Our hotel is on Canal Street right on the edge of the French Quarter. Street cars glide by outside the entrance. When we arrive at 1 pm we make a straight line to the nearest Cajun restaurant.
Family members and friends come into New Orleans all afternoon, and by dinner the first wave of arrivals makes our way to Meril's, Emeril Lagasse's newest restaurant. Dan, a.k.a. Father of the Bride has made arrangement for 23 of us to dine together across three tables. The food is small-plates for sharing and we order many including truffled potato chips, iberico ham, croquettes, three different flatbreads, salads, chicken thighs, and Spanish style shrimp. Desserts are interesting: chocolate peanut butter banana cream pie, deep dish pecan pie and dulce de leche bread pudding with the pecan pie as the hands-down winner. The wonderful meal is enhanced by peeking at Emeril in the open kitchen and as he comes out to meet some of the dinners.