"Despite New Orleans being a seafood city, the fried crab dishes are often more filler than actual lump or claw meat. That’s not the case at La Petite Grocery, where blue crab is thick and present throughout the entire beignet. Served with malt vinegar aioli, they’re excellent as a satisfying snack, especially when you’re cruising in and out of the stores on Magazine Street. Pair them with a LPG French 75, starring pear brandy instead of gin or cognac—it helps cut through some of the richness of the beignet." - megan braden perry
Denny Culbert