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ARTS + ENTERTAINMENT
Showtime
BOUNCE STAR BIG FREEDIA HAS GOTTEN PLENTY OF EXPOSURE on screen, and she makes an entertaining cameo as a swamp-dwelling fortune teller in Annapurna Sriram’s quirkily entertaining debut feature “Fucktoys,” which plays in the New Orleans Film Festival this week. Sriram wrote, directed and also stars in the film as AP, a sex worker with a bit of a problem. A lavishly bejeweled Big Freedia pulls tarot cards to reveal that she’s got a curse hanging over her. It’ll take $1,000 to remove it, as well as the sacrifice of a lamb.
Freedia is one of many musicians who will be on screen in a festival full of musical inspiration. The festival has a full slate of narrative and documentary features, short films, panel discussions, pitch events, parties and more. In-person screenings run Oct. 23-27 at local theaters, museum spaces and the festival hub at the Contemporary Arts Center, and many films are available via an online platform through Nov. 2. “Fucktoys” won a Special Jury Award at South by Southwest earlier this year, and it’s a comedy drama set in a semi-surreal world drenched in sex, camp, dark humor and AP’s upbeat outlook. She sets out to gather $1,000 and the story careens from one encounter to the next with a slew of strange characters as she makes her way around Trashtown, which has a John Waters-esque veneer of visual and social camp. Much of it was filmed in New Orleans and South Louisiana, and familiar faces besides Freedia include local actor Todd d’Amour and comedian Matt Owens. It screens at 8:15 p.m. Friday, Oct. 24, at CAC
Another strange crisis-inspired journey drives director Bradley Cooper’s “Is This Thing On?” In the comedy drama, a recently separated man tries to make something of his misfortune by trying stand-up comedy, a turn none of his friends or family saw coming. Will Arnett, who co-wrote the screenplay, and Laura Dern star as the splitting couple, and there are appearances by Amy Sedaris and Christine Ebersole and a cameo by Payton Manning. It screens at 3 p.m. Sunday, Oct. 26, at CAC
In Noah Baumbach’s “Jay Kelly,” George Clooney and Adam Sandler play an aging actor and his manager traveling together and reflecting on their lives. It screens at 5 p.m. Saturday, Oct. 25, at Prytania Theatre.
Actress Sydney Sweeney, known for roles in the TV dramas “Euphoria” and “The White Lotus,” gets in the ring
Oct. 23-Nov. 2
by Will Coviello |
Hellman, explores the early career of her inspiration, Lake Charles native Lucinda Williams, and unearths unreleased recordings and stories.
Krewe of Boo
in “Christy,” a sports drama based on Christy Martin, one of the most famous and successful women in professional boxing. Though a fearsome boxer, Martin got help to make a career of it, which included a trainer, who she married, and the legendary promoter Don King, and there were many battles to fight outside the ring. It screens at 7:45 p.m. Sunday, Oct. 26, at CAC
Other major studio releases in the festival lineup include a screening of Ryan Coogler’s popular supernatural horror starring Michael B. Jordan, “Sinners,” which was filmed in New Orleans. It screens at 7:15 p.m. Sunday, Oct. 26, at Prytania Theatre, and there’s a Q&A with executive producer Will Greenfield afterward.
There’s another supernatural thriller in “STAY,” from Andscape, a Black-led platform owned by ESPN and Walt Disney Company that focuses on stories about Black identity. In the film, the marriage of Kiara, a best-selling spirituality writer, and Miles, a former MMA fighter, is tested in a home filled with spirits. It screens at 6:45 p.m. Saturday, Oct. 25, at CAC
There are many documentaries about musical subjects. “In a Good Place Now: The Life & Music of Bobby Charles” is director David DuBos’s profile of the talented Louisiana singer-songwriter, who wrote some songs for Fats Domino. “What We Can Know About Edmond and Basile” explores OperaCreole’s work reviving the music of early Black composers Edmond Dede and Charles Lucien Bares. In “Finding Lucinda,” singer Ismay, aka Avery
Music documentaries also include the post-Beatles Paul McCartney profile “Man on the Run,” and “Butthole Surfers: The Hole Truth and Nothing Butt,” about the raucous Texas post-punk band. “Move Ya Body: The Birth of House” explores the creation of house music in South Side Chicago in the 1980s. “Take it Away” traces the rise of Tejano and regional Mexican music through the career of Johnny Canales.
The festival screens 27 feature films and more than 100 short films and touches on a broad range of subjects. The documentary “We Are Pat” explores trans identity through the popularity of the androgynous “Saturday Night Live” character Pat. “The Fisherman” is a magical realist comedy about a Ghanian fisherman who is trying to get his own boat and raise his profile in his community.
“The Big Sea” digs into the surfing world’s demand for gear that involves toxic chemicals. “The Last Partera” looks at the legacy of Dona Miriam Elizondo, who at 100 years old is the last traditional midwife in her region of rural Costa Rica. “Luv Ya Bum” recounts coach Oail Andrew “Bum” Phillips success building the Houston Oilers into a top team (before he later coached the New Orleans Saints).
The opening night film is “Michalopoulos — The Art of Celebration” and an opening night party follows at painter James Michalopoulos’ studio. The New Orleans Film Society’s annual gala is Friday, Oct. 24, at the Civic Theater. It will include a performance by Nathaniel Rateliff, who is an executive producer for “Lovers,” which screens in the fest.
All-access passes good for screenings and events and individual tickets are available on the festival website. There’s also a box office at the hub at the CAC
Visit neworleansfilmsociety.org for full schedule, tickets and information.
The Carnival-style Halloween parade is the centerpiece of a weekend of spooky parties and events. The parade through the French Quarter and Warehouse District starts at 6:30 p.m. Saturday, Oct. 25, and it features floats, Halloween throws, costumed dance groups and marching krewes and more. The Monster Mash is the parade after-party at Generations Hall. The Rock & Rouge Halloween Party features music by Where Y’Acht and Big Pearl & The Fugitives of Funk at Toulouse Theatre on Friday, Oct. 24. There also is a French Quarter second line, the Zombie Run and more. Find membership and event ticket information at kreweofboo.com.
Devil’s Night
Burlesque performer Vivacious Miss Audacious gathers a haunting group of variety acts for the fourth annual Devil’s Night. The show features Chicago burlesque stars RedRum, also known as the stripping Queen of Halloween, and Willy LaQueue. The cast also includes Jeez Loueez, Lola van Ella, Eddie Divas, Mz. Juno, Sailem from Hell, Miss Tigerlily, Mamie Dame, Duali-Tease, Nicki Nicolai and Vivacious Miss Audacious herself. At 8 p.m. Sunday, Oct. 26, at Joy Theater. Tickets $27-$49 via audaciousnola. com/devilsnight.
The New Orleans Film Fest runs
PHOTO BY SCOTT THRELKELD / THE TIMES- PICAYUNE
Annapurna Sriram wrote, directed and stars in the comedy drama ‘Fucktoys.’
PHOTO PROVIDED BY NEW ORLEANS FILM FESTIVAL
OPENING GAMBIT
NEW ORLEANS NEWS + VIEWS
Now that it’s cooled of some it’s time to turn that A/C money into Christmas present money
THUMBS UP/ THUMBS DOWN
El Guapo, a popular New Orleansbased maker of cocktail bitters and syrups, recently landed a deal to be sold in Walmart. Earlier this month, El Guapo CEO Christa Cotton took part in an open call event at Walmart’s headquarters and won a “golden ticket” to put the company’s products on Walmart and Sam’s Club shelves and websites. Cotton told The Times-Picayune she is hopeful the deal will allow the company to expand its Mid-City facility.
Louisiana officials have pulled the plug on the Mid-Breton Sediment Diversion project, a major coastal restoration effort meant to channel water and sediment from the Mississippi River into dying coastal marshes at Breton Sound. It’s the second important restoration project stopped by Gov. Jeff Landry and his administration, following the cancellation of the Mid-Barataria Sediment Diversion in May.
Helena Moreno elected mayor of New Orleans
CITY COUNCIL VICE PRESIDENT
HELENA MORENO WILL BECOME the next mayor of New Orleans, taking over from outgoing Mayor LaToya Cantrell in January.
Moreno defeated state Sen. Royce Duplessis and City Council member Oliver Thomas, taking in over 54 percent of the vote, more than enough to avoid a runoff.
“We have fought hard to get here, but I’ll tell you this, I really hope that you are not weary, because the hard work is actually just ahead,” she said.
U.S. Reps. Mike Johnson and Steve Scalise, two of the most powerful Republicans in Congress, both called the pro-democracy No Kings protest the “hate America rally” ahead of the Oct. 18 events across the country. The two Louisiana congressmen and their GOP colleagues have apparently embraced the party’s authoritarian direction.
Just after 9:30 p.m. election night, dozens of Moreno supports, including many politicians, piled onto the stage at the Civic Theatre. Former U.S. Rep. Cedric Richmond introduced her as “mayor elect” for the first time. She came out, shaking hands and hugging everyone, bringing a young girl from the audience to join them on stage.
“New Orleans, you are my everything,” Moreno told the enthusiastic crowd. “I am overwhelmed.”
“Tonight is a good night,” she said.
“No doubt about it, we are definitely now moving forward toward change ... toward becoming a city that works, toward becoming a city where we can all thrive, where opportunities are not just for some but for everyone.”
“Let’s face it, we really are at a pivotal point right now. We are losing population fast because of lack of opportunity, lack of affordability, and because it is just too hard to live here. So bottom line: We cannot afford to fail, and I will not fail you.”
“We are a diverse city that gives and offers so much, but sometimes it feels like we are left with very little. It is my responsibility as mayor to now grow opportunity in our city.”
“We have seen some division during this campaign season, but as you all know, I’ve always been someone who has been about bringing people together and about building broad coalitions. So tonight, let’s come together.”
“I just want to make sure that you all so fully understand that while some may see a broken city, I actually see so many solutions. I want you who’ve been just so frustrated to just hold on. Just hold on.
COUNT #
57,797
THE NUMBER OF ORLEANS PARISH RESIDENTS WHO VOTED FOR MAYOR-ELECT HELENA MORENO.
The Oct. 11 election had the highest voter turnout since 2002, with over 105,000 voters heading to the polls out of the city’s nearly 263,000 registered voters. Moreno, the New Orleans City Council’s vice president, won with about 55% of the votes. She will be sworn into office Jan. 12.
C’EST WHAT ?
What’s your favorite Louisiana dish in the fall?
7.1%
Helena Moreno celebrates with supporters at her election night watch party at the Civic Theatre STAFF PHOTO BY BRETT DUKE / THE TIMES- PICAYUNE
Over at the Lakefront Airport, DJ Nesby Phips kept the hits coming, playing upbeat remixes and tracks by Stevie Wonder, Prince and Snoop Dogg while a crowd waited for the election results to come in.
Despite Duplessis’ loss, the mood at his campaign party was far from somber. When the state senator took to the podium shortly after 10 p.m. he was flanked by his wife, Krystal, his young daughter and several family members.
In a humble concession speech, he emphasized the importance of accepting election results in a democratic process.
“Anytime you sign up and you put your name on the ballot and you go out there to ask people to vote for you, you have to be willing and ready and prepared to accept the outcome. Tonight I accept that outcome, despite that it’s not the outcome I wanted,” he said.
While he was quick to criticize Moreno on the campaign trail, there was a clear change in his tone on election night, at least to the public, as he congratulated the council vice president on her historic win.
“We move forward as a city together, because that’s what this has always been about, this has always been about the people of this city,” he said.
One of Duplessis’ supporters, transgender rights activist and
House of Tulip founder Mariah Moore, told Gambit that she was supporting Duplessis’ because of his “unwavering support and advocacy of the LGBTQ community, particularly black trans women,” she said. ”Royce showed up for us repeatedly, Royce has always been willing to be called in, he has always been willing to be educated, and he’s always been willing to convene.”
Another Duplessis supporter, Demetrice Phips (no relation to Nesby) said she was disappointed in the outcome of the election, but she also acknowledged that he was a late addition to the race and that she thinks in the future he’ll be able to build more momentum.
She says she would happily vote for him again in four years.
“If he runs again in four years, he’s got it,” she said.
Moreno announced her run last December, months before any other major candidate jumped in, and she maintained a strong lead throughout the campaign, both in the polls and in fundraising, that attacks from her competitors couldn’t soften.
Polling consistently showed her hovering just around the 50% plus one vote threshold she needed to win outright. But Moreno outperformed
PAGE 7
Royce Duplessis STAFF PHOTO BY JOHN MCCUSKER / THNE TIMES- PICAYUNE
those numbers Saturday. While final numbers won’t be known for some time, by 9:30 pm Moreno had more than 54 percent of the vote.
Moreno is finishing up her second term as a citywide council member and has touted her role in relocating Gordon Plaza residents off toxic soil, starting redevelopment of Lincoln Beach and getting improvements to the city’s power grid after Hurricane Ida.
Before joining the council, Moreno was a state representative from 2010-2018, where she was best known for her work on legislation aimed at helping sexual assault and domestic violence victims.
that her daughter Kristen had leadership positions in and were getting paid by both the campaign and an outside PAC.
The Times-Picayune reported that her campaign was actually paying a company owned by Boyd and her daughter called DKR Real Estate Investments for “marketing services,” though it was listed as a different company in the reports. Boyd told the paper she used campaign money to pay for advertisements for her real estate business, which could violate campaign finance laws.
Council President JP Morrell also won easily Saturday evening. Though his top challenger, the Rev. Gregory Manning, was able to secure notable endorsements, including from the Orleans Parish Democratic Executive Committee and state Rep. Mandie Landry, he didn’t manage to outperform polls.
Along the campaign trail, she’s promised to make city government deliver basic services. To do so, she says she’ll hire a team of 100 workers to fix the streets, overhaul Safety and Permits and devote resources to New Orleans East, like dedicated city employees and a satellite City Hall office.
Moreno will follow Mayor LaToya Cantrell, who has become deeply unpopular during her second term and who is facing federal corruption charges. Meanwhile, state Rep. Mathew Willard defeated Rep. Delisha Boyd easily to take Moreno’s at-large seat on the council.
Boyd is facing serious questions about her campaign finances following reports by Gambit and The Times-Picayune. Gambit found that she failed to report more than $6,000 in donations in 2024 and
Morrell was busy this season. He’s fended off attacks from Manning over his campaign donations and a statement of peace the council put out responding to the Israeli siege in Gaza, while also taking to social media to defend Moreno and the rest of the council from criticisms from Duplessis over tensions between the council and mayor. — Kaylee Poche & Sarah Ravits
Crickets from Cantrell following Helena Moreno’s mayoral win
NEW ORLEANS MAYOR-ELECT HELENA MORENO HAS BEEN INUNDATED with congratulatory messages from a range of politicians, including election opponent and state Sen. Royce Duplessis, as well as national figures like former U.S. Transportation Secretary Pete Buttigieg and former Vice President Kamala Harris.
But one official has been notably dodgy in congratulating Moreno: outgoing Mayor LaToya Cantrell. It has long been common practice in politics for outgoing officials,
Matthew Willard FILE PHOTO
electoral opponents and even ideological adversaries to congratulate winners of an election. For instance, even attorney general Liz Murrill and Gov. Jeff Landry – both of whom are Republicans and disagree with Moreno on many policy issues – have both publicly wished her well.
But so far, Cantrell, the city’s first Black woman mayor, has remained mostly silent, at least publicly, about Moreno, the current vice president of the City Council, becoming the first Mexican-American woman mayor.
Cantrell has largely avoided the press for the past two years, and her office has taken to issuing statements in the name of the city, not in her name, or including quotes from the mayor.
In response to a media inquiry by Gambit about whether the two had spoken since the election, Cantrell’s communications office sent out a news release Tuesday that acknowledged the election but did not mention Cantrell by name. Cantrell later re-posted the press release to her social media.
The release also did not indicate whether the two had exchanged any words or communicated about the transition process.
“The City of New Orleans thanks
“She and I have communicated about the transition, and she is giving us point people to talk to and identify a few people that my team will be working with,” Moreno said Tuesday night at a press briefing.
Morial emphasized the importance of having a strong transition team and said when he replaced Sidney Barthelemy as mayor, they met within a couple of days of the election. “We had a very strong process of briefings and collaborations and cooperation,” he said.
But Morial also criticized his successor, Ray Nagin, and said there were significant challenges because of Nagin’s lack of communication.
“There was no transition, there was no level of engagement, on day one, none of the unclassified employees knew whether they still had jobs,” he said. “My successor showed up for a budget briefing ... He walked in, and 10 minutes into the meeting, got up and said he had to leave.”
It’s not entirely surprising that Cantrell hasn’t spoken publicly about the election herself. While she and Moreno are both charismatic New Orleans Democrats who served on the council together, they are hardly allies.
mayor to Mitch Landrieu and an executive at Ochsner Health.
“Overall, we are working nonstop to make sure that I am ready on Day One to start moving our city forward ... I knew I couldn’t waste a day,”
Moreno said.
Moreno said she would also be announcing new committees and beginning the hiring process for when she takes office Jan. 12. She has already launched a website, newdirectionnola.com, where residents and potential city workers can keep up with the incoming administration.
Richmond’s focus will be largely on economic development, while Charbonnet will work on public safety issues. Berger said he would focus on
all election workers, volunteers, and most importantly, the citizens who participated in the October 2025 election,” the statement said. “The City extends its congratulations to the candidates who were successful in their respective races and also expresses appreciation to all candidates who put forth their ideas and visions during this election cycle.”
