was nearly empty of customers when I walked in so I was seated immediately. As you walk in, you’ll notice a well-stocked wine rack on both sides as you enter the foyer. Through the second set of double doors is the hostess station. Behind the station is the main dining area, cramped, yet romantic. To your left is the banquet room. To the right is the bar and lounge. Most weekends there is some sort of entertainment going on such as a comedian or small combo. Check out their website for the schedule. Better than listening to me describe the interior, take the virtual tour and experience it firsthand (almost) yourself.

You will notice four separate, distinct, but integrated personalities: 1) A banquet area for large groups, 2) a dining section that looks cramped yet still intimate, 3) a lounge/bar area, 4) an outdoor patio. This evening I sat in the lounge. I sat for a bit enjoying the different moods of each section of the building. One thing that really caught my attention were the artifact-like models of Greek monuments, figurines, etc., set in an alcove in the brick wall.

In one of the first tableside indications that this was going to be a good meal was the way the water was served. The water? Yes, the water. It is served in a branded highball glass with two thin slices of cucumber. Nice touch but I don’t really like cucumbers. I forgot they do this. Next time I’ll ask for lemon slices instead.

My server was very friendly and knew the menu well. After I placed my order, the bread arrived, homemade from the owner’s mother’s special recipe. The bread is baked fresh daily, sliced, wrapped in a napkin, and delivered soft and warm in a basket. It was very inviting. It tasted like a cross between egg bread and sourdough. Along with the bread comes with a red wine and garlic dip in a small bowl with its own saucer. It took a couple of tries to get the ratio of dip to bread just right, but when it happened, it was a thing of beauty. The red wine cut through the garlic, while the bread nicely reduced the acidity of the red wine. Just about a perfect rendering of all three tastes!

Tonight’s wine selection was a glass of J Lohr “Bay Mist” Riesling from Monterey. It had the flavor of white grape and straddled the fence between sweet and dry. The only way I can describe it is a muted grape flavor, no notes I could detect, followed by a journey through no-man’s-land before the alcohol itself kicked in as I exhaled. I’ve had a nice, long run of good Reislings until today. Kind of disappointed that this one didn’t measure up. Must have been that ‘no-man’s land’. It was as if there was a hole in the flavor.

I also ordered a mixed baby green salad. This is comprised of baby greens with tomatoes, red onion, feta cheese, and olive oil vinaigrette. The vinaigrette really enhanced the salad, but the feta cheese is what took it up a couple of notches.

My main course this evening was the Greek Lamb Chops ($29). It is served on a large plate. A plateau of garlic mashed potatoes against which the double chops leaned resided on half of the plate. Planted like a flag in the midst of the chops was a sprig of rosemary. The warmth from the chops released a gentle aroma from the rosemary, whetting my appetite further.

The entrée comes with sautéed seasonal vegetables, which today were broccoli, cauliflower, cabbage, and sweet potato. The vegetables were seasoned so well that you can make a meal off of them alone.

My chops were char grilled, cooked Greek style, and seasoned with lemon garlic and oregano. The only negative? A bit too much charred taste. At times I tasted more char than lamb. Check this out: instead of mint jelly, Frésco offers jalapeño jelly. My mind kept expecting mint, but the jalapeño jelly was an interesting compliment to the lamb. And surprisingly, it was not as hot as you would think.

For desert, I just could not pass up the Homemade Tiramisu ($9). The presentation of this item was the best I’ve ever seen for tiramisu. It is served on a triangular plate. A dollop of whipped cream crisscrossed with chocolate syrup decorated the plate at each tip of the triangle. The cake itself was layered, and nearly floating on a lake of rum and coffee. It tasted as good as it looked. The flavors of each ingredient were distinct and full-bodied. And they don’t hold back on the rum.

Frésco II adds another dimension to fine dining. I love the fact that their menu is based on family recipes. If presentation of the fare is a promise of the good food to come, rest assured Frésco II more than delivers.

Whether it’s pizza, pasta, steak or salad, or something in between, everyone in your group should find something on the menu that will satisfy them. And whether your group is just you, you and a date or spouse, or a group, Frésco II will make sure you are well taken care of.

Frésco II – 4.75 forks. Very highly recommended. Kali orexi!

