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Something Delicious In Your Email Every Day

The New Orleans Menu began publishing an online, weekly newsletter in 1997. It was so well received that it soon became a five-day daily, with five or more new articles in every edition. With circulation now in five figures, its begins each edition with the most interesting special culinary events in the next few days, then goes on to Tom Fitzmorris’s Dining Diary–which hasn’t missed a day in over five years. A restaurant review every day, to-twelve lists of this or that, the unique Food Almanac, the Food Funnies, and a recipe. Five days a week. Free.

Unless you don’t like to eat, it’s something that will add a little extra pleasure to your life.

Signing up is easy. Click here. All we need is your email address. Just to send the newsletter. We don’t let anyone else use it, nor do we send you anything except the Red Bean Edition. If you ever decide to get off the list, it’s easily done.

Subscribe Free To NOMenu

Thanks! Enjoy!

Tastefully yours,
Tom Fitzmorris

47 Readers Commented

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  1. Greg Plaia on September 16, 2014

    don’t get to listen to your show very often due to the time change. is there a chance you would go back to 3-6 pm?

    • Tom Fitzmorris Author on September 25, 2014

      It is almost a certainty that I will return to the 3-6 p.m. shift, but a certain amount of time must elapse before the people who made this decision will conclude that its wasn’t a great idea.

      Tastefully yours,
      Tom Fitzmorris

      • Frankie D on January 26, 2015

        Tom long time listener I worked at LeRuth’s in the glory days of the MaitreD hotel restaurants in N.O. what a great time I spent 7 years with Mr. Leruth and was a close friend with Larry and Lee My question to you is this There was a Wine and Cheese place on the river by the French Market it was run by either Jack Duarte or Pie DuFour do you remember this place; by the way I was a Waiter or Captain at LeRuth’s and we had to know the wine list like experts

        • Tom Fitzmorris Author on February 8, 2015

          The place was called Jack DuArte’s Le Bistro. Half a wine store, half a cafe, it was ahead of its time. Five more years and an Uptown location, it might have become something. The French Market wasn’t the right place for it. Jack is nowadays a novelist.

    • Rip on October 17, 2014

      Hi, Tom today you had a caller looking for pizza on the n.s. I heard your interview with John Neely {Neely’s pizza} just a week or 2 ago. you didn’t mention his place, you rated it #5 on your pizza list. His pizza is amazing. Also please update his address on nomenu you still have Slidell as his location. The new one is 4700 Hwy 22 Mandeville 70471 #985-792-7909 the old Ponchartrain Poboy place. Love your show, never call, always listen , wealth of info, thanks Rip

  2. Albert on September 16, 2014

    Looking for a good Thanksgiving meal this year in New Orleans

    • Tom Fitzmorris Author on September 25, 2014

      Ordinarily, I would refer you to last year’s Thanksgiving guide, but since then the entire website was overhauled, and I can’t find the article. I am updating it now and will have it online shortly.

      Tastefully yours,
      Tom Fitzmorris

  3. lola on September 26, 2014

    What is so great about Del porto !

    • Tom Fitzmorris Author on September 27, 2014

      The food, drinks, wine, service, originality, and style are all terrific. Other than that, not much.

      Tastefully yours,
      Tom Fitzmorris

  4. George on September 27, 2014

    I miss the 3-6 pm time slot! How can I get your podcast? I can’t seem to find it on my iPhone “Podcast” app, or the “TuneIn Radio”app?

    • Tom Fitzmorris Author on September 28, 2014

      Go to 3WL1350.com, then click on “Podcasts.” Thanks for listening.

      Tastefully yours,
      Tom Fitzmorris

  5. Ray Cook on October 28, 2014

    WSMB, The Five Star Station …Summer of 1950

    I remember it well…Sid Noel, Marshall Pearce, Jim Brown, Scott Muni and Roy Roberts.

  6. Wood vs. plastic cutting boards: Which is better?

    Hi Tom,

    I agree with the farmer’s market knife caller that advises against stone cutting boards and your comments about the Formica (OK, I did that too in school). However, please read the below to accurately inform the listeners. Also, the USDA remarks on bamboo cutting boards as well.

