New Orleans Magazine February 2016

February 2016

myneworleans.com $4.95

WYES PRESEN TS !THE REX BALL AND THE MEE TING OF THE COURT S OF REX AND COMUS”

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FEBRUARY 2016 / VOLUME 50 / NUMBER 5 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 Interns Lani Griffiths SALES MANAGER Kate Sanders (504) 830-7216 / Kate@MyNewOrleans.com Senior Account Executives Jonée Daigle Ferrand, Lisa Picone Love Account Executive Brittany Gilbert

Production Manager Staci McCarty Senior Production Designer Ali Sullivan Production Designers Monique DiPietro, Antoine Passelac traffic coordinator Jessica DeBold 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 Event Coordinator Margaret Strahan Distribution Manager John Holzer Administrative Assistant Denise Dean Subscriptions Manager Sara Kelemencky SUBSCRIPTIONS Assistant Mallary Matherne 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

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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 2016 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.

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contents

64 FEATURES

IN EVERY ISSUE

ON THE COVER

54

In the Mix

12

INSIDE

Our guide to great rum drinks

By Tim McNally

“Of Whiskey and Rum”

64

High Gloss

These accessories share dynamic design, knock ut style and approachable price tags.

By Lisa Tudor

From its history in our state to local distilleries, to some of the best ways to drink it and where to do so, our guide to “Louisiana’s natural spirit” – rum – starts on pg. 54.

72

Networking

Smartphones and heart health

By Wil Harris & Brobson Lutz M.D.

74

Top Hospitals

136 STREETCAR

Patients’ picks of area facilities Compiled by Morgan Packard

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18 speaking out

Editorial, plus a Mike Luckovich cartoon 20

JULIA STREET Questions and answers about our city

135 Try This

“Hot Stone Healing: Winding down at the Windsor Court”

“The Greatest Mardi Gras Ever”

Photographed by Marianna Massey

contents

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50

80

THE BEAT

LOCAL COLOR

THE MENU

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MARQUEE

38

me again

78

table talk

Entertainment calendar

“Unconventionally Good”

PERSONA

“Mad at Minions: Longing for creative riffraff”

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Melissa Weber aka DJ Soul Sister

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MODINE’S NEW ORLEANS

“Dinner for Two: What not to do”

Red Dog Diner, Bevi Seafood Co. & St. James Cheese Company

42

Joie d’Eve

82

FOOD

“Stones and Dolls: What Other People Do”

“Starches of a Different Name: Beyond potatoes and pasta”

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IN TUNE

84

LAST CALL

“Krewesin’ for Music: Diet Cig and more”

The Bona Dea

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Read & Spin

86

DINING GUIDE

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Biz

“A Local Legacy: Jim Bob Moffett left his mark on New Orleans”

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education

“Governors vs. Politics: The gritty side of education”

32

HEALTHBEAT

The latest news in health from New Orleans and beyond

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CHRONICLES

“It’s ‘Bout’ Time: Boxing in New Orleans”

80 restaurant insider

A look at the latest albums and books

48

JAZZ LIFE

“Moulding the Music: Danny Barker in the here and now”

50

HOME

“A Designer at Home: this Covington residence was pet project”

DIAL 12 D1 Carnival’s royal conclusion, “The Rex Ball and the Meeting of the Courts of Rex and Comus,” can be easily viewed by both locals and viewers across the country by tuning into WYES-TV/Channel 12 or watching the live stream at wyes.org on Tues., Feb. 9 at 7:30 p.m. In a new “American Masters” special on Channel 12, discover how Fats Domino’s brand of New Orleans rhythm and blues became rock ’n’ roll on Feb. 26 at 7 p.m.

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inside

Of Whiskey and Rum

B

ooze was in the news this past month. There was the announcement that the Sazerac Company had acquired Southern Comfort. There is something right with a world in which the same people that warehouse Southern Comfort also stack Sazerac, for both brands were created here.

Southern Comfort was invented by New Orleans bartender Martin Wilkes Heron back in 1874. The liqueur has always had a unique fruit taste because of its recipe, which combines spice and whisky flavorings, plus fruit, to a neutral spirit.

Sazerac is a brand of rye whiskey with many uses, but most especially in making the cocktail with that name – another New Orleans invention. Originally the drink was made with cognac, but as New Orleans became more of an American-style whiskey-drinking town and less inclined for the French stuff, the rye hooch was substituted.

The exact big bang moment of the Sazerac cocktail’s creation is unknown, and there were no doubt many variations of it, but the first printed version of the recipe appeared in 1908. That recipe called for absinthe, which was banned, for fear of being lethal, in ’12.

Various anise-flavored liqueurs were substituted, with the most poplar eventually being another New Orleans product, Hebrsaint, which was invented in 1934.

Sazerac, the company, own many brands as well as the Kentuckybased Buffalo Trace distillery. Southern Comfort, the liqueur, now has a home where it belongs. May this be a happy beginning?

A word, however, about rum, which is the topic of our cover story: Sitting right here in the heart of sugar country and connected by ship routes – and the soul – to the Caribbean, one might think that this would be more of a rum town than one known for whiskey. Not the case. The whiskey purveyors apparently made more of a rush coming down from Kentucky and Tennessee in their flat boats.

Rum travelled a longer route. It does, however, fit in nicely with our culture and does have, in addition to tropical cocktails, two really famous uses: one as the most important ingredient in the Hurricane (the drink) and the other adding taste and fueling the fire in a Bananas Foster. Now that there are fledgling local distilleries the demand will no doubt grow.

Just in the French Quarter alone there are many places to experience a satisfying rum drink, yet it’s significant that somewhere along the way the path will include a street named Bourbon.

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letters

Throwing That Net Re: “Salt On a Melon, “Inside column

by Errol Laborde. October 2015 issue.

W

ow, did your editorial on “Salt On a Melon” hit home with me.

I was born and raised in New Orleans in the late 1930s and do remember riding on the lakefront, visiting that stand and eating those delicious slices of watermelon. Pontchartrain Beach was always a must to see, and as a teenager I rode a long bus ride from my home near Audubon Park to go on the rides. What an exciting time.

You mention about the crabbers, of which I was one. My dad and I took our hamper, crab nets, bait and lunch on the city bus that went out to the lakefront. I am not sure whether it was on Marconi Drive or Canal Boulevard, but we always received the “high eyebrows “look, especially when we were going home with a hamper of crabs. And when I got into my teens I can remember riding on Elysian Fields; we would buy a bucket of clams and proceed to the lakefront seawall, start throwing that cast net and catching real nice shrimp. Those were the good old days and fun times that our young people miss out on today. It is a shame that they missed all of the above. I have been living in Lafayette for the past 38 years, but still love my old city where I was born.

Stan Hymel Lafayette

Ed. Response: The lake is a great recovery success story, having reclaimed itself so that its water is safe for recreation. The lakefront has enormous resources and is nowhere near its potential.

Witch Location

Re: New Orleans Magazine December 2015 issue.

I

enjoyed so much of this restaurant issue. As a New Orleanian, writer, waitress and culinary book shop co-owner, I must say this particular issue really touched me. Chris Rose’s article meant so much to me for the above reasons. Although he’s not a career waiter (as I’ve been) he totally respected the profession and yet spoke so truthfully about the elements of embarrassment that folks at-large can make you feel when serving them ... and still he wrote with understanding and humor about our customers. He was my “voice” after Katrina and I’m honored to have had him serving in our ranks (toting that tray). Kudos to him.

Your Allen Toussaint piece meant a lot to me and as always I enjoy your writing very much. When Toussaint passed, our city lost a bit of elegance that’s sorely needed these days.

This issue also has been very helpful to Philipe and me so that we can stay on top of the food scene. As you may know, Kitchen Witch Cook Book Shop has had to relocate, and this is the same as starting all over. ... We are now more locals-friendly due to location and free parking! So thanks for a very informative magazine.

Also, glad to see Cheryl Gerber’s photo book, Life and Death In the Big Easy, featured – this book out sold all our cook books during November and December at our shop. Wonderful photo essay.

Debbie Lindsey Kitchen Witch Cook Book Shop New Orleans Ed. Response: Thank you for your comments and best wishes for Kitchen Witch at its new location.

myneworleans.com / FEBRUARY 2016

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on the web Daily Blogs Visit MyNewOrleans.com daily to see the latest posts from our favorite MyNewOrleans bloggers.

Stay up-to-date with local restaurant openings, drink menus and recipes, learn the art of Bon Vivant and relate to stories only New Orleans families can appreciate. There is something for everyone at MyNewOrleans.com.

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We even have a Pinterest! So come join the party and let New Orleans Magazine be one of your social media friends.

Tops of the Town Party You voted and now we have the ultimate list of the 2016 Tops of the Town. Have a favorite King Cake or hair salon? What about a favorite high school or snowball? To celebrate all of your choices, we’re throwing a Tops of the Town party Feb. 24 at Generations Hall. Visit our events page at MyNewOrlenas.com to find out more information and how to get your tickets!

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meet our sales team

Colleen Monaghan Vice President of Sales (504) 830-7215 Colleen@myneworleans.com

Kate Sanders Sales Manager (504) 830-7216 Kate@myneworleans.com

Jonee Daigle-Ferrand Senior Account Executive (504) 830-7257 Jonee@myneworleans.com

Lisa Picone Love Senior Account Executive (504) 830-7263 Lisa@myneworleans.com

Brittany Gilbert Account Executive (504) 830-7298 BrittanyG@myneworleans.com

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SPEAKING OUT

When Statues Fall Learning From Marcus Aurelius

I

n Rome’s Piazza Colonna stands the 130-foot column dedicated to the emperor Marcus Aurelius, who led the empire between 161-180.

Aurelius was one of the great emperors, and is remembered as a philosopher and as an aggressive general famous for his conquests in the northern portion of the Roman world.

An inscription at the base of the monument tells about the emperor’s many titles, as well as those of some of his closest colleagues. What is most curious about the column, though, is the statue on top. As Christianity grew more powerful it was, in 1588 by the order of Pope Sixtus V, replaced by St. Paul.

Christian figures replacing pagan-era monuments is not uncommon in Rome. A nearby column to the emperor Trajan is topped by a statue of St. Peter. Inside the Coliseum, where Christians one fought lions, there is a large crucifix.

What happened in Rome represents an eternal

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trend: One era in history passing judgment on the past and finding itself to be superior. Aurelius was a great man, but slavery was prevalent during his time and while he apparently did nothing to stop it he at least tried to establish guidelines more fairly governing the rights of the suppressed. Like many leaders in the centuries to follow, he was caught in the vice of the times.

As the world changed, Aurelius’ greatest offense is that he, and the other old emperors, became yesterday’s news. A new crowd was in charge and it wanted to promote its own heroes.

Aurelius did not pass the judgment of the Christian era.

Paul was a great man, too, his mission being to spread the message of Christianity, especially beyond the Jewish world. Yet the paths that Paul walked – the boats he rode, the villages he lived in, the boundaries that he was able to cross freely – would not have existed without the Roman

world. Brutal as it might have been, Rome made the growth of Christianity possible.

(Not that Paul could escape the brutality issue. According to legend Paul, before his conversion, was part of the crowd that stoned St. Stephen, remembered as the first Christian martyr.)

Who is forgiven and who is not, whose monument stands and whose is removed, who is revered and who is reviled is a thorny issue that probably should begin with historians and philosophers, but ultimately is in the hands of politicians who consider themselves better at hearing angry voices from the crowd – either real or imagined. Just as we remember Sixtus V, each fallen statue is a monument to those who removed it.

Posterity might build more lasting monuments if only the future would try harder to understand the past. n

AN ORIGINAL ©MIKE LUCKOVICH CARTOON FOR NEW ORLEANS MAGAZINE

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

Chalmettte Laundry.

Tulane Avenue. Circa 1925

Dear Julia, My grandmother grew up in the Gay Nineties (1890s). She was a thrifty woman who loved Mardi Gras, but prided herself on dyeing ball gowns in order to save on the financial cost of the social season.

Do you happen to know if this was ever a widespread practice or if I simply had a cheap granny?

Carol Hynman River Ridge

Your grandmother would have been in her social prime around World War I. She was almost certainly aware that a prominent local laundry company was encouraging the practice of dry cleaning, dyeing and re-using dress clothes throughout the Mardi Gras season.

In 1916, the Chalmette Laundry introduced its “Mardi Gras Service” featuring the Bowser Cleaning and Dyeing system as a way to remain stylish

but solvent through the Mardi Gras Season or any other socially demanding time of year. Partygoers could drop off soiled or previously used dresses or suits and, within a few days, pick up fresh-looking clothes ready to use at new social occasions.

Despite the fact that only the cleanliness and color may have changed, advertisements promised clients “You’ll scarcely recognize the garments yourself – surely your acquaintances will never, never know them.” Dim lighting and some holiday libations were, no doubt, helpful for making sure the dyed duds remained unrecognizable.

Advertised as being “safe, sanitary and supreme,” the Bowser method used distilled gasoline as its dry cleaning fluid. In the interest of safety, the Chalmette Laundry located its Bowser equipment in a fireproof building separate from its main headquarters. Safely pumping flammable liquids was a decades-old specialty of the S. F. Bowser company of Ft. Wayne, Indiana.

The nationally popular Bowser System of dry cleaning was the brainchild of Sylvanus Freelove Bowser (1854-1938), father of the modern metered gasoline service station pump. According to the American Oil & Gas Historical Society, in 1885 Bowser invented and introduced at Ft. Wayne, Indiana, a pump that grocery stores could use to safely measure and dispense kerosene into containers for home use.

Soon after the turn of the 20th century, a version of Bowser’s invention was used to pump gasoline at the nation’s first automotive filling station in Pittsburgh, Pennsylvania.

Dear Julia and Poydras, During the summers throughout the 1960s, my parents and I often ate at the Bali H’ai, the Polynesian restaurant at Pontchartain Beach. I know it wasn’t the first restaurant out there, because my parents used to tell my brother

Win a restaurant gift certificate

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Here is a chance to eat, drink 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 a tour and Creole breakfast for two at Degas House or a Jazz Brunch for two at The Court of Two Sisters. 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: Carol Hynman, River Ridge; and Winston Smith, New Orleans.

FEBRUARY 2016 / myneworleans.com

photo courtesy of charles L. Franck Studio collection at the historic new orleans collection

and me that they ate at the beach during their courtship and early years of marriage.

Unfortunately, neither of us can recall the name of the place or anything about the restaurant which preceded the Bali H’ai.

Karen Hildenson Houma Before the Bali H’ai or the short-lived Beachcomber (more about that in a moment), Pontchartain Beach was home to the Beach Terrace restaurant, which operated from about 1940 until the end of the Beach’s ’57 season. The Beach Terrace was a seafood restaurant overlooking Pontachartain Beach. In June ’40, a couple could dine at the Beach Terrace for $1.

A dinner of broiled trout served with Brabant Potatoes, a salad, coffee, tea and bread and butter would set you back $.50. According to the Bureau of Labor Statistics, that’s the equivalent of about $8.48 in today’s money.

When the Beach Terrace closed at the end of the 1957 season, Hawaii was nearing statehood and the film version of Rogers & Hammerstein’s ’49 musical South Pacific, which featured the song “Bali H’ai,” was about to be released. The exotic novelty of the Pacific island culture was a hot as a lit Tiki torch. Around the country, restaurateurs scrambled to cash in on its popularity.

In 1958, Pontchartrain Beach park director Harry Batt introduced a Polynesianthemed culinary attraction he originally dubbed the “Beachcomber.” Designed by Joseph Lenz, the “Beachcomber” served Polynesian cocktails and Cantonese food, but Pontchartrain Beach management soon discovered that combo came with a large side of legal issues. Attorneys for popular West Coast restaurant chain

Don the Beachcomber made their concerns known, and the following season the restaurant at the Beach re-opened as the Bali H’ai.

Dear Julia and Poydras, I know the old Pere Antoine’s ice cream parlor is long gone, but I have fond childhood memories of going there with my grandfather. The ice cream was decent but the late Victorian atmosphere is what I remember most vividly – the old soda fountain and those pretty but uncomfortable little wire chairs. It really evoked a bygone era and I’ve often wondered about its early days.

Can you tell be when this old New Orleans ice cream parlor was established?

Winston Smith New Orleans Pere Antoine’s Old-Fashioned Ice Cream Parlor was nostalgic but new when it opened in early 1961. With its vintage soda fountain, marble-topped tables and wire-legged chairs, it may have looked like a turn-ofthe-century ice cream parlor, but it was a mid-20th century store furnished with antiques, some of which owners Mike Keller, Sidney Russell and Joseph Fein Jr. had obtained through a local classified advertisement. Perhaps the proprietors were taking a cheeky swipe at the eclectic period décor when their classified advertisement ran in The Times-Picayune on Feb. 19, 1961, inviting patrons to “Drop in for unusual old time ‘Gay Nineties’ atmosphere ...”

You may recall that, around time you and your grandfather were enjoying ice cream at Pere Antoine’s, 1890s nostalgia was quite popular and clubs such as Your Father’s Moustache were in their prime. n

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the beat MARQUEE / PERSONA / BIZ / EDUCATION / HEALTH / CRIME FIGHTING / CHRONICLES

“I just turned 40, I might as well phase into the next level of continuing what I want to do, which is spreading the word about music that I love, music that might not otherwise get heard or get the attention other music does.”

– Melissa Weber

persona pg. 26

greg miles PHOTOGRAPH

THE BEAT / MARQUEE

OUR TOP PICKS FOR FEBRUARY EVENTS

cheryl gerber photo

BY LAUREN LABORDE

Beyond St. Charles Avenue

Well-Heeled

Retroactive

While the traditional Fat Tuesday plan for many might be to camp out Uptown to catch Rex and Zulu, many locals know a more off-the-beaten-path day can be found farther downtown: head to the Marigny Triangle in front of R. Bar around 10 a.m. to see the Society of Saint Anne walking parade, an elaborate walking group known for eye-catching costumes and DIY floats. After you catch that krewe, there might still time to walk down to Canal Street to catch the tail end of those traditional processions.

The Saenger’s Broadway Across America series continues with touring productions of New York favorites.

February’s show, Kinky Boots, was the underdog winner of the Best Musical Tony, as well as five other Tonys, in 2013. Based on a British film and featuring songs by pop star Cyndi Lauper, the musical sees a traditional family shoe business pivot – literally – to the realm of sassy high-heeled boots inspired by a drag performer. We would like to think the Krewe of Muses would approve. The show runs Feb. 1621. Information, SaengerNOLA.com

Celebrating its founding decade, the 1970s, the Contemporary Art Center’s annual SweetArts fundraiser (Feb. 27) has a disco theme. A prelude to its 40th season, the gala usually features cocktails and food, live music, a DJ and a chance to preview a new show. Information, CACNo.org

CALENDAR Through Feb. 14. Sleeping Beauty, Le Petit Théâtre.

Information, LePetitTheatre.com

Feb. 5. Sweet Crude and Motel Radio in concert, One Eyed Jacks.

Information, OneEyedJacks.net

Feb. 1-9. Mardi Gras parades. Information, MardiGrasNewOrleans.com

Feb. 1, 4, 10, 19, 25, 27. New Orleans Pelicans games, Smoothie King Center. Information, SmoothieKingCenter.com

Feb. 5. Krewe de Lune Space Ball, Carver Theater.

Information, CirqueDeSoLune.Eventbrite.com

Feb. 12. Peppa Pig Live, Mahalia Jackson Theater.

Information, MahaliaJacksonTheater.com

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SPOTLIGHT

Tết Talk

The city’s largest Vietnamese New Year festival is an immersion in food and culture.

V

ietnamese food has become increasingly popular since Hurricane Katrina, as phở and bánh mì places have proliferated across the Greater New Orleans Area, but there has been a strong Vietnamese contingent in New Orleans since the 1970s, as many Vietnamese moved to the United States after the Vietnam War. A large number settled in Louisiana, specifically in New Orleans East and

the Westbank. If you can’t get enough with regular excursions to Dong Phuong or your favorite phở joint, immerse yourself in New Orleans’ Vietnamese culture by celebrating Tết, Vietnamese New Year. While there are Tết events in January, the largest local celebration is in New Orleans East at Mary Queen of Vietnam Church (Feb. 12-14). The free festival is a smorgasbord of Vietnamese food and culture, and the festive event is conveniently scheduled at a time when you might start to have Carnival withdrawals. Lovers of Vietnamese food, especially, will find many dishes beyond the familiar (see the mouth-watering list below). Huong Nguyen, media and outreach director of the Vietnamese American Young Leaders of New Orleans (VAYLA-NO), gives us the lowdown on the celebration that’s well worth the drive.

What is Tết? Tết is the Viet-

namese cultural ringing in of the Lunar New Year that’s filled with many traditions.

It isn’t celebrated on the first of January like the traditional American New Year, but instead is celebrated in late January or early February, to signify the first day of the first month of the Vietnamese calendar.

