Haute Plates

Restaurants and Covid 19

I remember after Katrina, when I had a food blog called “appetites” that focused primarily on fine-dining restaurants, thinking that the gig was up. I’d been happily writing about meals I had in those early days when there was so…

Sheltering in Place and Restaurants

  I reached out the other day on Facebook to ask that restaurants serving take-out and delivery to let me know so that I could pass that information on to you. I got a lot of responses on Facebook and…

How I Learned to Love the Corona Virus

  I have been working remotely for several years. By “working remotely,” I mean “working from home and often in casual clothing/dainty unmentionables.” I am used to being alone and dealing with other humans via cell phone, Skype and my…

How To Celebrate Your Big (Birth)Day

  As most of you know, I have a birthday coming up in the next few days. As we measure these things in temporal terms I will be 51. That is a full third of the way through my expected…

James Beard Award Nominees

  Another year and another list of New Orleans chefs, restaurants and industry folks nominated for James Beard awards. I thought this year I’d give you the list and a few thoughts about each of our local contenders.   Gianna…

Mardi Gras (and beyond) Dining

  This is one of the times of the year that can make or break a restaurant. Between Carnival and the two weekends of Jazz Fest, a lot of places make more in a weekend than they make in three…

Crawfish and Dips

  I have traveled around Louisiana for around 30 of my 50 years in one professional capacity or another, and I am very interested in food. Some might call me obsessed, but I prefer to think I’m focused. Wherever I…

Brennan’s

  I had a chance to sample the new menu at Brennan’s recently. The occasion was the restaurant’s announcement of Ryan Hacker as the new executive chef, replacing Chef Slade Rushing. I loved what Slade did at Brennan’s when he…

Pay for Play

I was alerted recently to a website that was asking restaurants to pay for a spot on their list of “Top 100” restaurants for Mardi Gras. This website, Eating Nola, was not really on my radar, but when I saw a…

The Value of Yelp and Crowd-Sourcing Generally

  My friend Ian McNulty wrote the other day about the recent Yelp “Top 100 Places to Eat in 2020.” He pointed out that there are no Louisiana restaurants on the list yet there is a restaurant in Coeur d’Alene,…

This Is the New Year

  And I don’t feel any different. I have been writing about food for more than 20 years now between this gig and my prior website. In that time we’ve had a lot of changes in our restaurant scene. I…

End of the Year

That’s 2019, kids. If you’re looking for a “best of” or “top ten” list then you should probably go elsewhere because I have no interest in ranking my experiences over the last 12 months, and I doubt any of you…

Poor Alton Brown

  I have traveled to many parts of this country and, years ago, to many places beyond our borders. The cuisine of South Louisiana and New Orleans is so famous that wherever I’ve traveled, I’ve come across restaurants that purport…

Culinary Questions and Answers

  We here at Haute Plates Industries enjoy answering your questions about restaurants, dining and food. By “enjoy,” I mean “ignore,” but certain individuals who will go un-named but who employ Haute Plates Industries feel that Haute Plates Industries should…

History and Tradition

New Orleans has been described as the northern-most Caribbean city, and I’ve always thought that an apt description. It’s not just that our climate is similar, though that’s a big part of it since we tend to grow the same…

Would You Like A Pat-Down With Your Entrée?

  Sometimes, we here at Haute Plates Industries struggle to come up with a topic worthy of you, Dear Readers. A weekly column focused on our local restaurant and dining scene would seem an easy task, but from time to…

There's No Place Like Galatoire's

There is no restaurant in the world like Galatoire’s. There are other Creole restaurants of arguably equal merit, and each of those restaurants are unique as well. That we have restaurants like Galatoire’s, Arnaud’s, Brennan’s, Tujague’s and Broussard’s is something…

Bellegarde Brioche

  Bellegarde Bakery came on the scene recently as these things are measured in New Orleans. Graison Gill started it in 2013, making uncompromising loaves of bread from freshly milled flour and grains. Gill comes off to some as a…

Pizza and Politics

When I was a much younger man I had what the kids used to call “hops,” and though half-blind I could shoot once in a while too. I was never very good, but I played basketball every day in college…

Dumplings

  I have been cooking dumplings today in the hope that I can share them with a friend who has had a health setback. The dumplings in question are of the Chinese variety, and because I am not sure how…

Luvi Reconsidered

  I was enamored of Luvi, the restaurant Chef Hao Gong opened on Tchoupitoulas Street a few years ago, but I wasn’t entirely sure it would survive. The place is not exactly on the beaten path and I had my…

Boucherie Still Has It

  I was, for a time, as regular a customer of Boucherie as anyone. I think I ate there at least twice a month for a few years. I loved the place and I love the folks behind it. I…

Haute Plates

A weekly blog on the New Orleans fine dining scene

about

Robert D. Peyton was born at Ochsner Hospital and, apart from four years in Tennessee for college and three years in Baton Rouge for law school, has lived in New Orleans his entire life. He is a strong believer in the importance of food to our local culture and in the importance of our local food culture, generally. He has practiced law since 1994, and began writing about food on his website, www.appetites.us, in 1999. He mainly wrote about partying that year, obviously.

In 2006, New Orleans Magazine named Appetites the best food blog in New Orleans. The choice was made relatively easy due to the fact that Appetites was, at the time, the only food blog in New Orleans.

He began writing the Restaurant Insider column for New Orleans Magazine in 2007 and has been published in St. Charles AvenueLouisiana Life and New Orleans Homes and Lifestyles magazines. He is the only person he knows personally who has been interviewed in GQ magazine, albeit for calling Alan Richman a nasty name. He is not proud of that, incidentally. (Yes, he is.)

Robert’s maternal grandmother is responsible for his love of good food, and he has never since had fried chicken or homemade biscuits as good as hers. He developed his curiosity about restaurant cooking in part from the venerable PBS cooking show "Great Chefs" and has an extensive collection of cookbooks, many of which do not require coloring, and some of which have not been defaced.

Robert lives in Mid-City with his wife Eve and their three children, and is fond of receiving comments and emails. Please humor him.