(01-30-2018 06:04 PM)davidw Wrote:  There was a very nice "appreciation dinner" hosted by Johnny Carrabba at his massive house for David last nite. Bunch of good folks there, nice testimonials from former players/supporters. David was in good spirits. As you can imagine, the eats were exceptional.

He said he hasn't closed the door on continuing to coach somewhere in the future. I'd like to see what he can do without all the constraints he had at R U.

Glad to hear this.

(02-01-2018 01:04 PM)louismcc Wrote:  

(01-28-2018 04:05 PM)Fort Bend Owl Wrote:  Just went to the restaurant and saw Chef Bailiff.

We were there Sunday as well. Coach was doing everything from greeting people to handing out food and cleaning the tables. Place was packed. As someone born and raised in Louisiana I know better than to get into an argument over the quality of a Po'Boy, but these were definitely the best and most authentic I've had since moving west to Texas in '72.

How's the bread? My experience is that the bread is never right outside southeast Louisiana.

(02-01-2018 02:39 PM)georgewebb Wrote:  How's the bread? My experience is that the bread is never right outside southeast Louisiana.

The bread to me was the most impressive part. Of course french bread is another topic that engenders a debate but this was as good as anything I've had this side of the Sabine. I had a spicy fried shrimp Po'Boy and a cup of the red beans and rice. Both were "make your nose run and eyes water" spicy with that delayed burn of Cajun spices.