What can people expect at Tết? The most concentrated

Vietnamese community in the U.S. is located in New Orleans

East, and it will be hosting the biggest Lunar New Year Celebration in New Orleans. The purpose of the celebration is for friends, family and neighbors to eat delicious Vietnamese food, spend time with loved ones and enjoy Vietnamese entertainment. It will be celebrated as a three-day weekend [Mon., Feb. 15 is President’s Day]. There will be many booths, including games, gift shops and a history booth. Live entertainment will include Vietnamese music performances, traditional fashion shows, hip-hop dances, fan dances, a lion dance, firecracker shows and more. Children’s activities include face painting, train rides, bounce houses and game booths.

What are some of the Vietnamese food items that will be available? Bánh chưng (rice

cakes), phở (noodle soup), chè (sweet dessert soup), bánh chuối (fried bananas), bánh xèo (Vietnamese crepes), gỏi cuốn (spring rolls), grilled Vietnamese corn, bún chả giò (fried spring rolls with vermicelli), bánh mì (Vietnamese poor boy),nem nướng (grilled chopped pork stick). Popular drinks are sugarcane juice, bubble tea and Vietnamese coffee. There will also be crawfish, charbroiled and raw oysters.

The New Orleans East Tết Festival happens Feb. 12-14 at Mary Queen of Vietnam Church (14001 Dwyer Blvd.) For more information on Tết, visit vayla-no.org. n

Feb. 13. Fleur de Tease Valentine Revue, One Eyed Jacks.

Information, OneEyedJacks.net

Feb. 27. New Orleans Ballet Association presents Ailey II, Tulane’s Dixon Hall. Information, NOBAdance.com

Feb. 19-25. The Amorous Ambassador, JPAS Teatro Wego!

Information, JPAS.org

Feb. 28. Rock ’n’ Roll New Orleans 10K and Marathon.

Information, RunRocknRoll.com/New-Orleans

Feb. 24. Melissa Etheridge in concert, Orpheum Theater.

Information, OrpheumNola.com

greg miles PHOTOGRAPH

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THE BEAT / PERSONA

turn 40 you were planning to scale down, and host HUSTLE Saturdays monthly instead of weekly. (laughs) It’s funny that I said that because at the time, I meant it. And then I looked around and said, golly, I’m doing more than ever. I’m in the best shape and energy ever and I’m having so much fun.

I don’t think I’m gonna stop just quite yet. And then I thought I was going to have to quit for grad school, and then I just kept on rolling. So I’m just going to do it all.

Q: Do you attach a lot of

Melissa Weber aka DJ Soul Sister

Q: Why not? Well, that’s

BY LAUREN LABORDE

M

elissa Weber, better known around town as DJ Soul Sister, is 40 and – despite previous reports – shows no signs of slowing down. In fact, the selfdescribed late bloomer is better than ever. Besides her Saturday night HUSTLE dance parties – which in 2013 moved from its longtime home at Mimi’s in the Marigny to the Hi-Ho Lounge and has attracted famous fans, including both Knowles sisters – she hosts her “Soul Power” show on WWOZ. She also runs the James Brown-themed Krewe of King James within the krewedelusion walking parade and, oh, she’s in grad school full-time at Tulane University studying musicology.

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significance to age? The only age I ever did that with was 40, because you know, I’m not going to be 50 DJing in the clubs.

Q: What made you decide to go back to

school? I had been thinking about grad school for a minute … and I just never did it because I’ve been so busy with Soul Sister stuff; that takes a lot out of me. It’s all great, it’s all a different form of teaching and learning. I said, the time is now: I just turned 40, I might as well phase into the next level of continuing what I want to do, which is spreading the word about music that I love, music that might not otherwise get heard or get the attention other music does.

Q: You said in an interview that when you

just it. I think about my own life and I consider myself a late bloomer. I don’t try to be an example, but it sort of comes out that way, that I want people to look at me and say “I can do it all.” Because as a woman in a male-dominated field, I just do it because I want to.

When I started I was probably 100 pounds heavier than I am now, I never let that stop me. When I started at WWOZ, I was the youngest there, I was probably 18 years old. So if you wanna do something, you can do it. For GREG MILES photograph

Age: 40 Profession: University administrator/ DJ artist Born/raised: New Orleans Resides: New Orleans Education: B.A. communications (English writing minor), UNO. M.A. in progress from Tulane University in musicology Favorite movie: The Human Tornado Favorite TV show: “Sanford & Son” Favorite band: Parliament-Funkadelic Favorite food: Chicken, as long as it’s not fried Favorite New Orleans restaurant: Switches between Compére Lapin, Apolline, SoBou and Doris Metropolitan depending on what I’m in the mood for. Favorite hobby: Going to see live music, especially modern jazz Favorite vacation spot: New York City

me, at this stage, it means age. Age isn’t getting in the way because I’m much better now than I was 10, even 20 years ago.

I think a lot of women in all fields are thinking that way now: You get better as you get older.

And why not? Because men think that way.

Q: How has HUSTLE

changed since you started it? It hasn’t changed from the time I’ve started the party. I’ve always aimed to make HUSTLE Saturdays the kind of party I would want to go to. That comes down to music, ambiance, service – I’m not just on stage DJing.

When I do DJ, I play music I love and feel. There’s this

common DJ-related school of thought: You have to read the crowd. I never did that; I don’t know what that means.

Because I can’t read a crowd, I’m not a psychic. When I go to see a band, I go to see them do their art, what they want to convey to me as an audience member or participant in that experience.

Q: Are you still finding

new music? Oh my god, yes.

No one will ever find it all.

That’s what crate-digging is about. That’s why I love vinyl.

I love the search and the hunt for stuff you don’t know that sounds good. I don’t believe that something was good just because it was No. 1 on a Billboard Top 40 chart. I like to hear music that sounds good because it feels good, and I want people to hear it and say, “What’s that?”

Beyonce and her sister, Solange, have been to HUSTLE. [The first time they came] that took us all by surprise.

When I’m DJing I’m in my own world, I don’t look (at the crowd). It’s like a guitarist playing a solo – I go inside.

When I realized what was going on, I went even more inside. I thought if I looked, I would mess up. I literally, purposely, did not look. n

True confession I love punk rock music.

It’s not that popular in the black community.

One Christmas, my mom bought me all these albums that I wanted. This past year I was thinking, what must that have been like for her, an older black woman going to a record store saying, “Do you have any records by the Clash?” myneworleans.com / FEBRUARY 2016

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THE BEAT / BIZ

A Local Legacy Jim Bob Moffett left his mark on New Orleans

By Kathy Finn

A

company that once was at the center of an interesting era in local business quietly began folding its tent in the waning days of 2015, and though the firm no longer had much of a local presence, the moment is worth noting.

In the 1980s Freeport-McMoRan was one of the most influential companies in New Orleans and stood among the very few Fortune 500 companies based in Louisiana. Similarly, its chief executive was one of the most powerful businesspeople in the state.

James R. “Jim Bob” Moffett, born in Houma, Louisiana, educated in Texas and for years a denizen of Uptown New Orleans, made his name in the oil and gas industry as a successful wildcatter, drilling one hole after another in the mineral-rich lowlands of Louisiana and bringing up large quantities of hydrocarbons.

In this effort, which would make the young geologist one

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of the wealthiest people in several states, Moffett teamed up with his friends and mentors Ken McWilliams and B.M. Rankin, who were the “Mc” and “Ran” that combined with Moffett to create McMoRan Exploration Co. in 1969.

In 1981, Moffett led the company through a merger with New York-based Freeport Minerals Co. and subsequently placed both entities under the umbrella of a new company called Freeport-McMoRan Inc. FMI became a major, publicly traded, independent oil and gas producer with interests in agricultural minerals, such as sulphur and phosphoric acid, and in gold, copper, silver and uranium.

In its early years FMI was headquartered in an office building on Causeway Boulevard in Metairie, but chairman and CEO Moffett, who had a Texas-sized personality and boundless ambition, wanted his company to have a higher profile. In 1984, he moved his headquarters downtown, into a brand new, elegantly curved 23-story office tower that would wear the name Freeport-

McMoRan for more than three decades.

During those years, the company expanded rapidly with Gulf of Mexico operations that involved not only oil and gas, but also the extraction of sulphur.

As Moffett led his company to new heights, and as he and his wife raised their children in a sprawling mansion on St. Charles Avenue, he also began concerning himself with the city’s economic future.

He founded a new organization, the Business Council of New Orleans, comprised of the heads of the largest companies in the city.

He used the council as a platform for lobbying voters statewide to support tax reform and other measures that he thought would enhance the state’s business climate and help grow jobs.

Moffett became known not only for his business acumen, but for speaking boldly and bluntly about the state of local business and the need for New Orleans to become more competitive.

He made enemies along the way. In particular, Moffett became a target of environmental activists who charged that his company’s

Shrinking Company Freeport-McMoRan made a big bet on oil and gas in 2013 with acquisitions valued at more than $19 billion, including debt.

Since these acquisitions, oil prices have plunged 50 percent.

The company’s energy division includes assets in the deepwater Gulf of Mexico; onshore and offshore California; and in the Haynesville natural gas shale formation in Louisiana.

Shedding the oil and gas business would leave the company with mainly copper and gold mining assets.

various mining activities had harmful effects on air and water quality.

In time Freeport-McMoRan became best known for the copper and gold mining activities it undertook in Indonesia.

There, too, Moffett’s public image took a beating due to the company’s perceived lack of concern for safety. More than 30 workers died in accidents in recent years at the Grasberg mine, including 28 who died in a tunnel collapse in 2013.

But the mine became one of the most productive in the world, which led FreeportMcMoRan to engineer the $26 billion buyout of another mining company, Arizona-based Phelps Dodge Corp.

After completing the acquisition, Freeport-McMoRan moved its headquarters from New Orleans to Phoenix but maintained an office in its Poydras Street building.

In recent years, FreeportMcMoRan – which at one point

reached more than $20 billion in annual revenue – dived back into the oil and gas business, and in 2013 completed a controversial $19 billion deal that brought Houston-based Plains Exploration & Production Co. under its wing, along with oil and gas assets it had previously spun off.

The company took on heavy debt in order to complete the deal, and as commodity prices plunged during the past year, the economics of the transaction turned sour.

Activist investor Carl Icahn took a big position in Freeport-McMoRan last year and began pressing for changes at the top. In mid-December, the company announced it would auction off all its oil and gas assets. A week later, Moffett announced he would step down from the FreeportMcMoRan board.

The asset sale and departure of Moffett, who has lived in Austin, Texas, for some time, won’t have a big impact on New Orleans, as the company had almost no employees left in the city.

But the departure of Moffett from his company’s board marks a symbolic end to a memorable chapter in New Orleans business history.

During his years as a business activist, Moffett forced New Orleans to take a harder look at its economic future.

His efforts inspired many local business owners to follow in his footsteps, and over the years forward-thinking, civicminded entrepreneurs have become more the norm than the exception in the city.

Jim Bob Moffett cannot take credit for the current relative strength of the local economy, but he deserves credit for introducing a sleepy New Orleans, years ago, to a new style of business leadership that took root and continues to thrive. n

myneworleans.com / FEBRUARY 2016

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THE BEAT / EDUCATION

Governors vs. Politics The gritty side of education

by Dawn Wilson

T

he New Year brings new hope for higher education with the inauguration of Gov. John Bel Edwards. Even though tackling the state’s deficit-ridden budget is the first call of duty, the constant budget-busting that colleges and universities endured under former Gov. Jindal appears to be over.

The new governor, who’s strongly aligned with teachers unions, will likely speak of teachers with more respect than his predecessor did. However, if he tries to tinker too much with reforms that have led to recent student performance improvements, he could do some damage in the area of elementary and secondary schools. Teachers unions

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have opposed important reforms, such as charter schools and changes to tenure requirements.

In fact, teachers unions tend to legally challenge all education reforms, especially those that scrutinize what they do in the classroom too much. How Edwards will repay the unions for political support is a looming question.

The problem with politics and education is the possibility of newly elected officials interfering with policies that have been adopted by past administrations. The state’s first attempt to evaluate teachers better, for example, was diluted by union-supported Gov. Edwin Edwards when he defeated for-

mer Gov. Roemer in 1991. Teachers unions were so angry with Roemer that they helped drive him from office.

Perhaps with Roemer’s history in mind, Jindal waited until his second term to tackle education reform.

But his national political ambitions and anti-tax pledge led to a dark period for higher education right away. The budget slashing that colleges and universities have suffered in the past eight years has left them so crippled that it will take more years than the present Gov. Edwards likely has in office to heal them. Edwards has said he favors stabilizing funding for higher education, which would be a step forward in the healing process.

At the very least, Edwards has signaled that the bloodletting will stop. In the Jindal years, higher education budgets were cut midyear, year after year, leaving budget officers without enough funding to meet commitments in salaries and other necessities. As result, recruiting efforts for qualified faculty suffered, layoffs became common and some programs were eliminated. Stabilizing annual budgets at even present levels would be an improvement.

Jindal also tried to raid the elementary and secondary school budget to support vouchers to pay for low-income students to attend private and parochial schools. The Louisiana Constitution and the court system blocked that ploy.

Financially, elementary and secondary schools survived the Jindal years fine, but policies he pushed caused strife with teachers.

brian hubble illustration

In his second term, Jindal pushed legislation that toughens requirements for gaining teacher tenure. It requires more rigorous requirements for evaluating teachers, and any teacher deemed “ineffective” could be fired.

Breaking teachers unions’ ability to shield bad teachers was long overdue, but the law angered teachers. Their anger continues to play a large role in teacher resistance to the new Common Core academic standards that are designed to improve student learning.

Already under great stress because of new accountability rules, it’s no wonder that the Common Core standards adopted by the state Board of Elementary and Secondary Education (BESE) stoked more distress. Higher standards mean more work for teachers who must learn new teaching strategies in core subjects such as English and math, at the same time they’re being pressured to increase test scores. The standards are intended to shift teaching methods from rote exercises and memorization to critical thinking, another long-overdue reform.

Aware that test scores decreased in other states during the implementation of Common Core, teacher resistance to higher standards grew. Facing the possibility of losing their positions if students didn’t perform well on Common Core aligned standardized tests, the added stress led to an alliance between many educators and right wing activists who translate the word “common” to federalization.

Jindal sided with conservatives, even though it meant abandoning his prior support for Common Core. His power plays to derail the standards and gain national publicity failed to produce traction for

his presidential ambitions, but the rancor led the previously pro-Common Core Legislature to pass compromise legislation in 2015 to review the standards.

What happens to the standards that are under review now will be Edwards’ greatest test in the education sector. He has the authority to reject the reviewed standards approved by BESE. He has criticized Common Core in the past, so it’s possible that he’ll veto standards that are similar to Common Core.

It is also possible that he could try to replace state Superintendent John White, a strong Common Core supporter. White deflected all of Jindal’s politically motivated attempts to squash Common Core. As a consequence, he’s a much-hated target for antireformists.

But an attempt to punish White for standing up for higher academic standards may prove more dangerous than it’s worth. Even though red-state voters put Edwards in office, they also elected strongly pro-Common Core BESE members. Those elections imply that the majority of voters don’t share his anti-Common Core stance.

An all-out fight with White’s supporters on BESE would likely fail.

Edwards should keep in mind that he’s a Democrat in a Republican-favored state.

The anti-Vitter, anti-Jindal sentiment that put him in office won’t be active in the next election. If he wants to be a two-term governor, he’d be wise to let BESE deal with Common Core and other education matters. The political consequences of hotheaded controversies tend to weaken over time, and reactionary teachers union support could be a detriment the next time around. n

myneworleans.com / FEBRUARY 2016

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THE BEAT / HEALTHBEAT

LSU Health New Orleans has been awarded a high-risk highreward innovation research grant. Research will be targeting heart disease and stroke. LSU Health New Orleans Assistant Professor of Pharmacology and Experimental Therapeutics Imran Mungrue Ph.D. will the be the first researcher in Louisiana to receive this type of grant from the American Heart Association. The awarded grant will equal $150,000 over two years. The goal is to lead to major discoveries that will advance the field of cardiovascular and stroke research. The goal of the research is to discover a new method to determine the quantities of proteins in cell samples. The goal to the extent of the research is to ultimately be able to analyze the protein landscape in a cell; in a press release, LSU Health New Orleans says this, “is the key to the understanding of the molecular basis for disease initiation, progression and effective treatment.”

As reported by NBC News, the Journal of the American Medical Association published research that suggests that nearly one-third of all cancer cases may have a link to inherited genes. Additionally, Newsweek reported that researchers found, “overall heritability for cancer was 33 percent among the entire study population, and notably higher for certain types of cancers.” Continually, “significant heritability was found in 58 percent of diagnosed skin melanomas, 57 percent of prostate cancers, 43 percent of non-melanoma skin cancers, 39 percent of ovarian cancers, 38 percent of kidney cancers, 31 percent of breast cancers and 27 percent of uterine cancers.” A list of other cancers including lung, colon and rectal cancers showed a small correlation between genes and these particular cancers.

– Kelly Massicot 32

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myneworleans.com / FEBRUARY 2016

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THE BEAT / Chronicles

It’s “Bout” Time Boxing in New Orleans

BY CAROLYN KOLB

“W

illie Pastrano, he wasn’t just a world champion, he was a legend in New Orleans,” recalls Glen Laborde. “Even the tough guys on Bourbon Street deferred to him.”

Pastrano was a New Orleans boxer who held the Light Heavyweight crown 1963-’65. Pastrano, Ralph Dupas (onetime world light middleweight champ), Jerry Pellegrini (a welterweight, also known as “The Battling Barber from St. Bernard”) and other veterans of the ring are part of a long-lived local tradition that’s still going strong.

Boxing includes both public prize fighting contests and intense physical training. The training program can benefit anyone, not just skilled athletes.

Laborde didn’t box (“I was a weight lifter”) but had friends who fought as teenagers at the St. Mary’s Catholic Youth Organization gym in the French Quarter. Why boxing? “It was one of those things to keep the boys

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straight,” Laborde says.

Catholic boys’ schools often had boxing programs: Fernand Willoz, an alumni of St. Aloysius High School, recalls that his brother-in-law, Martin Koch, boxed at St. Stanislaus School in Bay St. Louis (where many New Orleanians were boarding students).

Boxing tournaments for St. Stanislaus in the 1940s and ’50s were international events, with a Catholic school in Cuba as a regular participant. “Martin knocked out Fidel Castro in one match,” Willoz remembers.

That Catholic school boxing tradition continues at Loyola University, where president Fr. Kevin Wildes began boxing in college and continues today. A history of boxing at the school was compiled by boxing historian Don Landry, and tracks the school’s involvement with the sport to the 1930s team started by coach Tad Gormley (who also coached basketball and track there, and later track at LSU and Tulane). Gormley, inducted into Loyola’s Hall of Fame in ’64, sent two

Loyola boxers, brothers Dennis and Eddie Flynn, to the ’32 Olympics. Appropriately, sculptor Enrique Alferez created an image of a boxer in the fencing around Tad Gormley Stadium in City Park.

According to a 2013 Loyola press release, Loyola Law School student (and graduate) Annie McBride was continuing as a competitive boxer, an avocation she acquired while teaching high school. Like many other local boxers, McBride began at a private boxing gym.

Mike Tata, a New Yorker, came to New Orleans and opened a boxing gym in January of 2005. He continued after Katrina with the Friday Night Fights gym on Freret Street and has since moved to his current location, 1632 O.C. Haley Blvd. “We train everybody – all by the hour. You pay the trainers by the hour,” Tata says. Besides the training venue, Tata focuses on his boxing shows. “I’m a promoter,” he insists.

Tata’s “Friday Night Fights” offer wide-ranging entertainment: “It’s a springboard for fighters and entertainers – hopefully they can move on to bigger things,” he says. “We pick the Round Card girls from the audience: Whoever gets the most applause gets to hold a card. Gender doesn’t matter.” He has been staging his events (37 so far) in a roped-off area at St. Charles Avenue and Euterpe Street, but hopes to add the Civic Theatre on O’Keefe Avenue as a location. Tata was featured in a Sports Illustrated article in August 2014 and already has done a pilot for a television show.

Daniel Massicot, whose UNO degree is in Marketing and Management, is one of the owners, along with trainer Chase Dixon, of the New Orleans Boxing Club, 2836 Conti St. in Mid-City.

Massicot will soon be able to offer boxing training to youngsters through a nonprofit, the New Orleans Boxing Institute (TheBoxingInstitute.org).

Meanwhile, his facility has a full gym, professional trainers, ample equipment (“you’re never waiting for a bag,”) and boasts a 24-foot-square ring. “Our ring has had some historic fights: Mike Tyson knocked out Clifford Etienne there,” he says. (That bout was in Memphis.)

Boxing trainers also work in other gyms around town. Terrence Allen, a personal trainer at Elmwood Fitness Center at Heritage Plaza on Veterans Boulevard, is also a trainer at the Title Boxing Club at 5029 Veterans Blvd. Allen says that he, “stays in pretty good shape. Boxing is just a different level of ‘in shape.’ It’s totally different.”

“At first, I just wanted to have that skill, to defend myself,” says Allen. “I ended up growing a love for it.”

