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 »

 Comments Off on Kristine Froeba: Bar Frances: Freret’s new European-inspired Café and Wine Bar  Tagged with:
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 »

 Comments Off on Kristine Froeba: Deutsch Haus Oktoberfest, Mid-City’s Canal Street Bistro: Oktoberfest fine dining  Tagged with:
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 »

 Comments Off on Kristine Froeba: Surrey’s Uptown Café & Juice Bar  Tagged with:
Sep 302016
 

The renewed post-Katrina CBD is a hotbed of new restaurant concepts. One of the most popular is Willa Jean, located in the heart of the new South Market area. If you haven’t been, it’s time. Frankly, if you haven’t ventured out of Uptown, it’s time to explore the CBD restaurant scene. The days of wandering Poydras in search of a meal, any meal, are long gone. The CBD is now host to dozens of new and upcoming chefs and menus. Open for just a little over a year, Willa Jean is the current star.

Bear Claw Pastries (Kristine Froeba)

Bear Claw Pastries (Kristine Froeba)

Continue reading »

 Comments Off on Kristine Froeba: Willa Jean: Elegant pastries, low-country snacks, lunch, dinner, and boozy slushies in South Market  Tagged with:
Sep 092016
 

Italian cuisine has arrived in the Lower Garden District, albeit tucked beneath an unlikely package. The Italian-American Trattoria is housed on the first floor of the historic Harris-Maginnis House, the antebellum boutique hotel currently known as the Magnolia Mansion. The location is an irresistible combination of soaring Corinthian columns, ancient oaks towering over equally ancient iron gates, craft cocktails, a piano bar, “Mack the Knife” wafting through the air, and the perfect Osso Bucco.

Spiedini Mozzarella, pan-fried thick house bread topped with Mozzarella with an Anchovy-Lemon Caper Sauce, the way Frank Sinatra ordered it (Kristine Froeba)

Spiedini Mozzarella, pan-fried thick house bread topped with Mozzarella with an Anchovy-Lemon Caper Sauce, the way Frank Sinatra ordered it (Kristine Froeba)

The signature appetizer is Spiedini Mozzarella, served with authentic Rat Pack origins. Chef Sonny DeCrescenzi or “Sonny D”, as he was known, was the originator of the dish. Continue reading »

 Comments Off on Kristine Froeba: Altamura Authentic Italian Trattoria: The Rat Pack meets Antebellum New Orleans  Tagged with:
Aug 262016
 
petrossi

The Petrossi family behind the bar at Charlie’s Steak House, later 1940s (via Charlie’s Steak House)

Charlie’s Steak House is many things. There’s the menu, or lack thereof, the history, and then, there’re the anecdotes. It’s an old school New Orleans restaurant of the neighborhood variety. It’s a tad “Goodfellas”, in the best way; its Italian origins are everywhere. It’s a place where local’s grandparents drank highballs and chain smoked between courses. Of course, it’s not an Italian restaurant; it’s a Steak House. The Original New Orleans Steak House.

Continue reading »

 Comments Off on Kristine Froeba: Charlie’s Steak House: A New Orleans tradition since 1932  Tagged with:
Aug 122016
 
El Fuego Brisket and Flame Torched Jack and Catfish and Chipotle tacos (Kristine Froeba)

El Fuego Brisket and Flame Torched Jack and Catfish and Chipotle tacos (Kristine Froeba)

There’s a new Mexican joint in the historic Town of Carrollton. The Oak Street shopping district of yore continues its gentrification, with an influx of small businesses as the result. The street where we all bought our first pair of shoes at Haase’s has come a long way. What was once then, a main shopping corridor, fell onto hard times, then a few shabby decades, followed by a post-Katrina renaissance.

Not far from the railroad tracks, replacing Squeal BBQ, is a new hipster restaurant, surely to be popular with locals and students alike. Continue reading »

 Comments Off on Kristine Froeba: La Casita Taqueria opens on historic Oak corridor  Tagged with:
Jul 292016
 
Jamaican Scalllops in pineapple juice, jalapeños, onions, bell peppers, tomatoes, and piri piri sauce (Kristine Froeba)

Jamaican Scalllops in pineapple juice, jalapeños, onions, bell peppers, tomatoes, and piri piri sauce (Kristine Froeba)

Mayas Nuevo Latina will soon be celebrating its tenth year, offering Zagat-rated Central American Caribbean fusion in New Orleans. The restaurant is a frontrunner for those seeking a casual, but elegant, gourmand Latin American experience Uptown.

Chef Edgar Irias and co-owner, Trinity Cazzola, founded the restaurant in 2007 and are about to expand their reach with a second restaurant further upriver. The concept will be an authentic Mexican menu, with zero Tex-Mex influence. Expect goat meat and imported local cheeses.

For now, you can enjoy brunch, lunch, and dinner at their flagship restaurant in the LGD. Continue reading »

 Comments Off on Kristine Froeba: Mayas Nuevo Latino Cocina: a decade of Central America Caribbean cuisine on Magazine  Tagged with:
Jul 082016
 
Summer Ramen (Kristine Froeba)

Summer Ramen (Kristine Froeba)

There are so many restaurants to frequent in our little hamlets of Uptown; we sometimes forget the one’s right around the corner. A walk to the neighborhood hardware store led me to stumble into Noodle and Pie. I’d been there before and enjoyed it, but now found a delightful Summer Menu with a few new additions. Continue reading »

 Comments Off on Kristine Froeba: Noodle & Pie: Asian Fusion, authentic Ramen, Small Plates, and a slice of Pie  Tagged with:
Jul 012016
 
First Banana Split for Miss Olivia Witte, Ice Cream Expert, aged five (Kristine Froeba)

First Banana Split for Miss Olivia Witte, ice cream expert, aged five (Kristine Froeba)

The main ice cream parlor of any small southern town is a summer staple. It’s usually on Main Street. Ours, in our little town of “Uptown”, is on Prytania. The Creole Creamery sits snugly in the middle of the block in the most nostalgic of locations, the old Mckenzie’s Bakery.

It is exactly as an ice cream parlor should be. There’s a long counter where you can pull up a stool and order a malted, bright red vinyl booths that invite sharing a banana split, and glass cases to peer in to oogle the flavors. Oddly enough, we seem to have only one ice cream parlor Uptown, but the quaint charm of this one is all we need. Continue reading »

 Comments Off on Kristine Froeba: The Creole Creamery & America’s Favorite Treat – Ice Cream  Tagged with:
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.

Continue reading »

 Comments Off on Kristine Froeba: Uptown Square’s Crescent City Farmer’s Market more than just produce #EatLocal  Tagged with:
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 »

 Comments Off on Kristine Froeba: Tal’s Hummus: Israeli Street Food on Magazine  Tagged with:
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)

Continue reading »

 Comments Off on Kristine Froeba: DISTRICT: DONUTS. SLIDERS. BREW… and breakfast and raw juice… and salads and… DONUTS  Tagged with:
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 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 »

 Comments Off on Kristine Froeba: Magasin: Authentic and healthy Vietnamese on Magazine  Tagged with:
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 »

 Comments Off on Kristine Froeba: The Standard—A new gourmand delight on Magazine  Tagged with:
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 »

 Comments Off on Kristine Froeba: Snowball Season Is Here—Gourmet Flavored Ice at Uptown’s Oldest and Newest Snowball Stands  Tagged with:
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 »

 Comments Off on Kristine Froeba: Ancora Pizzeria and Salumeria– Authentic Neapolitan experience… on Freret!  Tagged with: