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CONTENTS

F E AT U R E S

PHOTO BY DAVID GRUNFELD

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Winter Dining Issue

Arts & Entertainment ........ 5 Blake Pontchartrain........... 7 Music Listings..................52 Puzzles ..........................55 C OV E R P H O TO BY I A N M C N U LT Y / T H E T I M E S- P I C AY U N E C OV E R D E S I G N BY D O R A S I S O N

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MARDI GRAS

Algiers Mardi Gras

2024

Deep FAKING IT Gay robot uprisings, short-term rentals gone wild and more at Krewe du Vieux’s ‘Artificial Ignorance’ parade Jan. 27

by Sarah Ravits IT’S NEVER TOO DIFFICULT FOR KREWE DU VIEUX TO FIND POSSIBLE THEMES for its annual Carnival parade. After all, new Orleans’ premiere gang of lovable smartasses live in a target rich environment for their signature satirical parade.

Last year, many of the 17 subkrewes were focused on mocking city officials, heavily leaning into Mayor LaToya Cantrell’s travel-related controversies and other municipal failures.

But this Saturday, Jan. 27, the parade has a wider scope as it explores the theme of “Artificial Ignorance” while making its way through Faubourg Marigny, the French Quarter and part of the Warehouse District.

“It’s looking at societal changes more broadly,” says Sebastian Boegershausen, captain of Krewe du Vieux. “you’ll find a lot of references to how artificial intelligence is changing us. At the same time, there’s a lot of willful ignorance in the world, for people to sustain their opinions. We are shamelessly mocking that behavior.”

Each subkrewe of the famously offcolor parade will showcase hand-made, mule-drawn floats, soundtracked by live brass bands. Floats depict various interpretations of the theme, infused with plenty of political and social commentary and witty, provocative humor.

The Krewe of the Mystic Inane, for example, is tackling homophobic hysteria that has been stoked by right-wing politicians and commentators — and mashing that up with the concept of a robot takeover.

Members are planning to dress up like “gay robots,” says captain Jenn Lilos.

“Our theme is ‘Feared and Fabulous: The Gay-I ro-Butt uprising. We’re going to be Godzilla-style taking over new Orleans. But rather than destroying the city, the gay robots are making it more fabulous.”

The Krewe of K.A.O.S. hints that it will be dunking on everyone’s favorite

Mocking municipal shortcomings is a treasured pastime for Krewe du Vieux members PHOTO BY MICHAEL DEMOCKER / THE TIMES-PICAYUNE

A parade and live music highlight the Algiers Mardi Gras festival on Saturday, Jan. 27. Performers include Amanda Shaw, Mia Borders, Brass-Aholics, Stephanie Jordan, the Topcats and more. The parade features the Mohawk Hunters Mardi Gras Indians and marching bands from Edna Karr High School, L.B. Landry High School, Alice M. Harte Charter School and Martin Behrman Charter School. The parade starts at 9 a.m. Saturday at Lamarque Street and L.B. Landry Avenue and goes to the festival grounds at Federal City. The festival is from 10 a.m. to 8 p.m. Admission is free. For more information, visit algiersmardigrasfest.com.

Big Chief Juan Pardo with LPO

Big Chief Juan Pardo of the Golden Comanche is well-known for his music and has worked with Galactic, 101 runners and many other new Orleans musicians. He now adds the Louisiana Philharmonic Orchestra to that roster of collaborators. On Thursday, Jan. 25, Pardo will join the LPO for the premiere of “Birth of a Culture,” a composition by Maxim Samarov in collaboration with Pardo that celebrates Mardi Gras Indian history and traditions. Samarov is an award-winning composer, the co-founder of the new Orleans Chamber Orchestra and a professor and the orchestra director at Tulane university. The program also includes the premiere of “Kiskadee,” a new piece by Arlene Sierra, and a performance of Wynton Marsalis’ Blues Symphony. The concert starts at 7:30 p.m. at Orpheum Theater. Tickets begin at $28 via lpomusic.com.

An NFL referee, gagged with a penalty flag, is flogged down Frenchmen Street as the satirical Krewe du Vieux rolled in 2019.

PHOTO BY MICHAEL DEMOCKER / THE TIMES-PICAYUNE

Foghorn Leghorn impersonator, u.S. Sen. John Kennedy, whose pseudo-folksy antics in D.C. have become increasingly buffoonish over the years.

“We’re targeting a certain hypocrite senator that used to be a very liberal attorney but now panders to the far-right by pretending he’s not an Ivy League / Oxford grad,” a krewe member says.

Of course, new Orleans City Hall is not going to get out of the night unscathed.

As usual, revelers can expect plenty of jabs at local officials over recent and ongoing issues.

The Krewe of Drips and Discharges’ float is an ode to the city’s inability to regulate short-term rentals, which has worsened the affordable housing crisis and wreaked havoc on residential neighborhoods.

“Our theme is AirD&D: Short Term rental and Displeasure Club,” says longtime member Sean Gerowin.

He says the float will depict a shortterm rental in disarray, decorated with PAGE 8

Golden Comanches Big Chief Juan Pardo.

PHOTO BY SOPHIA GERMER / THE TIMES-PICAYUNE

Ryan Hanseler

Pianist and composer Ryan Hanseler has played with Branford Masalis, Herlin riley, Adonis rose and the new PAGE 51

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@GambitBlake | askblake@gambitweekly.com

it’s all in the details

Hey Blake,

At an estate sale, I found a program for a 1962 Carnival ball at the Municipal Auditorium for the Krewe of Virgilians. What can you tell me about it? When did it parade?

Dear reader,

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THE KREWE OF VIRGILIANS WAS FOUNDED IN THE 1930S by Dr. Emile

Bertucci Sr. as a way of opening Carnival to local Italian-Americans, who at the time were mostly barred from joining other krewes. Virgilians took its name from the roman poet Virgil, and most of its members were of Italian heritage.

The krewe never staged a street parade but was known for its elaborate tableau balls. The first was held Jan. 17, 1939 at the Municipal Auditorium, with the theme “Dante’s Inferno.”

Marguerite Piazza, a new Orleans native who would become an internationally known opera singer, reigned as queen.

By its second year, with the theme “Ben Hur,” the krewe had earned accolades for the quality and creativity of its presentations. The 1940 ball featured an actual chariot with horses.

“One of the most spectacular of the current Carnival season … the ball again proved the Virgilians to be most delightful hosts, who apparently leave nothing undone in an effort to provide thrilling and novel effects for the entertainment of their guests,” wrote the new Orleans States. Mardi Gras Guide

Charles E. Cabibi Sr. oversaw glittering social gatherings for the Virgilians.

PROVIDED PHOTO/ARTHUR HARDY COLLECTION

historian Arthur Hardy explains that while most Carnival balls staged one or two tableaux (scenes depicting the theme), Virgilians was known to stage more than a dozen at its balls, with elaborate sets and costumes.

Other themes over the years included Milton’s “Paradise Lost,” rossini’s “William Tell,” Dante’s “Il Paradiso” and Virgil’s “Aeneid,” as well as the “Destruction of Atlantis,” “Dawn of Creation” and “World’s Greatest Spectacles in the March of Time.”

Beginning in 1959, costumes were designed by Larry youngblood, later a charter member and costume designer for the Krewe of Bacchus.

Virgilians staged its final ball in 1964.

BLAKEVIEW THIS MONTH MARKS THE 50TH ANNIVERSARY OF THE OPENING of one of the city’s educational treasures, the new Orleans Center for Creative Arts, known as nOCCA. In January 1974, the school accepted its first students in music, theater and visual arts. Later, a myriad of dance, creative writing, culinary and media arts programs were added.

Established as part of the career education program of the Orleans Parish School Board, the tuition-free high school was the brainchild of Shirley Trusty Corey, then the school board’s superintendent of cultural resources. “It (nOCCA) is unique in the nation,” she said in a 1976 States-Item article. “We are one of the few public school systems offering such an opportunity for talented students to explore their artistic interest.”

120 students comprised the inaugural classes on Jan. 28, 1974. Afternoon classes were held at the university of new Orleans and the new Orleans Museum of Art, with students attending their regular schools in the mornings. After a semester, nOCCA moved uptown, into the former LaSalle Elementary School on Perrier Street. Since 2000, nOCCA has welcomed students to its Faubourg Marigny campus at 2800 Chartres.

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empty beer cans and other garbage commonly found in the wake of, say, a rowdy bachelor party attended by out-of-towners.

“It’s like a typhoon of chaos,” Gerowin says. “The trash represents the pulling apart of the fabric of neighborhoods ... It’s supposed to grab people’s attention and say, ‘Hey, Airbnbs are a bit of a problem.’ ” Among the Drips and Discharges’ throws are small pieces of paper with “yelp reviews left by disgruntled tourists,” such as “’The French Quarter sucks and the whole place smells like weed,’ or ‘I went to Commander’s Palace and the oysters were raw,’” says Gerowin.

Some of the subkrewes are leaning more into the lewd humor that the parade is known for.

The Mystic Krewe of Spermes, easily recognizable by its 50 or so members who carry giant papier-mâché sperms on sticks, is giving a naughty nod to Krewe du Vieux’s king and queen consort, chefs Isaac and Amanda Toups. “(Their restaurant) is Toups Meatery, which goes really well with ‘meat’ and ‘beat,’” says Christopher Ard, a Spermes co-captain. “Our floats are sometimes very political, but this year it’s more just funny ... We’re just giving (parade-goers) a break from reality on a Saturday night.”

For his part, Isaac Toups says being named as the new king came as a complete surprise to him.

The krewe typically chooses someone who’s a culture bearer and unsung hero to reign over its parade, and Toups certainly fits into both of those categories.

Still, “It wasn’t even on my radar,” he says. “normally, some gossip slips my way. I’ve been here (in new Orleans) and in the industry and the network, and it was completely out of the blue. I’ve never rolled in any parade ever, and now I’m the king.”

Boegershausen says Isaac Toups was an obvious choice, given his ongoing charitable endeavors and his contributions to the culinary scene in the city.

“He deserved this questionable recognition we’re giving him,” he says.

Boegershausen adds that the Toupses’ float is a marvel designed by John Valentino, a longtime commissioned artist who has designed several floats for previous Krewe du Vieux royalty.

“What he’s doing this year for Isaac is absolutely astounding,” Boegershausen says. “When it gets

disassembled, it should end up in a museum somewhere.”

The Toupses would normally be at the restaurant on a Saturday night, “getting their asses kicked,” during one of their busiest seasons, Isaac says.

He fully embraces his new role as the king — and the krewe’s general lack of plastic beads. Handing out unique throws has long been a part of the parade’s traditions. Many members give out stickers, cups, koozies and other hand-crafted items and keepsakes, instead of beads.

“Each subkrewe has different rules, but we have always discouraged beads,” says Inane’s Lilos.

“Even if we didn’t discourage them for ethical and environmental reasons, they’re just a pain in the ass to carry ... Sometimes crowds of tourists, who don’t understand what parade they have gone to, will ask for beads. I’m like, ‘It’s not that kind of parade, but here’s something unique I made.’”

Toups says he has some special throws planned for his turn as king. The couple will hand out culinary-themed throws including go-cups, heads of garlic and customized condoms adorned with the phrase “Better than your husband’s meat” on the packaging.

Meanwhile, Krewe du Vieux members are also relieved that the route is back to normal after the city cut it short last year, just days before it was expected to roll, citing police staffing shortages.

“A lot of businesses were impacted last year,” Boegershausen says, referring to bars and music clubs along Frenchmen and Decatur streets that were blindsided by the route changes last year. “But we started working with (nOPD) in July and have had a very good, close cooperation throughout the season.”

He says the krewe also communicated with businesses and neighborhood associations, who were thrilled to learn that the parade would be “back and at their doorstep.”

The krewe will host its Vieux Doo ball after the parade ends at the Sugar Mill. The event is open to the public and tickets are $50 through Eventbrite, and the lineup includes entertainment by J & the Causeways, Jeez Loueez and LOTAGrFD. And despite the pressures that come with a shorter Carnival season, the krewe’s den has been abuzz with excitement as members put their finishing touches on their floats.

Subkrewe Mama Roux’s royalty Ron Canal and Tonee Ferringo stand on their throne during the Krewe du Vieux parade in 2022.

PHOTO BY SOPHIA GERMER / THE TIMES-PICAYUNE

Krewe of K.A.O.S mocked Supreme Court Justice Brett Kavanaugh in 2019’s parade.

PHOTO BY SCOTT THRELKELD / THE TIMES-PICAYUNE

“It’s kind of like summer camp,” says Gerowin of getting ready for the parade. “you get everyone back together again, but instead of doing water skiing or mountain climbing, we’re building a highly inappropriate float to parade down the new Orleans streets.”

Boegershausen says he hopes spectators get “a good laugh.” But he also says the parade is meant to be eye-opening.

“We’re a satirical parade, and satire needs to be both of those things,” he says. “It needs to make you laugh, and it needs to make you think.”

For more information, visit kreweduvieux.org.

Isaac and Amanda Toups will be honored as krewe royalty for 2024’s parade.

PHOTO BY IAN MCNULTY / THE TIMES-PICAYUNE

Krewe du Vieux

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Krewe Boheme

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The Krewe Boheme parades in the French Quarter.

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THE GREEN FAIRY, OR ABSINTHE, is the inspiration for the bohemian Krewe Boheme, and the theme for this year’s parade is “Absinthe-Minded.” Musicians and artists often reign over the krewe’s processions, and Big Freedia, the Queen Diva, is the group’s 2024 monarch and will ride in the absinthe bottle-shaped throne.

The Wild Tchoupitoulas Mardi Gras Indians will lead the parade. Other guests in the procession include cellist Helen Gillet, who will play her cello on a float, and Cimafunk, who will ride with the Krewe of King James: The Super Bad Sex Machine Strollers.

The procession is full of Carnival groups, including Krewe of Heavenly Bodies, Mystic Krewe of Aziza, The Merry Antoinettes, Les ReBelles, Interrobang?!, Krewe of Full Bush, Neon Cowboys, L Train Brass Band, Krewe de Lune, Krewe de Bhan Gras and more.

The krewe’s parade route will start in Marigny and end near the Joy Theater, where the krewe holds its afterparty.

For more information, visit kreweboheme.com.

krewedelusion

Krewe de Mayahuel marched in the 2023 krewedelusion parade.

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AFTER STRIKING OUT ON ITS OWN IN 2023 with a Sunday night parade, krewedelusion returns to its longtime slot following Krewe du Vieux on Saturday night for its 14th event. The beginning of the parade follows Krewe du Vieux, but delusion branches off and has its own route and endpoint, near its Bedlam Ball.

Delusion typically honors a local figure as its royalty, or benevolent ruler. Past rulers have included Harry Shearer and Lois Andrews. Dirty Dozen Brass Band founder Benny Jones Sr. was named ruler two years ago, and he continues to reign over the krewe, though he will not be in the parade this year. He is attending the Washington, D.C. Mardi Gras celebration.

The krewe embraces Carnival’s satirical traditions, but it does not announce its theme until the day of the parade. The procession includes costumed revelers and a band.

At press time, details for a 2024 route and the procession were still being finalized.

FOLLOWS KREWE DU VIEUX SATURDAY, JAN. 27

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Festive

SHORE TO BE

Visit The Northshore, where parades roll, the days sparkle with art, the nights are made for revelry and life is shore to be celebratory.

VisitTheNorthshore.com

’tit Rex subject to change

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A tiny float rolls in the ’tit Rex parade.

PHOTO BY SCOT T THRELKELD / T H E T I M E S - P I C AY U N E

THE KREWE OF NEFERTITI CELEBRATES ITS LOCAL ROOTS with the theme “Bloom Where You Are Planted.” The all-female krewe held its first parade in New Orleans East in 2020. It returns to the neighborhood with a family-focused parade featuring more than 200 members riding 14 floats, plus many marching bands and groups based in New Orleans East.

Queen Nefertiti IV is Lenora Joon Chong, the chef and restaurateur, who with her son Larry Morrow, is behind Morrow’s and Sun Chong.

Tarriona “Tank” Ball, the vocalist and leader of Tank and the Bangas, will serve as grand marshal. The band is nominated for a 2024 Grammy for Best Global Music Performance.

The krewe’s signature throws are highlighted by jewelry boxes, and some special throws are revealed at parade time.

The krewe is named for the ancient Egyptian queen Nefertiti, who is known for her power and beauty.

For more information visit kreweofnefertiti.org.

1 P.M. SUNDAY, JAN. 28 NEW ORLEANS EAST

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The Krewe of Nefertiti parades in New Orleans East.

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MARIGNY

MARIGNY ST.

CARNIVAL’S ONLY MICROKREWE, ’TIT REX, asks “Is That All There Is?” with its 2024 theme.

The artists and float-makers in the krewe construct shoebox-sized floats, many with lights or animatronic features. Much of the parade is in toy scale, including tiny viewing stands full of Barbie and other dolls set up by spectators. There are roughly 35 floats in the parade, and designers each put a spin on the theme, sometimes with a turn of phrase or with satire aimed at local subjects.

The procession includes the Bra Band, Egg Yolk Jubilee, Where Y’at Brass Band and Panorama Brass Band.

For more information, visit titrexparade.com.

4 P.M. SUNDAY, JAN. 28

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The Intergalactic Krewe of Chewbacchus’ Sacred Drunken Wookiee PHOTO BY JAKE CL APP / GAMBIT

FLOAT On LAST YEAR, the Intergalactic Krewe of Chewbacchus rolled out a new contraption to join the ranks of its emblematic Sacred Drunken Wookiee, the long-serving BaR2D2 and the Space Farce, a build featuring a giant UFO hovering over a diorama of downtown New Orleans.

Chewbacchus’ royalty contraption — what the sci-fi, fantasy and fandom-dedicated krewe calls the parade’s minifloats powered by people or electricity — features an overflowing Bacchus-style goblet and two massive Wookiee hands reaching up to cradle the year’s monarch.

