Gambit Spring Dining Issue

March 30-April 5 2021 Volume 42 Number 13

G A M B I T > B E S T O F N E WO R L E A N S . C O M > M A R C H 2 9 - A P R I L 5 > 2 0 2 1

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Cristina’s

Family owned and operated since 1996

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BULLETIN BOARD

Immigration. Criminal Law. Traffic Tickets

Call Eugene Redmann 504.834.6430 2632 Athania Pkwy, Met., LA 70002 Se Habla Espanol •www.redmannlawnola.com

The annual return of CommCare Louisiana, a non-profit corporation, for the twelve months ending June 30, 2020 is available for inspection during normal business hours at the address noted below by any citizen who so requests within 180 days after publication of this notice. CommCare Louisiana, 950 West Causeway Approach, Mandeville, LA 70471. The principal manager John A. Stassi II, President, Telephone (504) 324-8950.

The annual return of CommCare Corporation, a non-profit corporation, for the twelve months ending June 30, 2020 is available for inspection during normal business hours at the address noted below by any citizen who so requests within 180 days after publication of this notice. CommCare Corporation, 950 West Causeway Approach, Mandeville, LA 70471. The principal manager is Patricia M. Prechter, President, Telephone (504) 324-8950.

The annual return of CommCare Avoyelles, a non-profit corporation, for the twelve months ending June 30, 2020 is available for inspection during normal business hours at the address noted below by any citizen who so requests within 180 days after publication of this notice. CommCare Avoyelles, 950 West Causeway Approach, Mandeville, LA 70471. The principal manager is John A. Stassi II, President, Telephone (504) 324-8950.

The annual return of CommCare Tangipahoa, a non-profit corporation, for the twelve months ending June 30, 2020 is available for inspection during normal business hours at the address noted below by any citizen who so requests within 180 days after publication of this notice.

CommCare Tangipahoa, 950 West Causeway Approach, Mandeville, LA 70471. The principal manager is John A. Stassi II, President, Telephone (504) 324-8950.

1 & 2 bedrooms available in ideal location and ROOMS BY THE MONTH with PRIVATE BATH. All utilities included monthly. Call 504-202-0381 for appointment.

EMPLOYMENT SR ENGR (NEW ORLEANS, LA)

Provide syst protection, control dsgn, relay testing eng svcs for electric power transmission & distribution substations. MS, EE; 2 yrs’ exp elect eng, incl some solid exp in each: IEEE and IEC 61850 protection standards; design of relay protection scheme; testing & commissioning of grid substations; power system modeling; steady state short-circuit/ fault analysis; contingency analysis; SEL, GE, Next Phase relays; relay setting templates; developing of customized automated relay test tools; relay test plan preparation; open loop and HIL relay testing; ASPEN; EMTP; PSAF; PSS/E; OPAL-RT Hypersim; MATLAB; SEL AcSELerator Quickset; SEL Synchro Wave; BPRO Offliner; GE Enervista UR; Doble Protection; Doble Protest; and SCADA. 25% travel to employer substations in Beaumont, TX area. Must follow these specific instructions to be considered. Send CV & cvr ltr to Megan Edwards, Entergy Services, LLC, 417 Pride Drive, L-AERO-9, Hammond, LA 70401 within 30 days and reference Job #19136.

NOTICE NOTICE OF PUBLIC SALE OF PERSONAL PROPERTY

Pursuant to Louisiana statutes Metro Storage LLC, as managing agent for Lessor, will sell by public auction (or otherwise dispose) personal property (in its entirety) belonging to the tenants listed below to the highest bidder to satisfy the lien of the Lessor for rental and other charges due. The said property has been stored and is located at the respective address below. Units up for auction will be listed for public bidding on-line at www.

StorageTreasures.com beginning five days prior to the scheduled auction date and time.

The terms of the sale will be cash only. A 10% buyer’s premium will be charged per unit. All sales are final. Metro Storage LLC reserves the right to withdraw any or all units, partial or entire, from the sale at any time before the sale or to refuse any bids. The property to be sold is described as “general household items” unless otherwise noted. All contents must be removed completely from the property within 48 hours or sooner or are deemed abandoned by bidder/buyer. Sale rules and regulations are available at the time of sale.

Metro Self Storage-4320 Hessmer Ave., Metairie, LA 70002-(504) 455-3330-Bidding will close on the website www.StorageTreasures.com on 04-15-2021 at 10:00 am for the following units: Jahyree Meyers unit 2110: Exercise Equipment.

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MARCH 30 – APRIL 5, 2021 VOLUME 42 | NUMBER 13

Lakeview, New Orleans

NEWS

OPENING GAMBIT

7

COMMENTARY 10 CLANCY DUBOS

12

BLAKE PONTCHARTRAIN 14 FEATURES

ARTS & ENTERTAINMENT 4 EAT + DRINK

51

MUSIC 54 FILM 55 PUZZLES 59 EXCHANGE 27

@The_Gambit @gambitneworleans

1818 Veterans Blvd, Metairie, LA | 504.888.2300 | nordickitchens.com

@GambitNewOrleans PH OTO B Y I A N M C N U LT Y

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SPRING DINING ISSUE HELP SUPPORT LOCAL BUSINESSES WITH OUR HANDY DANDY GUIDE TO EATING WELL! AND REMEMBER TO TIP BIG!

STAFF

COVER PHOTO BY IAN MCNULTY/THE TIMESPICAYUNE | THE NEW ORLEANS ADVOCATE COVER DESIGN BY DORA SISON

Publisher | JEANNE EXNICIOS FOSTER

EDITORIAL (504) 483-3105// response@gambitweekly.com Editor | JOHN STANTON Political Editor | CLANCY DUBOS Arts & Entertainment Editor | WILL COVIELLO Staff Writers | JAKE CLAPP, KAYLEE POCHE, SARAH RAVITS

Contributing Writers | IAN MCNULTY

Creative Services Director | DORA SISON Pre-Press Coordinator | JASON WHITTAKER Web & Classifieds Designer | MARIA VIDACOVICH BOUÉ

Graphic Designers | CATHERINE FLOTTE, EMMA VEITH, TIANA WATTS

BUSINESS & OPERATIONS

FLAVOR!

ADVERTISING Advertising Inquiries (504) 483-3150 Advertising Director | SANDY STEIN BRONDUM (504) 483-3150 [sstein@gambitweekly.com]

Senior Sales Representative JILL GIEGER (504) 483-3131

PRODUCTION

WHATEVER YOUR

VEGGIE MUFFALET TA

CRAWFISH BEIGNET

[jgieger@gambitweekly.com] Sales Representatives KELLY SONNIER (504) 483-3143

[ksonnier@gambitweekly.com] CHARLIE THOMAS

Billing Inquiries 1 (225) 388-0185

(504) 636-7438

Administrative Assistant | LINDA LACHIN

[cthomas@gambitweekly.com]

CHARGRILLED OYSTERS Gambit (ISSN 1089-3520) is published weekly by Capital City Press, LLC, 840 St. Charles Ave., New Orleans, LA 70130. (504) 4865900. We cannot be held responsible for the return of unsolicited manuscripts even if accompanied by a SASE. All material published in Gambit is copyrighted: Copyright 2021 Capital City Press, LLC. All rights reserved.

3701 IBERVILLE ST 504.488.6582 KATIESINMIDCITY.COM

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MON-THURS 11AM-9PM FRI & SAT 11AM-10PM SUN BRUNCH 9AM-3PM

G A M B I T > B E S T O F N E WO R L E A N S . C O M > M a r c h 3 0 - A p r i l 5 > 2 0 2 1

CONTENTS

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ARTS & ENTERTAINMENT New suit

Bunny hop TRIXIE MINX SPICES UP EASTER WITH A BURLESQUE AND VARIETY SHOW. She’s joined by Kitten N’ Lou, Mamie Dame, Phathoms Deep, Lola Van Ella, Jeez Loueez and Angie Z. The show streams live at 8 p.m. Tuesday, March 30, on stageit.com/dbalive, and is available to view April 3-10. Visit trixieminx. com for tickets and a bunny package with “Trixie-gram” treats delivered by Minx herself on April 3.

Cha Wa clears its path on new album ‘My People’

BY JAKE CLAPP IF THE ALBUM “SPYBOY” was Cha Wa introducing itself to the world at large, then “My People” is the band showing the world what it really can do, says vocalist Joseph Boudreaux Jr. Cha Wa’s 2018 album was nominated for a Grammy Award and gave the Mardi Gras Indian funk band a national stage. But, while “Spyboy” did feature a few originals, many of the tracks on the album were interpretations of traditional Indian chants.

For “My People,” the band said, “OK, now that we are introduced to the world, let’s introduce the world to who we are creatively as a band,” Boudreaux says. “A lot of bands can play New Orleans music — you’ve got to have your own sound. ‘My People’ is just a representation of the Cha Wa sound and how we can take New Orleans music and what we do with it.”

Cha Wa’s third album is out Friday, April 2, on the Muscle Shoals-based label Single Lock Records. The band’s April 3 release show at the Broadside is sold out, but on April 22, Cha Wa will stream a performance filmed at Esplanade Studios through the platform Mandolin.

The 2016 debut album “Funk ‘N’ Feathers” built on the band’s solid foundations in Mardi Gras Indian music and traditions with soul-warming brass and funk. “Spyboy” grew the band’s vision, incorporating rhythm and blues, gospel and other genres at every turn.

Cha Wa continues to expand that sound on “My People” with more, genre-blending originals — while staying true to its cultural roots: Joseph is the Second Chief of the Golden Eagles and the son of Big Chief Monk Boudreaux. Joseph’s nephew, J’wan Boudreaux, is Spy Boy of the Golden Eagles and was Cha Wa’s lead vocalist on the band’s 2018 album; although he’s no longer with the band, he appears on “My People.”

The band wrote the majority of “My People” while on the road touring for “Spyboy,” Joseph Boudreaux says, and they recorded it before the pandemic hit. They weren’t able to release it during the 2020 New Orleans Jazz & Heritage Festival, and Cha Wa decided to hold on.

“It also gave us enough time to say, OK, let’s stop right here, let’s take a step, take a breather, see where we

Nieux sounds

are and see where we want to go,” Boudreaux says. “That actually helped with the process of putting more stuff together, getting the band tighter.

We’re actually still writing on the next album already.”

Cha Wa resisted the urge, though, to go back and obsessively tweak “My People,” Boudreaux adds. The band had hit the authentic sound they wanted.

Trumpeter Aurelien Barnes and keyboardist Andriu Yanovski wrote the album’s title track — opening “My People” with Indian rhythm handclaps and tambourine, adding in an organ riff and tight horns. Barnes also takes lead vocals on the track, singing about community resilience — with a nod to the environmental dangers facing New Orleans in lines like “We still here / And one day we’ll all be in the same boat.”

There’s an intentional universal nature to the song’s lyrics, Barnes says, “I want everybody to be able to understand in their own way. At the same time, I was talking about some specific things about New Orleans, like the first verse says, ‘Most people know what it takes to survive, my people know how to do it and thrive.’ ” Barnes is the son of musician and folklorist Bruce “Sunpie” Barnes, leader of the Northside Skull and Bone Gang, and Aurelien masks with the group. Cha Wa is rooted in Mardi Gras Indian music, but it’s also a group willing to reflect the diversity of New Orleans’ complex cultural traditions.

“As an outsider, you can look at it and think it’s all the same thing, but I want to be very clear that this is a giant picture made up of lots of different elements that all have their role,” Barnes says.

PH OTO PR OV I D E D B Y Z AC K S M I T H PH OTO G R A PH Y

Cha Wa will release its new album, ‘My People,’ on Friday.

Other originals include the muscly “Wildman”; “Bow Down,” another track written by Barnes; the sweet “Love in Your Heart,” featuring Anjelika “Jelly” Joseph; and “Second Line Girl,” which showcases Boudreaux and trombonist Joseph Maize rapping.

Cha Wa reinterprets the traditional “Firewater” on the album and puts its spin on Bob Dylan’s “Masters of War,” with guest vocalist Alvin Youngblood Hart. A host of guest musicians join Cha Wa on “My People,” including vibraphonist Mike Dillon and saxophonists Brad Walker and Amari Ansari.

The album ends with a mighty performance of “Shallow Water” recorded live at Handa Wanda.

“That was our way of paying homage to our roots,” Boudreaux says. “Most people in the city, they understand that my father and Big Chief Bo Dollis, they are the pioneers of pretty much what we do.

And that’s the way they did it — my dad’s first album was recorded inside the bar right next to Handa Wanda, which was H&R, and he recorded that album live on stage inside of Indian practice with the energy and the people and the vibe.

“We wanted to show, OK, we went this way on the album, but we still want you to understand this is our identity,” he adds. “This is a nod of respect to the people who came before us.”

THE NIEUX SKOOL MONTHLY JAM SESSION FEATURES KEYBOARDIST NIGEL HALL, drummer Jamison Ross, and TJ Norris and Ari Teitel, veterans of Cha Wa and other bands. The show is at 7 p.m.

Wednesday, March 31, at Zony Mash Beer Project. Tickets are at zonymashbeer.com.

Treme throwdown THE TREME BRASS BAND PERFORMS IN THE COURTYARD of the New Orleans Jazz Museum at 5 p.m.

Thursday, April 1, and Italian Barrel offers Italian-inspired cocktails. The show also streams on facebook. com/nolajazzmuseum/live.

Back to the routine LOCAL COMEDIANS RED BEAN AND NATURE BOY host the return of their weekly stand-up show, Comedy Gumbeaux, at 7:30 p.m.

Thursday at The Howlin’ Wolf. Advance tickets are required, available at thehowlinwolf.com.

Wolf pack THE HOWLIN’ WOLF IS OPEN FOR A WEEKEND BLOCK of local favorites: The Rebirth Brass Band performs two shows on Friday, April 2; Big Sam’s Funky Nation follows with two shows Saturday, April 3; and the Hot 8 Brass Band holds court at 8:30 p.m. Sunday, April 4.

Visit thehowlinwolf.com for tickets.

Grammy Mash THE NEW ORLEANS NIGHTCRAWLERS RECENTLY WON A GRAMMY for its 2020 release “Atmosphere.” The band performs at Zony Mash Beer Project at 7 p.m.

Saturday, April 3. Tickets are at zonymashbeer.com.

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N E W

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32.1

Zulu Social Aid and Pleasure Club partnered with

The percentage of residents in Orleans Parish who have begun their COVID-19 vaccination process, according to state health department statistics.

the New Orleans Health Department to vaccinate 200 eligible Zulu members and people living near the social aid and pleasure club’s Broad Street headquarters on St. Joseph’s Day. Zulu President Elroy James is a member of the health department’s Vaccine Equity and Communications Working Group, which has worked to increase equitable vaccine distribution in New Orleans.

Tulane University is honor-

ing the three women who were the first Black graduates of the Tulane School of Social Work with a large painting by artist Terrance Osborne at the university’s downtown campus. Gloria Bryant Banks and Marilyn Piper graduated from the school in 1964 and Pearlie Hardin Elloie in 1965 with a Ph.D. The painting is part of Tulane’s Trailblazers initiative.

A Sewerage & Water Board pump in Lakeview

actually pulled water from Lake Pontchartrain into the city during last week’s storms instead of, you know, pumping water out of the streets. The pump tripped offline Wednesday morning and started spinning in reverse, causing water to flood streets even after the rain had stopped. Combined with various valve failures and other design flaws, it took S&WB an hour to start pumping in the right direction. We’re doomed.

PH OTO B Y DAV I D G R U N F E L D / T H E T I M E S - P I C AY U N E | T H E N E W O RL E A N S A DVO C AT E

Mariah Moore on Friday announced she will run for City Council seat, District D. If elected, she would be the city’s first transgender councilmember.

TRANS RIGHTS ACTIVIST AND HOUSE OF TULIP FOUNDER MARIAH MOORE ANNOUNCES COUNCIL BID

At least 17% has been fully vaccinated.

Census data shows that vaccine rates vary widely from parish to parish and even in neighborhoods. According to Times-Picayune / The New Orleans Advocate’s reporter Jeff Adelson, the top 8 Census tracts by vaccination rate in the state are in New Orleans, followed

by East Baton Rouge and Jefferson Parish. A Census map, however, shows some clear disparities: There are much higher vaccination rates Uptown, for example, compared to lower-income neighborhoods in New Orleans East.

C’est What

?

HOUSE OF TULIP CO-FOUNDER MARIAH MOORE announced Friday

night that she will be running the District D seat on the New Orleans City Council. Incumbent Jared Brossett is term limited.

If elected, the 32-year old Moore would be the city council’s first transgender member.

Moore is a lifelong New Orleanian and currently serves as the National Organizer at Transgender Law Center. She was also among Gambit’s “40 Under 40” honorees last year for her advocacy work in the transgender community.

In a previous interview, she spoke of the historically low numbers of home ownership among transgender people, particularly for Black transgender people. Moore said she wanted to increase opportunities and support for that community. At least one in three transgender people have experienced homelessness at some point in their lives, and Moore said last year she was hoping to break the cycle.

The primary will take place on Oct. 9, 2021. — SARAH RAVITS

Thieves steal $12,000 worth of building supplies from Ninth Ward housing nonprofit A SHIPPING CONTAINER FILLED WITH AN ESTIMATED $12,000 WORTH OF BUILDING SUPPLIES intended to benefit struggling PAGE 9

What non-traditional item do you add to the crawfish boil?

11.2% TURKEY

11.2% PINEAPPLE

NECKS

14.6% BRUSSELS SPROUTS

47.8% NONE OF THAT! JUST KEEP IT SIMPLE

15.2%

ARTICHOKES

Vote on “C’est What?” at www.bestofneworleans.com

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OPENING GAMBIT

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PRESENTS

FELICITY TO FRENCHMEN A NOLA THEMED FAMILY ADVENTURE! Grab your krewe and hit the streets of New Orleans with your family this spring.

On SATURDAY • APRIL 17TH, Gambit will host a

CITYWIDE SCAVENGER HUNT WITH PRIZES!

REGISTER YOUR POD NOW: $20 for a party of (4) at bestofneworleans.com/hunt SPONSORED BY

For sponsorship information call or email Sandy (504) 483-3150 • sandys@gambitweekly.com

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OPENING GAMBIT

homeowners and residents in the Lower Ninth Ward was allegedly emptied by thieves on March 19 in broad daylight.

Laura Paul, executive director of Lowernine.org — which has renovated, refurbished and completely rebuilt entire homes that were lost or damaged during Hurricane Katrina 15 years ago — says it’s a devastating blow and a disappointment for her organization and the community.

Paul says it will particularly impact several low-income Black residents who were slated to benefit from the program during an already tough time period.

The shipping container, located on Jourdan Avenue, was filled with hundreds of pounds of soffiting, material that makes up the underside of an architectural structure such as a balcony or an overhanging.

It had been donated by James Hardie, an international building materials company that has long supported the organization.

She said it would have been distributed over the next year and could have outfitted seven homes or helped repair up to 20.

“This isn’t a victimless crime,” Paul says. “[The thieves] are stealing from a small nonprofit that’s struggling to keep the lights on so we can get Lower Ninth residents help, to feed them and get roofs over their heads.”

She says the shipping container was clearly marked with the organization’s information.

“There’s no question that these folks knew who they were stealing from,” she says.

A neighbor filmed the incident from his cell phone camera.

Footage, which was sent to Gambit, depicts a group of people loading materials into at least three trucks.

“It looks orchestrated,” says Paul.

Paul, who is also the co-captain of the Krewe de Fleurs, was in Algiers Point at the time of the Jourdan Avenue theft.

The Mardi Gras krewe, which was normally reveals its costumes on Twelfth Night at the beginning of Carnival season, had postponed its annual big reveal — a “moving garden,” as Paul described it, until the city’s pandemic restrictions had been loosened.

What was supposed to be a day of levity and a celebration of the beginning of spring took a turn for the worse as soon as

she arrived on the West Bank in costume and a neighbor — the same one who caught some of the incident on camera — called to tell her what happened.

She turned around in her car and headed back to the storage unit to survey the damage. “It was emptied except for some trash,” she says. “They cleared it out and then left a bunch of garbage.” She went straight to the 5th District police station to inform authorities of the incident, still in costume.

The housing nonprofit formed in 2007 and has been scrambling — like many other small, local organizations — for funding, resources and materials because of the COVID-19 pandemic shutdowns and ensuing financial fallout.

The organization had four staff members in the spring of 2020.

