Gambit: Winter Restaurant Guide 2021 by Gambit New Orleans

January 26-February 1 2021 Volume 42 Number 4

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Prices valid 1/27/2021 - 2/3/2021. Total Wine & More is not responsible for typographical or human error, or supplier price increases. Products while supplies last. It is illegal to sell alcohol below cost in the State of Louisiana. In the event of a price error or price match, customer satisfactions cannot go below our purchase cost. We reserve the right to limit quantities. Total Wine & More is a registered trademark of RSSI. © 2021 Retail Services & Systems, Inc. All rights reserved. Please drink responsibly. Use a designated driver.

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SURPRISE HER WITH

Flowers

CONTENTS

JAN. 26 – FEB. 1, 2021 VOLUME 42 || NUMBER 4 NEWS

OPENING GAMBIT

Smile WATCH HER

COMMENTARY 9 11

CLANCY DUBOS BLAKE

PONTCHARTRAIN 12 FEATURES

ARTS &

Looking to get involved in a non-proﬁt?

Stayin’ Put

ENTERTAINMENT 5 EAT + DRINK

FILM 48

Want to be part of a board?

PUZZLES 51

JOIN US FOR OUR GET ON BOARD TRAINING EVENT!

EXCHANGE 49

@The_Gambit @gambitneworleans @GambitNewOrleans

Winter Dining Guide Despite the Covid panini, there’s still plenty of places to get a bite to eat.

COVER PHOTO BY IAN MCNULTY/THE TIMES PICACUNE | NEW ORLEANS ADVOCATE COVER DESIGN BY DORA SISON

Saturday Feb 27th 8:30am–2:30pm

STAFF

Virtual and In-Person (if COVID restrictions allow)

Purchase Tickets at www.jlno.org/get-on-board/

Publisher | JEANNE EXNICIOS FOSTER

EDITORIAL

SPONSORS

Advertising Inquiries (504) 483-3150

Editor | JOHN STANTON

Advertising Director | SANDY STEIN BRONDUM

Political Editor | CLANCY DUBOS

(504) 483-3150 [sstein@gambitweekly.com]

Arts & Entertainment Editor | WILL COVIELLO

Senior Sales Representative

Staff Writers | JAKE CLAPP, KAYLEE POCHE, SARAH RAVITS

Contributing Writers | IAN MCNULTY

l a v i n r Ca me! Ti

PRODUCTION

It’s

Creative Services Director | DORA SISON Pre-Press Coordinator | JASON WHITTAKER Web & Classifieds Designer | MARIA VIDACOVICH BOUÉ

Graphic Designers | CATHERINE FLOTTE, EMMA VEITH, TIANA WATTS

BUSINESS & OPERATIONS

Men, Women & Kid’s sizes

517 METAIRIE RD. OLD METAIRIE | 504-510-4655 | nolaboo.com

ADVERTISING

(504) 483-3105// response@gambitweekly.com

JILL GIEGER (504) 483-3131

[jgieger@gambitweekly.com] Sales Representatives KATIE BISHOP (504) 262-9519

[kbishop@gambitweekly.com] KELLY SONNIER (504) 483-3143

[ksonnier@gambitweekly.com] CHARLIE THOMAS

Billing Inquiries 1 (225) 388-0185

(504) 636-7438

Administrative Assistant | LINDA LACHIN

[cthomas@gambitweekly.com]

Gambit (ISSN 1089-3520) is published weekly by Capital City Press, LLC, 840 St. Charles Ave., New Orleans, LA 70130. (504) 4865900. We cannot be held responsible for the return of unsolicited manuscripts even if accompanied by a SASE. All material published in Gambit is copyrighted: Copyright 2021 Capital City Press, LLC. All rights reserved.

Tasteless gestures BY WILL COVIELLO PARADE WATCHERS ARE NOT SUPPOSED TO HURL THROWS THEY’VE CAUGHT, or anything else, at krewe

floats, except for a handful of riderless floats where that became a tradition. But a couple of Krewe du Vieux subkrewes have found a new twist on returning unwanted items in the satirical group’s 2021 parade-alternative event, which begins Saturday, Jan. 30. The subkrewes of Drips and Discharges and Krewe of K.A.O.S. are constructing a large effigy of Donald Trump’s head which will be placed in a dumpster. The public is invited to take any sort of memento or emblem of the horrors of the past year that they want burned in a dumpster fire and toss it in during collection hours at 3921 St. Claude Ave. Afterward, the dumpster will be taken to an open field and torched, says Krewe du Vieux captain Sebastian Bogershausen. The fire will also be filmed and live-streamed. “We’re trying to create this cathartic moment of finally getting rid of all the crap that happened to us in 2020 — the president, the pandemic — and hope for better days to come,” Bogershausen says. Just having an event should be welcome news to Carnival fans. Krewe du Vieux’s plan is for subkrewes to stage their own satirical, artistic or socially conscious installations around the city. Most will be on display Saturday, when the parade would have rolled, and Sunday, Jan. 31. Some of the displays will stay up through Fat Tuesday, or as long as they last. There is a list of subkrewes and the locations of many of the installations in Le Monde de Merde, the krewe’s newspaper, which is available in print and online at kreweduvieux.org. “We’re encouraging the public to nominate a designated driver and then safely and in a socially distanced way, in their pod, go around town and see the installations, have a drink and contribute at locations where that is possible,” Bogershausen says. The theme for 2021 is “Krewe du Vieux has No Taste,” a reference to a symptom of contracting COVID-19 and a nod to the group’s often crass themes and floats. The Krewe of Mama Roux is providing scratch-andsniff COVID tests at 1113 Decatur St.,

so anyone who smells something foul should take it as good news. The Krewe of Comatose is running a sort of treasure hunt. Its members are adding to the city’s array of little libraries, the birdhouse-like collections of free books many residents have posted in front of their homes. Krewe carpenters built 10 alternative libraries which each will have their own special collections. Anyone looking for “Rouses Right Wing Recipes” can find them on a block near the Rouses supermarket on Tchoupitoulas Street. The cookbook satirizes the news that Donald Rouse Sr., the co-owner of Rouses, and the company’s former HR director, attended Trump’s rally in Washington, D.C., prior to the deadly assault on the Capitol on Jan. 6. Other libraries focus on other topics, and each will have a list of all the libraries’ locations, says Comatose captain Lee Mullikin. Many exhibits are not political. The Mystick Krewe of Inane is “Staging a Coop” at the parklet at the Phoenix Bar at 941 Elysian Fields Ave. Visitors to the giant chicken coop, which may have a live chicken or krewe members dressed as chickens, can get a plastic egg, which may have a note, or a surprise or confetti. The coop will be up while egg supplies last. The Krewe of SPANK is creating two “Pants Down, Masks Up” displays. There will be displays on the history of Carnival masking and an imagined future of masking. One is in Gentilly and one is across from Markey’s Bar at 640 Louisa St. in Bywater. The Krewe of Space Age Love is building an Oral Vaccination Station. Seeds of Decline is taking over the balcony above the R Bar. The Krewe de C.R.A.P.S. is reworking its 2020 float and parking it at 171 Walnut St., and it will accept donations of canned foods for Second Harvest Food Bank. Krewe du Vieux also is running a fundraiser to support the brass bands that would normally march in the parade. It’s inviting krewe members and fans to donate to a fund being

At the improv THE SCATTERJAZZ SERIES OF IMPROVISATIONAL MUSIC normally calls SideBar NOLA home. It moves to the Broadside for a performance featuring percussionist Mike Dillon, bassist James Singleton, saxophonist Brad Walker, guitarist Jonathan Freilich and clarinetist James Evans. The show is at 7 p.m. Wednesday, Jan. 27. Visit broadsidenola. com for tickets.

Honor system SOUTHERN REP PRESENTS A SLATE OF NEW, 10-minute plays submitted for its Pop-up series. The theme for January is honor. The online readings start at 7:30 p.m. Wednesday, Jan. 27, and there’s live music as well. Visit southernrep.com for the link.

Running the asylum RANDLE MCMURPHY AVOIDS PRISON and lands in a mental institution, where he leads an uprising against the imperious Nurse Ratched in Dale Wasserman’s adaptation of Ken Kesey’s “One Flew Over the Cuckoo’s Nest.” Jefferson Performing Arts Society presents the show 7 p.m. Fridays and Saturdays and 2 p.m. Sundays Jan. 29 through Feb. 7 at Jefferson Performing Arts Center. Visit jpas.org for schedule and tickets.

Dropping the ball

P H OTO B Y W I L L C OV I E L LO

The Krewe of Drips and Discharges lampooned Donald Trump in the 2020 Krewe du Vieux parade.

set up in conjunction with the Krewe of Red Beans, Bogershausen says. There’s a link on the Krewe du Vieux website, and funds are earmarked for its bands. Individual subkrewes also are raising funds for other Covid relief efforts, including the New Orleans Musicians Assistance Fund, formerly the New Orleans Musicians Clinic. Various installations will be filmed, and a documentary about the activities will be screened at a live event later in the year, Bogershausen says. He also sees a positive message in the alternative events. “It’s just not possible to do what we normally do, but that’s not a reason to pack up your bags and go home,” he says. “There was plenty of material from the city and the country to be lampooned. It’s smaller and not as bombastic, not as lewd and crude as other years, but it’ll still be something special.”

P H OTO P R OV I D E D B Y R I V E R TO W N T H E AT E R S F O R T H E P E R F O R M I N G A R T S

NOTHING STOPS THE KREWE OF TERPSICHORE. The women plan their annual Carnival ball in the yatty comedy “…And the Ball and All,” starring Becky Allen, Tracey Collins, Yvette Hargis, Lisa Picone-Love and many more. At 7:30 p.m. Friday, Jan. 29, and Saturday, Jan. 30, and 2 p.m. and 6 p.m. Sunday, Jan. 31, at Rivertown Theaters for the Performing Arts. Find tickets at rivertowntheaters.com.

Solo show CELLIST HELEN GILLET PERFORMS inside the New Orleans Museum of Art’s “Mending the Sky” expo of installations and pieces responding to the pandemic. Gillet will incorporate a drum machine, loop pedals, poetry and storytelling in a performance to be live-streamed via NOMA’s YouTube channel. Visit noma. org for the link.

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ARTS & ENTERTAINMENT

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OPENING GAMBIT NE W

O R L E A N S

N E W S

V I E W S

People how you doin’, there’s a new day dawnin’

# The Count

Thumbs Up/ Thumbs Down

Dr. Rachel Levine, a Tulane

University School of Medicine graduate, has been nominated by President Joe Biden to be assistant secretary of health and will become the first openly transgender federal official to be confirmed by the Senate. A Massachusetts native, Levine graduated from Tulane in 1983 and has worked as a pediatrician, adolescent medicine specialist and an educator.

The number of individuals who have been sworn in to serve as the president of the United States. P H OTO B Y R I C K B O W M ER / A S S O C I AT E D P RE S S

A new smartphone app can help Louisianans track potential exposures to COVID-19.

New smartphone app can now help Louisianans curb the spread of COVID-19 Volunteers at Fab Lab NOLA, a community work-

space organized by Delgado Community College, have just finished making 2,050 face masks that will be distributed by Son of a Saint, a local nonprofit that provides mentorship and other support to fatherless boys. Thirty Delgado employees and Fab Lab members worked throughout the fall to make the face masks, with help from students and teachers at KIPP Central City Academy and Metairie Park Country Day School.

School enrollment across

the state has dropped by 2.3% over last school year, The Lens reported last week. Pre-K to 12th grade enrollment in Orleans Parish declined by 3.3%. Pre-K and kindergarten enrollment accounted for nearly half of the decline across the state. The Lens article attributed much of the decline to COVID-19 and the challenges posed to kids from poor families related to virtual learning, particularly lack of access to broadband Internet.

THE COVID DEFENSE APP alerts users to potential exposures and lets them know if someone they were exposed to within a two-week time frame has tested positive for the virus. State officials, including Gov. John Bel Edwards and Dr. Joseph Kanter, state health officer and assistant secretary of the Office of Public Health, emphasized that the use of it is voluntary, private and secure. The app uses Bluetooth technology to exchange “random tokens between phones” without revealing users’ identity or location. A news release circulated by the Louisiana Department of Health on Friday explained how it works: “On a daily basis, a mobile phone will download a list of all the anonymous tokens associated with positive COVID-19 cases and checks them against the list of anonymous tokens it has encountered in the last 14 days,” the department said. Edwards emphasized during a briefing with reporters that it is an additional tool but not a replacement for other safety measures, such as maintaining social distancing, frequent hand-washing and abiding by the mask mandate. Kanter noted that all 64 parishes in the state have reached alarmingly high numbers of COVID-19 cases. More than 100 new cases per 100,000 residents are being documented; the state is at a 10.3% positivity rate. Compounding the crisis is the slow vaccine rollout. The Biden administration has promised to ramp up production and distribution of the vaccine, but for the next month, the state expects a delivery of just under 60,000 doses to arrive per week, while demand — and eligibility — continues to outstrip the supply. The COVID Defense app could help amid the immunization shortages, especially as the new, more contagious variant of the virus was identified in the Greater New Orleans last week. “Because of the emergence of this variant strand,” said Edwards, “this is more important than ever.” To find out more about the app or to download it, visit coviddefensela.com — SARAH RAVITS

National Federation of the Blind sexual assault scandal widens Following Gambit’s publication of a story on alleged sexual abuse occurring at the Louisiana Center for the Blind and other National Federation of the Blind training centers and events, both The Washington Post and The Des Moines Register published articles

After a historic election marred by false allegations of fraud and a massive disinformation campaign perpetuated by Republicans — including former President Donald Trump — President Joe Biden and Vice President Kamala Harris took their oaths of office on Jan. 20. The inauguration was unlike any other, due to heightened security in the wake of the Capitol insurrection on Jan. 6 by masses of Trump supporters and because of COVID-19 restrictions that prevented large crowds from gathering to witness and celebrate the moment.

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Vote on “C’est What?” at www.bestofneworleans.com

OPENING GAMBIT Retired Marine slams military members for devotion to Donald Trump Retired Marine Richard Westmoreland of New Orleans called out some of his former colleagues and current service members for their undying devotion to former president Donald Trump and questioned how they could continue to support the violence associated with Republican party in the wake of the Capitol attack on Jan. 6. The former F/A-18 pilot, who still works in aviation and is a prominent public servant, wrote a scathing opinion piece for the Louisiana Illuminator. In it, Westmoreland lamented the loss of “national dignity” and slammed Trump for both inciting and encouraging the mob that perpetuated the attack, which led to five deaths — including that of a police officer. “They overlooked, tolerated and attempted to minimize Trump’s racism,” wrote Westmoreland, who is white, on Jan. 19 — just a day before President Joe Biden took office. Westmoreland also wrote that watching the violent hoard of Trump supporters reminded him of serving overseas during the Siege in Sarajevo in 1994.

“We spent years aspiring to, teaching, living the 14 Marine Corps leadership traits, such as justice, integrity, unselfishness, judgment. We followed leadership principles like ‘setting the example’ and ‘taking responsibility’ ” he wrote. “We were brutally honest with each other in identifying and correcting weaknesses and deficiencies. In my mind, Trump is the embodiment of everything we stood against: an incompetent leader, a racist, a liar, a con man. It’s been hard to swallow that most of my former colleagues are all in for him.” Read the full article at lailluminator.com.

Local reporter dives into a stripped-down Carnival bar scene for the New York Times Local journalist Brett Anderson wrote an extensive story for the New York Times, published Jan. 19, where he explored the precarious situations bartenders and owners have found themselves in for the past 10 months — heightened now by the anxiety of trying to balance public health protocols with economic needs during a quieter, parade-less Carnival season. “In the absence of traditional programming, the focal point is likely to be

the bars that showcase the music and drinking cultures so central to the city’s economy, identity and allure,” he wrote. While New Orleans is still in the throes of a COVID-19 surge, the bars remain largely closed if not capped to outdoor seating only and subject to other restrictions, such as 25% indoor capacity — but only if they have a food permit. “Serving the tourists who are bound to join costumed locals on the streets may amount to little more than selling to-go drinks and food for customers to carry as they stroll,” he noted. At a recent news conference, Anderson reported that Mayor LaToya Cantrell welcomed visitors for Mardi Gras while commanding them to obey pandemic restrictions, “so our residents and our folks at the forefront of hospitality are safe.” Anderson also highlighted the importance of neighborhood bars — whether they are normally tourist attractions or not. Andrew Ledford, who works at the Riverbend dive bar Snake and Jake’s, told Anderson that he expects to serve tourists, and he’ll encourage them to return after the pandemic is over. “I’m grateful to be open,” he noted, “but we’re a shadow of our old self.” To read more, visit nytimes.com.

WE CARRY EACH OTHER It’s how we do things in Louisiana during times of challenge. We’re stronger together and we know our strength lies in the helping hands of our neighbors. So let’s wear a mask and protect one another. And protect the life we love. 01MK7496 12/20

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outlining allegations of abuse against federation employees and students. These stories give a greater glimpse into the scope of the allegations against federation employees and members, which take place across the country, and how it handled the instances when women reported them over the years. In The Washington Post article, one blind woman said she was raped by another student as a teenager in a Boston hotel room in 2012 during an NFB-affiliated student seminar, and another blind woman reported staff at the Colorado training center pressuring her to move into an off-campus apartment with an older male student, who went on to rape her. In The Des Moines Register piece, blind women reported multiple instances of alleged sexual assault and misconduct by at least three male employees of Iowa’s affiliate of the federation, two of which had leadership positions in the organization. Read the full stories at desmoinesregister.com and washingtonpost.com.

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BRANDED CONTENT

ANNOUNCING THE SECOND COHORT OF THE E3 FELLOWSHIP What does the Executive Education Experience (E3) do? •

Prepares current principals to be future charter school executives

•

Strengthens network-wide CEO succession planning to ensure stability We have incredible, talented educators in New Orleans–amazing teachers, coaches, counselors, and principals. We have great charter executives, too, and we must ensure that, as time goes on, more strong leaders enter these roles. The Executive Education Experience, or “E3,” is NSNO’s effort to identify and develop future executive-level leadership for our city’s schools and networks. After launching last fall to great success with 9 inaugural fellows, E3 has now chosen its second set of leaders. The fellowship involves professional development sessions, individual coaching, and meetings with national and local education leaders, including former U.S. Secretary of Education John King, former State Superintendent John White, and KIPP Atlanta Schools Chief Executive Officer Mini’mah Shaheed. The E3 team gathered research on the best leaders of charter networks nationwide. They combed through research to ﬁnd the skills and traits those great leaders shared, and designed E3’s programming around helping fellows develop them within New Orleans’ unique context. Importantly, E3 also aims to help fellows build relationships and get to know one another because our city’s schools and networks are stronger when they work together. The fellowship is highly selective. E3 seeks a diverse, experienced group of leaders with a history of success in schools and a deep love for our city’s children. Over the past two months, the team has been deeply engaged in recruiting and selecting the second cohort. Today, we are proud to announce ten new leaders for the program. Their leadership spans every grade level from PreK-12, and two are network-level leaders. Sixty percent are people of color, and 30% lead single-site schools.

Dione Singleton

Adrienne Collopy

Principal, Audubon Charter School Adrienne has been a member of the Audubon team for over 10 years and is in her ﬁfth year as Principal of the Upper Campus. Audubon maintained a letter grade of B and earned an A progress

Andrea Bond

Chief Academic Officer, Collegiate Academies Andrea has served in education for 15 years, including over a decade in leadership roles. Andrea has led Collegiate in launching a robust continuum of services for scholars with diverse academic, social-emotional and transition support needs. With her support, Collegiate’s ﬁve high schools all earned an A or B progress rating in 2019.

