Oftentimes, drinking a fine red wine leaves little room for anything but enjoying the moment…that is, until many moments later you are feeling the effects of said wine. Such times call for one kind of food and you know what I’m talking about, the kind like the concoction my friend affectionately calls “The Double Bypass.”
We had gone out to False River, one of my favorite spots in the state, to spend the night overlooking what is normally a peaceful view. However, by the time we got there, the temperature was about 35 degrees with wind gusts of up to 25 mph. With little else but good conversation and good wine to fortify us, we stayed up until about midnight (the witching hour for pseudo-fogies like myself) but woke with an urgent need for food.
Morel’s in New Roads has always fulfilled that need. A small cozy joint right on the river, it has a gorgeous view and some good eats. I say good because you have to tinker with it a bit.
Take the “Double Bypass” for instance, which is called the Fried Chicken Poboy or equally unique on the menu. Fried chicken tenders, smothered cheese, bacon, ranch on an (occasionally) toasted bun. Can’t be bad right? Well, you would be correct in your assumptions.
However, I am one of those guys who believes everything can be better. Fancy restaurants both near and far have put forth their plates of goodness only to succumb to the immortal utterrings of “if they only did this____.” Now, don’t get me wrong, Morel’s has good grub, but it would really behoove the Double Bypass to be subjected to the following treatment:
- more bacon (a given on anything)
- honey mustard (scratch the ranch)
- fry the tenders longer
- drizzle of BBQ sauce
That my friends would be killer; and if you want to take it further stick some of the fries on there too (between two layers of melted cheese).
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