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Best Use for Pennies Ever

Restaurateur Vicky Bayley's latest venture, 7 on Fulton (700 Fulton St., 861-1034), has opened in the Warehouse District and has a few specials to help customers remember its numerical name. The restaurant is serving its Crescent City mojito for seven cents along with a selection of tapas-sized dishes for $7 each, such as Louisiana crab-stuffed red peppers, fried shrimp with pickled Creole vegetables salad or baked oyster gratin with bacon and artichoke hearts. David English , formerly of the still-shuttered Cobalt , is executive chef. Bayley has operated a number of highly praised New Orleans-area restaurants, including Mike's on the Avenue in the 1990s and Artesia in Abita Springs until 2005. In addition to 7 on Fulton, she opened the Asian-style tapas restaurant Ohi'a (2 Lee Circle, 528-2203) last summer.

Lent a Hand

New Orleans chefs often roll out seafood specials during Lent to help make sure local Catholics foreswearing meat during the season aren't really facing much of a penance. The latest such offering comes from La Cote Brasserie (700 Tchoupitoulas St., 613-2350;, with its Lenten Friday specials at lunch and dinner. The menus vary weekly based on what Chef Chuck Subra likes in the market, but the focus is on Gulf Coast regional seafood. A recent menu included grilled amberjack with bok choi kimchee and soy beurre blanc or smoked salmon salad with kiwi. The Friday lunch service includes the chef's table d'hote special of an appetizer and entrŽe for $15, while dinner seafood specials are a la carte.

Food Maps

The New Orleans Food and Farm Network ( is working with, the new name (and Web address) for the organization that presents the Crescent City Farmers Market and other projects, to create a series of "food maps" to show where food is available throughout the city — and highlight where it is not. The maps will show where restaurants, retail food stores, open-air markets, emergency kitchens or other food venues have opened or reopened post-Katrina. The aim is to provide local decision makers with information they can use in city planning and bring attention to areas where little or no fresh food is available — or areas the Food and Farm Network calls "food deserts." Eventually, the organizations plan to create a more in-depth food map outlining not only food access, but also facts and history about local food. Maps will be available online and as printed copies. The organizations are now looking for volunteers to help as they begin the Food Map project. For more information, email


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