Bite of the Best

Fried chicken so good that when it was served last week at a Food Media Seminar in New Orleans, LA (or NOLA as it's called) there wasn't even part of a piece left on the serving trays during a midday break. There were — though — many editors looking for more.

That's how delicious Willie Mae's fried chicken is.

Knowing that many foodies are heading to New Orleans this week for the International Association of Culinary Professionals convention, I wanted to post this info quickly so those visiting NOLA could try this incredible fried chicken while there.

I learned about Willie Mae's last week from her great granddaughter Kerry Seaton who recently decided to try "“to keep the legacy and tradition going” forgoing her plans for law school.

Katrina struck Willie Mae's with "4 feet water that set for 3 to 4 weeks," said Kerry Seaton. But — thanks the incredible efforts of volunteers from the Southern Foodways Alliance — the restaurant is open again.

Willie Mae's Fried Chicken stood out as the favorite chicken we had ate (and we had chicken at least once at every meal) at that seminar organized by the National Chicken Council and the U.S. Poultry & Egg Association.

Willie Mae’s Scotch House: 2401 St. Ann Street (off New Orleans Street) New Orleans, LA; open only from 11 am to 3 pm; 504.822.9503.

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Sometimes it's not easy to find a decent — and convenient — locale to meet a friend for dinner in certain parts of Connecticut. But sometimes in that search, I discover a gem worth the trip.

Tuscany Restaurant in Bridgeport is just that.

I hadn't planned on writing about this Northern Italian restaurant when I dined there last week. But I knew I was in for something worth sharing when the waiter served the whole head of garlic. I grabbed my phone to take a photo as he carefully squeezed the fully roasted cloves onto a plate and mashed them for us.

(Had I had my digital camera the photo would be much better!)

To describe all the hand-made pasta specials, our waiter used a tray containing samples as a primer to detail the offerings. Tuscany has so many specials, I wonder why they even have a printed menu! I selected the roasted red pepper and smoked buffalo mozzarella ravioli topped with a mushroom and Italian sweet sausage light marinara sauce; that dish alone was worth the trip. (Half portion $10.95)

The other outstanding, simply prepared special was the grilled baby octopus with olive oil, garlic and lemon. Perfectly cooked, aka not rubbery! ($13.25)

The Santa Cristina Sangiovese paired well with each dish. ($43)

Tuscany 1084 Madison Avenue, Bridgeport, CT 203.331.9884

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New Haven Restaurant Tours: Devotees of the International Festival of Arts & Ideas’ popular food tours can indulge themselves in two tours offered during the holiday period.

Vino, Saffron y Sofrito: Flavors of Spain and Latin America will take place on Saturday, Dec. 8th at 1:30 p.m. This tour begins with a wine tasting at The Wine Thief at 181 Crown Street and then moves on to chef Luis Bollo’s creations at Ibiza, 39 High Street, noted by Zagat for its “absolutely wonderful old world service and new world recreation of elegant Spanish cuisine.” The tour ends at Pacifico, 220 College St., where chef Rafael Palomino will share some of his favorite Nuevo Latino dishes.

9th Square Noshes: Experimental, Eccentric, Distinctive Food and Drink of 9th Square will take place on Wednesday, Dec. 12th at 5:30 p.m. The tour begins at 116 Crown, one of the newest additions to the 9th Square restaurant scene, where participants can taste one of the eatery’s unusual drinks and small plates. The tour then moves on to Foster’s, 56-62 Orange St., for a cooking demonstration and taste of chef Dave Foster’s “eccentric American” cuisine. The tour winds up at Blue Pearl, 130 Court Street, for a tasty dessert fondue.

The restaurant tours will be led by Best Bite Guru, Bonnie Tandy Leblang and cost $35. Purchase tickets by calling the Festival at 203.498.3733, or online at www.artidea.org.

Each tour lasts approximately two hours and requires moderate walking. Ticket holders should meet at the first restaurant approximately 15 minutes before the tour begins. Festival restaurant tours tend to sell out quickly, so plan to purchase your tickets in advance.

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Not surprisingly, Per Se, Le Bernardin and Jean Georges each kept their three Michelin stars in the just released New York City guide (October 10, $16.95). New Manhattan star holders include Blue Hill, Anthos, and L’Atelier de Joel Robuchon (in the Four Seasons), each with one star, and Gordon Ramsay at The London with two stars.

In addition, two new Michelin Guides to U.S. destinations go on sale this fall—Los Angeles (November 14, $14.95) and Las Vegas (November 16, $12.95). The updated San Francisco guide will be available soon (October 24, $16.95). The Michelins differ from the more populist Zagat series because inclusion and ratings of restaurants and hotels are decided by professional inspectors who visit the sites anonymously. We’ll be watching to see who—if anyone—gets the coveted Michelin stars and how many they get!

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