“It had been living in my brain for at least two or three years,” says Simonette Berry, one of the krewe’s three Overlords. “I’d been obsessed with these hands. The genesis was this set from (‘Chilling Adventures of) Sabrina’ season two, there’s this set in hell, and

DIY floats and contraptions bring walking krewes together

by Jake Clapp

it’s this incredibly dramatic throne of these creepy hands.”

“And I was like, ‘Why don’t we make it Wookiee hands?’” adds Overlord Richard Riggs.

Berry, Riggs and krewe member David Whatley set to work making the new contraption a reality. The three are part of Krewe of the Living Dead, one of the more than 120 subkrewes that make up Chewbacchus. Berry and Whatley work in the film industry as sculptors and scenic artists, and Riggs works in lighting.

“David and I sculpted the hands, and the cup, we cut out of templates,” Berry says, pointing out the different features of the contraption. “We used hot wires to cut foam. This is foam that’s been sealed and then glittered within an inch of its life.”

Early this month, the three builders were busy working on updates to the

royalty contraption as well as getting Chewbacchus’ other contraptions in parading shape. Rolling art pieces by a few other subkrewes, including a ghoulish figure by the Krewe of the Living Dead, could be seen scattered around Chewbacchus’ Bywater den.

Similarly, in workshops and backyards across New Orleans, hundreds of small krewes have been racing to finish their DIY floats ahead of the season’s major walking parades, like Chewbacchus (which took place Jan. 20), Krewe Boheme on Friday, Jan. 26, and Krewe du Vieux on Saturday, Jan. 27.

Every krewe is different, but for many groups, months of planning and building are coming to a head — and they finally get to show off this year’s piece of roving, funky, light-up art.

“I live here for this,” says Chuck Shelton, a founding member of Krewe PAGE 47

$

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21 AND UP

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9 Roses

1100 Stephens St., Gretna, (504) 366-7665; ninerosesrestaurant.com Husband-and-wife duo Jeff and Lang Nguyen serve authentic Vietnamese and Chinese cuisine. House specialties, served with steamed rice, include the Seafood Bird’s Nest, sauteed crab, shrimp, squid, catfish, crawfish and scallops, and the Triple Delight with shrimp, chicken and beef with mixed vegetables in hot garlic sauce. Reservations accepted. Delivery available. Lunch and dinner Thu.-Tue. $$

14 Parishes

801 Patterson Road, (504) 345-2500; 8227 Oak St., (504) 420-7433; 14parishes.com Chef Charles Blake’s Jamaican restaurant recently expanded to Algiers Point. The menu includes popular dishes like jerk chicken and sides such as plantains and cornbread. Reservations accepted. Delivery available. Algiers Point: Lunch Fri.-Sun., dinner Thu.-Sun.; Oak Street: Lunch Fri.-Sat., dinner Tue.-Sun., brunch Sun. $$

A Tavola

MAYPOP Sticky pork with Vietnamese caramel sauce at Maypop PHOTO BY IAN MCNULT Y/ THE TIMES-PICAYUNE

BY JAKE CLAPP, GABRIELLE KOREIN, SOFIA MONGILLO, LIAM PIERCE & SUE STRACHAN THERE ARE PLENTY OF GOOD REASONS TO GET OUT TO A NEW RESTAURANT THIS WINTER. The year is still fresh enough that those New Year’s resolutions haven’t quite yet faded away — in which case, trying something new is always a worthwhile endeavor. Carnival is New Orleans’ time to indulge, and with a short season, there just isn’t much time to waste. And there aren’t many better ways to fight off an artic blast than having a comforting, hot meal.

Gambit’s Winter Dining Issue includes more than 175 restaurants in New Orleans, Jefferson and St. Bernard parishes and the Northshore, from institutions serving local favorites to new establishments doing something a little bit different. There are restaurants of all varieties, but in this edition, readers will find a highlight on hearty Creole menus and Vietnamese restaurants where warm dishes can help fight off the chill.

Listings on the following pages are organized alphabetically and include information about the menu, hours of operation and service options, like delivery and outdoor seating availability. Enjoy! And remember to tip generously.

3413 Veterans Memorial Blvd., Metairie, (504) 577-2235; atavo.la The Italian restaurant and wine bar is all about tradition with a modern twist. Grilled Gulf shrimp and roasted cauliflower piccata is made with orzo pasta, goat cheese, toasted pine nuts, capers and lemon. Reservations accepted. Delivery available. Lunch and dinner daily. $$

Abita Brew Pub

72011 Holly St., Abita Springs, (985) 8925837; abitabrewpub.com Abita Brewing’s pub has a creative menu of burgers and sandwiches, pasta, salads, appetizers and Louisiana-style entrees. The shrimp Agnes is jumbo fried shrimp with honey pecan sauce and served with mashed potatoes and sauteed vegetables. No reservations. Delivery and outdoor seating available.

Lunch Tue.-Sun, dinner Tue.-Sat. $$

Abita Springs Cafe

22132 Level St., Abita Springs, (985) 400-5025; abitacafe.com The neighborhood cafe has an all-day brunch menu as well as sandwiches, po-boys and Creole and Southern dishes. The ultimate etouffee includes fried Louisiana catfish topped with shrimp and crawfish etouffee PAGE 17

2024

Prices indicate the average prices of a dinner entree

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ABITA MARDI GRAS BOCK Mardi Gras Bock is the first of our seasonal brews. Abita Mardi Gras Bock is brewed with pale, pilsner and caramel malts and German Perle hops. Our bock is similar to German maibocks with its rich malt flavor and full body.

A perfect choice during Carnival season in New Orleans!

Style – German Maibock ABV – 6.5%

HEINEKEN SILVER To create its extra-refreshing taste, Heineken® Silver is brewed using an ice-cold lagering process at -1° C. The result? An accessible & unique 4% premium lager with a crisp and subtle finish with the signature fruit aroma of Heineken® Original, that everyone can enjoy. Now, that’s Extra Fresh, For Real!

Style – Lager ABV – 4.0%

s a r G i d r Ma h Party Watc on the

KING BRASSERIE T E R R AC E !

6 - 10pm

Feb 9th - Morpheus Feb 10th - Endymion

Feb 11th - Bacchus Feb 12th - Orpheus

$100/Ticket includes private terrace view of parades, buffet, restroom & cash bar 21+ only Reserve your spot on eventbrite.com 521 Tchoupitoulas Street @ Hotel Fontenot 504-324-3000 www.kingbrasserieandbar.com

PAGE 15

on weekends. Shrimp Creole is made with large Gulf shrimp, Creole sauce, onion rice and crispy fried onions.

Reservations recommended. Dinner Mon.-Sat., brunch Thu.-Mon. $$$

Addis Nola

Arnaud’s

2514 Bayou Road, (504) 218-5321; addisnola.com Addis serves traditional Ethiopian dishes such as wots and tibs. A vegetable combo special is a platter of red lentils, yellow split peas, collard greens, cabbage, beets and green lentils with plenty of injera bread. Reservations recommended. Delivery available. Lunch and dinner Wed.-Mon., brunch Sat.Sun. $$

Angelo Brocato

214 N. Carrollton Ave., (504) 486-1465; angelobrocatoicecream.com For more than 100 years, Angelo Brocato’s has served house-made gelato in traditional and house-specialty flavors, along with cannoli, tiramisu, Italian fig or seed cookies, assorted Italian biscotti and pastries. Gelato flavors include vanilla bean, cappuccino, rum raisin and Sicilian pistachio nut. Espresso drinks also are available. No reservations. Lunch and dinner Tue.-Sun. $

Annunciation

1016 Annunciation St., (504) 568-0245; annunciationrestaurant.com The menu of contemporary Cajun and Creole dishes includes roasted duck served with raspberry reduction, wild rice, pecans, spinach and bacon. Reservations recommended. Dinner daily. $$$

Antoine’s Restaurant

713 St. Louis St., (504) 581-4422; antoines.com One of New Orleans’ oldest restaurants specializes in French-Creole dishes and offers two- course lunch specials and jazz brunches

813 Bienville St., (504) 523-5433; arnaudsrestaurant.com The French Quarter fine-dining restaurant serves classic Creole cuisine. Cornish game hen is roasted in an oven with Veronique sauce and served with wild rice and water chestnut dressing.

Signature Shrimp Arnaud is Gulf shrimp in Creole remoulade sauce. Reservations recommended.

Dinner Tue.-Sat., jazz brunch Sun. $$$

August

301 Tchoupitoulas St. (504) 299-9777; restaurantaugust.com The fine-dining restaurant in the CBD serves a contemporary Creole menu.

Pan-seared tripletail is served with blackened oysters, cardoon and herbs.

Reservations recommended. Dinner daily. $$$

B Sweet Bistro & Bakery

704 N. Rampart St., (504) 224-3906; bsweetorelse.com Brittney Walker’s bistro and bakery has gumbo, poboys, red beans and rice, fried chicken, boudin eggrolls and grilled red fish. On Fridays, the menu includes the bistro big fish plate, with mac and cheese, potato salad and peas. There also are cheesecakes, king cakes, cobblers and more sweets. No reservations.

Lunch Wed.-Mon., early dinner Wed.-Fri. $$

Ba Mien Restaurant

13235 Chef Menteur Highway, Suite C, (504) 255-0500; bamien.com The New Orleans East restaurant serves authentic dishes from

2024

and served with rice, bacon-braised green beans and a cathead biscuit. No reservations. Outdoor seating available. Breakfast, lunch and early dinner daily. $$

GALLAGHER’S GRILL Lump crab cakes are sizzling at Gallagher’s Grill.

PHOTO BY DAVID GRUNFELD / THE TIMES-PICAYUNE

across Vietnam. Bun Bo Hue, a delicacy of central Vietnam, is a hot and spicy beef noodle soup with vermicelli. Breakfast and lunch Tue.-Sun. $$

BABs

2900 Chartres St., (504) 605-3827; babs-nola.com Chef Nina Compton recently rebranded and refocused her Bywater American Bistro into BABs. The menu of seasonal, comfort-driven dishes includes Wagyu beef lasagna with fontina fonduta and spaghetti carbonara served with andouille and black truffles. Reservations recommended. Dinner Wed.-Sun. $$$

Backatown Coffee Parlour

301 Basin St., Suite 1, (504) 372-4442; backatownnola.com The local coffee boutique specializes in premium coffee and espresso drinks, loose-leaf teas, juice, fresh-baked pastries and desserts. Made-to-order sandwich options include a raspberry grilled cheese

made with three cheeses topped with raspberry preserve and served on ciabatta bread, and a chicken salad sandwich served on a toasted butter croissant.

No reservations. Breakfast and lunch daily. $

Banana Blossom

500 9th St., Gretna, (504) 500-0997; 504bananablossom.com Jimmy Cho’s West Bank restaurant serves contemporary and traditional Thai dishes. Tom kha soup is made with coconut-galangal broth, mushroom, cilantro and green onion and can be ordered with choice of seafood, shrimp, chicken or tofu. Reservations accepted for large parties except Friday and Saturday nights.

Delivery available. Lunch and dinner Tue.-Sat. $$

Banh Mi Boys

3244 Magazine St., (504) 354-8502; 5001 Airline Drive, Suite B, Metairie, (504) 510-5360; bmbsandwiches.com The sandwich shop takes a creative approach to banh mi, po-boys and rice and noodle plates. Bang Bang

Shrimp banh mi includes fried Gulf shrimp tossed in sweet Thai chili sauce and dressed with butter spread, cucumbers, jalapenos, pickled carrots and daikon, and cilantro. No reservations. Delivery available.

Uptown: Lunch and dinner Tue.-Sun.; Metairie: lunch and dinner Mon.-Sat. $$

The taco joint also has chips and dips, bowls, margaritas and cocktails. Taco options include roasted pork shoulder braised in morita chile adobo, grilled steak and grilled mushrooms with spicy salsa macha.

No reservations. Delivery available. Lunch and dinner daily. $

Baroness On Baronne

Barrow’s

339 Baronne St., (504) 522-8664; baronessnola.com The craft cocktail lounge has a menu of small plates, pizza and sliders. The Korean BBQ Bowl includes marinated pork in housemade Korean barbecue sauce over coconut rice with scallions and sesame seeds. No reservations.

Outdoor seating available.

Lunch Mon.-Fri., dinner Wed.-Sun., late-night Fri.Sat. $$

Barracuda

446 Pelican St., (504) 776-7268; 3984 Tchoupitoulas St., (504) 266-2961; eatbarracuda.com

1200 Poydras St., (504) 766-6700; 1700 Lapalco Blvd., Building A, Harvey, (504) 322-3640; barrowscatfish.com Known for its signature catfish, Barrow’s menu also includes seafood platters, pasta entrees, po-boys and more. Fried catfish and shrimp platters come with a choice of side, like potato salad, fries or salad. No reservations. CBD: Lunch and dinner Mon.-Sat.; Harvey: Lunch daily, dinner Mon.-Sat. $$

Baru Bistro & Tapas

3700 Magazine St., (504) 895-2225; barutapasnola.com The Latin menu includes a PAGE 19

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Basin Seafood & Spirits

3222 Magazine St., (504) 302-7391; basinseafood.com The seafood-focused menu includes raw and char-broiled oysters, blue crab beignets, shrimp and andouille gumbo, jambalaya fumada and whole grilled Gulf fish. There also are fried seafood platters and po-boys, and the weekend brunch menu includes chicken and waffles and fried green tomato Benedict. Reservations accepted. Lunch Fri.-Mon., dinner daily, brunch Sat.Sun. $$$

Bear’s Poboys at Gennaro’s

3206 Metairie Road, Metairie, (504) 833-9226; bearspoboys.com While po-boys are the focus, with options like roast beef, fried or grilled shrimp and fried oyster, Bear’s also offers specialty burgers, like the Who Dat! Burger with a hot sausage patty, grilled onions and Swiss cheese served on a bun or Leidenheimer’s po-boy bread. No reservations.

Lunch daily, dinner Mon.Sat. $$

Bearcat Cafe

845 Carondelet St., (504) 766-7399; 2521 Jena St., (504) 309-9011; bearcatcafe.com The menu offers health-conscious options (“Good Cat”) and ones that are less so (“Bad Cat”). Diners can choose the vegan burger or the bison burger; mushroom soft scramble or the crab scramble; vegan ranchero or shrimp and grits. No reservations. Breakfast and lunch Tue.-Sun. $$

Beggars Banquet

1330 Prytania St., (504) 766-6711; beggarsbanquetneworleans.com Chef Michael DiIonno and his family’s American bistro serves dishes such as assorted wild mushrooms in cognac cream and duck leg confit. Weekend brunch features Crabby Benny made with poached eggs, fresh Gulf crabmeat, remoulade and hollandaise on an English muffin served with potato hash. Reservations recommended. Lunch Wed.-Fri., dinner Wed.Sun., brunch Sat.-Sun. $$

2024

variety of ceviches, tapas and entrees. The ropa vieja is Cuban-style braised flank steak with black beans, sweet plantains and cilantro rice. Reservations accepted. Delivery and outdoor seating available.

Lunch Fri.-Sat., dinner Mon.-Sat. $$$

Bennachin

1212 Royal St., (504) 522-1230; bennachinrestaurant.com The menu focuses on dishes from The Gambia and Cameroon, including sisay singho, which is a baked chicken leg and thigh with sauteed spinach, fried plantains and coconut rice.

Domoda is a beef and peanut stew served with rice.

Reservations accepted.

Lunch and dinner Wed.Sun. $$

Bijou Restaurant & Bar

1014 N. Rampart St., (504) 603-0557; bijouneworleans.com Bijou has a contemporary menu featuring items such as pan-seared salmon served with ginger-scallion rice, pickled daikon radish, house-made kimchi and gochujang sauce. Reservations accepted. Dinner Wed.-Sat. $$$

Blake’s Place

724 Dublin St., (504) 3541352; blakesplacenola.com Chef Blake Cressey’s restaurant in the Riverbend blends Creole comfort food with an Italian flair. The Carrolton Linguine is grilled chicken breast served with Alfredo linguine. The lamb burger is served on a brioche bun with crisp lettuce, red onion, mint aioli and Dijon mustard.

Reservations accepted.

Dinner Wed.-Sun. $$

CLANCY’S RESTAURANT Clancy’s is known for its Creole-inspired menu.

PHOTO BY CHRIS GRANGER / THE TIMES-PICAYUNE

The Blue Crab Restaurant & Oyster Bar

118 Harbor View Court, Slidell, (985) 315-7001, thebluecrabnorthshore. com; 7900 Lakeshore Drive, (504) 284-2898, thebluecrabnola.com The menu includes fried, boiled and grilled seafood platters, po-boys and more. Creole-seasoned grilled catfish is served with French fries and jalapeno hush puppies. No reservations. Outdoor seating available. Slidell: Lunch and dinner Wed.-Sun., brunch Sat.-Sun.; New Orleans: Lunch and dinner Tue.Sun. $$

Boulevard American Bistro

534 St. Louis St., (504) 522-6652; 4241 Veterans Memorial Blvd., Metairie, (504) 889-2301; 5171 Citrus Blvd., Elmwood, (504) 410-5171; 70340 Highway 21, Covington, (985) 3262121; boulevardbistro.com The fast-growing bistro has a menu of American dishes with a New Orleans twist.

Wood-grilled Gulf shrimp

is served with cavatappi pasta, white wine lemon butter, arugula, roasted sweet peppers and Campari tomatoes. There also are daily and weekly specials.

Reservations accepted.