When COVID-19 caused all their volunteers to cancel, and when it became clear that there would be no new volunteers for some time, Paul says she and two other staffers furloughed themselves last March for eight months, and only rejoined as paid staff members in November of 2020. One AmeriCorps member did remain on staff until July.

In the interim, Paul pivoted as an unpaid volunteer to working on establishing a new food security program — a mobile food pantry that provided barrier-free groceries to people in need, including some of the residents who have previously been helped by lowernine. org. This blossomed into a brick-and-mortar food pantry operated in partnership with Common Ground Relief with support from Second Harvest, Culture Aid NOLA and others.

Paul says she is doubtful the stolen materials will be returned but is hoping to raise some of the revenue back from losses through a GoFundMe campaign dubbed “The Great Jourdan Avenue Heist,” organized by a friend, Abigail Floresca. The group is also seeking donations through its website lowernine.org.

“This is just so destructive,” she says. “This is an incredibly disrespectful thing.”

— SARAH RAVITS

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COMMENTARY

No time to wait to address climate change, floods and other disasters THANKFULLY, NEW ORLEANS WAS SPARED the worst

of last week’s torrential rainstorms.

It could have been catastrophic. The storms dumped inches of rain within hours on parts of the city — one weather station in the Bywater measured more than six inches over the first 24 hours. Given that even the Sewerage and Water Board considers its infrastructure “fragile,” New Orleanians were lucky that huge swaths of the city didn’t end up underwater — except, you know, the parts of Lakeview the S&WB pumped water into by accident.

As any gambler knows, luck only lasts so long. It’s long past time for the city and state to address basic maintenance and repair needs at S&WB (which was created by state legislation). In the coming weeks, the Cantrell administration and the City Council will decide how to spend $375 million in federal COVID-19 relief funding. At least some of that money should go to these critical needs, including construction of a dedicated S&WB power substation.

The infrastructure needs of the S&WB far exceed the federal relief money, however. The city can’t, and shouldn’t, foot that bill alone. Cantrell and local legislators must continue ongoing efforts to secure state funds for the dedicated power station.

We can’t have more outages like those that hit during the winter cold snap in February, which resulted in rolling blackouts during subfreezing temperatures.

Fixing the emergency problems at S&WB is critical, but it is only a first step. As our recent cover story “Winter Storm Warning” showed, the effects of man-made climate change are real and devastating — and getting worse. Meeting those challenges requires new and innovative ways to mitigate flooding, secure levees and protect New Orleans from rising sea levels and mega-storms — whether they be hurricanes, blizzards or “simple” spring rain events.

It boggles the mind that in a time when we all walk around with super

PH OTO B Y CHR I S G R A N G E R / T H E T I M E S - P I C AY U N E | T H E N E W O RL E A N S A DVO C AT E

If S&WB’s colossal srcewups don’t get us, climate change most certainly will.

computers in our pockets and drive cars with anti-collision technology, we’re still relying on century-old flood control technology. If our city is to have any chance of long-term survival, we need new ideas and technologies to address these threats. That, in turn, requires looking beyond immediate needs, into the future.

Thankfully, plenty of people here already are thinking about these issues. The New Orleans metro area is home to eight universities and two- and four-year colleges. Our city and state governments have some of the best experts on emergency response and flood management in the world. We have all the tools we need to become a leader in developing new strategies and technologies to mitigate the inevitable results of climate change. What’s lacking is the political will to do it.

We urge Mayor LaToya Cantrell and Gov. John Bel Edwards to make this their legacies.

Humanity has made a mess of the planet, and New Orleans is already on the front lines of the fight to clean up that mess. We have no time to wait. As Tulane’s Rebecca Rouse told our reporter Sarah Ravits, “We can’t continue to ignore [climate change] … Mother Nature is having her way with us and the whole world.”

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Mr. B’s Bakery Hot Glazed Beignets

Big O’s Original Pops Gourmet Popsicles

Nola Sauce Co. Treme Sauce and Fried Turkey Necks

Buttery Spell Gourmet Nut Butters and Compound Butters

Pickled Nola Pickles and Pickled Vegetables

Cane Land’s Louisiana Praline Rum Cake

Shaq Brown’s We Got Dat Dip Tanjarine Kitchen Mandela Burger

Divine Cuisine Cajun Bayou Rolls and Macarons

The BATTER-ina Artisan Cheesecake

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CLANCY DUBOS @clancygambit

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Congressman Cedric Richmond is about to get ugly. The stakes are high on several levels. State Sens.

Karen Carter Peterson and Troy Carter, along with the deep-pocketed Super PACS supporting them, will pull out all the stops between now and Election Day, April 24.

As the only Democratic-majority district in the state, the winner will have outsized influence over key appointments yet to be made by President Joe Biden.

On the local level, the running political battle between BOLD (Black Organization for Leadership Development) and Richmond continues, this time for the seat Richmond held for a decade. BOLD is the Central City-based political group that Peterson’s late father led for decades. Richmond is all-in for Carter.

Early voting starts Saturday, April 10 — just two weeks away. Look for a rash of third-party attacks from some familiar “independent” committees, the now-preferred delivery method for campaign attacks. Emily’s List, the staunchly pro-abortion rights group that’s backing Peterson, hit Carter hard in the primary. I suspect a new PAC will surface soon for Carter.

Both Carter and Peterson are vulnerable to attack. The race could come down to which side lands the most effective blows — and who picks up votes that went to other candidates in the primary.

That’s why Carter and Peterson continue to vie for endorsements — particularly from Mayor LaToya Cantrell, District Attorney Jason Williams, and third-place primary finisher Gary Chambers, who almost upset Peterson on March 20.

After his strong primary showing, Chambers could play a critical role

F I L E PH OTO

Karen Carter Peterson (left) and Troy Carter (right)

in the runoff. On the issues, he’s more aligned with Peterson, but his campaign was all about electing an outsider with no ties to the establishment. Will Chambers now put his progressive cred on the line for an insider? Both Peterson and Carter are courting him intensely.

Cantrell is expected to back Peterson, who could use the help after a disappointing primary finish.

Peterson ran third in the city — and in her own Senate district — on March 20. That may give the mayor pause in light of the fact that Cantrell herself will be on the ballot in October.

Williams could be the biggest endorsement “get” of them all. The new DA’s progressive bona fides are unmatched, even by Chambers, and he’s said to be leaning toward Carter. (Peterson ran the campaign of Williams’ main opponent in the DA’s race, former Judge Keva Landrum.)

If Williams and Chambers back opposing candidates, it will be a test of local progressives’ loyalties and both men’s coattails. Both know how to fire up their supporters, and both are popular in New Orleans.

Chambers got 64% percent of his 21,163 primary votes in Orleans Parish, largely at Peterson’s expense and largely from voters who backed Williams in December. In his runoff victory, Williams got more than three times the Orleans Parish vote (in the congressional district) that Chambers got on March 20. In fairness, the DA’s runoff saw a much higher turnout than the congressional primary.

Ultimately, progressives — and conservatives — must decide which, if either, remaining candidate has earned their support.

13 G A M B I T > B E S T O F N E WO R L E A N S . C O M > M a r c h 3 0 - A p r i l 5 > 2 0 2 1

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BLAKE PONTCHARTRAIN™ @GambitBlake | askblake@gambitweekly.com

Hey Blake, The obituary for longtime St. Bernard Parish Clerk of Court Lena Torres mentioned she was a graduate of Soule Business School.

Where was that located and when?

Dear reader,

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Soule Business College, also known as Soule Commercial College and Literary Institute or just Soule College, was known as the first business school in the South. It was opened in 1856 by George Soule, a pioneer in business education.

Born in New York, Soule studied medicine, law and business in St. Louis before arriving in New Orleans and opening his school.

He temporarily closed it during the Civil War, when he served in the Confederate army.

The first Soule College was at Camp and Common streets. Students learned bookkeeping, typing, shorthand and other business skills.

Soule taught some of the classes himself and wrote several math and accounting textbooks. He was also one of the founders of the Rex Organization and was known as the “Duke of Education.” He reigned as King of Carnival in 1887.

In 1874, he bought and demolished the former Second Municipality Hall at 601 St. Charles Ave. next to Gallier Hall. It would become the second location of his college, designed by his son Robert and opened in 1902.

In 1923, Soule moved the school to an ornate three-story mansion at 1410 Jackson Ave. The home was designed by architect Lewis Reynolds and built in 1856 for cotton broker Henry Sullivan Buckner.

Soule added a two-story brick

P H OTO BY B L A K E P O N TC H A R T R A I N

The former site of Soule Business College.

building to the rear of the property to offer additional classrooms. In addition to Mrs. Torres, among the many notable Soule alumni were Louisiana Gov. Jimmie Davis, state Supreme Court Chief Justice Walter Hamlin, New Orleans Mayor Robert Maestri, Mississippi Gov. Hugh L. White and Wembley Industries co-founder Samuel Pulitzer.

On the sidewalk in front of the former school, you’ll find mosaic tiles containing a quote by 18th century English poet William Cowper: “From education as the leading cause, the public character its color draws.”

According to a 1980 Times-Picayune/States-Item article, the words were placed in the sidewalk at the school’s St. Charles Avenue location and moved to Jackson Avenue.

Soule died in 1926. His son and grandson operated the school until it closed in 1983. The family sold both the mansion and adjoining building, which are now private residences. The mansion was used in the TV series “American Horror Story: Coven,” where it doubled as Miss Robichaux’s Academy for Exceptional Young Ladies (to study witchcraft).

The St. Charles Avenue building which housed Soule’s college is now the headquarters of the Louisiana State Bar Association.

BLAKEVIEW AN HISTORIC FRENCH QUARTER PROPERTY was recently added to the National Register of Historic Places. The house at 1218 Burgundy St. was the former Medard Nelson school and is now a private residence.

The home, a classic example of an early Creole cottage, was built circa 1810 by Antonio LaRionda. It took on the name of a later owner, architect Francois Correjolles, and became known as the La Rionda-Correjolles house.

In 1887, Medard H. Nelson, a free person of color, purchased the property.

He used the home as his residence and established a school there which defied Jim Crow laws by educating both Black and white students. One of them was legendary musician Danny Barker.

In 1939, Nelson’s heirs sold the property to the city for use by the New Orleans Recreation Department. Many remember it as “the Doll House,” for the doll museum NORD housed there for many years.

15 G A M B I T > B E S T O F N E WO R L E A N S . C O M > M a r c h 3 0 - A p r i l 5 > 2 0 2 1

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G A M B I T > B E S T O F N E WO R L E A N S . C O M > M a r c h 3 0 - A p r i l 5 > 2 02 1

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Prices indicate the average price of a dinner entrée

$

$1 - $10

$$

$11 - $20

$$$ $21 AND UP 3 Southern Girls

4402 Jefferson Highway, Jefferson, (504) 381-4276; facebook.com/3SouthernGirls504 Dining options: Takeout, curbside pickup and dine-in available

BY ANDREA BLUMENSTEIN, JAKE CLAPP, WILL COVIELLO, KAYLEE POCHE, SARAH RAVITS AND SUE STRACHAN

YOU CAN ALWAYS FIND A GREAT MEAL IN NEW ORLEANS. That’s especially

true in spring, with boiled crawfish season in full swing.

Gambit’s Spring Dining Issue includes all sorts of restaurants, from the newest places offering the increasingly popular Viet-Cajun style of boiled seafood to vegan dishes and more. Despite the pandemic, new restaurants keep opening, such as The Larder in Metairie and Rosalita’s in Bywater. Other restaurants have recently reopened, such as Palm & Pine on the edge of the French Quarter. There also are coffeeshops and a few food trucks to try.

Spring makes outdoor dining more enjoyable, and for many local diners it’s preferable as we mark a year of pandemic restrictions. Restaurants currently offer indoor seating at 75% capacity, and diners can still opt for takeout, curbside pickup and delivery from many local restaurants.

Gambit’s Spring Dining Issue also has information on more than 170 restaurants in New Orleans, Jefferson and St. Bernard parishes and the Northshore. The issue is organized alphabetically and includes information about menu items, hours of operation and service options, such as takeout, delivery, curbside pickup, dine-in service and outdoor seating.

Since we’re still in the middle of a pandemic and things are subject to change, it’s best to call a restaurant or check its website before venturing out.

As always, wear a mask and practice physical distancing in consideration of others. Restaurants and hospitality workers have worked hard to feed us and preserve our culinary traditions while being among the hardest hit during this pandemic, so tip generously.

Abbott’s Frozen Custard

628 Toulouse St., (504) 3452524; nolacustard.com Dining options: Takeout, curbside pickup, delivery, and outdoor seating available

The menu of Southern food includes gumbo, fried seafood plates, cabbage with candied yams and cornbread.

There are daily specials such as smothered pork chops, smothered turkey necks and stuffed bell peppers, all served with two sides. No reservations. Lunch and early dinner. Tue.-Fri. $

Frozen custard in flavors such as chocolate, butterscotch, strawberry, black cherry, s’mores, peanut butter and many more are available in a cone, bowl, milkshake, sundae, float or made into a flurry. No reservations.

Lunch and dinner Wed.Sun. $

14 Parishes

422 S. Broad Ave., (504) 2185321; addisnola.com Dining options: Takeout, delivery, dine-in and outdoor seating available

Pythian Market, 234 Loyola Ave.; 14parishes.com Dining options: Takeout, delivery and dine-in available Named for the 14 parishes of Jamaica, the restaurant serves up Caribbean cuisine including jerk chicken or shrimp, beef patties and sides such as plantains and its version of callaloo. No reservations. Lunch and dinner Mon.-Sat. $$

A Tavola Restaurant & Wine Bar

Lakeside Shopping Center, 3413 Veterans Blvd., Metairie, (504) 577-2235; atavo.la Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available Find amore with Italian cuisine including lasagna involtini, veal scallopini piccata, grilled whole rainbow trout and lemon mascarpone cheesecake.

Reservations accepted.

Lunch and dinner daily. $$$

Addis NOLA

The Ethiopian restaurant has a wide variety of options from whole snapper and clam stew to a vegan Monday special that features dishes like mushroom tibs and sweet potato wot.

Reservations required.

Lunch and dinner Wed.Mon. $$

Alma

800 Louisa St., (504) 3815877; eatalmanola.com Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available Chef Melissa Araujo’s Honduran and American menu includes baliadas sencilla, consisting of eggs, refried beans, crema and avocado served on a flour tortilla. Louisa Toast is a blend of lump blue crab, soft scrambled eggs, mushrooms and herbs served on rustic white bread with PAGE 19

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PRICES

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S PR I N G DINING GUIDE 2 02 1

PH OTO BY B R E T T DU K E / TH E T I M E S - P I C AY U N E | T H E N E W O R L E A N S A DVO C AT E

Dunbar’s Creole Cuisine, which recently had a reality TV makeover, serves cornmealcrusted drum with butter beans and shrimp.

and light bites, too, with pastries, soups, salads and sandwiches, as well as breakfast dishes such as French toast, barbecue crawfish and grits, and quiche. No reservations.

Breakfast and lunch daily. $

Banana Blossom

chive cream cheese. No reservations. Breakfast and lunch daily. $$

Andrea’s Restaurant

3100 19th St., Metairie, (504) 834-8583; andreasrestaurant.com Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available Chef Andrea Apuzzo’s restaurant has served northern Italian dishes in Metairie for 36 years.

Eggplant crab cake Andrea is made with Louisiana crabmeat, eggplant and Italian herbs and topped with lump crabmeat and lemon butter meuniere sauce. Reservations recommended. Lunch and dinner Mon.-Sat., brunch Sun. $$$

Angelo Brocato

214 N. Carrollton Ave., (504) 486-1465; angelobrocatoicecream.com Dining options: Takeout and dine-in available For more than 100 years, Brocato’s has served house-made gelato, with flavors incoporating seasonal fruit, along with cannoli, tiramisu, Italian fig or seed cookies and biscotti.

No reservations. Lunch and dinner Tue.-Sun. $

Annunciation

1016 Annunciation St., (504) 568-0245; annunciationrestaurant.com Dining options: Takeout,

dine-in and limited outdoor seating available The menu is highlighted

by Creole and Southern dishes, including shrimp remoulade, gumbo, veal Annunciation (served with house-made pasta) and lemon icebox pie. Reservations recommended. Dinner Thu.-Sun. $$$

Antoine’s Restaurant

713 St. Louis St., (504) 581-4422; antoines.com Dining options: Dine-in only At 181 years old, Antoine’s is the oldest, continuously family-owned business in New Orleans. Among the dishes invented here are oysters Rockefeller, oysters Foch, pompano en papillote and eggs Sardou.

Finish a meal with a baked Alaska. Reservations accepted. Lunch and dinner Fri.-Sat., brunch Sun. $$$

Asia

Boomtown Casino & Hotel, 4132 Peters Road, Harvey, (504) 366-7711; boomtownneworleans.com Dining options: Takeout and dine-in available Restaurateur Tri La’s menu serves Chinese and Vietnamese dishes. Seared cubes of beef tenderloin are tossed in a black pepper sauce and served over a bed of lettuce.

Reservations accepted.

Dinner Fri.-Sat. $$

Austin’s Seafood & Steakhouse

5101 W. Esplanade Ave., Metairie, (504) 888-5533; mredsrestaurants.com/austins Dining options: Takeout and dine-in available The menu of steaks and Creole-Italian dishes include crabmeat Austin, with jumbo lump crabmeat over iceberg lettuce and tomatoes and topped with a honey-mustard Dijon sauce. Barbecue twin filets is a duo of grilled beef medallions served with barbecue jumbo shrimp over garlic mashed potatoes. Reservations recommended. Dinner Mon.-Sat. $$$

Bacchanal Wine

600 Poland Ave., (504) 948-9111; bacchanalwine.com Dining options: Takeout, curbside pickup and outdoor seating available Not only does this Bywater wine shop offer a variety of wines to sip, it also serves signature cheese plate and bites such as baconwrapped dates and whole grilled fish. Reservations recommended. Lunch Fri.Sun., dinner Wed.-Sun. $$

Backatown Coffee Parlour

301 Basin St., Suite 1, (504) 3724442; backatownnola.com Dining options: Takeout, delivery, dine-in and outdoor seating available Get your caffeine fix

500 9th St., Gretna, (504) 5000997; 504bananablossom.com Dining options: Takeout, curbside pickup, delivery and dine-in available A favorite for Thai cuisine, the restaurant offers such signature dishes as Ka Pao chicken ramen, lamb Panang curry and coconut and ginger rice. There also are standards such as pad Thai. No reservations. Lunch and dinner Tue.-Sat. $$

Bar Marilou

544 Carondelet St., (504) 8147711; barmarilou.com Dining options: Dine-in available

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The bar’s French-inspired menu serves up elegance with caviar plates, gougeres aux epoisses, blue crab fritters and pommes Marilou. There’s local Lucy Boone ice cream for dessert. Reservations recommended. Dinner Wed.-Sun. $$

Barrow’s Catfish

8300 Earhart Blvd., Suite 103, (504) 265-8995; barrowscatfish.com Dining options: Delivery and curbside pickup available In addition to its signature catfish platter, the restaurant offers barbecue shrimp, seafood gumbo, and a seafood platter with fried shrimp and oysters served with a choice of potato salad, french fries or salad. No reservations.

Lunch and dinner Mon.Sat. $$ PAGE 20

DRINK LOCAL Little Tropical Isle 435 BOURBON Tropical Isle Original 600 BOURBON Tropical Isle’s Bayou Club 610 BOURBON Tropical Isle 721 BOURBON Bourbon Street Honky Tonk 727 BOURBON Orleans Grapevine 720 BOURBON

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G A M B I T > B E S T O F N E WO R L E A N S . C O M > M a r c h 3 0 - A p r i l 5 > 2 02 1

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SPRING ART EXHIBIT Join us Saturday, April. 3rd from 4-7 PM F E AT U R I N G A R T W O R K B Y SA R A H B R E C H T & N I N I B O D E N H E I M E R

S PR I N G DINING GUIDE 2 02 1 PAGE 19

Bayona

430 Dauphine St., (504) 525-4455; bayona.com Dining options: Takeout, delivery, dine-in and outdoor seating available Chef Susan Spicer melds the flavors of Europe, the Mediterranean and Far East, with a dash of Louisiana. Red snapper is served with Thai yellow curry broth, black rice, stir-fried bok choy, nuoc chom and herbs.