While the release was scarce on details, it does appear that City Hall employees are preparing for the change-up in leadership, though it is unclear what role, if any, Cantrell will have, as she faces upcoming legal battles in federal court.
“For several months leading up to the citywide election, the city has been working on a transition plan and now that the mayor’s race has concluded, the city will work with Mayor elect Moreno to achieve a positive transition for the City of New Orleans,” the statement concluded.
During a press event later that day with former New Orleans Mayor Marc Morial, Moreno indicated she and her team have been in contact with the Cantrell administration about the transition.
Moreno has been critical of Cantrell, particularly during her scandal-plagued second term, and under the leadership of Moreno and council President JP Morrell, the council has sought to limit the powers of the executive branch and to rein in Cantrell’s excessive travel spending, and her use of a formerly city-owned apartment for personal time, among other issues.
Meanwhile, Cantrell is also known for her blunt, pugnacious style of politics and leadership style, which combined with the council’s pushback has led to a tense situation in City Hall.
— Sarah Ravits
Mayor-elect Helena Moreno announces new transition team
NEW ORLEANS MAYOR-ELECT HELENA MORENO ANNOUNCED her official transition team co-chairs Wednesday afternoon as she gears up to lead City Hall’s executive branch in January.
At a press briefing at the Greater New Orleans Foundation, Moreno introduced former U.S. Rep. Cedric Richmond, who was a senior advisor to former president Joe Biden; businessman and philanthropist Ryan Berger; former judge and 2017 mayoral candidate Desiree Charbonnet; and Emily Arata, a former deputy
infrastructure and city services.
“Our goal will be to identify solutions that streamline processes like safety and permits, so the city can be a partner for growth and not a barrier,” Berger said, adding that Moreno’s transition will be about “investing in recreation, safety and opportunity.”
It is still unclear how active of a role outgoing Mayor LaToya Cantrell will play in Moreno’s transition.
“It’s really up to her,” said Moreno. “I’m certainly optimistic, though.”
In the meantime, Moreno said she was already actively working with Cantrell’s chief administrative officer Joe Threat and that they will be examining the city budget.
“I have a very good working relationship with him,” she said.
— Sarah Ravits
New Orleans Mayor LaToya Cantrell
PHOTO BY DAVID GRUNFELD / THE TIMES- PICAYUNE
Mayor-elect Helena Moreno
PHOTO BY JOHN MCCUSKER / THE TIMES- PICAYUNE
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New Orleans officials look for ways to make up $160 million budget shortfall
THE CITY OF NEW ORLEANS IS ON TRACK TO SPEND $160 MILLION MORE than it will take in this year, setting up a potentially precarious financial situation come 2026, according to an analysis of the city’s books by Louisiana Legislative Auditor Michael Waguespack.
At an Oct. 15 budget hearing, Waguespack said the city will end the year with around $768 million in revenue and spend approximately $927 million.
The city ended last year with around $206 million in its fund balance. Using that to pay for all of the shortfall would leave the city with only $46 million in reserve. With city law requiring at least $37 million in the fund at any given time, there would be little cushion in the 2026 budget, though the council could vote to unlock those funds.
Waguespack said that on a nearly $1 billion dollar city budget, that’s “really running tight.” He said he would generally recommend keeping more than 14% in the fund balance, especially in a hurricane-prone area.
Budget Chair Joe Giarrusso said there are ways the city can make up the $160 million, and that using the fund balance would be a last resort. That includes moving money around, going after revenue sources such as unpaid traffic tickets and potentially tapping
into funds from the American Rescue Plan Act.
There will also likely be incoming federal money. The terrorist attack, Sugar Bowl, Super Bowl and Mardi Gras were all designated SEAR 1 events by the federal government, yet the city has not been reimbursed for those costs yet, said Chief Administrative Officer Joe Threat. Threat also noted that it’s up to the state, and not the city, to go after those funds. He also said the city had not gotten money back from FEMA for the snowstorm.
The meeting was not without drama between council members and Mayor LaToya Cantrell’s Chief Financial Officer Romy Samuel, who tried to blame each other for the budget hole.
Blaming either the council or Cantrell is overly simplistic. Under the current system of governance used in New Orleans, as well as most of the country, the legislative branch, in this case the city council, is responsible for “budgeting” funds.
Each year, the executive branch presents its spending plan for the coming fiscal year. The legislative branch then takes that plan, holds hearings on it, adjusts it in coordination with the executive branch and the public, and then passes the bill. The mayor, which in the case of the current budget would be Cantrell, can either agree to it or veto it — at which point they can press for changes.
Cantrell agreed to this year’s budget after her aides negotiated it with the council and signed it into law.
Nevertheless, Samuel repeatedly tried to fault the council for adding costs to the 2025 budget, even though they did so at the request of Cantrell’s administration. In a heated exchange, she also tried to accuse council members of ignoring her warnings about the city’s finances and not reading the monthly finance reports.
“Ma’am, that is false ... we get the report after the fact,” Budget Committee Chairman Joe Giarrusso said. “The money’s already been spent by the time we got it. OK, we can’t stop that from happening. The administration stops that from happening.”
Samuel said she raised concerns about the city relying on the fund balance, which is not all cash on hand, for expenses as early as June 2024.
“The problem is you do not rely on the folks that do this every day, and it’s a disservice to the Finance Department and the team that works together because we don’t do this job alone,” she said.
However, Giarrusso said Samuel did not express reservations about any add-ons to the budget until after it was
passed — including about the $20 million settlement with the school board that the mayor later abruptly backed out of, citing financial concerns.
Samuel said she wasn’t involved in negotiating the deal, though Cantrell’s then-CAO Gilbert Montano was and Samuel was copied on at least some emails.
“My viewpoint is we can’t live in a world where CAO’s office is here and CFO’s office is here, and the right hand doesn’t know what the left is doing,” Giarrusso said.
Giarrusso also said the monthly reports the Department of Finance was giving to the council did not include a breakdown of salary vs. overtime costs until May, after the council asked for more details. Overtime spending, particularly for the terrorist attack and snowstorm, has been a large driver of this year’s deficit.
The city budgeted just more than $57,000 for overtime in 2025, spent $40 million as of Sept. 29. CAO
Threat predicted that would end up increasing to $50 million by the end of the year, with increased security at events like the NBA Youngboy concert at the Smoothie King Center and Bayou Classic. The administration has included $24 million in overtime costs in its proposed 2026 budget.
“How can we have a shared responsibility (for the budget shortfall) when we don’t know over time, ma’am?” Giarrusso asked Samuel, adding, “You all have a spending problem, and you keep on trying to blame the council for it.”
Waguespack recommended that the Department of Finance provide different monthly reports that show how much money the city has compared to how much it’s spending so that it’s clear if the city’s running in a deficit.
Council President JP Morrell, a former state legislator, said he wished the city’s budget process was more like the state’s, where the governor needs approval from lawmakers to move money around after the budget is passed. He said the council had passed laws requiring the mayor’s administration to come before the council when they wanted to make changes in spending, but that there may need to be a change to the city charter in order to actually enforce it.
“We are caught dealing with the cuts on the back end after the money is spent,” Morrell said. “That is an untenable position for anybody to keep the books straight.”
Council Member Lesli Harris asked if the administration would be able to provide the different monthly financial reports moving forward. Both CAO Threat and Assistant CAO Brandye DeLarge agreed.
She also stressed the importance of following Waguespack’s other recommendations, like not relying on the prior year’s fund balance and being more realistic about costs, based on previous budgets.
Waguespack offered to help with implementing those measures.
“We’ll stay in touch,” he said. “Maybe I can just get a parking spot in the garage somewhere.”
— Kaylee Poche
Mayor LaToya Cantrell speaks during a meeting where her administration delivered the 2026 budget proposal at New Orleans City Hall.
PHOTO BY BRETT DUKE / THE TIMES- PICAYUNE
Joe Giarrusso
PHOTO BY MADDIE SPINNER / GAMBIT
Now That’s What I Call Queer throws
a mass gay wedding and party for
New Orleans couples
BETWEEN VENUE FEES, BOOKING THE BAND, PAYING CATERERS AND FLORISTS and all the unexpected costs, weddings can be expensive. It’s a special day, but the price can rack up quickly.
As a wedding DJ, Kendall Burke has seen just how costly it is to throw a wedding, so she’s trying to make things a little easier on LGBTQ couples hoping to get hitched this year — by throwing a big queer wedding and dance party.
Taking place Wednesday, Dec. 3, at Soulet Muse, the Dearly Beloved Dance Party will be a mass wedding ceremony and reception for queer couples in New Orleans. There is room for 25 couples to either get married or renew their vows, Burke says, and anyone can buy tickets and party with the happy couples after the ceremony.
“With it being 2025 and the world is kind of exploding, it felt like the right year to try and make a mass wedding happen, but more importantly, making it geared towards the queer community,” Burke says.
Couples can now sign up to take part in the Dec. 3 event. Tickets are $250 per couple for those who want to get married and include a professional wedding portrait and two glasses of champagne. Vow renewals are $150 per couple and also include a professional portrait.
Participants are responsible for obtaining a marriage certificate at
least 24 hours before the event. But there will be an officiant for the mass wedding ceremony and the vow renewals along with a coordinator helping make the event easy on couples.
Singer-songwriter Chlóe Marie will perform during the ceremony, and Burke, who performs as Warm Advice and produces parties under the banner Now That’s What I Call Queer, will DJ the celebratory dance party. And there’s an after party at the Rabbit Hole.
The party’s bar will be run by Cloud Brine Creative Libations and there will be a coffee set up by Undergrowth Coffee. The Original Nite Cap, Twelve Mile Limit, Once Around the Kitchen and Bandit Hair Company are among the event’s sponsors.
The Dearly Beloved party is a chance to “celebrate each other and celebrate within community,” Burke says.
It’s also a chance to be defiant at a time when the political climate is becoming dangerous for the LGBTQ community.
General “guest list” tickets are $75 and open to everyone — or as Now That’s What I Call Queer puts it: “You don’t have to be queer to be here, but you can’t be an asshole.” There also is a full wedding party option for a private, pre-event ceremony for one couple.
Find more information at nowthatswhaticallqueer.com. — Jake Clapp
Kendall Burke DJs under the name Warm Advice and produces the Now That’s What I Call Queer events.
PROVIDED PHOTO BY NKECHI CHIBUEZE
@GambitBlake | askblake@gambitweekly.com
Hey Blake,
As a child of the ‘80s, I remember going to Zack’s for frozen yogurt. Was that a local or national chain? Where was the first one?
Dear reader,
THE ZACK’S FAMOUS FROZEN YOGURT CHAIN WAS FOUNDED IN METAIRIE and grew to include locations in more than a dozen states. The first location was at 2301 Veterans Memorial Blvd. between Bonnabel and Causeway boulevards.
“You will forget hard-packed yogurt, store-bought pudding style yogurt and all ice cream presentations when you experience the taste of Zack’s Famous Frozen Yogurt,” boasted a September 1977 newspaper ad for the grand opening. “Zack’s magic formulation is less than one-half the calories of ice cream and contains less than two percent butterfat and at Zack’s we top our frozen yogurts with the freshest of fresh fruits.”
As for the name, co-founder Sam Holt and his partner were searching for a dynamic name for their business, and ‘it just came out of the air,’ he told The Times-Picayune/States-Item in 1983. By then, the business had grown to 35 outlets in five southern states, including 12 in the metro
BLAKE VIEW
New Orleans area including in Gretna, Algiers, New Orleans East, Covington, Chalmette and Kenner.
Twenty-seven of the chain’s stores at the time were franchises.
A 1987 Times-Picayune article explained that each Zach’s location offered multiple flavors of frozen yogurt as well as banana splits, chocolate-dipped cones, fruit bowls, hot fudge sundaes and other items.
Company President Steve Watts and Vice-Chairman David Watts said their gross sales in 1986 exceeded $10 million. They had recently opened a franchise location in Kauai, Hawaii.
The chain underwent ownership changes, and although there are no Zack’s locations remaining in the metro area, there are still outlets in other parts of the country.
THIS WEEK, WE’RE CELEBRATING THE 100TH ANNIVERSARY OF THE BIRTH OF JOHNNY CARSON by remembering a rare appearance in New Orleans nearly 50 years ago by the king of late-night television.
Carson, born Oct. 23, 1925, hosted “The Tonight Show” on NBC for a groundbreaking 30 years, beginning in 1962. In 1980, he came to New Orleans to appear at the newly reopened Saenger Theatre. The Saenger, which originally opened in 1927, had undergone a $3 million restoration converting it from its original use as a movie theater to a performing arts center that could host concerts, Broadway shows and other performances.
Carson helped christen the renovated Saenger on March 1, 1980, in a benefit show for the Lions Eye Foundation. Joining him as an opening act was singer Phyllis McGuire.
“For more than 90 minutes, Carson cajoled the near capacity crowd who had paid up to $100 a seat to see the talk show host in his first New Orleans appearance,” wrote Richard Dodds in the March 4, 1980, edition of The Times-Picayune. “Humorist rather than comedian is the more fitting title for Carson. He doesn’t so much tell jokes as stories, many of which are apparently inspired by actual happenings. Puberty, home buying, hangovers, the telephone company, etc. are the stuff of Carson’s humor.”
A few days later, The Times-Picayune’s Wanda Freeman wrote that “the jokes came non-stop at Johnny Carson’s Saenger show last weekend, in what must have been the longest monologue ever” and that “his material was something old, something new … we can’t vouch for the borrowed but some was definitely blue.” Carson retired from “The Tonight Show” in 1992. He died in 2005.
President Samuel J. Holt and Chairman Homer A. Watts in 1987.
TIMES- PICAYUNE ARCHIVE
Rela xonour
with afresh cocktail , wine or dinner!
(and our back pockets too)
Schedule an appointment online or visit amobile pop-up to getyour ID. nol a.gov/crescentcityid
Dining Issue Fall Fall
BY ANDREA BLUMENSTEIN,
THERE IS NEVER A BAD TIME for a comforting Creole meal in New Orleans. Those rich recipes and local staples are foundational to the city’s identity and can be found year-round on menus across the city. But sometimes, a piping hot bowl of gumbo or a piece of fried fish with cream sauce may not sound so appealing during hot weather months in the city.
The fall, though, is a great time to revisit those Creole classics and the Cajun dishes that define Louisiana cuisine. The weather is cooling off and enticing diners back into courtyards and onto patios. Fall menus are now filled with hearty dishes and seasonal ingredients, like sweet potatoes and duck. And jambalaya, smoked sausage and a hefty po-boy go hand-in-hand with the football season.
Gambit’s Fall Dining Issue includes all kinds of places, from vegan options to Japanese and Mediterranean menus. There also is a highlight in this edition on restaurants serving up Creole and Cajun dishes, including New Orleans institutions and new establishments bringing a modern touch to traditional dishes.
The following pages include more than 175 restaurants in New Orleans, Jefferson and St. Bernard parishes and the Northshore, listed alphabetically. There’s information about menus, hours of operation and service options, like delivery.
Also, writer Beth D’Addono spoke with local chefs about some of their favorite fall ingredients. Find her story on page 27.