Those determined New Orleanians in the ring today would agree with him. n cheryl gerber photograph

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LOCAL COLOR ME AGAIN / MODINE GUNCH / JOIE D’EVE / in tune / READ+SPIN / JAZZ LIFE / HOME

On Feb. 2, Swedish throwback rock group Graveyard will be at Gasa Gasa. This group excels in 1970s-style hard rock.

They aren’t trying to reinvent the classic formula, they’re just delivering an exemplary version of the old-school form.

Nick Fancher photograph

in tune pg. 44

LOCAL COLOR / ME AGAIN

Mad at Minions Longing for creative riffraff

BY CHRIS ROSE

O

K, it’s rant time.

First, a confession: Last month during the holidays I punched a Minion in the back of the head. Looking at my year in review, it was not, admittedly, my high point.

But before you judge, let me explain. First of all, it wasn’t a balled-up-fist-punch directed in anger. I had no intention to cause harm, bodily or otherwise, to the Minion.

It was more like an open-handed whack to the back of the head. It was one of those get-out-of-my-way, you knucklehead kind of whacks.

So, technically, it wasn’t really a punch. Not a punch at all.

Nevertheless, my two friends were mortified by my action.

How could you punch a Minion, of all things, they both said?

In my defense, I thought it was a “Simpsons” character. All I saw was a big yellow blob of a costumed character waddling about, getting in everyone’s way. In fact, until the incident, I had never even heard of Minions.

And secondly: It wasn’t a punch. Technically.

But here’s the larger point: Am I the only one who’s annoyed

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by all these costumed cartoon and superhero characters blocking the sidewalks and accosting innocent pedestrians?

What is their art? Where is their performance?

Minions? Seriously?

Am I the only one who’s distressed by the joyless hustle on Bourbon Street these days?

There is no craft, only clutter.

Our beloved Boulevard of Broken Dreams has turned into a desperate cluster of ragged fuzzy blobs, tattered superheroes, fat guys in women’s lingerie and, my (least) favorite, the guys who paint themselves gold, sit on trash cans and give tourists the finger.

For this, they want a tip.

Here is a tip: Find a mirror and practice your act in front of it for a long, long time.

Perhaps the most egregious members of this sad-sack circus are the beat-down guys wearing tattered and frayed Mardi Gras Indian costumes in desperate need of a dry cleaning, presenting themselves as New Orleans culture while waving a big, dirty, cracked plastic bucket under your nose for a tip.

There should be a law against the desecration of cherished, almost sacred relics, such as these museumworthy costumes. These faux Indians, they offer no chanting, no dancing, no performance. There is no pride. They just stand there holding old, dirty buckets looking very, very sad.

I feel like I’m using more italics in this story than anything I’ve ever written, but that’s because we’re dealing with extremes here. With a bad pantomime of our own city. With a cheap version of New York City’s Times Square, which could hardly be

cheaper than it is.

I can picture tourists when they go home: “Hey, look at my souvenir from New Orleans – a selfie with a guy giving me the finger!”

Even in daylight – when you might think the atmosphere might be at least a little bit more family-friendly and less sleazy than when darkness ushers in the sins of the strippers, barkers, pick-pockets, street walkers, drunks, thieves and dealers – the place smells like cheap thrills and rip-off.

At least back in the day we hustled our gullible tourists and naïve conventioneers with a little more panache.

A little more style. A little more … art!

The current Bourbon Street hustle is common and uncreative. I never thought I would find myself feeling nostalgic about those “I bet I know where you got ’dem, shoes” guys.

It is like this: If you’re going to con me, be clever about it.

Confidence games, grifting and hustling have great, long traditions wherein the con man gets the money because he was smarter than the mark. Cleverer, at least in that moment of interaction and transaction.

Key word: Action! Do something!

There is nothing smart – or clever or interesting or even funny – about a fat guy in a bra or a seedy, tattered Spider man or a drunk Homer Simpson furry shoving his way into your group photo.

Give me a break! Give me relief from all this dreariness.

Give me a better class of con.

Just please: Don’t give me the finger.

Because you know what I’m capable of when I get annoyed. n jason raish illustration

LOCAL COLOR / MODINE’S NEW ORLEANS

Dinner For Two What not to do

BY MODINE GUNCH

F

or once I was going to have a real romantic Valentine’s Day. My daughter Gladiola was off spending the night with her girlfriends, so me and my gentleman friend, Lust, could have dinner for two with red wine and candles, right here in my kitchen, and afterward snuggle up on the couch and watch an Elvis movie and feed each other dessert – chocolate-dipped strawberries, maybe.

It don’t go like that First of all, it turned out to be dinner for three, because we’re joined by a family connection who happens to be a dog. I got to explain.

His name is Tchoupitoulas, and his father is Chopsley, the Chihuahua who belongs to my mother-in-law Ms. Larda. Tchoupitoulas’s mother is my cousin Luna’s Dalmatian. Yep, a Dalmatian.

Chopsley must have been one determined Chihuahua. If we had got this conception on YouTube, he would be famous. Instead, Chopsley got chopped, so it won’t happen again.

Anyway, my cousin Luna had a paternity test done, which proved Chopsley done the deed. So Ms. Larda took responsibility and found the puppy a home with my friend Awlette.

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Now, Awlette had her own Valentine’s date, and evidently it was going to be quite a date, because she brought Tchoupitoulas here and said she’d pick him up in the morning.

He has grown into a Dalmatian-sized dog with a high voice.

I got to say, he’s a very polite dog; more polite then my grandkids in some ways. He eats whatever is put in front of him. Even if it’s put there by mistake and ain’t actually food.

We have our candlelit dinner, and Tchouppy scores a piece of steak for being a good boy. Afterward, we all three get cozy on the couch to watch Blue Hawaii. Then Lust notices he can’t hear the dialogue. He yanks off his hearing aid to check the battery and drops it.

Tchouppy dives for it, and we both yell “No!” and Tchouppy scoots away. We chase him down and pry open his mouth, but the hearing aid ain’t in it.

It’s gone.

So the question is, how do we get a hearing aid out of a dog? I call up my son Gargoyle in Baton Rouge, and he goes online and reads me the directions of how to safely make an animal throw up. He says we got to be very careful and do it exactly, step-by-step.

Step one: “Give the animal one teaspoon of three percent hydrogen peroxide for every five pounds of body weight.”

I check the medicine cabinet and would you believe, I got it. It ain’t peroxide to make me blonde, either; this is the medicinal kind.

Next, we got to find out what he weighs. I kick off my sexy high heels and get on my bathroom scale barefoot. Lust hands

me Tchouppy and I clutch him and get slobbered on, while Lust bends over and adjusts his glasses and tells us to hold still and writes down our combined weight. Then I put Tchouppy down and get on again by myself, and we subtract. Tchouppy weighs 40 pounds and I have gained five pounds since before Christmas. Harumph.

Then we measure out the hydrogen peroxide, mix it with leftover gravy and Tchouppy slurps it down.

Step Two: “Shake the animal gently to mix the hydrogen peroxide with the stomach contents.”

Shake him? I could barely hold him on the scale. Lust picks up his front half and I take his back half, but it’s hard to keep a grip on a dog while you’re shaking him.

Finally we just hold him and jump up and down ourselves.

One, two, three. Nothing. One, two, three. Nothing. This goes on until we’re exhausted. We put Tchouppy down and he runs around, all smiley, like dogs do.

Step Three: “If no results, repeat treatment once only.”

So we give him more gravy laced with hydrogen peroxide, and we pick him up and jump. And jump. And jump.

Still nothing. We give up.

I stagger over to the couch to throw myself down, and my bare foot hits something in the carpet. I pick it up. It’s Lust’s hearing aid.

Then the dog throws up.

And that was my romantic Valentine’s Day. Lust says it proves we can work as a team, and obviously we were meant for each other. I say next year he takes me out to dinner. n

LORI OSIECKI ILLUSTRATION

myneworleans.com / FEBRUARY 2016

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LOCAL COLOR / JOIE D’EVE

Stones and Dolls What Other People Do

BY EVE CRAWFORD PEYTON

E

arly December saw me doing two things that I always thought only other people did: passing a kidney stone and buying an American Girl doll.

The kidney stone, which came into my life quite suddenly on the morning of Dec. 7, has absolutely nothing to recommend it. As I said to my friend later, “You know it’s bad when they tell you they’re about to give you something ‘better than morphine’ and you can’t even muster up any enthusiasm.”

It was seven hours of brutal and excruciating pain – yes, worse than labor – that included on the highlight reel vomiting on myself while driving to the ER and a day-and-a-half of peeing blood clots.

I have consumed so much water since Monday that I feel like I’m floating. I passed a college-aged girl on the sidewalk yesterday and overheard her say to a friend, “I know I should drink more water, but it’s just … you know … why?”

It was all I could do not to double back, grab her

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by the shoulders, shake her and yell, “KIDNEY STONES: THAT’S WHY!!!”

As for the American Girl doll – well, that’s less clear-cut. I never had an American Girl doll as a kid, not because my parents couldn’t afford one (they couldn’t, not really, but I’m sure if it had been my heart’s desire, they would have found a way for me to have one) but because I was firmly #teamcabbagepatchkids.

So I can’t claim “nostalgia” or “bonding” as a reason for buying American Girl Kit Kittredge for Ruby’s combined birthday-Christmas present after several weeks of her nonstop campaigning.

And, I mean, I could claim that I like the dolls’ historical backstories and that I appreciate them bringing history to life for my daughter … but that would be a total lie. I don’t give a fig about historical context, and neither does Ruby.

So why did I buy it? Do I need a better answer than: “Because that’s what my daughter wanted for her birthday and Christmas?” I hope not because I don’t have one.

When I posted on Facebook that I’d bought it for her, I had a couple of people chide me for spending that much money on something so frivolous, and I don’t entirely disagree.

I felt especially conflicted because the crazy-expensive doll was supposed to represent the Depression era. It seems all kind of wrong to try to teach your kid the history of the Depression by buying her a doll that could buy a week’s worth of groceries.

But as I wrote in my defense on my Facebook post when a friend asked “what [I was] teaching Ruby by buying her this hyper-polished unrealistic doll?”: “Well, it’s not like Ruby said, ‘Mommy, I want it now,’ Veruca Saltstyle, and I immediately plonked down the cash with no discussion. She and I have talked about this extensively,

-

about how much the dolls cost, about marketing and branding, about all the other things we could buy for the same amount of money. She still said this was all she wanted for both her birthday and Christmas, and since $125 is about the budget I have for her birthday and Christmas combined, I told her she could have the doll but would get nothing else. She accepted that. So as for what I’m teaching her, I think I’m actually teaching her a fair amount.”

I think that’s pretty valid, honestly.

Just before the holidays, in the car on the way to school, Georgia, age 3, told me she wanted “everything in the whole, whole wide world” for Christmas.

“Don’t be silly, Geeja,” Ruby said.

“You don’t even want everything in the world. You don’t even want things like cars or beer or that gross canned octopus that Daddy keeps in the pantry!

But no one can have everything. You have to pick the things you want most.”

That is what Ruby did, and I honored her choice by buying it for her.

I want my girls to grow up knowing that I’m listening to what they want and placing value on it – and I want them to know that there are limits to what they can have. I want them to know that there are hard-working parents who can’t afford to buy $100 dolls for their kids, and I want them to know that there are parents who buy their kids tons of toys but don’t shower them with unconditional love. And I want them to know that I can buy them nice things but not effortlessly, that there are sacrifices I make for them. I want them to know that they’re lucky, that we’re lucky, and that we work hard for the things we have.

And I want them to not laugh off that whole eight-8-ounce-glasses-ofwater-a-day thing.

So my girls: Count your blessings, work your butts off and drink your water. n

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

jane sanders ILLUSTRATION

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LOCAL COLOR / IN TUNE Unknown Mortal Orchestra

Best Bets During Carnival It seems as though there’s great music everywhere you go during Mardi Gras.

This year there are a few standout shows. Local indie favorites Sweet Crude will be playing at One Eyed Jacks on Fri., Feb. 5. At OEJ the next night, check out dream pop stalwarts Low. If you’re looking for the quintessential New Orleans sound, the Howlin’ Wolf has you covered all weekend with shows from Rebirth Brass Band on the 5th and 6th, Dumpstaphunk on the 7th and George Porter Jr. on the 8th.

Krewesin’ For Music Diet Cig and more BY mike griffith

W

ith Mardi Gras coming early this year the music scene will be coming out of its hibernation a bit sooner than usual. This month several bands who released excellent new records last year are passing though on their first tour of the new season. The month starts with the double bill of Bully and Diet Cig. Diet Cig were last in town back in September for an intimate gig at Gasa Gasa. This time they’ve brought Nashville-based rockers Bully along for the ride. This show is a perfect pairing of two high powered young bands. Bully’s record Feels Like was one of my go to records for last year and Diet Cig’s Alex Luciano is a force unto herself.

On Feb. 2, Swedish throwback rock group Graveyard will be at Gasa Gasa. This group excels in 1970s-style hard rock.

They aren’t trying to reinvent the classic formula, they’re just delivering an exem-

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plary version of the old-school form.

If you’re looking for something to round out Carnival week, Unknown Mortal Orchestra will be at Republic on Feb. 11. UMO is another band that had an outstanding 2015 release in MultiLove. This was one of the best shows I caught at Bonnaroo last year. It will be great to see them up close at Republic.

Just a couple of nights later on the 13th, Best Coast and Wavves will be at the Joy. This is about as good as double bills come. Both of these West Coast bands had new releases in 2015. Best Coast’s California Nights is of exceptional quality. Each of these bands retains something of the beachy playfulness of the current California scene. This will be a night of high energy indie pop for sure.

Continuing the fantastic string of indie rock shows this month, on Feb. 20 multi-instrumental jack of all trades Ty Segall will be at One Eyed Jacks. Segall

has just released his new record Emotional Mugger, so look for a show laden with new tracks and old favorites. On the 24th, Detroit-based post-punk outfit Protomartyr will be at Gasa Gasa. Their 2015 record The Agent Intellect is a great example of a young band encapsulating a specific sound and working to incorporate it into the contemporary indie scene. There is a playfulness to their presentation that belies the seriousness of their craft. They should completely overwhelm the space at Gasa Gasa.

If you’re looking for something a bit more roots rock, Melissa Etheridge will be at the Orpheum on the 24th as well.

The Orpheum continues their streak of booking huge acts for prestige shows in their beautiful space. Whether you’re a fan of Melissa Etheridge or even casually interested, this will be a special night.

Finally, round out the month on Feb. 26 with indie rockers Radiation City at Gasa Gasa. n

Note: Dates are subject to change. Playlist of mentioned bands available at: bit.ly/ InTune2-16

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

neil krug photograph

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LOCAL COLOR / READ+SPIN

COOKBOOK: In chef John Folse’s massive, 950-page opus Can You Dig It: Louisiana’s Authoritative Collection of Vegetable Cookery, there’s no soil left unturned. From the history of agriculture as told by co-author Michaela York, including a deep dive into Louisiana’s farming methods and agricultural roots, to more than 600 recipes for vegetable-centered dishes, the book is positioned to become the definitive resource on vegetables for both professional and novice cooks.

YOUNG ADULT: In The Casquette Girls, Alys Arden taps into the supernatural world amid a backdrop of a deserted post-hurricane French Quarter. The story is told through the eyes of 16-year-old Adele Le Moyne, who’s trying to make sense of a string of murders mysteriously tied to her ancestors. Arden is scheduled to speak at the Tennessee Williams/New Orleans Literary Festival, March 30 through April 3.

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AMERICANA: Louisiana native Lucinda Williams, originally from Lake Charles, has established herself as an expert on the blues, folk, rock and Americana music scenes.

February marks the release of her 12th studio album. The Ghosts of Highway 20 consists of multiple themes ranging from pain, as heard on “Bitter Memory,” to the desire to be free, so to speak, as heard on “Doors of Heaven.” The album title refers to Interstate 20, which runs through Northern Louisiana, and all the time she has spent traveling on it all while making lasting memories, whether good or bad. While the album moves very slowly, you never really feel out of place while listening.

It is perfect for a long Southern road trip. The guitars and bass mesh perfectly with Williams’ raw, gravelly voice to create a sound that’s pure and feels organic to the listener. Nothing about this album seems forced. When you listen to The Ghosts of Highway 20 you feel like Williams is giving a live performance to you alone. The Ghosts of Highway 20 will be released Feb. 5.

Book reviews by Melanie Warner Spencer; CD review by Johnny Heatrock Please send submissions for consideration, attention: Melanie Spencer, 110 Veterans Memorial Blvd., Suite 123, Metairie, LA 70005.

LOCAL COLOR / JAZZ LIFE

Moulding the Music Danny Barker in the here and now

BY JASON BERRY

I

n 1946, the balladeer Danny Barker played guitar and sang four tracks for a short-lived New York label that constitute the first songs of Mardi Gras Indians – a term of no media currency back then. “Indian Red,” has had many reincarnations since.

Barker also sang a paean to a Big Chief’s woman killed in a crossfire, “Corinne Died on the Battlefield,” which Willie T. and Bo Dollis refitted as “Corey Died on the Battlefield” for The Wild Magnolias in 1973.

Another tune, “Chocko Me Feendo Hey,” was popularized in 1954 as “Jockomo” by Sugar Boy and the Cane Cutters, and 10 years later as a refrain in “Iko Iko” by the Dixie Cups. Barker didn’t create the lines but was the first to use them in studio with a long reach back to streets of his youth.

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The last song, “Tootie Ma Is A Big Fine Thing,” has a simple throughline, about a big fine woman “heading up the Ramp” – meaning Rampart Street – on Mardi Gras Day. The chorus, an up-tempo “who-na-nay,” is straight out of the Indian chants.

Before that session, Barker had done years of rhythm guitar work for bandleaders Luis Russell, Henry “Red” Allen and Cab Calloway in New York. He also wrote songs for his wife, vocalist Blue Lu Barker.

Born in 1909, Danny Barker grew up in a 7th Ward culture of musical families. His maternal grandfather, Isidore Barbarin, was the patriarch of a clan now in its fifth generation of musicians. Barbarin’s son, the drummer Paul Barbarin, was Danny’s uncle and helped him and his young bride move to New York.

They lived for a time in an apartment with Paul, the trumpeter Red Allen, and their wives.

“Tootie Ma Is A Big Fine Thing” appears on a new double-CD just released by the GHB label, Danny Barker: New Orleans Jazz Man and Raconteur. We get nice highlights of Barker’s fat chords in the swing band of Jonah Jones (“Stompin’ at the Savoy”); as a sideman for Louis Armstrong (“Back Home in Indiana”) and with Sidney Bechet (“After You’re Gone”).

To say that Mr. Barker had reach is an epic understatement. He also recorded with Dr. John, Wynton Marsalis, the Dirty Dozen and, in the 1940s, with Charlie Parker – yes, the Charlie Parker.

On moving back to New Orleans in 1965, he established himself as a lecturer on the music at the Jazz Museum and lured his wife out of retirement, reigniting her career in a duet. Blue Lu Barker Live at Jazz Fest on Orleans Records is a sweetheart. (Disclosure: I wrote the liner notes, following which Miss Lu gave me a copy of her ’48 publicity still for Capitol Records, inscribed: To Jason, success always.)

In 1970, Barker became a mentor

to fledgling musicians in the Fairview Baptist Church Christian Brass Band. The church was a few blocks from their home on Sere Street.

The band included as trumpeters Leroy Jones and Gregg Stafford, both bandleaders today, and Herlin Riley, also on trumpet back then before he vaulted to the drummer’s chair with Wynton Marsalis in New York. Gregory Davis who went on as trumpeter with the Dirty Dozen, Anthony “Tuba Fats” Lacen and others made careers from the Fairview exposure to Barker.

Raconteur is a too-convenient description. Barker was a priceless storyteller, but truly a griot, a carrier of the culture in music and words. A ninth grade dropout, he wrote three books. A Life in Jazz, his 1986 memoir with Oxford University Press, will be reissued by The Historic New Orleans Collection.

Barker had a supportive role in A Gathering of Old Men, based on Ernest Gaines’s novel. His Orleans Records CD, Save The Bones has a hyper-droll take of “You Got The Right Key But the Wrong Keyhole” and a surreal reimagining of “St. James Infirmary” (white horses tromp into the cemetery for the burial). Barker’s works belong in the music collection of every cultured New Orleanian.

The new anthology is far from the full showcase of his reach and style.

A boxed set will one day do Barker justice, but this is more than we have had in one package thus far. Blue Lu appears on “Gulf Coast Blues,” a 1967 cut with Jeannette Kimball on piano and another avuncular presence, Louis Barbarin, on drums.

The liner notes of Danny Barker: New Orleans Jazzman and Raconteur, report that “Tootie Ma Is A Big Fine Thing” comes from a 1955 session with different sidemen than the ’46 version. You can hear all four of the seminal Indian songs on Baby Dodds Trio: Jazz A’La Creole, also on GHB, also highly recommended. n Eric Waters photograph

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LOCAL COLOR / HOME Large windows overlooking the golf course flank the rock fireplace that features an Alice McNeely painting and “Eloise,” the gemsbok that was given to Andy Gutter for his years of service as veterinarian to the Audubon Zoo; a pair of sofas covered in white provides seating in front of the fireplace, with an iron-and-glass coffee table used between the sofas.