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

Bayou Bistro

3340 Bienville St., (504) 644-4971; bayoubistrolouisianacuisine.com Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available

Sullivan | Gallery

OPEN WED - SAT 12-5PM 3827 Magazine Street 504-895-6720

Daily

‘CATCH OF THE DAY’

The menu includes Louisiana seafood and there are seasonal seafood boils. Seafood dip is made with crabmeat, shrimp, crawfish, a fivecheese gratin sauce and served with tortilla chips. Reservations accepted. Lunch and dinner daily. $$

Bearcat Cafe

Seafood Special

2521 Jena St., (504) 3099011; 845 Carondelet St., (504) 766-7399; bearcatcafe.com Dining options: Takeout, dine-in and outdoor seating available

• VIETNAMESE CRAWFISH BOIL

Every Day ’til they run out

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The menu offers health-conscious options (“Good Cat”) and naughtier ones (“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. Reservations accepted. Jena Street: breakfast and lunch Tue.-Sun.; Carondelet Street: breakfast and lunch Tue.-Sun., dinner Thu.-Sat. $$

Beaucoup Eats

2323 Canal St., (504) 5985777; beaucoupeats.com Dining options: Takeout, drive-through pickup, delivery, dine-in and outdoor seating available

The menu of New Orleans favorites includes crawfish bread, chicken wings with different sauces, po-boys, jambalaya pasta, and burgers. A hot plate buffet is available on weekdays and Sunday brunch. Reservations accepted. Lunch and dinner Mon.-Fri., brunch Sat.-Sun. $$

Bennachin

1212 Royal St., (504) 522-1230; bennachinrestaurant.com Dining options: Takeout delivery and dine-in available Get a taste of Africa with this menu of dishes from Gambia and Cameroon, including kone ni makondo, a black-eyed pea stew, and cope ni cone, which is boneless chicken and broccoli sautéed with ginger and garlic sauce and served with rice.

Reservations accepted.

Lunch and dinner daily. $$

The Blue Crab Restaurant and Oyster Bar

7900 Lakeshore Drive, (504) 284-2898; thebluecrabnola.com Dining options: Takeout, dine-in and outdoor seating available This seafood restaurant — with outdoor seating overlooking Lake Pontchartrain — features a menu of sandwiches, fried seafood platters, boiled seafood and more. The Blue Crab platter includes fried shrimp, oysters, catfish and crab claws and either fried stuffed crab or soft-shell crab.

No reservations. Lunch and dinner Tue.-Sun. $$

Blue Giant

1300 Magazine St., (504) 582-9060; bluegiantnola.com Dining options: Takeout, dine-in and outdoor seating available The Chinese-American menu offers familiar items such as egg rolls, hot-and-sour soup, dan dan noodles, cashew chicken and Peking

duck. Reservations required for inside dining; outdoor dining is first come, first serve.

Lunch and dinner Wed.Mon. $$

Blue Oak BBQ

900 N. Carrollton Ave., (504) 822-2583; blueoakbbq.com Dining options: Takeout, delivery, limited dine-in and outdoor seating available Order barbecue such as sausage, brisket and pulled pork on one-, two- and three-meat platters or in barbecue sandwiches with sides such as potato salad and baked beans. The T-Rex smoked turkey sandwich is a new item.

No reservations. Lunch and dinner daily. $$

Boswell’s Jamaican Grill

3521 Tulane Ave., (504) 482-6600; boswellsjamaicangrill.com Dining options: Takeout and delivery This family restaurant offers traditional Jamaican dishes. Jerk chicken comes with plantains and two sides such as rice and peas, callaloo, french fries or steamed vegetables.

No reservations. Lunch Mon.-Sat., dinner Tue.Sat. $$

Botanicals NOLA

3726 St. Claude Ave., (504) 251-6603; facebook. com/botanicalsnola Dining options: Takeout, dine-in and outdoor seating available This organic smoothie and juice bar takes its motto, “Heal Yourself,” seriously. It also offers an all vegan menu, including acai bowls, avocado toast, sea moss and coffee. No reservations. Breakfast and lunch Mon.-Sat. $

Boucherie

8115 Jeanette St., (504) 8625514; boucherie-nola.com Dining options: Takeout, delivery, dine-in and outdoor seating available The constantly changing menu includes dishes like chicken-fried duck confit, pulled whole hog tonkatsu

S PR I N G DINING GUIDE 2 02 1

PENCIL, WATERCOLOR & OIL

Specializing in Memorial Portraits • Affordable Prices!

Janetta Gee, Artist Instagram: Janetta.Gee

985-377-9688 ravenstudio@aol.com 10% of all proceeds donated to Best Friends Animal Sanctuary

OPEN LUNCH & DINNER | WED - SUN WEEDNESDAY - FRIDAY SATURDAY SUNDAY 11AM - 10PM 12PM - 10PM 12PM - 9PM S TA F F P H O T O B Y I A N M C N U LT Y/ T H E T I M E S - P I C AY U N E | THE NEW ORLEANS A DVO C AT E

and chocolate ganache terrine. There are three-course prixe fixe specials in spring.

Reservations recommended. Dinner Tue.Sat. $$

Brazilian Market & Café

2424 Williams Blvd., Suite N, Kenner, (504) 468-3533; brazilianmarketcafe.com Dining options: Takeout and delivery only

carte. Popular choices include fried catfish, red beans and rice, chicken-fried steak, and sides such as okra, peas and hushpuppies.

Lunch daily, dinner Mon.-Sat. $

Broussard’s

819 Conti St., (504) 5813866; broussards.com Dining options: Takeout, dine-in and outdoor seating available

The market and restaurant serves Brazilian food and a smattering of American dishes. Try the grilled Braziliancut steak or pastel de frango, a Brazilian-style chicken empanada.

Desserts include passion fruit mousse.

Breakfast and lunch daily, dinner Mon.-Sat. $

The crawfish and tasso gnocchi are served with roasted garlic, leeks, blistered tomatoes, sherry cream and Grana Padano. Reservations accepted. Dinner Thu.-Sat., brunch Fri.-Sun. $$$

Breaux Mart

231 N. Carrollton Ave., (504) 609-3871; brownbutterrestaurant.com Dining options: Takeout, curbside pickup and dine-in available

315 E. Judge Perez Drive, Chalmette, (504) 262-0750; 2904 Severn Ave., Metairie, (504) 885- 5565; 3233 Magazine St., (504) 2626019; 9647 Jefferson Highway, River Ridge, (504) 737-8146; breauxmart.com Dining options: Takeout only Lunch and dinner specials are served pre-packaged and a la

Brown Butter Southern Kitchen and Bar

Chili-marinated Gulf shrimp are served with butter beans slowcooked with tasso over steamed jasmine rice. Reservations recommended. Lunch and dinner Wed.-Sat., brunch Sat.-Sun. $$

Doubles, a Trinidadian street-food dish of turmeric flatbread wrapped around curried chickpeas, is served

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Budsi’s Authentic Thai

1716 N. Rampart St., (504) 381-4463; budsithai.com Dining options: Takeout and dine-in available Following a popular run as a pop-up at Pal’s Lounge, Budsaba and Jared Mason opened their restaurant in December. Waterfall pork (moo nam tok), from the Issan region, is sliced, grilld pork sauteed with red onions, cilantro, scallions, mint and lime juice served over jasmine rice. No reservations. Late lunch and dinner Tue.-Sat. $$

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4525 Freret St., Suite 107, (504) 581-8667; thebusinessbarnola.com Dining options: Takeout, delivery, and dine-in available Jade Newman and Jessica Robinson’s new business combines restaurant and bar with remote workspace.

PAGE 23

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S PR I N G DINING GUIDE 2 02 1 Southern Girl Means Business lamb chops are grilled and seasoned with garlic butter and served with fried Brussels sprouts. Reservations accepted for large parties. Breakfast and lunch daily, dinner Mon.-Fri. $$

Buttermilk Drop Bakery

1781 N. Dorgenois St., (504) 252-4538; buttermilkdrop.com Dining options: Takeout and delivery only A donut sandwich is a glazed donut grilled and stuffed with a choice of meat and eggs. Signature buttermilk drops are coated in glazed sugar. No reservations.

Breakfast and lunch daily. $

Bywater American Bistro

2900 Chartres St., (504) 605-3827; bywateramericanbistro.com Dining options: Takeout, delivery, dine-in and outdoor seating available Pork belly is served with carrot-ginger puree and pickled mustard seed.

Sides include coconut rice, pomme puree with toasted breadcrumbs and roasted baby vegetables. Reservations recommended. Dinner Wed.-Sun. $$$

Bywater Brew Pub

3000 Royal St., (504) 7668118; bywaterbrewpub.com Dining options: Takeout, delivery and dine-in and outdoor seating available Cajun fried rice combines jasmine rice, chicken,

shrimp, spicy sausage, onion, celery, bell pepper, scallions, carrots and cabbage and is topped with an egg. Reservations accepted. Lunch and dinner Thu.-Mon. $$

Cafe Abyssinia

3511 Magazine St., (504) 8946238; facebook.com/ cafeabyssinianola Dining options: Takeout, delivery and dine-in available The vegan-friendly veggie combo consists of collard stew, red lentil stew, split pea stew, potato and carrot stew, and cabbage and carrot stew. The traditional doro wat is chicken stewed in red pepper sauce with Ethiopian spices.

Reservations accepted.

Lunch and dinner Thu.Tue. $$

Café Porche & Snowbar

1625 Baronne St., (504) 9304249; cafe-porche-snowbar. square.site Dining options: Takeout, delivery and outdoor seating available Black Pearl is oyster dressing stuffed in warm French bread topped with four fried oysters and cream sauce. No reservations. Breakfast and lunch Fri.-Tue. $$

P H O T O B Y I A N M C N U LT Y/ T H E T I M E S - P I C AY U N E | T H E N E W O R L E A N S A DVO C AT E

Chef Edgar ‘Dooky’ Chase IV serves dishes such as beet salad, fried chicken, redfish courtbouillon and oysters Norman at Dooky Chase’s Restaurant.

in training and staff.

The menu features a catfish plate and weekly lunch specials such as red beans and rice on Mondays. Reservations accepted. Lunch Mon.Fri. $

Cafe Sbisa

1011 Decatur St., (504) 5225565; cafesbisanola.com Dining options: Takeout, dine-in and outdoor seating available.

Court-bouillon is a traditional Creole stew of fish, shrimp, mussels and jumbo lump crab simmered in spicy sauce.

Reservations accepted.

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

Cane & Table

Cafe Reconcile

1113 Decatur St., (504) 581-1112; caneandtablenola.com Dining options: Takeout, delivery, dine-in and outdoor seating available

New Orleans Creole soul food is prepared by Cafe Reconcile youth

Latin and Caribbean flavors inspire the menu and favorites include paella, beef empanadas and crawfish croquetas with aioli. Reservations accepted. Dinner Wed.Sun., brunch Sat.-Sun. $$

1631 Oretha Castle Haley Blvd., (504) 568-1157; cafereconcile.org Dining options: Takeout, curbside pickup, delivery and dine-in available

G A M B I T > B E S T O F N E WO R L E A N S . C O M > M a r c h 3 0 - A p r i l 5 > 2 0 2 1

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25

S PR I N G DINING GUIDE 2 02 1 Casa Borrega

1719 Oretha Castle Haley Blvd., (504) 427-0654; casaborrega.com Dining options: Takeout and outdoor seating available Birria tacos are made with slow-roasted lamb with Mexican seasoning.

The mini street taco fiesta consists of 12 mini tacos with a choice of fillings. Reservations required. Dinner Thu.-Sat. $$

Central City BBQ

1201 S. Rampart St., (504) 5584276; centralcitybbq.com Dining options: Takeout, delivery, dine-in and outdoor seating available Pitmaster James Cruse’s wood-fire smoked barbecue includes brisket, ribs, pulled pork, burnt ends, smoked chicken and wings. No reservations. Lunch and dinner daily. $$

Chef Ron’s Gumbo Stop

2309 N. Causeway Blvd., Metairie, (504) 835-2022; gumbostop.com Dining options: Takeout, delivery and dine-in available The Seafood Platter comes with fried catfish, shrimp, oysters and crab balls and is accompanied by fries and choice of side. No reservations.

Lunch and dinner Tue.Sat. $$

Cho Thai

3218 Magazine St., (504) 3814264; chothairestaurant.com Dining options: Takeout, curbside, delivery and dine-in and limited outdoor seating available From the night market

menu, the roti is buttery flatbread and red curry.

The grilled pork Nam Tok is a Berkwood Farms pork prepared with herbs, red onions, toasted chili and lime.

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

P H O T O B Y K AT H L E E N F LY N N / T H E T I M E S - P I C AY U N E | T H E N E W O R L E A N S A DVO C AT E

Squid ink tagliolini is a signature dish at Domenica.

Cleo’s Mediterranean Cuisine & Grocery

recommended. Dinner Wed.-Sat. and brunch Sun. $$$

117 Decatur St., (504) 2185874; 940 Canal St., (504) 522-4504; facebook.com/ cleosnola Dining options: Takeout and delivery only

Copper Vine Wine Pub

Find staple Mediterranean dishes such as chicken shawarma and gyro platters.

The vegetarian platter includes hummus, baba ghanoush, tabbouleh, falafel and stuffed grape leaves. Lunch and dinner daily. $$

Clesi’s Restaurant & Catering

4323 Bienville St., (504) 9090108; clesicatering.com Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available James Clesi’s restaurant is in high gear for crawfish season. The menu also includes a variety of seafood dishes as well as a slow-cooked roast beef po-boy. Reservations accepted. Lunch and dinner Tue.-Sun, brunch Sat.-Sun. $$

Coalesce Goods

St. Roch Market, 2381 St. Claude Ave., (504) 407-1618; facebook.com/CoalesceGoods Dining options: Takeout,

1001 Poydras St., (504) 2089535; coppervine.com Dining options: Takeout, dine-in and outdoor seating available

dine-in and outdoor seating available Chefs Jasmine Rogers and Alex Davis serve vegan and gluten-free dishes at their recently opened location in St. Roch Market. The vegan “tuna” bowl is created with marinated Roma tomatoes, jasmine rice, mango, pickled vegetables, spicy mayo, edamame and black and white sesame seeds topped with microgreens. No reservations.

Lunch and dinner daily, breakfast Fri.-Sat. $$

Cochon

930 Tchoupitoulas St., (504) 588-2123; cochonrestaurant.com

Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available Charred cabbage is served with herbs, pickled red onions, lemon dressing and a salami vinaigrette. Grilled yellowfin tuna is served with oysters and braised leeks with hog jowl.

Reservations accepted.

Lunch and dinner Tue.Sun. $$$

Commander’s Palace 1403 Washington Ave., (504) 899-8221; commanderspalace.com Dining options: Takeout, dine-in and outdoor seating available

Citrus cured crispy duck leg confit comes

with white beans, baby carrots, roasted turnips and shaved Brussels sprouts salad with goat cheese compound butter, a poached egg and brandied orange duck consommé. Reservations required. Lunch Wed.-Fri., dinner daily and brunch Sat.-Sun. $$$

Compere Lapin

Old No. 77 Hotel, 535 Tchoupitoulas St., (504) 5992119; comperelapin.com Dining options: Takeout, delivery, dine-in and outdoor seating available Dirty rice Arancini is served with sour orange mojo. Speckled trout is accompanied by roasted vegetables and bouillabaisse. Reservations

Semolina gnocchi and duck confit is served with blue cheese, butternut squash, kale, toasted pecans and balsamic duck jus. Reservations accepted. Lunch and dinner daily, brunch Sat.Sun. $$

CR Coffee Shop

Auction House Market, 801 Magazine St., (504) 372-4321; St. Roch Market, 2381 St. Claude Ave., (504) 267-0388; 3618 Magazine St. (504) 3549422; crcoffeenola.com Dining options: Takeout, dine-in and outdoor seating available The local coffee roaster’s shops serve coffee, espresso, cold brew and specialty drinks. The grab-and-go menu features egg bites, alkaline keto bites and Nuccio’s muffuletta. No reservations. Breakfast and lunch daily. $ PAGE 26

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G A M B I T > B E S T O F N E WO R L E A N S . C O M > M a r c h 3 0 - A p r i l 5 > 2 0 2 1

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S PR I N G DINING GUIDE 2 02 1 PAGE 25

The Crazy Italian Pizzeria

206 W. Harrison Ave., (504) 766-7914; thecrazyitalianpizzeria.com Dining options: Takeout, delivery and dine-in available

P H O T O B Y I A N M C N U LT Y/ T H E T I M E S - P I C AY U N E | T H E N E W O R L E A N S A DVO C AT E

The Hawaii 504 is a signature dish at Banana Blossom in Gretna.

The West End restaurant serves New York-style pies and Italian dishes.

The White Pie includes ricotta, mozzarella, roasted garlic, basil and olive oil. No reservations.

Lunch and dinner Wed.Mon. $$

The Elysian Bar Dorignac’s Food Center 710 Veterans Memorial Blvd., Metairie, (504) 834-8216; dorignacs.com Dining options: Takeout only

The grocery store’s prepared foods department offers entrees and sides to be taken home along with holiday dinners.

Weekly specials include staples like baked or fried fish and sides such as potato salad, soups and salads. Breakfast and lunch daily. $

Dee’s Xquisite Seafood

1401 St. Bernard Ave., (504) 388-8368; Instagram, @ deesxquisite Dining options: Takeout only Owner Demond “Dee” Matthews’ signature style is to boil seafood, then chargrill the order to add some smoke and finish with a splash of garlic butter sauce. The menu includes Dungeness crab, shrimp, lobster and more. Orders include corn, potatoes, shrimp and sausage. Lunch and dinner Wed.-Sun. $$

Desire Oyster Bar

Royal Sonesta New Orleans, 300 Bourbon St., (504) 586-0300; sonesta.com/ desireoysterbar Dining options: Takeout and dine-in available Seafood items include gumbo, shrimp remoulade and raw or chargrilled oysters. For breakfast there are omelets, biscuits and gravy and the Cajun Benedict, which is an English muffin with fried

joint’s popular items are its taco plates, which are served with two tacos, a choice of beans, fried jalapenos, pickled veggies and salsa. No reservations. Lunch and dinner Wed.-Mon. $

eggs, a crab cake and crawfish cream sauce served with potatoes.

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

Dian Xin

1218 Decatur St., (504) 2662828; dianxinnola.com Dining options: Takeout and dine-in available The menu of Chinese dishes features popular xiao long bao dumplings available with either pork or a combination of crabmeat and crawfish. No reservations. Lunch and dinner Tue.-Sun. $$

Domenica

Roosevelt Hotel, 123 Baronne St., (504) 648-6020; domenicarestaurant.com

Dining options: Takeout, delivery and dine-in available The menu of rustic Italian dishes includes salumi and cheese plates, pasta, seafood and more. Prosciutto pizza is topped with tomato, fresh mozzarella and arugula. Reservations accepted. Lunch Fri.Sun., dinner daily. $$$

Dong Phuong

14207 Chef Menteur Highway, (504) 254-1568; dpbakeshop.com Dining options: Takeout only The bakery known for its king cakes and bread also has a full restaurant and quick serve counter. A banh mi filled with rotisserie chicken

is dressed with pickled carrots, radish, jalapenos, cucumber, cilantro and mayonnaise. No reservations. Breakfast and lunch Wed.-Mon. $

Dooky Chase’s Restaurant

2301 Orleans Ave., (504) 821-0600; dookychaserestaurants.com Dining options: Takeout and dine-in available Lunch specials include dishes such as Creole gumbo, crabmeat-stuffed shrimp, stewed okra, shrimp Creole and turkey necks with sweet potatoes, mustard greens and rice. Reservations accepted. Lunch Tue.-Fri., dinner Fri.-Sat. $$

Dunbar’s Creole Cuisine

7834 Earhart Blvd., (504) 509-6287; facebook.com/ dunbarscreolecuisine Dining options: Takeout, delivery and dine-in available Dunbar’s reopened after a remodel courtesy of the Food Network’s “Restaurant Impossible.”

Its updated menu includes a variety of Creole, soul food, pork chops and fried chicken.

No reservations. Lunch Mon.-Fri. $$

El Cucuy

3507 Tchoupitoulas St., (504) 897-5395; elcucuynola.com Dining options: Takeout, delivery and outdoor seating available Some of this Mexican

Hotel Peter & Paul, 2317 Burgundy St., (504) 356-6769; theelysianbar.com Dining options: Takeout, dine-in and outdoor seating available This restaurant and bar in the Hotel Peter & Paul has expanded its distanced seating space during the pandemic into the former churchturned-event space.

