My Bride and I have the same dentist, and one time when we were at our bi-annual check up, we were saying that we had another trip planned for New Orleans.  Our dentist said that he had just returned from the French Quarter, as he and his wife had attended a conference.  He asked us if we had ever eaten at Petunias.  We both responded with a negative reply, and then he went on to rave about the food and the service.  So we decided that we should try Petunias when we got to New Orleans.

Pink is what struck us immediately upon arriving into the restaurant.  The French Quarter is a rather stark area, great for people watching, but the folks at Disney did not design the streets.  Everything was pink, the walls, the décor and even the match boxes which I collect.  Even with the color shock, the restaurant itself was rather low key, and not the rich tapestry of fabrics that one encounters in some of the grand old guard venues in the Quarter.

We started with some gumbo, to get into the mood with a little bit of spice.  Then we both had crepes for dinner, as this seemed to be the specialty of the house.  These were not little crepes, but monster crepes, that we really could have shared, but we did not know that in advance, and really did not pay attention to the other tables and what was being served.  We both had different seafood crepes for the evening that had rich sauces blended with assorted delicacies of shrimp, crab, scallops and crawfish.  My dentist was right on with his suggestion and not nearly as expensive as some of the other restaurants that we have been to in New Orleans.  We finished the meal by sharing a Bananas Foster Crepe made table side with all of the theatrics of the flambé.

The wine list while not extensive as some of the other restaurants had a Chardonnay from the Burgundy region of France.   As I explained to my Bride, this Chardonnay would be different from most of the wines that she enjoyed from California, but should pair well with the seafood crepes and the sauces that they came with.  When looking at a wine list, I try to select a wine that is price and quality appropriate for the meal, and I try to find something new and unique.  I have had some of the Grand Cru White Burgundy wines, but this was not a dinner that called for something that grandiose.  The La Vignee Bourgogne 1999 was, as far as I am concerned, an excellent choice and value.