Author: Photos by Jeffery Johnston

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,…

Shop Talk: Mary-Jo Webster

What is it like to work for such an iconic New Orleans brand? For me this is a dream job. It is about food, retail and New Orleans – three of the things I love the most! Aunt Sally’s is…

Shop Talk: Alicia & Scott Reynaud

What is Spafoo?    Scott: Spafoo is a smartphone app that delivers beauty on demand to your door. Think UBER or Lyft but for beauty services. How did it start?    Scott: We wanted to develop a beauty app for…

La Thai’s Style

The sharp anise-like notes of basil and the aromatic hook of cilantro. A squeeze of lime and the umami of Golden Mountain sauce, a uniquely Thai variant of soy. Add the firepower of raw chilis and the crunch of peanuts…

News From the Kitchen

Poydras and Peters Poydras and Peters has taken over for Café Adelaide in the downtown Loews Hotel. Chef Thomas Hines, a New Orleans native, heads the kitchen. His menu is grounded in the American south, with influences from Vietnam and…

Neighborhood Haunt

It can be easy to forget that the French Quarter is a neighborhood. Not a normal one, but a neighborhood nonetheless. As such, it has a neighborhood’s needs, like a place to relax without yard-long beers or novelty shirts. Leave…

News From the Kitchen

Couvant Couvant, a French brasserie, opened recently in the Eliza Jane Hotel in the CBD. Chef Brad McDonald got his start at City Grocery in Oxford, Mississippi, worked with renowned chefs here and abroad, and most recently helmed a Southern-focused…

Shop Talk: April L. Watson

Tell us about what happens at The Shard Shop?  The Shard Shop is a friendly make-your-own glass art boutique located in the heart of the Irish Channel on Magazine Street. We teach you how to design your own glass art…

Shop Talk: Danielle Conrad

When did you open the store? I opened Wildflower Boutique at the end of October 2017, right on the cusp of the upper Metairie Road business boom. Tell us about the lines you carry? Wildflower carries trendy clothing, shoes and…

Shop Talk: Oliver and Shalanta Jackson

How did Cherry Blow Dry Bar start?  Cherry Blow Dry Bar launched in 2013, providing glam styling services at affordable prices. Since then, the following has grown, transforming the original concept of blowout styling into a wildly popular membership model.…

People to Watch

As New Orleans begins its next 300 years, we look forward to seeing the creative people it will continue to provide a setting for; people such as those in this year’s class of People to Watch. We define a Person…

Table Talk: Zocalo

Edgar Caro has made a career out of introducing New Orleans to the cuisines of South America and the Caribbean. His first restaurant, the forward-thinking Baru Tapas, brought Caribbean-inspired small plates to Magazine Street alongside its lively cocktail menu. Later…

Restaurant Insider: News from the Kitchen

Catalino’s Catalino’s is the first Guatemalan restaurant in New Orleans. In addition to tostadas and tamales, look for dishes influenced by indigenous ingredients and techniques, such as Kak’ik, a spicy turkey soup; Pepián, a chile-rich stew with mirliton, carrots, potatoes,…

Ya Ya’s Comfort Food

Harahan just upped its breakfast game with Ya Ya’s, a new restaurant from first-time owner and chef Conner Mullins. This is not your average spot for ham and eggs. For starters, Mullins spent the last six years honing his chops…

On the Menu: Especially Seafood

Muffuletta Ingredients 2     loaves of Muffuletta bread (We get ours from Liedenheimer Bakery; it’s a round Italian bread with sesame seeds) 1½    cup Olive Salad* (recipe below) 4     slices provolone cheese 6     ounces thick-sliced potato chips (We…