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WYES-TV presents Masterpiece “Victoria”



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JANUARY 2017 / VOLUME 51 / NUMBER 3 Editor-in-Chief Errol Laborde Managing Editor Morgan Packard Art Director Tiffani Reding Amedeo Contributing Editor Liz Scott Monaghan Food Edit­or Dale Curry Dining Edit­or Jay Forman Wine and Spirits Edit­or Tim McNally Restaurant Reporter Robert Peyton Home Editor Bonnie Warren web Editor Kelly Massicot Staff Writers Jessica DeBold, Melanie Warner Spencer Intern Marie Simoneaux Vice President of Sales Colleen Monaghan SALES MANAGER Kate Sanders (504) 830-7216 / Senior Account Executive Lisa Picone Love Account Executives Claire Cummings, Jessica Marasco, Veronica Ridgley Production Manager Staci McCarty Senior Production Designer Ali Sullivan Production Designers Monique DiPietro traffic Coordinator Terra Durio Chief Executive Officer Todd Matherne President Alan Campell Executive VICE PRESIDENT Errol Laborde DIRECTOR OF MARKETING AND EVENTS Cheryl Lemoine Event Coordinator Margaret Strahan Distribution Manager John Holzer Administrative Assistant Denise Dean Subscriptions Manager Sara Kelemencky SUBSCRIPTIONS Assistant Mallary Matherne WYES DIAL 12 STAFF (504) 486-5511 Executive Editor Beth Arroyo Utterback Managing Editor Aislinn Hinyup Associate Editor Robin Cooper Art Director Jenny Hronek NEW ORLEANS MAGAZINE Printed in USA A Publication of Renaissance Publishing 110 Veterans Memorial Blvd., Suite 123 Metairie, LA 70005 Subscriptions: (504) 830-7231

New Orleans Magazine (ISSN 0897 8174) is published monthly by Renaissance Publishing, LLC., 110 Veterans Blvd., Suite 123, Metairie, LA 70005; (504) 828-1380. Subscription rates: one year $19.95; Mexico, South America and Canada $48; Europe, Asia and Australia $75. An associate subscription to New Orleans Magazine is available by a contribution of $40 or more to WYES-TV/Channel 12, $10.00 of which is used to offset the cost of publication. Also available electronically, on CD-ROM and on-line. Periodicals postage paid at Metairie, LA, and additional entry offices. POSTMASTER: Send address changes to New Orleans Magazine, 110 Veterans Blvd., Suite 123, Metairie, LA 70005. Copyright 2017 New Orleans Magazine. No part of this publication may be reproduced without the consent of the publisher. The trademark New Orleans and New Orleans Magazine are registered. New Orleans Magazine is not responsible for unsolicited manuscripts, photos and artwork even if accompanied by a self-addressed stamped envelope. The opinions expressed in New Orleans Magazine are those of the authors and do not necessarily reflect the view of the magazine managers or owners.



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Bar Exam



10 specialty cocktails you haven’t tried, but should By Tim McNally



2017 Tops of the Town

Our readers’ picks


The Unifier

Whether you’re looking to create a creative cocktail at home or visit a beckoning bar, find 10 specialty cocktails – complete with recipes and information on the bars and professionals who created them – starting on pg. 56.

Henry Lewis Jr.: One of the most important people in town By Dawn Ruth Wilson


New Orleans Magazine’s Guide to Schools

Compiled by Kristi Ferrante



JANUARY 2017 /

18 speaking out Editorial, plus a Mike Luckovich cartoon 20

JULIA STREET Questions and answers about our city

167 Try This

“Jiu-Jitsu How To”


“Bacchus Stories”

Photographed by Sara Essex Bradley











me again

112 table talk

Entertainment calendar

“Call of the Wild”





114 restaurant insider

Author Michael Tisserand

“How to Save a Cat”




Joie d’Eve

“Poised for Profit”

“Any Way You Slice It”





“Discovering Polyarthritis”

“Auld Acquaintances”




“Revamping Resolutions”

Read & Spin


Crime Fighting



“Bullets On Bourbon”

“Book and Banjo”





“Penthouse People”

“Pamela and Cedric Martin at home in the Garden District”

A look at the latest albums and books

“New in Bucktown and Lakeview”

News From the Kitchens: Freret Beer Room, Frey Smoked Meat Co. & Café Anglais

116 Food

“Cooking Creole”


The Ring of Fire


DIAL 12 D1 WYES-TV/Channel 12, your local PBS member station, presents the new PBS series Masterpiece “Victoria” on Sun., Jan. 15 at 8 p.m. The eight-hour drama follows Victoria (Jenna Coleman) from the time she becomes Queen in 1837 at the age of 18 through her courtship and marriage to Prince Albert (Tom Hughes). Do not miss the WYES Victorian Garden Party inspired by the series on Thurs., Jan. 19 at the Opera Guild Home. Details at



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have never been too much of a social deviant, but last year I became a bit more of one. I don’t know if I should be embarrassed to mention this in public, but I started drinking my Sazeracs on the rocks. The same goes for old fashions, Manhattans, Negronis and my usual stable of favorites. While there’s no strict law against having these and other mixed drinks over ice, protocol usually suggests otherwise – especially since they’re often poured through a shaker that introduces its own chill. My reason is part psychological. Sometimes the drinks are served in what’s far less than a full glass. Since the serving contains alcohol, it isn’t necessarily a bad thing for the drink to be modest in size, but the ice makes the drink seem fuller – all the better for slowly sipping. Also, sometimes the drink may be a bit too strong – the ice helps neutralize. On the other hand if the drink is done perfectly, it won’t last long enough for the ice to make any difference. This month’s edition looks at innovative cocktails from bars around town. I appreciate creativity, but it’s good to have old favorites. Booze and sentiment can mix well, chilled or not. Asking for ice can leave you out in the cold among accomplished drinkers, but there are occasional surprises. At a recent dinner party I was offered a Sazerac, which of course I accepted. When I asked for ice the hostess didn’t pause but simply responded, “cubes or crushed?” I was so taken aback I stammered for an answer and selected the latter. That did raise a question though. Can slivery crushed ice properly be called “the rocks?” That is a question worth sipping to.



JANUARY 2017 /

on the web

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2016 Press Club of new orleans winners Lifetime Achievement Award: Errol Laborde Cartoon: Mike Luckovich Column: “Me Again,” Chris Rose Special Section – Writing: “People to Watch,” Tiffani Reding Amedeo and Morgan Packard 14


JANUARY 2017 / / JANUARY 2017



meet our sales team

Kate Sanders Sales Manager (504) 830-7216

Lisa Picone Love Senior Account Executive (504) 830-7263

Jessica Marasco Account Executive (504) 830-7220

claire cummings Account Executive (504) 830-7250

Veronica Ridgley Account Executive (504) 830-7257

Colleen Monaghan Vice President of Sales (504) 830-7215



JANUARY 2017 / / JANUARY 2017




The Problem With Commenters


ewell Normand was angry, and he deserved to be. Addressing a press gathering, the Jefferson Parish Sheriff announced that Ronald Gasser, the admitted shooter in the road rage death of former football player Joe McKnight, had been booked for manslaughter. Days earlier, Gasser had been allowed to go free for what seemed to be a multitude of legal technicalities. At the time, Normand warned that the investigation wasn’t over and that no one should jump to conclusions. Aggravating the situation was that Gasser is white and the victim was black. Incredibly the incident happened just as an apparently similar case, the road rage murder of former Saints player Will Smith, was going to trial. In that case the gunman was black but was never released before the trial. Why Gasser was allowed to go home for a



JANUARY 2017 /

few days involved legal questions, but there was never any doubt that he would be back behind bars soon. Nevertheless, the situation quickly drew race-based criticism. At his press conference, Normand read vile and profane comments that were as mean as they were ignorant that had been made about him, the sheriff’s office and Jefferson Parish politicians. The language was so rough that the media couldn’t quote any of it, but certainly anyone listening to Normand got the idea. His ire illustrates a modern problem. The internet has created great opportunities for folks to exchange ideas, but there are people out there, many of them, who just don’t know how to communicate. Instead of civil discussion, they think that ugliness is a prerequisite to disagreement. Because of the elusive quality of the internet, they get away

with writing statements that could easily be grounds for libel. They don’t rely on facts or provide evidence of what they say. Likely, they have no idea just how hurtful their comments can be. That is too bad, because the internet, through blog comments and social media, could be such a force for bringing people together and to exchange ideas. That might work best, however, for sharing recipes or for gardening tips. When the topics are politics or race people get mean, just when we need sanity the most. Vile comments have a chilling effect on those who want a quality exchange of ideas. We propose that all the nasty commenters should form one common website where they can ravage each other all day, but they should leave civil discussion for the grown-ups. We have the tools for global communication. All we need now is a populace with the mental skills. n







months, Union was again raided, netting 78 casks and 909 cases of beer. Following the repeal of the Volstead Act, Union resumed legal production of real beer but declared bankruptcy in ’39. The Union Brewery complex still stands, although its beer-brewing days ended over 75 years ago. According to the Orleans Parish assessor’s online database, it appears property’s current owner is 2801 N. Robertson, LLC., which purchased the site in 2011.

Dear Julia, This mosaic at the entrance of 241 Royal St. has always fascinated me. The piece reads “Monteleone the greatest on Earth.” Would you share some information about the mosaic and the history of the building, and why the piece is located across the street from the hotel? Kate Canales Locke Jenks, Oklahoma Dear Julia. When I was a 5 or 6 years old, my brother-in-law worked at the Old Union Brewery. I believe it was on Claiborne Avenue in the 9th Ward. My brother-in law didn’t have an automobile, so my dad would pick him up at the brewery and I often went along for the ride. On a few occasions, I was able to go into the area where vats of beer were aging or cooling (I don’t know which) and was treated to a taste of the brew from copper containers. What ever happened to the brewery and what were those copper containers named? John Magnon Fairhope, AL The architectural firm of Toledano and Wogan designed the Union Brewery building, which opened for business in mid-May 1912 under the leadership of Joseph DiCarlo and George Mule, and brew master Henry Dielhman. At the time, the brewery at 2809 N. Robertson St. sold only keg beer. As far as your question about the brewery’s metal containers is concerned, they are commonly known as “coppers” or “brew kettles.” During Prohibition, Union produced Bingo, a hops-and-malt-based soft drink. Coincidentally in April 1921, Union’s director, management, brew master and five local barmen were indicted for conspiring to sell 1,392 pints of 4 percent beer. Within two

The mosaic depicts the Monteleone family’s coat of arms, but isn’t signed by the artist who created it. Antonio Monteleone, the man for whom the Hotel Monteleone was built, amassed his personal fortune as a shoemaker. In 1894, he purchased from Romanzo Warwick Montgomery the 241 Royal St. property (formerly 51 Royal St.) and established a shoe factory. Monteleone also resided there for the first few years after he acquired the property.

Dear Julia and Poydras, In 1965 my wife and I graduated from John McDonogh Senior High. Until several years ago, the last time we had been in McDonogh was the day we walked out at the end of our senior year. We moved away in ’74 due to a

Win a restaurant gift certificate



Here is a chance to eat, drink and have your curiosity satiated all at once. Send Julia a question. If we use it, you’ll be eligible for a monthly drawing for a tour and Creole breakfast for two at Degas House or a Jazz Brunch for two at The Court of Two Sisters. To take part, send your question to: Julia Street, c/o New Orleans Magazine, 110 Veterans Blvd., Suite 123, Metairie, LA 70005 or email: This month’s winners are KAte Canales Locke, Jenks, Oklahoma; and John Magnon, Fairhope, Alabama.

JANUARY 2017 /

photograph courtesy of The Charles L. Franck Studio Collection at The Historic New Orleans Collection

company transfer and haven’t lived in the city of our youth since then. We decided to drive by our old high school just to look at it because we had heard it was to be demolished. While there, we were fortunate enough to see a gentleman walk out of the school who happened to be the principal, so we talked with him about what we had heard. He told us the original bylaws prevented any other establishment to be built in place of our school without the John McDonogh Senior High name associated with it. He invited us to come inside to see what the school looked like; it was remarkable how much remained the same. Since that visit we’ve again heard that the school will be demolished and replaced with something not even closely associated with the name John McDonogh Senior High. If that’s truly going to happen, then maybe the descendants of Mr. McDonogh should ask the City of New Orleans for the millions back that were donated to build the many schools that bore his name. Sorry I regress, but it did upset us to know that our school will no longer be there on Esplanade Avenue. I believe the three years that I attended John McDonogh Senior High I saw many parrots fly overhead, and one of them must have been Poydras. I am sure Poydras still has a perch on top of the school and doesn’t want that perch demolished, so maybe you can find out if what we have heard is really true, and if so, how is that possible given Mr. McDonogh specifically stated in documented papers that there could be nothing but a John McDonogh Senior High in that location on Esplanade Avenue? We were a class of over 500, and many of us still visit

for reunions every five years. The demolition of our school has come up several times in our discussions. We realize the school is old and it would be virtually impossible to accommodate the new technology required in modern day schools, but to eliminate the name completely should be viewed as a travesty. Ken and Mary Ann Francis Y’all don’t look for Poydras there. His feeling have been hurt ever since he tried to get the school to name its mascot The Parrots. The naming of the high school located at 2426 Esplanade Ave. has been a contentious point ever since the building’s completion in 1912. Originally known as the Esplanade Avenue Girls’ High School, it was built on land the city acquired in ’09 and ’11 per ordinances 5871 NCS (New Council Series) and 8288 NCS. When McDonogh No. 3 alumni and others learned the new public secondary school wouldn’t bear the philanthropist’s name, they unsuccessfully asked the city to reconsider. Mayor Martin Behrman, who as Mayor of New Orleans also served as ex-officio chairman of the McDonogh Commission, was adamant that the school shouldn’t bear the McDonogh name because monies for its construction hadn’t come from the McDonogh Fund. Ordinance 8745 (8745 NCS) made the Esplanade name official. In January 1923, the Orleans Parish School Board, at the suggestion of the High School Alumnae Association, quietly changed the building’s name to John McDonogh High School. I have been unable to determine whether or not there was a city ordinance addressing the ’23 name change. n / JANUARY 2017




“More people know the name Krazy Kat from TV cartoons that ran. You have to really spend time with Krazy Kat for the wonders of the strip to unfold for you. It isn’t like a quick glance, catch a quick gag and move on to the next cartoon.” – Michael Tisserand, author of Krazy: George Herriman, a Life in Black and White

PERSONA pg. 26




marianna massey photo

by Fritz Esker

E.T. the Extra-Terrestrial: Film with Live Orchestra It may be hard to think of new ways to experience a timeless classic. But the Louisiana Philharmonic Orchestra lets viewers fall in love with their favorite films all over again, accompanied by a live orchestra. This month, they’ll be performing with Steven Spielberg’s heartwarming 1982 film E.T. the Extra Terrestrial Jan. 20-22 at the Orpheum Theater. Ticketing and information,

King Cake Festival New Orleanians can argue for days about who has the best King Cake. If you want to sample dozens of options from local vendors and find out for yourself, head to Champions Square on Jan. 29 for the King Cake Festival. Admission into Champions Square is free. Proceeds from King Cake purchases benefit the Ochsner Hospital for Children. Information,

“Goods of Every Description: Shopping in New Orleans 1825-1925” From the 19th through the early 20th century, New Orleans was the center of global trade routes. The Historic New Orleans Collection’s exhibit “Goods of Every Description: Shopping in New Orleans 18251925” invites visitors to take a trip back in time to that era. It is open through Apr. 9 and admission is free. Information,

CALENDAR Jan. 2. AllState Sugar Bowl, Mercedes-Benz Superdome. Information,

Jan. 6. Phunny Phorty Phellows, St. Charles Ave. Information,

Jan. 7. Bal Masque (a celebration of New Orleans’ Creole carnival roots), Orpheum Theater. Information,

Jan. 6. Krewe de Jeanne d’Arc, French Quarter. Information,

Jan. 4-29. The Lion King, Saenger Theater. Information,

Jan. 9. WWE Raw, Smoothie King Center. Information,

Jan. 5. Anne-Marie McDermott Plays Mozart, Orpheum Theater. Information,

Jan. 10. Red Hot Chili Peppers, Smoothie King Center. Information,



JANUARY 2017 /


plain the event’s importance. Presenters will share slices of everyday life in 1815 with hands-on activities, games and period music. It is all free. Kristi Wallisch, Public Information Officer for Jean Lafitte National Historical Park, shares more. How challenging is it to stage re-enactments? The

Battle of New Orleans Anniversary

battlefield doesn’t actually host a (battle) re-enactment … since federal law prohibits such activities on the sacred ground where troops fought and died. What we do instead is everything but the battle: preparations like military drills, cannon practice, musket firing, campfire cooking, etc.

The Battle of New Orleans began on Jan. 8, 1815. This year, Chalmette Battlefield ( will hold anniversary festivities from Fri., Jan. 6-Sun., Jan. 8. Living history experts dressed as civilians and troops will tell stores, fire cannons and muskets and ex-

we’re expecting members of the public plus about 2,000 students … on Saturday we generally have about 2,500-3,000 visitors of all ages. Kids definitely love the event, since so many experiences are hands-on, and

Kristi Wallisch, Jean Lafitte   National Historical Park

Jan. 13-14. Edgar Meyer and An American in Paris, Orpheum Theater. Information, Jan. 15. Ladies Choice Concert Series: Joe, Dru Hill & Jagged Edge, Lakefront Arena. Information, Jan. 20. Tom Segura No Teeth No Entry Tour, Civic Theater. Information, Jan. 20-21. Shen Yun, Mahalia Jackson Theater. Information, Jan. 27. Miranda Sings Live … You’re Welcome, Mahalia Jackson

cheryl gerber photograph

What’s the age range of the audiences? On Friday,

they’re often surprisingly good at quickly picking up the skills that kids in 1815 would have had.

What have you personally learned about the Battle of New Orleans? The way total

strangers – and even some enemies – came together in a common cause. Can you imagine yourself as a Louisiana volunteer, standing at the rampart as the British advanced and trusting that the Baratarian pirate next to you was going to do his duty? And yet they did trust each other and work together. What’s your favorite part of the festivities? I love

those “step back in time” moments: standing at a campfire, smelling the wood smoke and listening to one of the living history re-enactors talk to the kids, telling them about the hundreds of miles he marched to get here from Tennessee, how his wife wove the cloth for his coat and how he misses his own kids. n

Theater. Information, Jan. 27-Feb. 12. Jelly’s Last Jam, Le Petit Theatre. Information, Jan. 28. “Daniel Tiger’s Neighborhood” Live, Mahalia Jackson Theater. Information, Jan. 29. LPO Moves, Loyola University New Orleans. Information, Feb. 1-5. Cirque du Soleil: Toruk – the First Flight, Smoothie King Center. Information, / JANUARY 2017




Tisserand, who has been enamored of New Orleans since his teen years. Since then, Tisserand has focused all three of his books on Louisiana experiences, starting with The Kingdom of Zydeco (1998) and post-Katrina memoir Sugarcane Academy (2007). Tisserand also served as editor of Gambit Weekly 1998-2005 but now is a freelance writer and author. Like his most recent subject, he shares a fondness for humor. Asked whether he writes books for fun, he quipped, “Are you kidding? I write books for agony.”

Q: Before you wrote this book, was

George Herriman in danger of being lost to history? I don’t think he enjoys near enough popularity. He is very much as he was when he was working, and now he’s very much a cartoonist’s cartoonist. People that know cartoons and love cartoons and comics know him and adore him and his work.

Q: So a lot of readers are familiar

Michael Tisserand Author By Faith Dawson


uthor Michael Tisserand has recently published Krazy: George Herriman, a Life in Black and White, a biography of the New Orleans-born cartoonist. Herriman’s family eventually moved to Los Angeles, and he began to draw the early-20thcentury comic strip “Krazy Kat” about the adventures of a carefree, color-changing cat and a mouse pal. Though joyful and timeless, the comic is more than a mindless weekend diversion. In the strip, Herriman used his own reflections as a black man passing for white — he was born a free person of color in 1880 — to inform the actions and philosophies of the titular character. This book is more than a decade in the making for



JANUARY 2017 /

with his strip? He never enjoyed the commercial success that “Blondie” did, which started at the same time “Krazy Kat” was running. More people know the name Krazy Kat from TV cartoons that ran. You have to really spend time with Krazy Kat for the wonders of the strip to unfold for you. It isn’t like a quick glance, catch a quick gag and move on to the next cartoon.

Q: Were you always a comic strip

fan? When I was a kid, as he did for many kids, I felt like Charlie Brown was talking directly to me – that sort of loneliness that most kids feel was being answered and explained to me by Charles Schulz. From very early on, I did learn that comics can be a source greg miles PHOTOGRAPH

Age: 53 Profession: Author Resides: New Orleans Born/raised: Born in Evansville, Indiana, and raised in Evansville and Alexandria, Minnesota Family: Married to Dr. Tami Hinz; daughter Cecilia; son Miles; Carolina dog named Scout Education: Graduated with an English degree from University of Minnesota Favorite book: Maus, a graphic novel by Art Spiegelman. Favorite movie: Anything with Orson Welles Favorite TV show: “The Larry Sanders Show” Favorite food: Pfeffernusse cookies, but only those prepared by his mother Favorite restaurant: Brigtsen’s Hobby: Chess

of deep understanding and deep truth. Later on I discovered that Charles Schulz was deeply influenced to make that kind of strip from his reading of Krazy Kat.

Q: How do you define the

importance of Krazy Kat and Herriman’s story? I think it’s an important part of the story of New Orleans. It’s part of the great American conversation about race that is often not paid attention to … Herriman created a comic that reflects on that experience in ways that I’m still understanding. Sometimes he was just drawing something that struck him as amusing, but many times from his first comics to his last comics, he explored the idea of identity.

Q: Did any of the research

surprise you? I wasn’t prepared for how politicized the day-to-day lives of Herri-

man’s family would turn out to be. It was a time of political and cultural and social revolution, and New Orleans was the center of the blackled struggle for basic human and political rights, such as voting. The Herrimans’ tailor shop, in addition to selling clothes, very fine clothes, would have tickets for political rallies.

Q: Did you always feel a

draw to New Orleans and Louisiana? We took a family trip to New Orleans when I was 15 years old. It was my dad and my cousin Fred and me. My dad fell very sick and would just give Fred and me money and we’d just roam around. I discovered Preservation Hall and found out I could pay $2, and I would spend many hours there being stunned by the music of Kid Thomas Valentine and Sweet Emma Barrett. n

True confession One of my first jobs [1985] and most shameful jobs I ever had was hustling tourists on Bourbon Street for a fly-by-night company called Bourbon Street Sales, which conned people into thinking they were participating in a game show. My job was to stand on the street and invite people into Bourbon Street Sales. You would bid on [merchandise items] and you would purchase them. It was done so slickly you would bid on them without quite being aware that you were doing it. [I stayed long] enough to make my first month’s rent, and then I quit. / JANUARY 2017




Poised for Profit “Home, sweet home” may sound sweeter in new year By Kathy Finn


f you’re a homeowner who ranks the roof over your head among your most valuable possessions, here’s an added reason to celebrate the new year. Home prices are headed upward. And while the market may not turn uniformly hot throughout the area, many New Orleans owners who are thinking of putting a house on the market could be poised to profit. Richard Haas, president of Latter & Blum Inc., says one factor influencing the outlook for home prices in the new year is the recent presidential election. Haas says that a sense of optimism has taken hold around the country that government policy under the new administration may become more business-friendly. He also thinks that the investing climate, which took a distinct upward turn after the election, will continue to be strong well into 2017. Haas looks for an increase of about 5 percent in total sales volume in 2017, about a half-percentage point above the expected



JANUARY 2017 /

final tally for ’16. The predicted rise in volume would be steeper, he says, were it not for “opposing forces” at work in the local market. On one hand, a stronger outlook for oil prices bodes well for job growth in the energy sector. But meanwhile, mortgage interest rates will likely continue to increase, thus making home purchases more expensive and particularly affecting first-time buyers. “Rising interest rates will have the effect of slowing the market at the same time that oil and gas will give it a lift,” Haas says. The areas with the greatest potential to see home price appreciation this year are the same ones that have enjoyed strength in the past: Garden District, Uptown and Lakefront, for instance. Across Lake Pontchartrain, west St. Tammany Parish will continue to be active, Haas says. “Those are the areas that will drive the local price increases.” Haas also points to hotbeds of activity such as Bywater, Marigny and portions of

Mid-City. These areas are targets for many people who see neighborhoods such as the Garden District and Uptown as too expensive, and for younger buyers who are interested in investing sweat equity into a more reasonably priced property to boost its re-sale value. One of the most prominent features of the New Orleans housing market is activity in the Central Business District. “A major trend affecting the city is migration into the city proper by Millennial home buyers,” Haas says. Around the country, young buyers are showing a preference for inner city residences that put them within walking distance of good restaurants, performing arts venues and other hubs of activity. In New Orleans, that trend has fueled the development of many new apartments in the downtown area and the Warehouse District. The largest such project continues to grow, as South Market District, a mixed-use development by the Domain Companies that includes

Data Points As of November 2016, the real estate market encompassing the east bank of Orleans Parish was “mildly active,” according to a market report from the New Orleans Real Estate Investors Association. The report, by Birdsong Realty Group, shows that: • The median price of a home sold in November was $387,000. • A home listed for sale stayed on the market for 42 days before being purchased. • Homes priced between $1.3 million and $1.4 million sold the quickest during the six-month period ending in November.

high-rise residential buildings, expands. The newest component in the complex of apartments, restaurants and retail offerings that covers a five-block area is the Standard. The 15-story residential tower now under construction will contain about 90 units, and will join two other residential buildings, the Paramount and the Beacon, completed earlier. Latter & Blum research shows that 12,097 New Orleans homes changed hands during the first three quarters of last year, up nearly 9 percent from the same period in 2015. The dollar volume of homes sold during the first nine months of ’16 topped $5.3 billion. However, Haas believes that, even as prices rise in

the coming year, actual sales activity could slow a bit, in part due to the impact of rising financing costs on first-time buyers. “I expect a gradual increase in mortgage rates,” Haas says, noting that current rates are about 2 percentage points below averages seen during the past three decades. “Is there room for rates to increase and have home-buying still be historically inexpensive? Yes,” he says. But Haas also points out that if rates rise from 3.5 percent to, say, 5 percent, it could test the limits of people who stretched their borrowing capacity to buy their current homes. “The effect of that would be to slow the move-up market and freeze some people in place,” he says. Meanwhile, real estate experts remain excited about the prospect of a major new development in the downtown area that has had difficulty getting off the ground. The remake of the aging World Trade Center building into a Four Seasons hotel and a number of floors of luxury private homes will be the largest downtown project undertaken in decades. A rival bidder on the project filed suit last year to stop Four Seasons from proceeding, and a state court judge recently threw that bidder’s case out of court. But new attorneys for the bidder have vowed to appeal the ruling, creating yet another delay. If the project ultimately goes forward, it will contain high-end condominiums with “concierge lifestyle” amenities not seen before in New Orleans. The prospective buyer, Haas says, is “someone who is at a point in life where they can well afford the luxury lifestyle that Four Seasons will provide.” n / JANUARY 2017



THE BEAT / health

Looking for Help Discovering Polyarthritis By Brobson Lutz M.D.

A chef with polyarthritis “It all started with a sharp pain in my right knee during dinner last August. I woke up the next morning and both my knees were swollen and throbbing,” says Jezz Jones, the chef and proprietor of Jezz’s Catering Service (858-2158). He stayed home that Friday, washing down extra strength Tylenols and rubbing his knees with BenGay. By the weekend his wrists and ankles had entered the fray. Excruciating muscle spasms added to his misery. “By Sunday I hurt so much that I couldn’t get out of bed or even unscrew a water bottle. My wife called the doctor first thing Monday morning, but there was no way I could get to his office on my own. She called 9-1-1, and an ambulance took me to the emergency room.” 30


JANUARY 2017 /

His physicians ordered a battery of diagnostic tests, a spinal tap, potent pain medications and intravenous fluids. Tests for rheumatoid arthritis, lupus, gout, fibromyalgia and septic joint infection were all negative. “Three days later they threw up their hands and said I needed a rheumatologist. They called Dr. Joe Biundo. He stuck a needle in my right knee, drained off fluid and injected cortisone. He said it was polyarthritis. My knee felt better right away, but all my other joints still hurt, and I still couldn’t walk. “They transferred me to the rehab floor so I could get physical therapy, walk again, and build up my strength. On the day they moved me to the ninth floor, I could see blood in my IV line, and it didn’t feel right. They said it was OK, but the nurse the next day didn’t like the way it looked. She changed the IV. The next morning my fever was 103 degrees. I ended up with a staph infection in my bloodstream from that IV line. “Then they called Dr. Diane Failla. She is an infectious disease physician, and she saved my life. The staph infection had infected my heart valve – endocarditis. She ordered IV antibiotics. I ended up being in the

hospital 22 days and then went home to finish seven weeks of antibiotics. Now, I feel fine.”


Jones had a constellation of symptoms and findings consistent with acute inflammatory polyarthritis, a syndrome and not a specific disease. Classic findings are pain, swelling and warmness in five or more joints all at the same time. A long list of specific diseases can cause this sort of inflammation. The joints involved along with onset duration, age, sex, medical history, associated signs and symptoms such as fever or rash and a physical examination help formulate a differential diagnosis. Various diseases, bacteria and viruses can trigger the immune system to make havoccausing autoantibodies. The symmetric involvement of Jones’ knees, ankles and wrists in the absence of positive tests for rheumatoid arthritis and lupus suggested a reactive arthritis. Most likely he had some sort of asymptomatic bacterial or viral infection a few weeks before the onset of his joint pains. Most of the time full recovery ensues, but other immune related complications months to years later are not uncommon. cheryl gerber PHOTOGRAPH

New Orleans food legend Jezz Jones Jezz Jones grew up in a matriarch-centered home on Euterpe Street with his grandmother and a great aunt. He owes both his name and his love for cooking to Ida May McCottric, his maternal grandmother. “My real name is Jezerel Jones. My grandmother named me after Jezreel, a city in the old testament, but she spelled it wrong. Someone called me Jezz after I got out of the military, and it stuck. “I started helping my grandmother cook to get out of pushing the lawnmower. By the time I was 15, I could cook a full Thanksgiving dinner. After high school, I joined the army, became a professional chef and learned bulk cooking.” After seven years in the army, Jones returned to New Orleans, plying his culinary skills around town until a call from Dorignac’s in October 1995. At that time Dorignac’s had two kitchens; one was up front with a small cafeteria line and the main production kitchen was in the back. First informally and then officially, its moniker became Jezz’s Kitchen at Dorignac’s. Jones left Dorignac’s in 2014, and currently provides onsite catering. He and his wife Marilyn are longtime Gentilly residents.

Hospital acquired infections

Persons in less than perfect health are prime targets for bacterial infections. These days it takes a serious illness or major disability to rate more than an overnight hospital stay. The fashionably attired hospital patient has at least an IV line dangling out of one arm. Other accessories include Foley catheters, venous and arterial pressure monitors, nasogastric tubes, oxygen delivery devices and various tubes to drain unwanted body fluids collections. Acid suppressing drugs like Nexium and Prilosec neutralize the bacteria killing properties of stomach acid. Overuse of antibiotics wipe out the good bacterial soldiers allowing their rogue cousins, like Staphylococcus aureus, to gain footholds. Steroids like prednisone, essential and miraculous drugs that can reverse abnormal inflammatory processes, also fuel infections by diminishing normal immune responses. Outcome

“At the time I got sick, I weighed over 300 pounds,” he says. “When I first went to rehab, I couldn’t stand up by myself. It took two aides, two physical therapists, and a nurse just to get me out of bed. Then the fever came, and they diagnosed endocarditis. That really set me back. “The first two weeks I was sick, I lost 40 pounds. Now I feel great, but I have gained back 42 pounds. My joint pains are gone, just like Dr. Biundo said they would be. I wouldn’t wish polyarthritis on anyone,” says Jones. “but at least I feel almost as strong as before I got sick, and I’m working for myself.” n / JANUARY 2017




Revamping Resolutions Strategy for the New Year


ypical new year resolutions include eating less, working out more and so on. But do people really stick to their resolutions all year? This year I’ve decided I’m going to try my absolute best to keep them. So I’ve decided to make resolutions that have the same nostalgia, but aren’t quite normal yearly promises. I hope my list will spark your 2017 goals.

Heading back to Jazzercise

Physical activity is always a priority for those with certain disabilities. Jazzercise is something that, for me, is set at an intensity level I choose and is also entertaining. It isn’t something that requires you to overdo it or go beyond your comfort level and is great for people with physical limitations like myself. Cooking more Mediterranean-style foods

I have written before about how great Mediterranean-style foods are for inflammation. Too much inflammation can be an issue for everyone, but Mediterranean food is full of anti-inflammatory foods like salmon, hummus, onions, olive oil and countless more. Plus, on top of being healthy, it’s extremely tasty – even better. Tackling more on my “bucket list”

When it comes to taking care of your person, adding activities that make you happy will make you mentally and emotionally up to par, and add to physical wellbeing. To name a few: I plan to get another tattoo, try skydiving again and take as many trips around the country as monetarily possible. Sky is the limit, literally. Add in yoga and meditation

Going along with keeping your mind, body and soul in balance, I would like to continue to broaden my yoga and meditation horizons. The great thing about these practices is that there are many different ways to change things up. You can never get bored, and that’s extremely important. I am hoping by changing it up and adding a list of attainable and fun goals, I’ll be able to check “New Year’s resolutions” off my 2017 list and start ’18 with extra celebration. Cheers to the new year and new resolutions. – Kelly Massicot



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Bullets on Bourbon Looking for solutions By Allen Johnson Jr.


he popular post-Katrina slogan “NOLA Till Ya Die” doesn’t have the same inspirational ring after the third deadly mass shooting on Bourbon Street in the last five years. The proud defiance of such hometown rallying cries helped rebuild our shattered city after Hurricane Katrina’s floodwaters punched through the Federal levees in 2005. In Katrina’s long wake the mere sight of the French fleur-de-lis on a flag, T-shirt or jewelry could boost one’s morale above the collective exhaustion of gutting homes, haggling with contractors or government bureaucrats and pushing putrid piles of debris to the curb for overdue pickup. Fear of violent crime isn’t so easily assuaged. Slogans such as “NOLA Til Ya Die” and “NOLA for Life” sound more foreboding when violent crime is a prolific threat. The more fortunate among us may be



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forgiven for voicing fears that it’s only a matter of time before they, too are shot, robbed or assaulted. “Fear changes our thinking,” local criminologist Heidi Unter said in this space last year. The latest tragic example is the mass shooting of 10 people on Bourbon Street over the Thanksgiving Day weekend. At about 1 a.m. on Sun., Nov. 27, two unidentified men argued and exchanged gunfire, which killed one passerby and wounded nine others near the corner of Bourbon and Iberville streets, one block off Canal Street. The gunmen fled leaving bloodied passersby behind. Dead is 25-year-old Baton Rouge artist Demontris Toliver. The wounded included visitors to New Orleans for the annual Bayou Classic football game at the Mercedes-Benz Superdome between Southern University at Baton Rouge and Grambling

State in North Louisiana. The incident is eerily similar to an earlier mass shooting on Bourbon Street. In June 2014, a wee-hour gunfight between two men in the 700 block of Bourbon Street killed bystander Brittany Thomas, a 21-year-old nursing student from Hammond, and wounded nine others. On Oct. 31, 2011, an armed man shot and killed Albert Glover and wounded seven other people enjoying Halloween Night in the French Quarter near the Chris Owens club at 500 Bourbon St., according to the New Orleans Advocate. In the days that followed the latest mass shooting, city officials, law enforcement and French Quarter business leaders met to come up with a better plan to protect the millions of people who pass through the historic district each year. We heard calls for more police – though cops were already

Joseph Fiedler illustration

on hand and arrived at the scene of the shooting in moments. “When you look at the presence of police, I think they were everywhere,” said State Police Superintendent Col. Mike Edmonson. Since 2014, a contingent of 30 to 50 state troopers have provided security to the French Quarter. The cost is shouldered by French Quarter businesses and residents, who recently voted to tax themselves to ensure State Police protection. Businessman Sidney Torres IV, who has been mentioned as a possible future candidate for mayor, proposed setting up metal detectors in cordoned off entertainment sections of the French Quarter, at least for special events. It was further suggested that admission be charged to help defray the cost of enhanced security, using as a model the Beale Street music district in Memphis, Tennessee. Conspicuously absent from much of the brainstorming were experts from the city’s colleges and universities, urban planners, criminologists, historians and geographers. In Bourbon Street: A History (Louisiana State University Press, 2014), Tulane University geographer Richard Campanella writes: “Is Bourbon Street dangerous? Those who answer affirmatively fail to account for the fact that while scams, pickpockets, drug sales, prostitution, muggings and gunplay occur here with seeming regularity, their frequency is dwarfed by the tens of thousands of people who pack themselves nightly into this space.” Campanella boldly explores the racial history of crime and “bigotry” on Bourbon Street, including the “late night shootouts” of the post-Katrina years in-

volving young blacks and the suffocation death of a black college student at the hands of white bouncers over “a dress-code dispute.” The anti-violence proposals that flow from the research of at least one scholar may seem draconian to some New Orleanians – and an appropriately “desperate measure” for a desperate time. Richard Scribner, M.D., a professor at the University of Alabama Birmingham and former professor of preventive medicine at LSU Health Sciences Center in New Orleans, examined links between alcohol abuse and violence. Not surprisingly, Scribner’s 1995 study published in the Journal of American Health found the density of bars and alcohol beverage liquor outlets is directly linked to high rates of violence. Scribner’s proposals for reducing New Orleans’ murder rate included closing bars and ABOs early. In a party city like ours, where liquor is available 24 hours a day, seven days a week, Scribner’s proposal floated as high as a lead balloon. Alcohol abuse may not be the cause of every shooting and stabbing in New Orleans in general and Bourbon Street in particular, but access to beer and booze is often a contributing factor to violence. If we’re serious about stopping the violence in the French Quarter – the heart of the city – it’s time to put early closings of all ABOs on the table, with no exceptions. It is done in other cities; how much would it hurt to try it here? First consider this: NOLA Til You Die. How does it sound to you after another mass shooting on Bourbon Street? n / JANUARY 2017



