From the roast beef poor boys at Acy’s Pool Hall, to enchiladas with fresh ranchero sauce at Castillo’s, and pancakes of many varieties at Bucky Forty-Nine, this volume takes a bite out of New Orleans’ legendary dining scene. Authors Peggy Scott Laborde and Tom Fitzmorris reminisce about some of the best former eateries from around the city, highlighting and rating forty of their favorite recipes and period photographs provide a glimpse into the history of New Orleans' famous and culturally diverse culinary scene. This pictorial treasure trove of information offers the history behind Gluck’s, the French Quarter restaurant where Tennessee Williams worked as a waiter; La Louisiane, the fancy establishment famous for Diamond Jim’s fettuccine alfredo; and Kolb’s, one of the only restaurants specializing in German cuisine. Such recipes as Shrimp Toast from Dragon’s Garden, Stuffed Macaroni from Toney’s Pizza & Spaghetti House, Maylie’s Turtle Soup, and Christian’s Oyster Roland fill the pages of  Lost Restaurants of New Orleans.  Recollections from well known locals and photographs allow the reader to visualize New Orleans’ famous and old-time culinary scene. From bistros, cafes, and casual diners to hotel restaurants, this pictorial collection celebrates some of the most memorable former eateries in New Orleans. Authors Peggy Scott Laborde and Tom Fitzmorris provide a historical overview of each place and reminisce about what made it special, while describing a number of the dishes once served. More than forty recipes from various cuisines fill the pages of this culinary adventure through New Orleans' past. The book recalls the vast pancake menu and kitschy cowboy d�cor from Buck Forty-Nine Pancake and Steak House, the trout LaFreniere made by La Louisiane's Diamond Jim Moran, the Caribbean Room's romantic ambience and signature dessert-the mile-high ice cream pie-and the flaming cocktails and shrimp on skewers from Bali Ha'i at the Beach, along with the traits of many more establishments. By including such recipes as Lakeview Seafood's Oyster Boat, T. Pittari's Crab Bisque, and Bistro Steak Room's Eggs Bitoun throughout Lost Restaurants of New Orleans, the authors invite the reader to sample the menu items. In addition to anecdotes from the authors, such notable New Orleanians as the Batt brothers and JoAnn Clevenger, the owner of Upperline Restaurant, share their personal experiences. Period photographs provide a glimpse into this city's rich culinary past. "Food trends come and go, but classic cuisine is always in good taste. . . . Peggy Scott Laborde and Tom Fitzmorris celebrate our city's culinary past, which is as rich as the dishes of its day. Pages of period photos, stories and factoids make this a must-read for any foodie . . . while some neighborhood favorites might be gone, they are surely not forgotten." -New Orleans Homes & Lifestyles From Christian's to the Hummingbird Grill to Bali Ha'i at the Beach, this guide covers the most memorable restaurants from New Orleans' past. Peggy Scott Laborde and food writer Tom Fitzmorris reminisce about each locale and recall the mouthwatering dishes once served. Full of period photographs and more than forty recipes, this treasure celebrates the New Orleans culinary scene at its best. Peggy Scott Laborde is the host and producer of Steppin' Out, a WYES public-television series that highlights the arts and entertainment scene in New Orleans. Tom Fitzmorris is a food writer and the radio host of the Food Show. Peggy Scott Laborde is the producer and host of Steppin' Out, which airs on WYES-TV in New Orleans. Her professional accomplishments have earned her awards from the Press Club of New Orleans and American Women in Radio and Television. She has garnered praise for her extensive efforts in conserving the arts and history of New Orleans. Laborde is also the coauthor of Pelican's Canal Street: New Orleans' Great Wide Way and Christmas in New Orleans.