We are just on a roll lately with restaurants. Last weekend, Mike and I went to dinner with our friend Coulter, and we decided to try a new place in downtown Berkeley, Angeline’s Louisiana Kitchen. For some reason I had the impression that it was going to be more of a fast-casual type of place, but it turned out to be more like fancied-up New Orleans cuisine. We loved it.
I wish I had more than grainy iPhone photos of the food, but it was really dark in there. I had the gumbo, which was definitely the best I’ve had. Not terribly attractive, but it had a richness of flavor that I can imagine is hard to recreate.
Coulter had the fried chicken with mashed sweet potatoes. I was lucky enough to try a bite.
But the creme de la creme was the side of macaroni and cheese. It was incredibly rich and creamy, with crunchy parmesan breadcrumbs on top.
We were totally stuffed, but we made room for dessert — bananas foster bread pudding with rum-caramel sauce. I’ve never had bread pudding quite like it. It came in a block, kind of like the texture of cold polenta, but seared and caramelized like bananas foster. Didn’t get a picture of that, but highly recommend!