Where Y'Eat

New Orleans writer Ian McNulty hosts Where Y'Eat, a weekly exploration and celebration of food culture in the Crescent City and south Louisiana.

Ian gives listeners the low-down on the hottest new restaurants, old local favorites, and hidden hole-in-the-wall joints alike, and he profiles the new trends, the cherished traditions, and the people and personalities keeping America's most distinctive food scene cooking.

 

Subscribe to Where Y'Eat as a podcast:

1. Open Itunes

2. Go to the File Menu, click on Subscribe to Podcast…

3. Enter this URL: itpc://wwno.org/podcasts/6095/rss.xml

And that’s it! New episodes download automatically.

Ways to Connect

Restaurants near the Lafitte Greenway are seeing a different kind of customer since the bike path opened. Po-boy purveyor Parkway Tavern & Bakery is one of them.
Ian McNulty

Look around the streets of New Orleans these days and it's impossible to miss that more people are traversing the city on bicycles.

Some restaurants and bars are noticing too, and nowhere more than a part of Mid-City that's becoming a crossroads of bike paths, a destination for in-town outings and, on nice days, a hub for people making the rounds by pedal power.

Blue Oak BBQ opened recently in Mid-City, the latest in a growing number of serious barbecue purveyors in New Orleans.
Ian McNulty

Is New Orleans a barbecue town? For a long time, the answer was generally, even if grudgingly, no. But times are changing.

McNulty family photo

This one is about mothers who work hard, have to juggle, still get dinner on the table, and the kids who don't really get it at the time but end up loving them even more once they finally do.

Crawfish Monica is one of the classic tastes of the New Orleans Jazz & Heritage Festival.
Ian McNulty

The food served up around the Fair Grounds each year at the New Orleans Jazz & Heritage Festival isn’t typical event food. It is specifically Jazz Fest food. It rarely changes and as a result Jazz Fest regulars anticipate and crave certain dishes each year as part of their festival experience.

A spread of charcuterie made from seafood at Kingfish, a Cajun restaurant in the French Quarter.
Ian McNulty

Prosciutto and salami, pate and terrines, tasso and jerky and cracklin’. These are the staples of meat boards and charcuterie platters now so popular in the restaurant world. But lately, we're also finding seafood versions of all of this, often presented together as creative seafood charcuterie spreads.

Primitivo is part of a new wave of business redevelopment along O.C. Haley Boulevard in the Central City neighborhood of New Orleans
Ian McNulty

The restaurant Primitivo is turning heads with some very old techniques in the kitchen, making this restaurant writer reassess some assumptions and, along the way, drawing more attention to a long-neglected business district in New Orleans.

Blackened fish took the world by storm in the 1980s and remains a standard in New Orleans.
Courtesy of Muriel's Jackson Square

Blackened fish is an icon of an earlier era of American cuisine that has stood the test of time. But it can still be a problematic dish, widely misunderstood and often tragically misinterpreted.

The diversity of the Gulf will be one of the topics at Slow Fish, an international conference in New Orleans this week.
Slow Fish

Update: Friday's Slow Fish program will be at The Broad Theater at 636 N. Broad Street. Conference only, no public festival.

The Slow Fish conference is March 10-13 at the Old U.S. Mint, 400 Esplanade Ave.

Its festival is held around the grounds and is free and open to the public on Friday (March 11), 3-7 p.m., Saturday (March 12), noon-6 p.m. 

See details at www.slowfish2016.com.

The fried seafood boat at Morton's Seafood in Madisonville.
Ian McNulty

The seafood boat is not a po-boy, and it’s different from a seafood platter. It belongs to its own niche. It flies brazenly in the face of modern low-carb diets, but survives at a handful of eateries. It can kindle cravings in those with a nostalgic bent, and maybe event those who enjoy a little spectacle with their supper.

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