dining

Ian McNulty

Of all the facets of local life that have been up for re-evaluation lately, the New Orleans neighborhood restaurant might seem an unlikely candidate for change.

You know the places I’m talking about. They’re long on tradition, beloved and generally successful, sharing a common approach that New Orleans knows by heart. Why would anyone mess with that?

Ian McNulty

Food writer Ian McNulty on a surpiring new restaurant in New Orleans that's giving the notion of fusion a good name.

Ian McNulty

Conjure an image of elegant decay, New Orleans style, and what comes to mind might look a lot like Feelings Café.

This is a restaurant found in the vestiges of a plantation established in the 1700s, and it retains the feel of a French country house even in the midst of its increasingly busy Marigny neighborhood. Framed in faded masonry, splashed with green fronds and steeped in a 40-watt glow, Feelings Café has been prized as much for this evocative ambiance as for its French and Creole cooking.

Ian McNulty

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.

Growing Up Brennan

Mar 28, 2015
Chris Kehoe

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.

Ian McNulty

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.

Ian McNulty

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.

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

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.

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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