food

Ian McNulty

Scoring prized road food finds hiding behind big corporate logos on the Louisiana highway.

Food is always top of mind on any road trip, at least for me. After all, getting there may be half the fun, but getting there with some stops for good food… that is serious business.

Public Domain / Wikipedia

For some, Louisiana summers mean oppressive heat and thick humidity. For others, it means backyard barbecues and ice cold cocktails! On this week's Louisiana Eats!, we bask in the sunshine as we look at locally produced rum, outdoor grilling, and the recent resurgence of interest Tiki cocktails.

CroMary / Shutterstock.com

What do you do when you see an unfamiliar face? The more I get around Louisiana, the more I think the answer is, you stuff it.

Ian McNulty

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

Propeller / Facebook

Pop-up restaurants have been becoming increasingly popular all over Louisiana. These nomadic entrepreneurs move into bars and restaurants, often serving delicious, unconventional food for armies of devoted diners. To find out more about these indie bands of the restaurant world, we go to the source, speaking with some of the newest and most exciting pop-ups in New Orleans at the 2015 Propeller Pop event.

Dan Silvers / Flickr

This week on Louisiana Eats!, we go behind the scenes at the biggest annual cocktail gathering in the world, Tales of the Cocktail.

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

It was called a happy hour, but at this one the talk wasn’t so much about office politics or romantic prospects. Rather, the chatter centered on who had ever tried this and that fish before and, after tentative nibbles or bold gulps, how they all measured up to better-known staples of the Gulf Coast seafood menu.

Thomas Walsh

Sooner or later, we all have to grow up, but exactly what that process entails can vary dramatically. On this week's Louisiana Eats!, we investigate what it means to be an adult and the journey of self-discovery.

Ian McNulty

Ask chefs to prepare one of their favorite steak dishes, and they may not go anywhere near the grill or the broiler. Instead, many of them will start chopping up meat for beef tartare, the classic French dish served raw.

This cold dish has had a warm spot in the hearts of many chefs and nostalgic gourmets for a long time, and now beef tartare is starting to gain wider appreciation and get some star treatment across a wide range of New Orleans restaurants.

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