A Lakeview spot offers outdoor dining just in time for summer
There is little that says summertime better than a backyard barbecue with friends, and a new restaurant in Lakeview is paying homage to the tradition year-round. The Backyard, which opened in March on West Harrison Avenue, serves burgers and sandwiches in a casual, kid-friendly outdoor setting.
Sweet, savory and portable: this Uptown spot is hot for pockets
The genius of hand pies is not a well-kept secret. From British pasties to Jamaican meat patties, most cuisines have at least one version in their repertoire — evidence of the power pastry dough holds when used as a vehicle for savory and sweet fillings.
California-style pizza in a Marigny warehouse
Sometimes it's what's on top of your pizza that matters the
most. Such is the case at the
new restaurant Paladar 511, where a team of chefs hailing from California
has been showing off its affinity for fresh, seasonal ingredients — on the
pie and off.
Chef Justin Devillier’s CBD spot serves refined Southern fare in a tavern atmosphere
Balise, the new restaurant from husband-and-wife team Justin Devillier and Mia Freiberger-Devillier, is less elegant than its acclaimed Uptown sister, La Petite Grocery, and it provides refined Southern fare in a casual, tavern-like atmosphere. The setting is a historic Creole townhouse on the corner of Carondelet and Girod streets, formerly occupied by Ditcharo's.
It’s a meltdown in Mid-City at this temple to the glory of grilled cheese
There is little that scratches the comfort food itch as well as a grilled cheese sandwich straight off the griddle and a piping-hot bowl of tomato soup. There is something so soothing and nostalgic about the combination of oozing, melted cheese between two golden slices of bread that several pop-ups and food trucks have jumped on the trend in recent years, hawking gourmet versions of the tried-and-true staple.
Modern Israeli comfort food — and hot-from-the-oven pita bread — at Alon Shaya’s new hot spot
If the quick and wide-reaching success of Jerusalem, the book by British chef and cookbook author Yotam Ottolenghi and Sami Tamimi, is any indication, modern Israeli cuisine is having a moment. New Orleans is no stranger to Middle Eastern cuisine, but Israeli cooking has until now held a quiet place at the table.
Wood-fired pizzas and craft beer in the Warehouse District
Pizza aficionados may squabble over the size of air pockets, sauce-to-crust ratios, the thickness and crispiness of dough and, if you're from New York, how well a slice can be folded in half when directed at your mouth. In a city where a booming pizza renaissance is taking shape, arguments over who makes the best pie are quickly joining the ranks of po-boys quarrels and red beans rants.
Modern Southern comfort food is on the table at this comfy Mid-City spot
The newest addition to the burgeoning strip mall expansion on North Carrollton Avenue, Brown Butter Southern Kitchen & Bar sits shaded from view, next to an urgent care clinic and a Subway sandwich shop. But the unassuming storefront shouldn't fool diners: It's where chef-and-owner team Simon Beck and Dayne Womax have been quietly cranking out modern takes on Southern comfort food for a lunchtime crowd since taking over the space in January.
more New Orleans Restaurant Reviews »
Allegro Bistro1100 Poydras St., (504) 582-2350www.allegrobistro.comSliced steak filet tops a salad of grilled romaine, tomatoes, red onions and blue cheese dressing. Boucherie1506 S. Carrollton Ave., (504) 862-5514www.boucherie-nola.comGrilled Caesar salad features charred hearts of romaine, Parmesan and basil croutons.
Brown Butter Southern Kitchen & Bar231 N. Carrollton Ave., Suite C, (504) 609-3871www.brownbutterrestaurant.comBrown butter vinaigrette dresses a salad of baby greens, apples, cheddar cheese and pecans. The Creole Creamery4924 Prytania St., (504) 894-8680; 6260 Vicksburg St.,
(504) 482-2924www.creolecreamery.comBrown butter ice cream is made with pecans.
Rebellion Bar & Urban Kitchen748 Camp St., (504) 298-7317www.facebook.com/nolarbkCurry udon noodles are flavored with kaffir lime, lemon grass–scented ground chicken, red curry, basil and parmesan. Saveur4128 Magazine St., (504) 304-3667www.saveurnola.comA whole roasted Gulf fish is marinated with kaffir lime and served with cumin basmati rice pilaf, green papaya, baby spinach salad and ginger beurre blanc.
Capdeville520 Capdeville St., (504) 371-5161www.capdevillenola.comFried red beans and rice balls are served with green onion aioli and hot sauce. Katie's Restaurant & Bar3701 Iberville St., (504) 488–6582vwww.katiesinmidcity.comJalapeno aioli accompanies crawfish beignets stuffed with jalapenos, onions and three types of cheese.
Arana3242 Magazine St., (504) 894-1233www.facebook.com/arananolaSmoked chicken tacos are smothered in rich mole and garnished with sour cream and pumpkin seeds. Canal Street Bistro3903 Canal St., (504) 482-1225www.canalstreetbistro.comGrilled quail is served with red or black mole, cactus salad and esquites, a Mexican corn salad.
more Five in 5 »
AJ & J Asian Bistro
2240 Magazine St., (504) 609-2282; www.ajjasianbistro.com
Roasted Chilean sea bass is served with grilled asparagus, sesame soba noodles and miso sauce. Mixed sushi "pizza" features assorted fish, seaweed, mango, avocado and guacamole on a scallion pancake.
3 Potato 4
French Market, 1235 N. Peters St., Space 15, (504) 298-7761; www.3p4shop.com
Russet potato wedges are served with chipotle mayonnaise. Three-bean chili features black, kidney and pinto beans, corn, tomatoes, green chilies and Southwestern spices.
