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.

 

Subscribe to Where Y'Eat as a podcast:

1. Open Itunes

2. Go to the File Menu, click on Subscribe to Podcast…

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

And that’s it! New episodes download automatically.

Ways to Connect

Buffalo oysters are topped with blue cheese at Felix's in the French Quarter.
Ian McNulty

The longer this summer stretches on, the more I find I have oysters on my mind. Someday fall will arrive, peak oyster season will be close behind and this hot, rainy summer will be in the history books.

But I can't wait that long. This summer has been a rough one already, and I'm ready for a taste of one of the real blessings of living in Louisiana: the prodigious oyster harvest.

The NOPSI Hotel opened in downtown New Orleans in the long-dormant former home of New Orleans Public Service Inc.
Ian McNulty

All through the spring, as the renovations of the new NOPSI Hotel neared completion, I saw how New Orleans people were watching.

They stopped to cast long looks from across Baronne Street and, once the construction barricades were gone, they stepped right up, cupping hands to the glass to peer inside. They were getting a glimpse of what was to come, and also sizing up something historic but long hidden in the middle of downtown New Orleans.

More people are dining at the bar, even at high-end restaurants, and that's changing the bartender's job.
Ian McNulty

It sounds simple enough. “Let’s just eat at the bar.” But when someone walks into a restaurant and utters those words they have summed up a dining trend that is changing the way restaurants operate, influencing how they’re designed and transforming the role of the person on the other side of that bar, the restaurant bartender.

A shawarma wrap from the Uptown eatery Shawarma on the Go.
Ian McNulty

Let's say you’re from New Orleans but living somewhere else. You are presented with a po-boy. Naturally, you are skeptical. You know that a po-boy is not merely a sandwich. It's a taste of home, and that taste comes through in the particulars. 

The type of bread, the way it's dressed, the way the roast beef is cooked, the seafood is fried and the hot sausage is spiced. These are the things that add up to make regional specialties distinctive.

I recently learned how the same idea applies to shawarma, particularly the chicken shawarma wrap, that staple of Arabic restaurants around New Orleans and everywhere else for that matter.

Antoine's Restaurant in the French Quarter threw a party for its longest-serving waiter, marking his 50th anniversary.
Ian McNulty

We live in an era full of celebrity chefs that you probably have never heard of. Just think about that for second - people can be celebrities now and you’ve never even heard their names. 

The title is the usually bestowed because a TV producer somewhere said so, and thus is born the next celebrity chef. New Orleans has produced its share. It's nice to see local talent in the national spotlight, but there’s a different category of acclaim in the New Orleans dining world that runs a little deeper in our own particular culture, and it’s one filled by the career waiter. 

A variety of ceviche from the Pupusa Lady, a stand at the New Orleans food court Roux Carre.
Ian McNulty

If you look down at that go cup in your hand and you see lunch, that’s usually a sign of trouble ahead. But that’s not the case with a certain go cup that’s captured my attention lately, because instead of booze the heady concoction in this one brings seafood, citrus and the promise of an enlivening lunch on a hot summer day.

An assortment of boudin from Bourree at Bourcherie, a New Orleans butcher shop for the Cajun classic.
Ian McNulty

It’s summertime, which means it’s time for road trips and that means, of course, it’s time for boudin. It’s simple math, right? Well, if you’re in my head it is, and I think that makes sense to lots of other people in Louisiana. When we hit the road, a lot of the spots along the way turn out to be prime territory for these links of pork and rice sausage that seem so humble on the surface but inspire such desire.

Well, these days, if you’re in and around New Orleans in particular, good sources of this ultimate Louisiana road trip road food are a lot closer to home. That’s new, and for boudin fans that’s very good news.

Scenes from New Orleans nonprofit cafes including the gumbo at Cafe Reconcile (top), boudin balls at Cafe Hope (right) and the new Liberty's Kitchen cafeteria in the CBD.
Ian McNulty

You know you’re living right if you polish off a restaurant meal and feel like you’ve accomplished something. I don’t just mean you crushed some burger or you won the battle of temptation by skipping dessert. I mean you actually feel like you took part in something bigger then yourself.

That’s part of the deal at a circuit of nonprofit restaurants around New Orleans, where just by having lunch you’re supporting programs that help local youth get a new start. They even set the table with inspirational names: Café Reconcile, Liberty's Kitchen, and Café Hope.

Parleaux Beer Lab is a new addition to the New Orleans craft brewing scene.
Ian McNulty

You can call this one where’ya drink. And if you're a beer lover in New Orleans, these days the answer is a lot more likely to be this: local.

The names of Louisiana beers now line restaurant menus. Their tap handles sprout from the draft clusters at dives and fancy lounges alike. And these local beers flow from the breweries’ own tap rooms, where they’re available to sip on site, right there at the brewery.     

A sampling from Allie's Donuts, a renowned Rhode Island donut shop with a special connection for food writer Ian McNulty.
Ian McNulty

Father’s Day is this weekend, so of course, I have doughnuts on my mind, and not just any doughnuts. The doughnuts of my youth. The doughnuts with dad. 

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