Episodios

  • Spilling the Gumbo: NOLA's Sizzling New Restaurants & Must-Try Dishes
    Oct 9 2025
    Food Scene New Orleans

    **New Orleans' Culinary Revolution: Where Tradition Meets Bold Innovation**

    New Orleans has always been a city where food isn't just sustenance—it's a celebration, a conversation, and a testament to cultural fusion. As we move through fall 2025, the Crescent City's dining scene is experiencing a remarkable renaissance that honors its storied past while fearlessly embracing the future.

    Mason Hereford, the visionary behind Turkey and The Wolf, Molly's Rise and Shine, and Hungry Eyes, has launched Hot Stuff, a reimagined meat and three concept that's already capturing hearts and appetites. The restaurant offers a tantalizing selection of proteins paired with inventive sides, creating the perfect customizable plate. Don't leave without trying the Tiger's Blood Daiquiri—it's the kind of unexpected cocktail creation that reminds you why New Orleans remains America's most thrilling food city.

    The steakhouse scene has been elevated by Larry Morrow's newest venture, Morrow Steak, which explores the delicate dance between surf and turf while incorporating exceptional sushi offerings. Meanwhile, Tim Armstead's team has debuted Le Moyne Bistro in the Warehouse District, where French classics meet Louisiana ingredients. Think Gulf tuna niçoise and wild mushroom vol au vent executed with precision and passion.

    For listeners craving international flavors, Danny Cruz and Vilexis Salas have brought Tacos del Cartel's vibrant Mexican-New Orleans fusion to new heights. Their colorful décor channels both Oaxaca's markets and Mardi Gras parades, creating an atmosphere that's as intoxicating as their menu. In the French Quarter, Maria Ruhl and her son James Ortiz have opened Havana 1961, transporting diners to Cuba with traditional dishes like ropa vieja and lechón asado.

    Pizza enthusiasts should make the pilgrimage to Algiers Point, where Adrian Chelette's Nighthawk Napoletana showcases eight sourdough Neapolitan-style pizzas from a commanding wood-burning oven. And on St. Charles Avenue, acclaimed author and chef Poppy Tooker has reopened Saint John, her haute Creole concept featuring beloved smothered turkey necks and Creole beef daube.

    What makes New Orleans' culinary landscape truly extraordinary is its refusal to choose between preservation and innovation. These new establishments aren't abandoning tradition—they're building upon it, weaving global influences into the city's rich tapestry while staying rooted in local ingredients and time-honored techniques. For food lovers everywhere, New Orleans remains the ultimate destination where every meal tells a story worth savoring..


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    3 m
  • Daring Chefs Shake Up NOLA: Bold Bites, Sizzling Spots, and COOLinary Magic
    Oct 7 2025
    Food Scene New Orleans

    New Orleans Eats: Where Tradition Meets Daring Innovation

    New Orleans isn’t just a city—it’s a sensory playground, where every meal is a parade and each bite triggers a brass band of flavor. The latest crop of restaurant openings bursts with creativity, swagger, and respect for the roots that nourish the entire city. Mason Hereford, the irrepressible chef behind Turkey & The Wolf, recently upped the ante with his new meat & three concept, delivering a choose-your-own-adventure plate loaded with bold proteins and playful sides, plus cocktails as cheeky as the staff—listeners, the Tiger’s Blood Daiquiri is not optional if you value your tastebuds.

    Larry Morrow, already a household name thanks to Morrow’s and Sun Chong, has shifted our expectations of classic steakhouses at Morrow Steak, where surf meets turf—and sushi—without missing the New Orleans magic. Tacos del Cartel, with Danny Cruz and Vilexis Salas at the helm, pulses with jazz and Oaxacan color, transforming brunch into a passport stamp between Mexico City and Mardi Gras. Chef Atzin Santos is the creative force infusing the menu with soulful street tacos and inventive spins that taste like culinary diplomacy.

