Restaurants

Restaurant Insider

Although we’ve had an influx of restaurants featuring Latin American cooking, to my knowledge, Oriente de Venezuela (115 Chartres St.), which opened in January, is the first restaurant to feature the cuisine of the Bolivarian Republic of Venezuela. Pabellon Venezolano…

Dining Features

 Drago’s latestThe city’s Catholics can find refuge from the temptations of meat at Drago’s, which has a giant Lenten menu and even more seafood items this month.  Trying to follow the highly successful Crabmeat Mediterranean Salad, the new Shrimp Chop…

The Grill Room, Reloaded

Not so long ago, The Grill Room garnered national headlines as one of the most acclaimed restaurants in the city. But ever since the departure of Chef Jonathan Wright in 2005, a succession of chefs has passed through the revolving…

Home Grown

Spring is the perfect time to sample locally sourced foods.

Dining Features

Hostel’s re-vampOn the always-bustling Decatur Street, Hostel has recently burst onto the scene as a hot spot for locals. Owned by Remi De Matteo and Michael Kenny, it originally opened as a lounge, then re-vamped itself by adding a restaurant.…

Restaurant Insider

Recently I heard a rumor that there were unicorns on the Northshore, so naturally I hit the Causeway because hey, unicorns. Unfortunately I was misled both about the unicorns and about the magic beans I bought from some guy. On…

Italian with a Northern Touch

Much of the Italian fare offered in New Orleans has been interpreted through a regional lens; typically it’s southern Italian that draws upon local ingredients such as fresh blue crab, oysters and gulf fish. Some places, such as Ristorante Da…

A New Flavor, A New Read

CoquetteNewcomer Coquette has moved into the space formerly occupied by Takumi at the corner of Magazine and Washington and it is already winning fans over with its intelligent cuisine. Chef Michael Stoltzfus hails from Restaurant August and it shows on…

Morning Miracles

As a fan of eating from the moment I wake up, I never understood why breakfast has a bad rap, skipped by many or replaced with a cup of coffee and a burnt toaster strudel topped with icing from a…

Restaurant Insider

The Italian Barrel (430 Barracks St.) is less than a year old, and I feel a bit foolish that I’d never heard of it until recently. It is the realization of a dream for owner Samantha Castagnetti, a native of…

Dining Features

A new chef at The Grill RoomDrew Dzejak has been introduced as the new executive chef of the Windsor Court Hotel’s Grill Room. Dzejak most recently worked at the Charleston Place (a property of the Orient-Express chain) in South Carolina,…

Stella! Meets Stanley

Scott Boswell gilds the lily in the same way that Fabergé did with his jeweled eggs: with panâche and an over-the-top style. The dishes at his flagship restaurant Stella! typically feature ornate arrangements of luxurious and unusual ingredients, many seldom…

Lunch at Cuvée Takes the Bite Out of Dinner

I’m a fan of Cuvée and always enjoy the chance to sample the latest and greatest of Chef Bob Iacovone’s creative compositions. The menu is high-end, but Iacovone always finds ways to lighten it with touches of humor and witty…

Featured Dining

Enlightened by Nirvana’s cuisineIn 1982, Har and Anila Keswani opened their first Indian restaurant, Taj Mahal, in Metairie. Since then, the Keswani family has operated three other Indian restaurants in New Orleans: Keswani’s in Uptown Square, Shalimar in the French…

Dine at the Bar

Depending on your outlook, the holidays are either winding down or continuing their relentless forward march toward Mardi Gras. In either case, fatigue is probably setting in on some level. I always know I’m starting to fade whenI sigh at…

Restaurant Insider

Chef Dave Gotter opened Gott Gourmet (3100 Magazine St.) last September with an eclectic menu of sandwiches and salads. One such is the St. Patty’s Day Massacre, which is a variation on the Reuben featuring braised and “pulled” corned beef,…

In a Hurry for Curry

There is a rationale stating that the more equatorial the region, the spicier its cuisine. This is backed by the reasoning that hot foods make people perspire, thereby cooling them off. I have always scratched my head at this, not…

The Dish

Taste the Tapas Five years ago, during those halcyon days when converting dollars to Euros wasn’t a cripplingly intimidating prospect, I rented a tiny car and drove around Spain with my old friend Andrea. Without much of a plan, we…

In Fall’s Full Swing

We are in the swing of fundraiser season and there are lots of charity events coming up destined to raise money for worthy causes. In other cities, these sorts of functions too often serve up bland chicken breasts and steamed…

Dining Editorial

Sweet retreat at SucréOn a quest to better understand the art of pastry-making, local restaurateur Joel Dondis traveled to Paris where he found inspiration, and came up with a concept for a new emporium of “artisan” sweets. Today Dondis co-owns…

Fall into Something New

Chef Tom Wolfe opened the doors to his new restaurant mid-September, having revamped the former Peristyle in a manner better reflecting his unique style and verve. The new iteration is called, simply enough, Wolfe’s, and it heralds a return to…

36 Hours in San Francisco

Food lovers descend upon San Francisco for good reason: The city is one of our country’s great dining destinations. Like New Orleans, it’s a port city sitting at an international crossroads, which throws open the gates to a wide variety…

Sensational Sushi

One of the more dramatic ways in which our food culture has changed in New Orleans in the last few decades is the abundance of Japanese restaurants. Sushi really took off in the U.S. in the 1980s, and New Orleans…

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…