New Orleans Magazine February 2015

FEBRUARY 2015

myneworleans.com

$4.95

x Re e 015 f th 2 o ” e Th ng us s “ eeti Com t n M d n ese e Pr “Th x a S d YE an of Re W l” ts l Ba our C

FEBRUARY 2015 / VOLUME 49 / NUMBER 2 Editor-in-Chief Errol Laborde Managing Editor Morgan Packard Art Director Tiffani Reding Amedeo Contributing Editor Liz Scott Monaghan Food Edit­or Dale Curry Dining Edit­or Jay Forman Wine and Spirits Edit­or Tim McNally Restaurant Reporter Robert Peyton Home Editor Bonnie Warren web Editor Kelly Massicot Staff Writer Melanie Warner Spencer SALES MANAGER Kate Sanders (504) 830-7216 / Kate@MyNewOrleans.com Senior Account Executive Jonée Daigle Ferrand Account Executives Sarah Daigle, Lauren Lavelle, Lisa Picone Love

Production/web Manager Staci McCarty Production Designers Monique DiPietro, Antoine Passelac, Ali Sullivan traffic manager Erin Duhe Chief Executive Officer Todd Matherne President Alan Campell Executive VICE PRESIDENT Errol Laborde Vice President of Sales Colleen Monaghan DIRECTOR OF MARKETING AND EVENTS Cheryl Lemoine Distribution Manager John Holzer Administrative Assistant Denise Dean SUBSCRIPTIONS Sara Kelemencky WYES DIAL 12 STAFF (504) 486-5511 Executive Editor Beth Arroyo Utterback Managing Editor Aislinn Hinyup Associate Editor Robin Cooper Art Director Jenny Hronek

NEW ORLEANS MAGAZINE Printed in USA A Publication of Renaissance Publishing 110 Veterans Memorial Blvd., Suite 123 Metairie, LA 70005 Subscriptions: (504) 830-7231

MyNewOrleans.com

New Orleans Magazine (ISSN 0897 8174) is published monthly by Renaissance Publishing, LLC., 110 Veterans Blvd., Suite 123, Metairie, LA 70005; (504) 828-1380.

Subscription rates: one year $19.95; Mexico, South America and Canada $48; Europe, Asia and Australia $75. An associate subscription to New Orleans Magazine is available by a contribution of $40 or more to WYES-TV/Channel 12, $10.00 of which is used to offset the cost of publication. Also available electronically, on CD-ROM and on-line. Periodicals postage paid at Metairie, LA, and additional entry offices. POSTMASTER: Send address changes to New Orleans Magazine, 110 Veterans Blvd., Suite 123, Metairie, LA 70005. Copyright 2015 New Orleans Magazine. No part of this publication may be reproduced without the consent of the publisher. The trademark New Orleans and New Orleans Magazine are registered. New Orleans Magazine is not responsible for unsolicited manuscripts, photos and artwork even if accompanied by a self-addressed stamped envelope.

The opinions expressed in New Orleans Magazine are those of the authors and do not necessarily reflect the view of the magazine managers or owners.

6

|

FEBRUARY 2015 / myneworleans.com

contents

66 FEATURES

IN EVERY ISSUE

ON THE COVER

54

Bourbon

A bar-hopping guide to America’s native spirit

By Tim McNally

12

66

Whole Hearted

Pave the path to her heart with diamonds and lace; these stylish tokens of love say “Be Mine” year-round.

By Lisa Tudor

To find the best places in New Orleans to imbibe bourbon, America’s native spirit, our writer left no barstool unsat or rocks glass unsipped. Find your new favorite bourbon, and bar at which to sip it, starting on pg. 54.

72

Atrial Fibrillation

Responding to a different beat

By Brobson Lutz M.D.

76

Patients’ pick

Top rated regional hospitals Compiled by Morgan Packard

8

|

FEBRUARY 2015 / myneworleans.com

INSIDE “Rex Takes a Train”

16 speaking out

Editorial, plus a Mike Luckovich cartoon 18

JULIA STREET Questions and answers about our city

135 Try This

“Go With the Glow: Trying an anti-aging facial” 136 STREETCAR

“Boatner Reily: Making it right”

Photographed by Marianna Massey

contents

22

THE BEAT 22

MARQUEE

Entertainment calendar

24

PERSONA

Cedric Martin: A taste for Uptown

26

Biz

“Need a Portfolio Tune-Up?: Four tips for investors”

28

education

“Private-Tears: The evolution of hard times for private education”

50

90

LOCAL COLOR

THE MENU

36

88

38

40

42

44

30

HEALTHBEAT

The latest news in health from New Orleans and beyond

46

32

CRIME FIGHTING

“‘Fighting Time: The hardest battle”

48

IN TUNE

Read & Spin

90 restaurant insider

A look at the latest albums and books

JAZZ LIFE “Revised and Remembered”

CAST OF CHARACTERS

“Chinese On the Menu”

Continental Provisions, Bourré and Purloo

92

Food

”One Pot Wonders”

“Reflexologists afoot”

94

LAST CALL

MODINE’S NEW ORLEANS

Reveler Reviver as served at Bombay Club

96

DINING GUIDE

“Hear Today: Reaching the inner ear”

Joie d’Eve

“Quieting Down”

CHRONICLES “Feet On the Street”

50

HOME

“Charlotte and Jean Seidenberg’s tranquil Covington home”

table talk

“When Music Reigns”

DIAL 12 D1 Tune in to WYES-TV/Channel 12 during Carnival season for a wide variety of Mardi Gras programming! Be sure not to miss WYES viewers’ favor-

ites – Steppin’ Out “It’s Carnival Time” premiering on Thurs., Feb. 5 ,at 7 p.m. and “The 2015 Rex Ball” and “The Meeting of the Courts of Rex and Comus” airing live on Tues., Feb. 17, at 7:30 p.m. and 11:15 p.m. from the Sheraton and Marriott hotels in downtown New Orleans. The Italian Americans is a new PBS series that traces the evolution of Italian Americans from the late 19th century to the present day. Watch it Thurs., Feb. 19, at 8 p.m.

Adding to the list of documentaries educating viewers on New Orleans’ ethnic cuisine is the new film Latino Cuisine in New Orleans from writer and director Suzanne Pfefferle. The hour-long documentary premieres on WYES Sat., Feb. 21, at 7 p.m. and features commentary by food writers, business owners and well-known chefs Aaron Sanchez, John Besh and Phillip Lopez. For additional information on WYES-TV programming, visit wyes.org.

10

|

FEBRUARY 2015 / myneworleans.com

inside

Rex Takes a Train

I

12

|

FEBRUARY 2015 / myneworleans.com

n 1943 Franklin Roosevelt because the first sitting president to fly.

In 2015 Rex of that year became the first monarch to arrive at Lundi Gras by train.

Rexes have ridden the rails twice before, including, according to Rex archivist Stephen Hales, a visit to the 1884 Cotton Centennial at the site of today’s Audubon Park. However, since 1987 – when the name “Lundi Gras” became the common phrase for the day before Mardi Gras – this year will be the first time that Rex has arrived by train.

In recent years what might be called “Rex I” has been a Coast Guard vessel, either a cutter or a buoy tender. Because the city is so linked to the river, an arrival by water might seem historically natural. Truth is, Rex and the railroads have an even closer bond, though hardly anyone knows it.

In 1872, as preparations were made for the first Rex parade, circulars were sent up and down the railroad lines promoting New Orleans as a destination to witness the arrival of the new King of Carnival. The 1870s were a peak period for the growth of the passenger railroad industry, and the railroads did their part.

The first transcontinental railroad had opened only three years earlier in 1869. The railroads needed to generate passengers.

Just as they were key in developing national parks as travel destinations, the railroads were eager to promote fairs and events along the way. In Memphis, Mobile and New Orleans, Carnival celebrations were embellished by 1872 including, in New Orleans, the creation of a daytime King of Carnival. Part of the reason was to get the nation travelling again after the wounds of the civil war.

The railroads, which would organize special trains bound for Mardi Gras, were part of the answer. In Europe as well, where Carnival celebrations were ancient, the tradition took on new energy and organization. In 1873 the Italian town of Viareggio established a major parade, just as Rex had done in New Orleans a year earlier, to develop tourism especially in a nation with an active train system. Years later float builder Blaine Kern, at the expense of the then-Captain of Rex, travelled to Viareggio to study float-building techniques. Like the engine of a train, Carnival was gaining steam.

Rex will arrive in vintage restored cars that were in the news a couple of year ago as part of the Public Belt Railroad system. There were reports of overspending by a too ambitious executive. No one went to jail though, and the train, which was used for fundraisers, was never considered to be part of the problem. We appreciate that Rex will give the train new attention and new respect.

A port can hardly be great without railroads nearby. Carnival could have never grown without the trains. This year Lundi Gras will round out the story.

on the web Here comes the blog Behind the brain of New Orleans Bride Magazine comes the new daily wedding blog “Let Them Eat Cake.” Each day readers will learn something new and exciting about the world of weddings.

Etiquette tips on Wednesdays, designers of the week, trunk show updates and all of the latest fashion and beauty trends. Every day right at your fingertips is the newest blog to hit the pages of MyNewOrleans.com.

Carnival Beyond the Beads New to MyNewOrleans.com is an easy-to-use tab connecting you to all things Mardi Gras.

This isn’t your regular Carnival coverage; these stories and articles go “beyond the beads” and into the history and route of our city’s favorite holiday! Visit MyNewOrleans.com and our 2015 Carnival Coverage page to get your fill of the Carnival season.

Be Social Bring New Orleans Magazine and MyNewOrleans.com into your social circle. “Like” us on Facebook, Instagram and Twitter for all things New Orleans, all the time. Blogs, stories and news articles are all posted daily onto each of our social media sites. We even have a Pinterest! So come join the party and let New Orleans Magazine be part of your day.

facebook.com/NewOrleansMagazine | twitter.com/neworleansmag | pinterest.com/neworleansmag 14

|

FEBRUARY 2015 / myneworleans.com

myneworleans.com / FEBRUARY 2015

|

15

SPEAKING OUT

We’ll Miss You Herbert Simpson Sorry We Never Met You

W

hen we first became aware of Herbert Harold Simpson it was too late. What caught our attention was his picture that accompanied an obituary notice in the Jan. 14, 2015 issue of The New Orleans Advocate. The photo was of an elderly man with a kindly looking face. He was dressed in a baseball uniform and holding a bat as though waiting for a pitch.

Simpson’s playing days were no doubt long gone by the time that the undated picture was taken. According to the article, Simpson, a native of Hahnville, Louisiana, was the “last known survivor of the Seattle Steelheads Negro League Baseball Team.” His playing career, all in the “Negro Leagues,” as they were called back then, spanned 30 years. According to Baseball Reference.com, his last season was in 1954 with the Albuquerque Dukes when his batting average was a respectable .296.

“Handedness” is most relevant when speaking of baseball. Simpson was a lefty, both hitting

16

|

FEBRUARY 2015 / myneworleans.com

and throwing.

Of all the numbers associated with a black baseball player, the most relevant is 1947. That was the year that Jackie Robinson was signed by the Brooklyn Dodgers and became the first of his race to make it to the big time. That opened opportunities for the guys of the Negro Leagues, but there was hardly a groundswell.

The game became integrated, but the changes came slowly. Not until ’59 did the Boston Red Sox sign their first black ball player, an infielder named Pumpsie Green.

We will never know if Simpson could have made it to the big leagues. He and Robinson were contemporaries, being born in 1919 and ’20 respectively, but the black players too often played in obscurity, Baseball is sometime criticized for taking too long to integrate at the highest level, but the game was no more than a reflection of America and its attitude. Plus, for the previous years the nation had been preoccupied with a world war.

According to his obituary, Simpson was a veteran of that war, adding to the long list of young men whose peak playing years were spent near battlefields.

Baseball would undergo many chances in the years ahead. Black Americans would provide some of the games biggest names, including Willie Mays and Hank Aaron. By the 1970s, whenever pitcher Dock Ellis took the mound the Pittsburgh Pirates’ staring lineup would sometimes be all black.

In modern times the game has become whiter, not by policy but by circumstance.

Black ball players tend to come most often from Latin America. American-born black males have been drawn more to basketball, which can be played on practically every urban street corner, or football, where the schools in effect act as a developmental system.

Still the game is gifted for having people such as Herbert Harold Simpson as part of its legacy. He, too, faced life’s curveball, but knew that, with persistence and skill, sometimes you can hit them back. n

AN ORIGINAL ©MIKE LUCKOVICH CARTOON FOR NEW ORLEANS MAGAZINE

myneworleans.com / FEBRUARY 2015

|

17

JULIA STREET /

WITH POYDRAS THE PARROT

TH E PUR S UIT TO AN S W E R E T E RNA L Q U E S TION S

You have the location half-right. Your memory is correct that the restaurant was on South Claiborne Avenue, but the cross street was Poydras, not Napoleon Avenue.

Located at 537 S. Claiborne Ave., your mysterious chicken joint was one of three White Kitchen restaurants and operated from the mid-1930s until about ’50.

Onesime Faciane’s small Louisiana restaurant chain began in Slidell in the mid-1920s and, 10 years later, opened additional locations on U.S. Highway 90 at U.S. 190 and on South Claiborne Avenue at Poydras Street in downtown New Orleans. Restaurant signage depicted an American Indian kneeling down to cook over an open fire.

Fried chicken, prepared from specially bred milk-fed fowl raised on the company’s own Northshore farm, was one of several products for which White Kitchen was famous. Others were the restaurant’s barbecue sauce and White Kitchen Cellars, a Kentucky whiskey from the Bernheim Distillery, makers of the renowned I. W. Harper whiskey. For those customers preferring mixed drinks, White Kitchen’s head bartender, Gene Faciane, could whip up one of his signature drinks, such as the West Indies Cocktail or Gene’s Special, a concoction that carried with it a money-back guarantee.

Dear Julia, I recall a drive-in that had a neon sign featuring an Indian cooking over an outdoor fire. Chicken-in-the-basket was a main feature.

We were away from 1943 to ’46, and by the time I started driving in ’51, I don’t recall seeing the place. I think it was on the corner of Claiborne and Napoleon avenues.

If so, was that the only location?

Thanks, Richard Harrison Monroe

Dear Julia, I am in possession of a family artifact, a letter containing a personal poem written by my grandmother to my grandfather, a sweetly veiled suggestion that a proposal of marriage would be taken to heart. Having already confessed, dear Julia, the answer, the now pressing question involves grandfather’s reference, in response, to their neighborhood, his elegant words marking for posterity “…

I would consider myself very much guilty had I failed to answer yours … especially ‘One’ whom I hold aloft to be the foremost girl in our village of ‘Cold Bowers.’”

I have always wanted to know the mystery behind the identity of this neighborhood, as it has long ceased usage, but my Aunt, now 87 and the youngest child of their four

Win a Court of Two Sisters Jazz Brunch

18

|

Here is a chance to eat, drink and listen to music, and have your curiosity satiated all at once. Send Julia a question. If we use it, you’ll be eligible for a monthly drawing for one of two Jazz Brunch gift certificates for two at The Court of Two Sisters in the Vieux Carré. To take part, send your question to: Julia Street, c/o New Orleans Magazine, 110 Veterans Blvd., Suite 123, Metairie, LA 70005 or email: Errol@MyNewOrleans.com. This month’s winners are: Richard Harrison, Monroe; and Johnette L. Martin, New Orleans.

FEBRUARY 2015 / myneworleans.com

photo courtesy of the new orleans historic collection

girls, confirms that she knew the name throughout her childhood. We are curious to know if there is information in writing or through recollection as to the meaning of the name “Cold Bowers.” Time is moving on, and we despair that we or other Uptowners may not too much longer be able to turn over this old stone so familiar to my and others’ ancestors. Can you help? The area is believed to have been roughly bounded

by Claiborne Avenue and Fountainbleau Street on or around Calhoun Street.

Thank you.

Johnette L. Martin New Orleans I haven’t heard of a neighborhood called “Cold Bowers,” but I know the name was popular enough around the turn of the century for some Uptown kids to name their baseball team the Cold Bowers. When the New Orleans Item’s evening edition of May 14, 1904, reported the past week’s amateur baseball game results, it stated that a team called the McMurrays defeated the Cold Bowers in a game that had been played at Louisiana Avenue and Saratoga Street.

I suspect the name “Cold Bowers” may have come from a poem that may have once been well known in this area.

In 1912, The Times-Picayune ran its “Booklovers’ Contest” in which readers would purchase a booklet then attempt to solve the booklet’s visual puzzles, the solutions of which were titles of literary works.

One of the featured titles was poet George Darley’s The Labours of Idleness, a work that included a little poem called “The Wild Bee’s Tale,” a stanza of which reads as follows: Give me Earth’s rich sun and flowers, Give me Earth’s green fields

and groves.

Let him fly to Eden’s Bowers, He who such cold bowers loves.

– George Darley While I cannot be absolutely certain that Darley’s poem inspired your grandparents and others to use the name “Cold Bowers,” I find it interesting that the unusual turn of phrase happens to appear in a literary work, the title of which was sufficiently well-known that it was featured in a local newspaper contest which ran when your grandparents were young.

Dear Julia and Poydras, In the early 1970s, my family and I often ate Sunday breakfast at the A & G Cafeteria on Broad and Canal streets. Most of the time, I ordered “silver dollar” pancakes, which I fondly recall as having been delicate and delicious.

I never gave it a thought when I was little, but now that A & G is long-gone has it occurred to me that I don’t know what the “A & G” initials actually meant. Do you think you can solve the mystery for me?

Mark Matthews Covington A & G Cafeterias were run

by Finest Foods, Inc., which also operated Mrs. Drake Sandwich Shops. Founder Clifton L. Ganus Sr. (1903-’55) was the original “G” in “A & G.” The lesser-known “A” was business partner Robert L. Atkinson Sr. who, during the company’s early years, sold his interest to Ganus and returned to his day job as a civil engineer.

The A&G location you so fondly recall opened in 1962 in honor of the chain’s 30th anniversary. Now long-gone, the building at 2621 Canal St. was a gem of modern architectural design. n

myneworleans.com / FEBRUARY 2015

|

19

20

|

FEBRUARY 2015 / myneworleans.com

the beat MARQUEE

PERSONA

BIZ

EDUCATION

HEALTH

CRIME FIGHTING

PERSONA pg. 24

“My father always said start at the bottom and work your way up. .. It started out as a mom-andpop business and it grew from there.”

– Cedric Martin, President and Owner, Martin Wine Cellar

greg miles PHOTOGRAPH

THE BEAT / MARQUEE

OUR TOP PICKS FOR FEBRUARY EVENTS

BY LAUREN LABORDE

Rambling and Rocking Lost Bayou Ramblers are a Cajun band from Lafayette that has a reach far beyond the Bayou. The band contributed to the score of the homegrown hit Beasts of the Southern Wild, and its 2012 release Mammoth Waltz featured a cameo from celebrity and sometimes-singer Scarlett Johansson as well as Violet Femmes vocalist and fiddle player Gordon Gano. The Ramblers reunite with Gano for a show at One Eyed Jacks on Feb. 27. Information, OneEyedJacks.net

A Portrait of a Playwright New Orleans admires playwright Tennessee Williams, who lived and wrote in the French Quarter for a time, as evidenced by the big festival it throws in his honor every March (this year’s fest is March 25-29). But Williams also took up oil painting as a relaxing hobby, depicting friends and characters from his plays. The Ogden Museum of Southern Art displays some of his works during “Tennessee Williams: The Playwright and the Painter,” which is at the museum Feb. 7-March 31. Information, OgdenMuseum.org

Not a Drag New Orleans is known for staging outrageous theater featuring cross-dressing casts, including productions by Running With Scissors and satirical shows featuring drag queen Varla Jean Merman. So it’s only natural that a local theater group would take on Charles Ludlum’s Camille, the drag melodrama based on a story by Alexander Dumas story.

Merman’s male alter ego Jeffery Roberson – who has starred in aforementioned local satires, offBroadway and in the cult film Girls Will Be Girls – directs the NOLA Project production at Mid-City Theatre. It runs through March 1.

Information, NOLAProject.com

CALENDAR Feb. 5. Chris Brown and Trey Songz in concert, Smoothie King Center.

Information, SmoothieKingCenter.com

Feb. 14. For the Love of Funk: A Valentine’s Evening feat.

Dumpstaphunk, One Eyed Jacks. Information, OneEyedJacks.net

Feb. 7-11; 23-27. New Orleans Pelicans games, Smoothie King Center. Information, SmoothieKingCenter.com

Feb. 16. Quintron and Miss Pussycat with Ricky B and DJ Joey Buttons, One Eyed Jacks. Information, OneEyedJacks.net

Feb. 13. Cowboy Mouth in concert, Civic Theatre. Information, CivicNOLA.com

Feb. 17. Mardi Gras

22

|

FEBRUARY 2015 / myneworleans.com

SPOTLIGHT

Avenue a little over a year ago; and soon the three-screen Broad Theater will open in MidCity. Poised to open this spring, Broad Theater will focus less on blockbusters and more on smaller films with more limited distribution. The theater will also feature a full bar and food.

We talked to owner Brian Knighten, a commercial and residential real estate developer who started a distribution company for Latin American films, about the new theater.

Why did you want to build a movie theater? Is there a word

Small Screens

Broad Theater’s Brian Knighten on the revival of small cinema

N

ew Orleans used to be filled with single-screen movie theaters before the arrival of the multiplex; Rene Brunet, who operates Prytania Theater, the last of New Orleans’ old movie theaters, wrote about the very subject in his book There’s One in Your Neighborhood. But while we may not have a theater in every neighborhood yet, there has been a revival in small cinema in New Orleans. The arthouse theater Zeitgeist has gained more prominence as Oretha Castle Haley Boulevard grows around it; siblings Haley and Will Sampson opened the single-screen theater Indywood on Elysian Fields

limit to this story? Well, the idea goes back to 1999, when I was at Katie’s Restaurant in Mid-City and I overheard a customer and his friend talking about Movie Pitchers [the beloved Mid-City movie house] closing. The next day I contacted the owner to see what was going on and worked out a deal with him to try and save the business. The business lost its lease due to Sav-A-Center buying the land for grocery store parking. The space is now a “park.” Anyhow, I tried unsuccessfully for a number of years to find a space to reopen Movie Pitchers, but for one reason or another nothing panned out. Fast forward to 2014, I still had the monkey on my back and came across

a beautiful building on Broad Street and decided to give this idea another shot.

Would you go to Movie Pitchers often? Yes – It was a staple

of the city for about 10 years.

To me, the place represented the laissez faire attitude of old New Orleans. There were a lot of things happening at there that would never be allowed today – you could catch a French movie, see an improv show and catch a punk rock band, sometimes all in one night. There was always something interesting happening.

Are you a film lover? More than a film lover or film buff, I believe in the power of film to create conversation and take us outside of our world and into another. I want the theater to be a neighborhood art house cinema where all people feel welcomed. Our programming and prices will reflect that desire.

What were your favorite movies of 2014? Tough question.

I really liked Boyhood, Grand Budapest Hotel, Snowpiercer, The Great Beauty. There were a lot of great movies that year.

The Oscars will be interesting.

For more information about Broad Theater, visit TheBroadTheater.com n

Feb. 22. Harlem Globetrotters, Smoothie King Center. Information, SmoothieKingCenter.com

Feb. 27. “Kongo Across the Waters,” through May 25, New Orleans Museum of Art. Information, noma.org

Feb. 22-23. 311 in concert, House of Blues. Information, HouseOfBlues. com/neworleans

March 2. New Orleans Film Society Academy Awards viewing party, Prytania Theater. Information, NewOrleansFilmSociety.org

Feb. 27. Big Easy Blues Festival, UNO Lakefront Arena. Information, arena.uno.edu

Craig Mulcahy PHOTOGRAPH

myneworleans.com / FEBRUARY 2015

|

23

THE BEAT / PERSONA causality of Hurricane Katrina, the original Martin Wine Cellar on Baronne Street Uptown didn’t reopen for years – instead, the Martin family focused their attention on stores on Magazine Street, Metairie, the Northshore and Baton Rouge. After waiting for years for the right economic conditions, patriarch Cedric Martin finally brought Martin back to Baronne Street.

The wine seller, which like its Metairie counterpart includes a deli and lunch and dinner service, opened just in time for the holiday season. We talked to Martin about the opening and got his wine advice.

Q: What is it like with the store being

open? A wish come true. It’s been a long time coming. This is where I grew up and learned the business. It was hard to leave there after the storm, and I always hoped this day would come. It’s just so nice to be back where I started, and the whole area is coming back. It’s also a shorter drive to my house. (laughs) When I grew up (in this neighborhood) there were a lot of little stores, and that’s how my father started (the original Martin). Around there was a grocery store, barber, hardware store, bakery – a number of things. I used to go to a theater around there – I think I paid a nickel, or maybe a quarter, and a Blue Plate mayonnaise label to get into the movies. There was a lot of retail in that neighborhood back in (19)50s and ’60s. I think it’s going to come back.

Q: What are some of your memories

Cedric Martin a taste for Uptown

BY LAUREN LABORDE

N

ew Orleanians are well-known lovers of nostalgia, so any time a place that “ain’t dere no more” is reborn, it’s cause for celebration. We recently saw that with Brennan’s, the French Quarter grand dame that saw some struggles and closed, only to be bought, renovated and reopened by family member and December 2014 Persona subject Ralph Brennan, who promised to restore it to greatness. A

24

|

FEBRUARY 2015 / myneworleans.com

of being a child in the store? My father always said start at the bottom and work your way up. I did everything from learn the hand-set type machine to print labels, unloading trailers coming in early in morning and making room in the warehouse, doing inventory – my mother and I used to take the whole store and come in Sunday at 2 get out at 1 in the morning. It started out as a mom-and-pop business and it grew from there.

Q: Did you always think you would

stay in the family business? I did some other things, but my father sat down with me one day and said, “Do you really want to be in this business?” and I said

greg miles PHOTOGRAPH

Age: 63 Profession: President and Owner, Martin Wine Cellar Born/raised/ resides: Uptown New Orleans Family (wife and kids’ names): Wife, Pamela, children: Hope, David and Ardenne Education: Louisiana State University Favorite Band: “I changed this one to talk show – I love ‘Car Talk’ on NPR.” Favorite Restaurant: No comment Favorite Food: Roasted lamb Favorite Book: Kissinger by Walter Isaacson Favorite Vacation Spot: Washington, D.C. “Yes, I do” and he said, “I’ll keep it, then.” I learned a lot from him and we got along really well, which is unusual for a family business. I did everything he didn’t want to do, he did everything I didn’t want to do or have the talent to do. He let me make a lot of mistakes, and I learned from those mistakes.

Q: What do you find inter-

esting about wine? Wines are constantly changing, because they’re an agricultural product. For example, every year France has a vintage, and maybe something with the weather happened, so the wines are lighter. Same thing happens in California, Argentina. You have to be pretty versatile in the wine business to know what years, areas and producers are great.

That’s what you look for. It’s fun, because it’s always changing. So are other products like liquor – if you look at the bourbon explosion, tequila explosion. There are so many new products on the market it’s hard to keep up. But wine changes each year.

We constantly dedicate ourselves to learning. I send

people to Chile, Argentina, France, California, to meet people who grow the grapes so they can have a personal experience when they talk to a customer. Education is big on our staff. I love sending employees around the world.

Q: What do you think are

some of the best wine producers that aren’t the most well known places – Italy, France, Spain, California?

Portugal. Fifteen years ago I went to Portugal, which is known for port, but I had some of the wines there and they’re very good. Not many people know about them – they didn’t export wines for a while. Now the country is starting to produce better wines, and they’re not expensive. South Africa is also producing some good wines.

They’ve been around a while; when I was young, they had mainly co-ops (producing wines). Now they have small growers. Same with Portugal.

And there are a lot of very good wines made in Oregon.

Q: What advice to you

give to people who are interested in wine but are overwhelmed about where to begin? We do teach wine classes. Those start after Mardi Gras, and that’s where people learn about wines. They cover the basic countries and you get to taste six to eight wines per class; there’s six classes, and there’s some handouts in every class.

Drink what you like because there’s no right or wrong. Everyone has a different taste. And sometimes wines are better with food – drink wine with food. n

True confession I enjoy watching soccer and the ballet. myneworleans.com / FEBRUARY 2015

|

25

THE BEAT / BIZ

1. Go long.

Need a Portfolio Tune-Up? Four tips for investors

By Kathy Finn

I

n a world that tracks movements in financial markets second by second and feeds news to the masses like there’s no tomorrow, it’s easy for individual investors to get caught up in the story of the moment. But advisers say some investors take the headlines too seriously, and as a result make investing moves they may later regret.

Groups such as the American Association of Individual Investors say that the best way to keep your feet on the ground is to develop a solid financial plan and an appropriate allocation of investing assets, then keep a careful eye on the portfolio and ignore the “noise” of the daily news. Here are four pieces of basic advice.

26

|

FEBRUARY 2015 / myneworleans.com

Short-term trading may be best left to young people who will have time to recover from bad financial decisions but, in fact, rapidly moving in and out of the stock market isn’t a good practice for any investor, regardless of age. Market volatility poses inherent risks in both stock and bond markets, and the potential for big price swings always lurks around the corner.

The best way to avoid market news-induced queasiness is to have long-range goals. Whether your mission is to afford a good retirement, fund a college education or build a trust that can bring value to your heirs down the road, set a dollar target and a timetable for reaching it. You can find an abundance of good, free advice online, including many calculators that will help you arrive at an appropriate investing goal.

Once you have a dollar figure, you can determine the annual rate of return you need in order to reach the goal. And you can use the return rate to help identify an appropriate mix of investments, such as a diversified mutual fund portfolio.

Keeping your eye on your annual return target will not only help you stay on track, but will also help you put daily market headlines in perspective.

2. Don’t short your 401(k).

Qualified retirement plans can not only enhance your investing power by deferring taxes on annual returns, but may also reduce your current taxes. Yet a surprising number of people fail to fund their plans to the maximum amount allowed by law.

Individuals who qualify can this year contribute up to $18,000 to a 401(k) and knock $18,000 off the top of their income for tax purposes.

If your employer offers a matching program, you have an added incentive to fund your 401(k).

The law allows employers to match an employee’s contribution up to a total of 4 percent of the employee’s salary. If you have access to such a program and don’t fully fund your account, you’re leaving “free” money on the table.

Jason Raish illustration

Online Help Investor basics: The American Association of Individual Investors aims to provide unbiased investment education.

Current offerings include a guide to personal tax planning. Visit aaii.com to get started.

Mutual fund investing: The Vanguard Group Inc., a well-known provider of low-cost mutual funds, is one of many companies that offer a wealth of online help. Visit Vanguard. com for basic advice, online calculators and help in setting targets.

Investing for college: CollegeSavings.org offers state-specific information about college savings plans, a calculator to figure future college costs and much more.

3. Allocate wisely, stay the course.

As investors set their longrange goals, they should decide on an appropriate allocation of their money among stocks, bonds and cash. Again, online investment sources offer plenty of advice, based upon your age and life circumstances. A 25-year-old with stable income, for instance, may opt for a somewhat aggressive portfolio that’s 60 percent in stocks or stock mutual funds, 30 percent in bonds or bond funds and 10 percent in a money market account.

