Emeril’s Restaurant has always been about destination dining, given the fame of founder Emeril Lagasse. But since a new elegantly revamped edition of the restaurant opened last year, it has been drawing more attention on a global stage.
Ian McNulty
Jambalaya, po-boys and oysters are familiar fare for a French Quarter restaurant, all present at Cajun Flames. But this new Decatur Street spot is bringing a different perspective to the format.
New Orleans is a restaurant town, and there are countless ways to cut into its riches.
Between lunch and dinner service, when the kitchen was preparing for the evening, a small group would convene, usually on the patio, to talk food. Maybe it was the specifics of new dishes in development or what they wanted to try next.
Travis Kelce committed what New Orleans considers the ultimate sin.
We followed the tracks made by other cars through the grass, driving between the vineyard rows, the usual path to events at this rolling property just outside Covington.
A scratch-and-sniff sticker on the label of a Wild Bush wine (left) gives a hint of the aroma within at the offbeat Louisiana winery; a red wi…
I have slurped oysters from fancy seafood towers, from old-school marble-topped bars and from ice chests in pickup trucks at tailgating hangs. I’ve had oysters delivered to my house for parties, and I’ve gone to the source, knocking a few back on a boat harvesting them from the reefs.
Food isn’t the first thing that comes to mind around Hurricane Katrina anniversaries. And yet, for me, the story of how New Orleans people fought their way back after Katrina is entwined with tales of our food, and that stretches on after the anniversaries have come and gone.