Ian McNulty

Producer

Ian is the host of Where Y’Eat and the Community Impact series at WWNO.

Each week, Ian shares his commentary on the intriguing food culture of New Orleans and south Louisiana with WWNO’s Where Y’Eat. He also shines light on the difference that innovative nonprofits are making across the New Orleans region through WWNO’s Community Impact series, interviewing nonprofit leaders and the people they serve.  Ian first became a WWNO contributor in 2009. He is a freelance journalist and a published author. A native of Rhode Island, Ian is a graduate of Rutgers University. He has lived in New Orleans since 1999.

Pages

Food
4:35 pm
Thu September 25, 2014

Where Y'Eat: A Different Selection Of Shrimp Hit The Dock, And The Tables

Royal red shrimp, a menu fixture at Peche Seafood Grill.
Ian McNulty

There is a wider variety of American shrimp turning up on New Orleans menus, presenting richer possibilities.

We order our shrimp fried or grilled, boiled, poached, marinated as ceviche or sautéed for New Orleans-style BBQ shrimp.

Read more
Food
4:35 pm
Thu September 18, 2014

Where Y'Eat: Beating The Clock At Brunch

Steak with eggs, Vietnamese style sizzling beef, at Mint Modern Vietnamese Bistro.
Ian McNulty

Here is a different strategy for beating the crowds and getting a good brunch before kickoff on busy football weekends. 

In the beginning there was breakfast. Then breakfast begat brunch. But then brunch went crazy, so getting some poached eggs and hollandaise for a laidback weekend meal has somehow become a half-day affair of crowd control, waiting lists and self-serve Bloody Mary stations.

Read more
Food
4:35 pm
Thu September 11, 2014

Where Y'Eat: Reframing Restaurant References At Meauxbar And Carrollton Market

Oysters Goodenough, a namesake dish of chef Jason Goodenough, at Carrollton Market.
Ian McNulty

A pair of familiar New Orleans restaurant spaces have been remade by creative new chefs.

Read more
Food
4:35 pm
Thu September 4, 2014

Where Y'Eat: Old World Meets Down Home At Oak Oven

Gulf fish with crabmeat and mushrooms over spaghetti at Oak Oven.
Ian McNulty

A new Italian restaurants balances Old Country tradition with hallmarks of a local sub-regional style.

Read more
Food
4:35 pm
Thu August 28, 2014

Where Y'Eat: Stopping For Fuel, Staying For Flavor

Fried catfish and boiled shrimp, found in a kitchen under an Exxon sign on the Louisiana highway.
Ian McNulty

Scoring prized road food finds hiding behind big corporate logos on the Louisiana highway.

Read more
Food
8:18 am
Fri August 22, 2014

Where Y'Eat: Joining The Club, For Dinner

Mosquito Supper Club holds recurring dinners based on bayou country cooking in the Bywater.
Ian McNulty WWNO

A new clutch of offbeat dinner clubs showcase both young chefs and very old Louisiana traditions. 

Read more
Food
4:36 pm
Thu August 7, 2014

Where Y'Eat: Getting To The Point, For Dinner With A Side Of History

Longer hours for ferry service between Canal Street and Algiers Point expands opportunities to experience the river and a historic neighborhood..
Ian McNulty

We follow a family story that leads across the Mississippi River to Algiers Point, and the tight-knit circuit of restaurants that make the neighborhood so inviting for short excursions. 

Read more
Food
4:35 pm
Thu July 31, 2014

Where Y'Eat: Exploring Authentic Chinese Flavors In Metairie

Shanghai wonton soup with bitter greens at Soho Asian Cuisine in Metairie.
Ian McNulty

Two restaurants with deep menus of traditional Chinese flavors seem to be hiding in plain sight directly across from each other along one of the area's busiest boulevards.

The sound of broiled oysters sizzling in their shells is a familiar one in southeast Louisiana, and it will always turn heads. But it wasn't just the sound effects or wafting smell of garlic that captured our attention as a waitress crossed the dining room with one particular order.

Read more
Food
4:35 pm
Thu July 17, 2014

Where Y'Eat: Something New Between The Bread At The Sammich

Duck confit with Brie makes is one of the unconventional po-boys on the Sammich menu.
Ian McNulty

An exploration of a new po-boy shop with some different ideas for New Orleans' favorite sandwich, and some po-boy wine pairings too.

No matter what goes into it, the key to a po-boy is always the bread. That's the crucial difference that manifests from one po-boy shop to the next around New Orleans. And it’s the X-factor that has frustrated so many attempts to faithfully recreate a po-boy very far outside the 504 area code.

Read more
Food
4:35 pm
Thu July 10, 2014

Where Y'Eat: Throw It Back, Or Throw A Dinner Party? Exploring 'Trash Fish'

Gulf squid and lionfish prepared as a Mexican seafood cocktail at GW Fins.
Ian McNulty

Food writer Ian McNulty sits down for a meal of under-utilized seafood meant to showcase what diners might be missing in the bounty of the Gulf.

The prospect of an exotic dining experience may conjure the unfamiliar food traditions of far-off lands or ingredients too luxurious for everyday meals. But recently I sat down for an intriguingly original dinner built around seafood that is not only found close to home but is also routinely discarded as soon as it’s caught — or else chopped up as bait to catch other fish.

Read more

Pages