The name Waffles on Maple (7712 Maple St., 504-304-2662) sounds pretty apt, though chocolate sauce, caramelized onions and even hollandaise with poached eggs are more likely to be the toppings on the waffles here than plain old maple syrup.
This new counter-service shop, found behind the distinctive façade of a giant waffle, serves elaborately composed specialty waffles and crepes. There are sweet varieties (a bananas Foster waffle and “the Allman Brothers,” made with peaches and whipped cream) and savory (ricotta, feta, tomatoes and fresh basil). Waffles are between $5.50 and $8 and make good small meals or substantial snacks.
Manager Zev Atias explains that concept was based on a waffle shop owner Rotem Dahan saw while traveling in Jerusalem and that Waffles on Maple is a kosher restaurant. The shop opens early, serving from 6 a.m. to 8 p.m. Monday through Thursday, 6 a.m. to 3 p.m. Fridays and 9 a.m. to 6 p.m. Sundays. It’s closed Saturdays.
Oysters en route
A new seafood restaurant from a familiar name in local dining is slated to open in the French Quarter next month.
Mr. Ed’s Oyster Bar & Fish House (512 Bienville St.) is being developed in conjunction with the new Crystalline condo complex along what has been a fairly quiet block of the Quarter.
It will be the latest from local restaurateur Ed McIntyre, who operates five eateries in Metairie and Kenner. He opened the first Mr. Ed’s Oyster Bar & Fish House (3117 21st St., Metairie, 504-833-6310; mredsoysterbar.com) last fall, taking over the former Bozo’s Restaurant from old family friend Chris “Bozo” Vodanovich. This new edition will have a similar menu of traditional and more contemporary New Orleans seafood dishes, and the new restaurant will cover two floors with an oyster bar on each.
McIntyre said the new restaurant will provide room service to the 24 condos above, opening the possibility of raw oysters delivered to residents’ doors. The restaurant will serve lunch and dinner daily once it opens in June.
The haul at Hogs
The skies opened up on Hogs for the Cause (hogsforthecause.org) this year, sending lashing rain and wind down on teams camped out overnight in City Park to compete in this annual charity cook-off. Fortunately, the wallets opened up, too.
Organizers peg attendance at more than 20,000 people for the ticketed event, held on a rainy March 28 and quite sunny March 29. Organizers counted more than $1.1 million raised altogether, up from $700,000 last year. Proceeds support families dealing with pediatric brain cancer.
From its start in 2008 as a small benefit cook-off, Hogs for the Cause has found an avid following and has established a niche among New Orleans restaurant professionals and backyard barbecue enthusiasts. With the growth Hogs for the Cause saw this year, organizers are now looking at ways to streamline the operation on event day to better accommodate the crowds and teams in 2015.