Ashley Daniels Hall

Chief Instructional Officer & Principal, Einstein Sherwood Forest Ashley has been an instructional leader in New Orleans schools for 6 years and principal at Einstein Sherwood Forest since 2019. Under her instructional leadership as Assistant Principal at Einstein Village de l’Est Forest, the school earned a A progress rating in 2019.

Avione Pichon, Esq.

Chief Operations Officer, Community Academies of New Orleans Avione has served in urban education for 10 years. As a local attorney, she also represented charter schools and founded the ﬁrst education law group at the largest law ﬁrm in Louisiana. As COO, she helped facilitate the partnership of two local CMOs into a new CMO, Community Academies of New Orleans.

School Director, FirstLine Live Oak Dione has 15 years of experience in New Orleans education and nine years in leadership roles. She is currently in her third year as School Director at Live Oak. FirstLine Live Oak earned a B progress rating in 2019. Dione previously served as a primary school principal for six years at Phillis Wheatley Community School (formerly John Dibert Community School).

Kendall McManus

Executive Director of Academics, Warren Easton Kendall has been a member of the Warren Easton team for 9 years and has served in a leadership role for 5 years. Warren Easton maintained a letter grade of A and was named an Equity Honoree School in 2019.

Mark Burton

Principal, KIPP Morial Primary Mark has served in education for 16 years and in school leadership roles for 11 years. Under his leadership as Primary Principal, KIPP Morial earned an A progress rating in 2019.

Nicolette London

Chief Administrative Officer, Benjamin Franklin Elementary Math & Science Nicolette has served New Orleans schools for 28 years. Under her leadership as CAO, Baby Ben earned a B progress rating in 2019.

Shawn Persick

Danielle Dufauchard

Principal, Lycee Francais de la Nouvelle-Orleans Danielle has served in New Orleans schools for 7 years. Lycee has maintained a letter grade of B and was named a Top Gains Honoree in 2019.

Executive Director of School Operations, Hynes Charter School Shawn has served in education for 25 years and in school leadership at Hynes for 16 years. Hynes has maintained a letter grade of A, was recognized as a Top Gains School, and was named to the state’s “Excellence Honor Roll” for early childhood education in 2019.

We are excited about this new cohort. Last year’s fellows have shown us the power of E3 in just a short period of time. Amidst all the crises of 2020, the E3 fellows came together and learned, leaned on one another, and served their students and their city. This new cohort has immense potential and power, as well. We are hopeful for the work they are doing today, the work they will do in our two-year fellowship, and all that they hold as leaders for our city in the years to come.

COMMENTARY

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WITH THE ARRIVAL OF CARNIVAL SEASON , New

Orleanians are coping admirably with the realities of COVID-19. We are determined to celebrate in new, creative and — most importantly — safe ways. Given how hard we’ve all worked to follow the rules for the last 10 months, we deserve a fun, safe Carnival. We know how to do that. It’s part of our cultural DNA. P H OTO B Y DAV I D G RUN F E L D / T H E T I M E S Unfortunately, P I C AYUNE | T H E NE W O R L E A N S A DVO C AT E that’s not true of Way too many people gather on Bourbon most visitors to our Street on New Year’s Eve. city. They mostly come for our well-deserved reputation for partying in public. safety protocols; some ignore the Tourism is a major economic rules altogether. That sends the driver in our city. In normal times, wrong message to everyone. that’s mostly a good thing. At our City officials act as if nothing can best, New Orleans is America’s most be done, that tourists will come no vibrant, culturally rich city. We have matter what. The truth is until we so much to share with outsiders, flatten the curve and begin to see and we love doing it. Our sharing real progress in vaccinations, city nature makes us a true “destination leaders should seriously consider city,” as the mayor often reminds imposing occupancy restrictions us, and it’s a big reason vacationers on hotels, along with temporary from Compton to Cape Cod often limits on the number of shortstay for the rest of their lives after term rentals (STRs) operating in coming for a short visit. residential neighborhoods. If Pal’s Unfortunately, these are not normal Lounge can’t let locals sit inside, it’s times. COVID-19 continues to ravage only fair that big hotels face some our community. Cherished local bars, restrictions as well. restaurants and small businesses At a minimum, Cantrell should have closed their doors permanently publicly caution tourists to postbecause of the pandemic, and more pone their visits — and warn them will follow in 2021. against large gatherings if they come For locals, Mayor LaToya Cantrell anyway. Last summer the state of has been consistent and resolute Montana imposed a mandatory twoin her messaging: We must wear week quarantine for tourists arriving our masks, stay home as much as from anywhere outside the state. possible, not gather with friends, Steps like that send a clear message: and observe social-distancing rules For your safety and ours, stay away in public. But while the city and or quarantine until we have things state have imposed Covid-related under control. restrictions on local bars, restauWould such steps end tourism? rants, nightclubs, second lines and Absolutely not. New Orleans will still backyard gatherings, the mayor has be here, with its allure intact, when different rules for hotels, motels the pandemic ends. The city’s pitch and Airbnbs. to tourists has always been that it’s This has come at a steep price: safe to party here. Right now, we New Orleans has become the Wild can’t deliver on that promise. No West of Covid. While locals dig in at American city can. We therefore home, throngs of maskless visitors wander freely up and down Bourbon urge the mayor to apply the city’s Covid restrictions equally, to tourists Street. Many bars in areas popular as well as locals. with tourists have become lax about

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REMEMBER HOW REPUBLICAN STATE LAWMAKERS THREW HISSY FITS last summer when

GOP Secretary of State Kyle Ardoin suggested that Louisiana expand mail-in voting opportunities for the Nov. 3 elections in response to COVID-19? They all but howled at the moon, breathlessly voicing “concerns” about vote fraud — despite proffering no evidence of it. A federal judge subsequently tossed their objections — and the sham plan they adopted in lieu of Ardoin’s initial proposal — and ordered the state to expand early and mail-in balloting. The Nov. 3 elections, like two special elections held under similarly expanded rules in July and August, came off without a hint of fraud. Sadly, GOP lawmakers show no willingness to expand voting rights on a permanent basis. They have, however, come ’round to accepting temporary expansions in response to the ongoing pandemic. Earlier this month, Republican legislators expressed no concerns about vote fraud during committee hearings on Ardoin’s latest voting rights proposal, which expands mail balloting in elections scheduled for March and April, including two special elections for Congress. By Jan. 21 — which, coincidentally, was Democrat Joe Biden’s first full day in office as president — the entire GOP-dominated Legislature had approved Ardoin’s emergency plan. The latest temporary rule changes track those used for the summer and fall ballots. They allow voters to request a mail-in ballot if they face a higher risk of severe illness from COVID-19 because of medical conditions; are subject to a quarantine order; are advised by a health provider to self-quarantine; have symptoms of COVID-19 and are seeking medical confirmation; or are caring for someone who is isolated because of the disease. Louisiana normally limits absentee or mail balloting to people who are 65 or older; those serving in the military; those who are overseas, hospitalized or physically disabled; and those who won’t be in their parish on Election Day.

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“We need to make certain that voting is safe and can take place amongst this pandemic,” Ardoin said after lawmakers’ approved the latest emergency plan. Ardoin, who serves as the state’s top elections official, praised lawmakers for their “overwhelming, bipartisan support at every step.” He called the plan “a pragmatic response to the recent unprecedented surge in the COVID19 pandemic.” Expanding voter access to mail balloting is a welcome if small step, but it’s noteworthy that Ardoin did not propose — nor did lawmakers suggest — expanding the number of days for early voting. That’s too bad, because a lot more people vote early than by expanded mail balloting. GOP lawmakers who balked at Ardoin’s proposals last summer are keenly aware of that. “It’s tiny, tiny, tiny, the number of people” who relied on the Covidrelated rule changes to vote by mail during the 2020 elections, said Rep. Polly Thomas, a Metairie Republican. Perhaps that explains Republican lawmakers’ sudden comfort with a limited expansion of mail balloting. One has to wonder, though, how they would howl if, say, Black voters across Louisiana started voting — either by mail, early voting or on Election Day — in numbers like we saw in Georgia on Jan. 5.

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A recent story about the lighting of the Hancock Whitney Center (formerly One Shell Square) mentioned it was the tallest building in the city of New Orleans. What is the tallest building in Jefferson Parish?

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None of the skyscrapers in Jefferson Parish comes close to the Hancock Whitney Center, which opened as One Shell Square in 1972. The 51-story, 697-foot tall building is the tallest building in the state. The skyscraper at Poydras Street and St. Charles Avenue was originally the local headquarters for Shell Oil Company, hence the name. In 2018, it became Hancock Whitney Center when the bank became its largest tenant. The tallest building in Jefferson Parish is Metairie’s 34-story Three Lakeway Center office building at North Causeway Boulevard and Lake Pontchartrain. Built at a cost of $100 million, it opened in 1988. Two other Lakeway buildings – the 14-story One Lakeway Center and 19-story Two Lakeway Center – were opened in 1980 and 1983. The 21-story Galleria, visible along Interstate 10 near Causeway

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The 13-story Holiday Inn New Orleans West Bank Tower is the tallest building on the West Bank of Jefferson Parish.

Blvd., is the parish’s second-tallest building. Built for $500 million, it opened in 1986. Also rising high above the Metairie skyline is the 20-story Heritage Plaza office building. It opened in 1983 near the 17th Street Canal and Jefferson-Orleans Parish line, built on the site of the former Pelican Lanes bowling alley. The tallest building on the West Bank of Jefferson Parish is the 13-story Holiday Inn New Orleans West Bank Tower in Gretna. It opened in 1973 as the Sheraton Gretna Motor Inn.

BLAKEVIEW THIS WEEK WE WISH A HAPPY 80TH BIRTHDAY to one of the most popular

and recognizable voices ever to call New Orleans home: Aaron Neville. He was born Jan. 24, 1941, the third of six children of Arthur and Amelia Neville. The family home was on Valence Street, but when Aaron was a year old, they moved to the Calliope public housing development. The four brothers (Art, Charles, Aaron and Cyril) were surrounded by music and formed a doo-wop group as teenagers. Neville scored some local success in 1960 by recording “Every Day” (a song he wrote) and “Over You,” written by Allen Toussaint. They would be dwarfed in popularity by Neville’s 1966 song “Tell It Like It Is,” which sold over a million copies and reached number two on the Billboard charts. In the 1970s and ’80s, The Neville Brothers catapulted to international music fame. With his brothers and as a solo artist, Neville has won four Grammy Awards and been nominated for 13 others. One of his Grammys was for “Don’t Know Much,” his 1989 collaboration with Linda Ronstadt. A devout Catholic, his rendition of “Ave Maria” is iconic. Plus, who can forget his vocals on the 1983 version of “Who Dat?” In 1985, Neville and Toussaint organized a concert to raise money for New Orleans’ needy. That led to the group New Orleans Artists Against Hunger and Homelessness. Since 2012, when he and his brothers stopped performing, Neville has focused on his solo career, which has included soul, country, gospel and doo-wop albums. He has spoken openly about his time in prison in the 1960s (for auto theft and burglary), his battle with substance abuse and his wife Joel’s 2007 death from cancer. Neville now lives in New York with his second wife, photographer Sarah Friedman. Among the members of his musical family are two of his children, performers Ivan and Jason Neville.

2021

DINING GUIDE

African ................................ 13

Japanese/Sushi ............. 23

American ........................... 13

Latin American .............. 23

Barbecue ........................... 14

Mediterranean/ Middle Eastern ............... 25

Cafe ...................................... 14 Cajun .................................... 16 Caribbean ......................... 16 Chinese ............................... 16 Coffee & Dessert ........... 17

BY EMILY CARMICHAEL NEW ORLEANS’ RESTAURANTS IN 2020 rolled with the uncertainty. Many older restaurants adapted, while new JAKE CLAPP restaurants still managed to open, tailoring their operations to the pandemic’s restrictions. Food is a massive part WILL COVIELLO of New Orleans culture, and we’re grateful for everything KAYLEE POCHE those restaurants have done to feed the city. The last 10 months have taught New Orleans a lot of SARAH RAVITS lessons, but one of the most serious may be to hope for the best yet prepare for anything. That can be difficult to & SUE STRACHAN do when making plans while the world is changing week to week, if not day to day. At the time Gambit goes to press, New Orleans is living under a modified phase one set of COVID-19 restrictions, with restaurants limited again to 25% capacity and bars and breweries unable to seat people indoors. It’s entirely possible that by the time you read this, things may have changed again. Gambit’s Winter Dining Issue has information on more than 170 restaurants in New Orleans, Jefferson and St. Bernard parishes and the Northshore. The issue is organized by cuisine type and includes information about menu items, hours of operation and service options, such as takeout, delivery, curbside pickup, dine-in service and which places have outdoor seating. Things are changing constantly, so call the restaurant, check its website or look through a delivery app before venturing out. And as always, please wear a mask, practice physical distancing and tip generously — restaurant employees and hospitality workers have been some of the hardest hit during this pandemic.

Pizza .................................... 29 Poke ..................................... 31 Sandwiches & Po-boys ......................... 33

Creole .................................. 19

Seafood ............................. 33

Deli ........................................ 21

Thai ...................................... 34

Indian ................................... 21

Vegan/Vegetarian ....... 34

Italian .................................. 22

Vietnamese ..................... 34

ADDIS NOLA

Gaeng Om soup from Budsi’s Authentic Thai.

Neighborhood ............... 25

Contemporary ................ 17

AFRICAN

P H OTO B Y I A N M C N U LT Y/ T H E T I M E S - P I C AY U N E | T H E N E W O R L E A N S A DVO C AT E

Mexican ............................. 25

422 S. BROAD AVE., (504) 2185321; ADDISNOLA.COM Dining options: Takeout, delivery, dine-in and outdoor seating available The Ethiopian restaurant has a wide variety of options from whole slow fried snapper and clam stew to a vegan Monday special that features dishes like mushroom tibs and sweet potato wot. Reservations required. Lunch and dinner Wed.-Mon. $$

BENNACHIN

1212 ROYAL ST., (504) 522-1230; BENNACHINRESTAURANT.COM Dining options: Takeout, delivery and dine-in available The African menu is highlighted by dishes from The Gambia and Cameroon. Domoda is a beef and peanut stew served with rice. Reservations accepted. Lunch and dinner Tue.-Sun. $$

CAFE ABYSSINIA

3511 MAGAZINE ST., (504) 8946238; FACEBOOK.COM/CAFEABYSSINIANOLA Dining options: Takeout, delivery and dine-in available The menu of Ethiopian dishes includes the vegan-friendly veggie combo, consisting of collard stew, red lentil stew, split pea stew, potato and carrot stew, and cabbage and carrot stew. The traditional doro wat is chicken stewed in red pepper sauce and Ethiopian spices. Reservations accepted for dine-in. Lunch and dinner daily. $$

TANJARINE KITCHEN

FOOD TRUCK, (504) 239-2270; TANJARINEKITCHEN.COM Dining options: Takeout only The African-inspired vegan food truck’s menu includes Marley jolly rice served with vegetables and mushroom stew. Check Tanjarine Kitchen social media for daily hours and location. $$

AMERICAN BOULEVARD AMERICAN BISTRO

4241 VETERANS MEMORIAL BLVD., METAIRIE, (504) 8892301; 5171 CITRUS BLVD., ELMWOOD, (504) 410-5171; BOULEVARDBISTRO.COM Dining options: Take out, curbside pickup, delivery, dine-in and outdoor seating available Classic American fare in an upscale environment. Panseared jumbo lump crab cakes are served with french fries and coleslaw. Reservations recommended. Lunch and dinner daily. $$$

COPELAND’S

CITYWIDE; COPELANDSOFNEWORLEANS.COM Dining options: Takeout, delivery and dine-in available An eggplant pirogue consists of fried eggplant slices served with au gratin sauce, Gulf shrimp, and crab claws on top of angel hair pasta. Mardi Gras cheesecake is available during Carnival. Reservations accepted. Lunch and dinner daily. $$ PAGE 14

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Winter

INDEX

Winter DINING GUIDE 2021

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DESI VEGA’S PRIME BURGERS & SHAKES

1640 HICKORY AVE., HARAHAN, (504) 575-3581; DESIVEGABURGERS.COM Dining options: Takeout and dine-in available The menu includes chicken wings, chili cheese fries and shakes with various toppings. The Jazz burger is topped with sauteed mushrooms and Swiss or cheddar cheese. No reservations. Lunch and dinner daily. $$

THE KITCHEN TABLE CAFE

7005 ST. CLAUDE AVE., ARABI, (504) 301-2285; KITCHENTABLEARABI.COM Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available This casual neighborhood restaurant serves homey dishes using local ingredients. Shrimp fra diavolo is Gulf shrimp sauteed with roasted tomatoes, Kalamata olives, garlic and capers, served atop linguine with grilled garlic crostini. Reservations recommended. Lunch and dinner Tue.-Sat. $$

SALA NOLA RESTAURANT & BAR

124 LAKE MARINA AVE., (504) 513-2670; SALANOLA.COM Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available There are shareable small plates featuring sweet chili fried calamari and large plates such as fried fish amandine with lemon butter sauce, brabant potatoes and toasted almonds. Reservations accepted. Dinner Tue.Sun., brunch Sat.-Sun. $$

SLIM GOODIES DINER

3322 MAGAZINE ST., (504) 891-3447; SLIMGOODIESDINER.COM Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available Waffles, omelets, pancakes, burgers and french fries get a New Orleans twist. The Creole Slammer is a plate of hash browns topped with crawfish etouffee and two eggs and served with a biscuit. Reservations

accepted. Breakfast and lunch daily. $$

ZEA ROTISSERIE & BAR

CITYWIDE; ZEARESTAURANTS.COM Dining options: Takeout, curbside pickup, delivery and dine-in available Zea is known for its rotisserie cooked meats and has a full menu. Ancho-coffee barbecued ribs are slow-cooked with a barbecue sauce that contains ancho chilis, coffee, caramelized onion and roasted garlic. The dish is served with two sides. Reservations accepted. Lunch and dinner daily. $$

BARBECUE BLUE OAK BBQ

900 N. CARROLLTON AVE., (504) 822-2583; BLUEOAKBBQ.COM Dining options: Takeout, delivery, outdoor seating and limited dinein available Barbecue combination platters include two or three meats, such as pulled pork, chicken, spare ribs or green onion sausage, two sides, white bread, pickles and onions. No reservations. Lunch and dinner daily. $$

CENTRAL CITY BBQ

1201 S. RAMPART ST., (504) 558-4276; CENTRALCITYBBQ.COM Dining options: Takeout, delivery, dine-in and outdoor seating available Pitmaster James Cruse’s wood-fire smoked barbecue includes brisket, ribs, pulled pork, burnt ends, smoked chicken and wings. No reservations. Lunch and dinner daily. $$

THE JOINT

701 MAZANT ST., (504) 949-3232; ALWAYSSMOKIN.COM Dining options: Takeout, curbside pickup and outdoor seating available The Joint serves barbecue ribs, sandwiches and platters. A pork rib plate comes with four ribs and a choice of two sides such as mac and cheese, coleslaw, salad, potato salad and baked beans. No reservations. Lunch and dinner Mon.-Sat. $$

P H OTO B Y I A N M C N U LT Y/ T H E T I M E S - P I C AY U N E | T H E N E W O R L E A N S A DVO C AT E

Blue Oak BBQ serves smoked chicken wings. WE ALL ASKED FOR YOU

CAFE BIENVILLE

2321 HICKORY AVE., HARAHAN, (504) 307-7811; WEALLASKED4U.COM Dining options: Takeout, curbside pickup, delivery and outdoor seating available A Pitmaster Cuban sandwich comes with seasoned fries, and every plate is served with two sides. No reservations. Lunch and early dinner Wed.-Sun. $$

301 DAUPHINE ST., (504) 648-1211; CAFEBIENVILLENOLA.COM Dining options: Takeout and dine-in available The six-inch breakfast po-boy features toasted French bread topped with two fried eggs, bacon, sausage, cheese and tomatoes. Reservations accepted. Breakfast, lunch and dinner daily, brunch Sat.Sun. $$

