Wednesday, March 25, 2026
Day 1 of 6 of Saints and Sinners Festival in New Orleans with Patrick. On this trip Patrick intentionally tried to keep most of our activities within a two-block walking distance because we recall trips where our total Uber bill cost more than the rest of the trip. Breakfast: plain greek yogurt with roasted and slivered almonds, toasted coconut, and one small sliced banana; water. Rode UberX to SFO, catching heavy traffic due to an accident on 101 near Silver Avenue—a passenger car lying on its side. TSA had almost no wait despite recent news reporting nationwide delays due to the government shutdown and despite one of my bags needing manual inspection because we were instructed to leave everything inside our bags. We chose a flight schedule with one layover because it was much cheaper than one direct flight. Southwest flight from SFO to AUS. Our plane was a newer 737 with one usb-c and one usb-a port on each seat back. All entertainment and plane tracking was done via your device. I realize that I forgot my AirPods. Patrick got us extra legroom seats, which I think included one complimentary alcoholic beverage. Complimentary snacks: pistachios, cinnamon graham crackers, and pretzels. Many of us passengers enjoyed that the flight attendant delivered the routine announcements with just a bit of cheek. In Austin airport, we had a late lunch at Salt Lick BBQ where it was hard to find a table to sit and we had to walk a few minutes away to find a suitable place to eat. Patrick had a turkey sandwich with baked beans and sparkling water. I had a pulled pork sandwich with potato salad and pickle slice with lemonade. All food and drink were delicious. The sandwiches are bigger than we are used to. Patrick was too full to finish his sandwich. Southwest flight from AUS to MSY. This time we were served only complimentary alcoholic beverages and pistachios probably because it was a shorter flight. At MSY, Patrick saw ICE agents. We rode Uber to check-in at Hotel Monteleone. I realize I forgot my Invisalign. We unpacked and rested. We visited the pool and gym briefly then walked to GW Fins (504-581-3467, 808 Bienville Street) where the restaurant was celebrating its 25th anniversary. Cocktails: Patrick: Down the Boulevard (Four Roses Bourbon, Cocchi Torino, Campari, pomegranate, $17). Me: Killer Colada (Smith & Cross, Planteray Rums, Bana Canne, coconut, pineapple, orange, $15). The drinks were delicious. Long delay. Appetizer: we shared lobster dumplings (white fish mousseline, tomatoes, lobster butter, $14), which Patrick thought tasted too fishy and not lobstery enough. Long delay. Mains: Patrick had American red snapper (pan sautéed, Louisiana shrimp creole, local long grain rice, crispy okra, $37). I had Scalibut (GW Fins original, halibut, sea scallops, royal red shrimp risotto, snow peas, pea shoot butter, $42). A liter of flat bottled water: $7. I liked the presentation of my entree, but it was not hot enough for my preference, and I didn't complain because service was already demonstrably slow, everything else about the dish was great, and I did not want to wait. I don't think I have ever had scallops served this way with halibut. The scallops are sliced thin, seared and crispy, and placed atop the halibut. We knew they knew that timing problems existed because at one point our waiter asked us if our dumplings had been delivered and we said no. (Why didn't he know?) Patrick was too full to finish his entree. Service by Paul B and timing between courses were notably slow, but we tipped normally anyway since it was probably the kitchen's fault. $147 after tax and before tip. Later Patrick sent the restaurant feedback and now they are sending us a check for the issues we had encountered—so unexpectedly nice! Back to the hotel. We looked in at Carousel Bar hoping to find two seats, but it always seems that this place is packed. To bed.