Lunch and dinner daily. $$$

Brasa Churrasqueria

2037 Metairie Road, (504) 570-6338; brasachurrasqueria.com This South American steakhouse serves its meats made on a wood-burning grill, including a skirt steak, black Angus tenderloin, Wagyu coulotte fat cap and marinated Wagyu flank steak. Fish and chicken dishes also are on the menu along with potatoes served au gratin, mashed, fried or Brabant. Reservations recommended. Dinner Tue.-Sat. $$$

Brigtsen’s Restaurant 723 Dante St., (504) 8617610; brigtsens.com Chef Frank Brigtsen and his wife Marna opened their contemporary Creole restaurant in 1986. The menu includes New Orle-

ans classics like barbecue shrimp and red snapper with pecan meuniere sauce. The seafood platter includes redfish, shrimp cornbread and baked scallops with cucuzza dressing.

Reservations recommended. Dinner Tue.-Sat. $$$

Broussard’s

819 Conti St., (504) 581-3866; broussards.com This century-old French Quarter institution serves a French-Creole menu showcasing local ingredients. Bronzed redfish is topped with Louisiana blue crabmeat and served with seasonal vegetables and lemon beurre blanc. Reservations recommended.

Dinner Thu.-Sat. and Mon., brunch, Fri.-Sun. $$$

Budsi’s Thai Restaurant

1760 N. Rampart St., (504) 381-4636; budsisthai.com Chef Budsaba “Budsi” Mason serves classic Thai dishes and specialties from the country’s Issan region at this Marigny restaurant.

Mushroom larb includes a mix of seasonal mushrooms and tofu infused with lime, cilantro, mint, roasted and crushed rice, green onions and red onions, and is served with jasmine rice.

No reservations. Outdoor seating available. Lunch and dinner Tue.-Sun. $$

Cafe Abyssinia 3511 Magazine St., (504) 894-6238; cafeabyssinia.com

The Ethiopian menu includes lega tibs, which is beef cooked with onions, garlic, tomatoes and jalapenos and finished with rosemary and spiced butter. Reservations accepted. Lunch and dinner Thu.-Tue. $$

Cafe Minh

4139 Canal St., (504) 482-6266; cafeminh.com

The Vietnamese menu has hints of French and American flavors and includes a variety of pho options, Minh’s bouillabaisse, red curry shrimp pasta, lacquered duck, slow-braised Asian short ribs and shrimp

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Winter DINING ISSUE 2024

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with white beans. Reservations recommended.

Lunch Tue.-Fri, dinner Tue.-Sat. $$

Cafe Sbisa

1011 Decatur St., (504) 522-5565; cafesbisanola. com

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517 METAIRIE RD. OLD METAIRIE | 504-510-4655 | nolaboo.com

Chef Alfred Singleton’s menu of classic Louisiana dishes includes seafood gumbo, blackened redfish and courtbouillon, which is a traditional Creole stew of fish, shrimp, mussels and jumbo lump crabmeat simmered in spicy sauce. Reservations recommended.

Dinner Thu.-Sat., brunch Sun. $$$

Carmo

527 Julia St., (504) 8754132; cafecarmo.com The tropical restaurant and bar has dishes for vegans, vegetarians and omnivores alike.

Trifongo, a popular Puerto Rican dish, is mashed green and yellow plantains and cassava topped with choice of ceviche, pulled pork or vegan alternatives. No reservations. Breakfast and lunch Tue.-Sat., dinner Mon.-Sat. $$

Bring the fun of a

piano bar to your next event!

Book The Amazing Henrietta, who can perform for any age group and any genre — from classic standards to current Top 40.

Causeway Bar & Grill

2800 N. Causeway Blvd., Metairie, (504) 838-9128; facebook.com/ causewaybarandgrillmetairie The causal bar near Lakeside Shopping Center serves burgers and sandwiches, jumbo wings and dishes like boudin eggrolls, pulled pork nachos and loaded fries.

There also are daily specials like red beans and rice, shrimp and grits and spaghetti and meatballs.

The Who Dat burger includes a Patton’s hot sausage patty and Swiss cheese on a brioche bun, dressed with lettuce, tomato, pickles and mayo.

No reservations. Outdoor seating available. Lunch and dinner daily. $

Chapter IV

1301 Gravier St., (504) 766-7851; chapterivnola.com The restaurant in the CBD by Edgar “Dook” Chase IV serves breakfast and lunch with a variety of seafood dishes. The oyster Benedict includes fried Louisiana oysters, creamed spinach, a

Email: henrietta.alves@gmail.com for more information.

See Henrietta perform weekly at Holy Diver, Tuesdays at 6:30

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Barrow’s specializes in fried catfish.

PHOTO BY CHRIS GRANGER / THE TIMES-PICAYUNE

biscuit, poached egg, hollandaise and pickled red onion. Reservations accepted. Breakfast and lunch Mon.-Fri., brunch Sun. $$

Charlie’s Steak House

4510 Dryades St., (504) 895-9323; charliessteakhousenola.com This neighborhood steakhouse serves steaks on sizzling plates with sides like onion rings, blue cheese wedge salad and grilled asparagus.

Steak choices include a 10-ounce filet, 14-ounce New York strip, 18-ounce rib-eye and “The Charlie,” a 32-ounce T-bone.

Creamy crabmeat au gratin includes six ounces of jumbo lump and claw meat and cheddar cheese. Reservations accepted. Dinner Tue.Sat. $$$

Chef Ron’s Gumbo Stop

2309 N. Causeway Blvd., Metairie, (504) 8352022; gumbostop.com Chef Ron Iafrate serves a variety of gumbo options along with seafood

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DOOKY CHASE’S RESTAURANT Jamie Cousin loads an order of gumbo z’ herbes for a table during Holy Thursday lunch at Dooky Chase’s Restaurant.

PHOTO BY DAVID GRUNFELD / THE TIMES-PICAYUNE

platters, sandwiches and salads. The Mumbo Gumbo is a file gumbo with chicken, shrimp, crabmeat, crawfish, sausage, okra and tomato.

No reservations. Outdoor seating available. Lunch and dinner Tue.-Sat. $$

Chinese Kitchen Club

1300 Magazine St., 504-582-9060; chinesekitchenclub.com This new restaurant located in the former Blue Giant space serves American Chinese classics such as egg rolls, shrimp fried rice as well as salt and pepper catfish and chicken lo mein. No reservations. Dinner Wed.-Mon. $$

Clancy’s

6100 Annunciation St., (504) 895-1111; clancysneworleans.com Clancy’s is a culinary institution Uptown known for its classic charm and Creole-inspired cuisine. The menu includes fried oysters with brie, Clancy’s shrimp remoulade and panned

veal Annunciation.

Reservations required.

Lunch Thu.-Fri., dinner Tue.-Sat. $$$

Coma Arepas

7712 Maple St., (504) 581-8400, comarepas.com Coma Arepas focuses on arepas, a traditional Venezuelan cornmeal cake filled with different ingredients. The Asado Negro is an arepa with roasted eye round beef in a black sauce. Chuleta arepas include smoked pork, melted mozzarella and slaw salad. No reservations. Breakfast, lunch and dinner daily. $

Commander’s Palace

1403 Washington Ave., (504) 899-8221; commanderspalace.com The New Orleans landmark’s Creole menu includes pecan-crusted Gulf fish topped with jumbo lump crab and served with roasted corn, asparagus, grilled kale and whiskey-spiked crushed corn cream.

Reservations required.

FLEXIBLE HOURS & SATURDAY APPOINTMENTS AVAILABLE Lunch Thu.-Fri., dinner daily, jazz brunch Sat.Sun. $$$

Cooter Brown’s

509 S. Carrollton Ave., (504) 866-9104; cooterbrowns.com The Riverbend tavern has Louisiana oysters on the half shell, po-boys, burgers and bar snacks, like boudin balls and fried pickles. The brunch burger includes a half-pound patty, thick-cut bacon, cheddar cheese, caramelized onions, pickles, ketchup and fried egg.

No reservations. Outdoor seating available. Lunch, dinner and late-night daily. $$

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The Country Club

634 Louisa St., (504) 945-0742; thecountryclubneworleans.com The restaurant, bar and pool serves contemporary Creole and Southern dishes. Mushroom “steak frites” is grilled, smoked portobello mushrooms served with shoestring potatoes and romesco sauce. Reservations

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accepted. Outdoor seating available. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. $$

Creole House

509 Canal St., (504) 323-2109, creolehouserestaurant.com The menu of classic New Orleans dishes includes Gulf fish stuffed with crawfish dressing and topped with crawfish cream sauce and served with vegetables and garlic mashed potatoes. Oysters can be ordered on the half shell, char-grilled or with garlic butter, smoked bacon and Monterey jack cheese.

Breakfast, lunch and dinner daily. $$

Crescent City Steakhouse

1001 N. Broad St., (504) 821-3271; crescentcitysteaks.com The family-run steakhouse serves a menu of steaks and sides with

some seafood options.

Steak options include a rib-eye, filet wrapped in bacon, T-bone and a porterhouse large enough for two or three diners. Reservations accepted. Lunch Wed.Fri. and Sun., dinner Tue.-Sun. $$$

Crumbl

2701 Airline Drive, Unit I, Metairie, (504) 332-2058; crumblcookies.com/ lametairie This national chain’s Metairie location keeps its offerings pretty simple: cookies and milk.

The types of cookies vary each week, but a sample of selections include chocolate chunk, strawberry cupcake, waffle, peanut butter cookies and cream, and banana bread. Delivery available.

Mon.-Sat. $

Curio Bistro

301 Royal St., (504) 717-4198;

curionola.com Nestled in the heart of the French Quarter, Curio boasts a menu of American cuisine with a Creole twist. Brunch options include jalapeno grits and chicken and waffles as well as bottomless mimosas until 4 p.m. daily. Aside from classics like gumbo, etouffee, and po-boys, Curio offers crawfish cavatappi pasta made with a Creole cream sauce and coriander blackened redfish. Lunch and dinner daily. $$

Dahla

611 O’Keefe Ave. Unit 10, (504) 766-6602; Instagram, @dahlarestaurant This Thai restaurant offers familiar dishes like panang curry, pad Thai, and tom yum soup, as well as a spirited cocktail selection with fresh garnishes. Crispy duck curry is simmered in tomato, pineapple and Thai basil,

CAFE SBISA Oysters Sbisa, served over creamed spinach, is a dish from older menus at Cafe Sbisa that is now back on chef Alfred Singleton’s new menu.

PHOTO BY IAN MCNULTY / THE TIMES-PICAYUNE

Dickey’s Barbecue Pit

Areawide; dickeys.com The Texas barbecue chain offers pit-smoked wings, loaded baked potatoes and sandwiches. Smoked meat options include brisket, pork ribs, chicken, pulled pork, kielbasa and jalapeño cheddar sausage. Combo platters let you choose up to three meats, along with sides like mac and cheese, crispy fried okra and loaded baked potato casserole. No reservations. Delivery available. Lunch and dinner daily. $$

2024

napoleon. Reservations accepted. Lunch Mon.Fri., dinner Tue.-Sat. $$$

WINE OF THE

WEEK

Dickie Brennan’s Bourbon House

144 Bourbon St., (504) 522-0111; bourbonhouse.com The menu features Gulf seafood offerings such as corn and crab soup, fried seafood platters and po-boys. The signature redfish on the half-shell comes with crab-boiled potatoes, frisee, balsamic caramelized onions and lemon beurre blanc.

There’s also a classic oyster bar serving raw or char-broiled oysters.

Reservations recommended. Breakfast, lunch, dinner daily. $$$

PHO BANG Kevin Vo laddles pho soup in the kitchen at Pho Bang restaurant.

PHOTO BY CHRIS GRANGER / THE TIMES-PICAYUNE

with red and green peppers and raisins. Reservations accepted. Outdoor seating available. Lunch and dinner Mon.-Sat. $$

The Daily Beet

1000 Girod St., (504) 605-4413; 3300 Magazine St., (504) 766-0377; thedailybeetnola.com

Dickie Brennan’s Steakhouse

The Daily Beet has a selection of plant-based meals, including brunch and breakfast options, bowls, salads and fresh juices. Banana oatmeal pancakes are adorned with strawberry crema, chopped walnuts, seasonal fruit and drizzled with warm maple syrup.

No reservations. CBD: breakfast and lunch daily; Uptown: breakfast, lunch and dinner daily. $$

Desi Vega’s Steakhouse

628 St. Charles Ave., (504) 523-7600; desivegasteaks.com While the upscale steakhouse has a variety of classic options, there also are sandwiches, seafood dishes and salads. Four broiled lamb chops are served with a flaming Mojito glaze and garlic mashed potatoes.

Appetizers include steak bruschetta, fried green tomatoes and tuna

716 Iberville St., (504) 522-2467; dickiebrennanssteakhouse.com Ribeyes, filets, strip steak, and a 20-ounce Chateaubriand make up the heart of this menu.

Sides include potatoes au gratin, gumbo and turtle soup. Crawfish pasta features sun-dried tomato pappardelle, Grana Padano cheese and tomato. Reservations recommended. Dinner Mon.-Sat. $$$ PAGE 25

Daou Cabernet

The nose is highly perfumed, showing aromas of black cherry, cassis, plum, desert sage, sandalwood and dusty minerality. Secondary aromas reveal notes of cigar box, leather, bay leaf and black olive. The palate is rich and weighty, offering generous flavors of black raspberry, spicy currant and blueberry compote with impressions of Bing cherry, boysenberry, fig and baking spices. Ripe, fine-grained tannins carry into a structured finish with lingering accents of cherry, espresso and vanilla.

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PAGE 23

Dong Phuong

Dooky Chase’s Restaurant

2301 Orleans Ave., (504) 821-0600, (504) 821-0535; dookychaserestaurants.com The Chase family continues the legacy of this Creole fine-dining institution. On the dinner menu is barbecue shrimp made with an Abita Amber reduction and pan-seared Louisiana redfish served with succotash, lump crabmeat and Creole sauce. The lunch menu has classics like red beans and rice served with fried chicken and a side.

Reservations recommended. Lunch Tue.-Fri., dinner Fri.-Sat. $$$

Doris Metropolitan

620 Chartres St., (504) 267-3500; dorismetropolitan.com With roots in the Middle East, Doris has dry aged steaks at the heart of it and a variety of sides and mains. The menu includes octopus with smoked tomato salad, Baladi eggplant made with tahini and sumac, and lamb chops with smoked paprika oil and tzatziki. Reservations recommended. Lunch Fri., dinner Tue.-Sun. $$$

Down The Hatch

1921 Sophie Wright Place, (504) 522-0909; downthehatchnola.com The Garden District bar and grill serves wings, sand-

wiches, burgers, seafood platters, shawarma and more. The Who Dat burger comes with mozzarella and sauteed mushrooms and onions, while the Asian Cajun burger has blackened tomato, bacon, jalapenos, pepper jack cheese, caramelized onions and a sweet ginger soy sauce. No reservations. Delivery and outdoor seating available.

Lunch, dinner and latenight daily. $$

2024

14207 Chef Menteur Highway, (504) 882-9878; dpbakery.com This Vietnamese bakery and restaurant is renowned for its king cakes, but the James Beard award winning bakery serves up a variety of cakes, pastries and sweets as well as bahn mi sandwiches. The bakery shares space with the restaurant, which serves classic Vietnamese dishes like pho, vermicelli bowls and boba teas. No reservations. Breakfast and lunch Wed.-Mon. $

El Gato Negro

81 French Market Place, (504) 525-9752; 300 Harrison Ave., (504) 488-0107; 301 Huey P. Long Ave., Gretna, (504) 354-9593; elgatonegronola.com This Mexican restaurant serves tacos, burritos, fajitas, quesadillas and more, including crawfish, shrimp, steak and lobster options. Burritos are made with choice of vegetables or meat, like ground chuck, chicken, pulled pork or chorizo, along with shredded queso, red onion, rice and beans. No reservations. Delivery and outdoor seating available. Lunch and dinner daily. $$

El Pavo Real

4401 S. Broad Ave., (504) 266-2022; elpavorealnola.com The menu includes classic tacos, quesadillas and enchiladas and also features chicken mole tamales, chilaquiles and chipotle coconut shrimp. The Pescado Vera Cruz is pan-cooked Gulf fish topped with a sauce of tomato, onion, capers and olives and served with rice and green beans.

No reservations. Lunch and dinner Tue.-Sat., brunch Sun. $$

Emeril’s

800 Tchoupitoulas St., (504) 528-9393; emerilsrestaurant.com After an extensive renovation, Chef Emeril Lagasse’s flagship restaurant reopened in the fall with his son, EJ Lagasse, taking control of the contemporary Louisiana menu.

PLATES The New Orleans restaurant plates serves many tapas style dishes in the Warehouse District.

PHOTO BY IAN MCNULTY / THE TIMES-PICAYUNE

Emeril’s serves a pair of tasting menus, one classic and another seasonal.

There’s also the new Wine Bar, serving wine and cocktails and small plates, like Wagyu croquettes with roasted garlic and aioli, charred broccoli in garlic butter, and caviar. Reservations accepted. Dinner Tue.-Sat. $$$

Empanola

3109 Magazine St., (504) 582-9378; 7321 Freret St., (504) 249-5977; empanolaempanadas.com Empanola serves a variety of empanadas with different fillings. The gumbo empanada includes roasted chicken, sausage, onion, peppers and celery, and the Asian dumpling empanada is stuffed with ground pork, green onions, ginger, soy and oyster sauces, sesame oil and garlic. Sweet selections, like the bananas Foster empanada, also are available. No reservations.