CAFE

CAFE PORCHE & SNOWBAR

BEARCAT CAFE

2521 JENA ST., (504) 3099011; 845 CARONDELET ST., (504) 766-7399; BEARCATCAFE.COM Dining options: Takeout, dine-in and outdoor seating available The menu offers health-conscious options (“Good Cat”) and more indulgent items (“Bad Cat”). Vegan Bearcat is a tofu scramble with crispy potatoes and black bean sausage and the Bearcat Breakfast has two eggs, potatoes and bacon or bison sausage. Reservations accepted for dinner. Breakfast and lunch Wed.-Sun. both locations; dinner ThursSat. at CBD location. $$

1625 BARONNE ST., (504) 930-4249; FACEBOOK. COM/CAFEPORCHE Dining options: Takeout, delivery and outdoor seating available The Good Morning Sweetness includes French toast, fruit and a choice of bacon, pork or turkey patties, or hot or smoked sausage. Shrimp and grits is a customer favorite. No reservations. Breakfast and lunch Fri.Tue. $$

CAFE RECONCILE

1631 ORETHA CASTLE HALEY BLVD., (504) 5681157; CAFERECONCILE.ORG Dining options: Takeout, delivery and dinein available New Orleans Creole soul

food is prepared by Cafe Reconcile youth in training and staff. The menu features a catfish plate and weekly lunch specials such as red beans and rice on Mondays. Reservations accepted. Lunch Mon.-Fri. $

THE DAILY BEET

1000 GIROD ST., (504) 6054413; 3300 MAGAZINE ST., (504) 766-0377; THEDAILYBEETNOLA.COM Dining options: Takeout and delivery available The cafe uses locally sourced ingredients and focuses on salads, grain bowls and juices. The morning bowl includes quinoa, egg, avocado, black beans, corn, pumpkin seeds, cherry tomatoes, Cotija cheese and avocado chipotle dressing over greens. Magazine Street: breakfast, lunch and dinner daily. Girod Street: breakfast and lunch Mon.-Fri. $

LOLA’S

3312 ESPLANADE AVE., (504) 488-6946; LOLASNEWORLEANS.COM Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available Lola’s serves classic Spanish dishes. Caldereta

is an Andalusia lamb stew made with peppers, onions, garlic, carrots and wine, served with basmati rice and vegetables. Reservations accepted. Dinner daily. $$$

LOUISE

2440 CHARTRES ST., (504) 267-7088; LOUISENOLA.COM Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available The cafe and deli reopened on Chartres Street last fall after closing its CBD location. A breakfast sandwich of scrambled eggs melted cheddar cheese and bacon, sausage or avocado is served with fruit. Reservations accepted. Breakfast and lunch Wed.-Sun. $$

THE NEW ORLEANS VAMPIRE CAFE

801 ROYAL ST., (504) 581-0801; NOLAVAMPIRECAFE.COM Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available This themed French Quarter restaurant serves salads, fish and PAGE 16

Winter DINING GUIDE 2021

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rare meats. A Dracula Burger has a brisket and ground beef patty topped with blue cheese, red chili pepper sauce, arugula and bacon jam on a brioche bun and is served with chips. Reservations accepted. Breakfast, lunch and dinner daily. $$$

THE RUBY SLIPPER CAFE

HARD TO FIND, EASY TO GET TO Dine In | Take Out | Patio 801 ROSEDALE DRIVE IN MID CITY WWW.ROSEDALERESTAURANT.COM 504-309-9595

DAILLYS

SPECIA

THURSDAY

MONDAY

Corned Beef & Cabbage Hambur ger Steak White Beans w/Pork Chops

TUESDAShYank

mb Veal Cutlet • La ch Reuben Sandwi s ie Fr ch w/Fren

Meatloaf w/Mac & Cheese Chicken Fried Steak w/Mac & Cheese Oven Roas ted Turkey

FRIDAY

Creole Jamba laya Cat fish Taco s Shrimp & Mus hroom Fettuccine

OPEN SUNDAYS 10am - 3pm

WEDNESDAY Beef Brisket Stuf fed Bell Pepper Chicken Cor don Bleu

CITYWIDE; THERUBYSLIPPERCAFE.NET Dining options: Takeout, delivery, dine-in and outdoor seating available The bayou shrimp cochon includes Gulf shrimp, pork tasso and Creole tomato sauce atop two poached eggs, with fried green tomatoes and a biscuit. No reservations. Breakfast and brunch daily. $$

TWISTED WAFFLES

1420 ANNUNCIATION ST., (504) 586-0573; TWISTEDWAFFLES.COM Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available This breakfast spot offers many creative twists on the classic chicken and waffles. The Cookie Monster on the children’s menu is a blue Oreo Belgian waffle with Oreos, powdered sugar, whipped cream and a drizzle of chocolate. Reservations accepted. Breakfast and lunch Fri.Sun. $$

VYOONE’S

412 GIROD ST., (504) 5186007; VYOONE.COM Dining options: Takeout, curbside pickup, dine-in and outdoor seating available The menu includes French and Creoleinspired dishes. The Coquille St. Jacques is scallops in cream sauce with Gruyere cheese, cremini mushrooms, white wine and brandy, served with grilled baguettes. Reservations accepted. Dinner Thu.Sat., brunch Sun. $$$

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3001 Magazine Street | JoeyKsRestaurant.com | 504-891-0997

2401 BURGUNDY ST., (504) 872-0360; FACEBOOK.COM/ WHODATCOFFEECAFE Dining options: Takeout,

curbside pickup and outdoor seating available The cafe offers breakfast and lunch menus, coffee and espresso drinks, and has a full bar. Da St. Phillip is a quiche made with artichoke hearts, asparagus and spinach and topped with shrimp and crabmeat drizzled with remoulade. Reservations accepted. Breakfast and lunch Fri.Mon. $$

GRILL.COM Dining options: Takeout, curbside pickup and delivery only A family restaurant offering authentic Jamaican dishes. Jerk chicken comes with plantains and two sides such as rice and peas, callaloo, French fries or steamed vegetables. No reservations. Lunch and dinner Mon.-Sat. $$

CAJUN

1113 DECATUR ST., (504) 581-1112; CANEANDTABLENOLA.COM Dining options: Takeout, delivery, dine-in and outdoor seating available Latin and Caribbean flavors inspire the menu and favorites include paella, beef empanadas and crab croquetas with aioli. Reservations accepted. Lunch Sat.Sun, dinner Wed.-Sun. $$

COCHON

930 TCHOUPITOULAS ST., (504) 588-2123; COCHONRESTAURANT.COM Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available Donald Link and Stephen Stryjewski’s modern Cajun restaurant focuses on seafood and pork dishes. Grilled yellowfin tuna is served with oysters and braised leeks with hog jowl. Reservations accepted. Lunch and dinner Tue.Sun. $$$

TOUPS’ MEATERY

845 N. CARROLLTON AVE., (504) 252-4999; TOUPSMEATERY.COM Dining options: Takeout, delivery, dine-in and outdoor seating available Chef Isaac Toups serves contemporary, Cajuninfluenced cuisine. Seared venison loin is served with caramelized onion barley, horseradish creme fraiche and mushroom conserva. Reservations recommended. Lunch and dinner daily. $$$

CARIBBEAN 14 PARISHES

PYTHIAN MARKET, 234 LOYOLA AVE., (504) 2089654; 14PARISHES.COM Dining options: Takeout, delivery and dinein available This Jamaican spot serves Jerk chicken, meat and veggie patties, plantains, cornbread, jasmine rice and more. Lunch and dinner Mon.-Sat. $$

BOSWELL’S JAMAICAN GRILL

3521 TULANE AVE., (504) 482-6600; BOSWELLSJAMAICAN-

CANE & TABLE

NOLA CAYE

898 BARONNE ST., (504) 302-1302; NOLACAYE.COM Dining options: Takeout, delivery, dine-in and outdoor seating available Menu highlights include Caribbean-inspired crispy shrimp tacos, braised oxtail and tuna ceviche. Reservations accepted. Lunch and dinner Thu.-Sun., brunch Sat.-Sun. $$$

CHINESE BLUE GIANT

1300 MAGAZINE ST., (504) 582-9060; BLUEGIANTNOLA.COM Dining options: Takeout, dine-in and outdoor seating available The Chinese-American menu highlights ingredients from south Louisiana in dishes like crab Rangoons, salt and pepper catfish and duck lo mein. Reservations accepted for indoor seating; no reservations for outdoor. Lunch and dinner Wed.-Mon. $$

DIAN XIN

1218 DECATUR ST., (504) 266-2828; DIANXINNOLA.COM Dining options: Takeout, delivery and dinein available The menu of Chinese dishes features popular xiao long bao dumplings available with either pork

Winter DINING GUIDE 2021

MING’S RESTAURANT

7224 PONTCHARTRAIN BLVD., (504) 333-6341; MINGSLAKEVIEW.COM Dining options: Takeout and dine-in available Chef Ming Joe serves Hong Kong-style dishes and American Chinese favorites. Spicy Kung pao chicken is stir-fried with red chilies, garlic, peanuts and vegetables. Reservations recommended. Dinner Wed.Sat. $$

TREY YUEN CUISINE OF CHINA

600 N. CAUSEWAY BLVD., MANDEVILLE, (985) 6264476; TREYYUEN.COM Dining options: Takeout, curbside pickup and dine-in available Beef is stir-fried with oyster sauce and green onions. Reservations accepted. Lunch Tue.Fri. and Sun., dinner Tue.-Sun. $$

COFFEE & DESSERT ABBOTT’S FROZEN CUSTARD

628 TOULOUSE ST., (504) 345-2524; FACEBOOK.COM/ ABBOTTSNOLA Dining options: Takeout, curbside pickup, delivery and outdoor seating available Frozen custard flavors vary daily and include chocolate, vanilla, chocolate almond, coconut, peanut butter, black raspberry and lemon chiffon. Available in cups, cones, sundaes, cakes or pies. No reservations. Lunch and dinner Wed.-Sun. $

ANGELO BROCATO

214 N. CARROLLTON AVE., (504) 486-1465; ANGELOBROCATOICECREAM.COM Dining options: Takeout, delivery and dinein available Serving house-made gelato flavors, some using seasonal fruit, along with cannoli, tiramisu, cassatine (Sicilian Cassata cake) and biscotti. No reservations. Lunch and dinner Tue.-Sun. $

BACKATOWN COFFEE PARLOUR

301 BASIN ST., SUITE 1, (504) 372-4442; BACKATOWNNOLA.COM Dining options: Takeout, delivery, dine-in and outdoor seating available The coffee shop offers sweet and savory bites. The lunch menu includes a raspberry grilled cheese that uses provolone, cheddar and pepper jack cheeses and is topped with raspberry preserves and served on ciabatta bread. No reservations. Breakfast and lunch daily. $

BUTTERMILK DROP BAKERY

1781 N. DORGENOIS ST., (504) 252-4538; BUTTERMILKDROP.COM Dining options: Takeout and delivery only Fried chicken is served with French toast or pancakes, and signature buttermilk drops are available for dessert. No reservations. Breakfast and lunch daily. $

CR COFFEE SHOP

AUCTION HOUSE MARKET, 801 MAGAZINE ST., (504) 372-4321; ST. ROCH MARKET, 2381 ST. CLAUDE AVE., (504) 267-0388; 3618 MAGAZINE ST. (504) 3549422; CRCOFFEENOLA.COM Dining options: Takeout, dine-in and outdoor seating available The local coffee roaster’s shops serve coffee, espresso, cold brew and specialty drinks such as a King Cake Latte. Actual king cake is from Nonna Randazzo’s. No reservations. Breakfast and lunch daily. $

LAKEVIEW BREW COFFEE CAFE

5606 CANAL BLVD., (504) 483-7001; LAKEVIEWBREW.COM Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available This neighborhood cafe serves full meals, pastries and coffee drinks. The breakfast panino includes two scrambled eggs, cheese and a choice of meat on a biscuit. No reservations. Breakfast and lunch daily. $

PJ’S COFFEE

CITYWIDE; PJSCOFFEE.COM Dining options: Takeout,

S TA F F P H OTO B Y I A N M C N U LT Y/ T H E T I M E S P I C AY U N E | T H E N E W O R L E A N S A DVO C AT E

Cho Thai serves papaya salad with fermented crab. drive-through and pickup available; options vary by location PJ’s serves coffee, tea and espresso drinks and baked goods. A King Cake Latte combines espresso, steamed milk and flavors of cinnamon and vanilla and topped with whipped cream and purple sugar. No reservations. Hours vary by location. $

PONTILLY COFFEE

4000 CHEF MENTEUR HIGHWAY, (504) 355-2187; FACEBOOK.COM/ PONTILLYCOFFEE Dining options: Takeout, delivery, dine-in and outdoor seating available The menu features coffee and espresso drinks, frappes, kolaches, bagels, muffins and other pastries, as well as breakfast sandwiches. No reservations. Breakfast, lunch and dinner daily. $

CONTEMPORARY BAR MARILOU

544 CARONDELET ST., 504-814-7711; BARMARILOU.COM Dining options: Takeout and dine-in available Pommes Marilou features fried potatoes with creme fraiche, caviar and chives. Caviar plates are also

popular. Reservations recommended. Dinner Wed.-Sun. $$

BAYONA

430 DAUPHINE ST., (504) 525-4455; BAYONA.COM Dining options: Takeout, delivery, dine-in and outdoor seating available Owner and chef Susan Spicer’s flagship restaurant reopened in September. The smoked duck sandwich is served with cashew-peanut butter, pepper jelly, grilled onions and apple-celery salad. Reservations recommended. Lunch Fri., dinner Wed.-Sat. $$$

BRIGTSEN’S RESTAURANT

723 DANTE ST., (504) 8617610; BRIGTSENS.COM Dining options: Takeout curbside pickup, dine-in Chef Frank Brigtsen offers seasonal specials such as roast duck a l’orange with dirty rice, and pan-fried speckled trout with roasted pecans and meuniere sauce. Finish a meal with butterscotch bread pudding. Reservations required. Dinner Tue.-Sat. $$$

BROUSSARD’S

819 CONTI ST., (504) 5813866; BROUSSARDS.COM Dining options: Takeout,

dine-in and outdoor seating available The restaurant recently marked its 100th anniversary. Menu highlights include lemon Brussels sprouts, seared scallops St. Jacques and citrus spice cake. Reservations accepted. Dinner Thu.Sat., brunch Fri.-Sun. $$$

BYWATER AMERICAN BISTRO

2900 CHARTRES ST., (504) 605-3827; BYWATERAMERICANBISTRO.COM Dining options: Takeout, delivery, dine-in and outdoor seating available Chef Nina Compton melds influences from her Caribbean roots and American flavors. The menu includes conch chowder with coconut and potatoes and roasted pork belly with butternut squash and Brussels sprouts. Reservations recommended. Dinner Wed.-Sun. $$$

CAVA BISTRO

4426 TRANSCONTINENTAL DRIVE, METAIRIE, (504) 512-5515; FACEBOOK.COM/ CAVABISTRONOLA Dining options: Takeout, dine-in and outdoor seating available Proprietor Danny Millan’s menu includes roasted tomato soup with filet

mignon meatballs and a grilled double-cut pork chop served with sweet potatoes and haricots verts. Reservations recommended. Dinner Tue.-Sat. $$

THE CHLOE

4125 ST. CHARLES AVE., (504) 541-5500; THECHLOENOLA.COM Dining options: Takeout, dine-in and outdoor seating available Chef Todd Pulsinelli puts a spin on Creole classics. Brown butter-crusted drum is served with sauce bearnaise, green beans and bok choy. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sat.-Sun. $$

COLUMNS

3811 ST. CHARLES AVE., (504) 899-9308; THECOLUMNS.COM Dining options: Dine-in and outdoor seating available Chef Michael Stoltzfus overhauled the restaurant after the Columns changed hands, and his menu includes creative small plates and a burger topped with pepper marmalade and ricotta. Reservations accepted. PAGE 19

G A M B I T > B E S T O F N E WO R L E A N S . C O M > Ja n ua ry 2 6 - F e b r ua ry 1 > 2 0 2 1

or a combination of crabmeat and crawfish. No reservations. Lunch and dinner Tue.-Sun. $$

G A M B I T > B E S T O F N E WO R L E A N S . C O M > Ja n ua ry 2 6 - F e b r ua ry 1 > 2 02 1

WATCHING THE

BIG GAME? Tackle Football Munchies with Breaux-to-Geaux Party Trays GARDEN DISTRICT

METAIRIE

RIVER RIDGE

CHALMETTE

www.breauxmart.com

Can’t take the spirit of Mardi Gras out of us, celebrate with a King Cake from Rizzuto’s!

UR E YO MAK TINE DAY S N VALE RVATION E S RE NOW

Cannoli King Cake* Cream Cheese King Cake Traditional King Cake Fig cookies

6262 FLEUR DE LIS DR. | NEW ORLEANS | 504-300-1804

www.rizzutosristorante.com

* CANNOLI KING CAKES REQUIRE A 24 HOUR NOTICE. TO PLACE AN ORDER CALL 504.300.1804

Winter DINING GUIDE 2021

Lunch Sat., dinner Wed.Sat., brunch Sun. $$

COPPER VINE WINE PUB

1001 POYDRAS ST., (504) 208-9535; COPPERVINEWINE.COM Dining options: Takeout, dine-in and outdoor seating available Semolina gnocchi and duck confit is served with blue cheese, butternut squash, kale, toasted pecans and balsamic duck jus. Reservations accepted. Lunch and dinner daily, brunch Sat.Sun. $$

THE ELYSIAN BAR

HOTEL PETER & PAUL, 2317 BURGUNDY ST., (504) 356-6769; THEELYSIANBAR.COM Dining options: Takeout, dine-in and outdoor seating available This restaurant and bar in the Hotel Peter & Paul has expanded its seating space during the pandemic into the former church-turned-event space. Roasted chicken breast and confit leg is served with shiitake and ‘nduja vinaigrette, ricotta gnocchi, frisee and arugula. Reservations encouraged. Breakfast daily, dinner Wed.-Mon., brunch Fri.-Sun. $$

LULA RESTAURANT DISTILLERY

1532 ST. CHARLES AVE., (504) 267-7624; LULANOLA.COM Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available Crawfish macaroni and cheese is made with cavatappi pasta, aged cheddar, Parmesan-herb breadcrumbs, crawfish and tasso and served with salad. Reservations recommended. Lunch and dinner daily, brunch Sat.-Sun. $$

RESTAURANT R’EVOLUTION

777 BIENVILLE ST., (504) 553-2277; REVOLUTIONNOLA.COM Dining options: Dine-in only Chef John Folse and renowned Chicago chef Rick Tramonto combined forces to open this fine dining spot, with a menu stretching from gumbo to

caviar. Seared scallops are paired with foie gras and served with truffle white bean puree and bacon vinaigrette. Reservations recommended. Dinner Thu.-Sun. $$$

P H OTO B Y M A X B E C H E R E R / T H E T I M E S - P I C AY U N E | T H E N E W O R L E A N S A DVO C AT E

Kitchen manager Jarvis Smith shuck’s oysters at Clesi’s Restaurant in Mid-City.

