Verti Marte Rises Phoenix Like From The Ashes In New Orleans

Back in May when Verti Marte burned down, there was a lot of debate as to whether the old girl would reopen or not.

I just stuck my head in the door a few minutes ago. A workman informed me that they’re shooting for a Halloween 2010 re-opening.

Some of my most memorable New Orleans meals have come at 4am, sitting cross-legged on my bed at the Inn eating a giant po boy from Verti Marte with a bag of Zapps and WWOZ on the radio.

Words from the past:

Golden.

So very,very good.

Verti Marte is  the zenith of the corner store concept. Good food, reasonable prices. I order the Shrimp/Oyster combo Po-Boy. She comes on a foot or so long hunk of good French bread and is delicious.

As is my custom on takeout I squat down as near as possible and soak in the neighborhood [ in this case Royal Street, New Orleans ]. As I dine on the sidewalk, Indian leg-style I chat  it up with the delivery guys, guard a small dog tied to a garbage can and revel in the booming thunderheads rolling through somewhere nearby…just about as perfect a chow experience as one could hope.

Edited November 2011: Two recent 3am meals from Verti Marte found the ol gal to be humming right along. Excellent fried shrimp and fried oyster po boys, a good selection of Zapps potato chips and Hubig’s pies and gruff service from a disinterested staff.

Just the way I like it.

2*

1201 Royal Street

New Orleans, Louisiana

70116-2512

About the Stars:

4 ****  Extraordinary, life changing

3 ***   Excellent

2 *     Very good

1 *     Good

0 *     Mediocre to Acceptable

Quality, price, service and ambiance are all taken into account when rating

About RL Reeves Jr

I'm a writer living and working in New Orleans, Louisiana.
This entry was posted in FOOD, New Orleans, The Foodist. Bookmark the permalink.

One Response to Verti Marte Rises Phoenix Like From The Ashes In New Orleans

  1. RL Reeves Jr says:

    THEY ARE OPEN FOR BUSINESS. TWENTY FOUR SEVEN. NO LOCK ON THE DOOR.

     

    http://chowhound.chow.com/topics/743162

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