Issuu

June 21-27 2022 Volume 43 Number 25

i Summer

i 2022

BARS ISSUE

G A M B I T > B E S T O F N E WO R L E A N S . C O M > J U N E 2 1 - 2 7 > 2 0 2 2

2 • SOIL • GRAVEL • BOULDERS • LIMESTONE

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Members of the Coastal Wildlife Network rescue and treat stranded dolphins. As a CWN participant, Audubon Nature Institute responds to stranded sea turtles and marine mammals along the Louisiana coast.

By Amanda McElfresh amcelfresh@theadvocate.com This article is brought to you by Audubon Nature Institute Audubon Nature Institute is taking steps to help address the damage being done to the Gulf of Mexico and the world’s oceans because of climate change and pollution. The impacts of climate change are numerous, said John Fallon, Audubon Nature Institute’s Director of Sustainability and Coastal Conservation. They include coral reefs dying due to higher temperatures, rising sea levels, stronger hurricanes, and species losing critical habitat. “Fish and marine animals are on the move to adapt to climate change, which can alter all kinds of dynamics in the ecosystem and with people,” Fallon said. “We see animals shifting to cooler waters, increasing interactions with humans in new areas. Predators like polar bears are losing the ice they hunt on. Penguins and sea lions are having to travel farther from land as their prey move, which becomes dangerous for them as they expend more energy to hunt.” In addition, research shows that pollution from fertilizer runoff that ends up in oceans can fuel a chain

of events that led to hypoxic “dead zones,” or areas along the sea ﬂoor where oxygen levels are so low that they cannot sustain marine life. This year, the Gulf of Mexico dead zone is estimated to be larger than Connecticut. But there is hope. As part of its conservation mission and together with partners across the country, Audubon Nature Institute is stepping up to improve Gulf of Mexico and ocean health. Audubon participates in the Aquarium Conservation Partnership (ACP), a group of aquariums working together to advance conservation goals in the areas of climate change, wildlife and ecosystem protection, ﬁsheries and aquaculture, and plastic reduction. Audubon has signed onto the ACP Join Climate Commitment, pledging to reduce its carbon footprint and work towards net zero emissions. As part of that commitment, Audubon has begun a comprehensive greenhouse gas scoping project. The Institute will share information with the community as that work progresses. “We are at the very beginning of the process, which is compiling base-

Members of the Coastal Wildlife Network safely release sea turtles back into the water. As a CWN participant, Audubon Nature Institute responds to stranded sea turtles and marine mammals along the Louisiana coast.

line data to get a comprehensive look at our energy use across all of our facilities,” Fallon explained. “Based on those results, we will create an action plan to reduce our emissions over time.” Audubon is also working to protect marine animals in the wild with the Coastal Wildlife Network (CWN). Through this program, Audubon responds to stranded marine mammals and sea turtles along the Louisiana coast. “We primarily encounter dolphins and sea turtles,” says Fallon. “Strandings are live or dead animals and can occur anywhere along the coast, but most of our reports come from Grand Isle and the beaches of western Louisiana.” Audubon is the only permitted rehab facility for marine mammals and sea turtles in Louisiana. When CWN does receive a live stranding report, the team mobilizes right away to respond. “Treatment is always tailored to the patient and their speciﬁc needs because every case is different,” Fallon said. “However, when the animal ﬁrst comes in, they get an intake exam from our veterinary team to assess their status, which usually includes a physical exam, blood analysis, radio-

graphs and ﬂuids. Our goal is always to rehab and release our patients back to the wild.” The public can help support this work by calling CWN at 504-2353005 to report stranded (live or dead) marine mammals and sea turtles. There are many other steps the public can take to help Audubon in its ocean health efforts. These include: • Visit Audubon Aquarium to learn about ways to make positive impacts on the ocean. • Join Audubon and team Plastic Free NOLA to reduce your plastic use this July (and beyond). • Manage your yard naturally to prevent chemical fertilizer and herbicides from entering storm drains and the Gulf of Mexico. • Purchase goods from companies who dispose of waste responsibility and have pledged to reduce their carbon emissions. • Walk, bike, carpool or use public transportation instead of driving to reduce your carbon footprint. • Purchase goods from local sources rather than online retailers. This reduces the carbon impact of packaging and shipping. For more information, visit www. audubonnatureinstitute.org.

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Audubon Nature Institute working to improve ocean health and protect marine life

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‘Just Because’

JUNE 21 — JUNE 27, 2022 VOLUME 43 || NUMBER 25

CONTENTS

MEET THE BARTENDERS

IS REASON ENOUGH!

Four of our favorite barkeeps and their perfect summer cocktails.......................... 17

Send an arrangement to someone today!

NEWS Opening Gambit ...............................7 Commentary...................................10

CURRENT HOURS: MON-FRI 7am-1pm

Clancy DuBos...................................11

SAT 7am-Noon

Blake Pontchartrain.....................13

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FEATURES Arts & Entertainment ....................5 Eat + Drink...................................... 35 Music Listings................................ 43 Music ................................................44 PHOTO BY DRE GL ASS

Puzzles............................................. 47

Summer bars issue

Tip your bartenders!

S TA F F EDITORIAL

C O V E R D E S I G N BY D O R A S I S O N

Publisher | JEANNE EXNICIOS FOSTER

BUSINESS & OPERATIONS Billing Inquiries 1 (225) 388-0185

Editor | JOHN STANTON

Advertising Inquiries (504) 483-3150 Advertising Director |

Political Editor | CLANCY DUBOS Arts & Entertainment Editor | WILL COVIELLO

Staff Writers | JAKE CLAPP, KAYLEE POCHE, SARAH RAVITS

Contributing Writer | IAN MCNULTY

ADVERTISING

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

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Gambit (ISSN 1089-3520) is published weekly by Capital City Press, LLC, 840 St. Charles Ave., New Orleans, LA 70130. (504) 486-5900. We cannot be held responsible for the return of unsolicited manuscripts even if accompanied by a SASE. All material published in Gambit is copyrighted: Copyright 2022 Capital City Press, LLC. All rights reserved.

Through the smoke

Derrick Freeman releases new album ‘WhiteSplain’

by Jake Clapp

DERRICK FREEMAN DOESN’T LIKE TO BE PIGEONHOLED. The

New Orleans-based musician has his hands in a number of groups, including his Soul Brass Band, Band of Freeman and the power trio MFG. He’s played with hundreds of other musicians, and Freeman’s songwriting spans and blends numerous genres, from brass, soul and funk to hip-hop, rock and blues. Sometimes that broad genre-blending happens within the same song, like in “WhiteSplain,” the title track from his upcoming Derrick Freeman & Smokers World album. “The first part of the song is very P-Funk-ish. It also has elements of Daft Punk. Then there’s also a T-Pain element, and then the middle part we switch the groove and it’s like The Roots. My rap is like an ode to Black Thought and late-’90s Roots groove, and then it goes into this hardcore Dr. Dre instrumental and back into The Roots groove with Erica [Falls] singing,” Freeman says, breaking down the song. “The song is a microcosm of the makeup of me and what the band is — the shit we’re saying, the music, also with the horns,” he adds. “That song is personal to me, and as far as all the personal songs over the years, I feel like that’s the one that represents Smokers World the best.” Freeman started Smokers World in 2007 as a solo project featuring a fluid collective of numerous players — many of whom also play in The Low End Theory Players, a tribute to A Tribe Called Quest. For the album “WhiteSplain,” out on Friday, Freeman tapped more than 20 friends, including bassist Khris Royal, saxophonist James Martin, and Miles Lyons on sousaphone and trombone. Along with drumming, Freeman sings or raps on each of the album’s eight tracks. Vocalists Anjelika “Jelly” Joseph, Erica Falls, Zena Moses and Sean Carey are featured, and M@ Peoples raps on the song “Bumble Jumble.” The horn-backed, gut bucket blues track “HoTel” is stacked with Ivan Neville, Stanton Moore, Nick Ellman, Ari Teitel, Amina Scott, John Culbreth and James Martin. Grammywinning engineer David Farrell recorded the track. “WhiteSplain” initially came together in bits and pieces, Freeman says. In summer 2020, Freeman was going through a divorce and living in San Francisco for a few months. He had picked up an electric drum kit for the apartment, and one day in August, he invited his old friend Jason Butler, a musician and master at Pro Tools, over to his apartment to test out some equipment. “We started coming up with this groove, which ended up being the bass groove for ‘Who’s Next,’” Freeman says. There wasn’t any concept behind it, he adds, but at the time, the murders of George Floyd, Breonna Taylor and Ahmaud Arbery and the nationwide protests against police brutality and white supremacy were looming large. “It was just two Black men vibing in the artistic vein, and so I guess the protest part was in me and I came up with all of the lyrics on the spot, the melody and the rap,” Freeman says. The final version of “Who’s Next” features vocals by Zena Moses and Freeman rapping about Floyd, Taylor, Arbery, Trayvon Martin and other victims of racist violence as well as references to the pandemic. But in August 2020, Freeman set the song on the shelf. He came back home in October 2020, and that fall worked with the Musicians’ Clinic to organize, with Arsene DeLay, the Get Your Brass Out and Vote initiative.

‘Hamilton’

IN LIN-MANUEL MIRANDA’S HIT MUSICAL, ALEXANDER HAMILTON and

the Founding Fathers sing and rap about the Revolutionary War and establishing the United States of America. Hamilton battles his rival, Aaron Burr, and also pursues the Schuyler sisters. The touring production of the Broadway production returns to the Saenger Theatre June 21 through July 10. Showtimes vary. Find tickets via saengernola.com.

PROVIDED PHOTO BY JAMES DEMARIA

Derrick Freeman releases his next Smokers World album, ‘WhiteSplain,’ on June 24. Through that fall and winter, Freeman had some sidewalk gigs with Soul Brass Band, but he wasn’t writing much of anything. Then he got a call from his friend Leslie Smith, who wanted to know: Why wasn’t Freeman making art? “And I gave her the standard spiel that I had been giving everybody for probably that whole year — ‘Yeah, yeah, I’m in a weird space and I’m not ready and I’m in receiving mode and I’m taking it all in and I’m not ready’ and blah blah blah,” Freeman says. “And she didn’t believe it. She was like, ‘Nah, you need to do something. Get your crayons out or something. You’re too much of an artist to not express yourself about what’s going on.’” Smith even offered Freeman her home studio space as a place to record. He got to work. Along with “Who’s Next,” the album includes several songs commenting on racial injustice in America. The song “WhiteSplain,” which features Erica Falls, came from a poem Freeman wrote a few years ago about the habit of white people to ignore their privilege and try to explain things that don’t impact them — like racism or oppression — to people of color. The first line, Freeman says, goes “White people got time to whitesplain / Black people on the grind to maintain.” There also are songs touching on heartache, modern dating and partying a little too much. And Freeman includes his take on Jim Croce’s “Bad Bad Leroy Brown.” “Hopefully [listeners] will take concept of their position in life,” Freeman says. “Hopefully they can live with the person they are and be confronted with things that are uncomfortable.” More about Derrick Freeman can be found at soulbrassband.com, and “WhiteSplain” can be found at smokersworld.bandcamp.com.

PROVIDED PHOTO BY JOAN MARCUS

‘Hamilton’ opens June 21 at the Saenger Theatre.

‘By Any Scenes Necessary: Richard III’

“MY KINGDOM FOR A HORSE” IS A DESPERATE LINE FROM RICHARD III IN SHAKESPEARE’S PLAY about his ploy to

rule England. It may be used in the New Orleans Shakespeare Festival’s “By Any Scenes Necessary” version of the play, though there’s no guarantee. Presented in collaboration with The NOLA Project, actors improvise a version of the play without a script. At 7:30 p.m. Wednesday, June 22, at Tulane’s Lupin Theater. Tickets are $25 via neworleansshakespeare.org.

Zony Mash Pride Fest

ZONY MASH BEER PROJECT AND THIRD COAST ENTERTAINMENT HOSTS A PRIDE CELEBRATION with music by

Mia Borders and Jesse Morrow, Lilli Lewis, J. Rees, Ever More Nest, Jamie Lynn Vessels and Loose Cattle. There also will be food vendors, an artist market and free, mobile HIV testing. The fest runs 3 p.m. to 9 p.m. Saturday, June 25, and is pay-what-you-can at the door, with proceeds benefiting the LGBT Community Center of New Orleans. Find more information at zonymashbeer.com. PAGE 45

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A R T S + E N T E R TA I N M E N T

G A M B I T > B E S T O F N E WO R L E A N S . C O M > J U N E 2 1 - 27 > 2 02 2

NEW ORLEANS NEWS + VIEWS

Tip your bartenders often and generously, especially during the lean days of summer!

T H U M B S U P/ THUMBS DOWN

100

CharlesSantosandHayleyBrasted

last week returned 14 stolen phones to their owners or service providers after grabbing a backpack from an alleged thief. Before the June 11 Pride Parade, Santos had his phone stolen outside a French Quarter bar. Later, he and Brasted noticed two people struggling over a backpack allegedly full of stolen phones. Santos chased the thief and recovered the backpack and phones. He and Brasted then used Facebook to reconnect the phones with their owners.

Orleans Parish Sheriff Susan Hutson did not have a deputy

present in a pod in the New Orleans jail when a fight broke out among inmates, killing one man and leaving two others seriously injured, a top staffer for Sheriff Susan Hutson revealed last week. The man was one of two people who had died in the jail over a recent weekend, prompting the council’s criminal justice committee to question the sheriff’s office about the deaths.

