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review: extra schmaltzy…
Wild Shrimp & Grits Commander’s Palace New Orleans, Louisiana “He’ll play it extra schmaltzy,” said the leader of the jazz trio, nudging the trumpet player. Indeed, he did. He played my song real...
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review: galatwahs…
Oysters Rockefeller Galatoire’s, New Orleans, Louisiana As with the “The Quartah,” “oystahs,” and “Chartah Street,” the locals drop the “r” and call it “Galatwahs.” Founded in 1905 by French immigrant...
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review: six blocks to elysian fields…
Lobster, Egg, and Caviar Stella!, New Orleans, Louisiana Coincidence is a curious thing. Sometimes, it can be a b*tch. Just before dessert, the sommelier arrived with a bottle of Champagne, a gift...
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review: three sisters and a chef…
Brigtsen’s, New Orleans, Louisiana … walk into a bar. Kidding. Sandra, Rhonda, and Marna. Those are three names you should have in your pocket when you arrive at Brigtsen’s.* These three women opened...
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travel: stars in the dining room, legends in the kitchen…
Before I could unpack from San Francisco, I was re-stuffing my suitcases for New Orleans. The “dinner of the decade,” is how they billed it, and I had a seat. But before I get to the event (which will...
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photo of the week 11: put your hands up…
It was 2 a.m. when Glen David Andrews and his band wrapped up their last set at d.b.a., a bar in the Faubourg Marigny district of New Orleans (wait, there’s one in New York too?). By 2:30, the house...
View ArticleClik here to view.
dinner: linger a little, laugh a lot…
What do you serve to Thomas Keller, Daniel Boulud, and Jerome Bocuse when they arrive together at your restaurant for dinner? That’s a question that Scott Boswell recently had to answer. The night...
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review: powder puff…
I’m not a Southerner, and I won’t claim to be an expert on Southern food. So I can’t tell you how the beignets at Café du Monde measure up to what a Southerner expects from a beignet. But if the...
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review: imitated by many, but never duplicated…
There’s a surly fellow behind the counter at Central Grocery Co., I heard. In fact, I know someone who had such a terrible experience with him that she vowed she’d never go back (and she hasn’t)....
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dinner: oui, chef…
“Chef.” That is the title afforded to every member of the staff in a gentleman’s kitchen. I recently had the honor and pleasure of being in the kitchen with four extraordinary gentlemen by the names...
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travel: for bothwell and tandsmør…
~ In 1559, while sailing through the Dano-Norwegian kingdom (at the time, the two were united under the Danish crown), a Scottish admiral fell in love with the daughter of the Danish admiral (who was...
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review: galatwahs…
Oysters Rockefeller Galatoire’s, New Orleans, Louisiana As with the “The Quartah,” “oystahs,” and “Chartah Street,” the locals drop the “r” and call it “Galatwahs.” Founded in 1905 by French immigrant...
View ArticleClik here to view.
review: six blocks to elysian fields…
Lobster, Egg, and Caviar Stella!, New Orleans, Louisiana Coincidence is a curious thing. Sometimes, it can be a b*tch. Just before dessert, the sommelier arrived with a bottle of Champagne, a gift...
View ArticleClik here to view.
review: three sisters and a chef…
Brigtsen’s, New Orleans, Louisiana … walk into a bar. Kidding. Sandra, Rhonda, and Marna. Those are three names you should have in your pocket when you arrive at Brigtsen’s.* These three women opened...
View ArticleClik here to view.
travel: stars in the dining room, legends in the kitchen…
Before I could unpack from San Francisco, I was re-stuffing my suitcases for New Orleans. The “dinner of the decade,” is how they billed it, and I had a seat. But before I get to the event (which will...
View ArticleClik here to view.
photo of the week 11: put your hands up…
It was 2 a.m. when Glen David Andrews and his band wrapped up their last set at d.b.a., a bar in the Faubourg Marigny district of New Orleans (wait, there’s one in New York too?). By 2:30, the house...
View ArticleClik here to view.
dinner: linger a little, laugh a lot…
What do you serve to Thomas Keller, Daniel Boulud, and Jerome Bocuse when they arrive together at your restaurant for dinner? That’s a question that Scott Boswell recently had to answer. The night...
View ArticleClik here to view.
review: powder puff…
I’m not a Southerner, and I won’t claim to be an expert on Southern food. So I can’t tell you how the beignets at Café du Monde measure up to what a Southerner expects from a beignet. But if the...
View ArticleClik here to view.
review: imitated by many, but never duplicated…
There’s a surly fellow behind the counter at Central Grocery Co., I heard. In fact, I know someone who had such a terrible experience with him that she vowed she’d never go back (and she hasn’t)....
View ArticleClik here to view.
dinner: oui, chef…
“Chef.” That is the title afforded to every member of the staff in a gentleman’s kitchen. I recently had the honor and pleasure of being in the kitchen with four extraordinary gentlemen by the names of...
View Article
