Issue Articles
Chef Alon Shaya just might be building an empire based on treating people right
When Chef Alon Shaya was fired from his namesake restaurant Shaya last fall by the Besh Restaurant Group, now renamed BRG Hospitality, it was only a few weeks before news […]
Ripe and Ready: Recipes for Creole tomato season
Few things are as satisfying in the New Orleans summer as sinking your teeth into a perfectly ripe Creole tomato. Of course they’re good cooked as well, but it’s hard […]
Rollin’ Joe, President of the Original Pigeon Town Steppers Social Aid and Pleasure Club
Troval Jefferson: “In the band, they have maybe five or six instruments. When you’re on the street, each one of them will give you a different tone. With the tuba, […]
In the Spirit with Bryson Downham at Toups South
“The artist I made this drink for is Kaye the Beast. He’s a local rapper in the up-and-coming phase, but I’ve seen him a few times around town and he’s […]
The Dish: Chef Steve Himelfarb on Cake Café’s Lox & Eggs
Which of the dishes on your menu says the most about you? The whole menu is really a cross section of my life—what I grew up with in Washington DC, […]
Q&A: Director Lily Keber on “Buckjumping”
You previously directed Bayou Maharajah about the late, great New Orleans pianist James Booker. How come you wanted to do a film about dance? When people talk about New Orleans […]
In The Spirit: Marsh Prudhomme/Gabrielle
“My grandmother in Lafayette makes a lot of cherry bounce and it’s super strong. She’s very old school except that she also teaches yoga, pilates and zumba [laughs]. She’s a […]
The Dish: Chef Hayley Vanvleet on Curio’s Pork Loin Po-Boy
Which of the dishes on your menu says the most about you? That has to be my panéed pork loin po-boy, because I’m from the Midwest, a small town in […]
The Dish: Chef Daniel Esses on Three Muses’ Pork Belly Sliders
What do the pork belly sliders at Three Muses say about the kind of restaurant you run? The dish was conceived through an amalgamation of all the cooks in the […]
King James [Jimmy Horn] hits the Spot at Frady’s
How did you pick this place? I know people who’ve been coming here from the Westbank for plate lunches for 30 years. ‘Don’t they have plate lunches on the Westbank?’ […]
