One of the nicest things about Eliza is they shuffle their menu seasonally. If you’re good at what you do, you can do a lot more than you can fit on a single menu. When they came out with the fall menu, the Crispy Oyster Stew appetizer immediately caught my eye for a couple of reasons. I love the combo of fried seafood and rice and gravy or gumbo. It’s one of my favorite hacks at Parrain’s or The Chimes, to order fried gator with rice and gravy, or add fried shrimp or fried oysters to my seafood gumbo. I really can’t wait until someone does a crawfish étouffée where all the crawfish are fried rather than a half and half where half the crawfish are cooked in the gravy and half are fried. I just think it would be an exciting product to cook the gravy separately and fry the crawfish tails to order. At any rate, Eliza nailed the oyster sauce.
And here’s the other reason I was fired up to see it land on the appetizer menu. This is the pecan praline cheesecake that I followed up with. It was big enough that pairing it with an entree wouldn’t work. I needed an appetizer portion to allow room for dessert. As for the cheesecake itself, words won’t work. You really have to go get some of this for yourself.
