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Funky lines
NOLA Funk Fest moves to Spanish Plaza Oct. 17-19
IVAN NEVILLE WAS IN HIGH SCHOOL WHEN THE WILD TCHOUPITOULAS RECORDED its seminal 1976 album at Sea-Saint Studios. He can’t remember if he had visited the studio during those sessions — maybe he had dropped in once with his father, Aaron Neville, or uncles — but he was hanging out a lot at his uncle Art Neville’s house during that time.
“What I knew about that record, and the thing that really caught my ears and my attention, was the fact it involved The Meters and the Neville Brothers together,” Ivan Neville says. “Aaron, Charles, Cyril, Art, Zigaboo, George and Leo making music together. And that fact caught my attention. I was a young cat just starting to play piano at the time.”
The Wild Tchoupitoulas’ self-titled album is an undeniable classic of New Orleans music. George Landry, known as Big Chief Jolly, was the founder and leader of The Wild Tchoupitoulas tribe and the uncle to Art, Charles, Aaron and Cyril Neville (and Ivan’s great uncle). Landry was an influence on the Neville brothers as they grew up and developed into musicians, and when the Wild Tchoupitoulas decided to record an album of electrified Mardi Gras Indian funk, Landry turned to his nephews and Art’s cohort in The Meters, George Porter Jr., Leo Nocentelli and Zigaboo Modeliste.
“To see them all working together on this one project was a thing of beauty to me,” says Ivan Neville, who fondly remembers helping Landry sew on a couple of small patches for the big chief’s suit.
Neville, the leader of Dumpstaphunk, will be busy during this year’s NOLA Funk Fest, returning for its third edition, Friday, Oct. 17, through Sunday, Oct. 19, at Spanish Plaza. Dumpstaphunk will close out Friday evening with a tribute to Sly Stone, the funk-rock pioneer who died earlier this year.
On Sunday, Neville will play two shows. First, as part of an adjusted lineup of The Funky Meters, billed as Funky Meters 2.0, following the passing of Art Neville in 2019 and Russell Batiste in 2023. In addition to Ivan Neville, this edition includes George Porter Jr., guitarists Brian Stoltz and Ian Neville and drummer Terrence Houston.
And later Sunday he’ll help celebrate the legacy of The Wild Tchoupitoulas with his uncle Cyril to close out this year’s festival. The show will also feature Porter, Omari Neville,
by Jake Clapp |
Boo at the Zoo
The annual children’s Halloween celebration at the Audubon Zoo features trick-or-treating, photo opportunities with animals and spooky backdrops and a haunted house. Open from 10 a.m. to 5 p.m. Friday, Oct. 17, through Sunday, Oct. 19. Tickets are $12 for members, $38 for non-members via audubonnatureinstitute.org.
Ghosts in the Oaks
City Park’s Halloween event in the Carousel Gardens and Amusement Park includes trick-or-treating, unlimited rides in the amusement park, entertainment, kids’ activities and more. At 5-9 p.m. Thursday, Oct. 16, through Sunday, Oct. 19. Tickets $25$30 at neworleanscitypark.org.
Jason Neville, members of the Wild Tchoupitoulas and more.
Also headlining this year’s fest is rapper and No Limit Records founder Master P performing Saturday night with The Soul Rebels.
The festival opens at 1 p.m. Friday with a memorial second line for late drummer and bandleader Russell Batiste, who performed with many of the musicians on this year’s lineup. The Original Pinettes Brass Band will take part.
Friday’s lineup includes performances by The Neville Sons, featuring Fred, Jason, Omari and Damion Neville; Jon Cleary & The Absolute Monster Gentlemen, who released their latest album “The Bywater Sessions” earlier this year; Erica Falls; Jamal Batiste; and Soul Project. There is also a set billed as the “Mississippi River Revival” featuring an all-star band made up of Luther Dickinson, Galactic’s Stanton Moore and Robert Mercurio, The Dirty Dozen’s Gregory Davis and Roger Lewis, “Big Sam” Williams and more.
Bass icon Porter and his band Runnin’ Pardners will perform Saturday, along with Big Chief Juan Pardo’s Tribal Gold; Big Sam’s Funky Nation featuring Anjelika “Jelly” Joseph; the New Orleans Suspects with Jennifer Hartswick; the Honey Island Swamp Band with trombonist Mark Mullins; piano phenom River Eckert; and the bands Uncut and Funk Monkey.
The stacked Sunday lineup includes Black Masking Indian-fronted funk band The Rumble; Galactic featuring Irma Thomas, Jelly Joseph, Erica Falls and Maggie Koerner; jazz fusion band The
Headhunters; funk-soul band Slugger and more. Tony Hall also will lead The New Orleans Soul Stars in a tribute set to James Brown with a feature by trombonist Fred Wesley, who played with the godfather of soul.
Along with general admission and VIP tickets, NOLA Funk Fest has a Super VIP option that includes additional exclusive shows. This year, there will be an event about the history and culture of Black Masking Indians, a performance by Thomas and Eckert, a conversation with Wesley and a musical tribute to Louis Armstrong by Kermit Ruffins.The NOLA Funk Fest is tied to The Louisiana Music & Heritage Experience (LMHE), a proposed museum focused on the state’s musical history and culture. The project is set to be in the River District development, and earlier this year, organizers said they received crucial state funding and plan to start construction next year.
In September, the LMHE also launched a podcast to interview influential New Orleans musicians. Episodes with Thomas, Porter, Moore and Michael White have been released.
“New Orleans, we definitely threw some funk around the world,” Neville says. “Especially with The Meters, being as influential as they’ve been to the next couple generations. You got a lot of hiphop that sampled The Meters, which carried it onto a new generation … New Orleans music is a gumbo, it’s a mixture. But the funk is a key ingredient. I’m glad to be a part of it.”
Find tickets and more information at nolafunkfest.com. A ticket booth also will be set up at 2 Canal St. at Spanish Plaza.
‘Varla Jean is the Drowsy Chappell Roan’
Drag star and chanteuse Varla Jean Merman is back with a new show to prove who’s the real pop diva. She’ll be spicing up hits by Chappell Roan, Dua Lipa, Billie Eilish, Miley Cyrus and Sabrina Carpenter, all in her signature big hair and make-up. The show features songs and mashups, comedy and a lot of camp. At 7:30 p.m. Friday, Oct. 17, and Saturday, Oct. 18, at Cafe Istanbul. Tickets $30-$40 via brownpapertickets.com.
HUMP! Film Fest
Author and advice columnist Dan Savage’s amateur porn film fest presents a new slate of 22 short films exploring a diverse array of sex, sexualities, kinks, fetishes, body types and more. This haul includes a lusty vampire, horny sock puppets, a cyberpunk bounty hunter, breathing
Varla Jean Merman PROVIDED PHOTO
Dumpstaphunk’s Tony Hall, left, and Ivan Neville
PHOTO BY CHRIS GRANGER / THE TIMES- PICAYUNE
OPENING GAMBIT
Bit dogs gonna holla
THUMBS UP/ THUMBS DOWN
Clancy DuBos, a political columnist and the former owner of Gambit, will be inducted into the Louisiana Political Hall of Fame in March. Along with DuBos, who retired last year from his weekly column but still provides commentary for WWL-TV, this year’s class of eight political insiders includes former New Orleans Mayor Sidney Barthelemy, former state Rep. Sherman Copelin and the late Norma Jane Sabiston.
French Quarter construction is posing a serious threat to businesses along St. Peter Street between Chartres and Royal and on Decatur, between Gov. Nicholls and Ursulines. The Sewerage & Water Board is conducting a $9 million project to replace water mains, which could take a year to complete. Businesses in the area are already seeing a major decline in traffic — a gut punch after a slow summer season.
Fifth Circuit upholds much of New Orleans’ short-term rental laws minus one key provision
THE FIFTH CIRCUIT COURT OF APPEALS OCT. 7 UPHELD much of New Orleans’ short-term rental regulations but threw out a key provision barring corporate ownership of STRs.
The court’s ruling that residential STRs, like those on Airbnb and Vrbo, can be owned by both individuals and companies could undermine the ordinance’s one STR per owner limit, since people could just start a new LLC for each of their rental properties.
Additionally, it upheld all advertising requirements, including posting the permit number in a listing, except for the one saying an ad can only be for one STR.
THE NUMBER OF HOME GAMES THE NEW ORLEANS PELICANS WILL PLAY DURING THE 2025-2026 REGULAR SEASON.
The Pelicans’ home opener at the Smoothie King Center is scheduled for Oct. 14 against the Houston Rockets. The team will close out its 2025-2026 regular season home game schedule April 7 against the Utah Jazz. The regular season ends April 12. For the full schedule and info visit nba.com/pelicans.
Louisiana coroners are increasingly using their power to involuntarily commit people to hospitals for up to 15 days, mental health experts in the state have warned. In Louisiana, coroners — who may not have a physician’s license — can issue Coroner Emergency Certificates to extend a hold on someone already under 72-hour commitment. The Louisiana Advisory Committee for the U.S. Commission on Civil Rights recently held a public hearing on that power.
The court ruled the requirement “discriminates against business entities that own homes by preventing them from being licensed to own STRs.”
The court cited a line from a 2014 Supreme Court ruling that let Hobby Lobby continue to provide health insurance that didn’t cover contraception. “A corporation or business entity ‘is simply a form of organization used by human beings to achieve desired ends,’ ” the ruling said.
However, the Fifth Circuit also ruled that there is no fundamental right to own an STR and that the city can regulate them, including by either requiring an owner or operator to stay on site during a guest’s stay.
The decision comes amid years of legal battles over New Orleans’ STR rules. After losing a lawsuit over its previous STR regulations, the city council rewrote them in 2023. Airbnb, along with some homeowners, sued again. On Sept. 8, a district judge dismissed almost all of their case.
This lawsuit, Hignell-Stark v. City of New Orleans, was brought against the city by some homeowners and rental-property supervisors. Airbnb was not a party in this case.
The 2023 rules limited the number of STRs allowed to one per square block, using a lottery system to determine who’d get the permit if more than one person applied. However, the law also gave the council the ability to approve up to three additional STRs per square block. They have since ended the controversial exception process.
Back when the council passed the rules in 2023, Council Member JP Morrell said the court allowing
11.8%
C’EST
WHAT ?
Many recently built homes on the 1400 block of Carondelet Street were being used as short-term rentals in 2023.
PHOTO BY CHRIS GRANGER / THE TIMES- PICAYUNE
companies to own STRs could make it “almost impossible to regulate them.” He said then “that’s crossing the Rubicon.”
“If there’s some determination down the line, for example, that we can’t limit it to natural persons and that LLCs are in play, that would be a moment where the council would have to reconsider whether or not we allow residential STRs at all,” he said. “If someone determined that, and if we lost on appeal, that that’s just the way it’s going to be.”