CREOLE ANNUNCIATION

1016 ANNUNCIATION ST., (504) 568-0245; ANNUNCIATIONRESTAURANT.COM Dining options: Takeout, dine-in and limited outdoor seating available The menu highlights Gulf seafood in a mix of Creole, Cajun and Southern dishes. Fried oysters and skewered bacon are served with meuniere sauce and toasted French bread. Reservations required for parties of six or more. Reservations recommended for all parties. Dinner Thu.-Sun. $$$

ANTOINE’S RESTAURANT

713 ST. LOUIS ST., (504) 5814422; ANTOINES.COM Dining options: Dine-in only The 180-year-old Creole dining institution recently reopened its dining rooms. Chicken Rochambeau is an herb-roasted chicken breast and drumette with smoked ham, onion rice and bearnaise and sweet Rochambeau sauces. Reservations accepted. Lunch and dinner Fri.Sat., brunch Sun. $$$

AUSTIN’S SEAFOOD & STEAKHOUSE

5101 W. ESPLANADE AVE., METAIRIE, (504) 888-5533; MREDSRESTAURANTS. COM/AUSTINS Dining options: Takeout and dine-in available Ed McIntyre, of Mr. Ed’s seafood and Italian restaurants, serves steaks and Creole-Italian dishes at Austin’s. Stuffed shrimp Orleans includes jumbo Gulf shrimp with crawfish and crabmeat stuffing and is served over dirty rice with andouille cream sauce. Reservations recommended. Dinner Mon.-Sat. $$$

BAYOU BISTRO

3340 BIENVILLE ST., (504) 644-4971; BAYOUBISTROLOUISIANACUISINE.COM

Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available The menu includes sandwiches, red beans and rice and other Creole favorites. Seafood fettuccine features sauteed shrimp and crawfish in white wine cream sauce over pasta topped with Parmesan. No reservations. Lunch and dinner daily. $$

BEAUCOUP EATS

2323 CANAL ST., (504) 5985777; BEAUCOUPEATS.COM Dining options: Takeout, delivery, dine-in and outdoor seating available The menu includes burgers, po-boys, rice and pasta bowls, vegan dishes and more. Fried catfish is served with fries, salad and buttered French bread. Reservations accepted; required for weekend brunch. Lunch and dinner Mon.-Fri., brunch Sat.-Sun. $$

BOUCHERIE

8115 JEANETTE ST., (504) 862-5514; BOUCHERIE-NOLA.COM Dining options: Take out, delivery, dine-in and outdoor seating available The Creole restaurant offers coastal cuisine in a New Orleans cottage.

Steamed Mussels are served with collard greens and grit crackers. Reservations recommended. Dinner Tue.-Sat. $$

COMMANDER’S PALACE

1403 WASHINGTON AVE., (504) 899-8221; COMMANDERSPALACE.COM Dining options: Takeout, dine-in and outdoor seating available Chef Meg Bickford’s menu includes wild Louisiana white shrimp curry and smoked dry-aged duck breast. There also are traditional items such as turtle soup and shrimp and tasso Henican. Reservations required. Dinner daily, brunch Sat.-Sun. $$$

DOOKY CHASE’S RESTAURANT

2301 ORLEANS AVE., (504) 821-0600; DOOKYCHASERESTAURANTS.COM Dining options: Takeout and dine-in available The Chase family carries on the tradition of legendary Creole chef Leah Chase. Lunch specials include dishes such as Creole gumbo, crabmeat-stuffed shrimp, stewed okra, shrimp Creole and turkey necks

with sweet potatoes, mustard greens and rice. Reservations accepted. Lunch Tue.-Fri., dinner Fri.-Sat. $$

DUNBAR’S CREOLE CUISINE

7834 EARHART BLVD., (504) 509-6287; FACEBOOK.COM/ DUNBARSCREOLECUISINE Dining options: Takeout, delivery and indoor dining available Dunbar’s reopened after a remodel courtesy of the Food Network’s “Restaurant Impossible.” The new menu includes cornmeal-crusted black drum with braised butter beans with shrimp and smoked sausage. No reservations. Lunch Mon.Fri. $$

GALATOIRE’S

209 BOURBON ST., (504) 525-2021; GALATOIRES.COM Dining options: Takeout and dine-in available The roster of traditional Creole dishes includes oysters Rockefeller, oysters en brochette with bacon and meuniere butter, and fish such as redfish or black drum served with meuniere sauce. Reservations accepted. Lunch and dinner Wed.Sun. $$$

MORROW’S

2438 ST. CLAUDE AVE., (504) 827-1519; MORROWS.COM Dining options: Takeout and dine-in available The menu of Creole and Korean dishes includes Cajun crawfish pasta with fried catfish on top and a bibim bop rice bowl topped with marinated beef, vegetables, a fried egg and sweet and spicy sauce. Reservations accepted. Lunch and dinner Mon.-Sat., brunch Sun. $$

NEYOW’S CREOLE CAFE

3332 BIENVILLE ST., (504) 827-5474; NEYOWS.COM Dining options: Takeout, dine-in and outdoor seating available Weekly specials include red beans and white beans served with fried chicken, grilled pork chops or hot sausage. The regular menu features grilled oysters, seafood pasta, salads, po-boys and more. No reservations. Lunch and dinner Mon.-Sat., brunch Sun. $$ PAGE 21

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G A M B I T > B E S T O F N E WO R L E A N S . C O M > Ja n ua ry 2 6 - F e b r ua ry 1 > 2 02 1

at a home r e Dinn MENU READY-TO-EAT SALADS PAIRED WITH

STEPHEN VINCENT CALIFORNIA CHARDONNAY $12.99 750 ML

BLACK ANGUS CHOICE FILET PAIRED WITH

ELIZABETH SPENCER CABERNET SAUVIGNON NAPA VALLEY $44.99 750 ML GRAB-N-GO CLASSIC LASAGNA PAIRED WITH

PODERE LA BERTA SANGIOVESE $15.99 750 ML

DELICIOUS DESSERTS FROM THE BAKERY PAIRED WITH

STELLA ROSA IMPERIALE PROSECCO $12.99 750 ML 710 VETERANS MEMORIAL BLVD. | METAIRIE | DORIGNACS.COM (504) 834-8216

Open 7am-8pm Everyday

Winter DINING GUIDE 2021 ORLEANS GRAPEVINE WINE BAR & BISTRO

720 ORLEANS AVE., (504) 523-1930; ORLEANSGRAPEVINE.COM Dining options: Takeout and dine-in available House-made fettuccine is served with shrimp and andouille sausage and tossed in rosemary-tomato cream sauce. Reservation accepted. Dinner Thu.-Sun. $$

SASSAFRAS CREOLE KITCHEN

2501 LEON C. SIMON DRIVE, (504) 288-3939; SASSAFRASCREOLEKITCHEN.COM Dining options: Takeout and delivery only Appetizers include file gumbo, fried oysters, chicken wings and crab cakes. St. Roch seafood pasta combines shrimp and crawfish in spicy sauce topped with Parmesan. Late lunch and dinner Tue.-Sat. $$

TABLEAU

616 ST. PETER ST., (504) 934-3463; TABLEAUFRENCHQUARTER.COM Dining options: Takeout, delivery, dine-in and balcony seating available Dickie Brennan’s Jackson Square restaurant serves contemporary Creole dishes. Duck confit hash and fried eggs includes pickled peppers, potatoes and chipotle hollandaise. Reservations accepted. Lunch Wed.-Sun., dinner Wed.-Sat. $$$

WILLIE MAE’S

SCOTCH HOUSE, 2401 ST. ANNE ST., (504) 822-9503; AT PYTHIAN MARKET, 234 LOYOLA AVE., (504) 459-2640; WILLIEMAESNOLA.COM Dining options: Takeout, curbside pickup and delivery available Willie Mae’s chicken sandwich features a thick piece of fried chicken breast with pickles, tangy “slaw sauce,” honey and purple cabbage on a brioche bun. Scotch House: lunch Mon.-Fri.; Pythian Market: lunch and dinner Mon.-Fri. $$

DELI BREAUX MART

315 E. JUDGE PEREZ

DRIVE, CHALMETTE, (504) 262-0750; 2904 SEVERN AVE., METAIRIE, (504) 8855565; 3233 MAGAZINE ST., (504) 262-6019; 9647 JEFFERSON HIGHWAY, RIVER RIDGE, (504) 7378146; BREAUXMART.COM Dining options: Takeout only The deli counter’s weekly lunch specials include red beans and rice, chicken fried steak, spinach and artichoke lasagna and fried or baked fish with sides such as okra, peas, hushpuppies and more. Lunch daily, dinner Mon.Sat. $

DORIGNAC’S FOOD CENTER

710 VETERANS MEMORIAL BLVD., METAIRIE, (504) 834-8216; DORIGNACS.COM Dining options: Takeout only The grocery store’s prepared foods department offers ready-to-eat entrees and sides to be taken home. Weekly specials include baked or fried fish and sides such as potato salad, macaroni and cheese and hushpuppies. Breakfast and lunch daily. $

KOSHER CAJUN NEW YORK DELI & GROCERY

3519 SEVERN AVE., METAIRIE, (504) 888-2010; KOSHERCAJUN.COM Dining options: Takeout, curbside pickup and dine-in available The deli and grocery specializes in kosher foods and products as well as New York classics and New Orleans staples. The J&N special sandwich has hot corned beef, pastrami, horseradish, coleslaw and mustard on rye bread. No reservations. Breakfast and lunch Sun.-Fri., early dinner Mon.-Thu. $$

PELICAN DELICATESSEN

4739 MAGAZINE ST., (504) 381-4572; FACEBOOK.COM/ PELICANDELICATESSEN Dining options: Takeout, delivery and dinein available The menu infuses deli items with Creole flavors. A Reuben combines house-made corned beef brisket debris, Swiss

cheese, sauerkraut and Creole remoulade on rye bread and comes with chips or salad. No reservations. Lunch Wed.-Sat. $$

CAPS - $21.99 DRESSES - $45 JACKETS - $65

HAND GRENADE

NEW ORLEANS MOST POWERFUL DRINK®

QWIK CHEK

2018 CLEARVIEW PARKWAY, METAIRIE, (504) 456-6362; QWIKCHEKPOBOYS.COM Dining options: Takeout, dine-in and outdoor seating available This casual eatery serves seafood platters, salads, soup, muffulettas and po-boys filled with ham, roast beef, hot sausage, shrimp, oysters and more. No reservations. Breakfast, lunch daily, dinner Mon.-Sat. $

STEIN’S MARKET & DELI

2207 MAGAZINE ST., (504) 527-0771; STEINSDELI.COM Dining options: Takeout only Dan Stein’s Lower Garden District deli won’t let you inside right now, but you can call to order food for pickup out front. No secret door knock needed. The Stoltzfus sandwich includes scrambled egg, choice of corned beef or pastrami, with Swiss cheese and spicy brown mustard. Breakfast, lunch and early dinner Tue.-Sun. $

INDIAN NIRVANA INDIAN CUISINE

4308 MAGAZINE ST., (504) 894-9797; INSIDENIRVANA.COM Dining options: Takeout, delivery, dine-in and outdoor seating available The menu includes Indian favorites such as samosas, chicken tikka masala, tandoori chicken, naan with various toppings and curries with meat, seafood or vegetables. The Flag of India combines butter chicken, malai kebab and saag paneer. Reservations accepted. Lunch and dinner Tue.-Sun. $$

PLUME ALGIERS

1113 TECHE ST., (504) 381-4893; PLUMEALGIERS.COM Dining options: Dine-in, outdoor seating,

$100 ORDERS FREE DELIVERY

Jazzy Hats of New Orleans

1201 CANAL STREET • NEW ORLEANS 504-766-6959 ehunt@jazzyhatsofneworleans.com FREE LOCAL SHIPPING TAX AND TRACKING COST WILL BE ADDED!! VISA • MC • AMEX • CASHAPP • VENMO

DRINK LOCAL Little Tropical Isle 435 BOURBON Tropical Isle Original 600 BOURBON Tropical Isle’s Bayou Club 610 BOURBON Tropical Isle 721 BOURBON Bourbon Street Honky Tonk 727 BOURBON Orleans Grapevine 720 BOURBON

I t a l i a n a n d S e a fo o d R e s t a u r a n t

casual dining home cooked meals serving italian food & seafood OPEN

Monday - Thursday 11 - 7 Friday - 11 - 8 • Sat- 4-8

724 MARTIN BEHRMAN AVENUE METAIRIE • 834-5646

ADVERTISE WITH US Call Sandy Stein (504) 483-3150 or sstein@gambitweekly.com

21 G A M B I T > B E S T O F N E WO R L E A N S . C O M > Ja n ua ry 2 6 - F e b r ua ry 1 > 2 0 2 1

PAGE 19

Get Ready for Mardi Gras Y’all!

Winter DINING GUIDE 2021

G A M B I T > B E S T O F N E WO R L E A N S . C O M > Ja n ua ry 2 6 - F e b r ua ry 1 > 2 02 1

22 takeout and delivery available Chef Tyler Stuart and Merritt Coscia’s restaurant offers a menu of regional Indian dishes. Gulf shrimp balchao is served with clove and red wine vinegar sauce. No reservations. Lunch and dinner Wed.-Sat. $$

TAJ MAHAL INDIAN CUISINE

923 METAIRIE ROAD, METAIRIE, (504) 836-6859; FACEBOOK.COM/ TAJNOLA Dining options: Dine-in, takeout and delivery available The menu includes traditional Indian dishes such as tandoori items, biryani, chicken tikka masala and thick rice-flour crepe uthappams with various toppings. Kathi rolls feature mixed vegetables or chicken and vegetables in warm paratha bread. Reservations accepted. Lunch and dinner Wed.Mon. $$

TURMERIC

1025 WESTBANK EXPRESSWAY, GRETNA, (504) 354-1422; FACEBOOK.COM/ TURMERICNOLA Dining options: Takeout, delivery and dinein available The menu includes a wide range of Indian dishes. Aloo gobi is a vegetarian curry made with cauliflower, potatoes, tomatoes and onions. Reservations accepted. Lunch and dinner Wed.Mon. $$

ITALIAN ANDREA’S RESTAURANT

3100 19TH ST., METAIRIE, (504) 834-8583; ANDREASRESTAURANT.COM Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available Chef Andrea Apuzzo’s restaurant has served northern Italian dishes in Metairie for 35 years. The eggplant crab cake Andrea is made with Louisiana crabmeat, eggplant and Italian herbs and topped with lump crabmeat and lemon butter meuniere sauce. Reservations recommended. Lunch and dinner daily, brunch Sun. $$$

DEL PORTO RISTORANTE

501 E. BOSTON ST., COVINGTON, (985) 8751006; DELPORTORISTORANTE.COM Dining options: Takeout, curbside pickup and dine-in available A menu of Italian food inspired by Tuscany includes prosciutto de Parma with fruit, housemade ricotta and winter squash ravioli, and cured ham and sage-stuffed chicken. Reservations recommended. Lunch and dinner Tue.-Sat. $$$

DOMENICA

ROOSEVELT HOTEL, 123 BARONNE ST., (504) 648-6020; DOMENICARESTAURANT.COM Dining options: Takeout and dine-in available The menu of rustic

P H OTO B Y G . A N D R E W B OY D/ T H E T I M E S - P I C AY U N E | T H E N E W O R L E A N S A DVO C AT E

Dong Phuong Bakery in New Orleans East is known for its king cake and has a full restaurant and walk-up counter for banh mi. Italian dishes includes salumi and cheese plates, pasta, seafood and more. Prosciutto pizza is topped with tomato, fresh mozzarella and arugula. Reservations accepted. Lunch Fri.-Sun., dinner daily. $$$

FURY’S RESTAURANT

724 MARTIN BEHRMAN AVE., METAIRIE, (504) 834-5646; FURYSRESTAURANT.COM Dining options: Takeout, delivery and dine-in available The Trout Carrie is served with sauteed lump crabmeat, vegetables, salad

ALL LOCATIONS

Open Tuesday - Sunday Dine-in, Takeout & Delivery

and a choice of potato or spaghetti. Reservations accepted. Lunch Mon.Fri., dinner Mon.-Sat. $$

GENDUSA’S ITALIAN MARKET

325 WILLIAMS BLVD., KENNER, (504) 305-5305; GENDUSASITALIAN.COM Dining options: Takeout, dine-in and outdoor seating available The menu includes pizza, calzones, subs, muffulettas, pasta and entrees such as chicken Parmesan. A John Gotti pizza is topped with pepperoni, Genoa salami, ham and house-made

Italian sausage. Reservations accepted. Lunch and dinner Tue.Sun. $$

accepted. Breakfast and lunch Wed.-Fri., dinner Wed.-Sun., brunch Sat.Sun. $$

JOSEPHINE ESTELLE

NEPHEW’S RISTORANTE

ACE HOTEL, 600 CARONDELET ST., (504) 930-3070; JOSEPHINEESTELLE.COM Dining options: Takeout, delivery and dinein available The creative Italian menu includes pork, lamb, duck or beef and pancetta meatballs. Spaghetti is served with royal red shrimp, cauliflower, serrano ham and Meyer lemon. Reservations

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4445 W. METAIRIE AVE., METAIRIE, (504) 5339998; NEPHEWSRISTORANTE.COM Dining options: Takeout and dine-in available The “nephew” at Nephew’s Ristorante is chef Frank Catalanotto, who ran the kitchen at his late uncle’s Lakeview restaurant, Tony Angello’s. The Creole Italian menu features

Winter DINING GUIDE 2021

LOTUS BISTRO

203 W. HARRISON AVE., (504) 533-9879; LOTUSBISTRONOLA.COM Dining options: Takeout, curbside pickup, delivery and outdoor seating available The menu features sushi, ramen, fried rice dishes and more. A Lotus roll combines tuna, salmon, yellowtail, avocado, masago and cucumber in seaweed. No reservations. Lunch and dinner Wed.Sun. $$

P H OTO B Y DAV I D G R U N F E L D/ T H E T I M E S P I C AY U N E | T H E N E W O R L E A N S A DVO C AT E

Patrons dine on Mexican dishes in the courtyard at Casa Borrega. dishes like osso buco, eggplant parmigiana and a rib-eye steak served with pasta Bordelaise. Reservations required. Dinner Tue.-Sat. $$

RED GRAVY

4206 MAGAZINE ST., (504) 561-8844; REDGRAVYCAFE.COM Dining options: Takeout, dine-in and outdoor seating available House-made pasta is served in dishes such as rigatoni Bolognese with beef and pork ragu and carbonara with pancetta, peas, cream, amaretti with ziti. Reservations

accepted. Breakfast and lunch Sat.-Sun., dinner Wed.-Sat. $$

RIZZUTO’S RISTORANTE & CHOP HOUSE

6262 FLEUR DE LIS DRIVE, (504) 300-1804; RIZZUTOSRISTORANTE.COM Dining options: Takeout, delivery, dine-in and outdoor seating available Rizzuto’s serves steaks and Italian dishes. Veal Rizzuto is topped with Louisiana crabmeat, mushrooms, cherry tomatoes, mushrooms, artichokes, basil and lemon butter. Reservations

TAKEOUT and DELIVERY

required. Lunch Tue.-Fri., dinner Tue.-Sun. $$$

VENEZIA’S RESTAURANT

134 N. CARROLLTON AVE., (504) 488-7991; VENEZIANEWORLEANS.NET Dining options: Takeout, delivery and dinein available. The menu of traditional Italian dishes includes fried calamari, spaghetti with Italian sausage, fettuccine Alfredo with shrimp or chicken and more. A vegetarian pizza is topped with mushrooms, artichoke hearts, black olives, bell peppers

and onions. Reservations recommended. Lunch Wed.-Fri. and Sun., dinner Wed.-Sun. $$

JAPANESE/SUSHI HANA JAPANESE RESTAURANT

8116 HAMPSON ST., (504) 865-1634; HANASUSHINOLA.COM Dining options: Takeout, delivery and dinein available The menu includes sushi, sashimi, noodle soups, tempura-fried vegetables and shrimp and more. A Dragon roll has snow crab and tempura flakes inside

with Honduran dishes. Arroz con pollo is a light, local jasmine rice with dark meat chicken and seasonal veggies. No reservations. Breakfast and lunch daily. $$

BRAZILIAN MARKET & CAFÉ

MIKIMOTO JAPANESE RESTAURANT

2424 WILLIAMS BLVD., SUITE N, KENNER, (504) 468-3533; BRAZILIANMARKETCAFE.COM Dining options: Takeout and delivery only Churrasqiunho is a shish kebab of chicken or beef served with rice, beans, onions, salad and french fries. It also comes with homemade hot sauce; add $1 for fried yuca or fried banana. Breakfast, lunch and dinner daily. $

