Restaurants

The Dish

Calas ComebackCalas, a turn-of-the-century snack food, once popular in New Orleans back when horses pulled the streetcars, are making a comeback. The tasty rice fritters are extremely versatile and can be made with just about any kind of ingredient ranging…

The Dish

Looking for someone to handle the hors d’oeuvres for your next party? If you’ve already got too much on your plate, there are a range of caterers ready and able to meet your noshing needs. Whether it’s for a party…

Perfect Pairings

NOWFE Wine DinnersFor oenophiles it doesn’t get much better than the New Orleans Wine and Food Experience. From May 20-24, 75 local restaurants will join forces with 175 wineries to offer up a stellar series of tastings, live auctions, seminars…

Location, Location, Location

VIZARDHas Chef Kevin Vizard finally found a home? Following this talented chef around town has become something of a sport among diners in New Orleans. All this rambling hasn’t fazed his devoted clientele, who enthusiastically tag along wherever he leads.…

Featured Dining

The Magic of Muriel’sWith a balcony that overlooks Jackson Square, Muriel’s restaurant offers a nationally recognized, Contemporary Creole menu in the heart of the French Quarter. Liz Goliwas, a marketing consultant with the restaurant, says that Muriel’s appeals to all…

Restaurant Insider

As spring approaches, a young man’s thoughts turn to ... turn to ... well, it’s probably not a good sign that I can’t remember what a young man’s thoughts are supposed to turn to but at least I have a…

Table Talk

At first glance, the leafy, tree-lined stretch of Dryades Street between Soniat Street and Napoleon Avenue appears mostly residential. But scattered around this neighborhood are several good dining destinations. Anchored by Gautreau’s at one end and Pascal’s Manale at the…

The Dish

The Next GenerationA healthy crop of cafés and boutique shops continues to blossom in New Orleans. Encouragingly, they are often the realization of efforts by young locals looking to be a part of the rebuilding process. First time small business…

Dining Features

A Bistro on Metairie RoadThough it has relocated from Kenner to Metairie Road, Chateau Du Lac Bistro is still serving customers its famous French cuisine and French wine. Owned by Executive Chef Jacques Saleun and his wife, Paige Amundson-Saleun, the…

A Local Look at Mediterranean Cuisine

“Lemon juice and olive oil. He put it on everything.” So said my friend Mike about his ex-girlfriend’s Greek father. Indeed, this seasoning duo infuses much of thecuisine of Greece, along with that of other nations along the rim of…

MAKING THE SCENE

The Fulton Street corridor adjacent to the Harrah’s Hotel continues to blossom, most lately with the addition of Grand Isle (575 Convention Center Blvd.), the latestventure from local restaurateur Joel Dondis. Designed by architect Lee Ledbetter, the sharp décor is…

In its Prime

A sampling of cheeses from the St. James Cheese Company. Great food is all about choices, and New Orleans will soon have a fantastic resource for fine cheeses at the St. James Cheese Company at 5004 Prytania St. Augmenting an…

Why We Eat Out

by MICHAEL DEPP I’ve just returned from a trip home to New York, and such trips for me are invariably sprinkled with meals out with my family. These are illuminating experiences for me, as they tend to make me reframe…

New, Improved and Award-Winning Cuisine

Chef/owner Scott Snodgrass and owner Lee McCullough at One Restaurant and Lounge. It is an uncommon piece of fortune for a food columnist to chance upon so volatile a subject as cupcakes. But such was my luck, evidently, when I…

Reimagining "Delicious"

by MICHAEL DEPP It’s a peculiar position to find oneself in when you’re rooting for a restaurant that you don’t really want to succeed. Such was the case for me with Sugar Magnolia, the late Lower Garden District eatery that…

Breakfast is Broken

My wife had an excellent suggestion on a recent Sunday morning after we tried, unsuccessfully, to have brunch at two separate Uptown restaurants: “Why don’t we open up a place and get people really excited about it with a lot…