TheRepublicanParty of Louisiana

is all in on Trump’s lies that the 2020 election was “stolen.” The LAGOP has invited conspiracy theorist Dinesh D’Souza to its Victory 2022 conference to show “2000 Mules,” his new “documentary” about “coordinated voter fraud.” Also on the lineup is former Trump lackey Corey Lewandowski and Citizens United president David Bossie presenting “Rigged 2020: The Zuckerberg Funded Plot to Defeat Donald Trump.”

THE COUNT

THE TEMPERATURE IN FAHRENHEIT DEGREES THAT WILL HIT SOUTH LOUISIANA THIS WEEK.

P H O T O B Y S O P H I A G E R M E R / T H E T I M E S - P I C AY U N E

Jonathan Rhodes, director of the New Orleans mayor’s office of utilities, answers questions as part of the City Council’s “Smart Cities” investigation.

Cantrell official outlined ‘Smart Cities’ ethics concerns days before contractor dropped out MAYOR LATOYA CANTRELL’S CONTROVERSIAL “SMART CITIES” PROJECT FELL APART in April as the New

Orleans City Council ramped up its investigation into contract-fixing allegations. In the aftermath, the Cantrell administration blamed the “contentious atmosphere” created by the council, and continued to claim that the bid-rigging allegations were completely unfounded. However, new documents show that one week before the project collapsed, the city’s Chief Procurement Officer Julien Meyer wrote a letter to the city’s preferred contractors saying that city had received new information that “raises doubt about the validity” of their proposal and warrants a reconsideration of the city’s stance on the bid-rigging allegations. The city’s chosen contractor — the Smart+Connected NOLA business consortium — announced they would drop out of the project in a direct response to Meyer’s letter. The letter raises some of the very same concerns that are central to the council investigation — that a “pro bono consultant” that helped the Cantrell administration launch the overall smart cities project, called Ignite Cities, had a financial stake in steering the contract towards its business partners in Smart+Connected NOLA. Meyer’s April 21 letter, which was also sent to Cantrell’s

chief of staff, only asked one question: “Do you confirm that Ignite Cities has a business relationship with any member of Smart+Connected NOLA?” Instead of answering the question, the consortium replied to the email on April 25 by announcing it was dropping out of the project. In the wake of the consortium’s announcement, and despite the new evidence, the Cantrell administration continued to dismiss the allegations and the council’s investigation. A Cantrell spokesperson told The Times-Picayune that “We are deeply disappointed by SCNOLA’s decision to withdraw from consideration. Given the contentious atmosphere that’s been created around the issue, it’s hardly a surprise. This is a loss for kids that deserved better of us as their city’s leaders.” On April 26, Cantrell issued an open letter to the council calling the investigation a “spectacle,” and that the “disturbing rhetoric” was meant to “attack” and “obstruct my administration.” On April 27, a Cantrell administration official that played a prominent role in developing the smart cities project — Director of the Mayor’s Office of Utilities Jonathan Rhodes — appeared before the council to answer questions PAGE 9

According to the National Weather Service, triple-digit temperatures are quite rare for June in the region, and only happen on average once every 5-10 years. In a June 15 tweet, NWS forecasters noted the mercury in New Orleans has only risen to 100 degrees or higher four times during the month of June since 1946. TLDR: We live in Hell.

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under oath in response to a council subpoena. Rhodes became central to the investigation after it was revealed that he had co-founded a side business with another city employee, and that the company had worked alongside many members of the Smart+Connected NOLA consortium on a separate project in Los Angeles. Rhodes, while under oath, told the council that the idea that Ignite Cities had a conflict of interest in advising the city due its business relationship with prospective bidders were “unwarranted allegations.” Rhodes was copied on Meyer’s April 21 email, which explained that the procurement office had new evidence that supported those allegations. Rhodes and other Cantrell administration officials never mentioned, despite numerous inquiries from council members and the media, that it had new evidence of a financial relationship between Ignite Cities and Smart+ConnectedNOLA. In fact, it fought to keep some of that evidence out of public view. Meyer’s letter was released late last week as a result of subpoenas the City Council has issued to five Cantrell administration officials as part of its smart cities investigation. This month, the administration sued the council in an attempt to block one out of five of those subpoenas, issued to Cantrell’s Chief of Staff Clifton Davis. Davis was copied on Meyer’s April 21 letter. When an Orleans Parish judge ruled in the council’s favor last week, the administration announced its intention to appeal the decision. But then, in a somewhat surprising move, the Cantrell administration released the documents to the council on Friday evening. They were first published by WGNO. Meyer’s April 21 letter was contained in the response to the Davis subpoena — the one subpoena the administration has tried to block in court. Although Rhodes was also copied on the Meyer email, it wasn’t included in his subpoena response. Rhodes’ subpoena was issued nearly a month earlier than the other four subpoenas, and the original due date on that subpoena was three days before Meyer sent his email. The Cantrell administration didn’t respond to requests for comment. Neither did Ignite Cities nor the member companies of the Smart+Connected NOLA consortium. The city has known about the contract-rigging allegations for nearly a year. About a month after the city selected Smart+Connected NOLA

as the highest rated bidder for the project, a rival bidder — Cox Communications — submitted a formal protest saying the public procurement process had been corrupted. The protest alleged that the city had conspired with Ignite Cities to steer the procurement process to a preselected winner. The city dismissed Cox’s claims in December for two primary reasons. First, officials said that Ignite Cities didn’t have a contract with the city, meaning there couldn’t be an official conflict of interest. Second, they said that the city wasn’t aware of any financial interest that Ignite Cities had in the Smart+Connected NOLA consortium. Als The Times-Picayune reported last week, the Davis emails revealed that Cantrell actually signed the MOU. The city did not explain to the paper why it had previously denied the existence of a contract. The city’s other justification — that it wasn’t aware of any financial interest Ignite Cities had in the project — was questionable from the start. The consultant’s business partnerships with JLC and Qualcomm were publicized online. Ignite Cities even directly emailed the city a letter in 2019 describing the new partnership with JLC. And the city has never been able to fully explain why Ignite Cities, a for profit business, was doing so much work for free on a project it had no financial stake in. But in Meyer’s April letter, he said that the city had become more skeptical of the situation based on “information received by City representatives on Monday April 18, 2022, during a meeting with representatives of Smart+Connected NOLA.” The letter says the new information “raises doubt about the validity of the proposal submitted by Smart+Connected NOLA.” Along with the letter, Meyer sent an affidavit submitted by the consortium saying they had no conflict of interest in submitting their proposal. Meyer also sent and highlighted the “non-solicitation” provision of the original public bid document, which prohibits prospective bidders from paying a company to help them secure the public contract. But despite the new information, the Cantrell administration has continued to write off the allegations as completely unwarranted political attacks. The council’s investigation is still ongoing, as is a separate investigation from the New Orleans Office of Inspector General, which seized computers and electronics from several administration officials last month. — MICHAEL ISAAC STEIN / THE LENS

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A CITY COUNCIL COMMITTEE LAST WEEK SOUNDLY REJECTED

Mayor LaToya Cantrell’s bid to provide sweeping new surveillance powers to the New Orleans Police Department, marking a major victory not only for the civil liberties groups that fought it but also for every resident of the city. Cantrell and NOPD Chief Shaun Ferguson sought authority to use a host of surveillance technologies, including facial recognition software. The chief and the Cantrell administration argued that those technologies would act as a “force multiplier” as NOPD struggles to retain cops, but the council’s criminal justice committee saw through those claims and rejected the proposal. The force multiplier argument was, on its face, nonsensical. Giving police broad authority to spy on citizens isn’t going to alleviate, let alone, reverse NOPD’s personnel challenges, which are a result of low pay, diminished morale and internal management issues. Beyond that, the council also understood the proposal wouldn’t necessarily make anyone safer. In fact, the jury remains very much out on whether these sorts of technologies can ever be deployed in a way that safeguards citizens’ wellbeing as well as their civil rights. Moreover, as Council President Helena Moreno and Vice President JP Morrell both noted following the ordinance’s defeat, the proposal as written could have given Cantrell’s administration the ability to spy on city employees, which should give pause to all New Orleanians. While we’re on the topic of citizens’ fundamental rights, we applaud President Joe Biden’s decision to nominate Magistrate Dana Douglas to the U.S. 5th Circuit Court of Appeals. If confirmed by the Senate — and she should be, quickly — Douglas will become the first Black woman to serve on the New Orleans-based federal appellate court. It is, frankly, shameful that it has taken this long for a Black woman to take a seat on the 5th Circuit, which rendered a string

PHOTO BY CHRIS GR ANGER / T H E T I M E S - P I C AY U N E

Mayor LaToya Cantrell of landmark civil rights decisions in the 1960s and ’70s. Judge Douglas will bring much-needed perspectives and life experiences to the court. Institutional racism continues to be a chronic problem in all aspects of our society, particularly for Black women. Former New Orleans Mayor and National Urban League president Marc Morial, a former civil rights attorney, praised Douglas as a “seasoned jurist whose legal career and personal life represent the best of our beloved New Orleans.” Morial added, “Now every Black girl and young Black woman will know that they, too, can achieve their dreams and aspirations.” The 5th Circuit, unfortunately, has become notorious as America’s most impenetrable redoubt of farright ideology. Once praised for its pioneering civil rights decisions, it is now a haven for extremist challenges to a wide spectrum of longstanding precedents. At least one such ruling was recently overturned by the U.S. Supreme Court, which itself is no bastion of liberalism. Douglas’ ascension to the 5th Circuit won’t alter the court’s philosophical bent overnight, of course. In time, however, we hope her addition to that bench will mark the beginning of its shift back towards common sense and decency.

As senators work on gun bill, hogs and gun lobbies run wild AS A BIPARTISAN HANDFUL OF SENATORS — INCLUDING LOUISIANA’S BILL CASSIDY — continue

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Gun lobbies and politicians like to say AR-15s are needed to hunt feral hogs — but the math doesn’t add up. Among the most important aspects of the proposed compromise is what it does not do: It does not address the millions of AR-15style weapons that have become the firearm of choice for mass shooters. In defense of making such weapons so easily available, politicians — including Cassidy and Sen. John Kennedy — note that AR-15s are often used to hunt feral hogs. It’s true that hog hunters prefer the AR-15, but it’s also true that feral hogs are proliferating at an alarming rate while the number of licensed hunters in America is steadily declining (according to the U.S. Fish & Wildlife Service). The U.S. Department of Agriculture estimates between six and nine million hogs run wild across America. The National Shooting Sports Foundation estimated in 2020 that Americans own close to 20 million AR-style rifles. A typical AR-15 owner keeps at least 30 rounds (many have far more) on hand. That’s more than two AR-style guns — and about 100 rounds — for every wild hog. The pigs are clearly winning. The answer is not more AR-15s; it’s better programs to eradicate feral hogs. Meanwhile, we’ll continue to teach schoolchildren how to hide and stay quiet as part of active-shooter drills. The compromise measure won’t stop all gun violence, but it’s an important start.

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@clancygambit

to hammer out a small but important compromise gun-safety bill, the weakened but still powerful gun lobby has already unleashed the hounds of hell to spread hysterical lies about the proposal’s impact. The bill hasn’t even been drafted yet. The architects thus far have only agreed upon a general set of principles, and they still must sell it to 60 senators to avoid the threat of a filibuster. But the NRA is already on the warpath. The compromise as announced would require enhanced background checks, including juvenile crime and mental health records, for prospective gun buyers younger than 21. It would help states enforce or enact “red flag” laws to identify and disarm people the courts deem dangerous. It has tougher penalties for people who illegally buy guns for others, and it would make it more difficult for domestic abusers to get guns. These are all small steps. They won’t prevent all mass shootings, but they will (hopefully) prevent some people who have no business owning firearms from getting them. That alone will save lives. Much more needs to be done. As a compromise, the proposed bill will please and displease folks on both sides of America’s gun debate. The devil is in the details, as the old saying goes, and those details could still derail this modest proposal. The devil also runs wild in the NRA and other gun lobbies that are mere fronts for firearm manufacturers and dealers. Their histrionics against the forthcoming bill are outrageous lies and exaggerations. They’re on a fundraising tear over the potential deal, telling right-wing gun owners the proposal’s backers are out to “disarm this entire country.” That’s a lie — and an insult to responsible gun owners like me and millions of other lifelong hunters. The proposal would not impinge on our rights one iota.

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13 G A M B I T > B E S T O F N E WO R L E A N S . C O M > J U N E 2 1 - 27 > 2 02 2

BLAKE PONTCHARTR AIN™ @GambitBlake | askblake@gambitweekly.com

Hey Blake,

A block or so away from the National World War II Museum are the Woodward Loft Apartments, in an old building with the words Woodward Wight on it. Who or what was Woodward Wight?

Dear reader,

WOODWARD WIGHT & CO. LTD. WAS ESTABLISHED IN NEW ORLEANS in

1867 by Capt. Thomas Jefferson Woodward and Pearl Wight. Woodward and Wight were both originally from Maine and worked in the maritime industry. According to his 1917 obituary, Woodward was a naval commander for the Union forces during the Civil War. Both men came to New Orleans soon after the war ended and went into business together. Originally their business was a ship chandlery, or a company that supplied equipment and commodities for shipping vessels. According to The Times-Picayune, the firm grew into a nationally known distributor of industrial products, heavy machinery and wholesale hardware supplies. With some 400 employees, it was also one of the largest distributors of general mill supplies in the South. The company’s four-story main warehouse at 451 Howard Ave. (now Andrew Higgins Boulevard) was built in 1912. Wight died in 1920 but the company survived for another 60 years. It filed for Chapter 11 bankruptcy and closed in 1982.

