Willie Mae’s Scotch House
America’s Best Fried Chicken, Macaroni & Cheese, Peas & Onions
Cornbread
Mashed Potatoes with Brown Gravy
Sweet Potato Fries
Bread Pudding
Red Velvet Cheesecake
At this point nothing short of a New Orleans institution, the Treme neighborhood favorite now more accessible than ever by way of Uber or Lyft, Willie Mae’s Scotch House has accumulated countless accolades for “America’s Best Fried Chicken” since adding the item to lunch service nearly 50 years ago, The James Beard Foundation even going so far as to deem the restaurant on St. Ann Street a 2005 “America’s Classic” winner, mere months before Hurricane Katrina shuttered the space until a 2007 privately-funded rebuild.
Named after Willie Mae Seaton, the original owner and cook who died just over one year ago at the age of 99, recent times have sparked some discussion that the combination of her passing and recent “foodie” hype have somehow diminished the appeal of a visit, the small line present prior to a 10am opening occasionally expanding to over two hours, though a second location on St. Charles Avenue does offer the same recipes in an expanded dining space.
Handing down her recipe for Wet-Battered Bird to a Great-Granddaughter after re-opening, nothing about the simple Salt and Pepper flavor changed according to longtime fans, a quick look at Willie Mae’s shows signs of a “do one thing, do it well” concept, each three-piece serving made-to-order and worth the wait, served with one side for just $11.
Occasionally offering Veal, Pork, Fish or Shrimp, the newer location more prone to daily specials, it was at the center of a room featuring family photos, awards and the Bronze Medal that we sat, severs friendly and efficient even amidst heavy traffic with a mere fifteen minutes separating walking through the door and hot Chicken on the table.
The sort of food where sight and smell alone tell a story, golden-brown Batter adhering loosely to moist, almost-creamy flesh, each bite of Ms. Seaton’s Chicken speaks volumes about time and tradition, the sides no less impressive whether one favors Mashed Potatoes in Brown Gravy, Mac n’ Cheese or crispy hand-cut Sweet Potatoes.
Impressed by lightly sweetened Cornbread, each Muffin tender and springy without any need for added butter, more sweetness was delivered by a duo of timeless Southern Desserts, the Red Velvet Cake exceedingly dense with Cocoa but balanced by Cream Cheese Frosting while the scoop of Bread Pudding was a perfect combination of toasted and custardy beneath a generous spoonful of Crème Anglaise.
www.williemaesnola.com