Delivery and outdoor seating available. Lunch and early dinner daily. $

Espiritu Mezcaleria & Cocina

520 Capdeville St., (504) 267-4975; espiritunola.com The menu of Mexican dishes includes ceviche, tortas, tacos and more, and the bar has a mezcal-forward cocktail list. Lamb is slowcooked in house-made mole negro and served over rice. Another entree is the mariscos cazuelas, a mix of shrimp, crawfish, and mussels in a coconut lime consomme. Reservations accepted. Limited outdoor seating available. Lunch and dinner Tue.-Sat. $$

The Exchange Pickleball + Bar

2120 Rousseau St., (504) 684-2391; theexchangenola.com The Exchange has indoor and outdoor pickleball courts as well as a food menu that puts a twist on bar fare with shareable plates, flatbreads, burgers, wraps and salads. The Magnolia Mushroom Wrap is grilled portobello mush-

rooms, shredded Brussels sprouts, caramelized onions, arugula, gouda cheese and balsamic vinaigrette in a sun-dried tomato tortilla.

No reservations for food.

Pickleball court reservations recommended but not required. Lunch and dinner daily. $$

Felipe’s Heladeria

411-2 N. Carrollton Ave., (504) 899-4260; felipesheladeria.com Felipe’s Mexican-inspired desserts shop is located next to its Mid-City taqueria. There is ice cream and frozen yogurt, specialty sundaes and milkshakes.

Fried churros are paired with ice cream and drizzled in chocolate sauce. No reservations. Delivery and outdoor seating available.

Lunch and dinner daily. $

Felipe’s Taqueria

301 N. Peters St., (504) 267-4406; 441-1 N. Carrollton Ave., (504) 408-2626; 2004

Metairie Road, Metairie, (504) 676-5574; 6215 S. Miro St. (504) 309-2776; felipestaqueria.com The fast casual Mexican restaurant features custom order burritos, bowls, tacos and more. Gringos tacos are flour tortillas with ground beef, lettuce, pico de gallo, jack cheese and crema. No reservations.

Delivery and outdoor seating available. Lunch and dinner daily. $$

Felix’s Restaurant & Oyster Bar

739 Iberville St., (504) 522-4440; 7400 Lakeshore Dr., (504) 304-4125; felixs.com Felix’s is well-known for its Gulf Coast char-grilled oysters, but it also serves fried and boiled seafood, pastas and po-boys. The Pasta Felix is penne with sauteed oysters and shrimp in a Cajun cream sauce.

Buffalo oysters are fried and smothered in Buffalo sauce with blue cheese

25 G A M B I T > B E S T O F N E W O R L E A N S . C O M > J A n u A ry 2 2 - 2 8 > 2 0 2 4

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Winter DINING ISSUE GREAT PACKAGE DEALS

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Mani Pedi & 50 min Massage $130 Mani Pedi & 30 min Massage $105 Couples Massage 50 min $200

Fives

529 St. Ann St., (504) 399-6954; fives.bar This Jackson Square-facing oyster and cocktail bar serves oysters from the Gulf and East coasts, caviar and dishes like beef tartare, roasted bone marrow and tuna crudo. The tomahawk porkchop is served with olive tapenade, apples and arugula salad. On the cocktail menu, the Mojabi Ghost is made with vodka, yuzu, lychee, lemon and creme fraiche.

No reservations. Lunch and dinner daily. $$$

MASSAGE, NAILS, HAIR, FACIALS

Visit riversidespano.com

401 Iberville Street | 504-581-3279 Lic #2740

crumbles. Reservations recommended. Outdoor seating available at Lakefront. Lunch and dinner daily. $$

(Across from Canal Place)

Flamingo A-Go-Go

Uptown 8140 Oak Street L.G.D. 2018 Magazine Street Mid-City 4724 S. Carrollton Ave. C.B.D. 515 Baronne Street Premium Cobblers. Banana Puddings.

Cinnamon Rolls. Cookies.

Made the old-fashioned way, just like grandma used to make them.

2372 St Claude Ave Suite 130, New Orleans, LA 70117 (504) 874-9766 | www.peachcobblerfactory.com

869 Magazine St., (504) 577-2202; flamingonola.com The menu ranges from burgers, sandwiches and flatbreads to poke bowls and nacho fries.

The Flamingo Alfredo is fettuccini in alfredo sauce with choice of chicken, Gulf shrimp or the vegetarian option, spinach, kale, roasted pepper and tomatoes. Reservations accepted. Delivery and outdoor seating available. Brunch, lunch and dinner Thu.-Mon. $$

Francolini’s Italian Deli

ADVERTISE WITH US Call Sandy Stein (504) 483-3150 or sstein@gambitweekly.com

3987 Tchoupitoulas St.; francolinis.com This Northeast-style Italian deli was opened

by New Jersey native Tara Francolini. The Updawg sandwich is made with mortadella, garlic ricotta spread, lemon zest, Italian salsa verde and pepperoncini.

No reservations. Lunch Thu.-Tue.$$

Frey Smoked Meat Co.

4141 Bienville St., (504) 488-7427; freysmokedmeat.com This barbecue joint features brisket, sausage, smoked chicken, St. Louis ribs, burgers, shakes and more. The pork belly poppers come with a pepper jelly glaze, and their Bar-B-Cuban sandwich is pulled pork, ham, pickles, Swiss cheese and N.O. Gold Sauce on a hoagie roll.

Reservations accepted for large parties. Delivery and outdoor seating available. Lunch and dinner daily. $$

Galatoire’s 33 Bar & Steak

215 Bourbon St., (504) 335-3932; galatoires33barandsteak.com Located next door to the well-known original, Galatoire’s 33 serves classic steakhouse dishes as well as Galatoire’s full menu in a more relaxed setting. Traditional Creole dishes include shrimp etouffee and chicken creole, whereas other dishes include eggplant stuffed with jumbo lump crab, shrimp, and a bechamel sauce, as well as French-style bouillabaisse. Reservations recommended. Lunch and dinner Wed.-Sun. $$$

Gallagher’s Grill

509 S. Tyler St., Covington, (985) 8929992; 527 Restaurant & Bar, 527 N. Causeway Blvd., Mandeville, (985) 778-2820; Pat Gallagher’s Front Street, 2306 Front St., Slidell, (985) 326-8350; gallaghersgroup.com Pat Gallagher’s restaurants offer classic cuts of steak, like filet mignon, New York strip and ribeye as well as chicken, Louisiana quail and seafood. Broiled catfish fillet is topped with roasted pecans and dark meuniere sauce. Reservations accepted. Covington and Mandeville: Lunch Tue.-

Fri., dinner Tue.-Sat.; Slidell: Lunch Thu.-Fri., dinner Tue.-Sat. $$$

The Garage Bar

810 Conti St., (504) 603-6343; facebook.com/ thegaragemusicclub The French Quarter music venue has a menu of substantial bar fare such as hot dogs, fried okra, and jalapeno poppers.

The Cajun burger is a half-pound spicy pork and beef patty with caramelized onions, mayonnaise, lettuce and pickles and accompanied by fries and house dipping sauce.

No reservations. Dinner and late-night Wed.Sun. $$

Gattuso’s

435 Huey P. Long Ave., Gretna, (504) 368-1114; gattusos.net The West Bank neighborhood bar and grill has a wide-ranging menu, from gumbo and crawfish queso to spaghetti and meatballs, po-boys and steak. The roasted beet salad is a bed of mixed greens, roasted beets, goat cheese, heirloom tomatoes and pepita seeds. No reservations.

Delivery available. Lunch and dinner Tue.-Sat. $$

Gautreau’s

1728 Soniat St., (504) 899-7397; gautreausrestaurant.com The Uptown restaurant serves a French-inspired menu. Recent dishes have included duck confit, sauteed red snapper and roasted duck. Reservations recommended.

Dinner Tue.-Sat. $$$

The Gumbo Shop

630 St. Peter St., (504) 525-1486; gumboshop.com The menu has, of course, gumbo as well as other New Orleans staples like red beans and rice, crawfish etouffee and jambalaya. The seafood and okra gumbo is made with sauteed okra, trinity

2024

LILLY’S CAFE Shrimp dumplings soup, plus spicy tofu and butterfly spring rolls at Lilly’s Cafe, a Vietnamese restaurant in New Orleans PHOTO BY IAN MCNULTY / THE TIMES-PICAYUNE

and tomato and includes shrimp and crab. No reservations. Outdoor seating available. Lunch and dinner daily. $$

Heard Dat Kitchen

normal hours, the restaurant is open on Sundays for lunch during drag shows and for dinner on concert nights. Reservations accepted. Outdoor seating available. Dinner Thu.-Sat. $$$

House of Blues

4206 Magazine St., (504) 766-0054; hungryeyesnola.com The 1980s-themed restaurant and bar serves shareable plates with cocktails and wine.

Smoky eggplant dip comes with roti flatbread, bomba calabrese, olives, basil and mushrooms.

The hanger steak is slow-cooked and grilled and comes with blue cheese and vegetables.

No reservations. Dinner Wed.-Mon. $$

2520 Felicity St., (504) 510-4248; hearddatkitchen.com Chef Jeffrey Heard incorporates family recipes on his menu of soul food and Creole dishes. The Mardi Gras Mambo is fried fish with mac and cheese, shredded cheddar and house Crawdat cream sauce served with peas and potato salad. No reservations. Delivery and limited outdoor seating available. Lunch and dinner Mon.-Sat. $$

225 Decatur St., (504) 310-4961; houseofblues.com/ neworleans The music venue’s restaurant serves a menu of Southern dishes, burgers and salads.

Blackened salmon comes with creamed corn, crumbled andouille sausage, smoked paprika and scallion. Along with

Hungry Eyes

I-Tal Garden

810 N. Claiborne Ave., (504) 515-7321; italgardennola.com The family-owned plantbased restaurant focuses on healthy alternatives to classic New Orleans cuisine. The menu includes jackfruit “ribs”, and the pancake platter is served

with chickpea scramble and seitan sausage.

Reservations accepted.

Lunch Sat.-Sun., dinner Wed.-Sun. $$

Iberville Cuisine

821 Iberville St., (504) 354-1080; ibervillecuisine.com The French Quarter restaurant serves New Orleans staples and seafood dishes. Southern-style grits are served with shrimp sauteed in a rich crawfish cream sauce. Reservations accepted. Lunch Fri.-Sat., dinner daily. $$$

Jewel of the South

1026 St. Louis St., (504) 265-8816; jewelnola.com The modern tavern serves award-winning cocktails, caviar and Sunday roast and has a large garden courtyard. The dinner menu includes duck neck sausage with apple jus, fried acorn squash with seed schmutz and miso caramel sauce, and broccoli rabe with white anchovies and relish.

PAGE 29

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Brunch Club

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PAGE 27

Johnny Sanchez

930 Poydras St., (504) 304-6615; johnnysancheznola.com The Mexican restaurant combines traditional cuisine and a modern approach to cooking dishes such as pork ribs al pastor and grilled pescado. The menu has a variety of fajitas, tacos, burritos and more. Reservations accepted. Delivery available.

Lunch Sun.-Fri., dinner daily. $$

Juan’s Flying Burrito

515 Baronne St., (504) 529-5825; 2018 Magazine St., (504) 569-0000; 4724 S. Carrollton Ave., (504) 486-9950; 8140 Oak St., (504) 897-4800; juansflyingburrito.com The local taqueria serves burritos, quesadillas, nachos, salads and more.

The Luv It Bowl includes grilled corn, potato and squash with black beans and yellow rice. It’s served with tortilla chips guacamole and salsa la fonda. No reservations. Delivery and outdoor seating available.

Lunch and dinner daily. $$

JusTini’s

3162 Dauphine St. (504) 381-5098; justinisnola.com The specialty cocktail bar’s entree menu includes burgers, tacos and salads.

The Lamanche St. Lamb Chops come with creamy grits, asparagus, and grilled peppers and onions with a fried egg option to top it, and the Catfish Dauphine is served in a cream sauce with heirloom tomatoes and blackened shrimp.

Lunch and dinner Tue.Sat., late-night Fri.-Sat., brunch Sun. $$

Katie’s Restaurant & Bar

3701 Iberville St., (504) 488-6582; katiesinmidcity.com

The Mid-City neighborhood restaurant offers seafood, pasta, salads, pizzas, po-boys and more.

The Boudreaux 21 pizza comes with a garlic butter sauce, cochon de lait, spinach and red onion, while the Atchafalaya 32 is made with a Tabasco marinara sauce with shrimp, oysters, crawfish and crab cakes.

Reservations accepted for parties larger than seven.

Delivery and outdoor seating available. Lunch and dinner Mon.-Sat., brunch Sun. $$

2024

Reservations accepted.

Outdoor seating available.

Lunch Sat.-Sun., dinner Wed.-Mon. $$$

Kenji Omakase at International House Hotel

217 Camp St., (504) 9094851; kenjinola.com Matthew Nguyen serves up chef’s choice style sushi, known as omakase, that includes up to 17 courses.

The rotating menu includes fish flown in from Japan alongside various Japanese items. Reservations encouraged. Dinner Thu.Sat. $$$

Killer PoBoys

219 Dauphine St., (504) 439-7445; 811 Conti St.; killerpoboys.com This inventive po-boy shop started out of the bar Erin Rose, where it still has operations, and added their Big Killer PoBoys spot on Dauphine. Unique poboys include pecan butter and jelly, whiskey grilled cheese, Thai BBQ tofu, and black beer beef debris.

Conti: lunch and dinner Wed.-Sun.; Dauphine: lunch and early dinner Wed.-Mon. $

Kindred

7537 Maple St., (504) 841-9538; kindrednola.com This plant-based comfort food restaurant serves up po-boys, veggie burgers and no-chicken chicken sandwiches. Even the daiquiri bar is vegan friendly. The “tuna” sandwich is made of smashed chickpea salad served on French bread with lettuce, tomatoes, pickles and

GAUTREAU’S RESTAURANT Clams and pork belly makes a rich pairing for an appetizer at Gautreau’s Restaurant, an enduring emblem of fine dining in Uptown New Orleans.

PHOTO BY IAN MCNULTY / THE TIMES-PICAYUNE

mayonnaise. Reservations accepted. Delivery available. Lunch Sat.-Sun., dinner Tue.-Sun.

King Brasserie & Bar

521 Tchoupitoulas St., (504) 324-3000; kingbrasserieandbar.com Chef Sam Peery took inspiration from southern French brasseries for this menu of small and large plates. The carbonara is served with sea urchin, bottarga and burgundy truffle, with an option to add scallops. The wild boar provencale comes with tomato, fennel and black olive. Reservations accepted. Brunch and dinner daily. $$$

Kingfish Kitchen & Cocktails

337 Chartres St., (504) 598-5005; kingfishneworleans.com This French Quarter establishment puts its own spin on New Orleans dishes, like catfish and grits and cochon Benedict.

Crawfish bread appears on

the starters, while entrees include seared duck breast, which comes with a sweet satsuma sauce, a twice baked potato and seasonal vegetables. Reservations recommended. Brunch and dinner daily. $$

La Boca

870 Tchoupitoulas St., (504) 525-8205; labocasteakhouse.com This Argentine steakhouse prepares their cuts a little differently, emphasizing leaner hanger and skirt steaks, but still with filet mignon and ribeye options.

Appetizers range from empanadas to a grilled Argentine cheese called provoleta, chorizo, and seasonal vegetables. Reservations recommended.

Dinner Mon.-Sat. $$$

La Macarena Pupuseria & Latin Cafe

8120 Hampson St., (504) 862-5252; Instagram @lamacarenanola The pan-Latin American restaurant specializes

in pupusas and also has a vegetarian and vegan menu. Pupusa fillings include chicharrones, portobello, red pepper, spinach and cheese. Other entrees include Hangover Huevos Macarena made with chorizo and ropa vieja, a pulled brisket served with caramelized onions and tomatoes in a garlic sauce.

No reservations. Delivery available. Cash only. Lunch and dinner Wed.-Mon. $$

Lamara Coffee & Kitchen

1300 N. Broad St., (504) 920-9991; lamaracoffeeandkitchen.com The low-waste cafe on the edge of Treme serves vegetarian and vegan small plates and gluten-free baked goods and has a smoothie bar. The Rainbow Tostadas are a black bean spread, guacamole, purple cabbage, golden beets, watermelon radish, local greens, cashew crema and pepitas on a baked corn tortilla. No reservations.

Delivery and outdoor seating available. Breakfast and lunch daily. $$

Legacy Kitchen

Steak & Chop, 91 West Bank Expressway, Gretna, (504) 513-2606; Craft Tavern, 700 Tchoupitoulas St., (504) 613-2350; Tacklebox, 817 Common St., (504) 827-1651; legacykitchen.com Each Legacy Kitchen restaurant has a different focus, like seafood at Tacklebox or steaks at Steak & Chop on the West Bank. At Craft Tavern, the Breaux Bridge Pasta is Louisiana shrimp served in a spicy cream sauce over penne pasta. Reservations accepted. Delivery available at Craft Tavern and Tacklebox. New Orleans: Breakfast, lunch and dinner daily; Gretna: Lunch and dinner daily.$$

Li’l Dizzy’s Cafe

1500 Esplanade Ave., (504) 766-8687; lildizzyscafe.net The family-run Treme mainstay serves a variety of Creole favorites, including gumbo, po-boys, fried PAGE 31

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King Cake Latte

King Cake Velvet Ice

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Lilly’s Cafe

1813 Magazine St., (504) 599-9999; Instagram, @lillyscafenola The Lower Garden District favorite serves a menu of Vietnamese staples, include pho, banh-mi and vermicelli dishes. Spicy beef, pork or tofu is served with steamed jasmine rice, cucumber, green onions, lettuce, shallot and house fish sauce. No reservations.

Delivery available. Lunch and dinner Mon.-Sat. $$

LUFU NOLA

301 St. Charles Ave., (504) 354-1104; lufunola.com The CBD restaurant serves a menu of regional Indian dishes. Nalli gosht is lamb shank cooked in spices and curry and served with fried onion, cashew and stoneflower. Reservations accepted. Lunch and dinner Thu.-Tue. $$$

Luzianne Cafe

481 Girod St., (504) 265-1972; luziannecafe.com

The cafe serves a Southern-style menu of breakfast and lunch dishes along with Luzianne tea and coffee as well as espresso drinks. The boudin Benedict includes two poached eggs on top of an English muffin with boudin, green tomato chow chow and hollandaise.

