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Fried, Soaked and Savory
The lowbrow yet spiritual indulgence of a hidden New Orleans specaialty -- gravy-drenched french fries.
posted 5 May 04 in new orleans, restaurants

New Orleans Off Season
Relaxing into a long weekend in the Crescent City, where timing can be everything.
posted 22 Apr 04 in new orleans, travel

In The Cups: Pimm's Cup
The British-born and insanely refreshing Pimm's Cup is the perfect survival tool for long New Orleans summers.
posted 22 Apr 04 in cocktails, new orleans

End of the Lines for Uglesich's?
Bad knees, great seafood and retirement on the horizon. It's another working day at Uglesich's Restaurant and Bar.
posted 18 Apr 04 in new orleans, restaurants

The Art of Lunch
It's well before noon on a Friday, and already the lunchtime roar is picking up steam. Galatoire's mirrored dining room is packed with a mixed crowd -- suit-clad businessmen, well-turned mavens fresh from the hairdresser, older couples out for a weekly lunch date, maybe a few tourists wandering in from nearby hotels.
posted 31 Mar 04 in louisiana, new orleans, restaurants

BOOK THE SECOND
Eating New Orleans: from French Quarter Creole Dining to the Perfect Poboy
If you're hitting the Crescent City for the food, then this guidebook gives you an inside look at the world of Louisiana cuisine. Contains over 100 restaurant reviews/stories and logistics for the food-loving traveler. (Countryman Press, June 2005)

Order from Amazon.

2004 James Beard Nomination
Last year, I snagged a James Beard award nomination for a piece on New Orleans "cook" and restaurateur Anthony Uglesich.

Read it, if you like.

Newest Stuff

Fried, Soaked and Savory
The lowbrow yet spiritual indulgence of a hidden New Orleans specaialty -- gravy-drenched french fries.

New Orleans Off Season
Relaxing into a long weekend in the Crescent City, where timing can be everything.

In The Cups: Pimm's Cup
The British-born and insanely refreshing Pimm's Cup is the perfect survival tool for long New Orleans summers.

End of the Lines for Uglesich's?
Bad knees, great seafood and retirement on the horizon. It's another working day at Uglesich's Restaurant and Bar.

The Art of Lunch
It's well before noon on a Friday, and already the lunchtime roar is picking up steam. Galatoire's mirrored dining room is packed with a mixed crowd -- suit-clad businessmen, well-turned mavens fresh from the hairdresser, older couples out for a weekly lunch date, maybe a few tourists wandering in from nearby hotels.