Yesterday we had brunch at Martin Wine Cellar, which is what you do on Sundays. Or what we do, at least. For my first visit as an official New Orleans resident, I figured I ought to have grits and grillades.

From the New Orleans Cuisine blog:

Grillades are made with Round Steak, of Beef or Veal, although you could use pork. This dish like many other greats from New Orleans, comes from meager times, when a piece of meat needed to be stretched to feed a whole family. A Grillade is a square of meat cut from the Round Steak, or whichever piece of meat that you’ve chosen.

My grillades were veal. And delicious. The grits, however were PHENOMENAL. Not that I’m a connoisseur, but those were the best dang grits I’ve ever eaten. They were obviously made with a ton of butter and cream, which never fail to make things taste better.