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.

Ian McNulty


Ian McNulty


Ian McNulty

For players and coaches, a football game starts long before kickoff. The same holds true for the food-minded Saints fan. For such fans, it starts with choosing what to cook and devoting the hands-on work to ensure a victorious feast.

It's really no wonder. Take the enthusiasm of the Who Dat Nation, add south Louisiana's endemic passion for food and the results are predictably over the top.

Ian McNulty


Ian McNulty

The Japanese restaurant that introduced many in New Orleans to sushi now is showing a different approach that goes far beyond the familiar rolls.

Ian McNulty

Chefs and restaurateurs are increasingly joining efforts to promote sustainable Gulf seafood for reasons that unite the economy, the ecology and regional culture.  

Ian McNulty

A new market-within-a-market seems right in step with the renewed appreciation for locally harvested or handmade food and the burgeoning cottage industry producing it all.

Head down to the French Market early on a Wednesday afternoon these days and you can watch as about two dozen vendors set up booths for a new weekly edition of the Crescent City Farmers Market. These vendors come from all across the region, as reflected by what they’re bringing to market these days.

Ian McNulty

A new food truck park offering an offbeat supper option and a glimpse of what’s in store for St. Claude Avenue.

It’s easy to portray food trucks as the renegades of the culinary world. Modern, highly mobile and very much in vogue, they play by different rules than brick-and-mortar restaurants. But around New Orleans lately, these food trucks are increasingly enlisted to serve a number of community causes alongside their street food.

Ian McNulty

All around New Orleans, the sounds of the season signal cooler weather ahead. Some of these speak directly to our appetites too.

If you heard a sharp snap one recent morning, it might've been the sound of New Orleans collectively switching off the air-conditioner at the start of a dramatically cooler day.

Now the odds of the A/C staying off for any extended period may be low, but that’s not the point. The sound was a harbinger of the fall, and others will follow, including some that speak directly to New Orleans appetites.            

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.

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