The wagyu chuck filet is served with caper and anchovy butter, roasted garlic, potatoes, charred radicchio and pearl onions. Reservations encouraged. Dinner Wed.-Mon., brunch Fri.Sun. $$

Estralita’s 1022 Westbank Expressway, Westwego, (504) 340-8517; estralitas.com Dining options: Takeout, delivery and dine-in available The menu includes po-boys, salads, seafood pasta dishes, jambalaya and other Creole favorites. The Ready Red Beans are served with rice, smoked sausage or two chicken wings and a salad. No reservations.

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

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S PR I N G DINING GUIDE 2 02 1

301 N. Peters St., (504) 2674406; 411-1 N. Carrollton Ave., (504) 408-2626; 6215 S. Miro St., (504) 309-2776; felipestaqueria.com Dining options: Takeout, delivery, dine-in and outdoor seating available The casual Mexican restaurant serves custom burritos, tacos, quesadillas and other dishes. The super burrito is a 12-inch flour tortilla filled with a choice of meat, such as grilled chicken or pork al pastor, rice, pinto beans, pico de gallo and other add-ons. No reservations.

Lunch and dinner daily. $

The Flagpole

2032 Esplanade Ave.; facebook.com/theflagpolenola Dining options: Takeout and outdoor seating available The small cafe sandwiched between Esplanade Avenue and Bayou Road serves coffee, juices and snowballs, with Cuban influences.

Snowballs use fresh juices, like pineapple and mango, along with traditional flavors like tiger’s blood and wedding cake.

Breakfast and lunch daily. $

Fury’s Restaurant

724 Martin Behrman Ave., Metairie, (504) 834-5646; furysrestaurant.com Dining options: Takeout, and dine-in available A seafood platter arrives with broiled or fried fish, soft-shell crab, shrimp, oysters and stuffed

shrimp. Reservations accepted. Lunch Mon.Fri., dinner Mon.-Sat. $$

seafood and steaks.

A Bourbon Street platter features chicken topped with cheese and crawfish cream sauce, served with peas and potato salad.

Reservations accepted.

Lunch and dinner Mon.Sat. $

G’s Pizza

833 Howard Ave., (504) 299-8792; 4840 Bienville St., (504) 483-6464; gspizzas.com Dining options: Takeout, delivery and dine-in available; outdoor seating available at Mid-City location

I-tal Garden

Pax Treme, 810 N. Claiborne Ave., (504) 515-7321; italgardennola.com Dining options: Takeout, delivery and dine-in available

These pizza joints offer a variety of meat toppings as well as vegetarian and vegan options and daily specials. The NOLA Green Roots pizza comes with roasted garlic, roasted red peppers, spinach, green peppers, black olives, artichoke, onions, mushrooms and mozzarella. No reservations. Lunch and dinner daily. $$

P H O T O B Y I A N M C N U LT Y/ T H E T I M E S - P I C AY U N E | T H E N E W O R L E A N S A DVO C AT E

Bearcat Cafe serves a hot fried chicken sandwich.

Galatoire’s

209 Bourbon St., (504) 525-2021; galatoires.com Dining options: Takeout and dine-in available Traditional Creole dishes include crabmeat Sardou with Louisiana jumbo lump crab, creamed spinach, artichoke hearts and hollandaise sauce.

Reservations accepted.

Lunch and dinner Wed.Sun. $$$

Green Olives Cafe

7724 Maple St., (504) 5339167; greenolivescafe.com Dining options: Takeout, delivery, dine-in and outdoor seating available The Mediterranean menu includes staples like falafel, baba ghanoush, gyro sandwiches and

The plant-based soul food menu includes a variety of pastas, platters and sides. The I-tal Plate is a dish of coconut curry black-eyed peas, Creole greens, crispy cauliflower wings and Southern buttered cornbread. No reservations. Breakfast, lunch and dinner Fri.-Sun. $$

J’s Creole Wings more. A shish kufta entree features two grilled lamb skewers with parsley and other spices, along with bread and a choice of two sides, such as salad, hummus or rice.

Reservations accepted.

Lunch and dinner daily. $$

Hambone

544 Girod St., Mandeville, (985) 778-0531; eathambone.com Dining options: Takeout, dine-in and outdoor seating available A breakfast burrito comes with eggs, boudin, collards, potatoes, cheddar and hot sauce butter. No reservations.

Breakfast Tue.-Friday, lunch Tue.-Sun., dinner Fri.-Sat., brunch Sat.-Sun. $$

Hana Japanese Restaurant

8116 Hampson St., (504) 8651634; hanasushinola.com Dining options: Takeout, delivery and dine-in available The menu includes sushi, soups, tempura-fried vegetables and more. A Black Jack roll has shrimp tempura, avocado, cream cheese, snow crab, fresh salmon, crab stick, crunchies and smelt roe. Reservations accepted. Lunch and dinner daily. $$

Harbor Seafood & Oyster Bar

3207 Williams Blvd., Kenner, (504) 443-6454; harborseafoodandoysterbar.com Dining options: Takeout, dine-in and outdoor seating available

1700 N. Claiborne Ave., (504) 309-9444; jscreolewings.com Dining options: Takeout, dine-in and outdoor seating available

Oysters en Brochette is a dish of six Louisiana oysters wrapped in bacon, battered and deep-fried and served with Ranch dressing. Lunch and dinner daily. $$

J’s highlights include chicken served boneless or on the wing, available in more than 10 flavors including spicy hot, garlic parmesan, island jerk and honey mustard. There’s a beer garden for outdoor seating. No reservations.

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

Heard Dat Kitchen

Joey K’s

2520 Felicity St., (504) 5104248; hearddatkitchen.com Dining options: Takeout, delivery and dine-in available The menu includes Creole and Cajun dishes,

3001 Magazine St., (504) 8910997; joeyksrestaurant.com Dining options: Takeout, delivery, dine-in and outdoor seating available The menu features PAGE 29

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Felipe’s Mexican Taqueria

G A M B I T > B E S T O F N E WO R L E A N S . C O M > M a r c h 3 0 - A p r i l 5 > 2 02 1

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10 Local Food Vendors & a Fast Craft Bar #AFOODHALLFORALL

Bar 1908 Fast craft cocktails The Pizza Box Pizza favorites Eat Well Vietnamese cuisine Lattes On Loyola Contemporary coffee shop La Cocinita Latin American street food Kais Japanese poke and sushi Willie Mae’s Fried chicken and soul food classics TJ Gourmet Burgers and cajun favorites Ascent Blends Organic smoothies and shots 14 Parish’s Jamaican classics Ma Momma’s House of Cornbread, Chicken & Waffles Brunch favorites

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S PR I N G DINING GUIDE 2 02 1 fried seafood, burgers, po-boys, and more. Trout Tchoupitoulas is seasonal fish lightly floured and sauteed, then topped with shrimp and crabmeat and served with mixed vegetables and potatoes.

Reservations accepted.

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

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The Joint

724 MARTIN BEHRMAN AVENUE METAIRIE • 834-5646

701 Mazant St., (504) 949-3232; alwayssmokin.com Dining options: Takeout, curbside pickup and outdoor seating available The Joint serves barbecue ribs, sandwiches and platters. The sausage sandwich comes on white bread or a bun with a side such as coleslaw, potato salad or baked beans. No reservations. Lunch and dinner Mon.-Sat. $$

LOUISIANA’S NEWEST CBD COMPANY

Josephine Estelle

Ace Hotel, 600 Carondelet St., (504) 930-3070; josephineestelle.com Dining options: Takeout, delivery and dine-in available The Italian-inspired menu includes pasta dishes, meat and veggie options.

Cannelloni pasta is served with crab, green garlic, ricotta and mascarpone.

Reservations accepted.

Breakfast and lunch Wed.Fri., dinner Wed.-Sun., brunch Sat.-Sun. $$

Katie’s Restaurant & Bar 3701 Iberville St., (504) 4886582; katiesinmidcity.com Dining options: Takeout, delivery and dine-in available

This family-run, neighborhood restaurant in Mid-City serves American, Cajun and Creole dishes. Taeyo’s seafood beignet includes crawfish tails, shrimp, cheddar, mozzarella, jalapenos and caramelized onions folded into dough and baked, then topped with jalapeno aioli. Reservations accepted. Lunch and dinner Mon.-Sat., brunch Sun. $$

Kebab

2315 St. Claude Ave., (504) 3834328; kebabnola.com Dining options: Takeout, delivery and limited outdoor seating available The casual eatery serves kebab and falafel sandwiches and platters and thick Belgian fries.

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A Portabella sandwich includes a roasted mushroom cap stuffed with feta and garlic, dressed with greens, beets, pickles, red onions and mint with turmeric dressing. No reservations. Lunch and dinner Wed.-Mon. $

Kindred

7537 Maple St., (504) 841-9538; kindrednola.com Dining options: Takeout, curbside pickup, delivery and dine-in available The plant-based comfort food menu includes po-boys, veggie burgers and no-chicken “chicken” sandwiches, along with frozen daiquiris. Cauliflower mac and cheese is a dish of battered, fried cauliflower that’s tossed with a choice of house-made Buffalo sauce or Kindred’s signature sauce, served on a bed of mac and cheese.

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

The Kitchen Table Cafe

7005 St. Claude Ave., Arabi, (504) 301-2285; kitchentablearabi.com Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available

This casual neighborhood restaurant offers a rotating menu highlighting local ingredients. Mediterranean pasta is serviced with artichokes, Kalamata olives, sun-dried tomatoes, fresh spinach and a garlic cream sauce topped with Parmesan. Reservations recommended. Lunch and dinner Tue.-Sat. $$

Kosher Cajun New York Deli & Grocery

3519 Severn Ave., Metairie, (504) 888-2010; koshercajun.com Dining options: Takeout, curbside pickup, delivery and dine-in available The deli and grocery specializes in kosher foods and products as well as New York classics and New Orleans staples. The Rachel special is turkey breast on toasted rye with Russian dressing and sauerkraut.

No reservations. Breakfast and lunch Sun.-Fri., early dinner Mon.-Thu. $$

Laksa NOLA

St. Roch Market, 2381 St Claude Ave., (504) 390-9985; strochmarket.com/laksanola Dining options: Takeout, delivery and dine-in and outdoor seating available Than Lin Regules has been

Saba’s menu of modern Israeli cuisine includes Moroccan carrot salad with labneh.

serving Malaysian and Burmese food at St. Roch since 2019. The chicken biryani platter includes basmati rice with chicken, butter, yogurt and raisins served with tenten sauce, fried beans and a salad. No reservations. Lunch daily, early dinner Sun.-Wed., dinner Thu.-Sat.$$

Lamara Coffee & Kitchen

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1300 N. Broad St., (504) 9209991; lamaracoffeeandkitchen.com Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available The cafe menu includes salads, sandwiches, quiches and more, with vegan options available. A Le Brea Burrito North is a grilled whole wheat tortilla filled with spinach, egg, pico de gallo, shredded vegan cheddar cheese and chipotle cashew crema. No reservations. Breakfast and lunch daily. $ PAGE 31

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

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Indulge In The Flavor Of New Orleans!

PASCAL’S MANALE WHO ARE WE? Pascal’s Manale Restaurant and Bar. A favorite among locals for over a century! We are a New Orleans dining institution that has been family-owned and operated since 1913 in the Uptown area, just minutes from downtown. Our menu is the perfect collection of traditional Creole and delicious Italian cuisine. Take a seat at Pascal’s oyster bar in the front of the restaurant, where a friendly shucker will serve you as many oysters as you can muster an appetite for. Or try our famous BBQ shrimp. This House Specialty is prepared in a tangy and peppery butter sauce. It’s spicy, it’s tasty, it’s mouth-watering, and it is what Manale’s past and present are known for. We have the ambiance, and we have the food! Indulge in the flavor of New Orleans at Pascal’s Manale.

1838 Napoleon Avenue | pascalsmanale.com | Open TUES & SAT 4pm-9pm | WED, THU, & FRI 11:30am-9pm | Closed Mon & Sun

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The Larder Gourmet Market + Eatery 3005 Veterans Memorial Blvd., Metairie, (504) 7666763; lardergourmetmarket.com Dining options: Takeout, drive-through pickup, dine-in and outdoor seating available

Along with a curated market of olive oils, wine, cheeses and other goods, The Larder serves individual and family meals from a counter. The Pilgrim sandwich is roasted turkey, orange-cranberry relish, herb dressing, baby spinach and rosemary aioli on focaccia bread. No reservations.

Breakfast and lunch Mon.-Sat. $$

Le Roux’s Chicken Shack

7118 Downman Road, (504) 241-0400; lerouxschickenshack.com Dining options: Takeout, delivery, dine-in for parties of up to four and outdoor seating available The fried chicken place serves wings, legs, flats and tenders in a variety of flavors, plus seafood plates, sandwiches and specialty fries. The crawfish chicken comes in both six-piece and

Chef Jordan Ruiz’s Creole gumbo includes seafood and sausage at the Munch Factory at the Joseph M. Bartholomew Golf Course in Gentilly.

10-piece options. No reservations. Lunch and dinner Mon.-Sat., latenight Fri.-Sat. $

Li’l Dizzy’s Cafe

1500 Esplanade Ave., (504) 766-8687; lildizzyscafe.net Dining options: Takeout, dine-in and outdoor seating available Originally opened by Wayne Baquet Sr., the restaurant has been reopened by a new generation of the Baquet family, which has run local restaurants since the 1940s.

There are shrimp, catfish and combination seafood platters, which include a choice of fries or potato salad.

No reservations. Lunch Mon.-Sat. $$

Lola’s

3312 Esplanade Ave., (504) 488-6946; lolasneworleans.com Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available Lola’s serves

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classic Spanish dishes.

Seafood paella features seasoned arborio rice with shrimp, calamari, fish, scallops, mussels and vegetables.

Reservations accepted.

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

Long Chim

4113 Magazine St., (504) 982-0046; longchimnola.com Dining options: Takeout only The menu focuses on Thai street-food. The Bha-Mee Moo Dank special is Hong Minh barbecued pork topped with dried chili, fried garlic, peanuts and a house-made gravy, served with wonton egg noodles or rice noodles and steamed bok choy. No reservations. Lunch Thu.-Fri., dinner Thu.-Sun. $$

Lotus Bistro

203 W. Harrison Ave., (504) 533-9879; lotusbistronola.com Dining options: Takeout, PAGE 33

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curbside pickup, delivery and outdoor seating available The menu features sushi, ramen, fried rice dishes and more. A Supreme crab roll is a deep-fried spicy king crab roll with salmon, eel, cream cheese and jalapeno.

No reservations. Lunch and dinner Wed.-Sun. $$

Louise

2440 Chartres St., (504) 2677088; louisenola.com Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available

333 St. Charles Ave., (504) 3782840; lukeneworleans.com Dining options: Takeout, delivery and dine-in available

Lula Restaurant Distillery

1532 St. Charles Ave., (504) 267-7624; lulanola.com Dining options: Takeout, curbside pickup, dine-in and outdoor seating available Pork osso buco is a pork shank served with stoneground cheese grits and roasted Brussels sprouts.

Reservations recommended. Lunch and dinner daily, brunch Sat.-Sun. $$

Magazine Pizza

1068 Magazine St., (504) 5680211; magazinepizza.com Dining options: Takeout, delivery and dine-in and outdoor seating available A Farmers Market pizza has a tomato sauce base topped with mozzarella, bell peppers, roasted red peppers, spinach, zucchini, yellow squash, mushrooms, artichoke, onions and roasted garlic. No accepted for parties larger than 10.

Mais Arepas

1200 Carondelet St., (504) 5236247; facebook.com/maisarepas Dining options: Takeout, curbside pickup and dine-in available The Colombian menu focuses on arepas, which are maize flour bread pocket sandwiches. A reina arepa includes shredded chicken, avocado, green peppers and lime.

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

Mandina’s Restaurant

3800 Canal St., (504) 482-9179; 4240 Highway 22, Mandeville, (985) 674-9883; mandinasrestaurant.com Dining options: Takeout, curbside pickup, delivery and dine-in available The restaurant serves plenty of pasta and seafood options. For a special, Creole eggplant contains shrimp, crabmeat and ham and is served with pasta and red sauce. Reservations accepted. Lunch and dinner daily. $$

Mardi Gras Zone Deli

2706 Royal St., (504) 947-8787; mardigraszone.com Dining options: Takeout and limited outdoor seating available The deli at this neighborhood grocery has a hot table open for lunch, and customers can pick up prepared items throughout

the day. It serves brisket on Sundays and spaghetti and meatballs on Wednesdays.

No reservations. Lunch daily. $

Oysters are topped with kumquat slices and a chile-citrus sauce at the Elysian Bar in Hotel Peter & Paul.

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Max Well New Orleans

6101 Magazine St., (504) 3010510; maxwellneworleans.com Dining options: Takeout, delivery, dine-in and outdoor seating available The plant-based restaurant’s menu includes a bonita bowl with Spanish brown rice, smoked jackfruit, black beans, escabeche, avocado, a beet pistachio-tortilla and chili-lime vinaigrette.

Reservations accepted.

Lunch and dinner Mon.Sat. $$

McHardy’s Chicken & Fixin’

1458 N. Broad St., (504) 949-0000; Instagram, @ mchardyschicken Dining options: Takeout, curbside pickup and delivery only McHardy’s focuses on fried chicken, and side dishes include seasoned greens, red beans, fried okra, fries and mashed potatoes. No reservations. Lunch Mon.Sat. $

Mid-City Pizza

4400 Banks St., (504) 483-8609; 6307 S. Miro St., (504) 509-6224; midcitypizza.com Dining options: Takeout, delivery, dine-in and outdoor seating available at Banks St. location, takeout and delivery only at S. Miro St. The T-Bird Special includes

herb-roasted chicken, Italian sausage, pepperoni, asparagus and roasted red pepper. No reservations.

Lunch Thu.-Sun., dinner Thu.-Mon. $$

Middendorf’s

1951 Oak Harbor Blvd., Slidell; (985) 771-7777; 30160 Highway 51 S., Manchac, (985) 386-6666; middendorfsrestaurant.com Dining options: Takeout, dine-in and outdoor seating available Chef Horst Pfeifer runs this long-standing seafood restaurant in Manchac and expanded in 2019 to Slidell. Middendorf’s signature thin-sliced, cornmeal-crusted fried catfish is served with fries, hushpuppies and coleslaw.

No reservations. Lunch and dinner Wed.-Sun. $$

Mikimoto Japanese Restaurant

3301 S. Carrollton Ave., (504) 488-1881; mikimotosushi.com Dining options: Takeout, delivery and dine-in available The menu includes soups, salads, sushi, sashimi and rice and udon dishes. The Geaux Saints maki roll has crawfish, snow crab, spicy tuna and avocado in rice and soy paper, topped with

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The CBD restaurant and raw bar serves a Creoleinspired menu. Trout amandine is served with cauliflower, citrus, fennel, sage and browned butter.

Reservations accepted.

Breakfast, lunch and dinner daily. $$$

Lunch and dinner daily, late-night Fri.-Sat. $$

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The cafe and deli reopened on Chartres Street last fall after closing its CBD location. The breakfast burrito includes scrambled eggs, poblano potatoes, chorizo, avocado, cheese and salsa.

Reservations accepted.

Breakfast and lunch Wed.Sun. $$

G A M B I T > B E S T O F N E WO R L E A N S . C O M > M a r c h 3 0 - A p r i l 5 > 2 02 1

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S PR I N G DINING GUIDE 2 02 1 fresh salmon, escolar and black tobiko.

Reservations accepted.

