Restaurants

Oil and Water

There is a lot of uncertainty surrounding the April 20 explosion on the Deepwater Horizon. The precise volume of oil and natural gas escaping from the ruptured well is the subject of debate, as is the size of the slick…

Link’s Flagship Sails On

Donald Link opened Herbsaint at 701 St. Charles Ave. in October of 2000. He was assisted in designing the restaurant’s concept and menu by Susan Spicer, who was initially a partner in the venture. Herbsaint has been Link’s alone for…

Casual Atmosphere, Elevated Cuisine

Dick & Jenny’s became wildly popular not long after it opened in 1999. Owners Dick and Jenny Benz caught a wave of enthusiasm for inventive food served in a casual atmosphere and rode it to success. Although the Benzes sold…

RESTAURANT INSIDER

Dick & Jenny’s (4501 Tchoupitoulas St.) is now open on Monday for dinner; since many restaurants are closed on Monday, having another place open is outstanding. You can call them at 894-9880 for information or to make reservations for parties…

FISH TALES

Making the most of their locations, restaurants along the Gulf Coast offer the very freshest fish they can and spice it up with elaborate preparations or just a simple slice of lemon.

Internationalist Cuisine in the Warehouse District

Mesón 923 opened recently at 923 S. Peters St. in a beautifully renovated building that dates from 1810. Astrid LaVenia, who owns the restaurant with Jerome Fertel, is responsible for the restaurant’s concept and overall design, which combines the 19th-century…

Consistency Is Key at Lilette

Chef John Harris opened Lilette in 2001. He had previously worked at Bayona and as executive chef at Gautreau’s, with a break in between for an apprenticeship in France. He’s received numerous honors locally and was recently nominated for a…

Meltdown Popsicles and Goings-On

Michelle Weaver has been making handmade popsicles for several years. In Los Angeles, she started selling standard ice cream –– along with her own creations –– from a Good Humor truck. She and her husband, Paul Pitalo, moved to New…

A Torch and the Loneliest Number

The Flaming Torch puzzles me sometimes. It’s in a category of restaurants that have a loyal following and produce excellent food yet still fly under the radar of most folks. The restaurant’s location, 737 Octavia St., may have something to…

Masters on Magazine

The long renaissance of Magazine Street in part can be attributed to its collection of restaurants, which serve as waypoints between the boutiques, hipster haberdashers and alternative toy depots that pavé this unique indie thoroughfare. Magazine Street offers choices including…

RESTAURANT INSIDER

Late last year, Chef Guillermo Peters re-opened Taqueros (1432 St. Charles Ave.). The food Peters once served at Coyoacan is only available during private dinners, but he has re-imagined Taqueros as a casual restaurant serving “botanos,” or snacks. Tacos filled…

Dining on the greens

Well I went on down to the Audubon Zoo, and they all asked for … lunch! The Audubon Golf Clubhouse offers food with unparalleled atmosphere; the clubhouse is surrounded by oak trees and features extensive outdoor seating. The clubhouse kitchen…

Hog Wild

These restaurants will keep your savory side saucy.

Springing Into the Season

Spring is upon us, my friends, and the higher temperatures seem to have kick-started things in the restaurant industry –– so many things that instead of featuring a single restaurant, chef or operation, this week’s Haute Plates will jump from…

James Beard Foundation Announces Final Nominees

On Monday, March 22, the James Beard Foundation announced the final nominees for the awards it bestows annually. The announcement was made in New Orleans at the Palace Cafe, and Dickie Brennan, one of the restaurant’s owners, announced some of…

Sweetness on Magazine

Sucré is a boutique unlike any other in New Orleans. Modeled after shops that owner Joel Dondis visited during a trip to Europe, Sucré offers beautiful pastries, chocolates and gelato in a sophisticated setting at 3025 Magazine St. With huge…

More Than a Bistro

Meauxbar Bistro is not exactly a hidden gem. Although it may not appear on the radar of the general dining public all that often and its location at 942 N. Rampart St. is not one that sees a great deal…

Traditional Tapas in the Riverbend

Xavier Laurentino is a happy man. About three weeks ago, he opened Barcelona Tapas in the space formerly occupied by Café Volage at 720 Dublin St. For the past two-and-a-half years, he’s been engaged in a monumental renovation of the…

MASTERS OF INGREDIENTS

Though blessed with Gulf seafood, great citrus and a small but dedicated network of organic farmers and purveyors, New Orleans doesn’t have an adjacent breadbasket on par with Northern California’s Napa Valley or New York’s Hudson Valley. So how do…

RESTAURANT INSIDER

Ah, March. The month of my birth. Thanks to those of you who remembered and sent me gifts; to hell with the rest of you. Broussard’s (819 Conti St.), the venerable Creole restaurant in the French Quarter, pictured above, isn’t…

Grand Isle, the restaurant

A joint venture by Joel Dondis, David Pearson and Jeff Hof, Grand Isle opened in June 2007 as a restaurant that serves true South Louisiana cuisine. As a child, Dondis spent time in Grand Isle, La., and as a founding…

Sausage Is the Star

I have had two very good meals recently at Huevos and Crescent Pie & Sausage Co. The restaurants are owned by Bart Bell and Jeff Baron and are located adjacent to one another on Banks Street. Each meal was a…

The Butcher of Tchoupitoulas Street

When Donald Link and Stephen Stryjewski opened Cochon in a large building at 930 Tchoupitoulas St., they had already started curing their own meats and making sausage at Herbsaint, Link’s first restaurant. But they had bigger plans, and Cochon Butcher…

Besh Continues To Inspire Reverence at August

August is one of the three or four best restaurants in New Orleans. It’s a beautifully designed space, with a classic dark wood bar at the entrance, high ceilings in the main dining room and a smaller wood-paneled room adjacent.…

Personal Attention

You won’t often read about personal chefs in this space, principally because their services are limited to a select number of patrons. But when I had the opportunity this week to interview the man who cooks for Reggie Bush, I…

tres experiencias espanolas

For a city with a lot of Spanish blood in its veins, it’s a bit surprising that Spanish cuisine in New Orleans restaurants has remained somewhat underrepresented. When untangling the influences that have come together to create our unique regional…