Tony and I like to eat dinner at the new Jim’s Place bar. It’s a perfect setting for grown-ups: sociable and lively but not too loud, the bartenders know how to mix a mean martini, and you can start your meal with Dimitri’s Charcoaled Jumbo Shrimp. At $11.95, the appetizer is satisfying for two. The shrimp are basted in Grecian lemon-oregano sauce, and once the shrimp are gone, you can swipe up the leftover sauce with the restaurant’s crunchy bread. If you’re fast enough, you can also nab the lingering slice or two of garlic before anyone else at your table.From there, Tony’s order is pretty predictable: a bowl of New Orleans Seafood Gumbo ($5.95) and an appetizer of Souflima ($8.95), an original family recipe that’s a trademark of the Jim’s Place restaurants. I think the gumbo is overcooked and a little mushy (I prefer gumbo where the ingredients stay distinct), but hats off to the Souflima. Pork tenderloin is slowly grilled on a rotisserie, and each tender slice blends the taste of oregano, salt, and cracked pepper. This dish proves the cooking adage that simple is best.
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