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

New Orleans is obsessed with food and music, but how often do they share equal billing under the same roof here? We've scouted some new and old favorite options, from barbecue with blues to contemporary jazz with Creole flavors.

Ian McNulty

From physical expansions to spin-offs to a high-profile second concept, ambitious chefs are finding different ways to expand while keeping the dining options coming.

Open a burger joint or coffee shop and the path to expansion can be as clear as a roadmap: find a good location and replicate.

Ian McNulty

The enterprising neighbors and opportune eats in the colorful neighborhood around the New Orleans Jazz & Heritage Festival make for an appetizing scene before or after the show.

Everyone knows you should be ready to eat during a day at Jazz Fest. But no one says you have to show up starving. And on the way back out, I’ve found it’s a good idea to have a little room in the tank too, to be ready for opportune eats.

Ian McNulty

Just as some fans of Jazz Fest plan their days to make the most of all the music available, the food obsessed must make their town blueprint the handle the cornucopia of Louisiana flavors around the event.

Ian McNulty

In a sea of diverse dining concepts, a small current of new eateries are dialing back to a much older model of New Orleans flavor.

Hogs for the Cause, a charitable cook-off and festival, has quickly established a niche in New Orleans restaurant subculture.

Ian McNulty

Unconventional cuts of fish, raw seafood and other changes are rising in popularity, adding to the standard lineup at New Orleans restaurants.

New Orleanians know the routine well enough: Lent arrives, jokes regarding the “sacrifice” of eating fish instead of meat make the rounds, and people start gorging on fried seafood platters, oyster po-boys and the grilled fish du jour.

Ian McNulty

Food writer Ian McNulty on the odd, annual rite of airborne produce as the city celebrates St. Patrick's Day along the parade route.

Long before we thought much about food culture, learned to crave complex flavors or even did our own ordering at restaurants, many of us began to fantasize about food thanks to one enduring classic of a book, Cloudy with a Chance of Meatballs.

Ian McNulty

Food writer Ian McNulty on two off-the-radar cafes with healthy options on the menu and social service in the business plan.

As fun as Carnival can be in New Orleans, the end of this season of parades and parties and carrying on can come as something of a relief. Whatever Lent might mean to you, the aftermath of Mardi Gras is a time to regroup and get your priorities back in focus. 

Ian McNulty

Looking for memorable meals during Carnival in New Orleans? Food writer Ian McNulty says the answer may come courtesy of "entrepreneurial home cooking" near the parade routes. 

Conventional wisdom holds that Carnival is a lousy time to go looking for the celebrated food culture of New Orleans, that the season of parades and balls and late-night parties is when our town's intense fixation on food takes a breather.

I disagree. In my experience, the focus just shifts a bit, and this new look can be rewarding and memorable in its own right.

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