$ $11-$20 $$ $21 AND UP $$$
3 Southern Girls
4402 Jefferson Highway, Jefferson, (504) 381-4276; 3southerngirls.square.site
This no-frills lunch spot focuses on New Orleans-style comfort food. Grilled or fried fish plates and entrees like beef and shrimp-stuffed bell pepper come with side options including mac and cheese, fried okra, onion rings or sweet peas. No reservations. Delivery available. Lunch Mon.-Fri. $$
Emeril Lagasse’s newest restaurant features dishes honoring his Portuguese heritage. The shareable shrimp, squid and chourico paella includes black rice and saffron aioli. Reservations recommended. Lunch Fri., dinner Wed.-Sun., brunch Sun. $$$
The 337 by Chef Tiger
2633 St. Claude Ave., (504) 366-0067; 337nola.com
Chef William “Tiger” Leon, a native of St. Martinville, serves Cajun and Creole dishes pulled from family recipes at his new restaurant. The 337 rib-eye is a 12-ounce steak cooked to order and topped with crawfish etouffee. Reservations accepted. Delivery available. Dinner Tue.-Sun. $$$
Abita Brew Pub
72011 Holly St., Abita Springs, (985) 892-5837; abitabrewpub.com
The Abita Springs restaurant puts a creative spin on Louisiana dishes, often by including craft beer flavors, like the Turbodog remoulade-doused crab and crawfish cake. Boudin-stuffed, blueberry-glazed fried quail comes with andouille cornbread, smashed potatoes and sauteed vegetables. No reservations. Delivery and outdoor seating available. Lunch Tue.-Sun., dinner Tue.-Sat. $$
JAKE CLAPP, JENNIFER ODELL, LIAM PIERCE AND MADDIE SPINNER
Acme’s namesake bivalves can be ordered raw or char-grilled with herb butter and melted cheese. Po-boys, fried seafood platters, gumbo and other staples are on offer, too, plus a robust cocktail menu. The crab cake appetizer includes sweet corn maque choux and a tangy remoulade. No reservations. Lunch and dinner daily. $$
Addis Nola
2514 Bayou Road, (504) 218-5321; addisnola.com
The family-run Ethiopian restaurant has a variety of wats (spiced, caramelized stews) and tibs (sauteed meat and vegetables) served with injera (leavened flatbread). There’s also a traditional Ethiopian coffee ceremony. Whole fried snapper is seasoned with aromatic mitmita, a chili-based spice, and served with shiro (bean stew) and jasmine rice. Reservations accepted. Dinner Wed.-Mon., brunch Sat.-Sun. Delivery and outdoor seating available. $$$
Afrodisiac
5363 Franklin Ave., (504)-302-2090; afrodisiacnola.com
Louisiana meets Jamaica at this Caribbean comfort food joint. Jerk plates, including chicken, lamb and fish options, are served with choice of sides, like plantains, corn maque choux, dirty rice or cucumber, avocado and pineapple salad. Reservations accepted. Delivery and outdoor seating available. Lunch Fri.-Sun, dinner Wed.Sat. $$
Aguasanta
8312 Oak St., (504) 381-5625; aguasantanola.com
The upscale Mexican restaurant in the Riverbend serves plates full of bright colors and global influences. Entrees range from a birria-style lamb shank served with pureed black beans and pickled vegetables to smoky Cantonese fried rice with wood-fired grilled chicken. Reservations accepted. Dinner Mon.-Sat. $$$
Angelo Brocato
214 N. Carrollton Ave., (504) 486-1465; angelobrocatoicecream.com
This dessert institution serves house-made Italian gelato, cannoli, biscotti, almond crescents, spumoni cheesecake, coffee and more. Gelato flavors often include amaretto, mint chocolate chip, praline and Sicilian pistachio nut. No reservations. Lunch and dinner Tue.-Sun. $
The menu at the contemporary Creole and Cajun restaurant has Italian and French influences and centers around locally sourced seasonal seafood and vegeta-
bles. Grilled lamb chops come with garlic mashed potatoes and green beans. Reservations recommended. Dinner daily. $$$
Antoine’s Restaurant
713 St. Louis St. (504) 581-4422; antoines.com
New Orleans’ oldest restaurant opened in 1840 and has been run by the same family for five generations. Lightly breaded Gulf fish amandine comes with toasted almonds, brown butter, onion rice and lemon. The recipe for their signature oysters Rockefeller remains a family secret. Reservations recommended. Lunch Mon., Thu.-Fri., dinner Mon.-Sun., brunch Sat.Sun. $$$
This casual breakfast and lunch spot serves egg dishes, salads, sandwiches and pastries along with coffee and fresh juices. The Re Di Roma sandwich includes avocado dip, cherry tomatoes, smoked turkey ham, egg and cheddar on a baguette. No reservations. Delivery available. Breakfast and lunch daily. $$
Opened in 1918, this French Quarter icon serves French-Creole cuisine like trout meuniere and a variety of decadent oyster dishes. The pompano Duarte comes topped with tomatoes, Gulf shrimp, herbs and crushed chile peppers. Arnaud’s also houses a small Mardi Gras museum featuring Carnival ball gowns and memorabilia. Reservations recommended. Lunch Fri., dinner Mon.-Sat., brunch Sun. $$$
The lively Uptown staple serves modern takes on Creole cuisine and Cajun-inspired dishes. Pan-seared Gulf fish comes in miso-coconut broth with smoked cherry tomatoes, bok choy and Louisiana blue crab. Duck confit and sweet potato hash is served with poached eggs, kale, blueberries and duck skin cracklin. Brunch often features live music. Reservations recommended. Outdoor seating available. Brunch and dinner Thu.-Mon. $$$
Executive Chef Corey Thomas’ contemporary Creole menu includes gnocchi “Black and Blue,” which are served with jumbo lump crabmeat, truffles and Parmesan cheese. Snapper Pontchartrain includes shrimp, crab, oyster mushrooms and sauce bearnaise. Reservations recommended. Lunch Fri., dinner daily. $$$
The lounge adjacent to Gautreau’s serves its own French-inspired menu of small plates alongside cocktails and wine. The black truffle dip is made with a sour cream and onion base and summer truffles and is served with chips, crackers and crostini. There also are Gulf oysters and caviar. No reservations. Dinner Tue.-Sat. $$$
This Bywater wine shop and restaurant centers around its backyard garden, which often hosts live music, and the covered “treehouse” bar. Seared pork belly comes with heirloom tomatoes, sunchoke puree and apple agrodolce. Build-your-own cheese plates are also available from the wine shop’s cooler. No reservations. Outdoor seating available. Lunch Fri.-Sun., dinner daily. $$
Barcar
601 Metairie Road, (504) 264-7783; barcarbar.com
The seasonal menu at the Old Metairie tavern features upscale bar appetizers, sandwiches, pastas, fish and steak. The burger comes with American cheese, caramelized onions and garlic aioli on an everything bagel brioche and is served with waffle fries. After 3 p.m., Barcar is 18 and over. No reservations. Rooftop bar seating available. Lunch, dinner and late-night Wed.-Mon. $$
Baroness on Baronne
339 Baronne St., (504) 522-8664; baronessnola.com
The menu at the CBD bar and lounge has a variety of pizzas, flatbreads and appetizers as well as larger meals like jambalaya and shrimp pasta. The pulled pork sliders come with house-made slaw and chips. Reservations accepted. Dinner Wed.-Sun., late-night Fri.-Sat. $$
Shrimp with pickled horseradish gremolata at Coquette
PHOTO BY DAVID GRUNFELD / THE TIMES- PICAYUNE
Bayona
430 Dauphine St., (504) 525-4455; bayona.com
Chef Susan Spicer’s award-winning restaurant serves Louisiana cuisine with global influences in a historic Creole cottage. Locally sourced vegetables star in the kabocha squash entree, which is served with mushroom confit, sauteed wild mushrooms, vegan aioli, kombucha vinaigrette and pepitas. Reservations recommended. Outdoor seating available. Lunch Mon., Thu.-Sat., dinner Mon.-Sat. $$$
Bearcat
845 Carondelet St., (504) 766-7399; 2521
Jena St. (504) 309-9011; bearcatcafe.com
This bustling breakfast and lunch spot splits its menu into healthier “Good Cat” and more indulgent “Bad Cat” dishes, plus breakfast biscuits, with vegetarian, vegan, paleo and gluten-free options throughout. The crab scramble is made with eggs, Louisiana blue crab, asparagus and potatoes. No reservations. Breakfast and lunch Tue.-Sun. $$
Bear’s serves comforting Louisiana staples like po-boys and boudin balls, plus fried
apps, salads and burgers. Their house specialty is a roast beef po-boy, which comes with thinly sliced meat soaked in au jus gravy on Leidenheimer French bread. No reservations. Delivery available. Lunch daily, dinner Mon.-Sat. $$
This family-run bistro from former “Chopped” contestant Michael Dilonno serves modern and classic American bistro fare. The duck leg confit comes with butternut squash and onions, bacon, pecans and hot honey. Brunch options include French toast stuffed with cream cheese and strawberries. Reservations accepted. Dinner Wed.-Sun., brunch Sat.-Sun. $$
The Mid-City spot specializes in comforting brunch dishes like catfish and grits, overstuffed burritos, Belgian waffles and more. The Magnolia Slim omelet is made with onions, spinach, mushrooms, bell pepper, tomato and cheddar cheese. No reservations. Delivery and outdoor seating available. Breakfast and lunch daily. $$
PAGE 21 Crawfish etouffee fries start off a meal at Afrodisiac in Gentilly.
The Blue Crab serves fried, boiled and grilled seafood platters, New Orleans classics, po-boys, sandwiches and a few pizza options. The Pontchartrain pasta is penne pasta in light Alfredo sauce with a choice of sauteed shrimp or chicken. No reservations. Outdoor seating available. Slidell: Lunch Fri.-Sun., dinner Thu.-Sun.; New Orleans: Lunch and dinner Tue.-Sun. $$
Blue Oak BBQ
900 N. Carrollton Ave., (504) 822-2583; blueoakbbq.com
The Mid-City barbecue joint serves a variety of smoked meats and poultry, St. Louis-style ribs, Texas brisket, boudin balls, spicy green sausage and more. The fried chicken sandwich comes with sweet and spicy glaze, pickles and white barbecue sauce. No reservations. Delivery and outdoor seating available. Lunch and dinner daily. $$
Brennan’s
417 Royal St., (504) 525-9711; brennansneworleans.com
Chef Kris Paladino recently took the helm at this French Quarter institution, where she updates Creole classics with modern influences. The shrimp-stuffed Gulf fish comes with shrimp mousseline, green beans, Marcona almonds and ajo blanco sauce. Brunch options include eggs Sardou, which feature artichoke, Parmesan-creamed spinach and a heavy cream sauce; and eggs and oyster cocotte with tasso and gruyere. Reservations recommended. Courtyard seating available. Breakfast, lunch and dinner daily. $$$
Brigtsen’s
723 Dante St., (504) 861-7610; brigtsens.com
Chef Frank Brigtsen offers a modern
Creole- and Cajun-inspired menu inside a former cottage in the Riverbend. The pan-roasted pork chop is served with pork debris sauce, mashed potatoes and vegetables. Broiled Gulf fish comes with crab crust, lemon-crab sauce and sauteed mushrooms. Reservations recommended. Dinner Tue.-Sat. $$$
Briquette
701 S. Peters St., (504) 547-6330; briquette-nola.com
Briquette’s open kitchen serves seafood from the Gulf and beyond. Faroe Island salmon is prepared with crispy skin and served with Gulf shrimp, crab and seaweed salad, sweet chili glazed butter and jasmine rice. The garlic and rosemary-crusted prime rib-eye comes with dauphinoise potatoes and Dijonnaise brussels sprouts. Reservations recommended. Dinner daily. $$$
This French Quarter restaurant has served French-Creole cuisine since 1920. Starters include oysters with herbsaint creamed spinach and bacon jam. The bronzed redfish comes with jumbo lump crab, lemon beurre blanc and local farm veggies. Reservations accepted. Courtyard seating available. Lunch and dinner daily, jazz brunch Fri.-Sun. $$$
Brown Butter Depot
326 Huey P. Long Ave., Gretna, (504) 510-2797; brownbutterrestaurant.com
This casual restaurant serves burgers, sandwiches, weekend brunch and bar food apps like crawfish nachos, boudin egg rolls and truffle fries. The crispy chicken salad comes with pecan-crusted chicken breast, romaine, red onions, tomatoes and shredded cheddar cheese. No reservations. Lunch and dinner daily, brunch Sat.-Sun. $$
Brutto Americano at the Barnett Hotel focuses on coastal Italian fare. Antipasti dishes include steak tartare, house focaccia and roasted Gulf oysters with smoked chiles, oregano and Parmesan. Pappardelle comes with a veal and pork Bolognese, and the sauteed rapini side is served with toasted breadcrumbs and lemon. A family-style tasting menu is also available. Reservations accepted. Dinner daily, brunch Sat.-Sun. $$$
The fine-dining restaurant in the French Quarter serves French-Creole cuisine in historic digs with ornate accents including a hand-carved mahogany bar. Trout Eugene is a fresh fillet of trout topped with Louisiana shrimp, crawfish tails and crab in a champagne cream sauce. Reservations recommended. Dinner Thu-Sat., brunch Sun. $$$
Smash burgers at both outposts range from a double-patty burger with sauteed mushrooms, bacon, Swiss cheese and aioli to a single-patty burger with griddled onions, American cheese, homemade bread and butter pickles and Bub sauce on a toasted brioche bun. A Mandeville location is slated to open this fall. No reservations. Delivery and outdoor seating available. Lunch and dinner Tue.-Sun. $$
Budsi’s Authentic Thai
1760 N. Rampart St., (504) 381-4636; budsisthai.com
The French Quarter restaurant has a Spanish Caribbean-inspired food menu and a rum-focused cocktail bar. Fried drum is served with Louisiana crab, coconut curry and Jazzmen rice. On the small plates menu, sweet plantains come with crema and salsa macha. Reservations accepted. Outdoor seating available. Dinner daily. $$
The restaurant from Chef Dook Chase, the fourth generation of chefs in the Chase family, serves breakfast and lunch along with craft cocktails. The fish and grits includes fried catfish with crawfish and andouille maque choux Creole grits. Reservations accepted. Breakfast and lunch daily. $$
Chef Budsaba “Budsi” Mason serves classic Thai dishes and specialties from Thailand’s Issan region. Grilled pork shoulder is prepared with a northeastern Thai chili sauce that hits multiple flavor notes: sweet, spicy, salty and sour. The spicy stirfry comes with a choice of chicken, tofu, beef, shrimp or crispy pork with holy basil and topped with a fried egg. No reservations. Outdoor seating available. Lunch and dinner Tue.-Sun. $$
Burger Nerds started as a pop-up and has grown to two locations that serve smash burgers and sides. The queso burger is made with either beef or plant-based patties and comes with pickles, house sauce and queso. The grilled chopped chicken sandwich features citrus marinated chicken and comes with onions and bell peppers on French bread. No reservations. Delivery available. Lunch and dinner daily. Open late-night Fri.-Sat. at Uptown location. $$
Youth in training and staff serve Creole and soul food at this restaurant and workforce training program. The menu features classic New Orleans dishes such as red beans and rice on Mondays. Reservations accepted. Lunch Tue.-Fri. $
This neighborhood institution serves steaks on sizzling plates with sides like crabmeat au gratin, sauteed mushrooms and onion rings. Steak choices include a 10-ounce filet, 18-ounce rib-eye and The Charlie, a 32-ounce T-bone. There also are lamb chops, pork chops and tuna steak. Reservations accepted. Dinner Tue.-Sat. $$$
Chef Ron’s Gumbo Stop
2309 N. Causeway Blvd., Metairie, (504) 835-2022; gumbostop.com
Chef Ron Iafrate serves several gumbo options, seafood specials, salads and plates. Mumbo Gumbo is a file gumbo filled with chicken, sausage, shrimp, crawfish, crabmeat, okra and tomato. Chicken Jefferson is boneless chicken breast fried Southern style topped with shrimp and crawfish cream sauce. No reservations. Lunch and dinner Tue.-Sat. $$
The Southern soul food restaurant serves hot plates with a rotating daily menu of meats and sides. Fried chicken is a staple, along with turkey necks, fried catfish and pork ribs. Sides include vegetables, potato salad, cornbread and more. No reservations. Breakfast and lunch Tue.-Fri. $
The New Orleans institution serves a Creole menu that changes regularly. Staples include lamb chops Webster, a dish of grilled lamb chops topped with a fennel, garlic and horseradish compound butter served with shredded potato pancake and vegetable of the day. For lunch, seared sea scallops are plated with a golden beet and apple chutney, rosemary pecans and muscadine gastrique. Reservations recommended. Lunch Thu.-Fri and dinner Tue.-Sat. $$$
The family-run restaurant offers seasonal seafood boils, including crab, crawfish and shrimp, prepared with their signature seasoning. There are salads, sandwiches and entrees like the spicy tasso pasta, prepared with chicken or shrimp in tomato cream sauce. No reservations. Outdoor seating available. Lunch and dinner Thu.Tue. $$
The Warehouse District restaurant serves Cajun dishes with a focus on locally sourced pork. House-smoked and braised brisket comes with deviled egg potato salad and savory jus. Shrimp stew is prepared with tasso and wilted greens and served with pecan rice calas. Reservations recommended. Outdoor seating available. Lunch and dinner daily. $$$
Cochon King 5321 Franklin Ave., (504) 571-5038; cochonking.com
The counter-service barbecue joint has brisket, ribs, sausage, pulled pork, chicken and turkey breast served on sandwiches and platters. Brisket Bombs are egg rolls stuffed with ground smoked prime brisket, mac and cheese, shredded pepper jack cheese and diced jalapenos served with house barbecue sauce. Cochon King also runs a food truck. No reservations. Delivery available. Lunch and dinner Wed.-Sun. $$
Coma Arepas
3809 Williams Blvd., Kenner, (504) 470-2584; comaarepas.com
Coma Arepas fills its namesake cornmeal cakes with a variety of ingredients that can be grilled or fried, and it also serves other staples like tequenos and empanadas.
The Llanera is filled with carne asada, tomato, queso de mano and avocado. No reservations. Breakfast Sat.-Sun., lunch and dinner daily. $
Commander’s Palace
1403 Washington Ave., (504) 899-8221; commanderspalace.com
Chef Meg Bickford’s “dirt to plate within 100 miles” policy keeps ingredients fresh and local for South Louisiana dishes with a modern twist. Crispy veal sweetbreads are served with confit sweet potato, roasted ruby beets and St. Francisville chestnut mushrooms with black garlic marchands de vin demi-glace. Reservations recommended. Lunch Wed.-Fri., dinner daily, jazz brunch Sat.-Sun. $$$
Chef Nina Compton’s seasonal menu draws from her Caribbean roots and New Orleans influences. There are signature items like curried goat served with sweet potato gnocchi and cashews as well as jerk pork belly with plantain crema and tamarind jus. Reservations recommended. Dinner daily, brunch Sun. $$$
This wine bar and restaurant has a varied menu of modern American and Creole dishes. Pappardelle is served with red wine braised short rib ragu made with stewed tomatoes, rosemary and Parmesan. Reservations accepted. Courtyard and balcony seating available. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. $$$
WI NE OF THE WEEK
19 Crimes Frankenstein Cabernet
This spooktacular cabernettakes charge with afirm and full palate withasubtle sweetness and electrifying flavors of dark cherries and chocolate.
DISTRIB UTED BY
Filet with Marchand de Vin sauce, butter-braised mushrooms and Yukon Gold mashed potatoes at Antoine's PHOTO BY DAVID GRUNFELD / THE TIMES- PICAYUNE
FALL
favorites favorites
LOCAL CHEFS CHANGE THEIR MENUS WITH THE SEASON
BY BETH D’ADDONO
ASK PEOPLE WHAT FALL MEANS TO THEM, and the answer might be a chill in the air or the spectacle of autumn foliage. Ask a chef the same question, and she might say a bumper crop of squash or a bounty of Gulf oysters.
