dining

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.

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.

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.”

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