This is my inaugural post for the Haute Plates blog, and I thought I’d take the opportunity to give you a sense of what you might expect. If you read New Orleans Magazine, you might be familiar with me from the Restaurant Insider column. It’s possible that you’re also familiar with my Web site, www.appetites.us. I expect this blog to be a happy medium between the more formal writing I do for the Insider and the fairly ridiculous things I write for Appetites.
This is a place where I can tell you about restaurants and dining news that you might find interesting, and to that end, I’d like to take suggestions from you. What restaurants would you like to know more about? Where have you been recently? Why do fools fall in love? Is there an ingredient or style of food you’d like to see covered?
I’ve always found that one of the things that makes New Orleans different is that I can walk up to just about anyone and start a conversation about at least three things: the Saints, the weather and “what have you eaten lately?” I hope we can have that kind of conversation here. Although I can’t promise to act on every request or suggestion, I’ll do my best. Food is my passion, and I love making my passion useful. Well, that –– and the fine people at Renaissance Publishing have promised me salted cashews if I write well. God, I love salted cashews. They’re nature’s perfect kidney-shaped food!
So to start things off: I won’t say too much because I’m writing about it for the Insider, but recently I had a chance to eat at Le Foret, which opened this month at 129 Camp St. I was impressed by the experience.
I saw the menu for the first time a couple of months ago, and I thought then that if they pulled such an ambitious menu off, it would be a remarkable restaurant. Having sampled the food, I can now say that if they can do consistently what I experienced the other night, it will be one of the best restaurants in the city. Being consistent is no easy task, mind you, but I can confirm that chef Jimmy Corwell is at least capable of producing outstanding food.
In the next few weeks, I’ll try to hit a variety of spots, from the casual to the high-end. It would be a great help if you’d let me know what you want to read about. I don’t want to put too much pressure on you, but my ego is pretty fragile, and if I don’t get at least a few comments, I’m pretty sure I’m going to end up in a dark closet, alone and crying. And nobody wants that, right?