Haute Plates - October 2010

A Native Son Blooms in Memphis

Chef Kelly English attended Jesuit High School in New Orleans for several years and graduated from the University of Mississippi in 2002. While in college, he supported himself by working at restaurants, and after graduation, he attended the Culinary Institute…

Southern Innovations

Boucherie is a restaurant to which I return frequently. I’ve become friendly with James Denio and chef Nathaniel Zimet, though whether that’s because I’m a regular customer or because I’ve written about them in the past,  I can’t say. I…

Random Thoughts

Over the past couple of years, I’ve heard complaints from a lot of people about the decline of service in fine-dining restaurants. In the aftermath of Katrina, the dearth of affordable housing meant that the pool from which restaurant staff…

Iris Stays the Course

When chef Ian Schnoebelen and his partner, Laurie Casebonne, decided to move Iris from the comfortable bungalow it occupied on Jeannette Street to the French Quarter, there were some worries as to whether the restaurant’s patrons would follow. The restaurant’s…