PHOTO BY G.E. ARNOLD / T H E T I M E S - P I C AY U N E A R C H I V E

Real estate developer Pres Kabacoff in the lobby of Woodward Wight Apartments when the loft apartment building opened in 1987. The following year, developer Ed Boettner bought the Woodward Wight warehouse for $5.5 million. He and business partner Pres Kabacoff, through their company HRI Properties, redeveloped the building into The Woodward, one of many Warehouse District developments that sprung up in the area following the 1984 World’s Fair. After a $15.5 million renovation, the 193-unit apartment complex now called the Woodward Loft Apartments opened in 1987.

BL AKEVIE W THIRTY YEARS AGO THIS WEEK, NEW ORLEANS PLAYED HOST TO SOME OF THE WORLD’S TOP ATHLETES, in town to compete in the 1992 U.S. Olympic Track

and Field Trials. New Orleans was one of 52 cities vying to host the event, despite having never hosted a major track and field event here. However, in its bid for the event, the Greater New Orleans Sports Foundation touted the city’s success in hosting Super Bowls, NCAA Final Fours and the 1988 Republican National Convention. The sales pitch worked and for 10 days in June 1992, New Orleans hosted more than 3,000 athletes, coaches and members of the media, as well as more than 137,000 spectators. They packed into Tad Gormley Stadium in City Park, which underwent close to $8 million in renovations to transform the 1936 stadium into a venue that hosted Olympic greats Jackie Joyner-Kersee, Carl Lewis, Gail Devers, Michael Johnson and others who would go on to compete in the 1992 Olympic Games in Barcelona. The success of the New Orleans event helped solidify the importance of the Greater New Orleans Sports Foundation. Founded in 1988, it has brought dozens of major sporting events to town, including this year’s Men’s Final Four and two of the city’s 10 Super Bowls, with another one scheduled here in 2025.

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G A M B I T > B E S T O F N E WO R L E A N S . C O M > J U N E 2 1 - 27 > 2 02 2

YOUR

BARTENDERS

After a hard few years for New Orleans’ bartenders, it’s time to show them the love. B Y J O HN S TA N T O N | G A M B I T E D I T O R

GET TO KNOW A NEW ORLEANS BARTENDER , even in passing, and you’re bound to hear them say it’s time to “pass the same $20 bill around” this time of year. It’s an old chestnut, passed down from generation to generation of bartenders, making its yearly debut just as the vengeful heat of New Orleans’ summer settles in and the tourists and fair-weather transplants scurry for cooler climates. The implication, of course, is clear: With nobody around but us barflies to collect tips and tabs from, things are about to get lean. This isn’t simply an expression. Bartenders literally make the rounds during the summer, spending a little bit of time and money in different bars to make sure everybody’s ends stretch until the heat breaks. Earlier this month, BJ’s bartender Michelle McMahon posted to Facebook, “Looking for your bar shift schedules. When and where are you? Summertime is here and we need to pass around that same $20 bill.”

Even during the “prosperous” years of the Before Time, summer was tough for bartenders, and forced them to plan their spending carefully year-round, lest they find themselves in mid-August with no rent money and less for food. The pandemic hit New Orleans bar workers hard. COVID-19 rolled in just before St. Patrick’s Day 2020 — a holiday loathed by most in the industry even while they give thanks for every green beer-soaked dollar St. Pat leads out of wallets and into their hands — and the subsequent city-wide lockdown ended the fat season of spring festivals, bachelor parties and weddings before it even began.

Few are paid a living wage by their employers and fewer still have health insurance. While most make sure to carry enough savings to get through the summer and the stray hurricane, few had the kind of cash squirreled away to sit at home for six months — let alone a year or more. While restaurant owners (and to varying degrees their employees) were the subject of much national sympathy and support, with no trade association or union reps in Baton Rouge or Washington, D.C., bartenders securing additional pandemic support was a pipe dream. As the weeks stretched into months, some barkeeps threw in the towel, moving in with family

elsewhere in the country, heading back to college full time or shape shifting into Day Walkers, their lives redefined by laminated desks and Zoom calls instead of three feet of wooden bar and last calls. Most simply took stock, realized things were grim and once again muttered, “It’s time to start passing around the same $20 bill.” But this time, they weren’t just passing it between themselves. Bartenders across New Orleans joined the front lines of the mutual aid movement, which was responsible in no small part for thousands of residents being able to feed themselves, stretch their savings a little more to cover bills and generally get through one of the roughest stretches in recent memory. And as the city slowly began re-opening, they found themselves on another front line, combatting the spread of the disease. Bartenders are famously modern America’s therapists, confessors, single-serving friends and nightly news anchors, but before the pandemic, few would have expected them to also be public health experts. And yet that’s where they found themselves, first serving go-cups of booze and beer across makeshift doorway and window bars before graduating to indoor health code enforcers, tasked with mask and anger management.

Each time city leaders proudly declared New Orleans was “open for business,” scores of bartenders would end up sick in service of uncaring tourists’ insatiable thirst for cheap drinks and a return to “normal.” Even more bore the brunt of anti-mask and anti-vaccine resentment. With the city now truly wide open — even as the virus continues to wash over us with alarming frequency — it can be easy to give in to the impulse to memory-hole the worst times of the pandemic. Most of us are back to work and back to going out. And that means regular paychecks for most New Orleanians — although they don’t go nearly as far now as they once did. But as we round the corner on June and temperatures hover at 90 or higher, for bartenders it means it’s back to the hard times and passing the same raggedy-ass $20 bill around. New Orleanians love a good barstool, and we rarely need a reason to duck into a well air-conditioned barroom for a quick nip. But this summer we do have a reason to stop at that unfamiliar bar you’re passing by on the way to somewhere else, or the old haunt down the block. This summer, let’s all throw an extra $20 into the tip jar and help our friends, our confidants and our high priestesses of merry blackouts get by a little easier. PAGE 17

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Tip

P H O T O B Y D AV I D G R U N F E L D / T H E T I M E S - P I C AY U N E

Erin Rose bartender Brooke Flaherty, sitting in the window, chats with Andrew Principe, right, and other patrons from the window during one of the city’s many pandemic lockdowns in 2021.

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Heather

CAFARELLA BARTENDER R BAR

1431 ROYAL ST.

GAMBIT: When and where did you start bartending? HEATHER CAFARELLA: I have always been in the service industry. I

started bartending in New York City in the early 2000s. But my first experience in a neighborhood spot was in Hell’s Kitchen in NYC in 2006. It was across the street from an iron workers union hall, so I’d get all the hardworking blue-collar guys in for lunch or after a union meeting. They were lovely. They were so generous with one another and with me. There were people that lived in the buildings surrounding the bar that I got to know well. They would often walk in the side door and out the front door just to say hello to me on their way out for the day. I remember being so struck by this camaraderie and comfort. That’s where I cut my teeth in understanding the community created/celebrated in a barroom.

What is your favorite spirit to drink? HC: These days I primarily drink blanco tequilas. However, I often

crave salt, so I love the occasional Bloody Mary or a dirty gin martini before dinner.

What’s the worst way to order a drink and why is it waving and yelling at the bartender for attention? HC: I struggle with this question because I rarely get annoyed with

these sorts of things. But if we want to talk about expediting the interaction, I’d say there is definitely a posture that lets us know you need something (leaning forward a little), having your money/credit card out, and making eye contact. We try to follow a queue but since the patrons are not typically standing in a line, it’s not failproof. I am always trying to clock who is at the bar first but again, it’s not an exact science. Waving/yelling can certainly feel like obnoxious behavior. No one likes that in any aspect of life.

What’s one thing people should understand about bartenders? HC: We want you to feel good. Your visit to the bar should feel like a

sigh of relief. My favorite moments are when there are ‘regulars’ at the bar with visitors peppered in between and everyone is talking with one another. Everyone feels like they belong there in that moment, whether they come every day or are there for the first time. Everyone is in on the joke. And there are always jokes.

What’s your favorite bar you don’t work at? HC: I’ve been working and in school since before the pandemic, so I

rarely go out anymore. But there are so many wonderful rooms here in New Orleans. Some spots I know that are fantastic with a stellar staff are The Black Penny, Peychaud’s, Bacchanal, Twelve Mile Limit, DBA, Barrel Proof, just to name a few. The ongoing ‘wink and nod’ here is that we all (bartenders) just keep passing the same 20-dollar bill around to one another.

PHO T O BY JOHN S TA NT ON

RECIPE CLASSIC DAIQUIRI Look for the local, seasonal produce! Especially in the summer. Simply follow a Classic Daiquiri recipe and add your favorite fruits. They can be muddled or pureed, strained or not. It’s 100% subjective. You may need to alter the recipes based on how sweet or sour your produce of choice is but play with it! Have fun! 2 OUNCES OF LIGHT RUM (FEEL FREE TO SWAP OUT THIS BASE LIQUOR) 1 OUNCE FRESH LIME JUICE 3/4 OUNCE SIMPLE SYRUP (ONE PART WATER, ONE PART SUGAR) FRESH LOCAL FRUIT ICE (OPTIONAL)

Combine ingredients, muddle or puree to taste.

PAGE 18

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Meet the BARTENDERS

PAGE 15

G A M B I T > B E S T O F N E WO R L E A N S . C O M > J U N E 2 1 - 27 > 2 02 2

Meet the BARTENDERS PAGE 17

Laura WALCH

MANAGER + BARTENDER PAL’S LOUNGE

949 N. RENDON ST.

GAMBIT: When and where did you start bartending? LAURA WALCH: I started by lying on a resume for a Mexi-

can restaurant. I was working at a chainsaw factory in Oregon and the best way out was service industry. Went from waiting tables to bartending, ran off to New York, bartended there and failed into the loving arms of New Orleans. Lie. On. Your. Resumes.

What is your favorite spirit to drink? LW: I drink a lot of low-rent whiskey, honestly, but I have

a soft spot for white vermouth on the rocks with a lemon twist. That’s the inspiration for the Step-Vesper.

What’s one thing people should understand about bartenders? LW: I can only speak for my crew but we’re all deeply

flawed, whacked-out weirdos with hearts of gold. I call us “the island of misfit toys.” We would give you the shirts off our backs, sometimes literally. We’ll call you a cab, listen to you cry. Cut your bartenders some slack; it’s a tough gig.

What’s your favorite bar you don’t work at? LW: Depends on my mood but I’ve been doing a Sunday

Budsi’s Thai for lunch and a boozy Thai iced tea followed by Saturn bar. I was glad to see it survive and be taken over by great people who are keeping its soul alive.

RECIPE THE STEP-VESPER This perfectly prepared concoction is just the thing for a late afternoon cocktail on a hot summer afternoon in New Orleans. Citrusy without being overly sweet or tart, it would be a great porch sipper. But since this is New Orleans, we say drink ‘em by the pitcher. 1/2 OUNCE GIN 1/2 OUNCE VODKA 1/2 OUNCE MOMENPOP MEYER LEMON WHITE VERMOUTH 4 DASHES EL GUAPO LOVE POTION #9 BITTERS TOUCH OF LEMON JUICE

Shake vigorously and serve with a lemon twist.

PHO T O BY JOHN S TA NT ON

19 G A M B I T > B E S T O F N E WO R L E A N S . C O M > J U N E 2 1 - 27 > 2 02 2

Revel in the history of the Sazerac Cocktail at The Sazerac House. Give back to the New Orleans community through our Sazerac Cocktail Week non-proﬁt partner Feed The Second Line.

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Blas BARTENDER TOULOUSE THEATRE 615 TOULOUSE ST. GAMBIT: When and where did you start bartending? BLAS: Well, I was raised in Northern Virginia, right outside

of Washington, D.C. and spent all of my childhood summers in New Orleans with both sides of my family, but my entry into the Bar Industry was in D.C. I was “officially” hired as a bartender in 2011 at the original Chez Billie, in the Petworth neighborhood of D.C. It was a French bistro and craft cocktail lounge. But long before that, I was a floor manager at the legendary Blues Alley Jazz & Supper Club in Georgetown, Washington, D.C. starting in 2003. Aside from having to cover the bar from time to time, there was a lot of pouring after hours for the artists. Popping bottles with Eartha Kitt is one of my most treasured moments for sure.

PHOTO BY DRE GLASS

What is your favorite spirit to drink? B: My favorite spirit to drink without a doubt would be Forteleza Tequila. It’s just a great tequila, and they’re good people. That’s Fam’. What’s the worst way to order a drink and why is it waving and yelling at the bartender for attention? B: Yeah’, yelling, and waving anything

will get you ignored. However, asking a Black, or Brown bartender “Any chance you KNOW how to make a...?” And then they follow with something that’s basic. Do I know how to make a margarita?! I hope so, I’m a bartender! That shit right there — that’ll get you checked, and embarrassed very, very fast. The customer isn’t always right. A lot of times the customer is a profiling ass hat. But I digress.

What’s one thing people should understand about bartenders? B: If you’ve never bartended, you’ll never understand that we are so many things, depending on who’s across from us, and what might be required. We’re their ther-

apist, extended family, stand-up comedian, historian, concierge, worst influence, best influence, stand-in partner in case of stranger danger, ally, Jedi, bodyguard, only friend, Tinder Date Wing Person that keeps it from getting weird, the Tinder Date Wing Person that steps in if it does get weird, etc., etc.

What’s your favorite bar you don’t work at? B: Daytime at R Bar when it’s just the Ol’

School regulars. Yeah, that and Jockey Pub on a lazy Sunday evening.

RECIPE THE BLUEBERRY HILL 1 OUNCE COGNAC 1/2 OUNCE BLUEBERRY SYRUP 1/2 OUNCE LEMON JUICE

Shake well, serve on the rocks, top with Prosecco and garnish with a lemon twist or blueberries.

PAGE 22

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Meet the BARTENDERS

PAGE 18

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Meet the BARTENDERS PAGE 21

Jenelle

MALBROUGH PRIVATE EVENT BARTENDER CLASSIFIED

GAMBIT: When/where did you start bartending? JENELLE MALBROUGH: Bourbon Street, 2002. What is your favorite spirit to drink? JM: This is so hard. It changes all the time. But right now, I can’t get

enough mezcal.

