Food historians believe that the first iterations of civilization began thousands of years ago when meat met flame. As the story goes, mankind was drawn in from the wild, where he cooked and shared a meal with his fellow hunter-gatherers. This theory of the dawn of civilization rings true today. Barbecues, cochon de laits, and [...]
Chris Edmunds of the New Orleans Moonshiners Hits the Spot at Baru
Baru Bistro & Tapas 3700 Magazine Street (504) 895-2225 How often do you come here? I come here once every couple of months with my girlfriend. It’s one of her favorite restaurants; she eats here a lot. What do you usually order? The deep-fried Louisiana oysters and the fried fish. They fry the whole thing; [...]
The Gravy: In the Kitchen with Raphael Bas
“In France, you go to the bakery. The king cake is right there, under your nose. It’s cooked, ready to go, some of them still warm. Looks beautiful. It’s easy to just grab it from there and consume it. Eat it! Bakeries are there for that. Patisseries. But you see, February, it’s the month of [...]
Andrew Zimmern and Bizarre Foods in Louisiana: Soy Sauce and Wildebeest
Andrew Zimmern has yet to encounter a culinary specialty in Louisiana that he didn’t fall in love with. The region is known for its unusual fare compared to many other foodie destinations, but there isn’t much that shocks Zimmern’s taste buds. “I didn’t realize I would wind up making a show that was basically snuff [...]
Dining Out: Carmo
After an overindulgent holiday season, the start of a new year marks an appropriate time for your body and palate to break completely from the norm, resolve to eat a few more salads and a lot less steak, and cast away for cuisines unbeknownst to you. For that, we direct you to Carmo, a tropical [...]
Nathan Allen of Luke Starkiller Hits the Spot at The Beach House
The Beach House 2401 North Woodlawn Avenue (504) 456-7470 What’s your usual order from here? I usually get these wings, I special-order them and they’re extremely hot. The chef puts some ghost pepper in the sauce, which is one of the world’s hottest peppers. Tell me about steak night? Every Thursday night, they have 16-ounce [...]
The Gravy: In the Kitchen with June Yamagishi
“In Japan, we eat the golden-fried pork chop, tonkatsu. I don’t make that. I use a soy sauce base that is fruity and sweet, with apple, ginger and honey. This is the secret: Sake! Makes it sweet; makes meat tender. When I’m in a restaurant, I always sit at the bar to see the cook [...]
Dining Out: Martin Wine Cellar
The holiday season is accompanied by many traditions such as lighting candles, decorating trees, and participating in feats of strength. Perhaps no holiday tradition is as much fun and delicious as a trip to Martin Wine Cellar to stock up on liquid libations, that most important holiday essential without which we could not survive an [...]
Shannon Powell Hits the Spot at Willie Mae’s Scotch House
Willie Mae’s Scotch House 2401 St. Ann Street (504) 822-9503 How long have you been coming here? For about 20 years or so. I think they’ve been open for about 60 years. So everyone around here has gotten to know you pretty well? Oh yeah. Well, all these people just started working here after Katrina [...]
The Gravy: In the Kitchen with Bill Summers
“I have a system, and I like to stick to it—it’s not having one. This is an expensive meal, this. It cost me $50 to buy all this stuff. I like to cook with palm oil, and it’s really not good for you. It’s saturated. So I cut it with olive oil, which is good [...]
