New Orleans Magazine January 2014 by Renaissance Publishing

January 2014 VOLUME 48 NUMBER 4 Editor Errol Laborde Managing Editor Morgan Packard Art Director Eric Gernhauser Associate Editors Haley Adams and

Lauren LaBorde Contributing Editor Liz Scott Monaghan Food Editor Dale Curry Dining Editor Jay Forman Wine and Spirits Editor Tim McNally Restaurant Reporter Robert Peyton Home and Garden Editor Bonnie Warren Interns Kristen Himmelberg and Lexi Wangler SALES MANAGER Shannon Smith Senior Account ExecutiveS Jonée Daigle Ferrand,

Erica Northcott Adams Account Executives

Erin Fontenot, Maegan O’Brien, Elizabeth Schindler Sales Assistant Erin Maher Azar Web/Production Manager Staci Woodward McCarty Production Designers Sarah George, Antoine Passelac Web Editor Haley Adams Chief Executive Officer Todd Matherne President Alan Campell Executive VICE PRESIDENT/Editor-in-Chief Errol Laborde Executive Assistant Kristi Ferrante Distribution Manager Christian Coombs SUBSCRIPTIONS Erin Duhe

WYES DIAL 12 STAFF (504) 486-5511 Executive Editor Beth Arroyo Utterback Managing Editor Aislinn Hinyup Associate Editor Robin Cooper Art Director Tiffani Reding Amedeo

NEW ORLEANS MAGAZINE Printed in USA A Publication of Renaissance Publishing 110 Veterans Memorial Blvd., Suite 123 Metairie, LA 70005 (504) 828-1380 Subscription Hotline:

(504) 828-1380 ext. 251 or fax: (504) 828-1385

Online at www.MyNewOrleans.com

National Award Winner “Streetcar” by Errol Laborde, 1st Place Winner, Columns Category City & Regional Magazine Association 2013 New Orleans Magazine (ISSN 0897 8174) is published monthly by Renaissance Publishing, LLC., 110 Veterans Blvd., Suite 123, Metairie, LA 70005; (504) 8281380. 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 2014 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 1.14 VOL.48 NO. 4

GRAPE EXPECTATIONS PAGE

FEATURES 72 Tops of the Town Our readers’ picks in 99 categories 80 Grape Expectations A guide to the wine experience around town by Tim McNally

86 The Woman Behind the change Former Gov. Kathleen Blanco gave New Orleans schools a boost by Dawn Ruth

89 New Orleans MAgazine’s Guide to Schools compiled by Kristi Ferrante

SPEAKING OUT PAGE

IN EVERY ISSUE 8 10 11 12 119 120

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INSIDE ”Top Tip: A barbecue success story” Letters speaking out Editorial, plus a Mike Luckovich cartoon JULIA STREET Questions and answers about our city Try This “Free Beer Fridays With NOLA Brewing” STREETCAR “In Search of Heroes”

ON THE COVER Mayor Mitch Landrieu and Kermit Ruffins C H E RY L G E R B E R P H OTO G R A P H

THE SCOOP PAGE

HEALTH PAGE

TABLE TALK PAGE

CONTENTS THE BEAT 18 20 23 24 26 28

MARQUEE Entertainment calendar PERSONA Carnival expert and writer Arthur Hardy newsbeat “Pottery Hits the Road” Biz “‘Businesses to Watch in 2014” HEALTH “The Legacy of Dr. Rodney C. Jung” HEALTHBEAT The latest news in health from New Orleans and beyond 29 newsbeat “Smoking Bans: Assessing the Impact” 30 Crime Fighting “The Legacy of Al Winters” 32 newsbeat “What the Neighbors Think”

LOCAL COLOR 34 36 37 40 42 44 46 48

THE SCOOP Workouts to try – and stick to – in the New Year music The migration of gospel quartets Read & Spin A look at the latest albums and books CAST OF CHARACTERS “The Edison of Airline Drive” MODINE’S NEW ORLEANS “Unspoken Words” Joie d’Eve “Mixing It Up” CHRONICLES Catering servers master the waiting game HOME Relatives share common space in an elegant Lakeview home

THE MENU 54 56 58 62 64

table talk “Sweet Talk: Pastry chef creations” restaurant insider January Musings FOOD Hearty meat dishes for the winter LAST CALL Vieux Carré Cocktail DINING GUIDE

DIAL 12 D1 The most-watched drama in PBS history, “Downton Abbey” returns with the premiere of its fourth season Sun., Jan. 5 at 8 p.m. on WYES-TV/Channel 12. Want to treat your sweetie to a sweet treat this Valentine’s? Then don’t miss the 12th annual WYES Chocolate Sunday on Feb. 9 at Harrah’s Casino Theater. Enjoy all things chocolate from local bakeries, caterers, restaurants and more! For all WYES event and program details, visit wyes.org. 6

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MUSIC PAGE

IN SID E

Top Tip A Barbecue Success Story

ere is a feel - good story , at least it is to

us. For our November issue our cover story was about our search for the best barbecue in town. Sara Roahen, an accomplished food writer, received the assignment to, over a several month period, eat barbecue and tell us her choices. We gave her no list of favorites. The choices were up to her. I have to admit to being surprised when I read her story and saw that her top choice wasn’t an established barbecue restaurant but something called NOLA Smokehouse, one of those popup places seen around town – this one operating from the patio at the PJ’s Coffee on Magazine Street. Roahen wrote of the chef/owner’s science: “Bechtold uses an offset smoker filled with hickory mixed with peach, cherry or apple wood. The fruitwoods, he says, cause a chemical reaction that gives the meat a deeper smoke ring, and better smoke flavor.” That was an interesting though quirky pick, I thought, but that’s the magazine biz. Well, lo and behold, the pop-up is popping into its own place. Owner Rob Bechtold contacted Roahen and told her that because of the endorsement from the article, he was able to obtain financing to open his own restaurant. So here it comes, a barbecue restaurant already carrying the credentials of being ranked No. 1, even before it opens. According to Bechtold, the place, still to be called NOLA Smokehouse, will be located at 719 Jackson Ave. It opens Feb. 1 and at first will only operate Fridays through Sundays from noon until “sold out.” He hopes to expand the days eventually. “I’m sticking with small batch artisan barbecue,” he says. “I won’t compromise my meat for more dollars. If it isn’t perfect it isn’t right. … I’m not changing now that I have a roof. It will just solidify my passion for barbecue perfection.” This column is usually about a theme within its current issue, so here I’m writing about a topic two issues old, but the story fits in with our Tops of the Town cover story. New people doing new and creative things in the city are part of the story of contemporary New Orleans. That sort of spirit could be tops in any town.

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On The Web Watch Our Videos Don’t know how to make a Sazerac? New Orleans Magazine’s 2013 Mixologist of the Year Steven Lemley shows you how in one of our latest web videos. For that video and more, visit MyNewOrleans.com/Multimedia.

Getting Married? If you’re in the midst of wedding planning, check out the Winter-Spring 2014 issue of our sister publication, New Orleans Bride magazine. Find fresh wedding tips and inspiration from the latest issue at BrideNewOrleans.com.

Don’t Miss the Party of the Year! We’re hosting a big celebration to honor our Tops of the Town winners. You can buy tickets online and find party updates at MyNewOrleans.com/Tops

facebook.com/NewOrleansMagazine

twitter.com/neworleansmag

pinterest.com/neworleansmag

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LETTERS

Shoo-Shoo and Making Tracks

Re: “In Search of a Shoo-Shoo,” Streetcar column by Errol Laborde; and “Rolling Along: New Orleanians and their streetcars,” Chronicles column by Carolyn Kolb. November 2013 issue. I finally got a chance to read the November issue of New Orleans Magazine. In your Streetcar column you discussed the term “shoo-shoo.” When I was a child in New Orleans, we called a firecracker that fizzled instead of exploding a shoo-shoo. I thought that was a universal term, one other thing that I found out wasn’t shared by the rest of the country only much later – like Mardi Gras not being a federal holiday. Also, in the Local Color article “Rolling Along” about streetcars, I was surprised that the concept of the streetcar party wasn’t included. When we were kids, our parents used to rent out a streetcar for our birthday parties and get little ice cream cups from the dairy on Carrollton Avenue. As I remember it, the streetcar was usually on the St. Charles line and the party lasted for the entire round trip from Carrollton and Claiborne avenues to Canal Street and back. I remember enjoying the parties tremendously, in part because we got to play with the dry ice in which the ice cream cups were packed. Mike Huete Mon tcl air , VA

Ed. Response: “Shoo-shoo” as applied to describe dud firecrackers is a very popular use of the term. It was an oversight that it wasn’t included – a shoo-shoo on our part. Yes, streetcars are used for parties, although track reconstruction over the last couple of years has made the process more difficult. The best known rolling party is that of the Phunny Phorty Phellows’ Twelfth Night ride to announce the arrival of the Carnival season. That is no shoo-shoo.

LETTERS TO THE EDITOR

Send letters to New Orleans Magazine, 110 Veterans Blvd., Suite 123, Metairie, LA 70005. Fax to (504) 828-1385 or email errol@myneworleans.com. Please include your daytime phone number for verification. Letters may be edited for brevity and clarity.

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SPEAKIN G O U T

City Elections: The Politics of Race hroughout this month there will be politicking

for city elections heading to the voting date on Feb. 1. This quadrennial exercise in democracy can be both entertaining and maddening; uplifting and discouraging. There will be lots of political analysis during the month, but whether the political correctness crowd wants to admit it or not, the elephant in the room that dominates all campaign strategies will be race. Essentially, black politicians have been hoping to regain some of the political ground lost since Hurricane Katrina realigned voting patterns; white politicians are hoping not to be shut out in urban politics as much as they were before the storm. Two recent rather low profile elections, one for judgeships on the West Bank and the other for the Orleans Parish School Board, showed the rebuilding of black muscle as white incumbents were swept out by black challengers. For most of recent history, since the election of Dutch Morial, New Orleans has had a black mayor and a black majority on the city council. That changed four years ago with the election of Mitch Landrieu. Also, the council now has a 4-3 white majority. We hasten to mention though that while race is the major factor, racism is not. There are no serious white candidates spouting anti-black dogma, and no major black candidates preaching antiwhite. Instead the exercise is basic to politics globally as social divisions want to increase influence. In some parts of the world, that is handled through ballots; in a few places with guns. It speaks well of a nation when people believe in elections rather than battlefields as the place to settle their differences. For the most part, at least compared to other American cities, the races have gotten along well in New Orleans. There were never major race riots here. The housing patterns were dispersed throughout the city. No one sees race when Drew Brees connects to Marques Colston or when Anthony Davis flies about the court to slam a dunk shot. Mayor Mitch Landrieu is the son of a former mayor who made an all-out effort to integrate city government and who was elected by the black vote. Where there is racial tension, it has most often been stirred up by politics. It is the one area of public life where tarAN ORIGINAL ©MIKE LUCKOVICH CARTOON FOR NEW ORLEANS MAGAZINE

geting according to race guarantees some success. All serious candidates have their maps and demographic studies. They know what the vote is in each neighborhood and who to target. Four years ago the election was particularly uplifting. On Saturday Feb. 6, 2010, Mitch Landrieu was elected in a primary victory without the need for a divisive runoff. He carried both the black and white vote. On that day the city stood united, but not as united as it would be the next day when the Saints won the Super Bowl. Poor Landrieu never got much spotlight time; a colorblind city was too busy partying. Race will not be a factor forever; in fact, its hold may already be weakening. As a black middle class strengthens, its people will have more in common with the white middle class. Their concerns will be about quality of life. The bi-racial middle class will not be as susceptible to pandering. New Orleans is very much on the move. Let’s keep the momentum. To be a great city, we deserve an election in which quality trumps prejudice.

myneworleans.com

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JULIA STREET

W IT H P O Y D R AS THE PARROT

T H E P U R S U IT T O A N S W E R E T E R N A L Q U E STI O N S

Hi Julia, As a child, I remember every Veterans Day we would go to a veterans monument on Jefferson Highway right by the Huey Long Bridge. My dad was a World War II vet and a member of the American Legion Post 265 on Causeway Boulevard. It was a big deal. I recall lots of veterans being there, military music and placing a wreath on the monument. It has been gone for quite a while now; long before all the new construction on the bridge. Do you have any idea what happened to this monument or where it is now? Hope you can clue me in. Thanks for your help, Kathleen McGinnis N ew O rle a ns 12

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The monument seems to have been moved several times, but it still exists. On April 16, 1944, on the grounds of the East Jefferson waterworks at Jefferson Highway and Arnoult Street, a monument honoring servicemen from Jefferson Parish’s 7th Ward, in Old Jefferson, was dedicated. Its pedestal is engraved with the “7th Ward Roll of Honor World War No. 2” and includes the names of 340 7th Ward men who served in the armed forces. Sitting on the pedestal is an open book of stone on which is written the names of those who made the ultimate sacrifice in the service of their country. Mr. and Mrs. Harry E. Schwartz,

parents of four servicemen, had the honor of unveiling the memorial, which had been made possible with donations from neighborhood families. The 7th Ward monument later moved to the foot of the Huey P. Long Bridge. In

Originally dedicated on April 16, 1944 the “7th Ward Roll of Honor World War No. 2” monument rests now at Causeway Boulevard and River Road.

May 1969, American Legion Jefferson Post 267, at Causeway Boulevard and River Road, had expanded and was dedicating a new wing. The TimesPicayune reported on May 22 the dedication would be preceded by “brief memo-

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

J O R D A N H A R O photo G R A P H

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INTRODUCING NEW PARKSIDE RED UNIT: • Private and Semi- Private Rooms • Skilled Services including Speech, Physical, Occupational Therapy • Licensed Practical and Registered Nurses on duty 24 hours a day. • Respiratory & IV Therapy & Tracheotomy Care • Adult Day Health Care Services and more! 612 Henry Clay Avenue, New Orleans, LA 70118 Ph: 504.896.5904 Cell: 504.616.3714 Fax: 504.896.5904 myneworleans.com

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rial services at the 7th Ward Monument at the foot of the Huey P. Long Bridge.” The 7th Ward Monument’s present home is on the grounds of American Legion Jefferson Post 267, 3001 River Road at Causeway Boulevard. I am happy to report that it’s in an accessible place of honor and is in good condition. Dear Julia, Your column and the New Orleans Magazine have sustained me over the past eight years since Katrina swept me here to Knoxville. As memories are restored through trauma, circumstance and time, two questions surface. My memory focuses on the 1930s at the Rivoli Theater and the call for children to audition for roles in a neighborhood version of the popular Our Gang Comedies. Perhaps Poydras will remember the scenes being filmed at City Park, but the screen version was never seen. I was just one of the

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crowd, but it sparked my interest in acting, which leads to my second question. After graduation I spent some time in community theater with a marvelous, dedicated director, Lionel Addamus. He and his wife, Harriet, volunteered many hours to Crescent City Players productions utilizing the YWCA facility. My first play, A Date With Judy featured the noted Ty Tracy, and Lionel introduced “theater in the round” with Ibsen’s A Doll’s House, but I’ve seen no mention of this early 1950s group in New Orleans theater history. I promise Poydras a big old Tennessee Moon Pie if he can help you with my memories. Elizabeth Malm Clemens K nox ville, TenN.

Elizabeth, Poydras asks that you donate the promised moon pie to the Knoxville Home for Wayward Cockatoos. In late May 1940, advertisements in The Times-Picayune

proclaimed “Hey Kiddies! Get in the Movies! Be An Actor!!” By filling out an attached entry form and either mailing it to the newspaper or dropping it off at one of eight local United Theatres, kids between the ages of 3 and 14 could take a chance at being selected to “Try out for a Part on One of New Orleans’ All-Talking Gang Comedies.” As you’ll recall, the Rivoli participated in the casting call. Other United Theatres that joined in the effort were the Carrollton, Poplar, Clabon, Grenada, Napoleon, Happyland and the Folly in Algiers. The Crescent City Players, a local amateur theater group, was organized about 1947. The first production of its ’47-’48 season was the Henry Wood melodrama East Lynne, which was staged at the Jerusalem Temple auditorium, with Jerlent Wadenphful in the leading role. You are too modest about

your involvement with the Crescent City Players and failed to mention that you served as the group’s president for the 1951-’52 season. The season’s first production, staged at the YWCA on Nov. 28 and 29 was Aaron Slick From Punkin Crick. Later in the same theatrical season, Mayor deLesseps S. Morrison proclaimed March ’52 “International Theatre Month.” Buildings and Park Commissioner Victor H. Schiro presented the proclamation to Carl J. Deleuze and L. J. Addamus, manager and director of the Crescent City Players. Dear Julia, I was born and raised in New Orleans and attended Incarnate Word grade school in the Carrollton area and St. Aloysius High School. My wife and I, both New Orleans natives, have lived in Shreveport since Katrina. My younger sister took dance

lessons and the dance school held its revue in the Jerusalem Temple located on St. Charles Avenue at Interstate 10 near Lee Circle. Would you please inform me of the history of the temple and if there were any Freemason Lodges associated with the temple? Bobby Munster

The Jerusalem Temple was dedicated Dec. 27, 1918

PHOTOGRAPH COURTESY THE HISTORIC NEW ORLEANS COLLECTION

Shreveport

The Jerusalem Temple Building, 1137 St. Charles Ave. at Clio Street was dedicated Dec. 27, 1918. Architects Emil Weil and his associate Sam Stone designed the structure, which was built for the Jerusalem Temple, the local branch of the Ancient Arabic Order of the Nobles of the Mystic Shrine (A.A.O.N.M.S.), a Masonic fraternity better known as the Shriners. Although founded by Masons and comprised

entirely of Master Masons, the fraternity we now know as Shriners International – a fun-loving group famous for its dedication to philanthropy and children’s healthcare – is a Masonic offshoot. All Shriners must be Master Masons but not all Masons become Shriners. It is for this reason that your question isn’t as simple as it may

first appear. The Jerusalem Temple was built for people who were Masons but it wasn’t erected as a Masonic lodge. The Jerusalem Temple’s massive 1,800-seat auditorium was so popular as an entertainment venue that it’s impossible in this small space to give a comprehensive look at variety of public and private cultural events it hosted. One early

cultural highlight of was the Tarrant Series. In the early 1920s, local impresario Robert Hayne Tarrant created a series of low-priced cultural events that brought to the city some of the era’s top classical musicians, opera singers and dancers. Proceeds were donated to the city of New Orleans. You didn’t mention your sister’s dance school, but the stage on which she danced had once been graced by Irene Castle and the great Pavlova – both of whom came to New Orleans to perform in the Tarrant Series.

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THEBEAT MARQUEE

PERSONA

BIZ

EDUCATION

HEALTH

CRIME FIGHTING

NEWS

PERSONA:

Arthur Hardy PAGE 20

Carnival expert and Sandra Bullock pal Arthur Hardy releases the 38th edition of his Mardi Gras Guide this year.

GREG MILES PHOTOGRAPH

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T HE BE A T OUR

MARQUEE

T O P P I C K S O F T H E M O N T H’S E V E N T S BY

LAUREN

LABORDE

Circus Meets the Symphony The Louisiana Philharmonic Orchestra is always proving that the symphony isn’t boring. Beyond its traditional concerts, the LPO may provide a live soundtrack to Psycho or call in Paul McCartney lookand sound-alike Tony Kishman for a concert paying tribute to the Beatles. Continuing its commitment to making classical music fun and engaging, the orchestra will join forces with a touring group of circus artists – more Cirque du Soleil than Ringling Brothers – for Cirque de La Symphonie. Conductor Glenn Langdon leads the orchestra in a program of classics and memorable contemporary compositions as the audience oohs and aahs over aerial flyers, acrobats, jugglers, balancers and strong men. In a review of the show in another city, the writer commented that the performers flying overhead even had the conductor distracted at some points. See it Jan. 18-19 at the Mahalia Jackson Theater. Information, LPOMusic.com

POLITICAL THEATER

Daredevil Dancing

Pieces by Diavolo Dance Theater resemble a musical set in a stark metropolis in which dancers roam free, using the city’s architecture as a playground. The Los Angeles-based company’s athletic dancers perform on oversized, sometimes moving, structures, infusing an element of risk into traditional movement. Director Jacques Heim’s goal is to explore the danger of our environment and the fragility of the body, creating a repertoire that might have you on the edge of your seat. The LPO joins the company for the show’s finale. Jan. 25 at the Mahalia Jackson Theater. Information, NOBADance.com

Jan. 6. Krewe of Joan of Arc Parade, French Quarter. Information, JoanOfArcParade. com Jan. 6. Phunny Phorty Phellows parade, Uptown. Information, PhunnyPhortyPhellows.com Jan. 6. Broadway at NOCCA presents Alice Ripley in

concert, NOCCA’s Lupin Hall. Information, BroadwayNola. com Jan. 9. Louisiana Philharmonic Orchestra presents “Gluzman & Sibelius,” Mahalia

Jackson Theater. Information, LPOMusic.com Jan. 9. Colin Quinn presents Unconstitutional, The Joy Theater. Information, TheJoyTheater. com Jan. 10-25. Under the Boardwalk, Rivertown Theaters for the

Krewe of Joan of Arc Parade, Jan. 7

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Addictive political dramas are all the rage, like the Netflix-bingewatch favorites “House of Cards” and “Scandal.” The Totalitarians, however, finds the humor in politics – it’s quite ridiculous, after all. Southern Rep presents the world premiere of the play, commissioned by the National New Play Network. Peter Sinn Nachtrieb’s comedy finds a politician whose ambitions are derailed by her campaign manager’s philandering husband. Still displaced, Southern Rep puts the play up at Mid-City Theater Jan. 29-Feb. 23. Information, SouthernRep.com

Performing Arts. Information, RivertownTheaters.com Jan. 15-16. Dave Matthews and Tim Reynolds in concert, Saenger Theatre. Information, SaengerNola.com

cert, Civic Theater. Information, CivicNola.com Jan. 17. Harlem Globetrotters, UNO Lakefront Arena. Information, HarlemGlobetrotters.com Jan. 17-19. RAIN: A Tribute to the Beatles, Saenger Theatre. Information, SaengerNola.com

Jan. 16. BB King in con-

Colin Quinn, Jan. 9

Before he became a fixture at art markets and festivals slingMalone plus two others members of the Radiators [Camile ing his signature fish tacos, Woody Ruiz was shucking his way Baudoin and Frank Bua]. We’re also bringing in the New through the New Orleans food scene: first, at the Uptown sports Orleans Suspects, another offshoot Radiators band [featuring bar Cooter Brown’s, then for the New Orleans Jazz & Heritage Reggie Scanlan]. There’s already an oyster festival. Why did you decide to start this? Festival and eventually as a roving shucker, doing private gigs The main reason is that as a food vendor by trade, January’s at parties. Ruiz now runs the ubiquitous Woody’s Fish Tacos a very slow month because it’s cold outside. I got to thinking, stand, but he’s getting back into the oyster game with the inau“what’s good to go outside in the cold and eat?” And oysters was gural Freret Oyster Jam on Jan. 19, a celebration of bivalves the thought. The oyster festival during their seasonal peak. The we have in June is at a time of event, held at the Freret Street SPOTLIGHT the year you really don’t want Publiq House and its adjacent lot (4528 Freret St.), will include a raw to be eating oysters. Those of oyster bar, guest chefs creating us who like oysters associate it oyster-centric dishes, TVs set up with the cooler weather. … Also, Oyster event celebrates bivalves at their peak; outside to show the NFC champiI wanted to create something founder Woody Ruiz discusses the one-day event. onship should the Saints advance, in the Freret Street corridor, and music by Raw Oyster Cult, an area that’s seeing a lot of New Orleans Suspects and the growth. This really fits with Mardi Gras Indian Orchestra. Ruiz what’s happening there. talks about his brainchild event I was adamant about not – which he doesn’t want to call calling it a festival. It’s a onea festival. day event, and who knows How did you get involved in the what it can turn into. The word Freret Street community? Freret “festival” is so overdone. In a Fest was the first event I ever month with nothing really going did. After, they invited me to on in New Orleans, people are do Freret Market on a regular always looking for something to basis. I’ve been participating for do. What’s going to get people about four years now. It’s one out of the house? There’s a big of those neighborhood festivals gap between Twelfth Night and that help me grow my business Mardi Gras this year. I think and help me get my exposure. based on this fact, we have a lot Greg [Ensslen] and Michelle going for it. [Ingrams] have been instrumenThere’s a lot of room for tal in the resurgence in Freret. expansion. If it works out, we Tell me about the music. The can create it as a community music is significant in that … event. You look at what’s hapthe Radiators are doing their pening with the Po-Boy Festival, reunion show Friday and Freret Street Festival … There Saturday, and we picked Sunday needs to be some sort of oyster to have the event. It’s featuring event in the winter when they’re all the bands the Radiators have at their peak. turned into since disbanding. It’s For more information about an oyster event, so Raw Oyster the Freret Oyster Jam, visit Cult has to play. It features Dave FreretOysterJam.com.

NOLA PERRIN PHOTOGRAPH

SHUCK AND JAM

Jan. 24-Feb. 8. Golda’s Balcony, Le Petit Théâtre.

Information, LePetitTheatre. com

Jan. 27. Neko Case and Thao & the Get Down Stay Down in concert, Civic Theatre. Information, CivicNola.com

Jan. 24-25. The Kingfish: The Life & Times of Huey P. Long, The Joy Theater. Information, TheJoyTheater.com

Jan. 31. Louisiana Philharmonic Orchestra presents Chinese New Year. Information, LPOMusic.com Feb. 9. Murder at Café Noir, JPAS’s Theatero Wego. Information, JPAS.org

The Kingfish, Jan. 24-25

Harlem Globetrotters, Jan. 17

TheJoyTheater.com

Jan. 29-Feb. 1. Marilyn: Forever Blonde, The Joy Theater. Information,

Jan. 28. Disclosure in concert, Republic New Orleans. Information,

Jan. 24. WYES Downton Abbey gala, Montgomery-Grace House. Information, WYES.org

RepublicNola.com

Neko Case, Jan. 27

myneworleans.com

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T HE BE A T

PERSONA

Arthur Hardy BY LAUREN LABORDE

he deadline is approaching for my publication

and when I meet Arthur Hardy, and it’s down to the wire for his, too. He tells me he’s been up until 3 o’clock that morning working on his Mardi Gras Guide, the Carnival compendium Profession: Carnival expert and writer/ that’s now in its 38th edition. What began as an unassuming black-andpublisher of Arthur Hardy’s Mardi Gras Guide white pamphlet has grown into a colorful tome that’s sold more than 2 Born/raised: Mid-City Resides: Mandeville million copies. A local celebrity himself, appearing on WDSU as their Family: Wife Susan, daughter Robin, son resident Mardi Gras guide and inside source for the Parade Tracker app, Jason Education: Warren Easton High School, Hardy had a brush with an A-lister when Sandra Bullock contacted him Loyola University New Orleans Favorite Movie: in 2010 about donating money to Warren Easton Charter High School “Anything with Sandra Bullock.” Favorite TV (Hardy is on the board at the school). As Carnival (and our deadlines) show: “Frasier” Favorite band/musician: Stan draw near, Hardy talks about his career and the upcoming parade season. Kenton Favorite restaurant: Commander’s Do you still keep in touch with Sandra Bullock? I consider her a friend and Palace Favorite food: Seafood Favorite we stay in touch. She’s just been wonderful. She’s a neat, cool, smart hobby: Genealogy Favorite vacation spot: “I and kind person. She’s been very vital to helping that school come back. only went to Paris once, and I’d love to go back.” It’s the oldest public school in Louisiana and it almost didn’t reopen. They graduated 100 percent of their seniors in the past three years, which is great for an open admission charter school. How did you become interested in Carnival? I was always interested as a kid, just like everyone in New Orleans. I became really interested in it as a high school musician marching in bands (at Warren Easton); then I became band director at Brother Martin. My wife and I were both high school teachers and were looking for an extra source of income –

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At a Glance

myneworleans.com

GREG MILES PHOTOGRAPH

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[we thought] what’s there a need for? Clearly, there’s a need for this. Why somebody smarter than me hadn’t thought of it, I don’t know. We started out making [the guides] in 1976, the first magazine in ’77. It started out small – no ads, no color – and very, very thin, but it hadn’t been done before. It took several years to break even financially but the idea was solid. What keeps you doing it every year, especially with less interest in print? I enjoy it. Financially,

it’s essential to my family’s health. But I don’t do it just for that. I really think I’m contributing. Twenty years from now if you want to know what happened the year after Katrina, we provide that information. Part of the teacher in me wants to educate and entertain at the same time – and make money at the same time. And it’s brought me the opportunity for me to do other things – radio, TV – and that’s fun. And now websites and all that. It’s a whole new platform. Did you ever think you’d be an on-camera personality? I

didn’t really think about it, and I wasn’t afraid it’d be anything I’d be uncomfortable doing. I can truthfully say that although there’s a certain amount of stress involved, I never get nervous. I’ve done the “Today” show six times – was never nervous. When it’s over sometimes I think, “God, what did I say?” What has changed about Carnival over the year that’s surprising? The explosion

in the success and size of women’s krewes: Muses, Zeus, Nyx, Cleopatra, Iris. Female krewes in Orleans Parish have just exploded, and there was a time when many people thought that wasn’t possible. People thought women could do parades, but not like Endymion and Bacchus – yes they can! What about the increase in non-traditional marching groups in parades, like the 610 Stompers? I think it’s won-

derful. It’s Mardi Gras at its 22

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most basic: you don’t have a krewe and ride on a float to participate. Really, the very first parade had no floats and there weren’t even marchers, just people dressed up in costumes walking to a masked ball, and it was a parade of masks. It’s really going back to the roots and is a wonderful example of creativity, to come up with these ideas and just do it. Do you have a favorite parade?

I do, but I can’t say because I’d make the other 49 angry with me. What excites you about this year’s Carnival? When

Carnival’s late, normally the weather’s nice and the crowds are big. I’m so glad we’re finally so over Katrina that we’re not talking about it, measuring anything before and after. We got some good celebrities [in parades] this year. The exodus from the West Bank continues: we used to have 14 parades over there, as soon as 1994. There’s three now. There’s the new Krewe of Freret; I’m interested to see how that’s going to do. Jefferson Parish is now sponsoring a cash prize band contest with all the Metairie parades, which could help them get better bands. So many parades are in the first weekend now, so there’s competition for bands. How will that play out? Each year, I think I know what’s new, but something will happen that will surprise me. That’s one of the elements I like about this, things change. Do you have a favorite catch from over the years? All the

new things – Muses shoes, Nyx purses. It’s gone so over the top. Of course, a Zulu coconut, you can’t ever go wrong with that. I actually got hit in the head with a bag of beads live on TV two years ago at the Bacchus rendezvous outside the Convention Center. This guy was a good shot, he had to be 20 yards away from me … and bam. It almost knocked me over, but I kept going. True confession: I’ve never ridden in a parade.