What’s the worst way to order a drink and why is it waving/ yelling at the bartender for attention? JM: Because it exposes that said person has never worked in ser-

vice and doesn’t understand how it operates.

What’s one thing people should understand about bartenders? JM: Bartenders are gatekeepers. Be nice and you will be

taken care of. Wave your money in the air like a dick and you will be embarrassed.

What’s your favorite bar you don’t work at? JM: In solidarity with the folks in Gordon Plaza, we demand a fully

funded relocation.

RECIPE JENELLE’S MEZCAL SUMMERTIME COCKTAIL The combination of Mal Bien Mezcal and watermelon juice makes this the perfect, earthy yet sweet-but-not -too-sweet summer cocktail. Far warning they are extremely addictive and you won’t drink just two. Or three. 1.5 OUNCES ALTO MEZCAL BY MAL BIEN 1/2 OUNCE FRESH LIME JUICE 1 OUNCE FRESH WATERMELON JUICE 1/3 OUNCE RAMAZOTTI 60’S

Combine ingredients, serve on ice.

Editor’s note: Gordon Plaza was built in the 1970s on the city’s former dump, which thanks to its numerous underground fires was known as “Dante’s Inferno.” The housing development became home to many Black families. Unbeknownst to them at the time, it was also toxic, and has since been found to have high levels of lead, arsenic, mercury, chromium, dioxins, polynuclear aromatic hydrocarbons, polychlorinated biphenyls and scores of other toxic and cancerous substances. For decades the residents have fought this environmental injustice and for relocation. Although the City Council finally appears set to begin that process, their struggle continues. PHO T O BY JOHN S TA NT ON

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DAILY HAPPY HOUR FROM 3-6PM 1760 N Rampart St | 504.381.4636 | budsisthai.com 11 AM–9 PM Tues-Thurs & Sun | 11 AM-10 PM Fri & Sat

SUMMER DRINK GUIDE 1

SUMMER

Drink Guide THE SAZERAC COCKTAIL SAZERAC HOUSE The official Cocktail of New Orleans. It features the simple combination of Sazerac Rye Whiskey, Herbsaint, Peychaud’s Bitters and a touch of sweet sugar. 101 Magazine St., NOLA • 504-910-0100 sazerachouse.com

2 LA STRADA PAL’S LOUNGE Montenegro Italian amaro, rosemary-infused hibiscus-orange aperitivo, fresh squeezed grapefruit juice. Join us at Mid-city’s best neighborhood bar serving up delicious seasonal drinks, specialty cocktails, beer and wine. 949 N. Rendon St., NOLA • 504-488-7257 facebook.com/palslounge

3 QUE PINA CAFE CARMO Barsol Pisco, fresh pineapple, lime, Aji Amarillo pepper, mint and cilantro, agave. 527 Julia St., NOLA • 504-875-4132 • cafecarmo.com

THE SAZERAC COCKTAIL Sazerac House

LA STRADA Pal’s Lounge

QUE PINA Cafe Carmo

G A M B I T > B E S T O F N E WO R L E A N S . C O M > J U N E 2 1 - 27 > 2 02 2

CHEF DUKE’S READY FOR YOU! A New Orleans Bistro WITH A CREOLE ITALIAN FLAIR

GRITS & GRILLADES W/ PORK TENDERLOINS

CRAFT COCKTAILS

CHOCOLATE COVERED CANNOLI

TUESDAYS 2 FOR 1 COCKTAILS

WINE WEDNESDAYS 1/2 PRICE BOTTLES WITH ENTREE

$3 MARTINIS WITH LUNCH

in the Lounge

11:30AM-5PM

11:30AM-7:30PM

11:30AM-3PM

3PM-7PM

HAPPY HOUR

FRIDAYS

OPEN Tues, Wed, Thur -11:30am-7:30pm Friday 11:30am-9pm | Saturday 5pm-9pm 3332 Bienville Street | 504-827-5474 | neyows.com Sun 11am - 7pm - Brunch til 2pm | Sunday Brunch 11am -2pm Mon-Thursday -11am -9pm • Fri & Sat 11am-11pm

usic LiveVM ERY

3401 North Hullen St ~ Metairie 504.581.8511 | dabsbistro.com A

L I T T L E

D A B ’ S

W I L L

D O

E DAY T H U RS 5PM-8PM YA !

Backyard or poOlside,

we’ve got the summer vibe.

www.cocktailandsons.com

@cocktailandsons

Our top shelf margarita, made with Espolon reposado tequila, Grand marnier, fresh lime juice, and simple syrup. 100% of proceeds from this drink go to the “hogs for the cause” charity. 4141 Bienville St. #110, NOLA 504-488-7427 • freysmokedmeat.com

5 WINE WEDNESDAYS

THEO’S NEIGHBORHOOD PIZZA You just can’t ask for a better deal than half-priced Wine! That’s what you get at Theo’s! Half-priced bottles of wine with a food purchase every Wednesday. Pizzas, sandwiches, salads & more. 5 Metro locations: Magazine St., Mid-City, Elmwood, Metairie, and Covington. theospizza.com

THE HOGARITA Frey Smoked Meat Co.

WINE WEDNESDAYS Theo’s Neighborhood Pizza

ANEJO-GINGER OLD FASHIONED The Jazz Playhouse

6 ANEJO-GINGER OLD FASHIONED

THE JAZZ PLAYHOUSE Their delicious Anejo-Ginger Old Fashioned comes with Herradura Anejo Tequila, Burrows Intense Ginger Liqueur and The Bitter Truth Lemon Bitters. 300 Bourbon St., NOLA • 504-553-2299 sonesta.com/jazzplayhouse

7 SPARKLING HIBISCUS MARTINI MARTINE’S Cathead Honeysuckle vodka, housemade hibiscus tea, orange & cranberry, topped with Champagne! 2347 Metairie Rd., Metairie • 504-831-8637 facebook.com/martineslounge

8 BOW-WOW NEYOW’S CREOLE CAFÉ

The Bow-Wow is Neyow’s signature 32oz cocktail made with light rum, dark rum and fruit punch. Garnished with lemon and lime slices, the Bow-Wow is perfect for hot Summer nights. 3332 Bienville St., NOLA • 504-827-5474 neyows.com

SPARKLING HIBISCUS MARTINI Martine’s

BOW-WOW Neyow’s Creole Cafe

CORAMINO & CLUB Proximo Spirits

9 CORAMINO & CLUB PROXIMO SPIRITS

Make a refreshing cocktail using Gran Coramino Cristalino, Premium sparkling water, and Lime peel wrapped around crystalized ginger. proximospirits.com

10 VODKA BLUEBERRY LEMONADE LOTSA LUCK Stop in for a refreshing Vodka Blueberry Lemonade just like Momma used to make. Enjoy it on the patio or belly up to the bar. Either way it’s delicious. 203 Homedale St., NOLA • 504-483-0978 Facebook.com/LotsALucknola

11 BLOODBEETSUGARMAGIC TAVOLINO

St. George chile vodka, housemade beetjalapeno syrup, jalapeno & lime. 141 Delaronde St., NOLA • 504- 605-3365 TavolinoNOLA.com

12 THAI SAZERAC BUDSI’S

VODKA BLUEBERRY LEMONADE Lotsa Luck

BLOODBEETSUGARMAGIC Tavolino

THAI SAZERAC Budsi’s

Budsi’s features an eclectic take on an old favorite with their Thai Sazerac. A Thai chiliinfused simple syrup gives this cocktail its kick, while Thai holy basil infuses it with an unforgettable, fragrant flavor. 1760 N. Rampart St., NOLA • 504-381-4636 budsisthai.com

SUMMER DRINK GUIDE

4 THE HOGARITA FREY SMOKED MEAT CO.

G A M B I T > B E S T O F N E WO R L E A N S . C O M > J U N E 2 1 - 27 > 2 02 2

grab a drink or a bite at

ST. CHARLES & COMMON 705 Common St. | 504.595.5605

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Pearll

THE

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BEST SMOKE SHOP TUES-FRI 10AM-5PM | SAT 10AM-3PM | Curbside Pickup Available 5101 W. ESPLANADE AVENUE | (504) 885-4956

www.ﬁshersonsjewelers.com

DAB’S BISTRO Come try one of our many craft cocktails. If you’re looking for something light & refreshing try our Ponchatoula Strawberry Martini. If you come for lunch on Fridays it’s $3! 3401 N. Hullen St., Metairie LA 504-581-8511 • dabsbistro.com

14 CAPRI BLU MARTINI CAPRI BLU BAR

Upscale Piano Bar offers a large selection of Wines by the Glass, including Champagnes, Sparkling, White, Blush, Red & Port Wines. Happy Hour Mon-Friday 11am-7pm, Small Plates, Live Music Thu-Sat. 3100 19th St. • Metairie • 504-834-8583 andreasrestaurant.com

15 EXPANDED WINE LIST VENEZIA

PONCHATOULA STRAWBERRY COCKTAIL

Dab’s Bistro

CAPRI BLU MARTINI Capri Blu Bar

EXPANDED WINE LIST Venezia

You know Venezia’s for classic New Orleans inspired Italian Cuisine. Now you can enjoy all of your favorites with more selections from their expanded wine list. By the glass or the bottle, the wine selection has something to pair with every dish! 134 N. Carrollton Ave., NOLA 504-488-7991 • venezianeworleans.net

16 STRAWBERRY LADY MARTIN’S WINE CELLAR

The Strawberry Lady is a play on the classic French 75 with a festive Louisiana spin. We combined Langlois-Chateau Crémant de Loire Brut NV Sparkling Wine, Citadelle Gin, and Cocktail & Sons “Fassionola,” a tropical fruit syrup with hibiscus flowers and La strawberries. 3827 Baronne St., NOLA • 504-899-7411 martinwine.com

17 MARACUYA MARTINI TITO’S CEVICHE & PISCO Pisco, passion fruit, freshly squeezed lime juice, egg whites and simple syrup It has character but it’s sweet and tangy! 5015 Magazine St., NOLA • 504-267-7612 titoscevichepisconola.com

18 JUANITA’S FROZEN MARGARITA

STRAWBERRY LADY Martin’s Wine Cellar

MARACUYA MARTINI Tito’s Ceviche & Pisco

JUANITA’S FROZEN MARGARITA Juan’s Flying Burrito

JUAN’S FLYING BURRITO It’s what you need to beat this heat! Lunazul Reposado Margarita. Get nuts & add Strawberry, Blueberry, Mango, or Pineapple. We have a Daily Happy Hour from 2 to 6 so this should give you time to try many of our Fly Dranks. Lower Garden District, Mid-City, Uptown, CBD and Coming to Freret in August! 504-529-5825 • juansflyingburrito.com

19 THE GULF BREEZE KATIE’S

Try our delicious Collins on the rocks made with Hendricks Neptunia, Cranberry and Grapefruit. See what kind of magic is happening behind the bar at Katie’s! 3701 Iberville St., NOLA 504-488-6582 • katiesinmidcity.com

20 OLD-FASHIONED MOSCA’S

Mosca’s offers a timeless Old-Fashioned to pair with their old-school Italian cuisine. 504- 436-8950 • 4137 US-90 West, Westwego moscasrestaurant.com

21 BLUE DRANK FLAMINGO A-GO-GO

THE GULF BREEZE Katie’s

OLD FASHIONED Mosca’s

BLUE DRANK Flamingo A-Go-Go

Flamingo A-Go-Go brings a fishbowl of fun to the party with the Blue Drank. A flocktail with 151 Rum, Pineapple Rum, light Rum, blue Curacao, pineapple, and lime juices, the Blue Drank is a picture perfect party-starter. 869 Magazine St., NOLA 504-577-2202 • flamingonola.com

SUMMER DRINK GUIDE

13 PONCHATOULA STRAWBERRY COCKTAIL

G A M B I T > B E S T O F N E WO R L E A N S . C O M > J U N E 2 1 - 27 > 2 02 2

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A Royal Street stroll is incomplete without this Curio favorite. Made with Grey Goose Vodka, Curacao, lime juice, simple syrup and blackberries, the 4th Ward is certain to provide the perfect sip. 301 Royal St, NOLA 504-717-4198 • curionola.com

23 AMALFI COLLINS

A TAVOLA RESTAURANT & WINE BAR The Amalfi Collins is a big reason why A Tavola’s Happy Hour is considered one of the best in the city. Bombay Sapphire, fresh squeezed lemonade, mint and soda water make up this refreshing guest favorite. 3413 Veterans Memorial Blvd, Metairie 504-577-2235 • atavo.la

24 ISADORA DUNCAN BROUSSARD’S EMPIRE BAR

4TH WARD Curio Bistro

AMALFI COLLINS A Tavola Restaurant & Wine Bar

ISADORA DUNCAN Broussard’s Empire Bar

The Isadora Duncan is an Empire Bar favorite. Crafted with Buffalo Trace Bourbon, Blackberries, Lemon, Honey-Sage Syrup, this cocktail is as tasty as it is picture worthy. 819 Conti St., NOLA • 504-581-3866 broussards.com/menu/empire-bar

25 HURRICANE ERNST CAFE

Recognized for top-notch bar menu & specials, Ernst Cafe’s Hurricane packs a punch. Made with light & dark Rums and fresh fruit juices, this Hurricane is in a category all its own. 600 S Peters St. NOLA 504-525-8544 • ernstcafe.com

26 LEMON DROP MARTINI BOULEVARD BISTRO

From power lunches to Happy Hour and everything in between, the Lemon Drop Martini makes an eye-catching splash. Made with Tito’s or Grey Goose Vodka the Lemon Drop martini is the life of the party. Metairie, Elmwood and Covington 504-889-2301 • boulevardbistro.com

