New Orleans Elite, a youth basketball organization, and #504KidsLivesMatter Mentoring Program will host their first annual “Get Fit” Fundraiser on Saturday, June 18 at the Rosenwald Recreation Center. The event will feature a Zumba class, DJ, and refreshments, and proceeds will go to programs and classes for local males ages 12 to 15.
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).
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.”
The courtyard of Dat Dog on Freret Street will be named the official gathering place for the Krewe of Freret in a dedication ceremony today that will also serve as a membership drive for the krewe and a fundraiser for the Son of a Saint organization.
Emergency repairs to a water line are expected to cause low water pressure on Camp Street for much of the day today, according to the Sewerage & Water Board of New Orleans.
Like many New Orleanians, I’m ready for the Four Seasons redevelopment of the World Trade Center to get underway. The Four Seasons brand will be a big plus for New Orleans and will undoubtedly spur additional economic development.
The Historic New Orleans Collection (THNOC) announced that the archive of photographer Harold F. Baquet (1958–2015) will be permanently housed at their Williams Research Center. The announcement was made with the support of Cheron Brylski, Baquet’s widow, who has retained the archive since his death one year ago on June 18, 2015. The acquisition was approved Tuesday, May 10.
In an unrelated request, however, a once-controversial request to sell single beers at a corner store on Freret Street easily received a positive recommendation from the City Planning Commission without any opposition.
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.
We’re not salesman. We’re car people with an interest in getting locals like you to drive the cars best suited for your needs. Please let us know your needs, or just stop by to talk and browse our inventory.
See some of the cars on the showroom floor below
The City of New Orleans will host a community listening session on Wednesday, June 15 to launch #EquityNewOrleans, a citywide initiative to assess the role of equity in City government. The session will take place from 6 to 8 p.m. at Ashé Powerhouse Theater, located at 1731 Baronne Street.
StayLocal, Greater New Orleans’ independent business alliance, will host NOLA Know-How, an event to showcase business-to-business (B2B) companies. The free event takes place on Thursday, June 16 at the People’s Health New Orleans Jazz Market and will feature TED-style talks by local business thought leaders based on the theme “Survival of the Fittest”.
After a vehicle break-in on Jena Street this weekend, two suspects were caught on surveillance camera, and New Orleans police have released their photo in hopes that the public can help identify them.
The Shopkeeper Stories series shares the vision and personality of New Orleans business owners. We hope you are inspired and continue to shop small and shop local—even if it takes a little extra time!
Greater New Orleans’ citizens are arguably the most flexible people in the country. We take turns with our fellow drivers on narrow cobblestone streets, we know the secret route to get to our house during parade season, and boil water advisories keep us on our toes. These are just a few quirks that make us curious to outsiders and unite us as New Orleanians.
“These modern verandahs . . . afford a perfect shelter from the sun and weather, to passers by the front of the houses to which they are attached. In sultry climates, the necessity of shade from the sun, to health, and comfort, has universally introduced the custom of balconies or verandahs; which in this respect, are equally beneficial to the inmates of the houses, and to wayfarers.”
Durant v. Riddell, 12 La. Ann. 746, 747 (La. 1857)
“It is a matter of public and judicial history that galleries, or ‘verandas,’ as they are also called, have been sanctioned by usage in New Orleans almost from time immemorial.”
Lambert v. American Box Co., 144 La. 604, 611 (La. 1919).
An iconic feature of New Orleans architecture, particularly in the French Quarter and present on most historic commercial strips, is the wrap-around, double-balcony – also called a “gallery” or “veranda” – that extends over the sidewalk. They serve not only as an attractive architectural element and to provide outdoor space for the owners of homes and commercial buildings, but they also shield passers-by on the sidewalk from the elements, thereby providing a public good.
Utility work is expected to cause low water pressure for much of the day Tuesday on Felicity and Chestnut streets in the Lower Garden District, officials from the Sewerage and Water Board of New Orleans said.
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.