THE BEAT / Chronicles

Penthouse People Living on the top BY CAROLYN KOLB


n July 13, 1924, The TimesPicayune described a penthouse as “that odd-looking bandbox perched on the roof of a building.” According to the article, “New York City Becoming the Home of ‘Roof Dwellers,’” the small houses had first been used by caretakers. Around 1915, New York architects had begun transforming them: “Penthouses are being turned into palaces in every section.” Penthouses are still with us. Just as in 1924 New York, “the wonder of living high above the busy city streets” is still to be prized. And, some lucky New Orleanians are enjoying that lifestyle today. One of the best known local penthouses belonged to the late Mr. and Mrs. Eberhard Deutsch. “Bouquets of pink, blue and rust colored blossoms



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trimmed the reception rooms,” in April of 1958 as Mrs. Deutsch entertained at a tea in her home atop the Pontchartrain Hotel. Locals today can still enjoy themselves on top of the Pontchartrain, with stronger refreshment than tea at the new rooftop bar, named in a nod to another former Pontchartrain guest, playwright Tennessee Williams. Tony Abadie, general manager for the Besh Restaurant Group at the hotel, explained: “The bar is called Hot Tin – as in ‘cat on a’ _____ ‘roof.’” The former penthouse was gutted and remade, enclosing the bar; there’s ample seating on the former terrace; and guests can still enjoy the same views. Other hotels in town sport penthouses. In fact, you can see the Hotel Monteleone’s penthouse on the

skyline; look for the building perched on the roof. Ron Pincus, Vice President and Chief Operating Officer of the Monteleone, explains that there are actually two penthouses: one can be rented and “there is one that the Monteleone family uses.” The penthouse that can be rented has “two bedrooms, a big parlor and balconies overlooking the Quarter and the city.” There is also a pool, plus the Vieux Carré Room and the River View Room for entertaining on the 16th floor penthouse level. Do famous people stay up there? Ever genial, Pincus admits only that “we can’t drop names. … That’s confidential!” Penthouses regularly appear in New Orleans real estate ads. Veteran Realtor Dorian Bennett notes that, “in New Orleans, the word penthouse can mean any top floor unit.” His firm is currently marketing a penthouse condominium in the 1300 block of Rampart Street. Is it quiet up there? “There’s a minimal amount of street noise: the sound of the calliope on the Natchez and now the sound of the Rampart streetcar,” Bennett says. Lynne Goldman has lived in her penthouse on the Mississippi River for 25 years. “The reason for this building is that my husband (the late naval architect Jerome Goldman) loved seeing the ships go by.” When asked what the strangest thing she’s have seen from her window, she laughs: “Watching the sun come up over the West Bank!” With her panoramic view of the skyline, pleasures of Goldman’s penthouse include watching storms moving past, seeing displays of “really wonderful” fireworks, but “I can’t say we have a lot of nature. I’m on the 15th floor and the birds don’t often come that high.” Kit and Billy Wohl have lived in their Palladianstyle penthouse for 40 years. As Kit Wohl says, “Billy’s father built it in 1965.” The penthouse is U-shaped, opening on to a terrace on either side, and there’s ample room for plants (“more garden than I want,” Wohl says.) There is a lot of light. “The light has always challenged me, it’s different at different times of the year; certain plants will bloom happily, others the light doesn’t get to.” “This house loves a party, it was built for entertaining,” she says. “The way it works is, the two terraces turn into party space. We move sofas and chairs and lamps out there. One side becomes a dining room, and one becomes a larger living room. And, of course, you pray for the weather!” Wohl, who writes and produces cookbooks, even has her studio there. “We opened a wall and added an atrium; we can prep everything in the kitchen and bring it into the studio and light it and shoot it.” The real appeal of the penthouse? “Once you get here,” Wohl says, “you don’t know where you are. You’re in the clouds!” n

cheryl gerber photograph / JANUARY 2017




You can catch the instrumental combo Consider the Source at Gasa Gasa Jan. 28. The group is touring on their 2015 release World War Trio, which has perhaps become a bit more relevant in light of recent events.

in tune pg. 46

maor russo photograph


Call of the Wild Understanding nicknames BY CHRIS ROSE


have this thing about nicknames. For as long as I can remember, I’ve been incapable of calling people by their real names. My close circle of college friends, for instance, were named Dids, Dr. Steve, P, Sully, Bake, Gift, Zig, Davey Jakes, Hoss Manure, Joey the Wad (don’t ask) and Zink Brat (As is bratwurst, not a petulant child.). I, myself, was given many unsolicited nicknames over the years. Many of them were – if you’ll pardon the expression – no-brainers: CR. Rosie. Rosebud. Rosalita. After graduation, I found my way to New Orleans, where it took very little time to understand that nicknames are vital elements of our communal and cultural idiosyncrasy. In my considerably younger years, I played baseball at a relatively skilled level and found myself on a semi-pro team for whom I was the only white member. My teammates were named Dirt, Big Tiny, Black, Front Porch and so on. Needless to say being the only player on the roster without a nickname was a source of insecurity, an issue that prevented me from having a true sense of belonging. I was, in every sense of the word, an outsider. Caucasian. A Yankee. I wore big, black-rimmed glasses that were long out of contemporary fashion trends. I don’t present the demeanor of



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an athlete to be taken seriously. And I’ve never looked anything short of goofy in a baseball uniform. But I mixed easy in the dugout with the guys. And I eventually won their respect. I could play the game back then. I earned the starting spot at third base. And after a few decent performances at the plate and in the field, one day one of the guys called me, out of the blue, “Sabo.” At the time, Chris Sabo was the third baseman for the Cincinnati Reds. He wore thick rimmed glasses. He looked more like a high school chemistry teacher than a Major League Baseball player. But he could play the game. A perennial All Star. And my guys, my teammates starting called me by his name. And for the first time I felt like I was part of the group. I had a nickname. Which brings us, admittedly circuitously, to my romantic life over the years. Again, my affliction for assigning pet names has never abated. I have run through the whole cheesy array of Dear, Darling, Sweetheart, etc. And then one day, not all that long ago, I called a woman with whom I was romantically associated “Babycakes.” She turned to me with an obsidian glaze in her eyes. The octave in her voice dropped at least four pitches. And she said, firmly, assuredly – and slowly, just to make sure I would hear and understand her words – “If you ever call me that again, I will kill you.” Which brings us to our new Minor League Baseball team. Actually, our longtime minor league baseball team which has – oddly, stunningly, and oh so very wrongly – changed their name from the New Orleans

Zephyrs (one of the great names in professional sports) to the New Orleans Babycakes. Why? I cannot answer that question. But it strikes me as the worst marketing idea since New Coke. And with a new mascot who resembles nothing or nobody more than Chuckie, the homicidal children’s toy who slaughtered families with joyous pre-adolescent glee during a series of horror movies several decades ago, I’m driven to a state of fluster and fatigue. Why? Why oh why, Zephyrs, did you do this? You took a team named after not only our region’s most famous amusement park ride (see: Pontchartrain Park circa 1970) but also a term that means, literally, a warm breeze. Babycakes? What does it mean? A cross between our Baby Dolls marching clubs and King Cakes? Or just because everybody here call you baby and eats cake? Or just a marketing and rebranding scheme to sell more merchandise? Sometimes, it seems, you should just call someone by their real name. Seems smart, easy and less inclined to ruin someone’s day, or season, or season ticket sales. Me, I’m a hometown guy. I will support the team anyway, because they’re our team. But let this be a cautionary tale. Nicknames: They matter; they emote; they provoke; and they can sometimes last a lifetime – for better or worse. On that note, I once asked my own Babycakes if she wanted to get married. It is a matter still under consideration – considering just who and what I call her in the future, I suppose. How about I try this: “Hey Zephyr, how was your day today?” n jason raish illustration / JANUARY 2017




How to Save A Cat While keeping the phone dry BY MODINE GUNCH


ou know how you can be jabbering on the house phone and walk outside with it, and then notice this phone is dead? Probably everybody does that. Probably they don’t set it on the car hood and forget about it until they’re in the car wash. Unless they’re carrying a cat. I got to explain. Remember that movie Home Alone? This happened to my sister-inlaw Gloriosa. Only instead leaving her little boy, she left her cat. Most cats would be fine home alone for a while, with a nice litter box and kibbles and water. But Shakespeare ain’t most cats. First thing he does every morning is inspect his litter box, and if it ain’t been freshly cleaned and sprayed with Febreze, he uses Gloriosa’s Oriental carpets. Last week, Gloriosa calls me in a panic from an airport in Colorado. She and her husband got the kids and suitcases and ski stuff all packed for their winter vacation, and they didn’t sit down and talk to each other until they was on the plane, and that’s when they realized nobody took the cat to be boarded at the vet. So I rush over. Shakespeare ain’t done no damage yet. I feed him and pet him. But I ain’t offering to cat-sit for two weeks, so I haul out his cat carrier to take him to the vet. He hisses and scoots behind the toilet. Just then, Gloriosa calls on the living room phone. I tell her the problem and she says to get a pillowcase and reach under there and slip him into it; it makes him feel secure. I actually manage to do this while she



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waits on the phone. I am still talking to her, with the phone between my face and shoulder, while I carry this flowered pillowcase with claws out to the car. I set the phone on the hood; wrestle the pillowcase into the passenger seat and jump in next to it. It settles down and curls up, nice and peaceful. I got to hand it to Gloriosa. She knows her Shakespeare. Everything would have been fine, if I hadn’t passed that car wash with a New Year’s special. My car has been filthy since my son drove it God-knowswhere; the cat is asleep and nobody is in line. I pull in, stick my credit card into the slot, and when I get to the part where the car is being pulled through automatically, I see Gloriosa’s phone nestled between the windshield and the hood. I zip down the window and twist my arm around the windshield and clutch at the phone, just in time for the deluge. The phone gets wet, I get wet, the front seat gets wet and the pillowcase yowls and shoots under the seat. Rice, I think. Shove the phone in rice. I grab the beach towel in the trunk for when the seat gets hot; I dry off, then I run into Rouses for a big bag of rice. Also catnip, to

soothe Shakespeare. I bury that phone in the rice. Then I deliver Shakespeare, damp and high on catnip (“Carl Arrendando was sure right about expecting sudden showers,” I tell the vet.) Finally, I go home for a nice warm bath. I don’t even need no shampoo. I already been soaped up good. While I’m in the tub, my daughter Gladiola comes home, decides to be helpful and puts away the bag of rice. Well. Out of sight, out of mind, like they say. I forget about the phone. Until the next Monday, when I go to make a pot of red beans and rice. I empty the bag of rice into the pan of water and phone plunks into it. I snatch it out with tongs and dry it off. Again. Then I say a lot of bad words. Finally, I pick rice grains out the earhole with my eyebrow tweezers. Then I bring it back to Gloriosa’s. She ain’t home yet, so I just leave it on its charging stand. I tell God I’m sorry about the bad words and say a little prayer. And that’s that, until Gloriosa gets home and calls to thanks me for rescuing her cat and carpets. I ask what phone she’s using. It is the one in her living room; that phone. Evidently some phones have nine lives. Or it’s a miracle. You decide. n LORI OSIECKI ILLUSTRATION / JANUARY 2017




Any Way You Slice It King Cakes Missouri-style BY EVE CRAWFORD PEYTON


have never been great at job interviews. I come off, I think, as somewhere between mousy and ditzy, with a lot of social awkwardness and oversharing thrown in and way too many instances of the word “like.” Finally, I went to what seemed like my 87th interview in a week. I was too weary with the process by then to be nervous, and so I managed to answer questions directly and with a minimum of rambly nonsense. “Where are you from originally, Eve?” “New Orleans. I really miss it. It’s a wonderful city.” “And what do you like to do in your spare time?” “Oh, I love cooking. I cook all the time. Baking, too.” I drove home and walked in the door to hear the interviewer on my answering machine, not 15 minutes after I’d left, asking me to come in the next day for a second interview. I went in the next day and got called into the head boss’ office immediately. “It’s such an honor to meet you,” I said politely.



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“Oh, my goodness, you’re every bit as tiny as me!” she yelled in a thick Southern accent. “I love you already! Karen told me she interviewed a girl from New Orleans whose hobby was cooking and I said, ‘Karen! Are you crazy? Hire her right now!’ Listen, Miss Eve, do you like figs? Because I’ve been looking for somebody to make me fig preserves …” On and on she went, a charming Southern lady raised in rural Louisiana with a penchant for oversharing, a foul mouth and a size 5 shoe, just like me. We fell in love immediately. On my first Jan. 6 there, I was surprised and delighted to find a King Cake in the front lobby. In the middle of freezing cold Missouri, the New Orleans tradition was alive and well. I got the baby, and even though I was new to the office I didn’t need anyone to explain what was expected of me. The following Monday, my boss poked her head into my office. “Where is my damn King Cake?” she demanded. “I’m working on it,” I told her. “No! Every Monday! King Cakes come in on every Monday until Mardi Gras!” she said. “What?” I said, completely taken aback. “I’ve never heard that. I just thought I had to buy the next one.” “You do,” she said. “On Monday. You have until tomorrow.” In New Orleans that would be no problem. But in mid-Missouri? No such luck. In desperation, I found a recipe for King Cake that didn’t look too hard. But still, 2 a.m. the next morning found me blearyeyed mixing purple, green and gold sugar glazes.


I dragged myself into work for 8 a.m., tired but self-satisfied. I proudly placed my King Cake on the front table and went to pour my smug self a cup of coffee. Within minutes, my coworkers were in my office, and they were unhappy. “You brought King Cake,” one of them said. “Actual King Cake.” “Well, yeah,” I said. “Homemade, too.” “We just had actual King Cake,” another one complained. “What?” I said, feeling like I was part of some elaborate practical joke. “You told me – you all just told me – that I had to bring King Cake. I stayed up until the middle of the night making it! What the hell are you people talking about?!” “Well, only the first one is actual King Cake,” I was informed. “After that, it would be too hard to get one. So we just make brownies or apple cake and throw in a baby, and we call it King Cake.” “I could’ve just made apple cake?” I said, very quietly. “Apple cake? Apple cake takes like an hour to make. I was up until 3 a.m. Apple cake?!” I was not so quiet by the end of my speech. “Well, now you know. Next time, make brownies or apple cake. King Cake is only good once a year.” I think my mouth actually fell open. King Cake is always good. King Cake is good every single day from Jan. 6 until Fat Tuesday. Who on earth only eats King Cake once a year? Now, I’m relieved to be celebrating back in New Orleans, where apple cake is its own thing and King Cake is never a disappointment. n

Excerpted from Eve Crawford Peyton’s blog, Joie d’Eve, which appears each Friday on

jane sanders ILLUSTRATION / JANUARY 2017




Willie Nelson

Country and Americana

Auld Acquaintances

In addition to Willie at the start of the month, there are some great country and Americana shows in town this month. On Jan. 21, Lydia Loveless will play Gasa Gasa. Loveless is touring on her excellent alt country record Real. This will be one to see for sure. On the 26th, Dave Jordan and the Neighborhood Improvement Association will pay at the Ogden. This project grew out of a residency at the Banks Street Bar into a remarkably full Southern Louisiana sound. On the 27th, dark country troubadour Unknown Hinson will play Siberia. Hinson had to cancel his last show in town so make sure to catch him this time.

And new ones, too BY mike griffith


he new year begins with some absolutely legendary appearances. On Jan. 8, Willie Nelson will take the stage at the House of Blues. The ever-prolific Nelson put out two excellent albums last year. The first is a collection of Gershwin covers. The second is a tribute to Ray Price. Hopefully he’ll pepper the live show with a generous helping of these new arrangements from both records. Just a few nights later, The Radiators will take up residency at Tipitina’s for their annual winter reunion shows. This year they will play shows on Jan. 12, 13 and 14. As usual, this event is a homecoming for Fishheads, and a reunion of old friends and great music. Of all the great fan families in New Orleans, the Rads have one of the largest and most inclusive. There is something about a Rads show at Tips that just feels like home. If you’re looking for something a more modern psychedelic sound that weekend, on Jan. 12 Chicago rockers NE-HI will be at Gasa Gasa. Their sophomore record is due in February, so



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expect to hear some new music. On Jan. 11 local indie folk favorites Mighty Brother will play a homecoming show at Gasa Gasa. Generally, January starts slow, and then picks up toward the end of the month as everyone shakes off the dust of the holidays and gets back on the road. This year there are a number of great shows all skewed toward the end of the month. Things pick up when Mike Doughty arrives at Gasa Gasa on Jan. 24. Doughty has had a long and successful solo career after his excellent work at the front of Soul Coughing. You have a choice of three great shows on Jan. 28. At the Joy, ska punks Reel Big Fish will play some old favorites along with some of their new efforts. The ample space for dancing at the Joy should make for a great time. At the same time across town, Marching Church will play Siberia. The avantgarde group is lead by Iceage frontman Elias Bender Rønnenfelt. The group released the excellent record Telling It Like It Is earlier this year. There is a

foundation of soul here that’s pulled apart by the ensemble’s experimentation. I can’t wait to see what they bring to the stage at Siberia. Finally, you can catch the instrumental combo Consider the Source at Gasa Gasa that night as well. The group is touring on their 2015 release World War Trio, which has perhaps become a bit more relevant in light of recent events. You can end the month at Tipitina’s for the Carnival Kickoff Party with host John “Papa” Gros on Jan. 29. Gros will be joined by Cyril Nevill, George Porter Jr. and The Naughty Professor Horns. Roll yourself into February and Carnival with this great night of music. Note: Dates are subject to change. Playlist of mentioned bands available at: Link InTune1-17 n


To contact Mike about music news, upcoming performances and recordings, email or contact him through Twitter @Minima. / JANUARY 2017




NON-FICTION: Brought to life in color by the Historic New Orleans Collection, A Life in Jazz by Danny Barker was originally released in 1986. Today, the illustrated edition includes three new passages previously unpublished due to space constraints. The materials provided by the original editor, Alyn Shipton, include Barker’s memoirs from recording some timeless New Orleans jazz classics. A great gift for any aspiring musician and music teacher, this vibrant edition of A Life in Jazz tells the history of a legend and his influence over New Orleans. It touches on the deep cultural origins of jazz funerals, the battle of bands on the streets of the French Quarter and photos provided by the Historic New Orleans Collection. In many ways, this is a wonderful book to learn how New Orleans also shaped the life of Barker, and the musicians that he worked with whom and soon followed suit. (Read more in Jazz Life, pg. 50)

FICTION: A dark story of passion and revenge, Blackwell is an erotic creation authored by New Orleans native Alexandria Weis, and Lucas Astor. With the action sequences taking place on the soggy soil of Bayou St. John and cobblestone roads of the French Quarter in the late 19th century, this book explores voodoo, the inspiration for Oscar Wilde’s A Picture of Dorian Grey and the fatal results after succumbing to lust, envy, pride, greed and wrath. The main character, Magnus Blackwell, enters a Faustian pact and fails to take the power of his sins seriously, resulting in tragedy and vindication for a bloody revenge. A guilty-pleasure read that kept me captivated knowing something sinister is looming in the plot and over the characters. Blackwell offers a semi-painful climax (the good kind) at just the right time. If you have a new year resolution to read more books, this is a great one to knock out in a few days.

JAZZ: Turn back time to the days when nearly every bar and hot music club in the city played smooth tunes and soulful vocalists on stage. While Timeless, a new album dropped by Eva and Louis Tribute Band, was officially released in spring, the impassioned mix resurfaced on my radar after being considered for a 2017 Grammy nomination. Featuring vocals from Eileina Dennis and Kid Chocolate, influential New Orleanians such as Harry Connick Jr. and Branford Marsalis also had a hand in its release. Timeless stays true to its name, holding on to the authentic voice resonating from New Orleans for the last century.



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by jessica debold Please send submissions for consideration, attention: Jessica DeBold, 110 Veterans Memorial Blvd., Suite 123, Metairie, LA 70005. / JANUARY 2017




Book and Banjo Danny Barker rides again BY JASON BERRY


wo months before he died in 1994, the 85-year-old Danny Barker rode through the French Quarter as King of Krewe Du Vieux. It was a regal moment in the truest sense; he had kept the diagnosis of inoperable cancer a secret to all but his wife, daughter and a few close friends. Barker the balladeer, guitarist, composer, author and storyteller reveled in words, and he held hard to a cardinal law of show business: “You gotta keep up your front.” No matter the personal issues that trail an entertainer into a club or concert hall, you had to maintain the persona, the image, the front. He was a man of silken charm and a dead-pan sense of humor, who upon calling his trusted trumpeter, Gregg Stafford, always greeted him with the cosmic question: “How’s jazzzz?” He was a hustling banjo player, all of 21, when the Great Depression hit. In 1930, Barker, 21, went to New York at the invitation of his uncle, the drummer Paul Barbarin; he moved into the Harlem apartment the Barbarins shared with trumpeter



JANUARY 2017 /

and vocalist Henry Red Allen, and their wives. Barker arranged a train ticket for his bride, Louisa, 17, back in New Orleans. Barker recorded with Red Allen and went on to a long ride as rhythm guitarist in Cab Calloway’s big band. When they moved back to New Orleans in 1965, Barker had a long list of recordings and compositions, several of them for “Blue Lu” Barker, the stage name Louisa had taken as a vocalist. They became venerable figures in New Orleans, keeping the tradition alive at the Palm Court, Jazz Fest and various venues. The high point of his career came in 1986, when Oxford University Press published his memoir, A Life in Jazz, a work at which he had labored for many years, writing the drafts by hand, keeping at it despite a long line of publishers’ rejections. Alyn Shipton, a British jazz historian and editor, helped him organize and edit the material for the original UK edition. He wrote of his early childhood in the Sicilian back streets of the French Quarter; his formative years in the Seventh Ward, learning the world through the many layered Barbarin family of musicians; the courtship with Lu and adventures from his years in New York with the Calloway Big Band, priceless cameos of Blue Lu, Jelly Roll Morton, Bunk Johnson and others. Of New Orleans in the early 1980s, he writes of “old benevolent halls converted into new Baptist churches and some spiritual holy roller and Sanctified churches. Quiet on the outside but deeply

spiritual, metaphysical spirit calling and evoking of spirits on the inside. ... There are multitudes of trained musicians: drummers, organists, pianists, tambourine slappers. The competition is fiercely intense. All the young church folks are aware of the holy war.” The range of Barker’s life and spoken rhythms of his prose, like a guy across the kitchen table laying it out for you, made A Life in Jazz a classic in the literature of the music and a grand autobiography as well. The Historic New Orleans Collection has just released a new edition – a beautiful, art-book sized tome featuring sumptuous photographs of Barker’s odyssey along the century of jazz. Gwen Thompkins, host of the New Orleans NPR program “Music Inside Out,” contributes a wise introduction. And Alyn Shipton, editor of the original edition, provided outtakes from that manuscript that have been put back into A Life in Jazz, providing a regenerative work for a new audience of readers, which Danny Barker, an eternal persona, well deserves. The Danny Barker Banjo and Guitar Festival will be held at Howlin’ Wolf (907 S. Peters St.) on Sunday afternoon, Jan. 15. The events include a 3 p.m. panel discussion of his life and the new book, and an evening concert headlined by Maria Muldaur and Kenny Neal, with appearances by John Boutte, Topsy Chapman and Solid Harmony, Steve Masakowski and Charmaine Neville. Everyone will keep up their front. n John Mccusker photograph / JANUARY 2017




Peaceful Grandeur Pamela and Cedric Martin at home in the Garden District BY BONNIE WARREN



here is a peaceful understated grandeur to the Garden District home of Dr. Pamela “Pam” and Cedric Martin. The double parlors are wrapped in an envelope of soft, creamy, café au lait beige with heavy silk drapes hanging from simple iron rods, creating a backdrop for fine French antiques covered in silk fabrics. Nothing here is overdone. There are even walls that are left unadorned. It is all an amazing statement of timeless interior design. The Martins are the fifth owners of the stately mansion built in 1859 that seems to sit quietly behind an iron fence.



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Even the open grate iron font door is unique. A broad center hall welcomes you with a comfortable salon famille (den) flanking the front of the house across from the double parlors. Here again everything is done in soft, muted colors, with three uncovered windows overlooking the front and side garden. Completing the rooms adjoining the hall is a formal dining room furnished in fine French antiques. Even the beautiful flowers from Avery Florist are restrained. The renovated kitchen is a modern dream with a chef’s state-of-the-art French Lacanche range and double origi-

Facing page: New Orleans architect Henry Howard designed the 1859 Garden District mansion of Dr. Pamela and Cedric Martin. Left: A simple, French antique table and chairs occupy the rear of the kitchen. Right: Dr. Pamela “Pam” Martin

nal fireplaces on the same wall that has a huge window over the sink and plenty of working counter space. An iron island with a marble top serves as a chef’s table with storage space below for the impressive collection of hundreds pieces of china from France. Light floods the space from the wall of windows and glass doors that lead onto the wrap around porch and adjoining patio that overlooks the swimming pool. To complete the large kitchen is a table

and chairs for dining, a hutch and what looks like a secret door to another space under the back stairway to the second floor. Pam is quick to give credit to Patrick Dunn, owner of Lucullus Culinary Antiques, Art and Objects on Chartres Street in the French Quarter, who has helped with interior design as well as finding the unique antique monogrammed china that graces the center chef’s table in the kitchen. “I credit Patrick for the peaceful, / JANUARY 2017



Facing page: Top, left: The rear of the double parlors overlooks the swimming pool and back garden; an antique 19th century French chandelier illuminates the space, while an antique trumeau mirror hangs over the mantle, and three Bergere chairs and a sofa, all covered in silk, complete the seating in the elegant double parlors. Top, right: The 18th century French table and chairs are illuminated by a French antique chandelier; the pair of French doors flanking the fireplace opens onto the side garden. Bottom, left: An antique desk and corner chair are positioned in front of the double front windows that overlook the front porch and garden in the salon famille. Bottom, right: A comfortable chaise lounge in the center window of the double parlors is Pam’s favorite spot for reading; the peaceful understated grandeur of the interior design was created by Patrick Dunn, owner of Lucullus Culinary Antiques, Art and Objects, who says every room should have a place to read a book and drink a glass of wine. Top: The large kitchen opens onto the porch and patio adjoining the swimming pool; the pragmatic space was designed to evoke an old comfortable chef’s kitchen, and the chef’s table between the stove and large farm sink holds the set of monogrammed china Patrick Dunn found in France for the Martins.

understated design,” she says. “I trust him with everything and he always pleases me.” She tells a story about getting a call from him on one of his trips to France telling her he had found the perfect china for the family, adding he was just warning her, “There are a lot of dishes.” The Martins’ home is perfect for their family of five, which includes Hope, 28; David, 26; and Ardenne, 24; and Skye, the family’s small rescue dog who enjoys relaxing on the fine, silk-covered, antique sofas, chaise lounges and chairs without fear of being scolded. “We live a very relaxed life,” Pam says. Cedric is the owner

of Martin Wine Cellar and Pam is a dermatopathologist at a local private lab and on the staff of Louisiana State University Medical Center’s Dermatology Department. With such busy careers, it’s definitely generous of them to open their lovely home to groups, such as the Lausset Society of The Historic New Orleans Collection and for a Preservation Resource Center Christmas Home Tour a few years ago. The Martins enjoy their home that may look like the architectural or design pages of a fine magazine anywhere in the world. “To us it is simply our comfortable home,” Pam says. n / JANUARY 2017



Bar Exam 10 specialty cocktails you probably haven’t tried, but should


n a movie about enjoying adult beverages at an Olympic level, New Orleans would play

by a competent guide. To be a mixologist/bartender in New Orleans isn’t

the role of Athens. In this place there’s a pas-

just a way station along the road to whatever life’s des-

sion for cocktails, a respect, that’s important

tination. A bad bartender in New Orleans, like a bad

and appreciated not just by local participants

meal, just isn’t tolerated by patrons or management.

but by visitors as well. Our reputation on this topic has been earned and well established worldwide.

The professionals noted here, and the cocktails they’re anxious to share, might not be obvious but

In New Orleans, visiting a public house often

they’re most certainly the Gold Standard. Importantly,

isn't another venture into what we know but rather

these suggestions aren’t whacky, in-fashion, never-be-

a voyage of discovery. For the most part, we know

fore-heard-of cocktails, but rather solid choices firmly

what we like and how we think we like it, but

rooted in easily obtained ingredients with simple

within that framework, we are usually open to new

procedures. Unless, of course, you consider shaking a

exploits, particularly when those journeys are led

cocktail in a tin to be somewhat exotic.

By Tim McNally | Photographed by Sara Essex Bradley

Lost Paraguayos The often overlooked, almost always underappreciated, bar in the lobby of The Windsor Court Hotel is a sparkling jewel. The ambience is “sit back and relax” with most of that feeling due to mixologist Kent Westmoreland. He focuses on drinks that reflect an era, such as 1920s Hollywood; a place, 1930s New Orleans; or a titillating topic, such as the private lives of public people. The spacious room is designed for people-watching, particularly if you want to see who’s coming to town and who’s leaving.

1. 2 ounces Del Maguey Single Village Mezcal 1 ounce Dolin Dry Vermouth 1/2 ounce Benedictine Garnish: lime twist 2. Pour all ingredients into ice-filled mixing glass and stir until chilled. Pour into chilled coupe. Garnish with lime twist. By Kent Westmoreland

The Cocktail Bar | The Windsor Court Hotel | 300 Gravier St. | 523-6000 |

Twelve Mile Limit | 500 S. Telemachus St. | 488-8114

The Baudin This isn’t one of those locations that’s known far and wide, unless you’re a fan of great cocktails. T. Cole Newton has taken home the top prize in just about every cocktail competition for miles around. The bar’s clientele is partial to dogs being treated as honored guests, intense games of pool, Texas-style barbecue and open mic nights. Craft cocktails flow and late-night solving-the-world’s problems discussions are de rigueur.

1. 11/2 ounces Bourbon 3/4 ounce honey syrup (2:1) 1/2 ounce lemon juice 1 dash Tabasco Garnish: lemon peel 2. Shake all ingredients together. Strain and serve on ice in a rocks glass. Garnish. By T. Cole Newton

Hot Buttered Rum Beyond all question, this is one of the most beautiful restaurants, bars and courtyards in the French Quarter. Paul Gustings, the guy behind the bar, is every bit as impressive as his surroundings and has been setting the local standard for adult beverage service for a very long time. He also defies conventional progression and is getting better at both technique and level of service. His treatment of cocktails invented in New Orleans is impressive, and with the winter-time favorite noted here, has opened new doors for locals who have never even ventured anywhere near a ski slope. Do not be intimidated by the measurements on the preparation side. The whole package comes down to two servings.

1. 2 gallons water 1 pound dark brown sugar 21 cloves 7 cinnamon sticks 2. Boil all the above together. Reduce by half. Then add 1 1/2 ounces New Orleans Spiced Rum to 3 ounces of the hot mix. Top with a pat of butter. Stir. As served by Paul Gustings

Empire Bar | Broussard’s Restaurant | 819 Conti St. | 581-3866 |

Catahoula Hotel and Bar | 914 Union St. | 603-2442 |

Pisco Sour In 1979, when the Louisiana Legislature named the Catahoula Cur the official state dog, they then did what the lawmaking body is famous for and changed the name of the animal they just honored. The state dog is now officially known as the Louisiana Catahoula Leopard Dog. All of which hasn’t much to do with the name of a new hotel in the CBD and its bar that specializes in a South American spirit distilled from grapes: Pisco. Nathan Dalton, who heads up the bar program at Catahoula, is a real lover of the aromatic and versatile beverage, claimed by both Peru and Chile as their country's national drink.

1. 2 ounces Quebranta Pisco 3.4 ounce key lime juice 1/2 ounce agave nectar (not dark agave) 1 egg white 2. Vigorously shake all ingredients with ice. Strain ice and shake again without ice. Pour into coupe glass. Float three dashes of Angostura bitters on foam. As interpreted by Nathan Dalton

1. 1/2 teaspoon cream of tartar 6 eggs 2 1/4 cups sugar 1/2 cup half and half 1 tea vanilla extract 1 shaker of ground nutmeg 2. Separate the yolks from the egg-whites and set aside. In a mixing bowl, beat the whites with the cream of tartar until peaks begin to form, then add 1/2-cup sugar and beat until peaks form again. Add yolks and beat them in. Add the remaining 1 3/4 cup sugar and 1 teaspoon vanilla and beat. Stir in half and half. Store in a container with a lid and hold in the refrigerator until ready to be ladled into cups. 3. In a coffee mug add 3 ounces hot water and 1 1/2 ounces Whiskey or fine Cognac. Ladle 2 ounces Batter on top, sprinkle grated nutmeg on top and serve.

Tom & Jerry The namesake drink of this revered watering hole wasn’t invented in New Orleans but is closely associated. Chris Hannah, who rules French 75 with an elegant touch, has opted to share a favorite of his, and a favorite of patrons “who know.” It isn’t a great stretch of the imagination to picture Arnaud’s during the 1920s, even during Prohibition. Those were absolutely golden years and even now you think “if only the mahogany could talk.” The place remains a mainstay of the grande dames of the New Orleans bar scene. The drink refers to neither the cartoon characters, nor to the cocktail book author, Jerry Thomas. Rather it’s of English origin and figures prominently in Damon Runyon’s short story, “Dancing Dan’s Christmas.”

As submitted and prepared by Chris Hannah

Arnaud’s French 75 Bar | 813 Bienville St. | 523-5433 |

Café Henri | 800 Louisa St. | 302-2357 |

1. 1 ounce heavy cream 1/2 ounce Grade B Maple Syrup 11/2 ounces Buffalo Trace Whiskey 1/2 ounce Creme de Noyaux 1 egg Garnish: cinnamon dust 2. Combine all liquid ingredients and shake without ice. Add ice to shaker and shake briskly for 4 seconds. Strain into a small juice glass top with cinnamon. By Nick Detrich

Henri Egg Nog Café Henri is run by those wonderful folks who brought you Cure on Freret Street, And that should tell you all you need to know. Except that news doesn’t cover the update about the Brisket Lasagna, or the brilliant burgers and steak frites that would make a Parisian happy, or any of the other delights on an ever-moving menu. The place isn’t ambitious; it’s merely comfortable and offers something for everyone. Cocktails, of course, are a specialty, and the ambience in line with why the Bywater has become a desired dining and drinking destination. Settle in and set your own pace.

Mister Curtis Usually our area grows its own celebrities, but in the case of Jeff “Beachbum” Berry, he was already a noted author and the world’s leading authority on Tiki Culture when he moved to New Orleans and set up shop with his own bar, named for the latitude parallel on which the town rests as well as an homage to the Fire Company, No. 29, right across the street from the bar in the French Quarter. One of Berry’s reasons for establishing his home base in the Crescent City was the influence and encouragement of another local author, Wayne Curtis, who continued to extol the attributes of life lived in such a unique setting. These two guys have so much in common and the list is topped by the single item, rum.

1. 1 ounce fresh lime juice 1 ounce chai syrup* 11/4 ounces El Dorado 8-year Demerara Rum 3/4 ounce Plantation OFTD Rum Garnish: channel-cut lime peel 2. Shake all ingredients with ice cubes. Strain into teardrop glass. Add ice sphere. Garnish with channel-cut lime peel on rim of glass. *Chai Syrup

1. 32 ounces (1 carton) Oregon Chai liquid concentrate 20 ounces Gold Turbinado or Demerara sugar 2. Bring to a boil, stirring regularly, then simmer uncovered for 2 minutes. Remove from heat, let cool and bottle. Created by Beachbum Berry

Beachbum Berry’s Latitude 29 | 321 N. Peters St. | 609-3811 |

Trèo | 3835 Tulane Ave. | 304-4878 |

Sakamoto’s Reverberating Cello Belfast natives Pauline and Stephen Patterson have created a destination bar, restaurant and art center that demands attention. Alongside TANA, fashioned and staffed by chef Michael Gulotta who brought you MoPho, Trèo is both ambitious and successful in all it endeavors to achieve. The drinks are top-notch, the food delightful and the art both appealing and thought-provoking. This place has to be on your New Year’s list of Resolutions Aaron Sarles, an up and coming name in New Orleans mixology, has created a liquid reference to the central character in a Japanese manga, a contemporary comic strip in the style of the 19th century.

1. 2 ounces semi dry sake 1/3 ounce Milla chamomile grappa 1/3 ounce limoncello A few drops orange citrate Nocello rinse Garnish: mint leaf 2. Chill a wine glass, then rinse with Nocello. Stir all other ingredients with ice and then strain into prepared glass. Garnish with a floating mint leaf.

Harry Nilsson

1. 11/2 ounces Ciroc Coconut 1/2 ounce fresh lime juice 1/2 ounce simple syrup Garnish: toasted coconut 2. Stir all ingredients and serve over one cube of ice, rocks glass, with a toasted coconut rim. Created by Daniel Victory

A protégée of Chris McMillian, Daniel Victory is carving his own place in the hallowed halls of New Orleans mixology lore. Recognized for his excellence and prowess “behind the stick” by Chilled Magazine, GQ and this very publication, Victory is part of a new generation of cocktail experts. Rules are learned, obeyed and then broken. The cozy and friendly bar isn’t just a destination but an important element of the journey. It is all a part of Daniel’s insightful realization that the individual stands tall when up on the shoulders of previous giants.

Victory Bar | 330 Baronne St. | 522-8664 |

Revel | 133 N. Carrollton Ave. | 309-6122 |

Mint Julep After years of tending bar for other masters, the Dean of the New Orleans Mixology community, Chris McMillian, has finally hung out his own shingle and opened Revel. It has been worth the wait. You can feel the sense of satisfaction from Chris, who with his wife, Laura, and son-in-law, Jose Ayala, are adding true believers to their mission on a daily basis. Craft cocktails, and their histories, are freely shared. It is a New Orleans version of the legendary Algonquin Hotel’s Round Table. Here is the recipe that’s safely on file with accompanying video at The Smithsonian Institution under the name Chris McMillian.

