We are big Nawlins fans, going at least once a year. I’ve always wondered how they have stayed in business, because beignets taste like powdered biscuits to me. But, I don’t mind chicory. It’s better than the burned acorns they used to use. I can’t stand chicory in my salad though, nor dandelions. Chicory, burnt acorns, and dandelions; that was all stuff Southerners started using durring the civil war. When they ran out of food, they started eating the damned weeds. But, I guess it’s like escargot was in France during the War. No food so they ate the snails in the vineyards.
I like Italian chicory, Puntarelle, makes a nice salad with an anchovy dressing. Traditionally you soak it in cold water then sort of zip it with a knife which makes it cure. Endive is nice too (related I believe), in bechamel sauce to make a gratin.
I've been to Cafe du Monde, sort of a tourist must see, too long ago to have an opinion but much to love about New Orleans, probably the only real American culinary capitol.