    Published: October 18, 2014 08:00 AM November Consumer Reports

    Q. Is it a fact that plastic kitchen cutting boards harbor more bacteria than wooden ones?—Sawrie Wuest, Asheville, NC

    A. Both wood and nonporous (such as plastic, marble, or glass) cutting boards are safe, as long as you prevent cross-contamination by using one for cutting produce and bread and another for cutting raw meat and poultry. That said, nonporous surfaces are easier to clean than wood, which can more easily trap microorganisms. Wash your cutting board with hot, soapy water, rinse with cold water, and pat or let air-dry. You can wash boards made from acrylic, plastic, or glass, or from solid, nonlaminated wood in a dishwasher.

    For more food-safety tips and advice, check our food safety guide.

    Send your questions to ConsumerReports.org/askourexperts.

    Editor’s Note: This article also appeared in the November 2014 issue of Consumer Reports magazine.

    Here’s the USDA’s take on this:

    http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/cutting-boards-and-food-safety

    Cutting Boards and Food Safety- From above link:
    Which is better, wooden or plastic cutting boards? Consumers may choose either wood or a nonporous surface cutting board such as plastic, marble, glass, or pyroceramic. Nonporous surfaces are easier to clean than wood.

    Avoid Cross-Contamination
    The Meat and Poultry Hotline says that consumers may use wood or a nonporous surface for cutting raw meat and poultry. However, consider using one cutting board for fresh produce and bread and a separate one for raw meat, poultry, and seafood. This will prevent bacteria on a cutting board that is used for raw meat, poultry, or seafood from contaminating a food that requires no further cooking.

    Cleaning Cutting Boards
    To keep all cutting boards clean, the Hotline recommends washing them with hot, soapy water after each use; then rinse with clear water and air dry or pat dry with clean paper towels. Nonporous acrylic, plastic, or glass boards and solid wood boards can be washed in a dishwasher (laminated boards may crack and split).

    Both wooden and plastic cutting boards can be sanitized with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Flood the surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air dry or pat dry with clean paper towels.

    Bamboo Cutting Boards
    Bamboo cutting boards are harder and less porous than hardwoods. Bamboo absorbs very little moisture and resists scarring from knives, so they are more resistant to bacteria than other woods. Clean bamboo cutting boards with hot soapy water; sanitize if desired. Rub with mineral oil to help retain moisture.

    Replace Worn Cutting Boards
    All plastic and wooden cutting boards wear out over time. Once cutting boards become excessively worn or develop hard-to-clean grooves, they should be discarded.

  7. Karen Romig on November 14, 2014

    Tom- would like to receive your e-mails once again; can’t seem to catch your show now at NOON as often as I could in the late afternoon!
    Also, need a Revion list ASAP for NOLA!
    Many Thanks!
    KAR

    • Tom Fitzmorris Author on November 15, 2014

      To subscriber to the NOMenu Daily, go to nomenu.com, and click on Welcome in the main menu. The Reveillon menus will be out by the time they begin, which is not until December 1.

      Tastefully yours,
      Tom Fitzmorris

      Tastefully yours,
      Tom Fitzmorris

  8. Matt on November 16, 2014

    Tom, I am looking for a place that has bagels. Once upon a time ago there was a bagel place in Metairie on causeway across from the mall.

    is there any place for fresh bagels in Mandeville or Metairie?

    thanks.

    Also wish your show went back to 3 – 6pm weekdays.

  9. Brian Kinler on November 18, 2014

    I always have trouble with the cooking oil separating from the roux in my gumbo. Can you tell me why that is happening? I use less oil than flour ( 2/3 part oil to 1 part flour) and cook my roux to slightly darker than peanut butter color. I then lower the heat and add the onions, bell pepper and celery to the roux and cook another 15-20 minutes on low before adding the hot roux to the hot stock. Thanks

    • Tom Fitzmorris Author on November 19, 2014

      Two things to look at: 1. I would increase the amount of oil a little. 2. Try adding the vegetables to the roux while it’s still hot. This will blow off some of the water in the celery and onions. 3. Whisk in the roux a little at a time into the stock. It works best if the stock and roux are about the same temperature, and no really, really hot.

      Tastefully yours,
      Tom Fitzmorris

  10. Clyde Peach on December 1, 2014

    My ciao# is 580.

