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Booty's opens in Bywater 

  In his work as a travel journalist, Nick Vivion often found himself holding his notebook or camera in one hand and some fascinating bit of street food in the other. Cravings for those snacks helped inspire the menu at Booty's Street Food (800 Louisa St., 504-266-2887;, the restaurant he and partner Kevin Farrell opened last week.

  Their chef, Greg Fonseca, has come up with a menu of small plates incorporating diverse international influences. The theme continues at the bar with cocktails and other drinks inspired by flavors from around the world. Vivion and Farrell moved to New Orleans from Seattle earlier this year. They also run a gay-themed news and culture website,, which partially explains their restaurant's name. Their global menu also is part of it.

  "It's tied to the pirate history of New Orleans. Our food comes from all over the world, just like pirate booty," Vivion says.

  Booty's is open daily from 7 a.m. to 11 p.m. In the morning, the restaurant features breads and pastries from the nearby bakery Shake Sugary (3600 St. Claude Ave., 504-355-9345; The regular Booty's menu begins at 11 a.m. on weekdays, and brunch service begins at 9 a.m. on weekends.

Honoring Terra Madre

  Slow Food, an international organization for local and traditional foods, celebrates its Terra Madre ("Mother Earth") Day each year on Dec. 10, when chapters around the world hold events. Last year, there were more than 1,000 celebrations in 125 countries, and this year New Orleans will have its own Terra Madre Day event again too.

  After a two-year hiatus, Slow Food New Orleans ( was relaunched this past fall and from 6 p.m. to 9 p.m. Dec. 10 the local group will host a Terra Madre Day event at Cleaver & Co. (3917 Baronne St., 504-227-3830;, the whole-animal butcher shop in Uptown.

  At various stations inside and outside the shop, Cleaver & Co. staff will conduct butchering demonstrations, staff from Swirl Wine Bar & Market will pour tasting portions of biodynamic wines and local Slow Food chairman Gary Granata and nutritionist Casey Miller will prepare dishes to eat on the spot. The butchering demo costs $10, the wine tasting costs $10 and dishes costs $5 or $10, with separate tickets available for each.


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