Lemonshark Poke on Magazine Street will join the sushi-bowl craze this week; a new restaurant called Masterp1ece has moved into the Little Tokyo space on South Carrollton, and Saffron has expanded its offerings to lunch.
If there is one thing New Orleans likes more than controversy—and even baseball–it’s a social media war. This time it’s not the kale lady, the Disney gumbo video (an abomination), or even that New York travel writer (#besafe). But, yes, the yanks are at it again, literally.
The New York Yankees’ minor league baseball affiliate are attacking our team’s king cake baby on several fronts. The Scranton Baby Bombers, to put it delicately, are battling our New Orleans Baby Cakes. Not all of it is nice, not at all.
The shuttered Publiq House bar and music venue on Freret Street is slated to be redeveloped into a modest-sized neighborhood grocery store, with a new condominium building constructed over the parking lot outside, developers told neighbors on Wednesday evening.
The Uptown expansion of the French Quarter’s popular Italian restaurant Mona Lisa has received final approval from the New Orleans City Council for its Magazine Street location, as did a new bar from the owner of Tujague’s in the Lower Garden District.
To fanfare and long lines, Barrow’s Catfish reopened in Hollygrove last week. A new Guatemalan restaurant is planned for Maple Street; a new cupcake shop has opened on Magazine Street, and Prytania Street brunch favorite Coulis has closed, according to recent restaurant news from around Uptown.
France’s La Fête Nationale, or national celebration, commemorates the storming of the Bastille on July 14, 1789. La Crêpe Nanou, our resident French bistro, has been an Uptown touchstone since 1983. At 35 years of age, it hasn’t a long history, but in restaurant years, remarkable nonetheless.
In a city where things are changing more often than not, the familiar is appreciated. A plate of steaming Moules et Frites bathed in a garlicky white wine sauce and a crusty baguette at La Crêpe Nanou’s qualifies.
The “Little Den” convenience store at South Claiborne and Louisiana avenues has received a first round of approval from city officials for its request to sell packaged liquor.
Due to the success of the annual culinary series in other cities, Black Restaurant Week (BRW) has decided to expand to New Orleans. Diners can enjoy casual dining options for $15 to $25 per person, and fine dining options from $35 to $45 per person.
BRW, created in Houston, TX, is a culinary series that celebrates the flavors of African-American, African, and Caribbean cuisine. For one week, New Orleans foodies and local influencers can satisfy their culinary cravings with signature events and restaurant menu specials.
The Sassy Private Chef’s Shrimp n’ Grit’s Recipe as featured on Bravo
Each series has one breakout character, and while the Bravo Southern Charm New Orleans series offered little to locals other than indigestion, it did present us with the sass of New Orleans’ private cook, Mr. Benny Poppins.
Poppins, aka Benjamin Levasseur, originally from Algiers, plies his trade amongst New Orleans’ families as a personal cook. “The name ‘Benny Poppins’ came from working closely with families and their children as a personal chef, and it stuck,” said Levasseur.
The Eiffel Society wants to change its use from an event space to a bar, allowing it to charge a cover for patrons that the owner says he will invest into more improvements to the building, but neighbors already tired of late night parties at the St. Charles Avenue building say they are wary of granting any additional permissions there.
The Southern Food and Beverage Museum holds a yearly “Made in Louisiana” festival. The fest features merchants, chefs, distillers and all-around interesting people with locally made products available in New Orleans. I was lucky enough to be invited, and I plan to introduce you to some of those people and their products.
Part Two: Louisiana’s Sugarcane Fields
yield a local answer to Balsamic
Commander’s Palace Executive Chef Tory McPhail’s latest entry to our local supermarket and kitchen shelves is New Orleans Rum Vinegar. The condiment is a melding of Louisiana sugarcane, molasses, rum, and brown sugar. The result is dark, rich, flavorful, and uniquely New Orleans.
The new bar from the owner of Tujaque’s proposed for the new “Framework” development on Magazine Street in the Lower Garden District has received initial approval from city planners, satisfying their questions about design and moving on to the City Council for final approval.
A new form of avant garde immersive theatre popular in New York City is seeking to make a Magazine Street warehouse its home in New Orleans, producers of the project told Lower Garden District neighbors this week.
“The Fallen Saint” will combine live music and theatre in a series of intimate settings inside the warehouse at 1152 Magazine Street, said Seth and Rosa Dunlap, the owners of the building. The building will also feature a full-service restaurant with live music that will operate even when the show is not running, they said.