Chefs mark the calendar by incorporating seasonal ingredients on their menus, which means, in fall, leaning into comforting cool weather dishes that let guests forget about the swamp of summer.
For Chris Barbato, executive chef at The Country Club in Bywater, fall means doubling down with seasonal fruit and squash. Barbato was chef de cuisine under Tory McPhail at Commander’s Palace before taking over the popular Bywater restaurant, and he creates specials that highlight his favorite ingredients.
“When people start talking about Thanksgiving, that’s my benchmark for fall,” Barbato says. He loves the harvest salad, made with Bartlett pears, roasted butternut squash, blue cheese and crispy pepitas. Barbato also features sustainably raised Texas quail, currently served with brown butter parsnip puree and crispy shallots. For dessert, a recent fall pavlova was made with stewed apples and warm caramel.
Although the Country Club is best known for its pool scene and weekend drag brunches, Barbato’s dinner menu and wine list are reason enough to visit. And the weather is just right for a seat on the front veranda.
Although the menu at Mawi Tortillas stays true to its Central American roots, chef Will Avelar adds seasonal ingredients and specials to keep things interesting. Avelar and his father Carlos Avelar opened Mawi first as a tortilla-making wholesale business during the pandemic. They expanded with a full-service Metairie location in 2023 and added a restaurant in Ocean Springs, Mississippi, in April. Prior to committing to the family business, Avelar opened Meril as chef de cuisine.
As a kid growing up in New Orleans, Avelar looked forward to Halloween and Thanksgiving in the fall. “I loved it when I could wear a sweater to school,” he says, “even though I’d have to take it off when it got hot in the afternoon.”
Now, as temperatures finally cool, he sees customers wanting heartier dishes, which he’s accommodating with tamales, soup specials and boudin pupusas.
Recently Avelar wowed the New York City Food & Wine Festival with a new duck confit taco with butternut squash and apple salsa. Look for it on the
menu at both Mawi locations.
Avelar is based in Ocean Springs these days, taking care of the new restaurant, but he’s still in New Orleans regularly.
“It’s my home,” he says. “I can’t stay away too long.”
Citrus season in the South kicks off in the fall, gaining momentum toward winter. Acamaya chef and owner Ana Castro can’t wait to incorporate local fruit into her menu, and those flavors brighten her cold, cured seafood dishes.
“I’m looking forward to bringing the calamansi and vanilla ceviche with jicama back,” Castro says. Calamansi is a small, tart citrus fruit with a thin edible skin that turns from green to bright orange when it’s ripe.
Growing up in South Louisiana, Commander’s Palace Executive Chef Meg Bickford spent a lot of time on her grandma’s porch, picking pecans from the huge tree in her front yard. During the few years
she lived with her family in Florida, the cooler months meant checking the crab traps to stock a random Monday night boil. Bickford’s birthday is right before Halloween, so in her memory, fall kicks off with that holiday.
“My dad was really good at carving pumpkins,” she says.
“He taught me how to toast the seeds, something I do now with my own daughter.”
Pumpkins and squash show up on the Commander’s menu in myriad ways, from a curried pumpkin soup with shrimp to grilled delicata squash stuffed with kale and salty cheeses.
“Mirlitons taste the best in the fall, a little sweeter and more tender than the rest of the year,” she says. “They’re hidden in all kinds of dishes on the menu. We just served a mirliton and apple vichyssoise.”
She’s also looking forward to seasonal citrus, but from what her farmer suppliers in Plaquemines
Parish say, the harvest will be significantly smaller than usual. The orchards are devastated by a bacterial disease called citrus greening, which weakens the trees and produces bitter fruit.
“We’re wrapping our heads around how to write menus without Plaquemines’ citrus,” she says. “We use every part of that fruit.”
For chef Marlon “Chicken” Chukumerije, fall is all about seafood gumbo and always has been. Chukumerije has two restaurants, Chicken’s Kitchen and The Coop, both in Gretna. While his fried chicken keeps the lines out the door, the change in seasons lets him flex some other creative muscles.
“In this business, I’ve learned that if it doesn’t make dollars, it doesn’t make sense,” he says. “Customers have certain expectations day to day, so we focus on that. But seasonal changes leave a window to be creative and do a local favorite
Kaitlin Guerin and Lino Asana opened Lagniappe Bakehouse as a bakery cafe in Central City.
PHOTO BY IAN MCNULTY / THE TIMES- PICAYUNE
SEAFOOD FACTORY OUTL
like seafood gumbo. That’s when I know it’s fall.
Chukumerije wastes no time in breaking out the gumbo.
“That first slightly chilly day and there’s roux browning on the stove,” he says. “I think what makes seafood gumbo so special is how delicate it is. It takes time, but it’s so rewarding at the end. And the best part, there’s nothing on this planet better than nextday gumbo.”
Pastry chef Kaitlin Guerin just celebrated the first anniversary of her boutique Lagniappe Bakehouse in Central City. In that same year, she was named a semifinalist in the Emerging Chef category of the James Beard Awards. The New Orleans native launched her business as a pastry pop-up during the pandemic, connecting pastry to the Black foodways of the South using local ingredients.
“I try to think outside the box with creative specials,” she says. “I’m playing with hibiscus right now. It’s in a version of monkey bread that I call ‘gator bread,’ a hibiscus sugar roll croissant that is baked cruffin style, with a hibiscus glaze.”
Then there’s the scone she makes with warming spices including cardamom, lemon grass, orange zest and candied ginger, every bite a reminder of the season.
Meril chef de cuisine Dave Litrenta grew up in York, Pennsylvania. “We were surrounded by orchards and farms,” he says. “Fall meant harvest season.” Along with the apples, pumpkins and gourds, there
were fresh-pressed apple cider and whoopie pies. Apples figure into the menu at Meril in a skillet apple cobbler on the dessert menu spotlighting honey crisp and Granny Smith apples.
The chef also is a big fan of Louisiana oysters and does his own take on char-grilled oysters where he bakes them in a wood oven.
Instead of a traditional Rockefeller, the chef switches the spinach for tarragon and sage, adding a touch of Calabrian chili crisp on top. For entrees, there’s a pan-seared scallop with pumpkin puree and a rich and hearty braised lamb ragu served over pappardelle.
“We get excited when the seasons change,” he says.
The fall menu at Pulcinella on St. Bernard Avenue highlights seasonal ingredients, seen through a Sicilian lens. New Orleans native chef Matty Hayes gets excited anytime the weather changes and different crops come in. Pasta becomes a vehicle for pecans, squash and pumpkin, ingredients that can work for both vegetarians and, with some tweaking, vegans.
A pumpkin sauce is finished with a toasted pecan and pepita chili crunch and a generous dollop of warm stracciatella. There’s always a grilled fish on the menu, topped these days with squash puree and a fresh apple and herb salad. For dessert, apple pie flavored panna cotta is served a la mode.
“It’s fun to change the menu,” Hayes says. “It keeps things interesting for our team.”
Saturday,October 25,2025 11 AM -6 PM
Brothers Will Avelar (left) and Fernando run Mawi Tortillas with their father Carlos.
PHOTO BY IAN MCNULTY / THE TIMES- PICAYUNE
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Chef Michael Stoltzfus’ menu of contemporary Southern cuisine features seasonal small and large plates. Fried Gulf oysters are served with tasso, okra and long grain rice. Smoked beef short ribs are prepared with green peanut romesco, puffed rice and salsa macha. Reservations accepted. Dinner Mon.-Sat. $$$
Cornet
700 Bourbon St., (504) 523-1485; cornetnola.co
This French Quarter eatery serves New Orleans standards like po-boys, jambalaya and red beans and rice with grilled smoked sausage. Pastalaya includes sauteed Louisiana shrimp, smoked sausage, crawfish tails, celery, onions and bell peppers and creamy Monica sauce with shell pasta. No reservations. Delivery and outdoor seating available. Lunch and dinner daily. $$
The Bywater club’s restaurant menu has contemporary Southern dishes with some Creole influences. Duck ragu is made with slowly braised duck meat and duck jus and served over gnocchi with gremolata. Reservations accepted. Outdoor seating available. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. $$$
Crabby Jack’s
428 Jefferson Highway, Jefferson, (504) 833-2722; crabbyjacksnola.com
Jacques Leonardi’s casual counter service spot serves po-boys, Cajun-accented plate lunches and fried chicken. Specialty po-
boys, like slow-roasted duck or fried green tomato with shrimp remoulade, come in regular or king sizes. No reservations. Lunch Tue.-Sat. $$
Crack’d
1901 Sophie Wright Place, (504) 381-4678; crackdbrunch.com
The Lower Garden District brunch spot has a menu of original breakfast plates, Benedicts, shareable dishes and lunch items. The beignet trio includes bananas Foster, crawfish cream and lemon ricotta flavors. Smoked salmon rosti is a crispy potato cake with smoked salmon, capers and chive cream. Reservations accepted. Outdoor seating available. Breakfast and lunch daily. $$
Crazy Johnnie’s
3560 Veterans Memorial Blvd., Metairie, (504) 766-8987; crazyjohnniesmetairie.com
The menu offers prime rib au jus, filet mignon, shrimp sochi and redfish with sides of sauteed mushrooms, fries and signature crazy potatoes. The filet mignon po-boy is sliced steak seasoned with a signature spice blend and fresh garlic on a toasted roll. Reservations accepted. Outdoor seating available. Lunch and dinner daily. $$$
Curio Bistro
301 Royal St., (504) 717-4198; curionola.com
The menu features American cuisine with a Creole twist. Pan-roasted salmon and Gulf shrimp come with herbed garlic butter, Cajun jambalaya and sauteed vegetables. Reservations accepted. Delivery and balcony seating available. Breakfast, brunch and dinner daily. $$$
Dakar NOLA
3814 Magazine St. (504) 493-9396; dakarnola.com
The tasting menu is inspired by New Orleans and Dakar, Senegal, and features locally sourced seafood and produce from farmers in South Louisiana. Dinners start with a welcome tea and progress through several courses, including dishes with shrimp and fish, culminating with dessert. A recent menu included a take on shrimp and grits, with Gulf shrimp, West African millet and tamarind jus. Reservations required. Dinner Tue.-Sat. $$$
The Delachaise
3442 St. Charles Ave., (504) 895-0858; thedelachaise.com
The Uptown bistro and wine bar serves a refined, regularly changing food menu. Pork is braised, then fried and served with fried yuca with a citrus sherry vinegar reduction and aji aioli. No reservations. Outdoor seating available. Lunch Fri.-Sun., dinner and late-night daily. $$
A team with fine-dining roots elevate burgers using locally baked buns and house-made sauces. There’s also regular, specialty and boozy milkshakes. The Soprano is a burger with a blackened Prime beef patty, fried green tomatoes, Creole aioli, chipotle remoulade and pepper jack cheese. No reservations. Lakeview: Lunch and dinner Tue.-Sun. Harahan: Lunch and dinner daily. $$
The menu at Junebug has a selection of snacks, small plates and entree-sized dishes to share around the table.
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Fish and grits with andouille and maque choux is part of the all-day breakfast and lunch menu at Chapter IV.
Desi Vega Steakhouse
628 St. Charles Ave., (504) 523-7600; desivegasteaks.com
Chef Muggsy Beals serves USDA Prime beef cuts aged for tenderness and seared in a Montague broiler. Steak options include filet mignons, New York strips, rib-eyes and porterhouses for two. There also is a selection of local seafood, like award-winning char-broiled oysters. Reservations accepted. Lunch Mon.-Fri., dinner Tue.Sat. $$$
The Chase family’s Treme restaurant is a Creole dining landmark. Three pieces of Creole-seasoned, Southern fried chicken come with a choice of side, such as stewed okra, mustard greens, baked macaroni or jambalaya. Reservations recommended. Lunch Tue.-Fri., dinner Fri.-Sat. $$$
The French Quarter sandwich shop and cocktail bar specializes in club sandwiches with specialties and a build-your-own option. There also are tacos and bar snacks. The K-Town Club is made with bulgogi beef, kimchi, cilantro mayo and pickles. No reservations. Delivery available. Opens for service at 2 p.m. Fri.-Sun. Dinner Tue.-Sun., late-night Fri.-Sun. $$
El Pavo Real
4401 S. Broad Ave., (504) 266-2022; elpavorealnola.com
The Mexican menu has a selection of enchiladas, tacos and more. The carnitas plate is made with braised pork shoulder rubbed with achiote and chili paste and served with pinto beans and red rice. No reservations. Outdoor seating available. Lunch and dinner Tue.-Sat., brunch Sun. $$
The Bywater spot, known for its praline bacon, bloody marys and breakfast and lunch plates, recently added happy hour and dinner service. The dinner menu includes seared duck breast with a luxardo cherry sauce and two sides. Reservations accepted for parties of 10 or more. Outdoor seating available. Breakfast and lunch daily, dinner Thu.-Sat. $$
Emeril Lagasse’s flagship restaurant serves contemporary Louisiana cuisine in a regularly changing tasting menu. A recent menu included scamp served with Kaluga caviar, smoked tomato and zucchini. The connected wine bar has a menu of raw, cold and hot dishes, like steak and sweetbread fried rice, barbecue shrimp and oysters. Reservations recommended. Dinner Tue.-Sat. $$$
PHOTO BY IAN MCNULTY / THE TIMES- PICAYUNE
Fur Bebe serves a toast with lemon ricotta, blueberry compote and mint
Empanola
630 St. Ann St., (504) 766-1236; 3109 Magazine St., (504) 582-9378; 7321 Freret St., (504) 249-5977; empanolaempanadas.com
Empanola serves empanadas as singles or build-your-own orders in a variety of traditional and creative fillings. The Apple Pecan comes with brown sugar, cinnamon and spices, while the Chicken Peruvian is made with ahi amarillo, peanuts, olives and cheese. No reservations. Delivery available. St. Ann and Freret: Breakfast, lunch and dinner daily; Magazine: Lunch and dinner daily. $
Evviva
2600 Dauphine St., (504) 267-0640; evvivanola.com
James Beard award-winning chef Rebecca Wilcomb and Marcus Jacobs are at the helm of this new Italian restaurant in the old location of The Franklin. Their concise menu changes in accordance with local farmers markets and catches of the day, but recent items have included scallops crudo, pork pate, wagyu beef served with fresh tomato, littleneck clams in white wine chili broth and charred carrots. Reservations accepted. Dinner Wed.-Sun. $$$
Fausto’s
530 Veterans Memorial Blvd., Metairie, (504) 833-7121; faustosbistro.com
This Metairie institution serves classic Italian dishes made from old Sicilian family recipes. Veal Saltimbocca comes in tender
medallions, sauteed with fresh mushrooms, herbs, crowned with prosciutto and mozzarella. Reservations recommended.
301 N. Peters St., (504) 267-4406; 411 N. Carrollton Ave., (504) 408-2626; 2004 Metairie Road, Metairie, (504) 676-5574; 6215 S. Miro St. (504) 309-2776; felipestaqueria.com
Diners can custom order burritos, bowls, tacos and more at the fast casual Mexican restaurant. Felipe’s tortilla soup is made with chicken, crispy tortillas, avocado and Cotija cheese. No reservations. Delivery and outdoor seating available. Lunch and dinner daily. $$
This CBD pizzeria uses imported Italian ingredients to serve large Brooklyn-style pies. The menu has a mix of classic pizzas along with creative ones such as the Ricotta Rendezvous, which is made with mozzarella, prosciutto, ricotta and hot honey. No reservations. Outdoor seating available. Lunch and dinner Thu.-Mon. $$
Fritai
1535 Basin St., (504) 264-7899; fritai.com
Chef Charly Pierre serves creative Haitian cuisine and even applies his style to some Caribbean and Creole dishes. The Fritai Sandwich is avocado, mango sauce, pikliz
— a spicy, slawlike Haitian condiment — and choice of pork, chicken or tofu served between two fried plantains. The dish comes with plantain chips and avocado dip. Reservations accepted. Delivery available. Dinner Wed.-Mon. $$
New Orleans’ first dog-focused cafe also caters to humans — if they behave. Alongside coffee, tea and matcha, the cafe serves breakfast burritos, sandwiches and smoothies. The Italian Greyhound sandwich is prosciutto, provolone, fig jam, almond-basil pesto and arugula on ciabatta. No reservations. Lunch Wed.-Sun. $
GW Fins
808 Bienville St., (504) 581-3467; gwfins.com
Fresh and local seafood is featured on a menu that changes based on the daily catch. Parmesan-crusted sheepshead is served with lump crabmeat, green beans, truffled potatoes, crispy capers and Meyer lemon beurre blanc. Reservations recommended. Dinner daily. $$$
The Treme restaurant serves contemporary Creole and Southern dishes using local ingredients. The menu rotates based on ingredient availability, but past dishes include Gulf seafood gumbo, rabbit étouffée
and the stuffed chicken breast comes with rabbit sausage, smothered purple hull peas, okra and cheese cornbread. Reservations accepted. Outdoor seating available. Dinner Wed.-Sat. $$$
GAIA Seafood + Steakhouse
1820 St. Charles Ave., (337) 443-7967; gaiasteakhouse.com
Steaks are grilled to order over charcoal embers and finished in a wood fired oven. The menu has a variety of premium beef cuts, including filet mignon, New York strip and rib-eye. The Gaia Special is a tenderloin griddled in hot butter and bone marrow, served with horseradish sauce. The menu also has burgers, chicken, seafood and salads. Reservations recommended. Delivery available. Dinner Wed.-Mon. $$$
Galatoire’s
209 Bourbon St., (504) 525-2021; galatoires.com
The French Quarter staple’s menu of Creole classics includes a turtle soup au sherry, made with tomatoes, veal stock, brown roux and sherry. The stuffed eggplant is filled with Louisiana crab, shrimp, bechamel and green onions. Reservations recommended. Lunch and dinner Tue.-Sun. $$$
Galliano
200 Julia St., (504) 218-5753; gallianorestaurant.com
This upscale casual restaurant serves homestyle Cajun dishes like seafood jambalaya, shrimp and grits, blackened Gulf
called the Catahoula.
