Our weekly blog on the New Orleans fine dining scene
It is Pronounced Key-liss and Also, Food
Food news and musings inspired by the singer
Pizza Domenica's garlic knots
I am aged like a good cheese, my friends. Here’s how I know: my son, Hercules Bangnut-Whipple “Elliot” Peyton, just came into my bedroom and asked me what I was doing. “Watching 'Milkshake' by Kelis,”
was not the answer he was expecting, though he could clearly hear the song through the bedroom door. Did you know Kelis’ new record is called Food, and that she had a food truck at SXSW this year
It feels like we have been waiting for the Southern Food and Beverage Museum
to reopen for years; in fact it has been quite a while, but the wait is almost over. Recently the museum announced the ribbon-cutting for the new space
will take place on September 29 of this year. No word as of yet on the status of Purloo
, which will be housed in the museum, but that is at least partly due to the fact that it did not occur to me to contact chef Ryan Hughes to ask him about it until JUST THIS VERY MOMENT.
You like jerk ribs? I do
Here is another thing: the 2nd Farm to Table
Symposium will take place in New Orleans August 2-4. Here is what the organization’s website says about who should attend:
• Chefs, mixologists and restaurateurs
• Researchers, academics and policymakers
• Farmers and agricultural professionals
• Writers, publishers and media
• Slow food advocates
• Brewers, distillers, vintners and distributors
• Farmers markets and urban farmers
• Nutritionists and health professionals
• Grocers and retailers
• Food incubators
• Food hubs
Google informs me
that food hubs are “broadly defined as facilities that manage the aggregation, storage, processing, distribution or marketing of locally and regionally produced food,” but I swear when I first read the term I pictured some sort of anthropomorphic, wheel-shaped vegetable-thing. Though my hopes of making first contact with sentient plant life are dashed, I will nevertheless attend, and if you fit into any of the categories above or are simply interested in where your food comes from generally, I recommend you check it out.
If you haven’t been to Pizza Domenica
yet, you should, and when you do you should order the garlic knots with aged provolone fonduta, which if things go as planned should be pictured. The rest of the menu is here
and so far what I’ve had has been excellent, but I am a crust man and the knots make me feel special inside
. (P.S. The octopus is awesome, too.) Pizza Domenica is located at 4933 Magazine St., and the phone number is 301-4978. It’s open 11 to 11 daily.
No pictures from my long-overdue visit to Noodle and Pie
but it was outstanding and I’ll do my best to document the visit when I return. The highlight of the starters I tasted were the shrimp croquettes. They were crispy on the outside, light on the interior and altogether delicious dipped in a slightly sweet and slightly spicy sauce. I was there with my son, the aforementioned H. Bangnut-Whipple, and both of us got the 8-hour brisket ramen bowl. It’s good to see folks making ramen in-house, but better when the noodles are actually good, and they’re good at Noodle and Pie. The broth is good too; its richness cut a bit by the garlic and ginger “fireball.”
You may have noticed that I am not a dessert person by the fact that I seldom write about dessert, but at a place called Noodle and Pie I really had no choice. Salted caramel chocolate cream pie was really tasty, and the key lime coconut was great too. I was not as big a fan of the double crust apple, but the buttermilk lemon chess pie was superb.
Right now Noodle and Pie is open for dinner only, from 5:30 to 10 Sunday through Thursday and later on the weekend. I keep hearing lunch service is coming and I’ll update if I confirm it.
Until then: stay bossy
, New Orleans.