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Upperline Restaurant-Continues its post-Katrina drive for excellence and hits the mark

23 December 2006

We made reservations for a lovely couple from New York at the Upperline last night. She just retired from years as a modern dancer in a well-known dance company. Both are well traveled, she especially, since most of her performance tours were in Europe. And they live in the city (NY,NY).

I suggested that they order the signature appetizer, Fried Green Tomatoes with Shrimp Remoulade and for the main course, the Rack of Lamb and the Duck. They did along with another oyster appetizer and dessert, I believe it was the bread pudding.

One of the perks of this Innkeeping career, is making suggestions like this one, and then learning that expectations were met; to the point that “our trip was excellent” is the final word at departure. He told me at breakfast that the meal and ambiance at Uppeline ranked in the top five of any he had experienced. She had the same accolades. Coming from two well seasoned diners living in New York, that’s quite a complement for Upperline. But I knew that would be the case. I have yet to send anyone there without the same reaction. And the New York times agrees. This pre-Katrina article is still valid today and in March of 2006, six months after the storm, the Times gave the Upperline kudos for coming back better than ever.

Our guests are the “real proof of the pudding” and we love knowing that they leave us so happy with their New Orleans stay. Try the Upperline when you get to the Crescent City. Better yet, stay with us and let us make the reservation. I will call the owner, JoAnne Cleavenger and tell her that you are coming over for dinner. You’ll meet her, you will love her and the wonderous contemporary Creole offerings that can only be had in her place.

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