However, that may no longer be the dealbreaker it once was. Morrell’s Communications Director Monet Brignac-Sullivan told Gambit the city is “looking at a different landscape [when it comes to STRs] compared to two years ago.” She cited Morrell’s ordinance that took effect in August that bans STR platforms from collecting fees on listings without verifying that they have valid permits with the city.
Brignac-Sullivan said Morrell’s office is consulting with attorneys on the council’s options.
“Considering the current makeup of the court, and considering that this
ruling largely leaves our ordinance in tact, including the hard caps on residential STRs, there are several factors at play currently that will inform any future action,” she said. “That being said, platform accountability has launched since the 2023 regulations and completely changed how the city regulates short-term rentals.”
— Kaylee Poche
Could the government shutdown delay Trump’s occupation of New Orleans?
WHILE THE TRUMP REGIME’S GOVERNMENT SHUTDOWN is having harmful impacts on Louisianans, there could be at least one minor silver lining to the GOP’s fiscal mess: It may give New Orleanians a temporary reprieve from Trump’s planned military occupation, at least if they plan on paying the troops.
Late last month, Gov. Jeff Landry asked the Department of Defense to deploy 1,000 Louisiana National Guard troops to the state’s three largest majority Black cities — New Orleans, Shreveport and Baton Rouge.
Landry’s request was made under Title 32, United States Code, Section 502(f), which makes the feds, and not the state, responsible for funding the occupations, which could cost tens of millions of dollars if they last through the end of September 2026 when the request expires.
According to a source briefed on the situation, because the occupation will be federally funded, it appears the deployments may be delayed until Republicans in Congress agree to reopen the government. The current shutdown began Oct. 1. The longest shutdown on record is 35 days, which occurred during Trump’s first term. The shutdown is not expected to affect troops already in the District of Columbia because they were deployed prior to the shutdown, which means those sent directly by the president will work without pay. It is unclear if that will have any impact on the members of the Louisiana National Guard who have been stationed in the nation’s capital.
You’re free to live your life outloud! Becauseyou’ve gotthe compassion of the cross, the securityofthe shield, and the comfortofBluebehind you.
Gov. Jeff Landry
PHOTO BY HILARY SCHEINUK / THE TIMES- PICAYUNE
However, there is a significant caveat to that. The administration has a well-established pattern of ignoring legal restrictions on its actions, particularly those that target immigrants or people immigration agents claim are immigrants. He’s also used nonbinding, and often facially illegal, Executive Orders as if they carry the full force the law. Given that history, Trump could simply ignore the law or use an Executive Order to deploy troops in Louisiana with or without pay. Additionally, since Trump came back into power, the Republicancontrolled Supreme Court has been expanding executive branch authority and undermining significant amounts of the case law underlying legal restrictions on his actions, which could mean any potential lawsuits won’t be successful.
That means, at least in theory, Louisiana troops could be forced to work for weeks or months without being paid if they are deployed to New Orleans during the shutdown.
Trump and Landry have falsely alleged that crime rates in New Orleans are so high as to warrant the use of troops to keep the peace. However, crime data clearly shows record or near record lows for a variety of violent crimes in New Orleans.The timing of the occupation has been a topic of discussion, and speculation, for weeks in New Orleans.
During a Sept. 30 city council meeting, Chief Deputy Superintendent Hans Ganthier said that while the administration has largely not been communicating with the New Orleans Police Department, they had been told Trump’s forces “were scheduled to come in for the Bayou Classic [at
the end of November] ... we were told they were planning to come in.” That schedule, however, has remained in flux. Just prior to the government shutdown, city officials were told troops could begin arriving in New Orleans by Nov. 15.
Similarly, it’s unclear how troops will be deployed in the city and what they’ll actually do here. Following the New Year’s terrorist attack in the French Quarter and during the Sugar Bowl and Super Bowl, National Guard were stationed in the city, but only in the French Quarter and areas around the Superdome. While the upcoming deployments are widely expected to be similar to those, there has been talk of expanded patrols into other neighborhoods in the city.
During a temporary occupation of parts of Los Angeles, for instance, troops were used to quell protests against the forced disappearance of immigrants and U.S. citizens by ICE. Meanwhile in D.C., troops have largely been standing around on corners doing nothing or they’ve been deployed to pick up trash and do landscaping in public parks.
During the Sept. 30 hearing, Council President JP Morrell said he was concerned with the idea of National Guard units operating near second lines or otherwise interacting with the city’s culture when they may not understand it. On the issue of second lines, Ganthier said “That is one of the things we hope to be lead on and will be lead on ... we’re not gonna just let them go do that.”
Louisiana National Guard members watch traffic
PHOTO BY JAVIER GALLEGOS / THE TIMES- PICAYUNE
Morrell also raised concerns with how they may be deployed against protesters, telling Ganthier, “I want to remind NOPD your job is to protect the peaceful protesters, who are New Orleans citizens ... [and] make sure people who are following our laws are protected.”
In response, Ganthier said, “Everybody has the right to protest, and we’ll protect that right.”
He added NOPD will likely model deployments on how the department handled protests over the removal of monuments to white supremacy around the city, when police essentially acted as a barrier between anti-racist demonstrators and pro-Confederacy protesters.
Meanwhile, the use of Title 32 appears to be a test case for a legal loophole in the Posse Comitatus Act, which broadly speaking bars the use of the military as law enforcement against citizens. Passed in 1878, that law ironically was passed to keep the federal government from interfering in the post-Reconstruction era push by racists in the South to implement Jim Crow laws.
The Posse Comitatus Act only applies to National Guard troops if they are acting under the authority of the federal government and not their home state.
Although Trump used Title 32 to deploy National Guard in D.C. during his first and second terms, because of the District’s unique status as a nonstate territory, Louisiana could be the first time the regime attempts to use it to occupy a city in a recognized state. His use of troops in Los Angeles and D.C. have resulted in mass protests, and a federal judge, who was appointed by Trump, recently blocked his plan to deploy troops in Portland, Oregon.
The majority of Americans have an unfavorable opinion of Trump, which combined with the fact that ruling parties traditionally loose Congressional seats during midterm elections could mean he will lose control of the House and possibly Senate next year. At the same time, Trump officials like Stephen Miller have increasingly begun talking about using “legitimate state power” and violence to fight the regime’s enemies.
As a result, there is growing concern among pro-democracy groups that the regime will deploy troops across the country — particularly in cities and areas with large Black and brown populations — in the lead up to next year’s election as a way to suppress voter turnout. — John Stanton
House
Speaker Mike Johnson calls for Lee Greenwood to play Super Bowl, proves he has terrible music taste
U.S. HOUSE SPEAKER MIKE JOHNSON MAY NOT CARE about releasing the Epstein files or protecting poor Louisianans from losing their already meager health care coverage, but there is one thing he’s suddenly invested in: the Super Bowl halftime show.
The Shreveport Republican – and close friend of known racist conspiracy theorist Republican Rep. Clay Higgins – recently weighed in on the NFL’s decision have Bad Bunny play the halftime show during next year’s Super Bowl.
globe, particularly in Latin America and the Caribbean.
The 31-year-old Bad Bunny, however, has more than a dozen chart topping hits in the last nine years, routinely fills stadiums with tens of thousands of fans, and is a former WWE wrestling champion.
But according to Johnson, “It sounds like he’s not someone who appeals to a broader audience.”
No, Johnson – who clearly has his thumb on the nation’s cultural pulse – doesn’t think Bad Bunny is really that popular and that the NFL should bring in a real heavy hitter: 82-year-old onehit-wonder Lee Greenwood.
According to the Independent, he’s sold less than a quarter of the records than Bad Bunny, clocking in at around 25 million. Greenwood name for himself with his 1984 song “God Bless the USA.” It’s a largely paint-by-numbers jingoistic anthem that has become the go-to jam for Republican politicians who are looking for a performatively patriotic way to warm up campaign crowds with no rhythm.
“I didn’t even know who Bad Bunny was, but it sounds like a terrible decision in my view,” Johnson said in a recent interview with Pablo Manriquez. Conservatives, most of whom don’t know that Puerto Rico in part of the United States, have been outraged by the NFL’s decision to tap Bad Bunny for the Super Bowl. Like much of their national policy positions of late, that opposition seems to be driven by a blend of fear, anti-immigrant racism, homophobia and transphobia and a general hostility towards cultural change. Unless you’ve been hiding under a rock, you of course know that Bad Bunny is one of the biggest names in music in the world today. He’s sold more than 111 million records and has become an icon not only in his native U.S. but also around the
Plans have changed for an upcoming special legislative session in Louisiana
STATE LEGISLATORS APPEAR TO HAVE DROPPED PLANS to redraw boundaries for Louisiana’s six congressional districts when they convene in a special session on Oct. 23.
Instead, they likely will only move back the election schedule to ensure that candidates for House and Senate elections next year won’t have to qualify for their races before the U.S. Supreme Court issues its ruling in a much-anticipated Voting Rights Act case. That ruling could lead to a new map, so lawmakers want to make sure that candidate qualifying for the primary elections would occur afterward.
“We are likely to address only the closed primary dates and wait on the Supreme Court ruling for the congressional maps,” said Sen. Caleb Kleinpeter, R-Port Allen.
At press time it was unclear whether anyone other than Greenwood and his immediate family could name any additional songs he’s written. Meanwhile Johnson, who along with President Trump forced the federal government to shutdown Oct. 1, is refusing to pay members of the military until the government reopens.
Asked about whether he would bring the House back into session to vote on a military pay bill by Virginia Rep. Jen Kiggans, Johnson said “the job in the House is done,” according to Axios. That’s little comfort to members of the military and their families, many of whom already rely on social safety net programs like WIC.
Members of the House remain on extended vacation, partially because of the GOP’s government shutdown but also because Johnson does not want to see the House vote on releasing the so-called “Epstein Files,” documents, recordings and other information gathered during the federal child sex trafficking investigation of Trump’s friend Jeffrey Epstein. Although Republicans and conservative for years demanded the release of the files. Trump who had a well documented close relationship with Epstein and has been accused of creeping on young girls, is reportedly named multiple times in the files.
Legislative leaders have agreed that the Senate will take the lead in moving the main bill that they tackle during the upcoming special session. It will be heard by the Senate and Governmental Affairs Committee that Kleinpeter chairs, and he will likely sponsor the legislation.
A
change of plans
Gov. Jeff Landry had more ambitious plans when he notified legislators two months ago that he planned to call them into a special session beginning on Oct. 23. Then, he told them, he wanted lawmakers to pass a new congressional map contingent on the Supreme Court case.
The thinking was this: the Supreme Court on Oct. 15 is scheduled to hear a challenge to Section 2 of the 1965 Voting Rights Act, the law that judges cited in ordering Louisiana to draw majority-Black congressional districts.
Landry and Attorney General Liz Murrill are siding with conservatives who want the court to rule that Section 2 is unconstitutional.