27 NONNO’S SIGNATURE NONNO’S

HURRICANE Ernst Cafe

LEMON DROP MARTINI Boulevard Bistro

NONNO’S SIGNATURE Nonno’s

Nonno’s Signature comes with a Rum shot, Tequila shot, Vodka shot, Nonno’s pink lemonade and Nonno’s sweet tea. Like an Arnold Palmer, but so much better. Come check out their new location in the Marigny! 1940 Dauphine St., NOLA • 504-354-1364 nonnoscajuncuisineandpastries.com

28 ROAD TO KFAR SHAYA

Named after one of the biggest hibiscus farms in Israel, Kfar Warburg, this tequila cocktail highlights hibiscus, sumac, pomegranate, & lime. It’s almost too easy to enjoy with any Shaya dish. 4213 Magazine Street, NOLA • 504-891-4213 shayarestaurant.com

29 BIRD’S EYE VIEW CHO THAI

Experience the tastes of Thailand with a kick of spice when you sip on our Bird’s Eye View! This delicious cocktail includes thai chili tequila, mango, ginger, and lime-chili salt. 3218 Magazine Street, NOLA • 504-381-4264 chothairestaurant.com

30 SMOKEY Y EL BANDITO JINX BAR AND GRILL

ROAD TO KFAR Shaya

BIRD’S EYE VIEW Cho Thai

SMOKEY Y EL BANDITO Jinx Bar and Grill

The Smokey y El Bandito is made with Montelobos Mezcal, Ancho Reyes chili liquor, lime, watermelon, & agave. All drinks are 25% off during Happy hour Monday-Thursday 2-7pm! 504-510-2797 • 91 French Market Pl., NOLA jinxnola.com

SUMMER DRINK GUIDE

22 4TH WARD CURIO BISTRO

B ot t o m & Bo l

10:30AM TO 3:00PM

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HAPPY HOUR M-FR 3 PM TO 6 PM MON-THURS- 11:30AM -9:00PM FRI & SAT- 11:30AM - 10:00PM CALL US FOR YOUR GIFT CARDS, RESERVATIONS OR TAKE OUT.

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UPTOWN NOLA • LOCALLY OWNED ,

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OPEN DAILY 7AM-12AM

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401 Poydras St  MothersRestaurant.net  (504)523-9656

An Italian-style Pilsner that features a light malt base with a nuanced hop character...extremely clean and bright with a dry and crisp finish, dry-hopped with Hallertau Blanc for an expressive nose with hints of white grapes that play with citrus notes resulting in a fresh and intriguing aroma. 1709 Corbin Rd, Hammond LA 985-318-0723 • gnarlybeer.com/

32 ALLEY BAR FROZEN SANGRIA GASA GASA

The perfect frozen Cocktail for cooling down in the Summer, the classic Sangria. Made with red wine, orange liqueur, honey, strawberry, lime, orange and pineapple Juice 4920 Freret St., NOLA 504-571-5522 facebook.com/gasagasaonfreret

33 BLOODY MARY MOTHER’S

SKATER AID Gnarly Barley

ALLEY BAR FROZEN SANGRIA Gasa Gasa

BLOODY MARY Mother’s

Some like it hot! Mother’s spicy Bloody Mary packs heat and a kick. Tomato juice is amped up with seasonings & hot sauce. The more you sweat, the more you’ll cool off in the heat. 401 Poydras St., NOLA • 504-523-9656 mothersrestaurant.net

34 TWO WAY FROSÉ COMMON INTEREST

We blend a vodka rosé with our house rosé, add in some watermelon purée and fresh juices to get a lighter frozen drink. Perfect to cool off on a hot summer day. $1 from each purchase goes to House of Tulip during Pride month! 705 Common St., NOLA 504-595-5605 commoninterestnola.com

35 TAN LINES COCKTAIL & SONS

TWO WAY FROSé Common Interest

TAN LINES Cocktail & Sons

SIMPLY SPIKED LEMONADE Simply Spiked

1.5oz coconut rum, .5oz lime juice, .5oz pineapple juice, .5oz Cocktail & Sons Watermelon Basil syrup, 1 topo chico This cocktail works best if all of the ingredients have been chilled beforehand. Drink or pour out 3 oz of topo chico from the bottle. Pour in the remaining ingredients. Garnish with anything you have on hand! We used coconut flakes, lime, pineapple fronds, & watermelon. store.cocktailandsons.com

36 SIMPLY SPIKED LEMONADE

Expertly blended alcohol and 5% real fruit juice. Ready to drink spiked lemonade in four flavors – signature lemonade, strawberry, blueberry and watermelon. drinksimplyspiked.com

37 THE LEGACY SOUR

LEGACY KITCHEN’S STEAK AND CHOP Legacy Kitchen’s Steak and Chop’s signature cocktail features Hennessy, Grand Marnier, orange juice, pineapple juice, and simple syrup. 91 Westbank Expy #51, Gretna 504-513-2606 • legacykitchen.com

38 VINTAGE COCKTAIL THE VINTAGE

Hoodoo Chicory liqueur, Tito’s, Irish cream, espresso. This upgraded Espresso Martini pairs perfect with beignets. 3121 Magazine St., NOLA 504-324-7144 • thevintagenola.com

39 THE LEGACY SMASH

THE LEGACY SOUR

Legacy Kitchen’s Steak and Chop

VINTAGE COCKTAIL The Vintage

THE LEGACY SMASH Legacy Craft Tavern

LEGACY KITCHEN CRAFT TAVERN This refreshing summer cocktail features Legacy whiskey, strawberry syrup, and fresh mint. 700 Tchoupitoulas St. #3612, NOLA 504-613-2350 • legacykitchen.com

SUMMER DRINK GUIDE

31 SKATER AID GNARLY BARLEY

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Sweet & Savory

FORK + CENTER

Frenchmen Street bakery Ayu opens with fresh baked breads, tarts and desserts AYU, WHICH RHYMES WITH BAYOU, IS AN INDONESIAN WORD that con-

jures beauty and joy. Step into Ayu Bakehouse and that’s clearly the end game, a place where crusty ovals of fragrant sourdough keep company with strawberry tartlets jagged with Ponchatoula fruit and pavlova rounds of meringue scattered with blueberries. Tucked into an historic building at 801 Frenchmen St., Ayu Bakehouse opened June 7 just cattycorner from Washington Square Park. Despite the money location, the building has sat empty for years, since the days when it housed the original Santa Fe restaurant. The bakery is the realized vision of two friends, Kelly Jacques, 34, who has family roots in Sumatra by way of Annapolis, and Samantha Weiss, 37, a New Yorker who has lived in New Orleans for the past year. The duo met in 2012 when they were both going to the International Culinary Center in New York City, which has since merged into the Institute of Culinary Education. At the time, Weiss was thinking about switching up a 15-year career in finance at Cantor Fitzgerald and Jacques, who had attended Tulane class of 2010 for pre-med, had worked in bakeries since she was 15, always as a side hustle. She took a “real” baking job at Breads Bakery in New York, working her way up to COO in nine years. “But I always wanted to come back to New Orleans,” she says. The friends both left Manhattan in 2019, with Weiss heading to California and Jacques back to New Orleans, where she settled in Bywater. “Shelter in place started a few weeks after I got to California, so the timing didn’t work out,” Weiss recalled. “When Kelly called me and said, I’m thinking of opening a bakery, I knew I wanted to be involved.” Weiss came to New Orleans last year and found a home in the CBD. The partners signed the lease on the Frenchmen Street building almost a year ago, but when

Hurricane Ida hit, their build out was delayed — and then delayed some more. “The neighborhood has been so supportive of us during the construction process,” Weiss says. “We really want this to be a respite for locals, a place to unplug, have coffee and talk to your friend. We don’t have Wi-Fi or music playing outside. Frenchmen Street is so full of action, we wanted our place to be a calm space.” Ayu Bakehouse is currently open every day from 8 a.m. to 3:30 p.m. and offers a lovely array of sweet treats, including chocolate croissants, pecan knots and cinnamon rolls. There are savory morsels as well. “Our idea was to take some of the flavors we love in New Orleans and express them through the lens of a baker,” Jacques says, which is how she came up with a roll stuffed with sweet red beans. There’s also a savory muffaletta bread stick, one fine edible handle, studded with olives, cheese and pepperoni. There’s a boudin-stuffed croissant called a boudin boy and a square chive flecked biscuit that disappears in a few hungry bites. Although this isn’t the place for birthday cakes, there are pretty tarts that will dress up any celebration table. A grab-and-go case offers overnight oats and yogurt parfaits for breakfast and a rotating menu of salads for lunch. The shiny La Marzocco espresso machine gleams on the coffee bar, with all kinds of caffeine-fueled

by Beth D’Addono

Juan’s New Digs

WHEN JUAN’S FLYING BURRITO ANNOUNCED IT WOULD CLOSE its

Uptown location on Magazine Street, the local restaurant brand also said it was determined to find a new home somewhere around the same general part of town. Now this newest Juan’s Flying Burrito is taking shape a few miles away in the former home of Live Oak Café, at 8140 Oak St. Pending a round of renovations, the new restaurant is slated to open sometime in August, says co-owner Jay Morris. It’s the latest move among many for the restaurants and bars along this part of Oak Street, a historic commercial stretch with a Main Street feel. Live Oak Cafe was a unique spot that combined a restaurant with a small music venue. It closed just after Jazz Fest, after struggling to operate through the pandemic. PHOTO BY CHERYL GERBER

Kelly Jacques and Samantha Weiss at Ayu Bakehouse on Frenchmen Street. goodness available. Prices for all of the baked goods are reasonable, even below market. Scrambled eggs on a whole grain bun are $5.50. A blistered loaf of sourdough is $6. “We know, we just didn’t want to outprice locals with tourist prices,” Jacques says. “We may raise them a little, but for now, we’re good.” The pair works well together. “When I first saw Kelly baking, I knew I wanted to work with her,” says Weiss. “She was able to work so fast, yet still maintain high quality at that pace.” As for Weiss, Jacques appreciates her attention to the finest detail. “She’s meticulous. Sam will say, ‘No, stop, we have to do it again.’ And she’s right. We have similarities in our work ethic that keep us on the same page.”

? WHAT

Ayu Bakehouse

WHERE

801 Frenchmen St., (504) 302-7985; ayubakehouse.com

WHEN

Breakfast and lunch daily

HOW

Email dining@gambitweekly.com

Dine-in and takeout

CHECK IT OUT

A Marigny bakery serving fresh breads, pastries and savory bites

P H O T O B Y I A N M C N U LT Y/ T H E T I M E S - P I C AY U N E

A michelada beer cocktail at Juan’s The corner address is roughly the same size as Juan’s Mid-City location. It will serve the same menu shared by all three current New Orleans locations (Juan’s this year also opened its first out-of-town location in Pensacola, Florida). “It’s Juan’s Flying Burrito coming in, maintaining our Uptown presence, just a little farther up the bend,” Morris says. He wanted a location in the Uptown area with a neighborhood feel, a local clientele and in a historic building. This new address was for decades one of the many branches of PAGE 36

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E AT + D R I N K

G A M B I T > B E S T O F N E WO R L E A N S . C O M > J U N E 2 1 - 27 > 2 02 2

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91 French Market Place | New Orleans | jinxnola

jinx_nola jinxnola.com Or mond, La.

PAGE 35

McKenzie’s Bakery. It had a stint as a cafe called Brown’s Diner and then in 2004 it became Oak Street Cafe and later Live Oak Cafe. Dubbed a Creole taqueria, Juan’s serves a nontraditional take on Mexican flavors, with an always-busy bar scene for margaritas and mezcal cocktails. The company closed its Uptown location at 5538 Magazine St. citing rising commercial lease rates in the area. The same company had run its pizzeria concept Slice here since 2009, converting it into a Juan’s in 2017. (The operators subsequently sold Slice, which remains open at 1513 St. Charles Ave.). The Oak Street neighborhood has seen significant change among its restaurant and bar scene through the pandemic. In addition to the loss of Live Oak Cafe, Pho Bistreaux and Cowbell have closed recently. More have debuted here despite hard times, however, including Seafood Sally’s, the Jamaican restaurant 14 Parishes and the taproom brewery Oak Street Brewery. — IAN McNULTY / THE TIMES-PICAYUNE

