Author: Photos by Jeffery Johnston

A Modern Presentation

Many sushi restaurants are cookie-cutter, offering interchangeable lists of the same sushi and sashimi choices. Perhaps they are differentiated by a selection of specialty rolls but, more often than not, one seems much like the other. This is most certainly…

News From the Kitchen

Em Trai Sandwich Co.  Em Trai Sandwich Co. had a very short trip from its initial location inside the St. Roch Market to its new home in the New Orleans Healing Center. The menu includes pho, bao, salads and both…

Shop Talk: Patrick Schoen

 Please tell us a little about your role at Jacob Schoen & Son Funeral Home.   I have worked for my family’s business since 1969. I took over the company in 2014 as managing partner, continuing my family’s 145-year legacy…

Shop Talk: Cristy Cali

Tell us a little background on your business.  In October 2012, I started my own business after working in my family’s retail jewelry business for seven years. Since I had spent so much time in a retail environment, the freedom…

Mastering the Fundamentals

Barbeque is a curious thing. It carries with it not just a method of cooking but also some serious cultural trappings. You don’t often see a restaurant spill out of its dining room to encompass patios, music stages, boat docks…

Shop Talk: Ellen M. Kramer

Please describe your role at A New Leaf.  I founded A New Leaf in 2003 after 10 years as a high-level executive assistant. I wanted to take the skills that I developed over my career to help businesses and individuals…

News From the Kitchen

  Quitutes Brazil is a huge country and accordingly has a diverse cuisine. Until recently, I was unfamiliar with “quitutes,” which translates to “canapés” in Portuguese. Quitutes is also the name of a restaurant that opened in August in Arabi…

News From the Kitchen

Bellegarde Bakery Bellegarde Bakery started offering bread to restaurants and retail outlets in 2013, and in July opened a storefront near the intersection of Claiborne and Carrollton. The term “artisan” is overused, but it perfectly describes Graison Gill and his…

Coastal Mexican

Katrina had a profound effect on the restaurant scene in New Orleans. In the years that followed a profusion of establishments filled niches that were underrepresented or even non-existent. But it was about more than just places to eat; whenever…

Decadence With a Drizzle

Si Si Toscana  8 slices brioche 6 Tablespoons room temperature butter (split for two uses) 1/4 cup local honey (local raw is best, but local will do just fine) 1 cup Polly-O ricotta 1 cup candied walnuts 1 large apple…

Shop Talk: Caitlin Sullivan

How did “White Linen Night” start?  “White Linen Night” started as a free block party in coordination with the August first Saturday Art Openings, driving traffic to the galleries in what was considered the slowest month. Two gallery owners at…

Great Grouper

Mango-Lime Gastrique 1 Tablespoon Avocado Oil 1 teaspoon piquant peppers 1/4 teaspoon fresh jalapeños, minced 1 Tablespoon fresh ripe mango 1/2 teaspoon cilantro, chopped 1/4 teaspoon red pepper flakes 1/2 teaspoon lime zest 2 Tablespoons lime juice, freshly squeezed 1…

News From the Kitchen

Bordeaux Chef Dominque Macquet is one of the best chefs in town, and he’s returned to the dining scene with a new restaurant, Bordeaux, where he and Sous Chef Martin Fennelly are cooking an ambitious French menu paired with wines…

Korean Soul

If you’ve driven down St. Claude Avenue lately, chances are you’ve seen a crowd clustered around the corner of Music Street. They are waiting for seats at Morrow’s, a polished new restaurant serving classic New Orleans comfort food with a…

News From the Kitchen

Gianna Gianna, an Italian restaurant from the Link Restaurant Group, opened in late April in the CBD. Executive chef Rebecca Wilcomb, most recently of Herbsaint, heads the kitchen. Wilcomb’s menu will feature daily antipasti, house-cured meats, locally farmed produce, Gulf seafood…

Sinful Summer Flavors

Pork Belly 2 pounds pork belly Sea salt and black pepper 4 fresh bay leaves 3 garlic cloves, peeled and bashed 1 teaspoon cardamom pods 4 star anise 1 Tablespoon fennel seeds Olive oil 2 quarts chicken stock 1 Tablespoon…

News From the Kitchen

Costera Restaurant and Bar Costera Restaurant and Bar has opened in the space that for many years was occupied by La Thai. Chef Brian Burns’ menu is “coastal Spanish,” and it’s extensive. Both Burns and Reno De Ranieri, who oversees…

Shop Talk: Jeanne Emory

  What makes Bra Genie different?  Customer service and selection! We employ expertly trained fit stylists at each store, and we’re the only store with a bra fit guarantee. Each location has over 180 sizes (28A through 50K) and around…

Texas Czech

The New Orleans food scene continues to diversify, spinning out a widening array of offerings that make eating out here more surprising than ever. Add to this growing list kolaches, a humble Texas pastry with Czechoslovakian roots. They fill a…

News From the Kitchen

NOCHI Café by Gracious The New Orleans Culinary and Hospitality Institute (NOCHI) has finally opened, and there’s a café on the ground floor operated by the folks at Gracious Bakery. Full disclosure: they’re friends and Jay Forman writes for this…

Shop Talk: Susan Wormser & Katie McNulty

What is The Event Glossary? Susan Wormser: We are a web-based planning company. The website provides a resource for everything you need to plan an event, from venues and rentals to florals, catering, entertainment and more. Having all of these…

Shop Talk: Kristin Malone Johnson

  How did you start Home Malone? Home Malone began by refinishing furniture in my carport. While I had my tools and paint out, I began making rustic signs with New Orleans inspired art and sayings on them. I sold…

Best of Architecture

  May and Ellis Co. May and Ellis is a 25 unit residential project in the French Quarter. It includes the redevelopment of two buildings side by side on Chartres Street near Canal, where buildings gradually transition from larger commercial…

The Great Indoors

  Spring is here and with it comes thoughts of the great outdoors and festival weather. Leave it to a certain trio of restaurant pros to plant a new “destination square” on this checkered blanket of our mass consciousness. When…

News From the Kitchen

  Zasu Chef Sue Zemanick had been out of the kitchen for a while, but in January that changed when she opened Zasu, the first restaurant at which she is both owner and chef. Diners familiar with Zemanick’s direct, precise…

Shop Talk: Kevin McLaughlin

Why did J.McLaughlin choose to open a store in New Orleans?  We’re a colorful, optimistic brand, and the town of New Orleans is a vibrant, happy place. With NOLA’s charm and personality, we approached the opening as an opportunity to…

Shop Talk: Nathan duToit

Tell us about how you came to set up Storyville Jazz Agency?  A couple years ago I was encouraged to fulfill something that seemed to be missing in the New Orleans jazz community: A top-notch service dedicated to representing the…

News From the Kitchen

Molly’s Rise and Shine Molly’s Rise and Shine is the second restaurant by the folks who opened Turkey and the Wolf in 2016. The focus is on breakfast, which you may have gathered from the name, but it’s breakfast through…

Shop Talk: Brian Boudreaux

  Tell us about why you decided to join the family business? I always had a passion for the business, so I decided to become a Graduate Gemologist from GIA (Gemological Institute of America). There are many great jewelers in…

The Munch Factory

Shrimp remoulade with fried green tomatoes. Buffalo oysters topped with Parmesan. A pasta dish bursting with crawfish, shrimp, sausage and crispy chicken in a cream sauce. If you are a fan of the big, front-loaded flavors of ‘80s Creole cuisine,…