Issue Articles — Dining Out
The Annual Mardi Gras vs. Jazz Fest Debate; A Quick Overview of Jazz Fest Web Sites; Bingemen, Paula & the Pontiacs Pages
Mardi Gras is over, which means it’s time to plan for Jazz Fest. Internet users around the world already are. Dozens of posts to the music discussion Usenet newsgroups asking […]
Street Talk with Tootie Montana
When Allison “Tootie” Montana sits down in his kitchen at the end of a day, it’s not long before geometric patterns start to dance around his head. He sketches these […]
The Search for Caribbean Dining: Margaritaville and Palmer’s
Though often considered the northern-most city of the Caribbean, New Orleans lacks in its offerings of traditional island fare. While there are several Cuban restaurants in town, we are somewhat […]
Tummys, Brace Yourselves for the Attempt to Eat EVERYTHING at Jazz Fest
Once again this year, 64 food vendors at the Jazz Fest will peddle twice as many culinary temptations. A gourmand’s dream—or nightmare—when faced with the challenge of fitting it all […]
Tasty, Cold and Firm: Slurpin’ Up the Best Raw Oysters
The big question I always ponder about oysters is, what motivated the person who first picked up this rock-like thing from the bottom of some primordial lagoon and decided to […]
Tasting the Greek
Most every year at this time I venture up to Chicago to attend the National Restaurant Association’s Restaurant Show. For people in the food business, it is the show of […]
Feasting Beyond the Fest: The Soul (Food) of New Orleans
The best restaurants in New Orleans, be they Creole, Continental, Cajun or Down Home, all use the same pantry. They all reach into a box packed with peppers, smoked sausages […]
Fest Time: French Quarter Festival
There’s nothing in the world like springtime in New Orleans…the flowers are in bloom…the weather is ideal…and the city is alive with color. And, there’s nothing more New Orleans than […]
Oysters
The amount of seafood, and the quality of it, that is consumed in New Orleans is staggering. In particular, the volume of certain shellfish—crabs, crawfish, shrimp and oysters, in particular—that […]
Cajun Blue Plate Specials
“Give me a good round or seven steak with potato salad or rice dressing, that’s Cajun cooking. I got to have that blue plate!” Chef Sonny Prather, Enola Prudhomme’s Cajun […]