Summer Jump-Start

SUMMER IN NEW ORLEANS IS A TIME WHEN RESTAURANTS roll out spe-

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

New Orleans

HOME + STYLE + DESIGN

DON’T MISS THE JULY ISSUE RESERVE SPACE BY

JUNE 24

ISSUE DATE

JULY 5

Contact Ad Director Sandy Stein 504.483.3150 or sstein@gambitweekly.com

cials to lure the locals in during the off-season. One of the largest efforts has returned with some changes. Restaurant Week New Orleans has customarily been held in September. Last year organizers flipped the schedule to fire up business going into the season. That format is back as Restaurant Week, which started June 20 and runs through June 26. Previously, Restaurant Week meant set-price, multi-course menus, with an emphasis on bargains. This year organizers encouraged restaurants to get creative and showcase signature dishes, seasonal ingredients or a culinary approach different from their norm. The Louisiana Restaurant Association is organizing Restaurant Week with New Orleans & Co., the city’s tourism marketing agency. The advertising campaign is aimed at potential travelers around the region, though locals are also a prime audience. The city’s other big summer restaurant promotion, Coolinary, is scheduled for August. When Restaurant Week was held in September, the two campaigns

essentially blended together. Moving Restaurant Week to June is meant to give a jump start to the summer, says Stan Harris, LRA president and CEO. “We want to re-energize the market in the summer,” Harris says. More than 60-plus restaurants are lined up to participate. Some are sticking with the value proposition, like Cafe Degas with a three-course menu at brunch lunch or dinner for $42. Across the range, there are dumplings and drunken noodles at Cho Thai (three courses for $42) and a wine-pairing option for the tomato carpaccio, lobster gnocchi and tiramisu progression at Domenica ($65 at dinner, $45 without pairings). GW Fins, meanwhile, can only list a sample menu because (as usual) the offerings change with what the kitchen brings in day to day; still, its menu is structured as a three-course dinner for $49 with seafood being the focus. Antoine’s Restaurant is showcasing lighter seasonal flavors, a change of pace for the historic restaurant, where the regular menu is anchored by tradition. There’s a shrimp ceviche for instance, and fish escabeche, a Latin American preparation with peppers and olives and onions, or hanger steak with chimichurri (three courses at dinner for $62). “We always say in menu development, we keep to our core, which is French Creole, but we can take some different spins on it,” says Antoine’s manager Lisa Blount. For some newer restaurants, the campaign is a chance to put itself on the map, especially through all the trials of the pandemic. Costera, the modern Spanish restaurant Uptown, has been open just three years. It’s serving a discounted version of its family-style dinner option. It’s a four-course meal ($65 during Restaurant Week) with three savory courses and a shared dessert. Guests pick courses from across the menu. “It really helps to highlight us to people who may not know of us,” says Costera co-owner Reno De Ranieri. “You get someone in the door one time and it’s an opportunity for us to show them not just highlights of the menu, but the style we serve here.” Find out more at neworleans. com/restaurantweek. — IAN McNULTY / THE TIMES-PICAYUNE

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o g o t e r e wh o s ee who t

W E N L L A The r a d n e l a c events

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SCAN FOR THE COMPLETE GAMBIT CALENDAR

OF THE

Lauren Myerscough

WEEK

Cocktail & Sons co-owner by Sarah Ravits HUSBAND-AND-WIFE TEAM LAUREN MYERSCOUGH AND MAX MESSIER make naturally

flavored cocktail syrups using locally sourced sugar, fruits and herbs, and in 2015 they launched Cocktail & Sons. The fragrant elixirs have become go-to ingredients for bartenders across the region in addition to cocktail enthusiasts and amateurs alike. Syrup flavors include mint and lemon verbena, spiced demerara and honeysuckle pepper. There are five “core flavors,” explains Myerscough, that are available throughout the year, in addition to seasonal blends. The blended syrups reflect the couple’s combined 22 years of bartending experience and recipe development. The company on Wednesday, June 25, will debut a new syrup incorporating a “perfumey” regional varietal of watermelon and infused with basil. Myerscough says she’s seen higher demand for festive, colorful drinks that focus more on fruit and less on the booze itself as the weather heats up. Myerscough and Messier also share classic and creative drink recipes on their website, cocktailandsons.com.

How did you get into making cocktail mixers and starting Cocktail & Sons? LAUREN MYERSCOUGH: People would always come up to us (when we were bartending) and be like, “This is great! How can we make this at home?” We’d tell them, “You take this obscure liquor, some sugar, water, put it in a pot together, boil it ...” and they’d be like, “Nope.” There was a gap in the market, and we had a baby, and we used that as an excuse to springboard into the business.

PHOTO BY GABI PORTER / PROVIDED BY L AUREN MYERSCOUGH

Max Messier and Lauren Myerscough

We had notebooks full of recipes we had developed for cocktails and syrups, and we were able to zoom out and look at bigger trends. I was born and raised here, I’m the granddaughter of sugar farmers, so it’s generational. I knew we could use stuff we grow here and give (the products) a uniquely Southern spin.

What are some of the current trends in terms of mixers and “cocktail culture” right now? M: It’s summer, so we’re seeing fruitier drinks getting more popular — things are less classic and more heavy on the citrus, watermelon or strawberry — a little bit more colorful and a little more interesting. I’m starting to see lower proofs, like amaro and Italian apertifs coming into play. And a lot of non-alcoholic drinks, (using) Kin and Seedlip. We’re starting to see a lot more options for people who don’t want to imbibe, for whatever reason. I think it’s more challenging to do a non-alcoholic drink

than to put something classic on a drink menu, but you can really play with textures and flavors. And I think it’s really important to have those options and normalize it. Going out doesn’t have to mean getting plastered. Finding these non-alcoholic options on the menu makes for more responsible choices and I’m happy we have that.

Maddalena Chardonnay

Maddalena Chardonnay greets the nose with an array of ripe fruit aromas, including citrus,

What are some tips you have for someone who just purchased a bar cart and they don’t know how to stock it or where to begin with making cocktails? M: My biggest tip is that it’s not that complicated. Most cocktails have the same ratios, just with different spirits. For example, we always say if you get our mint and lemon syrup, if you add gin to it, it’s a Southside. But if you add bourbon, it’s a Smash. It’s the same cocktail — you’re just switching out the main liquor in it. Get things you can be versatile with.

guava, and orange peel. The round mouth shows depth and body, complemented by forward ﬂavors of tropical fruit. A touch of oak adds complexity. Balanced acidity creates structure and a long, complex ﬁnish.

DISTRIBUTED BY

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WINE

3 COURSE INTERVIEW

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Bride

O U T T O E AT C O M P L E T E L I S T I N G S A T W W W. B E S T O F N E W O R L E A N S . C O M Out 2 Eat is an index of Gambit contract advertisers. Unless noted, addresses are for New Orleans and all accept credit cards. Updates: Email willc@gambitweekly.com or call (504) 483-3106.

7TH WARD/MARIGNY

+G R O O M

Nonno’s Cajun Cuisine and Pastries — 1940 Dauphine St., (504) 354-1364; nonnoscajuncuisineandpastries.com — The menu includes home-style Cajun and Creole dishes with some vegan options. Shrimp is sauteed with onion and bell pepper, topped with cheese and served with two eggs and toast. Reservations accepted. Delivery available. Breakfast and lunch daily. $$

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PRO VIDE

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ISSUE DATE AD SPACE

JULY 19 JULY 8

Ad Director Sandy Stein 504.483.3150 or sstein@gambitweekly.com

PROV IDED

BY CAFE RECON

Common Interest — Hotel Indigo, 705 Common St., (504) 595-5605; commoninterestnola.com — Shrimp remoulade Cobb salad comes with avocado, blue cheese, tomatoes, bacon, egg and corn relish. Debris grits is slow-roasted, seasoned beef served over goat cheese and thyme grits. Reservations accepted. Breakfast, lunch, dinner and late-night daily. $$ Juan’s Flying Burrito — 515 Baronne St., (504) 529-5825; juansflyingburrito.com — See Uptown section for restaurant description. Outdoor dining available. No reservations. Lunch and dinner Thu.-Tue. $$ Mother’s Restaurant — 401 Poydras St., (504) 523-9656; mothersrestaurant. net —The counter-service spot is known for po-boys dressed with cabbage and Creole favorites, such as jambalaya, crawfish etouffee and red beans and rice. No reservations. Delivery available. Breakfast, lunch and dinner daily. $$ Tacklebox — 817 Common St., (504) 827-1651; legacykitchen.com — The seafood restaurant serves raw and chargrilled oysters, local seafood, burgers, salads and more. Redfish St. Charles is served with garlic herb butter, asparagus, mushrooms and crawfish cornbread. Reservations accepted. Breakfast, lunch and dinner daily. $$

CARROLLTON

Mid City Pizza — 6307 S. Miro St., (504) 509-6224; midcitypizza.com — See MidCity section for restaurant description. Takeout and delivery available. Lunch Thu.-Sun., dinner Thu.-Mon. $$ Mikimoto — 3301 S. Carrollton Ave., (504) 488-1881; mikimotosushi.com — The South Carrollton roll includes tuna tataki, avocado and snow crab. There’s a large menu of sushi, sashimi, rolls, noodle dishes, teriyaki and more. Takeout and delivery available. Lunch Sun.-Fri., dinner daily. $$ Nice Guys Bar & Grill — 7910 Earhart Blvd., (504) 302-2404; niceguysbarandgrillnola.com — Char-grilled oysters are topped with cheese. The menu also includes wings, quesadillas, burgers, sandwiches, salads, seafood pasta and more. No reservations. Lunch daily, dinner Mon.-Sat. $$$

FRENCH QUARTER

Broussard’s — 819 Conti St., (504) 581-3866; broussards.com — The menu includes Creole and creative contemporary dishes. Rainbow trout amandine is served with tasso and corn macque choux, Creole meuniere sauce and fried

$ — average dinner entrée under $10 $$ — $11-$20 $$$ — $20-up

almonds. Reservations recommended. Outdoor seating available. Dinner Wed.Sat., brunch Sun. $$$ Curio — 301 Royal St., (504) 717-4198; curionola.com — The creative Creole menu includes blackened Gulf shrimp served with chicken and andouille jambalaya. Reservations accepted. Lunch and dinner daily. $$ Desire Oyster Bar — Royal Sonesta New Orleans, 300 Bourbon St., (504) 586-0300; sonesta.com/desireoysterbar — The menu features Gulf seafood and shellfish in traditional and contemporary Creole dishes, po-boys and more. Char-grilled oysters are topped with Parmesan, herbs and butter. Reservations recommended. Breakfast, lunch and dinner daily. $$

JEFFERSON/RIVER RIDGE

Theo’s Neighborhood Pizza — 1212 S. Clearview Parkway, Elmwood, (504) 7333803; theospizza.com — There is a wide variety of specialty pies and toppings to build your own pizza. The menu also includes salads and sandwiches. Takeout and delivery available. Lunch and dinner Tue.-Sat. $

LAKEVIEW

The Blue Crab Restaurant and Oyster Bar — 7900 Lakeshore Drive, (504) 284-2898; thebluecrabnola.com — The menu includes sandwiches, fried seafood platters, boiled seafood and more. Basin barbecue shrimp and grits features jumbo shrimp over cheese grits and a cheese biscuit. Outdoor seating available. Lunch and dinner Tue.-Sun. $$

METAIRIE

Andrea’s Restaurant — 3100 N. 19th St., Metairie, (504) 834-8583; andreasrestaurant.com — Chef Andrea Apuzzo’s speckled trout royale is topped with crabmeat and lemon-cream sauce. Capelli D’Andrea combines house-made angel hair pasta and smoked salmon in cream sauce. Delivery available. Lunch and dinner daily, brunch Sun. $$$ Martin Wine Cellar — 714 Elmeer Ave., Metairie, (504) 896-7350; martinwine. com — See Uptown section for restaurant description. No reservations. Lunch daily. $$ Nephew’s Ristorante — 4445 W. Metairie Ave., Metairie, (504) 533-9998; nephewsristorante.com — Chef Frank Catalanotto is the namesake “nephew” who ran the kitchen at Tony Angello’s restaurant. The Creole-Italian menu features dishes like veal, eggplant or chicken parmigiana. Reservations required. Dinner Tue.-Sat. $$ Theo’s Neighborhood Pizza — 2125 Veterans Memorial Blvd., Metairie, (504) 510-4282; theospizza.com — See Harahan/Jefferson section for restaurant description. $

MID-CITY/TREME

Angelo Brocato’s — 214 N. Carrollton Ave., (504) 486-1465; angelobrocatoicecream.com — This sweet shop serves its own gelato, spumoni, Italian ice,

cannolis, biscotti, fig cookies, tiramisu, macaroons and other treats. Lunch and dinner Tue.-Sun. $ Frey Smoked Meat Co. — 4141 Bienville St., Suite 110, (504) 488-7427; freysmokedmeat.com — The barbecue restaurant serves pulled pork, St. Louis ribs, brisket, sausages and more. Pork belly poppers are fried cubes of pork belly tossed in pepper jelly glaze. No reservations. Lunch and dinner daily. $$ Juan’s Flying Burrito — 4724 S. Carrollton Ave., (504) 486-9950; juansflyingburrito.com — See Uptown section for restaurant description. Outdoor dining available. No reservations. Lunch and dinner Thu.-Tue. $$ Katie’s Restaurant — 3701 Iberville St., (504) 488-6582; katiesinmidcity.com — Favorites include the Cajun Cuban with roasted pork, grilled ham, cheese and pickles pressed on buttered bread. The Boudreaux pizza is topped with cochon de lait, spinach, red onions, roasted garlic and scallions. Takeout, curbside pickup and delivery available. Lunch and dinner Tue.-Sun. $$ Mid City Pizza — 4400 Banks St., (504) 483-8609; midcitypizza.com — The neighborhood pizza joint serves New York-style pies, plus calzones, sandwiches and salads. Signature shrimp remoulade pizza includes spinach, red onion, garlic, basil and green onion on an garlic-olive oil brushed curst. Takeout and delivery available. Lunch Thu.-Sun., dinner Thu.-Mon. $$ Neyow’s Creole Cafe — 3332 Bienville St., (504) 827-5474; neyows.com — The menu includes New Orleans favorites such as red beans with fried chicken or pork chops, as well as grilled or fried seafood plates, po-boys, char-grilled oysters, pasta, salads and more. Lunch daily, dinner Mon.-Sat., brunch Sun. $$ Theo’s Neighborhood Pizza — 4024 Canal St., (504) 302-1133; theospizza. com — See Harahan/Jefferson section for restaurant description. $

NORTHSHORE

The Blue Crab Restaurant and Oyster Bar — 118 Harbor View Court, Slidell, (985) 315-7001; thebluecrabnola.com — See Lakeview section for restaurant description. No reservations. Lunch Fri.-Sat., dinner Wed.-Sun. $$ Theo’s Neighborhood Pizza — 70488 Highway 21, Covington, (985) 234-9420; theospizza.com — See Harahan/Jefferson section for restaurant description. $

UPTOWN

Joey K’s — 3001 Magazine St., (504) 891-0997; joeyksrestaurant.com — The menu includes fried seafood platters, salads, sandwiches and red beans and rice. Sauteed trout Tchoupitoulas is topped with shrimp and crabmeat and served with vegetables and potatoes. Delivery available. Lunch and dinner Mon.-Sat., brunch Sun. $$ Juan’s Flying Burrito — 2018 Magazine St., (504) 569-0000; juansflyingburrito. com — The Flying Burrito includes grilled steak, shrimp, chicken, cheddar-jack cheese, black beans, yellow rice, salsa la fonda, guacamole and sour cream. The menu also has tacos, quesadillas, nachos and more. Outdoor seating available. No reservations. Lunch and dinner Thu.-Tue. $$ Martin Wine Cellar — 3827 Baronne St., (504) 894-7444; martinwine.com — The deli at the wine and spirit shop serves sandwiches, salads and more.