A person closer to retirement age, on the other hand, may choose a more conservative allocation, such as 65 percent bonds, 25 percent stocks and 10 percent cash.

Once you determine the

allocation, you should monitor your overall portfolio at least on a quarterly basis and make adjustments when needed.

If you have decided to keep 45 percent of your portfolio in stocks, for instance, and a particularly good quarter for equities pushes the value of your stock holdings above 50 percent of your total portfolio, you might consider shifting some money out of stocks and into bonds to bring the allocation back into balance.

Focusing on the end goal and allocation target can help investors avoid mistakes, such as being tempted to sell investments as soon as the market shows volatility. It is a sure-fire bet that the stock market will at some point deliver unsettling news, but if you’re prepared and confident in your portfolio, you needn’t succumb to the jitters.

4. Get a zero-percent tax rate.

Since it’s tax-filing season, here’s a tip that could benefit some investors in the current year. It is a tax code provision that allows for a zero capital gains and dividend rate for certain situations. The provision applies to investors whose taxable income – after all applicable deductions and exemptions – is below the top of the 15 percent tax bracket.

The threshold figure varies according to the taxpayer’s situation, but in 2014 the top of the 15 percent bracket was $73,800 in taxable income for married couples filing jointly.

For those who qualify under this provision, any long-term capital gains and dividends received during the year will go untaxed. People who are near that threshold may want to take steps to keep a lid on their taxable income. Coincidentally, that’s yet another good reason to fully fund your 401(k). n

myneworleans.com / FEBRUARY 2015

|

27

THE BEAT / EDUCATION

Private-Tears

The evolution of hard times for higher education

By Dawn Ruth Wilson

T

he latest round of faculty layoffs and program reductions at the University of New Orleans, announced at the end of last year, were as predictable as they were disturbing. Worse still, such announcements are likely to continue, despite state officials’ stated desire to stabilize higher education funding.

UNO’s enormous loss of enrollment since Hurricane Katrina, combined with an equally enormous loss in state funding, has made the university especially vulnerable to the shifting political and economic forces that are reshaping the delivery of higher education, especially in Louisiana.

Even though state officials say they will do what they can to protect higher education in the future, with oil prices falling, the situation is ripe for another round of devastating budget cuts. The Legislative Fiscal Office estimates a budget deficit of between $1 and $1.4 billion in the 2015-’16 fiscal year.

28

|

FEBRUARY 2015 / myneworleans.com

“It’s going to be another trying year,” says Barbara Goodson, deputy commissioner for finance at the Board of Regents, the state’s coordinating board of higher education. “We are concerned, definitely concerned.”

Louisiana colleges and universities are in crisis, and there’s no reason to expect miracles anytime soon. In fact, the situation is worse.

In addition to the effect of falling oil prices on state revenue, two constitutional amendments approved by voters in November protect some health care funding from reductions, leaving higher education the largest sitting duck on the shooting range.

Because higher education constitutes a significant portion of the state’s discretionary general fund, “it will be difficult to not impact” college and university funding next fiscal year, says Jodi Mauroner, education section director for the Legislative Fiscal Office.

Since 2008, the year Gov. Jindal took office,

the state has reduced higher education funding by about $700 million, a recent Board of Regents chart shows. The state has allowed schools to raise tuition in the last few years, but 2014 was the first time since the tuition hikes went into effect that the schools actually received the additional funds, says Lori Parker, the board’s assistant commissioner for budget analysis.

“The schools are hurting,” Parker says. “I really don’t know how they are doing it.”

The 2008 recession affected higher education funding nationwide, but statistics generated by the Southern Regional Education Board, a consortium of 16 states, shows that other states in the southern region did a far better job protecting higher education during the economic downturn.

Between 2008 and ’13, SREB figures show that state appropriations to colleges and universities in Louisiana fell by 31.1 percent. With inflation taken into account, the schools received 34.3 percent less state funding, the SREB Fact Book shows. The second largest loser was Florida’s colleges

cheryl gerber photo

with a 22.4 percent loss to a budget triple the size of Louisiana’s. Most other states reduced funding in the 15 percent or less range, and four states increased or maintained stable funding.

Louisiana’s higher education officials are sometimes reluctant to discuss the damage caused by budget cuts because those who speak out sometimes disappear.

Take for example former Commissioner of Higher Education Jim Purcell. The Advocate newspaper reported in January 2013 that Purcell presented a report to the Board of Regents outlining the dramatic slide in funding and asked them to lobby the legislature for more money. Two months later, The Advocate reported that a group of Republicans accused Gov. Jindal’s office of trying to get Purcell fired for his public comments. The Advocate quoted Regents Chairman Clinton Rasberry saying that it was “common knowledge” that the Jindal administration was “upset” with Purcell but that he knew of no attempt to end the commissioner’s contract. The conflict quieted down, but Purcell left his position about a year later.

Jindal took over the steerage of government at time when state funding for higher education had reached the southern average for the first time in 25 years. Then the recession hit and instead of protecting state revenue, he and the Legislature rolled back state tax rates, mostly for higher income residents.

The failure to renew rates resulted in the loss of millions of dollars in state revenue and six years of unstable budgetary cycles.

To be fair, poor policy decisions involving higher education go back decades, starting with Gov. Edwin Edwards’ years in office, when the state overbuilt higher education with oil boom money without regard to efficiency. The state created more four-year universities than the average for its population size and then added a community college system beginning in the 1990s.

The community colleges were a much-needed addition because future job projections show that most workers will need the kind of skilled training they can deliver, but the end result is a system of 38 colleges and universities, including some expensive professional schools, competing for state revenue in an anti-tax political environment.

Enrollment in the community college system, now only getting an average of 52 percent of the state revenue it needs to function properly, according to the Board of Regents’ funding formula, has swelled from about 55,000 in 2006 to about 80,000 in 2013. At the same time, Board of Regents figures show that many public universities are losing enrollment. UNO’s enrollment, for example, dropped 2,400 students between 2009 and 2013 to a low of 9,323, nearly half of its enrollment pre-Katrina.

At the same time, Delgado Community College’s enrollment mushroomed from 13,000 to 19,000.

“They need to be recruiting,” Goodson says of UNO’s enrollment problems. Many Louisiana residents have earned some college credit but no degree. Goodson says UNO must lure them back to school. n

myneworleans.com / FEBRUARY 2015

|

29

THE BEAT / HEALTHBEAT U.S. News and World Report released its rankings of the best and worst diets for 2015. A panel of experts rated each diet on a scale of one to five based on “short-and long-term weight loss, ease of following, nutrition, safety and performance as a diabetes and heart diet.” Topping the list were the DASH Diet, TLC Diet, and tying for third the Mayo Clinic Diet, Mediterranean Diet and Weight Watchers. In last place were The Fast Diet, Atkins, Raw Food Diet, Dukan Diet and Paleo Diet. The winning DASH Diet emphasizes loading up on whole grains and vegetables and is reported as the best for overall health, heart health, diabetes, healthy eating, nutrition, safety and ease of use.

Late in 2014, Our Lady of the Lake Regional Medical Center became the first hospital in the state recognized as a Level 1 WellSpot by the Louisiana Department of Health and Hospitals. A WellSpot is an organization or place that has voluntarily implemented changes to make healthy living easier for Louisiana residents. The program has three qualification levels, and criteria vary according to the type of organization or business. It includes initiatives such as a tobacco-free and workplace fitness polices, being breastfeeding friendly, having a 50 percent healthy vending machine inventory and for restaurants, training on food allergies and healthy food options are on the list. To find a WellSpot location or register to qualify as one, visit WellAheadLA.com.

Gifted Healthcare is making a push to expand its clinical staff in 2015, on the heels of a 3,500-square-foot expansion of its corporate operations in Metairie. The company provides staffing services of healthcare professionals to hospitals and medical practices, as well as private, in-home and travel nurses. Locally it also has offices in Covington, with divisions in Tulsa, Oklahoma; Oklahoma City, Oklahoma; a travel division in Dallas; and offices throughout Mississippi.

– Melanie Warner Spencer 30

|

FEBRUARY 2015 / myneworleans.com

myneworleans.com / FEBRUARY 2015

|

31

THE BEAT / crime fighting

Fighting Time The hardest battle

By Allen Johnson Jr.

T

ime is getting short for Mayor Mitch Landrieu to secure his legacy as the leader who “transformed” the troubled New Orleans Police Department and made the city safe.

In his 2015 New Year’s message to New Orleans, Mayor Mitch Landrieu said the city “made headway in rebuilding” the NOPD. The city gave officers a 5 percent across-­the-­board pay hike – their first pay raise in eight years. The city “also invested nearly $12 million in the federal Consent Decree for better training, equipment and police monitoring.”

But according to NOPD reform advocates, the clock is ticking and both time and money are at issue.

“I am concerned that we may have a rapidly shrinking window in which to effect real, lasting change in this department,” says Mary Howell, a veteran civil rights lawyer.

Howell hopes that Landrieu will “re­

32

|

FEBRUARY 2015 / myneworleans.com

energize” the city’s work on the NOPD Consent Decree.

Approved by U.S. District Judge Susie Morgan in 2013, the court­-supervised agreement between the Landrieu Administration and the U.S. Department of Justice contains more than 490 paragraphs of sweeping reforms. The pact aims at resolving a DOJ lawsuit by ensuring public safety through constitutionally sound police training, policies and practices.

Landrieu requested a federal civil probe of the NOPD after taking office in 2010.

The feds summarized the grim findings of the nine-­month investigation in a letter to Landrieu, dated March 16, 2011.

“The challenges confronting the New Orleans Police Department are serious, systemic, wide-ranging and deeply rooted,” the DOJ letter states, listing allegations of: excessive force, unconstitutional stops, searches and arrests, biased policing and “a systemic failure

to investigate sexual assaults and domestic violence.”

Asked if the same “challenges” confront the NOPD today, attorney Howell said: “Yes. The good news is we have a good Consent Decree, a good monitoring team and a good judge. The bad news is we’re four years out since the DOJ findings letter and there’s still a lot that needs to be done. The critical thing needed right now is a sense of urgency.”

President Obama leaves the White House on Jan. 20, 2017. That is less than two years away – or 703 days after Mardi Gras ’15. Mayor Landrieu leaves office in May ’18.

Until then, the Obama DOJ may be the city’s most willing and able partner in Washington for help with improving the NOPD through the Consent Decree.

NOPD reform advocates fear that future presidential administrations will not make civil rights litigation a top priority after the 2016 elections. After the Sept.

11, ’01 terrorist attacks, national security became the top priority at the George W. Bush DOJ. Federal investigations of police misconduct and political corruption in Louisiana were put on the backburner.

Former mayor Ray Nagin (’02-’10) said federal oversight of the NOPD was no longer needed. The DOJ withdrew for several years, ending a monitoring program established during the mid-­1990s, after the FBI broke up a cocaine protection operation led by then-NOPD cop Len Davis, now on death row. +++ Five years ago this Feb. 6, Landrieu was elected mayor on a campaign pledge to turn the NOPD into one of the best police departments in country. The next day, the Saints won their first Super Bowl.

In the celebratory weeks that followed, even reforming the NOPD seemed do­able.

Mayor Landrieu appointed Ronal Serpas Ph.D. as Superintendent of the NOPD. Borrowing a campaign catch phrase from mayoral runner-up Troy Henry, Landrieu boasted the city had hired “the Drew Brees of police chiefs.”

On May 5, 2010, two days after his inauguration, Landrieu sent a letter to U.S. Attorney General Eric Holder, Joseph Daniel Fiedler illustration

asking the feds for help with “transforming the NOPD into one of the best police forces in the United States.”

“Nothing short of a complete transformation is necessary and essential to ensure safety for the citizens of New Orleans,” Landrieu wrote: “The police force, the community ... and citizens are desperate for positive change.”

Landrieu invited the feds to investigate the NOPD, adding he had “inherited a police department that has been described by many as the worst in the country.”

The DOJ’s civil probe resulted in a chilling investigative report on police misconduct.

“We asked for it and we got it,” Landrieu later said of the probe. “In March 2011, the Civil Rights Division described a Department that in many ways had lost its way.”

The city and the DOJ hammered out a settlement agreement filed with the court in July 2012. Then-­U.S. Attorney General Eric Holder said: “This agreement is one of the most wide­-ranging in the Department’s history.”

Of approximately 18,000 law enforcement agencies in the U.S, NOPD was one of “only a handful” that were operating under a DOJ Consent Decree, according to a March 2014 study by the Police Executive Research Forum in Washington D.C. +++ A recent report to the federal judge overseeing the Consent Decree found “significant deficiencies” persist in key areas of the Police Department: training, supervision and record keeping, to name a few.

“We continued to identify serious deficiencies in the level and effectiveness of supervision we see from NOPD’s sergeants, lieutenants, captains and commanders,” the monitoring team wrote in its fourth quarterly progress

report to U.S. District Judge Susie Morgan.

In both NOPD patrol districts and specialized units, the monitors found supervisors failing to review Use of Force reports and video recordings; failure to report equipment malfunctions; and an absence of record keeping.

Amid a public clamor for more police officers and effective detectives, the monitors found serious shortcomings in NOPD training. “The Monitoring Team continues to be seriously concerned with the quality of NOPD’s training program. ... Without effective training by qualified instructors using modern teaching materials, tools and techniques, NOPD’s newest officers will continue to mimic the practices of their predecessors.”

Until recently, NOPD’s Academy screened a 1967 clip from the “Dragnet” TV series. “Sergeant Joe Friday,” played by Jack Webb, lectures a rookie officer on what it means to be a police officer. “The clip reeks of an “us versus them” (i.e., police versus citizen) attitude, which is a highly inappropriate message for any officer – let alone a new recruit,” the monitors wrote.

Howell said the city should focus on better training for police for the next two years.

“Bring in someone from outside who has national experience running a topnotch police training program, to train the trainers and help design a curriculum and methodology for every aspect of training ... recruits, roll­call, in­service, FTOs (Field Training Officers), specialized units, etc.

We are entirely too isolated and insular, and many of our methods and materials are very outdated. ...We don’t have time to re­invent the wheel.”

Judge Morgan will preside over a status hearing on NOPD training Feb. 26 at 1:30 p.m. n

myneworleans.com / FEBRUARY 2015

|

33

LOCAL COLOR in tune READ+SPIN JAZZ LIFE CHARACTERS JOIE D’EVE MODINE GUNCH CHRONICLES HOME

in tune pg. 36

”On Feb. 10, Robyn Hitchcock will be at One Eyed Jacks. Hitchcock is a legend of the UK singer-songwriter scene whose quirky lyrics and musical stories are immediately engrossing.”

LOCAL COLOR / IN TUNE

Experiments and Harmony

Guster

When Music Reigns February rocks for Carnival BY mike griffith

F

ebruary is always a strong month for music in New Orleans. The allure of Mardi Gras intersects with bands who get an early start on the spring touring season to make for what is generally a solid month of excellent music. This year is no exception.

The month opens on the 1st with one of the strongest acts to come through town so far this year: Zola Jesus, the stage name of Nika Roza Danilova, will bring her brand of experimental rock and electronica to Republic. Danilova is an eclectic performer with a wide range of influences. Her sultry live performances never fail to move the audience. Her style combined with the relative intimacy of Republic should make for an excellent evening of music.

On the lighter side, coming through town are two bands known for their playful and often humorous live performances. On Feb. 7, the Boston alt rock ensemble Guster will play the House of Blues. Guster has been releasing excellent albums since the late 1990s, and their recent release, Evermotion, is no exception. Make sure to arrive early for this show as the incomparable Kishi Bashi (otherwise known as Kaoru

36

|

FEBRUARY 2015 / myneworleans.com

Ishibashi) will be the opening act. Ishibashi’s high-energy pop and virtuosic violin playing are the perfect start to this excellent evening of entertainment. Just a few days later, on Feb. 10, Robyn Hitchcock will be at One Eyed Jacks.

Hitchcock is a legend of the UK singer-songwriter scene whose quirky lyrics and musical stories are immediately engrossing.

On Feb. 6, Less than Jake and Reel Big Fish will be bringing their long-standing and excellent ska performance styles to Southport Hall.

For those of us who came of age during the ska era, this will be an excellent night of nostalgia.

Both bands have large catalogues of hornheavy tunes that will all but force you to dance.

For something a bit more introspective, The Dodos will bring their distinctive guitar and harmony driven sound to Gasa Gasa on Feb. 20.

The band will be touring on their excellent new release, Individ. This will be a great chance to get close to these amazing musicians as they

-

mike griffith

For something more experimental, two outstanding bands on the experimental sound scene will be coming through town this month as well. First, Pharmakon (the stage name of Margaret Chardiet) will be playing Siberia on Feb. 4. While experimental, her music is mathematically precise and her live performances mirror this precision. In the small space of Siberia you’ll want earplugs, but the experience will be well worth it. Second, A Place to Bury Strangers will be playing Gasa Gasa on Feb. 25. While you’ll find more harmony here than at the Pharmakon show, look for a symphony of reverb accompanying Oliver Ackermann’s vocal stylings. build their unique sound.

Finally, for a night with a bit more of a country sensibility, Ryan Bingham and Lucero will be playing Tipitina’s on Feb. 28.

Bingham came to prominence in 2009 when he collaborated with T-Bone Burnett on the soundtrack for Crazy Heart. The Memphis band Lucero will be accompanying Bingham with their modern reimagining of the quintessential Memphis sound. n Note: Dates are subject to change. Playlist of mentioned bands available at: bit.ly/ InTune2-15.

To contact Mike about music news, upcoming performances and recordings, email Mike@MyNewOrleans.com or contact him through Twitter @Minima.

Zoe-Ruth Erwin photo

myneworleans.com / FEBRUARY 2015

|

37

LOCAL COLOR / READ+SPIN

COOKING: In the latest Savor the South cookbook series, Gumbo, Dale Curry offers up 50 recipes for Louisiana food lovers.

Curry is a monthly contributor to this magazine, the former food editor at The Times-Picayune and author of New Orleans Home Cooking. This simply designed volume is petite, but packed with every gumbo imaginable, a heavy dose of jambalayas and myriad soups and other New Orleans staples, including, of course, red beans and rice and shrimp and grits. History and tips abound, making this a fitting starter cookbook for novices and an easy reference book for those with considerable expertise.

AMERICANA: On Feb. 24, soulful songstress Kristin Diable is releasing her third album, Create Your Own Mythology.

The Baton Rouge-native is based in New Orleans, where in January she shot the video for, “I’ll Make Time for You,” the first single off of the new album. Comparisons to another soulful Louisiana singer songwriter, Lucinda Williams, are inevitable, especially since Diable has opened for the legendary Lake Charlesborn performer. A sprinkle of Motown flavor, sensual grooves and a forceful voice distinguish Diable’s music from Williams’ throaty refrains. Locals likely are familiar with Diable from her turn on the Jazz Fest stage and music scene staples, such as One Eyed Jacks.

FICTION: In his debut novel, The Holy Mark, released near the end of 2014, New Orleansnative Gregory Alexander draws upon his childhood in Louisiana and his Catholic and Italian heritage. Alexander tackles the Catholic Church sex abuse scandal, family drama and religious and psychological themes masterfully, weaving together a compelling, vivid and mysterious narrative.

JAZZ: Seva Venet, Revisiting New Orleans String Bands: 1880-1949 is a must-have for any traditional New Orleans jazz lover’s music library.

Venet is the leader of the Storyville Stringband and conducts educational workshops on traditional New Orleans jazz at venues such as Preservation Hall.

38

|

FEBRUARY 2015 / myneworleans.com

BY melanie warner spencer Please send submissions for consideration, attention: Melanie Spencer, 110 Veterans Memorial Blvd., Suite 123, Metairie, LA 70005.

myneworleans.com / FEBRUARY 2015

|

39

LOCAL COLOR / JAZZ LIFE

Revised and Remembered

Sketches of Spain and dirges for Al Belletto

BY JASON BERRY

I

n 1960, Miles Davis recorded Sketches of Spain with composerarranger Gil Evans and 27 symphonic musicians. Evans shaped some of the trumpeter’s greatest work. Later, Miles got into drugs and a famous dark streak, a sullen detachment, as when he turned his back to audiences. On a “60 Minutes” profile he tested Morley Safer’s patience, watching TV in a sulk; the frustrated camera crew filmed him doing so until Safer coaxed him to talk.

Reportedly clean by then, Miles gave new meaning to “moody.”

Though some critics dispute whether Sketches of Spain is jazz, for my money it’s a sign of how the jazz canon bends to orchestral designs. Miles was superb, alternating between trumpet and flugelhorn, creating passages of a brooding melancholia to the orchestra’s flamenco colorings, imbuing the five movements with a majestic sadness. “Concerto de Aranujez” by Joaquin Rodrigo is the first movement, an adagio of slow undulations that build to a soaring climax.

Sketches of Spain is demanding and not cheap to perform; it requires an orchestra and serious rehearsal time. In the last

40

|

FEBRUARY 2015 / myneworleans.com

18 months, two recordings of the work have been released, one by the prolific Nicholas Payton on his recently formed BMF label, performed with the Sinfoniorchester Basel; the other, Sketches of Spain Revisited by the Chicago Jazz Philharmonic Chamber Ensemble, is produced by Orbert Davis and Mark Ingram.

Orbert Davis, working in a continuum of jazz improvisation, has reassembled Sketches, supplanting Evans’s three center movements of the original with his own compositions. “Muerto del Matador,” the second piece, calls to mind the essence of tragedy Hemingway captured in his book on bullfighting, Death in the Afternoon.

Davis expands the palette of sounds with layers of African and Moorish colors, while using a melodic fragment of “Concierto de Aranjuez” as a kind of through line for the overall work. Conductor Davis has 19 musicians (several utilize different instruments), and he plays solo trumpet and flugelhorn; this is a more ranging, highly textured meditation on death in the Spanish cultural sensibility, as it returns to the slowly swelling crescendo of Evans’s last movement “Solea,” with a tempo that builds, as in Bolero.

Nicholas Payton, 42, is one of New Orleans’ gifts to the world. A trumpeter of superb tone, his works have ranged across the terrain of jazz since his early Armstrong tribute, Dear Louis.

Payton’s Sketches of Spain hews closer to the DavisEvans template in structural

terms, but at certain intervals Payton’s trumpet veers far from the moody sadness of Miles playing in his zone, opting for a wailing blueslike cry from the soul. Listening to Payton’s Sketches several times in the change of 2014 to ’15, I was pulled by his currents on the “Solea” finale. “The whole piece is one big crescendo. You literally just build,” Payton says in his liner notes, “and the piece reaches this huge arc ... and you get to this point, and you hit this cliff and then you reach the other side of the mountain. It’s like an avalanche.” The avalanche hit me, driving to the Musicians’ Union Hall on Esplanade Avenue, a memorial service for the alto saxophonist Al Belletto, prince of a man and a big band player of players who passed away at 86 just before New Year’s Eve. Payton’s trumpet sang of death’s pain, the pain of living people facing the past.

Belletto was a teenage bebop player when the cops kicked him out of black clubs in the 1950s for violating race laws.

He played Bourbon Street strip clubs while studying music at Loyola University, and on auditioning at Louisiana State University for graduate study, the professor said: “Boy, you play with such spirit! You play like a whore!”

So Belletto himself told me, back in the day. His big band was a fixture at Jazz Fest and his polished songs are collectors’ items. Deacon John sang a blues-belting “Ave Maria” at the service. I kept thinking how much Prince Al would like Nicholas Payton’s bluespowered Spanish wail. n

myneworleans.com / FEBRUARY 2015

|

41

LOCAL COLOR / CAST OF CHARACTERS

Toe Business

Reflexologists afoot BY george gurtner

A

question you always wanted to ask, if for no other reason than to feel like you were “in”: What in the world is reflexology?

It took Erin Suddeth and her daughter, Carolyn, who had just half driven-half hitchhiked their way from Fort Wayne, Indiana, to stoke the question. “Our car broke down somewhere up around Memphis,” Carolyn says. “We just got out and started thumbing.”

The duo landed an apartment on Governor Nichols Street and one cool evening wound up at the Nix Library on S. Carrollton Avenue: “Half to get out of the rain and half to get off our feet,” Carolyn says.

“We’re just about out of money and we want to set up a spa. We’re reflexologists. There’s always a need for a good reflexologist. All we need is a place to rent for our spa.”

Seems like these days everybody is looking for a “spa,” either to rent, buy or drop into for a little relaxation and reflexology.

Not to worry. The yellow pages and Google listings are chockfull of spas. Uptown, Downtown, French Quarter, Marigny, Airline Highway – almost as many spas in New Orleans as there are restaurants and bars.

Most are upscale and geared for the woman or man seeking to be pampered. They offer the likes of lavender, milk, coconut and black clay body wash, “Seaweed body treatment to hydrate, tone and defoxify …” Or maybe you’re in the market for a “Dead Sea Mud treatment” that, among the other things, ‘remineralizes’ your body. All of this in a pleasingly aromatic setting of the sounds of soft music and light wind chimes.

42

|

FEBRUARY 2015 / myneworleans.com

At this one spa on a stretch of Magazine Street where places like the Friendly House Restaurant and Bar, the Jackpot Bar and Andy’s Pool Hall used to dominate mostly to the rougher trade, now operate the seemingly ubiquitous spas: offering all of the above and, of course, reflexology.

Meredith Clark, a slight, quietly speaking young lady originally from Ohio, offers her brand of reflexology.

“I’m not actually a certified reflexologist,” she says. “I’m a holistic health practitioner. I have over 1,000 hours of massage training. In most states you need about 700 hours to become a massage therapist and then there is a national exam and a state exam.”

While working on a friend’s feet, Clark explains how the thumbs and fingers are used to apply pressure to the reflex points on the hands and feet.

“I’m 37 years old and I knew this was my calling at 12. It’s funny. I’m not religious, but I was actually inspired by the work of Jesus because he did hand healing.”

You might get the notion from the setting and the almost hushed tones in which people speak here that reflexology is a luxury for the tennis in the morning and sprout sandwich (sans crust, of course) for lunch crowd. Not so says Clark.

“Reflexology is absolutely not a luxury,” she says without looking up from the woman’s foot she is gently kneading. “The feet truly affect the whole body.

I can feel a communication through the body move-

ments through certain areas of the foot. And when you’re working on the foot, the effects go all the way up to the top of the brain.

“Most clients come in when they’re having an internal conflict. Massage makes people aware of what’s going on in their lives. It brings sensations to an area that probably has been ignored. Reflexology means ‘heal thyself.’ I never go to the doctor and I take no medicine. But don’t misunderstand. Maintaining your bod’s health is just one part. You have to exercise and you have to eat healthy, local, organic food.”

A client waiting for her time with Clark lounges back on a softly covered couch in a pristine waiting area. Somewhere from deep within the acoustics system emits the sounds of the forest. “Gentle,” the woman says to nobody in particular, and for no particular reason.

“So gentle.”

A T-shirt rack offers shirts with the message, “Chose Love” and painted words on the wall offer the advice that “Health is Wealth.”

Clark rolls back the covering over her client’s body.

The woman exclaims how “rejuvenated” she feels.

“I love what I do,” Clark says. “I love this city of New Orleans. I’ve been here about four years now, and this is the first place in my life that I have ever felt community. Every place I go in this city. I feel that.”

And that, my friends, is a primer on the art and science of reflexology. I never saw Erin and Carolyn Suddeth again, but Meredith Clark filled in the blanks just nicely, thank you. n frank methe photograph

myneworleans.com / FEBRUARY 2015

|

43

LOCAL COLOR / MODINE’S NEW ORLEANS

Hear Today

Reaching the inner ear

BY MODINE GUNCH

M

y gentleman friend Lust is perfect if you overlook a couple things. Like he has gotten deaf as a post. (I tell him this and he says, “What’s that about the Gulf Coast?”)

I used to ask, in a loud voice, why he didn’t get some decent hearing aids. He said it’s so he don’t have to listen to people who ain’t intelligent enough to talk to him.

He owns the Sloth Lounge, and I guess he runs into a lot of people like that.

A couple weeks ago, I met him at the Sloth. “Have a good day?” I yell.

He says “Busy. Very busy.”

“He went to the track,” says Larry the bartender, in a normal voice, without looking up from wiping glasses.

“Nothing but work, work, work,” Lust says.

“Lost his shirt,” Larry says.

Lust frowns at Larry. “You say something?”

“If he ever gets new hearing aids, my ass is grass,” says Larry.

“Speak up!” says Lust. But Larry don’t.

Lust knows something was up, and he don’t like it. The next day he reads in the paper about these new ultra high-tech hearing aids that work with your smartphone. You still wear them in your ears, but the idea is you can control exactly how much you hear, or don’t hear, with your phone.

“Discretely raise or lower the volume without having to touch your ears. Boss yelling? Kids fighting? Turn down their volume. Somebody whispering across the room? Turn it up and listen in.” Sounds perfect.

But Lust don’t trust high tech. He says they take regular words, like “apple” and “mouse” and “tweet,” that already mean apple and mouse

44

|

FEBRUARY 2015 / myneworleans.com

and tweet, and use them to mean something technical.

He says they are too lazy to make up their own words.

Also, he don’t own a smartphone. He likes his dumb phone just fine. But he just loves the idea of controlling people’s volume.

Then he gets a brilliant idea. He can connect the hearing aids with my smartphone. If it works, he’ll bite the bullet and get his own smartphone.

I say OK, and we go to Ernie’s Ear Emporium, where his friend Ernie sells nearly new hearing aids. But what Lust wants is so high tech even Ernie don’t have it, and we got to go to a real hearing aid center and talk to a professional ear expert who tests Lust’s hearing in a audio booth, instead of standing across the room and yelling.

This expert says with these hearing aids, Lust will hear better than a bat. And he’ll personally install the volume-control app in my phone. So Lust buys them.

Suddenly, he can hear.

“It’s like I had my head in a fish bowl for years,” he tells me.

Then he says the words I been waiting for: “That TV is too loud.”

He tests the phone app by politely lowering the volume on my sister-inlaw Gloriosa, when she storms into the Sloth yelling about a parking ticket.

It works.

I am so excited, I grab my phone and call my

friend Awlette to tell her about it. I am waiting for the phone to ring on her end when Lust clutches his head. “I got ringing in my ears!” he says.

Then his eyes bug out. “I hear voices in my head,” he says. Uh-oh.

“Wait,” he says, “It’s your friend Awlette. She’s saying ‘Hello? Hello?’”

I say “Awlette?” into my phone. Lust says, “She says she’ll call you right back.”

The phone goes dead.

“What just happened?” I say. Then Lust clutches his head again. “Ringing!”

I say “Hello?” into the phone. Lust says, “Ms. Larda wants to know if we want some shrimp stew.

Say yes.”

It must be that new app. It is channeling every sound from my phone into his hearing aids.

I turn the app off. That should fix it. But Lust clutches his head again.

“Ringing! Make it stop,” he says.

My phone is possessed.

And naturally, the hearing aid place is closed.

They are undergoing remodeling, and thank us for our patience.

