Haute Plates

A Product Review for the Always Pan

I started this blog with the idea that I would address a few things...

Senegalese Food and a NOWFE Award for Susan Spicer

Chef Serigne Mbaye, who has heretofore run a pop up featuring the cuisine of...

Hubig’s Pies Back in New Orleans

I am glad that Hubig’s pies are back in town. They are a cultural...

So Many Food Happenings

There are many things happening at the moment. Here is a selection of the...

NOCHI Food Hall and Bacchanal Popup

If you have followed my writing over the last few years you’ll know I’m...

What To Eat When Eating Is Hard: Soft Tofu

Not too long ago I had a tooth with a filling. It was #15,...

Taco Tuesdays and a Salsa by Sam

I have children. Sometimes those children enjoy consistency in their meals. We are all,...

Pho Orchid and Developing Palates

My son has a good palate. He developed it a bit earlier than I...

Lengua Madre, Sukeban and Mexican Independence Day at Palm & Pine

Lengua Madre was recently named one of the best new restaurants in the country...

Louisiana Crawfish

When I’ve written about books in the past in this space, it has been...

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Summer Bridal Show – June 14, 5-8 PM