Business came calling from across town this morning so I shirked my normal duties and set out for the Garden District. New Orleans roadways take me back to my youth when my daddy could instill raw fear in me by announcing that we were going to Stinking Creek, Kentucky.
Back then the Stinking Creek community was the unfiltered Appalachia that you always saw whenever National Geographic or Time magazine came calling.
Naked children rambled through doorways of trailers jammed up hard against steep hillsides, and the roads, well, if you’ve driven in New Orleans then you have also driving in 1970s-era Stinking Creek, Kentucky.
I suspect that the New Orleans city council members probably received their formal education in an environment similar to rural Kentucky in the days of old. Either that or they’re just willfully ignorant. Or lack the temerity it takes to hire a company to come in and fix our city’s streets.
After seeing about getting my broken shocks repaired, I retired to Willa Jean’s to console myself over a biscuit hot from the oven of head chefs Kelly Fields and Lisa White.
And that biscuit. I’ve spent my lifetime eating them, baking them and dreaming of them as I traveled across the Southern United states (and Texas) and Willa Jean’s are peerless.
These biscuits are more akin to a fine French pastry than the typical catsheads or beaten varieties that you come across in Kentucky or Virginia.
Layer after layer of fine pastry are held together with little more than the strong will of the cook.
They’re delicate and rich with good fat.
One biscuit, stuffed with a plowman’s breakfast of scrambled eggs, cheese and patty sausage could easily feed two hungry men.
Another biscuit, this one with sausage gravy, is of the same ilk and could easily quell the hunger of a Paul Bunyan of a man.
Service is fine. I’m hailed by virtually every worker I come across as I make my way through the room taking pictures.
Two mammoth biscuits with ample garnish and gratuity came to $20
611 O’Keefe Ave
New Orleans, LA
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