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  • New Orleans Is Eating Sushi Tacos and Fancy French Food and Nobody's Mad About It

    New Orleans Is Eating Sushi Tacos and Fancy French Food and Nobody's Mad About It
    2026/01/10
    Food Scene New Orleans

    Bite into New Orleans right now and listeners will taste a city in glorious flux, where tradition slow-dances with experimentation and never spills its drink.

    In the Warehouse District, Le Moyne Bistro is the new kid with impeccable manners and a wild local streak. Tim Armstead, Farrell Harrison, and Christian Hurst pull classic French technique through a Louisiana lens, turning Gulf tuna into a niçoise that tastes like a Riviera vacation taken on the bayou, and layering wild mushroom vol-au-vent with the kind of butter and umami that make polite conversation briefly impossible, according to Where Y’at Magazine.

    A few miles away, The Gardens at Bourrée stretches New Orleans’ idea of what a restaurant can be. Chef Nathanial Zimet and Anthony Hietbrink have created an outdoor sanctuary that feels part fairy tale, part neighborhood festival. Brunch plates built around smoked meats and local produce arrive under the shade of curated greenery while the space doubles as a future host for weddings, farmers’ markets, and art bazaars. This is hospitality as community infrastructure, not just a place to park a fork.

    The city is also leaning into playful mashups. Taco ’bout Sushi Hibachi Grill, born from the Nori Guys pop-up, now fixes its sushi tacos in a Mid-City brick-and-mortar, stuffing miso-glazed salmon, seaweed salad, and mint aioli into crisp fried nori shells. It is classic New Orleans behavior: take global flavors, add Gulf seafood, and turn the whole thing into a party.

    Meanwhile, chef-driven comfort defines Here Today Rotisserie from Michael Stoltzfus of Coquette. Rotisserie chicken drippings deepen a dark gumbo alongside Best Stop andouille, while chicken fat rice and a chicken schnitzel sandwich prove that frugality and luxury can share the same plate. This is the soul of New Orleans cooking: nothing wasted, everything delicious.

    Zoom out, and a pattern emerges. New places like Lost Coyote, a “food, creativity, and community” hideaway in the former NOLA Art House, and Brutto Americano, an elegant Italian spot in the Barnett Hotel, show how the city happily absorbs Mexican, Italian, Caribbean, and beyond without ever losing its own accent. Local seafood, from drum to red snapper, plus rice, beans, and a deep well of Creole, Cajun, and African diaspora traditions, keep the compass pointed firmly toward the Gulf.

    Listeners should pay attention because New Orleans is proving that a historic food city doesn’t have to live in a museum. It can honor po-boys and gumbo while serving sushi tacos by the pool, French bistro fare with Gulf fish, and rotisserie dripped into the roux. The result is uniquely, irresistibly New Orleans: loud, layered, and always hungry for what’s next..


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  • NOLA's Having a Spicy Moment: Mexakase Mashups, Poolside Crawfish Boils, and Why Your Auntie's Gumbo Just Got a Glow-Up

    NOLA's Having a Spicy Moment: Mexakase Mashups, Poolside Crawfish Boils, and Why Your Auntie's Gumbo Just Got a Glow-Up
    2026/01/08
    Food Scene New Orleans

    New Orleans is having a moment, and it smells like Gulf snapper sizzling in chile-laced butter, truffle-scented croque madames, and charcoal from a backyard crawfish boil drifting over a hotel pool.

    Across O’Keefe Avenue, Sushi by Us is rewriting the rules with what it calls a “Mexakase” tasting menu, a playful mash‑up of Japanese omakase precision and bold Mexican flavors. Imagine a tight procession of 8 to 10 bites: pristine fish dressed with smoky chile oils, citrus, and herbs that feel as at home in a taqueria as in a Tokyo sushi bar. It is New Orleans’ appetite for fusion distilled into a single chef’s counter.

    In Mid‑City, Chef Chris Borges’ Charmant has slipped into the former MoPho space and turned it into a European-style bistro and wine bar that still winks at its past. The PhoMo cocktail nods to the beloved predecessor, while a fried Brussels sprout salad with lima beans and cardamom yogurt or a croque madame layered with truffle salami show how French technique, global pantry, and local produce can flirt on one plate. Sommelier Bonnie Borges’ wine list leans into discovery, offering listeners a chance to pair Gulf seafood crudo with unexpected varietals.

