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Issue Articles — OffBeat Eats

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 […]

Dining Out: Frey Smoked Meat Co.

For the better part of his still-young career, Chef Ray Gruezke was known for his deft work in fine dining, from his stints at Commander’s Palace and Le Foret to […]

Dining Out: Big Killer Poboys

Do you ever find yourself walking down Bourbon Street, weaving between construction crews, and pitying the poor souls aimlessly surrendering to the hawker standing in front of the Royal Cajun […]

The Dish: Chef Susan Spicer on Bayona’s Crispy Smoked Quail Salad

Which of the dishes on your menu says the most about you? I would probably say the smoked quail salad. Because I love birds. I like to eat birds, I […]

Dining Out: Taqueria Guerrero

“Did you like the food?” Countless times—I dare say, more than a hundred—Ciro Garcia has asked me this same question at the cash register at Taqueria Guerrero, the neighborhood Mexican […]

The Dish: Chef Steve Himelfarb on Cake Café’s Lox & Eggs

Which of the dishes on your menu says the most about you? The whole menu is really a cross section of my life—what I grew up with in Washington DC, […]

In the Spirit with Missy Cross at St. Cecilia

“For this cocktail, I start by pouring a double shot of espresso over ice before adding the other ingredients. Then I’m ready to shake it up. Because this is a […]