    Seafood cravers, rejoice—Seawitch on St. Charles Avenue turns Gulf catches into artwork, its raw bar and signature entrees drawing on the freshest regional ingredients and tradition with modern finesse. Meanwhile, pizza lovers queue for Nighthawk Napoletana, Adrian Chelette’s homage to wood-fired Neapolitan pies with a sourdough twist. This Algiers Point spot revolves around a blazing oven, crafting crispy, airy crusts that might haunt your dreams.

    Le Moyne Bistro champions French technique with Louisiana soul, thanks to the inventive trio of Tim Armstead, Farrell Harrison, and Christian Hurst. Gulf tuna niçoise and mushroom vol au vent reveal a precision that elevates local produce and seafood. Saint John has found new digs on St. Charles Avenue: Chef Darren Chabert’s haute Creole turbo-charges classic smothered turkey necks and beef daube with a modern flair, not to mention the show-stopping “Challah Back” burger.

    COOLinary New Orleans now turns the entire city into a low-stakes, high-reward tasting festival every August. Prix-fixe menus unlock French Quarter classics like Antoine’s and Arnaud’s, while places like Bayona and Addis Nola draw a line direct from Southern tradition to global fusion—think Ethiopian injera next to Gulf ceviche, Spanish tapas before Cajun jambalaya.

    What truly ignites New Orleans’ food scene is the city’s built-in collision of cultures—French elegance married to African spice, Caribbean heat, Vietnamese zing, and a local penchant for celebration. We’re talking farm-to-table okra, briny Gulf oysters, and festivals, from farmers’ markets at The Gardens at Bourrée to the electrifying COOLinary month that compels every chef to flex their creativity.

    Every meal in New Orleans is an edible story. Chefs here don’t just cook—they compose symphonies. Food lovers, this city isn’t just worth watching; it’s worth savoring, forkful by forkful, as the next chapter gets written nightly across buzzing kitchens and candlelit tables..


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    4 m
  • Sizzlin' NOLA: Spicy Secrets, Bold Bites, and the Chefs Shaking Up the Big Easy's Culinary Scene
    Oct 4 2025
    Food Scene New Orleans

    Vivid, Venerable, and Visionary: Savoring New Orleans’ Dazzling Dining Renaissance

    Beneath the sway of Spanish moss and echoes of brass bands, New Orleans is reinventing its place at the table. The city’s culinary scene bursts with innovation, honoring its soulful traditions while boldly embracing fresh flavors and cross-cultural fusions. It’s a city where every dinner can feel like Mardi Gras—irrepressible, flamboyant, and unforgettable.

    Let’s begin with the talk of the town: Mason Hereford, the chef minds behind Turkey & The Wolf and Molly’s Rise and Shine, serves up reinvention with a meat & three concept that glorifies Southern comfort on your terms. The ambiance matches the city’s warmth, and with a Tiger’s Blood Daiquiri in hand, you’ll discover what it means when bold meets celebratory. Just across the street, Larry Morrow’s Morrow Steak stretches the notion of surf and turf, mingling prime steaks with dazzling sushi, proving that in New Orleans, even a steakhouse can dance to its own jazz beat.

    Nighthawk Napoletana, rising from the ashes of Margot’s beloved pizza, thrusts wood-fired, sourdough Neapolitan pies into Algiers Point’s spotlight. Here, chef Adrian Chelette turns each blistered crust into a symphony—saucy, smoky, sass-packed. Hidden inside is Rice Vice, an unassuming sake and snack bar that lures adventurous palates with Proper Sake and Japanese shochu, a reminder that discovery lurks behind every door.

    Tacos del Cartel delivers a parade of flavors marrying Mexican street food with NOLA flair, while over at Brutto Americano, Reno de Ranieri and Brian Burns balance Italian grace with NOLA gusto in a setting worthy of a Gatsby soirée.

    Local ingredients are the lifeblood of the scene. Gulf oysters—raw, grilled, and glory-bound—star at Cajun Flames, while The Gardens at Bourrée presents an al fresco wonderland where farm-to-table isn’t a trend but a testimony to communal joy. French classics reimagined with Louisiana sparkle shine at Le Moyne Bistro, where Gulf tuna niçoise and wild mushroom vol au vent remind listeners that terroir and tradition are flavors best shared.