Then my 17-year-old daughter Gladiola strolls in. She takes my phone, taps it a couple times, and – a miracle – no more voices in Lust’s head.

“I turned off Bluetooth,” she says. We stare at her.

“It’s your communications protocol,” she says. Like that means something.

Technology is wasted on the old.. n

LORI OSIECKI ILLUSTRATION

myneworleans.com / FEBRUARY 2015

|

45

LOCAL COLOR / JOIE D’EVE

Quieting Down Keeping Satan guessing

BY EVE CRAWFORD PEYTON

L

ast week one of my Facebook friends posted a link to a blog post titled “When Satan Steals Your Motherhood.” It was just click-baity enough that I clicked on it. The gist of it is that when you yell at your kids, Satan claps. I am a religious person (in that I sporadically attend church), but I don’t really go all-in on the notion of Satan, which is fortunate because I yell at my kids so much that Satan would be giving me a constant standing ovation, sometimes interrupted by a slow golf clap when I don’t yell but instead whisper to my husband, “Can I claim to be exposed to Ebola so that I could have 21 days of just being left the hell alone?”

I am trying to get better about yelling. It makes me and the kids feel lousy, and it’s not even particularly effective. But I think even the saintliest mother would snap when stuck behind four slowmoving tractors and a public works truck while late for school with one kid throwing Cheddar Bunnies around the car and the

46

|

FEBRUARY 2015 / myneworleans.com

other saying, “Mom, can you read what the back of your temporary license plate says? Mom? Hey, Mom? Mom? I want to know what it says, but I can’t read it because I’ll get carsick. Mom? Mom? Can you read it in the rearview mirror? Please? Mom? Can you hear me? Mom? Mom? HEY MOM CAN YOU HEAR ME MOM I REALLY WANT TO KNOW WHAT IT SAYS MOM MOM MOM MOMMYYYYYYYYYYYYYYYYY!” I am a total introvert, and I crave quiet like a drug, so the constant talking and questions and noise definitely take their toll on me. I frequently drop the kids off at school and then drive to work without the radio on just because I need to hear nothing for a little bit.

Even as I get better about not yelling, I know I’ll never stop entirely. But when I do yell, I always apologize and explain what triggered it in kidfriendly language – i.e. I don’t say, “Mommy lost her temper because you would not shut up and Mommy hasn’t been able to so much as pee by herself in days,” even if that’s technically true. (Also, I swore I would never ever ever ever be the kind of woman who called herself

-

“Mommy” in the third person, but of course this is just one of 80 million other pre-actually-beinga-parent parenting rules I have utterly disregarded.)

Instead, I say, “I am so sorry I yelled. Sometimes, though, you need to ask a question and then be quiet while you wait for a response because otherwise Mommy loses her temper.

Still, though, I should not have yelled, and I apologize. Can we start over?”

And we can. We always can. We make it through each day with a combination of laughing, yelling, hugging and talking – and at the end of the day, no matter how rough a day it’s been, we always end up curled up in bed, Ruby on one side of me and Georgia on the other, and they fall asleep in my arms and I just lie there for a while, drinking in the silence and kissing their sweet foreheads. I don’t care what 1,000 parenting books tell me about how kids need to learn to fall asleep on their own; this is the absolute best part of my day, and we all need it.

And Satan? If yelling makes Satan clap, I don’t know what this quiet snuggly love fest makes Satan do. And I really don’t care, just so long as it’s quiet. n

Excerpted from Eve Crawford Peyton’s blog, Joie d’Eve, which appears each Friday on MyNewOrleans.com.

jane sanders ILLUSTRATION

myneworleans.com / FEBRUARY 2015

|

47

LOCAL COLOR / Chronicles Dominican Debs 1977-’78

Feet on the Street A tradition of dance groups

BY CAROLYN KOLB

M

aybe it’s something in the air?

New Orleanians are out there strutting their stuff – not as solo acts, but as members of a rapidly increasing number of local dance groups.

In most towns, people would know exactly where to find a dance team: a high school.

The Dominican Debs of St. Mary’s Dominican High School began in 1969.

Fran Gandolfi Moran, current coach and former Deb Captain, admits, “It’s helpful to have had dance lessons” when girls audition. Deb coordinator Sina Baldwin noted that girls focusing on Debs choose that instead of sports teams.

Dominican Debs practice year round.

They cheer for Dominican teams and for the Brother Martin Football Team.

They march in Mardi Gras parades with both the Brother Martin and Dominican Bands. They enter competitions and have an annual dance review. Highlight of the year is the award for the Carmen Gaudet Deb of the Year, named for the founding Deb coach.

48

|

FEBRUARY 2015 / myneworleans.com

According to Coach Moran, “We want everyone to look the same – its important to look symmetrical.” Does this inhibit dancing? “They can shake in moderation,” she says.

That moderation idea proved difficult for Dedria Smith as a drum majorette in high school. As she recalls, “We had our little moves, but not too much. The principal was really strict.”

Once, at a football game while the other team was performing at halftime, she says, “Those girls, they got out there and they were good!”

Then, when Smith’s group had a chance to perform. “We got out there, and I looked at my girls and I said ‘Let’s get down.’ And ooh, we out-danced them.”

The result was predictable.

“Next day the principal called us all in to the office,” she laughs.

If school dance groups are a bit restrictive, off-campus dance groups welcome members of all ages.

After Chenell Taylor danced her way through school, she organized Girlz N

Motion in 2009. This year, the 40 members range in age from 4 to 16. “Our costumes are royal blue, lime green, silver and a little white,” Taylor says. “We have advanced and beginners. There is a professional dance instructor and one for the majorettes.” In parades, the disc jockey rides in front and plays “music with a nice tempo – and no curse words.” There are regular rehearsals, and besides parades, Girlz N Motion appears at pageants, festivals and even for King and Queen coronations at nursery schools.

In the adult category, Mardi Gras authority Arthur Hardy calls Dance Connection “the grandmother of local dance groups.”

Founded in 1979, the group numbers 40 women, aged 16 to 45 or so, and is led by Robbie Ganucheau, who was there at the beginning as a teenager. Uniforms are white vests and shorts, and purple shirts. Dancing is “bouncy, but we stay precise,” Ganucheau says. Besides parades, they’ve danced at car shows, basketball games and fund-raising events. “Before we go on,” Ganucheau says about a group tradition, “we hold hands for good luck, I say ‘Unity’ and they say ‘Through Dance and Friendship,’ and we raise up our arms and yell ‘Whoooo!’”

Camille Baldassar, an education consultant, was new to New Orleans and Mardi Gras, and while watching the Thoth parade realized how much she liked the dance groups. “I’d like to do that,” she thought, and began asking friends if they agreed. “In 2001, we just did it,” and the Pussyfooters began. That first year, they decorated white leotards with fringe and marabou and added capes. “Early on, we decided our mission would be supporting women,” Baldassar says. Fundraisers now include the annual Blush Ball. The Pussyfooters has 115 members, all over 30. “It’s very empowering to put on a wig and a costume and dance in the streets,” Baldassar says.

Unique among the dance groups is the 610 Stompers, an all male ensemble originally led

by Brett Patron, that emerged about the same time as the parade honoring the late sportscaster Buddy Diliberto’s pledge to march in a red dress if the Saints made the Super Bowl.

Now set at 120 members, the Stompers – members wear workout shorts, not dresses – has an executive director, Mont Creamer, and a full schedule of events. As many as 200 people have tried out to fill 12 vacant spots, Creamer says.

In this city, the beat goes on! n

LOCAL COLOR / home

Left: The exterior of the house fits neatly into the natural setting and rises into the treetops with the surrounding forest of black gums, southern and sweet bay magnolias and loblolly pines. Below: Charlotte and Jean Seidenberg relax with Lolita, their pet parrot.

The Art of Nature

Charlotte and Jean Seidenberg’s tranquil home

BY BONNIE WARREN / PHOTOGRAPHED BY CHERYL GERBER

C

harlotte and Jean Seidenberg live in an idyllic country setting surrounded by gardens that are filled with blooming flowers, colorful butterflies and much more. The almost acre of land that was once part of the extensive Bechtel family estate has the mailing address of Covington, but for all practical purposes it’s simply an outpost of peace and quiet where Jean paints, draws and sculpts and Charlotte plants beautiful flowers, shrubs and trees, and communi-

50

|

FEBRUARY 2015 / myneworleans.com

cates with nature. “I love the native vegetation,” she says with a smile. “Here we have owls, bluebirds, fireflies, foxes and deer, and lots of flowers.”

Jean, an artist with an impressive large coffee table book just devoted to his art

(Jean Seidenberg: Paintings, Drawings, Sculpture), is happy to have found an ideal spot to work and live. “There is a lot to be said for the peace and quiet of this place,” he says. “This is tranquil living at its best.”

No doubt about it, Charlotte and Jean are ensconced in a dream setting for a well-versed gardener and an artist, but there’s more than just the outdoors to note when driving just an hour from New Orleans. Their unique contemporary house is nestled among tall trees with a raised wooden walkway leading to the dramatic 3,400-square-foot structure that was designed by the architectural firm of William Burks Associates of Baton Rouge and built in 1983 for Dr. Ronald Hardey.

“We like the way the house fits into the natural setting,” Charlotte says. “It is perched over a wetland that descends through an adjoining woodland property to the Tchefuncte River, and it rises into the treetops with a forest of black gums, sweet gums, mocker nut hickories, southern and sweet bay magnolias and loblolly pines,” she adds with the schooled authority of an author who has written two highly respected garden books (The New Orleans Garden: Gardening in the Gulf South and The Wildlife Garden: Planning Backyard Habitats); although her profession is a registered nurse, and she now works as a case manager from her home, she hastens to

say, “I am also gardener and plant enthusiast, birder and an amateur naturalist.”

The couple was ensconced in a typical Uptown house, living the New Orleans life filled with a busy schedule, when they decided to escape to a more peaceful setting.

“We bought this place in 2010 and never looked back,” Jean says. “Now I have a wonderful studio in our home where I work. I sit and think and paint or sculpt with a nice view of the woods and the garden.” Then he adds, “I was holding a pencil in my hand when I was born and have been drawing and painting and modeling every since.”

Charlotte continues the dialog about the setting, “First and foremost, our property is a wildlife habitat. Most of our garden is actually a woodland, which I’m restoring by removing invasive non-native plants, thinning trees growing too close together, adding more of the native trees that I’ve found here, or which occur here naturally, like long-leaf pines, wild pink azaleas, swamp azaleas, snowbells, silver bells, sourwoods, serviceberries, sassafras, persimmons and parley hawthorns. The first part of our property is a developing meadow/savannah/ prairie seeded with native grasses and wildflowers by Marc Pastorek in November 2011. This will take several years to mature and we will enjoy watching the process.”

Charlotte is quick to mention that John Mayronne, a noted landscape architect and

Top: The native perennial sunflowers started when Charlotte’s Folsom friend Raoul Martinez gave her a gallon container of seedlings, which by year two had colonized the swale in front of my elderberry thicket, where it blooms in brilliant gold profusion. Bottom: The bronze statues of a girl are based on Jean’s two daughters, Eugenie and Victoria Ann, as children. “There were always little girls running around the house and studio over the years I was doing the sculptures of little girls,” Jean says. “My sculptures are generic little girls, not exact portraits of a specific daughter.”

Facing page, top left: Light fills the two-story foyer that features a self-portrait of Jean on the left and “Randy at Night” (Randy Delahanty) on the right wall. Bottom, left: A self-portrait of Jean hangs on right wall, with (high over the table) “Erin at Work I” (Erin Wright); the other art includes three portraits over the table are “Charlie” (Charlie Kahn), “Three Pears on a Yellow Plate” (Franklin Adams and sons Daniel and Samuel) and “George Farnsworth”; random bronze maquettes (models or rough drafts of an unfinished sculpture) and relief panels are displayed on the table. Top, right: “Hellus,” bronze bust by Jean, has a place of honor against the fence in the garden. Bottom, right: One of Jean’s favorite bronze sculptures, “Head of a Woman,” has a place of honor on the table on the deck that overlooks the rear garden. This page: Portraits in the living include (top) “Chris Waddington,” “John Chaffee,” “Frank Kennett,” and (second row) “George Schmidt Playing Banjo.”

one of Louisiana’s foremost native plant experts, shared his knowledge of the early gardens on their property, which is part of the former Bechtel family estate. “He kindly often offered timely advice about native plans and tree growing here,” she says. “He was friends with Alice Riley, whose mother, Catherine Bechtel Fielding, now 92 years old, still lives next door. It was Sarah Bechtel, Alice’s grandmother, who planted an extensive garden on the property between 1935 and ’83.”

Continuing her dissertation on the gardens, she adds, “There are several beautiful old camellias growing here that are remnants of Mrs. Bechtel’s garden.” Proud of the antique rose garden she adds, “I also added hum-

mingbird and butterfly plantings to the garden that I edged with an inverted wine bottle border.”

The couple marvels at their good luck of finding such an idyllic setting where they wake up to birds singing and an occasional deer running near their deck that joins the kitchen and breakfast room at the rear of the house, and for lagniappe Jean ended up with a perfect gallery to display his old and new work on the tall walls of every room in the large house. His private outdoor sculpture garden is a gem where his many sculptures add to the overall beauty of the outpost of peace and quiet.

This is indeed nirvana for an artist and world-class gardener. n myneworleans.com / FEBRUARY 2015

|

53

A pping o h r a b o guide t s a’ Americ irit sp native

Bourbon

by Tim McNally photographed by Marianna Massey photo assistant Scott Williams

H

eritage.

Even when starting a brand new life in a very new place, the early settlers of America didn’t escape their Old World heritage, nor did they want to change “everything.” These new Americans gave up their old place of life, enduring a long voyage en route to another land across the sea – but some things had to remain the same.

Their love of fine spirits was one of those respected traditions.

Around 1760, it fell to the Scots and the Irish to establish a whiskey presence in the New World. And so they settled far enough inland to be near fields of grain, the agricultural birthplace of the required base ingredient in the distillation of whiskey. They wanted to emulate their beloved Scotch whiskey. Life on the frontier was rough and challenging enough without access to a pleasant liquid fortification against all the difficulties.

The distillation process was often crude, with poor choices being made as to the quality of the grains and yeasts; and the initial necessary use of homemade contrivances to serve as stills was primitive. But after a bit of trial-and-error, the grain was chosen and grown with an eye to overall good quality fermentation. Distillation and construction techniques for stills, including better regulation of the temperature, improved.

After the operation was established, the final product had to be transported to market. Most of the market was in the eastern United States, but moving the liquid over the Adirondack Mountains or sailing upstream was, at that time, not only challenging but also often impossible. However, not far away from the fields and the distillation facilities were quick-running streams flowing to the south, and ultimately to the large and infamous port near the bottom of the greatest river on the continent.

New Orleans was storied even then and owned by foreign interests, and the town loved the distilled product from the north.

Something else fortuitous happened along the way. During the barge voyage heading south, the whiskey in barrels acquired a brown tint.

This was not fully expected, since the spirit is clear when it leaves the still, but the sloshing movement of the liquid within the barrel during its travels over three to four months caused it to mellow and further mature. It could be referred to as the “Miracle of Oak and Water.”

Very soon, with the influx of American businesspeople and a fondness for adult beverages, New Orleans, a European city on the American frontier, became a bourbon town. So much was consumed here that distillers had to pick up their pace to assure that there was enough product to satisfy New Orleans and still have some liquid remaining reach the intended target markets along the East Coast.

To this day, bourbon is an important offering in all of our local adult watering holes, but there are more than just a few that put a lot of effort into offering excellent bourbon, properly served.

Barrel Proof 1201 Magazine St. 299-1888 BarrelProofNola.com America’s greatest bourbon distilleries are well represented, from the notable Kentucky communities of Frankfort, Bardstown, Lawrenceburg, Loretto and Clermont. It all fits into an American style that we have dubbed Roadhouse Rustic, which works perfectly on New Orleans’ most eclectic street. Things have a way of working out – sometimes.

Barrel Proof

myneworleans.com / FEBRUARY 2015

|

57

Batch Hyatt French Quarter Hotel 800 Iberville St. 586-0800 FrenchQuarter.hyatt.com Aging in barrels is one thing; serving in barrels is something else. Batch is quite something else all together. One-liter barrels, filled with the cocktail of your choice, are available for your thirsty bunch. Each serves about four New Orleanians or six visitors. High West Son of Boureye, 5 years old, a blend of straight and rye bourbon, is the featured spirit.

Cellar Door

Herbsaint

916 Lafayette St. 383-5583 CellarDoorNola.com

701 St. Charles Ave. 524-4114 Herbsaint.com

Located on a rebounding section of Lafayette Street. Check. Former brothel. Check.

Reputedly haunted. Check. Serving cuisine rooted in the Philippines style. Check. Also serving classic and modern cocktails using bourbon. Check. Could be located anyplace but New Orleans? Not a chance.

Chef Donald Link has expanded his empire and even roamed (a little) far from home, but his flagship dining room, Herbsaint, has maintained high standards. Locals love the place because the dÊcor is New Orleans; not just the pictures and decorations, but the views of the city out every almost-floor-to-ceiling picture window, which fully cover two sides of the restaurant. The compact bar, facing St. Charles Avenue, is a favorite even when dining isn’t on the agenda.

Batch

Oxalis and The Branch

Oxalis and The Branch 3162 Dauphine St. 267-4776 OxalisBywater.com Deep in the new ultra-hip section of Bywater, where gentrification, fine dining and fine eating coexist in the same building, is a multi-part bar and restaurant where each section makes it own architectural statement. In truth, there are several areas of the building that look like they’re about to fall in about your ears. And there are other parts that seem to be out of your parents’ home when you were growing up. The patio area is dominated by a surprising fountain feature. In the midst of the quiet mayhem are Oxalis and the connected bar, The Branch. These folks are on to something, and that’s likely the proper respect, alongside creativity, for America’s native beverage, bourbon.

Restaurant August

Restaurant August

Cochon

301 Tchoupitoulas St. 299-9777 RestaurantAugust.com

930 Tchoupitoulas St. 588-2123 CochonRestaurant.com

Every John Besh restaurant pays homage to the sector of New Orleans’ culture he’s committed to preserving. However, Besh is a New Orleanian who respects his Southern roots. That is apparent in his culinary creations, always incorporating fresh, local ingredients of the season, and in the cocktail offerings impeccably served at his bars, most notably the clubby bar at Restaurant August. Some people in other places pay big membership money to have access to such comfortable and swank surroundings. All you have to do here is walk through the front door and be welcomed.

We know Cajuns love their beer, but we weren’t aware that they love them some bourbon, too. It is a Southern thing. Try a Delta Burke with Ridegmont 1792 Reserve Bourbon.

Sazerac in The Roosevelt Hotel 123 Baronne St. 648-1200 TheRooseveltNewOrleans.com If only these walls could talk; marriage proposals, business deals, class reunions, even assassination attempts have all, literally, left their marks in history and on the walls. One of the most dramatic and historic bars in the city, it’s named for the Official Cocktail of New Orleans, likely the only officially designated, by city and state legislative act, cocktail for any town. The rye bourbon-based drink wasn’t invented here, just served to perfection.

Sazerac in The Roosevelt Hotel

Bourbon House

Avenue Pub

Emeril’s

1732 St. Charles Ave. 586-9243 TheAvenuePub.com

800 Tchoupitoulas St. 528-9393

While The Avenue Pub’s reputation has been built mainly on beer, this place knows its way around fermented and distilled grain beverages. The style offerings include High Rye (over 16 percent of the mash bill), Low Rye (under 16 percent of the mash bill) and Wheated Bourbons (over 10 percent of the mash bill). Oh, and to its credit, The Pub has gone non-smoking from 10 a.m. until midnight inside. Balconies are available to those who wish to drink and smoke.

1300 St. Charles Ave. 525-4937 EmerilsRestaurants.com

Emeril’s Delmonico

Restaurants true to their venues with mixologists who are well familiar with their wares. Just as much effort and thought goes into the bar program at these Emeril-run restaurants as the culinary team puts into what appears on the plate in the dining rooms. They both also feature classic selections of bourbons.

Bourbon House 144 Bourbon St. 522-0111 BourbonHouse.com Any discussion of bourbon bars in New Orleans has to begin at the home of the New Orleans Bourbon Society (NOBS). This free-to-join group is passionate about all manner of bourbon, and more than 90 whiskies and bourbons are offered every day. Among the notable offerings are Angel’s Envy, Jefferson Reserve, Eagle Rare, E.H. Taylor Small Batch, Willett’s Single Barrel, Basil Hayden, Bulleit and Blanton’s.

Loa

Cure

Loa

4905 Freret St. 302-2357 CureNola.com

International House Hotel 221 Camp St. 553-9550 IHHotel.com/loa/idea

From that wonderful team that brought you the post-Katrina re-born Freret Street, these talented professionals know their way around bourbon, and they’re not afraid of over-shooting their mark. Their philosophy is to take the really good stuff and surround it with other top-notch ingredients. Where other bar personnel would be afraid of overshadowing the grandest bourbons on the market, at Cure drinks are enhanced by the presence of other quality supporting ingredients.

Evan Williams Single Barrel Bourbon, Barterhouse 20-year old and E.H. Taylor Uncut and Unfiltered Barrel Strength, among others, populate an obviously well-considered, personally designed cocktail list.

The name refers to divine spirits in the Voodoo faith. But this place is just plain cool. There is an ethereal vibe all around, which is due to the soothing décor, low lighting levels and the demeanor of Alan Walter, a former New Orleans Magazine Bartender of the Year, guaranteeing phenomenal drinks coming from the other side of the bar. Be conservative and be adventuresome, the spirits will watch over you.

Palace Café

Palace Café 605 Canal St. 523-1661 PalaceCafe.com Love and marriage; horse and carriage; Creole cuisine and bourbon: Some things belong next to each other. This former piano and sheet music retail store is both a grand souvenir of another era and a foreteller of trends still unfolding. Look one way and take in the wide vista that’s New Orleans’ main street. Look the other way to follow the adventures of modern restaurant food preparation in one of the largest show kitchens you’ll ever see. The out-of-the-way, almost diminutive bar is well stocked and reflects on another scale the bourbon offerings from a sister restaurant, Bourbon House.

Empire Bar at Broussard’s 819 Conti St. 581-3866 Broussards.com Opened in 1920, this grand dame dining emporium, with one of the finest courtyards in the United States, is today still serving Creole and French cuisine that satisfies the soul. The Empire Bar is aptly named; reminiscent of its heritage, there is indeed a sense of empire in the décor and the cocktail selections. Do not let the many references to the Napoleonic era fool you. Bourbon is at the root of this bar’s best work. There are always 22 to 26 bourbons on the menu with Booker’s, a small-batch bourbon, being a personal favorite of the staff. Try the multiple-meanings cocktail named Bourbon Restoration.

Bellocq Hotel Modern 936 St. Charles Ave. 962-0911 TheHotelModern.com/bellocq

Rules?

You Mean There Are Rules?

Leading the way in the resurgence of the historic style of cocktail named “cobbler,” which is a liberal amount of spirits with a respectful measure of fresh fruit, Bellocq has taken the traditional Whiskey Cobbler, made here with Buffalo Trace Bourbon, to new taste heights.

Bellocq

Bourbon is a tightly defined alcoholic beverage.

The Federal Government, with the help of the industry, has crafted regulations to assure that bourbon isn’t copied or duplicated anywhere else in the world. Bourbon is America’s only native spirit.

All bourbon is whiskey. But not all whiskey is bourbon. Tennessee whiskey isn’t bourbon; Kentucky bourbon is bourbon.

All bourbon must, by law, be distilled in the United States.

In the grain mixture, the essential basic ingredient of the spirit, all bourbon must contain at least 51 percent corn.

The barrels used for aging and storing bourbon at the distillery must be new American white oak and freshly charred.

Bourbon cannot be distilled to more than 160-proof, 80 percent alcohol by volume. The bourbon cannot exceed 124-proof when it enters the barrel. The reduction in alcohol is accomplished with water used in the fermentation process for the grain, and since most bourbons are sent to market in the 80 proof, 40 percent alcohol by volume range, there’s additional water added to the whiskey during bottling to dilute the alcohol.

Bourbon that has been aged in the barrel for a minimum of two years and doesn’t contain coloring, caramel, flavorings or other spirit additives meets the legal requirements for the designation, “Straight Bourbon Whiskey.” There is, however, no legal requirement for such a bourbon to define itself as “straight.”

A bourbon’s age is measured from the youngest whiskey contained in the blend. Bourbon that contains a heavy percentage of rye grain is labeled “rye.” A bourbon that makes use of previously used mash in the fermentation and distillation is labeled “sour mash.” A bourbon that notes a higher proof than 80 can be labeled “barrel proof,” meaning that water has not been extensively used to manage the alcohol by volume.

In the distillery, bourbon is managed to achieve balance and maturity. The color and the aromatics are products of the interaction of the whiskey with the barrel. Bourbons can be aged too long, becoming woody and unbalanced. n

whole hearted Pave the path to her heart with diamonds and lace; these stylish tokens of love say “Be Mine” year-round.

By Lisa Tudor Photographed by Eugenia Uhl Solid natural color extra-long “Pure Pearl” strand at Symmetry Jewelers; rose gold and cabochon rose quartz earrings and pendant at Boudreaux’s Fine Jewelers; Lou Petillante thong and Samantha silk “Lila” babydoll peignoir at Basics Underneath.

66

|

FEBRUARY 2015 / myneworleans.com

Ten carat heart-shaped yellow sapphire with diamond halo and split shank set in platinum and 14 karat hand-crafted cupid pendant with diamond eyes at Jack Sutton; hand-carved and painted wooden frame (at top) at Fleur D’Orleans; Only Hearts “Coucou Lola” nude net babydoll at Basics Underneath.

myneworleans.com / FEBRUARY 2015

|

67

“Eugenie” by Liz Sloss multi-strand pearl “Kesi” choker with sterling silver clasp at Adler’s; sterling silver “Cupid’s Arrow” pin at Mignon Faget; Cristy Cali “Elegante” ring at Adler’s; Salva pink sands panty and Lou “Bloom” thong at Basics Underneath.

68

|

FEBRUARY 2015 / myneworleans.com

Thirty-one carat cabochon ruby and diamond ring at Wellington & Company Fine Jewelry; 5.4 carat hand-carved pear-shaped ruby pendant with diamond halo at Jack Sutton Fine Jewelry; Baccarat “ZinZin” small ruby lead crystal heart at Adler’s; Simone Perele “Amour” boy short and Huit 8 “A la Folie” string at Basics Underneath. myneworleans.com / FEBRUARY 2015

|

69

Mignon Faget’s Luz heart with white pearl necklace shown in 14 karat gold; Eberjey “Colette” thong at Basics Underneath.

70

|

FEBRUARY 2015 / myneworleans.com

Designer Tom Mathis’ delicate 14 karat gold butterfly necklace and vintage smoky topaz heart-shaped pendant at Symmetry Jewelers; vermeil and gemstone chain available in two lengths at Fleur D’Orleans; Intimo halter-back chemise at Basics Underneath.

myneworleans.com / FEBRUARY 2015

|

71

atrial fibrillation Responding to a different beat

by Brobson Lutz M.D.

72

|

FEBRUARY 2015 / myneworleans.com

E

ach year, for “American Heart Month,” I have conducted a Q & A interview with noted cardiologists on various heart-related topics. My quest this year was to find an up-and-coming younger cardiologist with grey hair still in his or her future.

I did what physicians always do when they have a tough case or need to find who is good at what. I shared my dilemma with fellow colleagues over lunch in an Uptown hospital doctor’s dining room.

“You need to look up Paul Stahls,” said fellow internist Dr. Robert Miles.

“I met him when he was doing his residency at Ochsner. He went into cardiology, and I think he’s practicing on the Northshore. Paul is one of the most intelligent persons to go into medicine I have ever met. “ Such a recommendation by Dr. Miles was not one to be ignored. I Googled Dr. Stahls, called his Covington office and explained the mission, and he agreed to an email interview, which I condensed, edited and is printed below. Dr. Paul Stahls is a cardiologist with additional training and expertise in electrophysiology.

What are the most common problems treated by a cardiologist with special expertise in electrophysiology?

Disturbances of the normal electrical conduction of the heart; we call them arrhythmias.

Where does atrial fibrillation fit into the scheme of things? Atrial fibrilla-

tion is the most common arrhythmia of the heart and bears a stroke risk secondary to inefficient emptying of the top chambers of the heart.

Is it true all the folks with atrial fibrillation in the United States equal the population of Louisiana? Almost.

There are approximately 2 to 3 million Americans currently diagnosed.

With the general population surviving longer, the prevalence of this disease is estimated to affect 5 to 6 million Americans within the next 10 years.

With those numbers you could fill up Louisiana and have some spill over into Mississippi.

Are some folks more likely to develop atrial fibrillation than others? Yes, the

associated risk factors for developing atrial fibrillation are obesity, obstructive sleep apnea, hypertension, valvular heart disease and heart failure. Obesity is a risk factor for most cardiovascular diseases and is one that is controlled by the patient.

Exercise and a healthy diet are key elements to a healthy heart and reducing the risk of all of the disease processes that affect it.

Why the increase in atrial fibrillation?

There is an increased prevalence with age, and its disease progress is related to the aging heart. It is sometimes not directly avoidable, but there are certain measures that every patient can take to minimize their risk of developing this disease.

Thump, thump: the heartbeat. What is actually going on? The normal heart-

beat occurs in two phases. The first is the squeezing and contraction of the thin walled top chambers of the heart called the atria, and the second phase takes place when the stronger walled ventricles contract.

And what happens during each cycle?

The left atrium collects oxygenated blood from the lungs under low pressure and passes it on into the left ventricle, a more muscular chamber that squeezes with the force to send oxygen containing blood to all your tissues from your head to your toes.

Blood depleted of oxygen returns from the venous drainage canals to the right atrium and then to the right ventricle, a lessor pump but with the power needed to move blood into the lungs for an oxygen load and return it to the heart’s left atrium.

And where do electrical impulses come into play? The coordinated

pumping actions involving all four chambers of the heart are coordi-

nated via the heart’s wiring system.

These are wires made from cells that begin to generate electrical impulses as we develop in the womb and direct the activity of our heart throughout our lives.

Where does atrial fibrillation fit into all of this? Atrial fibrillation is an

electrical storm of irregular activity that arises from the top chamber on the left side of the heart and takes over the usual rhythmic actions of the normal conduction system. This electrical chaos results in quivering, non-contracting top chambers that inefficiently deliver blood to the bottom chambers of the heart. This results in a lack of the coordination of blood moving through the heart and leads to the symptoms related to atrial fibrillation.

What are the symptoms? The primary symptoms are palpitations or extra beats, shortness of breath and lack of energy. These are then assessed using electrocardiography, and with only 30 seconds of sustained arrhythmia the diagnosis of atrial fibrillation can be made. But at least a third of persons in atrial fibrillation do not feel any symptoms, and the irregularity often goes undetected.

So if no symptoms, why worry? Atrial

fibrillation is a major stroke risk factor. The risk for stroke increases when combined with other major risk factors: congestive heart failure, hypertension, age greater than 75, diabetes and a previous stroke. A physician can assess all your risk factors for stroke and determine the best strategy to reduce those risks.

