EDITOR Michaela Bechler
CREATIVE DIRECTOR Dora Sison
ADVERTISING DIRECTOR Sandy Stein
SALES Lauren Cunningham, Alyssa Hauptmann, Bennett Geston, Abigail Bordelon, Kelly Sonnier, Charlie Thomas
CONTENT PRODUCER Marigny Lanaux
TRAFFIC MANAGER Jason Whittaker EDITORIAL CREATIVES Emma Da Via, Gavin Donaldson, Tiana Watts CONTRIBUTING CREATIVES Maria Boue, Scott Forsythe, Jasmyne White
Tawk! From the
Wo rking on holiday content is always a highlight of my year! It’s so fun to get into the spirit a little earlier and receive previews from our amazing advertisers on their festive selections of gifts and decorations (while also making my own list). Our team loves to compile gift guides and highlight what great options are available to purchase locally. As always, every item in this issue can be found in New Orleans, and in most cases, wrapped up and placed under the tree on the same day! Beat that Amazon!
G ambit and The Pearl encourage shopping locally all year long, but especially after a rough 2025 for retailers and restaurants, we’re asking our readers to pledge to shop small this season. By doing so, you could win a 2-night stay at The Higgins Hotel (a $700 value)! To enter, visit bestofneworleans.com.
O ther ways to support New Orleans during the holidays are to get out and enjoy all that the city has to offer! Two of my favorite events to participate in are the PRC Holiday Home Tour taking place December 13-14 (read more about this in our October issue) and the Louisiana Philharmonic Orchestra’s Holiday Spectacular on Thursday, December 18. If you haven’t been to either, you are missing out on a lot of fun!
Currently reading:
Hamnet by Maggie O’Farrell. I’m looking forward to watching the movie, featuring Paul Mescal as Shakespeare, after finishing!
Plan ahead:
After countless to-do lists floating around on paper and my Notes app, I decided to get a physical planner from Laurel Denise (laureldenise.com) last year and have used it daily! The various layouts offer something for everyone, and I particularly love the ample space to track goals, habits, and tasks. I just received my 2026 planner and am so excited to start filling it out.
Shop small:
T here are so many holiday markets taking place throughout December featuring great local businesses and artists at hotels, restaurants, coffee shops, and more. Stay up to date on these happenings and more on our website and Instagram.
Hosting or attending a celebration this year? Be sure to read Sugar, Spice & Everything Nice for dishes that are sure to impress and the perfect vessels to present them in. And if you’re looking to make a new friend while shopping this season, visit Louie at Billy Reid. Our December Shop Dog has very discerning taste!
T hanks for reading The Pearl and shopping locally! We’ll see you in 2026 with our January issue.
– Michaela Bechler
MICHAELA BECHLER & MARIGNY LANAUX
A new pottery studio has recently opened its doors on Oak Street! Expanding to New Orleans from Baton Rouge, BellyFire Studios offers ample opportunities to get creative through community group classes, workshops, and walk-in paint-your-own pottery. “Our motto is ‘Creation over Consumption.’ While we’re a pottery studio, we think of ourselves more as a creative space for the community,” shared co-owners David Rollins and Luke Giordano. “Not everyone sees themselves as an artist or potter, and that’s exactly who we’re here for. We make creativity approachable.”
Private events are also available, with Pottery Painting and Pottery Making (Wheel Throwing) experiences designed to accommodate groups of any size. “Whether you’re coming with friends, family, or solo, there’s something for every skill level and schedule.”
8212 OAK STREET
A new restaurant has entered the Mid-City dining scene! Formerly the chef at Ace Hotel and Virgin Hotels New Orleans, Executive Chef Chris Borges and his wife Bonnie Borges have opened Charmant , a neighborhood eatery offering European cuisine infused with New Orleans spirit. Meaning “lovely” or “captivating” in French, the name “charmant” embodies what the husband-and-wife envisioned for the restaurant — a place where patrons can connect, celebrate, and enjoy themselves.
During the day, diners can order brunch or lunch with dishes like a Yeasted Belgian Waffle, Wagyu Burger, and Croque Madame. Shareable plates like Scallop Crudo, Roasted Beets, and Pork Osso Bucco Arancini will be offered in the evening. Serving as General Manager and Sommelier, Bonnie also designed the space, transforming the former MoPho location into a coastal European escape featuring shades of blues, copper accents, and a white-quartz bar. Reserve a table at Charmant every Wednesday through Monday from 8 a.m. to 10 p.m.
514 CITY PARK AVENUE
Join the Magazine Street Merchants Association on Saturday, December 6, for a special evening of shopping and bubbly! Find the perfect gifts while supporting the local businesses that make New Orleans shine year-round during Santa’s Champagne Stroll . Grab a Passport to the North Pole at participating businesses between Henry Clay Avenue and Felicity Street and get a stamp for stopping in or three stamps for making a purchase. Once you have 10 stamps, submit your passport to be entered to win a $100 gift card to a Magazine Street business of your choice. The event is free and open to the public. For holiday fun all season long, look no further than The Rink (2727 Prytania Street)! Santa will be visiting November 29-30 and December 6-7, from 10 a.m. to 2 p.m. Each Thursday in December from 5-7 p.m., stop by to shop after hours and mingle with friends during The Rink’s Holiday Sip & Shops. And while you’re out and about running holiday errands, be sure to visit The Chicory House to pick up its cookie of the day! 25 Days of Cookies will be available November 30 through Christmas Eve from 7 a.m. to 4 p.m.
Across town, Canal Place (333 Canal Street) is hosting festive experiences throughout the holidays! From Brunch with Santa at Brasa Steakhouse to all of your favorite classic films at Prytania Canal Place, there is something for everyone to enjoy. Stores will also be open for extended holiday hours from 9 a.m. to 7 p.m., giving shoppers plenty of time to cross everyone off their lists! Live holiday music from 10 a.m. to 2 p.m. will make the excursion even jollier with performances from elementary school choirs and local jazz musicians.
