May 052016
 
The Merry Antoinettes (via Dat Dog)

The Merry Antoinettes (via Dat Dog)

Dat Dog at 3336 Magazine Street will serve specialty sausages and charcuterie as part of the annual Magazine Street Champagne Stroll this Saturday, May 7. The Merry Antoinettes marching group will be serving champagne cocktails, and the Magazine Street Art Market at Dat Dog will stay open late while a DJ spins French tunes. Continue reading »

May 022016
 
(via magazinestreet.com)

(via magazinestreet.com)

The Magazine Street Merchants Association, along First NBC Bank, will host the 6th Annual Magazine Street Champagne Stroll this Saturday, May 7. Participating shops will stay open until 9 p.m., and the event will feature live music, complimentary refreshments, store sales and discounts, and more on Magazine Street. Continue reading »

Apr 292016
 

Guy’s is back. Marvin is back. Lunch is back.

Roast Beef Po-Boy from Guy's (Kristine Froeba)

Roast Beef Po-Boy from Guy’s (Kristine Froeba)

Guy’s Po-Boys reopened last week. There was little fanfare, but owner, chef, and sole sandwich maker Marvin Matherne doesn’t operate on fanfare; he serves lunch. The restaurant is already packed daily, the small dining room filled. The exterior paint is brighter, the fixtures newer, but the menu remains unchanged.

Kristine Froeba

Kristine Froeba

Guy’s doesn’t serve fancy food. It serves great food. The Po-Boys are of the variety found in the traditional corner New Orleans Po-Boy shop. Overfilled seafood with pickles and hot sauce and Blue Plate slathered, messy, gravy-laden Roast Beef – all on Leidenheimers. Continue reading »

Apr 152016
 

Daily Brunch, Goat Cheese Enchiladas, and Mirlitons in a French Country Setting

The Standard. Did you ever stumble upon a restaurant so delightful you immediately wanted to text all of your friends, but also wanted to keep it all to yourself? I found one on Wednesday. The Standard. It was one of those cool rain drenched days in New Orleans–the kind where you can’t decide if outside is worth the effort.

Lump Crab, Crawfish, Mirliton, and Alligator Andouille Sausage Gumbo (Kristine Froeba)

Lump Crab, Crawfish, Mirliton, and Alligator Andouille Sausage Gumbo (Kristine Froeba)

Kristine Froeba

Kristine Froeba

Wellie-clad, I peered through the window of the new place across from Magasin Café. I saw a roaring fire. I was sold. Provencal décor at its most simple and elegant. Reclaimed wood. It looked expensive. It wasn’t. It should be. Continue reading »

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Apr 082016
 
Imperial Woodpecker Sno-balls (Kristine Froeba)

Imperial Woodpecker Sno-balls (Kristine Froeba)

The tradition of the corner snowball, snoball, or sno-ball stand in New Orleans lives on. If you’re a local, you already know all about the famous Hansen’s Sno-Bliz. The Hansen family invented their Sno-Bliz machine in 1939. The Nectar Cream, the beloved Wedding Cake flavor, and the line around the corner on Tchoup. Visitors see the line and ask: “What are those people waiting in line for…?” If you’re not a local, you’ll know soon enough.

Kristine Froeba

Kristine Froeba

The latest entrée into the snowball scene is Imperial Woodpecker Sno-balls on Magazine near Harry’s Ace. Gourmet flavors such as Cardamom abound, the service is uber-friendly, special flavors are made daily. The Natural flavor range is a big hit and locals are taking notice. Continue reading »

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Apr 012016
 
The Nairobi Youth, who performed at the 2015 Freret Street Festival, will return to the new Loyola University stage on Saturday, April 2. (UptownMessenger.com file photo by Zach Brien)

The Nairobi Youth, who performed at the 2015 Freret Street Festival, will return to the new Loyola University stage on Saturday, April 2. (UptownMessenger.com file photo by Zach Brien)

Don't let this bad weather trick you.Tomorrow it will be beautiful. No April Fool!

Posted by Freret Street Festival on Friday, April 1, 2016

Despite a rainy Friday, organizers of the Freret Street Festival are relying on forecasts of perfect New Orleans springtime weather Saturday for their three music stages (headlined by James Andrews, Tank and the Bangas, and Tribe Nunzio), 200 vendors and festival food courts with picnic seating. Continue reading »

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Apr 012016
 
Quattro Formagi and Ricotta, Arugla, and Speck Neapolitan Pizza (Kristine Froeba)

Quattro Formagi and Ricotta, Arugla, and Speck Neapolitan Pizza (Kristine Froeba)

Ancora Pizzeria and Salumeria’s website quotes the Vera Napoletana Rules: the pizza must be made with flour, water, salt, yeast only, no fats. The pizza must also be a particular width—12 inches—and must be hand-rolled, cooked at 400 degrees, while the oven must be refractory and fired with wood. The laws of Naples and Italy are strictly adhered to on Freret. The Pizzeria’s site further specifies that Neapolitan Pizza should be well done, fragrant, and the border high and soft, never crusty.

