Food & Drink

Tuesday, January 6, 2015

Mid City Pizza officially open in former Crescent Pie & Sausage space

Posted By on Tue, Jan 6, 2015 at 10:17 AM

Major shifts to the pie-based landscape are underfoot on Banks Street, as Mid City Pizza has expanded into more spacious environs across the street.

The pizza spot officially opened for business in the former home of Crescent Pie & Sausage Company (4400 Banks St.) on New Year's Day, just a stone's throw away from its longtime digs.

While the menu will remain the same, the new space features some enticing additions, including a full bar, daiquiris and old school arcade games NBA Jam and Simpsons Arcade.

The restaurant is open for dinner this week from 4:30 p.m. until midnight, and will open for lunch beginning next week.

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Uber delivering king cakes on-demand today

Posted By on Tue, Jan 6, 2015 at 9:46 AM

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  • HAYDEL'S

In its latest attempt to win over the hearts and minds of New Orleanians, Uber is taking a sweet approach, delivering king cakes across the city today as part of a promotion called "UberKINGCAKE."

The steps for getting the cake are as follows:

1. Open the Uber app between 10 a.m.-4 p.m., today only
2. Choose the ‘KING CAKE’ option.
3. Meet your driver at the vehicle when he or she arrives for the king cake handoff.

The Haydel's cakes are $15 each (regular flavor) with a limit of three per order, and can be delivered anywhere in Orleans or Jefferson Parish.

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Monday, January 5, 2015

Superior Seafood to prepare dinner at James Beard House

Posted By on Mon, Jan 5, 2015 at 4:19 PM

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Superior Seafood and Oyster Bar will send chef Josh Boeckelman and a team of four to prepare a dinner at the James Beard Foundation's home in New York Jan. 16. The foundation bills the dinner as "Life in the Big Easy," and there are hors d'oeurvres and a five-course meal paired with wines ($130 for members, $170 to the general public). Hors d'oeurvres include mirliton fritters with ravigote sauce, blackened lamb belly and smoked trout rillettes. The dinner features "crayfish" boil salad, snapper crude with satsuma-cello and celery oil, dirty faro with chicken liver mousse, "crayfish" boudin-stuffed rabbit with rabbit jus and Creole cream cheese-stuffed king cake beignets.

The foundation hosts dinners several nights each week from chefs from across the country. The schedule is here.

The foundation presents annual awards for chefs and restaurants. Winners from 2014 included chefs Sue Zemanick (Gautreau's) and Ryan Prewitt (Peche Seafood Grill) sharing Best Chef: Southeast honors and Peche winning Best New Restaurant.

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Wall Street Journal on king cake killjoys

Posted By on Mon, Jan 5, 2015 at 11:44 AM

If it doesn't have a baby in it, it's not worth eating. - CREATIVE COMMONS/PHIL DENTON
  • CREATIVE COMMONS/PHIL DENTON
  • If it doesn't have a baby in it, it's not worth eating.

Tomorrow — Epiphany — is the official start of king cake season (though plenty of grocery stores have already started stocking the treats), and people can begin arguing anew over filled vs. not filled, cream cheese vs. dry, and which local bakery makes the best version. But one thing on which we all can agree (I hope) is that a king cake needs a baby, a bean, a charm, or some other surprise tucked in its layers.

This morning's Wall Street Journal introduces us to Maison Kayser, kings of the king cake killjoys:
That is the case at Maison Kayser, a French bakery group that bakes the trinket into its galettes in most of the dozen or so countries it operates in—but not in the U.S. and Japan.

“The tradition isn’t well known at all here,” said Julia Feydel, Maison Kayser’s U.S. manager. She said that shortly after Kayser set up shop in the U.S. in 2012, the bakery chain ran a few trials, offering galettes des rois with a favor inside to some customers. “People were like, ‘What is this thing doing in my cake?’ ”
Those people should, of course, be ignored rather than humored. Local food legend Poppy Tooker, interviewed in the story, puts her finger on exactly why bakeries are dispensing with tradition:
“There’s a very simple reason you don’t find favors in king cakes anymore: We have too many lawyers in America,” said Poppy Tooker, host of “Louisiana Eats,” a radio program heard on some NPR affiliates in the South. 

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Wednesday, December 31, 2014

Top stories and blog posts of 2014: What you really were interested in reading

Posted By on Wed, Dec 31, 2014 at 3:45 PM

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We know, we know — you want hard-hitting investigative stories, breaking news, City Hall probes, political scandals and all that.