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

The Mill NOLA

1051 Annunciation St., (504) 582-9544; themillnola.com Dining options: Takeout, dine-in and outdoor seating available The new bar and restaurant has a menu of Southern dishes with Asian and Caribbean flair. Its take on shrimp and grits features Gulf shrimp and cherry tomatoes cooked in a butter wine sauce and served over rice porridge. Reservations accepted. Dinner Mon. and Wed.-Sat., brunch Sat.-Sun. $$

Ming’s Chinese Restaurant

7224 Pontchartrain Blvd., (504) 333-6341; mingslakeview.com Dining options: Takeout and dine-in available Chef Ming Joe serves Hong Kong-style dishes and American Chinese favorites. Singapore noodles feature shrimp, barbecued pork and onions with curry seasonings. Reservations recommended. Dinner Wed.-Sun. $$

Misa

4734 Magazine St., (504) 510-2791; misanola.com Dining options: Takeout, delivery, dine-in and outdoor seating available The eclectic, Mediterranean-inspired menu ranges from a tuna burger to pasta dishes. Seafood pasta features shrimp, crab and calamari in spicy tomato and garlic sauce. Reservations accepted. Lunch and dinner daily. $$

Mr. Ed’s Oyster Bar & Fish House

301 N. Carrollton Ave., (504) 872-9975; 512 Bienville St., (504) 309-4848; 1327 St. Charles Ave., (504) 2670169; 3117 21st St., Metairie, (504) 833-6310; mredsrestaurants.com/oyster-bar Dining options: Takeout,

dine-in and outdoor seating available There are raw and char-grilled oysters, and the Fish House seafood platter for two includes butterflied jumbo shrimp, Gulf oysters, Des Allemands catfish, a crab cake, onion rings and jambalaya or french fries. Reservations accepted. Lunch and dinner daily. $$

Morrow’s

2438 St. Claude Ave., (504) 827-1519; morrowsnola.com Dining options: Takeout, delivery and dine-in available The menu blends Creole and Korean cuisines in dishes ranging from fried seafood to bibimbap bowls.

Char-grilled oysters Morrow are topped with crabmeat dressing.

Reservations accepted.

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

Mother’s Restaurant

401 Poydras St., (504) 523-9656; mothersrestaurant.net Dining options: Takeout, delivery and dine-in available The long-time counter-service spot is now offering table service for its po-boys and mix of Creole favorites, such as jambalaya and crawfish etouffee. A roast beef debris po-boy is dressed with shredded cabbage, pickles, mayonnaise and mustard. No reservations.

Breakfast, lunch and dinner daily. $$

The Munch Factory

Joseph M. Bartholomew Municipal Golf Course, 6514 Congress Drive, (504) 4592180; themunchfactory.net Dining options: Takeout, delivery, dine-in and outdoor seating available The menu includes sandwiches, wraps, salads, chicken wings and nachos. Sauteed shrimp and grits is served with a Worcestershire reduction sauce and toast.

No reservations. Lunch Tue.-Sun. $$

Nephew’s Ristorante

4445 W. Metairie Ave., Metairie, (504) 533-9998; nephewsristorante.com Dining options: Takeout and dine-in available Chef Frank Catalanotto is the namesake “nephew” who ran the kitchen at his late uncle Tony Angello’s restaurant. The Creole-Italian menu features dishes like veal, eggplant or chicken parmigiana, and Mama’s Eggplant with red gravy and Romano cheese.

Reservations required.

Dinner Tue.-Sat. $$

New Orleans Famous Hot Dogs

1501 N. Broad St., (504) 609-0130; nolafamoushotdogs.com Dining options: Takeout, delivery and limited outdoor seating available The menu includes hot dogs with an array of toppings and some sandwiches. A Bayou Broad Dog is topped with coleslaw and barbecue sauce. No reservations. Lunch Wed.-Sat. $

Neyow’s Creole Cafe

3332 Bienville St., (504) 827-5474; neyows.com Dining options: Takeout, dine-in and outdoor seating available The menu includes po-boys, red beans, jambalaya, smothered pork chops and more.

The grilled fish of the day is served with two sides, such as fries, carrot souffle, vegetables or macaroni and cheese. No reservations. Lunch and dinner daily. $$

Nice Guys Bar & Grill

7910 Earhart Blvd., (504) 302-2404; niceguysbarandgrillnola.com Dining options: Takeout, delivery, dine-in and outdoor seating available The menu includes nachos, loaded french fries, chicken wings, tacos, sandwiches, seafood dishes and

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daily specials. A Nice Guys burger has a spicy patty topped with bacon, cheddar cheese, a fried egg, jalapenos, lettuce and tomato and is served with fries.

Reservations accepted.

Lunch daily, dinner Mon.-Sat. $$

Nirvana Indian Cuisine

4308 Magazine St., (504) 894-9797; insidenirvana.com Dining options: Takeout, delivery, dine-in and outdoor seating available The menu of Indian favorites features curries, vindaloo, items cooked in a tandoor oven and more. The Flag of India platter includes butter chicken, malai kebab and saag paneer. Reservations accepted. Lunch and dinner Tue.-Sun. $$

Nola Caye

898 Baronne St., (504) 3021302; nolacaye.com Dining options: Takeout, dine-in and outdoor seating available The menu features Caribbean-inspired dishes, Gulf seafood and tacos. Mahi mahi is served with chimichurri and black bean-mango salsa. Reservations accepted. Lunch and dinner Thu.-Sun., brunch Sat.-Sun. $$$

NolaNica 16 W. Airline Drive, Kenner, (504) 405-0375; nolanica.com Dining options: Takeout, delivery and dine-in available Gean Carlos Reyes’ family-run restaurant serves original takes on the traditional Nicaraguan dishes he grew up eating.

A Fritanga platter includes carne asada, fried pork, fried plantains, chorizo, chicharrons, queso and more.

No reservations. Lunch and early dinner Tue.Sun. $

Nonno’s Cajun Cuisine & Pastries 2025 N. Claiborne Ave., (504) 354-1364; Instagram, @nonnos_504 Dining options: Takeout, delivery and dine-in available The menu includes Creole favorites, seafood dishes, po-boys, salads and baked goods. For a Friday special, fried or sauteed catfish is served with seafood sauce, angel hair pasta and vegetables. No reservations. Breakfast and lunch daily, dinner Wed.-Sat. $$

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Nor Joe Import Co.

505 Frisco Ave., Metairie, (504) 833-9240; facebook. com/norjoeimport Dining options: Takeout and limited outdoor seating available The importer of Italian foods offers a menu of sandwiches and specials such as cheese wheel pasta. A muffuletta piles ham, prosciutto, salami, mortadella, provolone and olive salad on seeded muffuletta rounds.

Lunch daily. $

Original Thought

Food truck, 1871 Agriculture St., (504) 603-5005; originalthoughtnola.com Dining options: Pickup or delivery only The vegan menu includes jackfruit burgers, stuffed avocados and quesadillas with vegan cheese and vegetables. Cauliwings features fried or grilled cauliflower served with ranch, honey-mustard, lemon pepper or

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Orleans Grapevine Wine Bar & Bistro

720 Orleans Ave., (504) 5231930; orleansgrapevine.com Dining options: Takeout and dine-in available

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The wine bar has sharable plates like cheese boards and baked brie as well as a full menu.

A grilled double-cut pork chop is served with mashed potatoes, vegetables and orange-pepper glaze.

Reservations accepted.

Dinner Thu.-Sun. $$

PJ’s Coffee

Citywide; pjscoffee.com Dining options: Options vary by location There are coffee and espresso drinks, and some locations have bagels and baked goods. Frozen drinks include flavored granitas and chai velvet ice.

No reservations. Hours vary by location. $

Palm & Pine

308 N. Rampart St., (504) 814-6200; palmandpinenola.com Dining options: Takeout, delivery, dine-in and outdoor seating available

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AU UTHENTIC NEW YORK PIZZA

504-766-7914 | 206 W Harrison Ave Suite C 504 50 TheCrazyItalianPizzeria.com

Chefs Jordan and Amarys Herndon recently reopened their restaurant focusing on creative Southern and Latin dishes. The Oaxacan mole features a braised duck tamal and a cocoa- and chilecrusted duck breast served with plantains and chimichurri.

Reservations accepted.

Lunch Mon., dinner Fri.Sun., brunch Sun. $$

Park Island Brew

1688 Gentilly Blvd., (504) 205-7437; parkislandbrew.com Dining options: Takeout, dine-in and limited outdoor seating available The coffeeshop’s menu includes hot and cold coffee drinks, teas, chai lattes and baked goods. A Cookies and Cream espresso shake is topped with whipped cream and crumbled

cookies. No reservations. Breakfast and lunch daily. $

Parkway Bakery & Tavern

538 Hagan Ave., (504) 482-3047; parkwaypoorboys.com Dining options: Takeout, curbside pickup, limited dine-in and outdoor seating available Parkway is known for po-boys filled with meat, seafood and vegetarian fillings. An Italian caprese po-boy features tomatoes, mozzarella, basil and balsamic reduction on Leidenheimer bread.

Reservations accepted for large parties. Lunch Wed.-Sun. $

Parlay’s

870 Harrison Ave., (504) 304-6338; facebook. com/parlays Dining options: Dine-in and outdoor seating available Rebuilt after a recent fire, this Lakeview bar added an oyster bar and is offering boiled seafood on some nights. No reservations.

Lunch and dinner daily. $$

PeeWee’s Crabcakes on the Go

2908 Martin Luther King Jr. Blvd., (504) 264-7330; 4500 Old Gentilly Road, (504) 354-9884; peeweescrabcakes.com Dining options: Takeout only from Martin Luther Jr. Boulevard location; takeout, dine-in and limited outdoor seating from Old Gentilly Road A menu of seafood and Creole dishes includes several types of crab cakes. A fried softshelled crab is topped with Pontchartrain sauce with crawfish tails. No reservations.

Martin Luther King Jr. Boulevard: lunch and early dinner Tue.-Sat. Old Gentilly Road: lunch and dinner Tue.Sat., brunch Sun. $$

Pelican Delicatessen

4739 Magazine St., (504) 381-4572; facebook.com/ pelicandelicatessen

Dining options: Takeout and dine-in available The deli offers a short menu of New York-style deli items with local flavors, such as crab boil potato salad. A BLT is made with housecured cane syrup bacon, pimento cheese, arugula and tomato on sourdough bread.

No reservations. Lunch Wed.-Sun. $$

Pizza Delicious

617 Piety St., (504) 6768482; pizzadelicious.com Dining options: Takeout and delivery available This pizza joint’s menu includes several signature pies, pastas, salads and garlic knots.

A margherita pizza is topped with marinara, mozzarella, Parmesan, garlic-thyme oil and fresh basil. No reservations. Lunch Sat.-Sun., dinner Wed.-Sun. $$

Pizza Dominica

3200 Banks St., (504) 4592072; 4933 Magazine St., (504) 301-4978; pizzadomenica.com Dining options: Takeout and dine-in available The menu includes pizza, stromboli, salads, garlic knots and roasted cauliflower. A smoked brisket pie includes ricotta cheese and greens. Reservations accepted for large parties. Lunch and dinner daily. $$

Plume Algiers

1113 Teche St., (504) 3814893; plumealgiers.com Dining options: Takeout, dine-in and limited outdoor seating available Chef Tyler Stuart and Merritt Coscia’s restaurant serves a rotating menu of regional Indian dishes.

Laal maas is lamb braised in garlic-chili sauce and served with goat cheese raita.

Reservations accepted.

Lunch and dinner Wed.Sat. $$

Pontilly Coffee

4000 Chef Menteur Highway, (504) 355-2187; facebook.com/ pontillycoffee

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A Mid-City Landmark since 1947

TAKEOUT AVAILABLE P H O T O B Y I A N M C N U LT Y / T H E T I M E S - P I C A Y U N E | T H E N E W O R L E A N S A DVO C AT E

Dining options: Takeout, dine-in and outdoor seating available The coffeeshop serves coffee and espresso drinks, and has a selection of baked goods including cookies, muffins, fruit turnovers, hand pies and savory kolaches. No reservations. Breakfast, lunch and dinner daily. $

Pyramids Cafe

3149 Calhoun St., (504) 861-9602; pyramidscafeonline.com Dining options: Takeout, delivery and dine-in available The menu includes popular Middle Eastern dips, sandwiches, platters and more. A combination plate has chicken shawarma, sliced gryo, salad, hummus and white or whole wheat pita. No reservations. Lunch and dinner daily. $$

Queen Trini Lisa

Portside Lounge, 3000 Dryades St., (504) 258-8180; queentrinilisa.com Dining options: Takeout and delivery only

INSIDE & OUTSIDE DINING

FINE ITALIAN AND NEW ORLEANS CAJUN DISHES SERVED WITH YOUR FAVORITE BEERS IN FROZEN MUGS Wednesday 11:00AM – 8:00PM Thursday-Saturday 11:00AM – 9:00PM Sunday 11:00AM – 5:00PM

3636 Bienville St 504-482-9120

Mais Arepas serves an arepas stuffed with steak, beans and plantains.

Lisa “Queen Trini” Nelson serves “Trinbagonian” dishes inspired by her native Trinidad and Tobago.

There’s barbecue jerk chicken, curries, fried fish and doubles, a street-food dish of flatbread with chickpea curry and chutney.

Dinner Wed.-Sat. $

Red Gravy

4206 Magazine St., (504) 561-8844; redgravycafe.com Dining options: Takeout, dine-in and outdoor seating available The Italian menu features house-made pastas and many classic dishes such as chicken piccata and veal parmigiana. For brunch, cannoli pancakes are topped with pistachios, chocolate and cream.

Reservations accepted.

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

Restaurant August

301 Tchoupitoulas St., (504) 299-9777; restaurantaugust.com Dining options: Dine-in only

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The contemporary Creole menu offers dishes with an emphasis on Louisiana ingredients including heirloom beets and strawberry salad, fried P&J oysters and panseared snapper.

Reservations recommended. Dinner Wed.Sun. $$$

Rivershack Tavern

3449 River Road, Jefferson, (504) 834-4938; rivershacktavern.com Dining options: Takeout and delivery, dine-in and outdoor seating available The regular menu includes burgers, deli sandwiches, wraps and some entrees. Specials feature Creole accents, such as blackened catfish served with

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G A M B I T > B E S T O F N E WO R L E A N S . C O M > M a r c h 3 0 - A p r i l 5 > 2 02 1

38

S PR I N G DINING GUIDE 2 02 1 crawfish etouffee and vegetables. No reservations. Lunch and dinner daily. $$

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Rizzuto’s Ristorante & Chop House

6262 Fleur de Lis Drive, (504) 300-1804; rizzutosristorante.com Dining options: Takeout, delivery, dine-in and outdoor seating available Rizzuto’s serves steaks, local seafood, pasta and Italian classics.

The steak selection includes a 14-ounce spinalis or rib-eye cap and a tomahawk veal chop. Reservations recommended. Lunch Tue.-Fri., dinner Tue.Sun. $$$

Rosalita’s Backyard Tacos

3304 St. Claude Ave., (504) 354-2468; rosalitas-nola.com Dining options: Takeout and outdoor dining available

BACK!

RUNWAY CAFE B L U E P L AT E L U N C H S P E C I A L S T U E S DAY - F R I DAY

CL ASSIC WEEKEND BRUNCH OV E R L O O K I N G T H E R U N WAY

11 A M - 3 P M T U E S - F R I | 8 A M - 3 P M S A T & S U N

LOCATED IN THE HISTORICAL LAKEFRONT AIRPORT TERMINAL 6001 STARS AND STRIPES BLVD.

5 0 4 . 2 41. 5 3 0 0 | M E S S I N A S R U N W AYC A F E . C O M

Chef Ian Schnoebelen and Laurie Casabonne turned their pop-up into a restaurant serving Mexican favorites.

Tacos feature fillings such as smoked pork, chorizo, carne asada, beef tongue, pork and black bean and avocado in corn or flour tortillas. No reservations. Lunch and dinner daily. $

Rosedale Restaurant

801 Rosedale Ave., (504) 309-9595; rosedalerestaurant.com Dining options: Takeout, curbside pickup and dine-in available Owner Susan Spicer’s restaurant takes a refined approach to many comfort food classics. Fried chicken thighs are brined in bourbon and served with Tabasco honey, braised greens and baked macaroni and cheese. Reservations accepted. Lunch and dinner daily, brunch Sun. $$

The Ruby Slipper Cafe Citywide; therubyslippercafe.net

Dining options: Takeout, delivery, dine-in and outdoor seating available The Costa Rican includes slow-cooked black beans and rice served over tomato salsa with two eggs, chorizo sausage, plantains and avocado. No reservations. Breakfast and brunch daily. $$

Saba

5757 Magazine St., (504) 324-7770; eatwithsaba.com Dining options: Takeout, dine-in and outdoor seating available Chef Alon Shaya’s modern Israeli menu includes hummus topped with blue crab, lamb ragu or Brussels sprouts.

Grilled Louisiana shrimp is served with tzatziki, pomegranate seeds, zhoug and dill.

Reservations accepted.

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

Seaworthy

630 Carondelet St., (504) 930-3071; seaworthynola.com Dining options: Takeout and outdoor seating available The menu includes seafood from various waters and there are oysters and other raw seafood preparations such as ceviche and poke. A New England-style lobster roll is dressed with celery and mayonnaise.

Reservations accepted.

Dinner Wed.-Sun. $$$

Secret Thai

9212 W. Judge Perez Drive, Chalmette, (504) 345-2487; secretthaichalmette.com Dining options: Takeout, delivery and dine-in available The menu includes an array of traditional Thai dishes and other popular Asian items such as gyoza and crab rangoons. Drunken noodles features flat rice noodles in spicy sauce with mushrooms, broccoli, onion, bell peppers, carrots, tomato, Thai basil, garlic and a choice of chicken, beef,

pork, shrimp or tofu. No reservations. Lunch and dinner Tue.-Sun. $$

Seed

1330 Prytania St., (504) 4177333; seedneworleans.com Dining options: Takeout, delivery and dine-in available The plant-based menu includes eggplant shawarma served with pickled cabbage, toum and naan. Reservations accepted. Lunch and dinner daily. $$

Seither’s Seafood

279 Hickory Ave., Harahan, (504) 738-1116; facebook. com/seithers.seafood Dining options: Takeout, dine-in and outdoor seating available Seither’s offers seafood in a variety of dishes, including poke, salads, sandwiches and fried seafood platters. Boiled seafood is the specialty, and options include crawfish, shrimp, blue crabs and more.

Reservations accepted.

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

Shaya

4213 Magazine St., (504) 891-4213; shayarestaurant.com Dining options: Takeout, delivery, dine-in and outdoor seating available The Uptown restaurant serves contemporary Israeli cuisine with influences from other Mediterranean cultures.

Wagyu brisket is served with roasted fennel and turnips and Banyuls vinaigrette. Reservations accepted. Lunch and dinner daily. $$$

Short Stop Po-Boys

119 Transcontinental Drive, Metairie, (504) 885-4572; shortstoppoboysno.com Dining options: Takeout and dine-in available The menu at this Metairie sandwich shop includes more than 30 types of po-boys along with other Louisiana staples. Fried Louisiana oysters and Gulf shrimp are served on a Leidenheimer loaf with lettuce, tomato, onions and pickles. No

S PR I N G DINING GUIDE 2 02 1

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 • Destrahan

reservations. Breakfast, lunch and dinner Mon.Sat. $

Shyan’s Kitchen

3320 Houma Blvd., Metairie, (504) 302-9901; eatshyans.com Dining options: Takeout, delivery and dine-in available Owner Irfan Khan, a native of Kashmir, serves Indian and Pakistani dishes.

Saag gosht is bone-in goat masala sauteed with cilantro, garlic, ginger and spinach.

Reservations accepted.

Lunch and dinner daily. $$

Sidecar Patio & Oyster Bar

1114 Constance St., (504) 381-5079; sidecarnola.com Dining options: Takeout and outdoor seating available The menu at the recently opened Warehouse District restaurant features around 15 oyster types along with seafood dishes and burgers.

Oysters Calliope is a

half-dozen Gulf oysters topped with bacon, Mornay sauce, parsley, shrimp and thyme.

Reservations accepted for large parties. Dinner Wed.-Sun., lunch Sat.Sun., brunch Sun. $$

Slim Goodies Diner

3322 Magazine St., (504) 891-3447; slimgoodiesdiner.com Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available Waffles, omelets, pancakes, burgers and french fries get a New Orleans twist.

The Orleans Slammer…

Not OPP is a plate of hash browns topped with bacon, two eggs, melted cheddar cheese and signature Slimchili and served with toast or biscuit. Reservations accepted. Breakfast and lunch daily. $$

Small Mart Cafe

2700 Chartres St., (504) 766-8740; Instagram, @ smallmart Dining options: Takeout and limited delivery available

w w w.nolagiftsanddecoronline.com @nolagiftsanddecor

PH OTO BY IAN M C N U LT Y / T H E T I M E S - P I C AY U N E | THE NEW ORLEA N S A DVO C AT E

Chef Isaac Toups prepares dishes such as lamb neck over bucatini at Toups’ Meatery.

