701 St. Charles Ave.
Didn’t you use to work here?
I did. In January, I went over to Cochon Butcher and became the shop manager over there. I slice meat all day, Lord have mercy.
What was your job here?
I was in that pantry for four years, making salads. My beloved pantry. I remember coming in really hung over after gigs.
How often do you come?
I come here a lot. The food is unbelievably consistent, it surprises me even.
What do you get?
Any meal I get here has to have pasta in it, they painstakingly make it every day. [Grabbing the menu.] Do they still have it? Oh, yes. The veal stuffed with ham and fontina over fresh capellini. Yeah, yeah, yeah. That particular dish, usually I talk about it for the next three days, and I’ll dream about it. I think I’m going to get it tonight. I know it’s lame, but I’ve got to have it.
Who do you bring here?
You brought your kids; I should have brought my cats.