For most New Orleanians, the thought of Lenten “sacrifice” conjures delicious images of boiled crawfish, fried oyster po-boys and jumbo lump crabmeat. The tenets of Catholicism aside, those of us interested in a tasty but healthy transition from the overindulgence of the Carnival season generally reach outside our local cuisine during the annual 40-day cleanse. With the opening of Poke Loa, brother-and-sister team Joe Reiss and Cecile Tanguis, along with their ...