NE WSB E A T Plate with Cactus design, circa 1904

O wen M urphy P H O T O G R A P H

Pottery Hits the Road The Newcomb Art Gallery at Tulane University has partnered with the Smithsonian Institution Traveling Exhibition Service (SITES) to produce the first traveling exhibition of Newcomb Pottery in 30 years. “Women, Art, and Social Change: The Newcomb Pottery Enterprise” remains at the Newcomb Art Gallery at Tulane University until March 9, after which it will tour to locations including the Georgia Museum of Art in Athens, Ga., the Stark Museum of Art in Orange, Texas, the Gardiner Museum in Toronto, Ontario and the Frist Center for the Visual Arts in Nashville, Tenn. The exhibit includes pottery, jewelry, metalwork, bookbinding and textiles, as well as historical artifacts, reflecting new research on Newcomb College’s revolutionary program. Tulane University’s H. Sophie Newcomb Memorial College established the Newcomb Pottery enterprise in 1895 with Ellsworth Woodward, the Newcomb Art School’s first director, potter Joseph Meyer and Mary Given Sheerer, ceramics teacher and artist. “Conceived as an educational experiment and based on the philosophies and tenets of the English Arts and Crafts movement, its purpose was to provide New

Orleans women who had been properly trained employment opportunities that extended beyond 19th-century convention,” exhibition curator Sally Main says. Lectures in the Women’s Department of New Orleans’ 1884 World’s Industrial and Cotton Centennial Exposition encouraged women “to produce handcrafted artifacts to support themselves.” While only men were allowed to throw pottery, women conceived of and decorated the pieces. The pottery created an identity with designs that were “evocative of the American South, inspired by Louisiana flora and crafted from local and regional clay,” says Main. Newcomb Pottery earned medals at international exhibitions and was recognized throughout the United States and abroad. The demand for pottery orders led to the development of registration markings that identified the potter, decorator and date of the piece. Graduates of the “art and industry” program, which was active until 1940, were able to earn income through the Art School’s Sales Room. During its existence, the enterprise provided full or part time employment to approximately 95 women. – M E G A N S N I D E R myneworleans.com

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T HE BE A T

BIZ

Businesses toWatch in 2014 Startups drawing attention B y K a t h y F inn

ew O rleans ’ reputation as a haven for business

innovators continued to grow during the past year. The national business press kept investor eyes focused on local incubators, mentorship programs and business plan competitions that are designed to encourage entrepreneurship and help startups find funding to get their ideas off the ground. The decade-old business accelerator Idea Village was among programs that snagged praise. It won plaudits from a Forbes magazine blogger who said that Idea Village and two similar organizations, in Boston and Boulder, Colo., represent the country’s “most ambitious and rigorous attempts to nurture the startup ecosystems in their communities.” Meanwhile, among the many local innovators of all ages who are attracting attention, a group of biomedical engineering students from Tulane University recently won a national student design competition with their invention of a potentially life-saving device. Scott Kleinpeter and four other Tulane students spent six months designing an endotracheal tube that will allow “continuous bronchoscopic assistance” while protecting the tracheal wall and providing a back-up airway during surgery. The students, who called themselves Team Cut-Throat, presented the project in competition with finalists from six other schools at the annual conference of the American Society for Artificial Internal Organs in Chicago last fall, and they carried home the top prize of $20,000. They will use the money to develop a prototype of the device at the Tulane School of Medicine, in hopes of eventually gaining FDA approval to proceed with clinical trials. Such university efforts dovetail with local business incubators and support groups such as the IP Building – conceived by Greater New Orleans Inc. and Idea Village – which today houses such successes as digital 3-D avatar provider TurboSquid and online booking engine iSeatz, along with the incubator known as Launch Pad. The ultimate purpose of academic entrepreneurship programs, support organizations and business competitions is to keep the wheels of innovation turning throughout the United States. One indicator of such efforts’ success is an increase in startup and venture capital flowing into an area. While it’s hard to gauge exactly how much money is fueling local business growth, Louisiana’s resources clearly are expanding. There was a time not so long ago when venture capitalists were a nearly unknown breed in the state, but today a number of funds operate locally to support both startups and established firms looking to move to the next level. The New Orleans Startup Fund, launched by area business leaders, is one of the nonprofit organizations that have sprouted to assist promising enterprises by investing $50,000 to $100,000 in their development. For-profit funders, such as Advantage Capital Partners, also have expanded their local activity and a

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Part of the Team Cut-Throat, Tulane University biomedical engineering students Seth Vignes, Chris Cover and Nick Chedid with their award-winning invention

growing number of startups are taking advantage of angel investor tax credits that the state began offering a few years ago to stimulate investments. Here are some of the fledgling businesses that have received a leg-up through local business programs in the past year. MiniVax, a local company that’s developing a treatment for Pneumocystis pneumonia (PCP), won the latest “biochallenge” of the New Orleans BioInnovation Center during the center’s annual conference for emerging life science entrepreneurs. The company will receive $20,000 in cash, legal services, donated office space and consulting services. Based upon research by Dr. Jay Kolls and Dr. Mingquan Zheng at LSU Health Sciences Center, MiniVax is focused on developing a vaccine for the treatment of PCP and recently expanded its scientific advisory team to include 2011 Nobel Prize recipient Dr. Bruce Beutler. The runner-up in the biochallenge, TRUE-See Systems, snagged $5,000 worth of assistance for a photography calibration system that can improve digital photographs and files uploaded to a patient’s electronic health record. Founded by cinematographer Francis James Jr., the system has applications for medical office processes ranging from diagnostics to billing. The biochallenge also included Advano, a startup manufacturer of advanced materials called nanoparticles, and InnoGenomics Technologies, which is developing improved human DNA identification testing. A review panel selected all four of the biochallenge competitors from a field of 19 emerging-growth companies that initially applied to participate. Many area entrepreneurs have focused their innovations in the health arena, and one that recently was singled out as promising is Be Well © 2 0 1 3 P aula B urch / T ulane U niversity P H O T O G R A P H

Nutrition, founded by Billy Bosch. The maker of a “healthy life-

style beverage” called Iconic took home a $20,000 prize from a business plan competition sponsored by Capital One Bank and the Louisiana Small Business Development Center of Greater New Orleans. Also in that competition, the appropriately named Cook Me Somethin’ Mister received a prize package worth $10,000 for its pre-packaged jambalaya mixes, while a $5,000 prize went to 4D Supplements, producer of a line of health supplements for athletes. The recent PitchNola 2013 competition, founded by nonprofit social innovation advocate Propeller, resulted in a $5,000 main prize for Crescent City Connections, which customizes volunteer experiences in New Orleans for visiting and local groups to offer support to local nonprofits. Propeller provides collaborative workspaces and meeting places for dozens of local innovators, and offers a 10-month fellowship in social ventures aimed at pairing entrepreneurs with resources to advance social changes. Among Propeller’s incubated businesses from past efforts are a mobile dental clinic, community farms, a food hub, a wetlands kayaking tour company and a maternal health collective. Aspiring entrepreneurs who are ready to get their feet wet or begin learning about available opportunities should have New Orleans Entrepreneur Week on their radar. The sixth annual showcase event, launched by Idea Village, is expected to draw several thousand people, including nationally known innovators and financiers. Registration information for the March 2014 event is available at IdeaVillage.org or 304-3284.

Moving Up

In addition to competition winners Crescent City Connections and I Heart Louisiana, the PitchNola competition spotlighted these up-and-comers: BeneFit LLC  motivates individuals to live healthier lifestyles by allowing them to donate money, based on the number of calories they expend, to organizations that alleviate world hunger. Brothers Empowered 2 Teach  encourages black males to choose education as a career path and close the achievement gap for schoolage at-risk children by providing in-class role models. Center for Restorative Approaches  provides communities with training, consulting and direct services to build relationships and help persons most affected by conflict and crime develop their own solutions for strengthening their communities. DrinkOnUs  aims to create a portable device that can discretely detect common daterape drugs in alcoholic drinks

in order to reduce sexual assault. Gradient provides training and tools to support educators in writing and tracking high-quality goals for students with disabilities. iSTEMNOLA  encourages minorities and women to enter science, technology, engineering and mathematics fields by exposing youth to role models and professional opportunities. NOLA Eye Care  aims to conduct free eye-health screenings and provide assistance with obtaining prescription glasses to an uninsured, disadvantaged demographic that lacks adequate access to vision care. Where Y’Art is a digital gallery, marketplace and educational resource for artists, craftsmen and designers in New Orleans.

myneworleans.com

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T HE BE A T

HEALTH

r . R odney C . J ung defined

modern day public health for New Orleans. His substantial legacies range from our world-renowned mosquito control commission to the “Jung diapers” still worn by the mules pulling the carriages in the French Quarter. Jung died on Oct. 11, 2013, at age 93. He is survived by his wife Carol Jung and brother Fredrick Jung. His intellect was driven by a wide range of acutely focused interests that fueled his amazing career as a scientist, a physician and a citizen. Shortly before Mayor Victor Schiro’s 1962 election, national media proclaimed New Orleans the “VD Capital of the United States.” Business leaders feared the title might adversely affect the established port, discourage new businesses from coming to town and even cripple what was then a budding tourism industry. Schiro turned to the medical community for help. In an astounding display of solidarity, the Orleans Parish Medical Society, Tulane Medical School and LSU Medical School all agreed that he needed to hire a 42-year-old knight on a white horse: Dr. Rodney C. Jung. City Hall cub reporter Iris Kelso dubbed Schiro’s action as the “Best City Appointment of the Year” in her City Hall Report summing up the good and the bad of 1963 local politics. “New Orleans is backward in many respects as far as health is concerned as evidenced by the venereal disease statistics,” Jung said in a newspaper article soon after his appointment in March 1963. He blamed the city’s poor health status in general on the lack of effective planning and information flow from the city health department. Jung wasted no time organizing a more effective program to address syphilis and gonorrhea. He implemented expanded reporting, outreach and educational efforts. He initiated a testing and

The Legacy of Dr. Rodney C. Jung New Orleans owes a lot to the medical expert B Y B R O B S O N L U T Z , M.D.

A Man of Many Talents

All the hats Dr. Rodney Jung wore at one time or another could fill a warehouse. Rodney lived in Algiers as a child. He attended Tulane both as an undergraduate and as a medical student. He developed an early interest in entomology and knew the scientific name of about every insect that crawled or flew these parts. He was commissioned as a navy medical officer on the same day he graduated from medical school in 1945. He returned to Tulane after military service, picked up a Ph.D. and stayed on as a faculty member in tropical medicine and parasitology writing books and papers with the giants of parasitology who put Tulane on the world’s public health map. As a young physician he did definitive fieldwork in Panama, left, on intestinal parasites that migrated to the lungs and liver. The wife of the president of Panama recruited Jung and several other physicians to visit a remote area accessible only by dugout canoe. The villagers had never before even seen a physician and housed the group in their newest building, a jail emptied of prisoners in their honor. 26

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N E W O R L E A N S P U B L I C L I B R A R Y P H O T O G R A P H , T O P ; P H O T O G R A P H C O U R T E S Y J ung F A M I L Y

treatment program at Orleans Parish Prison. Dr. Frank Gomila, an underfunded venereologist, was directing the treatment of 70 to 80 patients a day in the city’s VD Clinic, a former two-story drugstore, which had only one bathroom and fire code violations dating back to 1958. The examination rooms were described as broom closets with hanging sheets taking the place of doors. Within months Jung found a larger and more suitable space for the clinic. He personally drew plans for the new space to optimize patient flow. The new clinic opened to great fanfare with the police band playing and a prayer from Father Peter Rogers, the longtime police and fire chaplain. All these efforts yielded quick dividends. After being No. 1 then No. 2 for syphilis, New Orleans fell to No. 6 and then plummeted to No. 17 under Jung’s strong and dynamic leadership. “Community education against venereal disease isn’t effective in an unreal, hush-hush atmosphere. In good measure New Orleans’ improvement is a result of open and frank admission of the problem,” lauded the afternoon newspaper in an editorial. Such publicity also bred controversy. Aaron Kohn and the Metropolitan Crime Commission charged Gomila with treating “undesirables” in violation of the city’s code of ethics for public officials, but The Board of Health and the Orleans Medical Society weighed in supporting him. Mosquito control was another problem confronting an expanding New Orleans. “Hungry hoards of marsh mosquitoes will continue to plague the New Orleans area,” said an early July 1963 newspaper article about the third major invasion in the previous four years. Jung established a mosquito study committee that pounded out a plan within weeks. He lobbied Hale Boggs, who introduced legislation providing matching funds to states for mosquito control. This was the stimulus for city seed money that Jung used to recruit George Carmichael from a mosquito control position in Georgia. Carmichael became the first director of the city’s Mosquito Control Board in ’64. “Shortly after the mosquito commission began, New Orleans had back to back outbreaks of St. Louis encephalitis,” said Edgar Bordes, Carmichael’s successor. “Jung, with his parasitology background, and Carmichael, with his vector control expertise, were the dream team. New Orleans East would never had developed without mosquito control,’’ As a trade publication put it: “New Orleans buzzes because mosquitoes don’t.” Once, Jung ordered the city hall cafeteria closed for a day until all utensils were properly washed, though he did allow them to keep selling coffee as long as it was in paper cups. One week later he gave the Public Grain Elevator of New Orleans 30 days to institute a pest control problem by eliminating rat harborage and breeding areas around their facility. His experiences during Hurricane Betsy made Jung a firm believer in disaster planning, communications and well organized pre-hospital care of the ill and injured. Dr. Julius Levy, another city physician with impeccable community service credentials, recalled how ham radio operators were the only source of communication for the shelters set up after Betsy for the first few days. “Years ago police chief Clarence Giarrusso asked Rodney and me to go through the police academy to be volunteer police officers back when the police still drove crash trucks,” said Levy. “He asked us to supervise the medical aspects. We both became commissioned officers.” “I remember Dr. Jung as a very dedicated and involved physician,” said Dr. Jay Shames, who knew Jung through his later hospital work at Touro Infirmary. Shames added that Dr. Jung also once served as the student health physician for Tulane medical physicians, a tough position if there ever were one. myneworleans.com

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HEALTHBEAT On Dec. 1, Ochsner Health System opened the new Women’s Pavilion at its Baptist campus Uptown, relocating its women’s services departments – including OB/GYN clinics, Labor and Delivery, Maternal Fetal Medicine and Gynecologic

Robotic Surgery and the Neonatal Intensive Care Unit (NICU) – from the Ochsner Medical Center on Jefferson Highway. Besides services previously available at the Jefferson Highway center, Baptist features the Perkin Alternative Birthing Center. The center, the only one of its kind in the Gulf South region, offers access to nurse midwives, comfortable beds and birthing tubs in a homelike environment.

Madhwa Raj, Research Professor in Obstetrics and Gynecology at LSU Health Sciences Center New Orleans and its Stanley S. Scott Cancer Center, recently led a study finding a combination of plant nutrients to be effective in killing breast cancer cells. The research team used a cocktail of six chemical nutrients: Curcumin, a substance in turmeric; Isoflavone

from soybeans; Indo-3Carbinol from cruciferous plants; C-phycocyanin from spirulina; Reservatrol from grapes; and Quercetin, a flavonoid found in fruits, vegetables and tea. They found the compounds were ineffective individually, but in combination killed 100 percent of sample breast cancer cells without any toxic side effects on normal cells. The Journal of Cancer published the study in its November 2013 issue.

A new report by the Campaign for TobaccoFree Kids finds that Louisiana spends only 15 percent of recommended funding on tobacco prevention programs. The

group’s annual “Broken Promises to Our Children” report tracks states’ use of funds following the 1998 Tobacco Master Settlement Agreement to prevent public health problems caused by tobacco. Louisiana’s spending is better than average, which is 13 percent, ranking the state at No. 22. Only two states – North Dakota and Alaska – currently fund tobacco prevention programs at the Centers for Disease Control and Prevention-recommended level. The report is available at TobaccoFreeKids.org. – LAUREN LABORDE

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NE WS B E A T

Smoking Bans: Assessing the Impact The Louisiana SmokeFree Air Act (Act No. 815), effective since Jan. 1, 2007, prohibits smoking in most public places – including all restaurants. Smoking is still allowed in bars without restaurants and casinos, despite efforts to ban it. In ’10, the House Health and Welfare Committee rejected legislation to ban smoking in bars and casinos that was unanimously approved by the Senate’s health committee. In ’11, the state House rejected a similar ban, Senate Bill 133, which would have exempted casinos. Nonetheless, local governments can and have acted individually to expand smoking bans to bars in their communities. For example, Ouachita Parish and the city of Alexandria instituted smoke-free ordinances that prohibit smoking in bars. While Lafayette has hosted public discussions of whether or not to ban smoking in bars, it hasn’t taken similar action. New Orleans hasn’t expanded upon the restrictions of Act 815 due in part to fears that a total ban on smoking in bars would cause bars to suffer financially and put employees’ livelihoods at risk. However, research by the Louisiana Campaign for Tobacco-

Free Living (TFL) concludes that Act 815 had “no impact on employment rates in the state’s hospitality industry.” Tonia Moore, Associate Director of TFL, added “The results of the most recent research on the Louisiana Smoke-Free Air Act (Act 815) in Louisiana – supplemented and corroborated by many similar analyses in other states and metropolitan areas – strengthens the conclusion that expanding the reach of Act 815 to bars and nightclubs will have no impact on employment in these venues.” According to some proprietors, customers welcome the existing ban. John Blancher, owner of Rock ‘n’ Bowl, reflected on the impact of Act. 815 and said, “I suspect that it has had a positive impact across the board for the restaurant business. People seem more likely to go out and eat when they know they’re going to experience a smoke-free environment. At this point, I’d suspect that restaurateurs would maintain being smoke-free even if the law was removed.” Similarly, Evan Hayes of The Delachaise says, “The atmosphere is so much nicer now; customers can’t believe the place allowed smoking before. Can you really enjoy a nice dinner and a bottle of Chambolle-Musigny with the guy next to you puffing on a pack of Kools?” In fact, his food and beverage sales are up since eliminating smoking from inside the bar. – M E G A N S N I D E R myneworleans.com

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T HE BEA T

CRIME FIGHTING

ew O rleans enters 2 0 1 4 without A lbert “ A l ”

Winters Jr., 71, a towering, low-key prosecutor with a booming voice and a storied career. Winters died last June 28 from lung cancer. He was best known for prosecutions of organized crime figures, such as Carlos Marcello in 1982, and major drug traffickers, including Pablo Escobar’s Medellin cocaine cartel. Winters also prosecuted rogue cops, murderers and corrupt public officials. “If there ever was a legend to come out of that office – it’s Al Winters,” says former U.S. Attorney Jim Letten (2001-’12). During 33 years as a federal prosecutor then five years as a prosecutor in Jefferson Parish, Winters shunned only the limelight. “He hated press conferences,” Letten says. “He never aspired to political office,” says state prosecutor Tommy Block, who tried two murder cases with Winters at the Jefferson Parish District Attorney’s Office. “He didn’t try and use his position as a springboard. He was just about getting the job done.” B

Part One of Two BY ALLEN JOHNSON Jr.

In the 1980s, U.S. Attorney Harry A. Rosenberg (’91-’93) wrote, federal prosecutors in New Orleans assumed a “primary role in investigating and prosecuting Colombian cocaine rings within the United States.” Winters was at the forefront, as a special prosecutor reporting directly to the U.S. Department of Justice at Washington then as an assistant U.S. Attorney in New Orleans. He once prosecuted notorious smuggler Adler “Barry” Seal on drug trafficking charges. In 1986, Seal was machine-gunned to death outside a halfway house at Baton Rouge. Winters and another federal prosecutor linked three Colombian “hit” men and Pablo Escobar’s Medellin cartel to the murder of Seal, a government informant. Winters and a fellow prosecutor in Miami broke the case during a de-briefing of estranged Medellin smuggler Max Mermelstein, reputedly the only American on the powerful cartel council. Mermelstein said that from 1981 to ’85 he supervised the importation of 56 tons of cartel cocaine into the United States and the transfer of $300 million in drug sales back to Colombia. In his book, The Man Who Made It Snow, (Simon & Schuster, 1990), Mermelstein says he provided Winters with detailed information on the Mac-10 and silencer used to murder Seal, noting cartel members test-fired the weapon in Mermelstein’s Florida home. Winters dispatched ATF agents to the residence. The slugs were still in the wall. Ballistics tests on the bullets fired at Seal matched the ones on the slugs found in the wall. Mermelstein then told Winters how Pablo Escobar initially ordered him to kidnap Seal and bring him to Colombia or kill him in the U.S. Mermelstein stalled. The cartel purportedly put a $3 million bounty on his head and sent a trio of Colombians to kill Seal. They were soon arrested. 30

The Legacy of Al Winters

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In 1987, Mermelstein testified for the feds at the Seal murder trial in Lake Charles. State prosecutors were seeking the death penalty with help from Winters and the feds. “Al Winters prepared me for the trial,” Mermelstein recalled, adding: “Winters was a careful man … he sent a small army of investigators to verify what I had told him. He even checked the long-distance calls from the public phone I had used in a mall to call Colombia.” The Colombians on trial – Miguel Velez, Luis Carlos Quinter-Cruz and Bernardo Antonio Vasquez – were found guilty of first-degree murder. During the sentencing phase, another “living legend,” defense attorney Sam Dalton of Jefferson Parish, used testimony by DEA and FBI experts to convince a jury that Seal “needed to die” for importing enough cocaine to cause an estimated 21 overdose deaths in the U.S. Dalton also argued the .45 caliber bullets that tore through Seal’s body was JOSEPH DANIEL FIEDLER ILLUSTRATION

“more humane” than state execution in Louisiana’s electric chair. The jury spared the Colombians; they were sentenced to life at Angola prison without parole. Federal witness Mermelstein, who helped prosecutors with a raft of cartel cases, was sentenced to two years in prison. After the trial, The Man Who Made It Snow would sometimes visit Winters at the U.S. Attorney’s Office in New Orleans. “Max would show up unannounced – always unannounced – wanting to talk with Al,” Kathy English, Winters’ former secretary told this magazine. “He spent a lot of time hanging out in my office. He was in Witness Protection; I couldn’t make him sit outside in the waiting room with everybody else.” Mermelstein, a heavy smoker, once took out a cigarette. English says she told him not to smoke. The witness protested. She told him a new U.S. Attorney (Harry Rosenberg) banned smoking in the office. Mermelstein persisted. “I said, ‘Max! You can’t smoke in here!’” English recalls. Winters saw Mermelstein that day, she says. “Al always talked to Max,” she says. “Al always found time to talk to people who had to talk to him, whether they were in Witness Protection, the U.S. Attorney General’s Office or it was the mail clerk.” Winters was involved in numerous cases by the time he retired from the U.S. Attorney’s Office in April 2006. His name wasn’t always on the court record, English says. Sometimes, Winters would sit in pre-trial meetings between prosecutors and criminal defendants – at the defendant’s request, she says. “They knew if Al was sitting in there it was going to be done the right way – by the book.” Veteran criminal defense attorneys interviewed remembered Winters as a straightforward prosecutor, well prepared and tough, but fair. “I loved dealing with him from a defense standpoint because he was a straight-shooting, no bullshit kind of guy,” says Ron Rakosky, a 40-year veteran criminal defense attorney. Few cases go to trial in state or federal court and integrity is considered critical to lawyers negotiating a plea agreement. “He was a man of his word,” Rakosky says, adding he believed Winters showed him all the evidence the prosecution had collected against his client before trial. “You didn’t see him go to trial often because he had people tied up six ways to sundown before he indicted someone.” Defense attorney John Reed, another admirer, says Winters represented a “vanishing breed” of experienced prosecutors. Joseph R. McMahon Jr., chief of the juvenile division of the Jefferson Parish District Attorney’s Office graduated with Winters from Loyola Law School in 1966 and helped get him hired as a federal prosecutor in ’73. McMahon lured him out of retirement to litigate cases for the D.A in May 2006. No case was too small for Al Winters. He accepted a six-month assignment to the parish juvenile court without complaint. He prosecuted traffic violations of juvenile drivers, ages 17 and younger. Winters said he didn’t see many juveniles at federal court, McMahon recalls. “One day, he says: ‘I’m coming from prosecuting the Medellin cartel to a kid going 30 miles per hour in a 20 mile-per-hour zone!’ – and he laughed.” Al Winters, gruff prosecutor of mobsters and violent drug traffickers, then returned to work, eager to help young parish attorneys address the alleged excesses of juvenile motorists. “He enjoyed working with young people,” McMahon says. “And he did whatever had to be done.” B

Al Winters is survived by his longtime companion, Mary Jane Lattie. myneworleans.com

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N EWSBEAT

What the Neighbors Think The New Orleans City Planning Commission defines more than 70 neighborhoods, many of which have more than one neighborhood association. Like many cities across the country, New Orleans is investigating ways to increase opportunities for citizens to give input on projects that affect their communities. A recent study by the National League of Cities, working with the John S. and James L. Knight Foundation, “Bright Spots in Community Engagement,” demonstrated techniques for successful community engagement. Successful efforts included “city-wide visioning and strategic planning” and “civic engagement in growth and redevelopment.” New Orleans may be taking a cue. The city recently adopted the Neighborhood Participation Program for Land Use Actions (NPP), a study that recommends improvements to the City Planning Commission’s methods of notice and engagement. Some changes to the Comprehensive Zoning Ordinance are a result of the recommendations. Bob Rivers, Executive Director of the New Orleans City Planning Commission (CPC) said, “The Neighborhood Participation Program creates a new 32

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process to enhance opportunities for property owners, neighbors and neighborhood organizations to participate in land use decisions that affect them.” The program invites affected neighbors’ input by requiring that representatives of projects seeking zoning changes, conditional uses and some variances to submit to a public forum prior to moving forward with the project. The requirements target the residents, neighborhood associations and businesses within a radius of the project as well as the City Council member of the district where the property is located. After a community meeting is held, project applicants submit comment and concern expressed at the meeting. The applicant’s report on the NPP process is included with the application, so that the public may view it and react to it, if they desire. The CPC staff may address issues raised in its staff report, to which the NPP report is attached. The CPC staff then makes a recommendation to the CPC. “Its purpose is to encourage early citizen participation in the development review process, create an open dialogue between the applicant and affected neighborhoods and individuals, and improve communications between the development community, citizens and city government,” said Rivers. Perhaps New Orleans may become a “Bright Spot” as well. – M egan S nider

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Fit For F Everyone Workouts to try – and stick to – in the New Year. By Lauren Laborde

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i t n e s s - c e n tr i c

New

Year’s

resolutions

often

fizzle, especially as Carnival beckons. But because there are so many ways to get fit, with programs tailored to a variety of interests and fitness levels, it’s easy to find a dynamic, even fun, workout that makes sticking to fitness attainable, even when decadence tempts. CrossFit. CrossFit is sweeping the nation and New Orleans is certainly on board, with spartan gyms offering the program popping up around the city. The varied, intense workout focuses on functional movements – or skills that translate to the real world, such as standing, sitting and getting out of bed. “It teaches you how to do things safely,” says Mollie Pate, trainer and co-owner of CrossFit NOLA, located in Uptown’s Riverbend neighborhood. Classes typically include a dynamic mix of aerobic exercise, gymnastics and weight lifting. “It’s constantly varied movements so the body doesn’t get used to one thing and you can push yourself on a daily basis,” Pate says. While many might associate CrossFit with the intimidatingly fit frequenters of national CrossFit competitions, Pate says it’s a workout for every body. She says although a class might include 10 to 20 people, two coaches teach a class and provide students individual attention. “Workouts are scaled based on the person, so you can push as little or as much as you can,” Pate says. The individual attention also ensures safety. “There’s never a time you would be doing something unsafely and no one would notice.” For beginners, CrossFit NOLA offers fundamentals classes, as well as classes focusing on specific skills. Pate recommends beginners attend classes two to three times a week, even if it’s tough at first. “You will probably be sore in the beginning because you’ve never pushed your body that hard before,” she says. “It’s a misnomer that if the body is sore, it’s not ready. If you’re sore drink water, eat a lot of protein, come back and we’ll work it out.” AcroYoga. For a more whimsical approach to developing strength and balR y a n H o d g s o n - R i g s b e e P H O T OG R A P H

a strictly regimented person, but I don’t ance, AcroYoga “straddles the worlds of art and consider this work, I consider it fun,” she sport,” says Joseph Stein, instructor at Swan Barre3 says. “You get really sweaty and burn lots River Yoga. While acrobatics is associated with 5235 Magazine St.; 301-3082 of calories.” elite competition and training – and also peakBarre3.com Also at the Dance Quarter is Marissa ing – at a very young age, AcroYoga incorpoCrossFit NOLA Joseph’s Bounce Fitness class, where rates yoga and Thai massage for a kinder, more 8422 Burthe St., 861-0610 “bounce” isn’t just a term to describe New accessible approach to the sport. CrossFitNola.com Orleans bounce music, but as a term to There are three roles in AcroYoga practice: “describe how black people around the world base, flyer and spotter. Students learn all three Swan River Mid-City Mandir move,” she says. Besides local bounce and roles and in the process develop coordination, 2940 Canal St., 301-3134 second-line music, music for this twerkout balance, stability, sensitivity and “a well-develSwanRiverYoga.com pulls from South Africa sounds, Dubstep, salsa oped, subtle sense of position and balance,” Dance Quarter and even Zydeco. Joseph says the “soul-cenStein says. 1719 Toledano St., 897-0327 tric” workout is less focused on nailing precise “Your sense of balance goes through the DanceQuarter.com movements and more on feeling confident roof. You take your shoes off standing in the Pure Barre and having fun. middle of the room on one foot – you don’t 3923 Magazine St., 342-2208; “The main thing is to trust yourself to let go have to put your foot on a chair,” he says. “If 701 Metairie Road, Suite 101, and be free,” she says. I do knock something over, half of the time I 324-9321; 1814 N. Causeway Barre Workouts. Dancers might also enjoy catch it and I don’t even think about it. As a Blvd., (985) 674-7577 barre workouts, which use a ballet barre spotter, you develop a heightened snap reflex.” PureBarre.com for stability in small, deceptively challengWhile Swan River offers “therapeutics” levels Nola Pilates ing, movements that tone certain parts of for beginners, Stein says people with one of 1410 W. Harrison Ave., the body. Pure Barre, which is now at three the following skills typically learn AcroYoga 483-8880 locations in the Greater New Orleans area, a lot faster: ability to do a cartwheel, hold a NolaPilates.com started the local barre fitness trend, but Nola handstand or kick up to a handstand against Pilates, Romney Pilates and Barre3 also offer a wall. But Stein says he’s constantly having Romney Pilates similar classes. to reevaluate what a “beginner” is able to do. 5619 Magazine St., 895-1167 Combining multiple fitness trends, Reyn Students spend a lot of time upside down RomneyPilates.com Studios in the Warehouse District offers an and engaging in seemingly dangerous posiReyn Studios Acro Barre class taught by aerialist Lorelei tions, but Stein says safety is paramount in 725 Magazine St. Ashe. The class combines barre techniques AcroYoga, a sport he says is low-impact – Stein ReynStudios.com with floor and ab work, offering modificais 41 and considers himself in the peak of his tions for beginners. Reyn (named for owner practice – and low-injury. “All sports have a Reyn Lambert) is most known for its power risk of injury, but AcroYoga takes that risk so yoga classes, which use a heated room (90 degrees) to make for seriously that in a team of three, one person’s [the spotter’s] entire a workout combining the mind-body benefits of yoga with the job is safety,” he says. satisfying sweat of a cardio workout. Dance. Also infusing art in fitness are dance-centric workouts, Besides the Acro Barre class, Reyn offers other “lagniappe” many of which can be found at Uptown’s Dance Quarter. Jess classes of note, including the “killer cardio dance class” Make it Leigh teaches Dance Trance, a fast-paced cardio workout of Reyn, and the Abs, Arms and Ass class, focusing on those important dance choreography set to pop music. Those with a good underparts of the body. Manager Jenn Rogers also points out the studio’s standing of dance and music will have an easier time in the class, location in a beautiful old warehouse on Magazine Street, which but Leigh offers “breakdowns” after her Thursday night classes could also help with motivation to attend classes. to deconstruct choreography. She has also seen people improve “The light is always streaming in, lighting up the room, creating a their rhythm and coordination after multiple classes. pretty desirable environment to lay down a mat,” she says. “It’s the only thing I’ve even been able to stick to. I’m not

Pure Barre

CrossFit NOLA

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MUSIC

o c a l s t y l e s th a t s h a p e d th e i d i o m w e c a l l

gospel flowed out of late 19th-century church song books. The music broke into two major tributaries – at least in New Orleans. On one side, the songs from standard hymnals used in black churches and given strong improvisational twists rolled into the repertoire of brass bands playing in parades, particularly funerals. “When the Saints Go Marching In” was a staple of churches and sung in slow tempo, as a spiritual, until Louis Armstrong’s 1938 recording as an up-tempo anthem gave the marching bands an ignition switch for the second liners with their spontaneous gyrations. Well before that, many tunes that traveled from the pews to the stiff reading cards of the marching bands carried a sacred essence into the profane world of the streets. Think “Streets of the City.” Think “Over in the Gloryland.” So much of the music played at Preservation Hall and Palm Court exalts the hold that spirituals had on early jazz. On the other side of the tradition stood gospel quartets whose singers laid out rich a capella harmonies to the approval of pastors and people swooning, if not bouncing in the pews. The image of four vocalists in tight harmonies cuts sharply against the Gospel Tent panorama at the New Orleans Jazz & Heritage Festival – singers in a mass choir, swaying to a band of five instruments or

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more, a lead vocalist pitching the lyrics to bravura call-and-response. The best example of the older tradition, at least in recent vintage, was the Zion Harmonizers led by the late Sherman Washington, a stunning baritone. “During the 1920s and 1930s almost every black Baptist and Methodist church in New Orleans had

Four Score The migration of gospel quartets B Y J A S ON B ERRY

COUNTRY In a time when many country artists are slanting towards pop music, Gal Holiday and the Honky Tonk Revue present a clear country sound in their latest album Last To Leave. Led by front woman Vanessa Niemann, the album is full of original music, but also includes a cover of Pat Benatar’s “Love is a Battlefield,” which will please both rock and country fans.

COOKBOOK There are lots of cookbooks with a Louisiana angle, but The Pot & The Palette Cookbook is a true celebration of the state. The book features recipes from popular Louisiana restaurants such as Commander’s Palace and The Shreveport Club, and it’s illustrated by Louisiana high school students. Proceeds from the book go to the Louisiana Restaurant Association Education Foundation and the George Rodrigue Foundation of the Arts. The book is an example of how Louisianians like to come together for a cause, especially if food is involved.

HISTORY Graphic artist Phillip Collier has made a book of New Orleans’ most famous brands in Making New Orleans: Products Past & Present. The book highlights New Orleans companies from the past, like Blue Plate Foods Inc. and Jax Beer, and the present, like Zatarain’s and PJ’s Coffee. The book will make any New Orleanian proud of the celebrated products that have come out of the city. (Full disclosure: Renaissance Publishing, the company bringing you this magazine, is also included in the book.)