1. 4 ounces Maker’s Mark Bourbon 3/4 ounce simple syrup 10 mint leaves Garnish: mint sprig 2. In a silver Julep Cup, muddle mint and add crushed ice to brim. Fill with bourbon, add simple syrup and garnish with a mint sprig. As presented by Chris McMillian

tops of the






We seem to recall hearing about some sort of other election held last November. While we aren’t sure who won, ours certainly trumps any other balloting, for we were out to determine the city’s Tops of the Town. In the spirit of true democracy we made it easier for the voter. Ballots were placed in our October 2016 issue as well as on our website. While we received a staggering number of returns, more than 9,500 votes, no category was included in our final list unless the winner received a significant cluster of votes. We were on the lookout for vote fraud and ballot stuffing, and eliminated a few votes accordingly. Overall, though, it was a true expression of public opinion. Congratulations to the winner but remember, there’s always someone planning for the next election. photographed by Denny Culbert

t Favorite place for tacos Taqueria Corona

t Favorite craft cocktail bar Cure

quick & easy t Favorite place for King Cakes 1. Nonna Randazzo’s Bakery 2. Manny Randazzo King Cakes 3. Haydel’s Bakery 4. Sucré 5. Antoine’s Bakery

Favorite place for snowballs 1. Hansen’s Sno-Bliz 2. Sal’s Sno-Balls 3. Williams Plum Street Snowball 4. Casey’s Snowballs 5. Pandora’s Snowballs

Favorite place for fried chicken 1. Popeyes Louisiana Kitchen 2. Willie Mae’s Scotch House 3. Mr. Ed’s 4. Dooky Chase’s Restaurant

Favorite local grocery store 1. Rouses Supermarkets 2. Dorignac’s Food Center 3. Canseco’s Markets 4. Langenstein’s 5. Zuppardo’s Family Supermarket

Favorite place for tacos 1. Taqueria Corona 2. Juans Flying Burrito 3. El Gato Negro 4. The Rum House 5. Felipe’s Mexican Taqueria Favorite place for wings 1. Hooters Restaurant 2. Buffalo Wild Wings 3. Bayou Hot Wings Favorite place for onion rings 1. Charlie’s Steak House 2. Liuzza’s Restaurant & Bar 3. Popeyes Louisiana Kitchen Favorite place for pizza 1. Reginelli’s Pizzeria 2. Theo’s Neighborhood Pizza 3. Pizza Delicious 4. Domenica 5. Mid City Pizza

Favorite local sandwich shop 1. World Deli Restaurant and Catering 2. Parkway Bakery & Tavern tie 3. Central Grocery tie 3. Cochon Butcher tie 4. Bear’s Poboys at Gennaros tie 4. Martin Wine Cellar tie 4. St. James Cheese Company tie 4. Stein’s Market & Deli Favorite buffet 1. The Court of Two Sisters 2. The Buffet at Harrah’s New Orleans Favorite food truck 1. Taceaux Loceaux 2. Crêpes à la Cart


fav o r i t e p l a c e f o r p o o r b o y s

1. Parkway Bakery and Tavern 2. Bear’s Poboys at Gennaros 3. Parran’s Po-Boys & Restaurant 4. Johnny’s Po-Boys 5. Domilise’s Po-Boy and Bar

e d i t o r' s p i c k Remembered New Orleans musician We lost Pete Fountain this year. He was as warm as a personality as he was great on the clarinet. We will always remember Fountain during Mardi Gras leading his Half-Fast Marching Club. The group, we hope, continues – and that’s double good.




t Favorite place for Chinese 1. Five Happiness tie 2. Northshore Empress tie 2. Trey Yuen tie 3. Little Chinatown tie 3. Royal China Restaurant

Favorite place for Cajun 1. Mulate’s 2. K-Paul’s Louisiana Kitchen 3. Copeland’s of New Orleans Favorite place for Creole tie 1. Dooky Chase’s Restaurant tie 1. Commander’s Palace 2. Copeland’s of New Orleans tie 3. Galatoire’s Restaurant tie 3. New Orleans Creole Cookery tie 4. Brigtsen’s Restaurant tie 4. Muriel’s Jackson Square

Favorite place for Vietnamese 1. Namese 2. Pho NOLA 3. Pho Orchid 4. 9 Roses Favorite place for Thai 1. La Thai Uptown 2. SukhoThai 3. Cafe Equator

Favorite place for Middle Eastern 1. Byblos 2. Mona’s Cafe 3. Shaya 4. Lebanon’s Cafe

Favorite place for Korean tie 1. Korea House tie 1. Little Korea BBQ

Favorite place for Italian 1. Vincent’s Italian Cuisine 2. Red Gravy 3. Irene’s Cuisine 4. Marcello’s Restaurant & Wine Bar

Favorite place for Indian 1. Taj Mahal 2. Nirvana Indian Cuisine Favorite place for Mexican/Southwest 1. El Gato Negro 2. Taqueria Corona 3. Superior Grill 4. The Velvet Cactus 5. Casa Garcia

Favorite place for Asian 1. Five Happiness 2. Pho NOLA 3. La Thai Uptown Favorite place for Japanese 1. Shogun 2. Sake Cafe 3. Mikimoto Japanese Restaurant

Favorite place for tapas 1. Avo 2. Vega Tapas Café


fav o r i t e p l a c e f o r r aw o y s t e r s

1. Drago’s Seafood Restaurant 2. Acme Oyster House 3. Casamento’s Restaurant 4. Felix’s Restaurant & Oyster Bar

Favorite place for gumbo 1. Gumbo shop 2. Mulate’s tie 3. Copeland’s of New Orleans tie 3. Mr. B’s Bistro Favorite place for turtle soup 1. Commander’s Palace 2. Mandina’s Restaurant

meat t Favorite place for steaks 1. Ruth’s Chris Steak House 2. Desi Vega’s Steakhouse 3. Dickie Brennan’s Steakhouse 4. Crescent City Steaks 5. Mr. John’s Steakhouse Favorite place for burgers 1. The Company Burger 2. Port of Call 3. Five Guys 4. Phil’s Grill Favorite place for hot dogs 1. Dat Dog 2. Lucky Dogs

seafood t Favorite place for seafood 1. Drago’s 2. Mandeville Seafood tie 3. Blue crab tie 3. GW Fins tie 4. Acme Oyster House tie 4. Deanie’s Favorite place for boiled crawfish 1. Deanie’s Seafood Restaurant 2. Kenner Seafood Favorite place for barbecue shrimp 1. Pascal’s Manale 2. Mr. B’s Bistro

Favorite place for burgers The Company Burger


t Favorite craft onion rings Charlie’s Steak House

coffee & desert t Favorite bakery 1. Nonna Randazzo’s Bakery 2. Haydel’s Bakery 3. River Bend Bakery 4. Gambino’s Bakery 5. Maurice French Pastries

Favorite coffee house for food 1. Caffe! Caffe! 2. Coast Roast Coffee 3. HiVolt Favorite dessert menu 1. Sucré 2. Commander’s Palace tie 3. Angelo Brocato tie 3. Copeland’s of New Orleans

Favorite ice cream/gelato shop 1. Angelo Brocato 2. The Creole Creamery 3. Sucré

Favorite sweet shop 1. Sucré 2. Angelo Brocato

e d i t o r' s p i c k

ambiance t Favorite neighborhood restaurant 1. Katie’s Restaurant 2. Vincent’s Italian Cuisine 3. Clancy’s 4. Red Gravy

Favorite outdoor dining 1. Avo 2. The Court of Two Sisters 3. The Velvet Cactus tie 4. Bacchanal Wine tie 4. Café Amelie

Favorite place for casual dining 1. Mulate’s 2. Red Gravy 3. Copeland’s of New Orleans tie 4. Mandina’s Restaurant tie 4. Mr. Ed’s

Favorite place for fine dining 1. Commander’s Palace 2. Galatoire’s Restaurant 3. GW Fins Favorite place for a power lunch 1. Galatoire’s Restaurant


fav o r i t e c o f f e e h o u s e

1. Coast Roast Coffee 2. PJ’s Coffee of New Orleans 3. CC’s Coffee House 4. Café Du Monde 5. Perks Coffee & Cafe

New Orleanian of the Year Congressman Cedric Richmond had two big victories in 2016. He was re-elected easily to Congress and then was elected to chair the Congressional Black Caucus. The latter is huge, especially for a state whose overall legislative strength has been weakened over the years. Richmond joins Steve Scalise, the House Majority Whip, in giving the state some muscle where it’s needed most. The lawmaker, who was born and raised in New Orleans and who graduated from Ben Franklin High School and Tulane University, will direct a group that’s 49 members strong. His Second Congressional District seat includes most of New Orleans and the upriver parishes, including part of East Baton Rouge Parish. He will give New Orleans a badly needed voice in high places.

drinks t Favorite place for a margarita 1. Superior Grill 2. El Gato Negro 3. Sante Fe Restaurant Favorite place for a bloody Mary 1. The Ruby Slipper Café 2. Molly’s At the Market Favorite wine list 1. Commander’s Palace 2. Marcello’s Restaurant & Wine Bar

t Favorite place to buy liquor & wine Martin Wine Cellar

cuisine places t Favorite restaurant 1. Commander’s Palace 2. Galatoire’s Restaurant tie 3. Copeland’s of New Orleans tie 3. Desi Vega’s Steakhouse tie 3. GW Fins Favorite restaurant opened in 2016 1. Josephine Estelle

Favorite restaurant worth the drive 1. Middendorf’s Restaurant 2. Mosca’s Restaurant Favorite caterer 1. Pigéon Caterers 2. World Deli Restaurant and Catering

Favorite sports bar 1. Manning’s 2. Walk-Ons Bistreaux & Bar 3. Lucy’s Retired Surfer Bar & Restaurant Favorite dive bar 1. Lucy’s Retired Surfer Bar & Restaurant Favorite hotel bar 1. Carousel Bar & Lounge at Hotel Monteleone 2. The Sazerac Bar at The Roosevelt New Orleans 3. Alto at ACE Hotel Favorite local beer 1. Abita Amber 2. Abita Strawberry Harvest Lager 3. NOLA Blonde Ale Favorite happy hour 1. Lucy’s Retired Surfer Bar & Restaurant Favorite craft cocktail bar 1. Cure 2. Carousel Bar & Lounge at Hotel Monteleone

Favorite place for barbecue shrimp Pascal’s Manale


places & events t Favorite place to hear live music 1. Tipitina’s 2. House of Blues New Orleans tie 3. Frenchmen Street tie 3. Snug Harbor Jazz Bistro

Favorite art gallery 1. M.S. Rau Antiques 2. New Orleans Museum of Art 3. Octavia Art Gallery 4. Ashley Longshore Studio Gallery

Favorite jazz club 1. Snug Harbor 2. House of Blues New Orleans tie 3. Preservation Hall tie 3. The Spotted Cat Music Club

Favorite bookstore 1. Maple Street Book Shop 2. Octavia Books 3. Barnes & Noble 4. Garden District Book Shop

Favorite live theater company 1. Jefferson Performing Arts Society 2. Le Petit Théâtre du Vieux Carré 3. Saenger Theatre tie 4. Rivertown Theaters for the Performing Arts tie 4. Southern Rep Theatre

Favorite antiques store 1. M.S. Rau Antiques

Favorite local actress/actor (local theater) 1. John “Spud” McConnell Favorite local radio station 1. WWOZ 90.7FM 2. WWL AM870 105.3FM 3. WWNO 89.9FM 4. B97 97.1FM Favorite Carnival parade 1. Krewe of Muses 2. Krewe of Endymion 3. Krewe of Orpheus 4. Krewe of Bacchus 5. Krewe of Nyx Favorite state festival 1. New Orleans Jazz & Heritage Festival 2. Louisiana Crawfish Festival 3. Louisiana Shrimp & Petroleum Festival 4. French Quarter Festival 5. Ponchatoula Strawberry Festival

Favorite furniture store 1. Comeaux Furniture & Appliance 2. Doerr Furniture 3. Hurwitz Mintz Furniture 4. M.S. Rau Antiques Favorite lawn/garden supply 1. Perino’s Garden Center 2. Jefferson Feed 3. Urban Roots Favorite place to buy liquor & wine 1. Martin Wine Cellar 2. Dorignac’s Food Center 3. Rouses Supermarkets 4. Elio’s Wine Warehouse Favorite bank 1. Whitney Bank 2. Chase Bank 3. Capital One Bank 4. First NBC Bank 5. IberiaBank Favorite realtor 1. Kyle Moity 2. Robert Ripley

Favorite New Orleans festival 1. French Quarter Festival 2. New Orleans Jazz & Heritage Festival 3. Voodoo Music + Arts Experience

Favorite hotel 1. Windsor Court Hotel 2. Hotel Monteleone 3. ACE Hotel 4. Roosevelt New Orleans 5. The Ritz-Carlton

Favorite museum 1. New Orleans Museum of Art 2. The National World War II Museum 3. Louisiana Children’s Museum 4. Ogden Museum of Southern Art

Favorite bed-and-breakfast 1. Grand Victorian Bed & Breakfast 2. Degas House

e d i t o r' s p i c k Favorite Pelicans player – in addition to Anthony Davis Jrue Holiday started the season on leave to care for a pregnant wife who was diagnosed with brain cancer. The cancer operation was reportedly successful and the baby is doing fine, plus Holiday can still play basketball. His return to the court helped inspire the team, which got off to a slow start. Davis is still the man, but Holiday in the lineup helps him stand tall.

t Favorite place for Thai La Thai Uptown

Favorite fitness studio Pure Barre


e d i t o r' s p i c k Favorite Saints player – in addition to Drew Brees Mark Ingram had a fumble problem early in the season, but for most of the season he showed flashes of brilliance. The former Heisman Trophy winner seems poised to bring his collegiate brilliance to be the big show.

miscellaneous t Favorite French bread 1. Leidenheimer Baking Company Favorite place for breakfast 1. The Ruby Slipper Café 2. Another Broken Egg Cafe 3. The Camellia Grill tie 4. Brennan’s Restaurant tie 4. Russell’s Marina Grill Favorite place for vegetarian dishes 1. Byblos

Favorite place for a salad 1. Caffe! Caffe! 2. Houston’s 3. City Greens Favorite place for brunch 1. Red Gravy 2. The Ruby Slipper Café 3. The Court of Two Sisters 4. Commander’s Palace 5. Brennan’s Restaurant

Favorite dessert menu and sweet shop SucrĂŠ


t Favorite place for a margarita Superior Grill

places & events t Favorite golf course 1. Audubon Park Golf Course 2. City Park Golf Courses 3. TPC of Louisiana 4. English Turn Golf & Country Club

Favorite children’s boutique 1. Little Pnuts Toy Shoppe 2. Pickleberry Boutique 3. Pippen Lane 4. Little Miss Muffin

Favorite gym 1. New Orleans Jewish Community Center 2. Pure Barre

Favorite local shoe store 1. Allen Edmonds 2. Feet First

Favorite yoga/pilates studio 1. Wild Lotus Yoga 2. Pure Barre tie 3. Nola Pilates tie 3. Romney Studios tie 3. Uncle Joe’s Pilates

Favorite local jeweler 1. M.S. Rau Antiques 2. Adler’s 3. Lee Michaels tie 3. Southern Bridal tie 3. Yvonne LaFleur

Favorite fitness studio 1. Pure Barre 2. X-Trainers 3. New Orleans Jewish Community Center

Favorite wedding reception location 1. Southern Oaks Plantation tie 2. Benedict’s Plantation tie 2. City Park 3. New Orleans Board of Trade

Favorite day spa 1. EarthSavers 2. Woodhouse Day Spa 3. The Ritz-Carlton Spa 4. The Spa at Windsor Court

Favorite Gulf Coast getaway 1. Destin, Florida 2. Pensacola, Florida 3. Biloxi, Mississippi 4. Orange Beach, Alabama

Favorite dry cleaner 1. Young’s Dry Cleaning 2. One Cleaners tie 3. Classic Dry Cleaning tie 3. Liberto Cleaners

Favorite Gulf Coast hotel 1. Beau Rivage in Biloxi, Mississippi 2. Scarlet Pearl Casino Resort in D’Iberville, Mississippi Favorite local charity 1. Rau for Art 2. Hadassah 3. The Al Copeland Foundation 4. Covenant House

Favorite men’s clothing store 1. Rubensteins 2. Perlis Clothing Favorite women’s boutique 1. Chatta Box Botique 2. Fleurty Girl 3. Hemline 4. Trashy Diva


fav o r i t e p l a c e t o g a m b l e

Favorite place to gamble 1. Harrah’s New Orleans 2. Treasure Chest Casino

e d i t o r' s p i c k Adopted New Orleanian of the Year Broadway star Michael Ceveris has twice won Tony Awards for best performance in a musical, but ever since he had a role in the TV series “Treme,” New Orleans has increasingly been his stage. He now owns a home in Marigny and comes here as often as he can, performing in bars around town, sometimes with his country band Loose Cattle. As for his favorite getaway, he says flying to New Orleans is easier than driving to Connecticut.

Unifier the

Henderson Lewis Jr.

One of the most important people in town by dawn ruth wilson | photograph by theresa cassagne


decade ago, Henderson Lewis Jr., the man responsible for unifying New Orleans schools after years of division, was interviewing for an assistant principal’s position. Even then, he knew his true destination – and so did his potential employer. Brian Riedlinger, then superintendent of the Algiers Charter School Association, interviewed a dozen candidates. As usual, he asked Lewis about his future career goals. “I’d like your job,” Riedlinger remembers Lewis saying. Lewis went on to say he wanted to be superintendent of a small school district and then move on to a larger district. “And,” Riedlinger says, “that’s exactly what he did.” Lewis got that assistant principal’s position and quickly moved up to a four-year stint as principal of the Algiers Technology Academy and later ACSA’s director of academics. In 2012, while in his late 30s, Lewis was appointed superintendent of East Feliciana Parish’s seven schools. The following

two years, East Feliciana won recognition by the Louisiana Department of Education for academic growth in grades 3-8. He didn’t know then, of course, that he would become one of the most influential men in New Orleans, but one of his employees divined such an advancement soon after meeting him. “God has sent you to East Feliciana to hone your skills because he has a bigger assignment for you,” Lewis remembers Ella Philson telling him. Philson, a devout Baptist, remembers that day well. On one of those scorching Louisiana days, Lewis visited the school where she served as principal, a visit she feared would lead to forced retirement. With trepidation, she watched him exit his Mercedes, cross the parking lot, and walk up the school steps. At that moment, “It was revealed to me in my spirit that he wouldn’t stay long,” she says. “As he came up the steps, the feeling got stronger.” Less than three years later, the Orleans Parish School Board unanimously appointed him superintendent of its district of

about 30 schools, a miraculous action, considering how contentious and drawn-out the search process had been. Maybe OPSB’s rare agreement was divine intervention as foretold by Philson, or maybe it was just the result of careful, ambitious planning on Lewis’ part. After all, his career, from college on up, has been marked by incremental, upward steps, with each advancement bringing valuable experience and a new perspective. Either way, God’s choice or his own, at the young age of 42 he stands at the threshold of an important moment in New Orleans history and his own future biography. He could be the superintendent who enhances the state Recovery School District’s remarkable turnaround of the majority of the city’s once failing schools, or he could let the miracle slip away. Unknown to him and the board, the stability Lewis’ appointment represented triggered the state’s decision to return schools seized after Katrina. That decision makes Lewis the eventual superintendent of one of the most watched urban school districts in the nation. The RSD transformed failing schools into average ranked schools in only ten years by

“ ” This was where I was supposed to be

turning them over to semi-autonomous charter operators. Assuming the preplanning stage goes well and five members of the OPSB continue to support him, Lewis will take charge of an additional 50 charter schools as early as this summer. It is a meteoric ascent for a man rooted in Violet, a community in St. Bernard Parish. Though rich in family support, there wasn’t much in his background to predict his future. Aunts were educators, but his grandfather, with whom he lived, was a longshoreman with little education. That grandfather was instrumental, however. He told Lewis that school was “his job,” and his grandson has taken that job seriously ever since. Another spark that led him to education as a career, Lewis says, occurred in boyhood when he witnessed Josephine Johnson, his aunt, interact with her students. She provided a positive atmosphere, he says, and showed him “what learning should look like.” Even though tall and lanky like a basketball player, sports weren’t an option. He veered to academics and graduated as salutatorian of St. Bernard High School. He went on to get a bachelor’s degree in math education and taught high school in St. Bernard until 2004, when he received a Ph.D. That same year, he took his first administrative position. Two years later, ACSA hired him. Then in ’07, he won election to the St. Bernard Parish School Board, a position he still holds.

Then came the step up to East Feliciana superintendent, his springboard to New Orleans. This steady progression in Louisiana schools appears to have led to his hire by OPSB. With many black residents suspicious of so-called “outsiders” taking over schools, Lewis’ local connections contributed to his attractiveness as a candidate. Now, just two years into serving as Orleans Parish superintendent, Lewis believes that Philson’s premonition about a special calling was key in his decision to seek the position. Religious himself, he thought of her words during periods of doubt about his path. “I believe with all my heart that she was truly a messenger,” Lewis says. “This was where I was supposed to be.” Now CEO of the School Leadership Center of Greater New Orleans, Riedlinger says that Lewis “engenders trust,” a trait that eases the trepidation that RSD charter operators feel about returning to OPSB control. Though legislation protects their authority over budgets, hiring and curriculum, the OPSB’s history of inept and occasionally corrupt leadership makes them leery of having their charter renewals overseen by its elected members. Lewis’ experience leading both traditional public schools and charter schools, Riedlinger says, makes him uniquely qualified to lead New Orleans schools. “It’s choppy waters,” he says, “but it looks like we have a good captain.” Lewis is described as “thoughtful” and “diligent,” traits that will serve him well in a position that has chewed up and spit out what seemed equally qualified superintendents. He’s prone to long days, a work ethic noted by Philson. She says his car was often in the central office parking lot at 10 p.m., and he sometimes responded to emails at 2 a.m. He never neglected his family, though, who were still living in St. Bernard Parish, 100 miles away. He was only a phone call away if “his baby” need help with homework, Philson says. “It was nothing for him to leave for New Orleans to help his daughter,” she says, “but he’d always be back before that central office was awake.” Though usually projecting a formal demeanor, he sometimes breaks into a boyish grin that reveals how he might be at the kitchen table with wife Zinnia and daughter Taylor. These days he spends time in a black-glassed building in Algiers that resembles stacks of Ray-Ban sun-shades. His office, dominated by an imposing desk, looks toward the Crescent City Connection. From there, he navigates the sticky business of unifying two school districts – a merger that will add thousands of students to his charge. He also must negate memories of how dreadful most Orleans Parish School Board schools were pre-2005. Lewis says he’s aware of the magnitude of the task ahead, and he also knows where it’s headed: “We are bringing the schools back together to write a different story.”

new orleans kingfish promotional section


enerous, durable and unflinching in character – the men of New Orleans who fit this archetype are known as Kingfish. They are the very essence of power and compassion combined with masculinity, and give more to others than to themselves. A Kingfish always shows

up – fashionably late, of course, as he’s on New Orleans time – and when he enters the room, it’s under his command. Socializing is as important as business and often is one and the same. He’s dapper, a masterful storyteller and minds his manners the way his mama taught him. Leadership comes as natural to a Kingfish as breathing. He measures his success by the success of those coming up behind him and lends his strong shoulders for them to stand upon. Whether sipping a sazarac or a beer; conducting a meeting or jumping into a secondline; spending time with his family or serving on the board of a favorite charity, a Kingfish does it all with that special brand of savoir faire perfected in New Orleans. He’s not just a boss, he's a Kingfish.

New Orleans Magazine would like to thank Saks Fifth Avenue for providing the clothing and styling for our 2016 Kingfish and the Westin Hotel for providing the venue for our photo shoot.

new orleans kingfish promotional section

New orleans kingfish promotional section

Brian Trascher Gulf South Strategies USA, LLC “Modern politics is like professional wrestling: battles are scripted and outcomes are usually predetermined. The key is to be in the room when the script is written.” Do you like using Uber to get around town? You can thank Brian Trascher, since his lobbying firm recruited Uber to Louisiana and passed ride-sharing legislation. Aside from Fortune 100 companies, Brian advocates for non-profits who greatly impact the New Orleans community. Brian also delivers keynote speeches about the lobbying business, entitled “Laws and Sausage,” to corporate executives. Despite his cynicism on politics, Brian still believes in community service. He is past president of 3rd District Kiwanis and a board member of the GNO Sports Foundation. When he isn’t working, you can find Brian sailing in Lake Pontchartrain, the Gulf of Mexico, and the Caribbean…in that order.

New orleans kingfish promotional section

Todd Tournillon Director, Postlethwaite & Netterville, APAC As a Director in the Postlethwaite & Netterville (P&N) Accounting and Assurance Group, Todd Tournillon, CPA, serves clients in a wide range of industries including oilfield services, manufacturing, construction, hospitality and non-profit organizations, to name just a few. Tournillon also leads the New Orleans office’s college recruiting program and oversees its “volunteer award” programs. His commitment to the community is demonstrated by his volunteer board member roles with several local non-profit organizations—including the University of New Orleans International Alumni Association, New Orleans Oyster Festival, and What You Give Will Grow. Todd is a proud UNO graduate and served as President of the University of New Orleans International Alumni Association during the 2016 year. With the influence and support from his family, Todd’s volunteer efforts not only give him joy personally but also encourage others at P&N to volunteer and give of their time and/or talents.

New orleans kingfish promotional section

Chuck Roth Executive Director, Boys Hope Girls Hope of Greater New Orleans “I know most people think I’m crazy for the amount of time I put into my job, yet making sure the kids in Boys Hope Girls Hope have everything they need to be successful is of the greatest importance.” Chuck Roth, Executive Director of Boys Hope Girls Hope of Greater New Orleans, is defined by his unquenchable thirst to better the lives of others. Inspired by his parents who instilled in him that “all people matter,” he measures his own success by the success of the children he has helped raise over the course of his 16 years working with the organization. “I learned through my upbringing how to be a great parent-figure, even though I don’t have kids of my own. I am a product of a family with a strong faith background, great values, character, work ethic and resiliency.”

New orleans kingfish promotional section

John Jay Retired Hair Artist and Cosmetology Professor John Jay, retired Hair Artist and Cosmetology Professor, combined his father’s accounting skills, his mother’s hairdressing skills, and his parents’ untiring work ethic to “stumble his way into financial and personal success” at a very young age. After serving in the United States Marine Corps, he opened his first salon on Canal Boulevard, soon expanding to a larger location on Robert E. Boulevard and, in 1963, opening the state’s first cosmetology school recognized by the National Accrediting Commission of Cosmetology. He served for an unprecedented twenty-three years on the Intercoiffure Board of Directors, giving him the opportunity to style the hair of numerous celebrities and dignitaries. Despite major damage incurred by Hurricane Katrina, Jay reopened his schools and two salons, this time bringing his family into the fold. According to those who know him best, Jay is above all a “concerned and compassionate friend.”

New orleans kingfish promotional section

Frank J. D'Amico, Jr. Attorney New Orleans native and Loyola University graduate Frank J. D’Amico, Jr. has been practicing law across the United States since 1986. D’Amico is not afraid to fight hard for every dollar his clients deserve. His law firm has handled thousands of personal injury cases, and, by developing specialized expertise within the realm of personal injury, has obtained judgments and settled cases exceeding one million dollars. The Law Offices of Frank D’Amico, Jr. puts clients first; through the “Strong Arm of the Law,” they consistently maximize their clients’ recovery. After more than 30 years at their Baronne Street location, the office has recently moved to a new location in Metairie for the convenience of their clients, with easy access to the interstate and plenty of parking.

New orleans kingfish promotional section

Dr. Jason Parker Pediatric Dentist “I’m very humbled and grateful to have a career where I can make children smile. There’s almost no place in New Orleans where I won’t run into a parent whose child I’ve treated over the years.” Pediatric dentist Dr. Jason Parker, aside from running a successful practice, has served in various positions for the New Orleans Dental Association over his 16-year career, and he was recently selected to be a part of the American Academy of Pediatric Dentistry’s Leadership Institute at Kellogg School of Management. In 2008, he received the Louisiana Dental Association’s New Dentist Award, given to an individual whose energy and talents have significantly contributed to the betterment of mankind. Over the years, Dr. Parker has contributed to many charitable organizations, including March of Dimes, the American Cancer Society, and various Children’s Hospital programs to name a few and has served for over 10 years as New Orleans Dental Association’s Chairman for Children’s Dental Health Month.

New orleans kingfish promotional section

Carl de Gersdorff General Manager for Broussard’s Restaurant Carl de Gersdorff, General Manager for Broussard’s Restaurant, draws on his 25+ year career in various management positions in restaurants across the country to cultivate the sophisticated and welcoming atmosphere guests can expect when dining at Broussard’s. When it comes to food service, his experience is wide-ranging. Starting off as a dishwasher, de Gersdorff worked his way up to Kitchen Manager and Chef before moving to the front of the house. He has held management positions within The Ritz Carlton Hotel Company, Morton’s of Chicago, Capital Grille in Boston, and Chart House Restaurants in Virginia and Philadelphia. De Gersdorff also finds time to give back to the community, through organizations like Habitat for Humanity and Meals on Wheels. He has been happily married to Myra for 21 years, and currently lives with their eight pets in New Orleans.

New orleans kingfish promotional section

Glen D. Smith CEO of The Magnolia Companies of Louisiana Glen D. Smith’s enthusiasm and drive continues to steer these companies to new heights. With his family’s history of working together over the past 51 years, the Magnolia Companies—made up of Smith, his brother Gary and their business associates—continue to grow and thrive. Although the development of the companies is paramount, Smith never forgets the importance of giving back to the community. Whether it be through supporting children, law enforcement, or the beautification of our local areas, Smith continues to make a difference. Smith believes that establishing and maintaining this unique balance between professional success and community support is a sign of true leadership, and strives to live this balance everyday.

Compiled by Kristi Ferrante

Area public and private universities, private elementary and secondary and charter schools

COLLEGES *New Orleans Baptist Theological Seminary Top Executive: Dr. Charles S. Kelley Jr. Address: 3939 Gentilly Blvd. Telephone: 504-282-4455/800662-8701 Website: Total Enrollment: 3,800 No. of Student Receiving Financial Aid: 1,020 Tuition per Semester: $2,100 Year Founded: 1917 Academic Specialties: Counseling, Pastoral Ministry, Theology, Christian Education, Church Music No. of Full Time Faculty: 63 No. of Part Time Faculty: 13 Accredited By: Association of Theological Schools, Southern Association of Colleges and Schools Highest Academic Degree Issued: Doctor of Philosophy 98


*Nunez Community College Top Executive: Dr. Thomas Warner Address: 3710 Paris Road, Chalmette Telephone: 504-278-6476 Fax: 504-278-6487 Website: Total Enrollment: 2,618 No. of Student Receiving Financial Aid: 2,409 Tuition per Semester: $1,749.48 Year Founded: 1992 Academic Specialties: Culinary Entrepreneurship; Electrical Construction; EMT & Paramedic; Hotel, Restaurant & Tourism Administration; Industrial Technology (PTEC), Nursing (LPN), Paralegal Studies; Teaching (Grades 1-5); Solar Construction; Welding; and Louisiana Transfer Degrees (Associate of Arts and Associate of Science) No. of Full Time Faculty: 42

JANUARY 2017 /

*For schools marked with an asterisk listing is based on 2015 information; for all others, information is current to 2016.

No. of Part Time Faculty: 63 Accredited By: Southern Association of Colleges and Schools Commission on Colleges (SACSCOC). Individual programs may also have industry-specific accreditations (i.e., NCCER for Electrical Construction, AWS for Welding) Highest Academic Degree Issued: Associate Degree *Our Lady of Holy Cross College Top Executive: Dr. David M. Landry Address: 4123 Woodland Drive Telephone: 504-394-7744 Fax: N/A Website: Total Enrollment: 1,208 No. of Student Receiving Financial Aid: N/A Tuition per Semester: $5,155 Year Founded: 1916 Academic Specialties: Nursing,

Counseling, Education No. of Full Time Faculty: 52 No. of Part Time Faculty: 102 Accredited By: Accreditation Commission for Education in Nursing (ACEN); Council for Accreditation of Counseling and Related Educational Programs; Joint Review Committee on Education and Radiologic Technology; International Assembly for Collegiate Business Education; National Council for Accreditation of Teacher Education; National League for Nursing Accrediting Commission; and Southern Association of Colleges and Schools Highest Academic Degree Issued: Doctorate

Website: Total Enrollment: 13,449 No. of Student Receiving Financial Aid: 10,087 Tuition per Semester: 22,879 Year Founded: 1834 Academic Specialties: Architecture, Business, Law, Liberal Arts, Social Work, Medicine, Public Health and Tropical Medicine the Sciences and Engineer’s No. of Full Time Faculty: 1,248 No. of Part Time Faculty: 737 Accredited By: The Southern Association of Colleges and Schools Commission on Colleges Highest Academic Degree Issued: Doctorate

*Tulane University Top Executive: Michael A. Fitts Address: 6823 St. Charles Ave. Telephone: 504-865-5210 Fax: N/A

*University of New Orleans Top Executive: Dr. John Nicklow Address: 2000 Lakeshore Drive Telephone: 504-280-6000 Fax: N/A

Website: Total Enrollment: 8,432 No. of Student Receiving Financial Aid: 6,324 Tuition per Semester: 4,077 Year Founded: 1958 Academic Specialties: Hotel, Restaurant and Tourism Administration; Film; Computer Science; Naval Architecture and Marine Engineering; Planning and Urban Studies; Accounting; Counselor Education No. of Full Time Faculty: 281 No. of Part Time Faculty: 108 Accredited By: Southern Association of Colleges and Schools Highest Academic Degree Issued: Doctorate

Secondary Schools

Number of Full Time Faculty: 35

Number of Full Time Faculty: 25

Archbishop Hannan High School Grades Served: 8-12 Top Executive: Fr. Charles Latour, O.P. Address: 71324 Highway 1077, Covington Phone: 985-249-6363 Fax: 985-249-6370 Website: Total Enrollment: 600 Year Founded: 1987 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 13:1 Number of Full Time Faculty: 50

Brother Martin High School Grades Served: 8-12 Top Executive: John Devlin Address: 4401 Elysian Fields Ave. Phone: 504-283-1561 Fax: 504-286-8462 Website: Total Enrollment: 1,151 Year Founded: 1869 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: Brothers of Sacred Heart Student Mix: Male Student/Teacher Ratio: 13:1 Number of Full Time Faculty: 95

*Academy of Our Lady Grades Served: 8-12 Top Executive: Sister Michelle Geiger, FMA Address: 5501 Westbank Expressway, Marrero Telephone: 504-341-6217 Fax: 504-341-6229 Website: Total Enrollment: 555 Year Founded: 2007 Avg. Class Size: 18 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Female Student/Teacher Ratio: 14:1 Number of Full Time Faculty: 44

*Archbishop Rummel High School Top Executive: Mark Milaro Grades Served: 8-12 Address: 1901 Severn Ave., Metairie Telephone: 504-834-5592 Fax: 504-832-4016 Website: Total Enrollment: 678 Year Founded: 1962 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: Brothers of the Christian Schools Student Mix: Male Student/Teacher Ratio: 11:1 No. of Full Time Faculty: 61

Academy of the Sacred Heart Grades Served: 1 year-12 Top Executive: Sr. Melanie A. Guste, RSCJ, Ph.D. Address: 4521 St. Charles Ave. Phone: 504-269-1212 Fax: 504-891-9939 Website: Total Enrollment: 758 Year Founded: 1867 Avg. Class Size: 16 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Female Student/Teacher Ratio: 8:1 Number of Full Time Faculty: 145

*Archbishop Shaw High School Top Executive: Rev. Louis Molinelli, SDB Grades Served: 8-12 Address: 1000 Barataria Blvd., Marrero Telephone: 504-340-6727 Fax: 504-347-9883 Website: Total Enrollment: 470 Year Founded: 1962 Avg. Class Size: 23 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Male Student/Teacher Ratio: 24:1 No. of Full Time Faculty: 34

*Archbishop Chapelle High School Grades Served: 8-12 Top Executive: John A. Serio Address: 8800 Veterans Memorial Blvd., Metairie Telephone: 504-467-3105 Fax: 504-466-3191 Website: Total Enrollment: 706 Year Founded: 1962 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Private Catholic School Student Mix: Female Student/Teacher Ratio: 12:1

*Bishop McManus Academy Grades Served: PreK2-12 Top Executive: Pastor Keith Barnes Address: 13123 I-10 Service Road Telephone: 246-5121 Fax: 246-5564 Website: Total Enrollment: 265 Year Founded: 1975 Avg. Class Size: 20-25 Dress Requirements: Uniform Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: 20:1

*Cabrini High School Grades Served: 8-12 Top Executive: Ardley Hanemann Jr. Address: 1400 Moss St. Telephone: 504-482-1193 Fax: N/A Website: Total Enrollment: 548 Year Founded: 1959 Avg. Class Size: 21 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Female Student/Teacher Ratio: 11:1 Number of Full Time Faculty: 43

*De La Salle High School Top Executive: Myles Seghers, Interim President Grades Served: 8-12 Address: 5300 St. Charles Ave. Telephone: 504-895-5717 Fax: 504-895-1300 Website: Total Enrollment: 525 Year Founded: 1949 Avg. Class Size: 22 Dress Requirements: Uniform Affiliation: Private Catholic School Student Mix: Coed Student/Teacher Ratio: 9:1 No. of Full Time Faculty: 46 Ecole Classique Grades Served: 7-12 Top Executive: Sal Federico Address: 5236 Glendale St., Metairie Phone: 504-887-3507 Fax: 504-887-8140 Website: Total Enrollment: 140 Year Founded: 1956 Avg. Class Size: 18 Dress Requirements: Uniform Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: 15:1 Number of Full Time Faculty: 12 *Holy Cross School Grades Served: 8-12 Top Executive: Dr. Joseph Murry Address: 5500 Paris Ave.

