Beans

Camellia Grill in New Orleans, LA.

Camellia Grill is a 70 year-old classy short-order diner, famous for its sandwiches, breakfast all day, pies and “freezes.”

Hurricane Katrina closed down this staple of the Uptown-Riverbend neighborhood. Luckily, its persuasive fan base (evidenced by the number of internet postings referring to the place, its wikipedia page, and the copious amounts of love letters left by patrons begging the grill to re-open) got it going again after Katrina. Power to the people! Camellia Grill was re-established in April 2007.

We waited in line about 30 minutes out front on a Saturday around noon, making conversation with other hungry New Orleanians in line who recommended the same dishes we had seen our foodie friends around town drool about. We sat on  spinning stools in a curved bar formation made of marble waited on by friendly, efficient, bow-tie wearing waiters. They brought cloth napkins and marked off our individual orders onto a pre-printed worksheet with a red pen. They then fetched coffee and blended up the creamy cool chocolate freeze drinks while yelling the orders to the cooks to fry up the tastiest omelettes and burgers around. (Click here for pics inside Camellia Grill & dining info).

We tried the Pecan Waffle, which came plain on a plate with three mini pitchers on the side filled with Cane Syrup, Maple-Flavored Corn Syrup and Liquid Butter. It was perfectly cooked, crunchy and warm all the way through. I liked that they skipped the dollop of butter or whipped cream that waffle houses usually plop on top- saving both the restaurant and patron time, money and extra Calories.

We also tried the Chef’s Special Omelette: a monstrous one with potatoes and onions inside, topped with a lot of chili (with turkey bacon, beans, ham and beef) and two types of cheese, with french fries on the side. That was tasty! Enough said!

The Chocolate Freeze Drink (a chocolate frappe with chopped ice) was sweet and delicious, reminding me of thick chocolate milk with crushed ice in it.

After eating, we took our individual forms and paid at the cash register by the door  (by cash or credit card), again saving the waiters and patrons time. This place knows how to do it. The only problem with Camellia Grill is that we didn’t allow our food to settle. That was it though, everything was delicious and pleasant.

Here’s the the recipe for the Chef’s Special Omelet as posted on the Food Network:

Printed from FoodNetwork.com on 09/25/2008 © 2008 Scripps Networks, LLC. All Rights Reserved

Chef’s Special Omelet:

3 eggs
1/2 cup diced potato, boiled until tender
1/2 cup diced onion
1/2 cup diced ham
1/2 cup diced bacon, cooked
1 slice Swiss cheese
1 slice American cheese
1 cup cooked chili (meat or bean)

Put eggs in a blender, and mix on high until egg mixture is almost white.
Put potato, onion, ham and bacon on grill pan and saute for 30 seconds. Then pour egg mixture over vegetables. Let eggs cook until
slightly firm around edges.
Add cheese slices. Then gently roll eggs over into omelet shape. Cook 2 minutes until firm.
Plate the omelet on a plate and pour 1 cup cooked meat or bean chili on top.

© 2008 The Fresh Dish.