»✿resh fish, lump crabmeat, vegetable maque choux, roasted corn sauceĬrawfish Delacroix (baked Gulf fish fillet, crawfish etouffee)īroiled fresh fish, rice, almond green beans, cherry tomato vinaigrette Heirloom tomatoes, balsamic, basil, purple onions, blue cheeseīaked potato soup, bacon, scallions, cheddar shreds Wedge iceberg salad, blue cheese, tomatoes, crispy bacon ✿armhouse salad (baby lettuces, local vegetables, citrus-shallot vinaigrette »Stuffed half artichoke, roasted pepper aioli, balsamic dipping sauceįlash-fried oysters, iceberg, purple onion, blue cheeseįried boudin cake, pepper jelly vinaigrette, poached egg, red pepper sauce ✿ried green tomatoes, boiled Gulf shrimp remoulade The former schedule of being open almost any time people might be hungry has been replaced by a five-day, dinner-only routine. Actually, the premises are very cool-a single big room with a high, wood-beam ceiling, a skylight, concrete floors, lots of open space. But these days a restaurant can't be too casual, so they will get away with such stuff. It still looks like a neighborhood hangout, including the bunch of old guys drinking beer at the bar and a video poker closet. The environment no longer goes with the food. Between that and the drastic changes in the menu, the College Inn became a new restaurant in every way but its name and a few diehard customers. The restaurant moved into an even older building the Blanchers owned next door. The project was jerked first to a halt then rudely ahead by Hurricane Katrina, which rendered the building unrepairable. After running it too long, the founding Rufin family sold the restaurant in 2003 to John Blancher-the owner of Rock 'n' Bowl, another local icon. It shortly evolved into a standard New Orleans neighborhood restaurant, with an enormous menu. The College Inn opened as a branch of the Pig Stand-a Texas-based barbecue joint-in 1933. The barbecue shrimp, daily soup specials, fish with crabmeat and corn, and a salad of oysters and blue cheese were like what you'd find in much more auspicious restaurants. On recent visits I had beef Wellington (from a cow raised on the restaurant's farm), served with potatoes of three colors, preceded by a stack of heirloom tomatoes (all from across the street). Some of the food at the College Inn now is astonishing. The only culinary link to the past is the fried oyster loaf, which is kept alive only because the exterior sign touting it is a landmark. Ye Olde College Inn is sacred ground for New Orleans diners-even though it bears no resemblance to the restaurant most people remember. Uptown 4: Riverbend, Carrollton & Broadmoor: 3016 S Carrollton Ave.