    Festivals like COOLinary New Orleans turn August into a prix-fixe playground, letting even the most storied white-tablecloth icons—think Antoine’s and Arnaud’s—pull you into the evolution of Creole, while surprise upstarts delight the city’s ever-curious culinary crowd.

    What sets this city apart isn’t just the endless innovation or the fusion of heritage and risk. It’s the soul behind every bite, every kitchen, every backyard garden. In New Orleans, food is history, celebration, resistance, and rebirth. For those hungry for magic—literal and metaphorical—there’s simply nowhere quite like it..


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    3 m
  • Spice, Sizzle, and Southern Charm: NOLA's Culinary Renaissance Turns Up the Heat!
    Oct 2 2025
    Food Scene New Orleans

    Hot Plates & Bold Moves: New Orleans Launches the Next Wave in Dining

    As the sun sets behind moss-draped oaks and streetcar bells echo through the air, New Orleans’ culinary scene bursts to life with new flavors, fearless concepts, and homegrown talent. It’s a city where tradition dances with innovation, and the latest crop of restaurant debuts proves why this town remains one of America’s great dining destinations.

    A fresh breeze of restaurant openings has swept the city, ushering in gems like Spicy Mango on Frenchmen Street, where Larry Morrow blends Caribbean fire and Creole soul, crafting dishes that are as vibrant as the jazz pouring out of nearby clubs. Morrow, also the mind behind the newly minted Morrow Steak downtown, is raising the bar for surf and turf, pairing prime cuts with Gulf-fresh sushi that melts on the tongue. Adventurous listeners flock to Tacos del Cartel in Metairie, relaunched by Atzin Santos and Danny Cruz, where Mexican street classics meet Mardi Gras exuberance—think chorizo tacos with a squeeze of local citrus and brunches swirling with jazz and spice.

    In Algiers Point, pizza lovers can find happiness in a wood-fired inferno at Nighthawk Napoletana. Adrian Chelette’s sourdough pies sizzle with Louisiana farm tomatoes and chewy crust that snaps satisfyingly beneath a fork. Meanwhile, Brutto Americano inside the Barnett Hotel offers Italian comfort with a Crescent City flourish—imagine eggplant caponata with a zesty remoulade and elegant pastas inviting you to linger.

    Local chefs are also thinking outside the dining room. The Gardens at Bourrée, conceived by Nathanial Zimet and Anthony Hietbrink, is part outdoor sanctuary, part culinary stage, hosting brunches, farmers’ markets, and art bazaars beneath sprawling magnolias. It’s dining as sensory immersion, wrapped in the city’s lush greenery.

    Iconic neighborhoods are buzzing with energetic food markets like St. Roch Market, newly home to Chef Orawin’s Thai creations and Big Pete’s Chicago Hot Dogs, while French Quarter favorites Antoine’s and Arnaud’s continue to serve classics amid grand chandeliers and white linen, never straying far from the city’s historic roots.

    The city’s restaurant renaissance thrives on local bounty—Gulf shrimp, plump oysters, and Creole tomatoes anchor menus from po-boy houses to sushi bars. International influences blend with deeply rooted cultural traditions, evidenced by Ethiopian fare at Addis Nola and the playful dog-themed indulgence of Fur Bebe Cafe on Magazine Street.

    For food lovers, New Orleans remains a feast for every sense. Here, homegrown ingredients and bold chefs collide, enveloping listeners in smoky barbecue, rich daubes, fragrant curries, and citrus-laced cocktails. The city’s culinary spirit is its own parade—celebratory, innovative, and a little wild. This is why, in the Big Easy, the next best meal is always just around the corner, and every bite tells a story only New Orleans could create..