    Just up North Carrollton Avenue, Munch Factory’s move from the Joseph M. Bartholomew Municipal Golf Course has given Chef Jordan Ruiz a bigger stage for modern Creole. The menu still leans into New Orleans soul: buffalo fried oysters that shatter at first bite, blackened fish over fried grit cakes, and a seafood and hot sausage gumbo that tastes like Sunday at your auntie’s, just dressed up for a night out.

    Innovation here doesn’t mean abandoning comfort. Smash House Burgers & Shakes in the French Quarter is turning a former tchotchke shop into a halal- and kosher‑friendly burger lab, smashing patties on the flattop and crowning them with molten cheese, pickles, and sauce that drip down your wrists, chased by cereal‑strewn shakes that taste like childhood turned up to eleven.

    Meanwhile, chefs are stretching the definition of “restaurant.” Lost Coyote, described in MyNewOrleans.com’s 2025 dining moments, doubles as swim club, bar, and restaurant, serving pan‑seared Gulf fish with coconut‑carrot purée and salsa verde beside a heated pool and hosting crawfish boils when the mudbugs run. Porgy’s Seafood Market’s Lady Mongers dinner series links women chefs with impeccably sourced local catch, proof that community is as important an ingredient as blue crab.

    What makes New Orleans singular is how effortlessly it braids cultures: Acadian boudin and Trinidadian doubles, Creole gumbo and Nikkei ceviche, all grounded in the city’s own seafood, sausages, and stories. Listeners should pay attention because in New Orleans, the future of dining isn’t replacing tradition; it is seasoning it, one inventive, deeply rooted dish at a time..


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  • New Orleans Is Having a Michelin Moment and We Need to Talk About That Mexakase Situation

    New Orleans Is Having a Michelin Moment and We Need to Talk About That Mexakase Situation
    2026/01/06
    Food Scene New Orleans

    # New Orleans' Culinary Renaissance: A City Reimagining Its Legendary Food Legacy

    New Orleans stands at an exhilarating inflection point. The city that has long traded on its Creole and Cajun heritage is now fearlessly reinventing itself through bold new concepts, elevated techniques, and culinary fusion that honors tradition while embracing the unexpected.

    The momentum is undeniable. Emeril's, the iconic 35-year-old flagship in the Warehouse District, has claimed two Michelin stars—the only restaurant awarded this distinction in the South's inaugural guide—after E.J. Lagasse took over the kitchen in 2023, reimagining legendary dishes like oyster stew and trout amandine with fresh vision. Meanwhile, acclaimed chef Alon Shaya is launching Safta's Table by the lakefront in February, signaling that culinary talent continues flowing into the city.

    What's particularly fascinating is how new establishments are blending cultures rather than adhering rigidly to tradition. Sushi by Us, located on O'Keefe Avenue, calls itself a "Mexakase"—combining Japanese omakase with elevated Mexican flavors served through an eight to ten-dish tasting menu. Frissons on St. Claude Avenue celebrates Acadian cuisine with affordable dishes like boudin and fried pork skins, while also offering vegan preparations of smothered cabbage and garlic green beans. Charmant, a European-style bistro on City Park Avenue, showcases refined yet approachable plates including Fried Brussels Sprout Salad with lima beans and cardamom yogurt.

    The neighborhood bistro Evviva in the Marigny District, which opened in 2025, demonstrates how the city elevates its casual dining culture. Led by chef Rebecca Wilcomb, a Beard Foundation honoree previously at Herbsaint, the restaurant seamlessly balances weeknight martinis with weekend date-night elegance. Similarly, Cafe Malou connects to Octavia Books through swiveling stacks, offering chef Matt Greco's sophisticated breakfast and lunch including open-faced crab sandwiches and baked grits à la carbonara.

    Local experts recognize these innovations while celebrating classic excellence. The BBQ Shrimp Pie at Gabrielle Restaurant—featuring a handmade shell with smashed sweet potato and rich, buttery BBQ shrimp—represents how the city transforms familiar flavors into memorable experiences. Chef Donald Link's Chicken and Sausage Gumbo and the Floribbean Fish Chowder at Hot & Soul showcase how New Orleans chefs draw from their unique geographic position and local bounties.