 

Nopgow Thai Restaurant

June 14, 2009 and July 5, 2009

Palmdale, CA – Seems kind of strange to have Thai food for brunch but that’s exactly what I was in the mood for today. When I first found Nopgow, I was walking through the shopping center and, on a whim, decided to stop in and check them out. I was so impressed I came back here again today.

Now that you’ve found the eatery, let’s go inside. The arrangement is pretty straightforward with a row of booths on either side. Only a few pictures hang on the wall. If you look closely, you can see where the daily offering ritual has been performed. The waitresses are very friendly and will seat you immediately. If you dine in, you’ll be given a leatherette-bound menu to peruse. You can see the kitchen from the dining area. But you won’t have to look long. The fresh ingredients Nopgow uses are quickly cooked and promptly brought to your table. I noticed this on my second visit; I tried to read a newspaper article while I waited but the meal was finished before I finished the article.

On my first visit I settled on something called “Yum”. What an aptly named dish! I ordered mine with chicken. When they asked if I wanted it mild or spicy, I told them “spicy”. I should’ve gone with the mild; I forget how spicy Asian dishes can be. (One bright side was my sinuses cleared up.) As spicy as it was, I still wolfed it down. Yum was chock full of chicken. And that spicy lime dressing really wakes up your taste buds. I raved about this dish to my son.

So good was the Yum that I was full before I even tasted the larb, which I also ordered. Larb is the first Thai dish I ever tried and is responsible for getting me hooked on Thai food. Nopgow’s larb is some of the best I’ve ever tasted. Today I had mine with ground pork. They put in generous amounts of fresh, sliced red onions. BreathAsure, anyone? Tag-teaming the assault on your breath are fresh, chopped scallions. But, oh, the taste is so worth it! This, too, is a spicy dish, which is evident by the crushed chili peppering the dish. Sprigs of cilantro add to the presentation and essence. Lime dressing brings out all of the flavors. In two words, larb rocks! Be sure to order a side of rice. If you order the larb to go, be aware that in addition to being very tasty, it is also very juicy.

Having Thai Iced Tea with my meals is a given. Nopgow’s is delicious. A little heavy on the creamer and sugar but delicious nonetheless. The perfect beverage for a hot day, which Palmdale sees plenty of this time of year. Apparently Nopgow’s Thai tea is highly recommended by several reviewers. I’d have to agree with them.

It has been a long time since my taste buds were bombarded with flavor like this. Nopgow has definitely set a high bar for Thai food in the Antelope Valley. There are so many things I want to try on the menu that it is difficult to say what I’ll try next. But the roast duck is right up there.

Nopgow Thai Restaurant – 4.5 forks. Highly recommended. Don’t forget the Thai tea.

 

Nadia Cakes

February 21, 2010

Palmdale, California – While visiting Pickup Stix one day for lunch, I noticed the store next door. It was called Nadia Cakes. What caught my attention was the fact that they offered one sole product: cupcakes. Though I didn’t have time to stop in that day, there was no question I’d be back.

When I did come back, I spent the first few minutes just drooling over what Nadia Cakes had on display. In the display counters they have the day’s flavors. Menus are available to further whet your appetite. If it’s not out on display, it can be ordered. Don’t see it on the menu? Ask them. They can probably create it for you given enough notice. In fact, in addition to being a cupcake shop – the only one in the Antelope Valley as of now – they are a custom cake studio. So if you are looking for a unique cake for a special occasion like a wedding, graduation, etc., you’re in the right place.

Along the walls are shelves with replicas of their creations. There’s a sitting area sectioned off from the main serving area where guests can enjoy one of Team Nadia Cakes’ creations. It’s kind of like a café within a cupcake shop.

After I stopped drooling I decided on the Peanut Butter Cup Chocolate Cupcake and the Espresso Cupcake. Both are part of their signature cakes collection. I got them to go and was treated to a surprise: the packaging. (Alright, so little things make me happy). They have specially formed containers that hold 2, 4, or 12 cupcakes. To the container they tape their unique company tags.

Speaking of the company, apparently owner/founder Abby Jimenez has had a storybook ride. She started out baking just for her family. A few years and many awards later, here she is with her own cupcake shop and custom cake studio. I’m glad she chose the AV to set up shop.

