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From Food & Wine , FEB 2004

John Harris's sizzling Gulf shrimp in a lemon-oregano vinaigrette paired with a good glass of Sauvignon Blanc is such a civilized lunch, as is his boudin noir with spicy mustard and a Côtes-du-Rhône (for dinner have the hanger steak)....MORE>>

– Julia Reed An Insider's Guide to New Orleans

Last updated February 2004

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