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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. Guy’s doesn’t serve fancy food. It serves great food.
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.
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.
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. The Vera Napoletana Rules are perfectly executed at Ancora.
Friday luncheon traditions are entrenched in New Orleans. Amongst professionals and the ladies who lunch, Uptown’s luncheon tradition is Commander’s Palace—since 1890. It still is. While the CBD traditional crowd may also focus on Galatoire’s, an upstart founded in 1905, the grandest of luncheons continue to be enjoyed daily under the moss-covered oaks where Washington joins Coliseum. Actually, the statement is true any day of the week.
The Irish House Pub, St. Patrick’s Day, Tracey’s, Parasol’s, Street Parties, and Parades!
It’s that time again. Green Beer. Green Hair. Green Everything.
Tartines, Croque Madame, Rillettes, Rustic Pate’, Croque Monsieur, Quiche,
Brioche, Crepes and … AebelSkivers! AebelSkivers! Danish puffed breakfast pancakes. On Laurel Street no less. Have you tried them? If so, you know the only place in town that serves warm, round, puffed Lemon Curd, Maple Syrup, Caramel, Chocolate, or Nutella-filled Danish Pancakes.