The Marigny cafe serves vegetarian Indian dishes, New York-style bagel sandwiches and coffee from service windows. The Chaat bowl includes samosa and pakoras topped with puffed chickpeas, carrots, cucumbers, red onions and chutney over basmati rice. No reservations. Breakfast and lunch Tue.-Sun. $

Sneaky Pickle

4017 St. Claude Ave., (504) 218-5651; yousneakypickle.com Dining options: Takeout and outdoor dining available The casual cafe has vegan and non-vegan dishes. The Bowl of Food includes green coconut curry, broccoli and sweet potato chips served over rice. No

HEAD BACK TO THE SHACK ...

BOILED CRAWFISH WED, FRI & SUN FROM 4PM - TIL

TRIVIA NIGHT THURSDAY!

ENJOY LIVE MUSIC OUTSIDE FRIDAYS 6PM-9PM DAILY LUNCH SPECIALS! OPEN EVERY DAY 11AM-11PM

3449 RIVER ROAD AT SHREWSBURY (JEFFERSON) 504-834-4938

www.rivershacktavern.com

G A M B I T > B E S T O F N E WO R L E A N S . C O M > M a r c h 3 0 - A p r i l 5 > 2 0 2 1

Spring Entertaining!

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RIDGEWOOD

PREPARATORY SCHOOL Knowledge • Wisdom • Discipline

We are currently accepting applications for the 2021-2022 academic year.

OPEN HOUSE DAILY Please call 504.835.2545 or email rps@ridgewoodprep.com for more information.

201 Pasadena Avenue Metairie, LA 70001 ridgewoodprep.com

P H O T O B Y I A N M C N U LT Y/ T H E T I M E S P I C AY U N E | T H E N E W O R L E A N S A DVO C AT E

reservations; all food must be ordered by phone in advance. Lunch Sat.-Sun., dinner daily. $$

Stein’s Market & Deli

2207 Magazine St., (504) 527-0771; steinsdeli.com Dining options: Pickup and delivery only Dan Stein’s Lower Garden District shop specializes in New York-style deli sandwiches and Italian cold cuts. Taylor pork roll is served on choice of bread or bagel with scrambled egg and cheese. Breakfast and lunch Tue.-Sun. $

Stuph’d Beignets & Burgers

3325 St. Claude Ave., (504) 4594571; Instagram, @get_stuphd Dining options: Takeout, delivery, dine-in and outdoor seating available The St. Claude restaurant specializes in beignets stuffed with savory or sweet ingredients. A grilled chicken beignet is stuffed with cheese, mushrooms, onions and peppers. No reservations. Lunch Wed.Sun. $

Sweet Soulfood

1025 N. Broad St., (504) 8212669; sweetvegansoulfood.com Dining options: Takeout, delivery and dine-in available Sweet Soulfood makes vegan versions of New Orleans and American classics and also serves vegan ice cream. Diners can assemble a platter with choices of jambalaya, cashew mac and cheese, mushrooms and gravy, Creole curry and more. No reservations. Lunch Mon.Sat. $

Tableau

616 St. Peter St., (504) 934-3463; tableaufrenchquarter.com Dining options: Takeout, delivery, dine-in and balcony seating available Dickie Brennan’s Jackson Square restaurant serves contemporary Creole dishes. Pan-roasted duck breast is served with madeira demi-glace, pea puree, gnocchi, shiitake mushrooms and seasonal greens. Reservations accepted. Lunch Wed.-Sun., dinner Wed.-Sat. $$$

Sneaky Pickle serves non-vegan and vegan dishes such as salad with fried tofu and Buffalo sauce.

Tacos Del Cartel

2901 David Drive, Metairie, (504) 381-5063; tacosdelcartel.com Dining options: Drivethrough pickup, delivery and dine-in available The taco shop and mezcaleria serves birria tacos, fajitas and more. Braised brisket tacos are served with cilantro, onions and salsa verde. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. $$

Taj Mahal Indian Cuisine

923 Metairie Road, Metairie, (504) 836-6859; facebook.com/tajnola Dining options: Takeout, delivery and dine-in available The menu includes traditional Indian dishes such as biryani, tandoori items and thick rice-flour crepe uthappams with various toppings. Sukha is a choice of lamb or prawns cooked

in a thick curry sauce with curry leaves and coconut.

Reservations accepted.

Lunch and dinner Wed.Mon. $$

Tan Dinh

1705 Lafayette St., Gretna, (504) 361-8008; tandinhnola.com Dining options: Takeout, delivery and dine-in available The expansive menu is filled with traditional Vietnamese dishes. Shrimp simmered in house curry is served over jasmine rice with cucumber, pickled carrots, daikon, tomato or kimchi. No reservations. Lunch and dinner Tue.-Sun. $$

Tanjarine Kitchen

Food truck, (504) 239-2270; tanjarinekitchen.com Dining options: Takeout only The food truck serves vegan dishes inspired by African cuisines. Beans and rice are flavored with

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S PR I N G DINING GUIDE 2 02 1

Tastee Donuts

816 S. Clearview Parkway, Metairie, (504) 8857566; 901 Harrison Ave., (504) 483-9080; 5000 W. Esplanade Ave., Metairie, (504) 455-7165; 7271 Jefferson Highway, Harahan, (504) 737-8808 Dining options: Takeout, drive-through pickup and dine-in available The New Orleans donut chain, which also makes McKenzie’s pastry items, sells buttermilk drops, cakes and other baked goods.

There also is a menu of sandwiches and Kastle Burgers. No reservations. Hours vary by location. $

Thai Djing

93 5th St., Gretna, (504) 766-0681; thaidjing.com Dining options: Takeout, delivery, dine-in and outdoor seating available Chef Suda Ounin and Jeerasak Boonlert turned their Thai food truck into a brick-andmortar restaurant last summer. The “Monkey Meat” dish features beef cooked with chili, garlic, fish sauce, soy sauce and holy basil served with French bread. Reservations accepted. Lunch Tue.Sun., dinner Tue.-Sat. $$

Theo’s Pizza

Citywide; theospizza.com Dining options: Takeout, delivery and dine-in available; limited outdoor seating at some locations Theo’s serves pizza, salads, sandwiches and wings. A West Bank Special pie is topped with mozzarella, crumbled bacon, chicken, roasted red peppers, jalapenos and pineapple. No reservations. Hours vary by location. $$

Three Palms Bar and Grill

3813 Tulane Ave., (504)

459-4474; facebook. com/3palmsnola Dining options: Takeout, delivery, dine-in and outdoor seating available The NOLA Heat burger is a beef patty mixed with jalapenos and topped with American cheese, Sriracha mayo, lettuce, tomato, onions and pickles.

Reservations accepted.

Lunch and dinner daily. $

Tito’s Ceviche and Pisco

5015 Magazine St., (504) 267-7612; titoscevichepisco.com Dining options: Takeout, curbside pickup, delivery and dine-in available The Peruvian restaurant’s menu includes several types of ceviche with shrimp, octopus and a variety of fish.

Arroz con pato features duck confit with a beer glaze serve over cilantro rice with salsa criolla. Reservations accepted. Lunch and dinner Mon.-Sat., brunch Sun. $$$

Toups’ Meatery

845 N. Carrollton Ave., (504) 252-4999; toupsmeatery.com Dining options: Takeout, delivery, dine-in and outdoor seating available Chef Isaac Toups’ MidCity restaurant infuses his contemporary menu with Cajun influences.

Duck breast is served with mole, sweet potatoes and green tomato chow chow.

Reservations recommended. Lunch and dinner daily. $$$

Trey Yuen Cuisine of China

600 N. Causeway Blvd., Mandeville, (985) 626-4476; treyyuen.com Dining options: Takeout, curbside pickup and dine-in available The Wong family has been serving traditional Chinese dishes in southeast Louisiana for 50 years. Sliced beef is seasoned with black bean sauce and served with sweet bell peppers and

onions. Reservations accepted. Lunch Tue.Fri. and Sun., dinner Tue.-Sun. $$

Turmeric

1025 Westbank Expressway, Gretna, (504) 354-1422; facebook. com/turmericnola Dining options: Takeout, delivery and dine-in available The menu includes a wide range of Indian dishes. Dal Makhani is black lentils and kidney beans cooked in a creamy butter sauce.

Reservations accepted.

Lunch and dinner Wed.Mon. $$

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West African spices and served with mushrooms and vegetables. Check Tanjarine Kitchen social media for daily hours and location. Online ordering available for lunch Mon.-Fri. $$

Now NON g Smokin

2027 METAIRIE RD • 831-9540 KITCHEN SERVING TIMES:

Sun. Noon-10pm • Mon. 3pm-10pm Tues.-Thurs. 11am-Midnight Fri. & Sat. 11am-1am BARS OPEN ‘TIL LAST CALL FOLLOWING ALL CDC AND STATE GUIDELINES

Twisted Waffles

1420 Annunciation St., (504) 586-0573; twistedwaffles.com Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available This breakfast spot offers many creative twists on waffles and other breakfast dishes. A waffle bowl is filled with scrambled eggs, bell peppers, onions and a choice of bacon, ham, sausage or turkey and topped with shredded cheese.

Reservations accepted.

Breakfast and lunch Fri.-Sun. $$

Vals

4632 Freret St., (504) 3560006; valsnola.com Dining options: Takeout, delivery, dine-in and outdoor seating available The small menu of Mexican fare is focused on tacos and also features guacamole, queso and elotes. Carnitas pork shoulder tacos are topped with chorizo, cilantro, onion, cremosa and chicharron. No reservations. Lunch and dinner daily. $

Vegan Wit a Twist

514 S. Rampart St., (504) 766-0336; veganwitatwist.com Dining options: Takeout, delivery and dine-in available The vegan menu includes tacos, burgers, burritos, Philly

A Favorite Old Metairie Bar

Where Friends Meet 452 AURORA AVE. 828-7619 1 BLOCK SOUTH OF I-10 SERVICE ROAD

MUST BE 21 TO ENTER

S PR I N G DINING GUIDE 2 02 1 cheesesteaks and more.

Da Pressure burger includes a vegan patty, spicy barbecue sauce, grilled onions and jalapenos, queso, spinach, tomatoes and pickles. No reservations. Lunch daily, early dinner Mon.-Thu. $$

P H O T O B Y K AT H L E E N F LY N N / T H E T I M E S - P I C AY U N E | T H E N E W O R L E A N S A DVO C AT E

Boucherie serves smoked wagyu beef brisket with garlicky Parmesan fries.

Venezia Restaurant

134 N. Carrollton Ave., (504) 488-7991; venezianeworleans.net Dining options: Takeout and dine-in available The menu features traditional Italian dishes and stone oven-cooked pizzas. Shell pasta is stuffed with three cheeses and baked in red sauce. Reservations recommended. Lunch Wed.-Fri. and Sun., dinner Wed.-Sun. $$

Vyoone’s

412 Girod St., (504) 518-6007; vyoone.com Dining options: Takeout, dine-in and outdoor seating available

We All Asked For You

2321 Hickory Ave., Harahan, (504) 307-7811; weallasked4u.com Dining options: Takeout, curbside pickup, delivery and outdoor seating available

TAKEOUT and DELIVERY

The baby back rib plate can be ordered with either four or six ribs and is served with a choice of two sides, such as coleslaw, potato salad or baked beans. No reservations. Lunch and early dinner Wed.-Sun. $$

Who Dat Coffee Cafe

2401 Burgundy St., (504) 872-0360; facebook. com/whodatcoffeecafe Dining options: Takeout, curbside pickup and outdoor seating available The cafe offers breakfast

and lunch menus, coffee and espresso drinks, and has a full bar. Da Cajun Scramble is three scrambled eggs with sauteed green and red peppers, onions, smoked sausage and cheddar cheese and served with potatoes.

Reservations accepted.

Breakfast and lunch daily. $$

Willa Jean

611 O’Keefe Ave., (504) 509-7334; willajean.com Dining options: Takeout,

delivery and dine-in available Chef Kelly Fields’ bakery and restaurant serves contemporary Southern-inspired dishes and sandwiches. The Hangover Bowl includes cheese grits, braised short rib, garlic, onion and a poached egg.

Reservations accepted.

Breakfast and lunch daily. $$

Willie Mae’s

Scotch House, 2401 St. Ann St., (504) 822-9503; Pythian Market, 234 Loyola Ave.,

(504) 459-2640; williemaesnola.com Dining options: Takeout, curbside pickup and delivery available; dine-in available at Pythian Market Willie Mae’s chicken tenders can be ordered either grilled or fried and are served with a choice of side, such as red beans, fried okra or sweet peas. No reservations. Scotch House: lunch Mon.-Fri.; Pythian Market: lunch and dinner Mon.-Sat. $$

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The menu at this Warehouse District restaurant includes French and Creoleinspired dishes. Lump crab cake is served in a mushroom and spinach cream sauce over penne noodles with Parmesan.

Reservations accepted.

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

D

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42

THE

Spring

EAT LIST EGGPLANT NAPOLEON

THE DRIZZLE

BARBECUE SHRIMP

LIUZZA’S RESTAURANT & BAR

MID CITY PIZZA

NEPHEW’S RISTORANTE

Next time you’re hungry in Mid-City, head to Liuzza’s for this classic dish - Eggplant Napoleon. Layers of fried eggplant and fried shrimp topped with a shrimp and artichoke cream sauce on a bed of pasta; drizzled with our homemade pesto. It come with a fresh house salad and a French bread roll.

Try this in house pie you can only find at MCP. “The Drizzle” featuring fresh house made dough topped with Garlic Oil, Spinach, Red Onion, and Feta with BBQ Sauce and Sriracha drizzle on top . Plus it’s vegetarian!

Being the nephew of the late Tony Angello and working alongside of him at Tony Angello’s Ristorante since 1972, Frank Catalanotto continues the tradition of serving classic Sicilian and Creole Italian cuisine.

Find favorite classic dishes like this Barbecue Shrimp and so much more at Nephew’s Ristorante in Metaire.

Liuzzas.com

MidCityPizza.com

NephewsRistorante.com

LAMB CHOPS

CRISPY P&J OYSTERS

CRAWFISH ETOUFFEE WITH BLACKENED CATFISH

ANDREA’S RESTAURANT

AUGUST

RIVERSHACK TAVERN JEFFERSON

Chef Andrea Apuzzo, a native of Capri, has called New Orleans home for over 36 years. From a kitchen that takes no shortcuts, Andrea promises a spectacular experience for diners while preparing authentic Northern Italian dishes. You can find this deliciously prepared Lamb Chop on the menu as well as enticing seafood and steaks.

Experience a New Orleans fine dining establishment that will leave you with memories for a lifetime.

August is a Contemporary Creole restaurant creating unique and artful dishes with a focus on Louisiana ingredients and inspired by classical training. We are ready to provide you with hospitality from the heart.

AndreasRestaurant.com

RestaurantAugust.com

Located on historic River Rd, adjacent to the Mississippi River, the Rivershack Tavern has been described as a cross between a neighborhood tavern, a live music club, a sports bar and a small town restaurant. Each day you can enjoy one of their delicious specials like this Crawfish Etouffee with Blackened Catfish or just grab something off of the menu. On Fridays enjoy live music outside.

RivershackTavern.com

S PR I N G E AT LI S T

HAND TOSSED 14 INCH PIZZA

BOILED CRAWFISH

KING LOA BOWL

VENEZIA

LOTS A LUCK LOUNGE

POKE LOA

Venezia was one of the first places to bring pizza to New Orleans in the late 1950s. Hand tossed crust, their signature red sauce & quality ingredients make their pies something really special. Not only do they have incredible pizzas but Venezia offers New Orleans style Italian cuisine everyone in your family will love.

Lots A Luck Lounge is a classic New Orleans neighborhood bar in the heart of Lakeview. Proudly Voted #2 for Best Dive Bar by Gambit Readers in 2020. Here at Lots a Luck Lounge – Fridays are for Crawfish. Get them while they last! Outdoor patio and putting green. Daily Drink Specials. Support your local dive bar!

This large and hearty bowl is sure to leave you satisfied for hours! It starts with a base of white rice and a spring mix, topped with two scoops each of salmon and tuna. Plenty of mix-ins, marinades and toppings are added, including crab salad, edamame, seaweed salad, black sesame seeds and so many more then drizzled with a lemon miso aioli! Order yours today at pokeloa.com

VeneziaNewOrleans.net

BAKED BRIE

VEGGIE MUFFULETTA

SEAFOOD PLATTER

ORLEANS GRAPEVINE WINE BAR & BISTRO

KATIE’S RESTAURANT

MR. ED’S OYSTER BAR & FISH HOUSE

Delight your palate with our fresh salads, small plates, and classic entrees. Baked Brie - Warm brie round topped with your choice of roasted garlic cream sauce, honey with pecans, or coulis & balsamic reduction. Courtyard seating available.

The muffuletta is quintessential New Orleans food.

It’s many things: delicious, filling, an experience.

But if you don’t eat meat Katie’s Veggie Muffuletta is a great option that doesn’t sacrifice flavor or the New Orleans soul of a traditional muffuletta. With daily specials available it’s easy to satisfy everyone’s hunger for delicious food. Pick your flavor at Midcity’s favorite neighborhood restaurant.

KatiesinMidCity.com

“We know seafood” is an understatement when it comes to Mr. Ed’s Oyster Bar & Fish House. They serve daily lunch and dinner specials at their Metairie, St. Charles, and Mid City locations. They also offer fresh seafood options, traditional classic favorites, and mouth-watering dishes for the whole family!

OXTAILS

DRUNKEN NOODLE

OrleansGrapevine.com

STUFFED GUMBO

MrEdsResturants.com

CHEF RON’S GUMBO STOP

14 PARISHES

CHO THAI

The Gumbo Stop is located just off of Causeway Blvd in Metairie. You will find Louisiana’s finest comfort foods plus some extras. Voted #1 in the Best Gumbo category

by Gambit Readers in 2020, Chef Ron only uses locally sourced ingredients in his gumbo and specialty dishes and is the home of the award-winning stuffed gumbo.

What makes a gumbo “stuffed’? It’s the delicious fried seafood added right to the gumbo.

GumboStop.com

Named for the 14 Parishes of Jamaica, check out the family-run joint at the Pythian Market, serving up homeland classics like jerk chicken and oxtails paired with sides such as cabbage, sweet plantains, and cornbread. We are open from 11 am to 8 pm all days, except Sunday!

Cho Thai brings an authentic Thai dining experience to New Orleans with a special twist, offering a unique menu reflecting on Chef Jimmy Cho’s roots and journey. With a selection of small plates for sharing, signature Thai entrees, and authentic desserts, you will have elements of street food while still feeling like you’re eating at my mom’s house in Thailand.

PythianMarket.com

ChoThaiRestaurant.com

S PR I N G E AT LI S T

SEAFOOD MIXED GRILL

BUCATINI ALL’AMATRICIANA

POBOY

AUSTIN’S

DOMENICA

SHORT STOP POBOYS

Enjoy Austin’s Creole Italian flair along with their wonderful selection of wines and a staff that meets your needs. Diners can expect only the freshest seafood and the finest steaks prepared to perfection.

Located at 5101 West Esplanade, Austin’s is another of “Mr. Ed’s” Ed McIntyre’s upscale restaurant that’s an experience you’ll never forget.

At Domenica, we seek to transport guests to Italy, offering passionately prepared dishes that marry pure, local ingredients with revered techniques.

While the menu is rooted in tradition, our chefs focus on elevating Italian ingredients and classic flavors to create modern classics, adapted for the contemporary palate of New Orleans.

Short Stop Poboys has been serving Metairie’s favorite poboys since 1966, with a commitment to satisfying their customers with great food and excellent service. Choose from over 30 different types of poboys as well as gumbo and jambalaya. Open for lunch and dinner. Whatever you’re in the mood for, you can find it here!

MrEdsRestaurants.com/austins

DomenicaRestaurant.com

ShortStopPoboysNO.com

HOMESTYLE CHICKEN SALAD

ALL-U-CAN-EAT CATFISH

BREAUX MART

JOEY K’S RESTAURANT

SWEET HEAT CHICKEN & FRENCH TOAST BITES

RUBY SLIPPER

All white meat chicken tenderloin combined with onion, celery & special seasoning to make this signature Breaux Mart dish. Great for a grab-n-go lunch or a relaxing picnic with the kids.

You don’t have to wait until Fridays to get catfish.

