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New Orleans Attorney Profiles 2015
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Treat yourself to ‘Seat Yourself’

“Seat Yourself: The Best of South Louisiana’s Local Diners, Lunch Houses, and Roadside Stops” by Alex V. Cook, LSU Press, 128 pages, $19.95, paperback Is there a better subject matter than the food of South Louisiana? No, there is not. In “Seat Yourself: The Best of… Continue reading →

The tastes of Jazz Fest can make you forget all about the music

Advocate staff photo by SHERRI MILLER -- Chef, Pat Gallagher, of Gallagher's Grill, at his booth on the first day of Jazz Fest, Friday, April 22, 2016.

“It’s a big family out there,” says chef Pat Gallagher of his longtime experience serving food at the New Orleans Jazz and Heritage Festival presented by Shell. “There’s a lot of camaraderie between the vendors, a lot of fellowship.” This year, festivalgoers can expect to find Gallagher’s booth serving up a trio of perennial hits: pecan… Continue reading →

Baton Rouge’s Most Delightful Foods honored

Baton Rouge-based specialty food company Most Delightful Foods won three 2016 World Hot Sauce Awards April 15 in Lafayette. The company swept the “Dry Dip Mix” category with its Taste the Seasons Cheese Spread and Dip mixes. The Cajun Trinity mix scored first place, Gazpacho mix took second and a new Tropical Chutney mix placed third.… Continue reading →

DIY Delicious: For a different take on Jazz Fest food, make your own mash-ups with cracklin’, boudin, champagne and more

Advocate staff photo by Ian McNulty -- A cochon de lait po-boy topped with cracklin', a customized creation from the food booths at the New Orleans Jazz Fest.

The food at the New Orleans Jazz Fest doesn’t change much from year to year, and there’s a good reason why. People have made certain dishes part of their Jazz Fest tradition, and they expect and anticipate their favorites on each visit. For 2016 there are only two new dishes (get the skinny on them… Continue reading →

New Jazz Fest Food: What’s for dessert?

Advocate staff photo by Ian McNulty -- The strawberry and yogurt trifle layered with cake is a new item from Fireman Mike's Kitchen, served at Jazz Fest by the Kids Area.

Jazz Fest has two official new dishes this year. While neither can be considered major additions, both are unique. At Congo Square, Marie’s Sugar Dumplings, the Marrero-based baker known for the sweet potato turnover, added a bacon pecan square. It’s somewhere between pie and brownie, built of a thick, buttery crust with fine bits of bacon interspersed… Continue reading →

As more microdistilleries crop up in New Orleans, liquor about to get a lot more local

Advocate staff photo by JOHN McCUSKER -- Kirk Coco inside NOLA Distilling, which aims to produce its first batch of Louisiana-sourced sweet potato vodka this summer.

“Who enjoys cocktails more than New Orleans?” asks Kirk Coco, founder of NOLA Brewing Co. and the new NOLA Distilling Co. “I can’t think of anybody.” Coco launched the popular NOLA Brewing Co. beer line eight years ago; now, he’s turning his attention to spirits, outfitting an 8,000-square-foot warehouse in the 3700 block of Tchoupitoulas Street… Continue reading →

Blue Oak BBQ flips Fellini’s, gets smoking in Mid-City

Advocate staff photo by Ian McNulty - Blue Oak BBQ opened in the former home of Fellini's in Mid-City.

Blue Oak BBQ opened last weekend as the newest addition to the burgeoning Mid-City restaurant scene, but many of the first people through the doors here were already very familiar with its food. For the last three years, pit masters Ronnie Evans and Philip Moseley maintained a sort of pop-up-as-permanent residency at Chickie Wah… Continue reading →

Jazz Fest food quick pick: fried okra

Advocate staff photo by Ian McNulty - Fried okra from the Praline Connection, a Jazz Fest food item.

What: Fried okra Where: Food Area II Why: Okra gets a bad rap, mostly from people who assume the texture will be “slimy.” But that’s not how properly fried, batter-encased okra tastes, and the soul food specialists from the Praline Connection do them… Continue reading →

Think Jazz Fest food is the same this year? Just add cracklin’

Advocate staff photo by Ian McNulty -- A cochon de lait po-boy topped with cracklin', a customized creation from the food booths at the New Orleans Jazz Fest.

The food at the New Orleans Jazz Fest doesn’t change much from year to year. For 2016 there are only two new dishes – a pecan square with bacon at Congo Square and a strawberry and yogurt trifle by the Kids Stage. But it turns out new dishes aren’t the only way to try something… Continue reading →

Looking for restaurants near New Orleans Jazz Fest? Check out Ian McNulty's top picks!

Advocate staff photo by Ian McNulty - The meatery board at Toups' Meatery is a sampling of charcuterie.

. Each spring, New Orleans Advocate dining writer Ian McNulty compiles his top restaurant recommendations across the metro area, arranged by neighborhood. Our latest guide was released just last week. As the New Orleans Jazz Fest 2016 begins, the section covering Mid-City and nearby neighborhoods is full of choice picks across a diversity of price… Continue reading →

At “BreakFest,” musical brunch en route to Jazz Fest on Sundays

Advocate staff photo by Ian McNulty - Musicians (from left) Myles Weeks, Andrew Duhon and Aurora Nealand perform for a morning crowd at the Bayou Beer Garden during BreakFest. The breakfast time event returns May 1.

If you have friends who live near the Fair Grounds, this is the week you hope to get that annual email inviting you over for a bloody Mary and some breakfast en route to Jazz Fest. Morning parties before the festival are as much a tradition as crawfish boils after it. A new event… Continue reading →

At Propeller Pop, a dozen pop-ups gather under one roof for a sampling of New Orleans’ emerging food scene

Photo by Bryan Tarnowski -- Pop-ups from across the city convene for Propeller Pop, an annual fundraiser held at Propeller in Broadmoor.

Pop-ups are everywhere in New Orleans. They’re at neighborhood festivals and markets, they’re in the back kitchens at corner bars and they take over other restaurants for one-off appearances or weekly gigs. Next Wednesday, a richly diverse cross-section of the city’s pop-up food economy will be gathered under one roof. The… Continue reading →

Gourmet Galley: With a strawberry on top

Photo by CORINNE COOK -- Strawberry Cream Cheese Pie

Surely strawberries, and especially Louisiana strawberries, are one of your favorite fruits. I know they’re mine. The first ones of the season I always eat plain — not a thing on them. There’s nothing I enjoy more than biting into a fresh, perfectly sweet berry. Even better, one cup of plain strawberries is only 49-55… Continue reading →

Restaurant group honors La. man

Titus Perkins, of New Orleans, is one of the National Restaurant Association Educational Foundation’s 2016 award recipients. Perkins and the other winners were honored by the NRAEF at an April 12 gala in Washington, D.C. Perkins got his start in the restaurant industry during high school with a job… Continue reading →

3 days, 5,000 pounds of crawfish, 24 beer taps: NOLA Crawfish Fest debuts with some classic combinations

Advocate staff photo by Ian McNulty - From left, Billy Iuso and Ivan Neville sample crawfish cooked up on Frenchmen Street by Chris "Shaggy" Davis and Kelly Watson of NOLA Crawfish King.

Cook up a bunch of crawfish, spread it all out across a long table, and as people start peeling, they inevitably get to talking. The hands-on work of really getting after a crawfish boil forges easy connections — most fleeting, some lasting and substantial. Chris “Shaggy” Davis sees it happen Sunday afternoons when he sets up his… Continue reading →