Tell us more about how sleep problems affect heart rhythm? Obstructive

sleep apnea is a major contributing factor to the development of atrial fibrillation. Even when snoring and episodes of staggered breathing while sleeping are recognized, sleep apnea is often not properly diagnosed and even less often treated.

With sleep apnea there is less myneworleans.com / FEBRUARY 2015

|

73

airflow into the lungs. A lowered blood oxygen level sends a pending suffocation alert to the brain. The brain reacts with a release of stored adrenaline that increases blood pressure and heart rate so more blood can get to the tissues.

This excess adrenaline release disrupts the sleeping brain, changes its activity level and affects fat metabolism leading to increased pounds. All this feeds into other wear and tear risk factors to increase the risk for developing atrial fibrillation.

And high blood pressure and heart valves? Hypertension creates a disrup-

tion of the pressures in your main pumping chamber that is then reflected back into the top chambers of heart, increasing the pressure of the blood and resulting in a stretching of the tissue with resultant scarring, not dissimilar to stretch marks that occur on skin in different parts of the body. It is this scarring in the top chambers of the heart that lead to changes in the electrical properties.

Diseases of the valves and weakening of the heart muscle result in a similar change in pressures within the chambers of the heart and lead to the same kind of stretching and scarring that hypertension does.

Can atrial fibrillation be treated? Yes.

Once diagnosed, the management of atrial fibrillation needs to be tailored to each patient specifically. There are primarily two kinds of medication used in the management of this arrhythmia.

There are agents that are more effective at keeping the heart in normal rhythm, and others that are made to help control the rate of beating of the bottom chambers of the heart. These two kinds of drugs can be used in conjunction with suppression of atrial fibrillation for some patients. Other patients don’t tolerate taking these medications well and require other therapies.

What have physicians prescribed for patients with atrial fibrillation over the years to reduce the stroke risk? An

aspirin a day reduces the stroke risk by itself for persons with one or none of the above listed risk factors. Persons 74

|

FEBRUARY 2015 / myneworleans.com

with two or more risk factors require stronger blood-thinning medicines.

Coumadin was essentially the only ball game in town for chronic anticoagulation from the 1950s until 2010. It is a well-studied drug and when used and monitored carefully can be safe. There is an increased risk of bleeding when using Coumadin, but there’s an antidote and a well-established series of medicines that can be used to reverse its effect when clinically indicated.

And the new blood thinning kids on the block? Pradaxa, Xarelto and Eliquis.

These newer alternatives to Coumadin were developed in the hopes of better reducing the risk of strokes from atrial fibrillation while reducing the incidence of worrisome bleeding adverse effects. Persons on blood thinners are at higher risk for hemorrhagic strokes and other serious complications, especially after even minor trauma. These new drugs are also associated with these increased bleeding risks, and antidotes and reversal agents are being developed for these medications.

When does an elective cardioversion fit in? Why not just shock the heart back into a normal rhythm? Shocking the

heart simply allows a temporary return to normal electrical activity. It is an important tool utilized in the management of atrial fibrillation, but the normal pacing is usually time-limited, especially for a person who has had atrial fibrillation for years.

I like the term ablation. How does it fit into heart care? Most of the cells respon-

sible for atrial fibrillation are within and around the left atrium and pulmonary veins. When these cells turn rogue, we can often take them out by intentional scarring or decrease their damage by isolating the abnormal cells from normal signaling tissue. The primary alternative to medications for control of atrial fibrillation is ablation. It is akin to seek and destroy, with a focus of destroying or isolating the nest of abnormal cells causing the electrical chaos.

We all know the military seeks and destroys to eliminate or paralyze enemy

forces. How do the cardiologists do it?

We burn or freeze the tissue that has run amok, but first we need a map.

An electrophysiology (EP) study gives the data we need to map the cardiac electrical pathways looking for the trouble spot. The EP study starts with the floating of a long, thin catheter from a vein in the groin to electrical impulse business center in the heart. This gives up the needed intelligence to decide on the best treatment.

For the person with simple on-andoff episodes of atrial fibrillation, first attempt success rates approach 80 percent. Often times, a second pass is needed. The procedure itself lasts three to six hours and requires only a onenight stay in the hospital and a short recovery time as an outpatient.

So what is the bottom line on atrial fibrillation? Atrial fibrillation is a con-

sequence of a lifetime of accrued risk factors and age-related wear-and-tear changes. Its symptoms can range from none to a life filled with the results of a debilitating stroke, shortness of breath or decreased ability to exercise. Once diagnosed, appropriate risk reductions for stroke must be instituted and the specific management of the rhythm should be addressed with consultation with an electrophysiologist. Understanding what you can do to reduce your risk is important to avoid this disease and all others related to the cardiovascular system. n

myneworleans.com / FEBRUARY 2015

|

75

Top Rat regionaed hospita l ls

patients’ pick T

here has been a lot of turmoil in the hospital business. Here is our attempt to identify some of the best, at least from the patients’ perspective.

There is only one source for patient evaluation of hospitals, and that’s Medicare. Using the agency’s data, we compiled a list of those hospitals within the region that received a positive response from at least 50 percent of the patients surveyed when asked if they would “definitely recommend the hospital.”

Listed here are those top-rated Louisiana hospitals

New Orleans/Jefferson Charity Hospital & Medical Center of Louisiana at New Orleans 2021 Perdido St., 4th Floor, 903-3000, mclno.org Acute Care Hospital Provides Emergency Services Patient Rating: 59% Recommendation Percentage: 62% East Jefferson General Hospital 4200 Houma Blvd., Metairie 454-4000, ejgh.org Acute Care Hospital

compiled by Morgan Packard

within a 100-mile radius of New Orleans, excluding Baton Rouge. Under each, “Patient Rating” stands for “Patients who gave their hospital a rating of 9 or 10 on a scale from 0 (lowest) to 10 (highest);” and “Recommendation Percentage” represents “Patients who reported that “Yes,” they would definitely recommend the hospital.”

For more information, visit Medicare.gov. List is limited to those hospitals that accept Medicare. Other hospitals may be worthy of consideration.

Provides Emergency Services Patient Rating: 72% Recommendation Percentage: 75% Fairway Medical Center 67252 Industry Lane, Covington, (985) 809-9888, FairwayMedical.com Acute Care Hospital Patient Rating: 87% Recommendation Percentage: 89% Ochsner Medical Center 1516 Jefferson Highway, 842-3000, Ochsner.org

Acute Care Hospital Provides Emergency Services Patient Rating: 67% Recommendation Percentage: 72% Ochsner Medical Center-Kenner LLC 180 W. Esplanade Ave., Kenner 468-8600, Ochsner.org/Locations/Kenner Acute Care Hospital Provides Emergency Services Patient Rating: 66% Recommendation Percentage: 65%

Slidell Memorial Hospital 1001 Gause Blvd., Slidell (985) 643-2200, SlidellMemorial.com Acute Care Hospital Provides Emergency Services Patient Rating: 68% Recommendation Percentage: 72%

Louisiana Heart Hospital 64030 Highway 434, Lacombe (985) 690-7500, LouisianaHeart.com Acute Care Hospital Provides Emergency Services Patient Rating: 82% Recommendation Percentage: 85%

Touro Infirmary 1401 Foucher St., 897-7011, Touro.com Acute Care Hospital Provides Emergency Services Patient Rating: 71% Recommendation Percentage: 71%

Lakeview Regional Medical Center 95 Judge Tanner Blvd., Covington, (985) 867-3800, LakeviewRegional.com Acute Care Hospital Provides Emergency Services Patient Rating: 69% Recommendation Percentage: 69%

Tulane Medical Center 1415 Tulane Ave., 988-5263, TulaneHealthCare.com Acute Care Hospital Provides Emergency Services Patient Rating: 68% Recommendation Percentage: 68% West Jefferson Medical Center 1101 Medical Center Blvd., Marrero, 347-5511, wjmc.org Acute Care Hospital Provides Emergency Services Patient Rating: 76% Recommendation Percentage: 75% Across the State Assumption Community Hospital 135 Highway 402, Napoleonville, (985) 369-3600 Critical Access Hospital Provides Emergency Services Patient Rating: 96% Recommendation Percentage: 97% Cypress Pointe Surgical Hospital 42570 S. Airport Road, Hammond, (985) 510-6200, cpsh.org Acute Care Hospital Patient Rating: 76% Recommendation Percentage: 81% Lady of the Sea General Hospital 200 W. 134th Place, Cut Off (985) 632-6401, losgh.org Critical Access Hospital Provides Emergency Services Patient Rating: 84% Recommendation Percentage: 79% Leonard J. Chabert Medical Center 1978 Industrial Blvd., Houma (985) 873-2200, LSUHospitals.org/ hospitals/ljc/default.htm Acute Care Hospital Provides Emergency Services Patient Rating: 73% Recommendation Percentage: 77%

Lallie Kemp Medical Center 52579 Highway 21 South, Independence, (985) 878-9421, LSUHospitals.org/ Hospitals/LK/LK.aspx Critical Access Hospital Provides Emergency Services Patient Rating: 76% Recommendation Percentage: 76% North Oaks Medical Center 15790 Paul Vega MD Drive, Hammond, (985) 345-2700, NorthOaks.org Acute Care Hospital Provides Emergency Services Patient Rating: 74% Recommendation Percentage: 68% Ochsner Medical Center – Northshore, LLC 100 Medical Center Drive, Slidell, (985) 649-7070, Ochsner.org/locations/ north_shore Acute Care Hospital Provides Emergency Services Patient Rating: 69% Recommendation Percentage: 71% Ochsner St. Anne General Hospital 4608 Highway 1, Raceland, (985) 537-6841, Ochsner.org/locations/ st_anne_general Critical Access Hospital Provides Emergency Services Patient Rating: 67% Recommendation Percentage: 71% Physicians Medical Center 218 Corporate Drive, Houma, (985) 853-1390, PhysiciansHouma.com Acute Care Hospital Patient Rating: 90% Recommendation Percentage: 87% River Parishes Hospital 500 Rue De Sante, LaPlace (985) 652-7000, RiverParishesHospital.com Acute Care Hospital Provides Emergency Services

Patient Rating: 65% Recommendation Percentage: 59% St. Charles Parish Hospital 1057 Paul Maillard Road, Luling, (985) 785-6242, stch.net Acute Care Hospital Provides Emergency Services Patient Rating: 67% Recommendation Percentage: 68% St. Elizabeth Hospital 1125 W. Highway 30, Gonzales, (225) 647-5000, steh.org Acute Care Hospital Provides Emergency Services Patient Rating: 78% Recommendation Percentage: 80% St. James Parish Hospital 1645 Lutcher Ave., Lutcher, (225) 869-5512, sjph.org Acute Care Hospital Provides Emergency Services Patient Rating: 78% Recommendation Percentage: 80% St. Tammany Parish Hospital 1202 S. Tyler St., Covington, (985) 898-4000, stph.org Acute Care Hospital Provides Emergency Services Patient Rating: 82% Recommendation Percentage: 85% Southern Surgical Hospital 1700 W. Lindberg Drive, Slidell (985) 641-0600, sshla.com Acute Care Hospital Patient Rating: 80% Recommendation Percentage: 90% Teche Regional Medical Center 1125 Marguerite St., Morgan City, (985) 384-2200, TecheRegional.com Acute Care Hospital Patient Rating: 62% Recommendation Percentage: 61% Terrebonne General Medical Center 8166 Main St., Houma, (985) 873-4141, tgmc.com Acute Care Hospital Provides Emergency Services Patient Rating: 70% Recommendation Percentage: 71% Thibodaux Regional Medical Center 602 N. Acadia Road, Thibodaux (985) 447-5500, Thibodaux.com Acute Care Hospital Provides Emergency Services Patient Rating: 80% Recommendation Percentage: 84% n

ADVERTISING SECTION

Living Heart Healthy: Regional Cardiovascular Resources

T

his month, New Orleans Magazine honors American Heart Month with a wealth of regional resources for maintaining a healthy heart. Many of the area’s hospitals and clinics offer renowned cardiovascular programs that boast topnotch physicians, top-of-the-line technologies, breakthrough procedures and expert risk assessment and heart education. If you’re at risk for heart disease, now is the time to act. Whether you’re looking for a local cardiovascular physician or just want to know more about local programs and resources for living heart-healthy, the following health care providers and health resources may be able to assist with your needs.

78

|

FEBRUARY 2015 / myneworleans.com

ADVERTISING SECTION

Did you know that cardiovascular disease is the leading cause of death in the U.S. for both men and women?

Particularly in Louisiana, the prevalence of obesity and diabetes means that our communities are at greater risk of heart disease.

Heart disease can strike anyone at any age. In fact, it’s becoming more prevalent in those under the age of 60. Heart disease can also be a silent killer, with no symptoms until a heart attack or stroke occurs. That is why it’s important to determine your risk factors now and take preventative measures to lessen your risk.

With 14 locations throughout south Louisiana, Cardiovascular Institute of the South (CIS) has an international

reputation for providing state-of-the-art cardiovascular care and is known as a world leader in preventing and treating both cardiovascular and peripheral vascular disease. To learn more, call CIS at (800) 425-2565 or visit Cardio.com.

The Tulane University Heart and Vascular Institute (TUHVI) encompasses leading clinical, educational and research programs for the prevention and treatment of cardiovascular diseases. TUHVI offers a comprehensive heart and vascular program at three convenient locations: Metairie, downtown New Orleans and on the West Bank. TUHVI physicians include specialized medical professionals trained in the treatment of arrhythmia, atrial fibrillation, heart failure, prevention services, hypertension and lipid management, as well as interventional cardiovascular procedures and cardiac and vascular surgery.

The institute is a leader in treating peripheral arterial and venous disease (PAD) and offers the painless Endovenous Laser Treatment for varicose veins as well as sclerotherapy for spider vein closure at their West Bank Clinic.

Because TUHVI physicians and surgeons are also academicians, patients can be assured that each case is thoroughly reviewed and all available treatment options are considered. To schedule an appointment, call 378-5080 or 988-6113.

To address the prevalence of heart disease locally, the YMCA of Greater New Orleans offers the YMCA Diabetes Prevention Program, which is part of the CDC-led National Diabetes Prevention Program. The YMCA’s Diabetes Prevention Program helps adults at high risk for developing type 2 diabetes adopt and maintain healthy lifestyles to help reduce their chances of developing the disease. Type 2

myneworleans.com / FEBRUARY 2015

|

79

ADVERTISING SECTION

diabetes is a major risk factor for cardiovascular disease, and people with diabetes are twice as likely to have heart disease or suffer a stroke as those who don’t have it.

The program provides a supportive environment where participants work together in a small group to learn about eating healthier, increasing their physical activity and making other behavior changes with the goal of reducing body weight.

The program, led by a trained Lifestyle Coach in a classroom setting, lasts one year, beginning with 16 weekly sessions followed by eight monthly sessions.

The local YMCA offers a community of diverse individuals who support all people in meeting health and well-being goals. Learn more by visiting YMCANewOrleans.org/ydpp or by stopping into your local Y. As our nation’s health care system changes, Nurses Registry remains a leader in the home care industry. Nurses Registry was recently recognized by the LA Quality Improvement Organization for their low 30-day re-hospitalization rate, and their patient satisfaction scores are among the best in the state and the nation. Their founder, Rose Mary S. Breaux, RN, BSN, believed it’s an honor and privilege to serve the sick and aging in our community and to treat the whole patient: “Body, Mind and Spirit.”

This dynamic organization has implemented a Care Transition program to assist patients moving from hospital to home, managing all aspects of patient health and safety. Nurses Registry has also developed the Have A Heart program to help cardiac patients and families to heal and move toward safe selfmanagement of the disease process.

80

|

FEBRUARY 2015 / myneworleans.com

Health Coaches give special help to those with CHF and COPD, and other at-risk patients. Nurses Registry provides services across the health care spectrum, including Home Health, Private Duty Nursing, Medical and Non-Medical Aide Services, Home Infusion and many customized services.

Call 736-0803 or (866) 736-6744 today for a free, personalized in-home assessment or visit their Web site MyNursesRegistry.com for more information.

The highly skilled cardiologists with Crescent City Cardiovascular Associates have long been known for their dedicated care, clinical excellence and technological leadership.

They are among the area’s most respected specialists and are located in the heart of New Orleans at 3715 Prytania St., Suite 400. The Uptown office offers a wide array of cardiac and vascular services – from routine checkups to advanced therapies and outpatient diagnostics – in a comfortable and friendly environment.

The field of cardiac medicine is truly dynamic, and Crescent City Cardiovascular Associates strives to provide patients with the most effective and least invasive procedures.

The non-invasive, interventional and electrophysiology specialists that make up Crescent City Cardiovascular Associates include Roberto Quintal M.D., Sudhanva Wadgaonkar M.D., Royce Dean Yount M.D., Thanh Nguyen M.D., Murat Celebi M.D. and Viviana Falco M.D. With Crescent City Cardiovascular Associates, “your heart is in the right place.” For more information or to make an appointment, call 897-8276. •

myneworleans.com / FEBRUARY 2015

|

81

ADVERTISING SECTION

Touro Infirmary

Hospital Buzz F rom support programs for new moms to highly advanced new technologies that aid in prostate care, there are a variety of new medical services being offered across Southeast Louisiana. Hospitals in the region are expanding offerings to provide Louisianians with world-class care here at home, and as health care continues to see changes, local providers continue to raise their standards, meeting new qualifications and often exceeding expectations. Stay on top of your health concerns with the help of regional experts who have the resources and expertise to get you the care you need. You can find out what’s new in local medicine with the following updates from area hospitals and health care providers.

myneworleans.com / FEBRUARY 2015

|

83

ADVERTISING SECTION

As “The Place Where Babies Come From,” the Family Birthing Center at Touro Infirmary supports expectant parents every step of the way by offering a wide variety of classes to help prepare parents-to-be for pregnancy, labor and delivery, and newborn care. With that support in mind, Touro introduces the “Healthy Mom, Healthy Baby” Educational Series.

Maintaining a healthy lifestyle is one of the most important things a mom can do for both herself and baby throughout pregnancy. Touro’s prenatal nutrition and wellness class covers the basics of healthy meal planning, calories and weight gain, cravings, vitamins and essential nutrients, foods and beverages to avoid, gestational diabetes, fitness and more.

The postnatal nutrition and wellness class teaches mom the importance of living healthy after baby arrives, with tips including nutritional needs while breastfeeding, healthy weight loss and body image, healthy meal planning and maintaining or starting a fitness routine with baby.

To learn more about the Healthy Mom, Healthy Baby Series and for upcoming dates, visit Touro.com/events or call 897-7013.

East Jefferson General Hospital (EJGH) is proud to introduce a powerful new solution for targeted biopsy of the prostate. The UroNav fusion biopsy system offers a cutting-edge option for many patients with elevated and/or rising PSA levels.

Targeted MR/ultrasound biopsy is poised to become the new standard in prostate care, and EJGH is pleased to offer this powerful solution to its patients. UroNav fuses prebiopsy MR images of the prostate with ultrasound-guided biopsy images in real time, for excellent delineation of the

84

|

FEBRUARY 2015 / myneworleans.com

prostate and suspicious lesions.

Benefits include more accurate biopsies; positive predictive values above 90 percent in recent studies; simultaneously displays registered MR and ultrasound images and the projected biopsy needle path; and postbiopsy review gives visualization and recording of target and biopsy core in multiple 2D and 3D views.

To schedule an appointment with a physician who uses UroNav, call HealthFinder at 456-5000.

Children’s Hospital is Louisiana’s only full-service hospital exclusively for children age birth to 21. A not-for-profit facility, it is governed by an independent board of trustees made up of community volunteers.

Children’s Hospital treats patients in more than 40 specialties, including life-threatening illnesses, routine childhood sicknesses and preventive care. Children’s Hospital’s medical team is trained to care for the unique health care needs of children – children needing more time, care and specialized medications and technology than adults.

Critical care is provided in the hospital’s Neonatal Intensive Care Unit (NICU), Pediatric Intensive Care Unit (PICU) and Cardiac Intensive Care Unit (CICU). The hospital’s Jack M. Weiss Emergency Care Center is staffed around the clock by board-certified pediatricians with the availability of a full range of pediatric specialists.

Outpatient appointments with pediatric specialists are offered on the hospital campus and at satellite locations in Metairie, Baton Rouge and Lafayette.

For more information, visit ChildrensNola.org.

ADVERTISING SECTION

Thibodaux Regional Medical Center, located in Lafourche Parish, recently achieved two awards for its continued commitment to patient safety. Thibodaux Regional achieved Healthgrades 2014 Patient Safety Excellence Award™ placing the medical center within the top five percent of all hospitals in the U.S. for its excellent performance in safeguarding patients from serious, potentially preventable complications during their hospital stays. Healthgrades is the leading online resource for comprehensive information about physicians and hospitals.

Additionally, Thibodaux Regional Medical Center was named one of three recipients of the 2014 Safety Star Award.

The Safety Star Award is presented by the Louisiana Hospital Association Trust Funds to health care facilities that have successfully implemented processes that improve patient safety. Thibodaux Regional received the Safety Star Award for its redesign of the current process for acute myocardial infarction patients presenting to the Emergency Department.

The process was standardized and streamlined to ensure timeliness of care and improve patient outcomes.

For more information about Thibodaux Regional Medical Center visit Thibodaux.com.

February is a time to take care of the heart, and West Jefferson Medical Center is doing just that this month and every month of the year. Recently, West Jefferson Medical Center was announced as one of just 35 hospitals in the country and the only hospital in Louisiana to be chosen by the American College of Cardiology (ACC) as pioneering participants in the ACC Patient Navigator Program.

A formal announcement about the distinction comes during Heart Awareness Day at West Jefferson on Thursday, Feb. 26 at noon in its Fonseca Auditorium. The event, which starts at 7 a.m., will feature free EKGs and lower leg vascular screenings. These screenings require pre-registration for the spaces available. Call 349-1789 for the screening appointments. The Heart Awareness Day will also provide participants with information on diabetes, free Smoking Cessation Classes, nutrition, exercise and stroke prevention.

Find out more about West Jefferson Medical Center at WJMC.org.

Anyone looking for compassionate and dignified care for their terminally ill loved ones should take a look at the services offered by Canon Hospice. The caring team at Canon is dedicated to a hospice ministry that helps patients and families accept terminal illness positively and resourcefully.

Their stated goal is to “allow our patients to live each day to the fullest and enjoy their time with family and friends.”

With special expertise in pain management and symptom control, Canon Hospice designs individualized plans of care for each patient based on their unique needs. Home Based Services provide doctors, nurses, social workers, pastoral care and volunteers. For patients with more intensive symptom management needs, Canon has an Inpatient Hospice Unit.

This unit provides 24-hour care in a home-like environment where patients are permitted to receive visits at any hour. For more information, visit CanonHospice.com or call 818-2723. •

myneworleans.com / FEBRUARY 2015

|

85

the MENU TABLE TALK

RESTAURANT INSIDER

FOOD

LAST CALL

DINING LISTINGS

“On a gritty but revitalizing stretch of St. Claude Avenue is Red’s Chinese.” In Tobias Womack’s kung pao pastrami, “cubes of pastrami get stir-fried with bell pepper onion, and celery, with rice cakes contributing starch. Rounding out the aggressive spice blend is the distinctive tingle of Szechuan peppercorn, more of a physical sensation than a seasoning.”

table talk pg. 88

jeffery johnston PHOTOGRAPH

THE MENU / TABLE TALK Red’s Chinese Royal Ribs

Chinese On the Menu Daring and traditional

BY JAY FORMAN

C

reative reinvention continues to be a theme of 2015, and Chinese is the muse for a pair of new places downtown. On a gritty but revitalizing stretch of St. Claude Avenue is Red’s Chinese, where Tobias Womack and Amy Mosberger opened their doors following the success of their Bywater pop-up. Womack brings with him an assertive style heavily (but not uniquely) inspired by time spent with Danny Bowien, the Korean-born but Oklahoma-raised chef of Mission Chinese Food in San Francisco. Bowien and his Americanized cultural mashup menu became an unlikely sensation in San Francisco and later New York City, and Womack carries that disruptive ethos into his kitchen on St. Claude. Lost in the noise, however, is a more subtle influence courtesy of time spent with Judy Rogers at Zuni Café (his use of preserved lemons, for example).

Choosing Chinese

Red’s Chinese 3048 St. Claude Ave. 304-6030 RedsChinese.com Dinner Wednesdays-Mondays

88

|

FEBRUARY 2015 / myneworleans.com

Bao and Noodle 2700 Charters St. 272-0004 BaoAndNoodle.com Lunch and dinner daily

Jung’s Golden Dragon 3009 Magazine St. 891-8280 JungsChinese.com

Womack’s kung pao pastrami comes, admittedly, courtesy of Mission Chinese. Cubes of pastrami get stir-fried with bell pepper, onion and celery, with rice cakes contributing starch. Rounding out the aggressive spice blend is the distinctive tingle of Szechuan peppercorn, more a physical sensation than a seasoning.

The food here comes in large portions with larger flavors. His Royal Ribs feature spareribs braised until tender then deep-fried to order, glazed with Wuxi-style barbecue sauce and finished with chopped green onion, homemade jalapeño-spiked crinkle pickles and “peasant loaf” – aka Bunny Bread to you and me. (“I get that from Kim’s Market just down the street,” Womack says. “Wherever I go, I try to put something on the menu from a nearby convenience store.”)

So Thomas Keller this is not. Bourbon and Fireball Cinnamon Whiskey (courtesy of our local Sazerac Company) help jump-start the Wuxi barbecue sauce. The acidity comes from rice vinegar rather than cider. The stock used to braise the ribs gets tuned with aromatics including star anise, cinnamon bark, ginger, garlic and Shaoxing wine, and is also used for the Swallow Cloud Soup. Put another way, any one of these dishes may overload your taste receptors. There is a street food sensibility to Red’s Chinese as well.

This is one of the few places you might find chicken feet on the menu.

But do dishes like that sell? “Not really,” Womack admits. “But there are other ways I can work it in. I can use it to add flavor to the broth then pull it, fry it and sauce it and just send it out as a comp. Say, ‘Well here is a plate of chicken feet – enjoy!’ It definitely changes the mood with people out on date night – it just creates its own Little Chinatown 3800 Williams Blvd., Kenner 305-0580 LittleChinatown.net

jeffery johnston PHOTOGRAPH

Beyond Noodles While the criticism that New Orleans lacks authentic Chinese food is largely warranted, there are a few exceptions. One is Jung’s Golden Dragon on Magazine Street, which offers its Not-So-Secret Chinese menu alongside the Americanized one that includes choices like surprisingly addictive garlic cucumbers and soup dumplings. Another choice is Little Chinatown in Kenner, which offers authentic (and excellent) roasted pork and duck. conversation, so to speak.”

So when it comes to the table is it still recognizably a chicken foot?

“Oh yeah, I just chop the claws off. But it is most certainly a chicken foot,” Womack says.

Other recommended dishes are the General Lee’s Chicken, made with a bourbon-spiked soy sauce, and the Oriental Sliders, featuring pastrami and a homemade kimchee.

Not far from Red’s Chinese is Bao and Noodle, a casual nook in the heart of Marigny. The low-key vibe here is a result of chef and owner Doug Crowell’s desire to open a restaurant that complements the neighborhood.

Crowell comes from a fine-dining background, following a seven-year stint at Herbsaint. The idea coalesced during time he took off to be a stay-at-home dad. His wife, who is of Chinese descent, encouraged him, and certainly both were attracted to the idea of offering a more representative Chinese restaurant to the local dining scene. His menu draws primarily on Cantonese influences with a helping of Szechuan Province, though the menu is ingredient-driven

rather than locked into strictly conventional executions. “I call it ‘traditional Chinese’ but I’m not saying ‘authentic’ because, well, I’m not in China, so a lot of the ingredients you just can’t buy here,” Crowell explains. “Certainly some of these dishes are translations of dishes that exist over there.

And also I like using local produce. I have a farmer who brings me nice stuff, so I’m going to use that before I go to the Asian market to buy some specific cabbage.”

And, as indicated by the restaurant’s name, both steamed buns and noodles play a central role. All Crowell’s noodles are made in house, as are the dumpling wrappers and skins for his wonton. “I really like noodles – they are perfect comfort food.” Rice, egg and wheat versions are all represented. “I also do a fried steamed bao, which is a street food in Mainland China.”

Crowell also sometimes runs soup dumplings, a laborintensive variation not often seen on menus in New Orleans.

For his pork version he uses an air-cured Virginia country ham that approximates the flavor of a type used in Mainland China to round out a flavorful broth set with agar-agar. The gelled stock is then mixed with seasoned ground pork. The filling goes into homemade dough wrappers that are shaped then steamed so that the gelled stock re-liquefies inside the dumpling. The technique is almost modernist before modernist was even a thing.

Another dish to try includes his whole steamed fish, stuffed with ginger, flowering chive, garlic and green onion.

Steamed with a little bit of soy, the fish releases its own liquor and then gets hot oil poured over it à la minute. “The aromatics are amazing – when it comes to the table it is really fragrant,” he says. n

myneworleans.com / FEBRUARY 2015

|

89

THE MENU / RESTAURANT INSIDER

Bruning’s Bar and More

Continental Provisions, Bourré and Purloo

BY ROBERT PEYTON

Continental Provisions The folks behind Cleaver & Co., St. James Cheese Company and Bellegarde Bakery constitute a mutual appreciation society, and before it fell through last year were talking about a collaboration at the St. Roch Market on St. Claude Avenue. The relationship makes sense, as each supplies the best of their respective products in town: St. James does cheese, Cleaver is a butcher shop that also makes charcuterie and Bellegarde’s Graison Gill bakes some of the best bread you’ll ever taste.

Cleaver & Co.’s Seth Hamstead told me that after their St. Roch plan didn’t work out, they continued to talk about a way to work together.

They were impressed by what French Market Corporation executive director Jon Smith was doing with the historic market, and when the chance to respond to a request for proposals for a stall came up, they applied and were accepted.

That stall, Continental Provisions, opened at the tail end of December 2014 with a small menu of customizable grilled cheese and other sandwiches, a selection of local and imported cheeses and cured meats, and fresh loaves of artisan bread.

Current regulations prohibit Cleaver & Co. from selling their products through Continental Provisions, but they’re working on a solution that will allow the new venture to offer Cleaver’s products as well. Continental Provisions is open daily in the French Market at 1008 N. Peters St. from 10 a.m. to 6 p.m. Call 407-3437 to find out what they’ve got available.

90

|

FEBRUARY 2015 / myneworleans.com

Bourré

Purloo

When James Denio, co-owner with chef Nathanial Zimet of Riverbend restaurant Boucherie, told me they planned to open a new place serving frozen daiquiris and chicken wings, I kept waiting for the punch line. But Denio wasn’t joking, and having given it more thought (and because I know what Denio and Zimet can do) I’m looking forward to checking out the new venture, which they’ve named Bourré, and which will open soon at Boucherie’s current location of 8115 Jeannette St. Boucherie isn’t closing; it’s moving around the corner into the space at 1506 S. Carrollton Ave. formerly occupied by Café Granada. The plan was to have both restaurants up and running by the end of 2014, but as I write the new space isn’t ready and both are shuttered.

