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Thanks to all who responded. I just returned from New Orleans and had only good experiences. The Acme Oyster Bar is, indeed, an excellent place. Please note that they use dedicated fryers, and that the oysters are in batter that has no flour, but the fries are put into a different fryer where they are exposed to flour. The manager, James, couldn't have been nicer, and cooked my fries in the oyster oil -- he did it himself. Also, the cole slaw won't win any awards, but after reading through all the labels he brought out, we figured out that it is g-f.

We also went to K-Pauls, an old favorite. As others have noted, only the blackened tuna is safe, as is the creme brulee. A tough place to eat when others are having the best jumbalaya of their lives, though, and the fish wasn't actually all that good. Maybe an off night.

Another retaurant that worked well was Maximos. The chef, Paul, made a very good risotto for our table of three. Not on the menu, but he enjoyed making it and I enjoyed eating it. Not outstanding, but a nice, sophisticated yet still relaxed restaurant.

The biggest secret of eating g-f in N.O. is to stay at the W (not the one in the French Quarter but the big one). The head chef, Steward Redhead, and his team of Jamie and Trey, took things very seriously and made me the best food I ate during the trip. An incredible french vidaliya onion soup using my bread (Montina based, that I brought along) for the croutons, and a signature dish, "barbeque shrimp" (not actually b-b-q'd) an outstanding dish, g-f or not. They cooked me omelets in the am, toasted my bread in the oven in skillets, etc. Took amazing care of me. Ther estaurant is Zoe. If you go there, whether or not you stay at the hotel, call ahead and do it on a night when Stewart is there. You will love it.

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