Uglesich's Restaurant, Anthony and Gail Uglesich, Still Cooking Today!

One of the reasons that Uglesich's restaurant has been A New Orleans Tradition Since 1924 is because Anthony and Gail Uglesich have been consistent with serving some of the best food in New Orleans. This is demonstrated by the number of recognition and awards that were received over the years, some of which we have left for you to read.

Anthony and Gail are still cooking that same good food today and you can book an event and have Anthony and Gail cook and serve the food that has been A New Orleans Tradition Since 1924 at your desired location! From a party of 10 to a party of 100, you can have the food that made Uglesich's a landmark in New Orleans. Take a look at some of our events, Click Here!

It all started with SAM UGLESICH who grew up off the coast of Croatia and and as a young man twice set sail for the United States. The first time he jumped ship in New York, however, he was caught and was sent home to Croatia. The second time he jump ship was in New Orleans, where he found a new home and a new career.

Sam Uglesich (pronounced YOU-gull-sitch's) did what he knew best and had learned as a boy fishing on the Adriatic off the cost of Croatia, fish. So Sam opened a restaurant in his adopted city of New Orleans in 1924, and as they say, the rest is history. From that day forward, Uglesich's has come to mean some of the finest food found, not only in New Orleans, but as stated by USA Today in their Friday, November 7, 2003 addition, "Uglesich's is voted one of the best "10 great places for a down-to-earth meal" in the United States."

Now you may ask how a small little restaurant with 10 tables inside and 6 on the sidewalk outside could serve 400 people in a day and only serve one meal? Well, it really is very simple, it is the love and the care that Anthony learned from his father Sam growing up in the restaurant and has carried on that tradition to make Uglesich's the restaurant and the name that it is. When Gail married into the family, she married the restaurant and has become a very big part of the tradition. Gail with that soft spoken New Orleans native voice, told a New York times reporter in a 2005 artical, "Anthony has missed only two days' work since we were married, and that was 41 years ago."

Anthony and Gail Receive The RoadFood Blue Plate Award

The site was at The historic Boucvalt House in the French Quarter on Friday March 26, 2010 as Anthony and Gail received The RoadFood Blue Plate Award.

Anthony and Gail wish to thank everyone associated with the RoadFood festival, as well as everyone who came to our tent and purchased our food. It was a pleasure seeing everyone and seeing so many old friends and customers.

We are truly honored by the RoadFood Blue Plate Award, and we were impressed with the large turnout at the festival. From the worlds longest oyster po'boy, to a beignet-eating contest, it seemed that everyone was having fun and enjoying some of the best food in the country.

In particular we wish to thank Michael and Stephen for running a first class festival. We still say "it ain't over till it's over", so keep reading our web site for another opportunity to purchase our food.

If you are interested in booking Anthony and Gail for an event, please contact us using the e-mail address on our Contact Page.

COOKING WITH THE UGLESICHES NAMED "BEST LOCAL CUISINE" COOKBOOK IN THE UNITED STATES 2008 BY GOURMAND WORLD COOKBOOK AWARDS

UGLESICH'S RESTAURANT DESIGNATED OFFICAL LANDMARK

Uglesich's Restaurant which has been a landmark in New Orleans is now an official landmark. The City of New Orleans Historic District Landmark Commission has certified and designated Uglesich's Restaurant a Historic Landmark. We all knew that, it is now official from the City of New Orleans.

The Times-Picayune, April 23, 2008
"Cooking With The Uglesiches" (Pelican Publishing, $25.00) is the second cookbook by John Uglesich about his family's famous restaurant.
He is the grandson of the Yugoslavian founder, and the son of Anthony and Gail, the beloved operators of the quintessential neighborhood restaurant on Baronne St..
"The Uglesich's Restaurant Cookbook," also from Pelican, was published in 2004. Uglesich's closed in May, 2005. One of the most touching things about the new book is the section of photos, taken by customers, of the last day.
With 19 restaurant recipes that weren't in the first book, 41 recipes made in the family home and a handful of desserts, there are fewer recipes this time around, but the ones that are here are much easier to follow than those in the first cookbook. An attempt has been made to make them accessible to home cooks who might not want to make a quart of sauce for one serving.

ZAGAT 2004 NEW ORLEANS RESTAURANTS & NIGHTLIFE
"Please don't retire this year, Anthony", beseech acolytes who adore Mr. U's 80-year lunch only "culinary mecca", a Garden District "monument to New Orleans eating" where the "sublime" "renditions of Cajun-Creole staples" "beat the pants off" the competition; disciples "dream of being spoon-fed shrimp Uggie 24 hours day" and "would fight Mike Tyson for the BBQ oysters", which is why "limos" regularly "pull up outside" this "ramshackle", "decrepit" seafooder and the wait is "mind-numbing."

FOOD & WINE Magazine, February, 2004
"An Insider's Guide To New Orleans" by Julia Reed
"Uglesich's offers the briniest and sweetest oysters on the half shell, the best Bloody Mary and the fattest fried soft-shell crabs in the city - but only for lunch, Monday through Friday, unless Anthony decides otherwise."

National Geographic Traveler "Best of the City" 2004
Uglesich's Restaurant has been awarded the "Best of the City" certificate from National Geographic Traveler's New Orleans, 2004.

"USA TODAY", Friday, December 26, 2003
Jerry Shriver offers his five most memorable meals of 2003.
UGLESICH'S (New Orleans)
"Some day soon, before Anthony and Gail Uglesich hang up their pots and pans for good at this beloved 10 table dive and head into retirement, I vow to devote several days to sampling every decadent dish on their Louisiana seafood menu. In May, I showed admirable restraint by 'settling' for barbecued shrimp and barbecued oysters; deeply flavored jambalaya; shrimp and grits in a creamy sauce; crawfish maque choux (crawfish smothered with white corn, tomato and seasonings; and fried green toamtoes topped with shrimp and remoulade sauce."

"New Orleans City Life", December 2003
Tim Floyd, head basketball coach of the NBA New Orleans Hornets, lists the following restaurants that he and his wife, Beverly, like to visit: Uglesich's, Zeke's, Eleven 79 Clancy's and Irene's.

"USA TODAY", Friday, November 7, 2003
Uglesich's is voted one of the best "10 great places for a down-to-earth meal" in the United States. Try "the can't be beat fried green tomato remoulade and (the) spectacular seafood gumbo".

"The Times-Picayune", Sunday, November 2, 2003
Uglesich's is listed as one of the "Restaurants We Love". (The) "lunch only joint might be one of the finest seafood restaurants in the country, you're missing something."