The Sena salad includes pulled roasted chicken, golden raisins, blue cheese, pecans and field greens tossed with Tabasco pepperjelly vinaigrette. No reservations. Lunch daily. $$ Theo’s Neighborhood Pizza — 4218 Magazine St., (504) 894-8554; theospizza. com — See Harahan/Jefferson section for restaurant description. $ Tito’s Ceviche & Pisco — 5015 Magazine St., (504) 267-7612; titoscevichepisco.com — The Peruvian menu includes a version of the traditional dish lomo saltado, featuring beef tenderloin tips sauteed with onions, tomatoes, cilantro, soy sauce and pisco, and served with fried potatoes and rice. Dine-in, outdoor seating and delivery available. Lunch and dinner Mon.-Sat., brunch Sun. $$$

CAJUN CUISINE & PASTRIES

OF A TASTE ERACTION T IN Y R E V E H IT W

WAREHOUSE DISTRICT Annunciation — 1016 Annunciation St., (504) 568-0245; annunciationrestaurant.com — The menu highlights Gulf seafood in Creole, Cajun and Southern dishes. Fried oysters and skewered bacon are served with meuniere sauce and toasted French bread. Reservations required. Dinner Thu.-Sun. $$$ Legacy Kitchen’s Craft Tavern — 700 Tchoupitoulas St., (504) 613-2350; legacykitchen.com — The menu includes raw oysters, flatbreads, burgers, sandwiches, salads and more. A NOLA Style Grits Bowl is gluten-free and has bacon, cheddar and a poached egg on top of grits. Reservations accepted. Breakfast, lunch and dinner daily. $$ Peacock Room — Kimpton Hotel Fontenot, 501 Tchoupitoulas St., (504) 324-3073; peacockroomnola.com — The Peacock Room offers cocktails, bar snacks and shareable plates. Black lentil vadouvan curry comes with roasted tomatoes, forest mushrooms and basmati rice. Reservations accepted. Dinner Wed.-Mon., brunch Sun. $$

WEST BANK Legacy Kitchen Steak & Chop — 91 Westbank Expressway, Gretna, (504) 513-2606; legacykitchen.com — The steak selection includes filets mignons, rib-eyes, bone-in rib-eyes and top sirloins. There also are burgers, salads, seafood dishes and more. Reservations accepted. Outdoor seating available. Lunch and dinner Mon.-Sat. $$ Mosca’s — 4137 Highway 90 West, Westwego, (504) 436-8950; moscasrestaurant.com — This family-style eatery serves shrimp Mosca, chicken a la grande and more. Baked oysters Mosca is made with breadcrumbs and Italian seasonings. Curbside pickup available. Dinner Wed.-Sat. Cash only. $$$ Tavolino Pizza & Lounge — 141 Delaronde St., (504) 605-3365; tavolinonola.com — The menu features signature thin-crust pizzas as well as salads, pepperoni chips, meatballs and more. A Behrman Hwy. pizza is topped with citrus-braised pork belly, Vietnamese caramel, nuoc cham-marinated carrots and radishes, jalapeno and herbs. No reservations. Outdoor seating available. Dinner Tue.-Sat. $$

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FOR COMPLETE MUSIC LISTINGS A N D M O R E E V E N T S TA K I N G P L AC E IN THE NEW ORLEANS AREA, VISIT C A L E N D A R . G A M B I T W E E K LY. C O M To learn more about adding your event to the music calendar, please email listingsedit@gambitweekly.com

TUESDAY 21 CARNAVAL LOUNGE — Wojtek Industries, 9 pm DOS JEFES — Tom Hook, Wendell Brunious, 8:30 pm GASA GASA — David Ramirez, Sharon Shiva, 9 pm KITCHEN TABLE CAFÉ — Kitchen Table Cafe Trio, 7 pm LE BON TEMPS ROULE — Soul Rebels, 11 pm ROYAL FRENCHMEN HOTEL & BAR — Trumpet Mafia , 7 pm SATURN BAR — The Occajunals, 9 pm THE COLUMNS HOTEL — "Superstring Theory" feat. James Singleton, Thomas Helton & Kyle Motl, 7 pm ZONY MASH BEER PROJECT — Rebirth Brass Band, 8 pm

WEDNESDAY 22 BLUE NILE — New Breed Brass Band, 9 pm CAFE NEGRIL — Colin Davis and Night People, 10:30 pm D.B.A. NEW ORLEANS — Tin Men, 6 pm; Walter "Wolfman" Washington & the Roadmasters, 9 pm FRITZEL'S EUROPEAN JAZZ CLUB — Richard "Piano" Scott, 12:30 pm; Bourbon Street All Star Trio, 7 pm; Fritzel's All Star Band, 8 pm GASA GASA — Shape, Alizah Starr, Steve Calandra, 9 pm HOTEL MONTELEONE — Nanci Zee Band, 8 pm MADAME VIC'S — 7th Ward All Stars Jazz Band, 8 am NEW ORLEANS JAZZ MUSEUM — Herlin Riley & Friends, 2 pm PEACOCK ROOM, HOTEL FONTENOT — Joshua Starkman, 7 pm ROYAL FRENCHMEN HOTEL & BAR — Anthony Coleman Experience , 7 pm; B.A.M. Jam with Gene Black, 10 pm SANTOS — Russell Welch Swamp Moves Trio , 8 pm; Nekromantix, 8 pm SATURN BAR — Regenerator, 9 pm

THURSDAY 23 BAYOU BAR AT THE PONTCHARTRAIN HOTEL — Peter Harris Quartet, 8 pm BLUE NILE — Where Y'at Brass Band, 9 pm BLUE NILE BALCONY ROOM — Reggae Night with DJ T-Roy, 10 pm BUFFA'S — Tom McDermott and Meschiya Lake, 7 & 9 pm CAFE NEGRIL — Sierra Green and the Soul Machine, 10 pm CARNAVAL LOUNGE — Sarah Burke and Eva LoVullo, 6 pm; Daniel Meinecke Electric Ensemble, 9 pm D.B.A. NEW ORLEANS — T Alexis & the Samurai, 7 pm; The Quickening, 10 pm DOS JEFES — RIck Trolsen and the — Po'Boys, 8:30 pm FRITZEL'S EUROPEAN JAZZ CLUB — Richard "Piano" Scott, 12:30 pm; Doyle Cooper Trio, 2:30 pm; John Saavadra Trio, 6 pm; Fritzel's All Star Band, 9 pm GASA GASA — Bad Dad Jokes, Dana Ives, Sympathy Wizard, Dust Mothers, 9 pm

KITCHEN TABLE CAFÉ — Dr. Mark St. Cyr Traditional Jazz Band, 7 pm MADAME VIC'S — Washboard Chaz Blues Trio, 8 pm OGDEN MUSEUM OF SOUTHERN ART — Yusa, 6 pm PAVILION OF THE TWO SISTERS — New Orleans Mystics, 6 pm PEACOCK ROOM, HOTEL FONTENOT — Da Lovebirds with Robin Barnes and Pat Casey , 8 pm ROYAL FRENCHMEN HOTEL & BAR — Kala Chandra Band, 7 pm SNUG HARBOR JAZZ BISTRO — Banu Gibson, 8 & 10 pm THE JAZZ PLAYHOUSE — Brass-AHolics, 7:30 pm TIPITINA'S — Steve Earle and the Dukes with the Whitmore Sisters, 8 pm WETLANDS SAKE — Tiffany Pollack & Co, 6:30 pm

FRIDAY 24 BAYOU BAR AT THE PONTCHARTRAIN HOTEL — Peter Harris Trio, 8 pm BLUE NILE — The Caesar Brothers, 7 pm; Kermit Ruffins and the Barbecue Swingers, 11 pm BLUE NILE BALCONY ROOM — Brass Flavor, 10 pm BUFFA'S — Larry Scala Bluesy Band feat. Meryl Zimmerman, 7 & 9 pm CARNAVAL LOUNGE — Lynn Drury, 6 pm; Hyena Black, Norco Lapalco, Rex Tortuga, 9 pm D.B.A. NEW ORLEANS — Rotary Downs, 10 pm DOS JEFES — Vivaz!, 9 pm GASA GASA — Depressor, Shitload, Civil Serpents, Psychic Bastard, 9 pm HOUSE OF BLUES — Rumours, 8 pm JEAN LAFITTE NATIONAL HISTORICAL PARK VISITOR CENTER, NEW ORLEANS JAZZ NATIONAL HISTORICAL PARK — Sequenon Kone, 12 pm; Jamil Sharif Duo, 2 pm KERRY IRISH PUB — Patrick Cooper, 9 pm MADAME VIC'S — The Skinz and Bonz Band, 7 pm; Ghosting Marat and friends, 7:30 pm; Tiffany Pollack & Co., 8 pm REPUBLIC NOLA — Pretty Na$ty, 11 pm ROYAL FRENCHMEN HOTEL & BAR — Holiday Soul , 7 pm SANTOS — Bastardane w/Green Gasoline & Vacillator, 9 pm SNUG HARBOR JAZZ BISTRO — Jason Marsalis' Tribute to Ellis Marsalis, 8 & 10 pm SOUTHPORT HALL LIVE MUSIC & PARTY HALL — Pocket Chocolate, 8 pm THE HIDEAWAY DEN & ARCADE — Songwriter's Showcase, 8 pm THREE KEYS (ACE HOTEL) — Kyndra Joi and Soul Theory, 9 pm TIPITINA'S — Naughty Professor, Strange Roux, 9 pm

SATURDAY 25 BAYOU BAR AT THE PONTCHARTRAIN HOTEL — Peter Harris Trio, 8 pm BLUE NILE — George Brown Band, 7 pm; Big Sam's Funky Nation, 11 pm BLUE NILE BALCONY ROOM — The Marigny Street Brass Band, 10 pm BUFFA'S — Pfister Sisters, 7 & 9 pm CARNAVAL LOUNGE — Dusty Santamaria, Paris Achenbach, Slow Horse and Lunch Box, 6 pm

D.B.A. NEW ORLEANS — Tuba Skinny, 6 pm; Little Freddie King, 10 pm DOS JEFES — Sunpie & The Louisiana Sunspots, 9 pm FRITZEL'S EUROPEAN JAZZ CLUB — Richard “Piano” Scott, 12:30 pm; Joe Kennedy Band, 2:30 pm; Lee Floyd and Thunderbolt Trio, 6 pm;Fritzel’s All Star Band, 9 pm GASA GASA — Beau Diamond, The SelfHelp Tapes, Inside Voices, 9 pm GEORGE AND JOYCE WEIN JAZZ & HERITAGE CENTER — Tuba Skinny, 8 pm KITCHEN TABLE CAFÉ — Bad Penny Pleasuremakers, 7 pm MADAME VIC'S — The Set Up Kings, 8 pm NEUTRAL GROUND COFFEE HOUSE — Bitsyras, 7:30 pm; Johnny T, 9 pm POUR HOUSE SALOON — The Aden Paul Trio, 9 pm ROYAL FRENCHMEN HOTEL & BAR — Marbrisa, 7 pm SNUG HARBOR JAZZ BISTRO — Herlin Riley Quartet, 8 & 10 pm THE BOMBAY CLUB — Anais St. John, 8 pm THE HIDEAWAY DEN & ARCADE — SpaceMetal, Room One-0-One, and Sinners Revival, 8 pm THE JAZZ PLAYHOUSE — Gladney, 7:30 pm WILD BUSH FARM + VINEYARD — Mark Levron, 5 pm

SUNDAY 26 BLUE NILE — The Baked Potatoes, 7 pm; Street Legends Brass Band, 10 pm BUFFA'S — Some Like It Hot, 11 am & 1 pm; Steve Pistorius and his Porch Pals, 7 & 9 pm D.B.A. NEW ORLEANS — Palmetto Bug Stompers, 5 pm; Treme Brass Band, 9 pm FRITZEL'S EUROPEAN JAZZ CLUB — Hunter Burgamy Band, 1:23 pm; Joe Kennedy Band, 2:30 pm; Marla Dixon Band, 6 pm; Fritzel's All Star Band, 8 pm PEACOCK ROOM, HOTEL FONTENOT — Rachel Murray and Joe Bouchá , 11 am; Ruth Marie and Mark Monistere , 7 pm POUR HOUSE SALOON — Lance Villafarra, 4 pm ROYAL FRENCHMEN HOTEL & BAR — Meschiya Lake , 7 pm SANTOS — Volcandra with Witch Burial, Enneahedron, 9 pm SNUG HARBOR JAZZ BISTRO — John Mahoney's Little Band, 8 & 10 pm

MONDAY 27 BUFFA'S — Doyle Cooper Trio, 7 pm CARNAVAL LOUNGE — Conor Donohue, Oh Hooray, Small Talk, 8 pm D.B.A. NEW ORLEANS — Secret Six Jazz Band, 6 pm DOS JEFES — John Fohl, 8:30 pm FRITZEL'S EUROPEAN JAZZ CLUB — Lee Floyd and Thunderbolt Trio, 6 pm; Richard "Piano" Scott and Friends, 8 pm GASA GASA — Gigi Deluxe, 9 pm SIDNEY'S SALOON — The Amazing Henrietta, 6 pm; DarkLounge Ministries, 8 pm

SCAN FOR THE COMPLETE GAMBIT CALENDAR

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Communion lines

PHOTO PROVIDED BY SLOW ROSARY

The Slow Rosary live lineup includes (clockwise from left) Blake Robicheaux (clockwise from left) Rene Duplantier, Kate Gauthreaux, Nick Rosato II and Zach Lannes.

by Jake Clapp

THERE’S A LOT SOUTH LOUISIANANS WHO GREW UP IN THE CHURCH will understand about Slow Rosary’s

“Free WiFi in the Vatican.” The album has the trappings of a Catholic worship record — there’s the hymn “Lord, When You Came to the Seashore” and a track based around Matthew 13:44-55 (complete with red lettering on the album’s lyrics page). But listeners will immediately realize this isn’t a religious work: “Free WiFi in the Vatican” is secular, complex and contradictory. It grapples with Catholicism in its beauty and brutality. “Putting it very simply, it’s an expression of all of my thoughts about the faith and my relationship with it,” says Rene Duplantier, the singer-songwriter at the core of Slow Rosary. “That includes a song where I criticize Christian presidents and it includes criticizing the Pope, but it also includes a licensed cover of a church song.” Duplantier was born in New Orleans and grew up in a Catholic family — “confirmed at Saint Francis Xavier, since unconfirmed, still curious,” reads the about page on the Slow Rosary website. As he reached his 20s, Duplantier found himself in a “long process of leaving Catholicism,” he says. “It wasn’t some contentious process or anything, it was mostly that I realized that I didn’t believe a lot of the things they believed,” he adds.

