Feb 062017
 

Homemade cinnamon filled King Cake, before and after decoration, by Houston pastry chef Ligny Hunter (photos Ligny Hunter).

This is the year of the homemade King Cake.

Locals are trying their hand at baking the glittery tradition at home for Mardi Gras. Many of our best chefs are also sharing homemade King Cakes and their recipes with a lucky few. These are not restaurant recipes; this is what is served on their own tables. Recipes can be original, complicated, easy, or from known cookbooks. The doughs may be dissimilar, but the toppings are always a dusting of sparkling purple, green, and gold. Continue reading »

Jan 312017
 

Gracious Bakery’s location on St. Charles Avenue opens Wednesday. (via Gracious Bakery on Facebook)

Gracious Bakery + Cafe on St. Charles Avenue — the expansion from Broadmoor’s Gracious Bakery into the former location of The Grocery — will open Wednesday with a 20-percent discount on all baked goods, the business announced. Continue reading »

Jan 242017
 

The New Orleans Music Exchange building at 3340 Magazine Street (June 2016 photo by Google Maps)

Hieu Doan appears before the City Planning Commission on Tuesday to request a restaurant use at the former New Orleans Music Exchange building on Magazine Street. (via city of New Orleans)

A year after the untimely death of beloved New Orleans Music Exchange owner Jimmy Glickman, the bright blue building at the corner of Magazine and Louisiana is slated to become a seafood restaurant, according to plans pending before the City Planning Commission on Tuesday. Continue reading »

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Jan 202017
 
Uptown Slice Pizza and Wings on South Carrollton Avenue opened Dec. 6. (Photo by Haley Pegg)

Uptown Slice Pizza and Wings on South Carrollton Avenue opened Dec. 6. (Photo by Haley Pegg)

By Haley Pegg, Loyola Student News Service

Owners of Mona’s Café on South Carrollton Avenue have turned the space over to family members who have decided that pizza is better served at that spot than falafels. Continue reading »

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Jan 122017
 
The building at 8638 Hickory Street is slated to reopen as C&L Restaurant. (via City of New Orleans)

The building at 8638 Hickory Street is slated to reopen as C&L Restaurant. (via City of New Orleans)

A site in the Carrollton neighborhood believed to have been used as a restaurant for more than a century will reopen as C&L Restaurant serving New Orleans soul food favorites, based on the recommendation of city planners this week. Continue reading »

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Dec 312016
 

“Peas for pennies, greens for dollars, and cornbread for gold,” is the saying we grew up hearing. New Year’s Day in New Orleans starts with a pot of smothered or stewed cabbage, a pot of black-eyed peas (and rice), corn bread, and a side of corned beef.

Smothered cabbage with bacon and onion skillet side dish from Red Dog Diner (Kristine Froeba)

Why? Like most things NOLA, it’s tradition. The cabbage represents the greens, the black-eyed peas and the cornbread, self-explanatory. Continue reading »

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Dec 232016
 

Oyster Patties (Kristine Froeba)

The holidays are upon us, and in New Orleans, that means food. Family recipe cards are being shared with the next generation and ingredients lined up on the table. In most New Orleans families, holiday dishes are passed down and remain unchanged for a century or more. Seafood is always part of the traditional New Orleans holiday dinner. Oysters are ordered, shrimp too. Lump crabmeat is likely to be on the grocery list. Continue reading »

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Dec 202016
 

At Poseidon, we boast the Best Hibachi, Oysters, and Karaoke on the Avenue!
Join us at Poseidon for more than just sushi.

Sukiyaki Hibachi

New Year’s Eve: Come celebrate the beginning of 2017 with a champagne toast! We’ll have live music for the night and complimentary champagne for the toast at midnight!

Continue reading »

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Dec 162016
 

As 2016 draws to a close, a number of restaurants are making moves around Uptown: Munch Factory, Ruby Slipper and Saffron will all be opening up shop in Uptown neighborhoods, while Carrollton Avenue classic O’Henry’s has closed. Continue reading »

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Dec 092016
 
Artisan Breads from Breads on Oak (Kristine Froeba)

Artisan Breads from Breads on Oak (Kristine Froeba)

The Oak Street renaissance continues unabated. Like many older and abandoned shopping districts, the Oak Street Corridor has seen a shift back to commerce. Gentrification, new housing, and an influx of small businesses are flourishing on the new Oak. And, as this is New Orleans, restaurants and food hubs are the neighborhood anchors.

Breads on Oak, which opened in 2012, was one of the first of the new guard to plant itself on Oak. The European-style bakery has since grown from supplying restaurants to being a neighborhood hub, and locals can be seen walking through the doors at a brisk pace on any given day. Continue reading »

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Dec 072016
 
Ross and Ria Turnbull smile next to the gelato counter at Piccola Gelateria. (Photo by Caroline Gonzalez)

Ross and Ria Turnbull smile next to the gelato counter at Piccola Gelateria. (Photo by Caroline Gonzalez)

By Caroline Gonzalez, Loyola Student News Service

“Welcome to our living room,” is what customers hear when being greeted by Ross and Ria Turnbull, the owners of the new Freret Street dessert destination, Piccola Gelateria. Continue reading »

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Dec 062016
 
The steamed mussels on the small plate menu paired with Lagunitas Brown Shugga’ and a side of potato/ turnip gratin. (Photo by Dannielle Garcia)

The steamed mussels on the small plate menu paired with Lagunitas Brown Shugga’ and a side of potato and turnip gratin. (Photo by Dannielle Garcia)

By Danielle Garcia, Loyola Student News Service

While the Freret Beer Room’s primary focus is all in its name, the new restaurant’s 16 craft beers on tap are also meant to be paired with a full lunch and dinner menu from a chef who’s served in some of the city’s most celebrated restaurants.

“We aim to marry good food and good beer,” owner Eli Gay said. “We’re sort of presenting beer in a way that you would see wine at most restaurants.” Continue reading »

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Dec 032016
 
Corny Beefy of Corned Beef and Poached eggs at Coulis (Kristine Froeba)

Corny Beefy of Corned Beef and Poached eggs at Coulis (Kristine Froeba)

I am frequently asked where to dine, “where’s the best new place?” even, “where’s the best old place?” It’s an impossible question in New Orleans. There are too many choices. My column is mainly limited to the Uptown area, so that narrows the scope somewhat, but not really.

Last night’s question was, “Where are you brunching this weekend?” Well, here’s the answer. I’m brunching casual and close to home. I’m not trying anything particularly new. It’s a busy week, and I’m seeking comfort and familiarity. That said, comfort and familiarity in New Orleans also equal good food, great chefs, and innovative menus. Casual means no Apolline or Patois this go-round. It also means jeans, a baseball cap, and close enough to walk. Continue reading »

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