dining

Food
11:26 am
Fri December 5, 2014

Where Y'Eat: The Ever-Expanding Tortilla Wraps Around New Orleans

A trio of tacos from Del Fuego Taqueria in New Orleans.
Ian McNulty


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Food
4:35 pm
Thu November 6, 2014

Where Y'Eat: Roll Reversal — New Tastes At An Old Sushi Bar

Scallops with foie gras and balsamic vinegar at Shogun in Metairie.
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.

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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.

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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.

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Food
4:33 pm
Thu June 5, 2014

Where Y'Eat: A New Look For New Orleans Barbecue

Brisket and pulled pork from NOLA Smokehouse in the Irish Channel.
Ian McNulty

There is a growing number of options for New Orleans barbecue fanatics, and, at new shop in particular, a distinctly local view at the smoker.

It can be a tricky business to declare something a "golden age" while you’re right in the midst of it. That sort of analysis is usually better left to hindsight. But still, for barbecue fanatics, there has probably never been a better time to be alive and eating in New Orleans than right now.

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Food
4:41 pm
Thu May 29, 2014

Where Y'Eat: Pop-Up Restaurants Go Permanent

A Filipino dish of smoked fish, egg and noodles at the new Milkfish in Mid-City.
Ian McNulty

After building familiarity and followings, one-time pop-up dining concepts are making the leap to become fulltime restaurants around New Orleans.

Food terms like pancit noodles, lumpia eggrolls and the pork and tamarind-based soup called sinigang are not exactly household words in New Orleans. But when the local chef Cristina Quackenbush debuted her new Filipino restaurant Milkfish she found a familiar crowd eager to dine on dishes like these, starting right on opening night.

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Food
4:41 pm
Thu May 15, 2014

Where Y'Eat: When Suppertime Meets Showtime

Music and food are twin draws at the Three Muses on Frenchmen Street.
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.

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Food
4:35 pm
Thu May 8, 2014

Where Y'Eat: Not-So-Simple Math For Restaurant Growth

The newly opened Square Root serves a nightly tasting menu of at least a dozen small dishes, like this Wagyu beef with marrow emulsion.
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.

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Food
4:35 pm
Thu March 20, 2014

Where Y'Eat: Reeling Them In With New Approach To Gulf Seafood

Fish collars, a cut behind the gills, are gaining a following at modern seafood restaurants, like Pêche in New Orleans.
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.

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Food
4:36 pm
Thu January 9, 2014

Where Y'Eat: Winter Colors On The Plate At Maurepas Foods

Chocolate and satsuma team on the Maurepas Foods dessert list.
Ian McNulty

After two years, the cooking at Maurepas Foods remains as eclectic and unorthodox as ever, and with the Louisiana winter settling in its minutely seasonal menu is at its most lush.

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