Attorney Profiles
New Orleans Attorney Profiles 2015
Letter to the editor
Send a letter to the editor to voice your opinion.
East Baton Rouge Parish Homicide Map
A map listing homicides or suspected homicides in EBR Parish.
Gas Prices in BR
Current gas prices in BR area.

As a new Uptown New Orleans restaurant takes shape, all-American liquor takes the spotlight

Advocate staff photo by Ian McNulty - Bourbon will be prominently featured at Kenton's, a forthcoming Uptown restaurant named for the founder of an early hub of bourbon production.

It was clear that bourbon would be a cornerstone for the new Uptown restaurant now under construction at Nashville and Magazine streets. The project, slated to open this fall, is from the husband-and-wife team of Sean Josephs and Mani Dawes. They each run their own highly-regarded restaurants in New York City, and bourbon has a starring role at… Continue reading →

At new Mid-City distillery, plans in place to produce huge amount of new craft vodka

Advocate staff photo by ELIOT KAMENITZ--  Gordon Stewart, left, and Robbie Vitrano are partners in a new distillery, Bootleg Spirits, set to begin production this fall in Mid-City.

The ranks of homegrown New Orleans liquor brands are set to grow again this fall, though the latest addition already has its sights set far beyond the local market. Bootleg Spirits is slated to open a distillery in September in an industrial stretch of Mid-City, with a plan to produce a craft vodka to the tune… Continue reading →

Red beans and rice: A take on the classic Louisiana dish from Food Network’s Melissa D’Arabian

This Jan. 12, 2015 photo shows red beans and rice in Concord, N.H. This is from a recipe by Melissa d'Arabian. (AP Photo/Matthew Mead)

When I was growing up, beans and rice were an end-of-month staple. As money got tight, my mom would whip up a beans and rice casserole, a healthy, budget-friendly choice that stretched our pantry a bit longer. Not that we necessarily appreciated it. “It’s a complete protein!” Mom would proudly announce as my sister and I groaned.… Continue reading →

Crank your lemonade cred with 5 easy sweet-tart infusions

Associated Press photo by Matthew Mead -- Lemons used in infused lemonade.

We’re going to come at this one a little backward, and you’re going to love us for it. Straight up fresh lemonade is, of course, delicious. It’s the classic summer refreshment. And we’re going to walk you through making a truly wonderful basic lemonade, as well as some terrific infused lemonades that doctor up that… Continue reading →

I Eat La.: Lightening the menu after the grill-heavy July 4th weekend

Advocate photo by Teresa B. Day -- Sauteed Mahi Mahi

I am really looking forward to consuming large amounts of meat on the Fourth of July. Some years, we load up the smoker with all manners of beef, pork and poultry; others, we grill hamburgers and hotdogs, complete with potato salad and baked beans. No matter what we cook, by the time all those good old… Continue reading →

What A Crock!: Corn and bean salsa

Advocate staff photo by PATRICK DENNIS -- FOR JULIE KAY'S WHAT A CROCK: Embellished Corn and Bean Salsa.

Holidays may be just the time to try out something new. Here’s another July 4 suggestion, especially if your contribution to the party is an appetizer. Take advantage of available fresh corn, but make it easy with other convenience ingredients. The red color of the prepared salsa and the yellow in the corn make for a… Continue reading →

Gourmet Galley: Fresh Tomato Linguini

Photo provided by Family Features -- Fresh Tomato Linguini

This light and simple fresh tomato and pasta entrée is refreshing in the summertime when tomatoes are plentiful. The tomatoes are not cooked for this sauce; they are just tossed in olive oil and lemon juice then warmed. After the pasta is cooked and drained, it’s tossed with fresh basil and Parmesan cheese. The chopped tomato… Continue reading →

Jambalaya cooking contest set in Gonzales

Bring your black pots and paddles to the 16th annual JFA Swamp Pop Music Festival Jambalaya Cooking Contest on July 17-18 at the Lamar-Dixon Expo Center in Gonzales. The event is part of the 18th annual Price LeBlanc Toyota & Nissan Swamp Pop Festival presented by Sigma Engineers. Jambalaya will be judged… Continue reading →

31 Stout a tribute to lives lost in downed helicopter

Arnaudville’s Bayou Teche Brewing will release a limited edition 31 Stout beer on July 4. 31 Stout will honor the 31 U.S. service members who died Aug. 6, 2011, when their helicopter was shot down by a rocket-propelled grenade. Bayou Teche says it was first approached by Trey Monaghan, grandson of French Quarter bar… Continue reading →

Magazine releases its first cookbook, ‘Louisiana de Mer’

Amberjack po'boy ORG XMIT: BAT1506231356459522

Louisiana Cookin’, a national magazine on Louisiana’s culture and cuisine, is publishing its first cookbook. “Louisiana de Mer” is a 164-page cookbook ($24.95) that takes a seasonal look at Louisiana seafood — from Carnival to the holidays — by using 75 recipes both classic and fresh. Contributing to the book are, among others, chef Patrick Mould,… Continue reading →

Restaurants roll out dining deals, during hot summer months

Photo provided by Dickie Brennan & Co. -- Prices for the temperature lunch special at Palace Cafe are pegged to high temperature of the previous. This recent example paired Gulf shrimp with black drum over arugula salad and cauliflower sauce.