Kristine Froeba

Kristine Froeba

The Vera Napoletana Rules are perfectly executed at Ancora. The oven is exactly as it should be, as are the local fresh ingredients. While the Rules mention only four official types of Neapolitan Pizza, the Margharita, Four Cheese, Marinara, and Calzone, variations are allowed if the Rules are respected. Continue reading »

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Mar 252016
 
Crispy Pecan Catfish Des Allemands, over Crab Boil Creole Potato Salad with Creole Mustard Braised Cabbage and Mirlitons with Pickled Okra Aioli and NOLA BBQ Vinaigrette (Kristine Froeba)

Crispy Pecan Catfish Des Allemands, over Crab Boil Creole Potato Salad with Creole Mustard Braised Cabbage and Mirlitons with Pickled Okra Aioli and NOLA BBQ Vinaigrette (Kristine Froeba)

Friday luncheon traditions are entrenched in New Orleans. Amongst professionals and the ladies who lunch, Uptown’s luncheon tradition is Commander’s Palace—since 1890. It still is. While the CBD traditional crowd may also focus on Galatoire’s, an upstart founded in 1905, the grandest of luncheons continue to be enjoyed daily under the moss-covered oaks where Washington joins Coliseum. Actually, the statement is true any day of the week. Weekends are reserved for Commander’s Brunch. Bourbon Milk Punch sets the pace.

Kristine Froeba

Kristine Froeba

Commander’s, famous since the turn of the century, became a Brennan’s restaurant in 1974. Much remains constant, although in recent years Ella, Dottie, Dick, and John Brennan passed the reins to cousins Ti Adelaide Martin and Lally Brennan. The residents of the Garden District still stroll to frequent the most elegant of historic restaurants and its Haute Creole Cuisine, as do I. The walls are still “Commander Blue.” The cocktails unequaled. Reservations are usually needed. Coats are still required. Martinis are still 25 cents. Continue reading »

Mar 222016
 
A member of the Barq family plans to open an ice cream and liquor store on 1302 Magazine Street (Google Maps).

A member of the Barq family plans to open an ice cream and liquor store on 1302 Magazine Street (Google Maps).

Hillary Barq, a member of the family that invented Barq’s root beer, is planning to open a combination ice cream parlor, high-end wine and liquor store and café on Magazine Street, she announced at a Coliseum Square Association meeting Monday.

Some say Barq’s dream is delicious, but it could also be a pie in the sky, according to several neighbors. First, as she explained, she must convince the city to grant permission for her to sell off-premise packaged liquor. Continue reading »

Mar 112016
 
Kristine Froeba

Kristine Froeba

The Irish House Pub, St. Patrick’s Day, Tracey’s, Parasol’s, Street Parties, and Parades! 

It’s that time again. Green Beer. Green Hair. Green Everything. Cabbages flying. Jameson poured straight from the floats. Street parties. Corned Beef and Cabbage. Even Corned Beef and Cabbage PoBoys.

New Orleans and Uptown’s proud love of their Irish Heritage will be on display all week. Expect the NYPD, NYFD, and Chicago police department to join the party in uniformed kilts. For a few days, our historic Irish Channel will once again be Irish, if not exactly authentic, then at least New Orleans’ own brand of Irish. Along the parade routes, expect to see ladies of all ages kissing marching club members in exchange for paper flowers and grandmothers going long to catch hurled cabbages and the accompanying carrots and potatoes. Continue reading »

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Feb 262016
 
Tartine’s Daily Quiche Special with Fruit Salade (Kristine Froeba)

Tartine’s Daily Quiche Special with Fruit Salade (Kristine Froeba)

Tartines, Croque Madame, Rillettes, Rustic Pate’, Croque Monsieur, Quiche,
Brioche, Crepes and … AebelSkivers!

Kristine Froeba

Kristine Froeba

AebelSkivers! Danish puffed breakfast pancakes. On Laurel Street no less. Have you tried them? If so, you know the only place in town that serves warm, round, puffed Lemon Curd, Maple Syrup, Caramel, Chocolate, or Nutella-filled Danish Pancakes. That’s Toast on Laurel. A sister restaurant of sorts to the Francophile breakfast and lunch bistro Tartine, located on Perrier. On whichever side of the park you live or seek a unique petit-déjeuner, these two cafés deliver. Continue reading »

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Feb 122016
 
Crab & Crawfish Beignets with Remoulade Sauce (Kristine Froeba)

Crab & Crawfish Beignets with Remoulade Sauce (Kristine Froeba)

Kristine Froeba

Kristine Froeba

Basin Street Blues has always been a mean favorite. Louis Armstrong and a song about old N’awlins. That same Basin Street flavor is being honored at Magazine’s own Basin Seafood & Spirits. Does it get any better than New Orleans’ unique history, jazz heritage and local seafood done right?

