eat up in the
big easy BY Lorin Gaudin
While history seeps from every brick in the Old French Quarter in New Orleans, the dining scene is thoroughly modern.
C
liché though it may be, there is no escaping the palpable sense of history that skates across the skin while touring the French Quarter in New Orleans. Listen closely for the faint click of 18th-century shoe heels on the slate walkways; swoon to the scent of jasmine, the musty Mississippi and myriad food smells; take comfort in the knowledge that being well fed today is as easy as it was 100 years ago.
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The Vieux Carré (“Old Quarter”) is in equal parts the same and yet utterly changed from what is was long ago. The constants – food, drink and personality – continue to dominate, and many of the ancient buildings are getting long-awaited facelifts or full-on makeovers. So too French Quarter dining, heavily rooted in tradition, is going through some changes, and, yet, staying very familiar, visible, present and delectable. All of this teeter-tottering means
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