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I should start off in saying it is not very common to experience Louisiana based food on the East Cost. I had hear really good reviews about this place in Richmond and was told to try to visit as early as possible because once the food is sold out, they close. Well, I probably should have listened upon my visit one afternoon they were closed and it was about 2:30PM.
I was determined to eat at a restaurant that is able to "sell out" by mid afternoon. I came back the next day and got a po'boy and a pint of gumbo. My goodness...what a wonderful experience. Everything fresh. Flavors bold and rich. Unlike anything I experience. I can almost literally now literally get that same feeling I felt when I ate that gumbo. Delicious.
I cannot vouch this to be the best gumbo as I have not had a lot of gumbo in my life. The chef is from Louisiana and definitely brings that flair to Richmond. The best part is that the chef arrives very early in the morning and does all the cooking from breakfast through lunch (up until they sell out for the day). Every-time I go back to Richmond I always try to stop by.
Everything on Oregano's menu is superb, but you CANNOT beat the pizzookie--a half baked cookie with vanilla ice cream on top. I know it's a common item, but for some reason, it's SO much better here.
I love that show on the Food Network..'The Best Thing I Ever Ate' Some of the stuff is so decadent.
Years ago , I was obsessed with the Smoked Bluefish Pate from Legal Seafood in Boston.
So much so, that I finally got the recipe and would make it all the time. It was sooo delicious on toast points. I haven't made it in a long time, but it was crumbled Smoked Bluefish, ( not that easy to find) Cognac and cream cheese. Addicting stuff.
Just found the actual recipe
1 pound smoked bluefish fillet
1/2 pound cream cheese
1/4 cup butter
3 tablespoons minced onion
2 tablespoons Cognac
2 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
Freshly ground pepper
Puree bluefish, cream cheese, room temperature butter and Cognac in food processor. Add onion, lemon juice and Worcestershire. Pulse machine on and off to combine. Taste and season with pepper, and with salt if needed. Pack into a crock and serve with crackers or melba toast.
There was a restaurant in town that served "gnocchi", but they were really more like little, delicate stuffed pouches filled with a mushroom filling and swimming in a butter sauce. I loved them. Also, when I was a kid, my uncle used to catch bluefish off RI. My aunt used to fry it in butter and then we'd eat it smothered on mayonnaise. Yikes!
After watching the TV show, I'm sooo going to the place in Cleveland next to Lola with the french fries fried in duck fat, with fresh mozzarella and some kind of gravy.
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My goodness...what a wonderful experience. Everything fresh. Flavors bold and rich. Unlike anything I experience. I can almost literally now literally get that same feeling I felt when I ate that gumbo. Delicious. 
