Mention Mexican food and many people think they already know the score. They start picturing tacos and burritos, chips and salsa, gobs of sour cream and rivers of melted cheddar. These are the touchstones of Tex-Mex cooking. That’s what many of us were raised on when it came to Mexican food. And, for the record, I love that stuff still.
But consider how the differences stacked up during a meal at Del Fuego Taqueria, a Uptown eatery that is part of a wave of new Mexican restaurants arriving in New Orleans.
When Owen Brennan opened the Vieux Carré restaurant in 1946, he created a Louisiana dynasty that today numbers more than a dozen establishments run by multiple members of the Brennan’s clan. On this week’s show, we explore what it’s like to grow up Brennan.
Lally Brennan and Ti Martin share childhood memories and discuss what it’s like to be at the helm of Commander’s Palace today.
For Antoine’s Restaurant, the oldest restaurant in New Orleans, 2015 marks its 175th birthday. And, naturally, events and promotions will unfold through the year tied to its long history and deep well of tradition. But, even as it celebrates its past, Antoine’s is also using this anniversary to introduce changes that are aimed squarely at the future, and even at its very survival.
Picture some friends sharing and sampling a progression of small plates and you have a very modern portrait of casual dining. But, in another example of how new trends at the dinner table often reflect old customs, you can assemble that same scene around Turkish flavors and see a very traditional view of social dining. That’s one on display in New Orleans these days at an Uptown eatery called Mezze.
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.
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.
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.
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.
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.