A Designer at Home This Covington residence was a pet project

BY BONNIE WARREN PHOTOGRAPHED BY CHERYL GERBER

S

urrounded by tall trees with a view of the golf course beyond, the Tchefuncte Estates home of Ann and Dr. Andrew “Andy” Gutter offers an idyllic setting. Ann says they fell in love the with the one-story, 4,000-square-foot home on an acre of land

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the moment they first saw it 18 years ago.

“The pine trees, surrounding golf course and nearby marina allows us to enjoy the beauty of the area.” Andy adds, “Our home has a country feeling with all the amenities of a big city close at hand.”

The exterior of the California ranch-style home with a portico in the front and Caribbean shutters over the large windows gives little hint to what you will find beyond the double front doors. The all-white living and dining rooms are filled with a mix of antiques and contemporary pieces. “I mixed contemporary with traditional, and I enjoyed searching for just the right pieces at the Puce Flea Market in Paris and at antique shops in New York City,” says Ann, a licensed interior and floral designer who just opened The Garden District 410 in Madisonville.

A painted white space is filled with comfortable couches and chairs covered in white fabric or leather. “I always loved the tall ceiling in the large space that encompasses the living and dining rooms,” says Andy, a veterinarian who took care of the animals at the Audubon Zoo for about two decades and now has a busy practice in Algiers. “The floor-to-ceiling windows in the room that overlooks the golf course are one of the best features of the space.”

Then as a finishing touch, the couple searched for just the right art. Work by Stephanie Akers and David Harouni, both from New Orleans, flank the buffet a deux corps, a unique 1780 walnut two-

Top, left: A gold framed 19th century Louis Philippe mirror is displayed over the painted antique Italian buffet. Top, right: Ann and Andrew “Andy” Gutter, with Madison, a Shiz-Tzu, and Sophie Poo, a poodle cat. Bottom, right: The large master bedroom takes in the unobstructed view of the golf course and the trees beyond through a bank of windows on two sides; a pair of chairs provides cozy seating in the luxurious space; to complete the eclectic look in the room, Ann used a bench covered in cowhide with Lucite legs.

piece antique with the lower part slightly larger than the upper that actually houses the flat screen television. Harouni’s is called “Signed in Pink, while two large stylized acrylic canvases on the other side are from recent shows by Akers entitled, “She Had a Wonderful Dress” and “Girl.” A painting by Akers of “Lexie,” the couple’s late beloved Maltese, has a place of honor leaning on the buffet.

Ann uses the vestibule just inside the front doors as a mini art gallery to display work by Jim Seitz and Robert Cook over the Louis Philippe buffet. Works by Clementine Hunter and William Hemmerling are on display as well as a collection of antique china hot chocolate pots that originally belonged to Andy’s mother.

In the dining room, Ann showcased her floral design skills with three arrangements of roses, hydrangeas, carnations, alstroemerias and boxwood branches to dress the tablescape. “I love doing tablescapes,” Ann

Facing page: Top: An 1780 walnut buffet, with the lower part slightly wider than the upper, houses a flat-screen television; art by David Harouni flanks the left of the buffet and two paintings by Stephanie Akers are displayed on the right (She also painted “Lexie” the Gutters’ Maltese that died a few months ago, that is leading against the buffet.); four chairs surround the metal table with a distressed wood top to provide comfortable conversation area in the room.

Bottom, left: The breakfast room takes full advantage of the rural setting with large corner windows; antique benches from the men’s locker room in the Murfield Golf Cub in Scotland provide seating on either side of the 1850 walnut farm table. Middle, right: Located on a wooded, one-acre site in Covington’s Tchefuncte Estates, the exterior of the Gutters’ California ranch-style home features a portico and Caribbean shutters over the large windows. Bottom: right: Ann’s library of golf books is filled with light from the many windows that are covered with plantation shutters. This page: The kitchen features oak cabinets and countertops of Calacatta Caldia honed marble.

says. “So I went all out with my tabletop design.” The long table, upholstered chairs in a linen-cotton fabric and a 1790 handpainted Italian buffet fit together in the large open area.

The large open space that incorporates the kitchen and breakfast rooms features a cozy fireplace flanked by two comfortable chairs. A handsome antique table and chairs provide seating with a perfect view of the pastoral setting through the wall of

windows. “The fireplace was one of the first things that caught me eye when I first visited the house,” Ann says. “I still feel having a fireplace in the kitchen is one of the most warm and inviting features about our home.” Over the years, the Gutters have changed almost everything in the house. “The terracotta kitchen floor is the one thing we kept,” Ann says.

One of the most unique rooms in the home is Ann’s golf library. “I love playing golf, and this is an extension of my interest that covers many of the great players, teachers and the history of the game. It also gives me a great reason to visit many used and rare bookstores whenever we travel to search for another treasure to add to my collection.”

The large master bedroom is flooded with light from two large windows. The headboard for the king-size bed was created with two single French antique headboards.

“We love the fact we were able to add an outdoor patio on the level with the home, with a lap pool and spa and additional patio on a lower level,” Andy says. “I never tire of the quiet setting adjoining the golf course and greenery beyond that goes all the way to the Tchefuncte River. Our outdoor living space gives an added dimension to the great livability of our home. It is a perfect retreat for both of us. I feel fortunate to have such a talented interior designer for a wife who has made everything beautiful, yet totally comfortable.” n myneworleans.com / FEBRUARY 2016

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at Dickie Brennan’s Palace Café 605 Canal St. 523-1661 PalaceCafe.com The Black Duck speedboat, powered by twin Victory aircraft engines, was the fastest rum-running boat from Cuba to the East Coast of America, bringing rums during Prohibition to a thirsty nation.

It was faster than any U.S. Coast Guard craft. Chases were inevitable, but catches weren’t happening.

The Black Duck Bar on the second floor at Dickie Brennan’s Palace Café pays homage to the boat and its cargo. More than 110 rums are available for sipping or, in the hands of the expert cocktail team, in a wide variety of fine rum-based cocktails.

Thankfully, America came to its senses, and now enjoying such delightful beverages is perfectly legal.

The yellow cocktail in the coupe glass 2 ounces Ron Matusalem Clasico Solera 10-year old Rum .5 ounce Giffard Banane du Brésil .5 ounce cane syrup 0.25 ounce fresh lemon juice Shake and strain.

Finish with 3-5 dashes of El Guapo Polynesian bitters

1113 Decatur St. 581-1112 CaneAndTableNola.com Never before has Tiki mixed with historic New Orleans funk. If you were wondering, it works. And it works very well in a truly French Quarter way.

One of the reasons the bar has been so well received is thanks to the guy “behind the stick,” Nick Detrich. This has to be one of the great bars in the world, assuming you like amazing cocktails along with a menu designed and served by those folks who founded Company Burger. The ambience here is so thick you could cut it with a knife, but why would you? Savor and soak it all in.

Cane and Table's Boss Colada

Today it seems so odd. All that raw material and no one using it for a very important, and likely lucrative, outcome. And it went on for over 100 years.

Jesuit priests brought sugarcane to Louisiana in 1751

and planted the first stand of cane on what is Baronne Street today. It soon became one of the Territory of Louisiana’s most important agricultural resources, the primary core ingredient for making all sorts of

edible and valuable products.

Not every farm land area on the planet can grow sugarcane.

You need a particular kind of soil, lots of moisture, heat and farmers committed to caring for the long stalks, actually a grass,

As created by Nick Detrich 1 ounce Campari 1 ounce La Favorite Blanc Rhum Agricole .75 ounce fresh lemon juice .5 ounce Passion Fruit syrup .5 ounce Rothman & Winter Orchard Apry 5 drops Saline 10 drops Bittermens Hopped Grapefruit bitters Garnish: Expressed orange twist Build in a shaker tin, add Hoshi (1-inch square) cubes and shake 20 times. Fine strain over Hoshi ice in a chilled double old fashioned glass.

Season sides of glass with the orange twist then mount (place the remains of the twist on the rim).

which yields only one crop each year. In many years, the rains and the winds, certainly hurricanes and heavy thunderstorms, beat down the stalks, which can grow 7 feet high or more. When the stalks are

Loews Hotel 300 Poydras St. 595-3305 CafeAdelaide.com Is there a cocktail bar better named anywhere? This most comfortable place is perfect for setting a tone of enjoying well-crafted cocktails in modern, delightful surroundings. It is well-lit, with floor-to-ceiling windows for a view of the outside world.

Settle into the bar or at separate seating areas. The bar staff is only too happy to share their extensive knowledge while concocting the perfect drink, to your wishes or in accordance with tradition. Afterward, slip across the hall to Café Adelaide, an homage to the Brennan family’s sister and aunt, who would have loved this place.

As made by Benton Bourgeois, Café Adelaide and The Swizzle Stick Bar 1.5 ounces Clement Rhum Agricole (6 year) .5 ounce Yellow Chartreuse .75 ounce Pineapple Shrub* .5 ounce Lime Juice 1 dash Angostura Bitters 8 drops Bittermens Tiki Bitters Garnish: Lime twist Add all ingredients to an iced shaker tin, shake and double strain into a chilled coupe glass.

Add garnish. *Pineapple Shrub Remove the skin from 3 pineapples and cut into half-inch cubes. Weigh the pineapple, add an equal amount of white sugar and stir to coat the pineapple chunks. Cover and refrigerate for 3 days, stirring the mixture once a day. After the mixture has macerated, purée using an immersion or upright blender and strain through a fine sieve. This will yield approximately 2 liters of pineapple syrup, depending on the size of the pineapples. Add 25 percent of the yield (.5 liter) Apple cider vinegar.

Whisk together and bottle.

4905 Freret St. 302-2357 CureNola.com From those wonderful folks who initiated the rebirth of Freret Street after Katrina, Cure is a New York-style cocktail bar, but the designation and attribution are denied by its owners. It is, they insist, a New Orleans cocktail bar that just happens to have a New York look.

Whatever, it’s very good and quite solid in its presentation and creation of rum-based craft cocktails.

Cure's Little Boots

toppled for any reason, they’re no longer viable for processing.

The journey into a wide array of sweet products is interrupted and stopped. And so in any year when nature decides to deal a harsh hand, the farmer has no income, only expenses.

From the Europeans settling

Louisiana in the 1700s until the end of the Civil War, sugarcane was a key cash crop for making spirits. During the Civil War, the North, recognizing the economic importance of sugarcane to local economies, burned and destroyed cane refineries and rum distilleries.

The distilleries never returned.

The money then was in the new process of granulating the sweet sap of the cane stalk or in making molasses. Besides, great rums, which were more plentiful and less expensive to the consumer, were being made in the Caribbean.

As created by Ryan Gannon at Cure 1.5 ounces Pampero Rum (Venezuela) .75 ounce Cocchi Americano, aperitivo .75 ounce Lacuesta vermouth 21 drops Jamaica No. 2 bitters Stir all ingredients together. Place in coupestyle glass. Express a lemon peel into the cocktail, then discard the peel.

The distillation of rum is an economic no-brainer since rum production is at the top of the sugarcane economic pyramid.

However, not all sugarcane is suitable for rum production and, as you can well imagine, only the most expensive, highest grade of raw product

in the International House Hotel 221 Camp St. 553-9550 locu.com If cerebral is what you’re seeking, this has to be the place. Loa is a concept in the Voudou religion indicating friendly and divine spirits that serve as the communicators between the celestial and us humans. The bar is candlelit by night, giving off a mystic vibe, completely at peace. The bar menu has been constructed by Alan Walter, a man of many talents and passions and a former Mixologist of the Year winner for New Orleans Magazine. His drink, The Navigator, is in a style he has noted as “Gulf Stream Tiki in a modern mode.”

By Alan Walter 1 ounce Plantation Overproof Rum .75 ounce Diplomatico Anejo Rum 1 ounce Liqueur blend: Yellow Chartreuse, Elderflower and Pear, infused with Ancho chili peppers. .5 ounce Tangerine juice .25 ounce Fresh pineapple juice Garnish: A pineapple wedge and a tangerine peel Shake well and serve on the rocks with garnishes.

301 N. Peters St. (upstairs from Felipe’s Mexican Taqueria) 288-8226 FelipesTaqueria.com Another great place in the French Quarter to “hide.” The décor is kitschy but in theme with Tiki, which makes it absolutely proper. The bar gang can make a grand drink, authentic and in complete balance. When you first walk in, you’re likely thinking the right thing to do is leave, but that’s an improper response. Stay – for hours.

(No, not that one.)

2 ounces of Goslings Rum .75 ounce Lemon juice .75 ounce Passion Fruit Syrup

335 Chartres St. 598-5005 KingfishNewOrleans.com Paying tribute to the nickname and memory of the 40th Governor of Louisiana and U.S. Senator, the legendary Huey Long, this oasis in the heart of the French Quarter not only has sterling dining menu offerings, but the drinks from the wrap-around bar are amongst the finest in town – historically authentic and usually the most interesting iterations of the cocktail in question. New Orleans invented-andcreated cocktails are a specialty.

Of course, that means that rum is a key ingredient in a lot of what happens here.

(An interesting name choice since New Orleans has none of these.)

2 ounces Captain Morgan Spiced Rum .75 ounce Pierre Ferrand Dry Curacao .75 ounce Tony’s Lemon Sour Cinnamon sugar* Combine ingredients in mixing glass. Shake and strain into cinnamon sugar rimmed coupe glass. *Tony’s Lemon Sour Cinnamon Sugar 2 parts lemon juice combined with 2 parts powdered cinnamon I part simple syrup and 1 part granulated sugar

makes fine rum.

Still, here was our state with literally tens of thousands of tons of sugarcane and no rum distillery for over 100 years.

Then, in 1995, New Orleans artist James Michalopoulos and a few of his friends decided that the rum distillation drought had gone on long enough. They

opened Celebration Distillation and began making Old New Orleans Rum, not near any cane fields, but rather in an industrial area of the New Orleans neighborhood of Gentilly. Not really logical, but they created some darn fine rum.

At almost the same time about 10 years ago, two other

groups decided that the Bayou State could support more rum distilleries. A group of rumloving friends from Thibodaux in Bayou Country put together Donner-Peltier Distillers in that town. They were soon followed

by Louisiana Spirits, located on the Cajun Prairie in the small southwest Louisiana farming

community of Lacassine, along Interstate 10.

Every one of those distilleries are doing well, enjoying good distribution regionally and winning awards in major international competitions. We are all glad they’re in operation now, even if it took over a century to get to this point.

3128 Magazine St. 941-7560 RumHouseNola.com Of course in New Orleans there has to be a Rum House. This is an excellent representation of the name. It offers a wide array of cocktails, all featuring rum, and an exceptional food menu, perfect for snacking or dining.

The place is bright and cheerful; the staff young and eager. It offers limited bar space but plenty of comfortable table seating both inside and on the sidewalk, which is covered with an extended roof overhang. Fans and heaters mitigate the effects of the weather.

1 ½ ounces Cruzan Coconut Rum 1 ½ ounces Pusser’s Rum 4 ounces Pina Colada Mix Splash of orange juice Shake all ingredients in a shaker with ice. Pour into a “cyclone” glass.

Garnish with orange wedge and sprinkle fresh-ground nutmeg on the drink before serving.

321 N. Peters St. 609-3811 Latitude29Nola.com It is pretty unusual for a drinks and food book author to actually open a bar and restaurant. It is very brave, too. Jeff Beachbum Berry loves all things Tiki, is the author of six volumes outlining and explaining the history and essence of what Tiki culture is all about, has been named

by Imbibe magazine “one of the 25 most influential cocktail personalities in the last century” and been touted by Esquire magazine as, “one of the instigators of the international cocktail revolution.” We should also note that Jeff and his wonderful lifemate and wife, Annene, moved to New Orleans a few years ago to open Latitude 29, and neither they nor their adopted city have been disappointed.

Latitude 29's Rum Barrel

As created by Annene Berry 3/4 ounce fresh lime juice 3/4 ounce fresh orange juice, not from concentrate 1/2 ounce house Madagascar vanilla syrup* 2 ounces white Virgin Islands rum Garnish: Edible purple orchid Shake well with plenty of ice cubes. Strain into a chilled cocktail glass. Garnish with orchid. *Vanilla-Infused Sugar Syrup Flatten 2 Madagascar vanilla beans with the flat edge of a knife. Split beans in half lengthwise and with a knife blade scrape out the pulp. Place the split beans and the bean pulp into a pan with 1 cup water and 1 1/2 cups sugar. Bring to a boil, stirring until sugar is dissolved, then cover and simmer on low heat for 2 minutes. Remove saucepan from heat and, keeping it covered, let sit at least 2 hours before straining and bottling.

Lasts one month, refrigerated.

All distilleries are open for tours and tastings; contact distillery directly for times and appointments.

Celebration Distillation: Old New Orleans Rum 2815 Frenchmen St. 945-9400 OldNewOrleansRum.com Old New Orleans Crystal, Old New Orleans Amber, Old New Orleans Cajun Spice

Donner-Peltier Distillers 1635 St. Patrick St. Thibodaux (985) 446-0002 DPDSpirits.com Rougaroux Full Moon Dark Rum, Rougaroux 13 Pennies Praline Rum, Rougaroux Sugarshine Rum

Louisiana Spirits Distillery 20909 Frontage Road Lacassine (337) 588-5800 BayouRum.com Bayou Select Rum, Bayou Satsuma Rum, Bayou Silver Rum, Bayou Spiced Rum

Narrow and wide sterling silver Chain Link cuffs

by Mignon Faget; J. Carter oxidized sterling silver cuff with gold and diamond constellation at Symmetry Jewelers

By Lisa Tudor Photographed

by Eugenia Uhl

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Ben-Amun 24 karat gold-plated gold and geode collar necklace with pendant at Angelique

A mix of precious metals and fabulous fakes, these accessories share dynamic design, knockout style and approachable price tags

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Wonder Woman Cuff

by St. Claude at SoPo; ivory bone cuff at Hazelnut; Caged Pearls bracelet at Queork; Roost + Ring brass and stone cuff at Hazelnut

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African sea glass beads at perch; 14 karat yellow gold ring with 23 carat cushion Aqua Chalcedony and white and champagne diamonds at Boudreaux’s Fine Jewelers; Spartina449 Wings of Wonder link bracelet at Hazelnut

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Double strand pearl necklace with baroque pearl drop at Yvonne LaFleur

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De Luxe Accessories brass and heart necklace handcrafted in the Netherlands from vintage glass stones at Trashy Diva myneworleans.com / FEBRUARY 2016

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Eighteen karat white gold diamond engagement ring by Tom Mathis at Symmetry Jewelers; signature sterling silver band at Fleur d’Orleans; sterling silver freshwater pearl and drusy ring at Boudreaux’s Fine Jewelers; Cristy Cali’s traditional Irish Claddagh Ring with fleurde-lis at Adler’s; signature sterling silver band at Fleur d’Orleans; platinum 6-millimeter men’s carved band by Tom Mathis at Symmetry Jewelers 70

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net working

Smartphones and Heart Health

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By Will Harris & Brobson Lutz M.D.

ome five million plus years after humans wondered from the evolutionary Garden of Eden, Alexander Graham Bell gifted us with the telephone. There is an argument that the telephone was a modern day apple, and that mankind hasn’t been right since.

Not so long ago, Whitehall 9-4545 was an important telephone number in New Orleans. With Sherlockian skills, legendary operators at Doctors Exchange had a special knack for finding any physician on their rolls. When I started practice in the late 1970s, Miss Rita, one of the best, knew the location of “my doctors” most any time day or night.

Folks had more regular schedules back then. Miss Rita had back numbers for all the important restaurants and clubs in town. If someone ate lunch every Sunday at The New Orleans Country Club, she could find him (they were mostly male back then). She even had telephone numbers of girlfriends.

Medical communications changed with the introduction of the beeper. For years a dinging beeper signaled some sort of urgency, if not emergency. The beeping beeper begat the verbal beeper that begat the digital beeper that begat the cell phone.

The now omnipresence of the cell phone changed the tide of the doctor/patient relationship. Now, it’s the physician who’s often interrupted when some

silly tune or whistle signals an incoming phone call for a patient under examination. Nine times out of 10, patients answer these calls with stock phases such as “I’m with the doctor and can’t talk now” but keep on talking anyway.

But tides continue to change and now we have the smartphone. The medical electronic gods looked at the smartphone and declared that it is good. But good for what? It is time to learn from the emerging generation of physicians.

Last December Will Harris, a senior LSU medical student, took a general practice elective in my office. Harris was raised in Atlanta by a native New Orleanian mother. He has fond memories of summer visits with his grandfather Lyle Carriere, a bon vivant character if there ever was one. And in answer to that always-asked question about local bons vivants, the answer was Imre Szalai. The question wasn’t where had your grandfather gone to school, it was who had been his waiter at Galatoire’s.