PLACES Kermit Ruffins ended his run at Vaughan’s Lounge in September 2013, but Jay Mazza celebrates the standing gig in his new book Not Just Another Thursday Night: Kermit Ruffins and Vaughan’s Lounge. Mazza, who was the music writer at Louisiana Weekly for 12 years, provides history of the bar and the musician and explains how Ruffins’ run at Vaughan’s became a popular New Orleans attraction. – H a l e y ADA M S Please send submissions for consideration, attention: Haley Adams, 110 Veterans Memorial Blvd., Suite 123, Metairie, LA 70005. myneworleans.com

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a resident male quartet,” writes Lynn Abbott and Doug Seroff in To Do This, You Must Know: Music Pedagogy in the Black Gospel Quartet Tradition. Abbott, a researcher at Tulane’s Hogan Jazz Archive and Seroff, a Tennessee-based independent scholar, have done impressive work in reconstructing the road that the music traveled. “For the better part of a century, a capella quartets thrived in black New Orleans; more prevalent than brass bands, they were also more directly connected to folk music traditions,” they write. “A period of heightened religious quartets singing began in New Orleans during the early 1930s under the influence of quartet trainers migrating from Alabama, who introduced a dynamic new style of harmonizing that touched off a ‘quartet fever’ in the city’s black working-class neighborhoods.” Alabama! Quartet fever! Such are the tiny gems in To Do This, You Must Know. This weighty work of history is the third collaboration by Abbott and Seroff since their 2002 book, Out of Sight: The Rise of African American Popular Music, 1889-1895. The middle book is Black Traveling Shows, “Coon Songs,” and the Dark Pathway to Blues and Jazz. The work they have done is a major achievement in American musicology, and the books are published with handsome illustrations by University Press of Mississippi.

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Clarinetist Tommy Sancton and pianist Lars Edegran do a splendid job on instrumental versions of songs from those early quartets and the repertoire of street bands. Hymns & Spirituals. New Orleans Quartet (NOL-CD-99) culls 14 songs that were recorded at live performances in Trinity Episcopal Church, between 2007 and ’09. Since Sancton returned several years ago to his hometown after a journalist’s career in Paris, the one-time student of the peerless George Lewis has become a mainstay of the traditional jazz community. On numbers like “In the Garden” and “Abide With Me,” Edegran’s anchoring work on piano gives Sancton room to roam; his lines quaver and soar like a vocalist in flight. Of all the instruments in the classic jazz ensemble – or a parade band for that matter – the clarinet is the woodwind that, at its best, comes closest to intoning a feminine essence. In his memoir, Song For My Fathers, Sancton writes of his lessons under George Lewis: “He would go up and down the horn, weaving in and out, sometimes harmonizing with the melody, sometimes leaving space and playing a counterpoint, something laying down a rhythmic arpeggio. His tone was gorgeous, especially when he let his horn sing out on the long notes with his plaintive vibrato.” The “plaintive vibrato” is every clarinetist’s goal, fusing the sadness and sweetness that give church song an essence of the blues. “Nobody Knows the Trouble I’ve Seen” has a slow moody blues melancholia to fit a harmonizing quartet, with no musical accompaniment, or a clarinetist undulating across a landscape of AfricanAmerican memory, the notes supplanting the tolling lines of sorrow. Lars Edegran’s supple piano gives Hymns & Spirituals a base line to dramatize the nature of melody, a songline that draws its beauty, instrumentally and in human voices, which swing together.

L OCAL C O L O R

C A S T O F CH ARAC TERS

“Trouble is only opportunity in work clothes.” – Henry Kaiser

hr e e th i n g s y o u c a n a s s u m e w i th c e rt a i n t y a b o u t

Eric Orgeron as he sits in his office in the tiny blond-red brick building on Airline Drive that used to be headquarters of Troop B of the Louisiana State Police: 1) he won’t be sitting there for long; 2) you won’t be bored if you tag along with him for his next ride; and 3) his itch to invent will be never be eliminated, and somebody’s life somewhere on this planet will be changed. First, who in the world finds profit in getting rid of your “ugly yellow headlights?” If you drive down Airline Drive, no doubt you’ve scratched your head in amazement about that odd looking semi-circular canopy emblazoned with messages beckoning you to come in and get rid of your scratched up, dim, yellow headlights. “It’s not the biggest business in the world, but it helps pay the rent,” Orgeron says matter of factly. While waiting there for the next customer to drive up seeking the cure for this pandemic, Orgeron will share the secrets of his cheesecake recipe. He might also break out the box that holds his migraine headache curing helmet, show you the jiggly lures he invented to help the weekend fisher haul in more than a fair share of red fish and speckle trout and he’ll pull out photos of his souped up fiberglass pirogue, the one that looks like … anything but a pirogue.

Orgeron’s inventions and businesses – big and small, successful and not so successful – run the gamut and would seem to put him in a league with Thomas Alva Edison. But for every trip down this road or that path, he’s had nothing but stones and some were, and are, real boulders. According to Orgeron there’s a wife out there somewhere who left him and three sons he hasn’t seen in a lifetime. Right up there he says, in fact, is the foundation of all his entrepreneurial inventiveness, the biggie: he’s just about deaf. “From all the way back when I was in high school, I wanted to be in business,” Orgeron says. “I was driven by that. Ran my own business. But even back then, and further back than that even, my hearing was a problem. I enrolled at UNO only to find out that I couldn’t hear a single word that was being said in any of my classes.” He continues, “Finally I had to admit, this is just not going to happen. So basically, I started educating myself. And I decided to learn something new every day for the rest of my life. What happened was, my handicap

Eric Orgeron – The Edison of Airline Drive B Y G EOR G E G UR T NER

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F R AN K M E T H E P H O T OG R A P H

became an asset. I began to look at every problem as an opportunity. Persistence and action alone are all powerful. Every single project I started was engrained in my determination never to quit no matter what the odds against me were.” Orgeron figures that when you get right down to it, life is a constant flow of epiphanies. What separates him from most other folk, he says, is that he’s always aware that those flashes of genius can come at any time and he is always open to them. “Most people are too busy talkin’ onna cell phone or punchin’ in worthless text messages,” says an elderly lady sitting in an outer office waiting for Orgeron to work his magic on her headlights. “When that bolt of lighting comes, they’re too busy talkin’ to a friend about what some long lost boyfriend said last night.” “Would you like to try one of my latest cupcakes?” Orgeron asks the customer. He doesn’t wait for an answer. He simply hands her a cupcake he’s retrieved from a baking pan in the nearby kitchen. The woman devours the cupcake in about four bites and smiles her approval. “Like another?” Orgeron asks. Orgeron busily thumbs through this magazine and that trade paper, pointing out “new inventions” and offers his unsolicited advice on how they may be improved. “Let me give you an example,” he says and you know something profound is coming. The lady with the cupcake has forgotten all about her ugly yellow headlights for the moment, she’s leaning forward, to pick up on Orgeron’s words of wisdom. “I picked up a young man on the highway one day. He had run out of fuel. We started talking and I said, ‘Maybe we can go fishing’ … just making conversation. He said, ‘I don’t have a boat, I just fish off the bank.’ I started thinking, maybe I can go to my shop and pull a pirogue off the mold and we’ve got a boat. Then I realized that a pirogue isn’t too stable … especially for two people. The second it turns over, you’ve lost all your equipment and the fishing trip is ruined.” He continues, “Stay with me here. Follow what I’m saying. I started thinking, ‘If I could put wings on the side … hmmmm. That would stabilize it. Then I remembered something from all my travels: a hinge. That would allow me to lift the wings … so I designed and engineered what you see here.” Orgeron shows a showroom quality boat with, well, wings jutting from the sides. “This took me about a year and a half to bring it to what you see.” So where does he go from here? “I’m going to use my ‘cheesecake money’ to get me to the point of having disposable income and I’ll start producing the boats.” Orgeron rushes into another room and returns in a flash with a box. He pulls from it a well-constructed helmet. “This cures migraine headaches,” he says. “There’s a pharmacist here in Metairie who had been having a lot of headaches. I let him use this helmet for a few days and he called me. He was thrilled with the results. His headaches were a thing of the past. ‘Send me all you’ve got,’ he said. ‘I’ll start selling them right here in my store.’” Orgeron held off on the offer because of patent considerations, but swears he and the pharmacist are still in touch. Orgeron pulls out scrapbooks with photos of this invention and that refinement. With each new creation there’s a caveat or pitfall: “the industry started fighting us,” “wiped out by Hurricane Katrina,” “… a fire burned down my plant.” “But I’ll never say ‘die,’” Orgeron swears. “Obstacles are there only to be overcome, only to test your will to get it done.” The lady stands and heads for the door, ready to drive under one of the canopies off Airline Drive with her ugly yellow headlights revived to a resurrected new life. She stops and turns and smiles at Orgeron. The inventor is quick to pick up on this epiphany: “Like another cupcake?” he asks. myneworleans.com

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M O D I N E’S N EW O RLEAN S

luck that a streetcar was going by. The said a word in conductor saw the whole thing and four days. called 9-1-1. It isn’t that I joined the Poor Clare Also, the purse didn’t have nuns and took a vow of silence. nothing in it but dog poo. (Ms. Nothing like that. Larda had figured she better What happened is, I come down with behave herself Uptown, so that virus that’s been going around and she carried a plastic bag my voice box is shut down. I first started for Chopsley’s poo, but she feeling bad last week, but I sounded OK, so didn’t want to be too obvious, so I didn’t get no sympathy. Then, when I started she stuck the bag in an old purse.) to feel better, my voice got hoarse and Anyway, to shake off Chopsley everybody said, “Oh you poor thing,” and this robber vaulted the first fence he kept their distance. And now, my voice came to, which happened to be around is entirely gone. Gloriosa’s front yard. Then he reached At least it’s given me time to in the purse for the wallet, came out with reflect and learn. dog poo, dropped the purse and vaulted Four things I’ve learned so far: the fence on the other side, where – his 1. If you phone someone and croak “helworst luck – he landed in the arms of a lo-o-o” in a whisper, the person hangs up. cop named Hulk who happens to live 2. When you point to your mouth and next door. More police came careenwhisper “lost my voice” some people, like ing up in a bunch of cars and swarmed the nurse at the doctor’s office, will talk around and went in the yard and found to you LOUDLY AND DISTINCTLY. “HOW. the purse. But they couldn’t find the gun. MUCH. DO. YOU. WEIGH. MS. GUNCH?” B Y M OD I NE G UN C H So now, Gloriosa says, she can’t never 3. When you write a note and hand let the kids play outside again because it to someone, that person will write an there’s a gun hidden in the yard and God knows what they answering note, like the two of you were plotting something. might do with it. I pat her wrist, and I write a five-point plan on 4. Be careful what you write, because it can be misconstrued. my yellow pad. My gentleman friend Lust is wondering about me now. Drink another martini. I got to explain. Order bread pudding with whiskey sauce. My mother-in-law, Ms. Larda, and her Chihuahua, Chopsley, Eat it. are spending a few days at Gloriosa’s while Ms. Larda’s house gets Go to house. fumigated for excessive roaches caused by my brothers-in-law, Find gun. who also live there. And yesterday I promised to meet them both So we drink to that and eat our bread pudding, and we take the for lunch at Commander’s Palace. streetcar to Gloriosa’s house because we ain’t in no condition to Well, It ain’t every day I get to go to Commander’s. It ain’t every drive, and we lurch around her yard, and peer under her azaleas, year even. But Gloriosa, who married rich and lives Uptown, and then, right in the bird bath, we find – a plastic fork. promised to treat us both to a fancy lunch there for a late Gloriosa says it’s definitely not her fork. She don’t allow plastic Christmas present. So I was kind of excited. forks on her property. Every piece of plastic is an insult to the But I figured I better do the right thing and cancel, so they environment. Besides, all her forks are monogrammed sterling. wouldn’t catch what I got. I looked up how to spell “laryngitis” This is a criminal fork. and texted Gloriosa, “Still got laryngitis; better cancel so U 2 don’t So she calls Hulk. catch it. :(” I don’t think Hulk is going to be interested, but he looks at And she texted back, “It’s laryngitis, not the plague. Meet U this fork and it’s like a light bulb went off over his head. “That there. :)” dog poo thief kept saying ‘Fork! Fork! Fork!’ But we just told him So I took a yellow legal pad to write notes on, and went. to stop cursing and tell us where he put the gun,” he says. And Well, the lunch is great. But I notice Gloriosa is hitting the he leaves. 25-cent martinis pretty hard, so I write “You nervous?” And she We are inside sobering up with coffee when he calls back. They takes the pad and writes, “Yes.” have interviewed the streetcar conductor. He said yes, this robber Then she starts writing out a long story and I have to grab the held Ms. Larda up with a fork. He never saw nothing like it. No pad away and write, “Talk.” She and Ms. Larda look at each other, gun. A fork robbery. and then they both start talking at once. They didn’t want to say And all he got was dog poo. There is a lesson in that, somewhere. it right away and ruin lunch, but Ms. Larda got held up that mornThat evening Lust comes by and asks how was my day out with ing. Just a block away from Gloriosa’s. She was taking Chopsley the ladies. I hand him my yellow pad. out for his constitutional when a man put a gun to her back. She “Five-point plan, mumble, mumble ... find gun,” he reads. He screamed and flung up her arms and her purse and he grabbed stares at me. it and ran away. “What do you ladies do when you go out?” he asks. It was bad luck for him that she also let go of the dog leash. I got no voice, so I can’t tell. Chopsley took off after him, nipping his ankles. It was worse haven’t

Unspoken Words

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LO R I OSIEC K I ILLUS T R A T ION

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J OIE D’ E V E

BLOGS FROM THE NEW NEW ORLEANS

s t i l l r e m e m b e r th e f i r s t m i x t a p e I e v e r g o t . It w a s

December 1992, I was in seventh grade and I was in serious puppy love with a blond-haired soccer player in my homeroom. Over Christmas break, he looked up my number in the school directory and called me to ask if I wanted to meet him at Brocato’s. I combed my hair, pulled a hot pink puffy sweater on over a salmon-colored turtleneck, tight-rolled my jeans, tied my Keds and set off down Bienville Street, excited and terrified. I got there a few minutes before him and ordered a hot chocolate, which I was unable to drink because I had recently decided that consuming food or drink in front of boys was too embarrassing to even be contemplated. When he showed up, he sat down next to me and wordlessly, not even looking at me, shoved two festively wrapped packages in my direction. I was shocked. “Should I open them now, or wait till Christmas?” I managed, followed immediately by, “I don’t have anything for you, sorry. I didn’t know we were doing presents.” “It doesn’t matter,” he said. “I don’t care about presents. Open the small one now and the other one later.” The small package contained a pair of beaded earrings that he had made himself, using skills acquired at church camp, and I immediately took out my signature earrings (a pencil in one ear and notebook in the other) and put his in. “Thanks,” I whispered, touched beyond words. “I’m glad you like them,” he said. “Whew. I’m not nervous anymore. I’m going to have an éclair.” And he ordered a huge éclair and shamelessly got chocolate on his face while I sat there staring awkwardly at my rapidly cooling cocoa. It was not the

Mixing It Up B Y E V E C r a w f o r d P e y t o n

first time I’ve wished I were male instead of female. When I got home, after parting from Ben with a clumsy but affectionate hug, I unwrapped the second gift and was delighted to find a homemade tape. It was a milestone, a rite of passage, and I knew it. I curled up on my bed, popped it into my Walkman and spent a very giddy 90 minutes listening to everything from Bad English’s “When I See You Smile” to Whitney Houston’s “I Will Always Love You” with a lot of other late 1980s/early ’90s slow jams in between. I got a lot of mix tapes in high school – some were romantic, like the ones my high school sweetheart made me for our “month-iversaries”; some were tokens of friendship, like the Tori Amos/Alanis Morissette tape my best friend made me sophomore year; and some were just inexplicable, like the Les Mis soundtrack, complete with hand-illustrated cover, given to me by the weird but well-meaning guy two lockers down. I still have a lot of these tapes and they are amazing time capsules, even if the music isn’t necessarily contemporary. (The songs on the tapes my boyfriend made me were by Elton John, Simon & Garfunkel, James Taylor and Billy Joel – but they take me right back to 1997.) In college, I had a friend who made me mix tapes for every birthday, always including a song with the name Ruby in it because he knew that was the name I had picked out for my future daughter. And my husband made me a lot of mix CDs during our courtship; I still smile fondly when I hear those songs, particularly the Avett Brothers’ “January Wedding,” which we later danced to at our own January wedding in 2012. But the ultimate master of the mix tape is my dad. Over the years, he has made dozens of tapes for me. My favorite tape he ever made me arrived in the middle of a bleak Missouri February, when I really thought that I might die if spring didn’t hurry up and come. “Guess you’re missing Mardi Gras, kiddo,” he wrote. “Hope this helps.” Full of classic New Orleans songs – not the obvious “Carnival Time” or “Mardi Gras Mambo,” but plenty of Professor Longhair, Marcia Ball and Dr. John – the tape was exactly the tonic I needed to get out of my mopey mood. I put it on, turned it up, made red beans and invited everyone I could think of to come over. It reminded me that I could keep New Orleans with me, even when it was 17 degrees outside. Excerpted from Eve Kidd Crawford’s blog, Joie d’Eve, which appears each Friday on MyNewOrleans.com. For comments: Info@NewOrleansMagazine.com.

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L OCAL C O L O R

C H R O N I C LES

Carrying the Load Catering servers master the waiting game. B y C a r o l y n K o lb

‘‘

“Anybody can serve dinner, but not everybody can make people feel comfortable. I want to have the best spirit and personality I can give,” he says. While Anderson’s first job was in a home, Rudy Winford followed a different route. “The backyard of the chef at the Boston Club ran into our backyard,” Winford says. “One summer he asked if I’d like to help. I started off there right out of high school.” Winford worked his way up through the ranks at the Boston Club. “First in the kitchen, then I went out front as a waiter. I began at 19 and I retired from there 35 years later.” For some it’s a career, but for many people being part of a catering As Winford explains, “All the company’s “wait staff” is a second job. There is even a shade of nail polmen I served dinner or supper, ish named “I’m Really Not a Waitress” and The New York Times acknowlthey became friends.” Being edged the trend of part-time employees in food service coming from known and making connecfashion and the theater in a May 2012, article on “Cater-Waiters.” Primary tions is the key to success in or secondary, it can be lucrative work for New Orleanians. In Louisiana booking other work for events in ’12, there were 2,690 food service jobs in non-restaurant locations in homes, or perhaps working (including private homes). That will increase to 2,869 by 2020, according full-time for one family. to the U.S. Department of Labor Occupational Employment Statistics. “You worked at different

t ’ s r e a l l y b e e n a b l e s s i n g t o m e , i t k e pt m y w a g e s

up,” Bobby Anderson says about his long career as a waiter in New Orleans’ households. “And, it lets me help my church, since I tithe and I give back 10 percent. It’s just a part of my life.” Either working along with a catering company to produce a successful party or working for a family or private club full-time, Anderson’s job of choice is one that appeals to many New Orleanians as a career or a way of adding income with a second job. People have come to this work from different starting points. But, on one thing they agree. As Anderson put it, “you have to have a spirit of liking people.”

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J u d y L a B o r d e P h o t o g r a ph , t o p

clubs – the Louisiana Club, the Pickwick Club – and then you’d be working at different houses,” he says. One of the keys to Winford’s career was the training and support he received from a Boston Club employee for 50 years, Alden McDonald Sr. “He taught me the ‘ins’ and ‘outs’, he was well known serving parties and I started working jobs with him,” Winford remembers. According to his obituary in The Times-Picayune in 1994, McDonald “was probably best known to New Orleanians as the person who assisted Rex as he toasted his queen on the balcony of the Boston Club on Mardi Gras.” His chosen career enabled him, and others in this field, to raise a family and educate his children. Alden McDonald Jr., president of Liberty Bank and Trust, is his son. Alden McDonald Sr. also mentored James Kelly. Kelly worked full time at Union Carbide (now Dow Chemical) but McDonald introduced him to his sideline as waiter and bartender. “I started working with him as a youngster in different locations, and it was a career I continued.” “It’s a job, it’s a good paying job. What you make out of it is what you put into it,” Kelly says. Personal relations are most important. “Your personality speaks a lot. I have to be well liked and be trustworthy,” he says. Besides being a waiter and a bartender, Kelly can also cook “a beef tenderloin, or fried fish and oysters.” He takes pride in his skill at decorating trays and can handle a Christmas tree. “A genteel way of being a good person and a good waiter: that’s my signature,” Kelly says. The result? “You’re not treated as a waiter, you’re treated as a person.” Like Rudy Winford, George Clark began as a waiter at a club, in his case the Petroleum Club. “I had twin daughters, so I started working at night at the restaurant at the Hilton.” From there he moved on to work at parties and a full-time job with a family. “In order to give good service, you’ve got to have a passion for what you’re doing,” he says. Hill Carrere started at the time of the Republican Convention in 1988. “My sister was working at the Job Corps and they needed adult supervisors to help with convention work – I went along more as a chaperon.” The head caterer asked for his number, and that began his second career. “Right now I’m the Demolition Coordinator for the City of New Orleans,” Carrere says. “Being a waiter has always been a part time thing for me.” His secret? “Folks always want to be around folks who are positive. You have to genuinely like what you’re doing.” Carrere always comes prepared. “Most waiters carry little bags with them. I have bar tools, a wine opener, a pourer, a little knife, a tray, sometimes they ask you to bring an extra martini shaker or some ice.” Byron McDonald, son of Alden McDonald Sr., learned early on the importance of a good work ethic. “I’ve always had more than one job,” Byron McDonald says. One career was with the U.S. Post Office. Today, he operates Byron’s Professional Waiter Service at 2936 Conti St., supplying all the assistance needed for caterers or others to put on an event. He insists on staff he can recommend. “People come in, they have to have the right attitude and that’s hard to find. A waiter’s job is only for people who don’t mind working!” Every one of the men interviewed had a difficult time in Hurricane Katrina and with rebuilding afterwards. And not everyone returned. Byron McDonald today has fewer names on his roster than before the storm. Perhaps the most telling Katrina story about the importance of these men to the city comes from James Kelly. “When I got home there were only two of us back in New Orleans. People greeted us with open arms! They gave us whatever we needed – we went right back into business!” myneworleans.com

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L OCAL C O L O R

HOME

Family Connections Relatives share common space in an elegant Lakeview home. B Y B ONN I E WARREN ph o t o g r a ph e d b y c H ERY L G ER B ER

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i th a n u p d a t e d f l a i r f o r Fr e n c h a r c h i t e c t u r e ,

the home of Whitney and David Loria in Lakeview definitely has plenty of appeal. Even the iron fence, set between brick posts, adds to its pristine European look. Designed by David’s sister-inlaw, Gwen Loria, an architectural designer who attended Tulane University School of Architecture, it’s the dream home of the young couple with a special lagniappe feature: According to David, an attorney with Galloway, Johnson, Tompkins, Burr and Smith, their home is part of a unique green space that joins it with Gwen and Paul’s home and the new home of his parents Annette and Frank Loria. “Since Gwen and Paul have four young children and we have two, I can’t think of anything better than having a huge open play area between our houses for all of us to enjoy, not to mention the joy of having our children’s grandparents as part of the family triad,” says David. Completed in August 2012, the 3,700 square-foot-home features an open floor plan with the main areas opening onto a large brick patio that features an outdoor kitchen and plenty of space for family gatherings, while the children can freely play in the grass-covered adjoining space. “It’s a wonderful way to be together with family and friends,” Whitney says. “The children love the freedom of having so much open space. We did add a low fence around the patio, mainly to contain our smaller children when necessary, not to mention there’s a run for our dogs, Lucy, a standard poodle, and Wallace,

Facing page: A large map of Italy dominates one wall of the living room; Whitney selected the casual furniture and accessories for the large room. This page, below: Designed by David’s sister-in-law, Gwen Loria, an architectural designer who attended Tulane University School of Architecture, the home represents an updated flair for French architecture. Right: Whitney, Amos and David on the back patio of their Lakeview home.

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a German shorthaired pointer.” Whitney gets the credit for the interior design of the house. “I enjoyed finding just the right furnishing that fit our casual lifestyle,” she says, adding, “David had a very active part in every decision for our home. For example, when we found the 5-by-8-foot map of Italy in Dawsonville, Ga., that we now have on a living room wall David said, ‘We must have it.’ And he didn’t hesitate to rent a trailer to hook-up to our car so we could bring it back to New Orleans.” David’s love of the map is connected to his Italian heritage. Both Whitney and David appreciate that the living, kitchen and dining rooms are all one large open space. “It’s ideal with our young family,” David says. “We enjoy being in the same space where we can keep an eye on Amos, our 2-yearold son, and Reid, his brother who’s only a few months old but loves to be with everybody.” The all-white kitchen is enhanced by the careful detailing of the molding and trim, in addition the Alaskan white granite tops for the counters and island, which add a touch of elegance to the space. “We both appreciate the interesting architectural feature of having the posts and curved opening that defines the dining room,” Whitney says. The hand-scraped, hickory hardwood floors the couple purchased from John Whittemore (JW Flooring) adds a special texture and warmth throughout the house. The master bathroom and adjoining closet are one big space, and it’s obvious that neatness matters for the couple. “Randy 50

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Daigle of Daigle Cabinets did the built-ins that allow us to keep everything in place,” Whitney says. “We love the neatness of the design that doesn’t allow one surface for clutter to gather.” “The 16-by-20-foot media room is my special place to watch football games with family and friends,” David says, noting the lineup of three televisions on the wall. “It is truly the finishing touch that makes our home perfect.”

Facing page, top: The large kitchen features Alaskan white granite on the countertops and island. Facing page, bottom: The dining room is separated from the kitchen and living room by an archway. This page, top: The luxurious master bathroom features both a tub and shower. Middle, right: The master closet that adjoins the master bathroom was

designed to keep everything neatly out of view in stylish cabinets. Right: Lucy and Wallace, the coupleâ&#x20AC;&#x2122;s dogs, have their own yard adjoining the rear patio. Above: Amos enjoys being in the media room with his father. Three televisions make watching football games especially exciting for David, who says itâ&#x20AC;&#x2122;s his favorite room in the house. myneworleans.com

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THEMENU TABLE TALK

RESTAURANT INSIDER

FOOD

LAST CALL

DINING LISTINGS TABLE TALK:

Sweet Talk PAGE 54

“If you eat something that’s really sweet, that’s all you can taste. I try to use the sweetness to bring out the flavor of the fruit and the profile of the chocolate.” Shun Li, Windsor Court’s Grill Room’s pastry chef

JEFFERY JOHNSTON PHOTOGRAPH

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T HE M EN U

T A B L E T A L K

Sweet Talk Pastry chef creations By Jay Forman

o i ng i nto 2 0 1 4 , l et ’ s ta k e a m o m ent to re c ogn i z e

our pastry chefs. Not so long ago the pastry station in local restaurants was often a responsibility shoved onto the plate of the sous chef. Things are different these days, as the number of full-time pastry chefs has boomed. The adage that all boats are lifted by the tide comes to mind and there has never been a better time to eat sweet in New Orleans. Like their savory-side brethren, pastry chefs each have their own style. For Shun Li of the Windsor Court’s Grill Room, his guiding principle is that sweetness serves as a means rather than an end. “If you eat something that’s really sweet, that’s all you can taste,” Li says. “I try to use the sweetness to bring out the flavor of the fruit and the profile of the chocolate.” Therefore his desserts tend to be subtle, less sweet and fall on the lighter side of the pastry spectrum. As far as flavors, Li likes to play with more nuanced ingredients, like the hibiscus flower he used recently in a Japanese pumpkin cheesecake. He infused the cranberry sauce with hibiscus, the tart playing off the floral with complementary colors to boot. Li tends to get a little more experimental for his tasting menus. Sometimes desserts created for those roll onto his 54

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Windsor Court’s Deconstructed Black Forest Cake

à la carte selections, as was recently the case for his Black Forest cake. For this he deconstructed and reinvented the old-school classic. A dark chocolate cream mold is used for the base along with buttermilk-chocolate cake. Mascarpone panna cotta takes the place of whipped cream and a tart cherry sorbet contributes that essential flavor component. Kirshwasser gelée and chocolate flourishes help complete his elegant plating. At the Link Restaurant Group, executive pastry chef Rhonda Ruckman has overseen the pastry operations for chef Donald Link’s expanding collection of restaurants since 2010. Her responsibilities now include Herbsaint, Butcher, Cochon, Calcasieu and Pêche. Ruckman’s style swings in a different direction than Li’s. Here the desserts are, generally speaking, Southerninspired and lean toward big, sweet flavors, though Ruckman tailors each menu to fit its restaurant. At Cochon, home-style desserts such as chocolate peanut butter pie rule the roost. A favorite of Link, that stays on the menu, along with Ruckman’s pineapple upside-down cake. Seasonal items include a recent pumpkin tart topped with maple meringue. Made with fresh pumpkin, the nuances unfold in a delicate way as compared to the generic flat flavor of the canned variety. Ruckman is a big chocolate fan, sourcing much of it from Patric Chocolate, a highly regarded beanto-bar small batch operation out of Missouri. She uses their Madagascar variety in a flourless chocolate cake at Pêche. “It has notes of berry and ripe fruit in it,” Ruckman says. “It is tannic as well, which adds a delicious tang.” For her chocolate mousse, she uses their Rio Caribe, which is earthier with slight undertones of licorice. Going into January, look for her individual King

Later this year expect to see pastry chef Tariq Hannah unleash his pastry arsenal when Sucré opens its newest location right in the heart of the French Quarter. Along with the expected macaroons, chocolates and entremets will be a savory small plates program as well as a full bar. J E F F E R Y J O H N S T O N P H O T O G R A P H , top ; Mary l o u Utter m oh l en , botto m

Cakes at Butcher, featuring their For Your Sweet Tooth signature miniature pig in lieu The Windsor Court Grill Room of a baby. And with the upcom300 Gravier St. ing expansion of Butcher into 522-1992 an adjoining building, expect a GrillRoomNewOrleans.com wider array of sweets from her Lunch and dinner daily kitchen in 2014. Cochon At Coquette, pastry chef Zak 930 Tchoupitoulas St. Miller often starts his composi588-2123 tions off with something familiar, CochonRestaurant.com but then gives them a little twist, Lunch and dinner daily like a recent sweet potato pie with Coquette toasted marshmallows and brown 2800 Magazine St. sugar ice cream that was finished 265-0421 off with a brown sugar gastrique. CoquetteNola.com “The caramelized sugar and vineBrunch Sundays, lunch gar contributes a bittersweet, sour Wednesdays-Saturdays, dinner element that helps balance out a Wednesdays-Mondays, closed dish that would be otherwise too Tuesdays sweet,” Miller says. Emeril’s Delmonico Originally from Michigan, Miller 1300 St. Charles Ave. started out on the savory side of 525-4937 the kitchen in luxury hotels. He EmerilsRestaurants.com/ fell for pastry when he rotated emerils-delmonico through the station while working Lunch Fridays, dinner nightly at the Ritz-Carlton. “I come from NOLA a savory background, and it’s 534 Saint Louis St. maybe unintentionally a little part 522-6652 of my style. I don’t really do things EmerilsRestaurants.com/nolathat are super-sweet.” Fresh herbs restaurant and unusual elements, like wood Lunch Thursdays-Sundays, smoke, are a few of the tools he dinner daily uses to compose his plates. This month, look for ingredients like citrus to be featured. He recently ran a satsuma creamsicle float on a tasting menu, and plans to roll on a satsuma-cardamom snowball he concocted for an event in New York. “I served them in little mason jars with condensed milk and it went over really well,” he says. “Up there, a snowball is usually something you throw at someone.” Amy Lemon handles pastry for Emeril’s Delmonico and NOLA in the French Quarter. She went to the culinary program at the Art Institute of Santa Monica, where she learned how to handle the crush while working high-profile events like the Academy Awards. Having worked primarily out on the West Coast before moving to New Orleans in 2006, she comes from an ingredient-driven background that has since been informed by research into Creole and Cajun tradition. “Delmonico is finer dining, so the desserts are a little more refined over there,” Lemon says. As chef Anthony Scanio is a stickler for New Orleans tradition, Lemon peruses old history and cookbooks for inspiration. “Right now I have a café au lait crème brulée with a gateau de syrup, which used to be a popular dessert here,” she says. The gateau de syrup (literally “syrup cake”) is made with Steen’s Cane Syrup, cut into sugar cube-size squares and used as a component on the plate. At NOLA her menu is more contemporary with a home-style comfort component. She riffs on ooey gooey cake by using three layers of chocolate cake, marshmallows and toasted coconut, and serves it warm. Rounding the corner into Carnival season, Lemmon will begin running King Cake donuts on the Delmonico’s menu and NOLA’s menu will offer a King Cake bread pudding. “Both of those will run after 12th night,” she says. myneworleans.com

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R E S T A U R A N T IN SID ER

January Musings New year, new places B Y RO B E R T P E Y T ON I l o v e J an u ary . I th i n k i t ’ s d u e i n part to the

fact that by about Jan. 2 or 3, the holidays are mostly a memory. I am no Scrooge, but from Thanksgiving to Christmas to New Year’s Eve, I spend about as much time stressed out as I do celebrating. There’s a break in January where the weather’s still nice and the next big holiday is a month and a half away, and I feel like I can take a deep breath – at least until Carnival starts ramping up. All bets are off then. I guess it’s passé to refer to things in a pre- or post-Katrina context, but at the moment I’m listening to Steely Dan and wearing a jacket that was made during the Eisenhower administration, so I’m clearly already passé. Anyway, one of the best trends we’ve seen in the last eight years is the growth of casual restaurants that take food seriously, and there’s really no better example of the movement than pizza joints. Restaurants such as Ancora, Domenica, Amici and more recently Dolce Vita Wood Fired Pizzeria (1205 St. Charles Ave.) are putting out pies cooked at super-high temperatures with thoughtful toppings that don’t overwhelm the crust, which is where the focus of real pizza should be. Chef Bogdan Moceanu is a native of Romania, but he cooks Italian food, and more specifically pizza, in an oven hand-built in Napoli. The menu isn’t expansive – a few pies, a couple of pastas and salads and a few specials are your choices, but when everything is executed properly, that’s all you need. Most of the tables in the Spartan Dolce Vita Wood Fired Pizzeria’s dining room are comchef Bogdan Moceanu munal, and that’s entirely appropriate for a pizzeria. The focus – apart from a few televisions hung in strategic locations on the wall – is on chef Bogdan and his bright red pizza oven. It is a beautiful object capable of cooking a thin-crust pizza in 90 seconds. As I suggested above, the true measure of a pizza is the crust, and you won’t be disappointed at Dolce Vita; at least as long as you’re a right-thinking person and recognize that pizza crust should be thin, somewhat charred and flavorful. You won’t go wrong with the basics at Dolce Vita, but look for specials like roasted chicken with olives, feta, spinach and lemon-basil vinaigrette, or Tin Roof-braised brisket. Pasta specials run the gamut from porcini-vegetable risotto to hand-made tagliatelle with bolognese sauce. Dolce Vita is open from 11 a.m. to 11 p.m., Tuesdays through Sundays. You can reach them by calling 324-7674. 56

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Kingfish opened earlier this year and at the time I recall talking to folks there about their plans for the adjacent space. Those plans – to open a casual deli-style spot focused on take-out, have been realized. The new location is called Counter (335 Chartres St.), and it offers salads, sandwiches and soups designed for take-out as well as dining at one of the 20 or so seats in the relatively small shop. Look for a version of the muffuletta that goes by the decidedly un-PC “Doo Woppalata,” which features capicola, salami, mortadella, provolone and olive

Counter

salad on a traditional sesameseed bun; and the D.A.T. features coffee-cured duck bacon, arugula, tomato and aioli on rye. There is a bloody mary bar with a ton of options for individual customization, too. Counter is open daily from 11 a.m. to 6 p.m. You can reach them by calling 587-0908.

