• Spring Fling Feast: Spilling the Beans on NOLA's Hottest New Spots

  • May 3 2025
  • Duración: 3 m
  • Podcast

Spring Fling Feast: Spilling the Beans on NOLA's Hottest New Spots

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  • Food Scene New Orleans

    # New Orleans Plate by Plate: Spring 2025's Hottest Dining Destinations

    New Orleans' culinary scene is sizzling this spring with exciting new restaurants reshaping the city's storied food landscape. The historic Cosimo Matassa's Jazz City studio on Camp Street has been transformed into Junebug, where Chef Shannon Bingham crafts French and Cajun-influenced dishes like foie gras mousse with banana bread and cornbread gnocchi in an ornate setting that honors the city's jazz giants.

    For rotisserie chicken enthusiasts, Here Today in the Lower Garden District offers half and whole chicken dinners, rotisserie chicken rice bowls, and chicken schnitzel sandwiches from the team behind Uptown classic Coquette. Currently available for takeout and delivery, dine-in service is launching soon.

    The CBD welcomes Brutto Americano inside the former Ace Hotel, celebrating Gulf seafood, homemade pasta, and steak. Meanwhile, Rumba brings Caribbean-inspired cuisine to Metairie with jerk chicken tacos, coconut shrimp, and rum-based libations in a bright, lively atmosphere.

    Seafood enthusiasts should visit Porgy's Mid-City, the city's most ambitious seafood market and casual neighborhood restaurant, where talented chefs serve sustainable twists on New Orleans favorites. Choose from tilefish, sheepshead, porgy, or almaco jack to have grilled, blackened, fried, or on a sandwich.

    The Warehouse District sees a new chapter at Emeril's, where Emeril Lagasse's son E.J. is making waves with refined interpretations of classics that have helped define New Orleans cuisine. The restaurant's six-course tasting menu includes a surprising yet familiar banana cream pie that encapsulates this iconic establishment's current iteration.

    Beyond restaurants, the New Orleans Wine & Food Experience returns June 11-15 for its 33rd year with 15 wine and food labs and experiences, including Wine Dinners, Vinola, Tournament of Rosés, The Grand Tasting, and Burlesque, Bubbly, and Brunch.

    For something quirky, visit Muy Pwa at Beanlandia, headed by Chef Maya Mastersson, offering legume-laden dishes like Midnight Hummus with black chickpeas and smoked gigante bean BLT.

    As festival season approaches, New Orleans continues to blend innovative culinary concepts with its rich cultural heritage, making spring 2025 the perfect time to experience the city's evolving food scene while honoring its storied culinary traditions..


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