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.

 

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

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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.

The longtime deli FredRick's is now Bienvenue Bar & Grill.
Ian McNulty

Around downtown New Orleans, a small circuit of old fashioned diners and delis give their own particular read at the food life of New Orleans, set to the reliable rhythms of red bean Mondays and fried seafood Fridays.

Szechuan pepper shrimp at Nine Roses in Gretna, La.
Ian McNulty

A circuit of Vietnamese and Chinese restaurants in New Orleans serve their own renditions of a distinctive, twice-fried style of seafood that makes a refreshing change of pace from the local standard. 

It goes by different names too --  salt baked seafood, salt and pepper seafood, Szechuan pepper seafood or rang muoi.

Crawfish season brings invitations that are as much about socializing as feasting.
Ian McNulty

Here’s one thing about the seasons in New Orleans: they don’t heed the weather.

Not in a town where you’re likely to be hanging Christmas lights wearing shorts, a T-shirt and a light sweat, or where the most famous winter holiday, Mardi Gras, is celebrated primarily outdoors no matter if its balmy and beautiful or spitting down freezing rain.

Ian McNulty / WWNO

As parades roll and people hit the streets for Carnival revelry, street food blossoms everywhere.

King cakes have become a popular cultural icon in New Orleans, though some still look for the satisfaction of an old classic style.
Ian McNulty

King cakes have been popular in New Orleans for a long time. But not this popular. Something has changed.

King cake has become a cultural statement, one of those emblems of pride that New Orleans uses to celebrate itself. King cake is the Saints fleur-de-lis of food. You live it, you wear it, you rally around it.

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