Between hearing new tales about his grandfather from some of my older patients, Harris told me about a local New Orleans physician who’s making heart magic with smartphones. Young Harris interviewed Dr. Richard Milani, vice chairman of cardiology and smartphone advocate. His answers were extensively edited for clarity and brevity.

Smartphones and Watches to Look After Your Heart Q: February is heart month. When I Google “heart apps” I get over 170,000,000 hits. As Chief Clinical Transformation Officer at Ochsner, do you have a few favorites? Milani: Some apps simply let you learn more about a specific disease. Fooducate is a popular one. You use your smartphone to scan UPC codes and each scanned food item gets a grade from A to D based on calories, sodium and other parameters. Another is specific for women’s health.

Others let you learn, track your own data and become engaged to improve your health status.

We created the O Bar two years ago to help sort the wheat from the chaff.

Q: What’s the “O Bar” all about? Milani: Most

persons with chronic diseases want to learn more and do more things on their own. O Bar is like a storefront at our clinic with a half a dozen iPads mounted on stands for patients interested in being more self-reliant. The idea is similar to Apple’s Genius Bar. It’s staffed by an IT specialist who answers questions, shows quick tutorials and helps with downloading various apps we recommend.

Q: What does remote healthcare monitoring involve? Milani: Wireless BP cuffs, blood sugar devices and scales to provide patient generated information for the medical record are examples. Instead of getting two, three or four data points a year, we can get several hundred.

Q: Tell us about your hypertension study. Milani: Patients with uncontrolled blood pressure receive wireless Bluetooth cuffs that hook up to their smartphones. We prefer three to four home or work blood pressure determinations a week, and ask for no less than once a week.

Medications are adjusted as needed based on an established protocol. Both patients and their physicians get monthly reports. The program also issues individualized tips, education and engagements to improve blood pressure through diet and other health parameters.

Q: How do you know that home BP devices are really accurate? Milani: We’re only looking at FDA approved devices, and we double check readings in the office to make sure the home devices are being used correctly.

Q: Any your results? Milani: So far about

70 percent of those using the Bluetooth cuffs become controlled in only three to four months.

This is a six-fold increase compared to what we were seeing before. As folks become more involved with their health, there’s also an in-

crease in both patient and physician satisfaction associated with our study.

Q: What are some of the future possibilities of this technology and are there any about which you’re particularly excited? Milani: Our heart failure program is currently working very well in reducing hospital readmissions. We will be rolling out a COPD/asthma program next year.

Q: What about technophobes? Milani: You

may have an uncle or a grandfather out there who says “I don’t want to monkey with all that.”

These are the people we can probably help the most since they’re interested, they have chronic disease and yet they’re left out in the cold.

That’s why we make it easy for folks to find the answers to common questions at no charge using the O Bar as a model. We keep a curated set of apps by subject matter. We provide a “genius” behind the bar that who helps you download the apps and show how they work.

Q: And the Apple Watch? Milani: We have a subset of patients using the Apple Watch within the hypertension program. This is a separate study, but the Apple Watch isn’t necessary for the garden-variety hypertension study I’m doing.

Q: Tell me about your smartphone. How often should a model be updated? Milani: I have an iPhone 6. I don’t have any recommendations for patients in terms of how often they should be updating their model, but it’s always good to have the latest software upgrade. Whenever they push an upgrade out, you want to have that. You don’t have to be on the latest and greatest device though, that’s for sure.

Q: Do you keep your smartphone on when you’re seeing patients? What about when you’re home and at night? Milani: I never turn it off.

Q: Do any of your patients have your cell phone number so they can more easily contact you directly? Milani: Yes. Q: What do you do when you are seeing a patient and their smartphone goes off? Milani: I don’t decompensate when someone’s phone goes off; they put it on silent or whatever else they may do and we continue the conversation.

Q: And finally, the name of your Galatoire’s waiter? Milani: I have to say I don’t frequent Galatoire’s regularly, so I don’t have a favorite waiter. I do like the restaurant, however.

Masked and white coat hypertension

White coat hypertension is an old concept used to describe blood pressure spikes in the physician’s office, yet normal blood pressure when checked at home or the corner drugstore. The cause is attributed to nervousness or anxiety generated by visits to the doctor’s office.

Masked hypertension is just the opposite. Blood pressure is normal in the healthcare setting but elevated at home, office or other times of the day. Masked hypertension is likely related to increased home- or workrelated stresses.

Using such ambulatory and automated devices to record blood pressures outside the healthcare setting is a technique long promoted by Dr. Tom Giles, Past President of the American Society of Hypertension (see New Orleans Magazine, Nov. 2015).

The Dallas Heart Study followed 3,000 randomly selected Dallas residents recording blood pressures at clinic visits and with intermittent use of an automatic cuff worn night and day, at home and work. The recently released Dallas data showed that masked hypertension was much more common than previously reported. Only three percent of the participants in the Dallas study had white coat hypertension compared to 18 percent for masked hypertension.

Over the nine years of the study persons with either white coat or masked hypertension had more cardiac events than the persons with normal blood pressure. “Cardiac event” is a catchall phase to include such maladies as heart attacks, strokes, congestive heart failure, atrial fibrillation, chest pain workups and heart surgery.

Bottom line: Evolving data indicate fewer heart attacks, strokes and congestive heart failure problems when persons with white coat and masked hypertension are on blood pressure reducing medications.

Patients’ picks of area facilities Compil ed by M organ Packard

H

ere is our attempt to identify the best local hospitals, 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 when more than 100 patients were surveyed received a positive response from at least 50 percent when asked if they would “definitely recommend the hospital.”

Listed here are those top-rated Louisiana

hospitals within a 100-mile radius of New Orleans, excluding Baton Rouge.

• “Patient Rating” stands for percentage of “Patients who gave their hospital a rating of 9 or 10 on a scale from 0 (lowest) to 10 (highest).”

•“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.

New Orleans/Jefferson East Jefferson General Hospital 4200 Houma Blvd., Metairie, 454-4000, ejgh.org Acute Care Hospital Provides Emergency Services Patient Rating: 69% Recommendation Percentage: 74% Fairway Medical Center 67252 Industry Lane, Covington, (985) 809-9888, FairwayMedical.com Acute Care Hospital Patient Rating: 82% Recommendation Percentage: 86% Ochsner Medical Center 1516 Jefferson Highway, 842-3000, Ochsner.org Acute Care Hospital Provides Emergency Services Patient Rating: 71% Recommendation Percentage: 74% Ochsner Medical Center-Kenner LLC 180 W. Esplanade Ave., Kenner, 464-8065, Ochsner.org/Locations/Kenner Acute Care Hospital Provides Emergency Services Patient Rating: 65% Recommendation Percentage: 67% Slidell Memorial Hospital 1001 Gause Blvd., Slidell, (985) 643-2200, SlidellMemorial.com Acute Care Hospital Provides Emergency Services Patient Rating: 72% Recommendation Percentage: 74% Touro Infirmary 1401 Foucher St., 897-7011, Touro.com Acute Care Hospital Provides Emergency Services Patient Rating: 74% Recommendation Percentage: 74% Tulane Medical Center 1415 Tulane Ave., 988-5263, TulaneHealthCare.com Acute Care Hospital Provides Emergency Services Patient Rating: 71% Recommendation Percentage: 73% University Medical Center 2000 Canal St., 903-3000, UMCNo.org Acute Care Hospital Provides Emergency Services Patient Rating: 63% Recommendation Percentage: 64% West Jefferson Medical Center 1101 Medical Center Blvd., Marrero, 347-5511, wjmc.org Acute Care Hospital Provides Emergency Services Patient Rating: 73% Recommendation Percentage: 74% Across the State Cypress Pointe Surgical Hospital 42570 S. Airport Road, Hammond, (985) 510-6200, cpsh.org

Acute Care Hospital Patient Rating: 89% Recommendation Percentage: 93%

Acute Care Hospital Patient Rating: 91% Recommendation Percentage: 94%

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: 81% Recommendation Percentage: 79%

St. Bernard Parish Hospital 8000 W. Judge Perez Drive, Chalmette, 826-9500, sbph.net Acute Care Hospital Provides Emergency Services Patient Rating: 75% Recommendation Percentage: 74%

Leonard J. Chabert Medical Center 1978 Industrial Blvd., Houma, (985) 873-2200, Ochsner.org/locations/ leonard-j-chabert-medical-center/ Acute Care Hospital Provides Emergency Services Patient Rating: 76% Recommendation Percentage: 80%

St. Charles Parish Hospital 1057 Paul Maillard Road, Luling, (985) 785-6242, StCh.net Acute Care Hospital Provides Emergency Services Patient Rating: 74% Recommendation Percentage: 74%

Louisiana Heart Hospital 64030 Highway 434, Lacombe, (985) 690-7500, LouisianaHeart.com Acute Care Hospital Provides Emergency Services Patient Rating: 81% Recommendation Percentage: 86% Lakeview Regional Medical Center 95 Judge Tanner Blvd., Covington, (985) 867-3800, LakeviewRegional.com Acute Care Hospital Provides Emergency Services Patient Rating: 76% Recommendation Percentage: 74% 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: 83% Recommendation Percentage: 85% North Oaks Medical Center 15790 Paul Vega MD Drive, Hammond, (985) 345-2700, NorthOaks.org Acute Care Hospital Provides Emergency Services Patient Rating: 70% Recommendation Percentage: 67% 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: 68% Recommendation Percentage: 69% 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: 75% Recommendation Percentage: 73% Physicians Medical Center 218 Corporate Drive, Houma, (985) 853-1390, PhysiciansHouma.com

St. Elizabeth Hospital 1125 W. Highway 30, Gonzales, (225) 647-5000, StEH.org Acute Care Hospital Provides Emergency Services Patient Rating: 79% Recommendation Percentage: 80% St. James Parish Hospital 1645 Lutcher Ave., Lutcher, (225) 869-5512, sjph.org Critical Access Hospital Provides Emergency Services Patient Rating: 85% Recommendation Percentage: 87% St. Tammany Parish Hospital 1202 S. Tyler St., Covington, (985) 898-4000, stph.org Acute Care Hospital Provides Emergency Services Patient Rating: 77% Recommendation Percentage: 83% Southern Surgical Hospital 1700 W. Lindberg Drive, Slidell, (985) 641-0600, sshla.com Acute Care Hospital Patient Rating: 89% Recommendation Percentage: 87% Teche Regional Medical Center 1125 Marguerite St., Morgan City, (985) 384-2200, TecheRegional.com Acute Care Hospital Patient Rating: 69% Recommendation Percentage: 62% Terrebonne General Medical Center 8166 Main St., Houma, (985) 873-4141, tgmc.com Acute Care Hospital Provides Emergency Services Patient Rating: 72% 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: 81% Recommendation Percentage: 84% n

the MENU TABLE TALK

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RESTAURANT INSIDER

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FOOD

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LAST CALL

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DINING LISTINGS

Housed in the beautiful Art Deco-style Terminal Building at Lakefront Airport, Runway Café’s executive chef Leon West’s breakfast menu extends into the afternoon.

table talk pg. 78

jeffery johnston PHOTOGRAPH

THE MENU / TABLE TALK

Crabcakes Benedict at Runway Café

offered, though hopefully not to the pilots. Prices are quite reasonable – in fact a sitdown meal here is far better and cheaper than one at the gauche, mass-market Airport Who Must Not Be Named across town in Kenner.

Tip: This is popular with the after-church crowd on Sundays, so to get a good seat overlooking the tarmac arrive before 11 a.m., as reservations are only accepted for large parties.

Unconventionally Good

Lunch: Fair Ground’s Clubhouse

Places within places

by JAY FORMAN

W

hat amenity, might you ask, would make a trip to the airport, a day at the racetrack or a night at the movies more appealing? How about a meal. At these three places below, breakfast, lunch and dinner are served with New Orleans flair with a full bar to boot; what’s not to love?

Breakfast: Runway Café at Lakefront Airport

While you might not be flying privately, you can at least get a taste of it with breakfast at the Runway Café. Housed in the beautiful Art Deco-style Terminal Building at Lakefront Airport, guests here can settle into a window seat overlooking the tarmac and admire a fleet of

aircraft that shames even the fanciest-schmanciest hotel’s array of Land Rovers and Benzes.

Executive chef Leon West’s breakfast menu extends into the afternoon and offers plenty of savory and crossover brunch items. Recommended dishes include Crab Cakes – opt for the breakfast version which comes with poached eggs and hollandaise, rather than the lunch version which isn’t as decadently composed. Dishes featuring the boudin, made in-house, are solid as well. Runway Café is also a good choice for dining with the kids – the runway views provide stimulation and parents can embark on short walks through the terminal proper while waiting for food to arrive. For grown-ups, a full bar is

Most locals are only familiar with the Fair Grounds as the place to attend a certain music festival on the last weekend of April and the first weekend in May. This is a shame, because they’re missing out on a quintessential New Orleans tradition.

A long weekend lunch in the clubhouse turns a meal into a special occasion, and one which now includes tableside betting to boot.

For the clubhouse, reservations are a must. Settle into your stadium seat and you will see why – the racetrack is laid out like a tableau through a four-story wall of

Having It All Runway Café Lakefront Airport 6001 Stars and Stripes Blvd.

241-5300 MessinasTerminal.com Breakfast & Lunch Tuesdays-Sundays 78

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Clubhouse at the Fair Grounds Race Course 1751 Gentilly Blvd., Gentilly 944-5515 FairGroundsRaceCourse.com Lunch & Open During Live Racing Hours, call for schedule

Gusto The Theaters at Canal Place 333 Canal Place, 3rd Floor 493-6535 TheTheatres.com Lunch & Dinner daily

jeffery johnston PHOTOGRAPH

the racing form.

Café NOMA The sleek, light-filled Café NOMA is a compelling amenity to the New Orleans Museum of Art. Operated by the Ralph Brennan Restaurant Group, Café NOMA offers an array of flatbread pizzas, elegant greens like their Chili Lime Shrimp Salad, and small plates like Bruschetta with HouseCured Salmon. Patio seating, a bar and a kids’ menu are pluses as well. glass. Bloody Marys are often among the first things ordered, but pace yourself as the races every half-hour will keep you at your table longer than originally intended. The menu, while it won’t win any James Beard awards, is stacked with favorites like shrimp poor boys and also offers a pretty good Reuben. The best bet might be the corned beef, frequently referred to in the hushed and reverential tones more suited to a church than a track. For dessert, consider the Key lime pie – a gargantuan slice that might easily feed your whole table.

The clubhouse is fancier than the grandstand, so dress accordingly. And while it may seem counterintuitive, consider this an option for bringing the kids. There are plenty of distractions for the little ones, like checking out the paddock and the finish line, to compliment the adult entertainment like tableside betting and drinks. Just don’t try to take them up to the betting windows – trust me on this one.

Tip: The season is closing soon, so if you want to reserve a table in the clubhouse, call today. Bring cash to sidestep the steep surcharge with the onsite ATM, and pens and scratch paper to puzzle out

Dinner: Gusto – Theaters at Canal Place

If you don’t have time for both dinner and a movie, consider Gusto at The Theaters at Canal Place, where you can have both simultaneously.

This high-end dining concept is overseen by chef Adolfo Garcia, and along with his Spanish- and Mediterraneaninspired menu a bar and happy hour are part of the experience.

Settle into your leather clad Barcalounger and press the red button to summon your minion. While the menu includes a list of shared platters and salads, opt for the pizzas or panini sandwiches, which are easier to handle once the lights dim. I like the Sausage Flatbread Pizza, which features house-made fennel sausage and roasted red peppers. For sandwiches, the Spanish Muffaletta is a good bet – the heat from the panini press binds the ingredients together so that it’s more manageable in the dark.

This concept has its fans and detractors. Some people find it worth the premium, with more luxurious seats and smaller theaters to go along with their cocktails.

Others find the service during showtimes distracting. But for a certain niche market, which includes parents who might want to squeeze in a movie and a meal but not have to shell out four hours of babysitting expenses, this is an attractive solution.

Tip: Tickets are best purchased in advance online as theaters are small. When selecting seats, consider one directly behind the handicapped row for a better line of sight.

Do not forget to bring your parking ticket in for validation.

Also, eating in the dark has its attendant concerns – don’t wear white pants! n myneworleans.com / FEBRUARY 2016

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THE MENU / RESTAURANT INSIDER

News From the Kitchens

Red Dog Diner, Bevi Seafood Co. & St. James Cheese Company

BY ROBERT PEYTON

Red Dog Diner

Bevi Seafood Co.

St. James Cheese Company

The folks who own the Rum House restaurant aren’t sitting on their hands. They have opened a second Rum House in Baton Rouge, and more recently opened Red Dog Diner in the space adjacent to the first Rum House on Magazine Street in New Orleans.

The décor is rustic and colorful, with unfinished wood throughout and swirls of red, yellow and brown paint in small spaces.

There are paintings and sculptures from local artists, and the patio in the back is a fantastic use of the space – there’s a bar that faces a seating area; it’s all partially covered and there’s a sliding partition that can be lowered as required by the weather.

Chef Terri Savoie’s menu fits the environment; it’s casual, sure, but there are sophisticated touches. You can order a patty melt, but it comes with a mushroom duxelle, pimento spread and bread and butter pickles. There is also herb-crusted lamb with Brussels sprouts and Madeira demi-glace on the menu. There are pizzas, salads, soups and a lot more; the menu runs the gamut, is what I’m saying.

Red Dog Diner is located at 3122 Magazine St., and is open Tuesdays through Fridays, from 8 a.m. to 10 p.m., and later on Saturdays and Sundays. Call 934-3333 to make a reservation and to find out more.

Bevi Seafood Co. started life on Airline Drive in Metairie, but I thought then, and I’ve been proven right, that the food deserved a wider audience. Chef Justin LeBlanc has now opened another iteration of Bevi in Mid-City at 236 N. Carrollton Ave., in the space that formerly housed K-Jean’s seafood.

The space itself isn’t much different, but – with respect to K-Jean’s – there’s a bit more craft applied to the food. The menu is, essentially, the same as at Bevi’s original location, with the exception that you can, usually, also buy fresh fish at the Mid-City location. The poor boys and plates are the same, and of the same quality, which is to say: excellent. The fried oyster poor boy with smoked gouda and pastrami bacon is a particular delight.

Here is how you know that the folks at Bevi are serious about seafood. When I was last there they weren’t selling oysters, because the oysters they could get weren’t good enough to meet their standards. That is attention to detail and quality that you won’t find everywhere.

Bevi Seafood Co.’s Mid-City operation is open Tuesdays through Saturdays from 11 a.m. to 8 p.m., and on Sundays from 11 a.m. to 4 p.m.. Call 488-7503 to find out what’s available today.

St. James Cheese Company has been one of my favorite places to eat since it opened on Freret Street some years back. I was delighted, therefore, to find out that Richard and Danielle Sutton were opening another shop in the Warehouse District, within reasonable walking distance from my office.

To the uninitiated, St. James is a temple devoted to the worship of cheese. It is a wellcurated shop where you can find cheeses from all over the world, and where the cheesemongers behind the counter will happily educate you about the products on offer.

If you, like me, enjoy cheese, then St. James is a playground. The selection of cheese for retail purchase isn’t as diverse at the new location, but they more than make up for it with the addition of “cheese bites” on the menu.

These are small portions of cheese paired with accompaniments designed to highlight the essential elements of each selection, in portions that fit between an amuse bouche and an appetizer. Think of it as sushi and you’ll get the idea; they come two to a serving, at $3 each, and each is enough for one bite. The selection is ever-changing, and it’s a neat way to graze on the cheese on offer at the retail end.

The new St. James is located at 641 Tchoupitoulas St. and it’s open Tuesdays through Thursdays from 11 a.m. to 7 p.m., and until 9 p.m. on Fridays and Saturdays. Call 304-1485 to find out what’s going on at the moment.

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SARA ESSEX BRADLEY photographs

THE MENU / FOOD

Starches of A Different Type Beyond potatoes and pasta

by Dale Curry

EUGENIA UHL PHOTOGRAPH

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I Oven-Style Risotto 5 cups chicken stock, preferably homemade, divided 1 ½ cups Arborio rice 1 cup freshly grated Parmesan cheese ½ cup dry white wine 3 Tablespoons unsalted butter, diced 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 cup frozen peas, brought just to a boil and drained 1 cup Portabella mushrooms, sliced, sautéed in 1 teaspoon butter Preheat oven to 350 degrees.

Bring 4 cups of the chicken stock to simmering in a Dutch oven. Add rice, cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, Parmesan, wine, butter, salt and pepper, and stir vigorously for 2 minutes or until the rice is thick and creamy. Add the peas and mushrooms and stir.

Serve hot.

Serves 6 to 8

f you ever tire of potatoes, rice and pasta, there are many other simple sides to put a starch on the plate – risotto, gnocchi, dumplings, grits and polenta, for example.

I grew up with a meat, starch and vegetable on the plate every night at dinner, and I still follow that plan. But, as you know, in the South we often put more than one starch on the table, if you count bread, plus we mix beans with rice and frequently serve legumes in addition to other starches. There is no problem there unless you’re watching calories, and we all know starches can be a dieter’s nightmare.