The daiquiris at Bourré will be served from the same sort of rotating machines you often see, but the ingredients going into them will be fresh and made with the same level of detail as the craft cocktails at Boucherie. In addition to wings, the restaurant will serve small plates; expect vegetarian options and diverse influences – Zimet is as skilled with Asian and Latin flavors as he is with Southern cuisine.

If you’re interested in more information, call Boucherie at 862-5514 to learn more.

When I last wrote about Purloo, chef Ryan Hughes’ restaurant inside the Southern Food and Beverage Museum at 1504 Oretha Castle Haley Blvd., the restaurant was supposed to open “any day.” Hughes is a friend and a talented chef, so I’m happy to finally report that the restaurant had a soft opening on Jan. 4.

Purloo features a long bar with 20 seats surrounding an open kitchen on three sides. “Open kitchen” in this case is no hyperbole; the only space hidden from diners’ view is used for washing dishes. All of the cooking, prep to service, takes place in the open. Hughes tells me that the actual bar, which was saved from Bruning’s, dates from 1840 and is the oldest in town. That is where mixologist Mark Schettler will hold court.

The tables in the large dining room were made from floater cypress taken from a 175-year-old sugar mill. Perfect for a restaurant housed within a museum, no?

Speaking of which, the restaurant is separated from the museum by a set of huge gossamer curtains that allow patrons to view one space from the other. Starting in March, Purloo and SoFAB will collaborate to feature the food of a different Southern state each month. This means Hughes and a chef or chefs from the visiting state will prepare between 10 and 12 specials each week made largely from products also from the subject state. You can call Purloo at 324-6020. As I write the restaurant is open Tuesday through Saturday from 5 to 11 p.m., but plans are in the works to open for lunch.

SARA ESSEX BRADLEY PHOTOGRAPHs

THE MENU / FOOD

One-Pot Wonders

Catching up with Carnival

by Dale Curry

EUGENIA UHL PHOTOGRAPH

92

|

FEBRUARY 2015 / myneworleans.com

I Chicken and Andouille Gumbo 2 pounds boneless chicken thighs, cut into bite-size chunks, or 1 whole chicken, cut into pieces 1 pound andouille sausage, cut into bite-size pieces 2 Tablespoons plus 1/2 cup vegetable oil, divided 3/4 cup flour 1 large onion, chopped 1 bunch green onions, chopped, white and green parts, divided 1 bell pepper, chopped 2 stalks celery, chopped 4 cloves garlic, minced 6 cups chicken stock 2 bay leaves Salt and freshly ground black pepper to taste 1 teaspoon Creole seasoning 1/3 cup chopped fresh flat-leaf parsley Cooked white rice In a large, heavy pot, brown chicken and andouille in 2 Tablespoons oil. Remove meat from pot. Add 1/2-cup oil and flour, and stir over medium heat to make a roux the color of dark chocolate. Add white onions, bell pepper, celery and garlic and sauté over low heat for about 5 minutes. Gradually add chicken stock. Add bay leaves, salt, pepper, Creole seasoning and the meat, cover and cook for about 45 minutes to 1 hour.

When done, add green onion tops and parsley and remove bay leaves. Serve in bowls over rice with hot sauce and hot French bread. Serves 6 to 8

f you’re throwing a Mardi Gras parade party, or will take a dish to someone’s house, consider a one-pot gumbo or jambalaya.

Either dish feeds a crowd with the advantage of offering an alternative to the plentiful boxes of fried chicken and King Cakes that line every party table this time of year.

Chicken and sausage gumbo fits the budget in time and money, and who has extra time when parades are rolling every day? Stock up on chicken, sausage and rice, and you’ll have several parties covered for jambalaya and gumbo. Since Mardi Gras comes during crawfish season, you may want to throw some crawfish in the jambalaya as well.

It just so happens that my second cookbook, Gumbo, is set for publication March 2, so I’m rich with recipes for gumbo and more recipes that appear in the jambalaya and Louisiana lagniappe chapters.

Crawfish and Sausage Jambalaya 3 Tablespoons vegetable oil 1 medium onion, chopped 1 bunch green onions, chopped, white and green parts separated 1 bell pepper, chopped 2 stalks celery, chopped 3 cloves garlic, minced 1 pound smoked sausage, sliced in 1/4inch rounds 1 14.5-can tomatoes 1 Tablespoon tomato paste 3 cups seafood stock, preferably, or chicken stock or water 1/2 teaspoon thyme leaves 1/4 teaspoon Creole seasoning.

1/2 teaspoon salt 1/2 teaspoon freshly grated black pepper 1 teaspoon Worcestershire sauce 1 1/2 cup rice 1 pound Louisiana crawfish tails with fat 2 Tablespoons chopped fresh flat-leaf parsley Heat oil in a large, heavy pot. Add white onions, bell pepper and celery and sauté until transparent. Add garlic and sausage and sauté a couple of minutes more. Add tomatoes, tomato paste and stock and bring to a boil. Add seasonings except parsley, reduce heat to low, cover and simmer for 5 minutes. Return to a boil and add rice. Reduce heat again and simmer, covered, for 10 minutes.

Add crawfish and green onion tops and simmer until liquid has been absorbed, about 20 more minutes. Remove from heat and top with parsley. Serves 8 to 10

I like to think about cooks all over the country preparing our dishes during Carnival season. I always get calls from people wanting recipes for their Mardi Gras parties. Some have lived here before; others just like to celebrate. I tell them to order King Cakes from local bakeries, decorate their tables in purple, green and gold and cook a pot of gumbo. My former next door neighbor and babysitter for my girls does it every year in Chicago, saving her beads and throws from her many years in New Orleans.

Gumbo is part of “Savor the South,” a series of single-subject cookbooks from the University of North Carolina Press. Thirteenth in the series, it follows cookbooks on shrimp, catfish, sweet potatoes, Southern holidays, okra, pickles and preserves, bourbon, biscuits, tomatoes, peaches, pecans and buttermilk. Here are two recipes from Gumbo, followed by a one-pot Mexican dish recipe that also would fit well at a Mardi Gras potluck.

Chicken Tortilla Casserole 3 to 4 boneless, skinless chicken breasts (about 2 1/2 pounds} Salt and pepper to taste 2 Tablespoons vegetable or olive oil 1 large onion, chopped 1 jalapeño pepper, seeded and chopped 3 garlic cloves, minced 3 Tablespoons flour 2 cups chicken broth 1 24.5-ounce can good-quality Roma tomatoes in juice, puréed roughly in a food processor 1 teaspooon cumin 1 cup canned green chiles, chopped and drained 1/3 cup chopped fresh cilantro 24 6-inch corn tortillas 1 1/2 cups sour cream 4 cups shredded Mexican 4 cheeses Sprinkle chicken breasts with salt and pepper. For maximum flavor, grill on a charcoal grill until done.

Alternately, use a rotisserie chicken or simmer on stovetop, covered in water until done. When cool, shred with your hands into bite-sized pieces. You can save the water from cooking the chicken to use as broth or use canned broth.

Heat 2 Tablespoons oil in a medium pot and sauté onion and jalapeño until wilted. Add garlic and sauté 1 minute more. Stir in flour and cook for 1 minute over low heat, stirring. Add tomatoes, broth, cumin, salt and pepper, cover and simmer for 20 minutes. Stir in canned chiles and cilantro.

Spray a 13-by-9-inch casserole dish with cooking spray and spoon a thin layer of sauce to cover bottom of dish. Layer 6 tortillas, 1/3 of the chicken, 1/3 of the sour cream, 1/3 of the remaining sauce and 1/3 of the cheese. Repeat 2 times, ending with the cheese.

Bake uncovered in a preheated 350-degree oven for 30 minutes or until brown and bubbly. Serves a crowd myneworleans.com / FEBRUARY 2015

|

93

THE MENU / LAST CALL

A Carnival Perspective The Reveler Reviver BY tim mcnally

94

|

FEBRUARY 2015 / myneworleans.com

-

T

his season of (mostly) organized chaos takes on universal significance for New Orleans because, like the celebration itself, the entire time is wrapped in an enigma: We are defined year-round by the events that take place right now.

Lately the Carnival Season has taken on the appellation of the last day; almost constant references meant for “Carnival” are noted as “Mardi Gras.”

No community anywhere in the world stages a party for itself of this duration or of this intensity starting annually on Jan. 6 and ending on a pre-defined Tuesday as early as Feb. 3 or as late as March 9.

The entire season with all its activities – which are practically uncountable and include huge, elaborate balls, all of the parades and other social festivities – is done completely through private funds and is staged by the patrons and participants themselves; corporate advertising in parades is not allowed.

The many Carnival celebrations touch every part of the New Orleans area; no one is excluded from multitudes of Carnival activities. You want to join in at a level of your choosing? Then do it!

Masking is a must for float riders, and for groundlevel participants it adds immeasurably to your enjoyment of the festival. There is a bond among folks who voluntarily mask; the more effort and thought, not necessarily money, you put into your costume, the more you will be accepted as a Mardi Gras professional.

That being noted, the French Quarter is Ground Zero on the big day, with no end of locals and out-of-towners happy to be enjoying that last gasp of party before Ash Wednesday.

To get off your feet for a bit, you may want to consider The Bombay Club as a quiet and sane oasis in a crazy sea of humanity. Mixologist Blake Kaiser has even developed a drink for the place and occasion, but it comes with no promises that its name will have the desired results. n

Reveler Reviver 3/4 ounce Cana Brava Rum 3/4 ounce Cocci Americano 3/4 ounce Cointreau 3/4 ounce freshly squeezed lemon juice Float of Crème de Violette Lime twist Add first four ingredients to shaker with ice and shake. Strain and pour into rocks glass. Pour the Crème de Violette gently over back of a spoon into the drink. Add twist of lime.

As served at Bombay Club, located in the Prince Conti Hotel, 830 Conti St., BombayClubNewOrleans.com sara essex bradley PHOTOGRAPH

myneworleans.com / FEBRUARY 2015

|

95

THE MENU / DINING GUIDE H= New Orleans Magazine award winner / $ = Average entrée price. $ = $5-10 / $$ = $11-15 / $$$ = $16-20 / $$$$ = $21-25 / $$$$$ = $25 and up.

American

Zea’s Rotisserie and Grill Multiple Locations, ZeaRestaurants.com. L, D daily. Drawing from a wide range of worldly influences, this popular restaurant serves a variety of grilled items as well as appetizers, salads, side dishes, seafood, pasta and other entrées. Also offers catering services. $$$

Bywater–––––––––––––––––––––––––––––––––– Elizabeth’s 601 Gallier St., 944-9272, ElizabethsRestaurantNola.com. B, L MonFri, D Mon-Sat, Br Sat-Sun. This eclectic local restaurant draws rave reviews for its praline bacon and distinctive Southern-inspired brunch specials. $$$

H Maurepas 3200 Burgundy St., 2670072, MaurepasFoods.com. D Thu-Tue, Br Sat-Sun. Pioneering farm-to-table restaurant with an ingredient-driven menu that changes daily. Clever cocktails a plus as well. $$ Satsuma Café 3218 Dauphine St., 3045962, SatsumaCafe.com. B, L daily (until 5 p.m.). Offers healthy, inspired breakfast and lunch fare, along with freshly squeezed juices. $

CITY PARK––––––––––––––––––––––––––––––––– Café NOMA, 1 Collins Diboll Circle, NO Museum of Art, City Park, 482-1264, CafeNoma.com. L, (snacks) Tue-Sun. Sleek bar and café in the ground floor of museum offers a thoughtful array of snacks, sandwiches and small plates that are sure to enchant, with a kids’ menu to boot. $$

CBD/Warehouse District––––––––––– The Grill Room Windsor Court Hotel, 300 Gravier St., 522-1992, GrillRoomNewOrleans.com. B, L, D daily, Br Sun. Featuring modern American cuisine with a distinctive New Orleans flair, the adjacent Polo Club Lounge offers live music nightly. Jazz Brunch on Sunday. $$$$$ Manning’s 519 Fulton St., 593-8118. L, D daily, Br Sat-Sun. Born of a partnership between New Orleans’ First Family of Football and Harrah’s Casino, Manning’s offers sports bar fans a step up in terms of comfort and quality. With a menu that

draws on both New Orleans and the Deep South, traditional dishes get punched up with inspired but accessible twists in surroundings accented by both memorabilia and local art. $$$ Pete’s Pub Intercontinental Hotel, 444 St. Charles Ave., 585-5401, IcNewOrleans.com/dining/petes_pub. D Mon-Fri. Casual fare and adult beverages are served in this pub on the ground floor. $$ Q&C Hotel/Bar 344 Camp St., (866) 247-7936, QandC.com. B, D daily. Newly renovated boutique hotel offering a small plates menu with tempting choices such as a Short Rib Poor Boy and Lobster Mac and Cheese to complement their sophisticated craft cocktails. $$

H Root 200 Julia St., 252-9480, RootNola. com. L Mon-Fri, D daily. Chef Philip Lopez opened Root in November 2011 and has garnered a loyal following for his modernist, eclectic cuisine. Try the country fried chicken wings and the Cohiba-smoked scallops crusted with chorizo. $$$$

H Restaurant August 301 Tchoupitoulas St., 299-9777, RestaurantAugust.com. L Fri, D daily. James Beard Award-winning chef John Besh’s menu is based on classical techniques of Louisiana cuisine and produce with a splash of European flavor set in an historic carriage warehouse. $$$$$ Tivoli & Lee 2 Lee Circle, 962-0909, TivoliAndLee.com. B, L, D daily, Br SatSun. Progressive Southern cuisine is the focus. Rabbit sliders, poke salad and pickled shrimp redefine locally sourced ingredients, and craft cocktail and bourbon menus round out the appeal. Craft cocktail bar Bellocq serves specialty and locally influenced libations. $$$ Walk-On’s Bistreaux & Bar 1009 Poydras St., 309-6530, Walk-Ons.com. L, D, daily. Burger, sandwiches, wraps and more made distinctive with a Louisiana twist are served at this sports bar near the Mercedes-Benz Superdome. $$ Warehouse Grille, 869 Magazine St., 322-2188, WarehouseGrille.com. L, D daily, Br Fri-Sun. Creative fare served in

an art-filled environment. Try the duck crêpes or the lamb spring rolls. $$ Wolfe’s in the Warehouse 859 Convention Center Blvd., 613-2882. B, L, D daily.

Chef Tom Wolfe brings his refined cuisine to the booming Fulton Street corridor.

His Smoked Kobe Short Ribs are a good choice. $$$

Downtown–––––––––––––––––––––––––––––– Camellia Grill 540 Chartres St., 5221800. B, L, D daily. A venerable diner whose essential character has remained intact and many of the original waiters have returned. This location has a liquor license and credit cards are now accepted. $

Faubourg Marigny–––––––––––––––––– The Marigny Brasserie 640 Frenchmen St., 945-4472, MarignyBrasserie.com. L, D daily. Chic neighborhood bistro with traditional dishes like the Wedge of Lettuce salad and innovative cocktails such as the cucumber Cosmo. $$$ Snug Harbor 626 Frenchman St., 949-0696, SnugJazz.com. D daily. This jazz club serves cocktails and a dining menu loaded with steaks, seafood and meaty burgers served with loaded baked potatoes. $$$$

French Quarter–––––––––––––––––––––– Hard Rock Café 125 Bourbon St., 5295617, HardRock.com. L, D daily. Local outpost of this global brand serves burgers, café fare and drinks in their rock memorabilia-themed environs. $$ The Pelican Club 312 Exchange Place, 523-1504, PelicanClub.com. D daily.

Serves an eclectic mix of hip food, from the seafood “martini” to clay-pot barbecued shrimp and a trio of duck. Three dining rooms available. $$$$$ Rib Room Omni Royal Orleans Hotel, 621 St. Louis St., 529-7046, RibRoomNewOrleans.com. L, D daily, Br Sat-Sun. Old World elegance and high ceilings, house classic cocktails and Anthony Spizale’s broad menu of prime rib, stunning seafood and on weekends a champagne brunch. $$$

GARDEN DISTRICT–––––––––––––––––––––––– Cheesecake Bistro by Copeland’s, 2001 St. Charles Ave., 593-9955, CopelandsCheesecakeBistro.com. L, D daily. Shiny, contemporary bistro serves Cajun-fusion fare along with its signature decadent desserts. Good lunch value to boot. $$

Metairie–––––––––––––––––––––––––––––––––– café B 2700 Metairie Road, 934-4700, cafeB.com. D daily, L Mon-Sat. Br Sun. Ralph Brennan offers New American bistro fare with a Louisiana twist at this family-friendly neighborhood spot. $$$ Caffe! Caffe! 3547 N. Hullen St., 9344700. B, L Mon-Sat. & 4301 Clearview Parkway, 885-4845. B, L daily; D MonSat. CaffeCaffe.com Healthy, refreshing meal options combine with gourmet coffee and espresso drinks to create a tasteful retreat for Metairie diners at a reasonable price. Try the egg white spinach wrap. $ Heritage Grill 111 Veterans Memorial Blvd., 934-4900, HeritageGrillMetairie. com. L Mon-Fri. This lunch-only destination caters to the office crowd and offers a freshly squeezed juice menu to go along with its regular menu and express two-course lunch. $$ Martin Wine Cellar 714 Elmer Ave., 8967300, MartinWine.com. Wine by the glass or bottle to go with daily lunch specials, towering burgers, hearty soups and salads and giant, deli-style sandwiches. $ Vega Tapas Café 2051 Metairie Road, 836-2007, VegaTapasCafe.com. D Mon-Sat. Innovative establishment offers fresh seafood, grilled meats and vegetarian dishes in a chic environment. Daily chef specials showcase unique ingredients and make this place a popular destination for dates as well as groups of friends. $$

Mid-City–––––––––––––––––––––––––––––––––– Parkway Bakery and Tavern 538 Hagan Ave., 482-3047, ParkwayPoorBoys.com. L, D Wed-Mon. Featured on national TV and having served poor boys to presidents, it stakes a claim to some of the best sandwiches in town. Their french fry version with gravy and cheese is a classic at

Antoine’s celebrates 175 years with Classic Menu Antoine’s, 713 St. Louis St., 581-4422, Antoines.com Antoine’s, the oldest continuously operating restaurant in America, is celebrating its 175th anniversary with a special five-course Classic Menu. Featuring dishes such as Pommes de Terre Souffles, Gombo Creole and Pudding de Pain au Noix de Pecan, it’s an edible journey through the history of French Creole cooking. During 2015, Antoine’s will also resurrect lost classics such as Lobster Thermidor and Duck Paradis. Other celebratory events, both in New Orleans and other cities, will be overseen by Rick Blount, a fifth-generation member of the Antoine’s family. – Mirella Cameran

96

|

FEBRUARY 2015 / myneworleans.com

cheryl gerber photograph

a great price. $

NORTHSHORE–––––––––––––––––––––––––––– Dakota 629 N. Highway 190, (985) 892-3712, TheDakotaRestaurant.com. L Tue-Fri, D Mon-Sat. A sophisticated dining experience with generous portions. $$$$$

Riverbend–––––––––––––––––––––––––––––– Carrollton Market 8132 Hampson St., 252-9928, CarrolltonMarket.com. D TueSat. Modern Southern cuisine manages to be both fun and refined at this tasteful boîte. $$$

Uptown–––––––––––––––––––––––––––––––––– Audubon Clubhouse 6500 Magazine St., 212-5282, AudubonInstitute.org. B, L Tue-Sat, Br Sun. A kid-friendly menu with local tweaks and a casually upscale sandwich and salad menu. $$ Camellia Grill 626 S. Carrollton Ave., 3092679. B, L, D daily. A venerable diner whose essential character has remained intact and many of the original waiters have returned. Credit cards are now accepted. $ Cheesecake Bistro by Copeland’s 2001 St. Charles Ave., 593-9955, CopelandsCheesecakeBistro.com. L, D daily, Br Sun. Dessert fans flock to this sweetcentric Copeland establishment which also offers extensive lunch and dinner menus. $$$ GG’s Dine-O-Rama 3100 Magazine St., 373-6579, GGsNewOrleans.com. B Sat, L, Tue-Sun, D Tue-Fri, Br Sun. Upscalecasual restaurant serves a variety of specialty sandwiches, salads and wraps, like the Chicago-style hot dog and the St.

Paddy’s Day Massacre, chef Gotter’s take on the Rueben. $$

Also a great location to watch the game. $

Martin Wine Cellar 3827 Baronne St., 8997411, MartinWine.com. Wine by the glass or bottle with cheeses and snacks to-go. $

891-9822, Upperline.com. D Wed-Sun. Consummate hostess JoAnn Clevenger and talented chef Dave Bridges make for a winning combination at this nationally heralded favorite. The oft-copied fried green tomatoes with shrimp remoulade originated here. $$$$

Slim Goodies 3322 Magazine St., 891 EGGS (3447), SlimGoodiesDiner.com. B, L daily. This diner offers an exhaustive menu heavily influenced by local cuisine.

Try the Creole Slammer, a breakfast platter rounded out by crawfish étouffée.

The laid-back vibe is best enjoyed on the patio out back. $ Stein’s Market and Deli 2207 Magazine St., 527-0771, SteinsDeli.net. B, L, D TueSun. New York City meets New Orleans.

The Reuben and Rachel sandwiches are the real deal and the half-sours and pickled tomatoes complete the deli experience. $ Surrey’s Café and Juice Bar 1418 Magazine St., 524-3828; 4807 Magazine St., 895-5757, SurreysCafeAndJuiceBar. com. B, L daily. Laid-back café focuses on breakfast and brunch dishes to accompany freshly squeezed juice offerings.

Health-food lovers will like it here, along with fans of favorites such as peanut butter and banana pancakes. Cash only. $$ Tracey’s Irish Restaurant & Bar 2604 Magazine St., 897-5413, TraceysNola.com.

L, D daily. A neighborhood bar with one of the best messy roast beef poor boys in town. The gumbo, cheeseburger poor boy and other sandwiches are also winners.

Grab a local Abita beer to wash it all down.

H Upperline 1413 Upperline St.,

H Wayfare 4510 Freret St., 309-0069, WayfareNola.com. L, D daily. Creative sandwiches and southern-inspired small plates. $$ Ye Olde College Inn 3000 S. Carrollton Ave., 866-3683, CollegeInn1933.com. D Tue-Sat. Serves up classic fare, albeit with a few upscale dishes peppering the menu. $$$

Asian Fusion/ Pan Asian Little Tokyo Multiple locations, LittleTokyoNola.com. L, D daily. Multiple locations of this popular Japanese sushi and hibachi chain make sure that there’s always a specialty roll within easy reach. $$

CBD/Warehouse District––––––––––– Horinoya 920 Poydras St., 561-8914. L, D daily. Excellent Japanese dining. The chutoro is delicious and the selection of authentic Japanese appetizers is the best. $$$ Rock-N-Sake 823 Fulton St., 581-7253, RockNSake.com. L Fri, D Tue-Sun, late night. Fresh sushi and contemporary takes on Japanese favorites in an upbeat, casual setting. $$$

French Quarter––––––––––––––––––––––– V Sushi 821 Iberville St., 609-2291, VSushiMartini.com. D daily, late-night.

Creative rolls and a huge list of fusion dishes keep party-lovers going late into the night at this combination sushi and martini bar. $$$

Garden District––––––––––––––––––––––– Hoshun Restaurant 1601 St. Charles Ave., 302-9716, HoshunRestaurant.com.

L, D daily. Offers a wide variety of Asian cuisines, primarily dishes culled from China, Japan, Thailand and Malaysia.

Five-pepper calamari is a tasty way to begin the meal, and their creative sushi rolls are good. Private dining rooms available. $$

H Tan Dinh 1705 Lafayette St., 3618008. B, L, D daily. Roasted quail and the beef pho rule at this Vietnamese outpost. $$

Lakeview––––––––––––––––––––––––––––––––– Lakeview Pearl 6300 Canal St., 3095711, LakeviewPearl.com. L, D Mon-Sat. A long list of specialty rolls rounds out the offerings of this Asian-Fusion restaurant. $$

Metairie–––––––––––––––––––––––––––––––––– Aloha Sushi 619 Pink St., 837-0055, SunRayGrill.com. L Tue-Fri, D, Tue-Sun. Fresh fish and creative rolls, along with gluten-free options such as rolls in bowls, sushi burritos and other lunch friendly Japanese fare featured. $$

H Royal China 600 Veterans Blvd., 831-9633. L daily, D Tue-Sun. Popular

myneworleans.com / FEBRUARY 2015

|

97

DINING GUIDE and family-friendly Chinese restaurant is one of the few places around that serves dim sum. $$

MARRERO–––––––––––––––––––––––––––––––––– Daiwa, 5033 Lapalco Blvd., 875-4203, DaiwaSushi.com. L, D daily. Japanese destination on the Westbank serves an impressive and far-ranging array of creative fusion fare. $$$

Mid-City––––––––––––––––––––––––––––––––––– H Café Minh 4139 Canal St., 482-6266, CafeMinh.com. L Mon-Fri, D Mon-Sat. Chef Minh Bui and Cynthia Vutran bring a fusion touch to Vietnamese cuisine with French accents and a contemporary flair. $$ Five Happiness 3605 S. Carrollton Ave., 482-3935, FiveHappiness.com. L, D daily.

This longtime Chinese favorite offers up an extensive menu including its beloved mu shu pork and house-baked duck. $$

H MoPho 514 City Park Ave., 482-6845,

the caramelized pork “Baco”. $

H Chill Out Café 729 Burdette St., 8729628. B, L daily, D Mon-Sat. Thai food and breakfast favorites like waffles and pancakes can both be had at this affordable college-friendly hangout. $

Uptown–––––––––––––––––––––––––––––––––––– Chiba 8312 Oak St., 826-9119, Chiba-Nola.com. L Wed-Sat, D Mon-Sat. Contemporary restaurant features fresh, exotic fish from all over the world and fusion fare to go along with typical Japanese options. Extensive sake list and late night happy hours are a plus. $$$

Bakery/Breakfast

H Jung’s Golden Dragon 3009 Magazine

CC’s Community Coffee House Multiple locations in New Orleans, Metairie and Northshore, CCsCoffee.com. Coffeehouse specializing in coffee, espresso drinks and pastries. $

St., 891-8280, JungsChinese.com. L, D daily. This Chinese destination is a real find. Along with the usual you’ll find spicy cold noodle dishes and dumplings.

One of the few local Chinese places that breaks the Americanized mold. $

MoPhoMidCity.com. L, D Wed-Mon. Vietnamese cuisine meets southern Louisiana in this upscale casual hybrid by chef Michael Gulotta. Mix-and-match pho and an interesting poor boy menu rounds out the appeal. $$$

H Magasin 4201 Magazine St., 896-

Riverbend–––––––––––––––––––––––––––––––– H Ba Chi Canteen 7900 Maple St., 373-

Kyoto 4920 Prytania St., 891-3644, KyotoNola.com. L, D Mon-Sat. A neighborhood sushi restaurant where the regulars order off-the-menu rolls. $$

5628. L, D Mon-Sat. The kitchen plays fast and loose with Vietnamese fare at this eclectic outpost on Maple Street. Try

98

|

FEBRUARY 2015 / myneworleans.com

WEST BANK––––––––––––––––––––––––––––––– Nine Roses 1100 Stephen St., 366-7665, NineRosesResturant.com. L, D Sun-Tue, Thu-Sat. The extensive Vietnamese menu specializes in hot pots, noodles and dishes big enough for everyone to share. $$

7611, MagasinCafe.com. L, D Mon-Sat. Pho, banh mi and vegetarian options are offered at this attractive and budgetfriendly Vietnamese restaurant. Café sua da is available as well. $

Café du Monde Multiple Locations, CafeDuMonde.com. This New Orleans institution has been serving fresh café au lait, rich hot chocolate and positively addictive beignets since 1862 in the French Market 24/7. $

CBD/Warehouse District––––––––––– H Merchant 800 Common St., 571-9580, MerchantNewOrleans.com. B, L daily. Illy coffee and creative crêpes, sandwiches and more are served at this sleek and contemporary café on the ground floor of the Merchant Building. $

H Ruby Slipper Café 200 Magazine St., 525-9355; 1005 Canal St., 525-9355, TheRubySlipperCafe.net. B, L daily, Br Sun. Homegrown chain specializes in breakfast, lunch and brunch dishes with unique local twists such as bananas

Foster French toast and barbecue shrimp and grits. $$

CARROLLTON––––––––––––––––––––––––––––– Breads on Oak, 8640 Oak St., 324-8271, BreadsOnOak.com. B, L Wed-Sun. Artisan bakeshop tucked away near the levee on Oak Street serves breads, sandwiches, gluten-free and vegan-friendly options. $

City Park––––––––––––––––––––––––––––––––– Morning Call 56 Dreyfous Drive, City Park, 885-4068, NewOrleansCityPark. com/in-the-park/morning-call. 24 hours a day; cash-only. Chicory coffee and beignets coated with powdered sugar make this the quintessential New Orleans coffee shop. $

Faubourg Marigny––––––––––––––––––– H Ruby Slipper Café 2001 Burgundy St., 525-9355, TheRubySlipperCafe.net.

B, L daily, Br Sun. Homegrown chain specializes in breakfast, lunch and brunch dishes with unique local twists such as bananas Foster French toast and barbecue shrimp and grits. $$

Mid-City––––––––––––––––––––––––––––––––––– Gracious Bakery + Café 1000 S. Jeff Davis Parkway, Suite 100, 301-3709, GraciousBakery.com. B, L daily. Boutique bakery on the ground floor of the Woodward Building offers small-batch coffee, baked goods, individual desserts and sandwiches on breads made in-house.

Catering options available. $

H Ruby Slipper Café 139 S. Cortez St., 525-9355, TheRubySlipperCafe.net.

B, L daily, Br Sun. Homegrown chain specializes in breakfast, lunch and brunch dishes with unique local twists such as bananas Foster French toast and barbecue shrimp and grits. $$

Barbecue

Bywater––––––––––––––––––––––––––––––––––

choices like Crawfish Beignets and Zydeco Bites. $$

French

Port of Call 838 Esplanade Ave., 5230120, PortOfCallNola.com. L, D daily. It is all about the big, meaty burgers and giant baked potatoes in this popular bar/ restaurant – unless you’re cocktailing only, then it’s all about the Monsoons. $$

Chateau du Lac 857 Fulton St., 301-0235, ChateauduLacWarehouse.com. L Tue-Fri, D Mon-Sat. This casual French bistro, run by chef-owner Jacques Saleun, offers up classic dishes such as escargot, coq au vin and blanquette de veau. $$$$

Lakeview–––––––––––––––––––––––––––––––––

Le Foret 129 Camp St., 553-6738, LeForetNewOrleans.com. D Mon-Sat. Sophisticated fine dining melds southern cuisine and classic French with modernist influences in an elegant setting. $$$$

The Joint 701 Mazant St., 949-3232, AlwaysSmokin.com. L, D Mon-Sat. Some of the city’s best barbecue can be had at this locally owned and operated favorite. $

Lakeview Harbor 911 Harrison Ave., 486-4887, NewOrleansBestBurger.com.

