Overview
"Anyone who ever met, came near, or ate with the Uglesich family can only be extremely excited by this new collection of their extended restaurant recipes, cool history, and cultural documents as well as their own personal home classics . . . this is kind of a behind-the-scenes list of their true desires, and even though the place has been closed for some time now, just thinking of the old digs and the whole Uglesich family makes me hungry and ready to raid their kitchen!"--Mario Batali, chef, author, and entrepreneur
The small lunch counter in New Orleans developed a cult following after its opening in 1924 by Yugoslavian immigrant Sam Uglesich. When Sam's son, Anthony, took over, the restaurant was just the kind of out-of-the-way spot where locals and regular tourists could taste the real New Orleans. Uglesich's never served dessert or coffee, and they were closed for months at a time when Anthony and his wife, Gail, went on summer vacations. During peak hours at the restaurant, with only ten tables and no reservations, long lines formed regularly around the block.
This tribute to a New Orleans institution provides recipes not included in Uglesich's Restaurant Cookbook as well as pictures of the restaurant's last full day of service in May 2005. Another chapter includes messages sent to the family after Hurricane Katrina displaced the owners and damaged the building. Anthony's son John not only invites readers into the restaurant and tradition of Uglesich's, but also into the heart of the family, as his parents so often did.
John Uglesich and his sister manage a family business, National Fence Corporation. A graduate of Tulane University, he is the author of Uglesich's Restaurant Cookbook, also published by Pelican.
Synopsis
"Anyone who ever met, came near, or ate with the Uglesich family can only be extremely excited by this new collection of their extended restaurant recipes, cool history, and cultural documents as well as their own personal home classics . . . this is kind of a behind-the-scenes list of their true desires, and even though the place has been closed for some time now, just thinking of the old digs and the whole Uglesich family makes me hungry and ready to raid their kitchen! "
—Mario Batali, chef, author, and entrepreneur
The small lunch counter in New Orleans developed a cult following after its opening in 1924 by Yugoslavian immigrant Sam Uglesich. When Sam's son, Anthony, took over, the restaurant was just the kind of out-of-the-way spot where locals and regular tourists could taste the real New Orleans. Uglesich's never served dessert or coffee, and they were closed for months at a time when Anthony and his wife, Gail, went on summer vacations. During peak hours at the restaurant, with only ten tables and no reservations, long lines formed regularly around the block.
This tribute to a New Orleans institution provides recipes not included in Uglesich's Restaurant Cookbook as well as pictures of the restaurant's last full day of service in May 2005. Another chapter includes messages sent to the family after Hurricane Katrina displaced the owners and damaged the building. Anthony's son John not only invites readers into the restaurant and tradition of Uglesich's, but also into the heart of the family, as his parents so often did.
John Uglesich and his sister manage a family business, National Fence Corporation. A graduate of Tulane University, he is the authorof Uglesich's Restaurant Cookbook, also published by Pelican.