Author: Photos by Jeffery Johnston

Table Talk: Stoked and Smoked

If 2020 has taught us anything, it is that the little things matter. Food doesn’t need to be complicated to taste good. And few things exemplify this principal more than barbeque, where it is the quality of the ingredients and…

Spice Trade

On one hand, you could refer to Plume as a new Indian restaurant in Algiers. On another, you could say it is an expression of personal experiences born of travel and discovery during a long sojourn across India, as its…

Shop Talk | Joy Cronvich

What makes Ballin’s special? At Ballin’s we pride ourselves on the high-quality service that’s offered to every customer. Our expertise is in assisting the customer to find the perfect outfit for each of their occasions. We are a curated clothing…

A Gumbo of Flavor

New Orleans cuisine is often described as a melting pot where various influences converged to create a unique panoply of flavor. Typical descriptors fork broadly along two tines – Creole and Cajun. More generally, in toss-away phrasing, New Orleans cuisine…

Junior’s Faces the Chaos

Tough times don’t create character, they reveal it. Just a few months after opening Junior’s, a neighborhood eatery on Harrison Avenue in Lakeview, the coronavirus delivered its devastating nationwide blow. Luckily for the team at Junior’s, owners Nick Hufft and…

Inspired Kitchens

Contractor: Jeremiah Watson Designer: Sherry Shirah Designs Cabinets: Shaker-style, custom built by Jeremiah Watson; Paint – Sherwin-Williams Rookwood Sash Green Flooring: 5-inch white oak, Jeremiah Watson Countertops: Caesarstone Quartz Backsplash: White beveled subway tile Lighting: Pottery Barn Classic Rod Pendant,…

Shop Talk: Rachel Patterson

What are some of your responsibilities as Owner and Buyer for Feet First?  Buying shoes for each season is a lot of fun, but also like trying to read a crystal ball. Footwear production has a long lead time, which…

Shop Talk: Dr. Kelly Burkenstock

Tell us a little background on your business.  Skin Body Health is the South’s hallmark anti-aging clinic. We take care of ladies and gentlemen on the inside and out. I feel you should look as good as you feel, and…

Breakfast Opulence

Café Normandie’s Stuffed Crawfish Bisque Buckwheat Crepe  12 Buckwheat Crepes (*recipe below) 2 pounds Crawfish Bisque (*recipe below) 2 pounds bechamel (*recipe below) ½ pound fresh Morel mushrooms  Olive oil 3 Shallots, chopped 1 pound Louisiana crawfish tails 12 large…

Shop Talk: Christy Zurcher

What is your role at Ursuline Academy?  I have the privilege of promoting and sharing all of the wonderful things that take place at the nation’s first all-girls Catholic school. Every day is different. From assemblies to performances to class…

Shop Talk: Tammy O’Shea

What are some of your duties as Chief Marketing Officer of Fidelity Bank?  As CMO I’m responsible for brand management, advertising and public relations strategy, social media and all donations and events and sponsorships. I also serve as the corporate…

Silver and Blue Reaching for Gold

As the University of New Orleans approaches its spring 2020 semester, Privateers are sifting through syllabi, ordering books, and eagerly setting goals for the busy months ahead. But administrators and faculty members are also feeling hopeful. At the beginning of…

Valerie Gernhauser

How would you describe your role at Sapphire Events? I founded the company in 2011 and have grown the business into the premier event design and planning firm in the city. What kind of events does Sapphire specialize in? Debutante…

Falling Into Warmth

Pork Belly 1 pound piece meaty pork belly 3 garlic cloves, crushed 1 white onion, coarsely chopped 2 chiles negros 2 teaspoons kosher salt 2 cinnamon sticks 2 teaspoons allspice 6 peppercorns 4 black pepper seeds 2 dinner spoons Sazon…

From Table to Tailgate

Meatballs 5 pounds mix of pork, veal and beef, ground 1 pint milk 1/2 large onion 5 cloves garlic 1 1/2 cups Italian parsley, chopped 1 1/2 cups high quality Parmesan 1/2 cup dry Italian seasoning 1 cup Italian breadcrumbs…

People to Watch

New Orleans Magazine’s People to Watch tradition has been going strong for more than 40 years. Throughout that time, we have celebrated musicians, artists, entrepreneurs, movers and shakers from across the city. We define a Person to Watch as someone…

Shop Talk: Elizabeth B. McNulty

How did you start New Orleans Luxury Living?  I started as an agent four years ago under Gardner and have since expanded to create the New Orleans Luxury brand. I was inspired to do so through my own personal network…

A Fresh Taco Take

What happens when taco appreciation, culinary curiosity and entrepreneurship come together in a new restaurant concept? For Dinner Lab and Ace Hotel alum Brett Jones, the result is Barracuda. Already popular with families, hospitality types and millennials, this blink-and-you-miss-it Tchoupitoulas…

Summer In a Bite

Crab Cakes 1 pound jumbo lump crabmeat, picked over for shells Finely grated zest of 1 lemon 1/4 cup mayonnaise 2 teaspoons Creole mustard 1 teaspoon prepared horseradish 1 Tablespoon pickle brine 3/4 teaspoon celery salt 1/2 teaspoon paprika 1…

Café Navarre

New Orleans is a city of distinct neighborhoods each with its own personality, flavor and favorite haunts. Yet even food writers can slip into a rut of covering the same beats – Warehouse District, Magazine Street and the Quarter –…

Shop Talk: Ellis Arjmand MD, MMM, PhD

How are you adjusting to life in New Orleans?   I moved from Houston to New Orleans in January of this year. The adjustment has been very easy and the overall experience has been just delightful. What brought you this…

Mucho Mojo

Crispy Fish 4 5-6 ounce yellowtail, skin on and scales off 1 cup corn flour 1 teaspoon paprika ½ teaspoon black pepper ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon cayenne pepper Oil for frying In a bowl, whisk together…

Shop Talk: Anne Krozely

How did Love Swimming start?  Marshall Love and Kaye Doiron saw a tremendous need in the community for warm water child-centered lessons, and in 2001 built a small boutique swimming school on Magazine Street in a commercial rental space that…

Bright Start to the Day

Choosing a restaurant in the French Quarter can be tricky – there are all too many places geared to the tourist trade that overcharge and underdeliver. Give thanks, therefore, for French Toast – the latest outpost in a mini-chain of…

Facing Up

Once a year we face the task of identifying our annual class of People to Watch. We define “People to Watch” as mostly new faces who are doing something interesting with their lives that’s worthy of our awareness; or, in…