Duplantier went to college in Arizona, and when he moved back to New Orleans, he began playing a monthly show at the Neutral Ground Coffee House. His past songwriting had been more influenced by alt and indie rock musicians like Alex G and Tigers Jaw, but around that time — mixed in with the religious decoupling as well — he found he was writing more folk-esque songs. He decided to call the project for those tunes Slow Rosary. “Free WiFi in the Vatican,” which is out Friday, is the second Slow Rosary full-length, following up “Refinery,” released last August, mere days before Hurricane Ida hit. Duplantier wrote the songs on the two albums over the last four years, and they work together — in a way. “I think of ‘Refinery’ as kind of the narrative, the ‘what happened,’ and then ‘Free WiFi’ is the thought process of the main character. It’s more fluid,” Duplantier says. “‘Refinery’ more explicitly touches on the events of my childhood, young adulthood, a few breakups,

a few moves, trips,” Duplantier adds later in the conversation. “Whereas this record is never things I would have said out loud. … ‘Refinery’ is quite literally what was happening for three or four years, whereas ‘Free WiFi’ is just what I was thinking about.” The songs on “Free WiFi” are lush and captivating, with a bed of sounds lifting up Duplantier’s folk-like lyricism. The album’s lo-fi, home-recorded quality gives it the impression of stepping into a small, pretty church during the music portion of Sunday service — as the band plays songs about so-called Christian presidents calling for waterboarding. Duplantier — who sings and plays guitar, bass, piano and keys on “Free WiFi” — is at the center of Slow Rosary, and he often collaborates with drummer Blake Robicheaux along with a rotating cast of musicians. The album includes musicians Kate Gauthreaux, Zach Lannes and Dreux Gerard LeBourgeois, and Nick Rosato II also plays with the band live. “On the Bandcamp page, I tagged it as both ‘Christian’ and ‘Atheist,’” Duplantier says with a laugh. “A lot of people who aren’t religious make music with religious imagery. Especially in New Orleans, for locals anyway, a lot of people grew up with [the church]. Everyone can have some easy connection to it.” More about Slow Rosary and “Free WiFi in the Vatican” can be found at slowrosary.com.

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PAGE 5

‘Bandstand’

‘Artistry of Rex’ lecture

“Bandstand,” which opened on Broadway in 2017. In the musical, a group of veterans returning from World War II are just trying to get their lives back to normal when the chance to find fame and fortune via a radio singing contest entices them to follow their dreams. At Tulane’s Dixon Hall. Find tickets via liberalarts. tulane.edu/summer-lyric-theatre.

Carnival parade. A two-minute film of the 1898 Rex parade was recently discovered and will have its public premiere at an upcoming panel on Rex artistry at The Presbytere. The Louisiana State Museum this year is showing the exhibition “Rex: The 150th Anniversary of the School of Design” at The Presbytere. A panel discussion on Wednesday, June 22, will include Rex archivist and historian emeritus Stephen Hales, float designers Caroline Thomas and Richard Valadie and museum curator of costumes, textiles and Carnival collections Wayne Phillips. Rex historian William French will introduce the 1898 footage. The panel starts at 6 p.m. Find more information at louisianastatemuseum.org.

TULANE SUMMER LYRIC THEATRE KICKS OFF ITS SUMMER SEASON with

Melvins

NEXT YEAR MARKS 40 YEARS OF THE MELVINS, AND KING BUZZO and crew

remain relentless tourers. The heavy rockers started the year supporting Ministry on a nationwide tour (the band missed Ministry’s March date at The Fillmore), and then turned right around for a June and July headlining tour, which includes a show at 9 p.m. Tuesday, June 21, at One Eyed Jacks. If you miss the Melvins this time, the band is back on tour in September and October with a Baton Rouge date on Oct. 16. Tickets for Tuesday’s show are $27.50 at oneeyedjacks.net.

OF COURSE, THE EARLIEST KNOWN FOOTAGE OF NEW ORLEANS would be of a

Anjelah Johnson-Reyes

COMEDIAN AND ACTOR ANJELAH JOHNSON-REYES FIRST CAUGHT NATIONAL ATTENTION in the late-

2000’s for her work on “MADtv” — especially for her brusk fast food worker Bon Qui Qui. Earlier

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sponsored by Villa Albertine in partnership with the New Orleans Jazz Museum. While here, she has been researching New Orleans’ African, Indigenous and Caribbean cultures. Saint-Aime will perform at 2 p.m. Friday, June 24, at the Jazz Museum’s third floor performance center. Admission is free. Find more information at nolajazzmuseum.org.

transcendentlawgroup

PHOTO PROVIDED BY LOUISIANA S TAT E M U S E U M

A still from footage of the 1898 Rex parade this year, Johnson-Reyes released a memoir, “Who Do I Think I Am? Stories of Chola Wishes and Caviar Dreams,” and is now on a stand-up tour tied into the book. She performs at 7 p.m. Thursday, June 23, at the Joy Theater. Tickets are $34.50 at thejoytheater.com.

Selene Saint-Aime

AFRO-FRENCH CONTRABASSIST SELENE SAINT-AIME HAS BEEN LIVING IN NEW ORLEANS for the last three months

as part of an artist residency

‘Women and Power in Ancient Egypt’

KARA COONEY, THE AUTHOR OF “WHEN WOMEN RULED THE WORLD: Six

Queens of Egypt” and a professor of Egyptology at UCLA, will give a lecture on Friday, June 24, about women in ancient Egypt, their power and “how women negotiated their limited leadership roles.” The lecture is in relation to the New Orleans Museum of Art’s “Queen Nefertari’s Egypt” exhibition, and attendees will have access to the exhibit. The lecture is at 6 p.m. at NOMA. Tickets are $20 general, $10 NOMA members at noma.org.

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A R T S & E N T E R TA I N M E N T

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A R E Y O U R T I K T O K I N G T E E N S S U M M O N I N G S ATA N ?

Young social media users and the parents who just don’t understand by Sinclair McKinney | JRNola

AT THE RIPE OLD AGE OF 13, MY MOTHER PUT THE FEAR OF GOD in me over

watching YouTube. During lunch one afternoon, she laid down her swift warning of the “infamous” Momo. Not the adorable giant-eared, winged lemur who gets into adventures with Aang the Avatar. No, this Momo, which had frightened children and parents around the nation, was a scary looking figure who would appear on random YouTube videos. According to Mom, who’d heard it from somewhere authoritative I’m sure, Momo would force teens to engage in dares that became increasingly dangerous — both to themselves and others. This was, of course, disconcerting and terrifying, so much so I abandoned the platform altogether for most of 2019. Of course, Momo wasn’t real. It was, as most things involving teens, trends and the internet go, a hoax. In fact, the “oh my god technology is making teens act crazy” freakout is a time-honored tradition. In the 1980s, there was the freak out about heavy metal records including hidden messages that forced teens to murder their families. In the late ’80s and early ’90s as portable camcorders became cheaper and more common, local TV stations produced breathless segments on teens making “wildin’ out” videos of themselves attacking people on the street. According to the AP, Sidonie Matsner Gruenberg, director of the Child Study Association of America told The Washington Post, “the radio seems to find parents more helpless than did the funnies, the automobile, the movies and other earlier invaders of the home, because it cannot be locked out or the children locked in.” That was in 1931. Today’s boogeyman is TikTok, a social media platform popular with teens and young adults but absolutely confounding to parents. In October, a “slap a teacher” TikTok dare resulted in a Covington High School student’s arrest, putting the New Orleans area in the national spotlight. Video of 18-year-old Larrianna Jackson hitting her teacher, a disabled person, was broadcast on local and national news stations including Fox 8, WDSU News, and published in The Washington Post. Although the “slap a teacher” dare was a hoax, it

didn’t stop news organizations and political leaders from all designating catchy TikTok trends as the faceless culprit behind the attack. Ironically, the ensuing nationwide freak out over TikTok came once those stories went viral on Facebook, the social media platform popular with parents but which confounds teens — and which actually has caused verifiable harm to our world. “Facebook is way more harmful than TikTok,” Taylor Lorenz, a Washington Post reporter who specializes in social media trends, says of the social media outlet popular with Baby Boomers. “In terms of promoting harmful content through trends, Facebook is the blueprint.” TikTok’s popularity among younger generations strikes fear into older generations who don’t understand the app, and that fear of the unknown causes fringe videos like the “slap a teacher” dare to be broadcast on TV. Meanwhile Facebook has been used for legitimate ills ranging from recruitment by white supremacist organizations to overthrowing democracy here and abroad.

FILE PHOTO / THE AP

Those unhinged conspiracy theories and unsourced “news” items you’re reading here are more dangerous than most things your kids are seeing on TikTok. TikTok challenges are a thing, of course, and platforms like it and Instagram are very much built for trends. But while videos like Jackson’s are more salacious for adults — and feed into the age old “new technology is corrupting the youth” narrative, highlighting only these isolated incidents ignores truly popular trends among young people. For example, lighthearted Instagram accounts have popped up to catalogue students’ pictures and videos of their peers and faculty sleeping in class, slouching

FILE PHOTO / THE AP

over desks or flaunting their best outfits through the halls. “I was inspired by everybody’s terrible posture,” says Croix Hill, a 16-year-old at Benjamin Franklin High School. His Instagram account @ bfhs_posture has 159 followers and captures students and faculty slouching, including a photo of a girls’ soccer coach hunched over a bleacher at a game. “I just think it’s really funny — especially when friends send the same photo of someone.” Larger trends like these amass thousands of videos on TikTok and hundreds of Instagram accounts around the country and are the true reality of social media for most teens. When harmful videos capture media attention, the audience — adults and parents — latch onto this fear out of a lack of knowledge of the trend’s actual impact on the youth. Meanwhile, kids are largely using social media for what you should expect them to be using it for: fun. Violet Stander, a 16-year-old sophomore at Ben Franklin, quickly snaps photos of student’s shoes from adjacent bathroom stalls and shares the pictures to her Instagram account @bfhs.feet. The first time she took a photo of someone’s feet under the stall, she worried about being sent to the head of school. But the school community embraced the account, gaining 90 followers as she put Ben Franklin’s shoe style on display. “I think it is important to be a part of something that unites me with my classmates and my school,” says Stander. “My account is a way I can contribute to bringing students together.” TikTok trends tend to spread fast because of the app’s easy interaction, rapid rotation of hashtags, and easy grouping and accessibility, reporter Taylor Lorenz says. So negative trends CAN pop up, but often they fade,

No, TikTok isn’t turning your kids into violent, screen obsessed maniacs. Relax. particularly with TikTok’s fairly rigorous screening methods — users often complain about having their accounts taken down without truly violating the rules. TikTok trend lifespans are usually active for a couple days to a week, and whether or not you see a trend depends on a variety of information, including location and demographic. If YouTube and TikTok trends are difficult to maintain, how do trends like Momo and the “slap a teacher” take off? The short answer: through adults. News outlets can exacerbate things. They often take hold of trends and reinvent them, causing greater proliferation and misinformation. “The media preys on parents’ fear over technology and new tech platforms and how they reshape the world and kids’ lives,” Lorenz says. “They fear not feeling like they have control over that.” Negative videos, like Jackson’s, quickly attract the attention of local news outlets, who spin cautionary tales against apps like TikTok. But highlighting negative videos only draws a larger audience. The Momo videos were proven to be a ruse, yet warnings against them spread for months even after the Tweet that began the rumor was taken down. “It almost becomes a trend because of media coverage, when it gets amplified by the media as a trend,” Lorenz says. “People often get the idea to do it from media coverage itself.” This story is part of Gambit’s ongoing partnership with the nonprofit JRNola, which works with aspiring young journalists and writers in New Orleans.

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