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New Orleans Attorney Profiles 2015
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Brazilian steakhouse Fogo de Chão coming to downtown New Orleans

Image provided by Fogo de Chão - This rendering shows plans for a new Fogo de Chão steakhouse slated to open in the JW Marriott hotel on Canal Street, which is now under renovation.

Flip through an in-flight magazine and there’s pretty good chance you’ll see an ad for a Brazilian steakhouse chain, the type where waiters brandish long skewers of glistening meat to slice tableside. Soon you’ll be able to see it in person in downtown New Orleans, and taste the picanha, alcatra, fraldinha and other specialty cuts that are the… Continue reading →

Chefs, farmers will transform downtown parking garage into Moonlight Market, honoring a farmers market visionary

Advocate staff photo by Ian McNulty - The Moonlight Market, a fundraiser for the Crescent City Farmers Markets, gathers chefs and food producers for a casually festive night.

On Saturday mornings, farmers, food producers, chefs and home shoppers turn a downtown parking lot into a hands-on showcase of regional food culture at the Crescent City Farmers Market. Next Saturday (Oct. 10), many of them will also return in the evening for a party conceived in the same spirit just across the street. The Continue reading →

Gourmet Galley: Sandwich pairs local Italian sausage, roasted peppers

Advocate staff photo by TRAVIS SPRADLING -- Italian Sausage and Roasted Pepper Sandwiches

We have access to delicious Italian sausage in Baton Rouge. The meat markets in our local grocery stores all make wonderful Italian sausage, so shop local for it. I served Italian sausage and roasted pepper sandwiches the other night on crusty minirolls. Sometimes, one bite and the whole sausage pulls out of the sandwich. Since… Continue reading →

BR Herb Society classes include ‘Making Jams and Jellies’

“Making Jams and Jellies,” including herbal jellies, is the first of a new series of skills classes being offered by the Baton Rouge Unit of the Herb Society of America. The classes will also include “Making Yeast Breads” in November, and will continue in the spring with classes on making chutneys, making fruit and flower syrups and… Continue reading →

Churchill’s to host free wine tasting today

Churchill’s, 7949 Jefferson Highway, Baton Rouge, swill present the wines of Newton Vineyards at a free wine tasting at 6 p.m. Thursday. Featured wines will include Newton’s Red Label Chardonnay, Unfiltered Chardonnay, Unfiltered Merlot, Unfiltered Cabernet and “The Puzzle” Cabernet.… Continue reading →

What's Cooking: Diplomacy & Creole Oktoberfest

Photo provided by Ralph Brennan Restaurant Group - Chip Flanagan, chef of Ralph's on the Park.

Oktoberfest time has become fodder for special menus at local restaurants, and this year, there’s a new one at Ralph’s on the Park (900 City Park Ave., 504-488-1000) with a unique link back to Germany. Chip Flanagan, executive chef at this Ralph Brennan restaurant in Mid-City, is part of the Diplomatic Culinary Partnership. Created by the U.S.… Continue reading →

NOLA Smokehouse, a New Orleans outpost for slow-and-low barbecue, will close Saturday

Advocate staff photo by ANDREA MABRY -- Pitmaster Rob Bechtold opened NOLA Smokehouse early in 2014, but announced this week his plans to close on Oct. 3.

Operating hours at NOLA Smokehouse have always been imprecise, with the doors closing when the day’s supply of smoked meat runs out. Devotees to this Irish Channel barbecue spot have generally insured that happens early in the afternoon. This coming Saturday, however, the last of the day’s meat will also be the last of NOLA… Continue reading →

I Eat La.: Fall brings perfect time for hearty, one-bowl meals full of tender meats, vegetables in rich sauces

Photo by Teresa B. Day -- Coq Au Vin

Fall arrived Wednesday — at least that’s what the calendar says. The temperature in south Louisiana begs to differ. Doesn’t matter. I’ve been fighting off fall fever long before autumn’s official first day. The first hints of the season make me crave hearty, one-bowl meals and rustic dishes of salty, tender meats and root vegetables… Continue reading →

Tickets for Taste of Italy event in N.O. on sale

Tickets are on sale for the American Italian Cultural Center and Piazza d’Italia’s first Taste of Italy. The event is set for 7 p.m. Saturday, Oct. 10, at the center, 537 S. Peters St., New Orleans. A patron party starts at 6 p.m. In celebration of Italian Heritage Month, guests will dine on Italian delicacies… Continue reading →

Lafayette, N.O. bars make Bourbon Review’s list

Two Louisiana bars are on The Bourbon Review’s list of America’s 75 top bourbon bars. The bourbon industry magazine is honoring Social Southern Table and Bar, Lafayette; and Dickie Brennan’s Bourbon House, New Orleans. The list was compiled as part of the magazine’s seventh anniversary issue. To celebrate National Bourbon Heritage Month, The Bourbon… Continue reading →

Food Network to hold casting call at Saveur

Food Network’s “All-Star Academy” will hold a casting call for its second season from 10 a.m. to 2 p.m. Saturday at Saveur Restaurant, 4128 Magazine St., New Orleans. The series features 10 home cooks from across the U.S. paired up with Food Network celebrity chefs Bobby Flay, Alex Guarnaschelli, Curtis Stone and Michael Symon… Continue reading →

Advocate food columnist earns first-place honor

Cheramie Sonnier, columnist and former food editor for The Advocate, won first place in the National Federation of Press Women’s 2015 Communications Contest for single page, section or supplement regularly edited by entrant — newspaper. Sonnier accepted the award at the organization’s awards banquet, part of its annual conference Sept. 9-11 in Anchorage, Alaska. Sonnier also… Continue reading →

As oyster season revs up, new type of Gulf oyster turning heads in New Orleans

Advocate staff photo by JOHN McCUSKER -- Commander's Palace was so impressed by farm-raised specialty oysters that they created a spot for them on a menu.

There’s something new at more New Orleans oyster bars these days, and it’s not just a different twist on cocktail sauce or some fresh jokes from the shucker. Instead, it’s a different type of Gulf oyster, one that has chefs swooning and oyster lovers slurping at a growing number of restaurants and raw bars.… Continue reading →