Word: tupeloã
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...loved by the French but, at the time of the dish’s creation, inexpensive and largely overlooked in the United States. Tossed in a thin, crunchy batter and deep-fried, the juicy oysters, drenched in tangy remoulade, burst with flavor and steam heavily when they split open. Tupelo??€™s were, in our friendly and earnest waiter’s humble opinion, the best in the Boston area. Despite limited experience with Boston’s fried oysters, I’m inclined to agree with...
...something halfway towards gelatinous. The sausages, Cajun Andouille sausages, derived from the far milder French Lyonnaise pigs’ intestine sausages of the same name, combine pork offal and piles of spices into a dark red, incredibly rich and flavorful ingredient that gives gumbo the bulk of its flavor. Tupelo??€™s Andouilles, and, by extension, their gumbo—like everything else we ate there—was spot...
| 1 |