No reservations. Delivery available. Breakfast and lunch Wed.-Sun. $$

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seafood and chicken as well as daily specials. The Friday special is catfish Jourdain, a thick piece of fried catfish topped with shrimp, crabmeat and lemon butter sauce and served with a choice of two sides, like mac and cheese, potato salad or candied yams.

No reservations. Outdoor seating available. Lunch Mon.-Sat. $$

Magazine Pizza

1068 Magazine St., (504) 568-0212; magazinepizza.com Along with specialty pies and a build-your-own option, the menu includes salads, pastas, calzones and hot sandwiches.

The Lagniappe is a pie with spicy white sauce, mozzarella cheese, Louisiana crawfish, shrimp, jalapeno, onion and corn.

No reservations. Delivery available. Lunch, dinner and late-night daily. $$

Mandina’s Restaurant

3800 Canal St., (504) 482-9179; mandinasrestaurant.com; 4240 Highway 22, Mandeville, (985) 674-9883; mandinasmandeville.com The Creole-Italian staple has been operating in MidCity since 1932 and also has a Northshore location.

The menu includes shrimp remoulade, turtle soup, gumbo, salads, steaks, po-boys, Italian dishes,

TAKEOUT and DELIVERY

14 PARISHES Jerk lamb chops with greens and rice and peas at 14 Parishes, the Jamaican restaurant on Oak Street.

PHOTO BY IAN MCNULTY / THE TIMES-PICAYUNE

fried chicken and seafood and more. Gulf fish or catfish meuniere is served with fries. No reservations.

Lunch and dinner daily. $$$

Maypop

611 O’Keefe Ave., (504) 518-6345; maypoprestaurant.com Chef-owner Michael Gulotta’s restaurant in the CBD serves a menu inspired

by Asian and Louisiana cuisines. Satsuma-glazed octopus is served with heirloom carrots, pickled mango sauce and lentils.

Reservations accepted.

Delivery available. Dinner daily. $$$

Martin Deli & Bistro

714 Elmeer Ave., Metairie, (504) 896-7350; 3827 Baronne St., (504) 899-

7444; martinwine.com The New Orleans and Metairie locations of the wine and spirits store have a deli offering salads, sandwiches and side dishes for lunch as well as weekend brunch specials. The Deli Deluxe is a sandwich with pastrami, corned beef, Swiss cheese, Russian dressing and Creole mustard on an onion roll.

No reservations. Delivery and outdoor seating avail-

able. Late breakfast and lunch daily. $$

Medium Rare

5538 Magazine St., (504) 354-2588; mediumrarerestaurant.com The Washington, D.C.-area restaurant opened a New Orleans location last summer. Medium Rare serves a prix fixe menu that includes

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sliced coulotte steak with bordelaise-like house sauce, fries, mixed green salad and sourdough bread. There is a vegan-friendly option swapping in a portobello mushroom with fire-roasted red pepper sauce. Reservations accepted. Dinner daily, brunch Sat.-Sun. $$$

MeMe’s Bar and Grille

712 W. Judge Perez Drive, Chalmette, (504) 644-4992; memesbarandgrille.com Chef Doug Braselman took over the Chalmette institution last year. The menu of contemporary Louisiana dishes includes Gulf shrimp pasta served over angel hair with arugula-basil pesto, cherry tomatoes and mushrooms. Reservations accepted. Delivery available. Lunch and dinner Tue.-Sat. $$$

Messina’s Runway Cafe

New Orleans Lakefront Airport, 6001 Stars and Stripes Blvd., (504) 241-5300; messinasrunwaycafe.com The restaurant serves Creole dishes, plate specials and more inside the Lakefront Airport’s historic terminal building.

Seared salmon is topped with cane mustard glaze and served with garlic potatoes and sauteed green beans. Reservations recommended for large parties. Breakfast and lunch Tue.-Fri., brunch Sat.-Sun. $$$

Mikimoto Japanese Restaurant

3301 S. Carrollton Ave., (504) 488-1881; mikimotosushi.com The wide-ranging menu includes original sushi rolls, ramen, teriyaki dishes, tempura, and

dumplings. Tuna steak is cooked well done and served with teriyaki sauce and white or fried rice, soup and house salad. Reservations accepted for large parties.

Delivery available. Lunch Sun.-Fri., dinner daily. $$

Mint Modern Vietnamese Bistro & Bar

5100 Freret St., (504) 218-5534 The Uptown Vietnamese restaurant serves classic dishes and some contemporary takes.

Banh mi options include fried tofu, grilled pork or beef, French fries and mushrooms, lemon-grass chicken and more and are served with aioli, cucumber, pickled carrots, cilantro and jalapenos.

Reservations accepted.

Lunch and dinner Tue.Sun. $

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401 Poydras St

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MothersRestaurant.net

(504)523-9656

ANTOINE’S Filet with marchand de vin; Grilled center-cut beef tenderloin, marchand de vin sauce, butter-braised mushrooms, Yukon Gold mashed potatoes is served at Antoine’s.

PHOTO BY DAVID GRUNFELD / THE TIMES-PICAYUNE

Mr. B’s Bistro

Mister Oso

601 Tchoupitoulas St., (504) 335-1740; misterosonola.com This new location of the Denver-based restaurant serves tacos, ceviche crudo and cocktails. Cauliflower al pastor tacos include charred pineapple, avocado salsa, Fresno chilies, scallion and cilantro. There are also salads, empanadas, churros and sorbet.

Reservations accepted.

Outdoor seating available.

Dinner Tue.-Sun. $$

Monday Restaurant + Bar

4327 Bienville St., (504) 581-8900; mondaynola.com Restaurateur Larry Morrow and his mother Lenora Chong’s Mid-City restaurant serves a modern Creole menu. The Bienville is Creole-style crawfish etouffee with steamed rice and fried catfish.

Reservations accepted.

Delivery and outdoor seating available. Lunch and dinner Wed.-Mon., brunch Sat.-Sun. $$$

MoPho

514 City Park Ave., (504) 482-6845; mophonola.com The Mid-City restaurant combines Vietnamese and classic New Orleans flavors. Crispy duck leg khao soi is a double-fried duck leg in yellow curry broth with peas, mushrooms and pickled greens. Reservations accepted. Delivery available. Lunch and dinner daily. $$

Morrow’s

2438 St. Claude Ave., (504) 827-1519; morrowsnola.com The menu features Creole dishes with some Korean and Asian influences.

Grilled salmon is glazed with teriyaki sauce and served with sticky rice and a house salad. Reservations accepted. Delivery available. Lunch and dinner Mon.-Sat., brunch Sun. $$

2024

201 Royal St., (504) 523-2078; mrbsbistro.com Helmed by chef Vincent Sciarrotta, Cindy Brennan’s upscale restaurant serves modern Louisiana dishes.

Wood-grilled fish is served with pecan popcorn rice, fresh vegetables and choice of lemon butter sauce or Creole meuniere. Reservations accepted. Lunch Wed.-Sat., dinner Wed.Mon., brunch Sun. $$$

Mosca’s

4137 Highway 90, Westwego, (504) 436-8950; moscasrestaurant.com The family-run West Bank institution serves a menu of signature Italian dishes.

Chicken is sauteed with rosemary, Italian seasoning, garlic and white wine and cooked down in red gravy. Reservations recommended. Cash only. Dinner Wed.-Sat. $$$

TAN DINH Lemongrass spare ribs are served at Tan Dinh.

PHOTO BY DAVID GRUNFELD / THE TIMES-PICAYUNE

Mother’s Restaurant

401 Poydras St., (504) 523-9656; mothersrestaurant.net Along with an all-day breakfast menu, Mother’s serves Creole dishes, poboys and seafood platters.

Two pieces of dark or white meat fried chicken comes with a choice of two sides, such as red beans and rice, turnip greens, potato salad or green beans with tomatoes. No reservations. Delivery available.

Breakfast, lunch and dinner daily. $$

The Munch Factory

Joseph M. Bartholomew Municipal Golf Course, 6514 Congress Drive, (504) 459-2180; themunchfactory.net The menu of Creole-inspired comfort food includes dishes like shrimp and grits, fried pork ribs and blackened Louisiana fish. Bayou nachos are made with house-fried tortilla chips topped with roast beef, onions, jalapenos, tomatoes, jack and cheddar cheeses and house-made ranch. No reservations. Delivery and

outdoor seating available.

Lunch Tue.-Sun. $$

Neyow’s Creole Cafe

Namaste NOLA

neyows.com The Creole restaurant serves classics like file gumbo, po-boys, barbecue shrimp and fried oysters.

Red beans and rice is served with a choice of fried chicken, grilled pork chop or hot sausage. Next door, Neyow’s XL serves steaks, fish and poultry in a fine dining setting. No reservations. Delivery and outdoor seating available.

Lunch and dinner Mon.Sat., brunch and early dinner Sun. $$

201 Baronne St., (504) 434-9768; namastenola439.com The menu of traditional Indian dishes includes navrathan korma, a cashew and coconut-flavored curry with vegetables and cottage cheese. Reservations accepted. Delivery available. Lunch and dinner Thu.-Tue. $$

New Orleans Hamburger & Seafood Co.

Areawide; nohsc.com The local chain serves New Orleans classics, burgers, po-boys, seafood platters and Southern comfort food. Bayou Pasta includes fried shrimp and crawfish and mushroom cream sauce. No reservations.

Delivery available and drive-through available at some locations. Hours vary by location. $$

3332 Bienville St., (504) 827-5474;

Nice Guys Nola

7910 Earhart Blvd., (504) 302-2404; niceguysnola.com This Gert Town restaurant puts a creative touch on seafood dishes, wings, tacos, sandwiches, fries and more. The Not So Nice Guys Cajun Nachos are tortilla chips topped with hot sausage, Cajun smoked sausage, crawfish, pico de gallo, sour cream and green onions. Reservations

accepted. Delivery and outdoor seating available.

Lunch Tue.-Fri., dinner Mon.-Sat., brunch Sat.Mon. $$

Nonno’s Cajun Cuisine & Pastries

2517 Bayou Road; nonnoscajuncuisineandpastries.com Chef Shermond Esteen Jr.’s restaurant recently relocated to Bayou Road. The menu of New Orleans-style dishes includes seafood egg rolls, platters and breakfast items. The selection of poboys includes hamburger, shrimp, roast beef, catfish, hot sausage and vegan options, like cauliflower and an Impossible Burger.

No reservations. Delivery available. Breakfast and lunch daily, dinner Mon.Sat. $$

Nuccio’s

St. Roch Market, 2381 St. Claude Ave., (504) 267-0388; strochmarket.com Steve and Elizabeth Nuccio serve Sicilian dishes at their

counter at St. Roch Market.

The menu includes quarter, half and whole muffuletta options, flatbread, meatball subs, salads and spaghetti and meatballs.

No reservations. St. Roch is open breakfast, lunch and dinner daily. $$

The Original Italian Pie

Areawide; italianpie.com The local chain serves traditional and specialty pizzas, calzones, oven-baked sandwiches, wraps and more. The Italian Pie Combination is a red-sauce pizza topped with pepperoni, Italian sausage, ground beef, mushrooms, sauteed onions, green bell peppers, black olives and mozzarella. No reservations.

Delivery available. Lunch and dinner daily, late-night daily at CBD location. $$

Orleans Grapevine Wine Bar & Bistro

720 Orleans Ave., (504) 523-1930; orleansgrapevine.com

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GREAT atmosphere & AMAZING food F I N E D I N I N G N E YO W ’ S S T Y L E

3332 Bienville Street | 504-827-5474 | neyows.com Sun 11am - 7pm | Sunday Brunch 11am -2pm Mon-Thursday -11am -9pm • Fri & Sat 11am-11pm

Neyow’s XL 3 3 3 6 B I E N V I L L E S T R E E T | 5 0 4 - 5 0 3 -1 0 8 1 | X L . N E YO W S . C O M THURS 5PM-9PM | FRI-SAT 5PM-11PM | SUN 11AM- 8PM BRUNCH 11AM- 2PM ON SUNDAYS

Oscar’s

2027 Metairie Road, (504) 831-9540; oscarsoldmetairie.com The Old Metairie lounge specializes in burgers and sandwiches and has weekly specials, such as steak on Tuesdays and Wednesdays.

Half-pound burgers come dressed with lettuce, tomato, onion and pickles, and add-ons include cheddar, Swiss, mozzarella and Monterey jack cheese, sour cream, bacon, mushrooms, jalapenos and olive salad.

No reservations. Lunch Tue.-Sun., dinner daily, late-night Tue.-Sat. $$

Osteria Lupo

4609 Magazine St., (504) 273-1268; osterialupo.com Osteria Lupo serves a menu of dishes inspired by Northern Italy. Seared scallops are served with white beans, butternut squash and Castelvetrano olive vinaigrette. Reservations accepted. Lunch Fri.-Sun., dinner daily. $$$

PJ’s Coffee

Areawide; pjscoffee.com The locally founded coffee shop chain offers a full menu of coffee drinks with Carnival season specials, including a king cake latte and cinnamon and vanilla cold brew shaken with espresso and topped with chilled cream. Many locations have bagels, breakfast sandwiches and pastries. No reservations.

Delivery available and outdoor seating available at some locations. Hours vary by location. $

Palmettos on the Bayou

2024

Along with entrees, the French Quarter wine bar and bistro has cheese plates and charcuterie boards. Blackened Gulf fish is served with crabmeat, amandine sauce, rice and vegetables. Reservations accepted for large parties.

Outdoor seating available.

Dinner Thu.-Sun. $$

1901 Bayou Lane, Slidell, (985) 643-0050; palmettosrestaurant.com Palmettos on the Bayou serves elevated Louisiana dishes with views over Bayou Bonfouca. Panseared Gulf fish is served with Louisiana shrimp, blue crab, roasted mushrooms and shellfish jus. Reservations accepted. Outdoor seating available. Lunch Fri., dinner Thu.-Sun., brunch Sat.-Sun. $$$

Parish Grill

4650 W. Esplanade Ave., Metairie, (504) 345-2878; parishgrill.com

The wide-ranging menu features burgers, sandwiches, wraps, pizza, salads, gumbo, nachos, boudin egg rolls and plate specials. The Swamp Sandwich includes alligator sausage and hot sausage, caramelized onions, pickled peppers and jalapeno ranch dressing on a brioche bun. No reservations.

Delivery available. Lunch Mon.-Sat., dinner Tue.Sat. $$

Parish Line Bistro

SAFFRON NOLA Nariyal Gulf fish at Saffron NOLA on Magazine Street in New Orleans PHOTO BY BRETT DUKE / THE TIMES-PICAYUNE

infused with rosemary and lavender. No reservations.

Breakfast and lunch daily. $

Parkway Bakery and Tavern

The Old Metairie restaurant serves a menu of shareable plates, salads, sandwiches and entrees.

Grilled fish is served with Israeli couscous tabbouleh, lemon, olive oil, pesto, arugula, cherry tomatoes and cucumbers. Reservations accepted. Rooftop seating available. Lunch Wed.Mon., dinner Wed.-Sat. and Mon., brunch Sun. $$

538 Hagan Ave., (504) 482-3047; parkwaypoorboys.com The Mid-City restaurant is a po-boy institution.

There are classics like fried shrimp, roast beef and hot sausage, vegetarian options like Beyond Burger, and specialties. The Streetcar Poorboy, a tribute to the 1929 streetcar worker strike, has flash-fried potatoes, roast beef gravy and debris. No reservations.

Outdoor seating available.

Lunch Wed.-Sun. $$

Park Island Brew

Pascal’s Manale

601 Metairie Road, Metairie, (504) 264-7783; parishlinebistro.com

1688 Gentilly Blvd., (504) 205-7437; Instagram, @parkislandbrewcoffee The coffee house across from the Fair Grounds Race Course serves coffee, espresso drinks, tea and matcha as well as baked goods and ice cream. The Shakerato is espresso, milk and ice shaken with honey

1838 Napoleon Ave., (504) 895-4877; pascalsmanalerestaurant.com The Creole-Italian restaurant is known for its oyster bar and as the birthplace of New Orleans-style barbecue shrimp. Chicken bordelaise is a grilled chicken breast simmered in garlic, wine and mushroom

sauce and served with pasta. Reservations recommended. Lunch and dinner Tue.-Sat.$$$

Pat’s Rest Awhile

2129 Lakeshore Drive, Mandeville, (985) 9512173; patsrestawhile.com Pat Gallagher’s restaurant along Lake Pontchartrain has a menu of seafood, steaks, sandwiches and salads. Grilled Chilean salmon is served with corn maque choux, tomato marmalade and shoestring potatoes.

Reservations accepted.

Outdoor seating available.

Lunch Fri.-Sun., dinner Wed.-Sat. $$$

The Peach Cobbler Factory

2372 St. Claude Ave., (504) 874-9766; peachcobblerfactory.com The dessert shop serves cobblers topped with ice cream, Belgian waffles, cookies, brownies and more sweets. Cobbler flavors include peach, honey apple, cinnamon praline peach, blackberry

and more. No reservations.

Delivery available. Lunch and dinner daily. $

Pho Bang

Areawide; phobangnola.com The family-owned Vietnamese restaurant has five area locations, all offering slightly different menus of pho, rice and vermicelli dishes. Banh mi options include char-grilled pork, char-grilled chicken or fried tofu served on French bread and dressed with pate, butter, cucumber, pickled carrot-daikon, jalapenos and cilantro. No reservations. Hours vary by location. $$

Pigeon and Whale

4525 Freret St., (504) 249-5487; pigeonandwhalenola.com The seafood-focused menu includes both hot and cold options, a raw oyster bar and caviar service. The lobster roll is made with Maine lobster and tarragon butter and is served with Old Bay-seasoned fries.

