Author: Robert Peyton

News From the Kitchen

Nola Caye  Newly-opened Nola Caye adds a Caribbean-influenced restaurant to the dining options near Lee Circle. While the menu reads a bit more Mexican/Central American than Caribbean – there are a half dozen tacos on offer as well as guacamole…

Restaurants and Covid 19

I remember after Katrina, when I had a food blog called “appetites” that focused primarily on fine-dining restaurants, thinking that the gig was up. I’d been happily writing about meals I had in those early days when there was so…

Sheltering in Place and Restaurants

  I reached out the other day on Facebook to ask that restaurants serving take-out and delivery to let me know so that I could pass that information on to you. I got a lot of responses on Facebook and…

How I Learned to Love the Corona Virus

  I have been working remotely for several years. By “working remotely,” I mean “working from home and often in casual clothing/dainty unmentionables.” I am used to being alone and dealing with other humans via cell phone, Skype and my…

How To Celebrate Your Big (Birth)Day

  As most of you know, I have a birthday coming up in the next few days. As we measure these things in temporal terms I will be 51. That is a full third of the way through my expected…

News From the Kitchen

Laurel Oak The Magnolia Hotel, on Gravier Street, is now home to Laurel Oak, a Southern Brasserie. The restaurant results from a partnership between hotelier Stout Street Hospitality and TAG Restaurant Group, both out of Denver. Local chef Wesley Rabalais…

James Beard Award Nominees

  Another year and another list of New Orleans chefs, restaurants and industry folks nominated for James Beard awards. I thought this year I’d give you the list and a few thoughts about each of our local contenders.   Gianna…

Mardi Gras (and beyond) Dining

  This is one of the times of the year that can make or break a restaurant. Between Carnival and the two weekends of Jazz Fest, a lot of places make more in a weekend than they make in three…

Crawfish and Dips

  I have traveled around Louisiana for around 30 of my 50 years in one professional capacity or another, and I am very interested in food. Some might call me obsessed, but I prefer to think I’m focused. Wherever I…

Brennan’s

  I had a chance to sample the new menu at Brennan’s recently. The occasion was the restaurant’s announcement of Ryan Hacker as the new executive chef, replacing Chef Slade Rushing. I loved what Slade did at Brennan’s when he…

News From the Kitchen

Dab’s Bistro Chef Duke LoCicero, best known for his now-closed French Quarter Italian restaurant, Café Giovanni, has opened Dab’s Bistro, in Metairie. It’s a “New Orleans bistro,” but long-time fans of LoCicero’s cooking will recognize many of the dishes on…

Pay for Play

I was alerted recently to a website that was asking restaurants to pay for a spot on their list of “Top 100” restaurants for Mardi Gras. This website, Eating Nola, was not really on my radar, but when I saw a…

The Value of Yelp and Crowd-Sourcing Generally

  My friend Ian McNulty wrote the other day about the recent Yelp “Top 100 Places to Eat in 2020.” He pointed out that there are no Louisiana restaurants on the list yet there is a restaurant in Coeur d’Alene,…

This Is the New Year

  And I don’t feel any different. I have been writing about food for more than 20 years now between this gig and my prior website. In that time we’ve had a lot of changes in our restaurant scene. I…

News From the Kitchen

The Independent Caveau NOLA The Independent Caveau NOLA is a fairly new wine bar and retail operation that also serves cheese and charcuterie plates, as well as high-end tinned seafood. Operated by Joanne Close and husband Jim Yonkus, it’s a…

End of the Year

That’s 2019, kids. If you’re looking for a “best of” or “top ten” list then you should probably go elsewhere because I have no interest in ranking my experiences over the last 12 months, and I doubt any of you…

Poor Alton Brown

  I have traveled to many parts of this country and, years ago, to many places beyond our borders. The cuisine of South Louisiana and New Orleans is so famous that wherever I’ve traveled, I’ve come across restaurants that purport…

Culinary Questions and Answers

  We here at Haute Plates Industries enjoy answering your questions about restaurants, dining and food. By “enjoy,” I mean “ignore,” but certain individuals who will go un-named but who employ Haute Plates Industries feel that Haute Plates Industries should…

History and Tradition

New Orleans has been described as the northern-most Caribbean city, and I’ve always thought that an apt description. It’s not just that our climate is similar, though that’s a big part of it since we tend to grow the same…

Restaurant Insider: News from the Kitchen

Rockrose New Orleans finally has a first-rate Greek restaurant now that Rockrose has opened. Owner Nick Asprodites and chef Brian Doyle have a menu leaning more toward fine-dining than hummus and gyros, with dishes like ouzo and beet-cured cobia with…

Best of Dining

For our annual December list of restaurant, food and drink “bests,” our team of writers, plus our editorial staff, met with the difficult task of honoring a few of our favorites. The restaurants, people and places listed within mark some…

Would You Like A Pat-Down With Your Entrée?

  Sometimes, we here at Haute Plates Industries struggle to come up with a topic worthy of you, Dear Readers. A weekly column focused on our local restaurant and dining scene would seem an easy task, but from time to…

There's No Place Like Galatoire's

There is no restaurant in the world like Galatoire’s. There are other Creole restaurants of arguably equal merit, and each of those restaurants are unique as well. That we have restaurants like Galatoire’s, Arnaud’s, Brennan’s, Tujague’s and Broussard’s is something…

Bellegarde Brioche

  Bellegarde Bakery came on the scene recently as these things are measured in New Orleans. Graison Gill started it in 2013, making uncompromising loaves of bread from freshly milled flour and grains. Gill comes off to some as a…

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…

Pizza and Politics

When I was a much younger man I had what the kids used to call “hops,” and though half-blind I could shoot once in a while too. I was never very good, but I played basketball every day in college…

Dumplings

  I have been cooking dumplings today in the hope that I can share them with a friend who has had a health setback. The dumplings in question are of the Chinese variety, and because I am not sure how…

Luvi Reconsidered

  I was enamored of Luvi, the restaurant Chef Hao Gong opened on Tchoupitoulas Street a few years ago, but I wasn’t entirely sure it would survive. The place is not exactly on the beaten path and I had my…