Telephone: 504-942-3100 Fax: N/A Website: Total Enrollment: 760 Year Founded: 1849 Avg. Class Size: 21 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Male Student/Teacher Ratio: 12:1 Number of Full Time Faculty: 65 *Holy Rosary High School Grades Served: 8-12 Top Executive: Sister Paulette Tiefenbrunn, S.S.N.D. Address: 2437 Jena St. Telephone: 504-482-7173 Fax: N/A Website: Total Enrollment: 79 Year Founded: 2005 Avg. Class Size: 8-10 Dress Requirements: Uniform Affiliation: Arch. Of New Orleans Student Mix: Coed Student/Teacher Ratio: 12:1 Number of Full Time Faculty: 22 Isidore Newman School Grades Served: PreK-12 Top Executive: Dale M. Smith, Head of School Address: 1903 Jefferson Ave. Phone: 504-899-5641 Fax: 504-896-8597 Website: Total Enrollment: 1,055 Year Founded: 1903 Avg. Class Size: 16 Dress Requirements: Lower: Uniform; Middle & Upper: Dress Code Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: 6:1 Number of Full Time Faculty: 132 Jesuit High School of New Orleans Grades Served: 8-12 Top Executive: Fr. Anthony McGinn, S.J. Address: 4133 Banks St. Phone: 504-486-6631 Fax: 504-483-3942 Website: Total Enrollment: 1,395 Year Founded: 1847 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Male Student/Teacher Ratio: 12:1 Number of Full Time Faculty: 117 John Curtis Christian School Grades Served: 7-12 Top Executive: J.T. Curtis Address: 10125 Jefferson Highway, River Ridge Phone: 504-737-4621 Fax: 504-739-2341

Website: Total Enrollment: 550 Year Founded: 1962 Avg. Class Size: 22 Dress Requirements: Uniform Affiliation: Christian Student Mix: Coed Student/Teacher Ratio: 16:1 Number of Full Time Faculty: 40 Louise S. McGehee School Grades Served: 9-12 Top Executive: Eileen F. Powers Address: 2343 Prytania St. Phone: 504-561-1224 Fax: 504-525-7910 Website: Total Enrollment: 121 Year Founded: 1912 Avg. Class Size: 12-15 Dress Requirements: Uniform Affiliation: Non-Denominational Student Mix: Female Student/Teacher Ratio: 8:1 Number of Full Time Faculty: 32 *Lutheran High School of Greater New Orleans Top Executive: Carol Christen, Principal Grades Served: 9-12 Address: 3864 17th St., Metairie Telephone: 504-455-4062 Fax: 504-455-4453 Website: Total Enrollment: 103 Year Founded: 1970 Avg. Class Size: 13 Dress Requirements: Uniform Affiliation: Lutheran Church Missouri Synod (LCMS) Student Mix: Coed Student/Teacher Ratio: 13:1 No. of Full Time Faculty: 7 Metairie Park Country Day School Grades Served: PreK-12 Top Executive: Carolyn Chandler Address: 300 Park Road, Metairie Phone: 504-837-5204 Fax: 504-837-0015 Website: Total Enrollment: 725 Year Founded: 1929 Avg. Class Size: Depends on Class Dress Requirements: N/A Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: Depends on Class Number of Full Time Faculty: 96 Mount Carmel Academy Grades Served: 8-12 Top Executive: Sister Camille Anne Campbell, O.Carm., President/Beth Ann Simno, Principal Address: 7027 Milne Blvd. Phone: 504-288-7626 Fax: 504-288-7629 Website: / JANUARY 2017



Total Enrollment: 1,245 Year Founded: 1896 Avg. Class Size: 15 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Female Student/Teacher Ratio: 9:1 Number of Full Time Faculty: 138 Northlake Christian School Grades Served: 9-12 Top Executive: Monty Fontenot, Head of School; Michele Margavio – Upper School Address: 70104 Wolverine Drive, Covington Phone: 985-635-0400 Fax: N/A Website: Total Enrollment: 260 Year Founded: 1977 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Christian Student Mix: Coed Student/Teacher Ratio: 20:1 Number of Full Time Faculty: 32 Pope John Paul II High School Grades Served: 8-12 Top Executive: Martha M. Mundine Address: 1901 Jaquar Drive, Slidell Phone: 985-649-0914 Fax: 985-649-5494 Website: Total Enrollment: 346 Year Founded: 1980 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 11:1 Number of Full Time Faculty: 30 Ridgewood Preparatory School Grades Served: PreK4-12 Top Executive: M.J. Montgomery Jr. Address: 201 Pasadena Ave., Metairie Phone: 504-835-2545 Fax: 504-837-1864 Website: Total Enrollment: 300 Year Founded: 1948 Avg. Class Size: 17 Dress Requirements: Dress Code Affiliation: None Student Mix: Coed Student/Teacher Ratio: 14:1 Number of Full Time Faculty: 30 *St. Charles Catholic High School Grades Served: 8-12 Top Executive: Andrew Cupit Address: 100 Dominican Drive, LaPlace Telephone: 985-652-3809 Fax: N/A Website: Total Enrollment: 484 100


Year Founded: 1952 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Arch. Of New Orleans Student Mix: Coed Student/Teacher Ratio: 15:1 Number of Full Time Faculty: 37 *St. Katharine Drexel Preparatory School Grades Served: 8-12 Top Executive: Cheryllyn M. Branche; Jacob Owens Address: 5116 Magazine St. Telephone: 504-899-6061 Fax: N/A Website: Total Enrollment: 213 Year Founded: 2013 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Xavier University of Louisiana Student Mix: Female Student/Teacher Ratio: 20:1 Number of Full Time Faculty: 15 *St. Martin’s Episcopal School Grades Served: 8 weeks-12 Top Executive: Merry Sorrells Address: 225 Green Acres Road, Metairie Telephone: 504-736-9917 Fax: 504-736-8802 Website: Total Enrollment: 547 Year Founded: 1947 Avg. Class Size: 15 Dress Requirements: PreK-5: Uniform; 6-12: Dress Code Affiliation: Independent Episcopal School Student Mix: Coed Student/Teacher Ratio: 9:1 Number of Full Time Faculty: 87 *St. Mary’s Academy Grades Served: 5-12 Top Executive: Sr. Clare of Assisi Pierre, SSF; Sr. Jennie Jones, SSF Address: 6905 Chef Menteur Blvd. Telephone: 504-245-0200 Fax: N/A Website: Total Enrollment: 325 Year Founded: 1867 Avg. Class Size: 18 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Female Student/Teacher Ratio: 13:1 Number of Full Time Faculty: 26 *St. Mary’s Dominican High School Grades Served: 8-12 Top Executive: Dr. Cynthia A. Thomas Address: 7701 Walmsley Ave. Telephone: 504-865-9401 Fax: 866-5958

JANUARY 2017 /

Website: Total Enrollment: 883 Year Founded: 1860 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Female Student/Teacher Ratio: 14:1 Number of Full Time Faculty: 60 *St. Paul’s School Grades Served: 8-12 Top Executive: Brother Raymond Bulliard, FSC Address: 917 S. Jahncke Ave., Covington Telephone: 985-892-3200 Fax: 985-892-4048 Website: Total Enrollment: 850 Year Founded: 1911 Avg. Class Size: 23 Dress Requirements: Uniform Affiliation: Christian Brothers Student Mix: Male Student/Teacher Ratio: 25:1 Number of Full Time Faculty: 63 *St. Scholastica Academy Grades Served: 8-12 Top Executive: Elizabeth Cerise LaForge, Ph.D. Address: 122 South Massachusetts St., Covington Telephone: 985-892-2540 Fax: 985-893-5256 Website: Total Enrollment: 536 Year Founded: 1903 Avg. Class Size: 19 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Female Student/Teacher Ratio: 13:1 Number of Full Time Faculty: 51 Ursuline Academy High School Grades Served: Toddler2-12 Top Executive: Dr. Kareb McNay Address: 2635 State St. Phone: 504-861-9150 Fax: N/A Website: Total Enrollment: 720 Year Founded: 1727 Avg. Class Size: Varies Dress Requirements: Uniform Affiliation: Catholic Student Mix: Female Student/Teacher Ratio: Varies per Grade Number of Full Time Faculty: 77

Elementary Schools Academy of the Sacred Heart Grades Served: 1 year-12 Top Executive: Sr. Melanie A. Guste, Ph.D. Address: 4521 St. Charles Ave. (Toddler-4); 4301 St. Charles Ave.

(5-8) Phone: 504-269-1213 Fax: 504-891-9939 Website: Total Enrollment: 758 Year Founded: 1867 Avg. Class Size: 16 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Female Student/Teacher Ratio: 8:1 Number of Full Time Faculty: 145 (total) Arden Cahill Academy Grades Served: Infant Centre: 6 weeks to 3; PreK3l-8 Top Executive: Mary Kevin Cahill Address: 3101 Wall Blvd., Gretna Phone: 504-458-7965 Fax: N/A Website: Total Enrollment: 550 Year Founded: 1968 Avg. Class Size: Varies Dress Requirements: Dress Code Affiliation: N/A Student Mix: Coed Student/Teacher Ratio: Varies by grade level Number of Full Time Faculty: 65 *Bishop McManus Academy Grades Served: PreK2-12 Top Executive: Keith L. Barnes Address: 13123 I-10 Service Road Telephone: 504-246-5121 Fax: 504-246-5564 Website: Total Enrollment: 265 Year Founded: 1975 Avg. Class Size: 20-25 Dress Requirements: Uniform Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: 20:1 Number of Full Time Faculty: 25 Cathedral Montessori School Grades Served: PreK3-Kindergarten Top Executive: Billie Andersson Address: 9 Fortress Road Phone: 504-252-4871 Fax: N/A Website: Total Enrollment: 54 Year Founded: 2010 Avg. Class Size: 25 Dress Requirements: None Affiliation: Louisiana Montessori Association; Greek Orthodox Church Student Mix: Coed Student/Teacher Ratio: 7:1 Number of Full Time Faculty: 6 Cedarwood School Grades Served: Preschool-7 Top Executive: Kathryn S. LeBlanc Address: 607 Heavens Drive, Mandeville Phone: 985-845-7111 Fax: 985-845-0669

Website: Total Enrollment: 300 Year Founded: 1983 Avg. Class Size: 16 Dress Requirements: Uniform (K-7) Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: 15:1 Number of Full Time Faculty: 38 Christian Brothers School Grades Served: 5-7 Top Executive: Joey M. Scaffidi Address: 8 Friedrichs Ave. Phone: 504-486-6770 Fax: 504-486-1053 Website: Total Enrollment: 706 Year Founded: 1960 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Male Student/Teacher Ratio: 11:1 Number of Full Time Faculty: 70 Christian Brothers School Grades Served: PreK-4 Top Executive: Joey M. Scaffidi Address: 4600 Canal St. Phone: 504-488-4426 Fax: N/A Website: Total Enrollment: 706 Year Founded: 1960 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: Catholic Student Mix: PreK-4 Coed; 5-7 Female Student/Teacher Ratio: 11:1 Number of Full Time Faculty: 70 *Concordia Lutheran School Grades Served: PreK4-8 Top Executive: Jacqueline H. Daniilidis Address: 6700 Westbank Expressway, Marrero Telephone: 504-347-4155 Fax: 504-348-9345 Website: Total Enrollment: 162 Year Founded: 1965 Avg. Class Size: 12-15 Dress Requirements: Uniform Affiliation: ECLA, Good Shephard & Trinity Lutheran Church Student Mix: Coed Student/Teacher Ratio: Pre-K 8:1; K 12:1; 1-8 15:1 Number of Full Time Faculty: 20 *Ecole Bilingue de la Nouvelle-Orleans Grades Served: 10 months-7 Top Executive: Pauline Dides Address: 821 General Pershing St. Telephone: 504-896-4500 Fax: 504-896-9610 Website: Total Enrollment: 236

Year Founded: 1998 Avg. Class Size: 18 Dress Requirements: Uniform Affiliation: French Accredited School Student Mix: Coed Student/Teacher Ratio: 7:1 Number of Full Time Faculty: 37 Ecole Classique Grades Served: PreK-6 Top Executive: Sal Federico Address: 5236 Glendale St., Metairie Phone: 504-887-3507 Fax: 504-887-8140 Website: Total Enrollment: 140 Year Founded: 1956 Avg. Class Size: 10 Dress Requirements: Uniform Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: 8:1 Number of Full Time Faculty: 12 Faith Lutheran Grades Served: PreK3-8 Top Executive: Gregory Wood, Principal Address: 300 Colonial Club Drive, Harahan Phone: 504-737-9554 Fax: 504-737-9599 Website: Total Enrollment: 75 Year Founded: 1958 Avg. Class Size: 10 Dress Requirements: Uniform Affiliation: Lutheran Student Mix: Coed Student/Teacher Ratio: 20:1 Number of Full Time Faculty: 8 *Holy Cross School Grades Served: Primary: PreK-4; Middle: 5-7 Top Executive: Teresa Billings Address: Primary: 5601 Elysian Fields Ave. Telephone: 504-942-3100 Website: Total Enrollment: 377 Year Founded: 1849 Avg. Class Size: 22 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Male Student/Teacher Ratio: 12:1 Number of Full Time Faculty: 31 Holy Name of Jesus Grades Served: PreK3-7 Top Executive: Jessica Dwyer, M.Ed. Address: 6325 Cromwell Place Phone: 504-861-1466 Fax: 504-861-1480 Website: Total Enrollment: 500 Year Founded: 1891 Avg. Class Size: 21 Dress Requirements: Uniform Affiliation: Catholic

Student Mix: Coed Student/Teacher Ratio: Varies by grade level Number of Full Time Faculty: 39 *Holy Rosary Academy Grades Served: PK-7 Top Executive: Sr. Paulette Tiefenbrunn, S.S.N.D. Address: 2437 Jena St. Telephone: 504-482-7173 Fax: N/A Website: Total Enrollment: 79 Year Founded: 1996 Avg. Class Size: 12 Dress Requirements: Uniform Affiliation: Arch. Of N.O. Student Mix: Coed Student/Teacher Ratio: 12:1 Number of Full Time Faculty: 14 *International School of Louisiana Metairie & Uptown K-8; Westbank K-4 Top Executive: Melanie Tennyson 8101 Simon St., Metairie; 1400 Camp St.; 502 Olivier St. Telephone: Jefferson 934-4875;Uptown 654-1088;Westbank 274-4571 Fax: Jefferson 754-7845; Uptown 654-1086; Westbank 265-9447 Website: Total Enrollment: 1,404 Year Founded: 2000 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: None Student Mix: Coed Student/Teacher Ratio: 13:1 Number of Full Time Faculty: N/A Isidore Newman School Grades Served: PreK-12 Top Executive: Dale M. Smith, Head of School Address: 1903 Jefferson Ave. Phone: 504-899-5641 Fax: 504-896-8597 Website: Total Enrollment: 1,055 Year Founded: 1903 Avg. Class Size: 18 Dress Requirements: Lower: Uniform; Middle & Upper: Dress Code Affiliation: Independent, NonDenominational Student Mix: Coed Student/Teacher Ratio: 8:1 Number of Full Time Faculty: 132 *Jewish Community Day School Grades Served: PreK-5 Top Executive: Sharon Pollin Address: 3747 W. Esplanade Ave. North, Metairie Telephone: 504-887-4091 Fax: 504-780-6539 Website:

Total Enrollment: 35 Year Founded: 1996 Avg. Class Size: 8 Dress Requirements: Uniform Affiliation: Jewish Student Mix: Coed Student/Teacher Ratio: 8:1 Number of Full Time Faculty: 8 John Curtis Christian School Grades Served: PreK2-6 Top Executive: Deborah Eutsler Address: 10125 Jefferson Highway, River Ridge Phone: 504-737-0208 Fax: 504-738-8292 Website: Total Enrollment: 450 Year Founded: 1962 Avg. Class Size: 21 Dress Requirements: Uniform Affiliation: Christian Student Mix: Coed Student/Teacher Ratio: 15:1 Number of Full Time Faculty: 35 *Kehoe-France Grades Served: 8 weeks-7 Top Executive: Kyle M. France Address: 720 Elise Ave., Metairie Telephone: 504-733-0472 Fax: N/A Website: Total Enrollment: 535 Year Founded: 1962 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: Depends on grade level Number of Full Time Faculty: 62 Lake Castle Private School – New Orleans Grades Served: PreK-8 Top Executive: Jane Butera McGovern, Head of School Address: 8400 Hayne Blvd. Phone: 504-242-6270 Fax: 504-241-7844 Website: LakeCastleNewOrleans. com Total Enrollment: 486 Year Founded: 1963 Avg. Class Size: 23 Dress Requirements: Uniform Affiliation: Private Student Mix: Coed Student/Teacher Ratio: 17:1 Number of Full Time Faculty: 24 Lake Caste Private School – Slidell Grades Served: PreK-8 Top Executive: Brian Butera Address: 59461 LA Hwy 433, Slidell Phone: 985-641-3363 Fax: 985-641-3363 Website: Total Enrollment: 450 Year Founded: 1987

Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Catholic/Christian Student Mix: Coed Student/Teacher Ratio: 20:1 Number of Full Time Faculty: 30 Louise S. McGehee School Grades Served: PreK-12 Top Executive: Eileen F. Powers Address: 2343 Prytania St. Phone: 504-561-1224 Fax: 504-525-7910 Website: Total Enrollment: 390 Year Founded: 1912 Avg. Class Size: 12-15 Dress Requirements: Uniform Affiliation: Non-Denominational Student Mix: Female Student/Teacher Ratio: 8:1 Number of Full Time Faculty: 75 Mary, Queen of Peace Catholic School Grades Served: PreK3-7 Top Executive: Sybil W. Skansi, Principal Address: 1515 West Causeway Approach, Mandeville Phone: 985-674-2466 Fax: 985-674-1441 Website: Total Enrollment: 483 Year Founded: 1996 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 10:1 Number of Full Time Faculty: 49 Metairie Park Country Day School Grades Served: PreK-12 Top Executive: Carolyn Chandler Address: 300 Park Road, Metairie Phone: 504-837-5204 Fax: N/A Website: Total Enrollment: 725 Year Founded: 1929 Avg. Class Size: Depends on Class Size Dress Requirements: None Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: Depends on Class Number of Full Time Faculty: 96 Northlake Christian School Grades Served: K-4 Top Executive: Monty Fontenot, Head of School; Missie Arnold – Lower School Address: 70104 Wolverine Drive, Covington Phone: 985-635-0400 Fax: N/A Website: Total Enrollment: 160

Year Founded: 1977 Avg. Class Size: 15-25 Dress Requirements: Uniform Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: 20:1 Number of Full Time Faculty: 22 Northlake Christian School Grades Served: 5-8 Top Executive: Monty Fontenot, Head of School; Jenni Vega – Middle School Address: 70104 Wolverine Drive, Covington Phone: 985-635-0400 Fax: N/A Website: Total Enrollment: 240 Year Founded: 1977 Avg. Class Size: 15-25 Dress Requirements: Uniform Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: 20:1 Number of Full Time Faculty: 25 *Our Lady of Divine Providence School Top Executive: Elvina DiBartolo Grades Served: Nursery-7 Address: 917 N. Atlanta St., Metairie Telephone: 504-466-0591 Fax: 504-466-0671 Website: Total Enrollment: 220 Year Founded: 1967 Avg. Class Size: 18 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 9:1 No. of Full Time Faculty: 24 *Our Lady of Lourdes Catholic School – Slidell Grades Served: PreK3-7 Top Executive: Michael Buras Address: 345 Westchester Blvd., Slidell Telephone: 985-643-3230 Fax: 985-645-0648 Website: Total Enrollment: 370 Year Founded: 1929 Avg. Class Size: 19 Dress Requirements: Uniform Affiliation: Arch. Of N.O. Student Mix: Coed Student/Teacher Ratio: N/A Number of Full Time Faculty: 26 *Our Lady of Prompt Succor Grades Served: PreK3-7 Top Executive: Sharon Coll Address: 2305 Fenelon St., Chalmette Telephone: 504-271-2953 Fax: 504-271-1490 Website: Total Enrollment: 365 / JANUARY 2017



Year Founded: 1954 Avg. Class Size: 22 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 20:1 Number of Full Time Faculty: 20 Ridgewood Preparatory School Grades Served: PreK-12 Top Executive: M.J. Montgomery Jr. Address: 201 Pasadena Ave., Metairie Phone: 504-835-2545 Fax: 504-837-1864 Website: Total Enrollment: 300 Year Founded: 1948 Avg. Class Size: 17 Dress Requirements: Dress Code Affiliation: None Student Mix: Coed Student/Teacher Ratio: 14:1 Number of Full Time Faculty: 30 St. Andrew’s Episcopal School Grades Served: 18months-8 Top Executive: Melville Brown Address: 8012 Oak St. Phone: 504-861-3743 Fax: 504-861-3973 Website: Total Enrollment: 180 – PK-8; 45 – 18mths-3 Year Founded: 1957 Avg. Class Size: 18 Dress Requirements: Dress Code Affiliation: Episcopal Student Mix: Coed Student/Teacher Ratio: :1 Number of Full Time Faculty: 25 St. Angela Merici Grades Served: PreK2-7 Top Executive: Paige Bennett Address: 835 Melody Drive, Metairie Phone: 504-835-8491 Fax: 504-835-4463 Website: Total Enrollment: 365 Year Founded: 1965 Avg. Class Size: 18 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 15:1 Number of Full Time Faculty: 35 St. Ann School Grades Served: PreK2-7 Top Executive: Susan Kropog Address: 4921 Meadowdale St., Metairie Phone: 504-455-8383 Fax: 504-455-9572 Website: Total Enrollment: 830 Year Founded: 1975 Avg. Class Size: 23 Dress Requirements: Uniform 102


Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 12:1 Number of Full Time Faculty: 62 *St. Anthony of Padua Top Executive: Sr. Ruth Angelette, O.P., Principal Grades Served: Preschool2-7 Address: 4600 Canal St. Telephone: 504-488-4426 Fax: 504-488-5373 Website: Total Enrollment: 165 Year Founded: 1915 Avg. Class Size: 15 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 15:1 No. of Full Time Faculty: 17 St. Benilde School Grades Served: Nursery-7 Top Executive: John “Matt” Downey V Address: 1801 Division St., Metairie Phone: 504-833-9894 Fax: 504-834-4380 Website: Total Enrollment: 336 Year Founded: 1968 Avg. Class Size: 21 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 12:1 Number of Full Time Faculty: 26 *St. Christopher School Grades Served: 6 weeks-7 Top Executive: Ruth Meche Address: 3900 Derbigny St., Metairie Telephone: 504-837-6871 Fax: 504-834-0522 Website: Total Enrollment: 646 Year Founded: 1949 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 12:1 Number of Full Time Faculty: 51 *St. Clement of Rome Top Executive: Roselyn K. Tindall Grades Served: PreK3-7 Address: 3978 W. Esplanade Ave., Metairie Telephone: 504-888-0386 Fax: 504-885-8273 Website: Total Enrollment: 479 Year Founded: 1968 Avg. Class Size: 22 Dress Requirements: Uniform Affiliation: SACS, CEC, NCEA, LAP/ NAESP Student Mix: Coed Student/Teacher Ratio: 18:1

JANUARY 2017 /

No. of Full Time Faculty: 27 St. Cletus School Grades Served: PreK3-7 Top Executive: Jill Grabert, Principal Address: 3610 Claire Ave., Gretna Phone: 504-366-3538 Fax: 504-366-0011 Website: Total Enrollment: 412 Year Founded: 1978 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 14:1 Number of Full Time Faculty: 28 St. Dominic School Grades Served: PreK4-7 Top Executive: Adrianne LeBlanc Address: 6326 Memphis St. Phone: 504-482-4123 Fax: 504-486-3870 Website: Total Enrollment: 649 Year Founded: 1924 Avg. Class Size: 22 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 13:1 Number of Full Time Faculty: 50 St. Elizabeth Ann Seton Grades Served: PreK2-7 Top Executive: Joan Kathmann, Principal Address: 4119 St. Elizabeth Drive, Kenner Phone: 504-468-3524 Fax: 504-469-6014 Website: Total Enrollment: 440 Year Founded: 1984 Avg. Class Size: Varies Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: N/A Number of Full Time Faculty: N/A *St. Francis Xavier Catholic School Top Executive: Barbara M. Martin Grades Served: PreK2-7 Address: 215 Betz Place, Metairie Telephone: 504-833-1471 Fax: 504-833-1498 Website: Total Enrollment: 460 Year Founded: 1926 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: Arch. Of N.O. Student Mix: Coed Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 40 *St. George’s Episcopal School Grades Served: Preschool-8

Top Executive: Dr. Rob E. Eichberger, Address: 923 Napoleon Ave. Telephone: 504-891-5509 Fax: N/A Website: Total Enrollment: 385 Year Founded: 1969 Avg. Class Size: N/A Dress Requirements: Uniform Affiliation: Episcopal Student Mix: Coed Student/Teacher Ratio: Lower/ Middle: 5:1; Preschool: 4:1 Number of Full Time Faculty: 80 St. Joan of Arc Catholic School Grades Served: PreK2-7 Top Executive: Jeffrey M. Montz, Principal Address: 412 Fir St., LaPlace Phone: 985-652-6310 Fax: 985-652-6390 Website: Total Enrollment: 377 Year Founded: 1961 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 13:1 Number of Full Time Faculty: 36 St. John Lutheran Grades Served: Preschool-7 Top Executive: Bethany Gonski Address: 3937 Canal St. Phone: 504-488-6641 Fax: 504-482-2101 Website: Total Enrollment: 150 Year Founded: 1854 Avg. Class Size: Preschool: 10; Elementary: 20 Dress Requirements: Uniform Affiliation: Lutheran Student Mix: Coed Student/Teacher Ratio: 15:1 Number of Full Time Faculty: 10 St. Louis King of France Catholic School Grades Served: 6 weeks-7 Top Executive: Pamela Keenan Schott Address: 1600 Lake Ave., Metairie Phone: 504-833-8224 Fax: 504-838-9938 Website: Total Enrollment: 400 Year Founded: 1953 Avg. Class Size: 15 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 12-15:1 Number of Full Time Faculty: 88 *St. Martin’s Episcopal School Grades Served: 8 weeks-12 Top Executive: Merry Sorrells

Address: 225 Green Acres Road, Metairie Telephone: 504-736-9917 Fax: 504-736-8802 Website: Total Enrollment: 547 Year Founded: 1947 Avg. Class Size: 15 Dress Requirements: PreK-5: Uniform; 6-12: Dress Code Affiliation: Independent Episcopal School Student Mix: Coed Student/Teacher Ratio: 9:1 Number of Full Time Faculty: 87 *St. Mary Magdalen Catholic School Grades Served: PreK-7 Top Executive: Valerie Rodriquez Address: 6421 West Metairie Ave., Metairie Telephone: 504-733-1433 Fax: 504-736-0727 Website: Total Enrollment: 252 Year Founded: 1956 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Catholic, Arch. Of N.O. Student Mix: Coed Student/Teacher Ratio: 13:1 Number of Full Time Faculty: 19 *St. Mary’s Academy Grades Served: 4-6 Top Executive: Sr. Clare of Assisi Pierre; Chad Smith, Dean of Male Academy Address: 6905 Chef Menteur Blvd. Telephone: 243-1888 Fax: 872-9501 Website: Total Enrollment: 44 Year Founded: 2015 Avg. Class Size: 15 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Male Student/Teacher Ratio: 14:1 Number of Full Time Faculty: 3 St. Paul’s Episcopal School Grades Served: Toddler-8 Top Executive: Charleen Schwank, Head of School Address: 6249 Canal Blvd. Phone: 504-488-1319 Fax: 504-304-8315 Website: Total Enrollment: 284 Year Founded: 1961 Avg. Class Size: 13 Dress Requirements: Uniform Affiliation: Independent, Episcopal Student Mix: Coed Student/Teacher Ratio: 8:1 Number of Full Time Faculty: 39 St. Peter Catholic School Grades Served: PreK3-7 Top Executive: Michael Kraus

Address: 130 E. Temperance St., Covington Phone: 985-892-1831 Fax: 985-898-2185 Website: Total Enrollment: 774 Year Founded: 1878 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: Depends on grade level Number of Full Time Faculty: 48 St. Philip Neri Catholic School Grades Served: 6 weeks-7 Top Executive: Carol Stack, Ph.D. Address: 6600 Kawanee Ave., Metairie Phone: 504-887-5600 Fax: 504-456-6857 Website: Total Enrollment: 720 Year Founded: 1961 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 15:1 Number of Full Time Faculty: 76 *St. Pius X Catholic School Grades Served: PreK3-7 Top Executive: Pamela Fulham Address: 6600 Spanish Fort Blvd. Telephone: 504-282-2811 Fax: 504-282-3043 Wesbite: Total Enrollment: 493 Year Founded: 1953 Avg. Class Size: 23 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 12:1 Number of Full Time Faculty: 40 *St. Rita School – Harahan Grades Served: 2 years-7 Top Executive: Rev. John C. Arnone Address: 194 Raven Ave., Harahan Telephone: 504-737-0744 Fax: 504-738-2184 Website: Total Enrollment: 410 Year Founded: 1953 Avg. Class Size: 18 Dress Requirements: Uniform Affiliation: Arch. Of N.O. Student Mix: Coed Student/Teacher Ratio: 13:1 Number of Full Time Faculty: 31 Stuart Hall School for Boys Grades Served: PK3-7 Top Executive: Kevin Avin, Head of School Address: 2032 South Carrollton Ave. Phone: 504-861-1954 Fax: 504-861-5389

Website: Total Enrollment: 343 Year Founded: 1984 Avg. Class Size: 18 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Male Student/Teacher Ratio: PreSchool: 18:2; Lower&Middle: 18:1 Number of Full Time Faculty: 58 Trinity Episcopal School Grades Served: PreK-8 Top Executive: The Rev. Gary Taylor, Head of Scool Address: 1315 Jackson Ave. Phone: 504-525-8661 Fax: 504-523-4837 Website: Total Enrollment: 370 Year Founded: 1960 Avg. Class Size: 17 Dress Requirements: Uniform Affiliation: Episcopal Student Mix: Coed Student/Teacher Ratio: 7:1 Number of Full Time Faculty: 49 Ursuline Academy Elementary School Grades Served: Toddler2-12 Top Executive: Karen Thomas McNay, Academy President Address: 2635 State St. Phone: 504-861-9150 Fax: 504-866-5293 Website: Total Enrollment: 720 Year Founded: 1727 Avg. Class Size: Varies Dress Requirements: Uniform Affiliation: Catholic Student Mix: Female Student/Teacher Ratio: Varies by grade level Number of Full Time Faculty: 77 Waldorf School of New Orleans Grades Served: Nursery-8 Top Executive: Jeff Feldman, Pedagogical Administrator; Lisa Lynde, Business Administrator Address: Grades: 517 Soraparu St.; Early Childhood Center: 2010 Peniston St. Phone: Grades: 504-525-2420; Early Childhood: 504-345-2366 Fax: 504-525-3223 Website: Total Enrollment: 98 Year Founded: 2000 Avg. Class Size: 16 Dress Requirements: No Uniform Affiliation: Private Independent Nonprofit Student Mix: Coed Student/Teacher Ratio: Early Childhood: 8:1; Grades: 15:1 Number of Full Time Faculty: 10

Charter Schools Arthur Ashe Charter School Grades Served: K-8 Top Executive: Sivi Domango Address: 1456 Gardena Drive Phone: 504-373-6267 Fax: 504-896-4003 Website: arthur-ashe-charter-school Total Enrollment: 745 Year Founded: 2007 Avg. Class Size: 30 Dress Requirements: Uniform Affiliation: FirstLine Schools Student Mix: Coed Student/Teacher Ratio: 15:1 Number of Full Time Faculty: 90 Athlos Academy of Jefferson Parish Grades Served: K-6 Top Executive: Ben Bourgeois – Board Chair Address: 1001 Behrman Highway, Terrytown Phone: 866-721-0181 Fax: N/A Website: Total Enrollment: 900 Year Founded: 2016 Avg. Class Size: 27 Dress Requirements: Uniform Affiliation: N/A Student Mix: Coed Student/Teacher Ratio: 27:1 Number of Full Time Faculty: 45 Benjamin Franklin High School Grades Served: 9-12 Top Executive: Dr. Patrick Widhalm Address: 2001 Leon C. Simon Drive Phone: 504-286-2600 Fax: 504-286-2642 Website: Total Enrollment: 940 Year Founded: 1957 Avg. Class Size: 21 Dress Requirements: Casual, Appropriate Attire Affiliation: Accredited by SACS; Affiliation with NOCCA; Type III Public, Charter School/Charted by Orleans Parish School Board and Governed by: Advocates for Academic Excellence in Education, Inc.; Member of the Greater New Orleans Collaborative of Charter Schools Student Mix: Coed Student/Teacher Ratio: 18:1 Number of Full Time Faculty: 52 Bricolage Academy Grades Served: K-4 Top Executive: Josh Densen Address: 3368 Esplanade Ave. Phone: 504-539-4505 Fax: N/A Website: Total Enrollment: 335 Year Founded: 2012 Avg. Class Size: 27

Dress Requirements: No Uniform Required Affiliation: Orleans Parish School Board Student Mix: Coed Student/Teacher Ratio: 12:1 Kindergarten; 25:1 - 1-4 Number of Full Time Faculty: 25 *Cypress Academy Grades Served: K-2 Top Executive: Bob Berk, Ph.D. Address: 4238 St. Charles Ave. Telephone: 504-383-3337 Fax: N/A Website: Total Enrollment: 125 Year Founded: 2015 Avg. Class Size: 18 Dress Requirements: Uniform Affiliation: OPSB Charter School Student Mix: Coed Student/Teacher Ratio: 7:1 Number of Full Time Faculty: 13 Einstein Charter School Village de l’Est Grades Served: PreK-5 Top Executive: Sabrina Marsh Address: 5100 Cannes St. Phone: 504-324-7450 Fax: N/A Website: Total Enrollment: 487 Year Founded: 2006 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Einstein Charter Schools Student Mix: Coed Student/Teacher Ratio: 20:1 Number of Full Time Faculty: 63 Einstein Charter School Sherwood Forest Grades Served: PreK-5 Top Executive: Shimon Ancker Address: 4801 Maid Marion Phone: 504-503-0110 Fax: N/A Website: Total Enrollment: 502 Year Founded: 2012 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Einstein Charter Schools Student Mix: Coed Student/Teacher Ratio: 20:1 Number of Full Time Faculty: 65 Einstein Charter Middle Grades Served: 6-8 Top Executive: Tiffany Cherrie Address: 5316 Michoud Blvd. Phone: 504-503-0470 Fax: N/A Website: Total Enrollment: 330 Year Founded: 2015 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Einstein Charter Schools Student Mix: Coed

Student/Teacher Ratio: 20:1 Number of Full Time Faculty: 38 Einstein Charter High Grades Served: 9 (expanding to 10 in 2017) Top Executive: Tiffany Cherrie Address: 5316 Michould Blvd. Phone: 504-503-0470 Fax: N/A Website: Total Enrollment: 330 Year Founded: 2016 Avg. Class Size: 76 Dress Requirements: Uniform Affiliation: Einstein Charter Schools Student Mix: Coed Student/Teacher Ratio: 20:1 Number of Full Time Faculty: 34 International High School of Louisiana Grades Served: 9-12 Top Executive: Sean Wilson Address: 727 Carondelet St. Phone: 504-613-5702 Fax: N/A Website: Total Enrollment: 576 Year Founded: 2009 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: N/A Student Mix: Coed Student/Teacher Ratio: 13:1 Number of Full Time Faculty: 36 *Joseph S. Clark Preparatory High School, a FirstLine School Grades Served: PreK-8 Top Executive: Jay Altman Address: 1301 N. Derbigny St. Telephone: 373-6202 Fax: N/A Website: joseph-s-clark-preparatory-highschool Total Enrollment: 428 Year Founded: 2011 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: FirstLine Schools Student Mix: Coed Student/Teacher Ratio: 17:1 Number of Full Time Faculty: 60 Kenner Discovery Health Sciences Academy Grades Served: PreK-9 Top Executive: Dr. Patty Glaser Address: 2504 Maine Ave., Metairie Phone: 504-233-4720 Fax: N/A Website: Total Enrollment: 1,060 Year Founded: 2013 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Jefferson Parish Public School System Student Mix: Coed / JANUARY 2017



Student/Teacher Ratio: PreK-1 25:2; 2-8 - 25:1; 9 - 27:1 Number of Full Time Faculty: 115 *KIPP Believe College Prep Grades Served: 5-8 Top Executive: Luke Naegele Address: 1607 S. Carrollton Ave. Telephone: 504-304-8857 Fax: N/A Website: Total Enrollment: 400 Year Founded: 2006 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: KIPP New Orleans Schools, Inc. Student Mix: Coed Student/Teacher Ratio: 12:1 Number of Full Time Faculty: 40 *KIPP Believe Primary Grades Served: K-4 Top Executive: Sara Beth Greenberg Address: 421 Burdette St. Telephone: 504-266-2050 Fax: N/A Website: Total Enrollment: 500 Year Founded: 2011 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: KIPP New Orleans Schools, Inc. Student Mix: Coed Student/Teacher Ratio: 12:1 Number of Full Time Faculty: 46 *KIPP Central City Academy Grades Served: 5-8 Top Executive: Alex Jarrell Address: 2514 Third St. Telephone: 504-609-2283 Fax: N/A Website: Total Enrollment: 400 Year Founded: 2007 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: KIPP New Orleans Schools, Inc. Student Mix: Coed Student/Teacher Ratio: 12:1 Number of Full Time Faculty: 38 *KIPP Central City Primary Grades Served: K-4 Top Executive: Korbin Johnson Address: 2625 Thalia St. Telephone: 504-373-6290 Fax: N/A Website: Total Enrollment: 500 Year Founded: 2008 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: KIPP New Orleans Schools, Inc. Student Mix: Coed Student/Teacher Ratio: 12:1 Number of Full Time Faculty: 56



