He went out with a “BAM!”
Psycho killer Robert Durst enjoyed his final meal as a free man at celebrity chef Emeril Lagasse’s French Quarter restaurant — dining alone on rustic, garlic-crusted fish with no clue that the FBI would haul him off in handcuffs soon after he put his fork down.
“He was sitting at the bar and was really quiet,” a restaurant worker at NOLA said of the odd old man, who, unbeknownst to him, is implicated in a trio of deaths and disappearances.
“But he had this weird little smile on his face,” the worker recalled. “I thought to myself, this guy is either a scientist or a serial killer.”
It was 9 p.m. on Saturday, March 14, when the 71-year-old Durst walked into the self-described “casual and funky” restaurant on St. Louis Street.
He took one of the eight seats at the front bar and ordered a popular local beer, an Abita Amber. Outside, throngs watched a couple of parades — for St. Patrick’s Day and St. Joseph’s Day — pass by around the corner on Chartres Street. A few rowdy drunks wandered in and sat two seats away.
Likely also nearby: the cops who, within an hour of Durst’s leaving the restaurant,would bust him back at his nearby JW Marriott hotel room for the 2000 murder in Los Angeles of his writer friend Susan Berman.
For dinner, Durst chose the $30 garlic crusted drum, cooked in the restaurant’s wood-burning oven. It came with crimini mushrooms and crispy fried potatoes.
It wasn’t fava beans with a nice Chianti. But staffers say the dish easily rates a trademarked “BAM” cry of approval from Emeril.
“That would be my final meal,” NOLA bartender Alan Brown said Saturday, when told Durst was there the week before. “It’s what I recommend the most, and the stuffed chicken wings.”
Still, he left an impression that lingered long after he paid — in cash — and strolled away.
“He sat up straight, really stiff-like,” a worker recalled. “I never heard of him before that morning. I don’t have HBO.”