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    3 m
  • Sizzling Secrets: New Orleans' Hottest Culinary Debuts of 2025
    Sep 30 2025
    Food Scene New Orleans

    New Orleans is buzzing with culinary energy, and right now listeners will find this city redefining itself with a fierce blend of tradition, creativity, and sheer flavor euphoria. Among the hottest new restaurant debuts for 2025, Mason Hereford’s latest project is turning the classic meat & three setup into a raucous playground of bold proteins, dazzling sides, and cocktails like the Tiger’s Blood Daiquiri that could make even the most stoic food critic swoon. Expect a vibrant ambiance where every bite is a party and every plate begs for a social media shoutout.

    Steak lovers should set their sights on Morrow Steak, Larry Morrow’s new surf-and-turf venture that brings luscious sushi and premium cuts to uptown, adding another feather to the cap of a restaurateur whose eateries (like Morrow’s and Sun Chong) are becoming local institutions. Tacos del Cartel has also made waves, channeling the zest of Oaxaca’s open markets and the rhythm of Mardi Gras into jazz-inspired tacos, brunches, and a menu that weaves Mexico’s soul with Crescent City spirit. Every meal here is a cross-cultural celebration, blurring lines between festival and family dinner.

    Then there’s Nighthawk Napoletana, where chef Adrian Chelette is fanning the flames of pizza obsession in Algiers Point. Picture eight sourdough Neapolitan pies, each kissed by fire in a grand wood-burning oven—dense, blistered crusts and unforgettable toppings served up in a space equal parts cozy and cool. For those craving local seafood, Seawitch on St. Charles Avenue is a gem: raw bar delights, signature entrees, and cocktails that speak to the city’s aquatic bounty.

    But innovation isn’t confined to plate and glass. New culinary concepts are blooming in unexpected spaces, like Rice Vice—a tucked-away sake bar in Algiers Point behind Nighthawk Napoletana, serving up carefully curated flights and Japanese imports for adventurous palates. In the Warehouse District, Le Moyne Bistro is celebrating French technique with Gulf tuna niçoise and wild mushroom vol au vent, shining a spotlight on Louisiana produce and Franco-inspired methods.

    Seasonal events like COOLinary New Orleans offer listeners a month-long extravaganza, where iconic spots like Antoine’s and Arnaud’s debut special menus blending historic Creole recipes with contemporary creative twists. From the Ethiopian flavors at Addis Nola to the laid-back barbecue at Blue Oak BBQ, the city is a vibrant tapestry of global influence. What makes New Orleans unique? It’s the fearless mingling of old and new, the deep-rooted respect for local ingredients—think Gulf seafood, farm-fresh produce, and heirloom grains—and a festival spirit in every meal.

    If listeners are hungry for culinary adventure, New Orleans remains the place where flavors, ideas, and cultures collide with playful elegance and unfaltering heart. Anyone passionate about food will find this city an irresistible, ever-evolving feast for the senses..


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    3 m
  • Sizzling NOLA: Seawitch Secrets, Nighthawk Pies, and Creole Alchemy Magic
    Sep 27 2025
    Food Scene New Orleans

    Here in New Orleans, the restaurant scene is as electrifying and unpredictable as a French Quarter parade in full swing. Imagine sashaying past jazz clubs and under cypress canopies, your senses fired by the aroma of sizzling Gulf shrimp, sourdough pizza crusts, and the hushed promise of bourbon lurking beneath a perfect Sazerac. Culinary innovation in the Big Easy is surging—and this year, it’s left even the most jaded food lovers wide-eyed, fork poised in anticipation.

    Take Seawitch, perched on St. Charles Avenue. This airy newcomer overflows with briny brilliance, offering up raw bars stacked high with local oysters and signature entrees that reimagine New Orleans’ maritime bounty. Imagine pan-seared drum laced with a kiss of citrus and smoky butter, its flesh so fresh, it seems the Gulf itself is whispering secrets onto your plate. From the cocktail list—a vibrant ode to Southern botanicals—to open-air seats perfect for watching Mardi Gras roll by, Seawitch is both a stage and a love letter to coastal New Orleans.