If the Supreme Court agrees, the justices would likely issue a ruling that would allow the Republicancontrolled Legislature to revamp the current congressional map that elected four Republicans and two Democrats: U.S. Rep. Troy Carter or U.S. Rep. Cleo Fields. A new map would likely eliminate the seat of either Carter, whose New Orleansanchored district stretches to Baton Rouge, or Fields, whose Baton
House Speaker Mike Johnson, seen here driving the ladies wild with his signature dance moves
PHOTO BY JULIA DEMAREE NIKHINSON / AP
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Rouge-anchored district stretches to Shreveport.
Landry wanted lawmakers to pass a map in the upcoming special session to have it ready to go into effect if the Supreme Court invalidates Section 2.
But legislators have pushed back on that idea, telling Landry privately that they don’t want to design a new map until after the Supreme Court rules.
They have told the governor that the Legislature typically waits until a pending court case is settled before trying to address it through legislation.
Landry did not respond to an interview request Wednesday.
Redrawing the congressional boundaries also presents a series of land mines for legislators because it is so personal to both the members of Congress and the state legislators positioning themselves to run for those seats one day.
A complex timeline
No legislator wants to pass a new map that upsets colleagues or powerful members of Congress if they can’t be sure the Supreme Court will mandate a new map.
But while legislators don’t want to change the map in the upcoming special session, they are planning to change next year’s election schedule — only they haven’t settled on a plan yet. Under a law passed by the Legislature last year at Landry’s behest, Louisiana’s congressional races in 2026 are scheduled to
be run under the closed primary system, not the jungle primary that voters have grown accustomed to. Under the jungle primary, the top two finishers, regardless of party, advance to the runoff election, unless the highest vote-getter receives at least 50% of the vote.
Under the jungle primary, candidate qualifying takes place no earlier than July, and the primary is not held until October or November.
But under the new system for the congressional races, candidates would have to qualify in mid-January, and a party primary would be held in April. If no candidate received at least 50%, a second party primary would take place in May. The winner in each party primary would advance to the November general election ballot.
Potential obstacles
Lawmakers want to push back candidate qualifying and the primary election dates to make sure the Supreme Court has issued an opinion before January. Legislative leaders are speaking optimistically that they believe the high court will rule before mid-December because of the need to do so before an election scheduled in another state.
But Secretary of State Nancy Landry, who oversees the election system, has warned lawmakers that moving back the qualifying period and the party primary election dates is no simple matter. Landry has advised them that any revised election schedule has to adhere to different federal and state laws and can’t interfere with scheduled local elections for mayor, parish or city council or with local tax votes.
“We’ve been running different scenarios for legislators and the governor’s office,” Landry said. “It’s more involved than they can imagine.”
There’s another complication now, Landry noted.
“And we’re putting on an election at the same time,” she said.
Given the complications, it’s possible that legislators will have to reverse themselves and go back to the open primary for next year’s House and Senate elections. And it’s even possible that they won’t be able to redraw the congressional map and change the election schedule next year.
If they can’t, the current congressional map would remain in place for another election cycle. — Tyler Bridges / The Times-Picayune
Authorities shut down French Quarter clothing store calling it a ‘hub of criminality’
A FRENCH QUARTER CLOTHING STORE THAT AUTHORITIES SAY MASKED a bustling drug and gun trade has been shuttered, the culmination of a months-long investigation that netted more than $150,000 in illegal proceeds, officials said Wednesday.
Orleans Parish District Attorney Jason Williams announced the seizure at an afternoon news conference outside Kulture, the shop in the 300 block of Burgundy Street that investigators say doubled as a front for drug and gun sales.
The store’s closure was the latest step to dismantle businesses “sucking the life out of” New Orleans neighborhoods, Williams said, through a coordinated effort by his office and a team of other agencies that include the New Orleans Police Department, Louisiana State Police, Homeland Security Investigations and the federal Bureau of Alcohol, Tobacco, Firearms and Explosives.
The task force over the last year has targeted for closure at least five other similar alleged criminal fronts at a tire shop, two car washes and other businesses across the city, including 24-Hour Auto & Tire in Treme and 5-Star Auto Car Wash in Central City.
Two of the businesses remain closed, one was demolished and two have reopened — 24-Hour Auto & Tire under new management, and 5-Star Auto Car Wash after its owner was cleared of criminal involvement,
said district attorney’s office spokesperson Keith Lampkin.
Complaints from residents led authorities to Kulture, where investigators said they observed sales of fentanyl, marijuana and firearms, Williams said.
ATF Special Agent in Charge Joshua Jackson said agents conducted a series of controlled drug buys before obtaining a search warrant for the property.
A final sting last week yielded 40 pounds of marijuana, 23 grams of fentanyl, six guns, three vehicles and approximately $160,000 in cash and resulted in three arrests. Authorities released the names of two of the arrestees: Devin Leige, the owner of Kulture, and Neshawn Graves.
Orleans Parish Criminal District Court records show Leige was booked on counts of illegal carrying of a weapon with a controlled dangerous substance, possession of a firearm by a convicted felon and three counts of distribution of marijuana. Booking information for Graves was not immediately available Wednesday. Williams said the team’s work has transformed areas of New Orleans plagued by criminal hot spots.
“You can make an arrest or two,” Williams said, but “that void gets filled … Taking a hub of criminality off the street makes the void very difficult to fill.” — Jillian Kramer / The Times-Picayune
Louisiana Gov. Jeff Landry PHOTO BY COURTNEY PEDERSEN / THE TIMES- PICAYUNE/ THEADVOCATE.COM
Orleans Parish District Attorney Jason Williams stands with local, state and federal authorities on Oct. 8, 2025 to announce the seizure of Kulture in the 300 block of Burgundy Street.
FILE PHOTO
@GambitBlake | askblake@gambitweekly.com
Hey Blake,
The late, great Upperline was one of my favorite restaurants. I seem to recall the owner, JoAnn Clevenger, having another restaurant in the ’80s. Can you jog my memory?
Dear reader,
BELOVED RESTAURATEUR
JOANN CLEVENGER, a frequent nominee for the James Beard Outstanding Restaurateur award, opened her popular Upperline restaurant at Upperline and Prytania streets in 1983.
Following the 1984 World’s Fair, the Rouse Company (no relation to the grocery store chain) developed the Riverwalk Marketplace complex on the site of the fair. Clevenger created a restaurant called Sweet Pepper Grill.
In an August 1986 Times-Picayune article, Clevenger said she was hoping for big things. “Any business is a gamble, but I’m willing to gamble on Rouse and what it will do for New Orleans,” she said. “I’m so excited about it that every time I think about it, I start to cry.”
Clevenger’s son, Jason, was the restaurant’s chef. It seated about 100 people, with a casual atmosphere and eclectic menu. Dishes included grilled items such as fresh fish, chicken and duck breast, as well as fancier fare such as Chicken Bordelaise and Marseille Fisherman’s Stew.
As described in a January 1987 TimesPicayune article, the restaurant’s decor reflected the Caribbean, with pale
pastel colors and “the romantic evocation of a Caribbean island … (with) the nighttime practice of pattering the walls with lights and slides from a theatrical projector, suggesting tropical foliage.”
It opened with the original Riverwalk tenants on Labor Day weekend 1986. By June 1987, Sweet Pepper Grill had closed. JoAnn Clevenger sold the restaurant to the Rouse Company, which had helped finance its construction and held the mortgage and lease.
Her Upperline restaurant became a fixture Uptown, known by many for its colorful art collection as much as for its brand of Creole and southern food. It closed in 2020 during the COVID-19 pandemic.
“Upperline evolved from a trendsetting new bistro to an Uptown institution,” Times-Picayune restaurant writer Ian McNulty wrote, adding that its closure marked “the end of the line for a New Orleans institution that has generated wide renown and deep-running loyalty through nearly 40 years in business.”
OKTOBERFEST IS IN FULL SWING THIS MONTH AT DEUTSCHES HAUS, with people of all ethnicities celebrating German heritage. We thought it would be a good time to recall two German New Orleanians who wrote the book on music publishing in the 19th and early 20th century: Philip Werlein and Louis Grunewald. Werlein came to the United States from his native Bavaria in 1831. His musical studies began at an early age and continued here, where he became a music teacher and opened a music store in Vicksburg, Mississippi, in 1842. In 1850, he relocated to New Orleans and eventually opened a musical instrument store and music publishing business on Camp Street.
He later opened other stores in a chain known as Werlein’s for Music, including the best-known at 605 Canal St., which up until recently was home to Palace Café. The Werlein’s music business closed in 2003.
Louis Grunewald immigrated to New Orleans from Bavaria in 1852. A musician and music teacher, he opened a music store on Magazine Street. He later opened another store on Canal Street and built Grunewald Hall, an ornate concert hall and ballroom one block off Canal on Baronne Street. After an 1892 fire, Grunewald decided to build a hotel on the spot. It opened in 1894 and is now the Roosevelt.
“ABSOLUTELY AMAZING COMMUNITY! Ican breath asighofreliefknowing my family is safeand well caredfor.”
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*Exclusions apply.
BLAKE VIEW
JoAnn Clevenger inside her restaurant Upperline
PHOTO BY CHRIS GRANGER / THE TIMES- PICAYUNE
WHO DIS? NEW ZIO N,
A SLIMMED DOWN ZION WILLIAMSON LEADS THE PELICANS INTO THE 2025 NBA SEASON
IT’S BEEN A ROUGH COUPLE OF YEARS FOR PELICANS FANS.
Star Zion Williamson’s career in the NBA has so far been marked more by the amount of time he’s spent of the court due to injuries than his time in the paint. Coaching and roster changes, of-thecourt drama and legal troubles for Williamson and repeated let-down seasons have meant the new era that was supposed to come along with him still hasn’t materialized.
Executive VP of Basketball Operations Joe Dumars, who started with the Pelicans in the spring, has also been under a lot of pressure, particularly for some of the team’s trades this ofseason.
Last year the team logged an abysmal 21-61 record. Analysts generally agree we’ll see improvement, though whether that means a 30-win season or a trip deep into the playofs remains to be seen.
That said, Williamson seems to be motivated going into the season. He’s slimmed down con-
The Zionrita
siderably and appears to be in good shape, which should hopefully keep him healthy for most of the season. It should also quiet some of the body shaming and overall complaints about his conditioning he’s dealt with during his career.
During the preseason, the team has looked good, and Dumar’s trade for Jordan Poole seems like it may pay of. If Williamson can stay in shape and healthy, and the new roster clicks, the Pels could fnally turn their fortunes around.
Either way, it’ll be a long season, and you’ll need plenty of delicious grub to get you through it. In honor of Williamson’s ftness journey — and in a show of solidarity with him — we’ve put together some staf favorite recipes for (relatively, anyway) healthy snacks to serve up while watching the Pels with your friends. As an added bonus, Richard and Angelina Boudreaux, the amazing folks behind NOLA Choripán, have also given us their recipe for Chimichurri sauce, which is perfect for all your game-time grilling needs.