*KIPP McDonogh 15 Middle Grades Served: 5-8 Top Executives: Deanna Reddick & Tony Cognata Address: 5500 Piety Drive Telephone: 504-609-2280 Fax: N/A Website: Total Enrollment: 400 Year Founded: 2006 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: KIPP New Orleans Schools, Inc. Student Mix: Coed Student/Teacher Ratio: 12:1 Number of Full Time Faculty: 41 *KIPP Leadership Primary Grades Served: K-4 Top Executive: Colin Smith Address: 2300 St. Claude Ave. Telephone: 504-322-3924 Fax: N/A Website: Total Enrollment: 500 Year Founded: 2011 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: KIPP New Orleans Schools, Inc. Student Mix: Coed Student/Teacher Ratio: 12:1 Number of Full Time Faculty: 46 *KIPP Renaissance High School Grades Served: 9-12 Top Executive: Joey LaRoche Address: 5316 Michoud Blvd., Floor 2 Telephone: 373-6255 Fax: N/A Website: Total Enrollment: 500 Year Founded: 2010 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: KIPP New Orleans Schools, Inc. Student Mix: Coed Student/Teacher Ratio: 12:1 Number of Full Time Faculty: 48 *KIPP East Community Primary Grades Served: K-1 Top Executive: Jenny Dennis Carey Address: 4500 Mendez St. Telephone: 504-373-7171 Fax: N/A Website: Total Enrollment: 200 Year Founded: 2014 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: KIPP New Orleans Schools, Inc. Student Mix: Coed Student/Teacher Ratio: 12:1 Number of Full Time Faculty: 20

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*KIPP McDonogh 15 Primary Grades Served: K-4 Top Executive: Mark Burton Address: 721 St. Philip St. Telephone: 504-566-1706 Fax: N/A Website: Total Enrollment: 500 Year Founded: 2006 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: KIPP New Orleans Schools, Inc. Student Mix: Coed Student/Teacher Ratio: 12:1 Number of Full Time Faculty: 56

Address: K-5: 7315 Willow St.; 6-12: 5624 Freret St. Phone: 504-862-5110/504-3043961 Fax: 504-866-4292/504-861-1839 Website: Total Enrollment: 1,741 Year Founded: 1913 Avg. Class Size: Varies Dress Requirements: Dress Code Affiliation: Advocates for Arts-Based Education; Orleans Parish School Board Charter Student Mix: Coed Student/Teacher Ratio: N/A Number of Full Time Faculty: 130

*KIPP Leadership Academy Grades Served: 5-8 Top Executive: Jonny Bartlett Address: 2300 St. Claude Ave. Telephone: 504-373-6256 Fax: N/A Website: Total Enrollment: 400 Year Founded: 2010 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: KIPP New Orleans Schools, Inc. Student Mix: Coed Student/Teacher Ratio: 12:1 Number of Full Time Faculty: 45

*New Orleans Charter Science and Math High School Grades Served: 9-12 Top Executive: Chana Benenson & Claire Jecklin Address: 5625 Loyola St. Telephone: 504-324-7061 Fax: 504-309-4178 Website: Total Enrollment: 430 Year Founded: 1993 Avg. Class Size: 18-22 Dress Requirements: Uniform Affiliation: N/A Student Mix: Coed Student/Teacher Ratio: 7:1 Number of Full Time Faculty: 60

*Lake Forest Elementary School Grades Served: K-8 Top Executive: Mardele S. Early Address: 11110 Lake Forest Blvd. Telephone: 504-826-7140 Fax: N/A Website: Total Enrollment: 613 Year Founded: 2006 Avg. Class Size: 22 Dress Requirements: Uniform Affiliation: Orleans Parish School Board Student Mix: Coed Student/Teacher Ratio: 20:1 Number of Full Time Faculty: 45 *Langston Hughes Academy Grades Served: PreK-8 Top Executive: Jay Altman Address: 3519 Trafalgar St. Telephone: 373-6251 Fax: N/A Website: langston-hughes-academy Total Enrollment: 847 Year Founded: 2010 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: FirstLine Schools Student Mix: Coed Student/Teacher Ratio: 16:1 Number of Full Time Faculty: 72 Lusher Charter School Grades Served: K-12 Top Executive: Kathy Riedlinger

*New Orleans Military and Maritime Academy Grades Served: 9-12 Top Executive: Col. Schlafer, Commandant; Dr. Cecilia Garcia, Principal Address: 425 O’Bannon St. Telephone: 504-227-3810 Fax: 504-875-4326 Website: Total Enrollment: 645 Year Founded: 2011 Avg. Class Size: 20 Dress Requirements: JROTC Uniform Affiliation: N/A Student Mix: Coed Student/Teacher Ratio: 12:1 Number of Full Time Faculty: 55 *Phillis Wheatley Community School Grades Served: PreK-8 Top Executive: Jay Altman Address: 2300 Dumaine St. Telephone: 504-373-6205 Fax: 504-488-4091 Website: phillis-wheatley-community-school Total Enrollment: 700 Year Founded: 1954 Avg. Class Size: 28 Dress Requirements: N/A Affiliation: FirstLine Schools Student Mix: Coed Student/Teacher Ratio: 17:1 Number of Full Time Faculty: 93

*Samuel J. Green Charter School Grades Served: K-8 Top Executive: Jay Altman Address: 2319 Valence St. Telephone: 504-304-3532 Fax: N/A Website: samuel-j-green-charter-school Total Enrollment: 526 Year Founded: 2006 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: FirstLine Schools Student Mix: Coed Student/Teacher Ratio: 15:1 Number of Full Time Faculty: 71 *The NET Charter High School Grades Served: 9-12 Top Executive: Elizabeth Ostberg Address: 1614 Oretha Castle Haley Blvd. Telephone: 504-267-9060 Fax: 504-267-9059 Website: Total Enrollment: 150 Year Founded: 2012 Avg. Class Size: 8-15 Dress Requirements: N/A Affiliation: N/A Student Mix: Coed Student/Teacher Ratio: 6:1 Number of Full Time Faculty: 22 Warren Easton Charter High School Grades Served: 9-12 Top Executive: Alexina Medley Address: 3019 Canal St. Phone: 504-324-7400 Fax: 504-324-7946 Website: Total Enrollment: 1006 Year Founded: 1843 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: OPSB Student Mix: Coed Student/Teacher Ratio: 25:1 Number of Full Time Faculty: 57

Special School *St. Michael Special School Top Executive: Susan Munster M.Ed., Principal Address: 1522 Chippewa St. Telephone: 504-524-7285 Fax: 504-524-5883 Website: StMichaelSpecialSchool. com Total Enrollment: 213 Year Founded: 1965 Avg. Class Size: 13 Dress Requirements: Uniform Affiliation: Arch. of New Orleans Student Mix: Coed Student/Teacher Ratio: 13:1 No. of Full Time Faculty: 26


education Every parent has an idea of how they want their children to grow and the character attributes they hope will shine. From ambitious critical thinkers to competitive overachievers, the kinds of students that children become is often influenced by the institution that informs their learning. Learning environments across the metro region vary from school to school, and where some focus on cultural enrichment or arts integration and academics, others prioritize spiritual guidance and social awareness. Extra-curricular offerings run the gamut from competitive sports to drama and dance, science and technology clubs, fine arts, and more.With such a diverse group of schools available, it may take some time to narrow down what’s most important to your family and what schools excel most at your child’s interests.Winter open houses and tours are beginning now for parents' planning their child’s educational future.

Early School / Primary Education St. Andrew’s Episcopal School is the oldest Episcopal school in New Orleans with 59 years of experience in educating the mind, body and spirit of young children. St. Andrew’s enrolls boys and girls 18 months through Grade 8, offering 10+ years of nurturing yet challenging education that focuses on the Decade of Childhood. St. Andrew’s utilizes small classes to promote a challenging learning environment where students interact with teachers and grow spiritually, socially, and intellectually. A strong academic program, enhanced by state-of-the-art technology, includes Spanish, music, chapel, fine arts, athletics and library skills. Student publications, dramatics, interscholastic sports and community service round out St. Andrew’s program. Come see their students and teachers in action at the Open House on January 12, 2017, or call for a personal tour. For further information, visit the school’s website at  For a strong primary education combined with the unique qualities of an outdoor country environment, check out Arden Cahill Academy, which is nestled on a 12-acre tract of land along Bayou Fatma in Gretna. Not only does the campus provide state of the art classroom learning facilities, but two vegetable gardens, a horseback riding arena, stables and petting farm help the school provide unique learning experiences outside of the traditional classroom environment.  The school focuses on cultural enrichment as one part of its primary education and tradition of academic excellence. Their 300-seat theater, art studios, music rooms and foreign language programs ensure students’ abilities to excel in the arts, while a football field, competition pool, gymnasium and extra-curricular athletics allow students to excel

in physical competition as well. To provide familyfriendly support services, Arden Cahill Academy offers before and after school care and a specialized Infant Center which accepts children as young as six weeks. Additionally, during summer months, they offer Camp Corral, a 10-week summer camp program with academic enrichment classes.  For more information, including tours and admission policies, call 504-392-0902 or visit Open House is Jan. 19 at 9 a.m.  Since 2000, Waldorf School of New Orleans has offered local families a progressive schooling alternative. Waldorf Schools is part of a worldwide independent education movement with nearly 1,000 schools on six continents. Its education is grounded in a profound understanding of human development and the natural world, based on the insights of philosopher and scientist Rudolf Steiner.  Waldorf School of New Orleans provides children in nursery through eighth grade an experiential, developmentally appropriate program that engages and educates the whole child. In Early Childhood, this means respecting the integrity of childhood itself. Within the structure of daily, weekly, and seasonal rhythms, Waldorf School’s Nursery and pre-K/Kindergarten children experience a nurturing sensory and social environment, and most importantly the opportunity to imagine and play. The Waldorf Class Teacher leads their class, year by year, through a well-rounded, arts-integrated, and academically rigorous curriculum, working with each child and the class as a whole to realize personal gifts, meet individual challenges and grow as valued members of the community. Waldorf graduates are eager, confident and competent free thinkers. For more information or to schedule a tour, visit or call 504525-2420. / JANUARY 2017




Ursuline Academy

Audubon Charter School offers culturally rich and academically rigorous programs that uniquely combine French and Montessori curricula with a comprehensive arts curriculum for Pre-K through eighth grade. Students in the French program are taught the French national curriculum by native French-speaking teachers. Montessori students are instructed by teachers who direct self-motivated learning based on each child’s individual development. The Arts program includes general instruction in visual arts, music and theater with opportunities to be placed in a “Talented” program for additional formalized instruction. Audubon was named one of New Orleans Magazine’s “Top of the Town” Elementary Schools of 2016. Audubon’s students score in the top 10 percent of Orleans Parish public schools on statewide standardized testing and at or above the French national average on French national tests. Extracurricular activities include athletics, a nationally ranked Academic Games team and awardwinning debate, chess, Lego League and robotics teams.  For more information, visit or contact admissions at Athlos Academy of Jefferson Parish is a tuitionfree, public charter school serving students in grades K-6. Opening fall 2017, Athlos will offer an innovative approach to education preparing children for lifelong success by focusing on rigorous academics, health and wellness education, and a character program.



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In pursuit of a prepared mind, Athlos students develop critical thinking and problem solving skills necessary to achieve. Instruction is engaging and classrooms are safe places where students are encouraged to experiment, collaborate and actively participate. A healthy body is also the focus, and increased physical activity, health and nutrition education, and healthy lifestyle habits are central to the Healthy Body pillar. At Athlos schools, physical activity isn’t limited to gym class. Movement is woven into the day and deliberately integrated into classroom instruction. Finally, Athlos helps children recognize Performance Character strengths – traits like grit, leadership and social intelligence. These concepts become part of daily instruction, and teach students to become tomorrow’s leaders. All interested parents are invited to the Parent Information Meeting at the Westbank Regional Library on Jan. 10 at 7 p.m. For more information, visit, call 866-721-00181, or email The mission of the Stuart Hall School for Boys is to live the words of Catholic educator, Janet Erskine Stuart, R.S.C.J.: “Education is formation, not just information.” Faculty and staff are dedicated to working with parents to help each child build a foundation for a life centered on a love for learning, a desire to help others and a commitment to Gospel values. Now in its 32nd year,


Stuart Hall School is the only school in the greater New Orleans area to offer a Catholic, independent, all-boy education in a traditional, elementary school configuration (PK3-7th). Faith, Honor, Leadership and Scholarship are the foundations upon which the school builds future community leaders who have a selfless commitment to the service of others. Stuart Hall truly is a school “Where Good Boys Become Great Men.” For more information on Stuart Hall School for Boys or to tour the campus, call 504-861-5384 or visit

Trinity is a co-educational, pre-Kindergarten through eighth grade school. The campus is located in the Garden District and offers a pleasant and stimulating learning environment for students and faculty. Trinity continues in the tradition of its predecessor school, Miss Edith Aiken’s Little School, founded in 1917, and in that of Trinity Episcopal Church, which since its founding in 1847 has maintained a commitment to the educational and civic life of New Orleans. The school motto articulates their mission of: “Celebrating the Intellect, Nourishing the Spirit, Celebrating Community.” Trinity nurtures a child’s mind, body, and spirit through a fun and challenging program that offers the best in the academic disciplines, uses best practices and is taught by a skillful, experienced and loving faculty and staff.

For more information or to schedule an individual tour, visit or call the Admission Office at 504-525-8661. Open House for Grades pre-K-eight will take place on Wed., Jan. 18 at 9 a.m.

K-12 / Continuing Education Founded in 1867, the Academy of the Sacred Heart is a Catholic, independent, college prep school for girls, ages 1 through Grade 12. The school is committed to values of faith, intellectual advancement, social awareness, the building of community and personal growth. As part of a network of 150+ Sacred Heart schools, its global exchange program allows students to visit other sister schools in the U. S. and abroad. With global exchange opportunities, STREAM, service learning activities, a tech-forward campus, design thinking and more, Sacred Heart girls are truly inspired to make change in the world. Open House Tuesday Tours for ages 1-fourth grade take place on Jan. 10 from 8:30-11 a.m. For grades five12, come spend a “Day in the Life” of an ASH student. Call 504-269-1213 or details or visit Established in 1929, Metairie Park Country Day School is a co-educational, non-denominational, independent school where care and cultivation of each / JANUARY 2017




child, from Pre-K through Grade 12, come to life with exciting and innovative approaches to teaching. The use of advanced technology and expansive, rigorous curriculum opens the world to Country Day students, and faculty teach them the importance of individual achievement through depth of inquiry rather than mere recitation of facts. Visit an Admission Open House or email for a private tour. Upcoming Open Houses include K-fifth on Jan. 12 at 8:30 a.m. and sixth-12th grades on Jan. 19 at 8:15 a.m. Country Day’s Early Childhood Center provides children six weeks to four years a place to blossom with flexible enrollment options ranging from two to five days a week, with part or full-time availability. Email for a private tour of the Early Childhood Center. For more information on Metairie Park Country Day School or Country Day’s Early Childhood Center, visit

Ursuline Academy, founded in 1727, enjoys the distinction of being both the oldest school for girls and the oldest Catholic school in the United States. Ursuline Academy provides a broad, challenging, and contemporary curriculum in a nurturing environment from early childhood (Toddler 2) through a college preparatory secondary program (12th grade). Ursuline fosters spiritual formation, academic excellence, and a life-long commitment to Serviam: I will serve. Elementary School Tours (Toddler-2 through seventh grade) are offered every Wednesday in January at 8:30 a.m. register online at Additionally, girls ages five and under are invited to attend a Play Date on Feb. 18 from 9-11 a.m. in the Soeur Teresita Rivet, OSU Early Childhood Learning Center. This fun event will feature cooking, art, music, math, science and language arts stations. To sign up, visit  For more information, contact the Office of Admissions at 504-866-5292 or admissions@uanola. org. Louisiana’s highest performing K-12 public school,  Lusher Charter School, a National Blue Ribbon School in partnership with Tulane University, offers a rigorous, interdisciplinary, collegefocused curriculum. Lusher students engage in a comprehensive program enhancing critical, analytical and creative thinking. Serving 1,700 students, Lusher maintains two Uptown campuses, the Lower School on Willow Street, and the Middle and High schools on Freret Street. Arts integration starts in the Lower School; many Lusher students continue artistic pursuits in high school Certificate of Artistry programs. Students may choose an area of concentration in Humanities/ Communications or Math/Science/Engineering. Beginning with introductory Engineering classes



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in Lower School, STEM options expand to include Aerospace Engineering, Biomedical Science and AP courses in all sciences. A Learning Resource Center and state-of-the-art science laboratories support academic excellence. Qualifying juniors and seniors earn college credit at Tulane. Lusher’s numerous extracurricular offerings include 27 sports teams that operate with the support of Saints quarterback Drew Brees, who provided funding for its sports field, Brees Family Field. For information, visit, or call: 504862-5110, (Lower School), 504-304-3961(Middle/High School).

FirstLine Schools believes that New Orleans can be the first city in America where every child goes to a great school. With a mission to create and inspire great open enrollment public schools throughout the city, FirstLine provides a caring community in which students acquire the foundation necessary for success in high school, college and beyond. They believe in educating the whole child – mind, body and spirit – and are committed to nurturing this growth through rigorous academics, arts, a variety of enrichment classes, athletic offerings and Physical Education. FirstLine’s students come from various neighborhoods across the city. The network provides free school bus transportation as well as three free meals for all students. The four K-8 schools and one high school serve over 3,400 students. All schools offer innovative programs such as the Personalized Learning Project, Noal Tech (Career, Technical Education) and the nationally acclaimed signature program, The Edible Schoolyard New Orleans. Find out more about FirstLine’s approach and various schools at or by calling 504-267-9038.

Secondary / High School The Mount Carmel Academy experience is filled with opportunities for each student to pursue her passions, uncover new talents, grow spiritually, and discover the person God created her to become. The challenging curriculum enables students to cultivate critical thinking skills, communicate effectively, weigh social and religious values, and prepare for higher education. A 1:1 MacBook program enhances instruction and offers a collaborative learning environment. Small class sizes, averaging 15, ensure each student receives individualized attention while developing meaningful connections with her peers and teachers.  Mount Carmel is proud to announce the opening of the Phyllis M. Taylor Maker Lab, a creative, hands-on space where students are encouraged to collaborate, innovate, and create through cross-curricular projects in religion, science, technology, engineering, art and math. Students utilize 16 MakerBot Replicator 3D


printers and a laser engraver to enhance classroom experiences and bring ideas to life. For more information, visit, call 504-288-7626 or email

Josephite heritage and mission. For more information, visit

St. Augustine High School is rich in history and tradition. Founded in 1951 by the Society of St. Joseph of the Sacred Heart, the school was originally established to educate young men from Black Catholic families in their faith. However, the school has always welcomed students of all faiths and backgrounds. Today, St. Augustine has evolved to meet the changing needs of the community. Students, faculty and staff members – like the school’s namesake – share a passion for exploring uncharted territory, whether through scholarship or leading the way in battling segregation in Louisiana.  Academic excellence is a hallmark of the St. Augustine experience. A St. Augustine education encourages a sense of critical thought as students develop leadership skills and build a solid foundation for lifelong learning. St. Augustine offers a diverse course list that is fortified by the Advanced Placement Program (AP), which offers college credit options and dual enrollment opportunities for the college-bound student. St. Augustine invites you to explore its history,

preparatory school on the Northshore of Lake Ponchartrain for girls in grades eight-12. Located in Covington, Louisiana, SSA delivers excellence in education, coupled with the spiritual and personal growth and development of the young women served.  Now is an exciting time to be a part of St. Scholastica Academy! The STEM (Science, Technology, Engineering and Math) Center in Benedictine Hall is the newest renovation on campus. Along with the physical changes for these disciplines came curriculum enhancements. The Academy offers integrated science and math programs, real-world learning opportunities, Advanced Placement courses, second level STEM electives and dual enrollment classes through LSU and SLU. The Academy’s college preparatory curriculum, when combined with the Benedictine tradition of prayer, work, study and community, prepares young women for success in a college environment and beyond. SSA invites you to learn more about their 114-year tradition of giving young women a comprehensive, Catholic education. To learn more, visit or call 985-892-2540 ext. 104. •

Founded in 1903 by the Benedictine Sisters, St. Scholastica Academy (SSA) is an all-girls, college- / JANUARY 2017












table talk pg. 112

In short, what Station 6 brings to Bucktown is a thoughtful alternative to the surrounding fried-seafood joints. Station 6 also features an elegant wine list and a plethora of outdoor seating, which can be enclosed and heated in the cooler months.

jeffery johnston PHOTOGRAPH


Dish is Seared Pompano with Curried Brown Butter at Station 6

Focusing on the Fundamentals New in Bucktown and Lakeview By Jay Forman


f you’ve had trouble keeping up with restaurant openings in New Orleans, you’re not alone. Even for people whose job it is to keep track of these things, the challenge has been akin to a game of Whack-a-Mole. The eclectic plenitude of cuisine variants these days can make locals scratch their heads and wonder just what happened to good old neighborhood joints. So if you count yourselves in the class of diners

looking for simple food, expertly prepared, you’re in luck. We have seen two new spots open recently that throttle back on the crazy factor and focus on the fundamentals. And with industry veterans behind these projects – Allison Vega and Susan Spicer, respectively – you can rest assured you’re in good hands. Seafood doesn’t get any more local than in Bucktown. And ownership doesn’t get much

Down-Home Digs Station 6 105 Old Hammond Highway 345-2936 Lunch & dinner Tuesdays-Sundays



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Rosedale 801 Rosedale Drive 309-9595 Lunch & dinner Wednesdays-Sundays

Toast 1845 Gentilly Blvd. 351-3664 Daily breakfast & lunch

more local than Allison Vega and Drew Knoll, who recently returned from an enviable restaurant-owning exile in Antiqua to reconnect with their family and roots here in New Orleans. Their new restaurant Station 6 happened by kismet – Allison was driving down Old Hammond Highway to look at a house when she noticed that the old Two Tonys was available for lease. “I pulled over right away and called Drew,” Allison recalls. “I said this one is small and feels manageable and I think we can do this.” In putting together their seafood-forward menu, they relied on Drew’s purveying experience as a partner with the New Orleans Seafood Company. Allison describes the menu as approachable New Orleans food but with a chef-driven background. “I like simplified flavors – I’m not a fan of putting a lot of stuff all over the plate or using heavy sauces; I like the seafood to shine through,” she explains. An example of this is Mamere’s Crabmeat Casserole, which allows the fresh crabmeat to take center stage without hiding it under cheese or béchamel. Another is the Sizzling Garlic Shrimp, which will make you wish you had twice as much bread to drag through the lemony, caperstudded butter sauce. For more complex preparations, a good dish is the Seared Pompano – a fish we don’t see often around here anymore – paired with a curried brown butter sauce with some toasted cashews to add to the brown butter’s nutty kick. Also jeffery johnston PHOTOGRAPH

Toast & Beyond Cara Benson has expanded her popular breakfast and brunch spot Toast into the Gentilly neighborhood, with a new location at 1845 Gentilly Boulevard near the Fair Grounds. Here you’ll find Ebelskivers – delicious sphere-like Danish pancakes – as well as crêpes and, yes, you guessed it, toast. Keep this one in mind for all your breakfast needs.

interesting are some dishes that made their way back with a British colonial imprint. These include Fish and Chips made with wild-caught catfish paired with a malt-vinegar infused tartar sauce. In short what Station 6 brings to Bucktown is a thoughtful alternative to the surrounding fried-seafood joints. Station 6 also features an elegant wine list and a plethora of outdoor seating, which can be enclosed and heated in the cooler months. “We just want to be a welcoming place to come and hang out,” Vega says. Whereas Station 6 is a thoughtful interpretation of what a Bucktown seafood joint can be, Rosedale, Susan Spicer’s new not-so-secret hideaway out by the Cemeteries, showcases accomplished comfort food distinguished by the occasional eclectic twist. Fitting, as the restaurant itself is a former police station with its jail cells repurposed as restrooms – if you visit, check out the bars on the windows and other vestigial details. Tucked away on a wedge of greenspace fronting the tracks of the Lafitte Greenway, also like Station 6 the whole project came about when Susan saw the property and fell in

love. “I just loved the building, the neighborhood and the idea of the outdoor space it offered. It feels almost like country here. I didn’t really need another restaurant, and neither did New Orleans, but here we are,” she says with a laugh. Compared to Spicer’s other establishments, Rosedale is decidedly down-home. Whereas Bayona has finedining polish and Mondo revels in global inspirations, here it’s less urban and less international; just a comfortable neighborhood spot. Chef Brett “Shaggy” Duffee runs the kitchen, which puts out soulwarming dishes like Shrimp Puppies – skewers of shrimp coated with hush puppy batter then fried and served with a sweet pepper relish sauce. The Turtle Soup is bulked up with spinach dumplings, and the Rosedale Grit Bowl can be customized with an array of accoutrements including bacon, barbecue shrimp and short rib debris. For entrées, the Pork Chop with field peas and hot peach mustard is one that came out of Bayona’s “Family Meals” – the dishes that a restaurant cooks for its staff. You will also find a Jazz Fest-inspired Cochon de Lait Poor Boy here. Spicer and Duffee both hail from the West Bank and make an effort to keep the focus local, though Susan’s fondness for Greek and Mediterranean cuisine pops up in a few of the dishes. A short but well-considered drink menu features plenty of local beers and specialty cocktails. Almost all the wines are available by the glass in 3- and 6-ounce pours, making ad-hoc pairings part of the fun. And the décor, featuring custom furniture built by Susan’s husband and a collection of local art, helps complete the welcoming vibe. A large outdoor patio out the back is a draw as well. n / JANUARY 2017




News From the Kitchens

Freret Beer Room, Frey Smoked Meat Co. & Café Anglais BY ROBERT PEYTON

Freret Beer Room

Frey Smoked Meat Co.

Café Anglais

Freret Beer Room adds to a growing list of new ventures on Freret Street. Owner Eli Gay’s concept is simple: craft beers paired with food. This doesn’t mean cheese fries or sliders; chef Charles Vincent’s menu is more what you’d expect from a modern bistro, for example: poached shrimp with field peas, radish and a horseradish vinaigrette; grilled collar of grouper with celery, mizuna and hot sauce butter; grilled pork chop with lentils, roasted turnips and kale. Sandwiches include pan-fried chicken with slaw and comeback sauce, and roast beef with onions, pickled cabbage and gruyere; cheese plates and cured meat boards are also available. As befits a place that focuses on beer, there’s a constantly changing selection of brews on tap, designed to show the range of different beer styles. The majority of these selections are from local or Gulf Coast breweries, with a smaller selection from the rest of the country and abroad. There are about 50 seats in the main room, not counting the 10 or so at the bar, and by the time you read this there will also be tables available in a patio alongside the restaurant. Freret Beer Room is located at 5018 Freret St., and is open Mondays, Wednesdays, Thursdays and Sundays, 11 a.m.-10 p.m.; Fridays and Saturdays until midnight. Call 298-7468 for more information.

Frey Smoked Meat Co. is the second restaurant opened by chef Ray Gruezke of Rue 127 fame. It started as a team competing at Hogs for the Cause, the annual charity competition benefitting pediatric cancer patients and their families. Gruezke’s team had a fair amount of success, and sampling the menu at the new Mid-City restaurant makes clear that was no fluke. Gruezke is related to the family that owned the company that I, at least, remember for selling hot dogs at Schwegmann’s back in the day, and the restaurant is named for that branch of his family. The menu has the standards you’d expect from any place specializing in smoked meats: pulled pork, brisket, smoked chicken and beef and pork ribs, but you can also get fried chicken, barbecued pork belly, sausage and two different styles of burger – fatties and flatties. The former starts with a grilled, half-pound patty, and the latter features two quarter pound patties cooked on a griddle. You can go standard, with a dressed burger, or mix it up with one of their specialty variations, which includes a breakfast burger garnished with bacon and egg, and the Mac-N-Burger, which is topped with jalapeño mac and cheese. Frey Smoked Meat Co. is located at 4141 Bienville St., and is open daily 11 a.m.-10 p.m. Call 488-7427 to see what’s available.

The Windsor Court has opened Café Anglais, a casual, coffee-centric pastry shop on its first floor. The opening follows the renovation of the Polo Club Lounge, which features a revamped menu from chef Gabriel Charpentier, and marks something of a renaissance for a property that for many years offered some of the best dining in the city. At Café Anglais, the coffee is provided by French Truck, and the pastries and ice creams are made in-house under the direction of pastry chef Shun Li. For breakfast there are croissants, Danish pastries and muffins, and if you’ve got dessert in mind, chocolate pot de crème, vanilla panna cotta, macaroons, cookies, tarts and house-made ice creams (vanilla, chocolate, strawberry and, as I write, peppermint) are on offer. As is the case with operations of any sophistication, things will change seasonally. In addition to baked goods and desserts, the shop offers prepared salads and sandwiches, half-bottles of wine, teas and soft drinks and a small selection of local beers. This isn’t a dine-in operation; it’s more a kiosk, but as it’s located in the lobby of the Windsor Court, there’s ample room to sit and savor. Café Anglais opens at 6 a.m. daily. It closes at 9 p.m. Sundays through Thursdays, and 10 p.m. on Fridays and Saturdays. The Windsor Court is located at 300 Gravier St., and you can call 5236000 to find out what’s available.



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Cooking Creole Recipes with a local heritage by Dale Curry




JANUARY 2017 /

Louisiana Courtbouillon

2 pounds fillets of red fish, snapper or other firmfleshed fish 1/4 cup vegetable oil 1/4 cup all-purpose flour 1 large onion, chopped 1 bunch green onions, chopped, green and white parts separated 1 bell pepper, chopped 2 stalks celery, chopped


ore than a decade ago when I was asked to write this column, editor Errol Laborde said, “Teach these people how to cook,” meaning young people who were giving up the traditions of the Creole kitchen to fast food and busy schedules. A tall order, indeed, but one that excited me no end, having sampled this cooking since childhood in my grandmother’s kitchen and kitchens of other relatives on our annual two-week summer visits to south Louisiana. I felt like a native when I moved here permanently a few years later.

Creole Daube

1 4-pound round or shoulder roast

I am thankful that we still have our Creole haunts serving red beans and rice and boiled and fried seafood, available in hundreds of restaurants around town. I do think the joy of a true Creole dish, such as Creole daube or grits and grillades should never get lost from our recipe files, because familystyle dining at home makes memories that are never forgotten. Out grandmothers’ recipes should still come to our tables occasionally because they’re the platform from which this world-famous food capital got its start.

Crawfish Étouffée

1 pound Louisiana crawfish tails with fat, fresh or frozen

3 cloves garlic, minced

2 large cloves garlic, peeled and cut into slivers

2 14.5-ounce cans whole plum tomatoes, roughly puréed in a blender

Sea salt, freshly ground black pepper, garlic powder and Creole seasoning

1 stick plus 1 Tablespoon butter, divided

2 Tablespoons bacon drippings or vegetable oil

1/2 bell pepper, chopped

1 large onion, chopped

2 stalks celery, chopped

1/2 bell pepper, chopped

3 cloves garlic, minced

2 stalks celery, chopped 2 carrots, diced

1 bunch green onions, chopped, green and white parts divided

1 Tablespoon sugar

3 cloves garlic, minced

1/4 cup all-purpose flour

½ cup red wine

1 6-ounce can tomato paste

1 Tablespoon tomato paste

2 teaspoons Worcestershire

2 cups homemade or canned beef broth

¾ cup canned tomatoes

2 Tablespoons lemon juice

1 Tablespoon Worcestershire

2 Tablespoons lemon juice

3 Tablespoons chopped flatleaf parsley

1 cup dry red wine

1 ½ cup water or seafood stock

1 bay leaf

1 Tablespoon Worcestershire

Cut fillets into 2-inch pieces and set aside. In a large, heavy pot, combine oil and flour and stir over medium heat to make a medium brown roux. When the roux is the color of milk chocolate, add onions and sauté for 5 minutes. Add bell pepper and celery and sauté for 3 minutes. Add garlic and sauté for 1 minute. Add tomatoes, seasonings, sugar, wine, Worcestershire and lemon juice. Cover and simmer over low heat for 30 minutes. Add fish and simmer for 5 minutes over low heat. Taste and adjust seasonings. Add parsley and 3 Tablespoons green onion tops and remove from heat. Remove bay leaves. Serve over fluffy white rice with optional hot sauce. Serves 4 to 6

1 teaspoon Italian seasoning

Sea or kosher salt, freshly ground black pepper and cayenne pepper, to taste

2 bay leaves 1 teaspoon Italian seasoning Sea or kosher salt, freshly ground black pepper and cayenne pepper to taste

Pinch cayenne pepper or to taste 3 Tablespoons chopped fresh flat-leaf parsley, chopped With a sharp, slender knife or ice pick make holes in the roast on all sides 1-2 inches apart and insert slivers of garlic, pulling the meat back together over the garlic. Sprinkle the roast heavily on all sides with seasonings. Heat bacon drippings or oil in a large Dutch oven on top of the stove, and brown the roast on all sides over medium-high heat. Remove roast to a plate and sauté onions in pot until transparent. Add bell pepper, celery and carrots and sauté a few minutes. Add additional garlic and sauté 1 minute more. Return roast to pot, moving aside vegetables and spooning them on top of the roast, cover and simmer over low heat until meat begins to make its own juice, about 20 minutes. Add tomato paste, beef broth, wine and all seasonings except parsley, cover and simmer over low heat for about 2 ½ hours or until beef is tender. Turn half way through cooking. Adjust seasonings, and stir parsley into gravy. To serve, slice roast across the grain and serve with pasta, rice or mashed potatoes. Serves 8

1 onion, chopped

1/2 teaspoon thyme or Italian seasoning 1 bay leaf 1/3 cup chopped fresh flat-leaf parsley If using frozen crawfish, thaw. Melt 1 stick butter in a large heavy skillet or medium pot. Sauté white onions over medium high heat until transparent. Add bell pepper and celery and sauté several minutes more. Add garlic and sauté 1 minute more. Stir in flour and mix well, simmering and stirring for about 5 minutes. Stir in tomato products, lemon juice, water or stock and all seasonings except parsley. Cover and cook over low heat for 20 minutes. Taste and adjust seasonings. Stir in 3 Tablespoons green onion tops, parsley and 1 Tablespoon butter. Remove bay leaf. Serve over fluffy white rice with optional hot sauce. Serves 4 to 6 / JANUARY 2017




Toast to Tréo

“On Fire” for the New Year BY tim mcnally


y consensus, it seems we are all in agreement about 2016: best left forgotten, for the most part, on the trash heap of history. Maybe down the road in the rear-view mirror it will look better, but the last 12 months, considered right now, were tough. All the more reason to start 2017 with a commitment to make this New Year a superior year. An “On Fire Year.” We already know it’s going to be a better year for our city as we’re once again a major player on the corporate meetings and convention cycle, which was not the case for the year just passed. And we will be looking forward, preparing, for the celebration of our 300th birthday in ’18. This year will see the inauguration of non-stop air service direct from our town to at least two world-capital cities in Europe. Once again we will host the NBA All-Star Game, but this time it will be played against the only-in-New Orleans madness of Carnival Season. Also there’s the continued resurgence of neighborhoods that have struggled to come back from years of decline, such as Tulane Avenue. Tréo on Tulane is contributing art, cuisine, libations and a general good vibe to the street’s comeback. Here is Tréo’s further contribution to assure a good beginning to the New Year.

Ring of Fire 11/2 ounces Amarás mezcal 3/4 ounce Casoni 1 ounce Manuel Acha Vino Vermouth 2 generous squeezes of Bittermens Habañero Shrub Garnish: orange peel Stir all ingredients over ice and strain into a chilled coupe. Garnish with a flamed orange peel. As served at Tréo. Created by Aaron Sarles at Tréo, 3835 Tulane Ave., 304-4878, 118


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THE MENU / DINING GUIDE H= New Orleans Magazine award winner / $ = Average entrée price. $ = $5-10 / $$ = $11-15 / $$$ = $16-20 / $$$$ = $21-25 / $$$$$ = $25 and up.

