P & G
Backstory
Owners Petros Bilalis and Gus Kouniaris opened the P&G in 1981, joining a few other Greek-owned breakfast-and-lunch cafes in that block of Baronne Street. At that time and long before, the stretch was filled with large retailers (selling furniture, mostly). Blocks of banks and other office building took up blocks in every direction, and there was plenty of business for small cafes serving good home-style New Orleans food. Most of that milieu is gone now, but the P&G and its neighbor Leni's keep going with good basic food, if at a more relaxed pace.
Dining Room
The environment is utilitarian but pleasant. The highlight is a terrarium populated by box turtles. (I used to have one of those myself, so the place resonates.) The service style is non-rigorous and casual; most people who dine here think of themselves as family.
Why It's Essential
The CBD in its peak years of the 1940s and 1950s was jammed with little cafes designed for working people of modest means. As the office buildings slowly but certainly convert to hotels and condos, that community of eateries has dwindled to a very few. That's good, because the ones that remain are the best ones.
Why It's Good
Think of P&G as like eating at Mother's without the tourists, and you just about have it. They cook old-style dishes in the old ways, starting with good basic breakfast platters, then easing into a lunch menu dominated by poor boy sandwiches, muffulettas, plate specials and fried seafood.
Most Interesting Dishes
<em><strong>Poor Boy Sandwiches</strong></em><br /> Fried catfish, shrimp or oysters <br /> Char broiled chicken breast<br /> Ham<br /> Roast beef<br /> Roast beef with ham & Swiss<br /> Smoked or hot sausage<br /> Turkey (white meat) <br /> Meat ball<br /> Stuffed crab<br /> Genoa salami<br /> Veal cutlet<br /> Hamburger<br /> French fry<br /> Swiss or American cheese <br /> Bacon, lettuce & tomato <br /> Muffuletta<br /> Club with fries<br /> Tuna salad<br /> Chicken fried steak <br /> Grilled cheese<br /> <em><strong>Daily Specials</strong></em><br /> (They vary from week to week)<br /> MO: Stewed chicken, rice , vegetableetable<br /> MO: Fried pork chop, black eye peas, rice<br /> TU: Salisbury steak, creamed potatoes, vegetable<br /> TU: Baked lasagna, salad, vegetable<br /> WE: Fried chicken, fried/mashed potatoes, vegetable<br /> WE: Seafood gumbo<br /> WE: Meat loaf, mashed potatoes, vegetable<br /> WE: Seafood gumbo<br /> TH: Baked catfish, baked potatoes, vegetable<br /> TH: Chicken fried steak, mashed potatoes, vegetable<br /> TH: Baked chicken, baked macaroni, vegetable<br /> FR: Fried shrimp, catfish, oysters or combo, with potato salad, fries or baked macaroni<br /> FR: Shrimp Creole, rice , vegetable.<br /> FR: Seafood gumbo<br /> FR: Stuffed crab cakes; potato salad, fries or baked macaroni<br /> <em>Daily Specials Except Friday:</em><br /> Char-broiled chicken breast, salad, vegetable<br /> Fried catfish, potato salad or fries<br /> Red beans, rice, sausage (smoked or hot) <br /> Italian meatballs, spaghetti, salad or vegetable <br /> Roast beef, fries, salad or vegetable<br /> Fried oysters, shrimp, or combo; potato salad or fries<br /> Chicken-fried steak, fries & salad or vegetable <br /> Veal cutlet, fries, salad or vegetable<br /> Char-broiled chicken breast, ham, melted cheese, salad, vegetable<br /> Veal parmesan, spaghetti, vegetable<br />
Deficiencies
The roast beef poor boy is not one of the leading items here, and the breakfasts are just okay.
For Best Results
Don't come in expecting everything be up with the times. (No vegan menu or organic vegetables, for example.) That adjusted, you'll find the place nostalgic, charming, and tasty.
Bonus Ratings
1
Attitude
1
Local Color
2
Value