Ba Mien Vietnamese Cuisine
13235 Chef Menteur Highway, Suite C, (504) 255-0500; www.bamien.comSteamed rolls feature grilled pork or minced pork, bean sprouts, lettuce and cucumber. Bun bo hue is spicy beef and pork noodle soup featuring lemon grass beef broth and vermicelli noodles.
CC's Community Coffee House
Citywide; www.ccscoffee.comMochasippi is a creamy frozen espresso drink topped with whipped cream. Tea lattes feature hot tea topped with steamed milk and froth.
more Food & Drink Features »
From dives to craft cocktail establishments, we’ve got ‘em all
Between new local breweries and the increasing popularity of craft beers and the continuing cocktail craze, it seems that there are more choices than ever at local bars.
What to drink while you wait
for your new app-dating
@BarRedux801 Poland Ave., 504-592-7083; www.barredux.comThe vibe: This colorful Bywater lounge and courtyard hosts live music, DJ nights, burlesque shows and comedy. The Creole-Caribbean menu includes red beans, burgers and a Cuban sandwich.What you'll drink: Bottled beer and
Explore creative mixology at these bars and restaurants
820 N. Rampart St., 504-324-6045;
www.bartonique.comThe vibe: When not crowded, a neighborhood bar; when crowded, a see-and-be-scene.What you'll drink: Corpse Reviver No. 2, or the Blanche Dubois (gin with curacao, orgeat and fruit). Bellocq
@bellocqnolaHotel Modern, 936 St. Charles Ave., 504-962-0911; www.thehotelmodern.com/bellocqThe vibe: Deep red velvet with a bar that looks like an apothecary.What you'll drink: Something from the long list of cobblers or a fortified wine.
more Bar Guide »
Ursa Major (611 O' Keefe Ave., 504-309-8765; www.ursamajornola.com), the new zodiac-themed restaurant from the owners of Booty's Street Food (800 Louisa St., 504-266-2887; www.bootysnola.com) now serves lunch. The menu features a sandwich-heavy selection with some more unusual items, including a farm-raised llama burger and a vegetarian "meatball" sandwich.
Cam Boudreaux and April Bellow opened Killer Poboys (811 Conti St., 504-252-6745; www.killerpoboys.com) inside the Erin Rose bar in spring 2012. They announced the opening of a second location in late summer at 219 Dauphine St., which formerly housed the brunch and slider restaurant Nosh.
West Bank Thai restaurant My Thai Cuisine (2104 Manhattan Blvd., Harvey, 504-365-5525; www.facebook.com/mythainola) has been shuttered but will reopen in July with a more casual concept focusing on traditional Thai noodle soups. Terisa Cuskelly, who owns the Harvey restaurant with her husband, says they decided to close the business in May after a trip to Thailand piqued their interest in traditional cuisine.
• CellarDoor (916 Lafayette St., 504-383-5583; www.cellardoornola.com) hosts a one year anniversary party July 14. The restaurant also will launch a series of summer happy hour deals including an all-night happy hour special on Mondays, half-off bottles and glasses of wines on Wednesdays and service industry night on Sundays, when burgers and beers will be half price.
Temple Grandin, autism activist and champion of humane livestock handling practices, will deliver the keynote address at the Farm to Table International (www.f2t-int.com) conference in New Orleans Aug. 9. The conference explores cultivation, consumption and distribution practices
for food and drink. Speakers include leaders in the farm-to-table movement and topics range from urban farming methods to sourcing local foods and enhancing sustainability.
• Thai stalwart SukhoThai (2200 Royal St., 504-948-9309; www.sukhothai-nola.com) moved its Marigny location a couple of blocks from its original address at 1913 Royal St., which closed on June 14. The new, larger space on the corner of Royal Street and Elysian Fields Avenue is in a newly renovated historic building with exposed brick walls and tall windows that shower the dining room with light.
more New Orleans Food News »
Two new local breweries and a craft beer store are close to opening or in the planning stages. Mark and Karen Logan's Second Line Brewing (433 N. Bernadotte St., 504-248-8979; www.secondlinebrewing.com) is close to opening.
The Hattiesburg Craft Beer Festival showed how Mississippi's craft beer scene has grown in the past year. More than 1,000 people attended the event on June 13, and most of the 37 participating breweries were from Mississippi, Louisiana, Alabama and Missouri.
"Everyone thinks that New Orleans just grinds to a halt in the summer," says Scott Wood, co-owner and head brewer at Courtyard Brewery (1020 Erato St.; www.courtyardbrewing.com). "We figured we'd throw a party instead."
more Beer News »
Napa Valley, California
Retail $21-$25 Black Stallion's 2012 vintage experienced consistent fruit maturation throughout the growing season in the Napa Valley, and a heat spike just before harvest helped ensure optimal ripeness.
more Wine of the Week »
The authors of Soul Food Love say soul food can be healthy
Novelist Alice Randall and her daughter Caroline Randall Williams, an author with a Master of Fine Arts degree in poetry from the University of Mississippi, sought to redefine soul food when working on their cookbook Soul Food Love, which highlights healthy recipes inspired by four generations of their family. The pair speak at the Essence Festival at 12:20 p.m.
An herb grower gives tips for novice growers in New Orleans
Jeanette Bell, who owns and operates Bell Floricultural Services, has been selling her locally grown herbs and flowers for more than 35 years. Her customers include chefs and home cooks, and she recently made her produce available via the online farmers market Good Eggs.
The executive chef at Peche talks about the James Beard Foundation’s Chefs Boot Camp
Ryan Prewitt, executive chef and partner at Peche Seafood Grill, was one of 15 chefs selected to attend the James Beard Foundation's Chefs Boot Camp for Policy and Change. The seminar, held June 7-9 in Cold Spring, New York, is aimed at teaching chefs how to become more effective advocates for food-system change in their communities.
more 3-Course Interview »