PHOTO BY CHELSEA SHANNON / THE TIMES- PICAYUNE
fish and has an oyster bar. The Pork Chop LaPlace is andouille-stuffed, cold smoked and grilled, served with red beans, ham hock cornbread dressing, onion rings and tiger sauce. Reservations accepted. Dinner Mon.-Sat. $$$
The Old Metairie establishment offers a range of New American dishes and cocktails with both indoor and patio seating. The burrata comes with cantaloupe, fermented garlic, hot honey, mint, shiso and sumac. The pasta Bolognese is made with beef and pork, Il Supremo radiatore pasta, lemon ricotta and crispy ham. Reservations accepted. Outdoor seating available. Lunch Wed.-Fri., dinner Wed.-Sun., brunch Sat.-Sun. $$
This intimate Uptown fine-dining restaurant serves elevated French and New Orleans cuisine. The seared Rohan duck breast is served with a duck mousse crepe, pickled muscadine, Hakurei turnips and a lemongrass reduction. Reservations recommended. Dinner Tue.-Sat. $$$
Godfather’s Pizza
2321 W. Esplanade Ave., Kenner, (504) 470-2195; godfathers.com
The pizza franchise offers a choice of crust on its build-your-own or signature pies that come in a range of sizes from individual to jumbo. The Humble Pie comes with pepperoni, Italian sausage, onions, green peppers and mozzarella. Chicken wings are available in boneless and bone-in varieties and can be tossed in a choice of sauce. No reservations. Delivery available. Lunch and dinner daily. $$
chicken gizzard grillades are slowly braised and served with caramelized peppers and onions with a brown gravy, while the cast iron-seared fish come with haricot verts, caramelized onions and charred lemon. Reservations recommended. Outdoor seating available. Brunch and dinner Wed.Mon. $$$
The Gumbo Shop
630 St. Peter St., (504) 525-1486; gumboshop.com
The menu has, of course, gumbo as well as other New Orleans staples like red beans and rice, crawfish etouffee and jambalaya. The Chicken Espagnole is a broiled half-chicken simmered in brown sauce with mushrooms, shallots, garlic and wine. No reservations. Outdoor seating available. Lunch and dinner daily. $$
Gus’ Famous Fried Chicken
308 S. Diamond St., (504) 252-4870; 3940 Veterans Memorial Blvd., Metairie, (504) 287-4660; gusfriedchicken.com
The casual Tennessee-born chain offers up battered and fried spicy chicken. Southern sides include mac and cheese, baked beans, fried okra, collard greens and more. They also offer chocolate, coconut and pecan pies, among others. No reservations. Outdoor seating available. Lunch and dinner daily. $$
Headquarters by Nice Guys NOLA
445 S. Rampart St., (504) 217-6851; headquartersnola.com
The CBD establishment serves craft cocktails and Cajun-style plates and sandwiches in the Warehouse District. The Seafood Feast Pasta comes with sauteed shrimp and crawfish in a cream sauce, topped with fried shrimp in linguine. There’s also both sweet and savory beignet options. Reservations accepted. Lunch Mon.-Fri, dinner daily, brunch Sat.-Sun. $$$
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Vegan curry, squid ink noodles and Manchego toast are served at Hot & Soul, a tiny, eclectic restaurant.
PHOTO BY IAN MCNULTY / THE TIMES- PICAYUNE
The NOLA Jazz is either blackened or fried chicken or fish served with the housemade Crawdat sauce, yellow rice and green beans. No reservations. Delivery and limited outdoor seating available. Lunch and dinner daily. $$
Hot & Soul
2540 Banks St., (504) 432-8006; hotandsoul.com
Chefs Christy Samoy and Mike Hampton cook up an eclectic menu that ranges from pork lumpia to beef stroganoff. Other menu items include Gulf tuna ceviche, chicken adobo and the TJ Dog, which comes bacon-wrapped and served with pico de gallo, avocado and Cotija. No reservations. Lunch and dinner Tue.-Sat. $
The music venue’s restaurant serves a menu of Southern dishes, burgers and salads. Voodoo Shrimp are sauteed with tomatoes and Abita Amber beer reduction and served with scallions and jalapeño-cheese cornbread. Along with normal hours, the restaurant is open for dinner on concert nights. Reservations accepted. Outdoor seating available. Dinner Thu.-Sun., brunch Sun. $$$
Il Supremo
619 Pink St., Suite B, Metairie, (504) 533-8756; ilsupremopizza.com What started as the pasta-making operation for Hufft Marchand Hospitality’s restaurants has turned into a shop slinging
large pizzas and pasta dishes five evenings a week. The specialty pie menu includes the The Show Biz Kid, which is topped with pepperoni, nduja, stracciatella and hot honey. No reservations. Dinner Wed.Sun. $$
Izzat
403 Iberville St., (504) 513-4128; izzatnola.com
The new French Quarter restaurant serves a French-inspired menu with breakfast dishes, sweet and savory crepes, sandwiches and dinner entrees. Roast chicken is served with Lyonnaise potatoes and haricot verts. No reservations. Outdoor seating available. Breakfast, lunch and dinner daily. $$$
Jack Rose
2031 St. Charles Ave., (504) 608-7112; jackroserestaurant.com
The restaurant inside the Pontchartrain Hotel serves dishes inspired by New Orleans’ French, Spanish and Italian history. Rotelle is served with lobster Bolognese, snow peas, truffle pecorino and smoked trout roe. Reservations recommended. Dinner Wed.-Sat., brunch Sat.-Sun. $$$
Jacques-Imo’s
8324 Oak St., (504) 861-0886; jacques-imos.com
The Riverbend restaurant serves many classic New Orleans dishes. The Cajun bouillabaisse is mixed seafood in a saffron tomato shellfish stock, served with spinach salad and choice of two sides, like mashed sweet potatoes, corn maque choux, red
beans and rice or smothered cabbage. Reservations accepted for parties of five or more. Dinner Wed.-Sat. $$$
Jamaican Jerk House
4017 St. Claude Ave., (504) 441-8905; jamaicanjerkhouse.com
Richard Rose, a native of Kingston, Jamaica, and his partner Jackie Diaz serve Caribbean favorites in Bywater. The menu includes oxtail, jerk chicken, pork, lamb and shrimp, some vegan dishes and more. The brown stew and curry shrimp comes with a choice of two sides, such as cabbage, coleslaw or sweet plantains. No reservations. Delivery and outdoor seating available. Lunch Tue.-Sun., dinner Fri.-Sat. $$
This Uptown restaurant serves up Cajun and Creole classics, sandwiches and an extensive daily special menu. The eggplant Napoleon features breaded medallions topped with fried shrimp and crawfish cream sauce. No reservations. Lunch and dinner Mon.-Sat. $$
Lamb chops withcreamyspinach withmushroomorzo Friedfroglegsappetizer with house made remoulade Cajunpepper-steak with yellow rice
Seafoodstuffedjumbosoftshell crab over creamy spinach artichokelinguini
Lobsterkadobster
Brunch specials:
Grilledlambchops over creamy gritswithbrown gravy Jumbofried softshell over seafoodgrits with seafoodcream
3701 iberville st •504.488.6582 katiesinmidcity.com Mon-Thurs 11am-9pm Fri&Sat 11am-10pm•Sun 10am-5pm
These casual taquerias have burritos, nachos, quesadillas and other Tex-Mex dishes with Creole influences. Creole chicken
Duck confit at Saint Claire
PHOTO BY SOPHIA GERMER / THE TIMES- PICAYUNE
banh mi tacos come with pickled carrots and daikon, Sriracha sour cream, cucumbers, jalapeños and cilantro on flour tortillas. No reservations. Delivery and outdoor seating available. Lunch and dinner daily. $$
Junebug
744 Camp St., (504) 326-1599; junebugnola.com
This Warehouse District dining bar features French and Creole influenced dishes. There are smaller plates like duck rillettes, which feature shishito peppers, pickled peach jam and toast, and larger plates like the cornbread gnocchi, which comes with lamb neck ragu, banana peppers and mint. Reservations available. Dinner Tue.-Sun. $$$
Junior’s on Harrison
789 Harrison Ave, (504) 766-6902; juniorsonharrison.com
The eclectic menu includes pasta dishes, seafood, sandwiches, shareable plates, soups and more. Cashew curry shrimp risotto is made with coconut, lime and cilantro. Reservations accepted. Delivery and outdoor seating available. Lunch and dinner Mon.-Sat., brunch Sun. $$
Junkanoo Cafe
St. Roch Market, 2381 St. Claude Ave., (504) 267-0388; Instagram: @junkanoocafe
The booth at St. Roch Market serves up creative Bahamanian dishes. Cracked Conch Bites are deep fried and served with plantains and signature Junkanoo sauce. The Junkanoo Oxtail Ball is baked macaroni wrapped in oxtail and peas and rice and is deep fried. No reservations. Lunch and dinner daily. $$
This cocktail bar’s food menu includes tacos, salads and grilled seafood. Spain Street Spain Tacos are citrus glazed salmon strips topped with corn, jalapeños and mango pico. Reservations accepted. Outdoor seating available. Lunch and dinner Tue.-Sat., brunch Sun. $$
Katie’s Restaurant & Bar 3701 Iberville St., (504) 488-6582; katiesinmidcity.com
The Mid-City restaurant’s menu includes sandwiches, pizzas, salads, pasta, steaks and more. Sides include the crawfish beignet, which is stuffed with cheddar, mozzarella, jalapeños, caramelized onions and topped with jalapeño aioli. Boudreaux pizza is topped with garlic-butter sauce, cochon de lait, roasted garlic, spinach, red onion and scallions. Reservations accepted for parties larger than seven. Delivery and outdoor seating available. Lunch and dinner Mon.-Sat., brunch Sun. $$$
King Brasserie & Bar
Kimpton Hotel Fontenot, 501 Tchoupitoulas St., (504) 324-3073; kingbrasserieandbar.com
Chef Sam Peery’s menu is influenced by the French Riviera, the Mediterranean and New
Orleans. The blackberry-lacquered duck leg is served with fava beans and smoked andouille, while the sea urchin carbonara comes with bottarga and shaved black truffle on top of bigoli pasta. Reservations accepted. Brunch and dinner daily. $$$
Chef Ashwin Vilkhu, whose family runs Saffron, serves a pan-Asian prix-fixe menu at his Uptown restaurant. Recent menu offerings include Gulf yellowfin tuna with five-year chili sauce and sticky rice, the ABC (Almond Boneless Chicken) with barrel-aged soy and garlic and Peking-style duck breast a l’orange with honey and kabocha. Reservations recommended. Dinner Tue.-Sat. $$$
This Lower Garden District sushi spot emphasizes chef’s choice, omakase-style dining. The menu changes based on what’s available, but dishes have included torched sea scallops topped with foie gras, as well as Japanese amberjack served with a truffle sauce. Lunch and dinner Tue.-Sun. $$$
La Macarena
8120 Hampson St., (504) 862-5252; pupusasnola.com
The Riverbend restaurant serves Salvadoran dishes with an emphasis on pupusas. There also is a menu of vegan and vegetarian options. Tanner’s Vegan Bliss is a platter with a sweet corn tamale, a pupusa, a tostada, refried black beans and Spanish yellow rice. Reservations accepted. Delivery available. Brunch, lunch and dinner Wed.-Mon. $$
Taking its name from a grocery store that long occupied the building, chef Justin Devillier’s restaurant serves refined Louisiana cooking. The LPG cheeseburger comes with house pickles, onion marmalade, arugula, whole grain mustard, aioli, Gruyere and hand-cut fries. Reservations accepted. Outdoor seating available. Lunch Tue.-Sat., dinner daily, brunch Sun. $$$
La Tia Cantina
4517 W. Esplanade Ave., Metairie, (504) 354-8570; latiacantina.com
La Tia serves regional Mexican dishes, tacos, ceviche and modern takes on taqueria favorites. Their lamb shank comes barbacoa-style, served with pickled onions, radishes, cilantro, beans, rice and tortillas. Reservations accepted. Lunch and dinner daily. $$$
Each Legacy Kitchen restaurant has a different focus, such as seafood at Tacklebox or steaks at Steak & Chop on the West Bank. At Craft Tavern, the Breaux Bridge pasta is shrimp and penne tossed in a spicy cream sauce. Reservations accepted. Delivery available from Craft Tavern and Tacklebox. New Orleans: Breakfast, lunch and dinner daily; Gretna: Lunch and dinner daily. $$
The Treme mainstay serves a variety of Creole classics and daily specials, including red beans and rice, fried catfish with smothered okra, and shrimp grillade. On Saturdays, the shrimp grillade features onion, tomatoes, mushrooms and gravy sitting on a bed of cheese grits. No reservations. Outdoor seating available. Lunch Mon.-Sat. $$
has a big yard and a food menu of shareable snacks, dips and charcuterie boards and sandwiches and desserts. Chef Malte’s Mom’s Pickled Shrimp comes with corn, heirloom tomatoes, citrus, fennel, mint, sweet peppers and pomegranate. No reservations. Outdoor seating available. Dinner Tue.-Sat. $$
Liuzza’s by the Track
1518 N. Lopez St., (504) 218-7888; liuzzasbtt.com
The neighborhood restaurant is known for its gumbo and barbecue shrimp po-boy, which has sauteed shrimp stuffed into a French bread pistolette. The menu also has shrimp, oyster and catfish plates, po-boys, crawfish etouffee, fried green tomatoes and more. No reservations. Outdoor seating available. Lunch and dinner Mon.-Sat. $$
This Treme spot has a restaurant and a pool in the back. The menu of “globally inspired Cajun” includes small plates like sweet tea brined pork belly with bourbon barbecue sauce and peach gremolata. Large plates include pan-seared Gulf fish served with carrot puree, Brussels sprouts, pomegranate seeds and salsa verde. Reservations accepted. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. $$$
Anchovy bread is made on focaccia with herbs and chili at Evviva.
PHOTO BY IAN MCNULTY / THE TIMES- PICAYUNE
Luke
333 St. Charles Ave., (504) 378-2840; lukeneworleans.com
Along with a raw bar with Gulf oysters, scallops and specialty dishes, the CBD restaurant has a Creole-inspired menu. Speckled trout amandine is served with toasted almonds, wild mushrooms, Gulf shrimp and haricot vert. Reservations accepted. Breakfast, lunch and dinner daily. $$$
This CBD restaurant serves Cajun dishes such as breakfast jambalaya and a Cajun charcuterie board. Flatbread is served with brie, prosciutto, arugula, strawberry and fig jam, olive oil and aioli. No reservations. Breakfast, lunch and dinner daily. $$$
MaMou
949 N. Rampart St., (504) 381-4557; mamounola.com
Chef Tom Branighan combines refined French fare with Louisiana ingredients at his bistro on the edge of the French Quarter. The pork loin comes with local succotash au pistou, sofrito and dill. Reservations accepted. Dinner Wed.-Sun. $$$
The Mandina family has served a menu of Creole Italian dishes at their restaurant since 1932. They offer a variety of salads and soups, including turtle soup with sherry and gumbo, along with steaks, spaghetti and fried seafood platters. No reservations. Delivery and outdoor seating available. Lunch and dinner daily. $$
Meril
424 Girod St., (504) 526-3745; bemeril.com
Named after Chef Emeril Lagasse’s daughter, Meril offers a contemporary American menu with international influences. Options include small plates, flatbreads, soups, salads, pastas and more. Gulf shrimp and pork dumplings are made with napa cabbage, bonito flakes and chili sauce. Reservations recommended. Delivery available. Lunch and dinner daily, brunch Sat.-Sun. $$$
Messina’s Runway Cafe
6001 Stars and Stripes Blvd., (504) 241-5300; messinasrunwaycafe.com
Located in the Lakefront Airport’s historic Art Deco terminal, Messina’s offers views
PHOTO BY CHRIS GRANGER
of the tarmac where private planes fly in and out of the city. Chef Leon’s crab cakes are topped with lumped crabmeat and a Cajun aioli served with sauteed spinach. Reservations accepted. Breakfast and lunch Tue.-Fri., brunch Sat.-Sun. $$
Mikimoto
3301 S. Carrollton Ave., (504) 488-1881; mikimotosushi.com
The Japanese restaurant has a wide-ranging menu of sushi rolls, udon noodles, tempura and teriyaki dishes and more. The Geaux Saints maki roll combines crawfish, spicy tuna and salmon that is tempura fried and topped with barbecue eel sauce. Delivery available. Lunch Sun.-Fri., dinner daily. $$
Minnie and John’s
8801 Oak St., (504) 457-8114; minnieandjohns.com
Chef Chad Sabatier puts a modern flare on his family’s Southern recipes. Turkey necks are slow cooked with a pepper preserve and served over roasted red potatoes. Herb-roasted chicken is served with chimichurri sauce and corn and andouille vinaigrette. Reservations accepted. Outdoor seating available. Dinner Wed.-Sun., brunch Sun. $$
Mr. B’s Bistro
201 Royal St., (504) 523-2078; mrbsbistro.com
Cindy Brennan’s French Quarter bistro serves a menu of modern Louisiana dishes. Wood-grilled fish is served with pecan popcorn rice, vegetables and lemon butter sauce or Creole meuniere. Reservations accepted. Lunch Wed.-Sat., dinner Wed.Mon., brunch Sun. $$$
Mr. Joe’s Island Grill
2315 St. Claude Ave., (504) 205-0653; joesislandgrill.com
Mr. Joe’s smoked barbecue food truck has long been a nighttime staple for musicians and partygoers, and now there’s a brickand-mortar location. The menu offers Caribbean-style dishes and lunch specials like jerk chicken, oxtail, curry shrimp and seafood mac. No reservations. Delivery available. Lunch, dinner and late-night daily. $$
Chef Sophina Uong and her husband William Greenwell’s “tropical roadhouse” serves dishes with influences from Mexico and across Southeast Asia. The changing
menu features dishes like the hanger steak served with coconut creamed potato, birria sauce and guajillo. Reservations accepted. Delivery and outdoor seating available. Dinner Thu.-Tue., brunch Sat.Sun. $$$
Larry Morrow’s Mid-City restaurant serves a large menu of Creole dishes, sandwiches, burgers, pizzas, salads and more. Choices range from shrimp and grits to boudin egg rolls and The Bienville, a Creole-style crawfish etouffee served over steamed rice and topped with fried catfish. Reservations accepted. Outdoor seating available. Lunch and dinner Wed.-Mon., brunch Sat.-Sun. $$$
Morrow’s
2438 St. Claude Ave., (504) 827-1519; morrowsnola.com
The Marigny restaurant serves Creole dishes with Korean influences such as the gumbo ramen, which comes with sausage, chicken, shrimp and vegetables. There also are New Orleans classics like shrimp and catfish po-boys and char-broiled oysters. Reservations accepted. Delivery
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The roasted asparagus burrata features sorrel pesto, almond, and pea tendrils at Paladar 511.