Since Zion Williamson slimmed down in the ofseason, we fgured what better thing to drink than a New Orleans spin on a skinny margarita? This version features my favorite Cajun spice blend, Slap Ya Mama, though you can use whatever you like. This recipe makes a batch of ten drinks — or one very large cocktail, which may become necessary if things go south on the Pelicans this season. JOHN STANTON
INGREDIENTS:
⮞ 20 ounces silver tequila
⮞ 10 ounces fresh lime juice (NOT that nasty ass stuf that comes in a fake plastic lime)
⮞ 10 ounces fresh orange juice
⮞ 10 lime wedges (roughly three limes)
⮞ Slap Ya Mama seasoning
DIRECTIONS:
Combine the liquid ingredients in a pitcher, stir well and stick it in the fridge. To prepare cocktails, frst pour some seasoning out in a small plate. Rub lime wedge on the rim of your glass and then roll it in the spices to fully coat the rim. Add some ice, pour and drop the lime wedge in.
Zion Williamson
PHOTO BY CHRIS GRANGER / THE TIMES - PICAYUNE
NOLA Choripán Chimichurri
Choripán are a staple in Argentina. Go to a soccer match in the country, and you’re sure to fnd dozens of vendors outside the stadium yelling “Chori! Chori! Chori!” as they prepare sausage sandwiches over makeshift grills. Slathered in chimichurri sauce and served on crusty bread, Choripán are kind of the Argentine version of a po-boy — and just as delicious.
While chimichurri is a key ingredient in a chori, it also goes great on grilled chicken, steak, pork and veggies. The Boudreauxs were kind enough to share their recipe with us for your Pelicans-watching pleasure, so be sure to check them out next time they popup.
JOHN STANTON
INGREDIENTS:
⮞ 2/3 cup fresh parsley
⮞ 1/4 cup green onion tops
⮞ 1/3 cup red wine vinegar
⮞ 2 tablespoons minced garlic
⮞ 1 tablespoon salt
⮞ 2/3 tablespoon fresh or dried oregano
DIRECTIONS:
Pick the parsley leaves with minimal stem residuals and submerge in cool water. Good parsley usually has a bit of sandy soil that could lend an unpleasant crunch to the fnished product. Soaking in cool water will allow the gritty parts to separate. Lay the parsley leaves on some paper towels or rags to dry or spin it in one of those salad apparatuses. Clean your green onions, too.
⮞ 2/3 tablespoon chili fakes
⮞ Zest and juice of 1 lemon
⮞ Approximately two cups of olive oil (medium to high quality extra virgin olive oil, always 100% Italian)
Get your forearms ready. You have to chop the parsley by hand with a sharpened knife. Grab a fst full of leaves and begin by thinly shaving them. This gives you a nice head start before mowing it down into tiny bits. Split and slice the green onions before fne chopping. It keeps them from rolling all over the place. Put all the ingredients into a quart-sized container and top with olive oil. At least cover the ingredients with olive oil, but you can add more if you like a thinner consistency. Stir it up and cover the container. Store in the fridge overnight to allow the favors to blend. Optimal quality lasts about two weeks.
CHORIPÁN PREP:
Toast a piece of French bread, inside and out. Slide a nice bit of chimichurri on both insides of the grilled bread, butterfy your favorite chorizo or sausage and score the skin a few times for an easy bite and sandwich dat. Then just eat dat!
Richard and Angelina Boudreaux of NOLA Choripán PROVIDED PHOTO BY JANICE MONTOYA
Garlicky Buffalo Tofu Bites
I modifed this recipe from an original recipe I found on essycooks.com. I added a lot more garlic powder, smoked paprika instead of regular paprika and used a diferent bufalo sauce recipe because I like mine really vinegary. Be creative! SARAH RAVITS
INGREDIENTS:
⮞ 1 16-ounce block of tofu, pressed and drained of excess water
BATTER:
⮞ 1/2 cup cornstarch
⮞ 2-3 tablespoons of plain plant-based milk
⮞ 1.5 tablespoon soy sauce or tamari
⮞ 2 tablespoons garlic powder
⮞ 1 teaspoon smoked or regular paprika
⮞ Black pepper to taste
⮞ Pinch of salt
PLUS:
⮞ 3/4 cups of breadcrumbs
⮞ Spray of avocado or canola oil
SAUCE:
⮞ 1/2 to 3/4 cup of Frank’s hot sauce
⮞ 2 tablespoons margarine or vegan butter
⮞ 2 teaspoons of garlic powder
⮞ 2 teaspoons white vinegar
DIRECTIONS:
Press tofu to remove excess water (I recommend using a tofu press). Preheat oven to 400 degrees. Grab a baking sheet and line with parchment paper.
In a small bowl, mix cornstarch, plantbased milk, soy sauce, garlic powder, paprika and black pepper. Put the breadcrumbs into a separate dish or bowl.
After tofu is pressed, use your hands to tear it into small, jagged, bite sized pieces. Evenly coat each piece in batter and roll them in breadcrumbs. Optional: spray a dash of canola or avocado oil on top to give them an extra crisp.
Bake for 30 minutes, fipping halfway. Heat and stir the bufalo sauce ingredients on the stove while the tofu is baking. Broil it for a minute or two at the end to make it extra-extra crispy. Once the tofu is removed, put it into a serving bowl and drizzle it with bufalo sauce, making sure it’s evenly coated.
Optional: sprinkle some chopped up chives or green onions on top and serve with a side of creamy dressing of your choice.
PHOTO BY SARAH RAVITS / GAMBIT P. 20
Aunt Rachel’s Dupree Dip
My Aunt Rachel got this recipe from one of her friends years back, and it’s gone triple platinum at essentially every family gathering since. We pair it with lime tortilla chips and fght over it until it’s gone. The recipe calls for dumping a bunch of fresh ingredients into a bowl. I just recommend channeling your inner Aunt Rachel when picking out the avocados because somehow hers are always perfect.
INGREDIENTS:
⮞ 4 ounces cilantro tube paste
⮞ 4 avocados
⮞ 1 tablespoon of olive oil
⮞ 1 packet of
⮞ 2 limes, juiced
⮞ 1/2 red onion
⮞ 1/4 cup white vinegar
⮞ 1 can of Rotel tomatoes, mild
⮞ 1 can of corn, drained
⮞ 1 can of black beans, rinsed and drained
DIRECTIONS:
Combine ingredients in a bowl and mix
well. Season with salt and pepper to taste.
Garlic Knots
Garlic knots are quick, easy and afordable, perfect for any game-day watch party. Made with ready-to-bake pizza dough, these knots ortless hit. This recipe makes 12 knots.
MADDIE SPINNER
INGREDIENTS:
UTTER COMPOUND:
4 tablespoons unsalted butter, softened 1/2 teaspoon kosher salt
3 garlic cloves, minced
1/4 cup fresh parsley, chopped
GARLIC KNOTS:
1 package of Trader Joe’s garlic and herb pizza dough Marinara sauce
DIRECTIONS:
For the garlic and herb butter compound, just add ingredients into a small bowl and mix until well combined.
For the knots, preheat the oven to 400 degrees. and allow your dough to come to room temperature on your countertop. Lightly four a clean working surface and dough. Take golf ball-sized pieces of dough and roll them out into equally sized logs. Tie each piece into a knot and place them on a lightly greased pan. Brush half of your butter compound on top of the knots. Bake the knots for 10-15 minutes or until golden on the bottom. Brush each garlic knot with the remaining garlic butter. Serve with marinara for dipping.
Blueberry Dump Cake
No sane person wants to only eat healthy. This blueberry dump cake is a favorite in the Clapp household. My mom, Ms. Elaine, describes it as “rich, lip-smacking good and totally addicting. It’ll get wiped out in minutes — no, make that seconds.” JAKE CLAPP
INGREDIENTS:
⮞ 4-5 cups frozen blueberries (or blackberries or peaches)
⮞ 1/2 cup brown sugar, loosely packed
⮞ A dash of cinnamon
⮞ 1 box white cake mix
⮞ 1 1/2 to 2 sticks of butter
DIRECTIONS:
Lightly rinse and drain frozen blueberries and place them into a 9-inch by 13-inch pan that’s been sprayed with nonstick spray. Sprinkle with a dash of cinnamon and then spread the brown sugar all over the surface of the berries. Evenly spread the dry cake mix over the blueberries until the surface is covered completely. Slice the butter into very thin pats and lay over the entire surface of the dry cake mix. The more solid coverage you can get makes the cake so much better than using melted butter as other recipes call for.
Bake at 350 degrees for about 50 to 55 minutes until light browning appears.
PHOTO BY JAMES ANDREWS / GETTY
PHOTO BY SOPHIA GERMER / THE TIMES
Meet Dr.Accousti
Originally from theEastCoast,Iearnedmy medicaldegreefromGeorgetownUniversit y School of Medicine in Washington,D.C.and went on to complete hisresidency training at UMDNJofNew Jersey (now Rutgers Health)and subsequent fellowship training in PediatricO rthopaedic Surger yhereat LSUHealthNew Orleansand Manning Family Children’s
When Iwenttomedical school Ihad originally plannedtobeapediatricianbut foundmyself in an operatingroomone dayduringahip replacem entsurgery andimm ediately knew that or thopaedicsurgery wasmycalling Iamboard certified by theAmericanBoard of Or thopaedicSurgery andser ve as an AssociateProfessor of Or thopaedic Surger y at LSUHealthNew Orleans. At ManningFamily Children’s Itreat patients with allaspects of pediatricorthopaedic care buthaveaspecial interest in scoliosis, spinal deformit y, clubfeet andtrauma.
Tell us aboutManning Family Children’s Pediatric Orthopaedics Program
TheManning Family Children’s Or thopaedic Department is more than acareprovider; we areadedicated team specializing in musculoskeletal injuries andfractures,spinal disorders, spor ts medicine,neuromuscular conditions andcomplex hip, limb,and foot deformitiesfor children,adolescents,and youngadultsages0-22.
With more than 100years of combined experience in avariety of or thopaedic subspecialties,our team is trainedin techniques from leadingmedical centers nationwide,including NewEngland,the Midwest, Floridaand California.Westriveto stay up to date with evolving techniques and technology so that ever ypatient will getthe best care possible closetohome.
Annually,our team performs more than 1, 300 surgeriesand managesover24,000 patient visits.Wetreat more than 4, 500fractures (brokenbones)eachyearwithapproximately 1, 500cases requiringareduction (reset ting thebones)for proper healingand abet ter chance to return to pre-injury activity levels
Meet Ou rKrewe ManningFamilyChildren’s
WilliamAccousti, MD
OR TH OPAE DI CS URGE RY
Questions&Answers
What brought youtoNew Orleans?