    Meanwhile, Adrian Chelette, the maestro who put Margot’s on every pizza lover’s map, now wows Algiers Point with his latest sensation, Nighthawk Napoletana. Here, flames lick at sourdough, spinning out Neapolitan pies that blur the line between tradition and invention, each one a chewy, blistered canvas for both classic Margheritas and boundary-pushing local toppings.

    Yet, perhaps the most buzzworthy opening is The Creole Alchemy—a fever dream where the soul of Creole cuisine meets the spectacle of molecular gastronomy. Picture gumbo with flavors that bloom and morph on the tongue, dinner as performance art. The avant-garde spirit courses through new favorites like Fisherman’s Wharf 2.0, a shrine to sustainability, and Roots and Roux, where farm-to-table is not just a catchphrase but an ethos, with menus dictated by the season’s best Louisiana produce.

    Local tradition collides with innovation throughout the city. Flourishing pop-ups, chef collaborations, and tech-powered kitchens are erupting in reclaimed historic buildings. Menus double down on indigenous ingredients like Gulf seafood and cane syrup, but just as often veer global—think Tacos del Cartel’s modern Mexican or Cajun Flames, where oyster platters and fried catfish wrap you in smoky, peppery hugs.

    Signature events, including the month-long COOLinary New Orleans, keep the momentum rolling, showcasing refined classics at legendary landmarks like Antoine’s and Arnaud’s, as well as offbeat, international newcomers. Where else could you chase chargrilled turkey necks with Ethiopian injera or Spanish tapas, all in a single neighborhood?

    What sets New Orleans apart is its restless creativity—here, every meal is an act of heritage and imagination, a little spicy, a little soulful, never the same twice. If you crave a table where culinary boundaries bend but the joy of eating remains gloriously unrestrained, welcome to the city where flavor is a way of life. Pull up a chair..


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    3 m
  • Bite into the Big Easy: NOLA's Sizzling Food Scene Unveiled!
    Sep 25 2025
    Food Scene New Orleans

    The culinary heartbeat of New Orleans is pounding louder than ever, and every flavorful beat is a call to those who crave the energy of a city constantly reinventing itself through food. In 2025, bold new restaurant openings, inventive chefs, and fresh concepts are sparking a renaissance that blends the city’s legendary traditions with the thrill of global innovation.

    Rumbling into the late-night scene is Junebug, steered by Chef Shannon Bingham, offering French and Creole plates that dance between classic comfort and playful surprises. Think savory bites and sandwiches that flirt with tradition while paying homage to jazz greats through design and spirit. Over at Here Today, rotisserie chicken isn’t just dinner, it’s an occasion—half and whole birds with all the fixings, tuck into chicken schnitzel sandwiches and rice bowls that reinterpret Southern charm with Uptown swagger.

    Seafood lovers take note: Maria’s Oyster & Wine Bar is making waves with a “seafood plateaux” of Gulf oysters, snapper ceviche, and shrimp escabeche—each bite a briny celebration of the Gulf’s unique terroir. When the craving strikes for something truly showstopping, the new Oysters Saint John at Saint John's on St. Charles Avenue will steal your senses with Gulf oysters served poached in cream, crisp-fried, and crowned in oyster dressing wrapped in a golden pastry cup. It’s culinary pageantry that proves tradition and innovation coexist here, harmoniously.

    Pizza enthusiasts now flock to Adrian Chelette’s Nighthawk Napoletana in Algiers Point, where a roaring wood-fired oven churns out eight meticulously crafted sourdough Neapolitan pizzas. The cozy patio pulses with the energy of a neighborhood joint that takes its crusts as seriously as any Neapolitan nonna.

    Mason Hereford’s Hot Stuff revitalizes the meat & three counter—listeners will find tantalizing proteins, punchy sides, and cocktails like the Tiger’s Blood Daiquiri that practically require repeat visits. Meanwhile, the stylish Morrow Steak dives boldly into surf, turf, and sushi, a boundary-pushing streak from entrepreneur Larry Morrow.

