Authentic, flavorful Jamaican food on Clio Street
Westmoreland. St. Elizabeth.
Chef Isaac Toups straddles excess and refinement at his Central City eatery
Southern cuisine often falls into one of two camps: time-honored, casual comfort food or refined and modern takes on Southern classics. The concept of elevated Southern restaurants has evolved to include fine-dining establishments where traditional dishes are re-imagined with advanced culinary techniques.
Emeril Lagasse’s latest restaurant serves an array of small plates
There's a lot going on at Meril, Emeril Lagasse's new restaurant in the Warehouse District. The celebrity chef's first new restaurant in New Orleans in 18 years plays the small plate game, taking a sharp detour from Lagasse's more refined restaurants with a globetrotting palate and a more moderate price tag to boot.
Tapping into your dinner child on Jackson Avenue
As fun-loving and carefree as New Orleans can be, when it comes to sandwiches, we tend to get serious. Muffulettas are nothing to laugh at.
A gourmet deli from Phillip Lopez excels with charcuterie.
A New York delicatessen can be a good place to find butcher-paper- swaddled Reuben sandwiches, glass display cases stacked with oily Italian cold cuts, surly counter service and coffee that resembles swamp water. Chef Phillip Lopez's new modern deli, Part & Parcel, doesn't have much in common with a corner bodega on Bleecker Street.
Oysters from American coasts and Canada highlight a menu at the maritime-themed Warehouse District restaurant
"American oysters differ as much as American people," author M.F.K. Fisher famously wrote in Consider the Oyster, her love letter to the bivalve mollusks. That sentiment is the driving force behind Seaworthy, a new restaurant with a maritime attitude featuring oysters from the East, West and Gulf coasts, tucked inside a historic townhouse sidling the Ace Hotel.
Simple, authentic Peruvian dishes feel like home on Freret
There are many interpretations of the Latin American cured fish dish ceviche, but a traditional Peruvian take can be hard to find. One new place to find it is Cuzco Peruvian Cuisine, a Freret Street restaurant that revels in simple and authentic Peruvian dishes.
Cuban cuisine finds a home inside a mom-and-pop corner store in Gretna
A couple of years ago, I got a lecture from an ex-Floridian who had just moved to town. The topic was Cuban sandwiches, and his sticking point was the bread.
Chef Crispin Pasia serves traditional Filipino dishes
At CK's Hot Shoppe, tucked inside a Central City corner store, chef Crispin Pasia serves the dishes of his homeland, the Philippines, to a small but steady customer base. The front of the business is a grab-and-go convenience store operation, and with the kitchen in back, it's an odd marriage that adds to the spot's ramshackle charm.
Breakfast sandwiches (and Oreo beignets) at a new neighborhood spot
Everyone seems to have an opinion on what makes the best Breakfast sandwich: the classic egg, cheese and meat combo folded into a croissant, layered on a bagel or stacked between two biscuits. It seems every new breakfast place has its own version, but for diners, there can't be too many options.
The modern Northshore restaurant focuses on regionally inspired Italian dishes
At first glance, Meribo, a new restaurant in Covington, looks like many modern Italian restaurants. There are meatballs draped in red sauce, delicate hunks of burrata perched atop heirloom tomatoes and a healthy dedication to wood-fired pizzas and pasta dishes.
The restaurant masters the barbecue basics and beyond
In 2012, Ronnie Evans and Philip Moseley realized a barbecue renaissance was underway in New Orleans. They started a barbecue pop-up in the Uptown sports bar Grits and quickly moved on to the kitchen at the Mid-City music hub Chickie Wah Wah.