True to its name, the offerings at District Donuts Sliders Brew (2209 Magazine St.) are donuts, mini-burgers and coffee. If that sounds mundane, you should check the place out. Because while they do have the basics in each category, you’ll find the most joy in the specials. They do two or three slider specials in addition to the cheeseburger, fried chicken and veggie options always on the menu; on a recent trip I tried a fried oyster with pork crackling and a tarragon aioli-slaw that was outstanding, and another featuring roasted pork belly with an anise-mustard and pickled red onion that was good, if not quite up to the standard set by the fried oyster. There is a veggie slider on the menu that’s served with locally produced tofu and wrapped in lettuce in place of a bun. They go further with donuts. They start baking early in the morning to have donuts available at the 7 a.m. open, and start the last batch around 7 p.m. They can’t make more than 10 dozen in a batch, meaning it’s an ongoing process. Like just about everything else in the place, the glazes, fillings and other garnishes on the donuts are almost all made in-house. There are usually eight to 10 different donuts in the small display case at any one time, but the selection changes throughout the day. The brew end of the District Donuts Sliders Brew equation isn’t exactly ignored, either; they feature coffee from a roasting outfit in Athens, Ga., called 1000 Faces Coffee, and have a host of coffee and coffeerelated beverages on tap. District is open daily from 7 a.m. to 9 p.m. during the week and until 10 p.m. on the weekend. Call 570-6945 to find out more.

Questions? Comments? Suggestions? Email rdpeyton@gmail.com

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T HE M E N U

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THE MENU

FOOD

Roasting and Boasting Hearty meat dishes for the winter by Dale Curry

fr i end on c e to l d m e that the eas i est c oo k i ng

is roasting a large piece of meat – i.e. turkey, roast beef, pork, leg of lamb – because you put it on to cook and forget about it. A mother of several teenage boys, she knew about big appetites and was probably right about getting the most for your effort. Some cooks, however, shy away from big cooking for the simple reason that it’s big. What I like about it is that you usually have multiple meals on your hands, saving time and effort in the long run. Whether roasting in the oven

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EUGENIA UHL PHOTOGRAPH

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or simmering in a Dutch oven on top of the stove, little attention is required after the cooking begins. Sometimes you can put the vegetables in on top of the meat and a whole meal is ready in one pot. Putting it in a slow cooker to simmer all day is a boon to working cooks. When I would come home from college on weekends, usually with several friends, we often requested a “pot.” Tired of grilled cheeses and burgers, we wanted some of my mother’s downhome cooking. A “pot” usually consisted of a roast with carrots and potatoes around it, or a chicken with noodles, carrots and lima beans cooked in the broth. I have recently cooked my first rolled roast and it was a hit at a dinner party. The key is cutting a pork loin so that it will roll up around a little stuffing. That is the hard part; the rest is a breeze. It is a fancy presentation of a pork roast that can more easily be placed whole in the oven with veggies surrounding it. My shortcut to the old Creole favorite beef daube takes minutes to prepare for a giant meal, and my version of a chicken in the pot goes into the oven for a total meal. In my mind, these are wintry dishes, the kind you want to smell cooking when you come home from work, tired and cold. Not that we have much cold weather, but to us in coastal Louisiana, a 40-degree temp requires layers of coats and scarves and we’re still cold. If you’re away at work all day, you can put these dishes in a slow cooker with similar effect. The smells will greet you while you put on your slippers and light a fire.

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Rolled Pork Roast 1 3-pound piece boneless pork loin Salt, freshly ground pepper and Creole seasoning to taste 3 1/2 Tablespoons olive oil, divided 1/2 pound Italian sausage (hot or mild), casings removed 1/2 onion, chopped 1 stalk celery, chopped 1 Granny Smith apple, peeled and diced 3 cloves garlic, minced 1 cup Panko breadcrumbs 2 teaspoons chopped fresh sage, chopped, or 1/2 teaspoon dried 2 teaspoons chopped fresh rosemary, chopped, or 1/2 teaspoon dried 2 teaspoons chopped fresh oregano, chopped, or 1/2 teaspoon dried 1/2 cup white wine

First you must butterfly the pork loin. If you have purchased a whole pork loin, cut away 3

pounds and freeze the rest for another meal. Place the loin on a large chopping board with fat facing down and short side toward you. With a sharp knife slice the length of the loin down the center, leaving 1/2-inch meat uncut. Cut each side horizontally to the cutting board and away from the center until each side lays flat, all about 1-inch in thickness. Cover with wax paper or parchment paper, and pound with the flat side of a mallet until the piece of pork reaches a smooth surface, still about 1/2inch in thickness. Sprinkle liberally with salt, pepper and Creole seasoning. Set aside. In a large skillet, sauté the sausage until no longer pink. Remove from skillet. In same skillet, sauté onion, celery and apple in 1 Tablespoon olive oil until wilted, about 3 minutes. Add garlic and sauté 1 minute more. Preheat oven to 375 degrees. Place 1 Tablespoon olive oil

in a smaller skillet and sauté breadcrumbs until lightly browned. Stir in herbs and sauté 1 minute longer. Mix this into sausage mixture. Spread dressing evenly onto pork, leaving a 1-inch margin on all sides. Pat it down and roll the pork, jelly-roll style. Make sure the dressing is contained and wrap the roast with string to keep it together. Sprinkle the outside with more seasoning. Heat a large sauté pan over medium heat and add remaining oil. When hot, brown roast on all sides. Place roast seam side down in a roasting pan fitted with a rack and add wine to the bottom of the pan to keep juices from burning. Pour oil off sauté pan and deglaze with water by adding 1/2-cup of water to the pan and heating it to boiling. Pour this over the roast. Bake for 45 minutes to 1 hour or until internal temperature is 145 degrees on a meat thermometer. Remove roast from the oven and let it rest for 10 minutes

before serving. Slice into 1- to 1 1/2-inch pieces to serve. Pour pan juices over slices. Serves 8 to 10

Easy Beef Daube 1 3- to 4-pound beef roast (chuck, shoulder, rump) Creole seasoning, freshly ground black pepper and garlic powder 1 Tablespoon vegetable oil 1 14.5-ounce can beef broth 1/2 cup red wine 1 24-ounce jar marinara (spaghetti) sauce 1 1/2 pounds spaghetti, cooked al dente Parmesan cheese, grated

Sprinkle roast liberally with seasonings. Heat oil in a large, heavy pot (Dutch oven) and brown roast on all sides. (Note: Roast can be cooked in a slow cooker on low setting for 10 hours.) Reduce heat to a simmer and add broth, wine and marinara sauce. Cover and simmer on low heat for about 4 hours

or until meat is falling apart. Stir and turn several times during cooking. If sauce needs to thicken, leave top off pot for last hour. Serve over spaghetti. Top with Parmesan. Serves 6 to 8

Roast Chicken With Root Vegetables 1 chicken, about 4 pounds Salt, freshly ground pepper and Creole seasoning 2 Tablespoons olive oil Several stems fresh rosemary 1 large onion, cut in fourths 2 large carrots, cut into 2-inch pieces Several small turnips or 1 large, cut in halves 2 medium Yukon Gold potatoes, cut into halves 2 medium parsnips, peeled and cut into 2-inch pieces 1 fennel bulb, cut in half 1 14.5-ounce can chicken broth

Preheat oven to 350 degrees. Rinse chicken and pat dry.

Season liberally inside and out with salt, pepper and Creole seasoning. Place a stem or two of rosemary inside the chicken. Tie legs together. Heat oil in a large, preferably oval, ovenproof Dutch oven or iron pot on top of stove. Brown whole chicken on all sides, turning and moving frequently in the pot so that the skin doesn’t pull off. Turn the bird on its back and scatter all the vegetables around and on top of it. Pour can of broth over it and season with salt, pepper and Creole seasoning. Cover and roast in the oven for about 1 1/2 hours, or until juices run clear when a thigh is pierced and vegetables are fork-tender. Stir the vegetables several times during the roasting. When ready to serve, place chicken on a large platter with vegetables around it. Skim the fat from the juices in the baking pan and pour remaining juices over the chicken and vegetables. Serves 4 to 6

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THE MENU

LAST CALL

Auld Acquaintances Never Forgotten B Y T I M M C NALLY

he beg i nn i ng of e v ery N ew Y ear en c o u rages u s

to make promises for personal improvements, while looking at the past to remind us of people and times gone by. That second part is never a problem in New Orleans. Oh, how we love our history and culture. We revel almost daily in stories about the French of the early 1700s, the Spanish of the late 1700s, Andrew Jackson and even the plans for Napoleon’s never-to-be idyllic retirement at the corner of Chartres and St. Louis streets. We well “remember” the three St. Charles Hotels (the first one opened in 1837 and the last one closed in 1974). When the Natchez was rammed by a freighter and almost went down at her dock (’83) and the Cabildo caught fire (’88), we were inconsolable. We speak of all of these things – and Betsy (’65) and Katrina (2005) – as if they occurred last week. No, auld acquaintances will never be forgotten in this place. The precious memories include our cuisine and our beverages. The auld is ordered every day, with the Sazerac and the Ramos Gin Fizz, two cocktails from the century before the last one, leading the hit parade. Then there’s the Vieux Carré, a classic cocktail invented in the 1930s by bartender Walter Bergeron in the Carousel Lounge at the Hotel Monteleone. We all know the legendary watering hole is still the very best place to enjoy the drink named after the original New Orleans neighborhood.

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Vieux Carré Cocktail 1/2 ounce Benedictine 1/2 ounce cognac 1/2 ounce Sazerac Rye Whiskey 1/2 ounce sweet vermouth 2-3 drops Angostura Bitters 2-3 drops Peychauds Bitters

Build in a rocks glass filled with ice. Stir briefly with a cocktail stirrer and garnish with a lemon twist. As created and served at The Carousel Lounge, Hotel Monteleone

SARA ESSEX BRADLEY PHOTOGRAPH

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$= Average entrée price of $5-$10; $$=$1115; $$$=$16-20; $$$$=$21-25; $$$$$=$25 and up.

5 Fifty 5 Restaurant Marriott Hotel, 555 Canal St., 553-5638, French Quarter, 555Canal.com. B, L, D daily. This restaurant offers innovative American fare such as lobster macaroni and cheese, seasonal Gulf fish with crab and mâche salad with boudin. Many of the dishes receive an additional touch from their wood-burning oven. $$$$

7 on Fulton 701 Convention Center Blvd., 525-7555, CBD/Warehouse District, 7onFulton.com. B, L, D daily. Upscale and contemporary dining destination. $$$$

13 Restaurant and Bar 517 Frenchmen St., 942-1345, Faubourg Marigny, 13Monaghan. com. B, L, D daily, open until 4 a.m. Latenight deli catering to hungry club-hoppers. Bar and excellent jukebox make this a good place to refuel. $

Abita Brew Pub 72011 Holly St., (985) 892-5837, Abita Springs, AbitaBrewPub.com. L, D Tue-Sun. Famous for its Purple Haze and Turbodog brews, Abita serves up better-thanexpected pub food in their namesake eatery. “Tasteful” tours available for visitors. $$

Acme Oyster House 724 Iberville St., 5225973, French Quarter; 3000 Veterans Blvd., 309-4056, Metairie; 1202 N. Highway 190, (985) 246-6155, Covington; AcmeOyster.com. L, D daily. Known as one of the best places to eat oysters. $$

Aloha Sushi 1051 Annunciation St., 5660021, Warehouse District, SunRayGrill.com. L, D Tue-Sat. A large list of rolls, hot rice bowls, Asian-inspired soups, salads, cocktails and more. Visit for Sake Hour (4-6 p.m.): half-priced sake and three rolls for the price of two. $$

Ancora 4508 Freret St., 324-1636, Uptown, AncoraPizza.com. L Fri-Sat, D Mon-Sat. Authentic Neapolitan-style pizza fired in an oven imported from Naples keeps pizza connoisseurs coming back to this Freret Street hot-spot. The housemade charcuterie makes it a double-winner. New Orleans Magazine’s 20011 Pizza Restaurant of the Year. $$ Andrea’s Restaurant 3100 19th St., 8348583, Metairie, AndreasRestaurant.com. L Mon-Sat D daily, Br Sun. Indulge in osso buco and homemade pastas in a setting that’s both elegant and intimate; off-premise catering. New Orleans Magazine Honor Roll honoree 2009. $$$

Antoine’s 713 St. Louis St., 581-4422,

DINING GUIDE French Quarter, Antoines.com. L Mon-Sat, 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 are available. $$$$$

Arnaud’s 813 Bienville St., 523-5433, French Quarter, Arnauds.com. D daily, Br Sun. Waiters in tuxedos prepare Café Brulot tableside at this storied Creole grande dame in the French Quarter; live jazz during Sun. brunch. New Orleans Magazine’s 2011 Honor Roll winner. $$$$$ Audubon Clubhouse 6500 Magazine St., 212-5282, Uptown. B, L Tue-Sat, Br Sun. Nested among the oaks in Audubon Park, the beautifully situated clubhouse is open to the public and features a kid-friendly menu with New Orleans tweaks and a casually upscale sandwich and salad menu for adults. $$

August Moon 3635 Prytania St., 899-5129, 899-5122, Uptown, MoonNola.com. L, D Mon-Fri, D Sat. Lots of vegetarian offerings and reasonable prices make this dependable Chinese/Vietnamese place a popular choice for students and locals. Take-out and delivery available. $

Austin’s 5101 W. Esplanade Ave., 888-5533, Metairie, AustinsNo.com. D Mon-Sat. Mr. Ed’s upscale bistro serves contemporary Creole fare, including seafood and steaks. $$$ The Avenue Pub 1732 St. Charles Ave., 586-9243, Uptown, TheAvenuePub.com. L, D daily (kitchen open 24 hours a day). With more than 47 rotating draft beers, this pub also offers food including a cheese plate from St. James Cheese Co., a crab cake sandwich and the “Pub Burger.” $

Bacchanal Fine Wines and Spirits 600 Poland Ave., 948-9111, Bywater, BacchanalWine.com. L, D daily. The pop-up that started it all, this ongoing backyard music and food fest in the heart of Bywater carries the funky flame. Best of all, the front of house is a wine shop. $$

Barcelona Tapas 720 Dublin St., 861-9696, Riverbend, LetsEat.at/BarcelonaTapas. D TueSun. Barcelona Tapas is chef-owner Xavier Laurentino’s homage to the small-plates restaurants he knew from his hometown of Barcelona. The tapas are authentic, and the space, renovated largely by Laurentino himself, is charming. $ Basil Leaf Restaurant 1438 S. Carrollton Ave., 862-9001, Uptown, BasilLeafThai.com. L Mon-Fri, D daily. Thai food and sushi bar

with a contemporary spin is served in this date-friendly establishment; private rooms available. $$

Basin Seafood & Spirits 3222 Magazine St., 302-7391, Uptown. L, D Tue-Sat. The focus is on seafood at this uncluttered, contemporary joint venture between Colombian chef Edgar Caro from Barü Bistro & Tapas and Louisiana fishing guide Tommy Peters. Their generally lighter approach is represented in dishes such as whole grilled snapper as well as traditional favorites such as spicy boiled crawfish (in season). $$

Warehouse District, BoucheNola.com. L, D Wed-Sat. Bouche is a mix of lounge, cigar bar and restaurant with an open kitchen serving largely Southern food in portions Bouche calls “Partailles” – something larger than an appetizer but smaller than an entrée. $$$

Boucherie 8115 Jeannette St., 862-5514, Riverbend, Boucherie-Nola.com. L, D Tue-Sat. Serving contemporary Southern food with an international angle, Chef Nathaniel Zimet offers excellent ingredients, presented simply. New Orleans Magazine’s Best New Restaurant 2009. $$

Bayona 430 Dauphine St., 525-4455, French Quarter, 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. $$$$$

Brigtsen’s 723 Dante St., 861-7610,

The Beach House 2401 N. Woodlawn St.,

7125, Mandeville. B, Br, L daily. Breakfastcentric café in turn-of-the-century home offers a sprawling assortment of delicious items both healthy and decadent. $$

456-7470, Metairie. L, D daily. Gumbo, steaks, lobsters, burgers and seafood are accompanied by live music each and every night. $$$

Uptown, Brigtsens.com. D Tue-Sat. Chef Frank Brigtsen’s nationally-famous Creole cuisine makes this cozy Riverbend cottage a true foodie destination. $$$$$

Broken Egg Cafe 200 Girod St., (985) 231-

Besh Steak Harrah’s Casino, 8 Canal St., 533-6111, CBD/Warehouse District, HarrahsNewOrleans.com. D daily. Acclaimed chef John Besh reinterprets the classic steakhouse with his signature contemporary Louisiana flair. New Orleans Magazine’s Chef of the Year 2007. $$$$$

Brooklyn Pizzeria 4301 Veterans Blvd.,

Bistro Daisy 5831 Magazine St., 899-6987, Uptown, BistroDaisy.com. D, Tue-Sat. Chef Anton Schulte and his wife Diane’s bistro, named in honor of their daughter, serves creative and contemporary bistro fare in a romantic setting along Magazine Street. The signature Daisy Salad is a favorite. $$$$

Metairie; 3342 Magazine St., 894-1233, Uptown; 3301 Veterans Memorial Blvd., 8307333 Metairie; 29 McAlister Drive, Tulane University; 2020 Veterans Blvd., 837-9777; ByblosRestaurants.com. L, D daily. Upscale Middle Eastern cuisine featuring traditional seafood, lamb and vegetarian options. $$

Blue Plate Café 1330 Prytania St., 309-

Café Adelaide Loews New Orleans Hotel,

9500, Uptown. B, L Mon-Fri. Breakfasts and lunches are the hallmarks of this neighborhood spot. The Ignatius sandwich comes equipped with 10 inches of paradise. $

300 Poydras St., 595-3305, CBD/Warehouse District, 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 businessmen and politicos. Also features the Swizzle Stick Bar. $$$$

The Bombay Club Prince Conti Hotel, 830 Conti St., 586-0972, French Quarter, TheBombayClub.com. D daily. Popular martini bar appointed 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. $$$$

Bon Ton Cafe 401 Magazine St., 524-3386, CBD/Warehouse District, TheBonTonCafe. com. L, D Mon-Fri. A local favorite for the oldschool business lunch crowd, it specializes in local seafood and Cajun dishes. $$$$

Bouche 840 Tchoupitoulas St., 267-7485,

833-1288, Metairie, EatBrooklyn.net. L, D daily (Drive thru/take out). Pie shop on Vets specializes in New York-style thin crust. The pizza is the reason to come, but sandwiches and salads are offered as well. $

Byblos 1501 Metairie Road, 834-9773,

Café Burnside Houmas House Plantation, 40136 Highway 942, (225) 473-9380, Darrow, 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. $$

Café Degas 3127 Esplanade Ave., 945-5635, Mid-City, CafeDegas.com. L Wed-Sat, D WedSun, Br Sun. Light French bistro food including salads and quiche make this indoor/out-

Traditional & Vegan All-Natural Mardi Gras Treats at Breads on Oak Breads on Oak, 8640 Oak St., 324-8271, BreadsOnOak.com

Breads on Oak, the bakery on Oak Street in Uptown which uses traditional French baking techniques, will be offering their all-natural King Cakes and Galette des Rois this coming Mardi Gras. Last year chef Sean O’Mahony introduced his first King Cake using allnatural flavorings and colorings. This year, O’Mahony will make a vegan galette as well as a vegan King Cake. With lines often snaking around the corner to get in, it’s hard to believe Breads on Oak only opened in 2012. Clearly, their make-from-scratch approach using organic flour and local ingredients has hit a sweet spot in the market. – Mi r e l l a c a m e r a n

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door boîte a Faubourg St. John favorite. New Orleans Magazine’s 2010 French Restaurant of the Year. $$$

Café du Monde 800 Decatur St., 525-0454, French Quarter; One Poydras Suite 27, 5870841, New Orleans; 3301 Veterans Blvd., Suite 104, 834-8694, Metairie; 1401 West Esplanade, Suite 100, 468-3588, Kenner; 4700 Veterans Blvd., 888-9770, Metairie; 1814 N. Causeway Approach, Suite 1, (985) 951-7474, Mandeville; 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. $

Café Equator 2920 Severn Ave., 8884772, Metairie, CafeEquator.com. L, D daily. Very good Thai food across the street from Lakeside Mall. Offers a quiet and oftoverlooked dining option in a crowded part of town. $$

Café Freret 7329 Freret St., 861-7890, Uptown, CafeFreret.com. B, L, D Fri-Wed. Convenient location near Tulane and Loyola universities makes this a place for students (and dogs) to indulge in decadent breakfasts, casual lunches and tasty dinners – and their “A la Collar” menu. $$

porch is a prime spot for people-watching along adjacent Magazine Street. $

Café Maspero 601 Decatur St., 523-6250, French Quarter. L, D daily. Tourists line up for their generous portions of seafood and large deli sandwiches. $ Café Minh 4139 Canal St., 482-6266, MidCity, CafeMinh.com. L Mon-Fri., D Mon-Sat. Chef Minh Bui and Cynthia Vutran bring their fusion-y touch with Vietnamese cuisine to this corner location. French accents and a contemporary flair make this one of the more notable cross-cultural venues in town. New Orleans Magazine’s 2010 Maître D’ of the Year. $$

Café Negril 606 Frenchmen St., 944-4744, Marigny. D daily. This music club draws locals in with their lineup of live reggae and blues. Tacos and BBQ in back are a plus for late-night revelers. $

Café Nino 1510 S. Carrollton Ave., 8659200, Carrollton. L, D daily. Nondescript exterior belies old-school Italian hideaway serving up red-sauce classics like lasagna, along with some of the more under-the-radar New York-style thin crust pizza in town. $$

Café Opera 541 Bourbon St., 648-2331,

whole lot more, including fresh baked goods and a full breakfast menu along with sandwiches. A popular place to while away a slow New Orleans morning with a coffee and a slice. $

Camellia Grill 626 S. Carrollton Ave., 3092679, Uptown; 540 Chartres St., 533-6250, Downtown. B, L, D daily, until 1 a.m. SunThu and 3 a.m. Fri-Sat. The venerable diner has reopened following an extensive renovation and change in ownership (in 2006). Patrons can rest assured that its essential character has remained intact and many of the original waiters have returned. The new downtown location has a liquor license and credit cards are now accepted. $ Capdeville 520 Capdeville St., 371-5161, French Quarter, CapdevilleNola.com. L, D Mon-Sat. Capdeville is an upscale bar-bistro with a short but interesting menu of food that’s a mix of comfort and ambition. Burgers are on offer, but so are fried red beans and rice – a take on calas or Italian arancini. $$

Carmo 527 Julia St., 875-4132, Warehouse District, CafeCarmo.com. L Mon-Sat., D TueSat. Caribbean-inspired fare offers a creative array of vegan, vegetarian and gluten-free fare in a sleek location on Julia Street. One of the few places in the city where healthy dining is celebrated rather than accommodated. $$

Downtown, CafeGiovanni.com. D daily. Live opera singers three nights a week round out the atmosphere at this contemporary Italian dining destination. The menu offers a selection of Italian specialties tweaked with a Creole influence and their Belli Baci happy hour adds to the atmosphere. $$$$

Inside Four Points by Sheraton, French Quarter. B, L daily, D Thu-Sat. Chef Philippe Andreani serves Creole and Continental classics on the site of the old French Opera House. Choices include crabmeat beignets with corn maque choux as well as fried green tomatoes with shrimp remoulade. Validated parking is offered for dine-in. Free valet parking. $$$

190, (985) 624-4844, Mandeville, RistoranteCarmelo.com. L, D Wed-Fri, SunMon. Italian trattoria serves old-world classics. Private rooms available. $$

Café Luna 802 Nashville Ave., 269-2444,

Cake Café 2440 Chartres St., 943-0010,

Casamento’s 4330 Magazine St., 895-9761,

Café Giovanni 117 Decatur St., 529-2154,

Uptown. B, L daily. Charismatic coffee shop in a converted house offers a range of panini, caffeinated favorites and free Wi-Fi. The front

Marigny, NolaCakes.com. B, L daily. The name may read cakes but this café, helmed by head baker Steve Himelfarb, offers a

Carmelo Ristorante 1901 Highway

Uptown, CasamentosRestaurant.com. L TueSat, D Thu-Sat. The family-owned restaurant has shucked oysters and fried seafood since

1919; closed during summer and for all major holidays. $$

CC’s Community Coffee House Multiple locations in New Orleans, Metairie and Northshore, CCsCoffee.com. Coffeehouse specializing in coffee, espresso drinks and pastries. $ Chateau du Lac 2037 Metairie Road, 831-3773, Old Metairie, ChateauduLacBistro. com. L Mon-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. A Provençal-inspired atmosphere and French wine round out the appeal. $$$$ Checkered Parrot 132 Royal St., 592-1270, French Quarter; 3629 Prytania St., Uptown; CheckeredParrot.com. B, L, D daily. The Checkered Parrot is an upscale sports bar with a large menu, featuring nachos, fajitas, wings in seven flavors, wraps and burgers and an outdoor patio. $$

Chiba 8312 Oak St., 826-9119, Carrollton, chiba-nola.com. L Thu-Sat, D Mon-Sat. Contemporary restaurant on Oak Street features an extensive list of special rolls, steamed buns and fusion-y fare to go along with typical Japanese options. Late night hours are a plus. $$$

Chophouse New Orleans 322 Magazine St., 522-7902, CBD, 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. $$$

Clancy’s 6100 Annunciation St., 895-1111, Uptown, ClancysNewOrleans.com. L Thu-Fri, D Mon-Sat. Their Creole-inspired menu has been a favorite of locals for years. $$$

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T HE M E N U Cochon 930 Tchoupitoulas St., 588-2123, CBD/Warehouse District, CochonRestaurant. com. L, D, Mon-Sat. Chefs Donald Link and Stephen Stryjewski showcase Cajun and Southern cuisine at this Warehouse District hot spot. Boudin and other pork dishes reign supreme here, along with Louisiana seafood and real moonshine from the bar. New Orleans Magazine named Link Chef of the Year 2009. Reservations strongly recommended. $$

Commander’s Palace 1403 Washington Ave., 899-8221, Uptown, CommandersPalace. com. L Mon-Fri, D daily, Br Sat-Sun. The Grande Dame in the Garden District is going strong under the auspices of chef Tory McPhail. The turtle soup might be the best in the city, and its weekend Jazz Brunch is a great deal. $$$$ Cooter Brown’s 509 S. Carrollton Ave., 866-9104, Uptown, CooterBrowns.com. L, D daily. Riverbend-area sports bar serves up the city’s largest selection of beers along with great bar food. The cheese fries are a rite of passage, and the Radiator’s Special poor boy makes for a great late-night meal. $

Copeland’s 701 Veterans Blvd., 831-3437, Metairie; 1001 S. Clearview Parkway, 6207800, Jefferson; 1319 West Esplanade Ave., 617-9146, Kenner; 1700 Lapalco Blvd., 364-1575, Harvey; 680 N. Highway 190, (985) 809-9659, Covington; 1337 Gause Blvd., (985) 643-0001, Slidell; CopelandsofNewOrleans.com. L, D daily, Br Sun. Al Copeland’s namesake chain includes favorites such as Shrimp Ducky. Popular for lunch. $$

Copeland’s Cheesecake Bistro 4517 Veterans Blvd., 454-7620, Metairie; 2001 St. Charles Ave., 593-9955, Garden District; CopelandsCheesecakeBistro.com. L, D daily. Dessert fans flock to this sweet-centric Copeland establishment which also offers extensive lunch and dinner menus. $$$

Coquette 2800 Magazine St., 265-0421, Uptown, Coquette-Nola.com. Br Sun, L TueSat, D daily. A bistro located at the corner of Washington and Magazine streets. The food is French in inspiration and technique, with added imagination from chef Michael Stoltzfus (New Orleans Magazine’s Best New Chef 2009) and his partner Lillian Hubbard. $$$

Corky’s Bar-B-Q Restaurant 4243 Veterans Blvd., 887-5000, Metairie, CorkysBarBQ.com. L, D daily. Memphisbased barbecue chain offers good hickorysmoked ribs, pork and beef in a family setting with catering service available. $ Court of Two Sisters 613 Royal St., 522-

DINING GUIDE 7261, French Quarter, 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. $$$$$

Crabby Jack’s 428 Jefferson Highway, 833-2722, Jefferson. L Mon-Sat. Lunch outpost of Jacques-Imo’s chef and owner Jack Leonardi. Famous for its fried seafood and poor boys including fried green tomatoes and roasted duck. $

Crépes a la Carte 1039 Broadway St., 866-236, Uptown, CrepeCaterer.com. B, L, D daily. Open late. An extensive menu of tasty crêpes, both savory and sweet, make this a great spot for a quick bite for college students and locals. $

Crescent City Brewhouse 527 Decatur St., 522-0571, French Quarter, CrescentCityBrehouse.com. L, D daily. Contemporary brewpub features an eclectic menu complementing its freshly-brewed wares. Live jazz and good location make it a fun place to meet up. $$$

Crescent City Steakhouse 1001 N. Broad St., 821-3271, Mid-City, CrescentCitySteaks. com. L Tue-Fri & Sun, D daily. One of the classic New Orleans steakhouses, it’s a throwback in every sense of the term. Steaks, sides and drinks are what you get at Crescent City. New Orleans Magazine’s Steakhouse of the Year 2009 and Honor Roll honoree 2007. $$$$

Criollo 214 Royal St., Hotel Monteleone, 681-4444, French Quarter, HotelMonteleone. com/Criollo. 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. $$$ The Crystal Room Le Pavillon Hotel, 833 Poydras St., 581-3111, CBD/Warehouse District, LePavillon.com. B, D daily; L, MonFri. Franco-American cuisine with Louisiana influences is served in the environs of the Le Pavillon Hotel. The Southern-style breakfast features its decadent Bananas Foster Waffle “Le Pavillon.” $$$ Dakota 629 N. Highway 190, (985) 8923712, Covington, TheDakotaRestaurant.com. D Mon-Sat. A sophisticated dining experience with generous portions. $$$$$ The Delachaise 3442 St. Charles Ave., 895-0858, Uptown, TheDelachaise.com. L Fri-Sat, D daily. Elegant bar food fit for the wine connoisseur; kitchen open late. $$

Dick and Jenny’s 4501 Tchoupitoulas St., 894-9880, Uptown, DickAndJennys.com. L

Tue-Fri, D Mon-Sat. A funky cottage serving Louisiana comfort food with flashes of innovation. $$$$

Dickie Brennan’s Bourbon House 144 Bourbon St., 522-0111, French Quarter, BourbonHouse.com. B, L, D daily. Classic Creole dishes such as redfish on the halfshell and baked oysters are served with classic Brennan’s style at this French Quarter outpost. Its extensive bourbon menu will please aficionados. New Orleans Magazine’s 2011 Oyster Bar of the Year. $$$$ Dickie Brennan’s Steakhouse 716 Iberville St., 522-2467, French Quarter, DickieBrennansSteakhouse.com. L Fri, D daily. Nationally recognized steakhouse serves USDA Prime steaks and local seafood in a New Orleans setting with the usual Brennan’s family flair. $$$$$

Domenica The Roosevelt Hotel, 123 Baronne St., 648-6020, CBD, DomenicaRestaurant.com. L, D daily. New Orleans Magazine’s 2012 Chef of the Year Alon Shaya serves authentic, regional Italian cuisine in John Besh’s sophisticated new restaurant. The menu of thin, lightly topped pizzas, artisanal salumi and cheese, and a carefully chosen selection of antipasti, pasta and entrées, feature locally raised products, some from Besh’s Northshore farm. $$$$

Domilise’s 5240 Annunciation St., 8999126, Uptown. 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. $

Dong Phuong 14207 Chef Menteur Highway, 254-0296, N.O. East. L Wed-Mon. Vietnamese bakery and restaurant in the community of Versailles makes great banh mi sandwiches and interesting baked goods both savory and sweet. Unbeatable prices. $

Drago’s 3232 N. Arnoult Road, 888-9254, Metairie; Hilton Riverside Hotel, 2 Poydras St., 584-3911, CBD/Warehouse District; DragosRestaurant.com. L, D daily (Hilton), L, D Mon-Sat (Metairie). This famous seafooder specializes in charbroiled oysters, a dish they invented. Raucous but good-natured atmosphere makes this a fun place to visit. Great deals on fresh lobster as well. $$$$

Dry Dock Cafe & Bar 133 Delaronde St., 361-8240, Algiers, TheDryDockCafe.com. Br Sun, L, D daily. Fancier daily specials have been added to the menu of this casual neighborhood seafood joint in historic Algiers Point near the ferry landing. Burgers, sandwiches and fried seafood are the staples. $$

El Gato Negro 81 French Market Place, 525-9752, French Quarter, B Sat-Sun, L.