PHOTO BY CHRIS GRANGER / THE TIMES- PICAYUNE
The Muscovy Duck dish at Commander’s Palace features crispy cast iron seared duck breast and house-made 5-spiced duck sausage over a charred sweet onion-mushroom financier, wilted autumn leaves and smoky duck-cherry jus roti.
available. Lunch and dinner Mon.-Sat., brunch Sun. $$
The family-run West Bank restaurant has served Italian fare and signature dishes since 1946. Oysters Mosca are oysters baked with Italian seasonings and breadcrumbs. Reservations recommended. Cash only. Dinner Wed.-Sat. $$$
Mosquito Super Club
3824 Dryades St.; mosquitosupperclub.com
Chef Melissa Martin highlights Louisiana seafood and Cajun dishes in her weekly tasting menus, which are served family-style in multiple courses. Dishes might include raw oysters with mignonette, fried shrimp boulettes, shrimp and okra gumbo and stuffed crabs. Reservations required. Outdoor seating available. Dinner Thu.Sun. $$$
Mother’s serves a menu of Creole staples, such as crawfish etouffee and red beans and rice. The Famous Ferdi Special is a po-boy with ham, roast beef and debris in
jus. The all-day breakfast menu includes a crawfish etouffee omelet and comes with cheese grits. No reservations. Delivery available. Breakfast, lunch and dinner daily. $$
The Munch Factory
6514 Congress Drive, (504) 459-2180; themunchfactory.net
Alexis and Jordan Ruiz’s restaurant is known for dark roux gumbo and modern Creole dishes like oven-roasted salmon and fried baby back ribs served with spicy chili sauce. They will close their current location at the Joseph M. Bartholomew Municipal Golf Course on Oct. 30, and reopen at 4141 Bienville St. in November. No reservations. Delivery and outdoor seating available. Lunch Tue.-Sun. $$
The new family-run restaurant offers a menu of traditional Japanese dishes including sushi, handrolls, onigiri, bento boxes and more. A Firefly roll has spicy tuna and avocado, and is topped with tuna, micro cilantro, ponzu, yuzu pepper sauce and sesame oil. Full omakase experiences feature many courses, including sushi, other dishes and dessert. Reservations accepted. Lunch and dinner Tue.-Sun. $$$
Napoleon House is known for its Pimm’s Cup cocktail and serving warm muffulettas. The menu includes Creole staples such as seafood gumbo, red beans and rice, chicken and sausage jambalaya, poboys and more. No reservations. Limited courtyard seating available. Lunch and dinner daily. $$
New Orleans Hamburger and Seafood
Areawide; nohsc.com
This fast casual restaurant serves a blend of seafood dishes and American classics. The menu includes po-boys and halfpound burgers served with signature garlic herb fries. The appetizer menu features char-grilled oysters, boudin balls, alligator bites, fried green tomatoes and gumbo. No reservations. Lunch and dinner daily. $$
Neyow’s
3332 Bienville St., (504) 827-5474; neyows.com
This Creole restaurant serves classics like gumbo, po-boys, barbecue shrimp and fried oysters. Red beans and rice can be ordered with grilled or fried chicken, a grilled or breaded pork chop, hot sausage, or grilled or fried fish. No reservations. Lunch and dinner Mon.-Sat., brunch and early dinner Sun. $$
Nice Guys offers a menu of innovative twists on New Orleans cuisine, with seafood dishes, wings, tacos, sandwiches, fries and more. The char-grilled Ohh Lala Oysters are topped with shrimp, crawfish, crab and lobster cream. Jalapenos stuffed with crawfish cream cheese are deep-fried and served with cheese sauce and pico. Reservations accepted. Delivery and outdoor seating available. Lunch Tue.-Thu., dinner Mon.-Sat., brunch Fri.-Mon. $$
The casual neighborhood restaurant serves classic New Orleans dishes. On the breakfast menu, shrimp and grits come with two eggs and toast, and fried catfish or red snapper are optional additions. The dinner menu features Rockafella oysters, served with shrimp, lump crabmeat, crawfish tails, spinach, artichoke and cheese. No reservations. Delivery and outdoor seating available. Breakfast, lunch and dinner Tue.Sun., late night Wed.-Sat. $$
Origen Bistro
3600 St. Claude Ave., (504) 381-4245; origenbistrono.com
Chef Julio Machado’s bistro serves Venezuelan cuisine. Yellowfin tuna steak comes
served with cream sauce made from Gulf shrimp, cherry tomatoes, aji picante and a side of mashed potatoes. There also is a brunch menu with arepas, empanadas and breakfast casseroles. Reservations accepted. Outdoor seating available. Dinner daily and brunch Sat.-Sun. $$$
The Original Slap Burger
Marie’s Bar & Kitchen, 2483 Burgundy St., Suite 1, (504) 251-4124; originalslapburger.com
The kitchen at Marie’s in the Marigny serves smash burgers, fries, chicken tenders, grilled cheese and other bar snacks. The Heater is a choice of one or two quarter-pound beef patties with house “heat” sauce, jalapenos, American cheese and grilled onions on a toasted brioche bun. No reservations. Lunch Fri.-Sun., dinner daily, late-night Fri.-Sat. $$
The wine bar has shareable plates like cheese boards and baked brie served with pecans, honey and bread. The Evangeline chicken breast comes wrapped in crispy bacon and fresh sage, served with Southern Comfort glaze, peppered sweet potatoes and baby vegetables. Reservations accepted for large parties. Outdoor seating available. Dinner Thu.-Sun. $$
The Old Metairie lounge specializes in burgers and sandwiches and has weekly specials, such as a steak filet served with a baked potato on Tuesdays and Wednesdays. Its version of the muffuletta, dubbed the Oscalotta, comes with ham, Genoa salami, mortadella, mozzarella and olive salad. No reservations. Lunch Tue.-Sun., dinner daily, late-night Tue.-Sat. $$
Paladar 511
511 Marigny St., (504) 509-6782; paladar511.com
The menu includes pizzas and Italian dishes alongside innovative plates like smoked duck focaccia toast served with apple butter. Squid ink spaghetti is tossed with Gulf shrimp, chili butter and green onions. Reservations accepted. Dinner daily, brunch Sat.-Sun. $$
The Northshore bistro serves an upscale menu of Italian dishes with some New Orleans influences. The jumbo-sized Louisiana crabcake is served with Creole mustard aioli, tomato jam and crispy basil. Veal Parmesan is served with a spicy arrabbiata bucatini, basil, mozzarella and Parmesan. Reservations recommended. Lunch Thur.Fri., dinner Mon.-Sat. $$$
Parish Grill
4650 W. Esplanade Ave., Metairie, (504) 345-2878; parishgrill.com
The wide-ranging menu features burgers, sandwiches, pizzas, salads, plate specials and more. The Swamp sandwich is made with alligator sausage, Patton’s hot sausage, caramelized onions, pickled peppers and jalapeno ranch. No reservations. Delivery available. Lunch and dinner daily. $$
Parkway serves traditional po-boys filled with fried shrimp, oysters and roast beef as well as vegetarian options. The Parkway Surf and Turf combines their signature roast beef and Louisiana wild caught Gulf fried shrimp po-boys and is smothered in gravy. No reservations. Outdoor seating available. Lunch Wed.-Sun. $$
Pascal’s Manale
1838 Napoleon Ave., (504) 895-4877; pascalsmanale.com
The Creole-Italian restaurant is known for its oyster bar and as the birthplace of New Orleans-style barbecue shrimp. Chicken bordelaise is a grilled chicken breast simmered in garlic, wine and mushroom sauce and served with pasta. Reservations recommended. Lunch Tue.-Sat., dinner Tue.-Sun. (temporarily closed Tue. and Sun. through Oct. 26) $$$
Patois
6078 Laurel St., (504) 895-9441; patoisnola.com
The quaint, romantic neighborhood restaurant serves a menu of locally sourced French and New American classics. The five spice duck confit leg is served with a cabbage turnip slaw, peach nuoc cham, herbs, crispy peanuts and ginger. Brown butter sage gnocchi features roasted butternut squash with country ham, Piave
cheese and English peas. Reservations recommended. Outdoor seating available. Dinner Wed.-Sun, brunch Sun. $$$
Pêche serves contemporary seafood dishes inspired by South American, Spanish and Gulf Coast culinary techniques and flavors. Small plates include steak tartare with oyster aioli and fried oysters with pickled corn and kimchi. Grilled tuna is served with okra and blistered tomatoes. Reservations recommended. Lunch and dinner daily. $$$
The seasonal, tapas-style menu is inspired by New Orleans’ melting pot of cultures. Sample dishes include tuna crudo topped with charred tomato vinaigrette, crushed almonds and chermoula aioli. Seared scallops are served with heirloom grits and habanada puree. Reservations accepted. Outdoor seating available. Lunch Fri., dinner daily, brunch Sat.-Sun. $$$
This tavern on the edge of the French Quarter is known for thick burgers topped with cheese or mushrooms and served with a baked potato. Other options include steaks and salads. No reservations. Outdoor seating available. Lunch and dinner Wed.Mon., late-night Thu.-Sat. $$
This fine-dining spot focuses on contemporary Creole cuisine. Bluefin tuna crudo
Scallops in a Parmesan broth and grilled romaine with fried oysters are on the menu at Brutto Americano.
PHOTO BY IAN MCNULTY / THE TIMES- PICAYUNE
comes with passion fruit granita, mirliton mignonette and habanada peppers. Snapper Pontchartrain features shrimp, crab, oyster mushrooms and sauce bearnaise. Reservations recommended. Lunch Fri., dinner daily. $$$
Restaurant R’evolution
The Royal Sonesta, 777 Bienville St., (504) 553-2277; revolutionnola.com
breaded and fried Gulf shrimp, Swiss and cheddar cheeses, applewood-smoked bacon and ranch dressing. No reservations. Outdoor seating available. Gretna: Lunch and dinner Tue.-Sun.; Jefferson: Lunch and dinner daily. $$
Rizzuto’s Prime Hyatt Hotel, 601 Loyola Ave., (504) 734-2534; rizzutosprime.com
The upscale French Quarter restaurant serves modern Creole dishes, such as lobster yakamein. Short rib boudin comes with red onion agrodolce and horseradish. Rabbit roulade features a sauce piquante, with soft herbs and pearl onion. Reservations recommended. Dinner daily. $$$
Rib Room at the Omni Hotel
621 St. Louis St., (504) 529-7045; ribroomneworleans.com
The upscale steakhouse offers a seafood raw bar, pasta and classic Italian dishes like chicken piccata. Appetizers include lump crab stuffed mushrooms and steak tartare. Steak options include filet mignon, New York strip, spinalis cut rib-eye, porterhouse and a tomahawk veal chop. A la carte sides include creamed spinach, sauteed mushrooms and Brussels sprouts. Reservations recommended. Lunch and dinner daily. $$$
Rizzuto’s Ristorante & Chop House
6262 Fleur De Lis Drive, (504) 300-1804; rizzutosristorante.com
Along with prime rib and steaks, the French Quarter restaurant also serves some seafood and poultry dishes. Prime rib cooked medium rare is available in 12and 16-ounce portions, and there are New York, filet mignon and rib-eye options. Slow-braised short rib is served with demi-glace and gremolata. Reservations accepted. Breakfast and lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. $$$
The roadhouse taverns serve seafood dishes, steaks, po-boys, burgers and more. Rusty’s Shrimp Wrap includes
The menu of elevated Italian dishes includes house-made pastas, seafood, wood-fired pizzas and classic Italian desserts. Seafood manicotti is served with shrimp, crawfish, caramelized leeks, ricotta and herbs, house-made pasta, spicy cream sauce and mozzarella. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sun. $$$
The laid-back restaurant offers a creative twist on Southern cuisine. Fried chicken is
41
Parkway Bakery & Tavern makes a Thanksgiving po-boy each November.
PHOTO BY FRANKIE PRIJATEL / THE TIMES- PICAYUNE
served with mac and cheese, smothered greens and Tabasco honey, and fried cauliflower is served with pepper jelly and crab boil aioli. Reservations accepted. Outdoor seating available. Lunch Wed.-Fri., dinner Wed.-Sun., brunch Sat.-Sun. $$
Rumba
5257 Veterans Memorial Blvd., Metairie, (504) 224-4504; tasterumba.com/metairie-la
Rumba has a tropical atmosphere and a menu of tacos, burgers, salads and Caribbean-influenced entrees. There also are some Louisiana dishes, like barbecue shrimp and Zydeco redfish, which is Cajun-seasoned grilled redfish served with paneed shrimp, garlic mashed potatoes and Creole reduction sauce. Reservations accepted. Outdoor seating available. Lunch Tue.-Sun., dinner daily. $$$
Saint Claire
1300 Richland Road, (504) 766-9316; saintclaire.me
Chef Melissa Martin’s new French country-style restaurant offers a rotating menu of seasonal, locally sourced rustic dishes at a historic-site in Algiers Point. Potato gnocchi and jumbo lump crab are tossed in beurre blanc sauce. Duck confit comes with plum, cardamom, caramelized onion and okra. Reservations recommended. Outdoor seating available. Dinner Thur.Sun., brunch Sat.-Sun. $$$
Saint John
715 St. Charles Ave., (504) 381-0385; saintjohnneworleans.com
Chef-owner Eric Cook draws inspiration from family recipes for his menu of elevated Creole dishes. Duck leg confit is served with French green lentils, chicory and satsuma glaze. Reservations recommended. Lunch Fri.-Sat., Dinner Wed.-Mon., drag brunch Sun. $$$
Saint-Germain
3054 St. Claude Ave., (504) 218-8729; saintgermainnola.com
The celebrated Bywater restaurant serves a multicourse tasting menu created by chefs Blake Aguillard and Trey Smith. The menu frequently changes, but recent dishes have included seared Hokkaido scallop topped with fermented jalapeno, and steak tartare on sourdough bread with sauce gribiche and horseradish. Reservations required for dinner, but the wine bar accepts walk-ins. Dinner Wed.-Sun. $$$
Sala Nola
124 Lake Marina Ave., (504) 513-2670; salanola.com
The West End restaurant and cocktail bar serves a menu of Creole-Italian and seafood entrees, shareable plates and more. Veal Parmesan is served with angel hair pasta with red gravy, mozzarella and Parmesan cheese. Reservations accepted. Outdoor seating available. Breakfast Thu.-Sun., dinner Tue.-Sun., brunch Sat.-Sun. $$$
The Esplanade Avenue restaurant has a menu of Spanish, Mexican and Southwestern dishes including quesadillas, tacos, tamales, empanadas, seafood and more. Chicken Maximilian is rolled chicken breast filled with roasted poblano pepper, chorizo and cheese and served with rice, beans and vegetables. Reservations accepted. Outdoor seating available. Lunch and dinner Tue.-Sun., brunch Sun. $$
Seawitch Restaurant & Oyster Bar
1628 St. Charles Ave., (504) 264-7600; seawitch-nola.com
Seawitch serves elevated seafood dishes, oysters and cocktails in the Lower Garden District. The menu also has some “land” options, like steak, veal and duck. Char-broiled redfish is topped with lump crabmeat, mushrooms and brown butter and served with maque choux. Reservations accepted. Outdoor seating available. Lunch and dinner daily. $$$
Social
708 Water St., Madisonville, (985) 206-9034; socialrestaurant.co
Owner Omar Lugo and chef Adolfo Gosalvez opened this modern Peruvian restaurant earlier this year and are planning a second location in Uptown. The menu includes pulpo anticuchero, a dish made with grilled octopus, anticuchera miso sauce, aji amarillo sauce, potato confit and chimichurri. Reservations accepted. Lunch and dinner daily. $$$
Spicy Mango
405 Frenchmen St.; spicymangonola.com
Restaurateur Larry Morrow’s newest restaurant blends Caribbean and Creole influences. New Orleans-style red beans are slow cooked and served with oxtails. The Cuban po-boy is made with slowcooked pork, shaved ham, Swiss cheese and Creole mustard on French bread. Reservations accepted. Outdoor seating available. Dinner Wed.-Mon., late-night Fri.-Sat. $$$
The sports bar and grill at Boomtown serves up fried chicken, seafood platters, sliders, wings and a few pizzas. Three- and four-piece fried chicken options come with a biscuit and choice of side, such as red beans, fries, Caesar salad or onion rings. No reservations. Lunch and dinner Wed.-Sun. $$
Sweet Soulfood
1025 N. Broad St., (504) 821-2669; sweetvegansoulfood.com
Vegans can get their fix of New Orleans classics and Southern dishes at this local
favorite. The menu changes daily, and popular options include okra gumbo, barbecue cauliflower, cashew mac and cheese, eggplant lasagna and stuffed bell peppers. There’s also vegan ice cream. No reservations. Lunch Mon.-Sat. $$
Sweet’s Meats
Fetiche, 817 St. Louis St.; Instagram: @sweetsmeatsnola
Chef Brad Collins can usually be found serving up creative burgers and pub fare at the French Quarter cocktail bar Fetiche, as well as occasionally popping up at other local bars. The Hot Boy burger comes with a Patton’s hot sausage patty and pepper jack
cheese. No reservations. Delivery available. Dinner and late-night Thu.-Sun. $
Tableau
616 St. Peter St., (504) 943-3463; tableaufrenchquarter.com
This Dickie Brennan & Co. restaurant has a Creole-European menu, jazz brunch and a balcony looking over Jackson Quarter. The fried oyster pan roast includes fried oysters, brie, ciabatta, applewood-smoked bacon, honey crisp apples and Herbsaint cream. It also serves Palace Café’s signature crabmeat cheesecake. Reservations recommended. Brunch and dinner Wed.-Sun. $$$
Red beans and rice at Joey K’s
PHOTO BY DAVID GRUNFELD / THE TIMES- PICAYUNE
Grilled baby carrots at Coquette
PHOTO BY SOPHIA GERMER / THE TIMES- PICAYUNE
Canapes arrive on gold-painted oyster shells over a drift of vapor, starting a chef’s tasting menu at Restaurant R’evolution.