Joey K’s offers crispy on the outside & flaky on the inside all-u-can-eat fried catfish everyday. Gumbo, fried shrimp poboy & red beans and rice are just a few New Orleans favorites on their menu.

Ruby Slipper brings New Orleans flair to brunch classics like its NEW Sweet Heat Chicken & French Toast Bites dish. This twist on the classic chicken and waffles trend includes fried chicken and fresh strawberries tossed in a Mike’s Hot Honey glaze over French Toast Bites. Try it today at any of Ruby Slipper’s 6 Greater New Orleans locations.

BreauxMart.com

JoeyKsRestaurant.com

TheRubySlipperCafe.net

THE FRENCH FUNGI THE PIZZA BOX The newest delicacy at The Pythian Market comes in a box. The Pizza Box takes a fresh approach to this family favorite. The French Fungi, pictured here, will put a smile on any face, especially veggieforward friends! Stop by or shop online at www.

PythianMarket.com. Delivery, pick-up, dine-in, and catering available.

PythianMarket.com

EVOLVE COFFEE + MATCHA ROSE MATCHA LATTE Evolve Coffee + Matcha is Metairie’s premiere specialty coffee shop with a flair for matcha. Our newest matcha drink is the Rose Matcha Latte. It’s made with the highest quality ceremonial-grade matcha, vanilla syrup, rose extract, and organic edible rose petals. Try one iced or hot. We offer freshly baked muffins as well as breakfast biscuits, sandwiches, outstanding macarons, and more!

CRAWFISH AND SEAFOOD CATCH OF THE DAY BYWATER BREW PUB Locally owned and operated, Bywater Brew Pub features a Viet-Cajun menu, five beer brewing tanks, and a full bar. Come join us for Crawfish and Seafood Catch of the Day - Viet-Cajun cream sauce, seasonal grilled veggies, scallions, rice grits, pickled radish, and fresh herbs.

BywaterBrewPub.com

S PR I N G E AT LI S T

BLUE CRAB CAKES

BUILD YOUR OWN BOWL

THE MEATHEAD

THE BLUE CRAB RESTAURANT & OYSTER BAR

LA COCINITA

THEO’S

The Blue Crab Restaurant & Oyster Bar is a proudly located in the New Orleans Lakefront area.

Overlooking beautiful Lake Pontchartrain, the restaurant is locally owned and operated, and proudly serves only the finest Louisiana seafood. A favorite among guests is our Blue Crab Cakes. Enjoy two jumbo lump crab cakes pan sauteed and served with a side of our signature remoulade sauce.

TheBlueCrabNola.com

Known for their tacos and arepas, another standout from La Cocinita is the Build Your Own Bowl. Hearty and fully customizable, this dish is perfect for picky eaters and foodies alike. Gluten-free, nut-free, or vegan upon request. Create your own at Pythian Market, or order online for pick-up/delivery.

This is a “meating” you will definitely enjoy. The Meathead starts with a soft, crunchy crust topped with tomato sauce then loaded with pepperoni, sausage, bacon, Italian sausage, Canadian bacon & hamburger and finished with mozzarella cheese. Visit any of Theo’s 5 locations in the Greater New Orleans area or order online at theospizza.com

PythianMarket.com

BLOOD ORANGE ITALIAN ICE

1/2 LB. BEEF BURGER

ANGELO BROCATO

OSCAR’S

LUKE

The perfect refreshing treat on a warm day is Blood Orange Italian Ice. Head to Angelo Brocato’s for this limited seasonal ice flavor. Enjoy blood orange ice in a cup, cone or a pint to take home.

A neighborhood lounge and restaurant nestled in Old Metairie, Oscar’s opened in 1983. Come to Oscar’s to enjoy a ½ pound beef burger hand made daily, served with an overstuffed potato and dressed how you like it. Oscar’s has a huge bar, with a large selection of liquor, beer and wine. Happy Hour M-F, 4-8 PM. NOW NON-SMOKING.

Luke is a Creole-inspired Brasserie located in the heart of New Orleans’ Central Business District on worldfamous St. Charles Avenue, steps from the French Quarter neighborhood. A lively atmosphere surrounds the raw bar offering the freshest seafood and oysters procured daily from the Gulf of Mexico. Visit us today to have a true New Orleans dining experience.

AngeloBrocatoIceCream.com

OscarsOldMetairie.com

LukeNewOrleans.com

BLUE CRAB BEIGNETS WITH FOUR REMOULADES

RESTAURANT R’EVOLUTION

SHRIMP & GRITS

MARGHERITA PIZZA

DÖNER PLATE

MAGAZINE PIZZA

KEBAB

Restaurant R’evolution offers modern, imaginative reinterpretations of classic Cajun and Creole cuisine.

Served in a spectacular setting, the Heart of the French Quarter. Start your meal with one of our most popular appetizers – Beer Battered Blue Crab Beignets served with four remoulades.

Serving up specialty pizzas loaded with toppings, plus calzones, wraps and more.

Try the classic Margherita Pizza.

Fresh mozzarella, tomato, fresh basil, oregano, parmesan cheese, and garlic herb butter sauce.

A Middle Eastern Restaurant on St. Claude Avenue, featuring spit style sandwiches where everything is house made. Come in and try the Döner Plate House Made Doner Kebab, Hummus, Couscous Salad, Greens, Cabbage, Beets, Pickles, Onions, Garlic Dill Aioli, House Mustard, Mintumric Salad Dressing & Fresh Baked Bread.

RevolutionNola.com

MagazinePizza.com

KebabNola.com

S PR I N G E AT LI S T

THE BATTURE REMOULADE

MARGHERITA PIZZA

JERRY’S JAMBALAYA

BATTURE BISTRO + BAR

PIZZA DOMENICA

MOTHER’S RESTAURANT

Pizza Domenica is your neighborhood pizzeria serving fresh pizzas in an atmosphere that is casual, fun, and lively. It is the perfect spot to share a meal with your family, catch up with friends, watch a game or unwind after work. Visit us Uptown at 4933 Magazine St. or Mid-City at 3200 Banks St.

Jerry’s Jambalaya is an award-winning Creole rendition of Louisiana’s famed jambalaya created by chef Jerry Amato. Owing to his Sicilian heritage, Jerry’s version contains tomatoes. Seasoned rice is cooked with chicken and smoky pork sausage, then tossed with a herbed tomato sauce. It is mildly sweet rather than intense with heat. The result is rich and rib-sticking.

MothersRestaurant.net

Batture Bistro + Bar at One11 Hotel sources fresh seasonal ingredients to create New Orleans inspired offerings that infuse classic dishes with a Creole twist. Sit on our climate controlled porch and enjoy the Batture Remoulade - boiled Gulf Shrimp fresh jumbo crab meet tossed in remoulade sauce and nestled atop ripe sliced avocados then drizzled with Cajun aioli topped with microgreens.

One11Hotel.com

PizzaDomenica.com

SLOW ROASTED DUCK

2 WINGS & A WAFFLE

GABRIELLE RESTAURANT

MA MOMMA’S HOUSE OF CORNBREAD, CHICKEN & WAFFLES

Originally located on Esplanade Avenue, Gabrielle Restaurant re-opened its doors on Orleans Avenue in September 2017. This small family run business is coowned by Chefs Mary and Greg Sonnier. Award winning Chef Greg serves his take on Cajun food with New Orleans flair. Come in and try our famous Slow Roasted Duck -crimini mushrooms, roasted red peppers, and orange-sherry sauce over shoestring potatoes GabrielleRestaurant.com

When sweet meets savory, delicious dishes are the result! Try the fried-to-perfection chicken wings atop a freshly-baked pralines & cream Belgian waffle with bourbon syrup at Ma Momma’s House in the Pythian Market. Open 7 days a week! Brunch with us at the Pythian Market from 8am to 3pm.

SWEET VANILLA CREAM COLD BREW

THE TASTE OF NEW ORLEANS

COAST ROAST COFFEE SHOP

AVOCADO FRIES FELIPE’S Felipe’s new Avocado Fries are perfect to pair with the hand-squeezed Key Lime Margaritas while enjoying a nice spring day in Nola. The “fries” are lightly breaded and served with a zesty house-made chipotle ranch dip. These delicious morsels are made from scratch so there’s only a limited amount available each day. Give them a try on your next visit!

FelipesTaqueria.com

HIEUX BOIL SEAFOOD HOUSE

CHICKEN OR TUNA SALAD MELT LAKEVIEW BREW

Coast Roast Coffee prides itself on getting coffee back to its simplest and freshest form. We serve to go coffee drinks, coffee to make at home, Lagniappe Iced Tea, and grab and go foods. Stop by and try our delicious Sweet Vanilla Cream Cold Brew -CR Coffee cold brew with our homemade vanilla syrup and topped with half and half.

Now open on Carrollton Ave. in Mid-City in the former Namese location. Hieux Boil serves a range of fresh seafood most of it local, in the Viet-Cajun style, like the Taste of New Orleans - 1 pound of Blue Crab, 1 pound of Louisiana Crawfish, 1 pound of head on Gulf Shrimp, 1 Andouille Sausage, 2 Corn on the Cob and 2 Potatoes.

Chicken or Tuna (albacore) salad, sliced avocados, and tomatoes with melted Monterey Jack cheese and shredded parmesan cheese served on your choice of toasted bread. Dine-in, 2 outdoor patios, take-out and delivery.

CRCoffeeNola.com

Hieux.com

LakeviewBrew.com

S PR I N G E AT LI S T

LIVE & BOILED LOUISIANA CRAWFISH

FRIED CHICKEN BISCUIT

BRISKET & MAC

ROUSES

WILLA JEAN

BROWN BUTTER SOUTHERN KITCHEN & BAR

It’s crawfish weather! Get Louisiana crawfish live by the sack, and hot from the pot 11am – 7pm at Rouses. Crawfish are boiled in Rouses’ own Down the Bayou Seafood Mix with the right amount of lemon, onion, garlic and heat. Weather permitting. While supplies last.

Willa Jean celebrates Southern sensibilities with fresh, local ingredients. The restaurant serves breakfast, lunch, and dinner throughout the week, and offers Saturday and Sunday brunch. When you’re in a hurry, the bakery counter is open for grab-and-go pastries and drinks.

Get fired up about this melt-in-your-mouth meat.

Brisket & Mac is Oak smoked brisket, pan fried mac & cheese, braised greens & smoked onion/apple bbq sauce.

Rouses.com

WillaJean.com

BrownButterRestaurant.com

FRIED MAHI MAHI BANH MI

USDA PRIME SPINALIS

THE BRUNCH BURGER

EATWELL

RIZZUTO’S RISTORANTE & CHOP HOUSE

MESSINA’S RUNWAY CAFE

The Fried Mahi Mahi Banh Mi made its way onto the EatWell menu this Lenten season! The addition gained so much positive feedback that it has landed on the menu for good! It is light, crispy, and crunchy, which makes it the perfect lunchtime grab. Located in the Pythian Market by the Loyola Avenue entrance.

Steaks mean a little bit more at Rizzuto’s. Get a Filet, Ribeye, NY Strip, Pork Chop or Spinalis steak, complimented with Lobster Tail, Mushroom Marsala, Jumbo Lump Crab Meat or Blue Cheese. The authenticity is what distinguishes Rizzuto’s from the rest. Join us for a once in a lifetime experience.

PythianMarket.com

RizzutosRistorante.com

GOURMET PIZZA WIT’S INN BAR & PIZZA KITCHEN

CRAB CAKES PASCAL’S MANALE

Messina’s Runway Cafe is located inside the historic Terminal building at the restored New Orleans Lakefront Airport. Lunch offers a diner-style menu with daily “Blue Plate Specials.” Join us on the weekend for Brunch and try our new Brunch Burger a 6oz burger on toasted brioche bun with applewood bacon, fried egg, swiss cheese, herb aioli, and green tomato jam with Brabant potatoes.

MessinasRunwayCafe.com

PERUVIAN WINGS TITO’S CEVICHE & PISCO

Wit’s Inn serves great tasting and fresh gourmet pizzas in Mid-City, with dough and local ingredients made fresh daily. Also serving our full menu of appetizers, salads, sandwiches and calzones.

Thursday $6 Pizza Night – 10” single regular topping pizza (dine-in only).

Pascal’s Manale is a New Orleans tradition since 1913, known for its raw oysters, BBQ Shrimp, classic Creole and traditional Italian cuisine and tasty steaks. In the mood for mouthwatering Crab Cakes loaded with crab meat? Pascal’s Manale is the place!

Enjoy Peruvian cuisine and premier handcrafted Pisco cocktails in Uptown New Orleans. Menu items include this customer favorite – Peruvian Wings.

Peruvian style jumbo wings, marinated with herbs and spices & fried. Tossed in our house wing sauce and served with our own salsa verde and cilantro.

WitsInn.com

PascalsManale.com

TitosCevichePisco.com

S PR I N G E AT LI S T

CAPRESE SALAD

RAINBOW ROLL

CHICKEN SANDWICH

RIZZUTO’S PIZZERIA

MIKIMOTO RESTAURANT

WILLIE MAE’S

Rizzuto’s Pizzeria in Gretna is NOW OPEN! Come by for delicious Gourmet Pizzas, Pastas, Daily Specials, Sandwiches, and Salads like this beautiful Caprese Salad made with lemon oil, fig glaze, tomato, buffalo mozzarella, pesto, salt, pepper and fresh basil. Dinein, pickup or delivery.

For more than 20 years, Mikimoto has been the go-to spot for authentic Japanese cuisine in New Orleans. 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 (3), salmon (2), and yellowtail(1), and lemon slices.

Have you tried the chicken sandwich from Willie Mae’s yet? Crispy, juicy fried chicken topped with house-made pickles, a tangy “slaw sauce,” organic honey, crunchy purple cabbage on a warm brioche bun. Try their second location inside the Pythian Market, open 6 days a week (closed Sunday).

MikimotoSushi.com

PythianMarket.com

FRESH BOILED CRAWFISH

TAHINI HUMMUS

DORIGNAC’S FOOD CENTER

SHAYA

THE MARGHERITA PIZZA THE CRAZY ITALIAN

Dorignac’s is boiling Crawfish every Friday and Saturday throughout the Lenten season. Boiled from 11:00 a.m. until they run out. Come by and get them while they’re hot.

Shaya combines Israeli staples with Southern flavors and modern techniques, striking a balance between innovation and tradition. Shaya approaches Israeli cuisine as a grand mosaic, drawing influence and inspiration from many places. Enjoy Shaya for an intimate dinner inside or a Saturday lunch with friends on our patio.

This Margherita pizza is made with special flour, special filtered water and chilled to the right amount of time to properly activate the cheese. The dough is hand tossed and prepared with love. Topped with San Marzano tomato sauce with fresh mozzarella, garlic oil, parm and basil. One bite and you will taste heaven.

Dorignacs.com

ShayaRestaurant.com

TheCrazyItalianPizzeria.com

HONEY MACADAMIA

SEAFOOD PLATTER

PJ’S COFFEE

NEYOW’S CREOLE CAFE

For a limited time, enjoy the delicious flavors of soothing honey & nutty macadamia. Available as a cold crème, hot crème with whipped cream or buy a bag of beans & make your own at home.

Looking for home-style Creole cooking? Look no further than Neyow’s Creole Café. Menu favorites include Shrimp Creole, Gulf Oysters, Stuffed Crabs and the Seafood Platter - Farm raised catfish, gulf shrimp and oysters along with a stuffed crab, served with two sides.

PJsCoffee.com

Neyows.com

Spring

EAT LIST THE

G A M B I T > B E S T O F N E WO R L E A N S . C O M > M a r c h 3 0 - A p r i l 5 > 2 02 1

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UNO research projects impacting the region as students gain real-life experiences

SPONSORED CONTENT University of New Orleans’ Lakefront entrance.

BY AMANDA MCELFRESH | amcelfresh@theadvocate.com

THIS ARTICLE IS BROUGHT TO YOU BY THE UNIVERSITY OF NEW ORLEANS. The University of New Orleans is embracing its role as an institution that can serve local and regional communities in multiple ways, including conducting research that has real-world applications.

“One way we serve our populations is through scholarly and creative activities that augment the educational process. Our focus is to develop new understandings that lead to ways to make life better for citizens,” said Matthew Tarr, UNO’s Vice President for Research and Economic Development.

Tarr said the research taking place at UNO covers a wide range of areas. Some of the current work is focused on coastal and water resilience, artificial intelligence, cybersecurity, energy infrastructure and transportation, just to name a few. In all areas, Tarr said the goals are to establish new knowledge bases with information that can be applied in real-life situations.

“Some of our research is basic research, which is designed around creating new knowledge, often in areas that are not yet well-developed,” Tarr said.

“We also have research that translates into the development side. A lot of people at UNO who are working on projects in energy, transportation and the environment are doing applied research that has direct impacts locally, regionally and around the world.”

The research is being led by UNO faculty with assistance from both graduate and undergraduate students. Wendy Schluchter, chair of the UNO Department of Biological Sciences, usually has at least four undergraduate students working in her lab at any given time. Other professors in the department also rely on undergraduates to play a key role in projects. Schluchter said UNO undergraduates are regularly co-authors on published research manuscripts, indicating a high level of involvement in the work.

“It can really affect a student’s confidence and their understanding of what they are learning in their classes,” Schluchter said. “When they are doing research, they can connect that work to what they are learning in class. I think it really elevates the level they are able to operate at in terms of how they do science and how it works. They are doing experiments and explaining the results to everyone.

It’s a huge confidence-builder.”

Schluchter said all researchers, including undergraduate and graduate students, are considered valuable team members. Many undergraduates are paid up to $15 an hour for their work in a research lab. Most can also earn credit hours that count toward their degree.

Nigel Bruce Watkins, a UNO senior majoring in naval architecture and marine engineering, said

he will be able to enter the workforce with more hands-on experience and confidence, thanks to his applied research experience at a New Orleans product design firm. Watkins secured the opportunity through a partnership between the UNO Office of Research and NASA. “When COVID hit, the firm stayed open because we were doing work for the health care field,” Watkins said. “It’s been really rewarding because the work we do directly benefits the city and the needs that local people have.”

Watkins added that his work has allowed him to think more about how people will use products he helps to create, which in turn has made him pay more attention to the manufacturing process.

“It’s helped me when I was back in the classroom to think more about why one is a good design and one is not,” he said. “It’s definitely been a valuable learning experience.”

Meanwhile, UNO students in non-STEM fields are heavily involved in research as well. Mitzi Kogas is a Tolmas Scholar and a UNO senior majoring in interdisciplinary studies with a concentration in public health. Under the direction of UNO Professor Steve Mumford, Kogas is part of a team that is evaluating the impact of COVID-19 on local nonprofits, with a particular focus on racial equity.

Tarr said UNO’s Tolmas Scholars program was launched following a donation from the Oscar J. Tolmas Charitable Trust. The funds allow UNO to support 70 to 90 undergraduates each year in research, scholarship and creative work.

“That engagement really strengthens their learning and makes them better employees when they graduate,” Tarr said. “It’s kind of a double impact because not only are they continuing to develop new knowledge, but they are acquiring better skills to become better employees.”

The experience has given Kogas a behind-thescenes look at how nonprofits operate and how their leaders make key decisions.

“It’s been very exciting to see what it takes to run a fully functioning nonprofit,” she said.

“It’s so much more than opening the doors and providing services.”

Kogas said her work has also taught her how research can contribute to the larger community.

Her team is surveying nonprofits about the impact of COVID-19 and recent societal unrest on their operations, which will help them better understand and impact their communities.

Tarr said that project is one example, out of many, of the UNO research taking place on societal, health and community issues.

“People often think about science and technology, A UNO student conducts research in a General but we have a program in anthropology and an Chemistry Lab. institute that is focused on stimulating economic development in lower-income neighborhoods, as well as a health care management program,” he said.

“We have a lot of work in science and engineering, but we also have a lot of work in social sciences, the arts and humanities.”

No matter their discipline, UNO students and graduates have a reputation for being hard workers who are committed to their fields and the city as a whole.

Phillip Gunn, managing director of the New Orleans office of Postlethwaite & Netterville and a 1979 UNO accounting graduate, said that is one reason why his firm regularly hires UNO graduates.

Gunn noted that UNO has a diverse student population, in terms of ethnicity and backgrounds.

Some undergraduates enroll directly from high school, while others enter college after serving in the military or working in other careers.

UNO students also benefit from applied research “You may have people who are re-entering the experiences through internships. workforce or who have some previous training and now want to supplement that with more education,” Gunn said. “The one thing I’ve noticed about UNO students is that they all tend to have a very enthusiastic work ethic and they are eager to contribute.”

