Cooling The R’evolution: Lunch, $20.
~ NOMenu.com

Cooling The R’evolution: Lunch, $20.

I just heard a rumor that Restaurant R’Evolution will shortly open its second location in Jackson, Mississippi. While you’re there checking that out, you may as well stay for lunch. It’s on the Coolinary list, and quite a bargain: two courses for $20. Here’s what you get. Read More. . .

Read On...

Diary 8|22, 23|2014: Oysters Shriveling. Good-Bye To Three Friends Of Taste..
~ NOMenu.com

Diary 8|22, 23|2014: Oysters Shriveling. Good-Bye To Three Friends Of Taste..

The oysters have finally shriveled down to summer size. Like all other weather conditions this year, the very warm water in the Gulf was late in arriving. Which is how there could be twenty-one fried oysters on the alleged half-poor boy. It comes with a cup of soup for nine dollars at the Acme Oyster House. keep reading. . . .

Read On...

The Rise Of Focaccia
~ Food FAQs

The Rise Of Focaccia

A lot of restaurants serve focaccia bread, but when they do they make it seem as if it’s something special. It reminds me of garlic, bread, but to tell you the truth I’d rather eat regular garlic bread. What is it, anyway? Click for the answer. . . .

Read On...

Coconut Crusted Gulf Shrimp
~ NOMenu.com

Coconut Crusted Gulf Shrimp

This is one of the Red Fish Grill’s best appetizers, and people are always asking for the recipe. It was originally created, I think, at Mr. B’s; Ralph Brennan took it with him when he opened the Red Fish. It’s best done when large shrimp are available, particularly during the white shrimp season in the fall. I’ll stop short of saying “the bigger, the better” (gigantic shrimp are a little too tough for this), but when you go through the pile take the large ones. Read more. . .

Read On...

Barbecue Shrimp @ Dante’s Kitchen
~ 500 Best Dishes

Barbecue Shrimp @ Dante’s Kitchen

Eman Loubier, the chef and owner of Dante’s Kitchen, has a thing for big flavors. After a stint at the top ranks of the kitchen at Commander’s Palace, he opened this place in 2000, and cut loose. Explosively good dishes riddle the menu, and the barbecue shrimp are among the best of those. Unlike most restaurants, they’re happy to serve the big, heads-on Louisiana shrimp in that spicy butter as an appetizer. Beware of eating too much French bread with the sauce. Read More. . .

Read On...

August 29 In Eating
~ August

August 29 In Eating

Hurricane Katrina–one of the two or three most powerful Atlantic hurricanes in history–swept across New Orleans this morning in 2005. It changed everything, in ways we’re still discovering. Everyone who was here then, will talk about that event the rest of our lives. And take pride that, even in our sometimes raucous way, we lived through it and kept our identity. Read More. . .

Read On...

The Unknown Force In The Kitchen.
~ Food Funnies

The Unknown Force In The Kitchen.

The Unknown Force In The Kitchen.

Behind the scenes, it’s well known that the mood of the chef has tremendous influence on what comes out on the plate. For example. . .

Click here for the cartoon.

Keep reading. . . .

Read On...

Galatoire’s 33 Bar & Steak Coolinary: 3 Courses, $35
~ NOMenu.com

Galatoire’s 33 Bar & Steak Coolinary: 3 Courses, $35

The Coolinary season is still in force at Galatoire’s 33 Bar & Steak, just next door from the flagship of the Galatoire armada of goodness. The steakhouse only served lunch on Fridays, and there’s a special summer menu for that. At dinner every night except Friday and Saturday, “33″ (that was the original address of the place before the city changed the numbering system over a century ago) serves this three-course dinner for a Coolinary $35: Read More. . .

Read On...

Diary 8|20, 21|2014: New Orleans Cut Spreads. Marti’s For Dinner.
~ NOMenu.com

Diary 8|20, 21|2014: New Orleans Cut Spreads. Marti’s For Dinner.

On the other end of the spectrum was gumbo z’herbes, way out of season, and made “veloute style.” The chef: Slade Rushing. The restaurant: Brennan’s. Yes, on Royal Street, getting ready to open in October. This was, as far as anyone knew, the first time in the new era of Brennan’s that it has served food to diners. The soup’s flavor was good, even though it possessed had what I think may be the ugliest color of anything I’ve ever eaten and liked. Slade ought to work on that a bit. keep reading. . . .

Read On...

Marcello’s. CBD: 715 St. Charles Ave. 504-581-6333.

The fastest-expanding restaurant categories in our town are about pizza, barbecue, hamburgers and Pan-Asian concepts. Right behind those is, of all things, Sicilian food. One would think there is already plenty enough of that subset of Italian food, given that most people here with Italian roots trace their lines to Sicily. But those origins are over a century ago, and the cooking in Italy’s Deep South has diverged far from our versions of it. Quite a few new restaurants explore this divide. Two of them, both born with in the past year, are next door to one another. The younger of them, Marcello’s, inspired the greater attention, largely due to a more interesting physical plant and an inspired wine program. . . keep reading. . . .

Read On...