LATIN AMERICAN

1200 CARONDELET ST., (504) 523-6247; FACEBOOK. COM/MAISAREPAS DINING OPTIONS: Takeout, curbside pickup and dine-in available The Colombian menu focuses on arepas, which are maize flour bread pocket sandwiches. A Chori-arepa includes grilled chorizo, avocado puree, mozzarella cheese and aji valluno sauce, and it’s served with plantain chips. Reservations recommended. Lunch Tue.Sat., dinner Tue.-Sun. $$

3301 S. CARROLLTON AVE., (504) 488-1881; MIKIMOTOSUSHI.COM Dining options: Takeout, delivery and dinein available The menu includes soups, salads, sushi, sashimi and rice and udon dishes. A Red Dragon roll includes tuna tataki, avocado and green onions wrapped in seaweed and topped with smelt roe and tempura flakes. Reservations accepted. Lunch Sun.-Fri., dinner daily. $$

ALMA

800 LOUISA ST., (504) 3815877; EATALMANOLA.COM Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available At her recently opened cafe, chef Melissa Araujo’s menu is filled

MAIS AREPAS

NOLANICA

16 W. AIRLINE DRIVE, KENNER, (504) 405-0375; NOLANICA.COM Dining options: Takeout, delivery and dinein available Gean Carlos Reyes’ family-run restaurant serves PAGE 25

G A M B I T > B E S T O F N E WO R L E A N S . C O M > Ja n ua ry 2 6 - F e b r ua ry 1 > 2 0 2 1

and tuna and eel on top. Reservations accepted. Lunch and dinner daily. $$

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Winter DINING GUIDE 2021

original takes on traditional Nicaraguan dishes. A Fritanga plate includes carne asada, fried pork, plantains, yuca, chicharrons, chorizo, queso, gallo pinto and a repocheta (a small quesadilla). No reservations. Lunch and early dinner Tue.-Sun. $

TITO’S CEVICHE

5015 MAGAZINE ST., (504) 267-7612; TITOSCEVICHEPISCO.COM Dining options: Takeout, curbside pickup, delivery and dine-in available The Peruvian restaurant includes several types of ceviche with shrimp, octopus and a variety of fish. Lomo saltado is a traditional dish featuring beef, tomatoes, onions, rice and potatoes. Reservations accepted. Lunch and dinner Mon.Sat. $$$

MEDITERRANEAN/ MIDDLE EASTERN CLEO’S MEDITERRANEAN CUISINE & GROCERY

940 CANAL ST.; 117 DECATUR ST., (504) 5224504; FACEBOOK.COM/ CLEOSNOLA Dining options: Takeout and delivery only Find favorite Mediterranean dishes such as chicken shawarma and gyro platters. The vegetarian platter includes hummus, baba ghanoush, tabbouleh, falafel and stuffed grape leaves. Lunch and dinner daily. $$

GREEN OLIVES CAFE

7724 MAPLE ST., (504) 533-9167; GREENOLIVESCAFE.COM Dining options: Takeout, delivery, dine-in and outdoor seating available The Mediterranean menu includes hummus, falafel, baba ghanoush, stuffed grape leaves, shawarma, gyro sandwiches and more. A beef and chicken combination shawarma platter is served with bread and two sides such as salad, hummus or basmati rice. Reservations accepted. Lunch and dinner daily. $$

PYRAMIDS CAFE

3149 CALHOUN ST., (504) 861-9602; PYRAMIDSCAFEONLINE.COM Dining options: Takeout, delivery and dine-in available The Middle Eastern menu features gyros and shish kebabs in a sandwich or on a platter with salad, hummus and pita bread. No reservations. Lunch and dinner daily. $$

and dinner Wed.-Sat., brunch Sun. $$

P H OTO B YJ O H N M C C U S K E R / T H E T I M E S P I C AY U N E | T H E N E W O R L E A N S A DVO C AT E

Cafe Abyssinia serves traditional Ethiopian dishes in Uptown.

BYWATER BREW PUB

3000 ROYAL ST., (504) 766-8118; BYWATERBREWPUB.COM Dining options: Takeout, delivery and dinein available Chef Anh Luu’s dubs her original menu Viet-Cajun cuisine, and the brewery has five tanks for brewing beer. Cajun fried rice combines jasmine rice, chicken, shrimp, spicy sausage, onion, celery, bell pepper, scallions, carrots and cabbage and is topped with an egg. Reservations accepted. Lunch and dinner Thu.Mon. $$

SABA

5757 MAGAZINE ST., SUITE A, (504) 324-7770; EATWITHSABA.COM Dining options: Takeout and dine-in available Chef Alon Shaya’s modern Israeli menu includes hummus topped with blue crab, lamb ragu or Brussels sprouts. Lutenista is a Bulgarian spread made with eggplant, tomatoes, red peppers and garlic and served with pita. Reservations recommended. Lunch Fri., dinner Wed.-Mon., brunch Sat.-Sun. $$$

MEXICAN CASA BORREGA

1719 ORETHA CASTLE HALEY BLVD., (504) 427-0654; CASABORREGA.COM Dining options: Takeout and dine-in and outdoor seating available The menu of Mexican favorites includes new items such as birria tacos, made of slow-roasted lamb with Mexican seasoning. The mini street taco fiesta consists of 12 mini tacos with a choice of fillings. Reservations required. Dinner Thu.-Sat. $$

EL CUCUY

3507 TCHOUPITOULAS ST., (504) 897-5395; ELCUCUYNOLA.COM Dining options: Takeout, delivery and outdoor seating only El Cucuy serves tacos, queso and campechana, a mix of diced shrimp, tomato, jalapeno, green olives, onion and lime juice served with tortillas. Duros are fried wheat flour puffs coated with Cotija cheese, chili powder and lime. No reservations. Lunch and dinner

CHEF RON’S GUMBO STOP

Wed.-Mon. $

ROSALITA’S TACOS

3304 ST. CLAUDE AVE., (504) 354-2468 Dining options: Takeout and outdoor seating available After closing their Italian restaurant Mariza, chef Ian Schnoebelen and Laurie Casebonne started a taco pop-up and recently converted it to a brick-and-mortar restaurant. A menu of popular Mexican dishes includes quesadillas, taquitos, nachos and tacos with fillings such as pork, brisket, fish, chorizo and chicken adobo. No reservations. Lunch and dinner Tue.-Sat. $$

TACOS DEL CARTEL

2901 DAVID DRIVE, METAIRIE, (504) 381-5063; TACOSDELCARTEL.COM Dining options: Dine-in, drive through pick-up and delivery available The menu includes fajitas, quesadillas, birria tacos and more. A California burrito is filled with a choice of brisket, carne asada, chicken tinga, pastor, fish or shrimp

and charro beans, pico de gallo, guacamole, salsa, cilantro and more. Reservations accepted. Lunch and dinner daily. $$

are prepared with sherry, garlic chili flake and served with toast. Reservations encouraged. Lunch Fri.-Sun., dinner Wed.-Mon. $$

VALS

BOURREE

4632 FRERET ST., (504) 356-0006; VALSNOLA.COM Dining options: Takeout, dine-in and outdoor seating available The small menu of Mexican fare features guacamole and queso, elotes and pinto beans with bacon. Taco fillings include beef belly, pork shoulder, fried fish, green mole chicken or sweet potatoes. No reservations. Lunch and dinner daily. $

1510 S. CARROLLTON AVE,. (504) 510-4040; BOURREENOLA.COM Dining options: Take out, delivery and outdoor seating available The Cajun smokehouse emphasizes locally sourced ingredients. Smoked chicken wings are served with a spicy, homemade sauce, poblano ranch, pickled celery and pickled carrots. No reservations. Lunch and dinner daily. $

NEIGHBORHOOD

BROWN BUTTER SOUTHERN KITCHEN & BAR

BACCHANAL WINE

600 POLAND AVE., (504) 948-9111; BACCHANALWINE.COM Dining options: Takeout, curbside pickup and outdoor seating available The Bywater wine shop and courtyard space has a full bar and kitchen and offers cheese and charcuterie plates. Louisiana Gulf shrimp

231 N. CARROLLTON AVE., (504) 609-3871; BROWNBUTTERRESTAURANT.COM Dining options: Takeout, curbside pickup, and dine-in available Chili-marinated Gulf shrimp are served with slow-cooked butter beans with tasso and steamed jasmine rice. Reservations recommended. Lunch

2309 N. CAUSEWAY BLVD., METAIRIE, (504) 835-2022; GUMBOSTOP.COM Dining options: Takeout, delivery and dinein available Chef Ron Iafrate’s menu has several types of gumbo, including a classic seafood gumbo, and other New Orleans favorites such as red beans and rice, crawfish etouffee and jambalaya. No reservations. Lunch and dinner Tue.-Sat. $$

ESTRALITA’S

1022 WESTBANK EXPRESSWAY, WESTWEGO, (504) 3408517; ESTRALITAS.COM Dining options: Takeout, delivery and dinein available The menu includes po-boys, salads, seafood pasta dishes, jambalaya and other Creole favorites. A Wing-In-It platter combines four fried chicken wings, french fries and salad. No reservations. Lunch Mon.-Sat, early dinner Thu.-Fri. $

HAMBONE

544 GIROD ST., MANDEVILLE, (985) 7780531; EATHAMBONE.COM Dining options: Takeout, delivery, dine-in and outdoor seating available Luke and Marci Hidalgo’s restaurant in Old Mandeville serves Southern comfort food with a modern twist. A Cajun turkey po-boy PAGE 27

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Winter DINING GUIDE 2021

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Food is taken out of the kitchen at Bywater American Bistro. is topped with crab boil mozzarella, butter lettuce, mayonnaise, tomato and pickled okra relish on French bread. No reservations. Dine-in: lunch Tue.-Sun., dinner Fri.-Sat. Takeout: lunch Tue.-Sat., dinner Tue.-Sat. $$

HEARD DAT KITCHEN

2520 FELICITY ST., (504) 510-4248; HEARDDATKITCHEN.COM Dining options: Takeout and dine-in available The menu includes Creole seafood dishes and steaks. A Superdome platter includes blackened fish, lobster potatoes, lobster cream sauce, corn and fried onion rings. Reservations accepted. Lunch Tue.-Sat. $

JOEY K’S

3001 MAGAZINE ST., (504) 891-0997; JOEYKSRESTAURANT.COM Dining options: Takeout, delivery, dine-in and outdoor seating available The menu features sandwiches, seafood, salads, fried chicken, red beans and more. Eggplant napoleon pasta stacks fried eggplant slices, fried shrimp and crawfish cream sauce over angel hair pasta. Reservations accepted. Lunch and dinner Mon.-Sat., brunch Sun. $$

KATIE’S RESTAURANT & BAR

3701 IBERVILLE ST., (504) 488-6582; KATIESINMIDCITY.COM Dining options: Takeout, delivery and dinein available The menu combines American, Cajun and Creole favorites. A seafood platter features fried shrimp, oysters, crawfish and a catfish fillet and is served with fries and French bread. Reservations accepted. Lunch and dinner Mon.Sat., brunch Sun. $$

MCHARDY’S CHICKEN & FIXIN’

1458 N. BROAD ST., (504) 949-0000; INSTAGRAM, @MCHARDYSCHICKEN. Dining options: Takeout and delivery only McHardy’s focuses almost exclusively on fried chicken. Side dishes include seasoned greens, red beans, fried okra, fries and mashed potatoes. Lunch and dinner Mon.-Sat. $

MISA

4734 MAGAZINE ST., (504) 510-2791; MISANOLA.COM Dining options: Dine-in and outdoor seating available The eclectic menu includes ceviche, pasta dishes, steak, seafood and a cheeseburger. Sweet potato ravioli are

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served with spinach and tomato cream sauce. Reservations accepted. Lunch and dinner daily. $$

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THE MUNCH FACTORY

JOSEPH M. BARTHOLOMEW MUNICIPAL GOLF COURSE, 6514 CONGRESS DRIVE, (504) 459-2180; THEMUNCHFACTORY.NET Dining options: Takeout, delivery and outdoor seating available The menu includes sandwiches, wraps, salads, chicken wings and nachos. Sauteed shrimp are served over stone-ground grits with Worcestershire reduction sauce and toast. No reservations. Lunch Tue.Sun. $$

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NICE GUYS BAR & GRILL

7910 EARHART BLVD., (504) 302-2404; NICEGUYSBARANDGRILLNOLA.COM Dining options: Takeout, delivery, dine-in and outdoor seating available The casual restaurant’s Drunken Wings specialty features fried chicken wings tossed in a choice of alcohol-infused sauce, such as Ciroc-pineapple sweet and sour sauce, Crown Royal and peach sauce or Fireball barbecue sauce. No PAGE 29

RESERVA T ACCEPTEIONS D

4240 HIGHWAY 22, MANDEVILLE (985) 674-9883

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M R . E D ’ S R E S TA U R A N T G R O U P

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Winter DINING GUIDE 2021

29 G A M B I T > B E S T O F N E WO R L E A N S . C O M > Ja n ua ry 2 6 - F e b r ua ry 1 > 2 0 2 1

PAGE 27

reservations. Lunch and dinner daily, brunch Sat. and Sun. $$

NONNO’S CAJUN CUISINE & PASTRIES

2025 N. CLAIBORNE AVE., (504) 354-1364; INSTAGRAM, @NONNOS_504 Dining options: Takeout, delivery and dinein available Chef Shermond Esteen Jr.’s menu focuses on home-style cooking and baked goods. French toast features French bread dipped in his secret sauce and is topped with powdered sugar. No reservations. Breakfast and lunch Wed.-Mon., dinner Wed-Sat. and Mon. $$

OSCAR’S LOUNGE & RESTAURANT

2027 METAIRIE ROAD, (504) 831-9540; OSCARSOLDMETAIRIE.COM Dining options: Takeout, curbside pickup, delivery and dine-in available This Old Metairie lounge specializes in half-pound burgers and sandwiches — and Marilyn Monroe, with more than 200 pictures and paintings of the star on the walls. The Oscalotta sandwich is a combination of Italian meats, mozzarella cheese and olive salad served on French bread with chips. No reservations. Lunch Tue.-Sun., dinner daily. $

THE PALMS TOO

8001 W. ST. BERNARD HIGHWAY, SUITE B, ARABI, (504) 277-6996; THEPALMSTOO.COM Dining options: Takeout, delivery and dine-in available

Shrimp tacos feature fried shrimp topped with coleslaw and remoulade or grilled shrimp with coleslaw and mango-pineapple sauce. Reservations accepted. Lunch and dinner daily. $$$

RIVERSHACK TAVERN

3449 RIVER ROAD, JEFFERSON, (504) 8344938; RIVERSHACKTAVERN.COM Dining options: Takeout, delivery, curbside pickup, dine-in and outdoor seating available The Tex-Mex “boiger” is a half-pound patty topped with pepperjack cheese, applewood-smoked bacon, grilled onions and mushrooms. No reservations. Lunch and dinner daily. $$

ROSEDALE

801 ROSEDALE DRIVE, (504) 309-9595; ROSEDALERESTAURANT.COM Dining options: Takeout, curbside pickup and dine-in available Susan Spicer’s neighborhood restaurant offers a contemporary take on Louisiana dishes. A cochon de lait po-boy is topped with Creolaise sauce and served with fried pickles. Reservations accepted. Lunch Wed.Fri., dinner Wed.-Sat., brunch Sun. $$

SMALL MART CAFE

2700 CHARTRES ST., (504) 766-8740; INSTAGRAM, @SMALLMART Dining options: Takeout and limited delivery available The Marigny cafe serves vegetarian Indian dishes,

P H OTO B Y I A N M C N U LT Y / T H E T I M E S - P I C AY U N E | T H E N E W O R L E A N S A DVO C AT E

The Daily Beet serves an acai bowl with berries and granola. New York-style bagel sandwiches and coffee from service windows. A Taaza salad includes avocado, corn, cucumber, garbanzo beans, peas, red onion, shredded cabbage and tomatoes in citrus vinaigrette and is served over basmati rice. No reservations. Breakfast and lunch Tue.-Sun., dinner Tue.-Sat. $

SNEAKY PICKLE

4017 ST. CLAUDE AVE., (504) 218-5651; YOUSNEAKYPICKLE.COM Dining options: Takeout and outdoor dining available The casual cafe has vegan and non-vegan dishes. Buffalo cauliflower salad is served with fried tofu, locally grown greens and

cherry tomatoes. No reservations; all food must be ordered by phone in advance. Lunch Sat.-Sun., dinner daily. $$

STUPH’D BEIGNETS & BURGERS

3325 ST. CLAUDE AVE., (504) 459-4571; INSTAGRAM, @GET_STUPHD Dining options: Takeout, delivery, dine-in and outdoor seating available The 9th Ward restaurant, which relocated from Gentilly last year, specializes in beignets stuffed with savory or sweet ingredients. A Creole Queen beignet is stuffed with crawfish, crabmeat and shrimp. No reservations. Lunch Wed.-Sun., early dinner Wed.-Sat. $

THREE PALMS BAR & GRILL

3813 TULANE AVE., (504) 459-4474; FACEBOOK. COM/3PALMSNOLA Dining options: Takeout, delivery, dine-in and outdoor seating available The NOLA Heat Burger is a beef patty mixed with jalapenos and topped with American cheese, Sriracha mayo, lettuce, tomato, onions and pickles. No reservations. Lunch and dinner daily. $

PIZZA G’S PIZZA

833 HOWARD AVE., (504) 299-8792; 4840 BIENVILLE ST., (504) 4836464; GSPIZZAS.COM Dining options: Takeout, delivery and

dine-in available; outdoor seating available at Mid-City location A Cajun shrimp pizza includes grilled shrimp, spicy garlic butter, roasted garlic, mozzarella, onions and tomatoes. No reservations. Lunch and dinner daily. $$

MAGAZINE PIZZA

1068 MAGAZINE ST., (504) 568-0211; MAGAZINEPIZZA.COM Dining options: Takeout, delivery and dine-in available An Aphrodisiac pizza features light marinara sauce with mozzarella cheese, basil, cilantro, artichoke, pineapple, chili peppers and roasted garlic. No reservations. Lunch and PAGE 31

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HARAHAN, LA EMAIL: LISA@WEALLASKED4U.COM

WED - SUN 11AM-6PM CATERED ORDERS WITH 24 HOURS NOTICE.

BAR OPENS AT 4PM DAILY • DINNER SERVICE 5PM-10:30PM WEEKDAYS & UNTIL 11PM ON WEEKENDS 720 ORLEANS AVE. • 504.523.1930 • WWW.ORLEANSGRAPEVINE.COM

Winter DINING GUIDE 2021

Sicilian • Creole Italian

OWNER/CHEF FRANK CATALANOTTO

4445 W. METAIRIE AVE. (504) 533-9998

P H OTO B Y I A N M C N U LT Y/ T H E T I M E S - P I C AY U N E | T H E N E W O R L E A N S A DVO C AT E

Patrons dine in the courtyard at Cane & Table in the French Quarter. dinner daily, late night Fri.-Sat. $$

MARK TWAIN’S PIZZA LANDING

2035 METAIRIE ROAD, METAIRIE, (504) 8328032; MARKTWAINPIZZA.COM Dining options: Takeout, delivery and dine-in available A Creole pizza is topped with shrimp, andouille sausage, crabmeat and zucchini. The menu also includes sandwiches and salads. No reservations. Lunch Tue.-Sat., dinner Tue.-Sun. $$

MID CITY PIZZA

4400 BANKS ST., (504) 483-8609; 6307 S. MIRO ST., (504) 509-6224; MIDCITYPIZZA.COM Dining options: Takeout and delivery available; limited seating at MidCity location A Fire Bird pizza includes pepperoni, hot sausage, herb-roasted chicken, asparagus and red peppers. No reservations. Lunch Thu.-Sun., dinner Thu.-Mon. $$

NOLA PIZZA CO.

