Restaurant Insider

Recently I heard a rumor that there were unicorns on the Northshore, so naturally I hit the Causeway because hey, unicorns. Unfortunately I was misled both about the unicorns and about the magic beans I bought from some guy. On the plus side, I discovered Young Chefs Academy, which seems like a pretty neat spot for kids interested in cooking. It is located at 3441 E. Causeway Approach, and it features classes on weeknights after school, availability for parties, and during the summer, camp.
You can get in touch with them at (985) 727-1749.

New Orleans isn’t known for barbecue. I have written in this space before about Hillbilly Barbecue, in Harahan, and have been meaning to get to the Joint, on Poland Avenue, but recently another barbecue place opened in the Riverbend area. Squeal (8400 Oak St.) is the product of brothers (and Metairie natives) Gene, Brendan and Patrick Young. The restaurant has a fairly limited menu of barbecued (pork) ribs, pulled pork, brisket, sausage and chicken, along with a couple of sandwiches and a few salads. Sides are typical, but well-executed, with collard greens, baked beans and onion rings standing out in my mind. The ribs are the most popular item on the menu, and as a result they tend to sell out (so go early). Squeal is open seven days a week for lunch and dinner, and open late every night except Sunday and Monday, when they close at 8 p.m.
Call them at 302-7370 for more information.

Mahony’s (3454 Magazine St.), a poor boy shop, has been open for around a year now. It is a comfortable space that still feels a lot like the converted bungalow it once was. The menu hits all of the classics – roast beef, fried shrimp, oyster and catfish – and a few specialty poor boys, such as a “peacemaker” that sports fried oysters, bacon and cheddar cheese, or the grilled shrimp with fried green tomatoes and a chunky remoulade sauce. Some of the best onion rings I’ve had in years are on the “sides” end of the menu, where you can also get the fried green tomatoes unencumbered by bread and shrimp.
You can check out their menu online:, and you can call them at 899-3374.

Cuvée (322 Magazine St.), Chef Bob Iacovone’s restaurant, is now serving lunch on Thursdays and Fridays, a switch from the Wednesday and Thursday service they had going for a year or so. The menu on a recent visit was expanded from what I’d become accustomed to but the food was typically outstanding.
Call for reservations: 587-9001.

Questions? Comments? Suggestions? E-mail Peyton:

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