Q. What does the food at Acadian Galley and saffron have in common?
A. They are both overpriced and tasteless.

Appropriately, the crawfish etouffée at Acadian Galley comes slathered with saffron, a spice that adds little to a dish save expense and snob appeal. Since I found the etouffée totally unappealing, its single redeeming quality may have been to free me from accusations of snobbery. Though, frankly, I would consider that insult upon my person preferable to the insult of last night's etouffée upon my palate.

For a second entrée I sampled the house specialty La Mer et Le Terre, a triumph of Acadian Galley's credo that "more is more." The dish combines some-sort-of-fish with some-sort-of-pork. This, apparently, is the restaurant's attempt at a new (yawn) Surf 'n' Turf. Given the porcine element, it might be called Surf 'n' Trough, thus providing a clue to the proper vessel in which this hideous mélange should be served.

Regarding the rest of the menu, here are some suggestions that I have for Acadian Galley's chef:

1.) Dirty rice should be merely dirty, not obscene.
2.) The only food fit to be blackened is a marshmallow.
3.) If God intended trout to be infused with the flavor of a tropical fruit, they would grow on trees and have pits.
4.) Combining seafood with chocolate reveals not just flawed gastronomical judgment but a serious character defect. Please, get help!

As for the service, I found that the wait-staff flashing Latino gang signs to each other offered a quaint ambience. Unfortunately, this neither enhanced my enjoyment of the meal nor the efficiency with which it was served. I was quite relieved when my waiter refrained from personalizing the check by affixing his name with a spray can.

Dessert? After viewing the dessert cart, I decided to cap my meal by taking up smoking again. Bon apetit!