<p>Second Line season is usually August through June. I’m pretty sure Gambit posts the schedule at the beginning of the season. I’m friends with people who usually just post the info on facebook of who is hosting the parade that week and the route. Follow Big Red Cotton on Twitter. She’s deep into the Second Line culture. She was actually one of the people shot at the Mothers Day Second Line . She’s an amazing woman. </p>
<p>I don’t think the ferry is free anymore but it’s only a couple of dollars or so. Probably still worth it. Nice view of the a Quarter from across the river. </p>
<p>You are right I forgot about that. It’s only a buck or two. </p>
<p>I second the Camillas grill, Central Grocery and New Orleans School of cooking recommendations. They are repeats for us EACH and EVERY time we go! Additionally I’m adding the Rouse market in the quarter. Granted its a grocery but a fasinating peek into local foods, with great freshly made to go food items. My daughter and I have a running research project -whether the beignets are better at Cafe DuMonde or Cafe Beignet, we must eat research samples from both daily!</p>
<p>Seriously if you just stroll, and stop in at eateries that appeal to you , you are likely to get memorable food. I’ve nver been dissappointed! We literally eat our way through the quarters. </p>
<p>@sistersun Rouses in the Quarter is my husbands favorite spot! He is always amazed by how much they can cram into that store! We love the big new Rouses too. I could live in there.</p>
<p>Generally our carry on bag on the return flight is filled with rouse finds…our kind of souvenirs!</p>
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<p>If there is one condescending post here, it is yours! You posted an opinion about a cafe and I posted mine that describes the differences between a sopapilla and a beignet, which obviously I know quite well. And well enough to recognize either product when served. Do yourself a favor, and learn a bit more about Mexican food and Western European food before attempting to lecture someone! You might reconsider your comment about yeast. Have YOU ever seen the dough before frying either product? You just exemplify why people do not know real beignets!</p>
<p>And if you have any $$$ left this is my favorite place for cute NOLA stuff: <a href=“http://www.fleurtygirl.net/”>http://www.fleurtygirl.net/</a>. She has several stores now, but I always go to the one on Magazine St.</p>
<p>I don’t care about either really . . . just the best places to get that scrumptious powdered sugar covered delight that is renown in NOLA 
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<p>You didn’t describe a sopapilla, you complained that beignets are made incorrectly and nothing like a sopapilla. I simply pointed out they are not supposed to be the same thing. You called them glorified sopapilas, which they are not. Two different foods. Insulting people because they like a particular food is rude. Everyone has different tastes, likes and dislikes. </p>
<p>I think I mentioned Fleurty Girl earlier. Her stores are the best. I order monthly and get the Fleurty Box every month! I like the one in the Quarter! Fleurty Pam always remembers me! </p>
<p>Say what? I wrote that what they sell at CDM are NOT fair beignets! </p>
<p>They are different food. Again, were you able to recognize what is done in the kitchen at CDM, you might recognize Sopapillas. People who have seen oliebollen, croustillons, or smoutebollen …the fair beignets covered with powdered sugar CAN tell you the difference by the look and HOW they are made. Beignets use a non-solid pate a choux and are scooped into oil. Sopapillas are prepared differently and cut into pieces. Look at how CDM prepares their version. Or look at the boxes in their kitchen! </p>
<p>I am sorry you can’t understand the differences as you obviously do not know how either is really made. Google the web for images or videos, and it might help appreciate the differences and recognize it the next time. </p>
<p>ok, yes you are right. You are the expert. I bow to your knowledge. Whatever.</p>
<p>Now I’m much more interested in getting back to the original topic- sharing information on the amazing restaurants, clubs, and activities for the OP to check out on her trip to New Orleans! I always find new places to check out and love sharing our experience in the amazing city. </p>
<p>Havent read the thread, but DS spent 6 yrs in NOLA (just moved). Places off the top of my hat: Dat Dog for incredible hot dogs/sausages, etc (he loved it) , Port of call for burgers, a Po Boys place on Magazine st (forget the name), and for more foodie places, Upperline, Dantes, Brigtsens, and a few others I’ll think of and come back to post when I do.</p>
<p>That poboy place on Magazine is probably Johnny’s.</p>
<p>Or Mahoneys. Johnny’s is in the Quarter. </p>
<p>I was thinking of Guy’s I guess. </p>
<p>OK this cracks me up . . . lots and lots of people photographing their sandwiches! I love it though! The debris fries with cheese look heartstoppingly good. </p>
<p><a href=“Photos for Guy's Po Boys - Yelp”>Photos for Guy's Po Boys - Yelp;
<p>Other memorable yummy restaurants: Dick&Jennys, Patois, Joey Ks (is where I think we had the po boys) and a great breakfast place on Magazine st–also forget the name at the moment.</p>
<p>oh those fries look delicious!!! Two of my all time favorite restaurants are K-Pauls (Paul Prudhomme) and Irenes. Both are more fine dining so I didn’t mention them earlier. </p>
<p>I love “food porn”. My family gets irritated because I always insist on photographing their food before they eat it! </p>