Swordfish schnitzel at @pigeonandwhale - a dish that is a controversial at my table, and even in my own head.

I shouldn’t like it, but I really do.

Normally, I like swordfish best when it’s been messed with least - and preferably raw and dressed for crudo.

But here they bread it, stuff it with prosciutto and ladle on tonnato, a creamy sauce zingy with anchovies and capers.

This is how you spell umami , and thus, time and again, I order it and find it utterly compelling.

Through August, it is also part of a three-course Coolinary menu for $58, so there’s a chance to assess it yourself with a lower barrier of entry.

Try a negroni from the extensive cocktail list, and never skip dessert here.

This is one from a bunch of top dish picks on my mind now in deep summer — link in my bio has the full read with all of them.

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #coolinary Less