    What makes this moment extraordinary isn't simply that New Orleans has exciting restaurants. It's that the city's finest culinary minds are simultaneously honoring their roots while pushing boundaries—proving that tradition and innovation aren't adversaries but dance partners. For food lovers seeking a destination where every meal tells a story of cultural pride, creative ambition, and authentic passion, New Orleans in 2026 demands your attention..


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  • Nola's Sizzling Secrets: Michelin Stars, Gator Bites, and a Dash of Scandal!

    Nola's Sizzling Secrets: Michelin Stars, Gator Bites, and a Dash of Scandal!
    2026/01/03
    Food Scene New Orleans

    **New Orleans' Culinary Renaissance: Flavors That Dance Like Jazz**

    Listeners, buckle up for New Orleans' food scene in 2026—it's a sultry symphony of reinvention where Gulf Coast bounty meets global flair. According to the Resy Hit List, Emeril's Warehouse District, the 35-year-old Lagasse flagship, snagged two Michelin stars thanks to E.J. Lagasse's bold reimagining of classics like oyster stew, trout amandine, and barbecue shrimp, their creamy, briny depths exploding with renewed vigor.

    Hot on its heels, Evviva in the Marigny District, led by Beard Award-winning chef Rebecca Wilcomb, delivers low-key elegance with happy hour martinis and dishes that whisper sophistication amid neighborhood buzz. Across the river in Algiers, Saint Claire by acclaimed chef Melissa Martin pairs gnocchi with jumbo lump crabmeat, celebrating Louisiana foodways in every pillowy, seafood-kissed bite. Lufu NOLA in the Central Business District shakes up downtown with contemporary Indian fare—no butter chicken here, just bright, stylish plates from a trio of young chefs redefining regional spice.

    Signature bites steal the show: the BBQ Shrimp Pie at Gabrielle Restaurant, a handmade shell cradling smashed sweet potato under buttery shrimp, fuses Cajun soul with explosive flair. Jacques-Imo’s Shrimp and Alligator Sausage Cheesecake stacks savory alligator, shrimp, and peppers on a Parmesan panko crust for a fluffy, wild twist. Hot & Soul's Floribbean Fish Chowder simmers local drum fish with habanero, tomato, and allspice, a homey yet refined nod to fusion roots.

    Local ingredients shine through traditions like Donald Link’s chicken and sausage gumbo at Herbsaint, rooted in family recipes, while cultural mash-ups thrive at Lost Coyote, blending Louisiana produce with Asian and South American accents in immersive four-course feasts. Outdoor vibes rule at The Batture on the Uptown riverfront, where food trucks like Bootsy’s chicken sandwiches and The Nell Shell lobster rolls pair with Mississippi sunsets, no reservations needed.

    What sets New Orleans apart? This Crescent City's gastronomy pulses with resilient Creole-Italian heritage, Caribbean echoes, and chef-driven innovation, all fueled by community spirit. Food lovers, tune in—it's not just dining; it's a flavorful rebellion worth savoring now..


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  • Bayou Bites: NOLA's Sizzling Food Scene Heats Up in 2026!

    Bayou Bites: NOLA's Sizzling Food Scene Heats Up in 2026!
    2026/01/01
    Food Scene New Orleans

    # New Orleans: Where Tradition Meets Tomorrow's Table

    New Orleans remains America's most vibrant culinary playground, a city where every plate tells a story of cultural fusion and unrelenting passion. As we move through 2026, the food scene here continues to evolve while honoring the traditions that make it legendary.

    The city's gastronomic identity flows from its rich French and Spanish heritage, creating a distinctive flavor profile that distinguishes New Orleans from any other American dining destination. Classic dishes like gumbo and crawfish étouffée remain anchors of the culture, but contemporary chefs are pushing boundaries in exciting ways. Brennan's Restaurant, a New Orleans institution since 1946, celebrates 80 years of culinary excellence this year with innovative Creole offerings that blend old-world elegance with modern seasonal updates.

    What's particularly thrilling is how emerging talent is redefining the conversation. DAKAR NOLA earned the James Beard Award for Best New Restaurant in 2024 under Chef Serigne Mbaye's vision, while established culinary figures continue innovating. Chef Donald Link's chicken and sausage gumbo at La Boulangerie and Herbsaint exemplifies how traditional recipes remain relevant through thoughtful execution. Meanwhile, chefs like those at Hot & Soul are introducing unexpected flavor combinations—their Floribbean Fish Chowder made with local drum fish demonstrates how regional ingredients inspire creative departures from convention.

