Jun 242016
 
Isabel Mendez’s Tamales, Salsa, and Burritos (Kristine Froeba)

Isabel Mendez’s Tamales, Salsa, and Burritos (Kristine Froeba)

Every Tuesday, Uptowners clamor for Homemade Tamales, Artisan Cheeses, Fresh Diary, and Spices. They’re not at Whole Foods or St. James Cheese Company.

Instead, they crowd a tented open-air area of the old Uptown Square where Free Range Eggs, Watermelon Frescas, and Organic Honey are among other homemade, freshly harvested, and artisan produced items. You can start with an Iced Coffee and an Authentic Breakfast Burrito before filling carrier bags with fresh picked blueberries, okra, and butter beans. And there is usually live music playing.

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Jun 172016
 
Shaksuka of Eggs Poached in Red Pepper and Tomato Sauce, with Tahini, Pita, and Salad. (Kristine Froeba)

Shaksuka of Eggs Poached in Red Pepper and Tomato Sauce, with Tahini, Pita, and Salad. (Kristine Froeba)

The bright, clean flavors of the Mediterranean have arrived Uptown just in time for Summer. While we have Shaya to accommodate our fine-dining yearnings for authentic Israeli foods, we didn’t have a casual counterpart – until now. Tal’s Hummus opened three weeks ago in the space formerly occupied by McClure’s BBQ. Already the small space is packed. This time, the neighbors aren’t complaining (to be fair, McClure’s is beyond excellent, but the neighbors didn’t like the smoker). Continue reading »

Jun 162016
 
Ellen and Darryl Cortello stand behind a counter made of salvaged wood at Luca Eats. (Robert Morris, UptownMessenger.com)

Ellen and Darryl Cortello stand behind a counter made of salvaged wood at Luca Eats. (Robert Morris, UptownMessenger.com)

After more than three decades operating restaurants in New Orleans, Darryl Cortello knew exactly what he wanted from his next endeavor — something small — so the closed little restaurant on Cohn Street in Carrollton stood out as a perfect match.

“I love the space. I love small,” Cortello said Thursday afternoon, his third day open for lunch at Luca Eats. “We wanted to keep the menu really, really small, and do it really, really well.”

Luca Eats operates in the renovated building that formerly housed Roman Pizza at 7329 Cohn Street. (Robert Morris, UptownMessenger.com)

Luca Eats operates in the renovated building that formerly housed Roman Pizza at 7329 Cohn Street. (Robert Morris, UptownMessenger.com)

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Jun 152016
 

Parkway Pakery, Tracey’s Bar, and other local po-boy shops will host a Po-Boy Street Party to support the recovery of Guy’s Po-Boys after two fires and a car crash (see Magazine Street crash sends truck into Guy’s Po-Boys). The party will take place on Saturday, June 18 at Guy’s, located at 5259 Magazine Street, from 12 to 4 p.m.

(via facebook.com/events/1535733450069608/)

(via facebook.com/events/1535733450069608/)

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Jun 102016
 
Fresh Herbs and Produce from Two Acre Farms (Kristine Froeba)

Fresh Herbs and Produce from Two Acre Farms. Last week’s haul. Pre-picked is also available. (Kristine Froeba)

When perusing menus and speaking to chefs, “locally sourced,” “farm-to-table,” and “seasonal greens” are the phrases most oft repeated. The current widespread movement of farm-to-table is replacing the larger food suppliers with a more personal experience. Chefs know the farmers. There is a running dialogue of what will be ripe in two weeks. The food is fresher. The flavors are more intense. Menus are dependent on the seasons and the day’s harvest. Continue reading »

Jun 032016
 

Let’s be clear: District isn’t just a foodie’s donut paradise. There’s a lot more to District than just great donuts. Granted, the donut creations are innovative; frequently decadent, and, depending on the day, crazily inspired fun. The slider specials follow suit in innovation, but one can always skip the Fried Oyster with Micro-chi Kara and Caper Aioli Slider, or the Fried Chicken All Natural Thigh, Sweet & Spicy Slaw, Scratch Candied Jalapeños, & Crispy Chicken Skin Slider, and just order the perfect little gourmet Black Angus Cheeseburger – either choice leaves room for a donut!

