I was back at Bourbon Street a few days and had a taste of what they had to offer for the Lenten Season. Back on the menu are my favorite fish dishes concocted by the bistro and highlighted as the Holy Week nears. 
But unlike my food trips before, I made a sidetrip to the kitchen and was privy on the preparations of one of our orders - Snapper Florentine. I first tasted this dish years ago during my first ever food tasting session at the bistro. 
It was a last minute order but surprisingly, it turned out to be very good. And since then it's been part of my menu whenever fish is called for on the table. It usually consists of fried fried with a light-creamy yet savoury sauce with spinach. The sidings also very good like the marble potatoes and assorted vegetables.
It was a last minute order but surprisingly, it turned out to be very good. And since then it's been part of my menu whenever fish is called for on the table. It usually consists of fried fried with a light-creamy yet savoury sauce with spinach. The sidings also very good like the marble potatoes and assorted vegetables.
I was surpised that there were changes on the order. Actually it was just the fish - gone were the head and tail plus it wasn't fried that time. The fish and the seasonings were placed inside the plastic and sealed then it was sort of blanched. 
So it wasn't fried like my previous orders just almost like steamed fillet fish. But still the sauce was as good as before and the marble potatoes were yummy as usual. But presentation wise this fried variation looks better but I got more fish meat and much healthier too using the current process. The fish was soft and moist as if it was steamed and there is no shrinkage so i got to enjoy more of its goodness!
In between eats, we had Four Cheese Pizza consisting of Mozzarella, Romano, Parmesan and Monterey Jack cheeses on top of a thin crust and crisp dough.
Also new on the menu is this Crunchy Southern Squid Head which are battered and deep fried squid head (and tentacles). At first you might expect to be crunchy all through but they are just like those fried calamari - crunchy at first then you get to chew some parts. It was so good that even without the dip, I can a "bottomless" if they got one.
And finally, my all time favorite fish item at Bourbon Street - Korean Sizzling Fish. Obviously it's the kimchi that makes it "Korean", it's just butterflied deep fried fish with a ginger-laden Korean Sauce. The kimchi as revealed is not one that is bottled or made the traditional way (preserved for months) but freshly made for the day. Even Koreans love them, I was told and that they always make a big batch for separate orders for this specialty.
Afterward, I got to tour it's new branch at The Avenue set to open with a big party on April 27, 2011. But the current branch will still be serving patrons until May 31st with the basic menu (ribs, etc). Though it's a bit small compared to its previous area, I think Bourbon Street made a bold move to transfer to a better location - away from the troublesome area (lol) and line itself among the best and poshest dining places in Iloilo City.