  11. Mary Gehman on December 5, 2014

    Tom, I used your praline recipe on nomenu.com to make those delicious candies for the first time this Thanksgiving. The recipe was very helpful, and the pralines turned out great!
    Three things you could add to make it easier for us first timers who have to go out and buy a candy thermometer just to get started: you should advise cooks to have all ingredients ready and be prepared to stir from the first moment on — I got the sugar and butter started in the pan and was fooling around opening the can of sweetened condensed milk when I smelled burnt sugar. Fortunately, I got to it in time to salvage the batch.
    Another issue was figuring out what you meant by “when the mixture turns translucent, add the pecans and vanilla.” Translucent, I guess means when it’s runny and you can sort of see through it when you let a spoonful cascade into the pan? Mine got runny fairly soon, but it never was translucent! I finally decided to just go for it with the pecans! The temperature was already 238 degrees by then, so I turned off the burner about 5 minutes later.
    The last line under No. 2 in the instructions was most confusing: “It will take about 15 to 20 minutes.” What will take that long– the whole process from start to finish, or from adding the pecans and vanilla until the mixture is done? I’m a fairly decent cook so had a hunch when it was time to cut the heat, but a less experienced cook would be lost!
    As I said, the pralines were a big hit– they tasted like the original ones I remember from years ago, not the crystalized sugar ones with a few dots of pecan like one buys in stores today. Thanks so much for the recipe — I have made adjustments to mine and hope you’ll do the same for future first- time praline makers. Thank you!

  12. Leslye on December 6, 2014

    Do you remember Sea Level? I had a morning after brunch there for my daughter’s wedding. The food was great and the chef/owner, Andy something, was really nice. Do you know if he is still working in New Orleans?

    • Tom Fitzmorris Author on December 9, 2014

      I’m not sure I remember this place. Was it in the Marriott at the foot of the Causeway, with a view across the lake? Nor do I know an Andy.

      Tastefully yours,
      Tom Fitzmorris

  13. Chris on December 9, 2014

    Looking for your opinions of Pelican Club’s 2014 Reveillon….heading there on Saturday 12/13. I still don’t see your Reveillon recommendation list (beside the daily Reveillon reviews).
    Thanks

  14. Joyce on December 13, 2014

    My husband and I use to go to Tony’s Italian restaurant that was located on Bourbon St. across from Galatoire’s in the early Eighties. Are there any published recipe’s from them? Their Stuff Eggplant Parmesan and was one of my favorite dishes. I loved their tomato gravy, it was thin and flavorful.
    Would appreciate any information.
    Thank You

    • Tom Fitzmorris Author on December 15, 2014

      Jay Bonomolo, the last proprietor of Toney’s, never did put together a recipe book.

  15. Tom Fitzmorris Author on December 15, 2014

    Hello, Dick. .

    You are indeed all paid up. I’m sorry you’re having problems with the e-mail edition of the New Orleans Menu Daily. But you are definitely on the mailing list, and we take very few, random weekdays off of publishing every weekday.

    The most common causes of your not getting the e-mail are. . .

    1. Your e-mail server is blocking our mails.

    2. Your anti-virus program or firewall is flagging our mails as spam, and trashing them.

    Both these problems can usually be fixed by adding news@nomenu.com to the address book of your e-mail program. Look through your Trash/Junk folder to see if a bunch of our mailings aren’t there.

    It is not uncommon for a subscriber who has never had problems before to suddenly stop getting our mailings for no apparent reason. We haven’t changed our mailing service or routines in many years. But the email servers change their policies constantly.

    To make sure we have no widespread problems, I mail the Menu Daily to myself at several computers, running various software. But the number of possible computer and software configurations is practically infinite. Often one or two people have a problem with a mailing that everybody else receives normally.

    The best solution is to ignore the email edition entirely and just go straight to the Five-Star Home Page. It’s easier than writing me even a short letter. And the online edition has more content, is published earlier in the day, has more photos, and all around is a more robust medium than email.

    Here’s how. Go to

    nomenu.com

    Hover your mouse pointer over Home on the main menu, near the top center of the page. Click on the five stars (*****) that drop down. Bingo! You’re there.

    Please let me know if you’ve added news@nomenu.com and still don’t get the mailings. Or any other problem you may be having. I have a special address for subscribers:

    tomfitz@nomenu.com

    And thanks again for the subscription!

    Tastefully yours,
    Tom Fitzmorris

  16. Ed Whiteman on January 8, 2015

    awright, then!

    • Tom Fitzmorris Author on January 8, 2015

      This is the official farewell to callers to the radio show. “Awright, den”> is more accurate.

      Tastefully yours,
      Tom Fitzmorris

  17. Janet Locke on January 9, 2015

    I finally remembered to do this, am always away from the computer when I am listening….