American Zea’s Rotisserie and Grill Multiple Locations, L, D daily. Drawing from a wide range of worldly influences, this popular restaurant serves a variety of grilled items as well as appetizers, salads, side dishes, seafood, pasta and other entrées. Also offers catering services. $$$

Bywater Elizabeth’s 601 Gallier St., 944-9272, B, L MonFri, D Mon-Sat, Br Sat-Sun. This eclectic local restaurant draws rave reviews for its praline bacon and distinctive Southern-inspired brunch specials. $$$

H Maurepas 3200 Burgundy St., 2670072, D Thu-Tue, Br Sat-Sun. Pioneering farm-to-table restaurant with an ingredient-driven menu that changes daily. Clever cocktails a plus as well. $$ Satsuma Café 3218 Dauphine St., 3045962, B, L daily (until 5 p.m.). Offers healthy, inspired breakfast and lunch fare, along with freshly squeezed juices. $

carrollton Bourré 1510 S. Carrollton Ave., 5104040. L, D Tue-Sun. “Elevated” street food along with quality daiquiris and reconsidered wings are the draw at this newcomer from the team behind Boucherie. $$

CITY PARK Café NOMA 1 Collins Diboll Circle, NO Museum of Art, City Park, 482-1264, L, (snacks) Tue-Sun. Sleek bar and café in the ground floor of museum offers a thoughtful array of snacks, sandwiches and small plates that are sure to enchant, with a kids’ menu to boot. $$

CBD/Warehouse District The Grill Room Windsor Court Hotel, 300 Gravier St., 522-1992, B, L, D daily, Br Sun. Featuring modern American cuisine with a distinctive New Orleans flair, the adja-

cent Polo Club Lounge offers live music nightly. Jazz Brunch on Sunday. $$$$$ Manning’s 519 Fulton St., 593-8118. L, D daily, Br Sat-Sun. Born of a partnership between New Orleans’ First Family of Football and Harrah’s Casino, Manning’s offers sports bar fans a step up in terms of comfort and quality. With a menu that draws on both New Orleans and the Deep South, traditional dishes get punched up with inspired but accessible twists in surroundings accented by both memorabilia and local art. $$$ Pete’s Pub Intercontinental Hotel, 444 St. Charles Ave., 585-5401, D Mon-Fri. Casual fare and adult beverages are served in this pub on the ground floor. $$ Q&C Hotel/Bar 344 Camp St., (866) 247-7936, B, D daily. Newly renovated boutique hotel offering a small plates menu with tempting choices such as a Short Rib Poor Boy and Lobster Mac and Cheese to complement their sophisticated craft cocktails. $$

H Root 200 Julia St., 252-9480, L Mon-Fri, D daily. Chef Philip Lopez opened Root in November 2011 and has garnered a loyal following for his modernist, eclectic cuisine. Try the country fried chicken wings and the Cohiba-smoked scallops crusted with chorizo. $$$$

H Restaurant August 301 Tchoupitoulas St., 299-9777, L Fri, D daily. James Beard Award-winning chef John Besh’s menu is based on classical techniques of Louisiana cuisine and produce with a splash of European flavor set in an historic carriage warehouse. $$$$$ Walk-On’s Bistreaux & Bar 1009 Poydras St., 309-6530, L, D, daily. Burger, sandwiches, wraps and more made distinctive with a Louisiana twist are served at this sports bar near the Mercedes-Benz Superdome. $$ Warehouse Grille, 869 Magazine St., 322-2188, L, D

daily, Br Fri-Sun. Creative fare served in an art-filled environment. Try the duck crêpes or the lamb spring rolls. $$ Wolfe’s in the Warehouse 859 Convention Center Blvd., 613-2882. B, L, D daily. Chef Tom Wolfe brings his refined cuisine to the booming Fulton Street corridor. His Smoked Kobe Short Ribs are a good choice. $$$

Downtown The Grill 540 Chartres St., 522-1800. B, L, D daily. A diner with local character staffed by local characters. $

Faubourg Marigny Langlois 1710 Pauger St., 934-1010, L Fri-Sat, D Wed-Sun. *Reservations only Supper club and boutique cooking school in the Marigny serves up culturally informed, farmto-table fare with the added bonus of instruction. Dishes include Spiced Quail and Lemongrass Meatballs with Smoked broth. Open kitchen and convivial atmosphere add up to a good time. $$$

up to reclaim a foothold for quality food in the tourist Ground Zero of the French Market. Sandwiches, breads, cheeses and more. $$ Hard Rock Café 125 Bourbon St., 5295617, L, D daily. Local outpost of this global brand serves burgers, café fare and drinks in their rock memorabilia-themed environs. $$ The Pelican Club 312 Exchange Place, 523-1504, D daily. Serves an eclectic mix of hip food, from the seafood “martini” to clay-pot barbecued shrimp and a trio of duck. Three dining rooms available. $$$$$ Rib Room Omni Royal Orleans Hotel, 621 St. Louis St., 529-7046, L, D daily, Br Sat-Sun. Old World elegance and high ceilings, house classic cocktails and Anthony Spizale’s broad menu of prime rib, stunning seafood and on weekends a champagne brunch. $$$


The Marigny Brasserie 640 Frenchmen St., 945-4472, L, D daily. Chic neighborhood bistro with traditional dishes like the Wedge of Lettuce salad and innovative cocktails such as the cucumber Cosmo. $$$

Cheesecake Bistro by Copeland’s, 2001 St. Charles Ave., 593-9955, L, D daily. Shiny, contemporary bistro serves Cajun-fusion fare along with its signature decadent desserts. Good lunch value to boot. $$

Snug Harbor 626 Frenchman St., 949-0696, D daily. This jazz club serves cocktails and a dining menu loaded with steaks, seafood and meaty burgers served with loaded baked potatoes. $$$$

District Donuts Sliders Brew, 2209 Magazine Street, 570-6945, B, L, D daily. Creative sliders (hello, pork belly) and super-creative donuts (think root beer float) are the hallmarks of this next-generation café. $

French Quarter


Angeline 1032 Chartres St., 308-3106, B Mon-Fri, Brunch Sat & Sun, D nightly. Modern southern with a fine dining focus is the hallmark of this bistro tucked away in a quiet end of the French Quarter. Southern Fried Quail and Braised Lamb Necks with ricotta agnolotti represent the style. $$$

Boulevard American Bistro 4241 Veterans Memorial Blvd., 889-2301. L, D daily. Classic American cuisine including steaks, chops and more is augmented by regional favorites like Boulevard Oysters at this Metairie bistro. $$$

Continental Provisions 110 N Peters St., Stall 23, 407-3437. Open daily. Artisan purveyors including Bellegarde Bakery and Cleaver & Company team

café B 2700 Metairie Road, 934-4700, D daily, L Mon-Sat. Br Sun. Ralph Brennan offers New American bistro fare with a Louisiana twist at this family-friendly neighborhood spot. $$$

Amici Serving Up Steaks Amici Ristorante & Bar, 3218 Magazine St., 300-1250, Amici restaurant is already famous for its traditional Sicilian coal-fired oven that creates deliciously charred pizzas. To its menu, it’s now adding steaks that will be cooked in a Montague broiler that sears the meat to perfection. Meat cuts available include: filet, New York strips, bone-in pork chops and a chef’s cut, all of which will be hand-cut and aged for tenderness. Located on Magazine Street, Amici also offers brunch, served Saturdays and Sundays, 11 a.m.-3 p.m. It also has a private room upstairs and offers off-site catering. –Mirella Cameran



JANUARY 2017 /

jeffrey johnston photograph

Caffe! Caffe! 3547 N. Hullen St., 2679190. B, L Mon-Sat. & 4301 Clearview Parkway, 885-4845. B, L daily; D MonSat. Healthy, refreshing meal options combine with gourmet coffee and espresso drinks to create a tasteful retreat for Metairie diners at a reasonable price. Try the egg white spinach wrap. $ Heritage Grill 111 Veterans Memorial Blvd., 934-4900, HeritageGrillMetairie. com. L Mon-Fri. This lunch-only destination caters to the office crowd and offers a freshly squeezed juice menu to go along with its regular menu and express two-course lunch. $$ Martin Wine Cellar 714 Elmeer Ave., 896-7300, Wine by the glass or bottle to go with daily lunch specials, towering burgers, hearty soups and salads and giant, deli-style sandwiches. $ Vega Tapas Café 2051 Metairie Road, 836-2007, D Mon-Sat. Innovative establishment offers fresh seafood, grilled meats and vegetarian dishes in a chic environment. Daily chef specials showcase unique ingredients and make this place a popular destination for dates as well as groups of friends. $$

Mid-City Parkway Bakery and Tavern 538 Hagan Ave., 482-3047, L, D Wed-Mon. Featured on national TV and

having served poor boys to presidents, it stakes a claim to some of the best sandwiches in town. Their french fry version with gravy and cheese is a classic at a great price. $

NORTHSHORE Dakota 629 N. Highway 190, (985) 892-3712, L Tue-Fri, D Mon-Sat. A sophisticated dining experience with generous portions. $$$$$

Riverbend Carrollton Market 8132 Hampson St., 252-9928, D TueSat. Modern Southern cuisine manages to be both fun and refined at this tasteful boîte. $$$

Uptown Audubon Clubhouse 6500 Magazine St., 212-5282, B, L Tue-Sat, Br Sun. A kid-friendly menu with local tweaks and a casually upscale sandwich and salad menu. $$ Camellia Grill 626 S. Carrollton Ave., 309-2679. B, L, D daily. A venerable diner whose essential character has remained intact and many of the original waiters have returned. Credit cards are now accepted. $ GG’s Dine-O-Rama 3100 Magazine St., 373-6579, B Sat, L, Tue-Sun, D Tue-Fri, Br Sun. Upscalecasual restaurant serves a variety of specialty sandwiches, salads and wraps,

like the Chicago-style hot dog and the St. Paddy’s Day Massacre, chef Gotter’s take on the Rueben. $$ Martin Wine Cellar 3827 Baronne St., 899-7411, Wine by the glass or bottle with cheeses and snacks to-go. $ Slim Goodies 3322 Magazine St., 891 EGGS (3447), B, L daily. This diner offers an exhaustive menu heavily influenced by local cuisine. Try the Creole Slammer, a breakfast platter rounded out by crawfish étouffée. The laid-back vibe is best enjoyed on the patio out back. $ Stein’s Market and Deli 2207 Magazine St., 527-0771, B, L, D TueSun. New York City meets New Orleans. The Reuben and Rachel sandwiches are the real deal and the half-sours and pickled tomatoes complete the deli experience. $ Surrey’s Café and Juice Bar 1418 Magazine St., 524-3828; 4807 Magazine St., 895-5757, B, L daily. Laid-back café focuses on breakfast and brunch dishes to accompany freshly squeezed juice offerings. Health-food lovers will like it here, along with fans of favorites such as peanut butter and banana pancakes. $$ Tracey’s Irish Restaurant & Bar 2604 Magazine St., 897-5413, TraceysNola. com. L, D daily. A neighborhood bar with

one of the best messy roast beef poor boys in town. The gumbo, cheeseburger poor boy and other sandwiches are also winners. Grab a local Abita beer to wash it all down. Also a great location to watch the game. $

H Upperline 1413 Upperline St., 891-9822, D Wed-Sun. Consummate hostess JoAnn Clevenger and talented chef Dave Bridges make for a winning combination at this nationally heralded favorite. The oft-copied fried green tomatoes with shrimp remoulade originated here. $$$$

H Wayfare 4510 Freret St., 309-0069, L, D daily. Creative sandwiches and southern-inspired small plates. $$ Ye Olde College Inn 3000 S. Carrollton Ave., 866-3683, D Tue-Sat. Serves up classic fare, albeit with a few upscale dishes peppering the menu. $$$

Asian Fusion/Pan Asian Little Tokyo Multiple locations, L, D daily. Multiple locations of this popular Japanese sushi and hibachi chain make sure that there’s always a specialty roll within easy reach. $$

Bywater Red’s Chinese 3048 St. Claude Ave., 304-6030, D Wed-Mon. Assertive, in-your-face Chinese fare by / JANUARY 2017



DINING GUIDE chef Tobias Womack, an alum of Danny Bowien’s Mission Chinese. The Kung Pao Pastrami and Delta Broccoli are good options. $$

CBD/Warehouse District Rock-N-Sake 823 Fulton St., 581-7253, L Fri, D Tue-Sun, late night. Fresh sushi and contemporary takes on Japanese favorites in an upbeat, casual setting. $$$

Faubourg Marigny Bao and Noodle 2700 Charters St., 272-0004, L, D daily. Housemade noodles and a more authentic take on Chinese fare sets this neighborhood startup apart. Try the soup dumplings if available $$

French Quarter V Sushi 821 Iberville St., 609-2291, D daily, late-night. Creative rolls and a huge list of fusion dishes keep party-lovers going late into the night at this combination sushi and martini bar. $$$

Garden District Hoshun Restaurant 1601 St. Charles Ave., 302-9716, L, D daily. Offers a wide variety of Asian cuisines, primarily dishes culled from China, Japan, Thailand and Malaysia. Five-pepper calamari is a tasty way to begin the meal, and their creative sushi rolls are good. Private dining rooms available. $$

H Tan Dinh 1705 Lafayette St., 3618008. B, L, D daily. Roasted quail and the beef pho rule at this Vietnamese outpost. $$

Kenner Little Chinatown 3800 Williams Blvd., 305-0580, L, D daily. One of the city’s best Chinese restaurants is secreted away on William’s Boulevard in Kenner. Try the roast duck or roast pork, either one is terrific, as well as their short menu of authentic dishes that (for the most part) avoid Americanized Chinese fare. $$

Lakeview Lakeview Pearl 6300 Canal St., 3095711, L, D Mon-Sat. A long list of specialty rolls rounds out the offerings of this Asian-Fusion restaurant. $$

Metairie CoNola Grill & Sushi 619 Pink St., 8370055, L, D TueSun. Eclectic cafe with DNA from both Sun Ray Grill and Aloha Sushi Bar puts out southern-inspired fare backed by an Americanized sushi menu, a kids menu and more. Along with a Sunday brunch, there’s something for everyone at this independent restaurant. $$$

H Royal China 600 Veterans Blvd., 831-9633. L daily, D Tue-Sun. Popular and family-friendly Chinese restaurant is one of the few places around that serves



JANUARY 2017 /

dim sum. $$

MARRERO Daiwa, 5033 Lapalco Blvd., 875-4203, L, D daily. Japanese destination on the Westbank serves an impressive and far-ranging array of creative fusion fare. $$$

Mid-City H Café Minh 4139 Canal St., 482-6266, L Mon-Fri, D Mon-Sat. Chef Minh Bui and Cynthia Vutran bring a fusion touch to Vietnamese cuisine with French accents and a contemporary flair. $$ Five Happiness 3605 S. Carrollton Ave., 482-3935, L, D daily. This longtime Chinese favorite offers up an extensive menu including its beloved mu shu pork and house-baked duck. $$

H MoPho 514 City Park Ave., 482-6845, L, D Wed-Mon. Vietnamese cuisine meets southern Louisiana in this upscale casual hybrid by chef Michael Gulotta. Mix-and-match pho and an interesting poor boy menu rounds out the appeal. $$$

Riverbend H Ba Chi Canteen 7900 Maple St., 3735628. L, D Mon-Sat. The kitchen plays fast and loose with Vietnamese fare at this eclectic outpost on Maple Street. Try the caramelized pork “Baco”. $

H Chill Out Café 729 Burdette St., 8729628. B, L daily, D Mon-Sat. Thai food and breakfast favorites like waffles and pancakes can both be had at this affordable college-friendly hangout. $

Uptown Chiba 8312 Oak St., 826-9119, L Wed-Sat, D Mon-Sat. Contemporary restaurant features fresh, exotic fish from all over the world and fusion fare to go along with typical Japanese options. Extensive sake list and late night happy hours are a plus. $$$

H Jung’s Golden Dragon 3009 Magazine St., 891-8280, L, D daily. This Chinese destination is a real find. Along with the usual, you’ll find spicy cold noodle dishes and dumplings. One of the few local Chinese places that breaks the Americanized mold. $

H Magasin 4201 Magazine St., 8967611, L, D Mon-Sat. Pho, banh mi and vegetarian options are offered at this attractive and budgetfriendly Vietnamese restaurant. Café sua da is available as well. $

WEST BANK Nine Roses 1100 Stephen St., 366-7665, L, D Sun-Tue, Thu-Sat. The extensive Vietnamese menu specializes in hot pots, noodles and dishes big enough for everyone to share. $$

Bakery/Breakfast Café du Monde Multiple Locations, This New Orleans institution has been serving fresh café au lait, rich hot chocolate and positively addictive beignets since 1862 in the French Market 24/7. $

ward Building offers small-batch coffee, baked goods, individual desserts and sandwiches on breads made in-house. Catering options available. $

CC’s Coffee House Multiple locations in New Orleans, Metairie and Northshore, Coffeehouse specializing in coffee, espresso drinks and pastries. $

St., 525-9355, B, L daily, Br Sun. Homegrown chain specializes in breakfast, lunch and brunch dishes with unique local twists such as bananas Foster French toast and barbecue shrimp and grits. $$

BROADMOOR Gracious to Go 7220 Earhart Blvd., 3013709, B Mon-Fri. Quick-service outpost of Gracious Bakery + Café serves artisan pastries, locally roasted coffee and grab-and-go sandwiches to meet the needs of commuters. Onsite parking a plus. $

CBD/Warehouse District H Merchant 800 Common St., 571-9580, B, L daily. Illy coffee and creative crêpes, sandwiches and more are served at this sleek and contemporary café on the ground floor of the Merchant Building. $ Red Gravy 4125 Camp St., 561-8844, B, Br, L, Wed-Mon. Farm-to-table Italian restaurant offers a creative array of breakfast items such as Cannoli Pancakes as well as delectable sandwiches and more for lunch. Homemade pastas and authentic Tuscan specialties like Cacciucco round out the menu. $$

H Ruby Slipper Café 200 Magazine St.,

H Ruby Slipper Café 139 S. Cortez

Barbecue Bywater The Joint 701 Mazant St., 949-3232, L, D Mon-Sat. Some of the city’s best barbecue can be had at this locally owned and operated favorite. $

French Quarter BB King’s Blues Club 1104 Decatur St., 934-5464, L, D daily. New Orleans outpost of music club named for the famed blues musician features a menu loaded with BBQ and southern-inspired specialties. Live music and late hours are a big part of the fun. $$$

Lower Garden District Voodoo BBQ 1501 St. Charles Ave., 5224647, L, D daily. Diners are never too far from this homegrown barbecue chain that features an array of specialty sauces to accompany its smoked meats and seafood. $$

525-9355; 1005 Canal St., 525-9355, B, L daily, Br Sun. Homegrown chain specializes in breakfast, lunch and brunch dishes with unique local twists such as bananas Foster French toast and barbecue shrimp and grits. $$




Breads on Oak, 8640 Oak St., 324-8271, B, L Wed-Sun. Artisan bakeshop tucked away near the levee on Oak Street serves breads, sandwiches, gluten-free and vegan-friendly options. $

French Quarter

City Park Morning Call 56 Dreyfous Drive, City Park, 885-4068, NewOrleansCityPark. com/in-the-park/morning-call. 24 hours a day; cash-only. Chicory coffee and beignets coated with powdered sugar make this the quintessential New Orleans coffee shop. $

Faubourg Marigny H Ruby Slipper Café 2001 Burgundy St., 525-9355, B, L daily, Br Sun. Homegrown chain specializes in breakfast, lunch and brunch dishes with unique local twists such as bananas Foster French toast and barbecue shrimp and grits. $$

Mid-City Gracious Bakery + Café 1000 S. Jeff Davis Parkway, Suite 100, 301-3709, B, L daily. Boutique bakery on the ground floor of the Wood-

Voodoo BBQ 2740 Severn Ave., 3534227, L, D daily. Diners are never too far from this homegrown barbecue chain that features an array of specialty sauces to accompany its smoked meats and seafood. $$

Bayou Burger, 503 Bourbon St., 5294256, L, D daily. Sports bar in the thick of Bourbon Street scene distinguishes its fare with choices like Crawfish Beignets and Zydeco Bites. $$ Port of Call 838 Esplanade Ave., 5230120, L, D daily. It is all about the big, meaty burgers and giant baked potatoes in this popular bar/ restaurant – unless you’re cocktailing only, then it’s all about the Monsoons. $$

Lakeview Lakeview Harbor 911 Harrison Ave., 486-4887, L, D daily. Burgers are the name of the game at this restaurant. Daily specials, pizza and steaks are offered as well. $

Riverbend H Cowbell 8801 Oak St., 298-8689, L, D Tue-Sat. Burgers and homemade sauces on potato rolls are the specialty here, along with other favorites like skirt steak. $$

Uptown H The Company Burger 4600 Freret St., 267-0320, L, D Wed-Mon. Custom-baked butterbrushed buns and fresh-ground beef patties make all the difference at this excellent burger hotspot. Draft beer and craft cocktails round out the appeal. $

French CBD/Warehouse District Chateau du Lac 857 Fulton St., 3010235, L Tue-Fri, D Mon-Sat. This casual French bistro, run by chef-owner Jacques Saleun, offers up classic dishes such as escargot, coq au vin and blanquette de veau. $$$$ Le Foret 129 Camp St., 553-6738, D Mon-Sat. Sophisticated fine dining melds southern cuisine and classic French with modernist influences in an elegant setting. $$$$

Faubourg St. John H Café Degas 3127 Esplanade Ave., 945-5635, L, D Wed-Sat, Br Sun. Salad Niçoise, Hanger steak and frites are served in a lovely enclosed courtyard at this jewel of a French bistro. $$

French Quarter Broussard’s, 819 Conti St., 581-3866, D daily, L Fri, Br Sun. Creole-French institution also offers beautiful courtyard seating. $$$$

H Marti’s 1041 Dumaine St., 522-5478, D daily. Classic French cuisine, small plates and chilled seafood platters like Grand Plateau Fruits De Mer are the calling cards for this restaurant with an elegant “Old World” feel. $$$

Lacombe H La Provence 25020 Highway 190, (985) 626-7662, LaProvenceRestaurant. com. D Wed-Sun, Br Sun. Chef John Besh upholds time-honored Provençal cuisine and rewards his guests with a true farm-life experience, from housemade preserves, charcuterie, herbs, kitchen gardens and eggs cultivated on the property. $$$$$

Metairie Chateau du Lac 2037 Metairie Road, 831-3773, L Tue-Fri, D Mon-Sat. This casual French bistro, run by chef-owner Jacques Saleun, offers up classic dishes such as escargot, coq au vin and blanquette de veau. $$$$


inspiration and technique, with added imagination from chef Michael and his partner Lillian Hubbard. $$$


Flaming Torch 737 Octavia St., 8950900, L Mon-Fri, D daily, Br Sat-Sun. French classics including a tasty onion soup and often a sought-after coq-au-vin. $$

Trèo 3835 Tulane Ave., 304-4878, L Wed-Sat, D Tue-Sat. Craft cocktail bar also serves a short but excellent small plates menu to accompany its artfully composed libations. $$

H La Crêpe Nanou 1410 Robert St.,


899-2670, D daily, Br Sun. Classic French bistro fare, including terrific moules and decadent dessert crêpes, are served nightly at this neighborhood institution. $$$

The Avenue Pub 1732 St. Charles Ave., 586-9243, Kitchen open 24/7. With more than 43 rotating draft beers, this pub also offers food, including a cheese plate from St. James Cheese Co. and the “Pub Burger.” Counter service only. $

La Petite Grocery 4238 Magazine St., 891-3377, L TueSat, D daily, Br Sun. Elegant dining in a convivial atmosphere. The menu is heavily French-inspired with an emphasis on technique. $$$ Lilette 3637 Magazine St., 895-1636, L Tue-Sat, D MonSat. Chef John Harris’ innovative menu draws discerning diners to this highly regarded bistro. Desserts are wonderful as well. $$$$$

Gastropub Abita Springs Abita Brew Pub 72011 Holly St., (985) 892-5837, L, D TueSun. Better-than-expected pub food in its namesake eatery. “Tasteful” tours available for visitors. $$

CBD/Warehouse District Gordon Biersch 200 Poydras St., 5522739, L, D daily. Local outpost of this popular chain serves specialty brews made on-site and crowdpleasing lunch and dinner fare. $$ Victory 339 Baronne St., 522-8664, D Tue-Sat. Craft cocktails served by owner and acclaimed bartender Daniel Victory, as well as refined small plates and gourmet pizza. $$

French Quarter H Cane & Table 1113 Decatur St., 5811112, L Sat-Sun, D daily. Open late, this chef-driven rustic colonial cuisine and rum and “protoTiki” cocktails make this a fun place to gather. $$ Orleans Grapevine Wine Bar and Bistro 720 Orleans Ave., 523-1930, D daily. Wine is the muse at this beautifully renovated bistro, which offers vino by the flight, glass and bottle. A classic menu with an emphasis on local cuisine. $$$

Bistro Daisy 5831 Magazine St., 8996987, D Tue-Sat. Chef Anton Schulte and his wife Diane’s bistro serves creative and contemporary bistro fare in a romantic setting. The signature Daisy Salad is a favorite. $$$$

H Patrick’s Bar Vin 730 Bienville St.,

H Coquette 2800 Magazine St., 265-

The Tasting Room 1926 Magazine St., 581-3880, D WedSun. Flights of wine and sophisticated

0421, L Wed-Sat, D Wed-Mon, Br Sun. The food is French in

small plates are the calling cards for this wine bar near Coliseum Square. $$

200-3180, D daily. This oasis of a wine bar offers terrific selections by the bottle and glass. Small plates are served as well. $$

Lower Garden District

Bouligny Tavern 3641 Magazine St., 891-1810, D MonSat. Carefully curated small plates, inventive cocktails and select wines are the focus of this stylish offshoot of John Harris’s nationally acclaimed Lilette. $$ The Delachaise 3442 St. Charles Ave., 895-0858, L SatSun, D daily. Cuisine elevated to the standards of the libations is the draw at this lively wine bar and gastropub. Food is grounded in French bistro fare with eclectic twists. $$

Italian Avondale H Mosca’s 4137 Highway 90 West, 4638950, D Tue-Sat. Italian institution dishes out massive portions of great food, family-style. Good bets are the shrimp Mosca and chicken à la grande. Cash only. $$$

Bywater H Mariza 2900 Charters St., 598-5700, D Tue-Sat. An Italian-inspired restaurant by chef Ian Schnoebelen features a terrific raw bar, house-cured charcuterie and an array of refined adult beverages served in the industrial/contemporary setting on the ground floor of the Rice Mills lofts. $$$

CBD/Warehouse District H Domenica The Roosevelt Hotel, 123 Baronne St., 648-6020, L, D daily. Chef Alon Shaya serves authentic, regional Italian cuisine. The menu of thin, lightly topped pizzas, artisanal salumi and cheese, and a carefully chosen selection of antipasti, pasta and entrées features locally raised products, some from chef John Besh’s Northshore farm. $$$$ Tommy’s Cuisine 746 Tchoupitoulas St., 581-1103, D daily. Classic Creole-Italian cuisine is the name of the game at this upscale eatery. Appetizers include the namesake oysters Tommy, baked in the shell with Romano cheese, pancetta and roasted red pepper. $$$$$

French Quarter Café Giovanni 117 Decatur St., 5292154, D daily. Live

opera singers three nights a week. A selection of Italian specialties tweaked with a Creole influence and their Belli Baci happy hour adds to the atmosphere. $$$$ Chartres House, 601 Chartres St., 5868383, L, D daily. This iconic French Quarter bar serves terrific Mint Juleps and Gin Fizzes in its picturesque courtyard and balcony settings. Also famous for its fried green tomatoes and other local favorite dishes. $$$ Irene’s Cuisine 539 St. Philip St., 529881. D Mon-Sat. Long waits at the lively piano bar are part of the appeal of this Creole-Italian favorite beloved by locals. Try the oysters Irene and crabmeat gratin appetizers. $$$$

H Italian Barrel 430 Barracks St., 569-0198, L, D daily. Northern Italian dishes like Braciola di Maiale as well as an exhaustive pasta menu tempt here at this local favorite that also offers al fresco seating. $$$ Muriel’s Jackson Square 801 Chartres St., 568-1885, L, D daily, Br Sun. Enjoy pecan-crusted drum and other local classics while dining in the courtyard bar or any other room in this labyrinthine, rumored-to-be-haunted establishment. $$$$ Napoleon House 500 Chartres St., 524522-4152, L Mon-Sat, D Tue-Sat. Originally built in 1797 as a respite for Napoleon, this family-owned European-style café serves local favorites gumbo, jambalaya and muffulettas, and for sipping, a Sazerac or lemony Pimm’s Cup are perfect accompaniments. $$ Ralph Brennan’s Red Fish Grill 115 Bourbon St., 598-1200, RedFishGrill. com. L, D daily. Chef Austin Kirzner cooks up a broad menu peppered with local favorites such as barbecue oysters, blackened redfish and double-chocolate bread pudding. $$$$$ Arnaud’s Remoulade 309 Bourbon St., 523-0377, L, D daily. Granite-topped tables and an antique mahogany bar are home to the eclectic menu of famous shrimp Arnaud, red beans and rice and poor boys as well as specialty burgers, grilled all-beef hot dogs and thin-crust pizza. $$

H R’evolution 777 Bienville St., 5532277, L Wed-Fri, D daily, Br Sun. An opulent place that combines the local flavors of chef John Folse with the more cosmopolitan influence of chef Rick Tramonto. Chef de cuisine Chris Lusk and executive sous chef Erik Veney are in charge of day-to-day operations, which include house-made charcuterie, pastries, pastas and more. $$$$$

harahan Oak Oven 6625 Jefferson Highway, / JANUARY 2017



DINING GUIDE Harahan, 305-4039, OakOvenRestaurant. com. L, D Mon-Sat. Wood-fired pizza and seasonal Italian cuisine with a locavore philosophy brings respite to the burbs. Family friendly with patio seating to boot. $$

Lakeview H Tony Angello’s 6262 Fleur de Lis Drive, 488-0888, D Tue-Sat. Creole-Italian favorite serves up fare. Ask Tony to “Feed Me” if you want a real multi-course dining experience. $$$$

Metairie H Andrea’s Restaurant 3100 19th St., 834-8583, L Mon-Sat, D daily, Br Sun. Osso buco and homemade pastas in a setting that’s both elegant and intimate; off-premise catering. $$$ Semolina 4436 Veterans Blvd., Suite 37, 454-7930, L, D daily. This casual, contemporary pasta restaurant takes a bold approach to cooking Italian food, emphasizing flavors, texture and color. Many of the dishes feature a signature Louisiana twist, such as the muffuletta pasta and pasta jambalaya. $$ Vincent’s Italian Cuisine 4411 Chastant St., 885-2984, Metairie, L Tue-Fri, D Mon-Sat. Snug Italian boîte packs them in, yet manages to remain intimate at the same time. The cannelloni is a house specialty. $$$

Mid-City H Liuzza’s 3636 Bienville St., 482-9120, L, D daily. Classic neighborhood joint serves favorites like the “Frenchuletta,” stuffed artichokes and andouille gumbo. Kid’s menu offered. $$ Ralph’s On The Park 900 City Park Ave., 488-1000, Br Sun, L Tue-Fri, D daily. A modern interior and contemporary Creole dishes such as City Park salad, turtle soup, barbecue Gulf shrimp and good cocktails. $$$$

NORTHSHORE H Del Porto Ristorante 501 E. Boston St., (985) 875-1006, DelPortoRistorante. com. L, D Tue-Sat. One of the Northshore’s premier fine dining destinations serving Italian food that makes use of

locally sourced meats and produce. $$$

Swizzle Stick Bar. $$$$


H Cochon 930 Tchoupitoulas St.,

Amici 3218 Magazine St., 300-1250, L, D daily. Coal-fired pizza is the calling card for this destination, but the menu offers an impressive list of authentic and Creole Italian specialties as well. $$

588-2123, L, D, Mon-Sat. Chefs Donald Link and Stephen Stryjewski showcase Cajun and Southern cuisine at this hot spot. Boudin and other pork dishes reign supreme here, along with Louisiana seafood and real moonshine from the bar. Reservations strongly recommended. $$


Drago’s Hilton Riverside Hotel, 2 Poydras St., 584-3911, DragosRestaurant. com. L, D daily. This famous seafooder specializes in charbroiled oysters, a dish they invented. Great deals on fresh lobster as well. $$$$

Latil’s Landing Houmas House Plantation, 40136 Highway 942, (225) 473-9380, D Wed-Sun. Nouvelle Louisiane, plantation-style cooking served in an opulent setting features dishes like rack of lamb and plume de veau. $$$$$

Pascal’s Manale 1838 Napoleon Ave., 895-4877, L MonFri, D Mon-Sat. Vintage neighborhood restaurant since 1913 and the place to go for the creation of barbecued shrimp. Its oyster bar serves icy cold, freshly shucked Louisiana oysters and the Italian specialties and steaks are also solid. $$$$ Vincent’s Italian Cuisine 7839 St. Charles Ave., 866-9313, L Tue-Fri, D Tue-Sun. Snug Italian boîte packs them in yet manages to remain intimate at the same time. The cannelloni is a house specialty. $$$

Louisianian Fare CBD/Warehouse District H Annunciation 1016 Annunciation St., 568-0245, AnnunciationRestaurant. com. D Mon-Sat. Chef Steven Manning brings a refined sensibility to this refined Warehouse District oasis along with his famous fried oysters with melted brie. $$$ Balise 640 Carondelet St., 459-4449, L Mon-Fri, D nightly. Chef Justin Devillier turns back the clock at this turn-of-the-century inspired bistro in the CBD. Decidedly masculine fare – think venison tartare with horseradish and pumpernickel – is carefully crafted and fits well alongside the excellent cocktail and beer list. $$$ Bon Ton Cafe 401 Magazine St., 5243386, L, D Mon-Fri. A local favorite for the old-school business lunch crowd specializing in local seafood and Cajun dishes. $$$$ Café Adelaide Loews New Orleans Hotel, 300 Poydras St., 595-3305, B, D daily, L Mon-Fri. This offering from the Commander’s Palace family of restaurants has become a power-lunch favorite for businesspeople and politicos. Also features the

Emeril’s 800 Tchoupitoulas St., 5289393, L MonFri, D daily. The flagship of superstar chef Emeril Lagasse’s culinary empire, this landmark attracts pilgrims from all over the world. $$$$$

H Herbsaint 701 St. Charles Ave., 524-4114, L Mon-Fri, D Mon-Sat. Enjoy a sophisticated cocktail before sampling chef Donald Link’s menu that melds contemporary bistro fare with classic Louisiana cuisine. The banana brown butter tart is a favorite dessert. $$$$$ Mother’s 401 Poydras St., 523-9656, B, L, D daily. Locals and tourists alike endure long queues and a confounding ordering system to enjoy iconic dishes such as the Ferdi poor boy and Jerry’s jambalaya. Come for a late lunch to avoid the rush. $$ Mulate’s 201 Julia St., 522-1492, L, D daily. Live music and dancing add to the fun at this worldfamous Cajun destination. $$ Palette 700 Tchoupitoulas St., 613-2350, B, L, D daily. Creole, Cajun and French flavors all come together at this restaurant in the Renaissance Hotel near the Convention Center. $$

Central City Café Reconcile 1631 Oretha Castle Haley Blvd., 568-1157, L Mon-Fri. Good food for a great cause, this nonprofit on the burgeoning OCH

corridor helps train at-risk youth for careers in the food service industry. $$ Café Burnside Houmas House Plantation, 40136 Highway 942, (225) 473-9380, L daily, Br Sun. Historic plantation’s casual dining option features dishes such as seafood pasta, fried catfish, crawfish and shrimp, gumbo and red beans and rice. $$

Faubourg Marigny Feelings Cafe 2600 Chartres St., 9452222, D Wed-Sun, Br Sun. Romantic ambiance and skillfully created dishes, such as veal d’aunoy, make dining here on the patio a memorable experience. A piano bar on Fridays adds to the atmosphere. Vegan menu offered. $$$$ Horn’s 1940 Dauphine St., Marigny, 459-4676, B, L daily, D Thu-Mon. This casual, eclectic watering hole offers offbeat twists on classics (the Jewish Coonass features latkes to go with the crawfish etouffée) as well as the usual breakfast and lunch diner fare. $ Praline Connection 542 Frenchmen St., 943-3934, L, D daily. Down-home dishes of smothered pork chops, greens, beans and cornbread are on the menu at this Creole soul restaurant. $$

French Quarter Acme Oyster House 724 Iberville St., 522-5973, L, D daily. Known as one of the best places to eat oysters. $$

H Arnaud’s 813 Bienville St., 523-5433, D daily, Br Sun. Waiters in tuxedos prepare Café Brûlot tableside at this storied Creole grande dame; live jazz during Sun. brunch. $$$$$ Antoine’s 713 St. Louis St., 581-4422, L, D Mon-Sat, Br Sun. This

Galatoire’s Restaurants Launch Proprietary Wine Galatoire’s 33 Bar & Steak, 215 Bourbon St., 335-3932, The landmark restaurants Galatoire’s, Galatoire’s 33 Bar & Steak and Galatoire’s Bistro have introduced “Galatoire’s Private Label Cabernet Sauvignon Blend” wine. Galatoire’s wine directors Gabby Waxman and Bill Kearney worked alongside winemakers from the Donati Family Vineyards in Templeton, California to create an approachable wine that’s food-friendly and unique to the restaurants. The blend is 75 percent Cabernet Sauvignon, 16 percent Merlot, 6 percent Cabernet Franc and 3 percent Malbec, and is aged in French and American oak for 12 to 18 months. You can sample other wines and spirits at Galatoire’s 33 Bar and Steak’s mid-week happy hours. – M.C.



