Local barbecue restaurants and blues artists smoke out Lafayette Square
The New Orleans Jazz & Heritage Foundation launched the Crescent City Blues & BBQ Festival as a blues festival, but the organizer of a local festival with a similar name objected to the similarity. Inspired by the popularity of the Oak Street Po-boy Festival, the foundation added barbecue to the event, says foundation Communications and Marketing Director Scott Aiges.
600 Poland Ave., (504) 948-9111; www.bacchanalwine.com
The wine shop offers cheese and charcuterie and there's a full restaurant menu. Seared beef tongue is served with salsa verde, heirloom tomatoes and arugula.
8751 W. Judge Perez Drive, Chalmette, (504) 309-7548; www.brewstersrestaurant.com
The 10-ounce Brewster burger is topped with cheese, lettuce, tomato, onion and pickles and served with a choice of fries, a baked potato, jambalaya, chili, sweet potato fries, salad or vegetables. Caesar salad features sliced chicken breast over romaine lettuce, croutons, Caesar dressing and Parmesan.
DiMartino's Famous New Orleans Muffulettas
3900 Gen. De Gaulle Drive, (504) 367-0227; www.dimartinos.com
See West Bank — Gretna section for restaurant description. Dry Dock Cafe
133 Delaronde St., (504) 361-8240; www.thedrydockcafe.com
House-made red beans and rice are cooked with ham hocks.
Acme Oyster House
Harrah's New Orleans, 8 Canal St., (504) 708-2409; www.acmeoyster.com
See French Quarter section for restaurant description. Allegro Bistro
1100 Poydras St., Suite 150, (504) 582-2350; www.allegrobistro.com
Buttermilk fried chicken is dressed with coleslaw and sweet and spicy honey ranch dressing on a brioche bun.
8124 Oak St., (504) 324-6558; www.aleonoak.com
Two Run Farm beef and mozzarella top french fries. Brisket tacos are filled with red cabbage slaw, jalapenos and hot sauce crema.
Chef Ron's Gumbo Stop (2309 N. Causeway Blvd., Metairie, 504-835-2022; www.gumbostop.com) is located on a major traffic artery in Metairie that connects five hotels in less than two miles. Word of mouth among guests and hotel personnel keeps the family-style eatery packed.
Amid the 40th anniversary celebrations at Riccobono's Peppermill (3524 Severn Ave., Metairie, 504-455-2266; www.riccobonospeppermill.com), there is a changing of the guard. Another generation of Riccobonos is ready to leave its mark on the neighborhood restaurant.
Tucked away in Bywater, the bright purple exterior at Bar Redux (801 Poland Ave., 504-592-7083; www.barredux.com) turns heads. Its eclectic ambience and breezy courtyard keep locals coming back.
Latin and Caribbean spirits are making waves across the country, and bartenders in New Orleans are riding the wave, creating cocktails that go beyond familiar tequila drinks and tiki creations. Rum and pisco, the clear grape-based brandy produced in Peru, Chile and elsewhere, are popping up on cocktail menus all over town.
Wine writer Natalie MacLean's Unquenchable details her approach to finding bargain wines. Who doesn't like a wine bargain?