Reservations accepted.

Dinner daily. $$$

plates restaurant & bar

1051 Annunciation St., (504) 582-9020; platesnola.com Chef Farrell Harrison’s seasonal menu features shareable dishes based in the cuisines of cultures that shaped New Orleans.

Duck confit is served with satsuma glaze, cannellini beans and braised greens.

Reservations accepted.

Lunch Fri., dinner daily, brunch Sat.-Sun. $$$

PrimoHoagies

8228 Oak St., (504) 3151335; primohoagies.com The Philadelphia-style sandwich shop serves Italian and deli classics, Philly cheesesteaks and more.

The Abruzzi is a sandwich made with roasted pork, sharp provolone cheese and broccoli rabe. No reservations. Delivery available. Lunch and dinner daily.$$

Queen Trini Lisa

4200 D’Hemecourt St., (504) 345-2058; queentrinilisa.com Chef Lisa “Queen Trini”

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Meet Me in NOLA!

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We have all things Mardi Gras!

Mon-Fri 10am-6pm | Sat 10am-4pm Curbside & Delivery Still Available!

5101 W. ESPLANADE • 504.407.3532 at Chastant • Metairie

3001 ORMOND BLVD • 985.603.4011

at entrance to Ormond Estates • Destrehan www.nolagiftsanddecoronline.com @nolagiftsanddecor

Try Our

Nelson’s Trinbagonian Island Soul Food draws from her native Trinidad & Tobago as well as African, East Indian and Asian cuisines. Doubles, a vegan Trinidadian street food dish, is curry chickpeas and chutney between turmeric flatbread. No reservations.

Delivery available. Lunch and dinner Tue.-Sat. $$

Radosta’s Deli & Restaurant

249 Aris Ave., Metairie, (504) 831-1537 The casual neighborhood restaurant focuses on po-boys and deli sandwiches and has seafood plates, classic New Orleans dishes and daily specials. The new Metry cheesesteak poboy is made with roast beef, giardiniera Italian peppers and vegetables and melted provolone cheese on French bread.

No reservations. Delivery available. Lunch and early dinner Mon.-Sat. $$

Rivershack Tavern

714 First St., Gretna, (504) 325-5530; rivershackgretna.com; 3449 River Road, Jefferson, (504) 834-4938; rivershacktavern.com The menus at these roadhouses include po-boys, burgers, sandwiches, seafood dishes and more. The Ben D Rules sandwich includes pastrami, pepper jack cheese, sauerkraut and Creole mustard. No reservations. Outdoor seating available. Gretna: Lunch Tue.-Fri., dinner Tue.-Sun., brunch Sat.Sun.; Jefferson: Lunch and dinner daily. $$

Rizzuto’s Ristorante & Chop House

2020 Belle Chasse Highway, Gretna, (504) 7668081; 6262 Fleur De Lis Drive, (504) 300-1804; rizzutosristorante.com The elevated Italian menu features classic entrees, pasta dishes, steaks and salads. Bru-

ciuluni is sirloin stuffed with pecorino Romano, meatball, soppressata and egg and served with marinara. Reservations accepted. Gretna: Lunch Fri., dinner Tue.Sat.; Lakeview: lunch Tue.-Fri., dinner Tue.Sun. $$$

Rolls N Bowls

605 Metairie Road, Metairie, (504) 309-0519; rollsnbowlsmetairie.com The casual Vietnamese restaurant has bowls of pho, vermicelli and egg noodles, and a variety of spring rolls filled with grilled chicken, pork, shrimp, tofu and avocado. The menu also has coconut curry dishes, rice plates, banh mi, banh bao and dumplings. No reservations. Delivery available. Lunch and dinner Mon.-Sat. $$

Rosella

139 S. Cortez St., (504) 766-6642; rosellamidcity.com The new Mid-City

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BA MIEN Pho Dac Biot, a north Vietnamese speciality, is beef noodle soup with eye of round steak, well done flank, fat brisket, soft tendon, book tripe, skirt flank and meatballs at Ba Mien.

PHOTO BY DINAH ROGERS / THE TIMES-PICAYUNE

Chicken caprese is served with roasted Roma tomatoes, basil and mozzarella over angel hair pasta.

Reservations accepted.

Outdoor seating available.

Dinner Tue.-Sun., brunch Thu.-Sun. $$$

Rouses

ShowBird

Areawide; rouses.com Shoppers can find hot food bars and a variety of prepared dishes and pre-packaged meals at the supermarket chain.

Options include sushi and Chinese bowls, like orange chicken with vegetables and rice. There’s also an in-store restaurant at the Freret Street location that serves breakfast, sandwiches, burgers and smoothies and has a full bar. No reservations.

Breakfast, lunch and dinner daily. $

Saffron NOLA

4128 Magazine St., (504) 323-2626; saffronnola.com The Vilkhu family serves contemporary Indian dishes with local ingredients.

Spice-crusted Gulf shrimp are grilled and served with tomato Malabar sauce and basmati rice. Reservations accepted. Dinner Tue.Sat. $$$

Saint John

1117 Decatur St., (504) 581-8120; saintjohnnola.com Chef-owner Eric Cook serves elevated Creole dishes at his French Quarter restaurant. Black Angus short ribs are braised in red wine and served with whipped potatoes and roasted onions, bell peppers, celery and garlic.

Reservations recommended. Lunch and dinner Wed.-Mon. $$$

Sala Nola

124 Lake Marina Ave., (504) 513-2670; salanola.com The Lakeview restaurant highlights shareable plates, wine and cocktails and also has burgers, tacos and Creole-Italian entrees.

2024

restaurant and bar serves charcuterie, small plates, boudin balls, pimiento cheese and a corn dog.

Comfort food-style entrees include meatloaf, gnocchi and lasagna. No reservations. Dinner Wed.-Mon. $

930 Poydras St., (504) 766-0568; showbirdnola.com The new fast-casual, counter-service restaurant has chicken sandwiches, burgers and breakfast sandwiches available all day, as well as fries, ice cream and more. The Banty Rooster features a piece of fried chicken, bacon jam and house sauce on a buttermilk biscuit.

No reservations. Delivery available. Breakfast, lunch and dinner daily. $

Soule Cafe

2549 Banks St., (504) 766-0937; soulecafenola.com The menu features soul food dishes with vegan options. Vegan dishes include Impossible Burger sliders, jackfruit burgers, chicken alternatives and gumbo. No reservations.

Delivery available. Dinner Mon.-Sat. $$

Sun Chong

240 Decatur St., (504) 355-0022; sunchongnola.com Larry Morrow named his French Quarter restaurant for his grandmother, whose Korean recipes appear on the menu. The bibimbap rice bowl includes blanched vegetables over rice and is topped with a fried egg and sweet and spicy sauce.

Reservations accepted.

Lunch and dinner Wed.Mon., late-night Fri.Sat. $$

Sweet Soulfood

1025 N. Broad St., (504) 821-2669; sweetvegansoulfood.com Sweet Soulfood makes vegan versions of New Orleans and Southern classics. The rotating daily

VENEZIA Veal Parmesan Supreme with Louisiana crawfish and dill cream sauce at Venezia.

A side of red gravy and spaghetti comes with the dish.

PHOTO BY DAVID GRUNFELD / THE TIMES-PICAYUNE

menu includes dishes like okra gumbo, mushrooms and gravy, eggplant lasagna, orange cauliflower and Creole curry. There’s also vegan ice cream. No reservations. Lunch Mon.Sat. $

T-Swirl Crepe

3200 Severn Ave., Metairie, (504) 354-8857; 4200 Magazine St., (504) 708-2009; t-swirlcrepe.com Japanese-style crepes are served with a variety of both sweet and savory fillings. The Thai chicken crepe includes sliced chicken breast, mixed greens, red pepper, cucumbers, carrots and cilantro with Thai dressing, wasabi tofu sauce and sesame seeds.

No reservations. Delivery available. Lunch and dinner daily. $$

Tan Dinh

1705 Lafayette St., Gretna, (504) 361-8008; tandinhnola.com The family-owned restaurant serves a range of Vietnamese staples like pho, noodles and rice plates.

Vermicelli noodles can be ordered with char-broiled pork, grilled chicken, shrimp, Korean beef short ribs or lemon-grass pork.

No reservations. Delivery available. Lunch and dinner Tue.-Sat. $$

Tana

2919 Metairie Road, Metairie, (504) 533-8262; tanaitalian.com Chef Michael Gulotta draws from his Sicilian heritage at the new upscale restaurant Tana. The pasta menu includes four-cheese ravioli served in truffle cream; radiatore in red gravy with burrata, olive oil and Calabrian chili crisp; and the pasta con vongole Nola,

which combines clams, hot sausage and saffron tomatoes over squid ink trenette. Reservations accepted. Dinner Wed.Mon. $$$

Tapas e Vino

516 Frenchmen St., (504) 346-8300; tapasevino.com The tapas restaurant above the Frenchmen Street club Bamboulas has charcuterie and cheese boards, soups, salads, sharable plates and entrees. Chicken Pontalba is an airline chicken breast with wild mushrooms, brabant potatoes and Crystal hollandaise. Reservations accepted. Dinner and latenight Thu.-Sun. $$$

Thanh Thanh

131 Huey P. Long Ave., Gretna, (504) 368-8678; t2restaurant.com The menu of Vietnamese cuisine includes jasmine

rice dishes, banh mi and crepes, as well as some items inspired by other Asian cuisines. Cubed flank steak is sauteed with onions, tomatoes, celery, garlic and house sauce and served with jasmine rice, salad and clear or egg drop soup. No reservations.

Delivery available. Breakfast Sat., lunch and dinner Mon.-Sat., brunch Sun. $$

Theo’s Pizza

Areawide; theospizza.com In addition to specialty pizzas, the menu includes sandwiches, salads, chicken wings and breadsticks.

The Eccentric is a pie topped with olive oil, garlic, spinach, feta, pepper jack and mozzarella cheeses, along with chicken, jalapenos, squash, tomatoes and Anaheim peppers. No reservations. Delivery and outdoor seating available.

Hours vary by location. $$

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Winter DINING ISSUE

Winter DINING ISSUE

Liver Fibrosis RESEARCH STUDY

2024

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504.934.8424

Budsi’s Authentic Thai — Thanks for voting us your Favorite Thai Restaurant —

Tito’s Ceviche & Pisco

1433 St. Charles Ave., (504) 354-1342; 5015 Magazine St., (504) 267-7612; titoscevichepisco.com Tito’s serves Peruvian dishes including several types of ceviche. Arroz con plato is duck confit with a beer glaze, served with cilantro rice and salsa criolla. Reservations accepted. Outdoor seating available at Magazine Street location. Lunch and dinner Mon.-Sat., brunch Sun. $$$

Toast

DAILY HAPPY HOUR from 2-6 pm with $5 BUDSIRITAS Budsi’s offers authentic Thai cuisine with an emphasis on eclectic regional specialties you won’t find anywhere else in the city.

Tony Mandina’s

1760 N Rampart St | 504.381.4636 | budsisthai.com 11 AM–9 PM Tues-Thurs & Sun | 11 AM-10 PM Fri & Sat

JOIN US FOR BREAKFAST • LUNCH • DINNER

PERUANO

VEGAN + VEGETARIAN OPTIONS!

VEGAN,

VEGETARIAN + GLUTEN FREE MENUS!

WHOLE FRIED VERMILLION SNAPPER

1035 Decatur St., (504) 300-5518; 1845 Gentilly Blvd., (504) 351-3664; 1711 Hancock St., Gretna, (504) 267-3260; toastneworleans.com Toast this year marks a decade on the New Orleans brunch scene.

The menu includes savory and sweet crepes, egg dishes, waffles and breakfast entrees.

Abelskivers, a Danish twist on pancakes, come with a variety of jams, syrups and other dipping options. No reservations.

Breakfast and brunch daily. $$

EXTENSIVE RAW MENU - CUBAN CEVICHE

527 JULIA STREET

504-875-4132 | MON-SAT 9-TILL

EVERY WEDNESDAY, FRIDAY & SATURDAY 7:30PM-9:30PM

LIVE MUSIC

W W W.C A F EC A R M O.C O M

1915 Pratt St., Gretna, (504) 362-2010; tonymandinas.com This family-owned eatery specializes in Sicilian and southern Italian cuisine.

Shrimp and crabmeat ravioli is served over angel hair pasta with creamy shrimp Alfredo sauce. Reservations accepted. Dinner Wed.Sat. $$$

Trilly Cheesesteaks

3735 Ulloa St., (504) 582-9057; trillycheesesteaks. square.site Trilly Cheesesteaks serves both meat and

plant-based versions of cheesesteaks. The BBQ chicken Philly is made with chicken in barbecue sauce, cheddar Whiz and sauteed peppers and onions on a nine-inch Amoroso roll.

The vegan version uses seitan “chicken” and vegan cheddar sauce. No reservations. Delivery and outdoor seating available. Lunch and dinner Tue.-Sun. $$

Twisted Waffles

725 Howard Ave, (504) 635-0033; twistedwaffles.com Twisted Waffle brings serves specialty and build-your-own waffle dishes. The Lemon Drop is a lemon and poppy seed Belgian waffle topped with confectioners’ sugar, cream cheese, lemon glaze and whipped cream. The lunch menu also has savory options like burgers, sandwiches and salads. No reservations. Breakfast and lunch Thu.-Mon. $$

U Bar and Restaurant

Cambria Hotel, 632 Tchoupitoulas St., (504) 524-7770; cambrianeworleans.com The Cambria Hotel’s restaurant and bar serves breakfast, brunch and dinner menus with locally inspired dishes, like shrimp beignets and an alligator flatbread topped with smoked alligator sausage and sauteed onions and bell peppers. The late-night menu has a spicy sausage burrito and a taco bowl.

Breakfast, dinner and late-night daily. $$

U Pizza

1513 St. Charles Ave., (504) 381-4232; upizzanola.com This Lower Garden District pizza joint has specialty and customizable pies along with pasta

dishes, sandwiches and salads. The Felicity pizza has garlic-butter sauce, feta, mozzarella, spinach, artichokes, mushrooms, tomatoes and onions. No reservations. Delivery and outdoor seating available. Lunch, dinner and late-night daily. $$

Undergrowth

4332 Magazine St, (504)-766-7772; undergrowthcoffee.com Undergrowth is focused on sustainably sourced coffee and elevated cafe food. The chicken club wrap is made with citrus-braised chicken, cream cheese, avocado, bacon, tomato and spring greens in an herbed wrap. No reservations.

Outdoor seating available. Breakfast and lunch daily. $$

Venezia

134 N. Carrollton Ave., (504) 488-7991; venezianeworleans.com The Mid-City establishment serves Italian classics, steaks and Creole seafood dishes.

Cannelloni is filled with ground veal and spinach and baked with both red and white sauces.

Reservations accepted.

Lunch Sun., dinner Wed.Mon. $$

The Vintage

3121 Magazine St., (504) 324-7144; thevintagenola.com The cafe is adorned with Parisian-style decor and serves coffee, beignets and a variety of small plates as well as cocktails and wine. The apple and brie flatbread also has bacon, arugula and honey. No reservations.

Breakfast, lunch and dinner daily. $$

Vyoone’s Restaurant

412 Girod St., (504) 518-6007; vyoone.com Vyoone Segue Lewis’

Winter DINING ISSUE

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2024

CHARLIE’S STEAKHOUSE Steaks on a platter at Charlie’s Steakhouse.

PHOTO BY CHRIS GRANGER / THE TIMES-PICAYUNE

restaurant has a seasonal menu of French- and Creole-inspired dishes.

The seafood pasta bouillabaisse is a bowl of house-made linguine in seafood stock with mussels, fish and shrimp.

Reservations accepted. Outdoor seating available. Dinner Wed.Sun. $$$

Who Dat Coffee Cafe

2401 Burgundy St., (504) 872-0360; facebook.com/

whodatcoffeecafe

The Marigny cafe serves breakfast and lunch, coffee and espresso drinks and has a bar. The Vieux Reuben has thinly sliced corned beef, tangy sauerkraut, Swiss cheese and remoulade on rye

bread. Reservations accepted. Outdoor seating available. Breakfast and lunch daily. $$

Zasu

127 N. Carrollton Ave., (504) 267-3233; zasunola.com Chef Sue Zemanick specializes in elevated modern dishes at her Mid-City restaurant.

Braised beef short ribs come with baby spinach, pickled shallots, crispy fingerling potatoes, herb butter and demi-glace.

Reservations accepted.

Dinner Wed.-Sat. and Mon. $$$

Zhang Bistro

1141 Decatur St., (504) 826-8888; zhangbistronola.com The menu of Chinese and

Thai dishes includes rice, noodles and curries. The Sichuan hot wok features a choice of meat cooked with onion, green pepper, cauliflower, jalapeno and garlic in spicy Sichuan sauce. Reservations accepted. Delivery available. Lunch and dinner Thu.-Tue. $$

SEASONAL

MENU APPETIZER

LEMON PEPPER WINGS

SANDWICH

TURKEY BACON CLUB

PIZZAS

TASTE OF ITALY AND MEATBALL MARINARA

king cake daiquiris at select locations

All Locations Offering PickUP and Delivery 7 Days a week Visit www.THEOSPIZZA.com 2125 Veterans Blvd • 1212 S Clearview Pkwy 4218 Magazine St • 4024 Canal St • 70488 Hwy 21 - Covington

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LOV E T HE

Breakfast & Lunch

WATERFRONT LIFE?

Served All Day

481 GIROD STREET, NEW ORLEANS | 504-265-1972 WEDNESDAY-SUNDAY 7AM-3PM

@LUZIANNECAFE

Your dream of living on the water is closer than you imagine. Fish from your backyard or in Lake Salvador, just 20 minutes away by boat. All while being an easy 15 minute drive from downtown New Orleans. Lots in our private, Caribbean influenced community start at just $75k.