Indeed, New Orleanians KNOW seafood. We cook it like no other and our expectations are both highly attuned and more than a tad sophisticated. We are not a town that will ever suffer a frozen fish chain such as Red Lobster or Long John Silver’s. Whatever that is. Even the youngest of locals are connoisseurs who turn up their small noses at a frozen fish stick. We are a town that has long celebrated the catch, net, or trawl of the day in grand style. Continue reading »

Feb 052016
 
Ignatius Eatery Alligator Sausage & Peppers Poboy, Cochon de Lait with Jalapeño Cole Slaw Poboy, and Chicken & Sausage Gumbo (Kristine Froeba)

Ignatius Eatery’s Alligator Sausage & Peppers Poboy, Cochon de Lait with Jalapeño Cole Slaw Poboy, and Chicken & Sausage Gumbo (Kristine Froeba)

Kristine Froeba

Kristine Froeba

While New Orleans’ unique culinary history is well known, its influx of new restaurants can be dizzying. Many of the newer restaurants provide an homage to traditional New Orleans culinary dishes, many do not. The choices are endless. On Magazine Street alone, we can chose from African, Mayan, Japanese, Chinese, Caribbean, Italian, Israeli, Lebanese, Indian, Mexican, Korean, French, Vietnamese, and Thai. Gourmet Hotdogs, Elk Burgers, Gluten-Free, Sweet Potato Pancakes and Vegetarian, co-exist with Paleo.

So, where do locals go for local food? Where do we take our never-ending houseguests for an authentic, inexpensive, casual Creole New Orleans meal? Where do I find my New Orleans traditional wash-day Red Beans & Rice?

Lately, I find myself returning to the following three. Continue reading »

Jan 292016
 
Domilise's Roast Beef Poboy (Kristine Froeba)

Domilise’s Roast Beef Poboy (Kristine Froeba)

Kristine Froeba

Kristine Froeba

It wasn’t long ago that every Uptown house was within walking distance of a Roast Beef Poboy. Only twenty years ago, almost every second corner had a grocery or bar with a sandwich shop in the back. You can still see their architectural remains Uptown. The historic corner houses with double doors facing the intersection are vestiges of that simpler time. A select few of these locations continue to operate. Clancy’s the restaurant was once old man Clancy’s Bar and Poboy Shop. I rode my bike there to buy candy. Norby’s bar and restaurant has become Patois. An apartment two blocks down was formerly LaCour’s Grocery. In another direction was Mouledous’ Butcher and Grocery, now Fresh Bar. Toast now occupies the defunct Draube’s neighborhood Bar and Grocer. These establishments coexisted with dozen of others in the same few blocks. Most served poboys. Due to gentrification and time, most are now lost. Continue reading »

Jan 222016
 
Sucre' Ziggy Stardust Cream Cheese King Cake* Kristine Froeba)

Sucré’s Ziggy Stardust Cream Cheese King Cake (Kristine Froeba)

It’s that time of the year again. You’ve probably already had one.

Kristine Froeba

Kristine Froeba

If not, you’re planning on buying two. But which King Cake will it be? Things have changed since McKenzie’s Bakery held sovereignty over King Cake’s court. Before the year 2000, New Orleanians chose between the small round King Cake or the large oval classroom size. There was no question of which “type” of King Cake. King Cake was, simply, King Cake. The cake was plain, akin to French bread, narrow, no filling, barely sweet, but covered with colored sugar crystals. Earliest memories of King Cake for most New Orleanians are King Cake parties in grammar school. The teacher bringing a sugary chunk of cake to your desk. Green, Gold, and Purple sugar all over your uniform. Terrified you’d get the baby. Hoping you’d get the baby. If you lost, or won, depending on how you saw it, your mother would be delivering the next King Cake to class. Somehow, I always got the baby.

Today’s King Cake market is wildly different. The rules are—there are no rules. Continue reading »

Jan 152016
 
Kristine Froeba

Kristine Froeba

New Orleanians love international food and Mexican food is no exception. However, Uptowners crave the authentic, we are not a crowd clamoring for a Chimichanga. Tex-Mex also doesn’t cut it. Two new restaurants on Magazine are satisfying Uptown’s need for fresh authentic Mexican Cuisine.
Continue reading »

Jan 082016
 

Craft Cocktails, Boutique Wine Pours, & Southern Comfort with Style!

Red Dog Diner’s Roasted Duck Waffle with Duck Crackling, Slaw, and Five Spice Maple Syrup (Kristine Froeba)

Kristine Froeba

Kristine Froeba

Red Dog Diner opened only two months ago, but they are making their mark with the breakfast and brunch crowd. The “Kitchen Sink Bloody Mary” lists “everything in the kitchen sink. Tell ya mom an Dem!” They aren’t kidding.

“Everything fresh and made from scratch” isn’t a bad way to start. Another unique attribute is that Red Dog plans to serve brunch seven days a week until 2 p.m. Currently, it’s Tuesday through Saturday. New Orleanians love breakfast, and long lines at most Uptown breakfast spots attest to that. Unlike most of those other favorite breakfast spots, Red Dog also serves dinner. Continue reading »