Cookie Dough Chocolate Glaze Donut (Kristine Froeba)

Cookie Dough Chocolate Glaze Donut (Kristine Froeba)

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Jun 012016
 

The Oretha Castle Haley Boulevard Merchants & Business Association will host First Fridays on the Boulevard this Friday, June 3. The monthly event features art exhibits, live music, food and drink specials from restaurants, and more, starting in the afternoon.

(via ochaleyblvd.org/first-fridays/)

(via ochaleyblvd.org/first-fridays/)

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May 272016
 
Turtle Doberge Crème Brûlée (Froeba)

Turtle Doberge Crème Brûlée (Froeba)

Chocolate Doberge (Froeba)

Chocolate Doberge (Froeba)

‘Debbie Does Doberge’ has found a storefront and has combined it with cocktails. That’s right: the Doberge darling’s cakes can now be purchased from a brick and mortar address. The concept is Cake, Cocktails, and Savories. The setting is the Lower Garden District—the old location of Eleven 79. The vibe is casual and comfortable. The décor brighter. There’s a light-filled dessert case. A dark whiskey lined bar. Shelves filled with carefully selected books and a staff of the hip and young variety.

If you didn’t know, ‘Debbie Does Doberge,’ is the local success story of couple Charlotte McGehee and Charles Mary IV. Local names. The partner is Coquette’s and Twelve Mile Limit’s Jeff Schwartz, the newcomer from up North. Charlotte Bakes. Charles is the charmer who does everything – including the baking. Jeff creates craft cocktails, teaches cocktail history at the bar, and runs the operation. Continue reading »

May 202016
 
Pan-Seared Red Snapper over Israeli Couscous, Grilled Vegetables and Basil-Lime Vinaigrette (Kristine Froeba)

Pan-Seared Red Snapper over Israeli Couscous, Grilled Vegetables and Basil-Lime Vinaigrette (Kristine Froeba)

Chef Dominique Macquet has once again arrived on Magazine Street. This time, he is the Executive Chef of Saveur. The lauded Chef of two former New Orleans’ restaurants, his namesake Dominique’s at the Marriott, and before that, The Bistro at the Maison de Ville, is again at the helm of his own kitchen. Two of Macquet’s restaurants were Downtown. This one is Uptown. Uptowners are the better for it.

Kristine Froeba

Kristine Froeba

There are two cookbooks on Amazon: “Dominique’s Fresh Flavors: Cooking with Latitude in New Orleans” and “Dominique’s Tropical Latitudes.” Macquet’s awards and accolades are far too long to list. Two include Esquire Magazine’s naming Dominique’s one of the Top 20 Best New Restaurants in 1997. A year later, Bon Appetit included Macquet as one of the nation’s seven best.
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May 122016
 
(via facebook.com/events/811955958947743/)

(via facebook.com/events/811955958947743/)

Local marketing agency RAPJAB will host Fly Fest 2016 this Saturday, May 14 at The Fly at Audubon Park. The potluck-style event will feature free crawfish and libations while supplies last, as well as a water balloon dodgeball tournament, cocktail competition, and field games. Continue reading »

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May 062016
 
Eggplant Com over Brown Rice with Fried Egg (Kristine Froeba)

Eggplant Com over Brown Rice with Fried Egg (Kristine Froeba)

Summer is coming, and New Orleanians are seeking lighter fare. Many are also seeking healthier choices. Magasin Café offers both. The restaurant is popular and has become a mainstay for both the Magazine foodie crowd and the health-conscious. Magasin Café has proven so successful in fact, that late last year, the small restaurant expanded, adding a second location, Magasin Kitchen, in the CBD.

Kristine Froeba

Kristine Froeba

The husband and wife team of Kim Nguyen and Luu Tran, along with Kim’s mother Luot Nguyen, create each of the restaurant’s dishes. It could be said that Magasin is one restaurant with three chefs, but endless ways to customize one’s meal. Kim Nguyen states that their goal was to “take the best of our Vietnamese roots, combined with countless hours of research, to create dishes that we grew up eating and introduce them to the rest of the world.”  They have also created one of the few uptown restaurants where it’s easy to monitor nutritional content. Continue reading »

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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 »

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May 042016
 
A promotional photo from the recent Crawfish Festival at NOLA Brewery. (via NOLA Brewery on Facebook)

A promotional photo from the recent Crawfish Festival at NOLA Brewery. (via NOLA Brewery on Facebook)

NOLA Brewery won initial approval from city planners recently on its plan to add a permanent space for live music in its new taproom area. Continue reading »

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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 »

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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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