Lolis Eric Elie

On the Menu: Especially Seafood

Muffuletta Ingredients 2     loaves of Muffuletta bread (We get ours from Liedenheimer Bakery; it’s a...

On the Menu: Chill Out

Ingredients 3 large sea scallops, cut into ¼-inch pieces 2 ounces lime juice 1 ounce Aji Amarillo Paste 2...

On the Cover

The “American Spirit Awards” gala celebrates “individuals and organizations whose work reflects the values...

On the Cover

Co-Chair and Dress for Success Board Member Leigh Thorpe, Honorary Chair and Director of...

Tantalizing Toasts

Chef Chip Flanagan of Ralph’s On the Park shares their Shrimp & Crawfish Toast

On the Cover

The inaugural “Heart of the Park” hat luncheon will take place Wednesday, April 11...

Drumming in Spring

Arnaud’s Chef de Cuisine Tommy DiGiovanni shares their Herb-crusted pan-seared Black Drum with Buerre Rouge and spring corn maque choux

Wow Factor

Contractor: El-amm & Associates, LLC Designer: Penny Francis/Casi St. Julian with Eclectic Home Cabinets:...

On the Cover

“Whitney Zoo-To-Do” Chair Stephanie Feoli, “Zoo-To-Do for Kids” Chair Malise Kearney, Clifton LeBlanc from...

Making Mezze

Chef Mimi Assad of Bar Frances shares her Whipped Feta with Pita Chips and Fennel and Orange Marinated Olives

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Summer Bridal Show – June 14, 5-8 PM