And you got some of that this year, including Jeanie Riess' look at Uber in New Orleans, an omnibus issue about pot ("Louweedziana"), Clancy DuBos' reasons "Why Bobby Jindal Will Never, Ever Be President," our second installment of The New New Orleans (actually, you clicked on that a lot), Jules Bentley's polarizing first-person essay "Sober in New Orleans," Henrick Karoliszyn's look at the danger of black-market silicone implants, Kari Dequine Harden's followup on Honduran refugee children in New Orleans and Matt Brennan's two-part series on Louisiana film tax credits.

But what were the most clicked-on stories on Blog of New Orleans and Best of New Orleans?

Here's what you really were searching for and reading ...

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Eat your way into luck in the new year: Alternatives to black-eyed peas

Posted By on Wed, Dec 31, 2014 at 10:27 AM

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Sure, we're all going to hedge our bets with greens and black-eyed peas, but why not try and get a little bit luckier in 2015 with these alternative traditions? From noodles to fritters, here are four international good luck foods and where to find them in the city.

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Tuesday, December 30, 2014

Brady's Wine Warehouse to open in January on O.C. Haley Blvd.

Posted By on Tue, Dec 30, 2014 at 2:23 PM

Patrick Brady wants to change the way people think about shopping for wine and spirits in New Orleans.


Opening in January 2015, Brady is fusing together his background in business with the wine expertise of General Manager Richard Ellis to create Brady's Wine Warehouse (1029 Oretha Castle Haley, Suite C), a next-generation bottle shop that is as easily accessible for first-time wine buyers as those who know their way around a glass of pinot noir.

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Monday, December 29, 2014

Junction now open on St. Claude Avenue

Posted By on Mon, Dec 29, 2014 at 9:11 AM

The facade of Junction, which opened Dec. 26. - SARAH BAIRD
  • SARAH BAIRD
  • The facade of Junction, which opened Dec. 26.


The Bywater's hotly anticipated burger and beer joint, Junction, is now officially open in its new home at 3021 St. Claude Avenue.

The restaurant, which opened quietly Friday, has a streamlined, appropriately railroad car-style feel, with wooden booths and a classically crafted art deco bar that give the spot a sense of laid back timelessness.

The menu features railroad-themed burgers, including several that were previewed this summer at Molly's at the Market. The "Iowa Interstate" burger features a thick, medium-cooked beef patty topped with bacon, blue cheese and a finely minced corn relish. The supremely heat-packed New Mexico Rail Runner burger is topped with green chiles, cheddar and a four-alarm chipotle aioli.

Pub food classics also are featured, among them chicken wings in various styles (buffalo, Memphis, "crescent") and a throwback tavern stalwart: the pickled egg. The pickled egg (cured in-house) also makes a cameo on the pickled Cobb salad, which doubles the pickled pleasure with the addition of a tangy red wine vinaigrette.

Beer lovers will rejoice about the 40 draft beers on tap, which span Louisiana, Mississippi and the four corners of the United States. (The international draft beers on tap are primarily Irish.) In addition, an impressive number of craft bottles and cans position Junction as one of the finest up-and-coming beer hubs in the city.

Junction is open seven days a week, from 11 a.m. until late. For more information and a full menu, visit their website.


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Monday, December 22, 2014

Kayla's Restaurant now open on St. Claude Avenue

Posted By on Mon, Dec 22, 2014 at 2:18 PM

Owner Calvin Prescott welcomes in guests at his new space, Kaylas Restaurant.
  • SARAH BAIRD
  • Owner Calvin Prescott welcomes guests at his new space, Kayla's Restaurant.

While culinary options along St. Claude Avenue continue to increase, not all dining and drinking spots are budget friendly. The arrival of Kayla's Restaurant at 3036 St. Claude Ave. may offer high-quality food for diners watching their wallets.

Everything on the menu at Kayla's (yes, everything) is under $6.

"We're just serving up great food at prices that people can really afford," says Calvin Prescott, who named the restaurant after his daughter.

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Church Alley Coffee launches "Tasting Coffee in NOLA" zine

Posted By on Mon, Dec 22, 2014 at 11:08 AM

The coffee scene in New Orleans is ever-expanding, with the arrival of craft coffee bars and pour-over spots from Uptown to the Bywater. Now, a new zine produced by Church Alley Coffee hopes to capture this pivotal moment in the city's coffee history.

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