I’mo ri gi na ll yf ro mC on ne ctic ut an dcam eto NewO rl ea ns in 20 01 fo rawed di ng wh il ei n th em id st of resi de nc y. Ifi gu re dwhi le Iwas he re,Iwou ld go over to th eChi ld re n’sh os pita l an inte rv iewfor ao ne-yea rp os t-resi de nc y fe ll owsh ip in Pe di atri cO rtho pa ed ic Su rg er y. I love dthe city so mu ch th at wh en Iwas ofered th ep ositio n, Ia cce pted it.Atthe co nc lu si on of th efel lows hi pyea r, Iwas ofered ap ositio nto stay on as staf.I to ok it an db eg an my prac ti ce at Ma nn in gFam il yChi ld re n’sa nd ha ve be en he re ever si nce!
What ’s onefun fact aboutyou?
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What ’s thefirstthing youdowhen youwakeup?
Be in gf ro mthe Ea st Co as t, Iu su al ly ch ec k my ph on etosee wh at inte restin gtex ts or messag es my bu dd iesb ac kh om eh ave al re ad ysent. Th en my brai ns ta rtsd em an di ng cofe ea nd if it ’s as urgi ca ld ay,I star tm akin git th in ka bo ut wh at Ih avetod oi nthe OR
Do youhaveany kids?
Ih avet wo ve ry wo nd er fu la nd un iq ue ly ta le nted ki ds .Myd au ghte rA nn aisc urre ntly af resh ma natthe LSU
Ho no rs Co ll eg ea nd is stud yi ng ma rketin g. My so n Wi ll is in th e8 th grad ea nd pl aysb aseb al la nd fo otba ll an dsee ms to enjoya ll th ea ctiv itiesthatId o, li ke hu ntin g, fis hi ng an drid in g di rt bi ke s! He’s my mi ni-m e. Icou ld notb ea ny prou de r of th em
What is your favorite Halloweenmemory?
Ha ll owe en ha sb ee no ne of ou rm os t me mo ra bl etim es of th eyea r. We wo ul dm ake it ah ug ep ro du ctio na nd tu rn th ee ntireh ou se an dyardi ntoa dife re nt th em ee ac hyea r.
We wo ul dh aveac rowd down th es treet wa itin gtocom esee th es pe ctac le.O ne ye ar
Wo od yH arre lson th ea ctor ac tu al ly sh owed up an dv isited fo rawhi le.S om ethi ng we wi ll neve rforget.
Imyo pi ni on th erea re fewg re ater rewa rd si n life th an be in ga bl etocarefor,a nd lite ra ll yfix, asic ko ri nj ured ch il d. Pe di atri co rtho pa ed ic su rg er yisa wo nd er fu lfi el dthatrouti ne ly retu rn s pati ents ba ck to an orma ll ifea nd ac ti vity in a ve ry sh or ttim e.
EAT + DRINK
Shawarma Days
THE GLACIAL PACE OF THE CITY’S PERMITTING OFFICE forced chef Zuhair Azaar to delay the opening of his new Mediterranean restaurant Pita Paradise. But Azaar says that while he may have felt discouraged, he never felt derailed.
“I worked on my recipes,” said the 25-year-old chef-owner. “What else could I do? Friends in other cities told me they waited a month. I applied the first day I signed the lease in October (2024). But things take so long in New Orleans.”
Thanks to the support of his parents, Azaar was able to pay his bills until he opened in March. All the while, he was perfecting his chicken shawarma recipe, one of the standouts at the restaurant located at 4701 Freret St.
“I must have cooked 15 cases of chicken,” he said. “Every time I was missing something. So, I did it again and again.”
The resulting 36-hour process delivers the tenderest pressed bird, fragrant with a house spice blend sourced from Azaar’s native Jerusalem. Both the chicken and the beef shawarma marinate for 24 hours, then spend another 12 hours compressing into a glossy, round piece of skewered flavor, carved to order for platters, bowls and sandwiches on homemade pita bread. Plates all come with hummus, rice spiced with turmeric and Greek salad.
His menu touches on most Middle Eastern greatest hits, including hummus made daily from dried chickpeas after a 12-hour soak, spiced with a swirl of chopped jalapenos with lemon juice. There’s a garlicky labneh and smoky roasted eggplant, just one of the menu’s vegan options. Another, his fried falafel balls, are crunchy outside, with a moist flavorful interior of spiced chickpeas, which are also prepared fresh daily.
Meanwhile, Azaar grinds his own blend of beef and lamb for the gyro, a juicy choice for sandwiches or in a bowl with roasted veggies. A layered spinach pie, crispy with baked phyllo, is served with a tzatziki dipping sauce.
Portions are generous, and prices are reasonable. Platters are all $19.99 except for the grilled lamb chops, which are $25.99. Sandwiches are $13.99. Azaar takes pride in using all fresh, never frozen ingredients. Everything is made in-house, from scratch. “That’s what makes us special,” he said.
There’s also the name, which he says he chose because it sounded like a fun, relaxing destination.
Azaar and his family moved from Jerusalem to be close to friends in New Orleans 10 years ago, when he was 16. The insecurity of his birth city, where his grandmother still lives, is a constant stress that you become accustomed to, he said.
“Even though you don’t want to, you get used to it,” he said.
When he finished high school, Azaar, who lives on the West Bank, knew college wasn’t for him. For five years, he worked in kitchens,
including three years at Anatolia, a Turkish restaurant on Magazine Street. That’s where he learned to make the spicy adana kebabs, his own mince of lamb and spices. The restaurant has been spruced up considerably from its days as Kolache Kitchen. Stripes of different shades of wood are set in a herringbone pattern on the wall behind the counter. A large silver platter and tea set on the counter would be at home in a Turkish rug store in the Grand Bazaar.
There’s a case that holds a variety of desserts, including honey-oozing baklava and knafeh, a sweet cheese pastry made with a bird’s nest of kataifi, or shredded phyllo.
The corner restaurant includes a scattering of tables that seat 20 inside, with room for 10 outside along the sidewalk. Although he doesn’t have a liquor license, guests can BYO, with Rouse’s conveniently right next door. There’s also a lemony Lebanese tea, served floating with pine nuts.
Like every other restaurant owner, Azaar is looking forward to a busy fall. The many students who swarm the neighborhood are a big source of business.
“The location is great,” he said. “It’s very hard to be the owner, to be responsible for everything. But I keep learning something new every day.”
FORK + CENTER
Munch on the move
MUNCH FACTORY’S GUMBO IS AS GOOD AS IT GETS, and its menu is filled with Creole flavor and updated takes on comfort food. It’s had a few locations through the years, and it has always been worth seeking out across town.
Soon, the Munch Factory will move again, this time to Mid-City among a hub of other restaurants and a block from a streetcar line.
The family-run restaurant is moving from its current spot as the clubhouse restaurant at the Joseph M. Bartholomew Municipal Golf Course in Gentilly, where it was both a neighborhood lunch spot and snack bar amenity for golfers.
Its new spot is at 4141 Bienville St., previously home to the barbecue restaurant Frey Smoked Meat Co. It will serve lunch and offer dinner service, which had been part of previous locations.
The last day at the golf course is Oct. 30. The restaurant is slated to open in Mid-City in mid-November.
The Munch Factory is a modern Creole restaurant started by Alexis and Jordan Ruiz.
Alexis says the family is grateful for the support of neighbors who became regulars and people who traveled to dine with them. The decision was driven by the restaurant’s lease with the city, which runs the golf course.
In March, the city issued a request for proposals for a food and beverage operator for the golf course, and The Munch Factory’s bid was rejected, Alexis Ruiz says.
The couple initially thought they could run both the golf course and a Mid-City location at the same time, but they weren’t able to arrange acceptable terms on a new lease.
Pita Paradise serves Middle Eastern favorites on Freret by Beth D’Addono |
Chef Zuhair Azaar serves Middle Eastern dishes at Pita Paradise.
PHOTO BY MADDIE SPINNER / GAMBIT
Alexis and Jordan Ruiz started the Munch Factory.
PHOTO BY IAN MCNULTY / THE TIMES- PICAYUNE
In Mid-City, chef Jordan’s menu will expand with more dinner entrees, in addition to a repertoire that runs from blackened fish, shrimp and grits and hot sausage patty melts to Buffalo-style fried oysters, salmon bites, fried pork ribs, fish tacos and a first-rate burger.
The new larger kitchen also will enable the Munch Factory to take on more catering, a business line where requests outstrip the restaurant’s current capacity.
The new space has been redone with dark green tile and coral pink walls. There’s a full bar and a large, covered patio wrapping around two sides.
The Munch Factory started out in Mid-City more than 15 years ago, when the couple rented a kitchen space in a bar (what had been Bayou Park Bar, and later DMac’s Bar & Grill, which closed). They delivered phone-order hot lunches to family and friends and, eventually, to a broader circuit of regular customers.
As word spread of Jordan’s way with Creole flavor, the business grew into a full-fledged restaurant, first in Gentilly, then in the Lower Garden District. That’s where megastars Beyonce and Jay-Z turned up after a show at the Superdome, digging into Ruiz’s oysters Gentilly and bread pudding.
The restaurant opened in the golf course in 2019.
Today, the Munch Factory also has a location at the Louis Armstrong New Orleans International Airport, in concourse C — Ian McNulty / The Times-Picayune
Charmant coming to Mid-City
WHERE WE ONCE GOT OUR HANDS ON NUOC CHAM CHICKEN WINGS and lamb shank curry bowls, we’ll soon be sipping French wine and digging into croque madame sandwiches and scallop crudo.
A new restaurant called Charmant is in the works at 514 City Park Ave. in Mid-City in the former home of MoPho, the modern Asian restaurant that closed earlier this year, along with downtown sister restaurant Maypop.
Charmant is shaping up to be an allday, European-inspired bistro.
It will open early in the morning for grab-and-go pastries and coffee and then serve its breakfast and lunch menu throughout the day. In the evening, Charmant will be a wine bar with small plates, plus a few larger dishes.
Charmant is the first restaurant from Bonnie and Chris Borges, a local couple who live nearby in Mid-City.
FORK & CENTER
Both have long worked in the local hospitality scene — Chris as a chef and Bonnie in front-of-the-house management. After years cooking in the Bay Area, Chris has cooked at Josephine Estelle and, most recently, at the Virgin Hotel. Bonnie, a sommelier, is general manager at Charmant and directs its wine and cocktail programs.
They plan to open in November after a renovation. The bar will have a white quartz top, with gleaming tile and copper and glass shelves. Chandeliers will evoke Champagne bubbles, and a portion of the wine selection will be on display in a case embedded in the deep blue wainscotting. The back patio is getting a re-do as well.
The aim is understated elegance that’s approachable enough for an anytime visit, Bonnie says.
“It’s the love child of a wine bar and a bistro,” Bonnie says. “We thought about the neighborhood and ways we could serve its needs.”
The overall menu direction is French, but also will have elements of Mediterranean and California cooking.
“The menu will change from day to night, but it’s my food sensibility, and that will be the same,” Chris says.