    The diversity of New Orleans cuisine extends beyond Creole classics. Vietnamese banh cuon, Thai tom kha soup, and Colombian bandeja paisa thrive alongside traditional offerings, reflecting the city's identity as the "northernmost point in the Caribbean." This cultural layering creates an environment where fusion feels natural rather than forced.

    2026 brings significant culinary events that underscore the city's gastronomic prominence. The Bocuse d'Or Americas competition will take place at the Ernest N. Morial New Orleans Convention Center in July, positioning the city as a destination for haute cuisine excellence. TripAdvisor named New Orleans the best food destination in the United States, recognition that validates what locals have always known.

    What truly distinguishes New Orleans is how its culinary scene reflects community values. The emphasis on supporting local chefs over chains, the pride taken in neighborhood establishments, and the belief that cooking is woven into everyday life create an ecosystem where restaurants feel like extensions of home. Whether experiencing bold, buttery BBQ shrimp at Mr. B's or discovering hidden gems serving handmade specialties, listeners encounter a food culture built on generational knowledge and genuine hospitality. This is why New Orleans doesn't simply serve food—it delivers a fully immersive experience where every bite connects diners to centuries of culinary storytelling..


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  • Sizzling Secrets: New Orleans' Culinary Renaissance Unleashed!

    Sizzling Secrets: New Orleans' Culinary Renaissance Unleashed!
    2025/12/30
    Food Scene New Orleans

    # New Orleans Rising: A City Where Culinary Innovation Meets Tradition

    New Orleans has always been a city where food tells stories, but right now, the restaurant scene is writing an entirely new chapter. From Gulf-to-plate seafood havens to ambitious French bistros, the city's chefs are proving that tradition and innovation aren't competing forces—they're dancing partners.

    The fall of 2025 has brought a wave of exciting openings that capture this spirit beautifully. Boil & Barrel arrives with an uncompromising commitment to freshness, delivering Gulf shrimp and crawfish mac and cheese that celebrate the region's most prized ingredient: the ocean itself. Meanwhile, Spicy Mango, the latest venture from Morrow Hospitality, infuses Caribbean energy into New Orleans' DNA with jerk chicken and seafood paella served beneath an actual mango tree. These aren't restaurants trying to be something they're not; they're celebrations of place and culture.

    What's particularly striking is how New Orleans chefs are redefining what Creole and Cajun cuisine can be. Delacroix Restaurant, perched on the Mississippi Riverfront, elevates Southern cooking with its signature shrimp-stuffed pork chop and Gulf-inspired cocktails. Junebug, helmed by Chef Shannon Bingham, offers playful French and Creole plates in a space that pays homage to jazz legends. These establishments understand something fundamental: New Orleans cuisine isn't frozen in amber. It evolves.

    The city's newer restaurants also reveal how diverse New Orleans' food culture has become. Origen Bistro brings Venezuelan flair through Chef Julio Machado's cachapas and spit-roasted carne en vara. Tacos del Cartel merges Mexican street-food traditions with Mardi Gras spirit. Seawitch Oyster Bar celebrates the raw bar with contemporary flair while respecting classic preparations.

    What unites these establishments is their reverence for local ingredients and their refusal to settle for mediocrity. Whether it's Chef Mason Hereford's innovative take on meat and three at Hot Stuff or the carefully orchestrated tasting menu at Étoile in the Garden District, these chefs understand that New Orleans' greatest asset isn't nostalgia—it's the ability to honor the past while fearlessly pursuing the future.

    The culinary renaissance happening across New Orleans right now reflects something deeper about the city itself. Here, food is never just sustenance; it's conversation, celebration, and identity. The restaurants opening their doors in 2025 understand this completely. They're not following trends from New York or Los Angeles. They're creating something distinctly, defiantly New Orleans. For food lovers, that's reason enough to book a flight..