  18. Jacquie Dugas on January 14, 2015

    Hi, just saw an ad for Dinner Lab. What is your opinion ?

    TOM SEZ:
    I haven’t been to one, but the prospect of going to an unknown place to have an unidentified chef cook an unspecified menu seems iffy to me. Also, since all of these are different, anything I could write about such a dinner wouldn’t be worth much when it came to other dinners. It’s like going to restaurants only on opening night. Strictly for novelty seekers–but there are plenty of those out there.

  19. Sharon Boone on February 1, 2015

    Great Reviews! Loved reading this newsletter.

  20. al on February 1, 2015

    on you show saturday your wife mentioned a andouille, swiss cheese with phyllo / i guess i just wrap and bake? or is there anything else involved?

    • Tom Fitzmorris Author on February 1, 2015

      She hasn’t made the dish yet, but some similar experiments have proved good. I’ll try to talk her into making it and then we’ll publish the recipe.

      Tastefully yours,
      Tom Fitzmorris

  21. Gene Stafford on February 9, 2015

    Tom,

    I had always held you in high regard although I did not always agree with you on everything. My feelings changed, however, after I read your review of the Eat Club dinner recently held at Andrea’s. The theme of the writeup was “a killing by implication”. You basically inferred that Chef Andrea can’t cook (why then write cook books with him?), the restaurant was not that good, (why continue to take his advertising?), and his only hope was to bring in a new chef whom you liked. I have certainly heard you say Andrea was your friend on the radio and in person so I was somewhat surprised by the tone of the review.

    I have been going to Andrea’s on a regular basis since he opened and still find it a place where I can get a good meal, especially6 when Andrew is doing the cooking, I attended one of yourEat Club inners at Andre’s a few years ago where he served a strip steak as the main . Your review was negative on the meal and the steak although I found mine to be one of the best I ever had.

    I will continue to listen to your show and read your writings, but I will now do so with less acceptance.

    • Tom Fitzmorris Author on February 9, 2015

      I don’t review restaurants on the degree to which the owners and I are friends. When Andrea’s first opened and for years afterwards, I gave it five stars, my top rating. Those were in the days when I wrote the cookbook of his recipes (which was over 25 years ago). About 15 years ago, I noticed a growing inconsistency in the food at Andrea’s. Our first Eat Club was a failure, largely because on that night Andrea took a catering job outside the restaurant and had two other catered events in the building. Something unexpected like that happened at every dinner thereafter, with the exception of one we did shortly after Katrina. At the Eat Club even marking the 20th anniversary of the radio show, a course was left out and many people got substandard food. A number of people at that dinner never came to another Eat Club event anywhere. I knocked off a star, then another when I found that even when chef was sitting at the table with me, the food was off. I recommended back then that he ought to hire a chef de cuisine to do the cooking, and be the personality he is. This is something many great chefs do as they get older. After a few years, he took that advice and it is already resulting in improvements.

      I thank you for reading and listening, and remind you that it’s not realistic for any two people to agree completely about a restaurant. And that if I said anything else in my reviews–which are entirely my own opinions, since it would be the ultimately in presumption if I said I speak for other people–I’d be holding back my considered, honest, sincere feelings. Would you want me to say otherwise, just so we can have the same opinions? I hope not.

      I hope you continue to enjoy Andrea’s.

      Tastefully yours,
      Tom Fitzmorris

  22. Sara on March 3, 2015

    Tom, I’ve heard you say many times that, if we like a dish at a restaurant and want to make it at home, we should just request the recipe from the restaurant . There are two restaurant recipes that I would like, One is the roasted cauliflower soup that Chef Duke made for the Eat Club dinner at Cafe Giavanni on St. Joseph’s Day a couple of years ago. I haven’t been able to find a recipe for it online, and when I attempted to “back-engineer” it, I ended up with roasted cauliflower in spaghetti sauce. (Which actually wasn’t bad, but also wasn’t what I wanted.) I don’t get to Cafe Giavanni very often to ask in person – should I just write to Chef Duke to ask him for the recipe? I know he’s a busy man.
    The other recipe is Zea’s red beans and rice. They’re the only kind that my boyfriend likes. To whom should I send a request for that recipe? Also, would it be better (in either case) to send an email rather than a letter?
    Thanks, Tom.

