Robert Petyon

Cooking for Particular Diets

I have gone through my life as a very thin fellow. I have what...

Revisiting Tiger Bakery

  I wrote about Tiger Bakery for publication in the August edition of New Orleans...

Beignets and Beets

  I am a sucker for fried things, particularly fried things that combine sweet and...

What A Week!

Item: I am very happy that I have knives that take a sharp edge...

A Cookbook of Merit

  I dig Tenney Flynn and I’ve made no effort to hide the fact. GW...

A Closing on Banks Street

  Echo’s Pizza is closing, according to Ian McNulty of the Times Picayune/Advocate, who wrote...

Restaurants and Criticism

  I was reminded the other day that Piece of Meat was named one of...

A Shake Shack Comes to Metairie

  A Shake Shack comes to Metairie; The sign is there already. It replaces an ersatz English...

News From the Kitchen

Costera Restaurant and Bar Costera Restaurant and Bar has opened in the space that for...

News From the Kitchen

NOCHI Café by Gracious The New Orleans Culinary and Hospitality Institute (NOCHI) has finally opened,...

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