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 »

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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Nov 282016
 
Lein Doan and her husband, Chef Hung Nguyen are part of the new management team at TruBurger on Oak Street. (Photo by Danielle Carbonari)

Lein Doan and her husband, Chef Hung Nguyen are part of the new management team at TruBurger on Oak Street. (Photo by Danielle Carbonari)

By Danielle Carbonari, Loyola Student News Service

Veteran managers of the celebrated Vietnamese restaurant Magasin have bought Tru Burger on Oak Street, but while they plan to add a few new twists, they said they primarily intend to stay true to its founder’s original vision. Continue reading »

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Nov 212016
 

By Dannielle Garcia, Loyola Student News Service

Kyle Huling, the vice president of Urban South, serves beers to a line of customers. On Friday Nov. 11, Urban South Brewery celebrated the expansion of their brewery after being in business for just 7 months (Photo by Dannielle Garcia).

Kyle Huling, the vice president of Urban South, serves beers to a line of customers. On Friday Nov. 11, Urban South Brewery celebrated the expansion of their brewery after being in business for just 7 months (Photo by Dannielle Garcia).

Before the prohibition era, New Orleans prided itself on being the “Beer Capitol of the South.” Now, with five breweries and more on the way, those days may be returning.

Urban South, open for only seven months, just celebrated its expansion. The brewery had a ribbon cutting ceremony for new tanks in their Tchoupitoulas Street home on Friday, Nov. 11. Continue reading »

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Nov 212016
 
Breaux Mart’s Mirliiton Shrimp Dressing and Oyster Dressing (Kristine Froeba)

Breaux Mart’s Mirliton Shrimp Dressing and Oyster Dressing (Kristine Froeba)

Each November, the American Thanksgiving tradition is celebrated over a meal of Turkey and Stuffing. There are an endless variety of regional bread stuffings across the country to choose from. The Southern tradition calls for a Corn Bread Stuffing.

That may indeed be the South, even the Deep South. But, this is New Orleans, and the two are not to be confused. The Creoles did not cook with cornbread nor did they use Saltines. Rice as filler. Yes. Meat. On occasion. But no cornbread. Continue reading »

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Nov 182016
 

(Screenshot from brooklynbrewerymash.com)

Freret Street businesses will play host to Timberland and Brooklyn Brewery as they end their nine-city MASH tour, which have featured pop-up shops and bars, concerts, beer festivals, and more. #NOLAMASH ends with “Freret Street Neighborhood Immersion” on Sunday, November 20 at 1 p.m. and will include a pop-up bar, lunch coupons, “VIP hookups”, and more. Continue reading »

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Nov 112016
 
Avocado Toast on Grilled Bread with Watermelon Relish and Calabrian Chili Salt; Pan Seared Fish in Carrot-Ginger Emulsion with Watermelon Relish and Mustard greens (Kristine Froeba)

Avocado Toast on Grilled Bread with Watermelon Relish and Calabrian Chili Salt; Pan Seared Fish in Carrot-Ginger Emulsion with Watermelon Relish and Mustard Greens. (Kristine Froeba)

Bar Frances and its sleek, modern building has replaced what was once the location of Frank’s Steakhouse. The Freret of our parents’ day—Long’s Bakery, Israel Delicatessen, and Canal Villere—has given way to the new Freret Street Corridor. We have Stacy Head to thank for the Freret renaissance. What was once a dilapidated abandoned street is now a thriving neighborhood and an established restaurant row of sorts.

Bar Frances is the latest addition to the growing area. The New American-styled restaurant and wine bar arrived on Freret only six months ago yet has become a firm favorite, serving an elegant European-inspired menu featuring classically refined cocktails, craft beer, and a French wine list. Continue reading »

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Nov 082016
 
via uselectionday2016.com)

(via uselectionday2016.com)

With today’s election being such a spectacle for the past few months, and a race that is reportedly very close, America’s next four years will be decided and revealed tonight. With such angst and uncertainty across the nation, local businesses and others are coming together to watch the election results, mostly over drinks and more drinks. Here’s a quick list of places having Election Watch Parties in Uptown. Continue reading »

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Nov 042016
 

Chef Michael Brewer’s Pop-Up Experience Hits Prytania

Chef Michael Brewer (Kristine Froeba)

Chef Michael Brewer (Kristine Froeba)

The innovative Pop-Up restaurant trend long ago assimilated into Uptown’s culinary matrix. Chefs, both known and unknown, experiment with new concepts, play with cuisines far afield from expected niches, and introduce new menus before opening a permanent venue.

The latest to Pop-Up is Element from Executive Chef Michael Brewer. This Pop-Up is a take on the elements of Earth, Air, Fire, and Water, each course also inspired by the same. The menu is a seven-course tasting menu. Continue reading »

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Oct 212016
 

It’s that time again: New Orleans’ favorite food festival honoring our indigenous sandwich is back. This year, local craft breweries have joined forces with local chefs to compliment the contents of the Liedenheimers.

Poboy Fest Selection (via Instagram)

Poboy Fest Selection (via Instagram)

It all takes place on Oak Street. The old Carrollton shopping main-street of our parents and grandparent’s heyday may be gone, but there is currently a renaissance in flux. Meisel’s Fabrics and Hasse’s were some of the last holdouts of the old Oak, and Hasse’s remains, still supplying smocking and monograms to Uptown’s youngest. However, the new Oak is more about food, and the natural progression of the Oak revival as restaurant corridor has been the Oak Street Po-Boy Festival. Continue reading »

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Oct 142016
 
Matt Eckenhoff enjoying a German feast of Schnitzel, Bratwurst, German Pototo Salad, Braised Red Cabbage, Sauerkraut, and Lager. (Kristine Froeba)

Matt Eckenhoff enjoying a German feast of Schnitzel, Bratwurst, German Pototo Salad, Braised Red Cabbage, Sauerkraut, and Lager. (Kristine Froeba)

The Germans settled the German Coast of Louisiana or Bayou Des Allemands, as it became known in the 1730s. The majority of New Orleans’ German immigrants arrived en masse in the early to mid-1800s. Those Germans settled in the City of Lafayette, now part of the lower garden district. St. Mary’s Assumption Catholic Church, built right across the street from St. Alphonsus Catholic Church and around the corner from Catholic Notre Dame de Bon Secour Church tells the tale of a spirited New Orleans immigrant community that insisted on the continued worship in their native traditions and languages.

As we all know, New Orleans are indeed a spirited and spirit laden lot. We not only cherish and keep our traditions, we celebrate them like no other. Ergo, it’s October in New Orleans, and that means Oktoberfest. Continue reading »

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Oct 072016
 
Surrey's Costa Rican Breakfast (Kristine Froeba)

Surrey’s Costa Rican Breakfast (Kristine Froeba)

One of the go-to Magazine breakfast spots continues to serve fresh, unique, and healthy choices. Surrey’s is one of those rare places where the health-conscious can order vegan tofu, black beans, and fresh squeezed juices, while their other half enjoys a Montana breakfast platter of Eggs, Ham, Bacon, Sausage, Country Gravy, and butter-laden Biscuits. There is more than enough variety to indulge one’s sweet tooth while friends concentrate on the savory side of the menu. Sadly, the house juice-blend of grapefruit, orange with fresh ginger has been MIA from the menu for over six months. Continue reading »

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