  23. Richard Voelker on March 17, 2015

    Tom,

    A few months ago, you hosted an eat club dinner at NOLA. That same afternoon, you interviewed the chef, Josh Laskay. I thought you may like to know that Josh is very ill. Please remember him in your prayers.

    Thanks, from an appreciative listener of many, many years, and an occasional caller.

    Richard.

  24. Dave on June 27, 2015

    I subscribed to the newsletter on June 10th and my Amex was charged. However, Inhave yet to receive a newsletter. I used the email address shown above.

    • Tom Fitzmorris Author on June 27, 2015

      Hello, Dave. . .

      I update the subscriber file weekly, and am running behind schedule due to the backlog created wile I was away on vacation. All will be caught up this weekend. Please let me know if you’re not receiving the NOMenu 50Star Edition by Tuesday.

      Tastefully yours,
      Tom Fitzmorris

  25. Mr. Stephen Comardelle on February 10, 2017

    Good afternoon Tom,

    I was using my business e-mail sac@imtt.com for your newsletter, retired form IMTT and need to change e-mail address…looked on your site think a made the changes but haven’t started received the newsletter at my new e-mail address.

    TOMMENT:
    I have your subscription and have entered it. I do this all manually, which is why there was a few days’s gap before you got the first edition. You’re in for today’s. Let me know if you still aren’t receiving. And remember, the entire newsletter is always on line at nomenu.com.
    one

  26. Vishnu on February 16, 2017

    Hello Tom,

    Enjoyed your review of Sbisa’s. Told me several things I didn’t know. One
    thing though, you said:

    “In the current episode, the restaurant didn’t reopen after Hurricane
    Katrina until this past autumn.”

    That’s not actually correct. Maybe you were away for a few months (or
    blinked) but Sbisa’s was open as a restaurant in the late summer/fall of
    2013 for awhile. I was in town for a visit and met some people there.

    As jobs go, I think you have a *good* one 🙂 Best wishes,

    Vishnu

  27. Lloyd Clark on February 20, 2017

    TOMMENT:
    Please read the post above this one for all the details of getting to the food show on radio.
    Tastefully yours,
    Tom Fitzmorris

    I am a faithful listener to your 3-6 PM show on AM 1350, I think that was the station or maybe 1370 , but I cannot listen anymore. Was your show discontinued or was the ownership of the station changed? Please respond.

  28. Charlotte Cunningham on April 13, 2017

    When and Where is the next eat club dinner? Seems like I miss the dates every month. I just subscribed to the New Orleans Menu, will the dates and times be there?

    Sincerely, Charlotte
    TOMMENT
    Our Eat Club dinners don’t occur on a regular schedule. We had two last month but none this month (mainly because of all the festivals that conflict). If you’re a subscriber to either edition of the New Orleans Menu Daily, you will find Eat Club events announced there before anyone else gets them. Thanks for your interest! Tastefully yours,
    Tom Fitzmorris

  29. Cristina lehason on June 22, 2017

    Hi, I wanted to talk to you about this really amazing restaurant that we stopped at in Ponchatoula called, Ristorante Foodies, the food was incredible and so was the service, however when I had a chat with the chef he said the restaurant was in danger of closing down. This really troubled me because I don’t want to see it being closed down because of people’s neglect towards the quality of this authentic Italian food being served at this restaurant. Believe me when I tell you everything is extremely fresh unlike food served at any other place. Let’s not let this restaurant die like the others in the past. Anyone would be a fool if you missed out on this place😊!

  30. robert on July 28, 2017

    When is it appopreiate to use a “white” onion in lieu of a yellow onion?
    Regards –
    Nolaengineer

    TOMMENT:
    When using both at the same time would be a waste of one whole onion. “When you feel like it” is an appropriate motivation, too.

  31. Sid Davis on July 28, 2017

    Tom, How do I contribute to the newsletter?
    TOMMENT:
    The only method is by subscribing. The price is whatever you think it’s worth. The place to go for that is:

    http://nomenu.com/?page_id=40030

    Thanks for the offer.
    Tastefully yours,
    Tom Fitzmorris

    pri

  32. Jack Brewer on August 19, 2017

    I just discovered your web site and am really enjoying it. I noticed a couple of extinct names missing that were extant during my time in NOLA (Tulane) in the 60s: Maple Hill and Le Boucherie. We went to LeRuth’s in the 80s. I knew it was good, but I didn’t realize how good until I read your retrospective….and yes, the poster is in our kitchen.

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