Five Happiness Open for Mardi Gras Five Happiness, 3605 CarroLlton Ave., 482-3935, FiveHappiness.com

Five Happiness will be serving its delicious fare throughout Carnival season and on Mardi Gras Day itself. The restaurant, its private dining rooms, its catering operation and delivery service will all be available to keep Mardi Gras-goers fortified. Alongside the extensive menu will be Chef Specials including: Sizzling Jumbo Shrimp, Crispy Ginger Shrimp, Fish Fillet with Chef’s Special Sauce, Crispy Beef with Black Pepper and Onion and Asparagus Sautéed with Shrimp or Chicken. After 30 years of success, Five Happiness knows how to take care of parties from one to 150. – M . c . 66

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D daily; 300 Harrison Ave., 488-0107, Lakeview, L, D Tue-Sun; 3001 Ormond Blvd. (985) 307-0460, Destrehan, L, D Tue-Sun. ElGatoNegroNola.com. Popular spot near the Frenchmen Street clubs serves up authentic Central Mexican cuisine along with handmuddled mojitos and margaritas made with freshly squeezed juice. A weekend breakfast menu is an additional plus. $$

Elizabeth’s 601 Gallier St., 944-9272, Bywater, ElizabethsRestaurantNola.com. B, L Mon-Fri, D Mon-Sat, Br Sun. This eclectic local restaurant draws rave reviews for its Praline Bacon and distinctive Southerninspired brunch specials. $$$ Emeril’s 800 Tchoupitoulas St., 528-9393, CBD/Warehouse District, Emerils.com. L Mon-Fri, D daily. The flagship of superstar chef Emeril Lagasse’s culinary empire, this landmark attracts pilgrims from all over the world. $$$$$ Feelings Cafe 2600 Chartres St., 945-2222, Faubourg Marigny, FeelingsCafe.com. D WedSun, Br Sun. Romantic ambiance and skillfully created dishes, such as veal d’aunoy, make dining here on the patio a memorable experience. A piano bar on Fridays adds to the atmosphere. Vegan menu offered. $$$$ Fellini’s Café 900 N. Carrollton Ave., 4882155, Mid-City, FellinisNewOrleans.com. L, D daily. With décor inspired by its namesake Italian filmmaker, this casual indoor/outdoor spot serves large portions of reasonablypriced Mediterranean specialties such as pizza, pastas and hummus. $ Fiesta Latina 1924 Airline Drive, 468-2384, Kenner, FiestaLatinaRestaurant.com. B, L, D Tue-Sun. A big-screen TV normally shows a soccer match or MTV Latino at this home for authentic Central American food. Tacos include a charred carne asada. New Orleans Magazine’s 2010 Latin Restaurant of the Year. $$ Five Happiness 3605 S. Carrollton Ave., 482-3935, Mid-City, FiveHappiness.com. L, D daily. This longtime Chinese favorite offers up an extensive menu including its beloved mu shu pork and house baked duck. It is a popular choice for families as well. $$

Flaming Torch 737 Octavia St., 895-0900, Uptown, FlamingTorchNola.com. L, D daily, Br Sun. French classics including a tasty onion soup make this a nice place for a slightly upscale lunch while shopping along Magazine Street. $$

Frank’s 933 Decatur St., 525-1602, French Quarter, FranksRestaurantNewOrleans.com. L, D daily. Locally inspired Italian sandwiches such as muffulettas and Genoa salami poor boys are served here in the heart of the

French Quarter. $$$

Galatoire’s 209 Bourbon St., 525-2021, French Quarter, Galatoires.com. L, D TueSun. 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. $$$$$

Galatoire’s 33 Bar & Steak 215 Bourbon St., 335-3932, French Quarter. L Friday, D daily. 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 are accepted. $$$

Galley Seafood 2535 Metairie Road, 8320955, Metairie. L, D Tue-Sat. A great local place for seafood, both fried and boiled. Famous for its softshell crab poor boy, a Jazz Fest favorite. $$

Gautreau’s 1728 Soniat St., 899-7397, Uptown, GautreausRestaurant.com. D, Mon-Sat. Upscale destination serves refined interpretations of classics along with contemporary creations in a clubby setting nested deep within a residential neighborhood. New Orleans Magazine named Sue Zemanick Chef of the Year 2008. $$$$$ Gott Gourmet Café 3100 Magazine St., 373-6579, Uptown, GottGourmetCafe.com. B Sat-Sun, L, Tue-Sun, D Tue-Fri. Upscalecasual restaurant serves a variety of specialty sandwiches, salads and wraps, like the Chicago-style hot dog and the St. Paddy’s Day Massacre – Chef Gotter’s take on the Rueben. $$

Gracious Bakery + Café 1000 S. Jeff

Davis Parkway, Suite 100, 301-3709, MidCity, GraciousBakery.com. B, L Mon-Sat. Boutique bakery in the ground floor of the new Woodward Building offers small-batch coffee, baked goods, individual desserts and sandwiches on breads made in-house. Catering options are available as well. $

The Green Goddess 307 Exchange Alley, 301-3347, French Quarter, GreenGoddessNola.com. L, D Wed-Sun. Located in a tiny space, the Green Goddess is one of the most imaginative restaurants in New Orleans. 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. $$

The Grill Room Windsor Court Hotel, 300 Gravier St., 522-1994, CBD/Warehouse District, GrillRoomNewOrleans.com. B, L, D daily, Br Sun. Jazz Brunch on Sunday with live music. Featuring modern American cuisine with a distinctive New Orleans flair, the adjacent Polo Club Lounge offers live music nightly. $$$$$

GW Fins 808 Bienville St., 581-FINS (3467), French Quarter, GWFins.com. D daily. To ensure the best possible flavors at GW Fins, owners Gary Wollerman and New Orleans Magazine’s 2005 and 2001 Chef of the Year Tenney Flynn provide dishes at their seasonal peak by flying in products from around the globe. That commitment to freshness and quest for unique variety are two of the reasons why the menu is printed daily. $$$$$

Herbsaint 701 St. Charles Ave., 524-4114, CBD/Warehouse District, Herbsaint.com. L Mon-Fri, D Mon-Sat. Enjoy a sophisticated cocktail before sampling Chef Donald Link’s (New Orleans Magazine’s Chef of the Year 2009) menu that melds contemporary bistro

fare with classic Louisiana cuisine. The banana brown butter tart is a favorite dessert. $$$$$

Horinoya 920 Poydras St., 561-8914, CBD/ Warehouse District. L Mon-Fri, D daily. Excellent Japanese dining in an understated and oft-overlooked location. The chu-toro is delicious and the selection of authentic Japanese appetizers is the best in the city. $$$ Hoshun Restaurant 1601 St. Charles Ave., 302-9716, Garden District, HoshunRestaurant.com. L, D daily. Hoshun offers a wide variety of Asian cuisines, primarily dishes culled from China, Japan, Thailand and Malaysia. Their five-pepper calamari is a tasty way to begin the meal, and their creative sushi rolls are good as well. $$

Irene’s Cuisine 539 St. Philip St., 5298811, French Quarter. 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. $$$$

Iris 321 N. Peters St., 299-3944, French Quarter, IrisNewOrleans.com. L Fri, D Mon, Wed-Sat. This inviting bistro offers sophisticated fare in a charming setting. The veal cheek ravioli is a winner. New Orleans Magazine’s Best New Restaurant 2006. $$$$ Jack Dempsey’s 738 Poland Ave., 9439914, Bywater, JackDempseysLLC.com. L Tue-Sat, D Wed-Sat. Local favorite nestled deep in the heart of the Bywater is known for its stuffed flounder and baked macaroni served in generous portions. $$$

House of Blues 225 Decatur St., 310-4999,

Jacques-Imo’s Cafe 8324 Oak St., 861-

French Quarter, HouseOfBlues.com. L, D daily. World-famous Gospel Brunch every Sunday. Surprisingly good menu makes this a complement to the music in the main room. Patio seating is available as well. $$

0886, Uptown, JacquesImosCafe.com. D Mon-Sat. Reinvented New Orleans cuisine served in a party atmosphere are the cornerstones of this Oak Street institution. The deep-fried roast beef poor boy is delicious. The lively bar scene offsets the long wait on weekends. $$$$

Il Posto Café 4607 Dryades St., 895-2620, Uptown, ilPostoCafe-Nola.com. B, L, D Tue-Sat, B, L Sun. Italian café specializes in pressed panini, like their Milano, featuring sopressata, Fontina, tomatoes and balsamic on ciabatta. Soups, imported coffee and H&H bagels make this a comfortable neighborhood spot to relax with the morning paper. $ Impastato’s 3400 16th St., 455-1545, Metairie, Impastatos.com. D Tue-Sat. Bustling Italian restaurant on the edge of Fat City serves homemade pasta in a convivial atmosphere. Chef/Owner Joe Impastato greets guests warmly and treats them like family. The prix fixe options are a good way to taste a lot for not much money. $$$$

Jamila’s Mediterranean Tunisian Cuisine 7808 Maple St., 866-4366, Uptown. D Tue-Sun. Intimate and exotic bistro serving Mediterranean and Tunisian cuisine. The Grilled Merguez is a Jazz Fest favorite and vegetarian options are offered. $$

Jeff’s Creole Grille 5241 Veterans Blvd., 889-7992, Metairie, JeffsCreoleGrille.com. L, D Mon-Sat, Br Sun. This quaint, upscale restaurant offers a variety of classic New Orleans cuisine, fresh fish and homemade soups and salads with early bird and daily chef specials. $$ Jimmy Buffett’s Margaritaville Café

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1104 Decatur St., 592-2565, French Quarter, MargaritavilleNewOrleans.com. L, D daily. Parrotheads and other music lovers flock to Jimmy’s outpost along the more local-friendly stretch of Decatur. Strong bar menu and stronger drinks keep them coming back. $$

game here at this restaurant which shares a pedigree with Snug Harbor and Port of Call. Rounded out with a loaded baked potato, their half-pound patties are sure to please. Daily specials, pizza and steaks are offered as well. $

Magazine St., 581-9680, CBD/Warehouse District, LiborioCuban.com. L Mon-Sat, D Tue-Sat. Authentic Cuban favorites such as Ropa Vieja and pressed Cuban sandwiches along with great specials make this a popular lunch choice. $$$

Maple Street Café 7623 Maple St., 314-

Joey K’s 3001 Magazine St., 891-0997,

La Macarena Pupuseria & Latin Cafe

Lil’ Dizzy’s Café 1500 Esplanade Ave.,

Uptown, JoeyKsRestaurant.com. L, D MonSat. A true neighborhood New Orleans restaurant with daily lunch plates keeps it real; red beans and rice are classic. $

8120 Hampson St., 862-5252, Uptown. L, D Mon-Fri, Br, L, D Sat & Sun. This cash-only and BYOB restaurant has recently overhauled their menu, now including a large selection of vegan and vegetarian items, as well as a tapas menu. $$

569-8997, Mid-City. B, L daily, D Thu-Sat. Spot local and national politicos dining at this favored Creole soul restaurant known for homey classics like fried chicken and Trout Baquet. $

St., 945-4472, Faubourg Marigny, MarignyBrasserie.com. L, D daily. Chic neighborhood bistro with traditional dishes like the Wedge of Lettuce salad and innovative cocktails like the Cucumber Cosmo. $$$

La Petite Grocery 4238 Magazine St.,

Uptown, LiletteRestaurant.com. L, D Tue-Sat. Chef John Harris’ innovative menu draws discerning diners to this highly regarded bistro on Magazine Street. Desserts are wonderful as well. $$$$$

The Joint 701 Mazant St., 949-3232, Bywater, AlwaysSmokin.com. L, D Mon-Sat. Some of the city’s best barbecue can be had at this locally owned and operated favorite in Bywater. $ Juan’s Flying Burrito 2018 Magazine St., 569-0000, Uptown; 4724 S. Carrollton Ave., 486-9950, Mid-City. L, D daily. Hard-core tacos and massive burritos are served in an edgy atmosphere. $ Jung’s Golden Dragon 3009 Magazine St., Uptown, JungsGoldenDragon2.com. L, D daily. This Chinese destination is a real find. Along with the usual you’ll find spicy cold noodle dishes and dumplings. This is one of the few local Chinese places that breaks the Americanized mold. New Orleans Magazine’s 2010 Chinese Restaurant of the Year. $

Kosher Cajun New York Deli and Grocery 3519 Severn Ave., 888-2010, Metairie, KosherCajun.com. L Mon-Fri & Sun, D Mon-Thu. Great kosher meals and complete kosher grocery in the rear make this Metairie eatery a unique destination. The matzo ball soup is a winner and catering is available for parties of any size. $

K-Paul’s Louisiana Kitchen 416 Chartres St., 596-2930, French Quarter, 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. $$$$

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

La Boca 857 Fulton St., 525-8205, Warehouse District, LaBocaSteaks.com. D Mon-Sat. This Argentine steakhouse specializes in cuts of meat along with pastas and wines. Specials include the provoleta appetizer and the Vacio flank steak. New Orleans Magazine’s Chef of the Year 2006 & 2010 Steakhouse of the Year. $$$ Lakeview Harbor 911 Harrison Ave., 486-4887, Lakeview, BestNewOrleansBurger. com. L, D daily. Burgers are the name of the

891-3377, Uptown, LaPetiteGrocery.com. L Tue-Sat, D daily. Elegant dining in a convivial atmosphere quickly made this place an Uptown darling. The menu is heavily Frenchinspired with an emphasis on technique. $$$

La Provence 25020 Highway 190, (985) 626-7662, Lacombe, LaProvenceRestaurant. com. D Wed-Sun, Br Sun. John Besh (New Orleans Magazine’s Chef of the Year 2007) 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, an elegant French colonial stucco house. $$$$$

La Thai Uptown 4938 Prytania St., 8998886, Uptown, LaThaiUptown.com. L, D TueSun. Uptown outpost of the Chauvin family’s ingredient-driven Thai-Cajun fusion cuisine. The summer rolls are good as is the tom kar gai soup. Lunch specials are a good deal and vegetarian dishes are offered as well. $$ Latil’s Landing Houmas House Plantation, 40136 Highway 942, (225) 473-9380, Darrow, HoumasHouse.com. L Sun, D WedSun. Nouvelle Louisiane, plantation-style cooking served in an opulent setting features dishes like rack of lamb and plume de veau. $$$$$

Le Meritage 1001 Toulouse St., 522-8800, French Quarter, LeMeritageRestaurant.com. D Tue-Sat. This restaurant blends fine wines with Southern-flavored cuisine for a memorable fine-dining experience in a casual environment. Chef Michael Farrell’s well-rounded menu features suggested wine and food pairings, along with full or half servings both by the glass and by the plate. Complimentary valet parking. $$$ Le Salon Windsor Court Hotel, 300 Gravier St., 596-4773, CBD/Warehouse District. Afternoon Tea, Thu-Fri, seating at 2 p.m., Sat-Sun, seating at 11 a.m. & 2 p.m. Formal afternoon tea with harpist or string quartet served in a sophisticated atmosphere. A local mother-daughter tradition. $$ Liborio’s Cuban Restaurant 321

Lilette 3637 Magazine St., 895-1636,

Lola’s 3312 Esplanade Ave., 488-6946, Mid-City. D daily. Garlicky Spanish dishes and great paella make this artsy Faubourg St. John boîte a hipster destination. $$$

Lüke 333 St. Charles Ave., 378-2840, CBD, LukeNewOrleans.com. Br Sat-Sun, B, L, D daily. John Besh (New Orleans Magazine’s Chef of the Year 2007) and executive chef Matt Regan characterize the cuisine “Alsace meets New Orleans in an authentic brasserie setting.” Germanic specialties and French bistro classics, house-made patés and abundant plateaux of cold, fresh seafood. New Orleans Magazine’s Best New Restaurant 2007 and 2012 Raw Bar of the Year. $$$

Mahony’s 3454 Magazine St., 899-3374, Uptown, MahonysPoBoys.com. L, D MonSat. 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. $ Mandina’s 3800 Canal St., 482-9179, MidCity, MandinasRestaurant.com. L, D daily. Quintessential New Orleans neighborhood institution reopened following an extensive renovation. Though the ambiance is more upscale, the same food and seafood dishes make dining here a New Orleans experience. New Orleans Magazine’s 2010 Neighborhood Restaurant of the Year. $$

Manning’s 519 Fulton St., 593-8118, Warehouse District. L, D daily. 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. $$$

9003, Uptown. L, D daily. Casual dinner spot serving Mediterranean-inspired pastas and Italian-style entrées, along with heartier fare such as duck and filet mignon. $$

The Marigny Brasserie 640 Frenchmen

Martin Wine Cellar 714 Elmeer Ave., 8967300, Metairie, MartinWine.com. Br Sun, L daily, D Mon-Fri. Wine by the glass or bottle to go with daily lunch specials, towering burgers, hearty soups, salads and giant, delistyle sandwiches. $ Mat & Naddie’s 937 Leonidas St., 8619600, Uptown, MatAndNaddies.com. D MonTue, Thu-Sat. Cozy converted house along River Road serves up creative and eclectic regionally-inspired fare. Crab cakes with cucumber slaw makes for a good appetizer and when the weather is right the romantic patio is the place to sit. $$$$

Maximo’s Italian Grill 1117 Decatur St., 586-8883, French Quarter. MaximosGrill. com. D Daily. Italian destination on Decatur Street features a sprawling menu including housemade salumi and antipasti as well as old school classics like Veal Osso Bucco. Private dining is offered for special events. New Orleans Magazine’s 2012 Continental Italian Restaurant of the Year. $$$

Middendorf’s Interstate 55, Exit 15, 30160 Highway 51 South, (985) 386-6666, Akers, 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 transitioned to its next generation of owners when Horst Pfeifer purchased it in 2007. More than a restaurant, this is a Sunday Drive tradition. $$ MiLa 817 Common St., 412-2580, French Quarter, MiLaNewOrleans.com. L Mon-Fri, D Mon-Sat. Latest offering from husbandand-wife chefs Slade Rushing and Allison Vines-Rushing focuses on the fusion of the cuisines of Miss. and La. Signature dishes include Oysters Rockefeller “Deconstructed” and New Orleans-style barbecue lobster. New Orleans Magazine’s Best New Restaurant 2008. $$$$ Mona’s Café 504 Frenchmen St., 485-6583, Marigny; 4126 Magazine St., 894-9800, Uptown; 1120 S. Carrollton Ave., 861-8174, Uptown; 3901 Banks St., 482-7743, Mid-City. L, D daily. Middle Eastern specialties such as baba ganuj, tender-tangy beef or chicken shawarma, falafel and gyros, stuffed into

Audubon Clubhouse Available for Parties

Audubon Clubhouse, Audubon Park, 212-5282, AudubonInstitute.org/visit/clubhouse-cafe

The Audubon Clubhouse, set in a beautiful Acadian-style home, has a Club Room and Veranda available for parties. Set in the middle of Audubon Park among the oak trees with a gorgeous view, the Clubhouse can be rented Tuesday through Saturday 8:30 a.m.7 p.m. The space can accommodate up to 200 people with a variety of catering packages. With breakfast, lunch and Sunday brunch menus and free Wi-Fi, the Clubhouse is also open daily from 8 a.m.-3 p.m., except Mondays. – M . c .

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pillowy pita bread or on platters. The lentil soup with crunchy pita chips and desserts, such as sticky sweet baklava, round out the menu. New Orleans Magazine’s 2012 Middle Eastern Restaurant of the Year. $

Mondo 900 Harrison Ave., 224-2633, Lakeview, MondoNewOrleans.com. Br Sun, L Mon-Fri, D Mon-Sat. New Orleans Magazine’s 2010 Chef of the Year Susan Spicer’s take on world cuisine isn’t far from her home in Lakeview. Make sure to call ahead because the place has a deserved reputation for good food and good times. $$$

Morton’s, The Steakhouse The Shops at Canal Place, 365 Canal St., 566-0221, French Quarter, Mortons.com/NewOrleans. D daily. Quintessential Chicago steakhouse serves up top-quality slabs of meat along with jumbo seafood. Clubhouse atmosphere makes this chophouse a favorite of Saints players and businessmen alike. $$$$$

Mosca’s 4137 Highway 90 West, 436-9942, Avondale. D Tue-Sat. Italian institution near the Huey Long Bridge dishes out massive portions of great food family-style. Good bets are the shrimp Mosca and chicken à la grande. New Orleans Magazine’s 2010 Honor Roll winner. Note: Cash Only. $$$

Mother’s 401 Poydras St., 436-8940, CBD/ Warehouse District, 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. $$

Mr. Ed’s Seafood and Italian Restaurant 1001 Live Oak St., 8380022, Bucktown; 910 W. Esplanade Ave., Ste. A, 463-3030, Kenner. 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. $$

Muriel’s Jackson Square 801 Chartres St., 568-1885, French Quarter, Muriels.com. L, D daily, Br Sun. Enjoy pecan-crusted drum and other New Orleans classics while dining in the courtyard bar or any other room in this labyrinthine, rumored-to-be-haunted establishment. $$$$

Naked Pizza 6307 S. Miro St., 8650244, Uptown (takeout & delivery only), NakedPizza.biz. L, D daily. Pizza place with a focus on fresh ingredients and a healthy crust. The Mediterranean pie is a good choice. $

Napoleon House 500 Chartres St., 5249752, French Quarter, NapoleonHouse.com. L, D Mon-Sat. Originally built in 1797 as a respite for Napoleon, this family-owned European-style café serves local favorites: gumbo, jambalaya, muffulettas and for sipping, a Sazerac or lemony Pimm’s Cup. $$

Nine Roses 1100 Stephen St., 366-7665, Gretna, NineRosesResturant.com. L, D SunTue, Thu-Sat. The extensive Vietnamese menu specializes in hot pots, noodles and dishes big enough for everyone to share. Great for families. $$ NOLA 534 St. Louis St., 522-6652, French Quarter, Emerils.com. L Thu-Sun, D daily. Emeril’s more affordable eatery, featuring cedar-plank-roasted redfish; private dining. $$$$$

Nuvolari’s 246 Girod St., (985) 6265619, Mandeville, Nuvolaris.com. D daily. Dark woods and soft lighting highlight this Northshore Creole Continental-Italian fusion restaurant famous for crabmeat ravioli, veal dishes, seafood specialties and delectable

desserts. $$$$

One Restaurant and Lounge 8132 Hampson St., 301-9061, Uptown, OrleansGrapevine.com. L Tue-Fri, D Mon-Sat. Black seating and herbaceous sage-colored walls form a dining room where every seat is a view into the open kitchen and the chefs creating contemporary comfort food on a seasonally changing menu. The bar is also known for cranking out clever cocktails. New Orleans Magazine’s Best New Restaurant 2005. $$$$

Orleans Grapevine Wine Bar and Bistro 720 Orleans Ave., 523-1930, French Quarter, OrleansGrapevine.com. D daily. Wine is the muse at this beautifully renovated French Quarter bistro, which offers vino by the flight, glass and bottle. A classic menu with an emphasis on New Orleans cuisine adds to the appeal. $$$

Palace Café 605 Canal St., 523-1661, CBD/ Warehouse District, PalaceCafe.com. L MonSat, D daily, Br Sun. Dickie Brennan-owned brasserie with French-style sidewalk seating and house-created specialties of Chef Darrin Nesbit at lunch, dinner and Jazz Brunch. Favorites here include crabmeat cheesecake, turtle soup, the Werlein salad with fried Louisiana oysters and pork ”debris” studded Palace Potato Pie. $$$$$

Parkway Bakery and Tavern 538 Hagan Ave., 482-3047, Mid-City, ParkwayBakeryAndTavernNola.com. L, D daily, closed Tue. Featured on national TV and having served poor boys to presidents, Parkway 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. $

Pascal’s Manale 1838 Napoleon Ave.,

895-4877, Uptown. L Mon-Fri, D Mon-Sat. Vintage New Orleans neighborhood restaurant since 1913 and the place to go for the house-creation of barbecued shrimp. Its oyster bar serves icy cold, freshly shucked Louisiana oysters and the Italian specialties and steaks are also solid. $$$$

Patois 6078 Laurel St., 895-9441, Uptown, PatoisNola.com. Br Sun, L Fri, D Wed-Sat. 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 (New Orleans Magazine’s Best New Chef 2009). Reservations recommended. $$$ Paul’s Café 100 Pine St., (985) 386-9581, Ponchatoula, PaulsCafe.net. B, L daily. Best known for its strawberry daiquiris, Paul’s also cooks up egg breakfasts and lunches including all manner of sandwiches and poor boys. $

The Pelican Club 312 Exchange Place, 523-1504, French Quarter, PelicanClub.com. D daily. Tucked into a French Quarter alley, Pelican Club 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. $$$$$ PJ’s Coffee Multiple locations throughout Greater New Orleans, PJsCoffee.com. The city’s first iced-coffee spot that pioneered the coffee house experience in New Orleans and introduced us all to velvet ices, drinkable granitas and locally made Ronald Reginald vanilla. A wide assortment of pastries and bagels are offered as well as juices and fresh ground or whole bean coffees. $ Port of Call 838 Esplanade Ave., 523-0120, French Quarter, PortOfCallNola.com. L, D daily. It is all about the big, meaty burg-

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ers and giant baked potatoes in this popular bar/restaurant – unless you’re cocktailing only, then it’s all about the Monsoons. $$

and more. New Orleans Magazine’s 2012 Restaurant of the Year. $$$$$

Praline Connection 542 Frenchmen

469-8585, Kenner, RistoranteDaPiero.com. L, D Tue-Sat. Homemade pastas and an emphasis on Northern Italian cuisine make this cozy spot in Kenner’s Rivertown a romantic destination. $

St., 943-3934, Faubourg Marigny, PralineConnection.com. L, D daily. Downhome dishes of smothered pork chops, greens, beans and cornbread are on the menu at this homey Creole soul restaurant. $$

Ralph Brennan’s Red Fish Grill 115 Bourbon St., 598-1200, French Quarter, RedFishGrill.com. L, D Mon-Thu & Sun. Chef Austin Kirzner cooks up a broad menu peppered with Big Easy favorites such as BBQ oysters, blackened redfish and double chocolate bread pudding. $$$$$

Ralph’s On The Park 900 City Park Ave., 488-1000, Mid-City, RalphsOnThePark. com. Br Sun, L Wed-Fri, D daily. A modern interior, a view of City Park’s moss-draped oaks and contemporary Creole dishes such as City Park salad, turtle soup and BBQ Gulf shrimp. The bar gets special notice for cocktails. $$$$

The Red Maple 1036 Lafayette St., 3670935, Gretna, TheRedMaple.com. L Tue-Fri, D Tue-Sat. This West Bank institution since 1963 is known for its seafood, steaks, wine list and some of the best bread pudding around. $$$$

Reginelli’s Pizzeria 741 State St., 8991414, Uptown; 3244 Magazine St., 895-7272, Uptown; 5608 Citrus Blvd., 818-0111, Harahan; 817 W. Esplanade Ave., 7126868, Kenner; 874 Harrison Ave, 488-0133, Lakeview; Reginellis.com. L, D daily. Pizzas, pastas, salads, fat calzones and lofty focaccia sandwiches are on tap at locations all over town. $$

Arnaud’s Remoulade 309 Bourbon St., 523-0377, French Quarter, 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. $$

René Bistrot 700 Tchoupitoulas St., 613-2350, CBD/Warehouse District, LaCoteBrasserie.com. Br Sun, L Mon-Fri, D daily. Fresh local seafood, international ingredients and a contemporary atmosphere fill the room at this hotel restaurant near the Convention Center. $$$

Restaurant August 301 Tchoupitoulas St., 299-9777, CBD/Warehouse District, RestaurantAugust.com. L Mon-Fri, D daily. James Beard Award-winning chef (New Orleans Magazine’s Chef of the Year 2007) John Besh’s menu is based on classical techniques of Louisiana cuisine and produce with a splash of European flavor set in a historic carriage warehouse. $$$$$

R’evolution 777 Bienville St., 553-2277, French Quarter, RevolutionNola.com. L, D Mon-Fri, Br, D Sun, open late Fri-Sat. R’evolution is the partnership between chefs John Folse and Rick Tramonto. Located in the Royal Sonesta Hotel, it’s an opulent place that combines the local flavors of chef Folse with the more cosmopolitan influence of chef 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

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Ristorante Da Piero 401 Williams Blvd.,

Blvd., 888-3600, Metairie. L Fri, D daily, Br Sat-Sun; 525 Fulton St. in Harrah’s Hotel, 587-7099, L, D daily, Br Sat-Sun; RuthsChris. com. 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. $$$$$

Rib Room Omni Royal Orleans Hotel, 621 St. Louis St., 529-7046, French Quarter, RibRoomNewOrleans.com. Br Sat-Sun, L, D daily. Old World elegance, high ceilings and views of Royal Street, house classic cocktails and Anthony Spizale’s broad menu of prime rib, stunning seafood and on weekends, a Champagne Brunch. $$$

Sake Café 2830 Magazine St., 894-0033,

Riccobono’s Panola Street Café 7801

901 Veterans Blvd., 835-0916, Metairie, SammysPoBoys.com. L Mon-Sat, D daily. Bucktown transplant offers a seafood-centric menu rounded out with wraps, kid meals and catering options all at a reasonable price. $

Panola St., 314-1810, Garden District. B, L daily. This breakfast spot at the corner of Burdette and Panola streets has been waking up bleary college students for years. The omelets are good, as are the Belgian waffles. Offers daily specials as well. $

Rio Mar 800 S. Peters St., 525-3474, CBD/ Warehouse District, RioMarSeafood.com. L Mon-Fri, D Mon-Sat. Seafood-centric Warehouse District destination focuses on Latin American and Spanish cuisines. Try the bacalaitos and the escabeche. The tapas lunch is a great way to try a little of everything. Save room for the Tres Leches, a favorite dessert. New Orleans Magazine’s Chef of the Year 2006. $$$$

Ristorante Filippo 1917 Ridgelake Drive, 835-4008, Metairie. L, D Tue-Sat. CreoleItalian destination serves up southern Italian specialties bathed in red sauces and cheese alongside New Orleans classics like pan-fried Gulf fish and plump shellfish. $$$ River 127 Westin New Orleans Canal Place, 100 Rue Iberville, 533-5082, French Quarter. B, L, D daily. Continental cuisine with Louisiana flare in a dining room that overlooks the Mississippi River and French Quarter. $$$$