With all this anticipation building, I couldn’t wait to get my hands – and teeth – on those cupcakes. First to go was the Peanut Butter Cup. It has pieces of Reese’s® Peanut Butter Cup® and peanut butter morsels on top of a peanut butter-flavored icing. This tasted very good. Surprisingly, it wasn’t too sweet. But the cupcake itself didn’t meet the standard set by the icing. Not that it wasn’t good. It’s just that it wasn’t anything special. I don’t know what would have taken it up to the next level but if Nadia’s can find whatever it is, look out.

On to the Espresso. It was a filled cake (that in itself is enough to try one. It’s what made my decision) therefore cost a bit more. This one came with a rolled wafer cookie stuck in the icing. Because it had been sitting in the icing for a while before I ate it, it had become a bit soggy. No matter. It still tasted good. The icing was an espresso butter cream frosting. Biting into the cake, my mouth encountered the espresso mousse filing. Tasty. Just a hint of espresso flavor. But wait! What’s this? A chocolate and vanilla espresso filling. Surprise! A filling in a filling! A couple more bites and this puppy was gone. And a minute later I wished I had ordered another one.

Of the two, my favorite was the espresso. They have so many different ones to try. I’m looking forward to trying a few more next time. Maybe I’ll get four of them.

Next time you have a sweet tooth, try Nadia Cakes. They’re sure to have a flavor or two you are partial to. If not, as I said earlier, give them enough notice and they can make it for you. Why not pick up a dozen cupcakes or more for your next party?

Nadia Cakes – 4 forks. Highly recommended. But they “cannot be responsible for any addictions that ensue from consuming our products.”

 

Bayou Bar B Que

March 3, 2011

Palmdale, California – I consider it an honor to be among the first customers at a new restaurant. They just opened two days ago (I missed the opening, though). I had been looking forward to visiting here ever since the sign first appeared on the building a couple of months ago.

The pad where Bayou Bar B Que is located has a history of housing various food places. It started out as a Krispy Kreme. In fact, the window where customers could watch the doughnuts being made is still there. After Krispy Kreme left, another restaurant came in, then a Mexican restaurant. Now Bayou has moved in.

Their signage is well placed so it makes it easy to find from both the street and the parking lot. Above the front door, ‘Willie Gator’, dressed in chef’s garb, looks like he’s there to guarantee that Bayou Bar B Que features “fine Southern cuisine”.

Depending on the time of day, the first thing you might smell when you walk in is the smoke from the cooking meat. (I found out later the smoker features a mix of several different woods like red oak, hickory, and others). It hit me the instant I opened the door. Not overpowering by any means, but it was one of those aromas that you pick out and instantly know you’re in the right place.

Once you enter, you will see the hostess station. Behind the station is a counter with about half a dozen chairs. Wooden tables and chairs take up the rest of the dining area. It was almost 8pm when I walked in. There was only one other group there and they were about to leave so I was given my choice of tables. A patio area is available. The patio will most likely be prime dining real estate during the warmer summer evenings.

I noticed a decidedly Louisianan flavor in the place. The gold-painted walls sported a few Mardi Gras masks. Wrought-iron candleholders shaped like scrolls hung next to them. A few pictures hung in the waiting area. A mural featuring a mélange of famous places in Louisiana covers that large window I mentioned earlier. Even the tile work on the floor caught my eye.

My very friendly waitress appeared and asked if I wanted anything to drink. The 3-panel menu has bayou-related names for their offerings. I decided on the Sweet Water; fresh-squeezed lemonade for those west of the Mississip. (They also have Swamp Water and Brow Cooler). It arrived with a sampling of Bayou Crispy Chips, which Bayou was promoting. My waitress also brought out some ranch dressing to go with them. On the menu, a full order is $2.50. By the way, those chips are made fresh, by hand. And they have a spicy kick to them that kind of sneaks up on you after the second or third chip.

