Saying “down the bayou” in some parts of Louisiana is a bit like saying “back-a-town” in New Orleans. It's not really meant as instructional directions but rather gives a frame of reference.
Tuesday, March 28, 2017
In New Orleans the humble red bean has the power to make people look forward to Mondays. It’s been the muse for art and fashion and it even has its own Carnival parade.
Sunday, March 26, 2017
When Myers Rudolph surveyed the competition last year at Hogs for the Cause, he saw cook-off teams with elaborate party pavilions, big top canopies, scores of team members and displays of sponsor logos to rival a NASCAR crew.
Friday, March 24, 2017
There’s no printed menu at Charlie’s Steakhouse, but the stories about this old, peculiar Uptown dining institution could fill a book. Many of them sooner or later involve Dottye Bennett, the daughter of Charlie’s namesake who waited tables here f…
Wednesday, March 22, 2017
From the most basic ingredients, bakers create wonders. It’s that pastry that makes up for getting up early, the cakes that become centerpieces of our celebrations, the anytime indulgences that get us through the day and even the unadorned loaves …
Tuesday, March 21, 2017
The pleasures of Louisiana seafood are usually big, bold and familiar, to the tune of oysters by the bushel and great drifts of crabmeat. Lately though, a different sort of flavor from local waters has been getting a new look.
Tuesday, March 21, 2017
As John Besh’s restaurant group has grown, so has the organization’s charitable arm. The John Besh Foundation funds scholarships for minorities in New Orleans to attend culinary school, and it also funds micro loans for local food producers.
Friday, March 17, 2017
Thursday, March 16, 2017
The Uptown restaurant Atchafalaya sees a steady flow of regulars, though lately the familiar faces have been a little more prevalent around its dining room and bar.
Wednesday, March 15, 2017
The first Phil’s Grill opened in Metairie 10 years ago this week. The last one closed Tuesday night in Harahan, marking the end of a long run for a homegrown burger brand that had become a ritual for its regulars and once had ambitious expansion plans.
Classic New Orleans restaurants, rising stars, seasoned veterans of the dining scene, a pastry chef and two bars are among the New Orleans contenders for this year's James Beard Awards.
Tuesday, March 14, 2017
As the Irish Channel St. Patrick’s Day parade rolled Saturday, showering cabbages and kisses on Magazine Street, I found Robért LeBlanc in front of his restaurant Cavan, hosting some friends and waving for beads with his son Bear on his shoulders.
Tuesday, March 14, 2017
Dickie Brennan followed his father into the restaurant business, learning the ropes at Commander's Palace and going on to open four New Orleans restaurants through his own company.
Monday, March 13, 2017
A Cafe Bar starts with frozen coffee — not a coffee-flavored coating but actual, full-tilt cold brew coffee. Underneath, there's ice cream, with a stick for a handle.
Friday, March 10, 2017
A local hospitality company has announced plans for two new restaurants in very different parts of town, with each bringing back into commerce properties that have been out of circulation.
Thursday, March 09, 2017
Three New Orleans chefs and a forthcoming Uptown craft brewery are working together to create a restaurant that will offer a different approach to the familiar brewpub format.
One of the familiar, long-running restaurants of the West Bank has always been about getting something a little different. It still is, though the terms have changed.
Wednesday, March 08, 2017
Red beans are right at home anywhere in New Orleans, though during the next few weeks you might find a taste of the classic dish in some unexpected locations.
A London-based company that operates walking tours to backstreet joints, markets and small eateries in a circuit of European cities is expanding to the U.S. and it’s starting in New Orleans.
Tuesday, March 07, 2017
High Hat Café is one of those next-generation New Orleans eateries where you can get a definitive bowl of gumbo (chicken and andouille), proper shrimp remoulade and something more modern, farmers market-driven and seasonal on the specials board (t…
A chef noted for his robust approach to Louisiana flavors in the French Quarter is taking the helm at an Uptown restaurant that has seen its share of changes in the past year.
Monday, March 06, 2017
Goffredo Fraccaro displays a medal on the wall of his Metairie home commemorating the day in 1983 when the government of Italy made him a knight, or cavaliere, in recognition of his culinary achievements.
Friday, March 03, 2017
The Food Network is bringing back one of its biggest shows and a rising star of New Orleans culinary talent will be in the spotlight.
A new series of dinner events will soon debut in New Orleans with well-known chefs at the helm but many other details kept secret until the meal unfolds.
Wednesday, March 01, 2017
What does $5 get you these days? At Kin, a consistently unconventional New Orleans eatery, the answer is a plate of dumplings that burst with flavor, envelop a surprise and give a lesson on rebooting a restaurant in our city's increasingly competi…
The start of another Lenten season in Louisiana means you’ll inevitably hear jokes about the “sacrifice” of meatless Fridays in a place renowned for its varied and prodigious seafood.
