Warming The Cockles.
A cold wind is blowing, and ice is rattling in the trees. Time to warm up. And just as it's important to warm up on the outside with sweaters, gloves, and fuzzy hats -- it's just as important to heat up the insides, too.
A great way to enliven the digestive tract and send some heat down below is found within a steaming bowl of The Faded Rose's Crawfish Étouffée. The heat's not just a matter of temperature. That initial sip full of comfort, crawfish, and creaminess gives way moments later to a sudden burst of pleasant spice that sweeps you out of a wooden booth in Little Rock and plops you down in a wire-back chair on Decatur Street on a late May day. Not the painful kind of spicy that has you reaching for the antacid, but the sort that makes your nose run just a little bit. The sort of heat that makes you feel armed and confident against the approaching cold outside the door. The perfect sort of dish to sop up with the (thankfully provided) crusty French bread... yum.
Of course, the wide array of po'boys, tilapia and redfish dishes, shrimp items and delicious steaks, along with that fabulous Rose's Grilled Louisiana Crab Cakes, make the hardest part of eating there deciding what to eat. Locations on Rebsamen Park Road and Bowman Road... check out the website for more on where to go and what to eat when you get there.
Comments
Mmmmm, you can't go wrong with their etouffee, or really anything else on their menu. This makes me want to go pick up lunch from the Rose! The lunch tilapia meuniere is about the best lunch deal in town.
Posted by: Liberal 4 Life![[TypeKey Profile Page]](http://www.arktimes.com/blogs/eatarkansas/nav-commenters.gif)
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January 28, 2009 12:11 PM
Gotta agree with you on he deal factor on the tilapia meuniere, with the good soaked salad, bread and a side, for, what, $8?
But I am disappointed they've had to switch from snapper to tilapia. Tilapia is OK. But snapper is firmer, fleshier and just better.
Posted by: maxb![[TypeKey Profile Page]](http://www.arktimes.com/blogs/eatarkansas/nav-commenters.gif)
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January 28, 2009 01:13 PM
I love tilapia, but I think with something like a meuniere preparation Max is right that Snapper would be better.
Posted by: Joel![[TypeKey Profile Page]](http://www.arktimes.com/blogs/eatarkansas/nav-commenters.gif)
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January 28, 2009 01:24 PM
Man, I haven't been to Faded Rose in years after a bad steak experience there. I owe them another try. That etouffee looks fantastic.
Max is on the money about Tilapia. I personally won't touch it, but snapper is far superior to Tilapia any old day.
Posted by: JenJens![[TypeKey Profile Page]](http://www.arktimes.com/blogs/eatarkansas/nav-commenters.gif)
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January 28, 2009 01:33 PM
I questioned a waiter when they changed to tilapia, because I'm not a huge fan of it. They said that they got a more consistent fish than the other kinds they had been using. While I miss the snapper, I really appreciate the consistency in the food I get. I really enjoyed the snapper (and the trout long before that) but the tilapia has grown on me. I'm very excited about the redfish on the menu, but I haven't had a chance to try it yet!
Posted by: Liberal 4 Life![[TypeKey Profile Page]](http://www.arktimes.com/blogs/eatarkansas/nav-commenters.gif)
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January 28, 2009 11:26 PM
oh this looks good.
Posted by: Melissa![[TypeKey Profile Page]](http://www.arktimes.com/blogs/eatarkansas/nav-commenters.gif)
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February 2, 2009 10:44 PM
Tilapia vs. Snapper = huge price savings.
Tilapia is waaaaayyyyy cheaper than Snapper.
Posted by: IrradiatedFuelHandler![[TypeKey Profile Page]](http://www.arktimes.com/blogs/eatarkansas/nav-commenters.gif)
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February 4, 2009 06:22 AM