Why New Orleans Black Restaurant Week?

New Orleans Black Restaurant Week is a bi-annual chance to celebrate the city’s rich history of culture and cuisine and the contributions made by African-Americans and minority chefs and restaurateurs. Our efforts to support minority-owned businesses and chefs in New Orleans will stimulate economic growth and awareness for these businesses.

How long is New Orleans Black Restaurant Week?

New Orleans Black Restaurant week will begin February 12, 2018 and last for two weeks, ending February 24.  More details coming soon on future dates, pop-ups and events.

Reservations for Eat NOLA Noir are now open:
Nola Noir



Irene’s next chapter…

…when they move from the 500 block of St. Philip to the 500 block of Bienville next week.

I am so glad they are moving to the Bienville location and not closing or moving out of our neighborhood… I’ll miss that smell of garlic on St. Phil and I think the museum should be shamed at their eviction of one of the best neighbors in the lower Quarter but Irene and son will do great in the new location too.

I’ll see you there. Story here.


La Petite Grocery’s Justin Devillier to open French Quarter restaurant 

It is my hope that this becomes the revival of a new world-class restaurant culture in the upper Quarter. So few of those restaurants in the Quarter* really aspire to satisfy the palate of those locals who know great food and great service and to not pander to the millions of tennis-shod, Mickey-Mouse tank-wearing visitors who search for items “not spicy” or “with regular food” (both phrases people have given me when I stopped to aid them and asked them what they were looking for in terms of food). Let’s renew the Quarter by creating the best food and best drink rather than the race to the bottom that has been the situation since Croissant D’Or’s Maurice retired from baking croissants, Anne Kearney sold Peristyle and went back to Ohio and Bella Luna’s owners took off for Manchac.

• With respect to Angeline, Sylvain, Doris Metropolitan and the still-cool Bayona.



La Petite Grocery’s Justin Devillier to open French Quarter restaurant |

INVISIBLE CHEFS: Where are New Orleans’ black chefs?

A panel conversation on why in New Orleans, where African-Americans are fundamental to the cuisine, there are relatively few prominent black chefs.


New Orleans Jazz Market
(1436 Oretha Castle Haley Blvd.) Wednesday, May 3, from 5:45 to 8:30 p.m.

Brett Anderson ( | The Times-Picayune) Zella Palmer (Dillard University)

Panelist and Organizer:
Tunde Wey (cook/writer)

Vance Vaucresson (owner Vaucresson Sausage Company) Jordan Ruiz (chef/owner The Munch Factory) Ericka Lassair (owner/operator Diva Dawg food truck)
Adolfo Garcia (restaurateur)

Todd A. Price
Dining Writer
The Times-Picayune

10 Best New Orleans Restaurants for 2017 |

Restaurant critic Brett Anderson makes his annual selection.

Sadly, only one in the French Quarter. Everything else on the other side of Canal, although all are in the “Sliver by the River.”

I would agree with most of these choices except for Clancy’s. I think Anderson tries hard to convince us in his review that it isn’t the old (read stale) New Orleans place that we used to have too many,  all about the “see-and-be-seen” vibe that it really is about and not about great food or great service. It has been my experience – and the same for many friends – that if you are not known to the staff as a regular, you would not like it. Or if you think that fresher ingredients and lighter dishes are rightfully known as the new New Orleans menu, then you surely won’t agree with it being chosen. Instead, I’d put Aaron Burgau’s Patois or Alex Harrell’s Angeline* downtown in its place.


*Well well; soon after he was skipped by, Harrell was chosen as NOLa Chef of the year on Thrillist.


Mardi Gras Brunch at Meauxbar

Went last year for Lundi Gras and am glad to be returning. A lovely way to kick off the final two days…

Brunch at Meauxbar features a prix fixe menu that will change weekly to highlight the best seasonal and local ingredients. Our cocktail menu offers an Unlimited Mimosa Set Up for $18 with local citrus and additional shrubs, bitters, & tinctures for personal flavoring. Brunch also features our House-Made Seasonal Pimm’s series, House-Made Bloody Mary, specialty cocktails & an extensive wine list. Reservations recommended, walk-ins welcome.

2016 __________________________________________________

 Mardi Gras Weekend Brunch will run from Friday, Feb. 5th until Monday, Feb. 8th.

 Friday / Saturday brunch will be 10:30am-2:30pm

Sunday / Monday brunch will be 10:30am-3:30pm



King Cake Scones . louisiana strawberry jam .


Gumbo z’Herbes . sweet potato salad .


Smoked Drum Rilette . pickled vegetables . crisps .


Beef Carpaccio . crispy bacon . fried egg aïoli . everything bagel crumbs .


Confit Chicken & Red Beans . housemade mustard . braised greens .


Louisiana Shrimp & Grits . rice grits . green onions .


Ham & Cheese Croissant . fried egg . dijon mustard .


Galette de Rois . brandy crème anglaise .


Louisiana Strawberry Mont Blanc . almond macaron .


Sweet Potato Beignets . french truck espresso mousseline .

RIP Paul Prudhomme

I met him in the mid 1980s while I was working in the kitchen at the Royal Sonesta. He was gracious to our entire staff and even made our evil sous chef behave. What he did for New Orleans, for Louisiana and for talented chefs who want to create their own place and use their own ideas is incalculable; I remember well the daily excitement and long lines at KPauls for so many years. The love pouring out from the restaurant community around town shows the deep respect the entire community had for him and I’m sure that admiration is multiplied around the state.

Oral history

Source: Paul Prudhomme, the internationally-known superstar Louisiana chef and restaurateur, has died after a brief illness.