L, D daily. Burgers are the name of the game at this restaurant. Daily specials, pizza and steaks are offered as well. $

Lower Garden District–––––––––––––

METAIRIE––––––––––––––––––––––––––––––––––

Voodoo BBQ 1501 St. Charles Ave., 5224647, VoodooBBQAndGrill.com. L, D daily.

Diners are never too far from this homegrown barbecue chain that features an array of specialty sauces to accompany its smoked meats and seafood. $$

Cheeseburger Eddie’s, 4517 W Esplanade Ave., 455-5511, AustinsNo.com/ Cheeseburger-Eddie-s.html. L, D Mon-Sat. Hickory-grilled burgers are the main draw at this casual spot but tacos, tamales, poor boys and more are also served. $

Metairie–––––––––––––––––––––––––––––––––––

Riverbend–––––––––––––––––––––––––––––––– H Cowbell 8801 Oak St., 298-8689,

Voodoo BBQ 2740 Severn Ave., 353-4227, VoodooBBQAndGrill.com. L, D daily.

Diners are never too far from this homegrown barbecue chain that features an array of specialty sauces to accompany its smoked meats and seafood. $$

Burgers

French Quarter––––––––––––––––––––––– Bayou Burger, 503 Bourbon St., 5294256, SportsBarNewOrleans.com. L, D daily. Sports bar in the thick of Bourbon Street scene distinguishes its fare with

Cowbell-Nola.com. L, D Tue-Sat. Burgers and homemade sauces on potato rolls are the specialty here, along with other favorites like skirt steak. $$

Uptown––––––––––––––––––––––––––––––––––– H The Company Burger 4600 Freret St., 267-0320, TheCompanyBurger.com. L, D Wed-Mon. Custom-baked butter-brushed buns and fresh-ground beef patties make all the difference at this excellent burger hotspot. Draft beer and craft cocktails round out the appeal. $

CBD/Warehouse District–––––––––––

and rewards his guests with a true farm-life experience, from house-made preserves, charcuterie, herbs, kitchen gardens and eggs cultivated on the property. $$$$$

Metairie–––––––––––––––––––––––––––––––––– Chateau du Lac 2037 Metairie Road, 8313773, ChateauduLacBistro.com. L Tue-Fri, D Mon-Sat. This casual French bistro, run by chef-owner Jacques Saleun, offers up classic dishes such as escargot, coq au vin and blanquette de veau. $$$$

Uptown–––––––––––––––––––––––––––––––––––

945-5635, CafeDegas.com. L, D Wed-Sat, Br Sun. Salad Niçoise, Hanger steak and frites are served in a lovely enclosed courtyard at this jewel of a French bistro. $$

Bistro Daisy 5831 Magazine St., 8996987, BistroDaisy.com. D Tue-Sat. Chef Anton Schulte and his wife Diane’s bistro serves creative and contemporary bistro fare in a romantic setting. The signature Daisy Salad is a favorite. $$$$

French Quarter–––––––––––––––––––––––

H Coquette 2800 Magazine St., 265-

Faubourg St. John–––––––––––––––––––– H Café Degas 3127 Esplanade Ave.,

Broussard’s, 819 Conti St., 581-3866, Broussards.com. D daily, Br Sun. CreoleFrench institution also offers beautiful courtyard seating. $$$$

H Marti’s 1041 Dumaine St., 522-5478, MartisNola.com. D daily. Classic French cuisine, small plates and chilled seafood platters like Grand Plateau Fruits De Mer are the calling cards for this restaurant with an elegant “Old World” feel. $$$

Lacombe–––––––––––––––––––––––––––––––––– H La Provence 25020 Highway 190, (985) 626-7662, LaProvenceRestaurant. com. D Wed-Sun, Br Sun. Chef John Besh upholds time-honored Provençal cuisine

0421, CoquetteNola.com. L Wed-Sat, D Wed-Mon, Br Sun. The food is French in inspiration and technique, with added imagination from chef Michael and his partner Lillian Hubbard. $$$ Flaming Torch 737 Octavia St., 895-0900, FlamingTorchNola.com. L Mon-Fri, D daily, Br Sat-Sun. French classics including a tasty onion soup and often a sought-after coq-au-vin. $$

H La Crêpe Nanou 1410 Robert St., 899-2670, LaCrepeNanou.com. D daily, Br Sun. Classic French bistro fare, including terrific moules and decadent dessert crêpes, are served nightly at this neighborhood institution. $$$

myneworleans.com / FEBRUARY 2015

|

99

DINING GUIDE La Petite Grocery 4238 Magazine St., 891-3377, LaPetiteGrocery.com. L TueSat, D daily, Br Sun. Elegant dining in a convivial atmosphere. The menu is heavily French-inspired with an emphasis on technique. $$$ Lilette 3637 Magazine St., 895-1636, LiletteRestaurant.com. L Tue-Sat, D MonSat. Chef John Harris’ innovative menu draws discerning diners to this highly regarded bistro. Desserts are wonderful as well. $$$$$

Gastropub

Abita Springs–––––––––––––––––––––––––– Abita Brew Pub 72011 Holly St., (985) 892-5837, AbitaBrewPub.com. L, D TueSun. Better-than-expected pub food in its namesake eatery. “Tasteful” tours available for visitors. $$

CBD/Warehouse District–––––––––– Gordon Biersch 200 Poydras St., 5522739, GordonBiersch.com. L, D daily. Local outpost of this popular chain serves specialty brews made on-site and crowdpleasing lunch and dinner fare. $$ Victory 339 Baronne St., 522-8664, VictoryNola.com. D Tue-Sat. Craft cocktails served by owner and acclaimed bartender Daniel Victory, as well as refined small plates and gourmet pizza. $$

French Quarter––––––––––––––––––––––– H Cane & Table 1113 Decatur St., 5811112, CaneAndTableNola.com. L Sat-Sun, D daily. Open late, this chef-driven rustic colonial cuisine and rum and “proto-Tiki” cocktails make this a fun place to gather. $$ Orleans Grapevine Wine Bar and Bistro 720 Orleans Ave., 523-1930, OrleansGrapevine.com. D daily. Wine is the muse at this beautifully renovated bistro, which offers vino by the flight, glass and bottle.

A classic menu with an emphasis on local cuisine. $$$

H Patrick’s Bar Vin 730 Bienville St., 200-3180, PatricksBarVin.com. D daily.

This oasis of a wine bar offers terrific selections by the bottle and glass. Small plates are served as well. $$

Lower Garden District––––––––––––– The Tasting Room 1926 Magazine St., 581-3880, TTRNewOrleans.com. D WedSun. Flights of wine and sophisticated small plates are the calling cards for this

wine bar near Coliseum Square. $$

Mid-City–––––––––––––––––––––––––––––––––– Trèo 3835 Tulane Ave., 304-4878, TreoNola.com. L Wed-Sat, D Tue-Sat. Craft cocktail bar also serves a short but excellent small plates menu to accompany its artfully composed libations. $$

Uptown––––––––––––––––––––––––––––––––––– The Avenue Pub 1732 St. Charles Ave., 586-9243, TheAvenuePub.com. Kitchen open 24/7. With more than 43 rotating draft beers, this pub also offers food, including a cheese plate from St. James Cheese Co. and the “Pub Burger.” Counter service only. $ Bouligny Tavern 3641 Magazine St., 8911810, BoulignyTavern.com. D Mon-Sat. Carefully curated small plates, inventive cocktails and select wines are the focus of this stylish offshoot of John Harris’s nationally acclaimed Lilette. $$ The Delachaise 3442 St. Charles Ave., 895-0858, TheDelaichaise.com. L SatSun, D daily. Cuisine elevated to the standards of the libations is the draw at this lively wine bar and gastropub. Food is grounded in French bistro fare with eclectic twists. $$

Italian

Avondale–––––––––––––––––––––––––––––––– H Mosca’s 4137 Highway 90 West, 4638950, MoscasRestaurant.com. D Tue-Sat. Italian institution dishes out massive portions of great food, family-style. Good bets are the shrimp Mosca and chicken à la grande. Cash only. $$$

Bywater–––––––––––––––––––––––––––––––––– H Mariza 2900 Charters St., 598-5700, MarizaNewOrleans.com. D Tue-Sat. An Italian-inspired restaurant by chef Ian Schnoebelen features a terrific raw bar, house-cured charcuterie and an array of refined adult beverages served in the industrial/contemporary setting on the ground floor of the Rice Mills lofts. $$$

CBD/Warehouse District–––––––––– H Domenica The Roosevelt Hotel, 123 Baronne St., 648-6020, DomenicaRestaurant.com. L, D daily. Chef Alon Shaya serves authentic, regional Italian cuisine.

The menu of thin, lightly topped pizzas, artisanal salumi and cheese, and a carefully chosen selection of antipasti,

pasta and entrées, feature locally raised products, some from chef John Besh’s Northshore farm. $$$$ Mother’s 401 Poydras St., 523-9656, MothersRestaurant.net. B, L, D daily. Locals and tourists alike endure long queues and a confounding ordering system to enjoy iconic dishes such as the Ferdi poor boy and Jerry’s jambalaya. Come for a late lunch to avoid the rush. $$ Red Gravy 4125 Camp St., 561-8844, RedGravy.com. B, Br, L, D, Wed-Mon. Farm-to-table Italian restaurant offers a creative array of breakfast items such as Cannoli Pancakes as well as delectable sandwiches and more for lunch.

Homemade pastas and authentic Tuscan specialties like Cacciucco round out the dinner menu. $$ Tommy’s Cuisine 746 Tchoupitoulas St., 581-1103, TommysNewOrleans.com. D daily.

Classic Creole-Italian cuisine is the name of the game at this upscale eatery. Appetizers include the namesake oysters Tommy, baked in the shell with Romano cheese, pancetta and roasted red pepper. $$$$$

Faubourg Marigny––––––––––––––––––– Praline Connection 542 Frenchmen St., 943-3934, PralineConnection.com. L, D daily. Down-home dishes of smothered pork chops, greens, beans and cornbread are on the menu at this Creole soul restaurant. $$

French Quarter––––––––––––––––––––––– Café Giovanni 117 Decatur St., 529-2154, CafeGiovanni.com. D daily. Live opera singers three nights a week. A selection of Italian specialties tweaked with a Creole influence and their Belli Baci happy hour adds to the atmosphere. $$$$ Chartres House, 601 Chartres St., 5868383, ChartresHouse.com. L, D daily. This iconic French Quarter bar serves terrific Mint Juleps and Gin Fizzes in its picturesque courtyard and balcony settings.

Also famous for its fried green tomatoes and other local favorite dishes. $$$ Irene’s Cuisine 539 St. Philip St., 529881. D Mon-Sat. Long waits at the lively piano bar are part of the appeal of this Creole-Italian favorite beloved by locals.

Try the oysters Irene and crabmeat gratin appetizers. $$$$

H Italian Barrel 430 Barracks St.,

569-0198, ItalianBarrel.com. L, D daily.

Northern Italian dishes like Braciola di Maiale as well as an exhaustive pasta menu tempt here at this local favorite that also offers al fresco seating. $$$

H Maximo’s Italian Grill 1117 Decatur St., 586-8883, MaximosGrill.com. D daily.

Italian destination features a sprawling menu including housemade salumi and antipasti as well as old school classics like veal osso bucco. Private dining is offered for special events. $$$ Muriel’s Jackson Square 801 Chartres St., 568-1885, Muriels.com. L, D daily, Br Sun. Enjoy pecan-crusted drum and other local classics while dining in the courtyard bar or any other room in this labyrinthine, rumored-to-be-haunted establishment. $$$$ Napoleon House 500 Chartres St., 524522-4152, NapoleonHouse.com. L Mon-Sat, D Tue-Sat. Originally built in 1797 as a respite for Napoleon, this family-owned European-style café serves local favorites gumbo, jambalaya and muffulettas, and for sipping, a Sazerac or lemony Pimm’s Cup are perfect accompaniments. $$ NOLA 534 St. Louis St., 522-6652, Emerils.com. L Thu-Mon, D daily. Emeril’s more affordable eatery, featuring cedar-plankroasted redfish; private dining. $$$$$ Ralph Brennan’s Red Fish Grill 115 Bourbon St., 598-1200, RedFishGrill.com.

L, D daily. Chef Austin Kirzner cooks up a broad menu peppered with local favorites such as barbecue oysters, blackened redfish and double-chocolate bread pudding. $$$$$ Arnaud’s Remoulade 309 Bourbon St., 523-0377, Remoulade.com. L, D daily.

Granite-topped tables and an antique mahogany bar are home to the eclectic menu of famous shrimp Arnaud, red beans and rice and poor boys as well as specialty burgers, grilled all-beef hot dogs and thin-crust pizza. $$

H R’evolution 777 Bienville St., 5532277, RevolutionNola.com. L Wed-Fri, D daily, Br Sun. An opulent place that combines the local flavors of chef John Folse with the more cosmopolitan influence of chef Rick Tramonto. Chef de cuisine Chris Lusk and executive sous chef Erik Veney are in charge of day-to-day operations,

Fulton Alley hosts “Canes, Grains and Lanes” Fulton Alley, 600 Fulton St., 208-5569, FultonAlley.com If bowling makes you think of fried food and plastic seats, then you haven’t been to Fulton Alley. Tues., April 7 will be an ideal time to go. The Alley is holding a special dinner, “Canes, Grains and Lanes.” Teaming up with Louisiana-based distillers, Donner-Peltier Distillers (DPD), chef Mike Nirenberg will pair a Southern menu with cocktails by Fulton’s George Skrapits. Each cocktail will feature one of DPD’s spirits, including Oryza vodka and gain, LA1 whiskey and Rougaroux rum. The seated dinner will conclude with desserts on the lanes and a fun round of bowling. Spots are going fast, so book one by emailing reservations@fultonalley.com. – M.C.

100

|

FEBRUARY 2015 / myneworleans.com

cheryl gerber photo

which include house-made charcuterie, pastries, pastas and more. $$$$$

H Tujague’s 823 Decatur St., 525-8676, TujaguesRestaurant.com. L Sat-Sun, D daily. For more than 150 years this landmark restaurant has been offering Creole cuisine. Favorites include a nightly six-course table d’hôté menu featuring a unique beef brisket with Creole sauce. $$$$$

Lakeview––––––––––––––––––––––––––––––––– H Tony Angello’s 6262 Fleur de Lis Drive, 488-0888, TonyAngellos.com. D TueSat. Creole-Italian favorite serves up fare.

Ask Tony to “Feed Me” if you want a real multi-course dining experience. $$$$

Metairie–––––––––––––––––––––––––––––––––– H Andrea’s Restaurant 3100 19th St., 834-8583, AndreasRestaurant.com. L Mon-Sat, D daily, Br Sun. Osso buco and homemade pastas in a setting that’s both elegant and intimate; off-premise catering. $$$ Semolina 4436 Veterans Blvd., Suite 37, 454-7930, Semolina.com. L, D daily. This casual, contemporary pasta restaurant takes a bold approach to cooking Italian food, emphasizing flavors, texture and color. Many of the dishes feature a signature Louisiana twist, such as the muffuletta pasta and pasta jambalaya. $$ Vincent’s Italian Cuisine 4411 Chastant St., 885-2984, Metairie, VicentsItalianCuisine.com. L Tue-Fri, D Mon-Sat. Snug Italian boîte packs them in, yet manages to remain intimate at the same time. The

cannelloni is a house specialty. $$$

ties and steaks are also solid. $$$$

Mid-City––––––––––––––––––––––––––––––––––– H Liuzza’s 3636 Bienville St., 482-9120,

Vincent’s Italian Cuisine 7839 St. Charles Ave., 866-9313, VicentsItalianCuisine.com. L Tue-Fri, D Tue-Sun. Snug Italian boîte packs them in yet manages to remain intimate at the same time. The cannelloni is a house specialty. $$$

Liuzzas.com. L, D daily. Classic neighborhood joint serves favorites like the “Frenchuletta,” stuffed artichokes and andouille gumbo. Kid’s menu offered.

Cash only. $$ Ralph’s On The Park 900 City Park Ave., 488-1000, RalphsOnThePark.com. Br Sun, L Tue-Fri, D daily. A modern interior and contemporary Creole dishes such as City Park salad, turtle soup, barbecue Gulf shrimp and good cocktails. $$$$

NORTHSHORE–––––––––––––––––––––––––––– H Del Porto Ristorante 501 E. Boston St., (985) 875-1006, DelPortoRistorante. com. L, D Tue-Sat. One of the Northshore’s premier fine dining destinations serving Italian food that makes use of locally sourced meats and produce. $$$

Uptown––––––––––––––––––––––––––––––––––– Amici 3218 Magazine St., 300-1250, AmiciNola.com. L, D daily. Coal-fired pizza is the calling card for this destination, but the menu offers an impressive list of authentic and Creole Italian specialties as well. $$ Pascal’s Manale 1838 Napoleon Ave., 895-4877, PascalsManale.com. L MonFri, D Mon-Sat. Vintage neighborhood restaurant since 1913 and the place to go for the creation of barbecued shrimp. Its oyster bar serves icy cold, freshly shucked Louisiana oysters and the Italian special-

Louisianian Fare

CBD/Warehouse District––––––––––– H Annunciation 1016 Annunciation St., 568-0245, AnnunciationRestaurant.com.

D Mon-Sat. Chef Steven Manning brings a refined sensibility to this refined Warehouse District oasis along with his famous fried oysters with melted brie. $$$ Bon Ton Cafe 401 Magazine St., 5243386, TheBonTonCafe.com. L, D Mon-Fri. A local favorite for the old-school business lunch crowd specializing in local seafood and Cajun dishes. $$$$ Café Adelaide Loews New Orleans Hotel, 300 Poydras St., 595-3305, CafeAdelaide. com. B, D daily, L Mon-Fri. This offering from the Commander’s Palace family of restaurants has become a power-lunch favorite for business-people and politicos.

Also features the Swizzle Stick Bar. $$$$

H Cochon 930 Tchoupitoulas St., 588-2123, CochonRestaurant.com. L, D, Mon-Sat. Chefs Donald Link and Stephen Stryjewski showcase Cajun and Southern cuisine at this hot spot. Boudin and other pork dishes reign supreme here, along with Louisiana seafood and real moon-

shine from the bar. Reservations strongly recommended. $$ Drago’s Hilton Riverside Hotel, 2 Poydras St., 584-3911, DragosRestaurant. com. L, D daily. This famous seafooder specializes in charbroiled oysters, a dish they invented. Great deals on fresh lobster as well. $$$$ Emeril’s 800 Tchoupitoulas St., 5289393, EmerilsRestaurants.com. L MonFri, D daily. The flagship of superstar chef Emeril Lagasse’s culinary empire, this landmark attracts pilgrims from all over the world. $$$$$

H Herbsaint 701 St. Charles Ave., 5244114, Herbsaint.com. L Mon-Fri, D MonSat. Enjoy a sophisticated cocktail before sampling chef Donald Link’s menu that melds contemporary bistro fare with classic Louisiana cuisine. The banana brown butter tart is a favorite dessert. $$$$$ Mulate’s 201 Julia St., 522-1492, Mulates.com. L, D daily. Live music and dancing add to the fun at this worldfamous Cajun destination. $$ Palette 700 Tchoupitoulas St., 613-2350, B, L, D daily. Creole, Cajun and French flavors all come together at this restaurant in the Renaissance Hotel near the Convention Center. $$

Darrow–––––––––––––––––––––––––––––––––––– Café Burnside Houmas House Plantation, 40136 Highway 942, (225) 473-9380, HoumasHouse.com. L daily, Br Sun. Historic plantation’s casual dining op-

myneworleans.com / FEBRUARY 2015

|

101

DINING GUIDE tion features dishes such as seafood pasta, fried catfish, crawfish and shrimp, gumbo and red beans and rice. $$ Latil’s Landing Houmas House Plantation, 40136 Highway 942, (225) 473-9380, HoumasHouse.com. D Wed-Sun. Nouvelle Louisiane, plantation-style cooking served in an opulent setting features dishes like rack of lamb and plume de veau. $$$$$

Faubourg Marigny––––––––––––––––––––

of oysters Rockefeller is New Orleans’ oldest restaurant. (Every item is á la carte, with an $11 minimum.) Private dining rooms available. $$$$$

H The Bistreaux New Orleans Maison Dupuy Hotel, 1001 Toulouse St., 5868000, MaisonDupuy.com/dining.html. L, D daily. Dishes ranging from the casual (truffle mac and cheese) to the upscale (tuna tasting trio) are served in an elegant courtyard. $$

Feelings Cafe 2600 Chartres St., 9452222, FeelingsCafe.com. D Wed-Sun, Br Sun. Romantic ambiance and skillfully created dishes, such as veal d’aunoy, make dining here on the patio a memorable experience. A piano bar on Fridays adds to the atmosphere. Vegan menu offered. $$$$

The Bombay Club Prince Conti Hotel, 830 Conti St., 586-0972, TheBombayClub. com. D daily. Popular martini bar with plush British décor features live music during the week and late dinner and drinks on weekends. Nouveau Creole menu includes items such as Bombay drum. $$$$

French Quarter–––––––––––––––––––––––

Café Maspero 601 Decatur St., 523-6250, CafeMaspero.com. L, D daily. Tourists line up for their generous portions of seafood and large deli sandwiches. $

Acme Oyster House 724 Iberville St., 5225973, AcmeOyster.com. L, D daily. Known as one of the best places to eat oysters. $$

H Arnaud’s 813 Bienville St., 523-5433, ArnaudsRestaurant.com. D daily, Br Sun. Waiters in tuxedos prepare Café Brûlot tableside at this storied Creole grande dame; live jazz during Sun. brunch. $$$$$ Antoine’s 713 St. Louis St., 581-4422, Antoines.com. L, D Mon-Sat, Br Sun. This pinnacle of haute cuisine and birthplace

102

|

FEBRUARY 2015 / myneworleans.com

Court of Two Sisters 613 Royal St., 522-7261, CourtOfTwoSisters.com. Br, D daily. The historic environs make for a memorable outdoor dining experience.

The famous daily Jazz Brunch buffet and classic Creole dishes sweeten the deal. $$$$$ Criollo Hotel Monteleone, 214 Royal St., 681-4444, CriolloNola.com. B, L, D

daily. Next to the famous Carousel Bar in the historic Monteleone Hotel, Criollo represents an amalgam of the various cultures reflected in Louisiana cooking and cuisine, often with a slight contemporary twist. $$$

H Dickie Brennan’s Bourbon House 144 Bourbon St., 522-0111, BourbonHouse. com. B, L, D daily. Classic Creole dishes such as redfish on the halfshell and baked oysters served. Its extensive bourbon menu will please aficionados. $$$$ Galatoire’s 209 Bourbon St., 525-2021, Galatoires.com. L, D Tue-Sun. Friday lunches are a New Orleans tradition at this world-famous French-Creole grand dame. Tradition counts for everything here, and the crabmeat Sardou is delicious. Note: Jackets required for dinner and all day Sun. $$$$$ House of Blues 225 Decatur St., 3104999, HouseOfBlues.com/NewOrleans. L, D daily. Surprisingly good menu complements music in the main room. Worldfamous Gospel Brunch every Sunday.

Patio seating available. $$ K-Paul’s Louisiana Kitchen 416 Chartres St., 596-2530, ChefPaul.com/KPaul. L Thu-Sat, D Mon-Sat. Paul Prudhomme’s landmark restaurant helped introduce Cajun food to a grateful nation. Lots of seasoning and bountiful offerings, along

with reserved seating, make this a destination for locals and tourists alike. $$$$

H MiLa 817 Common St., 412-2580, MiLaNewOrleans.com. L Mon-Fri, D Mon-Sat. Latest offering from husbandand-wife chefs Slade Rushing and Allison Vines-Rushing focuses on the fusion of the cuisines of Miss. and La. $$$$ Royal House, 441 Royal St., 528-2601, RoyalHouseRestaurant.com. L, D daily. B Sat and Sun. Poor boys, jambalaya and shrimp Creole are some of the favorites served here. Weekend breakfast and an oyster bar add to the crowd-pleasing appeal. $$$ SoBou 310 Chartres St., 552-4095, SoBouNola.com. B, L, D daily. There is something for everyone at this “Modern Creole Saloon.” Decidedly unstuffy with an emphasis on craft cocktails and wines by the glass. Everything from $1 pork cracklins to an extravagant foie gras burger on accomplished yet eclectic menus. $$

H Tableau 616 S. Peter St., 934-3463, TableauFrenchQuarter.com. L, D daily, Br Sun. Gulf seafood such as trout amandine and classic Creole brunch dishes like eggs Sardou are the highlights of this Dickie Brennan restaurant that shares space with Le Petite Théâtre on the corner of Jackson Square. $$$

cheryl gerber photograph

Kenner–––––––––––––––––––––––––––––––––––– Copeland’s 1319 W. Esplanade Ave., 6179146, CopelandsofNewOrleans.com. L, D daily, Br Sun. Al Copeland’s namesake chain includes favorites such as Shrimp Ducky. Popular for lunch. $$

Lakeview–––––––––––––––––––––––––––––––– H Cava 789 Harrison Ave., 304-9034. D Mon-Sat. Fine dining (and excellent wine list) at this high-end Cajun and Creole restaurant that makes customer service a big part of the experience. $$$

Metairie/Jefferson–––––––––––––––––– Acme Oyster House 3000 Veterans Blvd., 309-4056, AcmeOyster.com. L, D daily.

Known as one of the best places to eat oysters. $$ Austin’s 5101 W. Esplanade Ave., 8885533, AustinsNo.com. D Mon-Sat. Mr. Ed’s upscale bistro serves contemporary Creole fare, including seafood and steaks. $$$ Copeland’s 1001 S. Clearview Parkway, 620-7800; 701 Veterans Blvd., 831-3437, CopelandsofNewOrleans.com. L, D daily, Br Sun. Al Copeland’s namesake chain includes favorites such as Shrimp Ducky.

Popular for lunch. $$ Crabby Jack’s 428 Jefferson Highway, 833-2722, CrabbyJacksNola.com. L MonSat. Lunch outpost of Jacques-Imo’s.

Famous for its fried seafood and poor boys including fried green tomatoes and roasted duck. $

Drago’s 3232 N. Arnoult Road, 888-9254, DragosRestaurant.com. L, D Mon-Sat. This famous seafooder specializes in charbroiled oysters, a dish they invented.

Great deals on fresh lobster as well. $$$$

NORTHSHORE–––––––––––––––––––––––––––––

Mid-City––––––––––––––––––––––––––––––––––– H Katie’s Restaurant and Bar 3701

Gallagher’s Grill 509 S. Tyler St., (985) 892-9992, GallaghersGrill.com. L, D TueFri, D Sat. Chef Pat Gallagher’s destination restaurant offers al fresco seating to accompany classically inspired New Orleans fare. Event catering offered. $$$

Iberville St., 488-6582, KatiesInMidCity. com. L, D Mon-Sat, Br Sun. Creative poor boys, local dishes such as gumbo and Sunday brunch make this a neighborhood favorite. $$ Lil’ Dizzy’s Café 1500 Esplanade Ave., 569-8997, LilDizzysCafe.com. B, L daily, Br Sun. Spot local and national politicos dining at this favored Creole soul restaurant known for homey classics like fried chicken and trout Baquet. $

H Mandina’s 3800 Canal St., 482-9179, MandinasRestaurant.com. L, D daily.

Though the ambiance is more upscale, the food and seafood dishes make dining here a New Orleans experience. $$

H Redemption 3835 Iberville St., 3093570, Redemption-Nola.com. L Wed-Fri & Sun, D Wed-Sun. Chef-driven “Revival” Creole fare served in an inspiring former church. $$$

H Toups’ Meatery 845 N. Carrollton Ave., 252-4999, ToupsMeatery.com. L, D Tue-Sat. Charcuterie, specialty cocktails and an exhaustive list of excellent à la carte sides make this restaurant a carnivore’s delight. $$$

Acme Oyster House 1202 N. Highway 190, Covington, (985) 246-6155, AcmeOyster.com. L, D daily. Known as one of the best places to eat oysters. $$

Riverbend––––––––––––––––––––––––––––––– H Boucherie 1506 S. Carrollton Ave., 862-5514, Boucherie-Nola.com. L, D Tue-Sat. Serving contemporary Southern food with an international angle, chef Nathaniel Zimet offers excellent ingredients presented simply. $$ Brigtsen’s 723 Dante St., 861-7610, Brigtsens.com. D Tue-Sat. Chef Frank Brigtsen’s nationally famous Creole cuisine makes this cozy cottage a true foodie destination. $$$$$

University Area––––––––––––––––––––––– H Dunbar’s 501 Pine St., 861-5451. Beloved budget-friendly Creole institution in an unlikely spot – Loyola University’s Broadway campus – but the excellent jambalaya, fried chicken and red beans and rice haven’t changed. $

Uptown––––––––––––––––––––––––––––––––––– H Apolline 4729 Magazine St., 894-8881, ApollineRestaurant.com. D Tue-Sun, Br Sat-Sun. Cozy gem serves a refined menu of French and Creole classics peppered

with Southern influences such as buttermilk fried quail with corn waffle. $$$ Casamento’s 4330 Magazine St., 8959761, CasamentosRestaurant.com. L Tue-Sat, D Thu-Sat. The family-owned restaurant has shucked oysters and fried seafood since 1919; closed during summer and for all major holidays. $$ Clancy’s 6100 Annunciation St., 8951111, ClancysNewOrleans.com. L Thu-Fri, D Mon-Sat. Their Creole-inspired menu has been a favorite of locals for years. $$$ Commander’s Palace 1403 Washington Ave., 899-8221, CommandersPalace.com.

