Friday, December 18, 2015

Friday 5: Margaret Girouard of The French Press

Photo: Denny Culbert
Margaret Collier Girouard, along with her husband Justin, are the proud owners of one of Lafayette's most popular (and most delicious) restaurants, The French Press

1. Hole in the wall- I don't know if it's really considered a hole in the wall but Poseidon's Greek Restaurant definitely gets left out of the culinary conversation in Lafayette. I know Aristos painstakingly hand makes many of his dishes from his mother's recipes include their Moussaka, which I dream about. Poseidon's is definitely a go-to for a guaranteed great meal. Also, it was my first restaurant industry job!

2. Special Occasion- Whether  I'm wearing rubber boots in a tepee eating backbone stew or dressed to the nines enjoying a sixteen course meal, I know I'm in for an experience. By definition Runaway Dish screams special occasion. So when our schedules allow we want a seat at the table.

3. Date Night- When it comes to date night we get a late table at the bar in Ruth's Chris. I love a dark moody restaurant for a date. The bar sets a good tone for meaningful conversation. We've spent many nights there setting goals for the future or reflecting on a job well done. That is, as long as I can position Justin's chair out of sight of sports highlight reel on the televisions;)

4. Family Dining- My daughters Violet (8) and Scarlet (6) have been dining since they were in diapers. Your average kids menu does not go over well with them. So, anytime we are having THE where to eat conversation they have there opinions and it's always Social Southern Table & Bar. They love the flat breads, fried chicken and their killer mac and cheese. Kids are honest critics. You can't put anything past them. They know the real deal and we are always happy to oblige.

5. Specialty Cocktails- Whether it be at Saint Street Inn or one of his solo catering gigs, Mike Chambers always delivers. His drinks are well thought out and deliberately simple. There can be so much pomp and circumstance in  mixology these days. Every element in Mike's drinks serves a specific purpose. I appreciate that. He has also got a certain "je nais se quoi". The kind of undefinable quality that can take a simple dirty martini to a DIRTY MARTINI with shake of the wrist.

1 comment:

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