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Cajun Blackened Fish New York 2008 - MaggieÂ’s Cajun Grill

Poor hugely fat Paul Prudhomme! In the ?80s, he swept into town in his chef?s whites to establish a branch of his New Orleans classic K-Paul?s in Soho (minus the chilies?what a mistake!), only to have it tank soon thereafter. But the Cajun cooking style he accidentally invented persists: blackening spice-rubbed fish in a wok over fiercely hot flames. You can sample this archetypal ?80s dish at Maggie?s Cajun Grill.

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