Tchefuncte’s
407 St. Tammany St., Madisonville, (985) 323-4800; tchefunctes.com
The fine-dining restaurant along the Tchefuncte River serves a menu with French, Italian and Louisiana influences. Cast iron-seared redfish is served with lump crabmeat, caper and brown butter sauce and squash and zucchini ribbons. Reservations recommended. Outdoor seating available. Lunch Fri., dinner Wed.-Sun., brunch Sun. $$$
Thai’d Up
1839 Gentilly Blvd., (504) 644-5790; thaidup.co
The menu of Thai favorites includes stirfried items, curries, noodle dishes and more. Pad see ew is made with stir-fried flat rice noodles, egg, cabbage, broccoli, carrot and choice of tofu, vegetables, chicken, beef or shrimp. No reservations. Lunch and dinner Thu.-Mon. $$
Thaihey NOLA
308 Decatur St., (504) 354-8646; thaiheynola.com
Chef Orawin Yimchalam serves both regional and adventurous Thai dishes in the French Quarter. One of Thaihey’s signature dishes, fried soft-shell crab is served with garlic, onion, black pepper sauce and arugula. Reservations accepted. Delivery and outdoor seating available. Lunch and dinner daily. $$
Theo’s Pizza
Areawide; theospizza.com
The local pizza joints serve specialty pies, salads, sandwiches, chicken wings and some appetizers. Marilynn’s POTA Supreme is a pie with tomato sauce, mozzarella, pepperoni, sausage, hamburger, onions, green peppers and mushrooms. No reservations. Delivery and outdoor seating available. Hours vary by location. $$
PHOTO BY IAN MCNULTY / THE TIMES- PICAYUNE
Tito’s Ceviche & Pisco
1433 St. Charles Ave., (504) 354-1342; titoscevichepisco.com
The restaurant specializes in Peruvian dishes and serves ceviche, crudo and tiraditos along with shareable plates and entrees. Arroz con pato is duck confit with beer glaze, salsa criolla and cilantro rice. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. $$$
There are some variations on the menus, but these breakfast and lunch spots serve up hearty plates, omelets, savory and sweet crepes, French toast, waffles and aebleskivers, a Danish puffed pancake with powdered sugar and sauce. A waffle sandwich is available with ham, eggs, tomato, avocado and pimiento cheese. No reservations. Breakfast and lunch daily. $$
Toups’ Meatery
845 N. Carrollton Ave., (504) 252-4999; toupsmeatery.com
Chef Isaac and Amanda Toups serve contemporary Cajun dishes at their Mid-City restaurant. Sliced venison loin is served with braised fall vegetables, jus, horseradish and herbs. Reservations accepted. Delivery and outdoor seating available. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. $$$
Creole dishes such turtle soup, Gulf shrimp remoulade salad and barbecue shrimp and grits. Gulf fish Pontchartrain is a fillet topped with poached crab, white wine butter and parsley. It comes with glazed fingerling potatoes and green beans. Reservations accepted. Outdoor seating available. Dinner daily, brunch Fri.-Sun. $$$
Vaucresson’s Creole Cafe & Deli
1800 St. Bernard Ave., (855) 727-3653; vaucressonsausage.com
Generations of the Vaucresson family have run food businesses in the neighborhood since 1899, and signature house-made sausages are available packaged to go. The lunch menu has po-boys, sandwiches, boudin balls and more. Chef Bunny Young’s Crawbabies pop-up also serves specials at the cafe, like smothered turkey necks and grilled catfish topped with crab dressing and crawfish etouffee. No reservations. Delivery available. Lunch Tue.-Sat. $$
Housed in a historic former church building, this Mid-City restaurant and bar has a long wine and cocktail list and an upscale, Louisiana-influenced menu. Blackened Gulf fish is served with julienned summer squash, cauliflower puree and dill cream sauce. Reservations accepted. Delivery available. Dinner daily, brunch Sat.-Sun. $$$
The Vintage 3121 Magazine St., (504) 608-1008; thevintagenola.com
The cafe serves beignets and a menu of
small plates as well as coffee, cocktails and wine. The Italian pressed sandwich is made with pepperoni, prosciutto, salami, mozzarella, tomato and Creole sauce. No reservations. Delivery and outdoor seating available. Breakfast, lunch and dinner daily. $$
Vyonne’s Restaurant
412 Girod St., (504) 518-6007; vyoone.com
The contemporary menu blends French, African and Creole influences. Shrimp and crawfish are served in butter cream sauce over pappardelle with garlic, leeks, basil and white cheddar cheese. Reservations accepted. Outdoor seating available. Dinner Wed.-Sun. $$$
The Japanese menu has sashimi and handrolls, noodle dishes and sandos. There’s also a 12-course omakase option. The yaki-do is a Japanese sandwich made with chicken, egg salad, cabbage, truffle Kewpie mayo, mustard and katsu sauce. Reservations accepted. Delivery available. Lunch and dinner Tue.-Sat. $$
Zasu
127 N. Carrollton Ave., (504) 267-3233; zasunola.com
Chef Sue Zemanick serves a menu of contemporary dishes at her Mid-City restaurant. Braised beef short ribs are served with roasted sunchoke, haricot verts and tamarind demi-glace. Reservations recommended. Dinner Mon.-Sat. $$$
LOUWEEZIANA
Iberico pork triangoli at Restaurant August
PHOTO BY BRETT DUKE / THE TIMES- PICAYUNE
LEGACY KITCHEN’S TACKLEBOX PAN SEARED MAHI - MAHI
Pineapple sambal, wilted greens, red Thai curry sauce
ANNUNCIATION FRESH FISH SPECIAL
Chef’s Fresh Fish Special changes weekly. Serving seasonal vegetables, Creole inspired herbs and seasonings.
Delicious panko crusted bone-in pork chop with sautéd lima beans, Tusacan kale, lemon, olive oil, & savory herbs
THECOUNTRYCLUBNEWORLEANS.COM
AGUASANTA RED CEVICHE
Red fsh cured in lime, carrot, onion, cucumber, cilantro, jalapeno served over a smoke chili cold broth, avocado, microgreens, crispy corn, coriander and macha oil
AGUASANTANOLA.COM
ANNUNCIATIONRESTAURANT.COM
ANGELO BROCATO PUMPKIN GELATO
We have pumpkin gelato this fall! Our gelato is produced using a custard-based mixture with less milk fat and less air, creating a dense product with a pronounced favor.
ANGELOBROCATOICECREAM.COM
LA TIA TAQUERIA & CANTINA
QUESA - BIRRIA
Slowed roasted beef on crispy corn tortilla with Mexican cheeses, spicy cucumber, pickled radishes, cilantro, onion, and consome
LATIACANTINA.COM
SOCIALRESTAURANT.CO
GODFATHER’S PIZZA HOT STUFF PIZZA
Our signature sauce, pepperoni, beef, italian sausage, jalapeño peppers, onions and mozzarella cheese
GODFATHERS.COM
THE SPORTSBOOK AT BOOMTOWN CASINO NEW ORLEANS BOOMTOWN FRIED CHICKEN
A golden, crispy classic, our fried chicken delivers bold favor and satisfying crunch in every bite. Available only at The Sportsbook *Gambling problem? Call 800.522.4700.
Chef Budsi brings you this recipe from her farm back home: shredded Issan-style Somtam salad favored with fermented fsh sauce and crab, marinated grilled pork, and a side of sticky rice.
BUDSISTHAI.COM
JACK ROSE BBQ SHRIMP TOAST
Dine at Jack Rose in The Pontchartrain Hotel and try Chef Brian Landry’s take on a creole classic, BBQ Shrimp Toast with ginger Worcestershire BBQ sauce.
JACKROSERESTAURANT.COM
MOTHER’S RESTAURANT HAMS, TURKEYS, AND ALL THE TRIMMINGS
Mother’s specializes in holiday catering with baked hams, roasted turkeys, and all the trimmings, plus giblet or cornbread dressing and a popular oyster dressing with Creole-Italian favors.
MOTHERSRESTAURANT.NET
PIZZA BELLA
PENNE ALLA VODKA
SEAFOOD FACTORY OUTLET YAKISOBA
The newly opened Seafood Factory Outlet in Westwego doesn’t just ofer the best selection of frozen seafood, but we are also serving sushi, gyoza and more! Craving stir fry? Try our Yakisoba dish made by our experienced and talented chef.
Tomato sauce based pizza with mozzarella, cupping pepperonis, whole milk ricotta and fresh basil
THEOSPIZZA.COM
Absinthe poached Oysters over grilled Chibata and butter wilted Romain Hearts and bacon
Penne pasta tossed in a creamy vodka tomato sauce with garlic, onions, basil, and olive oil— make it your own with shrimp or chicken, and gluten-free pasta is also available.
PIZZABELLANOLA.COM
Served over vibrant chimichurri with Lyonnaise potatoes and grilled vegetables—this dish captures the essence of French-inspired comfort. Step into cozy bistro vibes and savor French favors in the heart of the French Quarter—open daily.
Sauteed with rosemary and Italian seasoning, whole cloves of garlic and white wine, cooked down in red gravy.
MOSCASRESTAURANT.COM
BEARCATCAFE.COM
EMPANOLA SAUSAGE AND GRAVY EMPANADA
A Southern twist on a classic favorite, this sausage and gravy empanada is flled with rich, creamy gravy and savory sausage, all wrapped in a golden, faky crust—warm, hearty, and packed with favor.
EMPANOLAEMPANADAS.COM
LUVI RESTAURANT CURRIED FAVOR DUMPLINGS
Beef and caramelized onion flled dumplings in a light, favorful curry broth with peanuts and cilantro
LUVIRESTAURANT.COM
SMOKESMOKEHONEYHONEY.COM
COPPER VINE CRISPY DUCK CONFIT
Served with smoked white beans, heirloom tomatoes, basil pistou, and citrus gremolata, each bite is designed to excite.
COPPERVINE.COM
KATIE’S RESTAURANT HICKORY BURGER
A 10oz burger cooked to order, topped with Swiss cheese, hickory sauce, and bacon
KATIESINMIDCITY.COM
ACORN CAFE BY DICKIE BRENNAN & CO. SEASONAL PIZZA
Roasted squash, garlic oil, caramelized onion, whipped ricotta and hot honey pizza, This is a part of our fall promotion: 2 large Pizzas for $20 after 2pm!
ACORNNOLA.COM
LYON’S CORNER CRESCENT CITY CROISSANT
Choice of sausage, bacon or pork belly, scrambled egg, choice of cheese
PULCINELLA! THE MEATBALL
Inspired by Chef Matty hayes’ Sicilian roots and Italian American culture in New Orleans, dinner Monday to Saturday, plus Bella Blue’s Burlesque Brunch on Saturdays.
MYPULCINELLA.COM
JOE’S CAFÉ COFFEE & DONUTS FAMOUS HAND-CRAFTED DONUTS
Every donut is hand crafted and baked fresh daily using time-honored family recipes. From classic glazed to irresistible apple fritters, glazed beignets, or savory kolaches. Grab one or a dozen.
JOESKNOWSFOOD.COM
It’s October in New Orleans, which means we’re craving cozy bowls of seafood gumbo! TOULOUSEGOURMET.COM
TITO’S CEVICHE & PISCO TALLARINES VERDES WITH STEAK PERU’S TAKE ON PESTO.
Linguine with basil, spinach, cream, Parmesan, and toasted pecans, served with marinated hanger steak and chimichurri for a bold Peru-meets-New Orleans favor
TITOSCEVICHEPISCO.COM
PARKWAY BAKERY & TAVERN THANKSGIVING PO-BOY
Cornbread dressing, gravy, whole-berry cranberry sauce and roasted Turkey, served on Wednesdays in November. Proceeds go towards the Al Copeland Foundation to fght cancer.
One full pound of Boar’s Head pastrami top round grilled with melted Swiss cheese & dressed with yellow mustard on toasted marble swirl rye
PAULIE’S
NOLA
RESTAURANT AUGUST DIVER SCALLOPS
zephyr squash, courgette fowers, sauce meuniere
RESTAURANTAUGUST.COM
BRUTTO AMERICANO SPAGHETTI ALLA CHITTARA
Littleneck clams, garlic, guanciale
BRUTTOAMERICANO.COM
SALON SALON CRISPY CHICKPEAS
Crispy chickpeas with espelette, rosemary, and fried lemon served with blistered shishitos tossed in tamari and sesame—bold, balanced, and made to complement any drink on our menu.
Broiled oysters on the half-shell, topped with a rich sauce of butter, chopped spinach & herbs, then topped with breadcrumbs
GUMBOSTOP.COM
RIZZUTO’S PRIME CHEF’S HOUSE RAVIOLI
Handmade ravioli topped with a rich sauce and fresh herbs for a delightful culinary experience
RIZZUTOSPRIME.COM
SEAWORTHY SEAWORTHY ROLL W/ LOBSTER
Lobster, cayenne butter, soft herbs
SEAWORTHYNOLA.COM
ARTS & ENTERTAINMENT
John Legend
John Legend was well regarded for work supporting other artists before he launched his solo career, and his debut album, “Get Lifted,” helped him collect Grammy awards for best R&B album and best new artist. He’s on an extended tour celebrating the 20th anniversary of its release, and he’ll play that album in its entirety, as well as other favorites from the past two decades. At 8 p.m. Thursday, Oct. 23, at Saenger Theatre. Tickets $121.39-$734.50 via saengernola.com.
NOLA Reggae Fest
Jamaican reggae stars and touring American performers headline NOLA Reggae Fest, which runs three days in Congo Square. Performers include Yeza, Teki, Rik Jam, Dalwayne, Hawaii’s Inna Vision, former New Orleanian Corey Harris and more. There also are Caribbean food vendors and more than 50 craft vendors. Festival hours are 4 p.m. to 8 p.m. Friday, Oct. 24, and 1 p.m. to 8 p.m. Saturday, Oct. 25, and Sunday, Oct. 26. Tickets are $20 per day or $30 for a festival pass via eventbrite.com.
Corey Harris
Corey Harris received a MacArthur “Genius” Grant in 2007, recorded on the “Mermaid Avenue” albums with Wilco and Billy Bragg, and has toured the world exploring blues and roots music. Long before that, he came to Louisiana in the 1990s to teach and was a regular acoustic blues performer at local venues. He’s back in town for two nights of shows at Snug Harbor, and he performs at NOLA Reggae Fest as well. At 7:30 and 9:30 p.m. Friday, Oct. 24, and Saturday, Oct. 25, at Snug Harbor. Tickets $52.60 via snugjazz.com.
‘Gypsy’
Burlesque dancer Gypsy Rose Lee became a big celebrity and film and TV star. The musical “Gypsy” is based on her memoirs and features lyrics from Stephen Sondheim in memorable songs like “Everything is Coming Up Roses” and “Let Me Entertain You.” The story follows pushy stage mom Mama Rose raising her daughters Baby June and Louise, who becomes the star Gypsy Rose Lee. At 7:30 p.m. Friday, Oct. 24, and Saturday, Oct. 25, and 2 p.m. Sunday, Oct. 26, and also running Oct. 31-Nov. 9, at Rivertown Theaters for
the Performing Arts. Tickets $43-$57 at rivertowntheaters.com.