The daytime menu will have breakfast plates and a seasonal breakfast option, a croque madame made with truffled salami, yeasted Belgian waffles, salmon toasts and salads, including a fried Brussels sprouts salad with lima beans and cardamon yogurt.
The wine bar menu will have cheese and charcuterie boards, small plates like scallop crudo and osso buco arancini, and a few dishes from the brunch side, like a wagyu burger and crab dip with Melba toast.
The menu includes some dishes the chef has had in his back pocket for years. One is essentially a deconstructed pho re-imagined as grillades and grits, a brunch dish with rice grits standing in for noodles and braised short rib in broth. — Ian McNulty / The Times-Picayune
MoPho opened on City Park Avenue in 2014 and closed in 2025.
PHOTO BY IAN MCNULTY / THE TIMES- PICAYUNE
WI NE OF THE WEEK
Leonard Michael
‘MasterChef’ Winner by Will Coviello
Daou Cabernet Sauvignon
Apowerful, complex, and layeredwine with aromas of black plum, currant, and sage. Trailing scents of blackberry,cardamom and espresso bean reveal accentsofvanilla, saddle leather and cinnamon. Finegrained tannins provide structureand support for rich flavors of black cherry, raspberry,and mulberry.
DISTRIBUTED BY
LEONARD MICHAEL LEARNED TO COOK AT HOME WHILE GROWING UP IN NEW JERSEY, but he got really excited about cooking while watching celebrity chefs on TV. He applied to compete on “MasterChef” and ended up winning Season 14 last year. Now he’s on tour with the MasterChef All-Stars Live! show, which comes to the Mahalia Jackson Theater at 7 p.m. Thursday, Oct. 16. He’ll be joined by Gerron Hurt, winner of Season 9, and two finalists from Season 15. The live show features a couple of cooking challenges, some surprises and chefs taking photos and talking with the audience. Find tickets via mahaliajacksontheater.com. For more information about Michael, visit his website, flavorperfection.com.
How did you get interested in cooking?
LEONARD MICHAEL: I started cooking very young. I was in the kitchen at 4 years old helping my dad out. I have been cooking ever since I can remember.
I was able to cook for myself by the time I was 10 years old. When I got good at cooking was probably around 14 years old. At that age, I was cooking for the family, and I was cooking at Thanksgiving and things like that. I was into Italian food, and I still am to this day. I’d cook eggplant or chicken Parmesan, lasagna, bresaola. Everybody was super supportive. We’re a family designed around cooking. We would try to come up with a good menu for us to eat together. Some days my sister would cook or I would cook, but we all chipped in.
I was the first one in my family to make fresh pasta. The first time, I was around 14 years old. I love trying new things. I’ll mess around with semolina and different ratios. I like to make cavatelli and different shapes. I started to diversify more around 16 or 17. I used to love watching Food Network, and that’s where I got the inspiration to try different types of cuisine. There were different chefs on there, and Bobby Flay was into Southwestern cuisine. So I branched out and tried new things. I was a big fan of Gordon Ramsay. I watched his shows and stuff on YouTube. He was really good at
explaining flavor profiles and how things are supposed to taste. My first job I ever had was at 15 years old. I was cutting onions in the back of an Italian restaurant. I didn’t get much experience. It was mostly prep work. Then when I got older, I started working with my dad, who had his own business.
How did you get on “MasterChef”?
MICHAEL: I had watched the show for years. I had always said to myself that if I got on the show, I would make it to at least top five. I used to say that, and one of my friends said, “Oh yeah, prove it.” So I said, well, then I am going to apply. I didn’t get a call back the first year. But the next year, I got a call, and they asked if I was still interested. There is a lot you have to do to get on the show. There’s a lot of interviews, a lot of videos, a lot evaluations. There’s cooking evaluations and psychological evaluations to make sure you’re fit to be on the show. You have to do a lot of cooking before you can cook in front of anybody (on TV). They want to make sure you have cooking chops and you’re not just trying to get on TV. They wanted us to show that we could create recipes, so we’d send those in with photos. I made some lamb chops with Madeira wine sauce and parsnip puree. I think they really liked that one. I made a video of it. I was really happy with that dish as well. They tell you to enjoy your time (on the show) and the experience, which you 100% should. But it is so
stressful. Every day you don’t know if you’re going to go home or not. You have to try to cook to this high level, and everything is a mystery. You’re left in the dark. That’s the nature of the competition. You have to think on the fly constantly. When they lift that mystery box, that’s when we find out what the ingredients are. Once we had a generation box challenge. We had to cook with a box from different generations. Someone got to assign different generations different boxes. We got the Boomer generation box. There was canned spinach and bran cereal. I was like, oh my god, I don’t know what I am going to do here. I actually ended up winning that challenge. I made fresh pasta with a pork chop milanese.
A lot of people who I have talked to say this, that it’s very nerve wracking before when you’re waiting. But once you’re into the challenge, it all goes away. You lock in. Once you’re done, it’s a relief, and you get to enjoy what you did.
What are you focusing on now?
MICHAEL: I love doing private dinners. It’s so much fun. You get to put in so much creativity, and you get to see people enjoy the cooking. I just moved to the D.C. area, so I am going to do more pop-ups and private events and get my foot in the door at some nice kitchens. I have been working on a pasta handbook. It’s a beginner’s guide to making pasta. The live show has pushed it back, but that’s coming out soon.
Leonard Michael won season 14 of ‘MasterChef.’ PHOTO PROVIDED BY TCG ENTERTAINMENT
Out to Eat is an index of Gambit contract advertisers. Unless noted, addresses are for New Orleans and all accept credit cards. Updates: Email willc@gambitweekly.com or call (504) 483-3106.
Angelo Brocato’s — 214 N. Carrollton Ave., (504) 486-1465; angelobrocatoicecream.
com — This Mid-City sweet shop serves its own gelato in flavors like praline, salted caramel and tiramisu, as well as Italian ices in flavors like lemon, strawberry and mango. There also are cannolis, biscotti, fig cookies, tiramisu, macaroons and coffee drinks. No reservations. Lunch and dinner Tue.-Sun. $
com — Gulf Drum Yvonne is served with brown butter sauce with mushrooms and artichoke hearts. There also are oysters, seafood pasta dishes, steaks, lamb chops and more. Reservations recommended. Dinner Thu.-Mon. $$$
Bamboula’s — 514 Frenchmen St.; bamboulasmusic.com — The live music venue’s kitchen offers a menu of traditional and creative Creole dishes, such as Creole crawfish crepes with goat cheese and chardonnay sauce. Reservations accepted. Lunch, dinner and late-night daily. $$
The Blue Crab Restaurant and Oyster Bar — 118 Harbor View Court, Slidell, (985) 315-7001; 7900 Lakeshore Drive, (504) 284-2898; thebluecrabnola.com — Basin barbecue shrimp are served with rosemary garlic butter sauce over cheese grits with a cheese biscuit. The menu includes po-poys, fried seafood platters, raw and char-grilled oysters, boiled seafood in season, and more. Outdoor seating available. No reservations. Lakeview: Lunch and dinner Tue.-Sun. Slidell: Lunch Wed.-Fri., dinner Wed.-Sun., brunch Sat.-Sun. $$ Broussard’s — 819 Conti St., (504) 581-3866; broussards.com — The menu of contemporary Creole dishes includes bronzed redfish with jumbo lump crabmeat, lemon beurre blanc and vegetables. Brunch includes Benedicts, avocado toast, chicken and waffles, turtle soup and more. Reservations recommended. Outdoor seating available in the courtyard. Dinner Wed.-Sat., brunch Sun. $$$
Cafe Normandie — Higgins Hotel, 480 Andrew Higgins Blvd., (504) 528-1941; higginshotelnola.com/dining — The menu combines classic French dishes and Louisiana items like crab beignets with herb aioli. Sandwiches include po-boys, a muffuletta on flatbread and a burger. No reservations. Breakfast and lunch Mon.-Sat., dinner Fri.-Mon. $$
The Commissary — 634 Orange St., (504) 274-1850; thecommissarynola.com — Dickie Brennan’s Commissary supplies his other restaurant kitchens and also has a dine-in menu and prepared foods to go. A smoked turkey sandwich is served with bacon, tomato jam, herbed cream cheese, arugula and herb vinaigrette on honey oat bread. The menu includes dips, salads, sandwiches, boudin balls, fried oysters and more. No reservations. Outdoor seating available. Lunch Tue.-Sat. $$
Curio — 301 Royal St., (504) 717-4198; curionola.com — The creative Creole menu includes blackened Gulf shrimp served with chicken and andouille jambalaya. There also are crab cakes, shrimp and
$ — average dinner entrée under $10
$$ $11-$20
$$$ — $20-up
grits, crawfish etouffee, po-boys and more. Outdoor seating available on balcony. Reservations accepted. Lunch and dinner daily. $$
Dahla — 611 O’Keefe Ave., (504) 766-6602; dahlarestaurant.com — The menu includes popular Thai dishes like pad thai, drunken noodles, curries and fried rice. Crispy skinned duck basil is prepared with vegetables and Thai basil. Delivery available. Reservations accepted. Lunch and dinner Mon.-Sat. $$
Desire Oyster Bar — Royal Sonesta New Orleans, 300 Bourbon St., (504) 586-0300; sonesta.com/desireoysterbar — A menu full of Gulf seafood includes oysters served raw on the half-shell or char-broiled with with Parmesan, garlic and herbs. The menu also includes po-boys, po-boys, gumbo, blackened fish, fried seafood platters and more. Reservations recommended. Breakfast, lunch and dinner daily. $$
Dickie Brennan’s Bourbon House — 144 Bourbon St., (504) 522-0111; bourbonhouse.com — There’s a seafood raw bar with raw and char-broiled oysters, fish dip, crab fingers, shrimp and more. Redfish on the Half-shell is cooked skin-on and served with crab-boiled potatoes, frisee and lemon buerre blanc. The bar offers a wide selection of bourbon and whiskies. Reservations accepted. Lunch and dinner daily. $$$
Dickie Brennan’s Steakhouse — 716 Iberville St., (504) 522-2467; dickiebrennanssteakhouse.com — The menu includes a variety of steaks, plus seared Gulf fish, lobster pasta, barbecue shrimp and more. A 6-ounce filet mignon is served with fried oysters, creamed spinach, potatoes and bearnaise. Reservations recommended. Dinner Mon.-Sat. $$$