Rivershack Tavern 3449 River Road, 8344938, Jefferson, TheRivershackTavern.com. L, D daily. Home of the Tacky Ashtray, this popular bar alongside the Mississippi levee offers surprisingly wide-ranging menu featuring seafood, poor boys and deli-style sandwiches along with live music. Open late. $

Rock-N-Sake 823 Fulton St., 581-7253, CBD/Warehouse District, RockNSake.com. L Fri, D Tue-Sun. Enjoy fresh sushi along with contemporary takes on Japanese favorites in this club-like setting in the Warehouse District. Open until midnight on Fri. and Sat., this makes for a unique late-night destination. $$$

Root 200 Julia St., 252-9480, CBD, 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 Korean fried chicken wings and the Cohiba-smoked scallops crusted with chorizo. New Orleans Magazine’s 2012 Maître D’ of the Year. $$$$ Royal Blend Coffee and Tea House 621 Royal St., 523-2716, French Quarter; 204 Metairie Road, 835-7779, Metairie; RoyalBlendCoffee.com. B, L daily. Known for their frozen Café Glace and a wide selection of coffees and teas, as well as pastries, daily specials and hearty breakfasts. $

Ruth’s Chris Steak House 3633 Veterans

Uptown, SakeCafeUptown.com. L, D daily. Creative and traditional Japanese food in an ultramodern décor. Sushi and sashimi boats, wild rolls filled with the usual and not-sousual suspects and a nice bar with a number of sakes from which to choose. $$$

Sammy’s Po-Boys and Catering

Satsuma Café 3218 Dauphine St., 3045962, Bywater; 7901 Maple St., 309-5557, Uptown; SatsumaCafe.com. B, L daily (until 7 p.m.). Two locations offer healthy, inspired breakfast and lunch fare, along with freshly squeezed juices. $

Semolina 4436 Veterans Blvd., Suite 37, Metairie, 454-7930, Semolina.com. L, D daily. This casual, contemporary pasta restaurant takes a bold approach to cooking Italian food, emphasizing flavors, texture and color; many of the dishes feature a signature Louisiana twist, such as the Muffuletta Pasta and Pasta Jambalaya. Popular entrées include Grilled Chicken Alfredo, Chicken Marsala and Veal Parmesan. $$

Serendipity 3700 Orleans Ave. 407-0818, Mid-City, SerendipityNola.com. D daily. Chef Chris DeBarr brings his eclectic and far-ranging style of cuisine and classically inspired cocktails to an outpost in American Can. A late-night option as well. $$

Slice 1513 St. Charles Ave., 525-7437, Uptown; 5538 Magazine St., 897-4800; SlicePizzeria.com. L, D Mon-Sat. Order up slices or whole pizza pies done in several styles (thin- and thick-crust) as well as pastas, seafood, paninis and salads. $

Slim Goodies Diner 3322 Magazine St., 891-EGGS (3447). B, L daily. This diner offers up an exhaustive menu heavily influenced by local cuisine. Try the Creole Slammer, a breakfast platter rounded out with Crawfish Étouffée. The laid-back vibe is best enjoyed on the patio out back. $

SoBou 310 Chartres St., 552-4095, French Quarter, SoBouNola.com. B, L, D daily. There is something for everyone at this “Modern Creole Saloon,” the latest offering from the Commander’s Restaurant Family. Decidedly unstuffy with an emphasis on craft cocktails and wines by the glass, diners will find everything from $1 pork cracklins to an extravagant foie gras burger on the accomplished yet eclectic menus. $$

the real deal and the half-sours and pickled tomatoes complete the deli experience. $

Stella! 1032 Chartres St., 587-0091, French Quarter, RestaurantStella.com. D daily. Global cuisine with a Louisiana blush by native son chef Scott Boswell. Dishes are always inventive and flavorful from appetizer to dessert. The wine list is bold and the service “stellar.” Boswell was New Orleans Magazine’s 2005 Chef of the Year. $$$$$ Sun Ray Grill 619 Pink St., 837-0055, Old Metairie; 1051 Annunciation St., 566-0021, CBD/Warehouse District; 2600 Belle Chasse Highway, 391-0053, Gretna; SunRayGrill. com. L, D daily, Br Sun (at Annunciation). This local chain offers a globally influenced menu with burgers, steaks, sesame crusted tuna, sandwiches and salads. $$

Surrey’s Café and Juice Bar 1418 Magazine St., 524-3828, Coliseum Square; 4807 Magazine St., 895-5757, Uptown; SurreysCafeAndJuiceBar.com. B, L daily. Laid-back café focuses on breakfast and brunch dishes to accompany freshly squeezed juice offerings. Health-food lovers will like it here, along with fans of favorites such as peanut butter and banana pancakes. Note: Cash only. $$

Tan Dinh 1705 Lafayette St., 361-8008, Gretna. B, L, D Wed-Mon. Roasted quail and the beef pho rule at this Vietnamese outpost. New Orleans Magazine’s 2010 Vietnamese Restaurant of the Year. $$ Theo’s Pizza 4218 Magazine St., 8948554, Uptown; 4024 Canal, 302-1133, MidCity; 1212 S. Clearview Parkway, 733-3803, Elmwood TheosPizza.com. L, D daily. The thin, cracker-crisp crust pizzas are complemented by the broad assortment of toppings which include a lot of local ingredients. Cheap prices make this an economical and delicious choice. $$ Three Muses 536 Frenchmen St., 2524801, Marigny, TheThreeMuses.com. D Sun-Mon, Wed, Fri-Sat. Three Muses is a bar-restaurant serving the eclectic cuisine of chef Daniel Esses. The menu changes, but expect Esses’ take on Italian, Spanish, North African and Korean cooking. Local bands provide music on a regular basis. $ Tommy’s Cuisine 746 Tchoupitoulas St., 581-1103, CBD/Warehouse District, 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. $$$$$

Tony Angello’s 6262 Fleur de Lis Drive, 488-0888. Lakeview. D Tue-Sat. CreoleItalian favorite serves up fare in the completely restored Lakeview location. Ask Tony to “Feed Me” if you want a real multi-course dining experience. New Orleans Magazine’s 2010 Traditional New Orleans Italian Restaurant of the Year. $$$$

Snug Harbor 626 Frenchman St., 9490696, Faubourg Marigny, SnugJazz.com. D daily. The city’s premier jazz club serves cocktails and a dining menu loaded with steaks, seafood and meaty burgers served with loaded baked potatoes. $$$$

Tout de Suite Cafe 347 Verret St., 3622264, Algiers. B, L, D daily. Neighborhood coffeehouse/café in historic Algiers Point offers a light menu of soups, salads and sandwiches for a quick meal or carryout. $$

Stein’s Market and Deli 2207 Magazine

Magazine St., 897-5413, TraeysNola.com, Uptown. L, D daily. A neighborhood bar with one of the best messy roast beef poor boys in town. The gumbo, cheeseburger poor boy

St., 527-0771, Uptown, SteinsDeli.net. B, L, D Tue-Sun. New York meets New Orleans. The Reuben and Rachel sandwiches are

Tracey’s Irish Restaurant & Bar 2604

and other sandwiches are also winners. Grab a local Abita beer to wash it all down. Also a great location to watch “the game.” $

popular choice as well. $$

offers catering services. $$$

Vincent’s Italian Cuisine 4411

Zoë Restaurant W New Orleans Hotel,

626-4476, Mandeville, TreyYuen.com. L Tue-Fri & Sun, D Tue-Sun. Chinese cuisine meets with local seafood in dishes like their Szechuan Spicy Alligator and Tong Cho Crawfish; private rooms available. $$

Chastant St., 885-2984, Metairie, L TueFri, D Mon-Sat; 7839 St. Charles Ave., 866-9313, Uptown. L Tue-Fri, D Tue-Sun; VicentsItalianCuisine.com. Snug Italian boîte packs them in yet manages to remain intimate at the same time. The cannelloni is a house specialty. $$$

333 Poydras St., 2nd Floor, 207-5018, ZoeNewOrleans.com. B, L daily. Completely redone in both décor and cuisine, each section features a separate menu by executive chef Chris Brown. $$$

Tujague’s 823 Decatur St., 525-8676,

Wolfe’s in the Warehouse 859

French Quarter, TujaguesRestaurant.com. 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. New Orleans Magazine’s Honor Roll honoree 2008. $$$$$

Convention Center Blvd., 613-2882, CBD/ Warehouse District. 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. $$$

Trey Yuen 600 N. Causeway Blvd., (985)

Upperline 1413 Upperline St., 891-9822, Uptown, Upperline.com. D Wed-Sun. Consummate hostess JoAnn Clevenger and talented chef Dave Bridges make for a winning combination at this nationally heralded Uptown favorite, New Orleans Magazine’s 2012 Honor Roll winner. The oft-copied Fried Green Tomatoes with Shrimp Remoulade originated here. $$$$

Vega Tapas Café 2051 Metairie Road, 836-2007, Metairie. 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. $$ Venezia 134 N. Carrollton Ave., 488-7991, Mid-City, VeneziaNewOrleans.com. L Wed-Fri & Sun, D Wed-Sun. Casual neighborhood Italian destination known for its thin-crust pizzas. Good lunch specials make this a

Ye Olde College Inn 3000 S. Carrollton Ave., 866-3683, Uptown, CollegeInn1933. com. D Tue-Sat. The institution moved next door into brand-new digs but serves up the same classic fare, albeit with a few new upscale dishes peppering the menu. $$$

Yuki Izakaya 525 Frenchmen St., 9431122, Marigny. D daily. Authentic Japanese Izakaya serves small plates to late-night crowds at this unique destination. Try the Hokke Fish or the Agedashi Tofu. An excellent sake menu rounds out the appeal, as does the sexy, club-like ambiance. $ Zea’s Rotisserie and Bar 1525 St. Charles Ave., Lower Garden District, 520-8100; 1655 Hickory Ave, Harahan, 738-0799; 4450 Veterans Memorial Blvd., Metairie, 780-9090; 1325 West Esplanade, Kenner, 468-7733; 1121 Manhattan Blvd., Harvey, 361-8293; 110 Lake Drive, Covington, (985) 327-0520, ZeaRestaurants.com. L, D daily. This popular restaurant serves a variety of grilled items as well as appetizers, salads, side dishes, seafood, pasta and other entrées, drawing from a wide range of worldly influences. Zea’s also

SPECIALTY FOODS Antoine’s Annex 513 Royal St., 525-8045, French Quarter, Antoines.com/AntoinesAnnex. Open daily. Around the corner from the oldest continuously operated restaurant in the country, Antoine’s Annex serves French pastries, including individual baked Alaskas, ice cream and gelato, as well as panini, salads and coffee. They also deliver. Bee Sweet Cupcakes 5706 Magazine St., 891-8333, Uptown, BeeSweetCupcakes.net. Open Mon-Sat. Tiny shop sells its namesake treats with a New Orleans twist. Try the Bananas Foster or the Pralines and Cream flavors. Daily specials are offered, as well as catering orders for weddings and parties. Bittersweet Confections 725 Magazine St., 523-2626, Warehouse District, BittersweetConfections.com. Open MonSat. Freshly baked cookies, cupcakes and specialty cakes. Serving handmade chocolate truffles, fudge, caramels, gelato, ice coffee, chocolate-dipped strawberries and freshly squeezed lemonade. Children’s birthday parties, chocolate tasting parties, custom chocolates and truffle party bar. Call for details.

Blue Dot Donuts 4301 Canal St., 2184866, Mid-City, BlueDotDonuts.com. B, L daily. Heard the one about the cops that opened a donut shop? This is no joke. The Bacon Maple Long John gets all the press, but returning customers are happy with the

classics as well as twists like peanut butter and jelly. New Orleans Magazine’s 2012 Doughnut Shop of the Year.

Blue Frog Chocolates 5707 Magazine St., 269-5707, Uptown, BlueFrogChocolate.com. Open daily. French and Belgian chocolate truffles and Italian candy flowers make this boutique a great place for gifts. Calcasieu 930 Tchoupitoulas St., 588-2188, Warehouse District, CalcasieuRooms.com. Located in the second floor of a renovated warehouse, above Cochon and Cochon Butcher, is a place to host gatherings both large and small. Catering menus feature modern Louisiana cooking and the Cajun cuisine for which chef Donald Link is justifiably famous.

Magic Seasonings Mail Order (800) 4572857. Offers chef Paul Prudhomme’s famous cookbooks, smoked meats, videos, seasonings and more. Online shopping available at shop. ChefPaul.com/Seasonings. St. James Cheese Company 5004 Prytania St., 899-4737, Uptown, 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; 3301 Veterans Blvd., 834-2277; ShopSucre.com. Desserts daily & nightly. Open late weekends. Chocolates, pastry and gelato draw rave reviews at this new dessert destination. Beautiful packaging makes this a great place to shop for gifts. Catering available.

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J A N U A RY 2 0 1 4

Later this new year readers will have a

chnce to vote on members of congress and, depending where they live, a mayor and council members. Our readers are already warmed up for the task having cast numerable ballots for their picks of the Tops of the Town. A self-addressed, postage-paid ballot was attahced to our October issue. There was also an online ballot. Voting was heavier than ever with 927 ballots cast. In many categories, where the vote totals justified it, we narowed the listings to the top three in each category allowing also, in many cases, for ties. Pretend it’s election night. The polls have closed and now it’s time to see the results. Go ahead and browse. And yes, all results have been sanctioned by

201 4

the electoral college. Winners of a Jazz Brunch for two at The Court of Two Sisters are Bruce Schewe, New Orleans; and Dorinda Dorsey, New Orleans.

oUR READERS’ PICKS

TopSOFTHETOWN 72

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TWO WORLDS; ONE CITY In some ways Kermit Ruffins and Mitch

Landrieu could exchange jobs. Landrieu is the mayor, but he once performed the role of Che in a local production of Evita, he can sing, and, if necessary, dance. Ruffins wouldn’t be happy tangoing with the city council, but his glowing personality would work well with the ceremonial part of the chief executive’s job. Both are relatively young. (Ruffins is 48; Landrieu is 53). Both are energetic. Both are very popular with our readers. In our Tops of the Town voting, Ruffins was an easy winner in the category of favorite local musician living in the city. Landrieu, an experienced vote-getter, captured first place as Favorite Politician and finished a respectable second in two other categories: New Orleanian of the Year and New Orleanian I Admire Most. Ruffins’ popularity comes not only from being a great musician but also from his easygoing persona. He is someone whose ambition isn’t so much to perform on the global stage but more to be barbecuing on the back of a pickup truck. Landrieu, who hales from an accomplished political family, has faced the difficult task of rebuilding the city yet has benefitted from the enthusiasm of a citizenry up to the challenge. He has made good strides toward reshaping the police department and is showing progress on his campaign pledge to rebuild the city’s once prestigious recreation department. While Landrieu can be a talented speaker, a simple line spoken by Ruffins in a TV series spoke volumes: The trumpeter had occasional appearances in the HBO series “Treme.” In one scene Ruffins was at a nightclub when one of the series’ characters told him that Elvis Costello was in the audience. He urged Ruffins to go meet Costello, but Ruffins showed no interest. The character chided Ruffins by saying that Costello could help make him famous, and then sarcastically asked Ruffins if he just wanted to spend the rest of his life in New Orleans playing his trumpet and barbecuing. Ruffins paused for a moment and then asked, “What’s wrong with that?” There is nothing wrong with that, and with people like Kermit Ruffins and Mitch Landrieu behind the counter, there will be lots of fans waiting for a seat at the table.

Kermit Ruffins Favorite musician (living in the city)

– Errol Laborde

Mayor Mitch Landrieu Favorite politician C HERY L G ER B ER P H O T O G RA P H

myneworleans.com

J A N U A RY 2 0 1 4

pEOPLE New Orleanian of the year 1) Drew Brees 2) Mayor Mitch Landrieu 3) Tom Benson

New Orleanian I admire most (female) 1) Angela Hill 2) Senator Mary Landrieu 3) Gayle Benson

New Orleanian I admire most (male) 1) Drew Brees

Favorite TV sports reporter 1) Jim Henderson

2) Margaret Orr 3) Carl Arredondo

Favorite local TV station 1) WWL-TV Channel 4

Favorite politician

Favorite local radio personality 1) John “Spud” McConnell

Favorite New Orleans musician(living in the city) 1) Kermit Ruffins 2) Troy “Trombone Shorty” Andrews (tie) 2) Malcolm “Mac” Rebennack Jr. aka Dr. John (tie) 3) Jeremy Davenport

Favorite New Orleans musician (living outside the city) 1) Harry Connick Jr. 2) Aaron Neville 3) Wynton Marsalis

Favorite local band 1) Rebirth Brass Band 2) Bucktown All-Stars 3) Bag of Donuts (tie) 3) Cowboy Mouth (tie)

Favorite local actress/ actor (local theater) 1) Becky Allen 2) John “Spud” McConnell 3) Bryan Batt

Favorite live theater 1) Saenger Theatre 2) Le Petit Théâtre du Vieux Carré 3) Mahalia Jackson Theater (tie) 3) Tulane Summer Lyric Theatre (tie)

Favorite Saints player 1) Drew Brees

J A N U A RY 2 0 1 4

2) Garland Robinette 3) Bobby Hebert

Favorite radio station 1) WWOZ 90.7 FM 2) WWNO 89.9 FM 3) WWL AM870

Favorite local writer 1) Chris Rose 2) Anne Rice 3) Poppy Z. Brite

Favorite festival 1) New Orleans Jazz & Heritage Festival 2) French Quarter Fest 3) The Voodoo Music + Arts Experience

Favorite Carnival parade

1) Krewe of Muses 2) Krewe of Endymion 3) Krewe of Bacchus

Favorite private elementary school 1) Ursuline Academy 2) Academy of the Sacred Heart 3) St. Martin’s Episcopal School

Favorite private secondary/high school 1) Ursuline Academy 2) Academy of the Sacred Heart 3) Jesuit High School

Favorite charter school 1) Lusher Charter School 2) Ben Franklin High School 3) Edward Hynes Charter School

Favorite gym

1) Elmwood Fitness Center 2) New Orleans Athletic Club 3) Anytime Fitness myneworleans.com

A P / A a r o n M . Sp r e c h e r P H O T O G RA P H

1) Mayor Mitch Landrieu 2) Senator Mary Landrieu 3) Councilmember-At-Large Stacy Head

2) Karen Swensen

O n t h a t h o r r i bl e w e e k e n d

when locals evacuated the city as Hurricane Katrina churned, few among them had heard of Drew Brees. Fantasy Football geeks would know him as the quarterback for the San Diego Chargers via Purdue, but neither are teams that are much in the thoughts of locals. By the time those locals returned, circumstances and luck would’ve come into play and the little known quarterback was on his way to becoming one of the dominant figures during the city’s post-Katrina life. Brees is handsome, articulate, affable, smart and a great quarterback. Since the franchise was created in 1967, there have been many players to wear the black-andgold, but few, other than Archie Manning, have become as much a part of the community as Brees. Rather than flying away after the season, Brees and his growing family live here and invest here. Life for quarterbacks can sometimes be as rough as a charging linebacker, but no one can ever take away that he was the Most Valuable Player when the Saints won what will assuredly be only their first Super Bowl. Our readers picked him as New Orleanian They Admired Most and (no contest here) Favorite Saints Player. Fortunately for New Orleans, he’s no fantasy – he’s real. – E . L .

Favorite TV meteorologist 1) Bob Breck

2) WDSU NewsChannel 6 3) WVUE-TV FOX 8

Favorite local TV news anchor 1) Sally-Ann Roberts

Drew Brees: An Easy Winner

2) Fletcher Mackel 3) Juan Kincaid

2) Mayor Mitch Landrieu 3) Tom Benson

2) Jimmy Graham 3) Darren Sproles

TAKING THE KNEE

3) Lee Zurik

Drew Brees New Orleanian of the Year, New Orleanian I Admire Most (male), Favorite Saints Player

myneworleans.com

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pLACES Favorite day spa

1) The Ritz-Carlton Spa 2) Earthsavers 3) Belladonna Day Spa

Favorite boutique 1) Fleurty Girl 2) Hemline 3) Ballin’s LTD

Favorite antiques store 1) M.S. Rau Antiques 2) Greg’s Antiques 3) Magazine Antique Mall

Favorite florist 1) Villere’s Florist

Favorite remodeled/ renovated building 1) Saenger Theatre 2) Mercedes-Benz Superdome 3) La Petite Théâtre du Vieux Carré/Tableau Restaurant

Favorite place to spot celebrities 1) French Quarter 2) Whole Foods Market 3) Magazine Street

Favorite place to play hooky

2) Federico’s Family Florist 3) Tommy’s Flowers

Favorite lawn/garden supply 1) Perino’s Garden Center 2) The Home Depot 3) Jefferson Feed (tie) 3) Lowe’s Home Improvement (tie)

Favorite movie theater 1) The Theatres at Canal Place 2) The Prytania Theater 3) AMC Elmwood Palace 20

Favorite place to hear live music 1) Tipitina’s 2) House of Blues 3) d.b.a.

Favorite happy hour 1) Domenica 2) Superior Grill 3) The American Sector (tie) 3) Carousel Bar & Lounge (tie)

Favorite jazz club 1) Snug Harbor Jazz Bistro 2) Irvin Mayfield’s Jazz Playhouse 3) Preservation Hall

Favorite museum 1) New Orleans Museum of Art (tie) 1) The National WWII Museum (tie) 2) Ogden Museum of Southern Art 3) Louisiana Children’s Museum

Favorite historical landmark 1) Jackson Square 2) St. Louis Cathedral 3) Robert E. Lee Statue, Lee Circle

1) French Quarter 2) Audubon Park 3) Audubon Zoo

Favorite golf course

1) Audubon Park

Golf Course

2) City Park New Orleans North Gold Course 3) English Turn Golf & Country Club

Favorite weekend getaway 1) Destin, Fla. 2) Biloxi, Miss. 3) Bay St. Louis, Miss.

Favorite up-and-coming neighborhood 1) Bywater 2) Lakeview 3) Mid City

Favorite neighborhood in which to raise a family 1) Uptown 2) Lakeview 3) Old Metairie

Favorite place to buy a wedding dress 1) Town and Country Bridal Salon & Ladies Apparel 2) Yvonne La Fleur 3) The Bridal Boutique by MaeMe

Favorite place to place your bets 1) Fair Grounds Race Course & Slots 2) Harrah’s Casino

Favorite hotel 1) Hotel Monteleone 2) The Roosevelt New Orleans 3) Windsor Court Hotel

Favorite bed & breakfast

1) Ashton’s Bed

COMMANDING LEAD One of the most famous restaurants in

the city, Commander’s Palace sweeps Tops of the Town this year, receiving four first place awards, two second place awards and one third place award. Established in 1880 by Emile Commander, Commander’s Palace has been synonymous with New Orleans style and elegance for over a century. The Brennan family acquired the restaurant in 1969, and Commander’s Palace has continued to provide a long parade of not only exquisite dishes and service, but also a number of renowned chefs, including Food Network star Emeril Lagasse, Paul Prudhomme, Jamie Shannon and now Tory McPhail,

and Breakfast

2) Park View Guest House

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SARA ESSE X B RAD L EY P H O T O G RA P H

Commander’s Palace Favorite Restaurant for Fine Dining, Favorite Place for Turtle Soup, Cleanest Restaurant From left: Ti Martin, owner; Dan Davis, sommelier; Tory McPhail, chef; Lally Brennan, owner.

DINING Quick and Easy

Restaurant

Favorite place to buy King Cakes 1) Manny Randazzo King Cakes

2) Galatoire’s Restaurant 3) Commander’s Palace (tie) 3) Emeril’s Delmonico (tie)

2) Haydel’s Bakery 3) Rouses Supermarkets

Favorite fried chicken 1) Popeyes 2) Willie Mae’s Scotch House 3) Mr. Ed’s (tie) 3) Raising Cane’s (tie)

Favorite poor boys

1) Parkway Bakery

and Tavern

2) Domilise’s Po-Boy & Bar 3) Johnny’s Po-Boys (tie) 3) Mahony’s Po-Boy Shop(tie)

Favorite tacos

1) Juan’s Flying Burrito 2) Felipe’s Taqueria 3) The Rum House

Favorite wings 1) WOW Café & Wingery 2) Buffalo Wild Wings 3) Bayou Hot Wings

1) Mona’s Cafe 2) Lebanon’s Cafe 3) Byblos Restaurant

Favorite Italian restaurant 1) Vincent’s Italian Cuisine 2) Venezia Restaurant 3) Irene’s Cuisine

Favorite Asian restaurant 1) Five Happiness 2) La Thai Uptown 3) Magasin Vietnamese Cafe (tie) 3) Pho Tau Bay (tie) 1) Nirvana 2) Taj Mahal

Favorite Mexican/ Southwest restaurant 1) El Gato Negro (tie) 1) Juan’s Flying Burrito (tie) 2) Felipe’s Taqueria 3) Superior Grill

Favorite onion rings

1) Ye Olde College Inn 2) Mandina’s Restaurant 3) Mahony’s Po-Boy Shop

– Le x i W a n g l e r

Favorite Middle Eastern restaurant

Favorite Indian restaurant

Favorite sushi

1) Sake Café 2) Kyoto Sushi Bar and Japanese Restaurant 3) Little Tokyo Restaurant

soon celebrating his 12th anniversary as Commander’s Palace executive chef. Working in conjunction with local flavors and local suppliers, McPhail continues to amaze and delight guests with seasonal updates to the menu that includes successful recipes from decades ago. Commander’s Palace continues to appeal to a wide variety of diners, from their jazz brunch, cozy dinners and a two-course lunch featuring classic cocktails for 25 cents. In a modern world tailored to convenience, Commander’s Palace sticks firmly to its dress code, providing a unique opportunity for formal dining in a time where flip-flops have become business casual. Commander’s Palace continues to be recognized as haute creole cuisine worldwide, featured in publications such as TripAdvisor, Zagat, Food & Wine, Nation’s Restaurant News, Wine Enthusiast and more.

Ethnic

Seafood Favorite seafood restaurant

1) Drago’s Seafood

Favorite pizza restaurant 1) Theo’s Neighborhood Pizza

Restaurant

2) Reginelli’s Pizzeria 3) Slice Pizzeria

Favorite place to get raw oysters 1) Acme Oyster House

Favorite snow balls

2) GW Fins 3) Deanie’s Restaurant

1) Plum Street Snoball 2) Hansen’s Sno-Bliz 3) Sal’s Sno-Ball Stand

2) Drago’s Seafood Restaurant 3) Casamento’s Restaurant

Favorite grocery store/deli 1) Rouses Supermarkets

Favorite place to get boiled crawfish 1) Deanie’s Seafood Restaurant, Bucktown

2) Whole Foods Market 3) Dorignac’s Food Center

Native Cuisine Favorite place for Cajun food 1) K-Paul’s Louisiana Kitchen 2) Cochon Restaurant 3) Mulate’s

Favorite place for Creole food 1) Dooky Chase’s

2) Big Fisherman Seafood 3) Schaefer & Rusich Seafood

Meat Favorite restaurant for steaks 1) Ruth’s Chris Steak House 2) Mr. John’s Steakhouse 3) Crescent City Steakhouse

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Company

2) PJ’s Coffee 3) Cafe Du Monde (tie) 3) Starbucks Coffee Company (tie)

Favorite hot dog 1) Dat Dog 2) Lucky Dogs 3) Bud’s Broiler

Soup

Favorite place for gumbo 1) Gumbo Shop 2) Mr. B’s Bistro 3) Mandina’s Restaurant

Favorite place for turtle soup 1) Commander’s Palace 2) Mandina’s Restaurant 3) Arnaud’s

Coffee and Dessert Favorite coffee house 1) PJ’s Coffee 2) CC’s Coffee House 3) Starbucks Coffee

Favorite coffee house for food 1) Caffe! Caffe!

Favorite dessert menu 1) Commander’s Palace 2) Cheesecake Bistro by Copeland’s 3) Sucré

Favorite bakery 1) Haydel’s Bakery 2) Gambino’s Bakery (tie) 2) La Boulangerie (tie) 3) Maple Street Patisserie

Favorite sweet shop

1) Sucré 2) Angelo Brocato’s Italian Ice Cream & Italian Desserts 3) Blue Frog Chocolates

Favorite ice cream/ gelato shop 1) Angelo Brocato’s Italian Ice Cream & Italian Desserts 2) Creole Creamery 3) Sucré

Ambiance Favorite restaurant for fine dining 1) Commander’s Palace 2) Galatoire’s Restaurant 3) Arnaud’s

Favorite casual restaurant 1) Mandina’s Restaurant 2) Joey K’s Restaurant (tie) 2) Katie’s Restaurant (tie) 3) Drago’s Seafood Restaurant (tie) 3) Mr. Ed’s (tie) 3) Zea Rotisserie & Grill (tie)

Favorite outdoor dining 1) The Court of Two Sisters

CUTTING THE MUSTARD D a t Dog a pp e a r e d a s a c a s h - o n l y h o t

dog stand operating out of a shed on Freret Street post-Katrina, but since then, Dat Dog has exploded into two large locations on Freret and Magazine streets, a mobile Dat Dog Express and a new location on Frenchmen Street, tentatively slated to open before Mardi Gras. Hands-down voted the best hot dogs in the city, tourists and locals alike enjoy the wide variety of hot dog, bratwurst and sausage options in a laid-back, festive environment complete with projection screens for sports and colorful picnic tables. Featuring 17 kinds of hot dogs with upwards of 17 toppings, Dat Dog rotates its menu weekly, and offers seasonal and holiday items as well. Started by New Orleanian native Skip Murray, Dat Dog began in England as a hot dog cart called The Real American Hot Dog Company until Murray moved the operation to his hometown in Uptown. He then infused the menu with local flavors, with Creole and Cajun flairs to add a New Orleans twist to the classic American hot dog. Dat Dog also expanded its drink menu to include a wide variety of drinks, ice cream floats and a full bar with a large selection of beer and wines. Keeping ahead of the times with an active social media presence and entertaining hot dog blog, we can only expect more of the same deliciousness from this instant New Orleans icon. – L . W .

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2) Café Amelie 3) Martinique Bistro

Favorite restaurant for a power lunch 1) Galatoire’s Restaurant 2) Commander’s Palace 2) Ruth’s Chris Steak House 3) Mr. B’s Bistro

Drinks Favorite house specialty drink 1) Sazerac, Sazerac Bar 2) Hurricane, Pat O’Brien’s 3) Pimm’s Cup, Napoleon House Bar & Café

Favorite place for margarita 1) Superior Grill

2) The Delachaise 3) Orleans Grapevine Wine Bar & Bistro

Favorite sports bar 1) Manning’s 2) Cooter Brown’s Tavern & Oyster Bar 3) Walk-On’s

Favorite dive bar

1) Lucy’s Retired Surfers

Bar (tie)

1) The Club, Ms. Mae’s (tie) 1) Snake and Jake’s

Christmas Club Lounge (tie) Favorite hotel bar 1) Carousel Bar & Lounge, Hotel Monteleone

2) Juan’s Flying Burrito 3) El Gato Negro

2) Davenport Lounge, The Ritz-Carlton 3) Sazerac Bar, The Roosevelt New Orleans

Favorite wine list 1) Emeril’s Delmonico (tie) 1) Martin Wine Cellar (tie)

1) The Bulldog 2) Cure

Favorite corner bar

C RAI G MU L C AHY P H O T O G RA P H

Favorite burger

1) Port of Call 2) The Company Burger 3) Cowbell

3) The Delachaise

2) Surrey’s Café & Juice Bar 3) Camellia Grill

Miscellaneous Favorite French bread 1) Leidenheimer Baking Co. 2) Alois J. Binder Bakery (tie) 2) Reising’s French Bread (tie) 3) La Boulangerie

C HERY L G ER B ER P H O T O G RA P H

Favorite place for salad 1) Houston’s

Favorite place for late-night dining 1) The Camellia Grill 2) Verti Marte

Cleanest restaurant 1) Commander’s Palace 2) Casamento’s Restaurant 3) Arnaud’s

2) Caffe! Caffe! 3) La Madeleine

Personalities and Places

Favorite place for vegetarian dishes 1) Green Goddess

Favorite chef 1) John Besh 2) Emeril Lagasse 3) Susan Spicer

2) Carmo 3) Mona’s Cafe

Favorite health-conscious restaurant 1) City Greens Favorite place for breakfast or brunch 1) Ruby Slipper Cafe

Favorite restaurant 1) K-Paul’s Louisiana Kitchen 2) Commander’s Palace 3) Galatoire’s Restaurant

Favorite restaurant opened in 2013

1) Tableau (tie) 1) Pêche Seafood Grill (tie) 2) Kingfish Kitchen & Cocktails (tie) 2) McClure’s Barbecue (tie) 3) Blue Crab Restaurant & Oyster Bar (tie) 3) Dominique’s on Magazine (tie) 3) Little Vic’s (tie) 3) Restaurant R’evolution (tie)

Favorite restaurant worth the drive 1) Middendorf’s Seafood Restaurant 2) Mosca’s Restaurant 3) La Provence

Favorite caterer 1) Pigéon Caterers 2) Joel Catering and Special Events 3) Martin Wine Cellar (tie) 3) Rommel’s Catering Inc. (tie)

HAPPY HUDDLING “Eat-Drink-Cheer!” is the

motto of this year’s favorite sports bar, and what could be more appropriate? Located on Fulton Street in the Warehouse District as part of the Harrah’s Casino restaurant group, Saints legend Archie Manning’s restaurant excited guests since its opening in 2011. Serving an all-day menu seven days a week, Manning’s restaurant boasts more than 30 flat-screen televisions, including a 13-foot-by-7.5-foot mega-screen, a sports anchor desk, unique memorabilia from Louisiana’s first football family – the Mannings – and commissioned artwork by New Orleans artist Terrance Osborne. Although also available for private dining, Manning’s claims the city’s only “fan cave experience,” where guests can relax in a living room-like setting, while eating and watching the game. Manning’s also has a smokehouse called the Tailgate Experience, featuring a festival-esque environment where guests can drink, mingle and feast on a variety of meats smoked on a 12-foot smoker while a mega screen broadcasts the game. Dining highlights include the new traditional Southern Breakfast, Archie’s burger and a redfish courtbouillon. – L . W .