Gunn, who is also a former president of the UNO Alumni Association, said he is impressed by the strides the university has made on the research front in recent years and is looking forward to even more progress in the future. “I think research is beneficial to everyone and UNO Dr. Phoebe Zito, assistant professor of chemistry, is poised to have a lot of success with research students. in that area.”

West Bank slices

Mediterranean diet

AT THEIR RIZZUTO’S RISTORANTE

in Lakeview, brothers Jack and Phil Rizzuto give Italian flavors an upscale treatment.

The latest addition to their hospitality group starts with a few of the same staples from their family tradition in a much more casual setting across the river.

Rizzuto’s Pizzeria at 2020 Belle Chasse Highway in Gretna has the same meatballs and the same red sauce as its more upscale sibling.

But here, pizza is the focus for a family-friendly restaurant geared to anytime meals, takeout and delivery.

The new pizzeria opened recently in a location that was previously home to Southern Charm Bistreaux, which had opened only a few months before the pandemic. For many years prior, it was O’Brien’s Grille, a standout for steaks and seafood.

Tal Sharon expands with second Mediterranean-inspired restaurant

BY B E T H D ’A D D O N O THANKS TO THE PANDEMIC , Tal Sharon has a new restaurant. Like most things in the Israeli chef and restaurateur’s world, it wasn’t planned that way.

Sharon came to New Orleans six years ago, chased south by the cold weather in New York. He opened Misa, his second restaurant, in September — right next door to his first place, Tal’s Hummus. Misa occupies the space that formerly housed Bordeaux, the French restaurant that featured rotisserie-cooked meats and more from chef Dominique Macquet.

“It’s the same landlord as Tal’s, and he asked if I wanted to take it over back in July,” says Sharon, who calls himself an Israeli chef who cooks Mediterranean cuisine. Because of its spacious outdoor patio — perfect for pandemic eating — and the fact that Tal’s had managed to thrive on takeout and delivery once the lockdown set in, Sharon decided to open another eatery.

Tal’s offers the kind of Israeli street food the owner says he missed when he came to New Orleans. Misa has an eclectic menu that ranges all over the Mediterranean map and beyond, with prices from $7 to $19 for small plates and $16 to $34 for entrees.

The bigger kitchen at Misa allows the chef more room to create global dishes, with pasta and seafood front and center. The menu reflects his stints cooking everywhere from Tel Aviv to Costa Rica, where he had two restaurants on the beach.

Start with an order of frena, a typical Moroccan flatbread similar to lavash, topped with limas, chili and tahini. Fried latkas are made with finely shredded cauliflower and potato and served with sour cream.

Israeli-style ceviche spotlights a seasonal local white fish marinated with a dice of cucumbers, tomatoes, onion and lemon juice. Eggplant

sabich is a sandwich from Jewish communities in Iraq that became a popular street-food item in Tel Aviv. It’s a vegetarian mash-up of grilled eggplant, hard-cooked eggs, hummus, tahini and spicy mango chutney in a pita pocket.

Chicken liver pasta is a specialty, for which the livers are stir fried with olive oil, chiles, tomatoes and green onions. Housemade sweet potato ravioli is one of several vegetarian options, served with a sweet and spicy spinach-tomato cream sauce.

Tuna is used a few different ways. Seared rare tuna is sliced thin, seasoned with herbs and served with balsamic, lemon and greens with sourdough bread on the side. A house-made grilled tuna burger comes with avocado and greens and is topped with garlicky tzatziki sauce. An Indian lamb shank stew features slow-roasted lamb warmed with fragrant spices, dates, pine nuts and almonds. A half chicken is boned and stuffed back into its skin with lots of cumin, paprika, garlic, parsley and olive oil, served with warm tortillas.

Although he studied culinary arts, Sharon remembers cooking as a boy after school, when he’d make hummus and shashlik, or grilled beef skewers. He also cooked when he served in the Israeli army. Sharon attended the Tadmor Culinary School in Herzliya, Israel and cut his teeth as a chef in the Tel Aviv food scene, where he flourished for 15 years. Next came three restaurants and a 14-year adventure in Costa Rica, and then he tried his hand in New York. When he found winter there daunting, he decided to give New Orleans a try.

He loved it.

PH OTO B Y CH E R Y L G E R B E R

Misa serves sweet potato ravioli with Parmesan.

“It’s very free here, very warm and friendly,” he says. “The only thing I missed was the kind of home cooking I was used to in Israel.”

He named Misa for his grandmother, who was born in Tripoli and moved to Israel when she was 10.

“When I was young, I didn’t realize how much she influenced me,” he says. “But I ate her food and it stayed with me.”

Misa was meant to be a patio restaurant, but it also has two small indoor dining rooms. The outdoor area has seating in a covered area and on a street-level terrace. With spring weather and the increase in vaccination rates, Sharon is optimistic about the coming months.

“People want to have little parties,” he says, “to be outside and have fun together again.”

?

WHAT Misa

WHERE

4734 Magazine St., (504) 510-2791; misanola.com

WHEN

Lunch and dinner daily

Email dining@gambitweekly.com

HOW

Takeout, dine-in and outdoor seating available

CHECK IT OUT

Mediterranean-inspired fare at an outdoor cafe

PH OTO B Y I A N M C N U LT Y/ T H E T I M E S - P I C AY U N E | T H E N E W O RL E A N S A DVO C AT E

Phil Rizzuto says he and his brother heard from many customers at their Lakeview restaurant who live on the West Bank and urged them to expand across the river.

There has long been a separate drive-through daiquiri shop located next to the Gretna restaurant space, and the Rizzutos have brought that back too, now revamped as part of their Jester Daiquiris brand, which has locations in the French Quarter.

The Rizzuto family ran a pizzeria on Magazine Street for several years called Amici, which used a coalfired oven. Their new pizzeria uses a stone-lined rack oven, which turns out pizza in two sizes with bubbly crusts edged with a light char.

The menu has specialty pizzas, like a shrimp scampi version, and a pesto pizza, as well as build-yourown options.

The kitchen here also has Italianstyle chicken wings with caramelized PAGE 53

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EATDRINK

FORK CENTER

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onions (a dish the Rizzutos brought over from Amici), spinach and artichoke dip with shrimp, salads, pastas and sandwiches.

The pizzeria also has a full bar.

The family has other new restaurant plans in the works, including a different type of pizzeria with a wood-fired oven on Spanish Plaza, slated to open in the fall, and a more upscale steak house in the French Quarter, projected to open by the end of the year.

Rizzuto’s Pizzeria is open from 11 a.m. to 9 p.m. Monday through Friday, 11 a.m. to 10 p.m. Friday and Saturday, and noon to 8 p.m.

Sunday. — IAN McNULTY/THE TIMES-PICAYUNE | THE NEW ORLEANS ADVOCATE

traditional po-boys all came from the playbook of the classic New Orleans neighborhood joint. Avery’s kitchen also fashioned creative, playful riffs, like fried potato salad (rolled in po-boy bread crumbs), its signature Buffalo shrimp laced with blue cheese and buttery sauce, the oyster Rockefeller po-boy and the “sandbag,” a po-boy that started with roast beef and added fried pickles and sharp horseradish cream.

It had a handmade feel from top to bottom, with a tiny bar and a collection of tables across a long, low dining room. It drew a clientele

WIN A

ONCE IN A BLUE MOON

STAYCATION

Avery’s closes WITH A MIX OF CLASSIC ROAST BEEF,

tangy Buffalo shrimp and house signatures invented by its own regulars, Avery’s on Tulane started with the familiar po-boy shop format and added its own personality.

Now though, the owners of the family-run shop have decided to close Avery’s for good, in a move illustrating the complex matrix of personal, business and health considerations the pandemic has brought to many in the industry.

Christy and Justin Pitard opened Avery’s in 2012, naming it for their daughter. It was an early example of the many new restaurants that would emerge around a long-woebegone stretch of Mid-City, spurred by new hospital construction nearby and hopes of a revival.

The one-day-at-a-time mantra of running a new independent business assumed different gravity after Christy Pitard was diagnosed with cancer. She has battled it for years now.

When the pandemic arrived, the elevated health risks and sudden loss of business forced the family to reassess. It proved to be the final blow, Justin Pitard says.

“I had to ask myself if I could really start it from scratch again,” he says. “It was the hardest decision I had to make.”

Since the pandemic began last year, Avery’s cooked for the Feed the Front Line campaign and reopened for intervals at limited capacity. It closed down in July, with the Pitards hoping eventually to reopen.

What is next for the Avery’s space and its brand is uncertain. Pitard says they have considered putting the business up for sale for new operators to take over but have not yet reached a decision.

Avery’s first opened at a time when many new restaurants were built around different food trends.

This small po-boy shop seemed like a refreshing affirmation of traditional New Orleans flavor.

Gumbo, fried seafood platters and

PH OTO B Y I A N M C N U LT Y/ T H E T I M E S - P I C AY U N E | T H E N E W O RL E A N S A DVO C AT E

Avery’s co-owner Justin Pitard is closing the Mid-City restaurant.

from construction sites, the nearby courthouse, downtown offices and neighbors down the street.

Pitard says moving on from the restaurant business is the right call for his family now, but also an agonizing decision because of what that restaurant meant to his family.

“This was always about Christy’s recipes and her love and attention to detail,” he says. — IAN McNULTY/ THE TIMES-PICAYUNE | THE NEW ORLEANS ADVOCATE

More wine

THE NEW ORLEANS WINE & FOOD EXPERIENCE had already announced

a series of in-person events for its June 9-13 festival, including its signature Grand Tastings with food from local restaurants. Organizers announced several more ticketed events in a Labs & Experiences series.

There will be a seminar examining what vintners mean by “natural” wines, including discussion of organic, biodynamic and minimal intervention production processes. There are tastings of dessert wines and comparisons of pinot noir styles. Foodfocused sessions include a pairing of sparkling wines and fried chicken, a wine and pizza dinner at Kitchen in the Garden at the New Orleans Botanical Garden, and a side-by-side tasting of oysters from the East, West and Gulf coasts, with wine pairings.

There’s also an awards gala on June 8. Visit nowfe.com for a full schedule and tickets. — WILL COVIELLO

PHOTO BY BENJAMIN SIMMONS (KAYAKITIYAT.COM)

Submit a photo of YOUR favorite Blue Moon moments to enter to win a night at select hotels, a gift card to Kayak-iti-Yat AND a $1,000 gift card to use at your favorite New Orleans bars and restaurants.

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54 MUSIC

“HOW MANY TIMES”

Album reviews

“CRYING FOR HOPE”

Esther Rose (Father/ Daughter Records)

BY JAKE CLAPP AND WILL COVIELLO

George Porter Jr. & Runnin’ Pardners (Controlled Substance Labs/ Color Red)

NOTHING SAYS ONE IS OVER A BREAKUP

“ALL THE SAME” Max and the Martians (Perpetual Doom)

MAX AND THE MARTIANS have a knack

for hitting the bittersweet spot. On “All the Same,” their second full-length record, songwriter Max Bien-Kahn weaves wistful longing and restlessness into the music with such ease and charm it can be easy to miss — or maybe easier to deal with — the heartbreak lying underneath.

Max and the Martians find influences in early rock ’n’ roll, folk and ’60s-esque jangle pop, keeping things upbeat for tracks like “Love on Vacation” or finding patience, like on the building of “What It Means,” which ends with an unexpected but satisfying 45 seconds of dream pop.

Bien-Kahn is joined on “All the Same” by New Orleans musicians, Gina Marie Leslie, Sabine McCalla, Shaye Cohn (with whom Bien-Kahn plays in Tuba Skinny) and Duff Thompson among others. Ross Farbe co-produced the record, and his Video Age bandmate, drummer Ray Micarelli also appears. “All the Same” feels right for this spring, when we might need both a good dance and a deep, soul-cleansing sigh. — JAKE CLAPP

like talking about it all the time.

Fortunately, heartbreak inspired a charming suite of confessional laments in “How Many Times,” Esther Rose’s third studio album. Following up on her 2019 album “You Made It This Far” — and an EP in 2020 — Rose builds on her country singing background and arrives at more of a folk pop and Americana sound. Rose plays an unplugged Gibson guitar, and with great support from Matt Bell on lap steel guitar and guitarist Max Bien-Kahn (see Max and the Martians left), warm tones fill the album.

The lyrics are about moving on, but mostly she’s looking back. There’s the jealousy of seeing an ex finding someone new in the melodic, country blues-tinged tune “My Bad Mood.” There’s a surf guitar vibe on “Coyote Creek,” in which Rose says she’d feel comfortable returning to the way things were. Lyle Werner also adds a few mournful drags of his bow across a violin at well-chosen moments throughout the album. Near the end of the album is “Mountaintop,” a romp with a catchy hook and a zest for finding new love. She seems to appreciate climbing the mountain, as much as seeing what’s ahead on the other side. — WILL COVIELLO

GEORGE PORTER JR. SAYS listening to

unreleased recordings of his Runnin’ Pardners band is what spurred its first new album since 2015. But the title track, “Crying for Hope,” is a response to more recent events. Porter says he wrote it in the wake of the death of George Floyd at the hands of police officers in Minnesota. In his strongest vocal track on the album, Porter sings, “This ain’t no real freedom/ Even though I have a vote/ Our young men keep-on dying/ In these streets where there’s no hope.”

The co-founder of the Meters has been focusing mostly on his George Porter Trio recently. Going back to his Runnin’ Pardners project required a change, as guitarist Chris Adkins has replaced Brint Anderson. Along with drummer Terrence Houston and keyboardist Michael Lemmler, the band re-recorded the songs. The dozen tracks explore funk from spacey keyboards to psychedelic flourishes to Porter’s fat basslines. The track “Porter 13A” flirts with familiar Meters material. Porter puts his signature scratchy voice on more personal songs, like “I’m Barely,” but most of the lyrics get playful, as on “Wanna Get Funky,” and the band showcases its mastery of New Orleans funk. — WILL COVIELLO

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FILM

BY WILL COVIELLO IN LEMOHANG JEREMIAH MOSESE’S BEAUTIFUL FILM

“This is Not a Burial, It’s a Resurrection,” Mantoa has one thing left to live and die for.

She has outlived everyone in her family and wishes to be buried in the same village.

Mantoa lives in a small town called Nasaretha in the mountainous nation of Lesotho, a country entirely surrounded

by South Africa. The film constantly frames its action on the hills and valleys of the remote town, with purplish mountain peaks towering in the distance. The villagers live on subsistence farming, and some men go work in the mines in South Africa, a dangerous labor compared to sending sons to war.

After her son dies in a mine, Mantoa dons a black mourning dress and headscarf, which becomes the symbolic outfit of her mission. The government is building a dam, and the village will be flooded

as a result. The residents are supposed to be relocated to the nation’s capital. For young people, it may be a chance to start a new life, but for Mantoa, it would be a painful separation not only from the village, but from the graves of all the family members she’s lost.

Village leaders and regional politicians coax the townsfolk to embrace the changes. They describe it as progress, and the story implicitly interrogates that notion and whether the villagers will benefit from their sacrifices. Their lives were not free of hardship before the announcement of the dam project. As the sole survivor of her family and an old woman, Mantoa sees things differently than the others.

Mosese is not sentimental about her story, but he has an eye for poetic flashes of poignancy and color. In a shot inside her small, thatched-roof home, Montea looks like royalty in an elaborate dress and

collar, sitting against a brilliant cobalt blue wall. In a less subtle scene midway through the story, a team of workers in bright yellow outfits steadily hack away at the base of an ancient tree they are trying to tear down.

“This is Not a Burial” is a ground-breaking film. It’s the first movie filmed entirely in Lesotho and in the native Sesotho language. It’s also Lesotho’s first official submission in the Academy Awards’ Best International Film category. It premiered internationally at the Venice Biennale College, and it won a special prize at the Sundance Film Festival last year.

The 80-year-old Mantoa is played by award-wining South African actress Mary Twala Mhlongo, who died last year. She’s excellent as the world weary but strong-willed Mantoa, who some write-off as a meddling old woman or nuisance. For her, being buried

near her family has the weight of ancestry, which is more powerful to her than the words of politicians and neighbors.

Mosese’s story unfurls patiently over two hours, and not everything about the villagers’ way of life is explained for foreign viewers. The film takes nuanced views of people torn by the powerful forces at work. The politicians seem to know they are responsible for getting the villagers to buy into the project, not merely announcing what the government has decreed. The villagers, like

PH OTO PR OV I D E D B Y D E K A N A LO G

much of Lesotho and Mantoa, are Christians, and the priest is pushed to examine his role in caring for his flock.

It’s not a film about politics, though aspects of colonialism and economics are unmistakable. Still, Mantoa fights a radical battle, defying social ostracism and offering her own vision to the younger villagers about building new lives.

“This is Not a Burial, It’s a Resurrection” opens on April 2 at Zeitgeist Theatre & Lounge.

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PREMIER CROSSWORD PUZZLE STUDY OF GENESIS

By Frank A. Longo

63 “You Gotta Be” singer of 1994 65 Graduation address deliverer 71 Keyless, musically 72 Many a Netflix show 73 “— Dinka Doo” (Jimmy Durante tune) 75 Candy in collectible dispensers 76 “Mice” or “lice,” but not “rice” 81 Blowout, e.g.

82 Look for prey, as a lion 83 Cyber-addresses 85 Membership ceremony 88 Phony: Prefix

90 Camera item for a long or short view 91 Down Under dweller 92 “Me? Never!”

94 — Cruces 95 Says “yes” to 96 Celebratory event for a rollout 102 Swung tool 103 Green gem 107 Prefix with directional 108 Cosmetician Lauder 109 Saintly 111 Birds-and-bees class 112 Stick together 114 Bible’s first words (apt for this puzzle’s theme) 117 Actress McNichol or Swanson 118 Quarterback great Dan 119 Flow out 120 Smallish sofa 121 Slip away 122 City in Arizona or Mexico DOWN 1 Inclined land 2 “Bam!” 3 Singer Cara 4 Lion features 5 French buds 6 Moral failure 7 Bowler, informally 8 Koi, e.g.

9 Clumsy sorts 10 Signal “yes” 11 Actor Montgomery 12 Radical sort 13 GI’s “Uh-uh!”

14 Owing money 15 PGA peg 16 Shoe lifts 17 Grant entry to 18 Singer/rapper Green 19 Attach 24 Purring pet 29 “Remington —” 32 Bach’s “—, Joy of Man’s Desiring” 33 Mediocre 34 108-card game 35 Frozen waffle brand 36 Move in circles 37 “Lose Yourself” rapper 39 Natural ability

40 Many short plays 41 Hoodwink 42 One of the four seasons 43 Wildly excited 44 Blast stuff 45 Sapporo sash 46 Prohibit 48 Just between us 49 Stream in the title of 1957’s Best Picture 50 Church area 52 Horse color pattern 53 Fills with freight 58 Irish actor Stephen 61 Lawyer Melvin called “The King of Torts” 62 — Moines 64 Minis, midis and maxis 66 GPS display 67 Tetley competitor 68 Bridal gown features 69 Grain towers 70 Hammer’s striking end 71 Since Hector was — 74 Everybody, in Essen 77 Starts to remove a jacket, say 78 — de Janeiro 79 — -Z (total) 80 Fashion designer Phillip —

82 Name shared by 12 popes 84 Least cloudy 86 Join forces 87 Fall lawn tool 89 Rx writer 93 A flirtatious look 95 Element #8 96 Safe securers 97 Love, in Italy 98 Not stricken 99 — or two (on occasion) 100 Kidney-related 101 “Neon” fish 102 Schooner fill 103 One of the Bush twins 104 Around a line of symmetry 105 Al — (a bit firm) 106 Knife features 109 Birds sitting on clutches 110 Conical-bore woodwind 111 Hosiery flaw 113 GPS display: Abbr.

115 Trendy 116 “It seems to me,” online

ANSWERS FOR LAST ISSUE’S PUZZLE: P 2

PUZZLES

33 It turns a computer on 35 Always, to bards 36 Vintage auto 38 Active Sicilian volcano 39 Holders of emergency supplies 43 Women with babies on the way 47 Puccini work 51 Gala after a presidential oath 54 Cutting noise 55 Quadrillionth: Prefix 56 — epic scale 57 Musical insensitivity 59 Sets for viewing 60 Perfume by Dana 61 Lured

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