Haute Plates

Where Now?

  I have the distinction of having passed the two-week period following my second shot that means I am officially vaccinated. I do not feel any different, unless you count the slight easing of tension that knowing I am unlikely…

Sake

  I received an email recently from Wetlands Sake, reminding me that there is a sake brewery in New Orleans. Moreover, they’re using a short grain rice developed by the LSU Agriculture Center that is being grown just for them. The…

This Is Not An April Fool’s Joke

  Nor am I playing at Magritte. I simply have too much respect for you to pretend that I could “fool” you. Also, I forgot it was going to be April 1 when I wrote this piece. If you are…

Secret Thai and Plume

  We were looking for take out the other night and I wanted Thai. My wife, whom I love dearly, said she’d heard about a place called Secret Thai and her friends recommended it. I know at least one of…

Silk Road, Torshi and New Tastes

  The first thing I tasted when I dined recently at Silk Road was a stuffed grape leaf made by Chef Rafik “Rafiky” Abohattab, who is doing a “popup” as Torshi at Silk Road until March 28. It has been…

Cooking with Offspring

  Not long ago I bought my son a chef’s knife. He’s 19 and attending college virtually, but he’s going to be there in-person before long and he’s expressed an interest in cooking. Recently he asked whether we could get…

Meals at Restaurants and Takeout, Too.

  My wife and I have, for the most part, been ordering takeout rather than dining in restaurants because there is a pandemic and we have family at a higher risk of bad outcomes from exposure to the virus than…

Cast Iron

  I read a lot of things on the internet and visit a lot of different websites. One I visit from time to time is called Vice.  Like most other websites, I typically visit it because I see a link…

Bring Out Your Dead

  Carnival is upon us, despite the restrictions. We are all, I hope, looking for ways to celebrate the season without undue risk. Let us not forget that we’re celebrating, ostensibly, the last day we can before we start 40…

Things Happening Now

  Before you know it, it will be Carnival. My wife and daughters recently visited the King Cake Hub and I am told it was delightful. They came home with a cake from Haydel’s, and I was well pleased. “It’s…

Some Words About Rouses

  It does not feel like Carnival. It is Wednesday as I write this. I know that because I have a phone, but over the last few months I’ve had trouble keeping up with the day of the week. I’m…

Resolutions

  I now weigh 157 pounds. That is not, statistically, a lot for a man of my age and height. The problem is that whereas some people can wear weight well, at 157 pounds I look something like a pincushion.…

Camellia Beans

  I’m going to be honest: I dreaded Mondays when I was a kid. Mondays meant red beans and I did not like red beans. I ate the sausage, but the beans were not my thing. It wasn’t until I…

Boy Howdy!

  Last week I apologized for the light tone of the piece I was writing in the context of ever-rising numbers of COVID infections and the prospect of a mutated strain that would be even more infectious. I was naïve,…

A New Year

  2020 was the sort of year that makes a dumpster fire look pretty good. As a person who writes about food and restaurants, it’s been a grim time. There have been some notable openings but a lot of closings,…

Status Quo? and a Meal at Marjie’s

  I like Donald Link and have since I first met him. He wrote a letter to the editor that was published in The Advocate the other day, and I think he pretty effectively expressed the issue a lot of…

These Days? I dunno.

  "Haute Plates" has been a column in which I’ve related news about restaurants, written recipes and made comments on food culture generally. That has become problematic – particularly the part where I write about restaurants. There’s news, but it’s…

Frying a Turkey

  Variables are a problem with most recipes. Unless you are following instructions that include weights for every ingredient – which is typical only for baking – your ingredients are going to vary from time to time and that’s particularly…

Thanksgiving in the Time of COVID

  These are not days for traveling over the river and through the woods to Grandmother’s house. These are days for hunkering down and trying not to get our elders sick. If you are among the people who feel that…

Dinner and a Movie at NOCHI

  The New Orleans Culinary and Hospitality Institute, or NOCHI as they are more commonly known, has a program coming up that sounds pretty nifty. Here is the release I received recently: This December, New Orleans Culinary & Hospitality Institute…

Gris Gris and Product Warnings

  I received word today that Gris Gris, grisgrisnola.com, Chef Eric Cook’s inventive Creole restaurant on Magazine Street, has reopened as of yesterday, Nov. 4. Here’s an excerpt from the PR: After seven long months, Gris-Gris is excited to reopen…

What Comes After Epsilon?

  Last week I would not have been able to answer the question, “In the Greek alphabet, what comes after epsilon?” I do not feel any wiser now that I know the answer. Zeta was the sort of storm that…

COOLinary, Outdoor Seating and Patois

  Did you know that COOLinary New Orleans is back for the fall? You might if this is your only source of dining information, and if that’s the case, you can learn about it here. There are 58 restaurants participating in…

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.

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