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News From the Kitchen
Mangu, Nomiya, Tito’s Ceviche & Pisco
The food of the Dominican Republic is not well represented in New Orleans, but with the opening of Mangú, in Gretna, that’s changed. The large menu features a wide array of authentic Dominican cuisine, including Sancocho (a stew with beef, chicken and pork); mondongo, or tripe stew; fried whole fish; and, of course, the dish for which the restaurant is named: Mangú, mashed plantains with your choice of at least a dozen toppings. Mangú, 2112 Belle Chasse Hwy. Ste. 7, in Gretna, Tuesday – Thursday, 11 to 8 p.m.; Friday and Saturday 11 to 9 p.m., and Sunday 11 to 5 p.m., 324-9870.
Nomiya opened in June in the small storefront formerly occupied by Rivista. There’s scant eating space and an abbreviated menu featuring two versions of Ramen soup, both with a pork-based tonkotsu broth (one spicy). Add-ons include bamboo shoots, Japanese pickles, ginger and fish cake. Pork buns and edamame round out the choices. Hidetoshi Suzuki, of Kanno California Sushi, provided the recipes and Allen and Christie Nguyen (of Bayou Wings) run the show. Nomiya, 4226 Magazine St., Tuesday – Sunday, 4 to 10 p.m.
Tito’s Ceviche & Pisco
Tito’s Ceviche & Pisco recently took over the verdant spot most recently home to Ivy, with a menu heavy on the eponymous quickly-marinated fish dish, as well as others native to the Andean region. Look also for fresh Peruvian causa (a chilled potato salad flavored with chiles and topped with ingredients such as crabmeat, octopus or shrimp), and beef dishes such as Lomo Saltado (stir-fried beef tips with tomato, onion and crispy fried potatoes). Tito’s Ceviche & Pisco, 5015 Magazine St., Monday – Saturday, 5 to 10 p.m., with lunch hours tba. 267-7612, titoscevichepisco.com.