Haute Plates - December 2016

Apron Strings and Menu Planning

I read an interesting article recently by Brian Barth at Modern Farmer. The article was about “meal-kits,” the primary example of which is Blue Apron, a service started by, among others, a former chef at the Ur-Foodie restaurant Chez Panisse.…

Sushi Talk

Tsunami Sushi to open New Orleans location early next year

New and Upcoming

For a few years, it’s seemed like the number of restaurants in New Orleans couldn’t possibly keep growing. Many restaurateurs to whom I’ve spoken, all experienced and knowledgeable about the industry, have told me that increasing rents and a saturated…

Holiday Illnesses and Restaurant Openings

I hope that all of you had a lovely Thanksgiving, or at least had a better experience than I did. I cooked a few dishes Wednesday night and packed them up to bring to my parents’ house, but then I…