El Pavo Real — 4401 S. Broad Ave., (504) 266-2022; elpavorealnola.com — The menu includes tacos, enchiladas, quesadillas, ceviche. tamales and more. Pescado Vera Cruz features sauteed Gulf fish topped with tomatoes, olives, onion and capers, served with rice and string beans. Outdoor seating available. No reservations. Lunch and early dinner Tue.-Sat. $$
Juan’s Flying Burrito — 515 Baronne St., (504) 529-5825; 2018 Magazine St., (504) 569-0000; 4724 S. Carrollton Ave., (504) 486-9950; 8140 Oak St., (504) 897-4800; juansflyingburrito.com — The Flying Burrito includes steak, shrimp, chicken, cheddar jack cheese, black beans, rice, guacamole and salsa. The menu also includes tacos, quesadillas, enchiladas, fajitas, nachos, salads, rice and bean bowls with various toppings and more. Outdoor seating available. No reservations. Lunch and dinner Thu.-Tue. $$
Katie’s Restaurant — 3701 Iberville St., (504) 488-6582; katiesinmidcity.com — The Cajun Cuban with roasted pork, ham, Swiss cheese, pickles and mustard. The eclectic menu also includes chargrilled oysters, sandwiches, burgers, pizza, fried seafood platters, pasta, salads and more. Delivery available. Reservations accepted for large parties. Lunch and dinner daily. $$
Kilroy’s Bar — Higgins Hotel, 480 Andrew Higgins Blvd., (504) 528-1941; higginshotelnola.com/dining — The all-day bar menu includes sandwiches, soups, salads, flatbreads and a couple entrees. A muffuletta flatbread is topped with salami, mortadella, capicola, mozzarella and olive salad. No reservations. Lunch Fri.-Mon., dinner daily. $$
Legacy Kitchen’s Craft Tavern — 700 Tchoupitoulas St., (504) 613-2350; legacykitchen.com — The menu includes oysters, flatbreads, burgers, sandwiches, salads and sharable plates like NOLA Tot Debris. A slow-cooked pulled pork barbecue sandwich is served with coleslaw on a brioche bun. Reservations accepted. Breakfast, lunch and dinner daily. $$
Legacy Kitchen Steak & Chop — 91 Westbank Expressway, Gretna, (504) 5132606; legacykitchen.com — The selection of steak and chops includes filet mignon, bone-in rib-eye, top sirloin and double pork chops and a la carte toppings include bernaise, blue cheese and sauteed crabmeat. There also are burgers, salads, pasta, seafood entrees, char-broiled oysters and more. Reservations accepted. Outdoor seating available. Lunch and dinner Mon.-Sat. $$
Mikimoto — 3301 S. Carrollton Ave., (504) 488-1881; mikimotosushi.com — The menu of Japanese cuisine includes sushi, signature rolls, tempura items, udon noodle dishes, teriyaki, salads and more.The South Carrollton roll includes tuna tataki, avocado, snow crab, green onion and wasabi roe. Reservations accepted. Delivery available. Lunch Sun.-Fri., dinner daily. $$ Mosca’s — 4137 Highway 90 West, Westwego, (504) 436-8950; moscasrestaurant.com — This family-style eatery serves Italian dishes and specialties including shrimp Mosca, baked oysters Mosca and spaghetti Bordelaise and chicken cacciatore. Chicken a la grands is sauteed with garlic, rosemary, Italian herbs and white wine. Reservations accepted. Dinner Wed.-Sat. Cash only. $$$
Mother’s Restaurant — 401 Poydras St., (504) 523-9656; mothersrestaurant.net — This counter-service spot serves po-boys dressed with sliced cabbage like the Famous Ferdi filled with ham, roast beef and debris. Creole favorites include jambalaya, crawfish etouffee, red beans and rice and more. Breakfast is available all day. Delivery available. No reservations. Breakfast, lunch and dinner daily. $$
Neyow’s Creole Cafe — 3332 Bienville St., (504) 827-5474; neyows.com — The menu includes red beans and rice with fried chicken or pork chops, as well as shrimp Creole, seafood platters, po-boys, chargrilled and raw oysters, salads and more. Side items include carrot souffle, mac and cheese, cornbread dressing, sweet potato tots and more. No reservations. Lunch daily, dinner Mon.-Sat., brunch Sun. $$
Nice Guys Bar & Grill — 7910 Earhart Blvd., (504) 302-2404; niceguysbarandgrillnola. com — Char-grilled oysters are topped with cheese and garlic butter, and other options include oysters Rockefeller and loaded oysters. The creative menu also includes seafood bread, a Cajun-lobster potato, wings, quesadillas, burgers, salads, sandwiches, seafood pasta, loaded fries and more. No reservations. Lunch daily, dinner Mon.-Sat. $$$
Orleans Grapevine Wine Bar & Bistro 720 Orleans Ave., (504) 523-1930; orleansgrapevine.com — The wine bar offers cheese boards and appetizers to nosh with wines. The menu includes Creole pasta with shrimp and andouille in tomato cream sauce. Reservations accepted for large parties. Outdoor seating available. Dinner Thu.-Sun. $$
Parish Grill — 4650 W. Esplanade Ave., Suite 100, Metairie, (504) 345-2878; parishgrill. com — The menu includes a variety of burgers, sandwiches, wraps, pizza and salads. For an appetizer, sauteed andouille is served with fig preserves, blue cheese and toast points. Reservations accepted. Lunch and dinner Mon.-Sat. $$
Peacock Room — Kimpton Hotel Fontenot, 501 Tchoupitoulas St., (504) 324-3073; peacockroomnola.com — At brunch, braised short rib grillades are served over grits with mushrooms, a poached egg and shaved truffle. The dinner menu has oysters, salads, pasta, shrimp and grits, a burger, cheese plates and more. Reservations accepted. Dinner Wed.-Mon., brunch Sun. $$
Rosie’s on the Roof — Higgins Hotel, 480 Andrew Higgins Blvd., (504) 528-1941; higginshotelnola.com/dining — The rooftop bar has a menu of sandwiches, burgers and small plates. Crab beignets are made with Gulf crabmeat and mascarpone and served with herb aioli. No reservations. Dinner Mon.-Sat. $$
Tableau — 616 St. Peter St., (504) 9343463; tableaufrenchquarter.com — The menu features traditional and creative Creole dishes. Pasta bouillabaisse features squid ink mafaldine, littleneck clams, Gulf shrimp, squid, seafood broth, rouille and herbed breadcrumbs. Outdoor seating available on the balcony. Reservations recommended. Dinner Wed.-Sun., brunch Thu.-Sun. $$$
Tacklebox — 817 Common St., (504) 827-1651; legacykitchen.com — The menu includes raw and char-broiled oysters, seafood platters, po-boys, fried chicken, crab and corn bisque and more. Redfish St. Charles is served with garlic-herb butter, asparagus, mushrooms and crawfish cornbread. Reservations accepted. Breakfast, lunch and dinner daily. $$
Theo’s Neighborhood Pizza — 1212 S. Clearview Parkway, Elmwood, (504) 733-3803; 2125 Veterans Memorial Blvd., Metairie, (504) 510-4282; 4024 Canal St., (504) 302-1133; 4218 Magazine St., (504) 894-8554; 70488 Highway 21, Covington, (985) 234-9420; theospizza.com — A Marilynn Pota Supreme pie is topped with mozzarella, pepperoni, sausage, hamburger, mushrooms, bell peppers and onions. There also are salads, sandwiches, wings, breadsticks and more. Delivery available. Lunch and dinner daily. $
The Vintage — 3121 Magazine St., (504) 324-7144; thevintagenola.com — There’s a full coffee drinks menu and baked goods and beignets, as well as a full bar. The menu has flatbreads, cheese boards, small plates and a pressed veggie sandwich with avocado, onions, arugula, red pepper and pepper jack cheese. No reservations. Delivery and outdoor seating available. Breakfast, lunch and dinner daily. $$
SEAFOOD FACTORY OUTL ET
ARTS & ENTERTAINMENT
control fetishes, and a smuttily edited version of Missouri Sen. Josh Hawley’s book, “Manhood.” At The Broad Theater on Oct. 17-18. Find tickets and information at humpfilmfest.com or thebroadtheater.com.
Peter Frampton
British-born guitarist Peter Frampton went solo after well-received work with the bands Humble Pie and Herd. His solo career is anchored by the monumental success of his 1977 album “Frampton Comes Alive,” which included “Baby, I Love Your Way” and “Do You Feel Like We Do.” He was inducted into the Rock and Roll Hall of Fame last year, which he’s celebrating on this tour. At 8 p.m. Friday, Oct. 17, at Saenger Theatre. Tickets $60-$158 via saengernola.com.
Nocturne XXII
Ukrainian born pianist Vadym Kholodenko has won numerous piano competitions and performs across the globe. At this benefit concert for the Musical Arts Society of New Orleans, he’ll perform works by Liszt and Rachmaninoff. The gala includes a reception and seated dinner at the Ritz-Carlton. The reception begins at 5 p.m. Sunday, Oct. 19. Tickets are $150-$250 via masno.org.
Morgus Madness
Local public broadcasting station WYES holds a fundraiser celebrating Morgus the Magnificent, the mad scientist and New Orleans TV icon from the late 1950s and ’60s. The evening features entertainment by Consortium of Genius and a costume contest, including a Best Morgus show character category. There’s food from local restaurants and wine and beer. On Friday, Oct. 17, at WYES studios at 916 Navarre Ave. Tickets to the fundraiser are $45 via wyes.org/events. WYES will also air “An Evening with Sid Noel: Recollections of a Mad Scientist” at 9 p.m. Saturday, Oct. 25.
Praise Fest
Praise Fest is a free outdoor gospel music festival held along Bayou St. John. The lineup includes Pastor Tyrone Jefferson, Steve Dalton & The Leviticus Singers of Charlotte, E’Dana, Arthur Sutton & The Gift of Praise, Sandra Metz & Anointed 2 Worship, Matthew Aarons, Gospel Soul Children, Alma Sherman, 9th Ward Community Choir and more. The festival runs from 11 a.m. to 7 p.m. Friday, Oct. 17, to Sunday, Oct. 19, at Orleans Avenue and Norman C. Francis Parkway. Find information at praisefestnola.com.
Felabration
New Orleans afrobeat band Gov’t Majik celebrates the birthday and legacy of afrobeat pioneer Fela Kuti at their annual Felabration. This year, Gov’t Majik will be joined by drummer Stanton Moore and trumpeter Aurelien Barnes to dig into Kuti’s catalog. Felabration starts at 8 p.m. Thursday, Oct. 16, at the Broadside. Tickets are $16.93 via broadsidenola.com.
Opal the Orchid Mantis Halloween Puppet Show
Poose the Puppet has led adult audiences on journeys of exploration. Now creator Benjamin Martin has devised a whimsical and not-scary Halloween show for children featuring Opal the Orchid Mantis. The event features trick-or-treating, a costume contest, the show and giant bubbles. Festivities begin at 1 p.m. Sunday, Oct. 19, at Clouet Gardens. Sliding scale admission $10-$20. Find information on Instagram: @pooseproductions.
Louisiana Shrimp Festival
John Boutte, Sunpie and the Louisiana Sunspots, Kumasi Afrobeat Orchestra, Honey Island Swamp Band and more perform at the Louisiana Shrimp Festival. The event includes a shrimp eating contest, a panel discussion with shrimpers, cooking demonstrations and food vendors. It’s designed to raise awareness of threats to Louisiana’s coastal fishermen. Doors open at 11:30 a.m. Saturday, Oct. 18, and Sunday, Oct. 19, at The Broadside. Single-day tickets are $17 and festival passes are $30 via louisianashrimpfestival.org.
