Cuisine:

• Italian
• Banquet
• Creole

Pascal's Manale Description:
Pascal's Manale occupies a nondescript uptown building. On any given day, you'll find the most concentrated local flavor at the oyster bar, where businessmen tend to exchange more gossip than ladies at the salon. Expect a wait, even when the place is half empty; once inside, prepare for an onslaught of cream, butter and oil. Hollandaise sauce fairly pours from the kitchen, to best effect on fried oysters. If you have never had barbecued shrimp, just know this is ground zero for the dish. Jumbo Gulf shrimp are baked in margarine, black pepper and Tabasco. That much we know, but the recipe is so closely guarded by the family that nobody knows for sure what else is in the mix. The mystery is half the fun. A barbecued shrimp po' boy served at lunch is the most economical way to try the legendary dish. The menu is dotted with fried everything and typical Italian dishes ranging from veal Marsala to spaghetti and meatballs to stuffed eggplant. Most desserts are super-sweet, but the cheesecake is worth the calorie splurge.


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