I have tried cooking all of the above, but I fell into the rut of eating what I thought were exotic sides only in restaurants. Oh, I adore John Besh’s gnocchi. And, I love a creamy polenta in a good Italian restaurant. Why are so many of these foods Italian? I say it’s because Italians know how to cook.

Anyway, I started watching Giada De Laurentiis’ and Ina Garten’s Food Network

Baked Grits 3 cups water

shows make these mouth-watering dishes look easy, and decided I should incorporate them into routine cooking. I won’t say I’m there yet, but I’m finding them easier than I remembered in my earlier experimentations. A standby that I’ve always cooked, however, is a recipe given to me many years ago for baked grits, which I sometimes call grits soufflé. It goes especially well with grillades.

My other favorites are risotto and polenta, both of which go well with many meats or fish. The following risotto eliminates the stirring and frequent additions of broth by simply putting the Italian rice and stock in the oven for 45 minutes.

Thank you, Ina. Depending on what you put with it, risotto can be a meal in itself.

My daughter is crazy about quinoa. She makes a huge bowl of it for the week and spoons it out to match up with red beans, chicken or steak. And don’t forget couscous; that’s an easy little grain to cook, and it goes with just about everything.

Creamy Cheesy Polenta

½ teaspoon salt

6 cloves garlic in peel

1 cup quick grits

4 ½ cups water

3 eggs, at room temperature

½ Tablespoon salt, plus more for seasoning

1 egg white, at room temperature 4 Tablespoons butter, melted ¾ cup whole milk Preheat oven to 350 degrees.

Generously grease a 1½-quart ovenproof casserole or soufflé dish.

In a medium saucepan, bring water to a boil. Add salt. Gradually add grits, stirring.

Reduce heat to low, cover and cook for 5 minutes, stirring occasionally to eliminate any lumps. Remove from heat, stir well and set aside.

Separate eggs, placing whites in an electric mixer along with the extra white.

Whip whites until stiff.

Place yolks in a large bowl and whisk until fluffy. Gradually add milk, whisking.

Add butter and whisk. Gradually whisk in grits until blended well.

Gently fold whites into the yolk mixture and pour into the greased baking dish.

Bake for 1 hour or until the center is set and top is browned.

1 ¼ cups yellow cornmeal or dry polenta ¾ cup freshly grated Parmesan ½ cup mascarpone 3/4 cup whole milk, at room temperature 2 ½ Tablespoons butter, at room temperature, cut into ½-inch pieces Freshly ground black pepper Leaving the garlic cloves unpeeled, drizzle with olive oil and roast in a 350-degree oven until tender, about 10 to 15 minutes.

Remove peel and mash with a fork.

Bring water to a boil in a heavy pot. Add salt and gradually whisk in the cornmeal.

Reduce heat to low and cook, stirring often, until mixture thickens and the cornmeal is tender, about 15 minutes. Remove pot from heat and add cheeses, milk, butter and garlic. Stir until butter and cheeses have melted. Season with salt and pepper to taste. Transfer polenta to a bowl and serve.

Serves 4 to 6

This dish is best served as soon as possible after baking.

Serves 6 myneworleans.com / FEBRUARY 2016

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THE MENU / LAST CALL

Good Goddess The Bona Dea BY tim mcnally

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F

ebruary is a month of both mythology and romance. Emissaries of gods and Kings will rule the streets on the opening days of the calendar’s shortest month, peaking on Mardi Gras, the 9th day, with romance and desire taking the reins on the 14th day.

To honor both mistresses and masters, past New Orleans Magazine Mixologist of the Year, Alan Walter from Loa in the International House Hotel, has created a new cocktail, Bona Dea, honoring the Roman goddess associated with chastity and fertility, fruitfulness and ecstasy. Opposing concepts wrapped together. That is about as New Orleans an idea as a Roman goddess can achieve.

Through the use of strong wine and spirits, and with the permission of other gods in the Roman mythological pantheon, Bona Dea was allowed to perform ceremonies usually reserved for men.

However, her cult was all-female and had a special place on Aventine Hill, one of the seven hills on which Rome was founded.

The Vestal Virgins, whose temple is on the hill, were legendary members of the cult of Bona Dea. The modern expression of all that Bona Dea represented might very well be the masses celebrating Carnival with public displays of merriment followed by the intimacy of St. Valentine’s Day, all wrapped up in one month: February. n

Bona Dea 2 ounces St. George Terroir Gin 1 ounce Absentroux Herbal Wine Specialty ½ ounce Suze French Bitters ½ ounce Farigoule French Thyme Liqueur Fresh dill sprig Lemon slice Combine all ingredients in a shaker, with ice.

Shake vigorously. Double strain. Pour into rocks glass. Garnish with lemon twist and dill.

As created by Alan Walter, Loa Bar, International House Hotel, 221 Camp St., 553-9550 sara essex bradley PHOTOGRAPH

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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 Southerninspired 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. $

carrollton Bourré 1510 S. Carrollton Ave., 510-4040.

L, D Tue-Sun. “Elevated” street food along with quality daiquiris and reconsidered wings are the draw at this newcomer from the team behind Boucherie. $$

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 artfilled 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 The Grill 540 Chartres St., 522-1800. B, L, D daily. A diner with local character straffed by local characters. $

Faubourg Marigny Langlois 1710 Pauger St., 934-1010, LangloisNola.com. L Fri-Sat, D Wed-Sun. *Reservations only Supper club and boutique cooking school in the Marigny serves up culturally informed, farm-to-table fare with the added bonus of instruction. Dishes include Spiced Quail and Lemongrass Meatballs with Smoked broth. Open kitchen and convivial atmosphere add up to a good time. $$$ The Marigny Brasserie 640 Frenchmen St., 945-4472, MarignyBrasserie.com. L, D daily. Chic neighborhood bistro with traditional dishes like the Wedge of Lettuce salad and innovative cocktails such as the cucumber Cosmo. $$$ Snug Harbor 626 Frenchman St., 9490696, 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 Angeline 1032 Chartres St., 308-3106, AngelineNola.com. B Mon-Fri, Brunch Sat & Sun, D nightly. Modern southern with a fine dining focus is the hallmark of this bistro tucked away in a quiet end of the French Quarter. Southern Fried Quail and Braised Lamb Necks with ricotta agnolotti represent the style. $$$ Continental Provisions 110 N Peters St., Stall 23, 407-3437. Open daily. Artisan purveyors including Bellegarde Bakery and Cleaver & Company team up to reclaim a foothold for quality food in the tourist

Ground Zero of the French Market. Sandwiches, breads, cheeses and more. $$ Hard Rock Café 125 Bourbon St., 529-5617, 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. $$ District Donuts Sliders Brew, 2209 Magazine Street, 570-6945, DonutsAndSliders. com. B, L, D daily. Creative sliders (hello, pork belly) and super-creative donuts (think root beer float) are the hallmarks of this next-generation café. $

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 familyfriendly neighborhood spot. $$$ Caffe! Caffe! 3547 N. Hullen St., 2679190. B, L Mon-Sat. & 4301 Clearview Parkway, 885-4845. B, L daily; D Mon-Sat. 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.

New Boozy Bourbon Brunch at Bourbon House Bourbon House, 144 Bourbon St., 522-0111, BourbonHouse.com Tradition is at the heart of Mardi Gras, and one of the best things about New Orleans is its ability to embrace new ones. Offered every Saturday, the new ‘Boozy Bourbon Brunch’ at the landmark Bourbon House offers three courses and three cocktails for just $35. It is a way to discover your new favorite from the 170 in stock. The place is home to the New Orleans Bourbon Society, which meets about every six weeks and experiences complimentary pours of featured bourbons. – Mirella Cameran.

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cheryl gerber photograph

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 twocourse lunch. $$ Martin Wine Cellar 714 Elmeer Ave., 8967300, MartinWine.com. Wine by the glass or bottle to go with daily lunch specials, towering burgers, hearty soups and salads and giant, deli-style sandwiches. $ Vega Tapas Café 2051 Metairie Road, 836-2007, VegaTapasCafe.com. D Mon-Sat. Innovative establishment offers fresh seafood, grilled meats and vegetarian dishes in a chic environment. Daily chef specials showcase unique ingredients and make this place a popular destination for dates as well as groups of friends. $$

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 a great price. $

NORTHSHORE Dakota 629 N. Highway 190, (985) 8923712, 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 Tue-

Sat. 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 TueSat, Br Sun. A kid-friendly menu with local tweaks and a casually upscale sandwich and salad menu. $$ Camellia Grill 626 S. Carrollton Ave., 309-2679. B, L, D daily. A venerable diner whose essential character has remained intact and many of the original waiters have returned. Credit cards are now accepted. $ GG’s Dine-O-Rama 3100 Magazine St., 373-6579, GGsNewOrleans.com. B Sat, L, Tue-Sun, D Tue-Fri, Br Sun. Upscalecasual restaurant serves a variety of specialty sandwiches, salads and wraps, like the Chicago-style hot dog and the St. Paddy’s Day Massacre, chef Gotter’s take on the Rueben. $$ Martin Wine Cellar 3827 Baronne St., 899-7411, MartinWine.com. Wine by the glass or bottle with cheeses and snacks to-go. $ 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. Healthfood lovers will like it here, along with fans of favorites such as peanut butter and banana pancakes. $$ 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.

Also a great location to watch the game. $

H Upperline 1413 Upperline St., 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. $$$$ H Wayfare 4510 Freret St., 309-0069, WayfareNola.com. L, D daily. Creative sandwiches and southern-inspired small plates. $$

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. $$

Bywater Red’s Chinese 3048 St. Claude Ave., 304-6030, RedsChinese.com. D Wed-Mon. Assertive, in-your-face Chinese fare by chef Tobias Womack, an alum of Danny Bowien’s Mission Chinese. The Kung Pao Pastrami and Delta Broccoli are good options. $$

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

Faubourg Marigny Bao and Noodle 2700 Charters St., 272-0004, BaoAndNoodle.com. L, D daily. Housemade noodles and a more authentic take on Chinese fare sets this

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DINING GUIDE neighborhood startup apart. Try the soup dumplings if available $$

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., 361-8008.

B, L, D daily. Roasted quail and the beef pho rule at this Vietnamese outpost. $$

Kenner Little Chinatown 3800 Williams Blvd., 305-0580, LittleChinatown.net. L, D daily.

One of the city’s best Chinese restaurants is secreted away on William’s Boulevard in Kenner. Try the roast duck or roast pork, either one is terrific, as well as their short menu of authentic dishes that (for the most part) avoid Americanized Chinese fare. $$

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Lakeview Lakeview Pearl 6300 Canal St., 309-5711, LakeviewPearl.com. L, D Mon-Sat. A long list of specialty rolls rounds out the offerings of this Asian-Fusion restaurant. $$

Metairie CoNola Grill & Sushi 619 Pink St., 837-0055, CoNolaGrillSushi.com. L, D Tue-Sun. Eclectic cafe with DNA from both Sun Ray Grill and Aloha Sushi Bar puts out southern-inspired fare backed by an Americanized sushi menu, a kids menu and more. Along with a Sunday brunch, there’s something for everyone at this independent restaurant. $$$

H Royal China 600 Veterans Blvd., 8319633. L daily, D Tue-Sun. Popular 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, 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. $$$ Riverbend H Ba Chi Canteen 7900 Maple St., 3735628. L, D Mon-Sat. The kitchen plays fast and loose with Vietnamese fare at this eclectic outpost on Maple Street. Try the caramelized pork “Baco”. $

H Chill Out Café 729 Burdette St., 872-

H Jung’s Golden Dragon 3009 Magazine 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. $

H Magasin 4201 Magazine St., 896-7611, MagasinCafe.com. L, D Mon-Sat. Pho, banh mi and vegetarian options are offered at this attractive and budget-friendly Vietnamese restaurant. Café sua da is available as well. $ Kyoto 4920 Prytania St., 891-3644, KyotoNola.com. L, D Mon-Sat. A neighborhood sushi restaurant where the regulars order off-the-menu rolls. $$

WEST BANK

9628. 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. $

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. $$

Uptown

Bakery/Breakfast

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. $$$

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. $ CC’s Coffee House Multiple locations in New Orleans, Metairie and Northshore,

CCsCoffee.com. Coffeehouse specializing in coffee, espresso drinks and pastries. $

BROADMOOR Gracious to Go 7220 Earhart Blvd., 3013709, GraciousBakery.com. B Mon-Fri. Quick-service outpost of Gracious Bakery + Café serves artisan pastries, locally roasted coffee and grab-and-go sandwiches to meet the needs of commuters.

Onsite parking a plus. $

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. $$

Lower Garden District

METAIRIE

Voodoo BBQ 1501 St. Charles Ave., 522-4647, 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 choices like Crawfish Beignets and Zydeco Bites. $$ Port of Call 838 Esplanade Ave., 5230120, PortOfCallNola.com. L, D daily. It is all about the big, meaty burgers and giant baked potatoes in this popular bar/restaurant – unless you’re cocktailing only, then it’s all about the Monsoons. $$

Barbecue

Lakeview

Bywater

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. $

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. $

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. $

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

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DINING GUIDE Faubourg St. John H Café Degas 3127 Esplanade Ave., 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. $$

French Quarter Broussard’s, 819 Conti St., 581-3866, Broussards.com. D daily, L Fri, Br Sun. Creole-French 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 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

are served nightly at this neighborhood institution. $$$ La Petite Grocery 4238 Magazine St., 8913377, LaPetiteGrocery.com. L Tue-Sat, D daily, Br Sun. Elegant dining in a convivial atmosphere. The menu is heavily Frenchinspired with an emphasis on technique. $$$ Lilette 3637 Magazine St., 895-1636, LiletteRestaurant.com. L Tue-Sat, D Mon-Sat. 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. $$

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. $$$$

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. $$

Uptown

French Quarter H Cane & Table 1113 Decatur St., 581-

Bistro Daisy 5831 Magazine St., 899-6987, 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. $$$$

1112, 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. $$

H Coquette 2800 Magazine St., 265-0421, 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. $$$

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. $$$

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., 8992670, LaCrepeNanou.com. D daily, Br Sun. Classic French bistro fare, including terrific moules and decadent dessert crêpes,

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., 5813880, TTRNewOrleans.com. D Wed-Sun.

Flights of wine and sophisticated small plates are the calling cards for this wine bar near Coliseum Square. $$

entrées, features locally raised products, some from chef John Besh’s Northshore farm. $$$$

Mid-City

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. $$

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., 891-1810, 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. $$ The Delachaise 3442 St. Charles Ave., 895-0858, TheDelaichaise.com. L Sat-Sun, D daily. Cuisine elevated to the standards of the libations is the draw at this lively wine bar and gastropub. Food is grounded in French bistro fare with eclectic twists. $$

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

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. $$$$$

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., 5690198, 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. $$$ Muriel’s Jackson Square 801 Chartres St., 568-1885, Muriels.com. L, D daily, Br Sun. Enjoy pecan-crusted drum and other local classics while dining in the courtyard bar or any other room in this labyrinthine, rumored-to-be-haunted establishment. $$$$ Napoleon House 500 Chartres St., 524522-4152, NapoleonHouse.com. L Mon-

Katie’s in Mid-City Basks in Limelight Katie’s Restaurant, 370 Iberville St., 488-6582, KatiesInMidCity.com Guy Fieri, the well-known Food Network chef, seems to be able to smell a great local restaurant a mile away. Recently, Fieri featured Katie’s, a Mid-City restaurant on his “Diners, Drive-Ins and Dives” show. Fieri dished out high praise for the local cuisine and singled out the pizza topped with Cajun pork as one of the menu’s gems. Katie’s has also been featured on “You Gotta Eat Here” from the Canadian Food Network and is set to star in the Travel Channel’s “Brunch Paradise. All this TV acclaim may confirm what locals have suspected for 31 years, that Katie’s is a neighborhood treasure. – M.C.

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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., 553-2277, 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, which include house-made charcuterie, pastries, pastas and more. $$$$$

H Tujague’s 823 Decatur St., 525-8676,

pasta and pasta jambalaya. $$

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. $$$$$

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. $$$

harahan

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

Oak Oven 6625 Jefferson Highway, Harahan, 305-4039, OakOvenRestaurant.com. L, D Mon-Sat. Wood-fired pizza and seasonal Italian cuisine with a locavore philosophy brings respite to the burbs. Family friendly with patio seating to boot. $$

Lakeview H Tony Angello’s 6262 Fleur de Lis Drive, 488-0888, TonyAngellos.com. D Tue-Sat. Creole-Italian favorite serves up fare. Ask Tony to “Feed Me” if you want a real multicourse 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

Liuzzas.com. L, D daily. Classic neighborhood joint serves favorites like the “Frenchuletta,” stuffed artichokes and andouille gumbo. Kid’s menu offered. $$ Ralph’s On The Park 900 City Park Ave., 488-1000, RalphsOnThePark.com. Br Sun, L Tue-Fri, D daily. A modern interior and contemporary Creole dishes such as City Park salad, turtle soup, barbecue Gulf shrimp and good cocktails. $$$$

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 Mon-Fri, 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 specialties and steaks are also solid. $$$$ 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. $$$

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. $$$ Balise 640 Carondelet St., 459-4449, BaliseNola.com. L Mon-Fri, D nightly. Chef Justin Devillier turns back the clock at this turn-of-the-century inspired bistro in the CBD. Decidedly masculine fare – think venison tartare with horseradish and pumpernickel – is carefully crafted and fits well alongside the excellent cocktail and beer list. $$$ Bon Ton Cafe 401 Magazine St., 524-3386, TheBonTonCafe.com. L, D Mon-Fri. A local favorite for the old-school business lunch crowd specializing in local seafood and Cajun dishes. $$$$

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DINING GUIDE 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 moonshine 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. $$$$ Emeril’s 800 Tchoupitoulas St., 528-9393, EmerilsRestaurants.com. L Mon-Fri, D daily. The flagship of superstar chef Emeril Lagasse’s culinary empire, this landmark attracts pilgrims from all over the world. $$$$$

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

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butter tart is a favorite dessert. $$$$$ Mother’s 401 Poydras St., 523-9656, MothersRestaurant.net. B, L, D daily. Locals and tourists alike endure long queues and a confounding ordering system to enjoy iconic dishes such as the Ferdi poor boy and Jerry’s jambalaya. Come for a late lunch to avoid the rush. $$ Mulate’s 201 Julia St., 522-1492, Mulates. com. L, D daily. Live music and dancing add to the fun at this world-famous Cajun destination. $$ Palette 700 Tchoupitoulas St., 613-2350, B, L, D daily. Creole, Cajun and French flavors all come together at this restaurant in the Renaissance Hotel near the Convention Center. $$

Central City Café Reconcile 1631 Oretha Castle Haley Blvd., 568-1157, CafeReconcile.org. L Mon-Fri. Good food for a great cause, this nonprofit on the burgeoning OCH corridor helps train at-risk youth for careers in the food service industry. $$

Darrow Café Burnside Houmas House Plantation, 40136 Highway 942, (225) 473-9380, HoumasHouse.com. L daily, Br Sun. Historic plantation’s casual dining option 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 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. $$$$ Horn’s 1940 Dauphine St., Marigny, 459-4676, HornsNola.com. B, L daily, D Thu-Mon. This casual, eclectic watering hole offers offbeat twists on classics (the Jewish Coonass features latkes to go with the crawfish etouffée) as well as the usual breakfast and lunch diner fare. $ Praline Connection 542 Frenchmen St., 943-3934, PralineConnection.com. L, D daily. Down-home dishes of smothered pork chops, greens, beans and cornbread are on the menu at this Creole soul restaurant. $$

French Quarter 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. $$$$$ Antoine’s 713 St. Louis St., 581-4422, Antoines.com. L, D Mon-Sat, Br Sun. This pinnacle of haute cuisine and birthplace of oysters Rockefeller is New Orleans’ oldest restaurant. (Every item is á la carte, with an $11 minimum.) Private dining rooms available. $$$$$

H The Bistreaux New Orleans Maison Dupuy Hotel, 1001 Toulouse St., 586-8000, 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. $$ 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. $$$$ 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. $ Court of Two Sisters 613 Royal St., 5227261, 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. $$$$$

This quasi-popup operating out of the Erin Rose Bar serves some of the city’s best poor boys, including one featuring glazed pork belly. $

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. $$$

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 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. $$$$

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. $$$$

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. $$$$$

Richard Fiske’s Martini Bar & Restaurant, 301 Dauphine St., 586-0972, RichardFiskes.com. D nightly. Just a few steps off of Bourbon Street you can find this relaxing bar featuring an innovative menu with dishes like Crawfish, Jalapeno-andBacon Mac and Cheese garnished with fried oysters. Live music a plus. $$$

House of Blues 225 Decatur St., 310-4999, HouseOfBlues.com/NewOrleans. L, D daily.

Surprisingly good menu complements music in the main room. World-famous Gospel Brunch every Sunday. Patio seating available. $$

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. $$$

Killer Poboys 811 Conti St., 252-6745, KillerPoboys.blogspot.com. L, D Wed-Mon.