JANUARY 2017 /

cheryl gerber photograph

pinnacle of haute cuisine and birthplace of oysters Rockefeller is New Orleans’ oldest restaurant. (Every item is à la carte, with an $11 minimum.) Private dining rooms available. $$$$$

in the historic Monteleone Hotel, Criollo represents an amalgam of the various cultures reflected in Louisiana cooking and cuisine, often with a slight contemporary twist. $$$

landmark restaurant helped introduce Cajun food to a grateful nation. Lots of seasoning and bountiful offerings, along with reserved seating, make this a destination for locals and tourists alike. $$$$

by the glass. Everything from $1 pork cracklins to an extravagant foie gras burger on accomplished yet eclectic menus. $$

H The Bistreaux New Orleans Maison

H Dickie Brennan’s Bourbon House 144

H MiLa 817 Common St., 412-2580,

Dupuy Hotel, 1001 Toulouse St., 5868000, L, D daily. Dishes ranging from the casual (truffle mac and cheese) to the upscale (tuna tasting trio) are served in an elegant courtyard. $$

Bourbon St., 522-0111, BourbonHouse. com. B, L, D daily. Classic Creole dishes such as redfish on the halfshell and baked oysters served. Its extensive bourbon menu will please aficionados. $$$$ L Mon-Fri, D MonSat. Focuses on the fusion of the cuisines of Miss. and La. $$$$ L, D daily, Br Sun. Gulf seafood such as trout amandine and classic Creole brunch dishes like eggs Sardou are the highlights of this Dickie Brennan restaurant that shares space with Le Petite Théâtre on the corner of Jackson Square. $$$

The Bombay Club Prince Conti Hotel, 830 Conti St., 586-0972, TheBombayClub. com. D daily. Popular martini bar with plush British décor features live music during the week and late dinner and drinks on weekends. Nouveau Creole menu includes items such as Bombay drum. $$$$ Café Maspero 601 Decatur St., 523-6250, L, D daily. Tourists line up for their generous portions of seafood and large deli sandwiches. $ Court of Two Sisters 613 Royal St., 522-7261, Br, D daily. The historic environs make for a memorable outdoor dining experience. The famous daily Jazz Brunch buffet and classic Creole dishes sweeten the deal. $$$$$ Criollo Hotel Monteleone, 214 Royal St., 681-4444, B, L, D daily. Next to the famous Carousel Bar

Galatoire’s 209 Bourbon St., 525-2021, L, D Tue-Sun. Friday lunches are a New Orleans tradition at this world-famous French-Creole grand dame. Tradition counts for everything here, and the crabmeat Sardou is delicious. Note: Jackets required for dinner and all day Sun. $$$$$ House of Blues 225 Decatur St., 3104999, L, D daily. Surprisingly good menu complements music in the main room. Worldfamous Gospel Brunch every Sunday. Patio seating available. $$ Killer Poboys 811 Conti St., 252-6745, L, D WedMon. This quasi-popup operating out of the Erin Rose Bar serves some of the city’s best poor boys, including one featuring glazed pork belly. $ K-Paul’s Louisiana Kitchen 416 Chartres St., 596-2530, L Thu-Sat, D Mon-Sat. Paul Prudhomme’s

NOLA 534 St. Louis St., 522-6652, L Thu-Mon, D daily. Emeril’s more affordable eatery, featuring cedarplank-roasted redfish; private dining. $$$$$ Richard Fiske’s Martini Bar & Restaurant, 301 Dauphine St., 586-0972, D nightly. Just a few steps off of Bourbon Street you can find this relaxing bar featuring an innovative menu with dishes like Crawfish, Jalapeno-andBacon Mac and Cheese garnished with fried oysters. Live music a plus. $$$ Royal House, 441 Royal St., 528-2601, L, D daily. B Sat and Sun. Poor boys, jambalaya and shrimp Creole are some of the favorites served here. Weekend breakfast and an oyster bar add to the crowd-pleasing appeal. $$$ SoBou 310 Chartres St., 552-4095, B, L, D daily. There is something for everyone at this “Modern Creole Saloon.” Decidedly unstuffy with an emphasis on craft cocktails and wines

H Tableau 616 S. Peter St., 934-3463,

H Tujague’s 823 Decatur St., 525-8676, L Sat-Sun, D daily. For more than 150 years this landmark restaurant has been offering Creole cuisine. Favorites include a nightly six-course table d’hôté menu featuring a unique beef brisket with Creole sauce. $$$$$

Kenner Copeland’s 1319 W. Esplanade Ave., 617-9146, L, D daily, Br Sun. Al Copeland’s namesake chain includes favorites such as Shrimp Ducky. Popular for lunch. $$

Lakeview H Cava 789 Harrison Ave., 304-9034. D Mon-Sat. Fine dining (and excellent wine list) at this high-end Cajun and Creole restaurant that makes customer service a big part of the experience. $$$

Metairie/Jefferson Acme Oyster House 3000 Veterans Blvd., / JANUARY 2017



DINING GUIDE 309-4056, L, D daily. Known as one of the best places to eat oysters. $$ Austin’s 5101 W. Esplanade Ave., 8885533, D Mon-Sat. Mr. Ed’s upscale bistro serves contemporary Creole fare, including seafood and steaks. $$$ Copeland’s 1001 S. Clearview Parkway, 620-7800; 701 Veterans Blvd., 831-3437, L, D daily, Br Sun. Al Copeland’s namesake chain includes favorites such as Shrimp Ducky. Popular for lunch. $$ Crabby Jack’s 428 Jefferson Highway, 833-2722, L MonSat. Lunch outpost of Jacques-Imo’s. Famous for its fried seafood and poor boys including fried green tomatoes and roasted duck. $ Drago’s 3232 N. Arnoult Road, 888-9254, L, D Mon-Sat. This famous seafooder specializes in charbroiled oysters, a dish they invented. Great deals on fresh lobster as well. $$$$

Mid-City H Katie’s Restaurant and Bar 3701

to accompany classically inspired New Orleans fare. Event catering offered. $$$

lunch plates; red beans and rice are classic. $

Riverbend H Boucherie 1506 S. Carrollton Ave.,

Mahony’s 3454 Magazine St., 899-3374, L, D daily. Along with the usual poor boys, this sandwich shop serves up a grilled shrimp and fried green tomato version dressed with remoulade sauce. Sandwich offerings are augmented by a full bar. $

862-5514, L, D Tue-Sat. Serving contemporary Southern food with an international angle, chef Nathaniel Zimet offers excellent ingredients presented simply. $$ Brigtsen’s 723 Dante St., 861-7610, D Tue-Sat. Chef Frank Brigtsen’s nationally famous Creole cuisine makes this cozy cottage a true foodie destination. $$$$$

Uptown H Apolline 4729 Magazine St., 894-8881, D Tue-Sun, Br Sat-Sun. Cozy gem serves a refined menu of French and Creole classics peppered with Southern influences such as buttermilk fried quail with corn waffle. $$$ Casamento’s 4330 Magazine St., 8959761, L Tue-Sat, D Thu-Sat. The family-owned restaurant has shucked oysters and fried seafood since 1919; closed during summer and for all major holidays. $$

Iberville St., 488-6582, KatiesInMidCity. com. L, D Mon-Sat, Br Sun. Creative poor boys, local dishes such as gumbo and Sunday brunch make this a neighborhood favorite. $$

Clancy’s 6100 Annunciation St., 8951111, L Thu-Fri, D Mon-Sat. Their Creole-inspired menu has been a favorite of locals for years. $$$

Lil’ Dizzy’s Café 1500 Esplanade Ave., 569-8997, B, L daily, Br Sun. Spot local and national politicos dining at this favored Creole soul restaurant known for homey classics like fried chicken and trout Baquet. $

Commander’s Palace 1403 Washington Ave., 899-8221, CommandersPalace. com. L Mon-Fri, D daily, Br Sat-Sun. The grande dame is going strong under the auspices of James Beard Award-winner chef Tory McPhail. Jazz Brunch is a great deal. $$$$

H Mandina’s 3800 Canal St., 482-9179, L, D daily. Though the ambiance is more upscale, the food and seafood dishes make dining here a New Orleans experience. $$

H Toups’ Meatery 845 N. Carrollton Ave., 252-4999, L, D Tue-Sat. Charcuterie, specialty cocktails and an exhaustive list of excellent à la carte sides make this restaurant a carnivore’s delight. $$$

Upper 9th Ward St. Roch Market 2381 St. Claude Ave., 615-6541, B, L, D daily. Beautiful restoration of historic St. Claude Marketplace with open dining space houses a broad collection of independent eateries including craft cocktails and more. $$

NORTHSHORE Acme Oyster House 1202 N. Highway 190, Covington, (985) 246-6155, L, D daily. Known as one of the best places to eat oysters. $$ Gallagher’s Grill 509 S. Tyler St., (985) 892-9992, L, D TueFri, D Sat. Chef Pat Gallagher’s destination restaurant offers al fresco seating



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Dick and Jenny’s 4501 Tchoupitoulas St., 894-9880, L Thu-Fri, D Mon-Sat, Br Sun. A funky cottage serving Louisiana comfort food with flashes of innovation. $$$$ Domilise’s 5240 Annunciation St., 899-912. L, D Mon-Wed, Fri-Sat. Local institution and rite-of-passage for those wanting an initiation to the real New Orleans. Wonderful poor boys and a unique atmosphere make this a one-of-a-kind place. $

H Gautreau’s 1728 Soniat St., 899-7397, D Mon-Sat. Upscale destination serves refined interpretations of classics along with contemporary creations. $$$$$ Jacques-Imo’s Cafe 8324 Oak St., 8610886, D Mon-Sat. Reinvented New Orleans cuisine served in a party atmosphere. The deep-fried roast beef poor boy is delicious. The lively bar scene offsets the long wait on weekends. $$$$ Joey K’s 3001 Magazine St., 891-0997, L, D Mon-Sat. A true neighborhood restaurant with daily

Mat & Naddie’s 937 Leonidas St., 8619600, D Mon-Tue, Thu-Sat. Cozy converted house serves up creative and eclectic regionally inspired fare. Shrimp and crawfish croquettes make for a good appetizer and when the weather is right the romantic patio is the place to sit. $$$$

WEST BANK Copeland’s 2333 Manhattan Blvd., 3641575, L, D daily, Br Sun. Al Copeland’s namesake chain includes favorites such as Shrimp Ducky. Popular for lunch. $$

Pizza Reginelli’s Pizzeria Multiple Locations, L, D daily. Pizzas, pastas, salads, fat calzones and lofty focaccia sandwiches are at locations all over town. $$ Theo’s Pizza Multiple Locations, L, D daily. The crackercrisp crust pizzas are complemented by a broad assortment of toppings with a lot of local ingredients at cheap prices. $$

Bywater H Pizza Delicious 617 Piety St., 6768282, Authentic New York-style thin crust pizza is the reason to come to this affordable restaurant that began as a pop-up, but they also offer excellent salads sourced from small farms and homemade pasta dishes as well. Outdoor seating a plus. $

Uptown H Ancora 4508 Freret St., 324-1636, D Mon-Sat. Authentic Neapolitan-style pizza fired in an oven imported from Naples. The housemade charcuterie makes it a double-winner. $$ Pizza Domenica 4933 Magazine St., 301-4978, L Fri-Sun, D nightly. James Beard Award Winning Chef Alon Shaya’s pizza centric spinoff of his popular Restaurant Domenica brings Neapolitan-style pies to Uptown. Excellent salads and charcuterie boards are offered as well. $$ Slice 1513 St. Charles Ave., 525-PIES (7437); 5538 Magazine St., 897-4800; L, D daily. Order up slices or whole pizza pies done in several styles (thin- and thick-crust) as well as pastas, seafood, panini and salads. $

Seafood Akers Middendorf’s Interstate 55, Exit 15, 30160 Highway 51 South, (985) 3866666, L, D

Wed-Sun. Historic seafood destination along the shores of Lake Maurepas is world-famous for its thin-fried catfish fillets. Open since 1934, it’s more than a restaurant, it’s a Sun. drive tradition. $$

CBD/Warehouse District H Borgne 601 Loyola Ave., 613-3860, L, D daily. Coastal Louisiana seafood with an emphasis on Isleños cuisine (descendants of Canary Islanders who settled in St. Bernard Parish) is the focus of this high-volume destination adjacent to the Superdome. $$$

H Pêche 800 Magazine St., 522-1744, L, D Mon-Sat. Award-winning southern-inspired seafood destination by chef Donald Link serves whole roasted Gulf fish from its massive, wood-burning oven. An excellent raw bar is offered as well. $$$ Sac-A-Lait 1051 Annunciation St., 324-3658, D Tues-Sat, L Fri. Cody and Sam Carroll’s shrine to Gulf Coast and Louisiana culinary heritage melds seafood, game, artisan produce, and craft libations in an ambitious menu that celebrates local and southern cuisine. The striking buildout in the Cotton Mill lofts adds to the appeal. $$$$

French Quarter Bourbon House 144 Bourbon St., 5220111, B, L, D daily. Local seafood, featured in both classic and contemporary dishes, is the focus of this New Orleans-centric destination. And yes, bourbon is offered as well. $$$ Crazy Lobster 500 Port of New Orleans Place, Suite 83. L, D daily. Boiled seafood and festive atmosphere come together at this seafood-centric destination overlooking the Mississippi River. Outdoor seating a plus. $$$ Creole Cookery 508 Toulouse St., Suite C110, 524-9632, L, D daily. Crowd-pleasing destination in the French Quarter offers an expansive menu of Creole favorites and specialty cocktails served with New Orleans flair. $$$ Deanie’s Seafood 841 Iberville St., 5811316, L, D daily. Louisiana seafood, baked, broiled, boiled and fried is the name of the game. Try the barbecue shrimp or towering seafood platters. $$$

H GW Fins 808 Bienville St., 581-FINS (3467), D daily. Owners Gary Wollerman and twice chef of the year Tenney Flynn provide dishes at their seasonal peak. On a quest for unique variety, menu is printed daily. $$$$$

H Kingfish 337 Charters St., 598-5005, L, D daily. Regionally inspired seafood dishes with carefully sourced ingredients and southern influence is the focus at this

chef-driven French Quarter establishment. $$$

crawfish-style in spicy crab boil. $$$

Landry’s Seafood 400 N. Peters St., 5580038, Kid-friendly and popular seafood spot serves of heaping platters of fried shrimp, Gulf oysters, catfish and more. $$

Mr. Ed’s Seafood and Italian Restaurant 910 W. Esplanade Ave., Ste. A, 463-3030, L, D Mon-Sat. Neighborhood restaurant specializes in seafood and Italian offerings such as stuffed eggplant and bell pepper. Fried seafood and sandwiches make it a good stop for lunch. $$

Le Bayou 208 Bourbon St., 525-4755, L, D Mon-Sat. Blackened redfish and Shrimp Ya-Ya are a just a few of the choices at this seafood-centric destination on Bourbon Street. Fried alligator is available for the more daring diner. $$$ Mr. Ed’s Oyster Bar & Fish House 512 Bienville St., 309-4848, L, D daily. A seafood lover’s paradise offering an array of favorites like Shrimp Creole, Crawfish Etouffee, Blackened Redfish and more. An elaborate raw bar featuring gulf oysters both charbroiled and raw is part of the draw. $$$ Oceana Grill 739 Conti St., 525-6002, B, L, D daily. Gumbo, poor boys and barbecue shrimp are served at this kid-friendly seafood destination. $$ Pier 424, 424 Bourbon St., 309-1574, L, D daily. Seafood-centric restaurant offers long menu of traditional New Orleans fare augmented by unusual twists like “Cajun-Boiled” Lobster prepared


Metairie Austin’s Restaurant, 5101 W. Esplanade Ave., 888-5533, D MonSat. Signature steak, seafood and Italian specialties reign at this dinner-only destination. Catering offered as well. $$$ Deanie’s Seafood 1713 Lake Ave., 8314141, L, D daily. Louisiana seafood, baked, broiled, boiled and fried, is the name of the game. Try the barbecue shrimp or towering seafood platters. $$$ Mr. Ed’s Oyster Bar & Fish House 3117 21st St., 833-6310, MrEdsRestaurants. com/oyster-bar. L, D Mon-Sat. Seafoodcentric eatery specializes in favorites like whole flounder, crabmeat au gratin and more. An oyster bar offering an array of raw and broiled bivalves adds to the appeal. $$$ Mr. Ed’s Seafood and Italian Restaurant 1001 Live Oak St., 838-0022, L, D Mon-Sat. Neighborhood restaurant specializes in seafood and

Italian offerings such as stuffed eggplant and bell pepper. Fried seafood and sandwiches make it a good stop for lunch. $$



St., 533-6111, HarrahsNewOrleans. com. D daily. Acclaimed chef John Besh reinterprets the classic steakhouse with his signature contemporary Louisiana flair. $$$$$

Mr. Ed’s Oyster Bar & Fish House 301. N. Carrollton Ave., (phone number coming soon), L, D daily. Latest outpost of local seafood chain features char-broiled oysters, seafood poor boys and other favorites such fried chicken and red beans and rice in a casual setting in Mid-City Market. $$


CBD/Warehouse District H Besh Steak Harrah’s Casino, 8 Canal

Chophouse New Orleans 322 Magazine St., 522-7902, D daily. In addition to USDA prime grade aged steaks prepared under a broiler that reaches 1,700 degrees, Chophouse offers lobster, redfish and classic steakhouse sides. $$$

Frankie & Johnny’s 321 Arabella St., 243-1234, L, D daily. Serves fried and boiled seafood along with poor boys and daily lunch specials. Kid-friendly with a game room to boot. $$

H Desi Vega’s Steakhouse 628 St.

Mr. Ed’s Oyster Bar & Fish House 1327 St. Charles Ave., 267-0169, L, D daily. Outpost of local seafood chain serves Cajun and Creole classics in the Maison St. Charles Hotel. Favorites include Redfish Maison St. Charles, which features blackened redfish topped with crawfish etouffee. $$$

H La Boca 870 Tchoupitoulas St., 525-

West End Landry’s Seafood 8000 Lakeshore Drive, West End, 283-1010, LandrysSeafood. com. Kid-friendly and popular seafood spot serves of heaping platters of fried shrimp, Gulf oysters, catfish and more. $$

Charles Ave., 523-7600, DesiVegaSteaks. com. L Mon-Fri, D Mon-Sat. USDA Prime steaks form the base of this Mr. John’s offshoot overlooking Lafayette Square, but Italian specialties and a smattering of locally inspired seafood dishes round out the appeal. $$$ 8205, D Mon-Sat. This Argentine steakhouse specializes in cuts of meat along with pastas and wines. Specials include the provoleta appetizer and the Vacio flank steak. $$$ Morton’s The Steakhouse 365 Canal St., One Canal Place, 566-0221, Mortons. com/NewOrleans. D daily. Private elevator leads to the plush, wood-paneled environs of this local outpost of the famed Chicago steakhouse popular with / JANUARY 2017



DINING GUIDE politicians and celebrities. $$$$ Ruth’s Chris Steak House Harrah’s Hotel, 525 Fulton St., 587-7099, RuthsChris. com. D daily, Br Sat-Sun. Filet mignon, creamed spinach and potatoes au gratin are the most popular dishes at this area steak institution, but there are also great seafood choices and top-notch desserts. $$$$$

Garden District H Mr. John’s Steakhouse 2111 St. Charles Ave., 679-7697, D Tue-Sat, L Friday. Wood paneling, white tile and USDA Prime Beef served sizzling in butter are the hallmarks of this classic New Orleans steakhouse. $$$

French Quarter Dickie Brennan’s Steakhouse 716 Iberville St., 522-2467, L Fri, D daily. Nationally recognized steakhouse serves USDA Prime steaks and local seafood. $$$$$

H Doris Metropolitan 620 Chartres St., 267-3500, L SatSun, D daily. Innovative, genre-busting steakhouse plays with expectations and succeeds with modernist dishes like their Classified Cut and Beetroot Supreme. $$$$ Galatoire’s 33 Bar & Steak 215 Bourbon St., 335-3932, Galatoires33BarAndSteak. com. L Fri, D Sun-Thu. Steakhouse offshoot of the venerable Creole grande dame offers hand-crafted cocktails to accompany classic steakhouse fare as well as inspired dishes like the Gouté 33: horseradish-crusted bone marrow and deviled eggs with crab ravigote and smoked trout. Reservations accepted. $$$

Metairie Ruth’s Chris Steak House 3633 Veterans Blvd., 888-3600, L Fri, D daily, Br Sat-Sun. Filet mignon, creamed spinach and potatoes au gratin are the most popular dishes at this area steak institution, but there are also great seafood choices and top-notch desserts. $$$$$

Mid-City H Crescent City Steaks 1001 N. Broad St., 821-3271, L Tue-Fri & Sun, D daily. One of the classic New Orleans steakhouses. Steaks, sides and drinks are what you get. $$$$

Uptown Charlie’s Steak House 4510 Dryades St., 895-9323, CharliesSteakHouseNola. com. D Tues-Sat. This quintessential New Orleans neighborhood steak house serves up carnivorous delights including its 32-ounce T-Bone in a relaxed and unpretentious atmosphere. An upstairs dining room accommodates larger parties with ease. $$$


H Lüke 333 St. Charles Ave., 378-2840, B, L, D daily, Br Sat-Sun. Chef John Besh and executive chef Matt Regan serve Germanic specialties and French bistro classics, housemade pâtés and abundant plateaux of cold, fresh seafood. $$$ Palace Café 605 Canal St., 523-1661, L Mon-Sat, D daily, Br Sun. Dickie Brennan-owned brasserie with French-style sidewalk seating and house-created specialties of chef Darrin Nesbit. Favorites here include crabmeat cheesecake, turtle soup, the Werlein salad with fried Louisiana oysters and pork “debris” studded Palace potato pie. $$$$$

Lower Garden District H The Green Fork 1400 Prytania St.,

Faubourg Marigny H Mona’s Café 504 Frenchmen St.,

267-7672, B, L Mon-Sat. Fresh juices, smoothies and vegetarian-friendly fare make The Green Fork a favorite for lovers of healthy food. Catering is offered as well. $$

949-4115. L, D daily. Middle Eastern specialties such as baba ganuj, tender-tangy beef or chicken shawarma, falafel and gyros, stuffed into pillowy pita bread or on platters. The lentil soup with crunchy pita chips and desserts, such as sticky sweet baklava, round out the menu. $

World Byblos Multiple Locations, L, D daily. Upscale Middle Eastern cuisine featuring traditional seafood, lamb and vegetarian options. $$

Bywater The Green Goddess 307 Exchange Place, 301-3347, L, D Wed-Sun. One of the most imaginative local restaurants. The menu is constantly changing, and chef Paul Artigues always has ample vegetarian options. Combine all of that with a fantastic selection of drinks, wine and beer, and it’s the total (albeit small) package. $$

CBD/Warehouse District Johnny Sanchez 930 Poydras St., 304-6615, JohnnySanchezRestaurant. com. L, D daily. Contemporary Mexican mecca offering celebrity chef cachet to go along with the locally sourced produce accompanying the Bistec a la Parilla. Popular happy hour and downtown locale next to South Market District add to the appeal. $$$

Faubourg St. John H 1000 Figs 3141 Ponce De Leon St., 301-0848, L, D Tue-Sat. Vegetarian-friendly offshoot of the Fat Falafel Food Truck offers a healthy farm-to-table alternative to cookie-cutter Middle Eastern places. $$

French Quarter Bayona 430 Dauphine St., 525-4455, L Wed-Sat, D Mon-Sat. Chef Susan Spicer’s nationally acclaimed cuisine is served in this 200-year-old cottage. Ask for a seat on the romantic patio, weather permitting. $$$$$ El Gato Negro 81 French Market Place, 525-9752, Central Mexican cuisine along with handmuddled mojitos and margaritas made with freshly squeezed juice. A weekend breakfast menu is an additional plus. $$

Kenner H Fiesta Latina 1924 Airline Drive, 4682384, B, L, D daily. A big-screen TV normally shows a

soccer match or MTV Latino at this home for authentic Central American food. Tacos include a charred carne asada. $$

Lakewood H Mizado 5080 Pontchartrain Blvd., 885-5555, L daily, D Mon-Sat. Sleek restaurant offers modern Mexican cuisine featuring pan-Latin flavors and influences. Small batch tequila and a ceviche bar make it a party. $$

Lakeview H Mondo 900 Harrison Ave., 224-2633, L Mon-Fri, D Mon-Sat, Br Sun. Chef Susan Spicer’s take on world cuisine. Make sure to call ahead because the place has a deserved reputation for good food and good times. $$$

METAIRIE Vega Tapas Café 2051 Metairie Road, 836-2007, D MonSat. Fun, eclectic small plates destination offers creative fare keeps guests coming back with frequent regionally inspired specialty menus served with humor and whimsy. $$

Mid-City Juan’s Flying Burrito 4724 S. Carrollton Ave., 486-9950, JuansFlyingBurrito. com. L, D daily. Hard-core tacos and massive burritos are served in an edgy atmosphere. $ Lola’s 3312 Esplanade Ave., 488-6946, D daily. Garlicky Spanish dishes and great paella make this artsy boîte a hipster destination. $$$

H Mona’s Café 3901 Banks St., 4827743. L, D daily. Middle Eastern specialties such as baba ganuj, tender-tangy beef or chicken shawarma, falafel and gyros, stuffed into pillowy pita bread or on platters. The lentil soup with crunchy pita chips and desserts, such as sticky sweet baklava, round out the menu. $

H Taqueria Guerrero 208 N. Carrollton Ave., 484-6959. B, L, D, Tue-Sat. Friendly staff and authentic Mexican cuisine make this affordable neighborhood restaurant a neighborhood favorite. $

Tommy’s Restaurants Offer Unique Creole Experiences Tommy’s Restaurant Group, 746 Tchoupitoulas St., 581-1103, If you find yourself in the Warehouse District, head for 746 Tchoupitoulas St. to find what you’re looking for at one of the Tommy’s restaurants located in this neighborhood. Tommy’s Cuisine presents Creole Italian with entrées such as Duck Tchoupitoulas and Crabmeat Sardou. The Tomas Bistro serves French Creole dishes, such as rabbit au vin and crawfish goat cheese crêpes. At Tommy’s Wine Bar, 20 wines are served by the glass and accompanied by small plates. The group also boasts ‘The Lofts,’ comprised of several private rooms that can accommodate intimate cocktail parties and large seated dinners. – M.C.



JANUARY 2017 /

cheryl gerber photograph

Upper 9th Ward Kebab , 2315 Saint Claude Ave., 3834328, L, D Fri-Mon. The menu is short and tasty at this kebab outpost along the revitalized St. Claude Avenue corridor. $

Uptown H Café Abyssinia 3511 Magazine St., 894-6238. L, D daily. One of a just few authentic Ethiopian restaurants in the city, excellent injera and spicy vegetarian fare make this a local favorite. $$

H Irish House 1432 St. Charles Ave., 595-6755, TheIrishHouseNewOrleans. com. L Mon-Fri, D daily, Br Sat-Sun. Irish pub dishes such as shepherd’s pie and fish and chips are featured here, as well as creative cocktails like Irish iced coffee. Check the schedule of events for live music. $$ Jamila’s Mediterranean Tunisian Cuisine 7808 Maple St., 866-4366. D TueSun. Intimate and exotic bistro serving Mediterranean and Tunisian cuisine. The Grilled Merguez is a Jazz Fest favorite and vegetarian options are offered. $$ Juan’s Flying Burrito 2018 Magazine St., 569-0000, L, D daily. Hard-core tacos and massive burritos are served in an edgy atmosphere. $

H Mona’s Café 4126 Magazine St., 8949800; 1120 S. Carrollton Ave., 861-8174. L, D daily. Middle Eastern specialties such as baba ganuj, tender-tangy beef

or chicken shawarma, falafel and gyros, stuffed into pillowy pita bread or on platters. The lentil soup with crunchy pita chips and desserts, such as sticky sweet baklava, round out the menu. $

H Panchita’s 1434 S. Carrollton Ave., 281-4127. L, D daily. Authentic, budgetfriendly Mexican restaurant serves tamales, mole and offers free chips and salsa as well as sangria. $ H Patois 6078 Laurel St., 895-9441, L Fri, D Wed-Sat, Br Sun. The food is French in technique, with influences from across the Mediterranean as well as the American South, all filtered through the talent of chef Aaron Burgau. Reservations recommended. $$$

H Shaya 4213 Magazine St., 891-4213, L, D daily. James Beard Award-winning chef Alon Shaya pays homage to his native Israel with this contemporary Israeli hotspot. Fattoush Salad and Matzo Ball Soup made with slow-cooked duck are dishes to try. $$$

Warehouse District Lucy’s 710 Tchoupitoulas St., 523-8995, L, D daily. the focus is on fun at this island-themed oasis with a menu that cherry-picks tempting dishes from across the globe’s tropical latitudes. Popular for lunch, and the after-work crowds staw well into the wee hours at this late-night hangout. $

Specialty Foods CBD/Warehouse District Calcasieu 930 Tchoupitoulas St., 5882188, For gatherings both large and small, the catering menus feature modern Louisiana cooking and the Cajun cuisine for which chef Donald Link is justifiably famous.

French Quarter Antoine’s Annex 513 Royal St., 5258045, Open daily. Serves French pastries, including individual baked Alaskas, ice cream and gelato, as well as panini, salads and coffee. Delivery available.

and Italian candy flowers make this a great place for gifts. St. James Cheese Company 5004 Prytania St., 899-4737, StJamesCheese. com. Open daily. Specialty shop offers a selection of fine cheeses, wines, beers and related accouterments. Look for wine and cheese specials every Friday. Sucré 3025 Magazine St., 520-8311, Desserts daily & nightly. Open late weekends. Chocolates, pastry and gelato draw rave reviews at this dessert destination. Beautiful packaging makes this a great place to shop for gifts. Catering available. n

Metairie Sucré 3301 Veterans Blvd., 834-2277, Desserts daily. Open late weekends. Chocolates, pastry and gelato draw rave reviews at this dessert destination. Beautiful packaging makes this a great place to shop for gifts. Catering available.

Mid-City H Blue Dot Donuts 4301 Canal St., 2184866, B, L Tue-Sun. The Bacon Maple Long John gets all the press, but returning customers are happy with the classics as well as twists like peanut butter and jelly.

Uptown Blue Frog Chocolates 5707 Magazine St., 269-5707, Open daily, closed Sundays in summer. French and Belgian chocolate truffles

If you feel that a restaurant has been misplaced, please email Managing Editor Morgan Packard at / JANUARY 2017




Sugar Mountain

What’s New in the New Year


or many, the New Year brings a fresh start with optimistic outlooks and renewed energy. It serves as a reset, a time when we focus on new goals and make resolutions for a better or more productive year. Across New Orleans and the region, vendors are gearing up with new locations and offerings, fun things to do and menu items to taste. The spirit of “new” runs through just about everything – new ways to spend your Mardi Gras season, new possibilities for spring and summer vacations, new wardrobes to accommodate healthier lifestyles and new gift ideas for the friend who has everything, and don’t forget the local restaurants that provide respite from the winter with warm specials and seasonal cocktails. Start the year off with a bang and experience the newness for yourself!

Events & Attractions There was a time when the world was full of magic and splendor, as if all on Earth existed in harmony with Heaven. You could see it in the arts, feel it in the air and hear it in the beat of a drum. This was a land of heroes and sages, dragons and phoenixes, emperors and immortals. Known today as China, this place was once called “the Middle Kingdom” and “the Land of the Divine.” What if you could journey back and visit this lost world? Now you can. Shen Yun invites you to experience this divine culture of the Middle Kingdom January 20 and 21 at the Mahalia Jackson Theater. The classical Chinese dance of Shen Yun brings the profound spirit of this lost civilization to life on stage with unrivaled artistic mastery. Every dance 130


JANURAY 2017 /

movement, every musical note, makes this a stunning visual and emotional experience you won’t find anywhere else. See for yourself why this performance is leaving millions around the world in awe. For details and tickets information, visit or call 888-974-3698. Start off the New Year “The New Way” with fun and excitement at Scarlet Pearl Casino Resort on Mississippi’s Gulf Coast. Indulge your inner artist on January 8 with Canvas & Cocktails Black Light, an opportunity to enjoy complimentary wine, beer and appetizers while you paint a masterpiece under black light at the Strand Event Center 2-5 p.m. for $25. The New Year heats up January 27-28 with three shows of Australia’s Thunder from Down Under Aussie Adventure 2017 Tour, which flaunts the chiseled bodies and boy-next-door charm of Australia’s hottest performers. Tickets are $40. Event tickets can be purchased at, from Scarlet’s Treasures Gift Shop or by calling 888-266-5772. Scarlet Pearl offers the new way to win with over 1,200 of the best slot machines, 38 table games, now including Cajun Stud Poker and 75 video poker games including those newly added at The PRL Bar. Receive a Scarlet Pearl Casino Resort blanket when you earn 500 Base Slot Points or Table Games Equivalent between 12 p.m. and 11:59 p.m. every Tuesday and Wednesday in January. Discover the new way today! 

French Quarter Phantoms has been named one of TripAdvisor’s Top Ten Ghost Tours in the World. For skeptics and believers alike, this tour is the perfect way to


enjoy an evening in the French Quarter. Family-friendly fun for locals and visitors, the tours begin at 6 and 8 p.m. nightly. St. Louis No. 1 Cemetery tours run twice daily. All French Quarter Phantoms tours come with a Buy One Get One Free Hurricane drink special! Do not miss their adults-only tour, Saints & Sinners: A Dirty Little French Quarter History Tour. Join their Master Story Tellers and curious visitors on a tour that shares tales from Storyville to Bourbon Street, stories that will make you blush, smile and raise an eyebrow or two. Grab a cocktail and listen in on the gossip of a lot of sinners and a couple of saints. The Saints & Sinners tour runs at 1 p.m. daily.  Online discounts are available at or by calling 504-666-8300.

Travel Here, Travel There! Looking for a week of respite from the boisterous crowds and headache-inducing traffic that Mardi Gras brings? Escape with friends or family this season to a southern location with northern excitement: Sugar Mountain in the North Carolina High Country. Enjoy the cold not from crowded streets but from a beautiful mountain ski resort, perfect for all ages and winter sport skill levels. Sugar Mountain Resort sits in the heart of High Country and Mardi Gras happens to be peak skiing season on the snowy mountain distinguished as the South’s largest ski area with 125 skiable acres. Beginners and experts alike enjoy the variety of runs the mountain offers, including the exceptional Gunther’s Way slope with a 700-foot vertical drop. A convenient lift system, including the state-ofthe-art, high-speed, six-passenger Summit Express chairlift, makes the experience even more fun.

Diverse and plentiful accommodations include guest rooms, condos, rental homes, secluded cabins or summit rentals with spectacular views. In addition to the winter sports at Sugar Mountain Resort, the surrounding area offers sophisticated spas, wineries, shopping, hiking and more. Visit for resort information and for lodging and entertainment. As the longest established rental company on Sugar Mountain, Resort Real Estate and Rentals at Sugar Mountain operates over 150 properties that have been enjoyed by families and mountain vacationers for 35 years. Family operated, Resort Real Estate and Rentals makes each guest feel welcome and comfortable with options ranging from efficiencies to six-bedroom homes perfect for large groups looking to hit the slopes for a couple of days or a couple of weeks. The tranquility and beauty of Sugar Mountain, North Carolina, is unsurpassed. Much like the company name, Sugar Mountain offers the three R’s: relaxation, recreation and rejuvenation. When visiting Sugar Mountain, regardless of the season there is always something to keep you entertained and active. From their family to yours, “It’s just sweeter up here!” Reserve your winter or spring rental at StaySugarMountain. com or by calling 800-438-4555. Winter Value Packages are available through March 31, 2017. When you walk into the new Moxy New Orleans hotel, you’ll be greeted in true New Orleans fashion: with a drink. After checking in at the friendly bar, get ready for an overnight experience unlike any other. A fun, vibrant and spirited hotel, Moxy gives you everything you want and nothing you don’t at an affordable price and in

Moxy New Orleans / JANUARY 2017




a superb New Orleans Downtown/French Quarter location. With 108 smart, stylish rooms, 24/7 self-service eats, a gamefilled and playful living room and super-fast, free Wi-Fi, the Moxy New Orleans offers an abundance of options for tailoring your stay. Whether you want to get pumped up in the fitness room or plug in and tune out in the quiet zone, you can find stimulating action or a relaxing respite within the Moxy. Where a soothing coffee shop greets you by day, an electrifying bar entertains by night. Tech-savvy and innovative, the Moxy elevates your New Orleans experience. Minimalist, chic rooms provide total comfort while maximizing space. For more information and to make reservations, visit or call 504-525-6800.  The New Year brings with it the 100-year anniversary of the life and death of renowned impressionist Edgar Degas. Distinguished by the French Ministry of Culture and listed on the National Register of Historic Places, Degas House in New Orleans is the only home or studio of Edgar Degas open to the public in the world. The historic house museum and luxurious inn and courtyard plays host year-round to weddings, receptions, corporate events, overnight guests and guided tours. Take a tour, hosted by the Great-Grand Nieces of the artist himself, and discover the story of the French Creoles, including Degas and his maternal family. Tour both Degas houses and view the documentary Degas in New Orleans, a Creole Sojourn. A separate tour explores the neighborhood included in Degas’ New Orleans letters. As part of the centennial anniversary, Degas House will host a number of events, including champagne brunches,

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painting classes, lectures with cocktails and more. Call 504821-5009 for details and reservations. For tours, overnight stays, and event information, visit This spring, come create memories that will last a lifetime with the ones that matter most on Alabama’s sugar-white sand beaches. With exciting activities, unique attractions, and dining options for the whole family, Gulf Shores and Orange Beach have everything needed for the perfect family vacation. From splashing in the waves and building sandcastles to jumping around at a trampoline parks and racing Go-Karts, there truly is something for every member of the family to enjoy when vacationing on the Alabama Gulf Coast. Visit this spring during one of the area’s many signature events including the Festival of Art (March 11-12), The Wharf Boat and Yacht Show (March 23-26), and Zydeco and Crawfish Festival (April 15). These festivals highlight some of the best things about the Alabama Gulf Coast: fresh Gulf seafood, eclectic artistry and a family-friendly atmosphere unlike any other. Visit for more information.

Shopping Freshen up your home this season with a new look from

R|D Home and make your dream home a reality. Offering a timeless look for contemporary living, R|D Home has curated one of the most unique collections of home furnishings and gifts available in the Garden District. Discerning shoppers love R|D Home for its fine home décor, accessories and gifts such as collectible fairies by Mark Roberts, jewelry by Adena Accents and Kristina Collections, as well as a signature candle line and a number of other items sure to inspire the ones you love. Seasonal decorations are available yearround with silk florals sure to add color and charm to your home’s design. Owner Barbara Coe and the R|D Home team allow you direct access to their hand-picked, spectacular blend of sofas, chairs, lamps, throws, rugs, pictures and mirrors for


your home. Tablescapes, custom floral designs and seasonal decorating services are also available. R|D Home is located at 2014 Magazine St. and is open daily. Shop online at In New Orleans, we love celebrating food culture. Inevitably the parties we host end up with family and friends gathered in the kitchen. At NOLA BOARDS, New Orleans artistry and love for food culture combine in quality handmade products for the kitchen, dining room and bar. Local husband and wife team Mandy Simpson and Daren Sumrow offer a variety of New Orleans-infused accessories, from their gorgeous wooden cutting boards and cheeseboards to oven mitts made from retired NOFD uniforms. From small accessories and gifts like bitters and syrups for cocktails and kitchen-themed jewelry to largescale items like wooden countertops and custom furniture and islands, the creative duo fashions items both whimsical and sophisticated for food and drink enthusiasts. NOLA BOARDS also carries a vast selection of items hand-crafted in Greater New Orleans by local artists. Wooden products contain local wood, and each board pays homage to beloved Louisiana with names such as the “Vieux Carré,” “Atchafalaya” or “Roux” cutting boards. Visit the store at 4304 Magazine St. or shop online at The New Year can offer the “New You.” It is fun to take inventory of your wardrobe – winter to summer, casual and dressy. Discover tired pieces that need to be updated. Yvonne LaFleur offers continuous capsule collections. The sales associates are non-transactional and therefore cater to each client’s needs and whims. All merchandise is custom-fitted free of charge by in-house tailors. January brings Carnival season! The fashion emporium offers a selection of one-of-a-kind gowns as well as many formals starting at $199. The accessory collection includes beautiful evening bags, earrings, bracelets and hair ornaments. For chilly evenings, top your gown with a cashmere or fur stole, shrug, cape or jacket. For casual parade watching, the magic pants with ponchos and sweaters are essential. Yvonne LaFleur has one location in the Riverbend at 8131 Hampson St. The store is open Monday-Saturday, 10 a.m.-6 p.m., and until 8 p.m. on Thursdays. They look forward to shopping with you. While Trashy Diva is a distinctly New Orleans clothing company with seven locations spread across the South, their vintage-inspired designs are known and coveted worldwide. For more than 20 years, Trashy Diva has provided customers with vintage flair and classic style. Original and vintageinspired designs in dresses by Candice Gwinn suit a modern sensibility with a focus on creating feminine styles that flatter a variety of body types, from size 0 through 20. Select styles are also available up to a size 24. This month, ring in the New Year with Trashy Diva’s new luxurious Velvet collection inspired by the 1920s to ’40s. From bustiers to burlesque, Trashy Diva now offers the ultimate party experience for your closest group of girlfriends. Celebrating a bachelorette or birthday party? Hosting an after-hours event at a Trashy Diva Lingerie Boutique can make for a memorable night of fun and entertainment. Shop online or find more info at or call 504-299-3939.