Owner financing is available with just 5% down. Contact us for more details.

pelicanslandingbayou.com | info@buildimperium.com | 504-571-9898

8227 OAK STREET 504.264.7457 OPEN HOURS TUESDAY-THURSDAYS 4pm-9pm FRIDAY AND SATURDAY 11am-10pm SUNDAY BRUNCH 11am - 3pm ALGIERS POINT L O C AT I O N NOW OPEN!

801 Patterson Rd 504-420-7433

41

MORROW’S

BUDSI’S AUTHENTIC THAI

SUN CHONG

CAJUN CRAWFISH PASTA

GRILLED DUCK LYCHEE CURRY

KIMCHI DUMPLINGS

Experience classic New Orleans cuisine while enjoying a trendy, urban ambiance at Morrow’s. Our Cajun Crawfish Pasta features Louisiana crawfish & linguini pasta in a Cajun sauce topped with fried Louisiana catfish.

Budsi’s Grilled Duck Lychee Curry is a dish known in Thailand as the late King Bhumibol’s favorite. It truly is a dish meant for royalty with marinated duck grilled and then stewed in a homemade red curry with lychee fruit, pineapple, Thai eggplant, and cherry tomatoes for succulent and unforgettable flavor. Pair with a spicy Budsirita from the bar and cancel all future plans.

MORROWSNOLA.COM

BUDSISTHAI.COM

Located in the French Quarter, Sun Chong offers Korean inspired dishes served in a swanky setting.

Our menu features favorites like Crawfish Fried Rice, Stuffed Steamed Bao Buns, and Kimchi Dumplings filled with kimchi, vermicelli and pork served with our house seasoned soy sauce.

SUNCHONGNOLA.COM

EAT LIST PRIMOHOAGIES

RESTAURANT AUGUST

Can’t beat a classic Italian Hoagie! This delicious bestselling sandwich has Prosciutto, Provolone Cheese, Hot Capicola & Natural Casing Genoa Salami made to order on an award-winning sesame seeded roll. Customize with lettuce, tomato, onion, hot peppers, sweet peppers, mayo, pickles & more! Don’t forget the Primo chips!

August is a fine dining establishment in New Orleans located in a historic 19th-century building steps from the French Quarter. The Contemporary Creole restaurant creates unique dishes with a focus on Louisiana ingredients and is inspired by classical training.

PRIMOHOAGIES.COM

RESTAURANTAUGUST.COM

ITALIAN HOAGIE

DUCK THREE WAYS

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W I N T E R E AT L I S T

EAT LIST

WINT ER FA L LE EAT ATL LI SI ST T

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DINING

GUIDE

LUKE

ANNUNCIATION

KATIE’S

GRILLED DUROC PORK CHOP

HOUSEMADE RAVIOLI

CRAWFISH BEIGNET

Luke is a Creole-inspired Brasserie located in the heart of New Orleans’ Central Business District. A lively atmosphere featuring seafood procured daily from the Gulf of Mexico and dishes that highlight local purveyors and farmers’ market ingredients.

Housemade Ravioli stuffed with crawfish and crabmeat and topped with a monica sauce garnished with fresh basil and Parmesan

Beignet stuffed with crawfish, cheddar, mozzarella, jalapeños, caramelized onion and jalapeño aioli.

It’s a Katie’s classic and favorite.

LUKENEWORLEANS.COM

ANNUNCIATIONRESTAURANT.COM

KATIESINMIDCITY.COM

DINING

GUIDE

Photo by Randy Schmidt

THE WINE BAR AT EMERILS

MONDAY NOLA

Photo by Robert Noelke

EMPANOLA

CRAB GUMBO

SEAFOOD GUMBO

GUAVA CREAM CHEESE KING CAKE

Accessible through the Julia Street entrance, The Wine Bar at Emeril’s features the distinctive wine list at Emeril’s in a relaxed and fun atmosphere, complemented by signature small plates, like this Crab Gumbo with Louisiana Rice.

Warm up this winter with Monday’s delicious Seafood Gumbo! Our gumbo is loaded with shrimp, crab, crawfish, and oysters served over steamed rice.

Empanola Guava Cream Cheese King Cake is a must-try this season! Soft brioche dough, succulent and flavorful with tropical Latin flavors from the Guava fruit. Delicious!

EMERILSRESTAURANT.COM/THE-WINE-BAR-AT-EMERILS

MONDAYNOLA.COM

EMPANOLAEMPANADAS.COM

KING CAKE BEIGNET

THE VINTAGE

SEARED FILLET OF SALMON

NEYOW’S XL

LEGACY KITCHEN’S CRAFT TAVERN

The Vintage is serving up Mardi Gras bites and sips! This King Cake Beignet is as gorgeous as it is delicious– pair with a King Cake Latte to get into the spirit.

Perfect for celebrations, Neyow’s XL Steakhouse offers upscale, authentic Creole cuisine with New Orleans hospitality. Their seared fillet of Salmon comes with wilted spinach and garnished with fried oysters and beurre blanc sauce. Reservations and walk-ins accepted.

Legacy Kitchen’s Craft Tavern offers refined American fare & crafted cocktails. Their brunch menu offers Fried Chicken & Waffles with hickory bacon-studded, pepper jelly maple syrup. Open daily for breakfast, lunch, and dinner.

THEVINTAGENOLA.COM

XL.NEYOWS.COM

LEGACYKITCHEN.COM

CHICKEN & WAFFLES

43

PEACOCK ROOM

TAPAS E VINO (ABOVE BAMBOULA’S)

Olive oil based pizza with a blend of ricotta, mozzarella, and goat cheeses, Italian sausage, roasted red peppers, caramelized onions, basil, and a sprinkle of red pepper flakes

Sunday brunch is on another level! Buttermilk biscuits & jam, bourbon pecan sticky bun, fresh berries, shaved Prosciutto di Parma, crispy Gulf oysters, salt & pepper shrimp, pimento cheese & Creole cracklins’

For the Gambas al Ajillo, a delectable dish of jumbo Gulf shrimp sautéed with garlic, lemon, parsley, and extra virgin olive oil, pairing with Prosecco is a delightful choice.

THEOSPIZZA.COM

PEACOCKROOMNOLA.COM

TAPASEVINO.COM

PJ’S COFFEE

NEYOW’S CREOLE CAFE SEAFOOD PLATTER

CHICKEN & WAFFLES

For a limited time! This Mardi Gras favorite is made with rich Espresso Dolce, steamed milk, and flavors of vanilla and cinnamon, topped with whipped cream and purple sanding sugar.

Looking for home-style Creole cooking? Look no further than Neyow’s Creole Café. Menu faves include Shrimp Creole, Stuffed Crabs & the Seafood Platter: Farm raised catfish, Gulf shrimp & oysters, & a stuffed crab, served with 2 sides.

Larder is a neighborhood eatery in the heart of Metairie serving breakfast, lunch, and weekend brunch. The menu features fresh salads, thoughtful sandwiches, and classic breakfast dishes to delight the entire family.

PJSCOFFEE.COM

NEYOWS.COM

LARDEREATERY.COM

KING CAKE LATTE

GAMBAS AL AJILLO

LARDER EATERY

EAT LIST LUZIANNE CAFE

LEGACY KITCHEN’S TACKLEBOX

Luzianne Cafe elevates New Orleans classic breakfast & lunch dishes. The ‘Morning Joy Biscuit Sandwich’ has 2 eggs any style, bacon or sausage, American cheese, topped with in-house hot sauce, all between a buttery house made biscuit. Give their sweet & spicy ‘Fried Chicken Sandwich’ a try for lunch.

Craft cocktails & mouthwatering southern dishes served up daily at the TackleBox. Brunch served daily until 2 p.m. Happy Hour daily3-6 p.m. Try a customer favorite: Charbroiled Oysters made with garlic parmesan herb butter.

LUZIANNECAFE.COM

LEGACYKITCHEN.COM

MORNING JOY BISCUIT SANDWICH

CHARBROILED OYSTERS

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PEACOCK BRUNCH TOWER

THEO’S

W I N T E R E AT L I S T

TASTE OF ITALY

WINT ER FA L LE EAT ATL LI SI ST T

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DINING

GUIDE

ANGELO BROCATO

NEW ORLEANS HAMBURGER & SEAFOOD

LEGACY KITCHEN’S STEAK AND CHOP

Angelo Brocato’s festive King Cake gelato is made in house, swirled with king cake pieces and purple, green, and gold sprinkles.

New Orleans Hamburger & Seafood Co. is a very casual and attentive homegrown eatery that consistently serves only the freshest, most satisfying local dishes at a value that excludes none. We understand our customers’ expectations and we take our responsibility seriously to give them MORE than just another meal.

NOHSC.COM

Today’s neighborhood steakhouse in Gretna capturing polished casual sandwiches, crisps salads and comfort food entrees with a variety of prime steaks and chops cooked to perfection.

High emphasis on wine and cocktail service.

The Westbank is the best bank, correct?

KING CAKE GELATO

ANGELOBROCATOICECREAM.COM

SHRIMP POBOY

LK CENTER CUT FILET

LEGACYKITCHEN.COM

DINING

GUIDE

MIKIMOTO RESTAURANT

JUAN’S FLYING BURRITO

THE PEACH COBBLER FACTORY

Freshly made sushi using the highest quality ingredients is what you’ll get with the Rainbow Roll: Snow crab, asparagus, and avocados inside seaweed & rice, topped with tuna, salmon, and yellowtail, and lemon slices.

Anytime is the right time to have a Gutter Punk Burrito!

Loaded with ground beef, pinto beans, jalapeños, white rice, cheddar-jack, lettuce, and sour cream available at any Juan’s Flying Burrito locations!

Ripe, sweet peaches sit below a tender, flaky pie crust giving this cobbler a sweet homemade flavor. Warmed to perfection then topped with homemade pralines or candied pecans, creamy vanilla ice cream and dusted with our Cobbler Magic.

MIKIMOTOSUSHI.COM

JUANSFLYINGBURRITO.COM

PEACHCOBBLERFACTORY.COM

RAINBOW ROLL

GALLAGHER’S ON FRONT ST.

GUTTER PUNK BURRITO

MOTHER’S RESTAURANT

CINNAMON PRALINE PEACH

THE COUNTRY CLUB

PAN-SAUTEED POMPANO

FAMOUS FERDI SPECIAL PO’ BOY

GRILLED NORWEGIAN SALMON

Gallagher’s on Front St. utilizes Pat’s Gallagher’s classic Citrus Beurre Blanc method in their PanSauteed Pompano. The house favorite dish sautees pompano fish with jumbo-lump crab meat & flavors it with a floral white wine butter.

Well known for its Famous Ferdi Special po’ boy with the original debris, fried seafood, and Jerry’s Jambalaya, Mother’s Restaurant also grills seafood to order. Choose from individual plates, such as grilled shrimp, or a platter. Many dinners include your choice of two side dishes, and parking in the adjacent lot is free nightly after 5:00 p.m. Open 7:00 a.m. – 10:00 p.m. daily, including Mardi Gras.

White asparagus, flowerfetti, & cauliflower puréChef Chris Barbato puts a modern twist on traditional Creole and Southern dishes. This delicious griddled Norwegian salmon is served with white asparagus, cauliflower purée, and is topped with locally sourced edible flowerfetti.

GALLAGHERSFRONTSTREET.COM

MOTHERSRESTAURANT.NET

THECOUNTRYCLUBNEWORLEANS.COM

45

14 PARISHES

JERK CHICKEN

For more than 70 years, customers have enjoyed Italian classics like spaghetti & meatballs in addition to signature specialties like our Shrimp Mosca: a dozen headless peel & eat shrimp sautéed in olive oil, white wine, garlic & Italian seasonings.

Nice Guys Nola’s Mardi Gras Seafood Float comes stacked with a baked potato stuffed with fried shrimp, catfish, lobster, dungeness crab, and garlic bread.

Jerk is a style of cooking that is mostly used with chicken but also beef & pork. Some ingredients include pimento and allspice slow-cooked over a fire grill. The picture includes plantains and festival (a sweet fried dough)

MOSCASRESTAURANT.COM

NICEGUYSNOLA.COM

14PARISHES.COM

KING BRASSERIE

ROSELLA

BUB’S NOLA

STEAK FRITES

HANGER STEAK

BUB ROYALE

New York strip, pink peppercorn au poivre

Rosella is a neighborhood spot, featuring wine, charcuterie, and plates both big and small. Come stop by and try our Hanger Steak, currently accompanied

by Sweet Potato Gratin and Asparagus.

Double beef patties, American cheese, red onion, lettuce, tomato, pickles & our signature Bub sauce

KINGBRASSERIEANDBAR.COM

ROSELLAMIDCITY.COM

BUBSNOLA.COM

EAT LIST ABITA BREW PUB

EGGPLANT NAPOLEON Fried eggplant medallions topped with shrimp, mushrooms, and tasso cream sauce.

Served with angel hair pasta.

ABITABREWPUB.COM

PAT GALLAGHER’S 527 RESTAURANT AND BAR OYSTER’S PABLO

Pat Gallagher takes an unorthodox approach to baked oysters, adding romano cheese sauce, chipotle peppers, and spinach while dousing the shallots on top with tequila sauce.

GALLAGHERS527.COM

G A M B I T > B E S T O F N E W O R L E A N S . C O M > J A n u A ry 2 2 - 2 8 > 2 0 2 4

NICE GUYS NOLA

MARDI GRAS SEAFOOD FLOAT

W I N T E R E AT L I S T

MOSCA’S

SHRIMP MOSCA

WINT ER FA L LE EAT ATL LI SI ST T

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DINING

GUIDE

PAT’S REST AWHILE

BYWATER TRAP KITCHEN

BARONESS ON BARONNE

Enjoy a stunning view of Lake Pontchartrain while digging into this refreshing salad. Sesame crusted tuna is served over a bed of spring mix, pickled peppers, cucumbers, & carrots with Miso dressing and wontons.

Rahm Haus isn’t just an ice cream company! Their strawberry & whipped white chocolate vanilla bean panna cotta filled cinnamon king cake with lime leaf toasted meringue is sure to impress any Carnival season get together.

3 Slider Sandwiches BBQ pulled pork sandwiches with house-made slaw and chips.

PATSRESTAWHILE.COM

NEWORLEANSTRAPKITCHEN.COM

BARONESSNOLA.COM

TUNA SALAD

RAHM HAUS

THE S.O.B.

DINING

GUIDE

CAFE CARMO

DICKIE BRENNAN’S PALACE CAFE

MESSINA’S RUNWAY CAFE

Peruvian-style sashimi of thinly-sliced daily catch topped with aji Amarillo (yellow chili peppers) yuzu sauce and Conchita.

Located at the foot of the French Quarter, Dickie Brennan’s Palace Cafe honors the rich history of New Orleans cuisine in an upbeat and lively grand space. Their Duck Hash features brabant sweet potatoes, duck confit, caramelized onions, poached eggs, brown butter hollandaise.

Join us inside the historic terminal building at the restored New Orleans Lakefront Airport.

Diner-style lunch with daily “Blue Plate Specials.”

Try our “Fried Green Tomatoes” topped with Gulf shrimp & Creole aioli at brunch!

CAFECARMO.COM

PALACECAFE.COM/MENU/#BRUNCH

MESSINASRUNWAYCAFE.COM

TIRADITO FISH

DUCK HASH

FRIED GREEN TOMATOES

EAT LIST PLATES

GALLAGHER’S GRILL

BAKED GOAT CHEESE

BACON WRAPPED SCALLOPS

Cana de Cabra goat cheese is baked until bubbly and topped with sweet potato agrodolce. It is served with our house baked sourdough.

On the North Shore? Stop by Gallagher’s Grill for an experience that offers the best of fine dining & comfort. Try our buttery Bacon Wrapped Scallops with sauteed spinach, grilled artichokes, and Citrus Beurre Blanc.

PLATESNOLA.COM

GALLAGHERSGRILL.COM

PAGE 14

of Dystopian Paradise. “All year leads up to this.”

“Oh yeah. This ends up being four solid months of our life,” adds Joe Fraiman, another founding member. The two are busy building this year’s float, a large diabolical train sporting a mirror-plated face and horns just waiting to take the krewe members to Dante’s Disco Inferno.

About a dozen krewe members were buzzing around the train float in early January. Their human-powered float is built on an ATV chassis topped with a platform and a repurposed hog cage. Around it, wood, PVC and coroplast — yard signs krewe members scooped up after the fall elections — shape the train body.

It was going to be a lot of work to get everything ready before Chewbacchus — Dystopian Paradise also will be part of Boheme and among the groups marching alongside Society of Saint Anne on Fat Tuesday — but it’s crucial not only to show off during the parade but also to help bring the krewe closer together.

Like many of the walking krewes, Dystopian Paradise requires its members to commit time for major projects. In the lead up to Mardi Gras, the krewe has a float build team and a group working on

throws — and there are some members who can show up most days of the work while others can only commit a few hours, Shelton says.

“Our only requirements are the dues you pay and that you do something, and that’s mostly so we can just see your face and get to know you. That way, on parade day, we’re not strangers,” Shelton says.

New Orleans is a city of makers, Chewbacchus’ Whatley notes, and for many people in walking krewes, a DIY float is a unique creative outlet. Of course, some walking krewes have members with expertise building floats or film sets, but part of the beauty of Carnival is that everyone can participate.

Dystopian Paradise is “mostly doctors, teachers, lawyers. We have like two engineers, a bar owner, bartenders,” says Shelton, who is a chef by trade, while Fraiman is an ER doctor.

All you need is some enthusiasm and dedication, says Jefferson Moss, one of the co-founders and former co-captain of Interrobang. The creative arts group, which can be seen in Boheme, has become known for its large-scale creations during Carnival, like Maurice the Galactopus and Gilliam the Cloud Whale, a

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This year’s Krewe of Living Dead contraption PHOTO BY JAKE CL APP / GAMBIT

fantastical two-part float whose tail alone was 29 feet long. Shelton calls Moss “The Oracle” for his knowledge in DIY builds.