Bayou imports a lot of their food direct from Louisiana. Therein lies the reason why not everything on the menu was available tonight. They are ironing out the supply chain because Palmdale isn’t exactly a mecca for Cajun or Creole cuisine. But they did have Swamp Meat ($10). That’s alligator to you and me. I’ve only had gator once before in my life and that was more than 20 years ago at a restaurant in Torrance. When I saw it in the appetizer section tonight, I knew I had to have it again. Adventurous types might fancy the Cajun Jumpers. Those would be frog legs. No, I didn’t try those.

Since the name says “Bar B Que” in it and the aroma left no doubt, I ordered the rib dinner ($14). You have a choice of mild or hot sauce. I asked for a mix of both. Surprisingly, you get your choice of three sides instead of two like in most other places. My choices tonight were red beans, potato salad, and greens.

My gator arrived a few minutes after the chips. The appetizer consisted of four strips of gator fried in a cornmeal batter. A container of sauce comes with it. I was fine until my brain started whispering to me that alligator is a reptile. I had to remind myself that I’ve had gator before. Then I had to tell my mind to shut up ‘cause I’m eating it anyway. A few of the waitresses came over to ask what it tasted like. Chicken, of course! Seriously, though, it tastes a lot like catfish, only tougher. The sauce, which I couldn’t identify, paired well with it. The McIlhenny racks have two types of hot sauce, Tabasco and Red Rooster. I didn’t use either, but on reflection wished I had.

Not too much later, my waitress brought my meal on a huge serving tray. The actual plate was almost as big. After several weeks of anticipation, now I finally get to see what Bayou is working with.

Let’s start with the sides. The greens were collards. They were slightly sweet and very mildly spicy. I’ve mentioned before here on Kanale Eats that most of my relatives cook greens so the greens I get in restaurants do not impress me. Bayou did get my attention here with the spiciness, mild though it was. And the flavor got better the more I ate. The potato salad was nice and thick. Good sized chunks of potato. It holds up extremely well to a barbecue dinner. Could use just a drop or two more mustard.

Now the red beans had potential but didn’t deliver. The beans came in a separate bowl on the plate. I was initially pleased when my waitress told me there was rice underneath. The homemade mixture has sausage and what I think were chunks of bacon, plus green peppers. So far so good. But it was soupy. Very soupy. It tasted quite different from what you’d expect red beans and rice from Louisiana to taste like. The flavor was much milder. The rice seemed like it was mismatched with the beans. It didn’t absorb the juice at all. I marked them down for that. Less juice and a heartier type of rice would really make this a better side.

The sides were not warm. When I mentioned this to the waitress, she was very apologetic and offered to replace them. I didn’t take any points away for that because I believe in giving someone a chance to make it right. And she did try to make it right.

I purposely left the ribs for last. Before I could even close my mouth around the first bite, the flavor hit. Whoa! (But that’s not the word that first flashed through my mind). It was like someone kicked down the door of my palate and stood there, hands on hips, cape blowing in the wind, fanfare playing in the background. (Maybe it was Willie Gator). What the heck did they put on those ribs?! That’s exactly what I asked one of the waitresses and Darlene, the owner. Darlene said it was her husband’s secret recipe. I can tell you that it was seasoned with course-ground black pepper and minced garlic. Aside from that, I don’t know and husband Carl’s not talkin’. Man, that’s good! You could tell those ribs and the smoker spent a lot of quality time together. You could see the spices on the ribs. They are good enough to eat without the sauce. To me, that is the measure of good barbecue. With the sauce, it is sent to a whole ‘nother level. And that sauce was just right, full of flavor and not too hot. Bayou liberally pours their sauce over the ribs. In case that’s not enough for you, they even give you a gravy boat of extra sauce. The wood smoke flavor even lingers on your fingers long after you’ve finished the meal. Bayou has made my Top 10 list with these ribs. And that’s saying something.

Throughout the course of the evening, almost everyone who worked in the eatery, from waitresses, to hostess, to waiter, to owners, stopped by my table and chatted for a while. That made me feel right at home.

I cannot wait to return to this eatery. There were so many things on the menu I want to try. And they have dessert, too!

Bayou Bar B Que – 4.5 stars.

P.S. I had the leftovers a few days later. The red beans did taste better after pouring off a lot of the juice beforehand. And those ribs…

Update: The red beans and rice are much better now. The owner mentioned that they switched suppliers shortly after they opened and the beans are of a much better quality.