NOLA BREWING COMPANY, 3001 TCHOUPITOULAS ST., (504) 272-0618; NOLAPIZZACO.COM Dining options: Takeout, dine-in and outdoor seating available The new pizza counter by NOLA Brewing focuses on New Yorkstyle pies. A red sauce pie is topped with sausage, sage and pecorino.

No reservations. Lunch and dinner daily. $$

PIZZA DELICIOUS

617 PIETY ST., (504) 676-8482; PIZZADELICIOUS.COM Dining options: Takeout and delivery available A vegetarian pie is topped with peppadew peppers, arugula, Parmesan, olive oil and lemon. A vegan version also is available. No reservations. Lunch Sat.-Sun., dinner Wed.-Sun. $$

REGINELLI’S PIZZERIA

CITYWIDE; REGINELLIS.COM Dining options: Takeout, delivery and dine-in available; outdoor seating at some locations A Reginelli Gumbo pizza uses spicy-smoked tomato sauce and is topped with andouille sausage, shrimp, onion, celery, bell pepper and pickled okra. No reservations. Lunch and dinner daily. $$

THEO’S PIZZA

CITYWIDE; THEOSPIZZA.COM Dining options: Takeout, delivery and dine-in available; limited outdoor seating at some locations Theo’s serves pizza, salads, sandwiches and wings. An Expert pie is topped with mozzarella, spinach, tomatoes, onion, bacon, minced garlic and olive oil. No

reservations. Hours vary by location. $$

patio dining wine shop

OPEN FOR DINNER TUES - SAT • 5:30PM - 10PM

NEAR CLEARVIEW PKWY

VALET AVAILABLE

T H E E LY S I A N B A R

full menu

POKE LEMONSHARK POKE

2901 MAGAZINE ST., (504) 518-6665; LEMONSHARKPOKE.COM Dining options: Takeout, delivery, dine-in and outdoor seating available A Maui Heat Wave bowl includes spicy tuna and salmon, cucumber salad, serrano chili, avocado, green onion, carrots, ginger, fried garlic, spicy mayo and ponzu sauce. No reservations. Lunch and dinner daily. $$

POKE-CHAN

2809 ST. CLAUDE AVE., (504) 571-5446; POKE-CHAN.COM Dining options: Takeout, delivery and outdoor seating available Along with signature and build-your-own poke bowls, this restaurant serves rice dishes with cooked ingredients and Japanese-style fried chicken. A gochu poke bowl includes tuna in tangy gochu marinade with sweet onions, cucumbers, scallions kimchi, pickled daikon, bean sprouts, fried onions and sesame seeds. No reservations. Lunch and dinner Thu.-Tue. $$

POKE LOA

CITYWIDE; EATPOKELOA.COM Dining options: Takeout, PAGE 33

live music 6 days a week

LIVE MUSIC

in the Church six days a week

600 poland ave

open wed-mon

take out available www.bacchanalwine.com @bacchanalwine

courtyard & church dining brunch. dinner & drinks @elysianbarnola www.theelysianbar.com

WORLD CLASS

SAUSAGES

Hand-made with all natural ingredients. Slow smoked, cured and vacuum sealed for freshness.

ANDOUILLE BOUDIN CHAURICE ITALIAN SAUSAGE SMOKED SAUSAGE

TASSO GREEN ONION ALLIGATOR GREEN ONION/CRAWFISH HEAD CHEESE

WELCOME HUNTERS! Wild game processing also available. Call for details.

512 David St. New Orleans, LA 70119 504-488-1263

creolecountry.com Adopted by Patricia Davis

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G A M B I T > B E S T O F N E WO R L E A N S . C O M > Ja n ua ry 2 6 - F e b r ua ry 1 > 2 02 1

Mingâ&#x20AC;&#x2122;s Restaurant

The kind of food your grandmother would cook if she were Chinese, MAYBE. Open Wednesday to Saturday 4:30PM to 8:00PM. Dine-in with reservations and carry out. 7224 Pontchartrain Blvd. New Orleans, LA 70124 504.333.6341 | Mingslakeview.com

Winter DINING GUIDE 2021

curbside pickup, delivery, dine-in and outdoor seating available at some locations The menu features build-your-own options and signature bowls. A signature salmon poke bowl includes baby cucumbers, sweet onion, ponzu sauce, sesame oil, chili paste, crab salad, edamame, seaweed salad, jalapeno masago, sesame seeds, furikake and lemon-miso aioli over white rice and spring greens. No reservations. Lunch and dinner daily. $$

SANDWICHES & PO-BOYS CRABBY JACK’S

428 JEFFERSON HIGHWAY, JEFFERSON, (504) 8332722; CRABBYJACKSNOLA.COM Dining options: Takeout, dine-in and outside seating available Try one of the specialty po-boys such as slowroasted duck, or a plate lunch such as a seafood platter or barbecue. No reservations. Lunch Tue.Sat. $$

KEBAB

2315 ST. CLAUDE AVE., (504) 383-4328; KEBABNOLA.COM Dining options: Takeout, delivery and limited outdoor seating available The casual eatery serves kebab and falafel sandwiches and platters and thick Belgian fries. A gyro kebab sandwich includes Home Place Pastures pork dressed with pickled cucumbers, cabbage, red onions, tzatziki and skhug sauce on a house-baked roll. Late lunch and dinner Wed.-Mon. $

MOTHER’S RESTAURANT

401 POYDRAS ST., (504) 523-9656; MOTHERSRESTAURANT.NET Dining options: Takeout, delivery and dine-in available The long-time counter-service spot for po-boys and Creole favorites has switched to table service. A Famous Ferdi special is a ham and roast beef po-boy with debris and au jus gravy. No reservations. Breakfast, lunch and dinner daily. $$

PARKWAY BAKERY & TAVERN

538 HAGAN AVE., (504) 482-3047; PARKWAYPOORBOYS.COM Dining options: Takeout, curbside pickup, dine-in and outdoor seating available Parkway is known for po-boys stuffed with meat, seafood and vegetarian fillings. The Parkway surf and turf po-boy includes slowcooked roast beef topped with fried Gulf shrimp and gravy on Leidenheimer bread. No reservations. Lunch Wed.-Sun., dinner Fri.-Sat. $

SHORT STOP PO-BOYS

119 TRANSCONTINENTAL DRIVE, METAIRIE, (504) 885-4572; SHORTSTOPPOBOYSNO.COM Dining options: Takeout and dine-in available The Metairie sandwich shop boasts more than 30 types of po-boys on its menu. A barbecue sausage po-boy includes smoked sausage, barbecue sauce, lettuce, tomato, onions and pickles. No reservations. Breakfast, lunch and dinner Mon.-Sat. $

TRILLY CHEESESTEAKS

4413 BANKS ST., (504) 784-8169; TRILLYCHEESESTEAKS.COM Dining options: Takeout, delivery and curbside pickup available The Mid-City restaurant offers vegan versions of each of its Philly cheesesteak sandwiches. The Far East Philly includes steak seasoned with sweet ginger soy sauce served on an Amoroso’s roll and topped with fried pickled red onions and cream cheese. No reservations. Lunch and dinner Tue.-Sun. $

SEAFOOD BARROW’S CATFISH

8300 EARHART BLVD., SUITE 103, (504) 265-8995; BARROWSCATFISH.COM Dining options: Curbside pickup only Famous for its catfish platter, the restaurant also offers seafood gumbo, crab claws, New Orleans-style barbecue shrimp, red beans and

P H OTO B Y I A N M C N U LT Y/ T H E T I M E S - P I C AY U N E | T H E N E W O R L E A N S A DVO C AT E

Poke-chan combines raw fish, fresh vegetables and spicy sauces in a poke bowl. rice (Monday only). No reservations. Lunch and dinner Mon.-Sat. $$

THE BLUE CRAB RESTAURANT AND OYSTER BAR

7900 LAKESHORE DRIVE, (504) 284-2898; THEBLUECRABNOLA.COM Dining options: Takeout, dine-in and outdoor seating available With outdoor seating overlooking Lake Pontchartrain, this seafood restaurant serves sandwiches, seafood platters and boiled seafood. A stuffed crab platter includes crabmeat dressing and Gulf crabs. Reservations accepted. Lunch and dinner Tue.Sun. $$

CLESI’S RESTAURANT & CATERING

4323 BIENVILLE ST., (504) 909-0108; CLESICATERING.COM Dining options: Takeout, curbside pickup, delivery, dine-in and outdoor seating available James Clesi’s restaurant is ready for crawfish season. The menu also includes a variety of seafood dishes as well as slow-cooked roast beef in a po-boy. Reservations accepted. Lunch and dinner Tue.Sun. $$

DESIRE OYSTER BAR

ROYAL SONESTA NEW ORLEANS, 300 BOURBON

ST., (504) 586-0300; SONESTA.COM/ DESIREOYSTERBAR Dining options: Takeout and dine-in available Seafood items include gumbo, shrimp remoulade and raw or chargrilled oysters. For breakfast there are omelets, biscuits and gravy and the Cajun Benedict. Reservations recommended. Breakfast, lunch and dinner daily. $$

KENNER SEAFOOD

3140 LOYOLA DRIVE, KENNER, (504) 466-4701; KENNERSEAFOOD.NET Dining options: Takeout, delivery, dine-in and outdoor seating available Co-owner and chef Trudy Alexander’s menu at this Kenner restaurant features a range of boiled, grilled and fried seafood along with Creole dishes and po-boys. A Seafood Boat includes shrimp, oysters, fish and french fries.No reservations. Lunch and dinner Mon.Sat. $$

MIDDENDORF’S

1951 OAK HARBOR BLVD., SLIDELL; 985-771-7777; 30160 HIGHWAY 51 S., AKERS, (985) 386-6666; MIDDENDORFSRESTAURANT.COM Dining options: Takeout, dine-in and outdoor seating available Chef Horst Pfeiferruns this long-standing

seafood restaurant in Manchac and expanded last year to Slidell. Middendorf’s signature thin-sliced, cornmeal-crusted fried catfish is served with fries, hushpuppies and coleslaw. No reservations. Lunch and dinner Wed.-Sun. $$

MR. ED’S OYSTER BAR & FISH HOUSE

301 N. CARROLLTON AVE., (504) 872-9975; 512 BIENVILLE ST., (504) 3094848; 1327 ST. CHARLES AVE., (504) 267-0169; 3117 21ST ST., METAIRIE, (504) 833-6310; MREDSRESTAURANTS.COM/OYSTER-BAR Dining options: Takeout, dine-in and outdoor seating available Louisiana redfish is stuffed with crawfish and crabmeat dressing and served with jambalaya and vegetables. Reservations accepted. Hours vary by location. $$

PEEWEE’S CRABCAKES ON THE GO

2908 MARTIN LUTHER KING BLVD., (504) 2647330; 4500 OLD GENTILLY ROAD, (504) 354-9884; PEEWEESCRABCAKES.COM Dining options: Takeout and delivery available The menu of seafood and Creole dishes includes several types of crab cakes. Chicken and

sausage jambalaya pasta comes with blackened salmon and a crab cake. No reservations. Lunch Tue.-Sun, dinner Tue.-Thu. and Sun. $$

SEAWORTHY

630 CARONDELET ST., (504) 930-3071; SEAWORTHYNOLA.COM Dining options: Takeout, delivery, dine-in and outdoor seating available Oysters and cocktails are the focus of this CBD restaurant, but the food menu also includes other seafood dishes, po-boys and sandwiches. The lobster roll features Atlantic lobster served with celery and mayo on a toasted bun. Reservations accepted. Dinner Wed.Sun. $$$

SEITHER’S SEAFOOD

279 HICKORY AVE., HARAHAN, (504) 738-1116; SEITHERSSEAFOOD.COM Dining options: Takeout, curbside pickup, dine-in and outdoor seating available This popular Harahan seafood joint added outdoor dining space in front. A daily special called the Hook, Line and Dine is a Caribbean-style meal with pineapple and jerk chicken with onion and bell pepper. Reservations accepted. Lunch Tue.-Fri., dinner Tue-Sat. $$ PAGE 34

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Winter DINING GUIDE 2021

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34 PAGE 33

THAI BANANA BLOSSOM

500 9TH ST., GRETNA, (504) 500-0997; FACEBOOK.COM/BANANABLOSSOM504 Dining options: Takeout, curbside pickup, delivery and dine-in available Owner and chef Jimmy Cho’s Thai restaurant is a popular West Bank establishment for its elevated versions of traditional dishes. The Hawaii 504 includes coconut shrimp served with pineapple, broccoli, soft-boiled egg and a Thai barbecue sauce over rice. No reservations. Lunch and dinner Tue.-Sat. $$

CHO THAI

3218 MAGAZINE ST., (504) 381-4264; CHOTHAIRESTAURANT.COM Dining options: Takeout, delivery and dine-in available Banana Blossom owner Jimmy Cho and BRG Hospitality opened this Thai eatery. The menu of traditional and streetfood dishes includes shrimp dumplings, ramen for kids and drunken noodles, featuring wide rice noodles, Thai chilies, squash, eggplant and green peppercorns. Reservations recommended. Lunch Fri.-Sun., dinner daily. $$

LONG CHIM

4113 MAGAZINE ST., (504) 982-0046; LONGCHIMNOLA.COM Dining options: Takeout only The menu focuses on Thai street-food. Khao soi noodle soup, a dish from the northern city of Chiang Mai, features shrimp, chicken, mushrooms or tofu over noodles in coconut broth with shallots, pickled mustard greens and lime. Lunch Thu.-Fri., dinner Thu.-Sun. $$

SECRET THAI RESTAURANT

9212 W. JUDGE PEREZ DRIVE, SUITE C, CHALMETTE, (504) 3452487; FACEBOOK.COM/ SECRETTHAIRESTAURANT Dining options: Takeout, delivery and dine-in available The menu features traditional items such as

curries, rice and noodle dishes and more. Drunken noodles include mushrooms, onions, carrots, tomatoes, broccoli and Thai basil in spicy sauce with a choice of beef, chicken, pork, shrimp or tofu. No reservations. Lunch and dinner Tue.Sun. $$

THAI DJING

93 5TH ST., GRETNA, (504) 766-0681; THAIDJING.COM Dining options: Takeout, delivery, dine-in and outdoor seating available Chef Suda Ounin and Jeerasak Boonlert offer traditional and creative dishes. Papaya salad features shredded papaya, tomato, radish, mixed greens, chilies, garlic and fish sauce. Reservations accepted. Lunch Tue.Sun., dinner Tue.-Sat. $$

VEGAN/ VEGETARIAN I-TAL GARDEN

PAX TREME, 810 N. CLAIBORNE AVE., (504) 515-7321; ITALGARDENNOLA.COM Dining options: Takeout, delivery and dine-in available The plant-based menu features unique takes on comfort dishes. The mac plate features vegan macaroni and cheese with Creole greens, barbecue “cauliwings” and corn bread. No reservations. Breakfast, lunch and dinner Fri.-Sun. $$

KINDRED

7537 MAPLE ST., (504) 8419538; KINDREDNOLA.COM Dining options: Takeout, curbside pickup, delivery and dine-in available The plant-based menu features po-boys, burgers and “chicken” sandwiches, along with frozen daiquiris. The “shrimp” po-boy is fried mushrooms served on French bread with house-made Buffalo sauce and coleslaw. No reservations. Lunch and dinner Tue.Sun., brunch Sun. $$

LAMARA COFFEE & KITCHEN

1300 N. BROAD ST., (504) 920-9991; LAMARACOFFEEANDKITCHEN.COM Dining options: Takeout,

P H OTO B Y DAV I D G R U N F E L D/ T H E T I M E S - P I C AY U N E | T H E N E W O R L E A N S A DVO C AT E

Waiter Charlie Grimaldi helps patrons celebrate a birthday at Galatoire’s in the French Quarter. delivery, dine-in and outdoor seating available The cafe menu includes salads, sandwiches, quiche and more. A Nightshade sandwich features roasted eggplant and peppers, red onion, smoked vegan provelone, arugula and sun-dried tomato pesto on multigrain bread. No reservations. Breakfast and lunch daily. $

Serving from a food truck, Original Thought focuses on plant-based street foods. The chick’n jackfruit burger includes seasoned and grilled jackfruit salad with onions and celery served with spring greens, heirloom tomatoes, pickles, vegan mayo and mustard. No reservations. Breakfast and lunch Mon.-Sat. $

MAX WELL NEW ORLEANS

1330 PRYTANIA ST., (504) 417-7333; SEEDNEWORLEANS.COM Dining options: Takeout, delivery and dine-in available An eggplant shawarma sandwich features fried eggplant, pickled cabbage and toum on naan. Lunch and dinner daily $$

6101 MAGAZINE ST., (504) 301-0510; MAXWELLNEWORLEANS.COM Dining options: Takeout, delivery and dine-in available A bahn mi grain bowl includes tofu, pickled vegetables, sprouted mung beans, Viet-Cajun spiced mixed nuts and miso sriracha vinaigrette. No reservations. Lunch and dinner Mon.-Sat. $$

ORIGINAL THOUGHT

1871 AGRICULTURE ST., (504) 603-5005; FACEBOOK.COM/ORIGINALTHOUGHTNOLA Dining options: Takeout, delivery and outdoor seating available

SEED

SWEET SOULFOOD

1025 N. BROAD ST., (504) 821-2669; SWEETVEGANSOULFOOD.COM Dining options: Takeout and delivery only This restaurant puts a vegan spin on New Orleans and American classics and also serves vegan ice cream. Diners can assemble a platter with choices of fried

cauliflower, cashew mac and cheese, okra gumbo, red beans, sweet potatoes, cornbread dressing and more. Lunch Mon.Sat. $

VEGAN WIT A TWIST

514 S. RAMPART ST., (504) 766-0336; VEGANWITATWIST.COM Dining options: Takeout, delivery and dine-in available The menu includes tacos, burgers, burritos, Philly cheesesteaks and more. A fried oyster mushroom taco is topped with spinach, pico de gallo and house NOLA sauce. No reservations. Lunch daily, early dinner Mon.-Thu. $$

VIETNAMESE DONG PHUONG

14207 CHEF MENTEUR HIGHWAY, (504) 254-1568; DPBAKESHOP.COM Dining options: Takeout and curbside pickup available The bakery known for its king cakes and bread also has a full restaurant and quick serve counter. A banh mi filled

with rotisserie chicken is dressed with pickled carrots, radish, jalapenos, cucumber, cilantro and mayonnaise. No reservations. Breakfast and lunch Wed.-Mon. $

PHO BANG

CITYWIDE; PHOBANGNOLA.COM Dining options: Takeout and dine-in available Com ga roti is Vietnamese shaken beef sauteed with bell pepper and onions and served with jasmine rice, cucumbers, pickled carrots, radish and beef broth soup. No reservations. Hours vary by location. $$

TAN DINH

1705 LAFAYETTE ST., GRETNA, (504) 361-8008; TANDINHNOLA.COM Dining options: Takeout, delivery and dine-in available The restaurant offers an expansive menu of traditional Vietnamese dishes. Salt and pepper shrimp is served over rice with a choice of tamarind or lemon grass fish sauce. No reservations. Lunch and dinner Tue.Sun. $$

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G A M B I T > B E S T O F N E WO R L E A N S . C O M > Ja n ua ry 2 6 - F e b r ua ry 1 > 2 0 2 1

Gambit reports on the city we love, connects you to New Orleans, and covers the issues that

THE

Winter

EAT LIST VEAL CHOP

RIBEYE STEAK

HONEY CLUCK’N CHICKEN BISCUIT

ANDREA’S RESTAURANT

RIVERSHACK TAVERN, JEFFERSON

BROWN BUTTER RESTAURANT

Celebrating 36 years and counting - Chef Andrea is known for bringing authentic Northern Italian cuisine to New Orleans. This month he is offering anniversary specials from a select menu and 36 cent Martinis. The Veal Chop is just one of the delicious items you can find at Andrea’s right now.

