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Issue Articles — OffBeat Eats

Dining Out: Restaurant R’evolution

With so many new restaurants opening up all the time all over New Orleans, a first visit anywhere can be accompanied by a mélange of excitement and anxiety. Ambitious endeavors […]


It’s a sugar cube! It’s a garage! It’s a … sushi bunker? The exterior of the building that’s housed the Japanese restaurant Mikimoto on Carrollton Avenue for the last 19 […]

Chef R.J. Tsarov’s Thai Moules et Frites at the Delachaise

So glad these are still on the menu, even after you left! How did you come up with the recipe? “About 4-5 years ago, I wanted to do a Thai […]

Café Abyssinia

It’s common knowledge that anything marked with a neon highlighter deserves attention, and this is true for the low-slung building just off Magazine Street (a literal gravel throw behind Imperial […]

Chef Levi Raines on Bywater American Bistro’s Brisket Sandwich

Chef Levi Raines on Bywater American Bistro’s Brisket Sandwich   Which of your dishes says the most about you? “I just love sandwiches. I know it might be a stigma […]


For those New Orleanians with memories shorter than a decade, it’s hard to fathom that there once was a time when a cocktail list was not delivered along with the […]

Chef Frank Brigtsen on Brigtsen’s Blackened Yellowfin Tuna

Which of your dishes says the most about you?   Although we’re known for many things, the dish I have to choose is our blackened tuna with smoked corn sauce, […]


Over the past decade, the Oak Street corridor has evolved into one of the city’s most vibrant food and beverage scenes. Just over a year ago, DTB (acronym for Down […]

Chef Nina Compton on Compère Lapin’s Curried Goat

Which of the dishes on your menu says the most about you? The curried goat really encompasses me as a chef. Because goat is something I grew up with, it’s […]

Loretta Harrison of Loretta’s Authentic Pralines Brings Back Rice Calas at Jazz Fest

Calas Tout Chaud!   When Loretta Harrison started Loretta’s Authentic Pralines 41 years ago, she did so on solid footing in the New Orleans tradition. “I started this company with […]