As the temperatures rise, one seasonal consolation for New Orleanians arrives from top-notch restaurants serving meals for much lower prices than you may expect. Many eateries around town offer creative dining deals during the hot summer season, while others are revealing special menus that showcase seasonal ingredients to lure locals to their doors. Most of the… Continue reading →

From grilling to thrilling: getting more flavor from your barbecue, and taking some heat off the cook, with help from a low-and-slow expert

Photo by Andrew Purcell - Low and slow cooking can leave a distinctive smoke ring on the interior of meats, like this ribs.

I’ll admit it. A cookout at my house usually means lighting some charcoal, throwing meat on the grill and hoping for the best. The setting is normally a social one. We’re having guests, and they all seem to arrive at once in a commotion of children, side dishes and questions about where to stash the beer just… Continue reading →

Killer Poboys plans second French Quarter location

Advocate staff photo by Ian McNulty - Killer Poboys opened inside the Erin Rose in 2012. Its chefs plan to expand this summer with a stand alone restaurant on Dauphine Street.

They work from the very embodiment of the hole in the wall, in a kitchen so small you’d expect to find it on a submarine. It’s in the back room of Erin Rose, a French Quarter bar that doesn’t look big enough to have a back room. Their standard menu lists just four po-boys, all… Continue reading →

At a Vietnamese food festival, fresh ideas from a deep well of tradition

Advocate staff photo by Ian McNulty - A circle of women chat as they prepare leaf-wrapped beef kebabs at the Pho Festival in Gretna.

New Orleans has grown pretty accustomed to pho, banh mi, spring rolls and other staples of the casual Vietnamese noodle house. But over the weekend, the Pho Festival showed some different sides of the cuisine, with dishes springing from family traditions, customs of the Old Country and even religious observance. It also pointed to the potential… Continue reading →

At this Bywater restaurant, General Lee has left the menu

Advocate photo by J.T. BLATTY-- Red's Chinese this week changed the name of its "General Lee's Chicken" to "General's Chicken."

Take a staple of the Chinese-American menu, amp up the flavors and play around with the multicultural possibilities and you have the blueprint for many dishes at Red’s Chinese. Labeling a dish with an East-meets-South moniker fits the irreverent mode at this new Bywater restaurant too. But in the case of “General Lee’s Chicken,” considering… Continue reading →

A healthy steak, yes, it exists! Well, kind of...

Associated Press photo by Matthew Mead -- Cauliflower is a veggie steak favorite, its flavor enhanced by the high heat of grilling or roasting, which coaxes out a sweet earthiness.

We finally live in a world where going meatless on Mondays can appeal to even the enthusiastic carnivore, which is why vegetable “steaks” are becoming increasingly popular. The concept is pretty simple. We cut up thick slices of veggies — often eggplant, portabella mushroom caps, heads of cauliflower — and grill or broil them just as we… Continue reading →

From duck eggs and goat blood to meatless Buddhist treats, exploring off-the-menu flavors at a Vietnamese food fest

Advocate staff photo by Ian McNulty - A circle of women chat as they prepare leaf-wrapped beef kebabs at the Pho Festival in Gretna.

New Orleans has grown pretty accustomed to pho, banh mi, spring rolls and other staples of the casual Vietnamese noodle house. But the Pho Festival, now in progress in Gretna, is showing some different sides of the cuisine, springing from family traditions, festival customs and religious observance. With fertilized duck eggs, goat blood stew, herb-bundled beef… Continue reading →

Large, indoor beer garden planned for Warehouse District will offer big steins, brats and a token-for-beer system

Image provided by Tchoupitoulas Beer Garden - Modeled after Oktoberfest celebrations, Tchoupitoulas Beer Garden is slated to open in August in the Warehouse District.

As patios and outdoor dining areas proliferate across the downtown restaurant and bar scene, a new project taking shape will bring an indoor beer garden to the Warehouse District this summer. Tchoupitoulas Beer Garden is scheduled to open in mid-August at 840 Tchoupitoulas St. as a year-round, Oktoberfest-inspired drinking hall,… Continue reading →

Gourmet Galley: Blueberries

Advocate staff photo by HEATHER MCCLELLAND --  Grandma's Blueberry Lemonade

The biggest and best blueberries are in the stores and at our farmer’s markets now. Those delicious berries with their silvery bloom are especially good this year. That silvery bloom, you know, is their own natural, protective waxy coating. Take full advantage of these delicious blues by adding a handful to your cold or cooked cereal,… Continue reading →

What a Crock!: Apple Almond Cake

Advocate staff photo by HEATHER MCCLELLAND --  Apple Almond Cake

Let’s talk desserts. Better yet, let’s eat them. Perhaps you’re the family member signed up to bring something for an upcoming Fourth of July celebration. There’s an easy way to contribute without a lot of stress. Desserts are always good choices to bring to any gathering, namely because most people love them. Even though I like… Continue reading →