Enjoy lunch or dinner down by the river at Rivershack Tavern. Every Tuesday night is Steak Night! Enjoy a 12 oz Ribeye, loaded baked potato and side salad for just $14.75. Steak night starts at 5pm til. Bring your appetite!

Toasted house made buttermilk biscuit with crispy fried chicken in a hot honey glaze, pickle & house cut garlic fries. It’s the perfect remedy after a long night out. . Join Brown Butter for brunch on Saturdays & Sundays and pair this with their $15 bottomless mimosas. It’ll get ya right!

AndreasRestaurant.com

RivershackTavern.com

BrownButterRestaurant.com

KING CAKE

THE ECCENTRIC PIZZA

BREAUX MART

SHRIMP DIAVOLO

THEO’S

VENEZIA

It’s Carnival season & time for king cakes. Breaux Mart’s king cakes are baked fresh daily & are available in a variety of fillings & flavors. Choose from plain, cream cheese, strawberry cream cheese, praline, apple, mudslide & dat chocolate.

Take a break from the ordinary. The Eccentric Pizza at Theo’s is loaded with spinach, yellow squash, spicy tomatoes, Anaheim peppers, chicken, jalapenos topped with feta, pepper-jack & mozzarella cheeses. The crust is the perfect balance of soft & crunchy and is baked in a stone hearth oven for 30 minutes.

Large fresh Gulf shrimp in a spicy red sauce served with linguine. This is just one of several classic Venezia dishes that are returning to the menu. Other dishes include Osso Bucco, Lobster tails, Veal chop & the NY Strip. Dine in or order takeout Wednesday through Sunday for lunch and dinner.

BreauxMart.com

TheosPizza.com

VeneziaNewOrleans.net

WI NTE R E AT LI S T

CANDIED APPLE STUFFED FRENCH TOAST

FRIED CHICKEN BISCUIT

VONGOLE

RUBY SLIPPER

JOEY K’S

RED GRAVY

Ruby Slipper brings New Orleans flair to brunch classics. This winter try their Candied Apple Stuffed French Toast, a Brioche French Toast stuffed with candied apple cream cheese filling, topped with Steen’s caramel, Granny Smith apple chips, and powdered sugar. Ruby Slipper now has 7 locations in Greater New Orleans.

The fried chicken biscuit covered with sausage gravy is the best way to start your Sundays. Joey K’s is now open every Sunday from 10am to 3pm serving new brunch dishes as well as their full menu filled with all your favorites.

A light, flavorful combination of clams, wine, lemon, herbs & spaghetti. Red Gravy makes all their pastas from scratch & uses family recipes passed down from generations. Enjoy heated courtyard dining, indoor dining or visit www.redgravycafe.com to order takeout online.

TheRubySlipperCafe.net

JoeyKsRestaurant.com

RedGravyCafe.com

SEAWORTHY BURGER

JOE BURREAUX ROLL

SEAWORTHY

MIKIMOTO RESTAURANT

Craving comfort food? This mouth-watering burger hits the spot. It is made with angus beef, ham crisp, caramelized onion, fontina, tomato aioli and accompanied with crispy french fries.

SeaworthyNola.com

For more than 20 years, Mikimoto has been the go-to spot for authentic Japanese cuisine in New Orleans. Freshly made sushi using the highest quality ingredients keeps local diners going back again and again. Next time you’re in the mood for sushi try the Joe Burreaux Roll - Shrimp tempura, spicy salmon, cream cheese, avocado and cucumber inside soy paper & rice topped with fresh salmon and crunchy garlic. MikimotoSushi.com

CHICKEN & SAUSAGE JAMBALAYA PARKWAY BAKERY AND TAVERN One of our newest sides. Parkway’s Chicken and Sausage Jambalaya can stand with the best! Seasoned with Hogs for the Cause smoked sausage and the creole trinity this dish makes a perfect meal for a cold day. ParkwayPoorboys.com

SWEETHEART SUNDAE ABBOTT’S FROZEN CUSTARD

BBQ CHICKEN PIZZA MAGAZINE PIZZA

Abbott’s Frozen Custard, a traditional ice cream shop in the French Quarter offers delicious shakes, cones, sundaes, pints, cakes and pies. Enjoy this seasonal sundae with your sweetheart for Valentine’s Day.

Serving up specialty pizzas loaded with fresh toppings, plus calzones, wraps, salads, pasta and more! Signature pies include the BBQ Chicken Pizza – Made with fresh mozzarella, chicken breast , red onions , green peppers , and savory BBQ sauce.

AbbottsCustard.com

MagazinePizza.com

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ROAST BEEF PO-BOY

GENERAL TSO CHICKEN

SUNDAY BRUNCH

SHORT STOP PO-BOYS

MING’S RESTAURANT

ANTOINE’S

Serving Metairie since 1966, Short Stop’s debris style roast beef is delicious, always tender and juicy. Served dripping with gravy, dressed or dry. Tell them how you like it best! This po-boy is a best seller. You won’t be disappointed.

If you like your food with a spicy kick, this is the perfect meal for you. You’ll get several pieces of allwhite meat chicken with a garlicky sweet hot sauce, paired with vegetables. Your taste buds won’t forget this one anytime soon!

ShortStopPoboysNO.com

MingsLakeview.com

Enjoy Sunday Brunch in the French Quarter at Antoine’s. Along with Antoine’s classic dishes, they also offer a seasonal three course $36 menu. Celebrate with a classic brunch cocktail or indulge in bottomless mimosa, sparkling wine or Rose for $15 per person. Abiding all COVID protocols. Private dining rooms available. Reservations can be made on Opentable or 504-581-4422. Antoines.com

SUPREME PIZZA

BACON WRAPPED DATES

VIETNAMESE CRAWFISH ETOUFFEE NACHOS

MID CITY PIZZA

BACCHANAL FINE WINE & SPIRITS

BYWATER BREW PUB & RESTAURANT

A lot of pride goes in to the food prepared at Mid City Pizza. Everything on the menu is handmade with care, using the best ingredients available, like the Supreme Pizza – Pepperoni, Italian sausage, black olives, red onions, mushrooms, ham and green pepper.

A Bacchanal menu mainstay, bacon wrapped dates stuffed with chorizo and topped with brava sauce. Make reservations for courtyard dining. Heaters are available throughout the yard. Take-out and curbside pickup.

Locally owned and operated, BBP features a Viet-Cajun menu. Menu items include Grilled Lemongrass Pork Belly Lettuce Wraps, Cajun Fried Rice, Banh Mi Burger, and Vietnamese Crawfish Etouffee Nachos – fried wonton chips, cheddar and cotija cheese, crawfish, scallions, and cilantro. Dine-in, Take-out and delivery.

MidCityPizza.com

BacchanalWine.com

BywaterBrewPub.com

CANNOLI KING CAKE ™

DÖNER PLATE

BAKED BRIE

NOR JOE IMPORTS

KEBAB

ORLEANS GRAPEVINE WINE BAR & BISTRO

King Cake with Nor Joe’s homemade cannoli cream & cannoli toppings. The perfect blend of New Orleans, Mardi Gras & an Italian market. Recommended to call in advance for your order. Available 7 days a week.

A Middle Eastern Restaurant on St. Claude Avenue, featuring spit style sandwiches where everything is house made. Come in and try the Döner Plate - House Made Doner Kebab, Hummus, Couscous Salad, Greens, Cabbage, Beets, Pickles, Onions, Garlic Dill Aioli, House Mustard, Mintumric Salad Dressing & Fresh Baked Bread.

Delight your palate with our fresh salads, small plates, and classic entrees. Baked Brie - Warm brie round topped with your choice of roasted garlic cream sauce, honey with pecans, or coulis & balsamic reduction. Courtyard seating available.

Facebook.com/NorJoeImport

KebabNola.com

OrleansGrapevine.com

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ROASTED GULF SHRIMP

PORK BELLY BURNT ENDS

CLAM PASTA

THE ELYSIAN BAR

WE ALL ASKED FOR YOU BARBECUE & CATERING

RIZZUTO’S RISTORANTE & CHOP HOUSE

Inspired by New Orleans’ Marigny neighborhood, The Elysian Bar is an experience driven restaurant, bar and café from the team at James-Beard-nominated, Bacchanal Fine Wine & Spirits, located within Hotel Peter and Paul. Courtyard and Church dining available. Menu items include Roasted Gulf Shrimp with calabrian chili butter and bottarga breadcrumbs.

Looking for authentic barbecue and smoked meats? Look no further than We All Asked For You! Dine in our backyard or we will come to yours. From tailgating snacks to seafood boils – leave the catering to us!

Serving classic Italian and prime cut steaks in the heart of Lakeview. Fresh, house-made pasta dishes include Oyster Bordelaise, Bolognese and Clam Pasta made with white wine, garlic, olive oil and fresh linguine. Dine-in, curbside, and delivery. Outdoor seating with heaters.

WeAllAsked4u.com

RizzutosRistorante.com

TheElysianBar.com

LOMO SALTADO TITO’S CEVICHE & PISCO

THE J & N

READY-TO-EAT SPINACH QUICHE DORIGNAC’S

KOSHER CAJUN

Enjoy Peruvian cuisine and premier handcrafted Pisco cocktails in uptown New Orleans. Menu items include Lomo Saltado - Tenderloin tips, pisco, soy, tomatoes, onions, rice, and crispy potatoes. Outdoor seating available.

Enjoy a family brunch this weekend with a delicious, ready-to-eat spinach quiche, fresh fruit tray, and homemade biscuits from the bakery. Top it off with your favorite champagne or sparking wine from our liquor department. Check out our menu of catering items and prepared food. Home cooking without the hassle.

Consists of Corned Beef & Pastrami on toasted rye with Creamy coleslaw, Red Horseradish and Deli mustard. Check out our menu at koshercajun.com.

TitosCevichePisco.com

Dorignacs.com

KosherCajun.com

OSSO BUCCO NEPHEW’S RISTORANTE Being the nephew of the late Tony Angello, and working alongside him at Tony Angello’s Ristorante since 1972, Chef Frank Catalanotto proudly continues the tradition of serving up classic Sicilian and Italian Creole cuisine. This fall-off-the-bone tender Osso Bucco is braised in a hearty wine and tomato sauce and served with pasta. Call 504-533-9998 for reservations. NephewsRistorante.com

KING CAKE LATTE COAST ROAST COFFEE What’s better than a slice of King Cake? A Coast Roast King Cake Latte and a slice of Nonna Randazzo’s King Cake! To go coffee drinks, coffee to make at home, Coast Roast merchandise and gifts. visit crcoffeenola.com. CRCoffeeNola.com

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OYSTER ARTICHOKE PASTA

CHEF RON’S SEAFOOD PLATTER

SOFTSHELL CRAB BENEDICT

ROSEDALE

CHEF RON’S GUMBO STOP

KATIE’S RESTAURANT

Come see us at Rosedale, located between Mid-City and Lakeview. Everything on our menu is prepared with the freshest, locally sourced ingredients, tastily transformed. Oyster Artichoke Pasta - Herb breadcrumb-crusted P&J oysters over linguini with roasted artichokes, chilies, basil lemon butter and parmesan. Dine-in, take-out, large outside patio with heaters.

If you’re hungry for this mouthwatering plate of deliciousness, you’ll have to ask your server because Chef Ron’s Seafood Platter is not the menu. It’s fried oysters, shrimp and catfish with hushpuppies and potato salad, only the way Chef Ron can prepare.

Next time you’re craving Brunch, look no further than Katie’s. Every Sunday from 10:00 am to 3:00 pm. Menu items include favorites like Crab Cakes and Chargrilled Oysters. We suggest you try this twist on Eggs Benedict – Softshell Crab Benedict. Fried softshell crab, poached eggs and hollandaise.

GumboStop.com

KatiesInMidCity.com

RosedaleRestaurant.com

SEARED GULF FISH

KING CAKE LATTE

MEATBALLS AND SPAGHETTI

COPPER VINE WINE BAR & RESTAURANT

PJ’S COFFEE

MANDINA’S RESTAURANT - MANDEVILLE

With 30 wines on tap and a menu featuring Southern Regional cuisine, our lunch, brunch, and dinner menus are perfect for pairing with our extensive wine list or curated cocktails. Lush green patio dining, private rooms and balcony. Come in for lunch and enjoy our Seared Gulf Fish - LA popcorn rice, greens, legumes, squash, charred herb vinaigrette and citrus.

For a limited time! King Cake Crème, King Cake Protein Velvet Ice, Zulu Coconut Iced Mocha, and King Cake Latte - This Mardi Gras favorite is made with rich Espresso Dolce, steamed milk, and flavors of vanilla and cinnamon, topped with whipped cream and purple sanding sugar.

Mandeville’s favorite restaurant for Italian and seafood home-style cooking for more than eight decades. Mandina’s serves Classic New Orleans dishes, Italian favorites, seafood and burgers. Worth a drive across the lake for Mandina’s famous Meatballs and Spaghetti - Served with Salad and Garlic Bread. A true crowd favorite!

PJsCoffee.com

CopperVine.com

MandinasRestaurant.com/mandeville/

MR. ED’S FAMOUS FRIED CHICKEN

FILET MIGNON

MR. ED’S

AUSTIN’S SEAFOOD & STEAKHOUSE

Known for some of the best fried chicken around Mr. Ed’s offers his specialty chicken at his locations throughout Metairie and New Orleans, including Mr. Ed’s Seafood & Italian Restaurant and Mr. Ed’s Oyster Bar & Fish House. His Fried Chicken is in such demand that he will be opening Mr. Ed’s Southern Fried Chicken in February, with more locations to come.

Austin’s Seafood & Steakhouse is another of “Mr. Ed’s” Ed McIntyre’s restaurant concepts that’s an experience you’ll never forget. Diners can expect only the freshest seafood and the finest steaks prepared to perfection.

MrEdsRestaurants.com

MrEdsRestaurants.com/austins

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! E EW

Mon-Fri 10am-6pm | Sat 10am-4pm Curbside & Delivery Still Available!

METAIRIE

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@ Chastant 504.407.3532

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3001 Ormond Blvd

@ entrance to Ormond Estates

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Valentine’s Day

GIFT GUIDE

INVITE GAMBIT READERS TO YOUR MARDI GRAS HAPPENINGS. TWO ISSUES FEATURING

MARDI GRAS 2021

FEB 2ND & 9TH

Contact Ad Director Sandy Stein 504.483.3150 or sstein@gambitweekly.com

INSIDE THE

FEBRUARY 9TH ISSUE AD SPACE

JANUARY 29TH All Valentine’s Day advertisers will receive a

FREE product/ business feature in the Valentine’s Day Gift Guide section of this issue.

Contact Ad Director Sandy Stein 504.483.3150 or sstein@gambitweekly.com

Pho-bourg brewery Bywater Brew Pub serves Viet-Cajun dishes BY B E T H D ’A D D O N O TASTE CHEF ANH LUU’S GUMBO and

there’s a hint of her family’s homeland — notes of fish sauce, lemon grass and ginger. Her etouffee is a twist on traditional recipes, with shrimp paste, lime and lemon grass brightening the Cajun and Creole dish. Luu is the executive chef at Bywater Brew Pub, the airy microbrewery and restaurant from father and son partners Nahum and Dylan Laventhal. The eatery opened in November in the renovated space once occupied by Studio Inferno. Luu’s signature Viet-Cajun cuisine reflects her personal journey as the first in her family to be born in New Orleans (at Charity Hospital in 1986). But she created many dishes while running her own restaurant in Portland, Oregon. Luu’s flavors pay homage to her late mother, Tam Tran. Luu’s family had fled Hanoi, Vietnam, settling first in Michigan and later moving to New Orleans East. While her mother didn’t speak much English, she was a wiz in the kitchen, and had Luu, her youngest child, chopping herbs and stirring stews as soon as she could reach the stove. Hanoi and New Orleans are at the same latitude and near oceans, and both are steeped in French influences, so her mother’s cooking style dovetailed perfectly with the spicy, seafood-centric cuisine of south Louisiana. Pho, however, is Luu’s favorite dish. “I love it so much I got it tattooed on my hip,” she says. At Bywater Brew Pub, she takes all the elements of pho — beef, noodles, onions, scallions, Thai basil, sprouts and cilantro — and wraps them in a flour tortilla to create her “phoritto,” which is served with a bowl of pho broth. “My food ties different parts of my life together,” Luu says. “I try

to be mindful and thoughtful about what I cook and tempt people to try things they might not try otherwise.” Her namesake Crawfish Anh Luu is another specialty. Consisting of crawfish cream sauce over grits, it’s essentially shrimp and grits meets Crawfish Monica, a trademarked Jazz Fest item from her high school friend’s father, Pierre “Pete” Hilzim. There are plenty of items designed for a brew pub and happy hour grazing, including chicken wings and pork belly lettuce wraps with a zesty herbal dipping sauce. A short list of burgers includes a banh mi version that’s dressed with pork pate, jalapenos, cilantro, pickled carrots and radish and garlic-soy sauce. There are beer batter beignets for dessert. The taps have been filled with beers from other local breweries. Bywater Brew expects to unveil its first beers in early February and roll out several more through March. Luu also has an original take on yakamein, featuring rice noodles in pho broth with braised brisket and a soft-boiled egg marinated in tamari and mirin. Luu followed a roundabout path to her cooking career. Her family lost everything in the flooding that followed Hurricane Katrina and the levee failures. Her parents left New Orleans to move in with their oldest daughter in Portland, Oregon, while Luu started college. She transferred from school to school until she got her degree, and worked in restaurants on the side. She joined her family in Portland in 2009 and attended the Western Culinary Institute. She took a job at Tapalaya, a tapas restaurant featuring Cajun and New Orleans cuisine. As she worked her way up to executive chef, more Vietnamese-influenced dishes were addedd to the menu. She became a

Haunte cuisine THE CHEESEBURGER PASTA showed up at my door right on time, and also as a blast from the past. The dish was a signature item at Semolina. That New Orleans-based restaurant brand was a local emblem of casual dining in the 1990s. When its final outpost in Metairie closed last summer, it looked like the end of the line. But now Semolina is back as a “ghost kitchen,” offering a short roster of its standards for delivery only. Its menu currently is available via the Waitr app.

P H OTO B Y C H ERY L G ER B ER

Owner Nahum Laventhal and chef Anh Luu serve beer and a banh mi burger at Bywater Brew Pub.

local celebrity and appeared on the TV cooking show “Chopped” in 2014. She also hosted a popular pop-up featuring her phoritto. Luu and her sister were in the process of buying Tapalaya when her mother was killed in a car accident in 2017. “Everything was so surreal,” Luu says. “My sister had to leave to take care of things, and I pushed ahead with buying the restaurant.” She worked nonstop, felt beaten up and needed time to grieve her mother’s death. Following a visit to New Orleans for Jazz Fest in 2019, she decided to move back. She reconnected with old friends, which opened the door to Bywater Brew Pub. Through the changes, she remains focused on the positive. “I’m lucky to have found all the mentors who helped me,” Luu says. “I was 22 when I moved to Portland and didn’t know anybody and wound up running one of the few restaurants in the city owned by a minority woman.” Now, she’s happy to be home. “You can take the girl out of New Orleans, but you can’t take New Orleans out of the girl,” Luu says.