Louisiana SPCA Carnival
The Louisiana SPCA holds its carnival-themed fundraiser with music by The Lost Bayou Ramblers and the Original Pinettes Brass Band, carnival games, a kids zone, food and drink vendors, adoptable animals, a silent auction and more. The event is at 1-4 p.m. Saturday, Oct. 18, at the Louisiana SPCA campus at 1700 Mardi Gras Blvd. Visit louisianaspca.org for tickets and information.
Miss Amerikan Vampyre
New Orleans band Miss Amerikan Vamypre plays a mix of dirty glam rock, horror punk and hard rock. They headline a show with Death Church and Atomic Broad at 9 p.m. Thursday, Oct. 16, at No Dice. Tickets are $12.47 via dice.fm.
MUSIC
To learn more about adding your event to the music calendar, please email listingsedit@gambitweekly.com
THE GOAT Attrition Presents: Patriarchy, BSM, Across Pheonix, 8 pm
NOLA 'NACULAR Eric Bachmann Live, 7 pm
PRYTANIA BAR — Mason Howard, 8 pm
SATURN BAR Episodic Memory + Law Noise + Lingua Lucem, 9 pm
SMOOTHIE KING CENTER NBA Youngboy, 8 pm
THE RITZ-CARLTON — Nocturne XXII Gala featuring Vadym Kholodenko , 5 pm
SPANISH PLAZA — NOLA Funk Fest, 12 pm
TIPITINA’S Fais Do-Do With Bruce Daigrepont Cajun Band, 5:15 pm
UNO PERFORMING ARTS CENTER
— New Orleans Concert Band Fall Concert, 6 pm
Another round
by Jake Clapp
MINUS THE BEAR REALLY MEANT “FAREWELL” back in 2018. After nearly 20 years and six full-lengths and several EPs of confident, energetic indie rock, the Seattle-based band decided it was as good a time as any to walk away gracefully and on their own terms.
After a goodbye tour, including a New Orleans stop at the House of Blues, the five members played a final hometown show and parted ways to pursue other things: new music projects, old band reunions, visual art, small businesses and fatherhood. A live record of the farewell tour released in 2021 was the last news from Minus the Bear for a while.
tap with his feet in a sweaty dance. The sampling added a glitchy rhythm to the band’s sound while more R&B and pop influences made their way into the mix.
But when Las Vegas music festival Best Friends Forever hit up the band about reuniting for its first edition in 2024, it got the wheels turning.
“We decided not to do it, but it was a really good offer,” vocalist-guitarist Jake Snider says. With guitarist Dave Knudson busy with a reunion of his mathcore band Botch, keys player Alex Rose in the U.K., bassist Cory Murchy in New Mexico and drummer Joshua Sparks in the Midwest, “the timing wasn’t quite right.”
Fall 2025 presented a much better opportunity. It’s the 20th anniversary of Minus the Bear’s watershed second album, “Menos el Oso,” and the band is now on a reunion tour that’s quickly selling out. It includes a New Orleans show at 8 p.m. Sunday, Oct. 19, at the Civic Theatre.
“Dave did the Botch reunion, his hardcore band from back in the day, and seeing that made me open to the idea [of a reunion],” Snider says. It was good to know the band still had the option — and the audience — for a tour, he adds. Minus the Bear, then with original drummer Erin Tate and keys and synthplayer Matt Bayles, recorded “Menos el Oso” in the wake of a tour of Spain, their first international tour. The band had been building momentum with its debut EP and first full-length, “Highly Refined Pirates,” a sound built on Knudson’s math-rocky finger-tapping guitarwork, electro-indie atmospherics and Snider’s lyrical storytelling.
With “Menos el Oso,” the band dug into lush, new territory, incorporating quick guitar loops — programmed on a set of Line 6 DL4 guitar pedals Knudson can
“‘Oso’ became pretty dense pretty quickly,” Snider says. “So [I found] ways to weave in guitar parts that supported what Dave and Matt were doing at that time.”
Lyrically, Snider found inspiration in the band’s Spain tour as well as life in the Pacific Northwest, writing scenes of mid-party skinny dipping and lust, rare snowfalls, dark bar booths and looking over the Atlantic from its European coast.
“Those types of fictional songs were a hell of a lot of fun to write,” Snider says. “There are songs that are autobiographical, for sure, but stepping into a kind of more narrative headspace as a writer gives people [more].”
The lush results made many of the album’s songs staples on the band’s setlist. And tracks like “Pachuca Sunrise”
— a shimmering song about capturing the feeling of a moon hanging over the Mediterranean for a far-off love — helped the band explode nationally in the mid-2000s.
Minus the Bear is playing “Menos el Oso” in full on this tour along with a few songs from other albums to cap the show. And the album has been reissued with previously unreleased demo tracks.
Many of the songs on the record have also been the band members’ favorites to play live over the years, Snider says.
“There’s a kind of tightness to the record,” he adds. “For the most part, the record really works well live. It has this direct drive to it that comes from the stage with a lot of power.”
Tickets are $53.30 via civicnola.com.
Minus the Bear
PROVIDED PHOTO BY RYAN RUSSELL
GOING OUT
Smooth Daddy Johnson
by Will Coviello
RICH ARONOVITCH GREW UP IN NEW ORLEANS, BUT HE KNEW THE MOMENT he became a New Yorker. He shares the story in his half-hour comedy special “The Artist.”
He was at LaGuardia Airport waiting for a flight at the gate. As he looked out the window, a plane landed awkwardly and then skidded off the runway through a fence.
“This is really going to inconvenience me,” he thought to himself, suddenly aware he was right at home in the Big Apple.
Aronovitch comes back to New Orleans this week to celebrate his birthday with family, and to do two nights of shows at Sports Drink on Oct. 17-18.
production of “Puss in Boots” at the Performers Garage in New York.
In his special, Aronovitch revels in parodies of all sorts of New Yorkers, with thick accents, brassy attitudes, precious scruples and more. With his mustache and curly black hair, he jokes that he’s the child of Borat and Kramer from “Seinfeld.” He finishes the joke with a gratuitous Borat impression.
Aronovitch was born in Canada, but his parents moved away from Montreal to escape the cold. Aronovitch says growing up in the U.S. actually didn’t help him become a citizen because he never learned the history required for the naturalization test.
But he had teachers that encouraged his sense of humor, and he graduated from Benjamin Franklin High School. He also got his first taste of performing in those years. He went to see a movie at Movie Pitchers in Mid-City, but it wasn’t very good, so he stepped outside and started cracking jokes with others there. One of the people in the group was the leader of the improv troupe This is Brown, and he invited Aronovitch to be the opening stand-up comic for the group’s next show.
Soon he started doing open mics in New Orleans, sometimes billing himself as Smooth Daddy Johnson. In college at Emory University, there was no campus venue for comedy, but he went around hyping appearances by Smooth Daddy, not revealing that students would be watching him if they showed up to the DIY event.
In college, Aronovitch got interested in theater and also started doing sketch and improv. A connection there led to a chance to perform in a
“I thought it was going to be for two weeks, and I stayed for 10 years,” Aronovitch says.
To get time onstage in New York, he worked for clubs handing out flyers in densely trafficked tourist spots like Times Square. It worked so well that he blames himself for the proliferation of comedians now handing out show fliers across Manhattan.
One of the clubs was able to do eight shows a night, and he made the most of the experience.
“I could write a joke on Monday and try it 30 times by Sunday,” he says. “Experience makes you the best.”
Now Aronovitch is a regular at major New York clubs like the Comedy Cellar and Gotham Comedy Club, and he usually performs six nights a week.
During the pandemic, when there were no shows, his manager pushed him to post on TikTok. That led to him jumping into a dance challenge. It was dominated by young women in skimpy outfits, so Aronovitch filmed himself dancing in a bikini in his kitchen. The algorithm liked that, and he followed up with videos of himself dancing on the streets — in outrageous outfits, but no more bikinis. He’s gotten away from that bit, and now he’s focusing on his next special, which he’s releasing this fall.
Rich Aronovitch performs at 7 & 9 p.m. Friday, Oct. 17, and Saturday, Oct. 18, at Sports Drink. Tickets are $28.99 via sportsdrink.org. Find information about him on Instagram: @richisfunny.
PROVIDED PHOTO BY JOHN CAFARO
PREMIER CROSSWORD PUZZLE
BROTHERLY POSSESSIONS
By Frank A. Longo
9 Beginning of a process
Opposed to
Woman from Madrid’s land, to
112 Bottom line
Chum
Crunches work them
Injure badly
Answer to riddle #2
Hotel chain
Ate lunch or dinner
Former rival of Nintendo
Tranquil and carefree
“Yes, it’s true, alas”
1 Like many wet lawns
“This --” (telephone response) 3 Arch across
Pic on a chest, maybe
Mom’s bro
Jumping Aussie critter
Feature of a cloudless day
Balm
Secret agent
As well
Very tall bird
Praline ingredient
1957-91 king of Norway
“Affliction” star Nick
Course for U.S.
“Scarface” star
Strip of pasta
Refuse to yield
(giggles)
52 Drill attachments with spiraling grooves 53 Paint layer 54 Sub in a deli 57 Reaping tools 58 Arouse
Misplaced 60 Pittsburgh Steelers’ org. 63 Whack down
Burning residue 66 Waterways, to Mexicans 67 “-- Four” (Beatles)
Dark deli bread
Atlas features
Handling the matter
of UAE
Uncovered
Sharp pain
Morales in movies
Horn for taps
Nagging pain
“-- Out of My League”
The universe of universities
Walked through water
After a while
Distance unit in astron.
96 Road gunk
On the -- (escaping)
Yoko of art
Roast that may include chopped cashews or almonds
Los --, New Mexico
Title anew
Beating at chess 106 When many a driver stops
Touchy- --
To any extent
Jungle beast 110 Sister of Malia Obama
On a mattress, say
Squeezing snakes
WWII battle site in Normandy
X, to Greeks
-- Aviv 120 Kin of mono-
-- room (Ping-Pong place) 122 Prez #32 123 Car club inits. 124 Stat involving wt. and ht.
Novel writer, e.g.: Abbr.
Cancer ends, anew verse begins
WhenJon was diagnosed with leukemia, he found strengthintwo places— his love of music and theexpert care teamatOchsner MD Anderson Cancer Center.
“I started getting care there and wassoinlove withthe people and the prevailing attitude of Ochsner, which is howI endedupwriting asong.”
Ochsner MD Anderson delivers advancedcancer care right here in Louisiana, ofering access to life-saving clinical trials, innovative therapies,more specialists and more resources for patients. Learn more at ochsner.org/EndCancer.