    The city’s festivals elevate the scene. Don’t miss COOLinary New Orleans, a monthlong feast each August where prix-fixe menus at famed establishments like Antoine’s, Bayona, and Bourbon House let diners taste the full spectrum of expertly executed Creole, French, and international flavors—all at seductive prices. It’s a culinary adventure where heritage meets ingenuity, and every table tells a story.

    New Orleans’ gastronomy thrives on local ingredients: wild Gulf seafood, farm-fresh produce, and Creole spices. Signature dishes like gumbo, po’ boys, and beignets are reimagined by talents like Chef Eric Cook and the teams behind Porgy’s Mid-City, who push sustainability by spotlighting underutilized bycatch and teaching adventurous eaters to embrace the unfamiliar. Across every corner, cultural influences—from French to Ethiopian to Latin—meld in bright, soulful fusion.

    What sets New Orleans apart? It’s the city’s fearless devotion to both reverence and rebellion. Each restaurant here is an invitation to join a joyful parade of flavors, traditions, and experimentations. For food lovers seeking the unexpected, New Orleans is a symphony of palate-bending crescendos—one best experienced with an appetite as open as the city itself..


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    4 m
  • Sizzling NOLA: Daring New Bites, Creole Sushi, and a Tiger's Blood Daiquiri That Packs a Punch!
    Sep 23 2025
    Food Scene New Orleans

    New Orleans is sizzling once again, listeners, with a crop of daring new restaurant openings and culinary concepts that prove why this city is forever a gastronomic powerhouse. The air hums with the scent of Gulf seafood, wood-fired sourdough, and spices that conjure up centuries of Creole history—welcome to the wild parade of flavor that is New Orleans dining in 2025.

    Step into Hot Stuff, a fresh showcase from Mason Hereford—yes, the culinary wizard behind Turkey & The Wolf. It’s a modern riff on the classic meat & three, with local proteins and Cajun-inspired sides arranged for maximum adventure. Don’t miss the Tiger’s Blood Daiquiri, a cocktail that packs the punch of a Mardi Gras float and the finesse of a jazz riff.

    Steak enthusiasts: Morrow Steak, Larry Morrow’s new gem, ups the ante with plush surf and turf and sushi, bridging Southern hospitality with Japanese precision in a space where every cut is a celebration. Down on David Drive, Tacos del Cartel has re-emerged with Atzin Santos at the helm, crafting street-style tacos and brunch plates infused with Mexican soul and New Orleans swagger—think jazz trumpets alongside Oaxaca markets, playful and bold.

    Pizza gets the star treatment at Nighthawk Napoletana, where Chef Adrian Chelette channels Neapolitan spirit with wood-fired sourdough pies in Algiers Point. Hidden inside is Rice Vice, a sake-and-snack bar offering flights of Japanese imports and inventive cocktails, tucked behind the pizzeria’s door for those in the know.

    For a taste of French sophistication bathed in Louisiana sunlight, Le Moyne Bistro showcases Gulf tuna niçoise and wild mushroom vol au vent—French classics dressed with local produce. At The Gardens at Bourrée, expect farm-to-table brunches and community events, blending Carrollton spirit with artistic flair.

    Now imagine the essence of COOLinary New Orleans, a month-long feast where venues across the city conjure up everything from Creole masterpieces at Antoine’s to Ethiopian wonders at Addis Nola, and Spanish tapas at Baru Bistro. The celebration of local produce and global technique transforms the dining scene into a sensory playground.

    Signature dishes like smothered turkey necks at Saint John, Gulf oysters at Cajun Flames, and the hearty “Challah Back” burger on St. Charles illustrate how tradition mingles with invention. Events like COOLinary and new concepts in sprawling outdoor gardens show off New Orleans’ unique blend of past and future, keeping its food scene lively, collaborative, and ever-surprising.

    New Orleans cuisine is a living mosaic—layered, colorful, rooted in place yet always evolving. It’s where Gulf shrimp bathe in French butter, sushi gets a Creole twist, and every dish whispers stories of resilience and celebration. For anyone chasing the pulse of American food, keep your taste buds tuned to the Crescent City; its kitchen never sleeps..


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