? WHAT

Bywater Brew Pub

WHERE

3000 Royal St., (504) 766-8118; bywaterbrewpub.com

WHEN

Noon-8 p.m. Thursday-Monday

Email dining@gambitweekly.com

CHECK IT OUT

Original Viet-Cajun dishes in a brew pub

P H OTO B Y I A N M C NU LT Y/ T H E T I M E S - P I C AYUNE | T H E NE W O R L E A N S A DVO C AT E

Chef Mike Brewer

Ghost kitchens belong to a food trend that earned the nickname because these operations can be essentially invisible, with no dining room or a discernible street presence. The standard ghost kitchen is delivery-only and could be located anywhere, connecting with customers through delivery apps.  The concept was already in play around the country before the pandemic and has stirred concern that, when embraced by large chains, ghost kitchens could add more competition for small businesses offering fuller restaurant experiences.  Interest has increased since the pandemic as delivery has swelled and restaurants try new ideas. In New Orleans, though, some early examples are fused to comeback stories for familiar restaurant names. Another hybrid example also is taking shape in Metairie, built around the Sammich, a creative po-boy shop that has returned in a much different form. It’s bundled with a number of other concepts under the NOLA Geauxst Kitchen brand. Chef Michael Brewer started the Sammich as a pop-up, inspired by the creations served at the Oak PAGE 47

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Street Po-boy Festival. Eventually, he turned it into a full-fledged restaurant and bar on Maple Street, which closed in 2015. To revive the Sammich, Brewer took over a commercial kitchen attached to the Dixie Taverne in Metairie in January. To begin, Brewer runs the Sammich and a new chicken wing concept called Mike B’s Kickin’ Chicken. In the weeks ahead, he’ll add more concepts from the same kitchen, including Handcrafted Pizza for Neapolitan-style pies and NOLA MacN’ Cheese, for loaded macaroni and cheese bowls. There will also be a commissary operation for sauces and dressings, bacon by the pound and other such staples. “I think of it as a virtual food hall,” Brewer says. “It’s combining a whole lot of things together for what people may be craving, and adding the kind of flexibility we need to run a kitchen right now.” NOLA Geauxst Kitchen differs from many ghost kitchen concepts because it works in conjunction with the Dixie Taverne, providing dine-in and takeout food through its bar. In the weeks ahead, it will add third-party delivery service. For now, people who order through NOLA Geauxst Kitchen pick up their meals at Dixie Taverne. Semolina’s version of a ghost kitchen is closer to the standard, though this one has an eye to the future. Even as its last location was closing, Semolina co-founder Greg Reggio said he hoped to relaunch the restaurant. His company brought back a smaller version of the Semolina menu in ghost kitchen mode using commercial kitchen space the company already maintains for its other businesses. The ghost Semolina adds a revenue stream and keeps more staff working. “For now, this is a nice bridge to keep the brand out there,” Reggio says. Semolina got started in 1991 and offers pasta dishes from pad thai to pasta Bolognese. It once had 25 locations as far away as Florida and North Carolina. The ghost kitchen Semolina began by offering shrimp Roban (with shells in a spicy cream sauce), Southwest-style enchilada pasta and cheeseburger pasta, complete with potato sticks, lettuce, tomato, sesame seeds and pickles, tossed with penne. Semolina’s ghost kitchen is open 11 a.m. to 9 p.m. daily. The Sammich, Mike B’s Kickin’ Chicken and NOLA Geauxst Kitchen have menus posted at nolageauxstkitchen.com. — IAN McNULTY/ THE TIMES PICAYUNE | THE NEW ORLEANS ADVOCATE

Remaking groceries at Matassa’s MATASSA’S MARKET CLOSED its

doors Jan. 12, shuttering what had been a century-old fixture of French Quarter neighborhood life. Now, work is underway to bring back the small grocery, with a new operator but with the same name over the door. This new Matassa’s Market is slated to open in about a month. It will be a full-service grocery as before, but it’s getting an overhaul. Its deli will be back in action and so will its delivery bikes, a common sight around the French Quarter shuttling groceries directly to customers’ homes. The store at the corner of Dauphine and St. Philip streets had been run by the Matassa family since 1924. Third-generation owner Louis Matassa was the face of the operation for decades, a perpetual presence behind the cash register in front. More recently he brought on Vincent Catalanotto Jr., of the Vincent’s restaurant family, as a business partner. Matassa and Catalanotto own the building and they recently completed a lease for the building to Richard Djapni, a pharmacist based in Monroe. Djapni has a string of independent groceries and pharmacies around Louisiana that each operate under different names. Matassa’s Market will be his first business in the New Orleans area. Adrian Nagy, a grocery and retail developer working on the project for Djapni, says work is underway to renovate and reopen the store swiftly. She believes that with new investment in equipment and a fresh look at how the store selects and stocks inventory, the grocery can be successful. Nagy has worked with other groceries that have built new niches in the local market, including Big Easy Fresh Market, an international grocery that opened last year in Mid-City. The new Matassa’s is improving the display of its selection of flowers, its coffee bar and liquor, beer and wine. The store will continue to stock grocery staples and household goods along with a wider array of fresh produce. Nagy says they’re interested in getting more local brands in the mix, including baked goods and more fresh products. While Djapni operates pharmacies in other locations, Nagy said they are still assessing the feasibility of adding one at Matassa’s. Nagy also says she’s looking at aspects that worked for Matassa’s through the years, such as halfprice pizza on Wednesdays that had been a popular draw for the store in the past. — IAN McNULTY/ THE TIMES PICAYUNE | THE NEW ORLEANS ADVOCATE

Win a limited edition Yardi Gras 2021 t-shirt courtesy of Gambit and Miller Lite enter to win:

bestofneworleans.com/yardigraas

GRAND PRIZE Send us a photo of your Yardi Gras 2021 decorations for your chance to win a Miller Lite prize pack with a bike, mini-fridge and yard chairs.

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FILM

Dance card

BY WILL COVIELLO THE SUNDANCE FILM FESTIVAL IS one of the

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Summer Camps NEW ORLEANS PARENTSâ&#x20AC;&#x2122; SURVIVAL GUIDE

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largest and most influential independent film festivals in the U.S. It usually runs in January, at a time when locals would have to miss some of Carnival to attend screenings in Park City, Utah. But this year, fans across the country can view films at Sundance Satellite Srceens locations in 20 cities. Working in conjunction with the New Orleans Film Festival, Sundance will screen a dozen films at the Broadside Jan. 28 to Feb. 2. There also will be a few receptions and Q&A sessions with filmmakers. All Sundance films will be available online this year as well. The New Orleans Satelliteâ&#x20AC;&#x2122;s closing night features â&#x20AC;&#x153;Ma Belle, My Beautyâ&#x20AC;? by local filmmaker Marion Hill. It stars local actresses Idella Johnson and Hannah Pepper as former polyamorous lovers who are reunited in the idyllic landscapes of southern France. Johnson plays Bertie, a New Orleans native and singer who has gotten married and settled down with her husband in France. Pepper plays Lane, who had been in a three-way relationship including Bertie but abruptly disappeared. When she suddenly reappears in France, they reconsider the passions and entanglements of their past. The film is Hillâ&#x20AC;&#x2122;s first feature length project. Her short films have screened in other film festivals, and sheâ&#x20AC;&#x2122;s created music-related content for WWOZ. She was a fellow in the New Orleans Film Festivalâ&#x20AC;&#x2122;s Emerging Voices program in 2018. â&#x20AC;&#x153;Ma Belle, My Beautyâ&#x20AC;? features a score by local composer Mahmoud Chouki. The film screens at 6:15 p.m. Tuesday, Feb. 2, and there is a Q&A with Hill, Johnson and Pepper afterward. Josh Penn was one of the producers behind â&#x20AC;&#x153;Beasts of the Southern Wild,â&#x20AC;? which premiered at Sundance. He produced two films screening in this festival. â&#x20AC;&#x153;Usersâ&#x20AC;? is an exploration of the intrusion of technology into personal spheres. Director Natalia Almada has made several documentaries about her native Mexico, including â&#x20AC;&#x153;El General,â&#x20AC;? about her great grandfatherâ&#x20AC;&#x2122;s impact as president of the country in the 1920s. In â&#x20AC;&#x153;Usersâ&#x20AC;? she focuses on her young son as he stares at computer screens and is rocked to sleep by an electronic device. She questions the ways in which the primacy of a parentâ&#x20AC;&#x2122;s role and interac-

P H OTO P R OV I D E D B Y NE W O R L E A N S F I L M F E S T I VA L

Idella Johnson and Hannah Pepper star in â&#x20AC;&#x2DC;Ma Belle, My Beauty.â&#x20AC;&#x2122;

tion is being supplanted by technological devices. Penn introduces the film at its screening at 8:30 p.m. Monday, Feb. 1. Penn also introduces the festivalâ&#x20AC;&#x2122;s final screening, two segments of the eight-part docuseries â&#x20AC;&#x153;Philly D.A.â&#x20AC;? It follows civil rights attorney Larry Krasnerâ&#x20AC;&#x2122;s 2017 campaign to become Philadelphiaâ&#x20AC;&#x2122;s district attorney on a platform of ending mass incarceration. After filing more than 75 lawsuits against police over the years, he won the election and had to work with cops and other officials he had criticized. The series focuses on his attempt to implement reform. It screens at 8:30 p.m. Tuesday, Feb. 2. Other narrative and documentary films address a variety of subjects. The festival opens at 6:15 p.m. Thursday, Jan. 28, with â&#x20AC;&#x153;In the Same Breath,â&#x20AC;? a documentary about the Chinese governmentâ&#x20AC;&#x2122;s control of information about the emergence of the coronavirus in Wuhan. Director Jamila Wignotâ&#x20AC;&#x2122;s â&#x20AC;&#x153;Aileyâ&#x20AC;? is about legendary dancer and choreographer Alvin Ailey, and thereâ&#x20AC;&#x2122;s a panel discussion organized by local nonprofit Dancing Grounds. It screens at 6:15 p.m. Monday, Feb. 1. In â&#x20AC;&#x153;R#J,â&#x20AC;? director Carey Williams reworks Shakespeareâ&#x20AC;&#x2122;s â&#x20AC;&#x153;Romeo and Julietâ&#x20AC;? for the age of social media (8:30 p.m. Saturday, Jan. 30). Director Sam Hobkinsonâ&#x20AC;&#x2122;s â&#x20AC;&#x153;Misha and the Wolvesâ&#x20AC;? is a documentary about a Holocaust memoir that turns out to be fake and the stranger story behind it. It screens at 6:15 p.m. Sunday, Jan. 31. Visit neworleansfilmsociety.org for schedule and tickets. Go to sundance. org for information on other Sundance Film Festival programs.

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The Nugent Freeland Team is an Award Winning Family Team with over 60 years of combined experience. Northshore & Southshore.

“For two generations, we have built a reputation of trust among hundreds of buyers, sellers and investors just like you. We’re ready to help you too.” — Lynda, Lesha and Michael

Lynda Nugent Smith, CRS, GRI Lesha Nugent Freeland, GRI, SRS Michael Freeland, ABR, AHWD Call us to learn more - (877) 409-1939 teamnugentfreeland@gmail.com

Run any size ad in either Mardi Gras issue and receive a

FREE Menu Item photo/description feature in our King Cake Food & Flavors feature in the February 9th issue.

Keller Williams Realty 455-0100 | 3197 Richland Rd., Metairie 70002 Each Ofﬁce Independently Owned and Operated Licensed by the Louisiana Real Estate Commission.

3350 Jena St., New Orleans LA 70125

ADVERTISER We are making Sundays even better. Now open every Sunday from 10am – 3pm serving our regular menu & new brunch favorites like chicken & waffles with maple syrup and shrimp & grits. Quench your thirst with bottomless mimosas & enjoy outdoor dining on historic Magazine Street.

Location •Phone Number • Website • Other Info

8014-16 S Claiborne Ave., New Orleans LA 70125 Grand ole double Uptown, walk to street car, Palmer Park & shopping. Large living and dining rooms with lots of natural light. Bedrooms are spacious with ample closets and storage. Hardwood floors throughout with updated kitchens and baths. Both units have porch for relaxing with coffee or cocktails. Plenty of storage on the ground floor basement/workshop area. Privacy fenced yard adds to outside entertaining. Great for owner occupant with rental income makes this a win-win!

ISSUE DATES

FEBRUARY 2 + FEBRUARY 9 FEATURE DATE

FEBRUARY 9 Ad Director Sandy Stein 504.483.3150 or sstein@gambitweekly.com

3197 Richland Ave. Metairie, LA 70002 504.455.0100

504.462.0734

kimkcatalano@gmail.com Licensed by the Louisiana Real Estate Commission

REAL ESTATE EXPERTS

Broadmoor triplex is an amazing opportunity to live downstairs and have $2000 per month income! Corner lot with a garage and large storage area. Downstairs unit is open and bright with hardwood floors and an updated kitchen. 3 bedrooms with 2 full and one half bath. Upstairs units are bright and spacious. Both units are leased for $1000 per month. Upstairs units are 2 bed-1 bath. Lot is 60x120 with large shade trees and convenient location to downtown, Universities, Audubon Park and bus lines.

49 G A M B I T > B E S T O F N E WO R L E A N S . C O M > J A N UA R Y 2 6 - F E B R UA R Y 1 > 2 0 2 1

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If You’re Buying, Selling, or Investing... Metro-New-Orleans.com

REAL ESTATE EXPERTS G A M B I T > B E S T O F N E WO R L E A N S . C O M > J A N UA R Y 2 6 - F E B R UA R Y 1 > 2 0 2 1

LOWER GARDEN DISTRICT-VACANT LOTS! GORGEOUS GREEK REVIVAL - CONDO!

1423 N. CLAIBORNE AVE., UNIT B

3 DEEP LOTS on A GORGEOUS BLOCK in LOWER GARDEN DISTRICT!!! Rare Opportunity to develop 3 adjoining Lots with 96.9 ft of Frontage. Explore the many options you have to create Single Families, Multi Families or Condos. 1 Block from St Charles. This block is beautiful with its Live Oaks and newly built and renovated homes. Centrally located with easy access to the CBD, Uptown & I-10. $1,100,000

Renovated 2BR, 1 1/2BA Condo! This Historic Building was Impeccably Renovâ&#x20AC;&#x2122;d in 2017 by The Preservation Resource Center & is what remains of Straight University, an African American College founded in 1869. Elegant Kitchen w/ SS Appls & Granite. Upstairs are Bdrms & Ba + Galley overlooking the Garden. Centrally Located between The French Quarter & City Park. $225,000

TOP PRODUCER

(504) 895-4663

GARDEN DISTRICT OFFICE 2016 & 2017

ABR, CRS, GRI, SFR, SRS

$ 9

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SPECIAL LITERARY GENRE By Frank A. Longo

sucking disk 40 Riddle, part 2 45 Discuss anew 46 Radio word after â&#x20AC;&#x153;Rogerâ&#x20AC;? 47 Go furtively 48 â&#x20AC;&#x153;Oil!â&#x20AC;? author Sinclair 51 â&#x20AC;&#x153;Heeâ&#x20AC;? or â&#x20AC;&#x153;yeeâ&#x20AC;? follower 53 With 20-Across, midsize car from Korea 55 Riddle, part 3 66 Apple CEO Cook 67 Rowerâ&#x20AC;&#x2122;s need 68 Ducklike diving birds 69 Risk-takerâ&#x20AC;&#x2122;s challenge 70 Endanger 73 Jimmy of the Daily

! # ! "

PREMIER CROSSWORD PUZZLE ACROSS 1 Placed on a roster 7 Devoid of junk email 15 Zimbalist of â&#x20AC;&#x153;Wait Until Darkâ&#x20AC;? 20 See 53-Across 21 Place for many piercings 22 Demi of the screen 23 Start of a riddle 25 Hair twist 26 Ripped 27 Work site welfare org. 28 Natural aptitude 30 Not divided 31 First-aid pro 33 Kilt wearersâ&#x20AC;&#x2122; groups 38 Fish with a

Planet 74 Rushes wildly 75 Soprano Maria 76 Three, to Gigi 77 â&#x20AC;&#x201D; room (play place) 78 Chinaâ&#x20AC;&#x2122;s Chou En- â&#x20AC;&#x201D; 79 Riddle, part 4 84 â&#x20AC;&#x201D; number on 85 Florida Panthersâ&#x20AC;&#x2122; gp. 86 Really vex 87 Open courts 92 Cleaning tool 96 Choir stands 99 End of the riddle 105 Old cruise missile with a tribal name 106 Work of praise 107 It may get stubbed

108 Cleaving tool 109 More cunning 111 Battle 114 Curve parts 115 Officer over a sarge 116 Riddleâ&#x20AC;&#x2122;s answer 123 Whines, as a fretful child 124 â&#x20AC;&#x153;Aim Highâ&#x20AC;? military branch 125 Not too hard to accomplish 126 Be too frugal 127 Tidy quality 128 Carve in relief

90 Rome resident, to a Paris resident 91 Most pallid 93 Ending for Motor 94 Work of praise 95 One-named â&#x20AC;&#x153;Fear of Flyingâ&#x20AC;? singer 97 Part-human, parthorse deity 98 â&#x20AC;&#x153;Evil Womanâ&#x20AC;? rock gp. 100 Weeding tool 101 Ablaze 102 Big brand of gummy bears 103 Stands out 104 Jumbled states 110 Horse with a speckled coat 112 Huge birds of myth 113 Gets old 114 Pursuer of Moby Dick 115 Hi-fi discs 117 Game score like 1-1 or 2-2 118 La-la lead-in 119 Frequently, in poetry 120 â&#x20AC;&#x201D; Jovi (rock group) 121 Fruit beverage 122 Toy dog breed, for short

ANSWERS FOR LAST ISSUEâ&#x20AC;&#x2122;S PUZZLE: P 2

PUZZLES

DOWN 1 Not covering the ankles, as shoes 2 Device with Siri 3 More than mono 4 Fork prong 5 Former Brit. record giant 6 The Cowboys, on scoreboards 7 â&#x20AC;&#x201D; -chef 8 Promote 9 Clip on, e.g. 10 Sea, in Paris 11 Pt. of TGIF 12 Old car inits. 13 Water, in Paris 14 Once, in old times 15 Symbolic logos 16 Work site overseer 17 Virginia city 18 Asmaraâ&#x20AC;&#x2122;s country 19 Rx request 24 Plenty of, casually 29 Bicepsâ&#x20AC;&#x2122; place 31 Kate Nelligan title role 32 â&#x20AC;&#x153;Iâ&#x20AC;&#x2122;m not impressedâ&#x20AC;? 34 A criminal breaks it 35 â&#x20AC;&#x153;Do â&#x20AC;&#x201D; say!â&#x20AC;? 36 Carolina Panthersâ&#x20AC;&#x2122; gp. 37 Twisted individuals, informally 39 Big boat in Genesis 41 Seniorsâ&#x20AC;&#x2122; big night out 42 Arena staffer 43 Burn partly 44 T-bone source 48 Increase in business activity, e.g. 49 Original 50 Synagogue

52 Roll about in mud 54 Offer as evidence 56 Talked about, as a rumor 57 Missy 58 Soldierâ&#x20AC;&#x2122;s denial 59 Totally tires out 60 Jake Tapperâ&#x20AC;&#x2122;s channel 61 Former Egypt-Syr. alliance 62 Old PC screen type 63 â&#x20AC;&#x153;Fess up!â&#x20AC;? 64 Golfer Mark who won the 1998 Masters 65 Withstand 71 State tree of North Dakota 72 LL Cool Jâ&#x20AC;&#x2122;s music 73 Bobby the Bruin 74 Sewing edge 76 Start to cry 77 Shroud of Turin, e.g. 80 Movie prefix with Cop 81 â&#x20AC;&#x153;No â&#x20AC;&#x201D; trafficâ&#x20AC;? 82 Country singer Haggard 83 Brewery kiln 87 Bristlelike grain appendage 88 Unfreeze 89 Filled pasta envelopes

G A M B I T > B E S T O F N E WO R L E A N S . C O M > J A N UA R Y 2 6 - F E B R UA R Y 1 > 2 0 2 1

2215-23 CARONDELET STREET