The Dish

How to Host: The Pre-Party

Welcome to How to Host, a new monthly feature where we will address various aspects of hosting stylish, memorable and, hopefully, low-stress gatherings. To kick things off we’re tackling the pre-party, the pre-event gathering that kicks things off before a…

The Dish | A Happy Place

  Last August, the culmination of a long held dream, Chef Suda Ounin and Jeerasak Boonlert opened their restaurant and bakery. Housed in a cottage the color of strawberry buttercream frosting and fronted by a lush garden, Thai DJing beckons…

The Dish | Bywater Bakery

  The realization of a shared dream, Chef Chaya Conrad opened Bywater Bakery in 2017 with her husband, Alton Osborne, a native of the Seventh Ward and a clothing designer who’s a familiar face in New Orleans’ art and music…

The Dish | Finding Beauty at Trenasse

“Trenasse” is a Cajun term for a cut-through in a marsh. It leads to something. Founded in 2013 by chef and restaurateur Jim Richard, Trenasse, located inside New Orleans’ Intercontinental Hotel, is still going places, revealing inventive surprises, delighting –…

The Dish | Taco Nation

The Mexican and Central American immigrants who came to our aid in rebuilding our shattered region after the Big Bath in 2005 brought their culinary traditions and, in some cases, their taco trucks with them. In doing so they radically…

The Dish | Pivoting for Mardi Gras

The "Elvis" King Cake from Cochon Butcher. is filled with peanut butter and banana and topped with house-cured bacon, marshmallow and Mardi Gras sprinkles.   As we do in my household every year at this time, we recently dismantled Christmas…

The Dish | Seeking Comfort, Oh Joy

Every January I write about healthful habits that will carry me into the new year and ready me for my childish practice of out jumping teenagers for Mardi Gras…

The Dish | Smoke & Mirrors

An informal poll conducted in my Uptown neighborhood revealed that, given the extreme polarization with which we currently live, some are relieved to have toxic Cousin…

Mosca’s

No attempt has been made to adorn the white, vinyl siding-clad building, the bottom edges of which bear telltale ragged scallops administered by a haphazardly bandied weed eater. Nothing beckons passersby from the two-lane stretch of road – not a…

The Dish | Of Shade Trees and Sandwiches

As our protracted quasi-quarantine state drags on and my own backyard, usually a resplendent, verdant sanctuary, has devolved into an overgrown, buggy bog, I’ve identified…

The Dish: Old Gretna

In these times of dueling sensibilities, when we’re eager for a change of pace yet wary of ever more uncertainty, adventures close to…

Fun Times with Fin Fish at Home

In an effort to support his suffering purveyors Michael Nelson, Executive Chef at GW Fins, recently began offering a large selection of fresh seafood as well as many of the restaurant’s signature sides, sauces and desserts – all packaged to take…

The New Canseco’s

From his open kitchen Chef Antonio Saladino presides over a culinary operation devoid of mood lighting, fine linen, courtly tableside service or soothing music. The floors of his establishment are polished to a high shine offset by megawatt overhead lighting.…

Rockrose

The menu at Rockrose, the contemporary Greek restaurant in the International House Hotel, recently unveiled a new spring menu to reflect the abundance of Gulf seafood and regional produce now coming into season while retaining the signature enhancements of bright…

Raising a Glass to Alice Weiss

“Shower the people you love with love. Show them the way that you feel.” James Taylor, “Shower the People” We saw ourselves in one another. Alice Weiss, a fierce fighter, moved to New Orleans in the 1970s to work as…

Out to Lunch

“Lunch like a queen, dine like a pauper”: that’s my motto. I relish meeting friends for a meal in the middle of the day to try new dishes and check out new places, because come evening I want to be…

Hitting Reset

I used to go on a clean eating binge at the start of every year, sickened from the excesses of the prior season while gearing up for the ultimate excess of Mardi Gras. I gave this up two years ago…

Something Special

Whether you’re seeking time out in a festive holiday atmosphere or a means of entertaining guests without bringing the fa-la-la to your own kitchen, a bevy of New Orleans restaurants have you covered for the season. With a lush hanging…

Autumnal Aspects

After spending a sweltering summer snuggled up next to the air conditioner, as a gardening enthusiast I’m beyond eager to spend as much time taking in the beauty that befalls New Orleans with the first hint of autumn. I was…

Magazine Tour de Force

What change three decades can bring. As a college student I was the assistant manager of La Casa & The Garden Pottery, a funky, upscale home furnishings store at Magazine Street and Louisiana Avenue. La Casa was a rarity. Pretty…

Cool, Satisfying Summertime Bites

Though I’m an enthusiastic cook, by the time August rolls around I want nothing to do with a heat belching oven, roiling liquid in a hot pot or even hot food. I am in the mood for cool, refreshing soups,…

Opulent Offerings

New Orleanians of a certain age may recall when local “happy” hours came in three basic forms with slight variations thereof: Three-for-one well brand specials at The Boot, Friar Tucks, Hillary’s and Shanahan’s; the Friday evening “Sippin’ into Sunset,” the…

Shrimp Toast

A cornerstone of the Pu-Pu platter – companion to crab rangoon, sticky red ribs, fried wontons and other Americanized Chinese bites – shrimp toast is finally getting the respect I have long denied it. As a child I indulged at every…

Off the Path Perfection

We were starving. It was late on a Saturday afternoon and the two of us were the only people in Hong Minh, save for three generations of the…

Springing into the Season

  On the exterior, with its deep, graceful front porch and lush, verdant gardens, the impeccably restored and maintained historic Italianate raised center hall cottage that houses The Country Club reveals nothing of the building’s oft-sordid past. Built in 1884…

Que Rico!

From 1960 to 1979, hundreds of thousands of Cuban people fled the Communist regime of Fidel Castro and began new lives in the United States. Iderlin Carillo Rivera’s parents were among those who settled in the New Orleans area, and…

Soup Season

I am always amazed by the reaction of visitors from frigid climates such as Chicago to the misery of our own cold, damp winter weather. They are usually shocked by the way the humidity has the power to transform the…

Setting a Clean Course

  I first met Kim Sawyers in 2017 when she was applying for a grant offered by the Feed Justice Team (of which I am a member) at First Unitarian Universalist (FUU) Church. We were looking for someone with a…

Virtuous Indulgences

  With the first breath of fall I used to flee from the salads and chilled proteins I had been sustaining myself on since just after Mardi Gras. I would run to the rich gumbos, smoked and slow cooked meats…