Tuesday, February 28, 2017
After the excesses of Mardi Gras, seeking redemption at a draft tap may sound like the hair of the dog.
Friday, February 24, 2017
The Metairie eatery That's Amore has always been a neutral ground for pizza styles not normally seen together. It serves both Chicago deep dish and thin-crusted New York style pies under the same roof, and on the same table if your appetite can ha…
Wednesday, February 22, 2017
Endymion may rule the parade route on Saturday, but in the French Quarter earlier that same day two renowned chefs will rule the roux for a different sort of Carnival procession.
Tuesday, February 21, 2017
Carnival can feel like a dance between the familiar and new. We go to the same parades each year, invade the same friends’ homes, and we might stake out the same spot on the neutral ground. But we perk up for new floats in the lineup and we covet,…
One of the wonders of Carnival time in New Orleans is its ability to transform. Your normal neighbors can become temporary monarchs, if only of a krewe of their own. The streets of our daily commutes become stages for fantasy, imagination and gene…
Monday, February 20, 2017
Between the marching bands and the cheering crowds, the last thing anyone could hear on a Mardi Gras parade route is a rumbling stomach.
Mardi Gras beads can incite desperate longing when dangled before you, and they can bring a visceral joy when plucked from the sky. But then, quickly, they all too often become clutter to be managed later or simply more plastic trash to haul away.
Wednesday, February 15, 2017
Semifinalists for this year’s James Beard Foundation awards are out, and once again New Orleans is well represented in the running for these coveted honors in dining and hospitality.
Tuesday, February 14, 2017
The north shore restaurant and lounge N’Tini’s will pour its last martini this Friday (Feb. 17) as a fast-growing New Orleans restaurant company takes over its Mandeville address.
Matassa's Market (1001 Dauphine St., 504-412-8700) has a history reaching back more than 90 years. It has family ties to the dawn of rock 'n' roll and the golden age of New Orleans R&B. It makes a solid hot sausage po-boy, too.
Sunday, February 12, 2017
In early February, the menu at Clancy’s Restaurant was, as usual, brimming with crabmeat — in the soup, between the gnocchi, with the paneed veal and standing on its own for the crabmeat salad, a decadent house standard.
Friday, February 10, 2017
As a chef, Jess Bourgeois is in his natural domain in the kitchen of his new restaurant Lula, discussing the molasses fig sauce for his boudin eggrolls, the pork trotter garlic butter for his escargot or the glaze on his Gulf shrimp.
Wednesday, February 08, 2017
There's been a buzz of activity in Mid-City lately as redevelopment catches up with large, long-idled commercial properties. The latest transformation, though, is a cottage-sized edition where the buzz comes from coffee, and maybe some pastry sweets.
Tuesday, February 07, 2017
Street food, food halls, public markets, fast-casual — these terms all carry buzz in the current American food realm. The term "operational efficiencies” does not.
Monday, February 06, 2017
Restaurant pop-ups can serve as the garage bands of the dining scene — ad hoc, a little rough at the edges and potentially the spark for something new.
Friday, February 03, 2017
El Gato Negro (300 Harrison Ave., 504-488-0107) first opened its Lakeview location at an address that looked like a suburban ranch house. On Friday (Feb. 3), the popular Mexican restaurant will reopen after a renovation that has restyled the same …
Thursday, February 02, 2017
Wednesday, February 01, 2017
There are restaurants where experiencing the upper reaches of contemporary cuisine can feel like standing on your toes – you get an elevated perspective, but it’s no way to live.
Tuesday, January 31, 2017
On Wednesday (Feb. 1), the local brunch spot the Ruby Slipper Café will officially debut its latest restaurant, taking over the former Uptown location of Brick & Spoon at 2802 Magazine St.
Plenty of us plan our days around food. Since I cover dining and food culture, this is actually part of my job description. Still, sometimes the day gets away from the plan. You need lunch, but it has to be fast, and it must be close at hand.
A one-time bar that was a cornerstone in the Treme neighborhood is now slated to open its doors again with a much different calling.
Wednesday, January 25, 2017
When a popular restaurant relocates, you can count on some upsides and downsides. It's no different with the case of the Munch Factory (1901 Sophie Wright Pl., 504-324-5372), which served its last meal in Gentilly on Christmas Eve and reopened thi…
Tuesday, January 24, 2017
The wood-burning oven at the Uptown eatery Pizza Domenica turns out Neapolitan-style pies that are thin-crusted, char-marked and round. Now, the same oven is also producing bigger, thicker square-shaped pizzas.