BY MARIGNY LANAUX
Sp ruce up your annual holiday spread by integrating these recipes from New Orleans restaurants and chefs! Make these dishes stand out even more by serving them in stylish vessels found at local shops.
From the team at Osteria Lupo (4609 Magazine Street), this sophisticated twist on the classic Manhattan sets the tone for a memorable evening.
Yields 1 serving.
2 oz Rittenhouse 100
1 oz Averna Amaro
1 dash Angostura bitters
1 dash Bittercube orange bitters
Combine all ingredients, stir, strain, and serve up with a Luxardo cherry garnish.
Impress your guests with this delicious dish by Executive Chef Eric Cook of Gris-Gris (1800 Magazine Street).
Yields 6 servings.
2 pints oysters in their liquid
2 tbsp unsalted butter
1 cup finely diced onion
8 cups heavy cream
1 tbsp chopped fresh tarragon leaves
1 (14.5 oz) can quartered artichoke hearts, drained
2 tbsp blended oil or vegetable oil, divided
1 tbsp Creole seasoning
¼ cup sliced green onions
Kosher salt
Black pepper
XL Ceramic
$198, Home Malone homemalonenola.com
Drain the oysters over a bowl to catch the oyster liquor. Refrigerate the oysters and reserve the oyster liquor. Melt the butter in a large cast-iron Dutch oven set over medium-low heat. Add the onion and cook, stirring constantly, until translucent, 3 to 5 minutes. Do not allow the onions to brown. Add the heavy cream, the reserved oyster liquor, and the tarragon to the pot and bring to a slight boil, about 10 minutes. Do not scorch the cream. Reduce the heat to low and simmer, stirring occasionally, until the cream has thickened and reduced by one fourth, about 1 hour. Blacken the artichokes while stew is heating. Pour 1 tablespoon of the oil into an 8-inch cast iron pan. Spread the oil around with a paper towel to leave a thin coating in the pan. This will ensure that nothing will stick. Turn the heat to medium-high. Transfer the drained artichokes to a bowl. Add the remaining 1 tablespoon of oil and the Creole seasoning and toss to coat the artichokes. Place the artichokes in one layer in the hot pan and cook until charred, 2 to 3 minutes. Turn the artichokes and char the other side. Set aside.
When the stew comes to a simmer, add the green onions and the reserved oysters. Cook until the oysters are plump, and the edges begin to curl, 2 to 3 minutes. Season with salt and pepper. Add blackened artichokes when ready to serve. Serve over mashed potatoes and top with bacon-parmesan breadcrumbs.
Available at Dickie Brennan’s Steakhouse (716 Iberville Street) and Tableau (616 St Peter Street), this traditional New Orleans dessert is the perfect flaming finale!
Yields 2 servings.
4 tbsp unsalted butter
4 tbsp brown sugar
2 ripe bananas, peeled and sliced lengthwise
¼ tsp cinnamon
2 tbsp banana liqueur
3 oz light or dark rum
1 ½ cups French vanilla ice cream
In a skillet, melt butter over medium heat. Add brown sugar and stir until dissolved. Place bananas in skillet and sauté until tender, about 3 minutes per side. Pour in banana liqueur and rum, shaking the pan to distribute evenly.
Carefully flame the sauce: tilt the pan slightly and ignite with a long lighter or gas stove flame. Use extreme caution . Sprinkle with cinnamon. Baste bananas with the flaming sauce until flames subside. Serve immediately over French vanilla ice cream.
Winter Frolic Bowl
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2026 New Orleans Calendar by Valerie Esparza
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The Obituary Cocktail Book
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Oh My Mahjong Card Folio
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Oyster Frame
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Genuine Leather Reptile Pattern Storage Boxes
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BY MARIGNY LANAUX
Age: 8 years old
Breed: Miniature Schnauzer Store: Billy Reid
There’s no place like home for the holidays, but a shop that’s warm and inviting is a close second. This is what you’ll discover at Billy Reid, a Southern brand with a focus on timeless pieces that are made to last. “We always have fresh flowers, a candle burning, and a bar ready for serving drinks! It’s a very family-oriented company, and we tried to make everyone who comes in feels welcomed and part of our family,” shared sales lead Josh Gurvitz. For around 12 years, the Magazine Street location has maintained a hospitable environment that keeps guests returning time and again. Contributing to the charm, Josh frequently brings his Miniature Schnauzer to work. Don’t let his grumpy appearance fool you! Louie, or as the kids in the neighborhood call him “grandpa dog,” loves greeting and socializing with customers. The pup also enjoys playing in the shop’s backyard and sleeping — which he frequently does so on the clock.
Despite the occasional nap, he remains a favorite amongst shoppers and fellow employees. “We’ve actually had clients peek their heads in and ask if Louie is ‘working’ before walking in the door. If it’s a day he’s not there, they’ll say that they’ll come back when he is! Ha!” In his free time, Louie is a big fan of exploring New Orleans via car rides and by foot. “We end up at The Chloe at least once a week for dinner where he is very welcomed!” You may also find him soaking up some sun on the floor or lounging in his bed at home.
As calendars begin to overflow with fêtes and celebratory occasions, Billy Reid is a great option for a new look, offering beautiful pieces in seasonal fabrics like leather, suede, velvet, and wool. They’ve also recently launched a custom tailoring program, which is sure to make you stand out in the crowd. “We are so excited to have the opportunity to make a garment from start to finish just the way you want it!” If Louie isn’t napping, he’ll be happy to keep you company during the fitting.