“I call Ash Wednesday ‘Ass Wednesday.’ It’s not just the hangover that catches up to you, it’s just that the last couple of months every time you have some free time, you can go down to the Interrobang clubhouse and there’s probably people you like doing stuff you love,” Moss says.

“You see each other several times a week.

And then all of a sudden, Carnival is over and everyone is kind of burnt out and you don’t see anyone for two months.”

There’s a different ethos than the big, mainstream parades that roll down St. Charles, Moss says. Handmade throws and outlandish costumes help bring out the creativity in anyone seeking it out.

“What I love about the walking parade is every float is completely different,” he says. “It’s built different. It has a different style, a different idea of what a float is. It really is much more unpredictable, and that’s what makes creativity satisfying to me — when you see something that you would never have imagined.”

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Krewe de Kink’s impact is growing as it marks third year parading in Boheme

by Kaylee Poche KREWE DE KINK MADE A MUCH BIGGER IMPACT than expected when it first paraded in Krewe Boheme two years ago.

That year a little more than a dozen members strolled through the French Quarter and Marigny clad in leather, latex and other fetish wear, handing out floggers to paradegoers.

“The first year that we paraded, the number of people who were asking to be spanked along the parade route as we [went] through the French Quarter [was] amazing,” co-founder Chip Patterson says.

The largely queer subkrewe, which aims to promote sex-positivity and consent in all types of sexual relationships, has grown rapidly since then.

Patterson says they’ve amassed more than 220 members and expect to have at least 75 parading in Boheme come Friday, Jan. 26.

This year they’re debuting their first signature throw: hand-decorated twofoot-long wooden paddles with the krewe’s logo, which Patterson calls “our Muses shoe.” They’ll also be handing out floggers again — along with doubloons, buttons, tie-dyed logo T-shirts and towels — and marching with brass band Banana Peel Stompers.

According to Patterson, Krewe de Kink has a wide variety of members with different sexual preferences, relationship statuses and day jobs.

Members include doctors, sex workers, lawyers and educators, among others.

“We’ve got people who are in open relationships, we’ve got people who are in different lifestyle relationships, we’ve got people who belong to the BDSM community, but it’s all just people who are all very consent-based and sex positive and just really wanting to help share that message with the New Orleans community,” he says.

After their first year of parading, krewe members reached out to their circles, which included different sections of the local kink communities, and found plenty of people who were interested in joining.

“It has not been very hard to find people that are like, ‘Oh, yes, this is a place for me. I feel comfortable here.

These are other weirdos like I am,’” Patterson says, adding, “I mean, in and around New Orleans, it’s not hard to find people who have some type of unique proclivity.”

And although Krewe de Kink is not explicitly an LGBTQ subkrewe, Patterson estimates more than three-fourths of its members are queer.

“When you run in consent-positive communities and sex-positive spaces, that’s generally the demographic of people you find,” he says. “I may be one of like three straight male members of our krewe.”

Not everyone in the krewe feels comfortable parading through the streets in bondage gear, but Patterson says there are plenty of other opportunities for krewe members besides parading. That includes weekly get-togethers at Saturn Bar to make throws, where they swap stories “about some of our different weird, crazy fun experiences.”

“Even though we have members who like to come out and like to be part of our krewe, they aren’t necessarily the ones that want to dance through the streets,” he says. “That’s not everybody’s cup of tea.”

At their first ball, the krewe had an introduction to impact play, which involves the sexual kink of hitting or being hit. They’re hoping to hold another event in the spring or summer that includes an educational component and are looking into ways to expand their presence in the city.

Krewe de Kink parades in Krewe Boheme.

PHOTO BY JOSH HAILEY

PHOTO BY JOSH HAILEY

For those who are parading, subkrewe leaders are training members on how to respond to situations they might encounter along the route, such as a drunk person asking to be spanked or someone asking a krewe member to spank their partner. Together they’re coming up with quick ways to respond politely and appropriately in those cases.

“We have to be on the lookout for these types of different interactions and know the correct way to respond,” Patterson says. “I’m definitely not saying that we won’t be handing out some spankings along the route, but just knowing exactly what you’re looking for ... and having fun with it and doing it in a nice, fun, friendly way.”

Krewe de Kink marches in Boheme for the third time on Jan. 26. For more information, find the subkrewe on Instagram @krewe_de_kink.

PHOTO BY EMILIANA STEIN

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Orleans Jazz Orchestra, Dee Dee Bridgewater, Jazzmeia Horn and many others. He’s also led his own groups, and in 2022 released his first solo album, which was recorded at Snug Harbor. After a long stint in new Orleans, Hanseler relocated last year to Washington, D.C., where he’s the pianist for the navy Commodores Big Band. He returns to Snug Harbor on Tuesday, Jan. 23, for a performance with vocalist and frequent collaborator Gabrielle Cavassa, saxophonist ricardo Pascal, bassist Lex Warshawsky and drummer Peter Varnado. Shows are at 7:30 p.m. and 9:30 p.m. Tickets are $25 via snugjazz.com.

Lost Bayou Ramblers

The Lost Bayou Ramblers are again nominated — along with several other Louisiana bands — for the Best regional roots Music Album Grammy award. It recorded “Live: Orpheum Theater nOLA” with the Louisiana Philharmonic Orchestra.

The ramblers won the trophy in 2018 for “Kalenda.” The band is at Tipitina’s on Friday, Jan. 26. Crush Diamond also performs. Tickets $20 via tipitinas.com.

Lesseps Street Block Party

The annual Lesseps Street Block Party is held in remembrance of the late Billy Ding and Michael Aaron, two new Orleans musicians who frequently could be found at BJ’s and Vaughan’s. The two bars now anchor the one-night music fest, which this year includes Little Freddie King, the Daiquiri Queens, Silver Synthetic, Charlie Halloran and The Tropicales and more. Things kick off at 7 p.m.

Friday, Jan. 26. Find more info, including ticket details on Instagram, @bjslounge.

The Rumble

Mardi Gras Indian funk band The Rumble and Chief Joseph Boudreaux Jr. of the Golden Eagles are currently in the running for a Grammy Award for their debut project, “Live at The Maple Leaf.” If you haven’t felt The rumble, especially on their home turf at the Maple Leaf, you’re missing out. The band returns to the bar on Oak Street at 11 p.m. Friday, Jan. 26, and Saturday, Jan. 27. Tickets are $15 advance via mapleleafbar.com and $20 at the door.

Neil deGrasse Tyson

Delving into astrophysics isn’t a common path to celebrity, but neil deGrasse Tyson has become a familiar face for breaking down the cosmic science of the big bang, black holes, dark matter and more.

His books include “Astrophysics for People in a Hurry” and a discussion of Pluto’s planetary status.

He discusses the most fascinating mysteries of the universe in a live presentation at Saenger Theatre.

At 7:30 p.m. Tuesday, Jan. 23. Find tickets via saengernola.com.

Sarah Shook & The Disarmers

Alt-country band Sarah Shook & The Disarmers stop in new Orleans ahead of the release of their latest album, “revelations,” out on March 29. Catch them at 8 p.m. Sunday, Jan. 28, at Siberia. Tickets are $21.09 via dice.fm.

LeTrainiump

It’s been a minute since LeTrainiump has headlined a New Orleans show, but with new music in tow (his latest single, “Falling Again,” is out Jan. 26), it’s a great time to catch up with the charismatic, fun indie pop artist. rapper _TheSmoothCat and his band The 9th Life open at 9 p.m. Saturday, Jan. 27, at the rabbit Hole. Tickets are $10 advance via rabbitholenola. com and $15 at the door.

No Frets Electric

As No Frets Electric, New Orleans multi-instrumentalist Amine Boucetta (who here plays a unique instrument called the “Monofret P4”), bassist Martin Masakowski and percussionist and accordionist Simon Moushabeck perform progressive arrangements of classical music from the Middle East and Africa. They perform at 9:30 p.m.

Thursday, Jan. 25, at the rabbit Hole. Tickets are $10 advance via rabbitholenola.com and $15 at the door.

Steve Byrne

Steve Byrne has starred in several Comedy Central and Netflix specials, a few films and the TV sitcom “Sullivan & Son.” He performs standup at 8 p.m. Saturday, Jan. 27, at The Howlin’ Wolf. Tickets $25 via thehowlinwolf.com.

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Contact Sales & Marketing Manager Abigail Scorsone Bordelon 504.483.3150 or abigail.scorsone@gambitweekly.com

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MUSIC FO r CO M P L E T E M u S I C L I ST I n G S A n D M O r E E V E n T S TA K I n G P L A C E In THE nEW OrLEAnS ArEA, VISIT C A L E N D A R . G A M B I T W E E K LY. C O M

To learn more about adding your event to the music calendar, please email listingsedit@gambitweekly.com

MONDAY 22 FRITZEL'S EUROPEAN JAZZ CLUB — Matinee All Star Band, 1:30 pm; Lee Floyd And Thunderbolt Trio, 5 pm; richard Scott and Friends, 8 pm THE SPOTTED CAT MUSIC CLUB — Jenavieve Cooke and the Winding Boys, 2 pm; Dominick Gillo and the Frenchmen Street All-Stars, 6 pm; Michael Watson and the Alchemy, 9:30 pm

TUESDAY 23 FRITZEL'S EUROPEAN JAZZ CLUB — richard "Piano" Scott, 1 pm; Colin Myers Band, 5 pm; Fritzels All Star Band with Jamil Sharif, 8 pm THE RABBIT HOLE — rebirth Brass Band, 10 pm THE SPOTTED CAT MUSIC CLUB — Chris Christy Band, 2 pm; The Little Big Horns, 6 pm; Smoking Time Jazz Club, 9:30 pm

WEDNESDAY 24 BLUE NILE — new Breed Brass Band, 9:30 pm FRITZEL'S EUROPEAN JAZZ CLUB — richard “Piano” Scott, 1 pm; Bourbon Street Stars, 5 pm; Fritzels All Star Band W/Kevin ray Clark, 8 pm STUDIO ST. PHILIP — Vaiano's Paisanos, 6:30 pm THE JAZZ PLAYHOUSE — Funkin' It up with Big Sam , 7:30 pm THE PARISH AT HOUSE OF BLUES — Dopapod, 8 pm THE SPOTTED CAT MUSIC CLUB — Chris Christy Band, 2 pm; Shotgun Jazz Band, 6 pm; Martin Peters and the Party, 9:30 pm

THURSDAY 25 BLUE NILE — Where y'at Brass Band, 9 pm BLUE NILE BALCONY ROOM — reggae night with DJ T-roy, 11 pm DOUBLE DEALER COCKTAIL BAR AT THE ORPHEUM THEATER — Jenevieve Cooke and the Winding Boys, 9 pm FRITZEL'S EUROPEAN JAZZ CLUB — richard "Piano" Scott, 12:30 pm; Doyle Cooper Band, 2:30 pm; John Saavedra Band, 6 pm; Fritzels All Star Band W/ Kevin ray Clark, 8 pm PEACOCK ROOM, HOTEL FONTENOT — Da Lovebirds with robin Barnes and Pat Casey , 8 pm

RABBIT HOLE — Victor Campbell Carnival Jazz Jam, 6:30 pm; no Frets Elecrtric with Amine Boucetta, Martin Masakowski and Simon Moushabeck, 9:30 pm; DJ nile Ashton 11 pm THE SPOTTED CAT MUSIC CLUB — Chris Christy Band, 2 pm; Jumbo Shrimp Jazz Band, 10 pm

FRIDAY 26 BJ'S LOUNGE BYWATER — Little Freddie King, Silver Synthetic, Daiquiri Queens, Happy Talk Band, Charlie Halloran and the Tropicales, Dayna Kurtz, Malevitus, 7 pm BLUE NILE — The Caesar Brothers, 8 pm; Kermit ruffins and the Barbecue Swingers, 11 pm BLUE NILE BALCONY ROOM — Trumpet Slim & Brass Flavor, 10 pm BULLET'S SPORTS BAR — new Groove Brass Band, 9 pm BYWATER BREW PUB — Sam Price and Friends , 6 pm FRITZEL'S EUROPEAN JAZZ CLUB — richard “Piano” Scott, 12:30 pm; Sam Friend, 2:30 pm; Lee Floyd and Thunderbolt Trio, 6 pm; Fritzels All Star Band W/Kevin ray Clark, 9 pm NOLA BREWING TAPROOM — Marc Paradis Trio featuring James Hausman & Michael Skinkus, 7 pm PUBLIC BELT AT HILTON NEW ORLEANS RIVERSIDE — Phil M elancon, 8 pm THE DRIFTER — Chemicaust, Shores of Acheron, Wasted, Project Ascension, Garguts, Blood & Earl, Silent Solace, 4:30 pm THE GOAT — Soft Vein, MVTAnT, LLora, 8 pm RABBIT HOLE — nola Loves Electropunk featuring St.Ove with Bandikoot, CXruX and Jon-Liston, 8 pm; nola Loves uK Garage featuring Todd Edwards, 11:30 pm THE SPOTTED CAT MUSIC CLUB — Paradise Jazz Band, 2 pm; new Orleans Cottonmouth Kings, 6 pm TIPITINA'S — Lost Bayou ramblers, Crush Diamond, 9 pm

SATURDAY 27 BJ'S LOUNGE BYWATER — Louis Michot Band, Holiday Playgirls, 9 pm BLUE NILE — George Brown Band, 8 pm; The Marigny Street Brass Band, 10 pm; The Essentials, 11 pm

Letrainiump plays Rabbit Hole Jan. 27.

FRITZEL'S EUROPEAN JAZZ CLUB — richard “Piano” Scott, 12:30 pm; Steve Detroy Band, 2:30 pm; Lee Floyd and Thunderbolt Trio, 6 pm; Fritzels All Star Band w/Jamil Sharif, 9 pm PUBLIC BELT AT HILTON NEW ORLEANS RIVERSIDE — Phil Melancon, 8 pm RABBIT HOLE — Letrainiump with _THESMOOTHCAT & THE 9TH LIFE, 8 pm; Club Confidential 001 featuring Doctor Jeep, Tenna and Secret Handshake, 11:30 pm THE JAZZ PLAYHOUSE — The nayo Jones Experience , 7:30 & 9 pm

SUNDAY 28 BJ'S LOUNGE BYWATER — Big Jon and the Excellos, 8 pm BLUE NILE — The Baked Potatoes, 8 pm; Street Legends Brass Band, 10:30 pm BULLET'S SPORTS BAR — In Tune Band, 7 pm FRITZEL'S EUROPEAN JAZZ CLUB — Doyle Cooper Band, 1:30 pm; Lee Floyd

PHOTO PROVIDED BY DOMINIQUE RICHARD

& Thunderbolt Trio, 5 pm; Fritzels All Star Band w/Mike Fulton, 8 pm JAEGER'S SEAFOOD AND OYSTER HOUSE — The Generators, 4 pm NOLA BREWING TAPROOM — Lance Villafarra, 3 pm ST. ROCH TAVERN — Valerie Sassyfras, 2:30 pm THE JAZZ PLAYHOUSE — Chucky C & Friends , 7:30 pm THE SPOTTED CAT MUSIC CLUB — Jelly roll Stompers, 2 pm; Pat Casey and the new Sounds, 9 pm

SCAN FOR THE COMPLETE GAMBIT CALENDAR

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DOWN 1 Tire pressure meas.

2 “— Wiedersehen” 3 PalmPilot, e.g., in brief 4 Channel for college sports 5 Split to bits 6 Wiggly fishes 7 Soft & — 8 Singers Ross and Krall 9 Attack from hiding 10 City south of Topeka, KS 11 Gibbon, e.g.

12 Old TV tube 13 Beneficial to both sides 14 Entry 15 Patronize Hertz or Avis 16 TGIF’s “I” 17 Enemy 18 Terminate 24 Military bed 26 Virginia hrs.

29 Terminate

30 Trust (in) 31 20th Greek letter 32 Splitting 33 Magic charm 34 Glenn of the Eagles 35 Quiz whizzes, perhaps 36 Key next to a period 37 Newark’s county 40 Lawn bowling variety 45 Soft mineral 47 Indiana river 49 Fills totally 50 Gawk 51 Fathered 53 Linking word in Leipzig 54 “Hath — sister?”: Shakespeare 55 “That’s icky!”

58 Detailed evaluations, in brief 62 Affix with paste 63 Bidirectional, as a door 64 Tartrate, e.g.

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108 Violinist Stern 111 “Whip It” rock band 112 TV brand 113 Granola tidbit 114 Party card game 115 Mushy food 116 Ryder vehicle 117 To the — degree 118 Iowa college 119 Trauma ctrs.

ANSWERS FOR LAST ISSUE’S PUZZLE: P 54

PUZZLES

ACROSS 1 Covered decoratively, as walls 8 Info to input 12 Bygone rival of Delta 15 Widespread 19 More foam-filled 20 “My turn now” 21 Wrestler Flair 22 English prep school 23 “Assuming this is r elevant ...”

25 Very angry 27 “Illmatic” rapper 28 Large burden 29 Farthest down 30 Chop to bits

91 Clingy wrap 92 Pro at CPR 94 In — (in its original place) 95 Summer, in Soissons 96 Writer Bagnold 97 Set in motion 102 Kylo of “Star Wars” 103 Atmosphere 104 2008 novel by John L. Parker Jr. 107 Helsinki natives 109 Sounds 110 Head, in Nice 111 Hairstyles 112 Camps in the wild, e.g.

115 Subject of the adage formed by the starts of nine long answers in this puzzle 120 Tot’s query 121 Observe 122 District 123 Plane pilot 124 Boatloads 125 Singer Rita 126 Covert “Hey!” 127 Belt holes

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