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The New York Times has a report on the increased number of restaurants in New Orleans since Hurricane Katrina in 2005.

The story says there “some are small efforts run by an influx of new talent, others are giants developed by Mr. Link and the chef John Besh, who have emerged as the city’s new culinary quarterbacks, in the way Paul Prudhomme, Emeril Lagasse, Frank Brigtsen and Susan Spicer were before them.

But with the revival comes a new debate. Have the developers and true-believer transplants brought with them a brand of gentrification that is diluting the scruffy neighborhoods and odd traditions that make New Orleans a terrific place to eat?”

Click here to see the entire report.