dining

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.

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

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

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.

Ian McNulty

The beignet, long an emblem of New Orleans food culture, is experiencing a revival across town, from classic renditions to modern interpretations.

It's easy to imagine how someone could walk into the Morning Call Coffee Stand in City Park for the first time and see the place as an act of historic preservation.

Ian McNulty

Back from the brink, a Creole culinary landmark in the French Quarter has been revived and retooled by the next generation.

During a recent lunch at Tujague’s, a man asked his waiter if he was familiar enough with the seafood gumbo to recommend it. “Of course,” the waiter declared. “I’ve been working here for 30 years; it’s always been good.”

Ian McNulty

A growing niche in the New Orleans dining scene splits the difference between restaurant and lounge, and they'll be in demand this season for the holiday after-party circuit.

On a recent Friday night at the new Uptown nightspot Ivy, the wait staff seemed to be in perpetual motion, whisking around tightly-spaced tables with plates of crab claws, sliced Italian meats curled on wooden platters and amber-hued Old Fashioned cocktails in rocks glasses the size of goblets.

cookingchanneltv.com

The Tulane University Center for Culinary Medicine has found a new home on Broad Street. We'll be joined by the movers and shakers of the program on this week's Louisiana Eats!, including Dr. Gourmet and the country's first medical school chef.

Grant Morris / It's New Orleans

In a city known for fine restaurants, Commander’s Palace is both a New Orleans legend and an ever-evolving enterprise, as revered behind the scenes among chefs and service industry workers as it is to the dining public.

On this edition of Out to Lunch owner/managers/cousins Lally Brennan and Ti Martin share the Commander's culture.

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