Franky & Johnny’s has reopened under new management on Arabella Street, the NOLA Smokehouse barbecue popup plans to open on Jackson Avenue in February, the Aline Street Beer Garden has a new permanent Dat Dog counter and the recent opening of Ivy on Magazine Street has prompted a contemplation of the restaurant industry’s place in the New Orleans economy by The New York Times.
Franky & Johnny’s reopened right after Thanksgiving with a nearly “identical” menu of traditional New Orleans fare, with the addition of nicer salads and an expanded wine list, new manager Anthony Malacuso tells NOLA Defender. The building has also been renovated but keeps the same look it has had for 70 years, NOLA Defender reports.
NOLA Smokehouse, named the best barbecue in the city by New Orleans Magazine, will find a permanent home at the former location of Finger Lick’n Wings at 739 Jackson Avenue, according to a report by Todd Price of the Times-Picayune. (Unlike the wings restaurant, NOLA Smokehouse will not apply for an alcohol license, Price notes.) Following the openings of Saucy’s and McClure’s on Magazine Street, is it time to start talking about an Uptown barbecue craze to follow the burger and pizza revolutions?
The Aline Street Beer Garden, which opened during Mardi Gras 2013 at the corner of Prytania and Aline, has added a permanent Dat Dog counter serving traditional sausages to go with its menu of more than 60 German beers, reports Nora McGunnigle for Where Y’at.
Finally, the importance of the restaurant industry to the New Orleans economy — it accounts for 10 percent of local jobs, rather than the 8.2 percent nationwide — is given a thorough examination in The New York Times following the recent opening of Ivy, Gautreau’s chef Sue Zemanick’s new small-plates venture on Magazine Street. In fact, restaurant workers from out of town are encouraging their friends to move here, Shaila Dewan reports.