Restaurant, Anthony and Gail Uglesich, Still Cooking Today!
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
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
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."
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.
WITH THE UGLESICHES NAMED "BEST LOCAL CUISINE" COOKBOOK
IN THE UNITED STATES 2008 BY GOURMAND WORLD COOKBOOK AWARDS
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
"Cooking With The Uglesiches" (Pelican Publishing, $25.00)
is the second cookbook by John Uglesich about his family's
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,
"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.
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