Author: Robert Peyton

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…

Boucherie Still Has It

  I was, for a time, as regular a customer of Boucherie as anyone. I think I ate there at least twice a month for a few years. I loved the place and I love the folks behind it. I…

The Spanish Main

  New Orleans should have more Spanish restaurants. New Orleans was a Spanish town before the French arrived to change the street names and – to their credit – give us the civilian legal system. France obviously had an impact…

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…

Authenticity Is Overrated

  Some years ago I would have said that authenticity in reproducing national or regional cuisines was very important. Now I think it’s overrated. This is akin to other changes in my life over the last decade or so that…

Top Ten Lists

  Bon Appétit magazine has released its annual list of the 10 best new restaurants in the country, and there is a New Orleans restaurant on the list. It is the Elysian Bar, and I want to make very certain that…

Revisiting An Old Haunt

  I am biased in favor of Café Degas for several reasons, none of which include the fact that – disclosure – I wrote the introduction to their cookbook a number of years ago. The truth is that I love…

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…

News From the Kitchen

Levee Baking Co. Levee Baking Co. started as a pop-up before opening on Magazine Street late last month. Baker Christina Balzebre is originally from Miami, and learned her craft working with local operations such as Satsuma Café, the Link Restaurant…

Best New Restaurants

Discussing food, cooking and restaurants is a part-time sport for New Orleanians. From breakfast to brunch, lunch to cocktail bites, dinner to late night eats and desserts, we’ve got a lot to talk about. Enjoy our selection of the best…

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…

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…

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…

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…

Hogs for the Cause 2019

  The weather recently has been beautiful for everything but respiration, which functions best in a low-pollen environment. According to an area tv meteorologist, this weekend will be a bit warmer and also more humid. Ordinarily I would not vote…

Neighborhood Restaurants

I have a soft spot for New Orleans neighborhood restaurants. When I was a kid, my parents took us to Liuzza’s for dinner now and then, and we patronized multiple restaurants in Bucktown. When I was a little older and…

I Am Old

  Sometimes I think that I should make clear I write these pieces in advance. I don’t know why I think that. None of you are under the impression that I am now writing the words you are reading. That…

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…

Mardi Gras Time

  It is Carnival in New Orleans and many of us are feeling very well, thank you for asking! So far it’s been a hit or miss affair where the weather is concerned, but we’ve seen worse. We’ll put on…

Valentine’s Day

  I’m not particularly “into” Valentine’s Day, but I’m aware that I’m in the minority on this issue and I don’t begrudge people who want to take a night to celebrate love. Because love, with a little help from inertia,…

State Of The Dining Scene

  I did not watch the State of the Union address the other night because I have been avoiding politics with some success for the last 20 or so years. I don’t care which side of the aisle a politician…

I Have Stumbled Into Healthy Eating

  I will be 50 this year. This news will shock some of you who think I can’t be a day over 48, but it’s true. I am aging, and I wonder the extent to which my senescence is coloring…

2019 So Far

There are places where on New Year’s Eve they drop a ball, and there are places where a symbolic baby is hoisted aloft wearing a sash that bears the number of the new year, while commensurately an ancient man whose…