Water Seed
New Orleans band Water Seed last spring premiered “Journey to Funkstar,” a multi-media show mixing new music, computer animation, lighting and augmented reality elements. The group, which plays a forward-looking blend of funk, rock and progressive R&B, is now releasing “Digital Fantasy,” the soundtrack to the show with features by Parliament-Funkadelic’s Garrett Shider, guitarist Ariel O’Neal and Dumpstaphunk’s Ian Neville. Water Seed will play a release show at 10 p.m. Friday, Oct. 24, at d.b.a. Seattle alt-rock act King Youngblood opens. Tickets are $13.76 via dbaneworleans.com.
ACAB Zine Fest
The fourth annual Arts, Crafts And Books (ACAB, of course) Zine Fest will feature more than 60 vendors, including zine makers and small book presses, author talks, discussion panels and music Saturday, Oct. 25, at the Fred Hampton Free Store and Sunday, Oct. 26, at Gasa Gasa. There also is a kick-off show Friday, Oct. 24, at Sea Cave with Golpe, Bad Anxiety and Sweat; an all-ages hardcore matinee Saturday with Heaven Forever, Nonbinary Assault Weapon and more; and an after-party with Chain Cult and Miranda & the Beat on Sunday at No Dice. Find more info on Instagram: @acabzinefest.
Gary Numan
Gary Numan was a pioneer of British electronic music and led the new wave band Tubeway Army before going solo. He built a cult following for his use of synthesizers and effects. His latest release is 2021’s “Intruder.” Tremours opens at 8 p.m. Thursday, Oct. 23, at House of Blues. Tickets $42.80 at ticketmaster.com.
‘Dracula’
New Orleans Ballet Theatre presents choreographer Oliver Halkowich’s take on Bram Stoker’s novel, set to a mix of musical genres. In the story, Jonathan Harker travels to Count Dracula’s castle and his fiance Mina, who is bitten by the vampire, tries to help him. At 8 p.m. Friday, Oct. 24, 2 & 8 p.m. Saturday, Oct. 25, and 8 p.m. Thursday, Oct. 30, at Orpheum Theater. Find tickets via neworleansballettheatre.com.
Coco Montoya
Guitarist Coco Montoya spent much of his career backing other artists, as in his decade supporting John Mayall & The Bluesbreakers. But he’s also had a long solo career, focusing on blues, rock and blue-eyed soul. His latest release, 2023’s “Writing on the Wall,” was released on Alligator Records. He performs at 7:30 p.m. Wednesday, Oct. 22, at the Jazz & Blues Market. Tickets start at $17.55 at ticketmaster.com.
Drone Art Show
This production features a chamber orchestra performing pieces of Vivaldi’s “Four Seasons” and Tchaikovsky’s “Swan Lake” as 500 drones create a visual spectacle above, with swirling lights creating the illusions of dancers and natural creatures. The event is outdoors on the grounds of the UNO Lakefront Arena. At 7:30 p.m. Saturday, Oct. 25. Tickets $62-$102 via feverup.com.
Tour Da Parish
For 10 years, the St. Bernard Chamber of Commerce has organized a day of scenic bicycle tours through the parish. Cyclists can opt for routes of 10, 15, 30 or 51 miles, all ending at the Los Islenos Heritage Site. There is coffee and doughnuts at the start and water and fruit stations along the way. The first tour departs at 7:15 a.m. Saturday, Oct. 25. Find information at stbernardchamber.org.
‘The Fall of the House of Usher’
The 1928 French silent film version of the Edgar Allan Poe story delves into the madness of a painter who while painting a portrait of his dying wife calls together friends for her burial. The film screens with a live score by Jeff Pagano, performed by the Delachaise string ensemble. At 8 p.m. Sunday, Oct. 26, at Marigny Opera House. Suggested donation $25. Find information at marignyoperahouse.org.
‘Cinderella’
Los Angeles-based World Ballet presents its version of the classic tale of Cinderella with Broadwaystyle ballet choreographed by Marina Kesler. The production features a troupe of 40 dancers, lavish sets and costumes and more. At 6 p.m. Sunday, Oct. 26, at Orpheum Theater. Tickets $52.30.-$65.70 at ticketmaster.com.
NTS TAKING PLA CE IN TH E N E W O R L E ANS A RE A, VISIT CALENDAR.GAMBITWEEKLY.COM
To learn more about adding your event to the music calendar, please email listingsedit@gambitweekly.com
MONDAY 20
30/90 — Margie Perez, 6 pm; Piano Man G, 9 pm
ALLWAYS LOUNGE Betsy Propane & The Accessories, 7 pm
APPLE BARREL Mark Appleford, 6 pm; Decaturadio, 10 pm
BACCHANAL — Byron Asher, 6 pm
BAMBOULA’S The New Orleans Rug Cutters, 12 pm; Jon Roniger & The Good for Nothin’ Band, 4:30 pm; Ted Hefko & The Thousandaires, 9 pm
BEANLANDIA Artivist Awards ft. Dusky Waters and more, 6 pm
BJ’S LOUNGE Red Beans & Blues with Leopard Hound Blues Band, 9 pm
BUFFA’S — David Doucet, 7 pm
CAFÉ NEGRIL Lit Band, 7 pm
CAPULET — Belinda Moody, 6 pm
CARROLLTON STATION Biscuits n’ Jam with Meryl Zimmerman & Friends, 10 pm
DBA Secret Six Jazz Band, 6 pm; The Jump Hounds, 9 pm
BAMBOULA’S — The Jaywalkers, 11 am; Laura Doyle Quartet, 1:15 pm; Cristina Kaminis & The Mix, 5:30 pm; Les Getrex & Creole Cooking, 9 pm
BAR REDUX — Take Your Folkin Clothes Of Music & Burlesque, 9 pm
BESTHOFF SCULPTURE GARDEN AT NOMA Music in the Garden, 2 pm
BJ’S LOUNGE James McClaskey & The Rhythm Band, 9 pm
BLUE NILE Street Legends Brass Band, 9 pm
BOURBON STREET HONKY TONK — The Bad Sandys, 8 pm
BRATZ Y’ALL — Dale Spalding Trio with Dean Zucchero, 4 pm
BUFFA’S Beth Patterson, 7 pm
CAFÉ ISTANBUL — The Delfonics Experience - Return of the Native Son, 4 pm
CAFÉ NEGRIL Josh Benitez Band,12 pm; John Lisi & Delta Funk, 5:30 pm; The Next Level Band, 9 pm
THE CHLOE — Branden Lewis of Preservation Hall, 1 pm
DBA — Vegas Cola Band, 9 pm
THE DOG HOUSE — Craig Cortello, The “Canine Crooner”, 1 pm; DOS JEFES — Michael Liuzza & Co., 8 pm
GASA GASA — Lawn + Pardoner + Halloween, 9 pm
HOTEL SAINT VINCENT — Jazz at Chapel Club, 6 pm
HOWLIN WOLF Hot 8 Brass Band, 10:30 pm
THE MAISON Russell Welch, 4 pm; Jenavieve & The Winding Boys, 7 pm
MAPLE LEAF BAR — June Yamagishi, Keiko Komaki & Donald MaGee, 8 pm
NO DICE — ACAB Zine Fest with Chain Cult + Miranda & The Beat + Tonya, 9 pm
OKAY BAR — Chalant + Ronnie + Juleser & Giovanni Ventello, 8 pm
PRYTANIA BAR Mason Howard, 8 pm
SATURN BAR — PUNK BLACK: A Nightmare on St Claude Goth/Emo Prom, 8 pm
VAUGHAN’S LOUNGE Domino Sound Selecters, 8 pm
SCAN FOR THE COMPLETE
Neighborhood lore
by Jake Clapp
THERE WAS A NICE MOMENT, NEW ORLEANS TRUMPETER Leroy Jones says, a number of years ago when drummer Shannon Powell, bassist Mitchell Player and trumpeter Kermit Ruffins all lived within a block of Jones’ home in Treme.
The oldest African-American neighborhood in the U.S. has historically been home to many of the pioneers of jazz and the city’s cultural traditions, and four prominent New Orleans musicians living so close together was a good reminder of Treme’s legacy, Jones notes.
There are musicians “nurturing and keeping the traditions alive there,” Jones says. “It’s very significant, and the fact there are still musicians, like myself and Shannon and Mitchell, James Andrews and Trombone Shorty … it’s very important to the culture of New Orleans.”
Jones spoke to Gambit shortly after playing a show in Mannheim, Germany, as part of a tour he takes every two years with clarinetist Uli Wunner. But Jones will be back in time to play the Treme Fall Festival on Saturday, Oct. 25.
The festival, which marks its 10th anniversary this year, celebrates the history of Treme and its impact on New Orleans’ cultural traditions. The event takes place in the area around St. Augustine Catholic Church, built in 1841 by free people of color and dedicated in 1842.
Treme Fall Fest opens with a second line, starting at Kerlerec and Henriette Delille streets and parading through the neighborhood with brass bands, Baby Dolls, Zulu Tramps and Big Chief Victor Harris of the Mandingo Warriors, who is being honored by the festival this year. Jones & the Treme All Stars will be joined by Player and Powell at noon for a set of traditional New Orleans jazz and swing music. Vocalist Eliza Sonnenschein will kick off the music at 11 a.m., and there will be performances by the Original Pinettes Brass Band, the Herlin Riley Quartet with Kermit Ruffins and Shamarr Allen’s Ratchet Jazz. DJ RQ Away will perform throughout the day.
There will be local restaurants and caterers serving food, an arts and crafts marketplace and street performers in the area. St. Augustine also will host mass at 10 a.m. Sunday, Oct. 26.
Jones grew up in the 7th Ward and began playing first the cornet and then the trumpet while at St. Leo the Great Elementary School. He caught the attention of his neighbor, banjoist and
music preservationist Danny Barker, who invited him to join his Fairview Baptist Church Marching Band — the outfit that nurtured Riley, Gregory Davis, Michael White and many other New Orleans luminaries and seeded a generation of new brass bands. Jones went on to lead the Hurricane Brass Band, which formed out of the Fairview Baptist band.
Along with a stint in the ’90s with Harry Connick Jr.’s band, Jones has led his own bands and, over the years, has worked with a number of groups and with Preservation Hall, where he performs a Sunday show. He also has recorded numerous releases, including the singles “My Cherie Amour” and “Feel Like Makin’ Love,” two songs he performed in the ’80s with his quartet featuring Powell.
Along with Powell and Player, Jones’ Treme All Stars band on Saturday will include Hall trombonist (and Jones’ wife) Katja Toivola, guitarist Mike Clement and saxophonist Daniel “Weenie” Farrow.
Although Ruffins and Player have moved away from Jones’ Treme block, his area near Ursulines Avenue and N. Rampart Street is still busy with young musicians and brass bands associated with second-line clubs.
“I can’t keep up with the youngsters, and I get to see them performing past my front door,” Jones says. There are “many young guys who are still maintaining the legacy.”
The Treme Fall Festival runs 11 a.m. to 6 p.m. and is free. Find more info at tremefest.org.
Singer and trumpeter Leroy Jones
PHOTO BY VERONICA DOMINACH / THE NEW ORLEANS ADVOCATE
HON IE
GOING OUT
Killing with kindness
by Will Coviello
COMEDIAN JOSH GONDELMAN
HAS DRAWN LAUGHS in a variety of media. Though he’s always loved standup first, he won four Emmy awards writing for “Last Week Tonight with John Oliver” and published two books of essays and a notable New York Times piece about fearing that he’d bomb at his own wedding after he and his fiancé decided to write their own vows.
He’s also a regular panelist and occasional fill-in host on NPR’s news quiz show “Wait Wait … Don’t Tell Me!” And he cowrote the (now defunct) Twitter account @SeinfeldToday, imagining the sitcom characters with smartphones, dating apps and other advances of the internet age.
But anyone consulting AI may think he’s a bit more complicated. A recent AI search reported that he’s one of the few Latino comics to write for “Saturday Night Live,” though there’s no truth to any of that. Another search famously claimed he was married to moody altrock singer Fiona Apple, which appears to be AI misreading a tweet about his wife listening to her “Fetch the Bolt Cutters” album.
New Orleanians can meet the real Gondelman when he returns to Sports Drink for shows on Oct. 24-25.
After releasing the comedy special “Positive Reinforcement” this summer, Gondelman is on tour polishing material for his next special, which he’ll record next year.
“Positive Reinforcement” is entertainingly, and perhaps surprisingly, blue humor for Gondelman. He says he’s happy about a trend in “praise kink,” the practice of eliciting stimulation through compliments. He finds it much easier than when he suffered through the dirty talk fad, when he couldn’t say anything harsh without sandwiching it between encouraging words, like a corporate human resources counselor.
He also shares his response to the news that someone he once dated had recently transitioned. He says he tries not to sound like he’s taking too much retroactive credit for being sexually adventurous.
The Brooklynite also takes on the scruples of putting everything bagel toppings on a cruffin, which draws the only heckle in a show before a New York audience.
That also is a funny moment because of Gondelman’s amazingly sweet demeanor. It should come as no surprise that he spent four years as a pre-school teacher while building his comedy career.
In his early days, he tried more acerbic jokes, but he didn’t subscribe to the school of comedy that “everything new sucks,” he says, and he found his humor came from his actual personality.
“As I kept working on what works for me onstage, I was able to be more and more sincere about things, and represent real positions and thoughts, instead of just, OK, I have to make people laugh for 45 minutes to an hour, what are the words I can say that accomplish that?”
At times, he’s been mistaken for a clean comic.
“I can do a clean hour,” he says. “I used to have an agent who was a really great dude and also would book me to do clean shows and forget to tell me. People think that (I’m clean) because I am friendly on stage and there’s a gentleness to my performance that isn’t aggressive and confrontational. Sometimes I think I get away with a little more because of that.”
He also notes that he got into comedy before the arrival of YouTube, so he got his stage legs when it was all about the people in the room, rather than shortform video content.
But he has nothing against video, and in addition to preparing his new special, he’s also currently pitching his own TV show.
Josh Gondelman performs at 7 & 9 p.m. Friday, Oct. 24, and Saturday, Oct. 25, at Sports Drink. Tickets $28.99 via sportsdrink.org.
PROVIDED PHOTO BY MINDY TUCKER
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PREMIER CROSSWORD PUZZLE
TITLEHOLDERS
By Frank A. Longo
ACROSS
1 Perp’s excuse
6 Bee-related
11 Lipids
In addition 19 “Cheers!,” in Spain
20 Cousin of largo
Concept 22 Geometry, e.g.
23 Photo-sharing app, casually
24 Be finished by
25 “Shakespeare in Love” Oscar winner
27 “A Pocket Full of Rye” novelist
30 Device connecting to a computer port
31 “Alley --!”
32 High mountain peaks, in Italy
33 “J to -- L-O!” (2002 album)
34 Put on
35 Portrayer of Emma Peel on “The Avengers”
40 Longtime editor-in-chief of Vogue
Purported psychic gift
Reebok rival
One-celled swimmer
-- 500 (auto race) 48 Ren or Stimpy, e.g.
“Peanuts” blanket toter 52 Cherry-hued 53 “Dr.” of rap
55 Gazes at creepily
“Rebecca” novelist
Fee-free, as a mutual fund
Come -- halt
Succotash ingredient
Kung -- chicken
12-month period, in Rio
Longtime Royal Ballet luminary
Sick-dog link 75 Levy
76 Conical-bore woodwind 77 Wed.-Fri. link
78 Kind of gas that’s banned for autos
80 Best Actress winner for “BUtterfield 8”
NE W TO MA RKE T
86 Large-eyed primate
87 -- jiffy
88 Cattle call
89 Presley called “The King”
91 Morning TV’s Kelly
92 Trotsky of Russia
95 Copier clogs
97 Free-for- -- (melees)
99 Eggy drink
100 “The Good Apprentice” novelist
103 1986 Grammy winner for Best Jazz Vocal Performance
105 La Paz’s country: Abbr.
106 Tee preceder
107 See 53-Down
109 Cut the lawn
110 Old Jewish ascetic
112 With 119-Across, “South Pacific” song ... or a declaration about the nine women featured in this puzzle?
119 See 112-Across
121 Mann of pop
122 Apple drink
123 Pernicious
124 British trolley
125 Atlantic, e.g.
126 Siri’s cousin? 127 Bears’ lairs 128 1980s Dodge 129 Quickness 130 Catnaps, e.g. DOWN 1 China’s home 2 Singer k.d. -3 “Casablanca” woman 4 Part of a blouse or a mouse
8 How RuPaul performs 9 “Garfield: -- of Two Kitties” (2006 film) 10 “Move to inbox” email phrase 11 Pacific island nation 12 In unison, in music 13 TV coach Lasso
17 City NW of Minneapolis 18 Classic chocolate candy bar 26 -- about-face (flip-flop)
28 May preceder
29 Unrefined source of element #50 33 Pan Am rival 35 Explode, as a bomb
Having equal angles
Moon-landing mission 38 “Just jokin’ with you” 39 Actress Rowlands
Must-have
Carry off illegally
Arena level 46 Take -- at (try)
49 Prefix with colonial
As many as
With 107-Across, he had many hit songs with John Oates
Small stream 56 Apia native 58 Three-nation pact of ‘94 59 Skier Tommy 60 Small tablet from Apple
De-intensify 62 Driver’s fit of anger 64 “Yabba -- doo!”
