Are the skills required to handle a roast beef po-boy passed down the family line? And when are New Orleans kids old enough to manage their own? These are some of the questions that come up when considering one of the city's classic sandwiches.
Almost any kind of comeback gets New Orleans excited, since the city lost so much in the flood after Hurricane Katrina. That goes especially for food.
One year ago Saturday, New Orleans lost a beloved brand when Hubig's pie bakery burned to the ground. The hand-held, fruit-filled crescents, fried golden-brown, had been delivered fresh to more than 1,000 local stores each morning.
Pie fans have come out in droves to support the company. But it takes more than T-shirts and fond memories to restart a business from scratch.
You might have heard me mention that I recently spent some time in New Orleans, as a guest of public radio station WWNO. And one of the things that struck me about the "Big Easy" is the language of the place. It's a reflection of the diversity and wild history of the city.
It’s one of those New Orleans clichés that just happens to be true: when we get together to eat in this town, the conversation reliably steers to the last meal we had or the next one we’re already anticipating. But this week that routine might be changed up a bit to focus more on the last and next cocktail and the places to find them.