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  • Sizzling NOLA: Spicy Secrets, Fresh Flavors, and Smokin Hot Chefs in The Big Easy

    Sizzling NOLA: Spicy Secrets, Fresh Flavors, and Smokin Hot Chefs in The Big Easy
    2025/12/27
    Food Scene New Orleans

    **New Orleans' Culinary Renaissance: Gulf Freshness Meets Global Fusion**

    Listeners, step into the steamy embrace of New Orleans' kitchens, where the Gulf's briny kiss collides with Creole soul in 2025's hottest openings. Boil & Barrel delivers straight-from-the-sea wonders like BBQ shrimp and crawfish mac & cheese, their happy hour oysters popping with salty freshness under Tuesday sunsets. Nearby, Spicy Mango from Morrow Hospitality pulses with Caribbean heat—imagine jerk chicken mac & cheese melting on your tongue amid mango tree vibes and DJ beats, paired with crawfish conch fritters that crunch like Frenchmen Street fireworks.

    Chef Ashwin Vilkhu's The Kingsway dazzles with salt-baked Gulf shrimp and snapper, blending James Beard nods with local snap. Lost Coyote, Colin Kennedy's poolside gem, fuses Asian-South American flair into Creole Tomato Panzanella and passionfruit beignets, perfect for lazy afternoons turning vibrant nights. Delacroix on the Mississippi Riverfront elevates Southern elegance with shrimp-stuffed pork chops and Gulf-inspired cocktails, while Junebug's Chef Shannon Bingham crafts late-night French-Creole bites in jazz-infused digs. Emeril's, rebooted by E.J. Lagasse, reimagines oyster stew and trout amandine for a 35th anniversary glow-up.

    Trends pulse through COOLinary New Orleans 2025, a month-long fest where Bayona innovates with seasonal Creole, Basin Seafood & Spirits grills Gulf catches, and Addis Nola spices up Ethiopian injera. Local ingredients—Gulf shrimp, Creole tomatoes, Meyer lemons—anchor it all, twisted by chefs like those at Porgy's Lady Mongers dinners spotlighting women and pristine seafood.

    What sets New Orleans apart? This city's food isn't just eaten; it's a raucous symphony of cultures, where riverfront picnics at The Batture evolve into global feasts. Food lovers, tune in—miss it, and you'll crave the flavor forever..


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  • NOLA's Sizzling Culinary Scene: Bold Bites, Fresh Flavors, and Must-Try Spots for Foodies in the Know

    NOLA's Sizzling Culinary Scene: Bold Bites, Fresh Flavors, and Must-Try Spots for Foodies in the Know
    2025/12/25
    Food Scene New Orleans

    **New Orleans' Sizzling Culinary Renaissance: Fresh Flavors from the Crescent City**

    Listeners, buckle up for a mouthwatering ride through New Orleans' exploding food scene, where Gulf-fresh seafood meets bold global twists in a symphony of Creole soul. Straight from the Gulf to your plate, Boil & Barrel delivers BBQ shrimp that pop with briny sweetness, crawfish mac & cheese creamy as a bayou sunset, and fresh oysters that whisper of the sea. Nearby, Spicy Mango channels Caribbean heat NOLA-style with jerk chicken mac & cheese blending spicy kick and cheesy comfort, plus seafood paella bursting with saffron-scented rice and tender shellfish under a mango tree's tropical glow.

    On the Mississippi Riverfront, Delacroix embodies Southern elegance with gumbo rich in roux depth, shrimp-stuffed pork chops juicy and savory, and Gulf-inspired cocktails that transport you to sun-drenched shores. Lost Coyote amps up the vibe poolside with Creole Tomato Panzanella's tangy crunch, Parmesan-crusted pork chops seared to golden perfection, and passionfruit cream beignets that melt into sugary bliss. Chef Shannon Bingham's Junebug, a late-night gem downtown, reimagines French-Creole classics like fried oyster salads in jazz-infused surrounds. Don't miss Hot Stuff from Mason Hereford, where meat-and-three magic pairs proteins with inventive sides and the Tiger’s Blood Daiquiri chills with fruity fire, or Morrow Steak's surf-and-turf sushi hybrids.

    Local ingredients shine brightest—Gulf shrimp, Creole tomatoes, and seasonal bounty—fueled by events like COOLinary New Orleans 2025. This month-long fest features prix-fixe deals at spots like Bayona's innovative Creole riffs, Basin Seafood & Spirits' fresh Gulf catches, and Addis Nola's Ethiopian injera feasts, blending traditions with summer lightness.

    What sets New Orleans apart? It's the unyielding fusion of African, French, Spanish, and Native roots, reborn through visionary chefs amid resilient rituals. Food lovers, this is your siren call—rush to the Big Easy before these gems become legends. Your taste buds will never forgive you otherwise..


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