Update June 9, 2012: Bayou Bar B Que is moving. Their new location is on Palmdale Blvd. Check their website for the address.

Update: October 26, 2012: Hmmm. Bayou Bar B Que seems to have gone out of business. Not on Palmdale Blvd., no website, phone disconnected. Anyone have more up-to-date info about Bayou Bar B Que?

 

Ronnie’s Philadelphia Cheesesteak & Hoagie Co

February 14, 2010

Palmdale, California – I was attending a concert later this evening but wanted to get something to eat beforehand. I had seen the sign on the building way before they even opened. Since I didn’t know of any other place in the AV that served real Philly-style Philadelphia Cheesesteaks, I knew I’d have to try it once they did open up.

The mall Ronnie’s Philadelphia Cheesesteak and Hoagie Co. resides in is mostly empty. So unless you know exactly where to look, you could drive right by it and not even notice. On the northern corner of the 10^th Street West side building, look for the sign prominently proclaiming the name. That should get you there.

Walk inside and you are immediately transported to a Philadelphia eatery. (Or what I imagine a Philly eatery would look like; I’ve only been there once and that was inside the airport.) The walls are covered with genuine objects from Philly – records from TSOP artists, Flyers, Eagles, Sixers, and Phillies jerseys, and many other mementos from their own collection.

Lending more bona fides to Ronnie’s are Amoroso rolls, Tastycakes, and Hank’s Vanilla Cream and Black Cherry sodas. Featured in their hoagies and cheesesteaks? Boars’ Head meat. All of the above is imported direct from Philly.

Owner Janet Reinhardt and husband Fernando Chavez run the place. Janet does real estate but found time to open the eatery. With one career already going, why start another one at the same time? The desire to honor her mother, for whom the eatery is named. That and the fact that she and her mom could not find anyplace that served decent, authentic Philly Cheesesteaks in California.

There was no question that I’d be getting a cheesesteak. What I didn’t know was what else to get. Deciding, I ordered the cheesesteak and asked for peppers. Onion rings on the side. I got a Hank’s Black Cherry soda to wash it down. Janet told me later that in Philly the only things green are the Eagles’ jerseys so there are no peppers on the cheesesteaks there. But being that this is California, they do offer them here. Chicken cheesesteaks? That, too, is a California thing.

I decided to eat outside since it was unseasonably warm this evening. Janet came out to take a break. We talked for a bit about how she came to start Ronnie’s and about Ronnie herself. She said that they had been open about six months. Time passed quickly while we talked. It seemed like only a couple of minutes had passed before hubby brought my meal out to me.

The anticipation of a long-awaited real Philly cheesesteak was over as the reality now sat in a basket in front of my drooling mouth and itchy hands. But I held off and tried the onion rings first. The onion rings were delicious. Big, not overly greasy. The batter was tasty and slightly sweet. The onion still had a slight bit of crunch so you can actually bite through it without pulling the whole onion out of the batter shell. Score some points there. And they provided Ranch dressing to dip without having to ask for it. Score extra points there.

The Hank’s had a pleasing, natural taste. More like juice than soda. I was so surprised by this that I had to look at the ingredients. Aha! No high fructose corn syrup! Having this served in a cup of ice on a warm evening was very refreshing.

I’ve had my share of cheesesteaks over the last 24 years. Most of them don’t make the grade. How was this cheesesteak from a Philly native? This one passed with a B-. Admittedly the meat was a bit short on flavor. It could’ve been a bit juicier but thinly sliced meat doesn’t leave too much room for that. Still, it was good. Ronnie’s cheesesteaks are more meaty than cheesy, as you can see in the photo. You can definitely taste the difference between a plain cheesesteak and a real Philly-style cheesesteak. Ronnie’s has the goods.

I like the authenticity of the place. The staff is very friendly. I also like that they make your food after you order it. If you live in the AV and are looking for a good cheesesteak, Ronnie’s will fill the bill.

Ronnie’s Cheesesteak – 3.5 forks. Recommended. “Like” them on Facebook to get the latest doings and insider specials.

January 2011: Noticed a sign on the door that said Ronnie’s would be closed for a couple of weeks due to a personal matter. They never opened back up.