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. $$$

Kenner Copeland’s 1319 W. Esplanade Ave., 617-9146, 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. $$$$

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

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DINING GUIDE 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. $$$ H Toups’ Meatery 845 N. Carrollton Ave., 252-4999, ToupsMeatery.com. L, D Tue-Sat. Charcuterie, specialty cocktails and an exhaustive list of excellent à la carte sides make this restaurant a carnivore’s delight. $$$ NORTHSHORE 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. $$ Gallagher’s Grill 509 S. Tyler St., (985) 892-9992, GallaghersGrill.com. L, D TueFri, D Sat. Chef Pat Gallagher’s destination restaurant offers al fresco seating to accompany classically inspired New Orleans fare. Event catering offered. $$$

Riverbend H Boucherie 1506 S. Carrollton Ave., 8625514, Boucherie-Nola.com. L, D Tue-Sat. Serving contemporary Southern food with an international angle, chef Nathaniel Zimet offers excellent ingredients presented simply. $$ Brigtsen’s 723 Dante St., 861-7610, Brigtsens.com. D Tue-Sat. Chef Frank Brigtsen’s nationally famous Creole cuisine makes this cozy cottage a true foodie destination. $$$$$

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. $$$ Casamento’s 4330 Magazine St., 895-9761, CasamentosRestaurant.com. L Tue-Sat, D Thu-Sat. The family-owned restaurant has shucked oysters and fried seafood since 1919; closed during summer and for all major holidays. $$ Clancy’s 6100 Annunciation St., 895-1111, ClancysNewOrleans.com. L Thu-Fri, D MonSat. Their Creole-inspired menu has been

a favorite of locals for years. $$$

Ducky. Popular for lunch. $$

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. $$$$

Pizza

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. $$$$

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. $$

Domilise’s 5240 Annunciation St., 899-912.

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. $

Bywater H Pizza Delicious 617 Piety St., 676-8282,

H Gautreau’s 1728 Soniat St., 899-7397, GautreausRestaurant.com. D Mon-Sat. Upscale destination serves refined interpretations of classics along with contemporary creations. $$$$$ Jacques-Imo’s Cafe 8324 Oak St., 8610886, Jacques-Imos.com. D Mon-Sat. Reinvented New Orleans cuisine served in a party atmosphere. The deep-fried roast beef poor boy is delicious. The lively bar scene offsets the long wait on weekends. $$$$ Joey K’s 3001 Magazine St., 891-0997, JoeyKsRestaurant.com. L, D Mon-Sat. A true neighborhood restaurant with daily lunch plates; red beans and rice are classic. $ Mahony’s 3454 Magazine St., 899-3374, MahonysPoBoys.com. L, D daily. Along with the usual poor boys, this sandwich shop serves up a grilled shrimp and fried green tomato version dressed with remoulade sauce. Sandwich offerings are augmented by a full bar. $ Mat & Naddie’s 937 Leonidas St., 8619600, MatAndNaddies.com. D Mon-Tue, Thu-Sat. Cozy converted house serves up creative and eclectic regionally inspired fare. Shrimp and crawfish croquettes make for a good appetizer and when the weather is right the romantic patio is the place to sit. $$$$

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

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. $$

PizzaDelicious.com. Authentic New Yorkstyle 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. $$ Pizza Domenica 4933 Magazine St., 301-4978, PizzaDomenica.com. L Fri-Sun, D nightly. James Beard Award Winning Chef Alon Shaya’s pizza centric spinoff of his popular Restaurant Domenica brings Neapolitan-style pies to Uptown. Excellent salads and charcuterie boards are offered as well. $$ 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) 386-6666, 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. $$

Isleños cuisine (descendants of Canary Islanders who settled in St. Bernard Parish) is the focus of this high-volume destination adjacent to the Superdome. $$$

H Pêche 800 Magazine St., 522-1744, 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. $$$ 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. $$$ Deanie’s Seafood 841 Iberville St., 5811316, Deanies.com. L, D daily. Louisiana seafood, baked, broiled, boiled and fried is the name of the game. Try the barbecue shrimp or towering seafood platters. $$$

H GW Fins 808 Bienville St., 581-FINS (3467), GWFins.com. D daily. Owners Gary 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 seafoodcentric destination on Bourbon Street.

Fried alligator is available for the more daring diner. $$$

CBD/Warehouse District H Borgne 601 Loyola Ave., 613-3860,

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. $$

BorgneRestaurant.com. L, D daily. Coastal Louisiana seafood with an emphasis on

Pier 424, 424 Bourbon St., 309-1574,

New Hours at French Market Farmers Market Crescent City Farmers Market, French Market, FrenchMarket.org Crescent City Farmers Market at the French Market is now open every Wednesday, 1 to 5 p.m. Along with new hours, there are new cooking demonstrations and a live music series. Starting from January, the New Orleans Jazz National Historical Park Park Rangers performs and discusses jazz from 3 to 4 p.m. At the same time, local tour guide and culinary historian Dianne “Gumbomarie” Honoré cooks gumbo at the demonstration stage. March 19 sees the St. Joseph’s Day Celebration at the market, featuring St. Joseph altars, live music, specialty food booths and educational presentations. – M.C.

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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. $$$

Kenner 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. $$

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

Serves fried and boiled seafood along with poor boys and daily lunch specials. Kidfriendly with a game room to boot. $$

of meat along with pastas and wines.

Specials include the provoleta appetizer and the Vacio flank steak. $$$

succeeds with modernist dishes like their Classified Cut and Beetroot Supreme. $$$$

West End

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. $$$$

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. $$$

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.

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. $$

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. $$$

Uptown

H La Boca 870 Tchoupitoulas St., 525-

Frankie & Johnny’s 321 Arabella St., 2431234, FrankieAndJohnnys.net. L, D daily.

8205, LaBocaSteaks.com. D Mon-Sat. This Argentine steakhouse specializes in cuts

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 Chartres St., 267-3500, DorisMetropolitan.com. L Sat-Sun, D daily. Innovative, genre-busting steakhouse plays with expectations and

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. $$$$

Uptown Charlie’s Steak House 4510 Dryades St., 895-9323, CharliesSteakHouseNola.com. D Tues-Sat. This quintessential New Orleans neighborhood steak house serves up carnivorous delights including its 32-ounce T-Bone in a relaxed and unpretentious atmosphere. An upstairs dining room ac-

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DINING GUIDE commodates larger parties with ease. $$$

Vegan/Vegetarian Lower Garden District H The Green Fork 1400 Prytania St., 2677672, GreenForkNola.com. B, L Mon-Sat. Fresh juices, smoothies and vegetarianfriendly fare make The Green Fork a favorite for lovers of healthy food. Catering is offered as well. $$

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

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. $$

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CBD/Warehouse District Johnny Sanchez 930 Poydras St., 3046615, JohnnySanchezRestaurant.com. L, D daily. Contemporary Mexican mecca offering celebrity chef cachet to go along with the locally sourced produce accompanying the Bistec a la Parilla. Popular happy hour and downtown locale next to South Market District add to the appeal. $$$

H Lüke 333 St. Charles Ave., 378-2840, LukeNewOrleans.com. B, L, D daily, Br SatSun. Chef John Besh and executive chef Matt Regan serve Germanic specialties and French bistro classics, house-made patés and abundant plateaux of cold, fresh seafood. $$$ 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 housecreated 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. $$$$$

Faubourg Marigny H Mona’s Café 504 Frenchmen St., 9494115. 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. $

Faubourg St. John H 1000 Figs 3141 Ponce De Leon St., 301-0848, 1000Figs.com. L, D Tue-Sat. Vegetarian-friendly offshoot of the Fat Falafel Food Truck offers a healthy farmto-table alternative to cookie-cutter Middle Eastern places. $$

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. $$$$$ El Gato Negro 81 French Market Place, 525-9752, ElGatoNegroNola.com. Central Mexican cuisine along with hand-muddled mojitos and margaritas made with freshly squeezed juice. A weekend breakfast menu is an additional plus. $$

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. $$$

METAIRIE Vega Tapas Café 2051 Metairie Road, 8362007, VegaTapasCafe.com. D Mon-Sat. 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 Milkfish 125 N. Carrollton Ave., 2674199, MilkfishNola.com. L, D Thu-Tue. Filipino cuisine like adobo and lumpia is served, further expanding dining opportunities. $$

H Mona’s Café 3901 Banks St., 482-7743.

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 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. $

Upper 9th Ward Kebab , 2315 Saint Claude Ave., 3834328, KebabNola.com. L, D Fri-Mon. The menu is short and tasty at this kebab outpost along the revitalized St. Claude Avenue corridor. $

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

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. $$

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. $ 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. $$$ H Shaya 4213 Magazine St., 891-4213, ShayaRestaurant.com. L, D daily. James

Beard Award-winning chef Alon Shaya pays homage to his native Israel with this contemporary Israeli hotspot. Fattoush Salad and Matzo Ball Soup made with slow-cooked duck are dishes to try. $$$

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., 525-8045, 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.

Metairie

peanut butter and jelly.

Uptown 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

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.

Mid-City H Blue Dot Donuts 4301 Canal St., 2184866, 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

If you feel that a restaurant has been misplaced, please email Managing Editor Morgan Packard at Morgan@MyNewOrleans.com.

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Arnaud's

Bombay Club

Caffe! Caffe!

813 Bienville Ave. (504) 523-5433 | ArnaudsRestaurant.com

830 Rue Conti (504) 577-2237 BombayClubNewOrleans.com

4301 Clearview Parkway | (504) 885-4845 3547 North Hullen St. | (504) 267-9190 CaffeCaffe.com

New Year, New Menu at The Bombay Club with a new cocktail menu with over 56 drinks for you to enjoy and classic dishes like New Orleans BBQ Shrimp, Charred Hanger Steak, Fish and Chips and more. 830 Rue Conti in the heart of the French Quarter.

Caffe! Caffe! is known for their delicious fresh salads, so start the new year off right with the Tomato Onion Avocado Salad. Two locations in Metairie serving breakfast and lunch, plus the Clearview location serves until 8 p.m. weekdays.

Call individual location for daily soup specials.

The Court of Two Sisters

Crazy Lobster

Crescent City Steakhouse

613 Royal St. (504) 522-7261 | CourtOfTwoSisters.com

500 Port of New Orleans Place, Suite 83 (504) 569-3380 | TheCrazyLobster.com

1001 N. Broad St. (504) 821-3271 | 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 Ă la carte dinner menu or a fourcourse dinner. Complete menus available at CourtOfTwoSisters.com. Reservations are recommended.

Enjoy Riverside dining on the banks of the Mississippi River. Their signature dish is the Bounty of Sea, featuring a two-pound Maine lobster, shrimp, crawfish, snow crab, clams, mussels, corn and potatoes.

Listen to the sounds of live music featuring the best entertainment straight off Frenchmen Street.

Crescent City Steakhouse is proud to serve six generations of New Orleanians over the past 82 years serving only the finest aged prime beef cut in-house daily by chef Benard. Open for lunch and dinner TuesdaySunday, come see where the tourists meet the locals. Reservations recommended.

Located in the heart of the French Quarter, Arnaud's Restaurant offers classic Creole cuisine and exemplary service, with live Dixieland Jazz in beautifully restored, turnof-the-century dining rooms. Arnaud's is a quintessential New Orleans dining experience for locals and visitors alike.

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ADVERTISING SECTION

Five Happiness

Hoshun Restaurant

214 Royal St. (504) 523-3341 | CriolloNola.com

3605 S. Carrollton Ave. (504) 482-3935 | FiveHappiness.com

1601 St. Charles Ave. (504) 302-9717 | HoshunRestaurant.com

Criollo Restaurant offers breakfast, lunch and dinner seven days a week. Criollo’s dishes are New Orleans Creole-inspired cuisine prepared with an emphasis on local seafood, the abundance of the season and a commitment to more inspired customer offerings.

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.

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.

Katie’s Restaurant

Langlois

Mandina's Restaurant

3701 Iberville St. (504)488-6582 | KatiesInMidCity.com

Once you try our Katie’s St. Louis brick oven-style pizza with its thin, crisp crust and a touch of St. Louis’ famous Provel cheese, you will never forget it! Try The Boudreaux with cochon de lait.

Open for lunch and dinner Monday through Saturday and Sunday brunch.

1710 Pauger St. (504) 934-1010 | LangloisNola.com

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.

Langlois is a modern culinary mashup – a next-generation farm-to-table supper club that combines communal dining in an open kitchen, seasonal cooking and the tenets of Cajun and Creole cuisine into a singular, interactive dining experience for guests.

DINING & ENTERTAINMENT

Criollo Restaurant

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Manning’s Eat - Drink - Cheer

New Orleans Creole Cookery

519 Fulton St. (504) 593-8118 ManningsNewOrleans.com

510 Toulouse St. (504) 524-9632 NewOrleansCreoleCookery.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 24 draught beers. Located on Fulton Street minutes from the French Quarter. Lush courtyard.

Savor authentic Creole dishes prepared by renowned chef Alex Patout. Delight in traditional dishes such as Gumbo, Shrimp Creole and Crawfish Etouffee as well as oysters grilled and raw, boiled seafood and more. Enjoy handcrafted cocktails and signature drinks in the historic French Quarter.

Orleans Grapevine Wine Bar & Bistro 720 Orleans Ave. (504) 523-1930 | OrleansGrapevine.com Enjoy true New Orleans atmosphere in a beautiful, tropical, climate controlled courtyard. Serving high quality cuisine and one of the largest selections of wine by the bottle or by the glass. Don’t miss the popular Bacon Happy Hour, where you'll enjoy free bacon with your cocktails and wine.

4-6 p.m. and 10 p.m.-12 a.m. daily.

Palace Cafe

Pascal’s Manale

Ralph Brennan Catering

605 Canal St. (504) 523-1661 | PalaceCafe.com

1838 Napoleon Ave. (504) 895-4877 | PascalsManale.com

(504) 539-5510 RalphBrennanCatering.com

Join us at the Black Duck at Palace Café!

The recent addition of the swanky bar on the second floor is complete with shared plates and a charcuterie kitchen. Enjoy a cocktail made from one of our 140 selected rums or 30 tequilas. Master French chef René Bajeax is heading the charcuterie program, and acclaimed chef Robert Gurvich is heading the Palace Café culinary team.

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 old-time 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.

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.

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ADVERTISING SECTION

The Ruby Slipper

125 Camp St. (504) 561-8844 | RedGravyCafe.com

Mid-City, Marigny, CBD, French Quarter (504) 525-9355 | TheRubySlipperCafe.net

Let Madame de Cuisine Roseann feed you the family recipes she grew up with.

Everything she serves is farm-to-fork, handmade with love and dedicated to tradition. Listed in Open Table’s “Top 100 Best Brunch Restaurants in America!” Serving brunch Wednesdays through Mondays. Available for private parties.

The Ruby Slipper Café is a scratchkitchen that adds New Orleans flair to southern breakfast standards, brunch classics and fresh lunch dishes. Try their signature Eggs Cochon; house specialties like BBQ Shrimp & Grits or Gulf Fish St. Peter; or Miami Slice or Rubyn sandwiches. Mimosas, Bellinis and awardwinning Bloody Marys are the perfect complement to your meal!

Superior Grill

Tchoupitoulas Beer Garden

Tropical Isle

3636 St. Charles Ave. (504) 899-4200 | SuperiorGrill.com

840 Tchoupitoulas St. (504) 224-2889 | TBGNola.com

Five locations on Bourbon St. (504) 523-1927 | TropicalIsle.com

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, mouthwatering 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.

TBG is the New Orleans version of an Oktoberfest-style beer garden where authentic street food, the best beer and great times are shared at communal picnic tables in their open indoor space.

Menu items include sausage dogs, goulash, burgers and daily chef specials. Lunch and dinner served Tuesday through Sunday.

It’s Carnival time! Stop by any of the Tropical Isles, home of the Hand Grenade®, New Orleans' Most Powerful Drink®.

Nightly entertainment will keep you dancing the night away at Tropical Isle Bourbon, Tropical Isle Original, Little Tropical Isle, Funky Pirate and the Bayou Club. While you are there, ask about our new Hand Grenade® Martini!

2016 South Walton Beaches Wine & Food Festival April 28-May 1, 2016 In Grand Boulevard at Sandestin SoWalWine.com

DINING & ENTERTAINMENT

Red Gravy

The festival offers a dazzling array of more than 800 wines, ongoing wine tastings with dozens of celebrity winemakers on hand to talk about their wines, food tastings, tasting seminars, live entertainment and special features including Spirits Row and Champagne Lane. SoWalWine.com

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ADVERTISING SECTION

Ochsner

February is American Heart Month, and there’s a plethora of resources found in and around the city for keeping your heart beating healthily. In this section you’ll find various facilities offering innovative ways to combat the risks of heart disease. If you’re looking for a physician or to learn more about the risks associated with heart disease, from cardiovascular treatments to cardiology programs and specialized physicians, the following health care providers are available to help you.

When was the last time your heart was checked?

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 15 locations throughout south Louisiana, Cardiovascular Institute of the South (CIS) has an international reputation for providing stateof-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 800425-2565 or visit Cardio.com.

Did you know that cardiovascular disease is the No. 1 killer of women in America? More women die of cardiovascular disease each year than the next five causes of death combined. To put it into perspective, one in three women will eventually die from a cardiovascular cause.

That is one woman dying every minute. Remember that most cardiovascular risk factors are under your control to improve. Empower yourself by making the time to see your doctor at least once a year, and knowing your risk factors as well as the steps you can take to lower your risk. The John Ochsner Heart & Vascular Institute offers state-of-theart diagnostics and leading-edge therapies for adult and pediatric patients with cardiovascular problems within a program that’s ranked among the top in the nation. To schedule a physician appointment, call 866-624-7637 or visit Ochsner.org/Services/Heart-Vascular-Services.

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Dr. Alvaro Alonso of the Tulane University Heart and Vascular Institute is a leading vascular and interventional cardiology specialist in our region. He specializes in vascular medicine and vein care, including endovenous laser treatment for varicose veins. The procedure works by eliminating the faulty vein and diverting blood flow to nearby functional veins, significantly reducing the symptoms of varicose veins and improving the surface appearance of your legs.

This minimally invasive laser procedure can reportedly have a success rate of nearly 98 percent. The treatment is a same-day outpatient procedure, which is done under local anesthesia. A laser fiber is inserted into the faulty vein and delivers a precise dose of energy, collapsing its walls and allowing the diversion of blood return into the adjacent functioning veins, thereby improving the varicosities and their symptoms. Patients can usually resume normal activities immediately. Call 504-378-5080 to schedule a consultation with Dr. Alonso or visit TulaneHeart.com to learn more.

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

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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 504-897-8276.

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 504-818-2723. •

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T

he New Orleans medical community seems ever to be growing with new facilities, specializations and schools training outstanding doctors. To keep you in the know about what opportunities and buzzwords are circulating in the community, this month we offer a wide range of updates in the medical community, including new health programs for the youth, free screenings for women and innovative pain management techniques available for you and your loved ones.

River Oaks is the only freestanding psychiatric hospital on the New Orleans Southshore that has programming for patients ages six through adulthood.

They are currently able to enroll all patients under 18 years old into a state-certified school located on the River Oaks campus.

River Oaks also has the only inpatient PTSD program and inpatient eating disorders program in Louisiana, and with access to more than eight psychiatrists, River Oaks is equipped to provide specialized care for patients. They offer five separate inpatient programs and an additional two options for day treatment programming. River

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Oaks is contracted with a variety of insurance plans in addition to Tricare, VA and Medicare. For information on admission criteria, a confidential assessment or program information, please call 504-734-1740 or visit RiverOaksHospital.com.

Women juggling a busy home life with professional obligations often put their own health on the back burner. Join Touro for an evening that’s all about women’s wellness. Take advantage of free health screenings, including weight, BMI, cholesterol, glucose and blood pressure with a physician consultation. Plus, they’re giving out tips on how you can live and be healthy at any age. If you’re in need of a primary care doctor, enjoy networking with Touro physicians and schedule a new patient wellness visit. The women’s wellness event will be held at the Touro Imaging Center located at 2929 Napoleon Ave. from 4-7 p.m. on Thursday, March 3. Visit Touro.com/Events to learn more and to register today.

Reservations are required.

When severe, chronic pain affects your quality of life, the specialists at the Pain Center of Thibodaux Regional, located in Lafourche Parish, can help. General changes associated with aging, traumatic injury or repetitive injuries from work can all cause debilitating pain. Pain specialists Dr. Keith Duplantis and Dr. Luis Hernandez utilize a variety of approaches in treating

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pain. Two of the newer procedures being performed are radiofrequency ablation and spinal cord stimulation.

New procedures are constantly being developed to manage and treat today’s chronic pain. The best options are a comprehensive approach that involves your physician along with therapy and a pain management specialist trained in the latest techniques. For more information, call the Pain Center of Thibodaux Regional at 985-493-4080.

With the introduction of e-doc, East Jefferson General Hospital gives our community 24/7 access 365 days of the year to physicians either online or by phone.