L Mon-Fri, D daily, Br Sat-Sun. The grande dame is going strong under the auspices of James Beard Award-winner chef Tory McPhail. Jazz Brunch is a great deal. $$$$ Dick and Jenny’s 4501 Tchoupitoulas St., 894-9880, DickAndJennys.com. L Thu-Fri, D Mon-Sat, Br Sun. A funky cottage serving Louisiana comfort food with flashes of innovation. $$$$ Domilise’s 5240 Annunciation St., 899912. L, D Mon-Wed, Fri-Sat. Local institution and rite-of-passage for those wanting an initiation to the real New Orleans. Wonderful poor boys and a unique atmosphere make this a one-of-a-kind place. $

H Gautreau’s 1728 Soniat St., 899-7397, GautreausRestaurant.com. D Mon-Sat. Upscale destination serves refined interpretations of classics along with contemporary creations. $$$$$

myneworleans.com / FEBRUARY 2015

|

103

DINING GUIDE Jacques-Imo’s Cafe 8324 Oak St., 8610886, Jacques-Imos.com. D Mon-Sat. Reinvented New Orleans cuisine served in a party atmosphere. The deep-fried roast beef poor boy is delicious. The lively bar scene offsets the long wait on weekends. $$$$ Joey K’s 3001 Magazine St., 891-0997, JoeyKsRestaurant.com. L, D Mon-Sat. A true neighborhood restaurant with daily lunch plates; red beans and rice are classic. $ Mahony’s 3454 Magazine St., 899-3374, MahonysPoBoys.com. L, D daily. Along with the usual poor boys, this sandwich shop serves up a grilled shrimp and fried green tomato version dressed with remoulade sauce. Sandwich offerings are augmented by a full bar. $ Mat & Naddie’s 937 Leonidas St., 8619600, MatAndNaddies.com. D Mon-Tue, Thu-Sat. Cozy converted house serves up creative and eclectic regionally inspired fare. Shrimp and crawfish croquettes make for a good appetizer and when the weather is right the romantic patio is the place to sit. $$$$

WEST BANK––––––––––––––––––––––––––––––– Copeland’s 2333 Manhattan Blvd., 3641575, CopelandsofNewOrleans.com. L, D daily, Br Sun. Al Copeland’s namesake chain includes favorites such as Shrimp Ducky. Popular for lunch. $$

Pizza

Reginelli’s Pizzeria Multiple Locations, Reginellis.com. L, D daily. Pizzas, pastas, salads, fat calzones and lofty focaccia sandwiches are at locations all over town. $$ Theo’s Pizza Multiple Locations, TheosPizza.com. L, D daily. The crackercrisp crust pizzas are complemented by a broad assortment of toppings with a lot of local ingredients at cheap prices. $$

Bywater–––––––––––––––––––––––––––––––––– H Pizza Delicious 617 Piety St., 6768282, PizzaDelicious.com. Authentic New York-style thin crust pizza is the reason to come to this affordable restaurant that began as a pop-up, but they also offer excellent salads sourced from small farms and homemade pasta dishes as well. Outdoor seating a plus. $

Uptown–––––––––––––––––––––––––––––––––––– H Ancora 4508 Freret St., 324-1636, AncoraPizza.com. D Mon-Sat. Authentic

Neapolitan-style pizza fired in an oven imported from Naples. The housemade charcuterie makes it a double-winner. $$ Slice 1513 St. Charles Ave., 525-PIES (7437); 5538 Magazine St., 897-4800; SlicePizzeria.com. L, D daily. Order up slices or whole pizza pies done in several styles (thin- and thick-crust) as well as pastas, seafood, panini and salads. $

Seafood

Akers–––––––––––––––––––––––––––––––––––––– Middendorf’s Interstate 55, Exit 15, 30160 Highway 51 South, (985) 3866666, MiddendorfsRestaurant.com. L, D Wed-Sun. Historic seafood destination along the shores of Lake Maurepas is world-famous for its thin-fried catfish fillets. Open since 1934, it’s more than a restaurant, it’s a Sun. drive tradition. $$

CBD/Warehouse District––––––––––– H Borgne 601 Loyola Ave., 613-3860, BorgneRestaurant.com. L, D daily. Coastal Louisiana seafood with an emphasis on Isleños cuisine (descendants of Canary Islanders who settled in St. Bernard Parish) is the focus of this high-volume destination adjacent to the Superdome. $$$

Wollerman and twice chef of the year Tenney Flynn provide dishes at their seasonal peak. On a quest for unique variety, menu is printed daily. $$$$$

H Kingfish 337 Charters St., 598-5005, CocktailBarNewOrleans.com. L, D daily.

Gulf seafood and nouvelle Creole dishes such as smoked rabbit gumbo are the main draws at this establishment helmed by Greg Sonnier, as well as the excellent bar program by mixologist Chris McMillian. $$$ Landry’s Seafood 400 N. Peters St., 5580038, LandrysSeafood.com. Kid-friendly and popular seafood spot serves of heaping platters of fried shrimp, Gulf oysters, catfish and more. $$ Le Bayou, 208 Bourbon St., 525-4755, LeBayouRestaurant.com. L, D Mon-Sat. Blackened redfish and Shrimp Ya-Ya are a just a few of the choices at this seafood-centric destination on Bourbon Street. Fried alligator is available for the more daring diner. $$$ Oceana Grill 739 Conti St., 525-6002, OceanaGrill.com. B, L, D daily. Gumbo, poor boys and barbecue shrimp are served at this kid-friendly seafood destination. $$

PecheRestaurant.com. L, D Mon-Sat. Award-winning southern-inspired seafood destination by chef Donald Link serves whole roasted Gulf fish from its massive, wood-burning oven. An excellent raw bar is offered as well. $$$

Pier 424, 424 Bourbon St., 309-1574, Pier424SeafoodMarket.com. L, D daily.

Seafood-centric restaurant offers long menu of traditional New Orleans fare augmented by unusual twists like “CajunBoiled” Lobster prepared crawfish-style in spicy crab boil. $$$

H Rio Mar 800 S. Peters St., 525-3474,

Kenner–––––––––––––––––––––––––––––––––––

RioMarSeafood.com. L Mon-Fri, D Mon-Sat. Seafood-centric destination focuses on Latin American and Spanish cuisines. Try the bacalaitos and the escabeche. The tapas lunch is a great way to try a little of everything.

Save room for the tres leches. $$$$

Mr. Ed’s Seafood and Italian Restaurant 910 W. Esplanade Ave., Ste. A, 463-3030, AustinsNo.com. L, D Mon-Sat. Neighborhood restaurant specializes in seafood and Italian offerings such as stuffed eggplant and bell pepper. Fried seafood and sandwiches make it a good stop for lunch. $$

H Pêche 800 Magazine St., 522-1744,

French Quarter––––––––––––––––––––––– Bourbon House 144 Bourbon St., 5220111, BourbonHouse.com. B, L, D daily.

Local seafood, featured in both classic and contemporary dishes, is the focus of this New Orleans-centric destination.

And yes, bourbon is offered as well. $$$

Metairie––––––––––––––––––––––––––––––––––

Deanie’s Seafood 841 Iberville St., 5811316, Deanies.com. L, D daily. Louisiana seafood, baked, broiled, boiled and fried is the name of the game. Try the barbecue shrimp or towering seafood platters. $$$

Deanie’s Seafood 1713 Lake Ave., 8314141, Deanies.com. L, D daily. Louisiana seafood, baked, broiled, boiled and fried, is the name of the game. Try the barbecue shrimp or towering seafood platters. $$$

H GW Fins 808 Bienville St., 581-FINS

Austin’s Restaurant, 5101 W. Esplanade Ave., 888-5533, AustinsNo.com. D MonSat. Signature steak, seafood and Italian specialties reign at this dinner-only destination. Catering offered as well. $$$

Mr. Ed’s Seafood and Italian Restaurant 1001 Live Oak St., 838-0022, AustinsNo. com. L, D Mon-Sat. Neighborhood restaurant specializes in seafood and Italian offerings such as stuffed eggplant and bell pepper. Fried seafood and sandwiches make it a good stop for lunch. $$

Uptown––––––––––––––––––––––––––––––– Frankie & Johnny’s 321 Arabella St., 243-1234, FrankieAndJohnnys.net. L, D daily. Serves fried and boiled seafood along with poor boys and daily lunch specials.

Kid-friendly with a game room to boot. $$

West End––––––––––––––––––––––––––––––––– Landry’s Seafood 8000 Lakeshore Drive, West End, 283-1010, LandrysSeafood.com.

Kid-friendly and popular seafood spot serves of heaping platters of fried shrimp, Gulf oysters, catfish and more. $$

Steakhouse

CBD/Warehouse District––––––––––– H Besh Steak Harrah’s Casino, 8 Canal St., 533-6111, HarrahsNewOrleans.com. D daily. Acclaimed chef John Besh reinterprets the classic steakhouse with his signature contemporary Louisiana flair. $$$$$ Chophouse New Orleans 322 Magazine St., 522-7902, ChophouseNola.com. D daily. In addition to USDA prime grade aged steaks prepared under a broiler that reaches 1,700 degrees, Chophouse offers lobster, redfish and classic steakhouse sides. $$$

H Desi Vega’s Steakhouse 628 St. Charles Ave., 523-7600, DesiVegaSteaks. com. L Mon-Fri, D Mon-Sat. USDA Prime steaks form the base of this Mr. John’s offshoot overlooking Lafayette Square, but Italian specialties and a smattering of locally inspired seafood dishes round out the appeal. $$$

H La Boca 870 Tchoupitoulas St., 5258205, LaBocaSteaks.com. D Mon-Sat. This Argentine steakhouse specializes in cuts of meat along with pastas and wines.

Specials include the provoleta appetizer and the Vacio flank steak. $$$ Morton’s The Steakhouse 365 Canal St., One Canal Place, 566-0221, Mortons. com/NewOrleans. D daily. Private elevator leads to the plush, wood-paneled environs of this local outpost of the famed Chicago steakhouse popular with politicians and celebrities. $$$$

(3467), GWFins.com. D daily. Owners Gary

Magnolia Mansion opens new restaurant Magnolia Mansion Restaurant, 2127 Prytania St., 412-9500, MagnoliaMansion.com The Magnolia Mansion in the Garden District, built in 1857, has just opened a new restaurant. Delivering Southern, farm-to-table cuisine, highlights such as Pannéed Oysters and Maque Choux, Ashley Farms Chicken Bordelaise, Magnolia Bread Pudding and Mansion Sundae are part of an extensive menu accompanied by a full wine/drinks list. A sugar cane press is used to create homemade simple syrup for culinary needs and craft cocktails. Dinner will be served nightly Tuesday to Sunday and brunch Friday to Sunday.

Full banqueting services will now also be available. – M.C.

104

|

FEBRUARY 2015 / myneworleans.com

cheryl gerber photo

Ruth’s Chris Steak House Harrah’s Hotel, 525 Fulton St., 587-7099, RuthsChris.com.

D daily, Br Sat-Sun. Filet mignon, creamed spinach and potatoes au gratin are the most popular dishes at this area steak institution, but there are also great seafood choices and top-notch desserts. $$$$$

Garden District––––––––––––––––––––––– H Mr. John’s Steakhouse 2111 St. Charles Ave., 679-7697, MrJohnsSteakhouse.com. D Tue-Sat, L Friday. Wood paneling, white tile and USDA Prime Beef served sizzling in butter are the hallmarks of this classic New Orleans steakhouse. $$$

French Quarter––––––––––––––––––––––– Dickie Brennan’s Steakhouse 716 Iberville St., 522-2467, DickieBrennansSteakhouse.com. L Fri, D daily. Nationally recognized steakhouse serves USDA Prime steaks and local seafood. $$$$$

H Doris Metropolitan 620 Charters St., 267-3500, DorisMetropolitan.com. L Sat-Sun, D daily. Innovative, genre-busting steakhouse plays with expectations and succeeds with modernist dishes like their Classified Cut and Beetroot Supreme. $$$$ Galatoire’s 33 Bar & Steak 215 Bourbon St., 335-3932, Galatoires33BarAndSteak. com. L Fri, D Sun-Thu. Steakhouse offshoot of the venerable Creole grande dame offers hand-crafted cocktails to accompany classic steakhouse fare as well as inspired dishes like the Gouté 33: horseradish-crusted bone marrow and deviled eggs with crab ravigote and smoked trout. Reservations accepted. $$$

Metairie––––––––––––––––––––––––––––––––––– Ruth’s Chris Steak House 3633 Veterans Blvd., 888-3600, RuthsChris.com. L Fri, D daily, Br Sat-Sun. Filet mignon, creamed spinach and potatoes au gratin are the most popular dishes at this area steak institution, but there are also great seafood choices and top-notch desserts. $$$$$

Mid-City––––––––––––––––––––––––––––––––––– H Crescent City Steaks 1001 N. Broad St., 821-3271, CrescentCitySteaks.com. L Tue-Fri & Sun, D daily. One of the classic New Orleans steakhouses. Steaks, sides and drinks are what you get. $$$$

H Milkfish 125 N. Carrollton Ave., 2674199, MilkfishNola.com. L, D Thu-Tue. Filipino cuisine like adobo and lumpia is served, further expanding dining opportunities. $$

Vegan/Vegetarian

Byblos Multiple Locations, ByblosRestaurants.com. L, D daily. Upscale Middle Eastern cuisine featuring traditional seafood, lamb and vegetarian options. $$

Lower Garden District––––––––––––– H The Green Fork 1400 Prytania St., 267-7672, GreenForkNola.com. B, L Mon-Sat. Fresh juices, smoothies and vegetarian-friendly fare make The Green Fork a favorite for lovers of healthy food.

Catering is offered as well. $$

World

Bywater–––––––––––––––––––––––––––––––––– H Booty’s Street Food 800 Louisa St.,

266-2887, BootysNola.com. B, L, D daily.

Street food culled from countries around the globe is the muse of this creative establishment, where papadum from India resides confidently alongside Peruvian ceviche. $$ The Green Goddess 307 Exchange Place, 301-3347, GreenGoddessRestaurant.com.

L, D Wed-Sun. One of the most imaginative local restaurants. The menu is constantly changing, and chef Paul Artigues always has ample vegetarian options.

Combine all of that with a fantastic selection of drinks, wine and beer, and it’s the total (albeit small) package. $$

CBD/Warehouse District––––––––––– H Lüke 333 St. Charles Ave., 378-2840, LukeNewOrleans.com. B, L, D daily, Br Sat-Sun. Chef John Besh and executive chef Matt Regan serve Germanic specialties and French bistro classics, housemade patés and abundant plateaux of cold, fresh seafood. $$$

METAIRIE––––––––––––––––––––––––––––––––––– Vega Tapas Café, 2051 Metairie Road, 836-2007, VegaTapasCafe.com. D MonSat. Fun, eclectic small plates destination offers creative fare keeps guests coming back with frequent regionally inspired specialty menus served with humor and whimsy. $$

Mid-City––––––––––––––––––––––––––––––––––– Juan’s Flying Burrito 4724 S. Carrollton Ave., 486-9950, JuansFlyingBurrito. com. L, D daily. Hard-core tacos and massive burritos are served in an edgy atmosphere. $ Lola’s 3312 Esplanade Ave., 488-6946, LolasNewOrleans.com. D daily. Garlicky Spanish dishes and great paella make this artsy boîte a hipster destination. $$$

H Mona’s Café 3901 Banks St., 4827743. L, D daily. Middle Eastern specialties such as baba ganuj, tender-tangy beef or chicken shawarma, falafel and gyros, stuffed into pillowy pita bread or on platters. The lentil soup with crunchy pita chips and desserts, such as sticky sweet baklava, round out the menu. $

H Patois 6078 Laurel St., 895-9441, PatoisNola.com. L Fri, D Wed-Sat, Br Sun. The food is French in technique, with influences from across the Mediterranean as well as the American South, all filtered through the talent of chef Aaron Burgau.

Reservations recommended. $$$

Specialty Foods

CBD/Warehouse District––––––––––– Calcasieu 930 Tchoupitoulas St., 5882188, CalcasieuRooms.com. For gatherings both large and small, the catering menus feature modern Louisiana cooking and the Cajun cuisine for which chef Donald Link is justifiably famous.

French Quarter––––––––––––––––––––––– Antoine’s Annex 513 Royal St., 5258045, Antoines.com/Antoines-Annex.

Open daily. Serves French pastries, including individual baked Alaskas, ice cream and gelato, as well as panini, salads and coffee. Delivery available.

Palace Café 605 Canal St., 523-1661, PalaceCafe.com. L Mon-Sat, D daily, Br Sun. Dickie Brennan-owned brasserie with French-style sidewalk seating and house-created specialties of chef Darrin Nesbit. Favorites here include crabmeat cheesecake, turtle soup, the Werlein salad with fried Louisiana oysters and pork “debris” studded Palace potato pie. $$$$$

H Taqueria Guerrero 208 N. Carrollton Ave., 484-6959. B, L, D, Tue-Sat. Friendly staff and authentic Mexican cuisine make this affordable neighborhood restaurant a neighborhood favorite. $

Sucré 3301 Veterans Blvd., 834-2277, ShopSucre.com. Desserts daily. Open late weekends. Chocolates, pastry and gelato draw rave reviews at this dessert destination. Beautiful packaging makes this a great place to shop for gifts. Catering available.

Faubourg Marigny––––––––––––––––––– H Mona’s Café 504 Frenchmen St.,

Uptown––––––––––––––––––––––––––––––––––– H Café Abyssinia 3511 Magazine St.,

Mid-City––––––––––––––––––––––––––––––––––– H Blue Dot Donuts 4301 Canal St., 218-

894-6238. L, D daily. One of a just few authentic Ethiopian restaurants in the city, excellent injera and spicy vegetarian fare make this a local favorite. $$

4866, BlueDotDonuts.com. B, L Tue-Sun. The Bacon Maple Long John gets all the press, but returning customers are happy with the classics as well as twists like peanut butter and jelly.

949-4115. L, D daily. Middle Eastern specialties such as baba ganuj, tender-tangy beef or chicken shawarma, falafel and gyros, stuffed into pillowy pita bread or on platters. The lentil soup with crunchy pita chips and desserts, such as sticky sweet baklava, round out the menu. $

French Quarter––––––––––––––––––––––– Bayona 430 Dauphine St., 525-4455, Bayona.com. L Wed-Sat, D Mon-Sat. Chef Susan Spicer’s nationally acclaimed cuisine is served in this 200-year-old cottage. Ask for a seat on the romantic patio, weather permitting. $$$$$ El Gato Negro 81 French Market Place, 525-9752, ElGatoNegroNola.com. Central Mexican cuisine along with handmuddled mojitos and margaritas made with freshly squeezed juice. A weekend breakfast menu is an additional plus. $$

Kenner––––––––––––––––––––––––––––––––––– H Fiesta Latina 1924 Airline Drive, 4682384, FiestaLatinaRestaurant.com. B, L, D daily. A big-screen TV normally shows a soccer match or MTV Latino at this home for authentic Central American food.

Tacos include a charred carne asada. $$

Lakewood–––––––––––––––––––––––––––––––– H Mizado 5080 Pontchartrain Blvd., 885-5555, MizadoCocina.com. L daily, D Mon-Sat. Sleek restaurant offers modern Mexican cuisine featuring pan-Latin flavors and influences. Small batch tequila and a ceviche bar make it a party. $$

Lakeview––––––––––––––––––––––––––––––––– H Mondo 900 Harrison Ave., 224-2633, MondoNewOrleans.com. L Mon-Fri, D Mon-Sat, Br Sun. Chef Susan Spicer’s take on world cuisine. Make sure to call ahead because the place has a deserved reputation for good food and good times. $$$

H Irish House 1432 St. Charles Ave., 595-6755, TheIrishHouseNewOrleans.com.

L Mon-Fri, D daily, Br Sat-Sun. Irish pub dishes such as shepherd’s pie and fish and chips are featured here, as well as creative cocktails like Irish iced coffee. Check the schedule of events for live music. $$

H Ivy 5015 Magazine St., 899-1330. D Mon-Sat. James Beard Award-winning chef Sue Zemanick lets her hair down and her more casual side shine at this ingredient-driven small plates hotspot that, while elegant, is more fun than formal. $$$ Jamila’s Mediterranean Tunisian Cuisine 7808 Maple St., 866-4366. D TueSun. Intimate and exotic bistro serving Mediterranean and Tunisian cuisine. The Grilled Merguez is a Jazz Fest favorite and vegetarian options are offered. $$ Juan’s Flying Burrito 2018 Magazine St., 569-0000, JuansFlyingBurrito.com. L, D daily. Hard-core tacos and massive burritos are served in an edgy atmosphere. $

H Mona’s Café 4126 Magazine St., 8949800; 1120 S. Carrollton Ave., 861-8174.

L, D daily. Middle Eastern specialties such as baba ganuj, tender-tangy beef or chicken shawarma, falafel and gyros, stuffed into pillowy pita bread or on platters. The lentil soup with crunchy pita chips and desserts, such as sticky sweet baklava, round out the menu. $

H Panchita’s 1434 S. Carrollton Ave., 281-4127. L, D daily. Authentic, budgetfriendly Mexican restaurant serves tamales, mole and offers free chips and salsa as well as sangria. $

Metairie––––––––––––––––––––––––––––––––––

Uptown––––––––––––––––––––––––––––––––––– H Blue Dot Donuts 5236 Tchoupitoulas St., 941-7675, BlueDotDonuts.com. B, L Tue-Sun. The Bacon Maple Long John gets all the press, but returning customers are happy with the classics as well as twists like peanut butter and jelly.

Blue Frog Chocolates 5707 Magazine St., 269-5707, BlueFrogChocolates.com. Open daily, closed Sundays in summer. French and Belgian chocolate truffles and Italian candy flowers make this a great place for gifts.

St. James Cheese Company 5004 Prytania St., 899-4737, StJamesCheese. com. Open daily. Specialty shop offers a selection of fine cheeses, wines, beers and related accouterments. Look for wine and cheese specials every Friday.

Sucré 3025 Magazine St., 520-8311, ShopSucre.com. Desserts daily & nightly.

Open late weekends. Chocolates, pastry and gelato draw rave reviews at this dessert destination. Beautiful packaging makes this a great place to shop for gifts.

Catering available. n

If you feel that a restaurant has been misplaced, please email Managing Editor Morgan Packard at Morgan@MyNewOrleans.com. myneworleans.com / FEBRUARY 2015

|

105

ADVERTISING SECTION

F

estival season is upon us, and Fat Tuesday is just around the corner. Now is the time to prepare for all the parties, parades and feasts headed your way. How many costumes are you planning for this Carnival? Will you be masking with feathers or sequins? How many King Cakes will your partygoers devour? Strawberry-filled or traditional? Will you spend Mardi Gras with Rex in New Orleans or try a courir de Mardi Gras deep in Cajun Country? What about avoiding the festivities altogether and taking a Mardi Gras vacation? Once the parades start rolling, Mardi Gras goes by in a flash! Make your preparations now and enjoy smooth sailing from party to parade to party. For costuming, food, lodging, travel and more, peruse this local guide to everything Mardi Gras.

Get your Mardi Gras accessories, gifts and souvenirs at the French Market – open 365 days a year! Truly, French Market shoppers can find everything Mardi Gras within the six-block French Market District.

For Mardi Gras-themed ties, gifts, clothes and more, visit the Shops on the Upper Pontalba; for local art, books, gift baskets, clothing and jewelry, wander the Shops on the Colonnade on Decatur Street; and for local food and an abundance of fleurs-delis, visit the farmers and flea markets full of craft vendors with souvenir masks, beads and boas.

The French Market’s annual Mardi Gras Mask Market celebrates 32 years this year, when mask artisans from around the city and country converge in Dutch Alley for four days to sell their wares. Handmade masks of leather, feathers and other materials are showcased and displayed for your viewing and costuming pleasure. Head down to the market from Friday, Feb. 13 through Monday, Feb. 16 (Lundi Gras) to get your Mardi Gras on!

Visit FrenchMarket.org to learn more about America’s Oldest Continually Operating Public Market, “handmade and homegrown since 1791.”

Mardi Gras in St. Landry Parish offers a Cajun Country experience unlike any parade or ball in the Big Easy. Plan your weekend getaway Feb. 13-17 and experience a Courir de Mardi Gras in Eunice, La. Riders donned in traditional 106

|

FEBRUARY 2015 / myneworleans.com

costumes, masks and hats, also known as capuchons, ride horseback from house to house soliciting “donations” of food items to culminate in a community-wide gumbo. This procession or “run” includes chicken chasing and silliness by revelers all day. Other festivities include daily live music, art exhibits, street and barn dances, a Sunday youth chicken run and old time boucherie. To close out the five-

St. Landry Parish Tourist Commission. Photo courtesy of David Simpson.

day celebration on Ash Wednesday is the adult Courir de Mardi Gras (Fat Tuesday Run).

In Opelousas, celebrate Lundi Gras with Horace Trahan & The Ossun Express from 5:30-8 p.m. at the Opelousas Civic Center. For more information about the Courir or other events, please visit Cajuntravel.com/MardiGras or call (877) 948-8004.

A STUNNING COLLECTION OF 50 TRADITIONAL (AND SOME NON-TRADITIONAL) LOUISIANA RECIPES. AN ABSOLUTE MUST HAVE FOR YOUR KITCHEN, OR THE PERFECT GIFT FOR A LOUISIANA FOOD LOVER. Author Stanley Dry — Louisiana Life “Kitchen Gourmet” columnist, former senior editor of Food & Wine magazine and accomplished cook — brings all of the history, culture and spice together in his first book, The Essential Louisiana Cookbook, a Louisiana Life product by Renaissance Publishing. From classics, such as red beans and rice and a variety of delectable gumbos, to modern creations sure to become weeknight traditions, this collection of recipes will be a go-to for native Louisianans and those new to the state’s rich culinary landscape.

MEET AUTHOR STANLEY DRY AND PHOTOGRAPHER EUGENIA UHL DURING THE OFFICIAL LAUNCH PARTY AT OCTAVIA BOOKS! NOV. 12 AT 6PM

TO ORDER VISIT LOUISIANACOOKBOOK.COM

$16.95

myneworleans.com / FEBRUARY 2015

|

107

ADVERTISING SECTION

Located at 629 N. Carrollton Ave., in the heart of Mid-City, söpö sits conveniently at the start of the Endymion parade route, where friends and family gather to enjoy the festivities. Visit söpö now for some fun Mardi Gras essentials such as locally made, New Orleans-themed go-cups by Southern Creed, insulated “Yeaux Leaux” cups with straws and go-cups

by Lionheart Press, Mardi Gras scarves by Loomed NOLA and festive tights and leggings by Tabbi socks. Satisfy your costuming needs at söpö with locally made leather masks by Mr. Hyde and colorful hair flare by Haybands.

Year round, söpö offers a unique collection of carefully curated women’s wear, great for real women who like to look good and stay comfortable while living it up in New Orleans. The boutique also carries gifts for men, women and babies with a special emphasis on locally made goods when possible. For more details about söpö, visit soponola.com, like the store on Facebook, and follow on both Twitter and Instagram at @ soponola.

Make Mardi Gras magic and memories at the new Wyndham New Orleans French Quarter! The 374-guest room downtown hotel joined the Wyndham family in March 2013, and the company is overjoyed to announce that their multimillion-dollar renovation is complete! Wyndham provides top-notch service, affordable and secure onsite parking, beautiful views from the 20-story high-rise hotel and an indoor heated swimming pool.

All that along with a second-to-none, convenient location on the corner of Royal Street and Saint Charles Avenue – what’s not to love!

Spread the word and take advantage of Wyndham New Orleans French Quarter’s specials and deals by visiting their Web site. You can even earn free goodies when you join their loyalty program, Wyndham Rewards. Visit the hotel online ABOVE: söpö, Mardi Gras Scarf by Loomed NOLA. BELOW: Wyndham French Quarter.

108

|

FEBRUARY 2015 / myneworleans.com

ADVERTISING SECTION

Randazzo Forjet have many years of experience in the bakery business with roots at the renowned Randazzo’s Hi Lan Bakery. Nonna’s is a yearround full-service bakery providing scrumptious desserts, freshly baked breads, pastries and lunch items; and its warm, casual atmosphere makes it a great lunch spot for friends and colleagues.

For more information on offerings, corporate shipping and locations, visit NonnaRandazzo.com.

Looking for a week of respite from the boisterous crowds and headache-inducing traffic that Mardi Gras brings? Escape with friends or family this Mardi Gras season to a southern location with northern excitement: Sugar Mountain in the Nonna Randazzo's Italian Bakery & Caffé's King Cake North Carolina High Country. Enjoy today at WyndhamFrenchQuarter.com or call (888) 215-2756, the cold, not from crowded streets but from a beautiful 24/7. You can also simply stop by the 124 Royal St. location and mountain ski resort, perfect for all ages and winter sport skill experience the welcome. levels. Sugar Mountain Resort sits in the heart of High Country, “A Tradition in Baking” is what Nonna Randazzo’s Italian and Mardi Gras happens to be peak skiing season on the snowy Bakery & Caffé is all about, and the bakery is your go-to source mountain that enjoys distinction as the South’s biggest ski area for a Mardi Gras tradition: King Cakes! Every cake made by with 115 acres. Beginners and experts alike enjoy the variety Nonna’s is hand-braided and baked fresh daily. The traditional of runs the mountain offers, including the new exceptional King Cake is flavored with cinnamon and colored purple, green Gunther’s Way slope with a 700-foot vertical drop. and gold. Nonna’s filled King Cakes are complemented by: Diverse options for lodging are plentiful, from guest Cream Cheese, Strawberry Cream Cheese, Apple, Blueberry, rooms, condos and rental homes to secluded winter cabins or Strawberry, Cherry, Peanut Butter Fudge or Pecan Praline. The accommodations near the summit with spectacular scenic views. bakery uses fresh house-made icing and festively decorates In addition to the excitement of winter sports available at Sugar each cake with candy non-pariels. Each cake contains the Mountain Resort, the surrounding area offers sophisticated spas, elusive King Cake baby for your party’s pleasure. wineries, shopping, hikes and more. Plan your vacation to Sugar Nonna Randazzo’s Italian Bakery & Caffé opened in Mountain now by visiting SkiSugar.com for resort information and Covington during September 2006 and now has additional SeeSugar.com for lodging and entertainment. • locations in Chalmette and Mandeville. Felix and Joel Sugar Mountain, North Carolina

myneworleans.com / FEBRUARY 2015

|

109

DINING & ENTERTAINMENT

ADVERTISING SECTION

110

Andrea's Restaurant

Antoine’s Restaurant

Arnaud's

3100 19th St., Metairie (504) 834-8583 AndreasRestaurant.com

713 St. Louis St. (504) 581-4422 Antoines.com

813 Bienville Ave. (504) 523-5433 ArnaudsRestaurant.com

Andrea's Italian, Steak and Seafood Restaurant is not just for special occasions; it's elegant, casual and affordable.

Chef Andrea serves only the freshest fish: amberjack, speckled trout, flounder, red snapper and redfish. Book one of their private rooms for up to 500 people.

Open 7 days a week for lunch and dinner.

Antoine’s, the oldest continuously operating restaurant in America, is celebrating its 175th anniversary with a special fivecourse Classic Menu. Featuring dishes such as “Pommes de Terre Souffles”, “Gombo Creole”and “Pudding de Pain au Noix de Pecan”, it’s an edible journey through the history of French Creole cooking.

Offering live Dixieland Jazz in the Jazz Bistro, romantic dinners in the Main Dining Room, cocktails in the awardwinning French 75 Bar and an assortment of private dining rooms overlooking the historic French Quarter, Arnaud’s offers the quintessential New Orleans dining experience.

Bellocq

Bombay Club

Café Degas

2 Lee Circle at The Hotel Modern (504) 962-0911 BellocqNola.com

830 Conti St. (504) 577-2237 BombayClubNewOrleans.com

3127 Esplanade Ave. (504) 945-5635 CafeDegas.com

Located at The Hotel Modern, Bellocq offers low-proof cocktails, well selected wines, and late night bites. Named “Best New Orleans Hotel Bar” by Travel + Leisure Magazine 2014, the staff showcase creations of their own, such as Henrietta Grand by Winston, mixing Madeira and Amber vermouth in a delightful swizzle.

The Bombay Club and Martini Bistro at the Prince Conti Hotel, now operated by Creole Cuisine Restaurant Concepts, has reopened with a beautiful renovation and new management. Chef Nathan Richard brings a Cajun twist to the quasi-British menu with includes bangers and grits and Scotch eggs served with boudin.