Manning’s Favorite Sports Bar

Chef Jared Tees, left, and Archie Manning

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A guide to the wine experience around town Since New Orleans’ international reputation

for holding a really good party at the least provocation is relatively intact and properly recognized, it seems only fair, and maybe redundant, to note that we’re on a cordial, intimate, first-name basis with both wine and spirits. As the nouvelle cocktail craze has taken hold across America, guess who has moved among the top-tier of cities performing classical and cutting-edge work? When every city was embracing wines from California and Australia, guess who respectively hung back and continued to appreciate Old World wines reflecting heritage? Only after the new entries proved themselves to be worthy, then which city moved into the fray, defining the blend of both indigenous cuisine and American expertise in creating something innovative? Easy quiz. The answer to all questions is New Orleans. But you knew that. From the founding of our village all the way through the Spanish regime and beyond, wine was a preferred beverage of New Orleans society. The crass Americans brought grain-based spirits down the river into our community. That was fine by our ancestors. Wine was never replaced, only supplanted. When you thirst for something fermented not distilled, you’re never more than a few steps away from satisfying your desires. While our community does possess bars and clubs devoted almost exclusively to wine, we’re also fortunate to have outlets that feature special wines along with other libations. Whatever the destination, everyone in the party will be happily satisfied. B Y

TIM

P H O T O G RA P HED

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B Y

M C NA L L Y B RYAN

TARN O WS K I

Wine Bars (mostly)

WINO, Wine Institute of New Orleans. The abbreviated

name connotes something not so nice, but the longer name is more august. WINO makes full use of the Italian enomatic automatic wine-dispensing machine. In goes your card and you determine what wine you want and how much. Bryan Burkey, owner and proprietor, offers a constantly changing selection of more than 100 wines from around the globe by the glass and by the bottle. The Delachaise. The oddly shaped building on St. Charles Avenue near Touro Infirmary dispenses an interesting selection of fine wines that may not be available anywhere else in town. Evan Hayes, owner and

wine buyer, is willing to purchase in small lots and then make the wines available by the glass or the bottle at reasonable prices. Some excellent frites and snack plates are also featured. Patrick’s Bar Vin. The name

Bar Vin doesn’t lie but the offerings are much broader at this clubby and quite charming location right off the madness of Bourbon Street. Patrick Van Hoorebeek – Belgian by birth, New Orleanian by choice – brings in some fine beer from his original home country, along with wellcrafted cocktails, most based with wines. Request a Patrick’s Intimate Kiss – it’s a drink, don’t let him fool you.

Tommy’s Wine Bar. Next door to Tommy’s Cuisine, a signature New OrleansItalian restaurant, Tommy’s Wine Bar is a living room that’s both comfortable and welcoming. It isn’t stuffy or pretentious and the dimly lit room sets the mood for pleasant banter and moody sweetnothings. Live music on several nights doesn’t interfere with conversation. Orleans Grapevine. Right behind St. Louis Cathedral, across from the Bourbon Orleans Hotel, the building dates from 1809, and the player piano adds to an authentic French Quarter ambience. The wine list is adequate, not ambitious, and the cuisine that the minuscule kitchen prepares amazes. An intimate patio makes for an excellent dining and drinking experience. Oak Wine Bar & Bistro.

Oak’s devotion to new New Orleans music in a classy,

modern setting assures that the enjoyment of fine wine will be that much better. It doesn’t hurt that chef Aaron Burgau of Patois has created a small-plate menu, perfect to accompany various wines under the headings of “Splendor in the Grass,” or “Stones and Acid,” among other colorful descriptors. Bacchanal. Walk into this place and force yourself to imagine you’re any place else but Bywater – you can’t even entertain the notion for a moment. It is a wine shop, and a well-stocked one at that. There is food from chef Joaquin Rodas and music most nights. The lively patio is where you’ll want to be. And then there’s the regular crowd; as they like to say, “This ain’t Galatoire’s.” Vine and Dine. What could be more romantic than a sea cruise, finishing with an excellent glass of wine

Bacchanal

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or a tête-à-tête over dinner? Frankie Ford was right. Just off the Canal Street-Algiers ferry landing on the west bank of the Mississippi River sits Vine and Dine. Small, intimate and quiet, with only four tables and a few bar seats, you won’t believe you’re still in the city. It is another world, indeed. The Wine Loft Mandeville.

Originally conceived as a fran-

chise of wine bars scattered throughout the country, Wine Loft has evolved into single locations that can offer what its patrons desire. A nice gathering spot for meeting friends, with sofa-conversation areas as well as a roomy bar space, food is available, mostly falling into the shared-plate category. Live music is a hallmark, as are low light levels throughout the evening.

Bacchanal 600 Poland Ave. 948-9111

Tommy’s Wine Bar 746 Tchoupitoulas St. 525-4790

The Delachaise 3442 St. Charles Ave. 895-0858

Vine and Dine 141 Delaronde St. 361-1402

Oak Wine Bar & Bistro 8118 Oak St. 302-1485

The Wine Loft Mandeville 1901 U.S. 190 Mandeville (985) 674-5988

BacchanalWine.com

TheDelachaise.com

OakNola.com

Orleans Grapevine 720 Orleans Ave. 523-1930

OrleansGrapevine.com Patrick’s Bar Vin 730 Bienville St. 200-3180

TommysNewOrleans.com

Vine-Dine.com

TheWineLoftMandeville.net WINO, Wine Institute of New Orleans 610 Tchoupitoulas St. 324-8000

WinoSchool.com

PatricksBarVin.com

Vine and Dine

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Wine Shops that feature

Wine Bars Martin Wine Cellar. The granddaddy of all wine stores in the region, Martin has created in their flagship Metairie store a fully stocked bottle shop, a deli, as well as a wine tasting area – all three of which are deserving of patronage when you visit. The deli creates one of the best hamburgers in the area. Swirl. Tucked into a side street, right off Esplanade Avenue, this quite well-done wine shop cum wine bar is a neighborhood favorite destination spot. A changing by-the-glass list usually covers an interesting range of grapegrowing locales and styles of wines. Local art and nice offerings of deli items completes the Faubourg St. John experience. Very, very, very

pet friendly. Faubourg Wines. This place is the ultimate proof that the Marigny and Bywater neighborhoods have truly arrived. Catherine Markel, owner and proprietor, hand picks every wine in her inventory and does not mind sharing why any particular label was chosen. Delivery is available in the neighborhood and patrons are encouraged to buy a bottle from the stock, pay a $2 corkage, sit down at the bar and share their thoughts. Cheese plates from St. James Cheese Co. are available, and your well-behaved dog is as welcome as you are. Pearl Wine Co. Formerly Cork & Bottle, this place recently changed hands

WINO, Wine Institute of New Orleans

Vine and Dine

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and has a hipper vibe than before. The separate but connected wine and cocktail bar offers an excellent selection of fun Old and New World Wines. There are many evening tastings; some even free. Leora Madden, proprietor and owner, is committed to stocking and sharing the 600 wines in the store, many from small producers that are not available anywhere else. The bar is a congenial neighborhood gathering spot.

Faubourg Wines 2805 St. Claude Ave. 342-2217

FaubourgWines.com

Martin Wine Cellar Various locations in New Orleans, Metairie, Mandeville and Baton Rouge

MartinWine.com

Pearl Wine Co. 3700 Orleans Ave. 483-6314

PearlWineCo.com

Swirl 3143 Ponce de Leon St. 304-0635

SwirlInTheCity.com

Bars that Serve Fine Wines (along with other pleasures)

SoBou. Tucked against the wall in a room full of picnicstyle tables, some with beer taps in the middle, are a row of self-serve wine dispensing machines. The SoBou team, with consultation by sommelier Dan Davis of Commander’s Palace, keeps a good stock in rotation offering whites and reds, alongside excellent barbites and a fun bar scene. G. W. Fins. Maybe the most overlooked wine list in town, with plenty of by-the-glass offerings, Fins now has a unique program where wine never served in the glass-only fashion is available. If you don’t think you want to pay $110 for an excellent bottle, satisfy your curiosity with a glass for a lot less dough. Fountain Lounge. This latest

dining and drinking outlet at The Roosevelt New Orleans is just off the main lobby, adjacent to The Sazerac Bar. The Fountain Lounge was first installed in the hotel in 1938, closed in ’65 and replaced by the Sazerac Restaurant; today it’s making a comeback. A raw seafood bar with local cuisine, a fine wine list with many selections – even a usually almost-never-offeredby-the-glass Tignanello – and many wines available from a storage and dispensing unit give you numerous reasons to visit this “newest” destination within a grand hotel. Off topic: the grilled oysters here are excellent. Emeril’s. The home office of what has become a dining empire, from his beginnings

Emeril Lagasse wasn’t only committed to restating New Orleans cuisine, he was also devoted to a wine-centric program by presenting the total package to his friends and patrons. Emeril’s has one of the great wine lists in town and many of his outstanding selections are available by the glass as you sit at the serving bar enjoying tasty menu tidbits, or at a table fully participating in the energy of this dining destination. Annunciation. Bringing the feel of an Uptown restaurant downtown to the Warehouse District, Annunciation has one of the most progressive bar programs in New Orleans. The enclosed glass wine tower at the restaurant’s entrance makes the statement

Oak Wine Bar & Bistro

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that you’ll find appealing offerings by the bottle and by the glass. The bar scene is varied and offers an interesting overview of the entire operation. Wines from all over the planet can be yours with a simple request. Domenica. John Besh and Alon Shaya have created quite the Italian bistro, albeit on a grand and energetic scale. As you would expect, the core thought is fully fleshed out and no decision is left to haphazard chance. Authenticity is the guiding principle. The wine list is heavy with unique offerings from the Italian boot, and the by-the glass program is worthy of just dropping by and having a pizza and a glass of red (or white) sitting at the diminutive bar. There is nothing like this list elsewhere in town. Oh, did I mention half-price on both wines and pizza every day, from 3 to 6 p.m.? Tableau. This newest establishment from New Orleans Magazine’s Restaurateur of the Year 2013, Dickie Brennan, is in one of the most majestic locations in the city. Right on a corner of Jackson Square, with views of The Cabildo and the Upper Pontalba, Tableau is in the same building as Le Petit Théâtre. The wine list is complete, but interestingly

the centerpiece of the list is a carafe serving program with wine drawn from kegs that have been shipped to the restaurant, just as is done in the fine cafes of France. Bouligny Tavern.

Do not let the kitschy furniture throw you – the seating area looks like a living room of some of your parents’ friends that you were forced to endure when you were 10 years old – but the energy is unmistakably vibrant and very Uptown. A grand The Delachaise bar, tables and a long banquette are usually crowded but you’ll no doubt find someone you know with whom to T h e R i g h t Way : sit. The wine list is carefully U n d e r s ta n d i n g W i n e b a r s chosen from important winegrowing areas, but isn’t the Wine bars are strange animals. They serve products from places usual pedigree. Bar bites of you may never have heard of, made with grapes that you may not retro style are perfectly suited know but just about everyone is using, and the outcomes are all to the environment and over the board. To confuse a wine bar with a cocktail lounge isn’t way too often overlooked. the way to experience what can be a fascinating evening. Bouligny is right next door The wine bars chosen for this story were included for several to Lilette, and also owned reasons. First, they actually bill themselves as “wine bars” – simple by John Harris, Lilette’s and straightforward. And secondly, many bars today, particularly renowned and oft-awarded those noted in the accompanying article, feature wines that are off chef-owner.

Fountain Lounge The Roosevelt New Orleans 123 Baronne St. AnnunciationRestaurant.com 648-1200 Annunciation 1016 Annunciation St. 568-0245 Bouligny Tavern 3641 Magazine St. 891-1810

BoulignyTavern.com Domenica The Roosevelt New Orleans 123 Baronne St. 648-6020

DomenicaRestaurant.com Emeril’s 800 Tchoupitoulas St. 528-9393

EmerilsRestaurants.com

TheRooseveltNewOrleans. com/Dining/foundationlounge.html G.W. Fins 808 Bienville St. 581-3467

GWFins.com

SoBou 310 Chartres St. 552-4095

SoBouNola.com

Tableau 616 Saint Peter St. 934-3463

TableauFrenchQuarter.com

the usual path. Sometimes the uninformed patron can become a bit uncomfortable. It isn’t a hole in your education if you don’t know what a Picpoul is, but it is a hole in your quality of life if you’re not the least bit curious. And that’s the purpose of a wine bar. Sure, go on and have a non-descript chardonnay if that’s what you wish. Yet, give the list a good, long look. Ask the server to recommend something. Try a glass of a wine of which you would normally not buy a whole bottle. Travel to places you’ve never been without ever leaving your chair. Enjoy aromas and tastes that have never been in your life before that very moment. You can always order a Cosmo or a Scotch on the rocks, but this is your opportunity is to move a different way. If you’re unsure of whether you even would like a full glass of a wine, ask the server if you could have a small taste to see what you think. Almost always he or she will oblige. Then you’ll have found new friends, both behind the bar, beside you on the next stool and in the glass. A votre santé.

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While visiting an

Former Gov. Kathleen Blanco gave New Orleans schools a boost

Atlanta shelter overflowing with homeless New Orleanians after Hurricane Katrina, then-Governor Kathleen Blanco encountered a mother who said she wouldn’t return to New Orleans until she could get her children into decent schools. “We are going to do everything we can to make sure that happens,” Blanco remembers by Dawn Ruth promising. “I am going back and we are going to work really hard. I am telling you it’s not going to be the way it was.” She kept that promise. Despite fierce opposition from most of New Orleans’ legislative delegation and political threats by some fellow Democrats, an embattled Blanco agreed with then-Superintendent of Education Cecil Picard that only a state takeover could save most of New Orleans’ schools. As a result of their actions, a school system known for over two decades as the one of the worst in the nation has been transformed into a widely praised model of urban schooling. In hindsight, Blanco’s successful effort to deal with the seemingly intractable problem of New Orleans’ inferior schools ranks as possibly the most far-reaching achievement of the years she served as Louisiana’s 54th and first female governor. During her four-year tenure, 2004-’08, Blanco’s efforts for education were overshadowed by criticism of the state’s response to two hurricane disasters, especially her administration’s troubled Road Home Program, a federally funded program to help homeowners rebuild. Even now, some historical accounts of Blanco’s years in office don’t even mention Act 35, the legislation she spearheaded in fall 2005 to authorize the takeover of 107 “failing” New Orleans schools. But people who were key players in the tumultuous years before and after the state’s expansion of the state’s Recovery School District remember Blanco’s bold actions well. “She really put herself out there,” said former New Orleans Superintendent Anthony Amato in an interview a few months before he died last year. Amato, who returned to New Orleans later to head the International High School of New Orleans, also took a beating pre-Katrina, trying to straighten out an inept, even corrupt New Orleans school system that required a New York financial management firm to set the books straight. Already fed up with the Orleans Parish School Board’s mishandling of $71 million in federal funds and dying of Lou Gehrig’s Disease, state Superintendent Picard urged Blanco to support a school takeover. Though far more vulnerable to the political fallout of such an action than Picard, Blanco moved on the suggestion within days of meeting with him on the matter, says Carole Wallin, who was assistant superintendent at the time.

Ro n B ERARD P H O T O G RA P H

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On the day that Blanco was scheduled to address the House Education Committee about legislation proposing a RSD expansion, Wallin says she was called to the governor’s suite for a conference. While she waited, Wallin remembers hearing angry shouts penetrating the thick walls that separated her from Blanco’s office. Not long after, she says, a parade of red-faced teachers union officials stomped out. Wallin knew that the governor had been on the receiving end of the shouting when she met with Blanco immediately after their departure. “Ladies,” Wallin remembers the governor saying, “this better work. I have made a lot of my constituents unhappy.” “Nobody realizes the tough stances she took,” Wallin says. Looking back, Blanco says that as a Democrat she was keenly aware of the political risk she was taking. “I understood my base,” she says, “but you can’t make every legislative decision based on politics. “I put a lot of political capital on the line for the children of New Orleans,” she says.

New Orleans School Board President Phyllis Landrieu, left, Gov. Kathleen Blanco and Paul Vallas in 2007. Vallas was about to be introduced as the new superintendent of the Recovery School District of New Orleans.

Now, only eight years later, New Orleans public schools continue to blossom. Before Katrina hit, Louisiana Department of Education figures show that 65 percent of New Orleans’ public school children attended a failing school by state standards. The DOE reported last year that only 5.7 percent attend a failing school today, a vast improvement. Moreover, 67 percent of the city’s students now attend “A,” “B” or “C” schools. In 2005, the DOE says, only 20 percent of the city’s students attended schools of that quality. “It’s not perfect,” Blanco admits, “but it’s so much better than what we had.” Now 71, Blanco is enjoying a quieter life in Lafayette. She is writing an autobiography about her journey from school girl Kathleen Babineaux of New Iberia to the consummate politician who crashed through the discriminatory barriers that faced women of her generation. Her political career happened by chance, or fate, depending on one’s worldview. Blanco calls it an “evolutionary” experience. An eight-member family posed financial constraints on her husband Raymond’s salary as an educator and football coach, so she decided to rejoin the workforce. She did some substitute teaching, but after spending years raising children and

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with small ones still at home, she craved adult interaction. She secured a district manager position with the U.S. Census Bureau. Her job was to manage the 1980 census for 11 parishes. After the conclusion of the census, she searched for a business opportunity. State Farm Insurance appeared ready to grant her an agency of her own but partway into the process the dialog ended abruptly. “I got blanked out,” she recalls. The would-be governor refused to be brushed off without explanation, so she visited the office and demanded one. The typical male decisionmaker of the time gave the typical answer: “Being an agent is time-consuming,” Blanco recalls him saying, “You have six kids.” “I have six reasons to get past it,” she retorted. The census work brought public exposure and that led to suggestions that she seek elective office. Because the public distrusted politicians, she dismissed the idea at first, she says, because she valued her reputation, but when the state representative for her home district decided to retire “a light went on.” Her husband also reminded her that she had six children, but Blanco prevailed in the disagreement and began raising money. She needed to raise $10,000 in a week. She started asking for support on a Wednesday, she says, and by Saturday, she’d raised $9,000. Those four days of enthusiastic support paved the way for her to become the first female state representative from Lafayette and the first female member of the Public Service Commission. From there, she stepped up to Lieutenant Governor and then governor. All went well until August 2005 when Hurricane Katrina turned much of the Gulf Coast into a disaster zone. The airwaves carried heart-breaking coverage of homelessness and violence, and a few days later Hurricane Rita slammed the Louisiana coast near the Texas border doubling the state’s troubles. The wreckage catapulted Blanco into the national spotlight. Under her leadership, she says the state eventually secured $29 billion in federal funding for hurricane recovery, but the stress and long workdays took their toll. Exhaustion led to a decision to not seek reelection in ’08, she says. Even before those hellish days, when most of New Orleans’ schools took on up to eight feet of water, Blanco had focused a good deal of attention on education. Her predecessor, Republican Governor Mike Foster, had tried to bring teacher salaries up to the Southern average, but Blanco was able to accomplish that feat with the surplus of revenue that rolled in during the recovery. She retained Picard, an ally from her legislative days, as education superintendent. Blanco says she coaxed Paul Pastorek, a former chairman of the state Board of Elementary and Secondary Education, to become state superintendent after Picard’s 2007 death, knowing that he was a “lightening rod” who would promote education reform. Soon after, U.S. Senator Mary Landrieu lobbied her to hire Paul Vallas, a school turnaround expert from Chicago, to take over the RSD. Vallas turned over many RSD direct-run schools to semi-autonomous charter operators, a trend that continued after he departed in ’11. Those early charters made such remarkable strides in student achievement that now over 90 percent of New Orleans’ students attend charter schools. “I look back with a lot of pride,” Blanco says. “We did some extraordinary, powerful work and the results are showing.”

A P / B I L L HA B ER P H O T O G RA P H

GUIDE TO SCHOOLS Area private elementary and secondary schools, public and private universities and public charter schools COMPILED BY KRISTI FERRANTE colleges Delgado Community College Top Executive: Monty Sullivan, Chancellor 615 City Park Ave. (8 locations in region) Telephone: 671-5000 Fax: 483-1895 Web Address: DCC.edu Total Enrollment: 18,684 No. of Students Receiving Financial Aid: 80 percent Tuition per Semester: N/A Year Founded: 1921 Academic Specialties: Allied Health, Nursing, Workforce Development, Tech Training, ESL, Culinary Arts, Business, Adult Basic Education No. of Full Time Faculty: 508 No. of Part Time Faculty: 470 Accredited By: SACSCOC Highest Academic Degree: Associate Degree Dillard University Top Executive: Walter M. Kimbrough, President 2601 Gentilly Blvd. Telephone: 283-8822 Web Address: Dillard.edu Total Enrollment: 1,183 No. of Students Receiving Financial Aid: 97 percent Tuition per Semester: 7,600 Year Founded: 1869 Academic Specialties: Nursing, Public Health, Business, Communications, Science, Technology, Engineering and Math (STEM), Communications, Humanities, Arts and Sciences No. of Full Time Faculty: 63 No. of Part Time Faculty: 82 Accredited By: Southern Association of Colleges and Schools (SACS); National League of Nursing; Louisiana State Board of Nursing Education; and the Association of University Programs in Health Administration (AUPHA) Highest Academic Degree: B.A., B.S., B.S.N. Loyola University New Orleans Top Executive: Rev. Kevin Wm. Wildes, S.J., Ph.D. 6363 St. Charles Ave. Telephone: 865-2011 Fax: 865-3383 Web Address: LoyNo.edu

Total Enrollment: 4,864 No. of Students Receiving Financial Aid: 92 percent Tuition per Semester: 17,752 Year Founded: 1912 Academic Specialties: Bus., Bio., Crim. Just., Music, Liberal Arts, Comm. & P.R., Music Industry No. of Full Time Faculty: 362 No. of Part Time Faculty: 139 Accredited By: SACS Highest Academic Degree: J.D./ MBA, DNP

New Orleans Baptist Theological Seminary Top Executive: Dr. Chuck Kelley 3939 Gentilly Blvd. Telephone: 282-4455, ext. 3303 Fax: 816-8324 Web Address: NOBTS.edu Total Enrollment: 3,732 No. of Students Receiving Financial Aid: 0 Tuition per Semester: 1,980 Year Founded: 1917 Academic Specialties: Pastoral Ministry, Christian Education, Counseling, Biblical Studies, Theology, Preaching No. of Full Time Faculty: 57 No. of Part Time Faculty: 35 Accredited By: Commission on Colleges of the Southern Association of Colleges and Schools; Association of Theological Schools in the United States and Canada; and National Association of Schools of Music Highest Academic Degree: Doctoral Our Lady of Holy Cross College Top Executive: Ronald J. Ambrosetti, Ph.D. 4123 Woodland Drive Telephone: 394-7744 Fax: 394-1182 Web Address: OLHCC.edu Total Enrollment: 1,112 No. of Students Receiving Financial Aid: 772 Tuition per Semester: 4,440 Year Founded: 1916 Academic Specialties: Bus., Lib. Arts, Ed., Nursing, Coun., Theology, Biology and Allied Health No. of Full Time Faculty: 49 No. of Part Time Faculty: 67 Accredited By: SACS; National League for Nursing Accred Comm., International Assembly

for Collegiate Bus Ed; Council for Accred of Counseling & Related Programs (CACREP); Joint Review Comm on Education Radiologic Tech; National Council for Accred of Teacher Ed Highest Academic Degree: MS/ MED

Tulane University Top Executive: Scott Cowen, President 6823 St. Charles Ave. Telephone: 865-5210 Fax: 862-8777 Web Address: Tulane.edu Total Enrollment: 13,462 No. of Students Receiving Financial Aid: 9,350 Tuition per Semester: 23,465 Year Founded: 1834 Academic Specialties: Architecture, Business, Law, Liberal Arts, Medicine, Public Health and Tropical Medicine, The Sciences and Engineering, Social Work, Continuing Studies No. of Full Time Faculty: 1,247 No. of Part Time Faculty: 1,038 Accredited By: The Commission on Colleges of the Southern Association of Colleges and Schools Highest Academic Degree: PhD Xavier University of Louisiana Top Executive: Dr. Norman C. Francis 1 Drexel Drive Telephone: 520-7388 Fax: 520-7941 Web Address: XULa.edu Total Enrollment: 3,178 No. of Students Receiving Financial Aid: 85 percent Tuition per Semester: 8850 Year Founded: 1925 Academic Specialties: Pharmacy, Pre-Med, Division of Business, Division of Education No. of Full Time Faculty: 242 No. of Part Time Faculty: 30 Accredited By: SACS Highest Academic Degree: Doctorate of Pharmacy

Secondary Schools Academy of Our Lady Top Executive: Sister Michelle Geiger Grades Served: 8-12 537 Avenue D, Marrero

Telephone: 341-6217 Fax: 341-6229 Web Address: TheAcademyOfOurLady.org Total Enrollment: 462 Year Founded: 2007 Avg. Class Size: 17 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Diverse Student/Teacher Ratio: 11:1 No. of Full Time Faculty: 42

Academy of the Sacred Heart Top Executive: Timothy M. Burns, Ph.D. Grades Served: 9-12 4521 St. Charles Ave. Telephone: 891-1943 Fax: 891-9939 Web Address: AshRosary.org Total Enrollment: 210 Year Founded: 1887 Avg. Class Size: 16 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Female Student/Teacher Ratio: 11:1 No. of Full Time Faculty: 28 Archbishop Chapelle High School Top Executive: John Serio, Top Executive Grades Served: 8-12 8800 Veterans Blvd., Metairie Telephone: 467-3105 Fax: 466-3191 Web Address: ArchbishopChapelle.org Total Enrollment: 772 Year Founded: 1962 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Female Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 65 Archbishop Hannan High School Top Executive: Rev. Charles Latour, O.P. Grades Served: 8-12 71324 Highway 1077, Covington Telephone: (985) 249-6363 Fax: (985) 249-6370 Web Address: HannanHigh.org Total Enrollment: 455 Year Founded: 1987 Avg. Class Size: 23 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed

Student/Teacher Ratio: 20:1 No. of Full Time Faculty: 40

Archbishop Rummel High School Top Executive: Brother Gale Condit, FSC, President Grades Served: 8-12 1901 Severn Ave., Metairie Telephone: 834-5592 Fax: 832-4016 Web Address: RummelRaiders.com Total Enrollment: 704 Year Founded: 1962 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: Archdiocesan Student Mix: Male Student/Teacher Ratio: 13:1 No. of Full Time Faculty: 61 Archbishop Shaw High School Top Executive: Rev. Louis Molinelli Grades Served: 8-12 1000 Barataria Blvd., Marrero Telephone: 340-6727 Fax: 347-9883 Web Address: ArchbishopShaw.org Total Enrollment: 407 Year Founded: 1962 Avg. Class Size: 22 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Male Student/Teacher Ratio: N/A No. of Full Time Faculty: 33 Bishop McManus Academy Top Executive: Dr. Toni Tyson Grades Served: PreK2-12 13123 Interstate 10 Service Road Telephone: 246-5121 Fax: 246-5564 Web Address: BishopMcManus.com Total Enrollment: 163 Year Founded: 1975 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: 18:1 No. of Full Time Faculty: 15 Brother Martin High School Top Executive: John Devlin Grades Served: 7-12 4401 Elysian Fields Ave. Telephone: 283-1561 Fax: 286-8462 Web Address: BrotherMartin. com

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Total Enrollment: 1222 Year Founded: 1869 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Male Student/Teacher Ratio: 11:1 No. of Full Time Faculty: 114

Cabrini High School Top Executive: Ardley Hanemann, Jr. Grades Served: 8-12 1400 Moss St. Telephone: 482-1193 Fax: 483-8671 Web Address: CabriniHigh.com Total Enrollment: 515 Year Founded: 1959 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Female Student/Teacher Ratio: 10:1 No. of Full Time Faculty: 52 De La Salle High School Top Executive: Michael Guillot, President Grades Served: 8-12 5300 St. Charles Ave. Telephone: 895-5717 Fax: 895-1300 Web Address: DeLaSalleNola.com Total Enrollment: 460 Year Founded: 1949 Avg. Class Size: 22 Dress Requirements: Uniform Affiliation: Christian Brothers Student Mix: Coed Student/Teacher Ratio: 8:1 No. of Full Time Faculty: 52 Ecole Classique Top Executive: Sal Federico Grades Served: PreK-12 5236 Glendale St., Metairie Telephone: 887-3507 Fax: 887-8140 Web Address: EcoleClassique.com Total Enrollment: 450 Year Founded: 1956 Avg. Class Size: 18 Dress Requirements: Uniform Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: 15:1 No. of Full Time Faculty: 40 Holy Cross School Top Executive: Charles DiGange (’64), Headmaster Grades Served: 5-12 5500 Paris Ave. Telephone: 942-3100 Fax: 304-3804 Web Address: HolyCrossTigers.com Total Enrollment: 1,020 Year Founded: 1849 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Male Student/Teacher Ratio: 15:1 No. of Full Time Faculty: 68 Holy Rosary High School Top Executive: Sister Paulettte Tiefenbrunn, S.S.N.D. Grades Served: 8-12 2437 Jena St. Telephone: 482-7173 Web Address: HolyRosaryNola.org Total Enrollment: 81 Year Founded: 2005 Avg. Class Size: 13 Dress Requirements: Uniform Affiliation: Catholic 90

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Student Mix: Coed Student/Teacher Ratio: 7:1 No. of Full Time Faculty: 17

Isidore Newman School Top Executive: Dale M. Smith, Head of School Grades Served: Early Childhood, PreK-12 1903 Jefferson Ave. Telephone: 896-6323 Fax: 896-8597 Web Address: NewmanSchool.org Total Enrollment: 987 Year Founded: 1903 Avg. Class Size: Lower: 18; Middle: 16-18; Upper: 17-19 Dress Requirements: Lower: Uniform; Middle & Upper: Dress Code Affiliation: Non-Denominational, Independent Student Mix: Coed Student/Teacher Ratio: 10:1 Middle; 14-17:1 Upper No. of Full Time Faculty: 94 Jesuit High School of New Orleans Top Executive: Peter Kernion Grades Served: 8-12 4133 Banks St. Telephone: 486-6631 Fax: 483-3942 Web Address: JesuitNola.org Total Enrollment: 1414 Year Founded: 1847 Avg. Class Size: 24 Dress Requirements: Khaki Affiliation: Catholic Student Mix: Male Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 120 John Curtis Christian School Top Executive: J.T. Curtis Grades Served: PreK-12 10125 Jefferson Highway, River Ridge Telephone: 737-4621 Fax: 739-2341 Web Address: JohnCurtis.com Total Enrollment: 800 Year Founded: 1962 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Christian Student Mix: Coed Student/Teacher Ratio: 14:1 No. of Full Time Faculty: 55 Life of Christ Christian Academy Top Executive: Cheryl Leufroy Frilot, Principal/President Grades Served: PreK-12 1851 N. Dorgenois St. Telephone: 945-5778 Web Address: LifeOfChristAcademy.com Total Enrollment: 82 Year Founded: 1997 Avg. Class Size: 15 Dress Requirements: Uniform Affiliation: None Student Mix: Coed Student/Teacher Ratio: 10:1 No. of Full Time Faculty: 9 Louise S. McGehee School Top Executive: Eileen F. Powers Grades Served: PreK-12 2343 Prytania St. Telephone: 561-1224 Fax: 525-7910 Web Address: McGeheeSchool.com Total Enrollment: 515 Year Founded: 1912

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Avg. Class Size: 10 Dress Requirements: Uniform Affiliation: Non-Denominational Student Mix: Female Student/Teacher Ratio: 8:1 No. of Full Time Faculty: 83

