- Shopping Bag ( 0 items )
A New Orleans institution since 1924, Uglesich's was started by Anthony's father, Sam Maté Uglesich. At one time the restaurant served primarily seafood and sandwich plates for both lunch and dinner. Later, service only included lunch. After Anthony and Gail purchased the restaurant from Sam, they expanded the menu to ...
A New Orleans institution since 1924, Uglesich's was started by Anthony's father, Sam Maté Uglesich. At one time the restaurant served primarily seafood and sandwich plates for both lunch and dinner. Later, service only included lunch. After Anthony and Gail purchased the restaurant from Sam, they expanded the menu to include more sautéed and grilled items while keeping the popular seafood dishes. Despite shortened hours and limited space, the restaurant attracted locals and visitors from around the country. People lined up around the block regularly to order one of Gail's famous Bloody Marys or a plate of Shrimp Uggie.
In Cooking with the Uglesiches, Anthony and Gail's son John showcases traditional Italian and American dishes, as well as new seafood creations. The recipes, divided into appetizers, side dishes, and main courses, provide numerous possibilities for any occasion. Explanations of how they were named or developed accompany each recipe, and desserts, which were never offered in the restaurant, have been provided by family members.
"Anthony and Gail Uglesich are two of the finest people I know. What a sad day it was when they decided to close the restaurant, a uniquely New Orleans institution! This book is a wonderful resource that offers insight into the heart and soul of New Orleans cuisine and its cooks."
--John Besh, Restaurant August
Since he was a teenager at Fortier High School, Anthony Uglesich worked in the family restaurant, learning from his father, Sam, and uncle, Tony. Upon Uncle Tony's death, Anthony left Louisiana State University to work full time at Uglesich's. Known for his sense of humor, Anthony helped customers choose dishes and was honest when a particular seafood was not up to its usual standard. Anthony was at his best when the customer allowed him to choose their meal.
Gail Uglesich is the daughter of Ed and Jo Flettrich. She graduated from Ursuline High School and later became a full-time teacher, instructing fourth- and fifth-graders. Gail met Anthony Uglesich on a blind date. She spent most of her time at the restaurant creating exciting dishes and was co-owner with her husband.
John Uglesich was born and raised in New Orleans by Anthony and Gail Uglesich. He helps to manage National Fence Corporation. John was the editor of a monthly stock newsletter entitled the Crescent City Investor's Report and has written articles for Market Pulse Journal, Bull and Bear Financial Report, and the Dick Davis Digest.