Crawfish Season is the Best Season
Today's lunch guests are savoring Crawfish Étouffée simmered in a rich roux with bell- pepper, onion and celery served over Louisiana popcorn rice.
Lady Languid
Well, I built me a raft and she's ready for floatin' Ol' Mississippi, she's callin' my name Catfish are jumpin'...
There’s No Place Like NOLA
“Madame Lily Devalier always asked 'Where are you?' in a way that insinuated that there were only two places on earth one could be: New Orleans and somewhere ridiculous.” ― Tom Robbins, Jitterbug Perfume
NOLA Bliss
Order an El Diablo from our bar, meander past our Ghost Table and then march gently up the stairs. Take a left and walk down the Gold Leaf Hallway. Open the French door, choose a table, and immerse yourself [...]
Chef Erik is at it again
Chef Erik pan sears this sublime Faroe Island salmon and serves it atop a tasty field pea succotash. He then garnishes it with crispy Tabasco onion rings to make it seriously scrumptious.
Festival Thyme in NOLA
Artis Lewis paints a jazzy portrait, Jeremy Artwork Hebert is Nolier than thou, and this Festival Thyme cocktail made with Don Q Anejo Rum, strawberry-thyme infusion and lime juice is cool and refreshing.
Jazzin It Up
New Orleans is the only place I know of where you ask a little kid what he wants to be and instead of saying "I want to be a policeman," or "I want to be a fireman," he says, [...]
Rainy Day Blues
The storm starts, when the drops start dropping When the drops stop dropping then the storm starts stopping. --Dr. Seuss
NOLA Spring Edition
"When spring came, even the false spring, there were no problems except where to be happiest." --Ernest Hemingway, A Moveable Feast
This Redfish is Rollin!
Enjoy this Blackened Redfish served atop a panzanella and Louisiana jumbo lump crab salad, garnished with an English pea purée.