Chef Shane Pritchett is still cooking steaks, although now they are fried and covered with cream gravy rather than the dry-aged specimens he prepared in his previous job as executive chef at Emeril's Delmonico (1300 St. Charles Ave., 525-4937; www.emerils.com). Pritchett opened his Fat Hen Grill (5708 Citrus Blvd., 305-1980; www.fathengrill.com) in Harahan recently, where he serves classic diner fare with plenty of extras and his own creations. For instance, a "womelett" here is an omelet baked on top of a Belgian waffle, while the tiger toast is brioche crusted with corn flakes cereal. Lunch and dinner offerings include daily specials like that chicken fried steak, plus burgers, salads and ice cream shakes. The Fat Hen Grill is open daily for breakfast, lunch and dinner and serves breakfast all day.
A Different Po-Boy
Anyone opening a new po-boy restaurant in New Orleans would do well to have at least one sandwich on the menu to set it apart and periodically tempt residents away from their old favorites. Mahony's Po-Boy Shop (3454 Magazine St., 899-3374; www.mahonyspoboys.com) has a few. One has ham glazed with root beer, while the house rendition of the fried oyster po-boy includes bacon and cheddar. But the most alluring, from a devil-may-care perspective, is the fried chicken liver po-boy with coleslaw. Mahony's opened Uptown in June, taking over the space that had been Winnie's Artsy Café , a sandwich shop with a fantastical décor. The renovation produced a more conventional dining room with a long, cypress bar. Mahony's is open Monday through Saturday from 11 a.m. to 8 p.m.
Alas, Calas Closes
Citing the economy, Bryan and Vickie Krantz closed their Calas Bistro & Wine Cellar earlier this month after about two years in business on West Esplanade Avenue in Kenner. The concept behind Calas combined a wine shop where customers could shop for bottles to take home or drink with their meal and a menu designed by the Krantzes' friend Frank Brigtsen, chef/owner of Brigtsen's Restaurant . The most unique items were modern interpretations of calas, the fried Creole rice cakes popular in the 19th century but rarely seen today. Calas Bistro served traditional sweet calas, and Brigtsen also created a few savory versions made with shrimp, sausage or red beans.