These Board Certified physicians average 20 years of experience in the areas of family medicine, internal medicine, pediatrics and overall primary care.

Simply visit EJGH.org, click on the e-doc icon and set up your account, then you can have constant access to medical consultations with a physician who’s licensed in Louisiana. That means he can write you prescriptions and order the follow-up you need, anytime of day.

Perfect for colds, flu, respiratory infections and similar ailments, e-doc represents a tremendous breakthrough in convenience. Already recognized by CareChex as Louisiana’s No. 1 hospital for overall medical care and patient safety, now EJGH is also the hospital offering the most convenient care built around you and your busy schedule. •

ADVERTISING SECTION

Valentine's Day Gift 1- Boudreaux's Jewelers

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(504) 831-2602

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BoudreauxsJewelers.com 701 Metairie Road, Metairie (504) 831-2602 4550 Highway 22, Mandeville (985) 626-1666 7280 Corporate Blvd., Baton Rouge (225) 928-6868 2.02 ct Fancy Yellow Cushion Cut diamond in an 18 kt white gold mounting with .80 ct of white diamonds surrounding.

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2- Cristy Cali (504) 407-5041 | CristyCali.com A great his-and-hers, the A Ma Vie ring features a fleur de lis and engraving “a ma vie de coer entier,” French for “you have my whole heart for my whole life.” The traditional Irish Claddagh ring also offers a little local flair with a fleur de lis engraved into the heart.

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3- Symmetry Jewelers 8138 Hampson St. (504) 861-9925

SymmetryJewelers.com Since the 1980s, the award-winning cloisonné enameling and precious metal art of James Carter has been a Symmetry clientele favorite.

Currently residing and teaching metalsmithing in North Carolina, this enameled heart is part of the current collection on display at the gallery.

4- Auraluz 4408 Shores Drive, Metairie (504) 888-3313 | ShopAuraluz.com LAMPE BERGER ... the perfect Valentine's gift! It's both decorative and functional. Made in France for over 118 years, each Lampe Berger cleanses, purifies and fragrances the air with over 50 fragrances to choose from ... all available at AURALUZ.

5- Fleur D’Orleans 3701A Magazine St. | (504) 899-5585 818 Chartres St. | (504) 475-5254

FleurDOrleans.com Earrings inspired by a 19th century design found on the iron gate of the U.S. Customs House on Iberville Street. Just one of many new designs celebrating the cultural heritage of New Orleans from the designers at Fleur D'Orleans. Sterling silver plated brass $31 5

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ADVERTISING SECTION 6

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6- French Quarter Phantoms (504) 666-8300

FrenchQuarterPhantoms.com Grab your Valentine’s Day sweetheart and walk, or dance, if you are so inclined, through one of New Orleans’ most historic and musical neighborhoods. Learn why they say "All American music was born in New Orleans!" Gift certificates available!

Tours Thursdays through Sundays at 3 p.m.

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7- Grand Hotel Marriott Resort, Golf Club & Spa – One Grand Boulevard Point Clear, Alabama (800) 544-9933

GrandHotelMarriott.com Celebrate life at the legendary Grand Hotel, one of the top resorts and spas in the country. New Orleanians have visited the resort since 1847. Escape to the spa. Play golf. Swim. Sail.

8- Exterior Designs

by Beverly Katz (504) 866-0276

ExteriorDesignsBev.com

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Exterior Designs by Beverly Katz specializes in transforming outdoor areas into additional living space. From landscape design and maintenance to Historic Renovation Design, construction and management, they offer a wide range of services to see your project through from start to finish.

9- Houmas House Plantation and Gardens 40136 Highway 942, Darrow, LA 70725 (225) 473-9380 | HoumasHouse.com Money doesn't buy love, but it sure does buy a romantic escape to Houmas House Plantation. Sweep your valentine off their feet with a gift certificate to Houmas House, which includes dinner, gardens, a mansion tour and an overnight in luxurious cottages. Maybe love can be bought ... you decide.

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10- Sandestin Golf and Beach Resort Spring to the #1 Resort on Florida’s Emerald Coast! Enjoy up to 25% OFF this spring @Sandestin! Make your vacation even better with endless daily events, beautiful accommodations and so much more.

Visit sandestin.com/nom or call 866.544.1026. Promo Code: SB2016.

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ADVERTISING SECTION

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10- Grandmother’s Buttons 2105 Magazine St. (504) 249-5821

GrandmothersButtons.com Give your Valentine a sweet link to the past with our Bettina bracelet: a 1950s mid-century modern German glass cabochon in Pantone’s color of the year: rose quartz. At only $60, this is just one of their many limited edition, locally made treasures created with antique buttons and vintage glass.

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11- Newman-Dailey Resort Properties DestinVacation.com What better way to show love than with a trip to the beach? February events including Valentine Tour of Homes and Sandestin’s Gumbo Festival make the trip fun on and off the beach. At Newman-Dailey Resort Properties, Destin vacation rentals are already discounted up to 20% through early March.

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12- Degas Gallery 604 Julia St. (504) 826-9744

TheDegasGallery.com Currently on view at Degas Gallery is "Babiole: Images of Carnival in New Orleans" through Feb. 15. Paintings celebrating St. Valentine's Day include Mandeville painter Marcia Holmes' "Reeds at Sunset," which is an oil on canvas measuring 24 x 38 inches in a silver leaf frame crafted

by Roma Moulding of Italy.

13- QUEORK 838 Chartres St. (504) 481-4910 | Queork.com The Boho Cork Handbag by New Orleans-based QUEORK is the perfect way to show your Valentine how unique and special they really are! These cork bags are durable like leather, waterproof, lightweight, and becoming one of the most popular brands New Orleans has to offer ($219)! Free shipping and returns at QUEORK.com.

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14- Trashy Diva 2048 Magazine St. 537 Royal St. (504) 299-3939 | TrashyDiva.com Feel like royalty with the Silk Lace Corset from Jane Woolrich!

Looking for the perfect corset to complete your sultry Valentine's Day look? Trashy Diva proudly offers complementary fittings and can also specially order the customized corset of your dreams!

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15- Judy at the Rink 2727 Prytania St. | (504) 891-7018 Judy at the Rink has everything you need for a Valentine's Day gift. Come to Judy's for all of your seasonal gifts, we carry jewelry, entertainment pieces, artwork, personalized items and home décor.

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AMERICAN HEART SPECIAL SECTION

Go Red for Women is nationally sponsored by

Go Red For Women: Beating the #1 Killer of New Orleans Women Heart Disease claims the lives of 1 in 3 women in New Orleans each year, killing approximately one woman every minute. For more than a decade, Go Red for Women has been dedicated to uncovering the truth about heart disease – an often silent, hidden and misunderstood killer – so that all women can share the truth with each other.

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. The Go Red For Women is a movement about change. Changing perceptions of heart disease in women, changing the way women take care of their bodies and changing the impact of heart disease on women and their families. Go Red encourages awareness of heart disease in women and challenges women to take action.

Heart disease is often viewed as a man’s disease. Historically, men have been the subjects of the research done to understand heart disease and stroke, which has been 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. Go Red For Women is the way to change people’s view about heart disease and stroke and to educate as many women as possible. Knowledge is power and this knowledge can save lives.

Heart disease kills more women each year than all cancers combined. “It accounts for 35% 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 Dr. James Perrien, East Jefferson General Hospital Cardiovascular Specialist.

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 90% of women have one or more risk factor for developing heart disease including high blood pressure or 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,” added Dr. Perrien. “That awareness will lead to seeking guidance from a healthcare professional in assessing an individual person’s risk factors and subsequently treating or addressing those risks.”

Since the Go Red For Women movement launched in 2004, over 625,000 women have been saved from heart disease! Why are more women living? Because the Go Red campaign has raised more than $325 million nationally and nearly $5 million locally over the past 10 years to fund research focused on women’s specific heart risks and symptoms. This research helped develop women-specific cardiac guidelines to help the medical community better recognize heart disease in women and to better treat women’s unique issues.

Despite the success achieved over the last decade, a gap in knowledge still exists.

Cardiovascular disease is 80% PREVENTABLE yet we lose over 400,000 American women a year. For something that’s 80% preventable.

Wendy Carpenter, 50, Metairie September 28, 2014 was a normal day for Wendy Carpenter of Metairie. Her husband, Rick, had just left for a run in the neighborhood and she was chasing her dog who had just taken off running down the street. After she had caught him as she turned to head back towards her house, she suddenly felt as if an elephant was sitting on her chest and she couldn’t get enough air.

“I tried to blow it off. I took an antacid and laid down, thinking that I would start to feel better,” says Carpenter. “But as time passed the symptoms intensified. I called my husband to return home from his run.”

Carpenter, an Occupational Health Nurse, explained to her husband that she felt poorly and thought she needed to go to the emergency room.

“By this time I was recognizing the symptoms of a heart attack but I didn’t want to scare my husband,” says Carpenter. “When he tried to take me to urgent care I directed him to the hospital because in the back of my mind I knew what was happening but I didn’t want to believe it.”

Once at the East Jefferson General Hospital Emergency Room, Carpenter’s EKG scans were coming back fine but the symptoms persisted and cardiology was called in. The cardiologist did an angiogram and discovered a 100% blockage in her heart. She was able to receive treatment quickly.

Carpenter is now in level two cardiac rehab with an excellent prognosis and was back to work after just 4 weeks. She is eating healthy, exercising and even though she had quit smoking before her cardiac event, she is more committed now than ever.

“I am a nurse and I know the symptoms of a heart attack,” adds Carpenter. “But when your body is giving you early warning signs you find yourself in denial.” On looking back at the days and weeks

AMERICAN HEART SPECIAL SECTION

leading to her heart event, Carpenter began to put the pieces together realizing the shortness of breath and stamina loss she was feeling were early signs.

Carpenter praises knowing the warning signs of a heart attack as a key factor in her prognosis. So much so that when she returned to work after her heart event, she was telling a patient about her experience. She talked with the patient about the symptoms and what she had felt like. Just a few short weeks after that, the same patient was cutting his grass and started feeling poorly himself. He recalled Carpenter’s story and the symptoms she mentioned. He immediately went to the emergency room and was diagnosed with a heart attack.

“Recognizing the symptoms and responding early can get you treatment faster,” says Carpenter. “Know your body. Listen to your body.

But also know your numbers and get a routine Well Woman Exam.

These things are critical to maintaining good heart health.”

Go Red for Woman is nationally sponsored by Macy’s and locally sponsored by East Jefferson General Hospital, Entergy Corporation, Peoples Health, Paris Parker, LAMMICO, Cardio DX, Entergy Corporation, First NBC, Harrah’s New Orleans, HUB International, Postlethwaite & Netterville, Touro Infirmary and Crescent City Physicians, United Healthcare, Cox Communications, WWL-TV, Entercom Radio, The New Orleans Advocate, St. Charles Avenue Magazine and New Orleans Magazine.

Photo by Jeff Strout.

Thank you to the Hyatt Regency New Orleans for hosting the photoshoot

JOIN THE FIGHT For over 10 years, women just like Wendy Carpenter have been fighting heart disease together as part of the Go Red For Women movement. They have proudly worn red, shared their stories of survival and begun to understand the truth about women’s hearts and how heart disease can be prevented.

The Go Red for Women movement has been the driving force of heart health for millions of women. We advocate for education, awareness, research and quicker action against heart disease in women.

Through awareness we’re going to beat this disease through prevention.

43 million women are living with heart disease but millions more are on track to develop heart disease in the near future because of risk factors like obesity, physical inactivity, smoking and unhealthy eating habits. 90% of all women have at least one risk factor. There are far too many women out there who simply haven’t gotten the message.

They have not yet made the connection that the little decisions made in one moment and forgotten in the next can come back to haunt them years or decades later.

The Go Red For Women movement is about finding your personal way to take part in the fight against heart disease. Whether it’s visiting your healthcare provider, deciding to quit smoking, taking the stairs instead of the elevator, or changing your diet – you can take action to love and protect your heart. Loving your heart and taking better care of it begins with prevention. And prevention begins with knowing your personal risk for heart disease, then doing something to reduce or eliminate your risks.

“The American Heart Association is doing as much as they can to work on the treatment side through research and systems of care. But it is up to us, women, to proactively seek care for our hearts before we even have the cardiac event,” says Carpenter.

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 chaired by Suzanne Whitaker on Thursday, February 25, 2016 at the New Orleans Marriott.

Through awareness and prevention 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 the New Orleans Go Red for Women movement.

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 2015-2016 Circle of Red and Men Go Red members include Sarah Abrusley, Essence Banks, Christine Briede, Billy Douglas, Annette Dowdle, Valerie Englade, Bridget Galatas, Glen Golemi, Holley Haag, Molly Kimball, Donna Klein, Ivy Kushner, Beverly Matheney, Cathy McRae, Rebecca Nordgren, Cindy Nuesslein, Christine O’Brien, Stephanie Osborne, Charlotte Piotrowski, Patty Riddlebarger, Jennifer Steel, Tracy Stewart, Suzanne Whitaker, Barbara Turner Windhorst and Michele Wink. •

SIGNS AND SYMPTOMS OF A HEART ATTACK IN WOMEN: • Uncomfortable pressure, squeezing, fullness or pain in the center of your chest. It will last more than a few minutes and often go away and come back.

• Pain or discomfort in one or both arms, the back, neck, jaw or stomach.

• Shortness of breath with or without chest discomfort.

• Breaking out in a cold sweat, nausea or lightheadedness.

If you have any of these signs, call 9-1-1 and get to a hospital right away.

For more information visit NOLAGoRed.heart.org or visit the New Orleans American Heart Association on Facebook, facebook. com/AHANewOrleans.

Follow the conversation on Twitter and Instagram, #nolagored.

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TRY THIS

New Beer Garden Takes Root in Warehouse District Tchoupitoulas Beer Garden, 840 Tchoupitoulas St., No. 103, 224-2889, TBGNola.com Visitors to the Warehouse District’s many attractions who are looking for some local flavor should make a pit stop at the Tchoupitoulas Beer Garden or TBG, as regulars refer to it. Opened last fall, TBG is a beer garden with communal picnic tables throughout and a gaming area with shuffleboard and ping pong. The extensive beer options are well matched by a kitchen serving small bites as well as full lunch and dinner menus Tuesdays through Sundays. Signature dishes include German debris fries with cured meats, terrines and accompaniments.

Hot Stone Healing Winding down at the Windsor Court

By Melanie Warner Spencer

D NOLA Property Prospects Realty Point NOLA, 230 Polk St., A, 312-9768, RealtyPointNola.com If you’re thinking of a property investment in the Crescent City it might be the year to take the plunge, according to Heather Calder, Owner and Broker of Realty Point NOLA. She said, “2016 is going to be another great year for real estate in the city. We are just wrapping up our most recent development with Chisesi Signature Homes, Bienville Trace in Mid-City and starting a brand-new development close to Bayou St. John. St. John Trace will consist of new construction single-family homes with the same style and modern amenities as Bienville Trace. That’s just one example of the many exciting real estate developments I will be involved with in 2016.”

– Mirella Cameran

espite the mild winter, dry air, holidays, Carnival season and the daily business of life in general have a way of wreaking havoc on body and mind. If winding down from all of that isn’t enough of a good reason to get a massage, the impending arrival of Valentine’s Day seals the deal. There are few better ways to show you care than a day at the spa and an 80-minute hot stone massage, $210, at the Windsor Court (300 Gravier St., 596-4736, WindsorCourtHotel. com/Spa). Involving the expert application of heated volcanic rocks, hot oil and Swedish massage, it’s perfect for the person who needs a little extra pampering.

(Note: This service was provided complimentary, sans gratuity.)

Fetching me from a cozy chair in the plush relaxation room, the massage therapist leads me to the darkened treatment room. After choosing the orange aromatherapy oil and upgrading to coconut oil (which is more moisturizing than typical massage oils), I’m sinking into the heated massage table listening to the soundtrack of crashing waves, as the therapist places hot towels and heat-retaining volcanic stones on my back. Heat from the stones is said to aid in relaxing the muscles, resulting in a deeper, more beneficial massage session. The therapist gently presses my skin through the blankets to acclimate me to the feeling of touch, then she uncovers my arm and begins to massage the hot coconut oil into my skin and muscles. She repeats the process for my other arm, legs and feet, before making her way to my back. The smooth, hot stones are employed throughout the process. I especially enjoyed her practice of placing a hot stone in my hand while it wasn’t in use.

By the time I’m instructed to flip on my back, I’ve already caught myself drifting off. This indicates to me – one who has never fallen asleep during a massage – that the hot stones do aid in relaxation. The therapist incorporates a little of the light stretching of the arms and legs typical with Swedish-style massage and I continue to melt into the table. The head and facial massage at the end feel like a bonus.

From the quiet room, low nature sounds and music to the aromatherapy, warm table, towels, oils and blankets and healing touch of the therapist, everything about this treatment is restorative. Unlike many massages, rather than wanting to take a nap afterward, I come out feeling refreshed and energized. n cheryl gerber photos

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The Greatest Mardi Gras Ever By errol laborde

M

ardi Gras was on Feb. 28 10 years ago in 2006. The late date was fortunate because the Katrina-battered city needed every extra day it could get to prop itself up for the celebration it needed to have. Since March 3, 1699 – the amazingly coincidental date when Frenchmen first camped out in what would be Louisiana territory on a date that happened to be Mardi Gras – there had been 306 celebrations of some sort each year in the city. Mardi Gras 2006 was the most important of all. It wasn’t about partying, economic development or tradition; it was about a city believing in itself again.

This year, 2016, is the 10th anniversary of Carnival’s finest moment.

Ray Nagin had been oblivious to the television cameras in the back of the room. The mayor had gone to Atlanta where one Sunday night he spoke to a group of displaced New Orleanians. One woman told of her woes and added that the city should forget about having a Mardi Gras while so many people suffered. With the TV camera closing in, the mayor agreed. That night his comments led the 10 p.m. news back in his city. The next morning the radio talk shows were abuzz. A few days later an overwhelmed Nagin said he had changed his mind, saying that he had been “outvoted” by the tourism industry, which never had the power to override a mayor.

Nevertheless, the point was made.

Throughout the city the chant was heard – folks wanted Mardi Gras. There was concern that if we celebrated too hard the rest of the world would think we didn’t need help; others argued that if we didn’t celebrate, the world would see the city as lifeless. Most of all, folks said they just needed Carnival; including the Krewe of Zulu,

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whose voice resonated in the black community by assuring that it would be strutting on Mardi Gras.

For most krewes the task wasn’t easy. Some didn’t parade; some combined with others to create hybrid parades in which many floats had blue tarps – the roof material seen around town that had become a symbol of the rebuilding.

On the Saturday before Mardi Gras weather played havoc, so much so that the krewe of Endymion has to postpone, deciding to make the logistically challenging move of parading behind Bacchus the next night.

Lundi Gras went smoothly with Rex, Tabasco magnate Paul McIllhenny, arriving by river to take reign over his wrecked but regal empire.

With fireworks splashing overhead, Rex looked out from Riverwalk toward the towers of downtown. Only six months earlier there had been the frightening howl of winds whipping through the canyons of buildings. On this night there was the echo of drumbeats.

Zulu led the activity on Mardi Gras morning, being true to its commitment to parade. The real test though would be Rex, who took seriously his title as “the King of Carnival.” If any parade had to be at full stride it needed to be this one. The challenge was formidable. The Rex den had been battered by the high waters. Some of its old floats are built on wagon beds that still have woodenspoked wheels. If there’s a profession that’s in short supply, it’s wheelwrights capable of fixing such damages. Rex organizers searched the nation to find who they needed.

Celebrating a theme of “Beaux Arts and Letters,” Rex turned onto the street and presented a beautiful, full capacity parade. There would be no water stains or mold marks in the kingdom of Rex. Like a charge of peacocks, the Society of Saint Anne added more color to the French Quarter, as its hundreds of maskers sauntered their way from Bywater toward Canal Street. Within its ranks lies the true spirit of Carnival, which cannot be detained and is easily unleashed. Just as in 1979, when a very tense strike by police caused all parades to be cancelled, Mardi Gras, the day itself, could not be denied. Celebrating hard was more than an escape – it was a mission.

Overall, the crowd was a little smaller than usual, partially because some hotels hadn’t reopened and partially because many people still thought New Orleans was underwater. Instead, the city played in the sun. Adding to the splendor was the weather that peaked at 76 degrees and a cloudless sky.

That night Rex and Comus continued their meeting of the courts ritual before their invited guests and a TV audience. Carnival reached its final moment as the monarchs left the court.

I, meanwhile, was challenged to find out if there had ever been a Carnival day when the weather was better. Maybe I could check old records, I thought, having conceded that this search was beyond Google capacity. But then I realized that the weather had been perfect and perfection couldn’t be improved upon. Add to it the emotional lift given to a city that so recently had been flattened and this was, no doubt, the greatest Mardi Gras ever.

Ash Wednesday and its somber message could wait. The spirit of rebirth had captured the day. n

ARTHUR NEAD ILLUSTRATION