Food & Drink Carnival season arrives this month, which means King Cakes are back in season! In celebration of King’s Day and the beginning of Carnival, Ralph Brennan Restaurant Group is celebrating with a variety of King Cake-inspired creations. At Brennan’s, enjoy a decadent Carnival ParisBrest, a French pastry topped with almonds and the traditional purple, green and gold sugars, filled with a cinnamon hazelnut mousse line and topped with praline crumble and a brown sugar honey sauce. Ralph’s on the Park offers a “Cocktail for a Cause” each month to benefit various organizations, and January’s cocktail is the King Cake Martini. The cocktail consists of New Orleans Spiced Rum, Butterscotch Schnapps, Dr. McGillicuddy’s Raw Vanilla Schnapps and cream. Café b celebrates during Sunday Brunch with King Cake Pancakes, three extralarge cinnamon pancakes topped with carnival sugar and drizzled with in-house Creole cream cheese. For information and reservations, visit, and  Named No. 1 Brunch Spot and No. 2 Best Italian & Casual Dining in New Orleans by New Orleans Magazine, Red Gravy greets its seventh year on Camp Street this winter and is celebrating the New Year with delicious cold-weather concoctions. From an old Belgian recipe for homemade hot chocolate to hot ginger toddies and stuffed skillet cakes, Red Gravy owner Roseann Melisi Rostoker is rolling out a variety of specialties she’s picked up from travels to Europe and her native Jersey shore. Skillet cakes, which are oven-made pancakes, are often stuffed with a variety of ingredients such as chocolate, bacon, peanut butter, coconut, cranberries and more.  While the ever-changing menu continues to showcase different foods and eating trends, you can always count on Red Gravy’s signature Italian delicacies, Roseann’s famous meatballs and handmade pasta. Do New Year’s resolutions have you seeking lighter fare? Try the daily soup and a side special, which features a rotating cast of crostini, cheese tarts, a BLT and more. View the menu and make reservations online at, or call 504-561-8844. As one of New Orleans’ few Grand Dame Restaurants and one of the city’s most important landmarks, Broussard’s has always provided unsurpassed cuisine in an atmosphere of understated elegance and historical significance. Under the guidance of General Manager Carl De Gersdorff and Executive Chef Neal Swidler, Broussard’s has built upon an historic past and elevated the concept and cuisine to new heights.  The menu, replete with Chef Neal’s elegant and uniquely infused creations, features items to satisfy even the most sophisticated palette. From the exquisite entrées like perfectly prepared Duck with Manchego Duck Confit Crepes to the unparalleled Filet Mignon, Broussard’s is the ultimate dining experience. End your meal with the perfectly prepared tableside Bananas Foster or any number of sweet delights.  The Sunday Brunch at Broussard’s is also a “don’t miss” event and is considered among the best in New Orleans. For an unforgettable dining experience, look no further / JANUARY 2017




than Broussard’s at 819 Rue Conti in the heart of the French Quarter. Visit or call 504-581-3866 for information and reservations.

Boulevard American Bistro, conveniently located at 4241 Veterans Memorial Blvd., invites you to “Social Hour” in its large, comfortable bar. Drinks and small plate specials are offered Monday through Friday, 3-6 p.m. Bartender Jay Teichmann pours $6 well drinks and $7 featured wines by the glass. Simple, well composed small plate menu items ($8) include house-made guacamole, No. 1 grade tuna tartare, smoked salmon dip, crispy fried Louisiana oysters, “mini dip” (spinach and artichoke dip) and a petit ribeye steak sandwich. “We are excited to offer a gathering place for locals to come and relax and meet up with friends,” says General Manager Robert Hardie. “Boulevard has a great social atmosphere, so what better way to celebrate summer with friends than with a social hour right in their own backyard.” The all-day à la carte menu is available in the dining room 11 a.m.-10 p.m. Sunday through Thursday, and 11 a.m.-10:30 p.m. Friday and Saturday.  For more information on Boulevard American Bistro, including full cocktail menu, wine list, and lunch and dinner menus, visit or call 504-889-2301 to make reservations. Located in the Lower Garden District and just blocks from Downtown New Orleans, Hoshun Restaurant delivers a flavorful punch of pan-Asian flavors with their own take on traditional dishes from China, Japan, Vietnam and other South-Asian countries. Popular menu items include pho soup and Vietnamese spring rolls, pad Thai, sushi, General Tsao’s Chicken, Hunan steak, Kung Pao shrimp and more. Enjoy family-style dining in an elegant atmosphere while sharing your favorite appetizers, entrées, combination dinners and sushi specials. Open daily until



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2 a.m., Hoshun is a favorite late-night spot for locals and visitors alike.  Whether you’re looking for seafood, steak or vegetarian fare, Hoshun’s extensive menu provides options for everyone. Salt & Pepper Shrimp and Ahi Tuna Seared are a couple of Hoshun’s seafood specialties, while Butter Pepper Mignon offers a meatier possibility. For menu and information, visit or call 504-302-9716. Located at 1601 St. Charles Ave., Hoshun offers a private party room overlooking the St. Charles Avenue streetcar line fitting 25-70 people.

Five Happiness, New Orleans’s award-winning Chinese restaurant, offers a delicious menu of Sichuan and Hunan specialties in a sleek and elegant dining room. Enjoy the succulent shrimp with honey-roasted pecans, General’s Chicken or asparagus sautéed with garlic sauce in a comfortable and unique setting distinguished by its authentic Chinese décor of etched glass and Chinese paintings. The dining room, now split into three rooms, provides a more private dining experience for guests. The well-known and affordable Imperial Room is available at Five Happiness for private parties, receptions or other functions and can hold up to 60 people. Serving options are customized for each party, ranging from sit-down dinners to buffets or cocktails with hors d’oeuvres and prices ranging $20-$45 per person. For more information, call 504-482-3935 or visit  Celebrate the Carnival season in the heart of the French Quarter with family and friends at New Orleans Creole Cookery. Savor authentic Creole dishes prepared by renowned Chef John Trinh, formerly from Eleven79 restaurant, and relish the time-honored tastes of classic Creole favorites such as Gumbo, Shrimp Creole, Crawfish Etouffee and Snapper Pontchartrain. New Orleans Creole Cookery is everything you love about New Orleans in a setting to fit every occasion. Enjoy casual fine dining at its very best in your choice of the charming Toulouse Lautrec dining room, romantic courtyard, or lively oyster bar. Each offers a Creoleinspired menu complemented by tempting handcrafted cocktails from the bar. Located at 510 Toulouse St. in


one of New Orleans’ oldest and most storied locations, New Orleans Creole Cookery is just steps from the excitement of the parades. New Orleans Creole Cookery is open seven days a week 11 a.m.-10 p.m. for lunch and dinner, and a jazz brunch on Saturdays and Sundays 9 a.m.-2 p.m. Learn more at Call 504-524-9632 for reservations. Whether you’re taking a break from catching beads or looking for a place to fuel up with drinks and fresh or fried seafood, find your feast this month along the banks of the mighty Mississippi River at The Crazy Lobster. Share a Steamed Seafood Bucket with your pals or satisfy your own appetite by keeping it all to yourself – a 2-pound lobster, snow crab, shrimp, crawfish, clams, mussels, corn on the cob, potatoes and sausage all seasoned to pure perfection. If the weather’s chilly this Mardi Gras, warm your belly with New Orleans’ favorites like étouffée, jambalaya, gumbo and red beans, along with the best fried seafood in New Orleans. Enjoy the Lundi Gras festivities right at the The Crazy Lobster’s doorstep, and greet Rex and Zulu on Mardi Gras day. Mardi Gras is the perfect season for Crazy Lobster’s Poppy’s Voodoo Juice, a refreshing tropical cocktail. Live music keeps the restaurant hopping nightly with a variety of funky musicians straight from Frenchmen Street. The Crazy Lobster is open seven days a week, 11 a..m-10 p.m. For more information and menu, visit Call 504569-3380 for reservations. Westbank residents and visitors are praising their latest option for exceptional New Orleans dining with Lafitte’s Landing Seafood House, located in Harvey at 1700 Lapalco Blvd. This Mardi Gras season, Lafitte’s Landing is the perfect Westbank stop for delicious food and indulgent drinks sure to hit the spot before or after you hit the parades. From oysters and soft-shell crab to specialty dishes like Shrimp Pasta Lafitte, Redfish Pontchartrain, and Filet Mignon, not to mention New Orleans classics like Shrimp & Grits, Jambalaya, Crawfish Etouffee and Shrimp Creole, the menu is full of local flavor and offers something for everyone. Saturdays bring Steak Night to Lafitte’s Landing, where patrons enjoy a 12-ounce perfectly grilled ribeye steak with a loaded baked potato for only $19.99. The bar at Lafitte’s Landing offers a menu of handcrafted cocktails and signature drinks, including the refreshing Lafitte’s Landing Punch, the Big Easy, Southern Cooler, Cajun Bloody Mary and more. Happy hour runs Monday-Friday, 3-6 p.m. For menu and information, visit, or like them on Facebook for updates and specials.  The contagiously delicious and fresh menu of the The Ruby Slipper Café continues to spread flavor across New Orleans and the Gulf Coast, as the popular breakfast and brunch eatery will open its seventh location in Uptown New Orleans in early 2017. The Ruby Slipper is known for adding New Orleans flair to Southern breakfast standards, brunch classics and fresh lunch specials. Specialty cocktails such as the Ruby Slipper Mimosa and award-winning Bacon Bloody Mary are perfect complements to signature dishes such as

Eggs Cochon, Bananas Foster Pain Perdu or BBQ Shrimp & Grits. Visit the Ruby Slipper online at and find all seven locations on Facebook. Dine in Mid-City at 139 S. Cortez St., in CBD at 200 Magazine St., in the Marigny at 2001 Burgundy St., in the French Quarter at 1005 Canal St., in Pensacola at 509 South Palafox St., and in Orange Beach at 24151 Perdido Beach Blvd. Look for Uptown New Orleans coming early 2017 to 2802 Magazine St.

Rentals & Real Estate It wouldn’t be the New Year without brand new additions to 1st Lake apartment communities! 1st Lake Properties is bringing even more luxury apartments to Greater New Orleans while upgrading existing communities with granite countertops and more! Whether you’re moving to the area or visiting the city on business, the perfect apartment is right around the corner. An array of 1st Lake apartment communities extend from Kenner and Metairie to River Ridge, Mandeville, Covington, Slidell and even Mississippi. As the leader in multi-family developments, 1st Lake offers an unrivaled living experience. Not only can residents rent fully furnished apartments – many of which are luxury – they can enjoy top notch amenities like granite countertops, access gates, free off-street parking, pools, fitness centers, washers/dryers and flex space. Concierge-style services like dry cleaning and bike sharing are also available. With an emphasis on customer service, 1st Lake provides onsite management and service teams. Conveniently, residents may pay rent and submit service requests online, while taking advantage of the resident rewards program, which offers deals to local businesses.  For more information on their 70 communities, 9,500 apartments, corporate apartments and applications, visit

Community Health News West Jefferson Medical Center (WJMC) in partnership with Children’s Hospital is proud to announce the opening of a dedicated pediatric emergency room within WJMC. The emergency room is conveniently located across from the West Jefferson adult ER and just off the main lobby. This new alliance will provide care close to home for the West Bank community with convenient, quick access to emergency care for the whole family from birth through adulthood. The Pediatric Emergency Room at WJMC offers 24/7 emergency care with pediatric specific equipment, seven exam rooms, and physicians and nurses who are specially trained to work with children. Children’s Hospital and WJMC are proud members of LCMC Health, a Louisiana-based, not-for-profit hospital system serving the healthcare needs of the Gulf Coast region. LCMC Health currently manages award-winning community hospitals including Touro, University Medical Center New Orleans, New Orleans East Hospital, Children’s Hospital and West Jefferson Medical Center. For more information, visit or call 504-349-1555. • / JANUARY 2017




Aging Parents We all want our parents to age well, to be active and engaged and enjoy each day of retirement. Aging well can require persistent planning, and to that end there are a number of resources available for smoothing transitions in health and lifestyle. From medical resources and healthcare providers to a variety of retirement living options and even legal advisors, support for the aging in the community is extensive and growing. Communication with parents 138


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is important as they age, and being available to assist in decision-making when needed can provide a helpful advantage when and if a health or legal concern arises. The following area service providers can help in a variety of ways such offering respite for family caregivers through assisted living services, providing specialized medical care or by finding ways to increase mobility and comfort.


Health & Wellness Resources Good Feet’s custom-fitted arch supports are personally fit for your individualized comfort. When you visit the Good Feet store, you’ll be personally assisted by a certified arch support specialist who will help you find the arch support that properly fits your foot and your lifestyle. Buying arch supports without being properly sized can actually make your pain worse. Through a complimentary personal consultation, Good Feet specialists take into account the kind of shoes you like to wear, the activities you like to do, the length and height of your arch, as well as the level of support that feels best to you. Good Feet is open seven days a week with three metro area locations. Visit the French Quarter location at 539 Bienville St. (504-875-2929), the Uptown location at 2109 Magazine St. (504-309-7702) or the Metairie location at 3000 Severn Ave. (504-888-7080). For hours and information or to schedule a fitting, visit Generations of families have turned to Patio Drugs for assistance in managing their healthcare needs. Family owned and operated since 1958, Patio Drugs helps customers understand their medications, both prescription and over-the-counter, and provides free prescription delivery throughout East Jefferson. A full-service pharmacy, the oldest independent pharmacy in Jefferson Parish, Patio Drugs is also a leading provider of home medical equipment. For everything from a Band-Aid, to medication, to a hospital bed, Patio Drugs is the one-stop source for your family’s healthcare needs. In addition to providing retail and medical equipment, Patio Drugs can assist with long-term care and infusion needs as well as specialty and compounding services. Patio Drugs is accredited by The Joint Commission in Home Medical Equipment, Long Term Care and Home Infusion Pharmacy, and Consultant Pharmacy Services. Their Compounding Pharmacy is PCAB accredited through ACHC. Patio Drugs is located at 5208 Veterans Blvd. in Metairie. For more information, call 504-889-7070. Patio Drugs, “Large Enough to Serve You, Yet, Small Enough to Know You.” Anyone seeking compassionate and dignified care for their terminally ill loved ones should consider the outstanding services offered by Canon Hospice. Canon Hospice is dedicated to helping patients and families accept terminal illness positively and resourcefully, to preserve dignity and to endure the challenges that accompany this critical time of life. Their stated goal is to “allow our patients to live each day to the fullest and enjoy their time with family and friends.” With special expertise in pain management and symptom control, Canon Hospice designs individualized plans of care for each patient based on their unique needs. Home Based Services provide doctors, nurse practitioners, nurses, social workers, pastoral care and volunteers. For patients with more intensive symptom management needs, Canon has an Inpatient Hospice Unit located on the fourth floor of the Ochsner Elmwood Medical Center. This unit provides 24-hour care in a home-like environment where patients are permitted to receive visits at any hour.  Canon is excited to now offer private rooms. For more information, visit or call 504-818-2723.

As the state’s oldest and largest health insurer, Blue Cross and Blue Shield of Louisiana is committed to improving the health and lives of Louisianians. The company and its subsidiaries offer a full line of health insurance plans for people of every age – from birth through retirement – including supplemental coverage such as dental and senior plans, at affordable rates. The Blue Cross provider networks offer the peace of mind that comes with being covered by the Cross and Shield. Blue Cross is an independent licensee of the Blue Cross and Blue Shield Association and headquartered in Baton Rouge. To better serve customers, Blue Cross operates regional offices in Alexandria, Houma, Lafayette, Lake Charles, Monroe, New Orleans and Shreveport. Louisiana-owned and operated, Blue Cross is a private, fully taxed mutual company owned by policyholders – not shareholders. To learn more, call a Blue Cross agent or visit

Tulane University School of Medicine’s Center for Clinical Neurosciences is dedicated to providing the highest quality patient-centered care by combining cutting-edge technology with personalized attention. The center allows for faster consults between physicians who specialize in different neuroscience disciplines and provides an improved continuity of care for neuro patients. The center, in partnership with the world-class physicians at Tulane University School of Medicine’s Center for Neurosciences, offers the expertise and capabilities to effectively diagnose and treat spine, brain, and neurological conditions. To continue their tradition of excellence and expertise in providing the best quality care, education and research are integrated through the combined resources of Tulane University Hospital and Clinics and the Tulane School of Medicine. The Center for Clinical Neurosciences operates an outpatient clinic located in Tulane Hospital at 504-9885561 or visit online at

Retirement Living Lambeth House, a full-service retirement center, offers the best of all worlds – independent living for active adults (ages 62+) plus a full continuum of care, including Assisted Living, Nursing Care and Memory Care, in the event that it’s ever needed.  Nestled in the heart of Uptown New Orleans, Lambeth House offers cultural programs committed to enrichment of the mind, body and spirit. With a focus on active aging, Lambeth House offers a full array of amenities including the fitness center with a stunning indoor, salt-water swimming pool, an art studio, meditation room and garden, fine and casual dining options, and engaging activities and social events. Lambeth House is also proud to offer public access (for ages 55+) to its custom designed Fitness Center.  In the words of one resident, “This place is amazing! There’s always something to do!” In 2015, Lambeth House’s latest expansion was recognized by the American Institute of Architects with the Merit Award for the Design on Aging Review. For more information, call 504-865-1960. / JANUARY 2017




Celebrating its 200th anniversary this year, Poydras Home is a Life Plan Community offering independent living, assisted living and nursing care within its Uptown New Orleans campus. Poydras Home is known nationally for its quality of care and innovative programs that allow residents to enjoy life to the fullest. Poydras Home is the only Life Plan community in Greater New Orleans offering secure memory support care areas in both assisted living and nursing care as well as an adult day program. Last fall, Poydras Home partnered with the Louisiana Philharmonic Orchestra to launch a new music therapy program, designed to benefit people with Alzheimer’s and dementia. Soul Strings For Seniors: Musical Memories, the first program of its kind in our area, debuted to an enthusiastic group of Poydras participants and will continue into the spring, thanks to a generous donation by Whitney Bank. “Together the musicians and music therapist improve communication, memory, and attention in our residents, impacting wellness as they reach those who can find traditional modes of communication difficult,” says Erin Kolb, Vice President of Resident Affairs. For more information, visit or call 504-897-0535. Providing better solutions for aging well in New Orleans since 1991, Home Care Solutions specializes in compassionate in-home care and Alzheimer’s care, in addition to Aging Life Care Management services to help elderly loved ones in the Greater New Orleans area extend their independence. Home Care Solutions team of reliable, experienced, caregivers provide older adults assistance with daily living and companionship services. Each caregiver is carefully matched to meet both client needs and personality. The company is committed to providing clients with the highest quality of care in their chosen environment, keeping loved ones safe and comfortable while giving families peace of mind. Care Managers simplify, coordinate, and proactively guide the care of a loved one with intelligence, expertise, and heart. They are experienced advocates capable of managing complex situations and finding intelligent and creative solutions for all care concerns. Home Care Solutions is a member of the Home Care Association of America and the Aging Life Care Association and is also a licensed Personal Care Attendant Agency. For more information call 504-828-00900 or visit

Vista Shores is a luxury senior living and memory care community located on scenic Bayou St. John. Residents live every day like it’s a day at the club, enjoying chef-prepared meals in the bistro, socializing over coffee or cocktails in the lounge, and taking in beautiful sunsets on the wraparound porch. Vista Shores offers a highly specialized Memory Care program – each team member has been trained in Alzheimer’s/dementia care to enrich the lives of residents and enable them to function at their highest level. Vista Shores is the recipient of the national Dementia Care Specialists Distinguished Provider Award, the highest



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level of recognition awarded to assisted living communities that provide exemplary resident-centered care. Vista Shores is owned and operated by Schonberg and Associates, an assisted living and memory care provider dedicated to providing exceptional care and beautiful accommodations to the Greater New Orleans area through communities that include Park Provence in Slidell, Beau Provence in Mandeville, Ashton Manor in Luling, and The Suites at Sugar Mill Point in Houma. For more information, visit or call  504-288-3737.

Peristyle Residences offer Residential Assisted Living and Memory Care in the comfort of luxurious, intimate homes complete with private bedrooms and congregate dining and living areas. This alternative approach to senior living is ideal for seniors who seek assistance with day-to-day living in a more private, homelike setting than traditional assisted living communities can provide. Peristyle Residences consist of six beautiful homes throughout New Orleans, Metairie, and the West Bank, including Beau Maison, Peristyle’s newest addition with an exclusive, on-site chapel. Peristyle’s quaint, lovely residences provide the highest level of care, comfort and compassion possible to the seniors they serve, along with convenience and peace of mind for their loved ones. Expert consultation from chef Aaron Burgau of Patois adds distinction and flavor to the healthy, delicious meals prepared at the community daily, and an array of stimulating activities, including an exceptional Music Therapy program, keeps residents active and engaged at home. Peristyle Residences caregivers are highly trained in dementia care and have ample experience caring for seniors. Schedule a tour today at, or by calling 504-259-0326.

Legal Assistance and Planning Blue Williams, LLP, has been providing high-quality representation to clients throughout the Gulf South in commercial litigation, healthcare and construction law, and business matters since 1983. By recruiting motivated and experienced attorneys in diverse areas of law, Blue Williams is able to provide a full spectrum of services and create lasting solutions to the legal dilemmas faced by clients. The firm’s attorneys practice in seventeen areas of law, including Commercial Litigation, Estate and Tax Planning, Corporate Law, Healthcare Law, Construction Litigation, Insurance Law, Products and Professional Liability and more. Blue Williams has a history of rising to the challenge and has defended clients in multi-million dollar exposure cases. The firm provides services to clients nationally, though primarily in Louisiana, and these clients range from Fortune 500 companies to international corporations, local businesses and individuals. Attorneys spend a significant amount of time with each client to be certain of the client’s individual needs and all available options. For more information on Blue Williams’s commitment to providing lasting solutions, visit or call  800-326-4991. •


Pain Management Life is full of opportunity – from a bonding experience with a loved one to a hopeful dive into a lifelong dream, the possibilities are endless when the body is well. But when chronic pain hits throwing a ball with your grandchild or starting that new restaurant concept can be difficult or unmanageable. Pain, however, can be managed, and there are number of local and regional specialists who make solving your pain puzzle their goal. The body’s complex construction often makes pain a mystery. Between the nervous system and the many muscles, bones and joints, finding the origin of an ache can be a process, but it doesn’t have to be intimidating or long. Finding the right healthcare professional or specialists can mean returning to life’s grand possibilities and making the most of every opportunity and every pain-free moment. At Louisiana Pain Specialists, improving quality of life is the number one goal. The practice has helped thousands of patients get back to doing what’s important to them: working, having restful sleep, spending quality time with friends and family and participating in normal daily life and activities. Doctors Satvik Munshi, Tarun Jolly and Neil Jolly have been successful in caring for patients with challenging conditions and for whom other treatment plans have failed. With five locations in the New Orleans area, Louisiana Pain Specialists provide quick access to accurate diagnosis and comprehensive treatment for those who suffer from chronic and acute pain. Louisiana Pain Specialists employ a variety of therapies including advanced procedures such as spinal cord stimulation, a minimally invasive therapy that provides patients with excellent relief of various pain conditions affecting the spine and extremities, as well as traditional methods such as injections and physical therapy. For more information or scheduling, visit or call 504-302-0359.

At the Center for Active Longevity, located in Slidell, Francisco J. Candal, MD, AMMG, is at the forefront of Age Management Medicine, which incorporates protocols that optimize health, restore endocrine balance, delay the indicators of agings and prevent premature disability and death. According to the Age Management Medical Group purpose statement, this approach results in higher quality of life for patients and an enhanced sense of well being in addition to a longer health span.  Dr. Candal has been in practice since 1984 and offers Age Management Medicine services as well as extensive Pulmonary services. To schedule an appointment with Dr. Candal, call 985-643-9704. 

Southern Pain & Neurological is excited to introduce a revolutionary, minimally invasive needle treatment for herniated discs to their practice with the HydroDiscectomy, an outpatient alternative to traditional back surgery. The procedure uses a high-speed water-jet stream to remove herniated disc tissue, relieving the nerve pressure that causes back and leg pain. The advantages of using water include no hospitalization, fast recovery, no incision, less pain, no bone removal, no trauma to back muscles and no general anesthesia. The entire procedure takes 20 minutes on average. Most patients will be able to return to work in about one to four weeks. Doctors Paul Hubbell, Barry Faust Jr., and Donald Richardson know that chronic pain is a prison, keeping those who suffer from it trapped and unable to do the things they want to do. The stress from pain and lack of freedom can negatively affect personalities, too. If you’re suffering from chronic pain, contact the Southern Pain clinic and find out if the HydroDiscectomy or another treatment is right for you. For information and scheduling at the Metairie, Marrero and Covington offices, call 1-800-277-1265. • / JANUARY 2017




Fitness & Aesthetics N

ew Year’s resolutions almost always include a goal to get healthy and fit or lose a few pounds. The desire to look and feel younger may be a year-round longing but is often front and center at the start of the year following the festive feasts of the holidays. There are a number of ways to approach your physical goals, and whether you’re looking for a nearby fitness center, a healthier way to eat or a better skincare regimen, there are plenty of local professionals hoping to take on your resolutions with you. While some hope to turn back the hands of time just a few weeks, others prefer a few years’ difference. Depending on your goals, you can achieve your old self – and new self – with a little time and effort. Add the expertise of a nutritionist, trainer, aesthetician, or physician, and ensure a healthy approach reaps even healthier results.

You may be surprised to hear that one of the latest weight loss breakthroughs isn’t a surgery, or a diet – it’s the cutting-edge meal plan service from health and fitness expert Ingrid Rinck. Once a Mandeville personal trainer, Ingrid is a natural entrepreneur leading the largest and fastest-growing meal prep program in the nation. Sensible Portions prepared meals service is a smart, simple, and effective way to consume flavorful, fresh foods and see fast results. For a mere $80-$120 week, depending on meal plan, clients receive 15 complete meals: breakfast, lunch and



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dinner for each five-day week. “After five days on the meal plan, the appetite shrinks, and when you eat restaurant- or home-prepared food, the desire for smaller portions remains,” explains Ingrid. “It’s like a non-invasive stomach stapling.” Sensible Portions ships nationally to thousands of clients with free local pickup in 10 cities. For helpful videos, client testimonials – including local “before and after” photos – visit Sensible Portions’ Facebook page (Sensible Portions Meals). For additional information, visit or text “I’m Ready” to 985-290-9757. Dr. Sophie Lanciers, board-certified in Pediatrics and Obesity Medicine, leads the Pediatric Wellness & Weight Program at Surgical Specialists of Louisiana, which is specifically designed to take an intensive approach toward fighting obesity among children. Louisiana’s obesity health epidemic is threatening the state’s younger residents because of the future implications for poor health. During the past 30 years, childhood obesity has more than tripled. Nearly 40 percent of the children in the U.S. are overweight or obese with severe obesity increasing rapidly. Children referred to the Wellness & Weight Program are diagnosed with life-threatening co-morbidities including hypertension, high blood pressure, pre-diabetes, diabetes, fatty liver disease, high cholesterol, metabolic syndrome,


arthritis and self-esteem issues. The program is flexible to meet everyone’s needs whether they require a tailored number of consultations, a 12-week intensive program or a maintenance plan with six monthly visits. The goal of the Wellness & Weight Program is for all children to grow up as healthy as possible. Customized Treatment Plans are based on the American Academy of Pediatrics Guidelines. For more information or to schedule a consultation, call 1-877-691-3001 or visit

to naturally improve health and assist in prevention and management of diabetes, high blood pressure, thyroid, weight gain and hormone disorders. Dr. Burkenstock also employs customized programs including lasers, radio frequency, IPL, Botox and fillers to achieve younger looking skin and improve the body’s appearance. Watch Dr. Burkenstock on WGNO News with a Twist. For more information, visit or call 504-208-9052 or 985-273-5200. Office locations are in Mandeville and Metairie. 

The experienced staff of beauty and wellness professionals at Le Visage care about clients’ external and internal wellbeing. By staying informed through the latest research, they bring guests what works. This year, Le Visage introduced two new lines to their already extensive collection of products. Osmosis is a holistic beauty and skin care line designed to optimize the skin and body’s rejuvenation process. The product holistically takes aim at the origin of imbalances to impart real change with a multi-tiered approach. Osmosis partners with the skin to remodel it without causing inflammation. Another new product is a form of modern cell therapy called TR Zell P-centa. Highly concentrated, these purified capsules contain ovine placenta, which helps aid in cell regeneration, skin elasticity, and skin rejuvenation. Other ingredients include resveratrol (a natural plant extract), grape seed extract, CoQ10 (coenzyme Q10), L-glutathione (with powerful anti-oxidant properties), and marine cartilage (which increases the production of collagen). Le Visage’s well-educated staff encourage guests to ask questions and form a close relationship with their esthetician. To schedule an appointment, call 504-2658018.

Nola Pilates & Xtend Barre is Lakeview’s premier Pilates and barre studio. In 2007, owner Kim Munoz returned home to New Orleans post-Katrina with a strong desire to make Pilates accessible to everyone. She opened Nola Pilates in Lakeview in order to help rebuild the mind, body and spirit of New Orleanians. Over the last 10 years, this community-focused studio has grown exponentially. Unchanged, however, is its focus on enhancing the health and wellness of its beloved clients in and around the Lakeview neighborhood. Nola Pilates & Xtend Barre’s extensive class schedule features over 65 group classes per week, including Pilates Reformer, Tower, Mat, yoga, TRX, spin and Xtend Barre. If you prefer a private setting, one-on-one sessions are available in the private equipment studio seven days per week. “We are eternally grateful for the opportunity to help you meet your goals, and restore your mind, body and spirit,” says Munoz. For more information, visit or call 504-483-8880.

Dr. Kelly Burkenstock’s Skin Body Health is the “Age Gracefully Institute of the South,” incorporating custom protocols in weight, fitness, skin, and antiaging to provide an exceptional healthcare experience. Dr. Burkenstock is internationally trained and brings advanced technologies from Germany, Greece, France, and Brazil, where she attends International Aesthetic and Anti-aging conferences. Dr. Burkenstock is a member of the International Academy of Cosmetic Dermatologists. Her work brings fitness and aesthetics to new levels and encompasses cutting-edge, DNA-derived solutions for the following issues: weight and fitness, skin and beauty and mood and aging. Her comprehensive approach incorporates education and holistic programs

Thibodaux Regional Medical Center, located in Lafourche Parish, recently opened the doors of its 250,000-square-foot, innovative, state-of-the-art Wellness Center. Every resource needed to enjoy a healthy lifestyle has been put under one roof. The new Center addresses wellness at every level, including prevention, education and rehabilitation, combined with medically directed services. The Wellness Center is comprised of several individual specialty health centers, including a Wellness and Education Center and a Fitness Center that rivals anything found in posh hotels and spas. The Fitness Center houses all of the latest technology, a wrap-around track and many opportunities for group exercise as well as spacious locker rooms, saunas, steam rooms and hot tubs for men and women. Call 985-493-4400 for more information or for a virtual tour of the Wellness Center go to • / JANUARY 2017





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Wellness Center of Thibodaux Regional First of Its Kind in LA Thibodaux Regional Medical Center, 602 North Acadia Road, Thibodaux, (985) 447-5500 Thibodaux Regional Medical Center recently opened the doors to its innovative $73 million Wellness Center. The first of its kind in Louisiana, the state-of-theart facility addresses wellness at every level, including prevention, education and rehabilitation with medically directed services. The Wellness Center also offers advanced diagnostic technology to detect disease faster and more safely. Patients have easy access to many physician specialists and clinical needs will be addressed by the facility’s specialty centers.

Rare Chance to Enjoy Ancient Chinese Culture – Shen Yun Shen Yun, Mahalia Jackson Theatre of the Performing Arts, 1419 Basin St., (888) 974-3698 “5,000 years of Chinese music and dance, in one night” is the way The New York Times described Shen Yun. Not only is it a beautiful performance to enjoy, it’s also a rare opportunity to experience authentic Chinese culture, which can no longer be performed in China today. It was only when a group of artists came together in 2006, that traditional Chinese culture was resuscitated to life in a mesmerizing performance. There are only two shows in New Orleans: Fri., Jan. 20 at 8 p.m., and Sat., Jan. 21 at 2 p.m. – Mirella Cameran

Humility & Empowerment Jiu-jitsu how To By Sarah Ravits


entered my first Brazilian jiu-jitsu (known as BJJ) class at the Mid-City Martial Arts & Fitness Academy (which offers a ton of different styles of fitness and martial arts classes) with absolutely no idea of what it was. My knowledge of martial arts is limited to mainstream movie fight sequences (and that one time I took a kickboxing class in high school), but I wondered if I’d emerge from this class as the next incarnation of Bruce Lee. Instead, the pants of my borrowed uniform, called a gi, fell off (thankfully, I had leggings on underneath), and I was put in a chokehold by an athletic guy twice my size and nearly fainted. But now I know some crucial self-defense moves! BJJ is one of the newest forms of martial arts, derived from Japanese judo, and it’s intended to both humble and empower its practitioners. And after speaking with instructor and gym owner Shawn Gayton, who has a red belt (the highest achievable rank), I learned that it’s a combat sport that takes primarily on the ground, like wrestling, and is known as a “grappling” sport. He started the all-levels class with a series of warmups that included: somersaulting across the floor, “shrimp crawling,” cartwheels and other exercises that stretched our muscles and elevated our heart rates. Throughout the class, Gayton demonstrated specific tactics (one of them called “spider guard”), methodically explaining why and how they work, and then the members of the class — about 25 people of varying ages (about 15 to 60) – partnered up to try them out. The sport has also become more popular among women (there were about five women in the class I took). It is an intense sport, but the vibe of the class is playful and nurturing. Even though students are learning to fight, there’s no aggression in the room. People are courteous and friendly, and Gayton delivers expertise in a casual, down-to-earth manner that puts people at ease. “We are here to make the weak strong, not weed out the weak,” he explained to me after class. “You are putting your ego out there and you have to admit you’re helpless sometimes. You have to bury your ego.” Information, n CHERYL GERBER PHOTO / JANUARY 2017




Bacchus Stories By errol laborde


hat do you do when your star says he’s freezing? The answer: Whatever he wants. That was the situation on the night of the first Bacchus parade, Feb. 16, 1969. With great fanfare, this new parading organization, to which the title of “Super Krewe” would later be given by the original Rex Duke parade critic, was set to roll with its thrilling innovations: huge floats and a bona fide celebrity as King. That celebrity was movie star Danny Kaye who – through the magic of someone connected with Bacchus knowing someone, who knew someone, who



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knew Kaye – agreed to the gig. Kaye, dressed in fine Bacchanal regalia, was escorted on to the float and to his throne. It was a grand moment as adoring crowd members looked on. There was only one problem. Though the evening was warm with enthusiasm, the night was frigid. The King complained. He needed to be warmed. The officers of the new krewe, skilled with the machinations of putting a parade together, faced a new issue: How to heat a throne and do it quickly? Would Bacchus be toasty or would he be iced? More later.

Heating his highness would be the first of many issues the krewe members would face through the decades. One year the reigning Bacchus, despite his mighty powers, could not delay nature. He had to make a run. At Gallier Hall he was escorted off the float long enough to stop at the nearest rest room. Flushed with relief, he soon returned to the throne for a worry-free ride. Another year the reigning Bacchus was honored by another krewe as his float sided up to a Canal Street hotel. Only, the saluting krewe was a bit too generous with its pouring of champagne, so that Bacchus’ royal knees were wobbly by the time he addressed his subjects at the convention center. Another Bacchus, facing domestic discord, carried his misery with him. He was grumpy throughout his ride and showed it. Most Bacchuses have reigned problem-free and joyfully, though they’re not the only source of spectacle. The oversized floats have increasingly competed for star power with the man on the throne. The tandem floats, the ones with several units connected, increased the size of the pageantry. Their passing is big and boisterous, though their creation goes back to a quiet moment. August Perez, one of the Bacchus founders and a former krewe Captain, was flying out of New Orleans. As the plane waited on the tarmac he noticed the wagons pulling luggage carts and how each cart turned at the same spot where the previous one had. Ideas began to click and the thought of a float designed with a similar turning mechanism evolved. Such floats are now in all the Super Krewes, but their roots trace back to suitcases on the tarmac. There was also a float modification heading Kaye’s way that first Bacchus night. Owen “Pip” Brennan Jr., the krewe’s founding Captain, would recall that someone found a heater and was able to rig it up near the throne. Kaye was satisfied. Then the parade started. As the float turned onto the street, the King was thrilled with the thousands of people waiting to see him. He stood and gracefully waved his scepter. After that Kaye hardly sat down, Brennan recalled. He forgot all about the cold as the little heater aimed its air at an empty throne. Lesson learned that night: There is nothing as warm as the cheer of a crowd. n


Profile for Renaissance Publishing

New Orleans Magazine January 2017  

New Orleans Magazine January 2017  

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