At Café Degas, diners experience a French Bistro atmosphere (with a New Orleans touch), good food and an inspired wine list. Serving lunch and dinner Wednesday through Saturday and brunch and dinner Sunday. Every Wednesday night enjoy a three-course meal for only $35 and 20% off bottles of wine.

FEBRUARY 2015 / myneworleans.com

ADVERTISING SECTION

The Court of Two Sisters

Crescent City Steakhouse

4301 Clearview Parkway, Metaire (504) 885-4845 3547 North Hullen St., Metairie (504) 267-9190 CaffeCaffe.com

613 Royal St. (504) 522-7261 CourtOfTwoSisters.com

1001 N. Broad St. (504) 482-0110 CrescentCitySteaks.com

The Court of Two Sisters, known for its large dining courtyard, serves a lavish daily Jazz Brunch buffet. At night, choose from its à la carte dinner menu or a fourcourse dinner. Complete menus available at CourtOfTwoSisters.com. Reservations are recommended.

Crescent City Steakhouse is proud to serve six generations of New Orleanians over the past 80 years. We Serve only the finest aged prime beef cut in-house daily by Chef Benard. Open for lunch and dinner Tuesday-Sunday, come see where the tourists meet the locals. Reservations recommended.

Dickie Brennan Steakhouse

Five Happiness

716 Iberville St. (504) 522-2467 DickieBrennansSteakHouse.com

3605 S. Carrollton Ave. (504) 482-3935 FiveHappiness.com

Four Points by Sheraton French Quarter

Dickie Brennan’s Steakhouse is a true New Orleans Steakhouse in every sense of the word. From the exceptional Louisiana Legacy Prime Beef they serve to the abundance of fresh Gulf found throughout the menu, there’s no question as to why Travel & Leisure and USA Today named them "One of the Best Steakhouses in America."

Come to Five Happiness and let the ambience and friendly staff take you to a new level of dining experience. This award-winning restaurant always strives to achieve its best. Private party and banquet rooms are available.

You love their delicious salads, sandwiches and soups for lunch; now try hot breakfast at both Metairie locations of Caffe! Caffe!

Enjoy bacon & egg breakfast sandwiches and creamy grits made from scratch daily.

Catering menu available. Call individual location for daily lunch specials.

541 Bourbon St. (504) 524-7611 Café Opéra, our full-service restaurant, features a classic New Orleans menu of Creole and continental cuisine. Chef Philippe Andreani’s wonderful selection of culinary delights is always "music to your taste buds!" Only $5 for valet parking when you dine with us.

Reservations: (504) 648-2331.

DINING & ENTERTAINMENT

Caffe! Caffe!

myneworleans.com / FEBRUARY 2015

|

111

DINING & ENTERTAINMENT

ADVERTISING SECTION

FroYo Café and Sweets

Hoshun Restaurant

819C Canal St. (228) 234-4649 FroYoCafeandSweets.com

1601 St. Charles Ave. (504) 302-9717 HoshunRestaurant.com

Try the NEW King Cake Croissant™!

Order ahead for your next Mardi Gras party. Two sizes available: 1.2oz. mini $2.49 or 2.2oz. original $3.49. Available only at FroYo Café and Sweets where you can also enjoy frozen yogurt, smoothies, ice cream, coffee, pastries and sweets.

Chinese or Japanese? Can’t decide?

Hoshun is your answer! They offer an extensive menu from classic Chinese dishes to Japanese sushi and everything in between (like Vietnamese pho or pad thai). Stick with one cuisine or mix and match! Open daily until 2 a.m.

Manning’s Eat - Drink - Cheer

Mr. Ed’s Oyster Bar & Fish House

New Orleans Culinary History Tours

512 Bienville St. (504) 309-4848 3117 21st St., Metairie (504) 833-6310 MrEdsOysterBar.com

Culinary Tour to Seville Spain May 24-May 31, 2015 (504) 427-9595 NOCulinaryTours.com

519 Fulton St. (504) 593-8118 ManningsNewOrleans.com Manning's Eat – Drink – Cheer offers a mouth-watering menu featuring the Classic Archie Burger made from 100% Louisiana ground beef and brisket – approved by Archie himself. Enjoy a cold beer from a selection of twenty four draught beers. Located on Fulton Street minutes from the French Quarter. Lush courtyard.

112

FEBRUARY 2015 / myneworleans.com

Mr. Ed’s Oyster Bar & Fish House has expanded to the French Quarter. Now offering two unique locations and one great menu. The location on Bienville is open 7 days a week for lunch and dinner, serving seafood, poor boys, and raw and grilled oysters. Both locations offer a stand up oyster bar for guests to enjoy.

Mandina's Restaurant 3800 Canal St. (504) 482-9179 MandinasRestaurant.com

Mandina's is the quintessential neighborhood restaurant. "There are some items that have been on the menu for 75 years," says Cindy Mandina. "My grand mother always said, 'Take care of the neighborhood people and locals that come here… cater to their needs and desires.'

We're a place that if you want to substitute something, we'll do it. We'll take care of you … That's what we're all about," Mandina's is open for lunch and dinner daily.

6 days and 7 nights in beautiful Seville, Spain. Iberico Ham and Wine Tasting, Tours of Basilippo Olive Farm and Factory, Tio Pepe Winery in Jerez, and Triana Tapas Tour, two cooking classes, boat cruise on the Guadalquivir River and tours of historic monuments included.

Breakfast and lunch or dinner provided daily.

ADVERTISING SECTION

720 Orleans Ave. (504) 523-1930 OrleansGrapevine.com

Pascal’s Manale

Ralph Brennan Catering

1838 Napoleon Ave. (504) 895-4877

(504) 539-5510 RalphBrennanCatering.com New Orleans’ premier caterer for groups from 100 to 1,200 people! Let them match your palate, theme and budget in your home, restaurant or venue of your choice. They are dedicated to servicing a seamless, professional and above all memorable experience.

Continuing its long tradition of serving high quality cuisine, soak in the Southern atmosphere Orleans Grapevine Wine Bar & Bistro has to offer as you sip vino from one of the largest selections of wines by the bottle in the French Quarter.

This famous restaurant has been familyowned and operated since 1913. Pascal’s Manale Restaurant is the origin of the well-known Bar-B-Que Shrimp. The oldtime oyster and cocktail bars offer raw oysters on the half-shell and all types of cocktails, as well as a great selection of fine wines. Fresh seafood, Italian dishes and delicious steaks are featured.

Red Gravy

Sucré

Superior Grill

125 Camp St. (504) 561-8844 RedGravyCafe.com

3025 Magazine St. (504) 520-8311 ShopSucre.com

3636 St. Charles Ave. (504) 899-4200 SuperiorGrill.com

Red Gravy is the dream a little Italian girl from Northern New Jersey brought to New Orleans. Let Madame de Cuisine Roseann feed you the family recipes she grew up with. Everything she serves is farm to table, handmade with love and dedicated to tradition. Brunch Wednesday through Monday with live music on the weekends. Dinner Thursday through Saturday. Call for extended hours during Mardi Gras.

The Sucré King Cake is a favorite of locals and foreigners alike. Executive Chef Tariq carefully studied what locals love about the kings cake, creating the city's first 21st century King Cake that has been featured on nationwide publications, from the New York Times to the Washington Post.

Superior Grill's authentic Tex-Mex food is made from scratch every day with only the freshest ingredients. Start with their famous margarita made with freshly squeezed lime juice. Then try sizzling fajitas, mouth-watering enchiladas or cheesy nachos. Superior is "the place to be" for happy hour, birthdays, office parties and large groups. Featuring indoor and outdoor dining and one of the best views on St. Charles Avenue.

DINING & ENTERTAINMENT

Orleans Grapevine Wine Bar & Bistro

myneworleans.com / FEBRUARY 2015

|

113

ADVERTISING SECTION

Valentine s Day Gifts 1

1. Auraluz 4408 Shores Drive, Metairie (504) 888-3313 | ShopAuraluz.com Mirabelle Plum...one of the newest bath & body collections from Thymes. Jasmine petals, pink peonies and mirabelle plum blossoms woven together with woodsy threads of sandalwood and amber. One of the many wonderful gifts you will find at AURALUZ.

2. Martin Wine Cellar 3827 Baronne St. (504) 899-7411 714 Elmeer Ave, Metairie (504) 896-7300 MartinWine.com Celebrate with only the best sparkling wine. Louis Roederer Brut Vintage Rosé Champagne has fruity aromas of wild berries, followed by floral notes, and the sugary/spicy fragrance of zest. Rich and fullbodied, Brut Rosé exalts the maturity of the fruit for the perfect Valentine.

3. Bra Genie Mandeville 2881 Highway 190, Mandeville (985) 951-8638 | TheBraGenie.com Find pure elegance in this sexy balconnette bra, which features silky soft cups in a vibrant fiesta red. Every girl needs at least one red bra. Marie Jo by Prima Donna: Don't settle for anything other than First Class!

114

|

FEBRUARY 2015 / myneworleans.com

2

3

ADVERTISING SECTION

4

7

5

8

6. Newman-Dailey (800) 225-7652 | SouthWaltonVacation.com It’s easy to find romance along the beautiful beaches of South Walton and Newman-Dailey makes planning easy with their “Love Birds” Valentine’s Day Package. The special offer includes a bottle of champagne, two rental bikes, and 15% off a romantic dinner for two at Bud & Alley’s in Seaside. Visit their website for details.

6

4. Exterior Designs by Beverly Katz (504) 866-0276 | ExteriorDesignsBev.com Exterior Designs by Beverly Katz specializes in transforming outdoor areas into additional living space. From landscape design to permit acquisition, construction and management, we offer a wide range of services to see your project through from start to finish. Problem yards are our specialty!

5. Vacation Express (800) 486-977 | VacationExpress.com For over 25 years, Vacation Express – a division of Sunwing Travel Group Inc. – has grown to become one of the largest tour operators in the United States.

Vacation Express specializes in quality, cost-effective, all-inclusive vacation packages to over 35 destinations in the Caribbean, Mexico and Costa Rica.

Vacation Express is your go-to destination for all-inclusive beach vacations.

7. SanDestin Golf and Beach Resort (866) 544-1026 | SanDestin.com Sandestin Golf and Beach Resort, the No. 1 resort on Florida’s Emerald Coast, is the perfect destination for your romantic getaway. Sandestin packs in the value with complimentary amenities, resort events and activities and a FREE Night. Visit SanDestin.com/nom or call (866)544-1026 for details. Code: FREE4.

8. Louisiana Custom Closets New Orleans: (504) 885-3188 Covington: (985) 871-0810 Baton Rouge: (225) 753-3001 LouisianaCustomClosets.com Louisiana Custom Closets represents the pinnacle of quality in storage solutions. Because they are the manufacturer, their professional design staff can create personalized spaces for you. Locally owned since 2003. Choose your style, choose your finish, and take your storage space from simply neat to simply fabulous.

myneworleans.com / FEBRUARY 2015

|

115

ADVERTISING SECTION

9

10

9. Symmetry Jewelers 8138 Hampson St. (504) 861-9925 SymmetryJewelers.com Celebrating the 40th anniversary of Symmetry in 2015, in-house designer Tom Mathis is reintroducing some of his original designs done in the early years of the gallery. The designs are being executed using the latest in computer aided model making, creating incredibly precise detailed pieces.

11

10. Queork 838 Chartres St. (504) 481-4910 | Queork.com Specializing in luxury cork handbags and accessories made from genuine cork. Waterproof, scratch proof, stain resistant, and virtually weightless compared to leather. Pictured: Vitis Cork handbag, $169.

11. Saint Germain at the Shops at Canal 333 Canal St., #208 (504) 522-1720 For her: This style is the perfect combination of chic and comfort.

The perfect gift to add some sparkle to your lady’s style. (Khloe) For him: This woven leather sneaker is perfect for that stylish guy. (Karle)

12. Fleur D'Orleans 3701A Magazine St. (504) 899-5585.

818 Chartres St. (504) 475-5254 FleurDOrleans.com Come by and see the new line of tear drop earrings from the designers at Fleur d'Orleans. This pair is inspired by leaded glass windows in the French Quarter.

Sterling silver plated brass, $39.

116

|

FEBRUARY 2015 / myneworleans.com

12

ADVERTISING SECTION

13

15

14

16

13. Boudreaux’s Jewelers

15. Trashy Diva

701 Metairie Road, Metairie (504) 831-2602 4550 Highway 22, Mandeville (985) 626-1666 7280 Corporate Blvd., Baton Rouge (225) 928-6868 BoudreauxsJewelers.com

2048 Magazine St. 537 Royal St. (504) 299-3939 |TrashyDiva.com

Celebrating over 80 years, Boudreaux’s Jewelers proudly represents many quality watch and jewelry designers, as well as providing custom-designed and manufactured creations. Pictured, 2.02 ct Fancy Yellow Cushion Cut diamond in an 18k white gold mounting with .80 ct of white diamonds surrounding.

14. Cristy Cali's

Whether celebrating with your beau or closest friends, dazzle on February 14th in classic red! The Trashy Diva Honey Dress is now available in sizes 2-20 in-store and online!

16. Yvonne LaFleur 8131 Hampson St. St. Charles Ave. streetcar stop 299 (504) 866-9666 Yvonne LaFleur Signature Fragrance. Recklessly Romantic...

Intoxicating.

Available only at Yvonne LaFleur!

(504) 407-5041 | CristyCali.com The "Loving Pelican" pendant honors Louisiana's state bird. The encompassing wings represent the love New Orleans has for its locals as well as those who migrate to visit the rich history and enjoy the deep roots of our City. Engraving on back reads "God Bless America." myneworleans.com / FEBRUARY 2015

|

117

AMERICAN HEART SPECIAL SECTION

Go Red For Women:

Beating the #1 Killer of New Orleans Women H

eart disease is the No. 1 killer in Louisiana and in America.

Heart disease does not discriminate against age, race or gender. Heart disease kills more women each year than all forms of cancer combined. Unfortunately, the killer isn’t easy to see.

Heart disease is often silent, hidden and misunderstood.

The Go Red for Women campaign is more than a message. It’s a nationwide movement that celebrates the energy, passion and power we have as woman to band together to wipe out the No. 1 killer. Grandmothers, mothers, daughters, sisters and friends are dying at the rate of one per minute, because they don’t know that heart disease kills.

Go Red For Women encourages awareness of the issue of women and heart disease, and also action to save more lives. The movement harnesses the energy, passion and power women have to band together and collectively wipe out heart disease. It challenges them to know their risk for heart disease and take action to reduce their personal risk. It also gives them the tools they need to lead a heart-healthy life.

In the past, heart disease and heart attacks have been predominantly associated with men. Historically, men have been the subjects of the research done to understand heart disease and stroke, which has been 118

|

FEBRUARY 2015 / myneworleans.com

the basis for treatment guidelines and programs. This led to an oversimplified, distorted view of heart disease and risk, which has worked to the detriment of women.

Heart disease kills more women each year than all cancers combined.

“It accounts for about 35 percent of female deaths per year. Heart disease is well proven to be a serious threat to women’s health and lives. It is no longer considered just a “man’s disease”, says Viviana Falco, MD, FACC, General Cardiology & Cardiac Imaging at Crescent City Physicians.

Because women have been largely ignored as a specific group, their awareness of their risk of this often-preventable disease has suffered.

Only 55 percent of women realize heart disease is their No. 1 killer and less than half know what are considered healthy levels for cardiovascular risk factors like blood pressure and cholesterol. The Go Red For Women movement works to make sure women know they are at risk so they can take action to protect their health.

“The first step should be to recognize that heart disease is a real risk to all women,” adds Dr. Falco. “That awareness will hopefully lead to seeking guidance from a healthcare professional in assessing an individual person’s risk factors and subsequently treating or addressing those risks.”

AMERICAN HEART SPECIAL SECTION

Sharon Heno (standing left) with her parents and daughter

Sharon heno, 45 As a 26-year-old, Sharon Heno was more concerned about her job and her lifestyle than she was about the fact that heart disease effects one in three women. Her health was not on her mind as with most in their 20s.

It is something that is taken for granted.

On a Friday morning, Sharon and her roommate woke up to a power outage. Running late because their alarms didn’t go off, it was a chaotic start to the day. Sharon was going through her normal routine when she reached down to grab clothes. She was attempting to hang up a pair of pants on a coat hanger. Mentally she knew what she was doing did not make sense, but cognitively could not stop her actions. And, then she collapsed. Her roommate rushed to her side after hearing the collapse. She called her dad and 9-1-1 for assistance.

“I could hear them screaming at me, but I could not respond. I could not formulate any words or motion. I felt like I was in a glass bottle and the world was happening around me,” says Sharon.

Sharon lay on the floor with her eyes open, but frozen. She was loaded into an ambulance and taken to the hospital. Upon entering the emergency room she was diagnosed with a massive cerebral lesion to the left side of the brain and subsequent cardiac arrest. The official diagnosis came as a result of existing mitral valve prolapse and birth control.

Mitral valve prolapse is also known as click-murmur syndrome, Barlow’s syndrome or floppy valve syndrome. It means that when the heart pumps (contracts) part of one or both flaps collapse backward into the left atrium. In some cases, the prolapsed valve lets a small amount of

blood leak backward through the valve, which may cause a heart murmur. At the time of Sharon’s diagnosis the connection had not yet been made between heart issues and birth control. But with ongoing heart and stroke research we now know more about how the disease effects the body.

Sharon saw her brother, his wife and their children still in their pajamas in the hospital emergency room, she knew it was not good. Her dad and their family priest joined them as her mother was at 8 a.m. Mass and was not yet aware of Sharon’s condition.

“I remember seeing their faces in the emergency room. With so much happening around me, all I could focus on was their faces looking at me,” said Sharon. “Their faces said it all.”

Sharon lost the function of the right side of her face and body, struggled with cognitive indictors and did not have full comprehension. She was at a third grade reading level, where even the funnies in the newspaper didn’t make sense.

“I was asking for my glasses but no one understood what I was saying.

I was told later that it was coming out, I need my butterflies,” she adds.

Sharon’s paralysis was thought to be permanent with the idea that she would never walk again. Initially overwhelmed and intimidated about the rehab needed for recovery, Sharon took a step back. After a bit of time the drive came from within her to beat this and not succumb to the lifestyle that was ahead of her in her current state. She slowly went back and did the work, knowing that she wanted more than her mother bathing her and brushing her teeth. But with her strong will she pushed and myneworleans.com / FEBRUARY 2015

|

119

AMERICAN HEART SPECIAL SECTION

struggled her way through physical, occupational and speech therapy for five days a week for one year.

Immediately after her stroke and heart attack, Sharon’s mother had removed all mirrors from Sharon’s path, so she never really knew the extent of her appearance. It wasn’t until Sharon’s niece filled her in on what her face looked like that Sharon understood the gravity of it all.

Overtime, Sharon was able to recover with minimal long term effects.

Now a mother herself and aware of the impact of heart disease, Sharon is working hard to keep her family heart-healthy.

Sharon credits the Go Red for Women campaign with helping to educate others on the risk of heart disease in women. “When I had my episode, no one could understand my condition. I was considered rare because of my age and gender. But in the past 10 years we know so much more about the connection of heart disease and women. We are able to be more informed and focus on the risk factors we can control, like diet and exercise.”

JOIN THE FIGHT Each day the American Heart Association is working on research to help understand and prevent heart disease. The New Orleans American Heart Association will host the annual Go Red for Women luncheon on Friday, February 6, 2015 at the Hyatt Regency Hotel. The luncheon is chaired by Patty Riddlebarger.

The Go Red for Women campaign is more than a message. It’s a nationwide movement that celebrates the energy, passion and power we have as woman to band together to wipe out the No. 1 killer. Grandmothers, mothers, daughters, sisters and friends are dying at the rate of one per minute, because they don’t know that heart disease kills.

“The American Heart Association has made many strides to improve testing and increase research efforts. I have been seeing more and more data and statistics available for women and heart disease. It is because the American Heart Association is funding more research on heart disease, only second to the government, so we can understand and beat this deadly killer,” says Sharon Heno.

Through awareness, heart disease can be prevented. Heart disease has already touched you or someone you love, so help us save a woman’s life and be a part of Go Red for Women New Orleans.

Go Red for Woman is sponsored by Entergy, Peoples Health, Paris Parker, Cardio DX, Hub International, LAMMICO, UnitedHealthcare, Touro Infirmary / Crescent City Physicians, Ochsner Medical Center, Posthelwaite & Netterville, Louise H. Moffett Family Foundation, Fidelity Homestead, First Bank & Trust, First NBC Bank, The Shane & Holley Guidry Foundation, Shell Oil Company, Up Pros LLC, Valero St. Charles Refinery, Cox Communications, St. Charles Avenue magazine and New Orleans Magazine. For more information visit Heart.org or visit the New Orleans American Heart Association on Facebook, facebook.com/ AHANewOrleans.

CIRCLE OF RED Sharon Heno is a member of the Circle of Red. The Circle of Red and Men Go Red are a dynamic, committed and passionate group of women and men who have the resources to significantly impact the community by providing a personal commitment to help find a cure for heart disease.

The Circle of Red and Men Go Red members are champions for reducing the impact that heart disease has in our lives.

“The Circle of Red, has been the perfect platform to share my story with women, the community, as well as, the medical community. I am so very proud to hold this torch and help spread the word about this silent killer,” says Sharon.

120

|

FEBRUARY 2015 / myneworleans.com

The 2014-’15 Circle of Red and Men Go Red members include, Sarah Abrusley, Dr. Toya Barnes-Teamer, Christine Briede, Annette Dowdle, Bridget Galatas, Janie Glade, Glen Golemi, Elaine Grundmeyer, Holley Haag, Essence Harris-Banks, Sharon Heno, Paula Hollowell, Molly Kimball, Donna Klein, Ivy Kushner, Natasha Lewis, Danielle LombardSims, Beverly Matheney, Dr. Robert Matheney, Verleen Matheney, Tiki McIntyre, Cathy McRae, Rebecca Nordgren, Cindy Nuesslein, Christine O’Brien, Renee Pastor, Patty Riddlebarger, Jennifer Steel-Bourgeois, Tracy Stewart, Barbara Turner Windhorst and Suzanne Whitaker.

KNOWLEDGE IS POWER Make the commitment to yourself and your family to live red each and every day.

Take the first step. Start with walking! Why? It’s easy, it works and it pays!

The American Heart Association recommends 30-minutes of moderate activity, but three 10-minute periods of activity are almost as beneficial to your overall fitness as one 30-minute session. This is achievable! Physical activity may also help encourage you to spend some time outdoors.

It’s Easy • Walking is the simplest way to start and continue a fitness journey.

• Walking costs nothing to get started.

• Walking has the lowest dropout rate of any type of exercise.

• Walking is easy and safe.

It Works • Studies show that for every hour of walking, life expectancy may increase by two hours.

• Walking for as few as 30 minutes a day provides heart health benefits.

• Walking is the single most effective form of exercise to achieve heart health.

Some things are out of our control, such as family history and genetic predisposition, so complete prevention may not be possible. But it is possible to significantly reduce your risk of heart disease. Things everyone should do include: eat a low-fat diet, exercise almost every day, don’t smoke and follow your doctor’s advice regarding the treatment of diabetes, high blood pressure and high cholesterol. •

WHAT ARE THE HEART ATTACK SIGNS IN WOMEN? • Uncomfortable pressure, squeezing, fullness or pain in the center of your chest. It lasts more than a few minutes, or goes away and comes back.

• Pain or discomfort in one or both arms, the back, neck, jaw or stomach.

• Shortness of breath with or without chest discomfort.

• Other signs such as breaking out in a cold sweat, nausea or lightheadedness.

• As with men, women’s most common heart attack symptom is chest pain or discomfort. But women are somewhat more likely than men to experience some of the other common symptoms, particularly shortness of breath, nausea, vomiting and back or jaw pain.

If you have any of these signs, don’t wait more than five minutes before calling for help. Call 9-1-1 and get to a hospital right away.

122

|

FEBRUARY 2015 / myneworleans.com

134

|

FEBRUARY 2015 / myneworleans.com

TRY THIS

Latest Vein Care Available in Covington LaBellaVitaVein.com La Bella Vita Laser and Vein Center in Covington has just launched a new website and Facebook page to give patients even greater access to information about vein-related problems.

The new website offers a Virtual Vein Screening option, online appointment booking, patient feedback and helpful information on symptoms, causes and treatments. The center, led by Dr. Randall S. Juleff, treats spider veins, varicose veins and other chronic problems. Serving the Northshore, the Greater New Orleans Area and beyond, La Bella Vita is recognized for state of the art, fast and pain -free treatment options.

Many Adults Wear Ill-Fitting Shoes Foot Solutions, 3213 17th St., Metairie, 8333555, FootSolutions.com/Metairie Parents spend a lot of time and effort making sure their childrens’ shoes fit, but they’re probably not wearing the right sizes themselves.

An estimated nine out of 10 adults do not. Foot Solutions in Metairie, part of the world’s largest organization focused on foot health, is set on changing that. Advanced technology providing physical foot assessments, custom-fitted, custom-crafted arch support, on site same day fit modifications and stylish shoes offering superior comfort are measures the company is taking to help your feet. Board-certified pedorthists are also available at each location, and new spring styles are just arriving.

– Mirella Cameran cheryl gerber photos

Go With The Glow

Trying an anti-aging facial for the first time

By Sarah Ravits

I

am at that exciting age where I no longer have to worry about breakouts. Nope, I get to worry about breakouts and fine lines at the same time. Despite these looming imperfections, I’m fairly low-maintenance when it comes to my beauty routine, which generally consists of showering, brushing my teeth and throwing on some mascara if I’m feeling fancy.

Having never experienced a facial treatment before, following my recent birthday, I hit up the Woodhouse Day Spa (4030 Canal St., 482-6652, NewOrleans.WoodhouseSpas. com) in Mid-City for a belated present to myself.

I booked a morning appointment for a 50-minute “Hydrafacial” a few days in advance (there are also 80-minute and 25-minute sessions available for this particular treatment) and when I arrived I was led into a salon area with a few other ladies, clad in cozy white bathrobes and sandals provided by the spa. After I changed into my robe, I lounged comfortably on a couch, flipping through a magazine for a few minutes until it was my turn.

Regrettably, I turned down the offering of a glass of champagne (someone piped in that it’s never too early for champagne, which I tend to agree with, unless I’m about to go to the office for eight hours), but I did indulge in some spiced tea during the brief wait period.

My appointment was with Tara Thomas, who has been with the spa since its local opening in 2012 (Woodhouse has numerous locations around the country). Thomas has a glowing, ageless complexion and she cheerfully answered all of my many questions. The “Hydrafacial,” according to the website, is a “non-invasive, anti-aging solution with real results.” This had appealed to me because the cold weather dried out my skin this year and I was in need of a boost.

The first step of the Hydrafacial is a cleanser and exfoliant. A quiet machine vacuums while pushing out a cleansing solution, and it feels good. The next step is a glycolic peel, which helps with hyperpigmentation, blemishes and light scarring. The third step of the process consists of a Beta extraction (essentially, this tiny vacuum sucks out the junk from your pores, and it isn’t the least bit uncomfortable). The treatment culminates with a hydrating mask by Skinceuticals, and a relaxing hand and neck massage. (For older patrons, a Vitamin C firming mask is available.)

Woodhouse offers more specialized facial services that suit a variety of skin tones and issues. The Hydrafacial, though, is suitable for most skin tones and people of all ages, says Thomas. Giselle McBee, the spa manager, says it helps with “everything” – sun damage, dryness or oily skin – and it’s Woodhouse’s most popular menu item.

When I left, my skin did feel smoother and brighter, and when I got to work my view was validated, as a coworker commented on my glow. n

jeffery johnston photo

myneworleans.com / FEBRUARY 2015

|

135

/ STREETCAR

Boatner Reily Making it right By errol laborde

I

was sitting in a bus going from New Orleans to lower Plaquemines Parish when a lady from the back asked if I would like an “old hen.”

I declined.

Then I had second thoughts. “A what?” I asked the elegant woman from Uptown New Orleans who was not the sort to be giving away aged poultry. “An Ojen cocktail,” she answered. Since the passenger list consisted of officials from the Rex organization and their wives, plus a few scruffy media types such as myself, I learned something about Carnival culture that day: The Ojen (pronounced – “o-hen”) is the preferred cocktail of the Rex ruling class.

We were on our way to bury a time capsule near the spot where on that date 300 years earlier, March 3, 1699, Canadian explorers, led by Iberville, had spent their first night on Louisiana soil. After depositing the capsule at Fort Jackson we took a ride in a tugboat to visit the spot where that first night was spent. Since that date also happened to be Mardi Gras in 1699, the explorers named the stream where they camped, “Bayou Mardi Gras.” Sitting around the campfire that night

136

|

FEBRUARY 2015 / myneworleans.com

might be considered the first Carnival celebration in the new world.

Unfortunately the importance of the event did not match the condition of the site. Bayou Mardi Gras is now little more than a dried-out ditch. There were objects that sparkled from the surface, but rather than gold or silver, as explorers might have hoped for, they were beer can pull-tab tops.

Still, it was right of the men of Rex to pay homage, if not to the spot, to the date.

Exploring is hard work, so on the way back a second Ojen cocktail (made with the liqueur along with Peychaud’s bitters, sugar and water) was in order.

That was when I made my second big discovery of the day. The factory in Spain that made the aniseflavored Ojen liqueur was closing. After the current stash of cases was sold, the Ojen would be as extinct as the water in Bayou Mardi Gras. There was some good news though: Rex was riding to the rescue. A consortium of businessmen, including W. Boatner Reily III, a former Rex monarch and krewe captain, had arranged to buy the remaining cases. Martin Wine Cellar would handle the distribution. At least the liqueur would spend its last days in deserving hands.

One Saturday soon after, I visited Reily’s Garden District home where he happily put on a demonstration of mixing the drink. He stirred the ingredients with perfection. What impressed me the most though was his crush-

ing of the ice. Reily, whose family business, Wm. B Reily and Co. is a purveyor of coffee and condiments, was a man of wealth. He could have afforded the finest ice crusher. The proper Ojen required something different. From a kitchen drawer he pulled out a square of canvass from Foster Awning Company. He folded the ice into it and then with a hammer pounded the chucks into a cocktail-worthy fineness. This was no ordinary canvass. Foster Awning Company had for years provided the decorative canvass used on the floor at the Rex ball. Another former Rex Captain, who was connected to Foster Awning, donated the canvass.

Thus was Rex’s preferred flooring a factor in preparing Rex’s preferred booze.

Boatner Reily died this year on January 5, the eve of Twelfth Night, the first day of the Carnival season.

There are many other stories about his involvement with Carnival, including his having started the Royal Run; to which Rex and his Queen, along with followers, meet in Audubon Park for a dash on Mardi Gras morning (Amazingly the Queen has been declared the winner every year, even though she is usually driven away on a limousine before the run is finished.).

Supposedly the last bottle of Ojen was sold in 2007, though there are no doubt some partially full containers in area liquor cabinets. Sometimes legacies are best preserved by sipping slowly. n ARTHUR NEAD ILLUSTRATION