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Fodor's New Orleans 2014
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Liuzza's by the Track
Liuzza's by the Track Review
Fried-oyster po'boys drenched in garlic butter, bowls of sweet-corn-and-crawfish bisque, and grilled Reuben sandwiches with succulent corned beef are some of the reasons you might decide to tolerate the poor ventilation in this barroom near the racetrack and Jazz Fest grounds. The Creole chicken and sausage gumbo with shrimp is always good—thin on body, but heavy on spice (the shrimp is cooked to order and can be left out if you have dietary restrictions). But the pièce de résistance here is a barbecue-shrimp po'boy, for which the shrimp are cooked in a bracing lemon-pepper butter with enough garlic to cure a cold. The kitchen closes at 7 pm.
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