Lutheran High School of Greater New Orleans Top Executive: Lois Rost Grades Served: 9-12 3864 17th St., Metairie Telephone: 455-4062 Fax: 455-4453 Web Address: LutheranHighSchool.net Total Enrollment: 66 Year Founded: 1970 Avg. Class Size: 11 Dress Requirements: Uniform Affiliation: Lutheran Student Mix: Multi-Ethnic Student/Teacher Ratio: 11:1 No. of Full Time Faculty: 7 Metairie Park Country Day School Top Executive: Carolyn Chandler Grades Served: 6-12 300 Park Road, Metairie Telephone: 837-5204 Fax: 837-0015 Web Address: MPCDS.com Total Enrollment: 416 Year Founded: 1929 Avg. Class Size: 14 Dress Requirements: Dress Code Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: 9:1 No. of Full Time Faculty: 46 Mount Carmel Academy Top Executive: Sister Camille Anne Campbell, O.Carm., President/ Principal Grades Served: 8-12 7027 Milne Blvd. Telephone: 288-7626 Fax: 288-7629 Web Address: MCACubs.com Total Enrollment: 1201 Year Founded: 1896 Avg. Class Size: 16 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Female Student/Teacher Ratio: 9:1 No. of Full Time Faculty: 132 Northlake Christian School Top Executive: L. Joe Shorter, Head of Schools; Monty Fontenot, Principal Grades Served: 7-12 70104 Wolverine Drive, Covington Telephone: (985) 635-0400 Fax: (985) 893-4363 Web Address: NorthlakeChristian.org Total Enrollment: 423 Year Founded: 1977 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: 14:1 No. of Full Time Faculty: 32 Pope John Paul II Catholic High School Top Executive: Martha Mundine Grades Served: 9-12 1901 Jaguar Drive, Slidell Telephone: (985) 649-0914 Fax: (985) 649-5494 Web Address: PJP.org Total Enrollment: 299

Year Founded: 1980 Avg. Class Size: 22 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 16:1 No. of Full Time Faculty: 19

Ridgewood Preparatory School Top Executive: M.J. Montgomery, Jr. Grades Served: PreK-12 201 Pasadena Ave., Metairie Telephone: 835-2545 Fax: 837-1864 Web Address: RidgewoodPrep.com Total Enrollment: 300 Year Founded: 1948 Avg. Class Size: 16 Dress Requirements: Dress Code: 5-12 Affiliation: Independent Student Mix: Coed Student/Teacher Ratio: 8:1 No. of Full Time Faculty: 35 St. Augustine High School Top Executive: Mr. Oyd Craddock Grades Served: 6-12 2600 A.P. Tureaud Ave. Telephone: 944-2424 Fax: 947-7712 Web Address: PurpleKnights.com Total Enrollment: 656 Year Founded: 1951 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Roman Catholic Student Mix: Male Student/Teacher Ratio: 15:1 No. of Full Time Faculty: 50 St. Katharine Drexel Preparatory School Top Executive: Joseph E. Peychaud., Jr., President/ Cheryllyn M. Branche, Principal Grades Served: 7-12 5116 Magazine St. Telephone: 899-6061 Fax: 503-7803 Web Address: DrexelPrep.fom Total Enrollment: 213 Year Founded: 1915 Avg. Class Size: 18 Dress Requirements: Uniform Affiliation: Archdiocese Student Mix: Female Student/Teacher Ratio: 18:1 No. of Full Time Faculty: 23 St. Martin’s Episcopal School Top Executive: Merry Sorrells, Head of School Grades Served: 18mths-12 225 Green Acres Road, Metairie Telephone: 736-9917 Fax: 736-8801 Web Address: StMSaints.com Total Enrollment: 547 Year Founded: 1947 Avg. Class Size: 15 Dress Requirements: PreK5: Uniform; 6-12: Specified Standards Affiliation: Episcopal Student Mix: Coed Student/Teacher Ratio: 10:1 No. of Full Time Faculty: 71 St. Mary’s Academy Top Executive: Sister Clare of Assisi Pierre, SSF Grades Served: 6-12 6905 Chef Menteur Blvd. Telephone: 245-0200 Fax: 245-0422

Web Address: SMANewOrleans.com Total Enrollment: 380 Year Founded: 1867 Avg. Class Size: 20 or Less Dress Requirements: Uniform Affiliation: Catholic Student Mix: Female Student/Teacher Ratio: 18:1 No. of Full Time Faculty: 51

St. Mary’s Dominican High School Top Executive: Cynthia A. Thomas, Ed.D Grades Served: 8-12 7701 Walmsley Ave. Telephone: 865-9401 Fax: 866-5958 Web Address: StMarysDominican.org Total Enrollment: 869 Year Founded: 1860 Avg. Class Size: 23 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Female Student/Teacher Ratio: 14:1 No. of Full Time Faculty: 59 St. Paul’s School Top Executive: Brother Raymond Bulliard, FSC, Principal/President Grades Served: 8-12 917 S. Jahncke Ave., Covington Telephone: (985) 892-3200 Fax: (985) 892-4048 Web Address: StPauls.com Total Enrollment: 870 Year Founded: 1911 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Male Student/Teacher Ratio: 23:1 No. of Full Time Faculty: 78 St. Scholastica Academy Top Executive: Mary Kathryn Villere Grades Served: 8-12 122 S. Massachusetts St., Covington Telephone: (985) 892-2540 Fax: (985) 893-5256 Web Address: SSAcad.com Total Enrollment: 643 Year Founded: 1903 Avg. Class Size: 19 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Female Student/Teacher Ratio: 18:1 No. of Full Time Faculty: 49 Ursuline Academy High School Top Executive: Karen McNay Grades Served: 8-12 2635 State St. Telephone: 861-9150 Fax: 861-7392 Web Address: UrsulineNewOrleans.org Total Enrollment: 420 Year Founded: 1727 Avg. Class Size: Varies Dress Requirements: Uniform Affiliation: Catholic Student Mix: Female Student/Teacher Ratio: 10:1 No. of Full Time Faculty: 43

Elementary Schools Academy of the Sacred Heart Top Executive: Timothy M. Burns, Ph.D. Grades Served: Toddler-12

4521 St. Charles Ave. (5-8); 4301 St. Charles Ave. (Toddler-4) Telephone: 891-1943 Fax: 891-9939 Web Address: AshRosary.org Total Enrollment: 743 Year Founded: 1887 Avg. Class Size: 16 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Female Student/Teacher Ratio: 11:1 No. of Full Time Faculty: 98

Arden Cahill Academy Top Executive: Mary Kevin Cahill, Principal Grades Served: Infant Centre: 6 weeks-3 years; Academy: PreK3-8 3101 Wall Blvd., Gretna Telephone: 392-0902 Fax: 392-3813 Web Address: ArdenCahillAcademy.com Total Enrollment: 550 Year Founded: 1968 Avg. Class Size: Varies by Grade Level Dress Requirements: Casual Dress Code Affiliation: N/A Student Mix: Coed Student/Teacher Ratio: Varies by grade level No. of Full Time Faculty: 65 Atonement Lutheran School Top Executive: Douglas C. Molin Grades Served: Preschool-8 6500 Riverside Drive, Metairie Telephone: 887-0225 Fax: 887-0225 Web Address: ALCS.org Total Enrollment: 244 Year Founded: 1960 Avg. Class Size: 21 Dress Requirements: Uniform Affiliation: Lutheran Student Mix: N/A Student/Teacher Ratio: 21:1 No. of Full Time Faculty: 12 Calvary Baptist School Top Executive: Michael Carney, Headmaster/Carol Spears, Principal Grades Served: PreK-7 2401 General DeGaulle Drive Telephone: 367-6465 Fax: 367-6632 Web Address: MyCalvaryEagles.com Total Enrollment: 135 Year Founded: 1982 Avg. Class Size: 16 Dress Requirements: Uniform Affiliation: Baptist Student Mix: N/A Student/Teacher Ratio: 16:1 No. of Full Time Faculty: 18 Cedarwood School Top Executive: Kathryn LeBlanc Grades Served: PreK-7 607 Heavens Drive, Mandeville Telephone: (985) 845-7111 Fax: (985) 845-0669 Web Address: CedarwoodSchool.com Total Enrollment: 320 Year Founded: 1983 Avg. Class Size: 15 Dress Requirements: Uniform (K-7) Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: 15:1 No. of Full Time Faculty: 42

Christian Brothers School Top Executive: Joey Scaffidi Grades Served: 5-7 8 Friedrichs Ave. Telephone: 486-6770 Fax: 486-1053 Web Address: CBS-no.org Total Enrollment: 350 Year Founded: 1960 Avg. Class Size: 29 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Male Student/Teacher Ratio: 17:1 No. of Full Time Faculty: 19 Community Day School Top Executive: Sharon Pollin Grades Served: K-5 3747 W. Esplanade Ave., Metairie Telephone: 887-4091 Fax: 780-5639 Web Address: CommunityNola.org Total Enrollment: 30 Year Founded: 1996 Avg. Class Size: 8 Dress Requirements: Uniform Affiliation: Jewish Student Mix: Coed Student/Teacher Ratio: 6:1 No. of Full Time Faculty: 9 Ecole Bilingue de la Nouvelle-Orleans Top Executive: Pauline Dides Grades Served: 18mths-5 821 General Pershing St. Telephone: 896-4500 Fax: 896-9610 Web Address: EBNola.com Total Enrollment: 220 Year Founded: 1998 Avg. Class Size: 18 Dress Requirements: Uniform Affiliation: French Accredited School Student Mix: Coed Student/Teacher Ratio: 7:1 No. of Full Time Faculty: 32 Ecole Classique Top Executive: Sal Federico Grades Served: PreK-12 5236 Glendale St., Metairie Telephone: 887-3507 Fax: 887-8140 Web Address: EcoleClassique.com Total Enrollment: 450 Year Founded: 1956 Avg. Class Size: 18 Dress Requirements: Uniform Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: 15:1 No. of Full Time Faculty: 40 Faith Lutheran Top Executive: Diane Oestriecher Grades Served: PreK-8 300 Colonial Club Drive, Harahan Telephone: 737-9554 Fax: 737-9599 Web Address: FaithLutheranSchool.com Total Enrollment: 80 Year Founded: 1958 Avg. Class Size: 10 Dress Requirements: Uniform Affiliation: Lutheran Student Mix: Coed Student/Teacher Ratio: 20:1 or Less No. of Full Time Faculty: 8 Good Shepherd Nativity Mission School Top Executive: Brother Lawrence

Huck, S.J., President; Emily Paul, Principal Grades Served: K-5 353 Baronne St. Telephone: 598-9399 Fax: 598-9346 Web Address: TheGoodShepherdSchool.org Total Enrollment: 98 Year Founded: 2001 Avg. Class Size: 16 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 7:1 No. of Full Time Faculty: 17

Holy Cross School Top Executive: Charles DiGange (’64), Headmaster Grades Served: 5-12 5500 Paris Ave. Telephone: 942-3100 Fax: 304-3804 Web Address: HolyCrossTigers.com Total Enrollment: 1020 Year Founded: 1849 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Male Student/Teacher Ratio: 15:1 No. of Full Time Faculty: 68 Holy Name of Jesus Top Executive: Courtney Wolbrette, Principal Grades Served: PreK-7 6325 Cromwell Place Telephone: 861-1466 Fax: 861-1480 Web Address: HNJSchool.org Total Enrollment: 562 Year Founded: 1891 Avg. Class Size: 22 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 9:1 No. of Full Time Faculty: 58 Holy Rosary Academy Top Executive: Sr. Paulette Tiefenbrunn, S.S.N.D. Grades Served: PreK-7 2437 Jena St. Telephone: 482-7173 Fax: 482-7229 Web Address: HolyRosaryNola.org Total Enrollment: 82 Year Founded: 1996 Avg. Class Size: 12 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 10:1 No. of Full Time Faculty: 17 Isidore Newman School Top Executive: Dale M. Smith, Head of School Grades Served: Early Childhood, PreK-12 1903 Jefferson Ave. Telephone: 896-6323 Fax: 896-8597 Web Address: NewmanSchool.org Total Enrollment: 987 Year Founded: 1903 Avg. Class Size: Lower: 18; Middle: 16-18; Upper: 17-19 Dress Requirements: Lower: Uniform; Middle & Upper: Dress Code Affiliation: Non-Denominational, Independent Student Mix: Coed

Student/Teacher Ratio: Lower: 10:1; Middle & Upper: 14-17:1 No. of Full Time Faculty: 94

Student Mix: Coed Student/Teacher Ratio: 16:1 No. of Full Time Faculty: 33

John Curtis Christian School Top Executive: J.T. Curtis Grades Served: PreK-12 10931 Jefferson Highway, River Ridge Telephone: 737-0208 Fax: 737-8292 Web Address: JohnCurtis.com Total Enrollment: 800 Year Founded: 1962 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Christian Student Mix: Coed Student/Teacher Ratio: 14:1 No. of Full Time Faculty: 55

Life of Christ Christian Academy Top Executive: Cheryl Leufroy Frilot, Principal/President Grades Served: PreK-12 1851 N. Dorgenois St. Telephone: 945-5778 Web Address: LifeOfChristAcademy.com Total Enrollment: 82 Year Founded: 1997 Avg. Class Size: 15 Dress Requirements: Uniform Affiliation: None Student Mix: Coed Student/Teacher Ratio: 10:1 No. of Full Time Faculty: 9

Kehoe-France Top Executive: Kyle M. France Grades Served: 8weeks-7 720 Elise Ave., Metairie Telephone: 733-0472 Fax: 733-0477 Web Address: Kehoe-France.com Total Enrollment: 600 Year Founded: 1949 Avg. Class Size: 22 Dress Requirements: Uniform Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: N/A No. of Full Time Faculty: 65

Louise S. McGehee School Top Executive: Eileen F. Powers Grades Served: PreK-12 2343 Prytania St. Telephone: 561-1224 Fax: 525-7910 Web Address: McGeheeSchool.com Total Enrollment: 515 Year Founded: 1912 Avg. Class Size: 10 Dress Requirements: Uniform Affiliation: Non-Denominational Student Mix: Female Student/Teacher Ratio: 8:1 No. of Full Time Faculty: 83

Lake Castle Madisonville Private School Top Executive: Barry Butera Grades Served: PreK-8 235 Highway 21, Madisonville Telephone: (985) 845-3537 Fax: (985) 845-3537 Web Address: LakeCastle.com Total Enrollment: 675 Year Founded: 1995 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: 20:1 No. of Full Time Faculty: 42 Lake Castle Private School – New Orleans Top Executive: Jane Butera McGovern, Head of School Grades Served: PreK-8 8400 Hayne Blvd. Telephone: 242-6270 Fax: 241-7844 Web Address: LakeCastleNewOrleans.com Total Enrollment: 560 Year Founded: 1963 Avg. Class Size: Varies Dress Requirements: Uniform Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: 19:1 (but varies by classroom) No. of Full Time Faculty: 30 Lake Castle Private School – Slidell Top Executive: Brian Butera Grades Served: PreK-8 59461 LA Highway 433, Slidell Telephone: (985) 641-3363 Fax: (985) 641-3363 Web Address: LakeCastleSchool.com Total Enrollment: 520 Year Founded: 1963 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Non-Denominational

Mary, Queen of Peace Catholic School Top Executive: Sybil Skansi, Principal Grades Served: PreK3-7 1515 W. Causeway Approach, Mandeville Telephone: (985) 674-2466 Fax: (985) 674-1441 Web Address: MQPCS.org Total Enrollment: 540 Year Founded: 1996 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: N/A No. of Full Time Faculty: 45 Metairie Park Country Day School Top Executive: Carolyn Chandler Grades Served: PreK-5 300 Park Road, Metairie Telephone: 837-5204 Fax: 837-0015 Web Address: MPCDS.com Total Enrollment: 308 Year Founded: 1929 Avg. Class Size: 24 (Two teachers/class) Dress Requirements: Dress Code Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: 9.4:1 No. of Full Time Faculty: 30 Milestone SABIS Academy of New Orleans Top Executive: Catherine Boozer Grades Served: K-10 2012 Jefferson Highway, Jefferson Telephone: 894-0557 Fax: 894-0235 Web Address: Msano.sabis.net Total Enrollment: 350 Year Founded: 2003 Avg. Class Size: N/A Dress Requirements: Uniform

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Affiliation: SABIS Education System Student Mix: Coed Student/Teacher Ratio: N/A No. of Full Time Faculty: 52

Northlake Christian School Top Executive: Missie Arnold, M.Ed. Grades Served: K-6 70104 Wolverine Drive, Covington Telephone: (985) 635-0400 Fax: (985) 892-2871 Web Address: NorthlakeChristian.org Total Enrollment: 303 Year Founded: 1977 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Non-Denominational Student Mix: Coed Student/Teacher Ratio: 20:1 No. of Full Time Faculty: 30 Our Lady of Divine Providence School Top Executive: Elvina DiBartolo Grades Served: Nursery-8 917 N. Atlanta St., Metairie Telephone: 466-0951 Fax: 466-0671 Web Address: OLDPSchool.org Total Enrollment: 270 Year Founded: 1967 Avg. Class Size: 18-22 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 10:1 No. of Full Time Faculty: 23 Our Lady of Lourdes School Top Executive: Robert Kiefer Grades Served: PreK-8 345 Westchester Blvd., Slidell Telephone: (985) 643-3230 Fax: (985) 645-0648 Web Address: OLLOnline.com Total Enrollment: 450 Year Founded: 1929 Avg. Class Size: 23 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 15:1 No. of Full Time Faculty: 30 Our Lady of Perpetual Help School Top Executive: Candice Schott, Principal Grades Served: PreK4-8 531 Williams Blvd., Kenner Telephone: 464-0531 Fax: 464-0725 Web Address: OLPHLa.org Total Enrollment: 217 Year Founded: 1928 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 13:1 No. of Full Time Faculty: 17 Our Lady of Prompt Succor Top Executive: Sharon Coll Grades Served: PreK-8 2305 Fenelon St., Chalmette Telephone: 271-2953 Fax: 271-1490 Web Address: OLPSSchool.org Total Enrollment: 400 Year Founded: 1952 Avg. Class Size: 22 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed 92

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Student/Teacher Ratio: 13:1 No. of Full Time Faculty: 30

Our Lady of the Lake Roman Catholic School Top Executive: Frank Smith, Principal Grades Served: 3year-7 316 Lafitte St., Mandeville Telephone: (985) 626-5678 Fax: (985) 626-4337 Web Address: OurLadyOfTheLakeSchool.org Total Enrollment: 750 Year Founded: 1890 Avg. Class Size: 22 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: Varies by grade level No. of Full Time Faculty: 50 Ridgewood Preparatory School Top Executive: M.J. Montgomery, Jr. Grades Served: PreK-12 201 Pasadena Ave., Metairie Telephone: 835-2545 Fax: 837-1864 Web Address: RidgewoodPrep.com Total Enrollment: 300 Year Founded: 1948 Avg. Class Size: 16 Dress Requirements: Dress Code: 5-12 Affiliation: Independent Student Mix: Coed Student/Teacher Ratio: 8:1 No. of Full Time Faculty: 35

Dress Requirements: Informal Dress Code Affiliation: Episcopal Student Mix: Coed Student/Teacher Ratio: 5:1 No. of Full Time Faculty: 30

St. Ann School Top Executive: Susan Kropog, Principal Grades Served: Tots-7 4921 Meadowdale St., Metairie Telephone: 455-8383 Fax: 455-9572 Web Address: StAnnSchool.org Total Enrollment: 900 Year Founded: 1972 Avg. Class Size: 23 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 75 St. Anthony of Padua Top Executive: Sr. Ruth Angelette, O.P. Grades Served: Preschool2-7 4601 Cleveland Ave. Telephone: 488-4426 Fax: 488-5373 Web Address: StAnthonyOfPadua.net Total Enrollment: 170 Year Founded: 1915 Avg. Class Size: 16 Dress Requirements: Uniform Affiliation: Catholic/Dominican Student Mix: Coed Student/Teacher Ratio: 14:1 No. of Full Time Faculty: 13

St. Agnes School Top Executive: Bridget Sinibaldi Grades Served: PreK3-8 3410 Jefferson Highway, Jefferson Telephone: 835-6486 Fax: 835-4295 Web Address: MyStAgnes.com Total Enrollment: 212 Year Founded: 1941 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Arch. Of N.O. Student Mix: Coed Student/Teacher Ratio: 15:1 No. of Full Time Faculty: 19

St. Benilde School Top Executive: John “Matt” Downey V Grades Served: Nursery-7 1801 Division St., Metairie Telephone: 833-9894 Fax: 834-4380 Web Address: StBenilde.com Total Enrollment: 279 Year Founded: 1968 Avg. Class Size: 19 Dress Requirements: Uniform Affiliation: Arch. Of N.O. Student Mix: Coed Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 21

St. Andrew the Apostle Catholic Church Top Executive: Nicole Alvarez, Principal Grades Served: PreK3-8 3131 Eton St. Telephone: 394-4171 Fax: 391-3627 Web Address: SASNo.org Total Enrollment: 500 Year Founded: 1953 Avg. Class Size: 23 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: N/A No. of Full Time Faculty: 45

St. Catherine of Siena Top Executive: Frances Dee Tarantino Grades Served: PreK3-7 400 Codifer Ave., Metairie Telephone: 831-1166 Fax: 833-8982 Web Address: SCSGators.org Total Enrollment: 903 Year Founded: 1926 Avg. Class Size: 19-25 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 17:1 No. of Full Time Faculty: 52

St. Andrew’s Episcopal School Top Executive: Mason Lecky Grades Served: PreK-8 8012 Oak St. Telephone: 861-3743 Fax: 861-3973 Web Address: StAndrewsEpiscopalSchool.org Total Enrollment: 181 Year Founded: 1957 Avg. Class Size: 18

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St. Christopher School Top Executive: Ruth Meche Grades Served: PreK2-8 3900 Derbigny St., Metairie Telephone: 837-6871 Fax: 834-0522 Web Address: StChristopherSchool.org Total Enrollment: 671 Year Founded: 1949 Avg. Class Size: 25 Dress Requirements: Uniform

Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 25:1 No. of Full Time Faculty: 40

St. Clement of Rome Top Executive: Chad Howat Grades Served: PreK-7 3978 W. Esplanade Ave., Metairie Telephone: 888-0386 Fax: 885-8273 Web Address: SCRSchool.org Total Enrollment: 492 Year Founded: 1965 Avg. Class Size: PreK&K: 21; 1-7: 27 Dress Requirements: Uniform Affiliation: Arch. Of N.O. Student Mix: Coed Student/Teacher Ratio: 16:1 No. of Full Time Faculty: 31 St. Cletus School Top Executive: Jill Grabert, Principal Grades Served: PreK3-8 3610 Claire Ave., Gretna Telephone: 366-3538 Fax: 366-0011 Web Address: StCletusColts.com Total Enrollment: 561 Year Founded: 1978 Avg. Class Size: 26 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 20:1 No. of Full Time Faculty: 33 St. Dominic School Top Executive: Adrianne LeBlanc Grades Served: PreK4-7 6326 Memphis St. Telephone: 482-4123 Fax: 486-3870 Web Address: StDominicNola.org Total Enrollment: 545 Year Founded: 1924 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 45 St. Elizabeth Ann Seton Top Executive: Joan Kathmann, Principal Grades Served: 2-7 4119 Saint Elizabeth Drive, Kenner Telephone: 468-3524 Fax: 469.6014 Web Address: SEASSchool.org Total Enrollment: 470 Year Founded: 1984 Avg. Class Size: 25-30 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: N/A No. of Full Time Faculty: 45 St. Francis Xavier Catholic School Top Executive: Barbara M. Martin, Principal Grades Served: PreK2-7 215 Betz Place, Metairie Telephone: 833-1471 Fax: 833-1498 Web Address: StFrancisXavier.com Total Enrollment: 456 Year Founded: 1926 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Arch. Of N.O. Student Mix: Coed

Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 41

St. George’s Episcopal School Top Executive: Dr. Rob Eichberger, Headmaster Grades Served: Preschool (1-3), PreK-8 923 Napoleon Ave. Telephone: 891-5509 Fax: 895-1225 Web Address: StGeorgesEpiscopal.com Total Enrollment: 300 (PreK-8); 85 (Preschool) Year Founded: 1969 Avg. Class Size: 12-14 Dress Requirements: Uniform Affiliation: ISAS, NAIS, NAES Student Mix: Coed Student/Teacher Ratio: 5:1 No. of Full Time Faculty: 42 St. John Lutheran Top Executive: Bethany Gonski Grades Served: Preschool-6 3937 Canal St. Telephone: 488-6641 Fax: 482-2101 Web Address: SJLNo.com Total Enrollment: 123 Year Founded: 1854 Avg. Class Size: 15 Dress Requirements: Uniform Affiliation: Lutheran Church Missouri Synod Student Mix: Coed Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 9 St. Louis King of France Catholic School Top Executive: Pamela Keenan Schott Grades Served: 6weeks-7 1600 Lake Ave., Metairie Telephone: 833-8224 Fax: 838-9938 Web Address: SLKFSchool.com Total Enrollment: 400 Year Founded: 1953 Avg. Class Size: 16 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed – Separated by gender beginning in 5th grade Student/Teacher Ratio: 8.5:1 No. of Full Time Faculty: 70 St. Margaret Mary Top Executive: Bobby Ohler Grades Served: PreK3-8 1050-A Robert Road, Slidell Telephone: (985) 643-4612 Fax: (985) 643-4659 Web Address: SaintMM.org Total Enrollment: 670 Year Founded: 1966 Avg. Class Size: 26 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 18:1 No. of Full Time Faculty: 45 St. Martin’s Episcopal School Top Executive: Merry Sorrells, Head of School Grades Served: 18mths-12 225 Green Acres Road, Metairie Telephone: 736-9917 Fax: 736-8801 Web Address: STMSaints.com Total Enrollment: 547 Year Founded: 1947 Avg. Class Size: 15 Dress Requirements: PreK5: Uniform; 6-12: Specified

Standards Affiliation: Episcopal Student Mix: Coed Student/Teacher Ratio: 10:1 No. of Full Time Faculty: 71

St. Mary Magdalen Catholic School Top Executive: Kimberly Downes Grades Served: PreK2-8 6421 West Metairie Ave., Metairie Telephone: 733-1433 Fax: 736-0727 Web Address: SMMCougars.org Total Enrollment: 345 Year Founded: 1954 Avg. Class Size: 18 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 18:1 No. of Full Time Faculty: 25 St. Mary’s Academy Top Executive: Sister Jennie Jones Grades Served: PreK3-5 6905 Chef Menteur Blvd. Telephone: 245-0200 Fax: 245-0422 Web Address: SMANewOrleans.com Total Enrollment: 800 Total/427 Elementary Year Founded: 1867 Avg. Class Size: 25 or Less Dress Requirements: Uniform Affiliation: Catholic Student Mix: PreK3-5 – Coed Student/Teacher Ratio: 18:1 No. of Full Time Faculty: 51 St. Matthew the Apostle School Top Executive: Dennis Panepinto Grades Served: PreK2-7 10021 Jefferson Highway, River Ridge Telephone: 737-4604 Fax: 738-7985 Web Address: SMASchool.net Total Enrollment: 475 Year Founded: 1960 Avg. Class Size: 18 Dress Requirements: N/A Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 15:1 No. of Full Time Faculty: 45 St. Paul Lutheran School Top Executive: Chuck Schiller Grades Served: PreK3&4-8 2624 Burgundy St. Telephone: 947-1773 Fax: 945-3743 Web Address: SPLNo.com Total Enrollment: 160 Year Founded: 1840 Avg. Class Size: 15 Dress Requirements: Uniform Affiliation: Lutheran Student Mix: Coed Student/Teacher Ratio: 15:1 No. of Full Time Faculty: 11 St. Paul’s Episcopal School Top Executive: Charleen Schwank, Head of School Grades Served: Infant-8 6249 Canal Blvd. Telephone: 488-1319 Fax: 304-8315 Web Address: StPauls-lakeview.org Total Enrollment: 278 Year Founded: 1961 Avg. Class Size: 16 Dress Requirements: Uniform Affiliation: Independent, Episcopal

Student Mix: Coed Student/Teacher Ratio: 8.4:1 No. of Full Time Faculty: 38

St. Peter Catholic School Top Executive: Michael Kraus Grades Served: PreK3-7 130 E. Temperance St., Covington Telephone: (985) 892-1831 Fax: (985) 898-2185 Web Address: StPeterCov.org Total Enrollment: 780 Year Founded: 1843 Avg. Class Size: 27 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: PreK-3: 18:1; 4-7: 27:1 No. of Full Time Faculty: 70 St. Philip Neri Catholic School Top Executive: Carol Stack, Ph.D. Grades Served: PreK3-7 6600 Kawanee Ave., Metairie Telephone: 887-5600 Fax: 456-6857 Web Address: StPhilipNeri.org Total Enrollment: 675 Year Founded: 1961 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: N/A No. of Full Time Faculty: 53 St. Pius X Catholic School Top Executive: Pamela Fulham, Principal Grades Served: PreK3-7 6600 Spanish Fort Blvd. Telephone: 282-2811 Fax: 282-3043 Web Address: StPiusXNola.org Total Enrollment: 430 Year Founded: 1953 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 13:1 No. of Full Time Faculty: 31 St. Rita School Top Executive: Mrs. Karen Henderson Grades Served: PreK-7 65 Fountainbleau Drive Telephone: 866-1777 Fax: 861-8512 Web Address: StRitaNola.org Total Enrollment: 200 Year Founded: 1924 Avg. Class Size: N/A Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: PK – 10:2; Primary – 26:2; 20:1 No. of Full Time Faculty: 13 St. Rita School Top Executive: Mrs. Miriam Daniel, Principal Grades Served: 2years-7 194 Raven Ave., Harahan Telephone: 737-0744 Fax: 738-2184 Web Address: StRitaHarahan.com Total Enrollment: 393 Year Founded: 1953 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 11:1 No. of Full Time Faculty: 29

St. Stephen Catholic School Top Executive: Margaret LeBlanc Grades Served: PreK-8 1027 Napoleon Ave. Telephone: 891-1927 Fax: 891-1928 Total Enrollment: 200 Year Founded: 1852 Avg. Class Size: 22 Dress Requirements: Uniform Affiliation: Catholic Student Mix: Coed Student/Teacher Ratio: 15:1 No. of Full Time Faculty: 15 Stuart Hall School for Boys Top Executive: Kevin Avin, Head of School Grades Served: PK3-7 2032 S. Carrollton Ave. Telephone: 861-1954 Fax: 861-5389 Web Address: StuartHall.org Total Enrollment: 337 Year Founded: 1984 Avg. Class Size: 18 – Max Dress Requirements: Uniform Affiliation: Catholic, Independent Schools Assocation of Southwest, International Boys’ School Coalition Student Mix: Male Student/Teacher Ratio: 8:1 No. of Full Time Faculty: 40 Trinity Episcopal School Top Executive: The Rev. Dr. Michael C. Kuhn Grades Served: PreK-8 1315 Jackson Ave. Telephone: 525-8661 Fax: 523-4837 Web Address: TrinityNola.com Total Enrollment: 384 Year Founded: 1960 Avg. Class Size: 16 Dress Requirements: Uniform Affiliation: Episcopal Student Mix: Coed Student/Teacher Ratio: 6.5:1 No. of Full Time Faculty: 70 Ursuline Academy Elementary School Top Executive: Karen McNay Grades Served: Toddler-7 2635 State St. Telephone: 861-9150 Fax: 866-5293 Web Address: UrsulineNewOrleans.org Total Enrollment: 330 Year Founded: 1727 Avg. Class Size: Varies Dress Requirements: Uniform Affiliation: Catholic Student Mix: Female Student/Teacher Ratio: 8:1 No. of Full Time Faculty: 40 Waldorf School of New Orleans Top Executive: Cissy Rowley Grades Served: Nursery-8 517 Soraparu St., Suite 101 Telephone: 525-2420 Fax: 525-3223 Web Address: WaldorfNola.org Total Enrollment: 73 Year Founded: 2000 Avg. Class Size: 10 Dress Requirements: Dress Code Affiliation: Non-Denominational, Association of Waldorf Schools of North America Student Mix: Coed Student/Teacher Ratio: 10:1 No. of Full Time Faculty: 7

No. of Full Time Faculty: 50

Charter Schools Akili Academy of New Orleans Top Executive: Kate Mehok, CEO Grades Served: K-5 1700 Pratt Drive Telephone: 355-4172 Fax: 355-4176 Web Address: AkiliAcademy.org Total Enrollment: 385 Year Founded: 2008 Avg. Class Size: 22 Dress Requirements: Uniform Affiliation: Crescent City Schools Student Mix: Coed Student/Teacher Ratio: 10:1 No. of Full Time Faculty: 43 Algiers Technology Academy Top Executive: Tomika S. Washington Grades Served: 9-12 6501 Berkley Drive Telephone: 302-7076 Fax: 324-6998 Web Address: AlgiersTechnologyAcademy.org Total Enrollment: 400 Year Founded: 2007 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Algiers Charter School Association Student Mix: Coed Student/Teacher Ratio: 25:1 No. of Full Time Faculty: 27 Alice M. Harte Charter School Top Executive: Adrian Morgan Grades Served: K-8 4422 General Meyer Ave. Telephone: 373-6281 Fax: 304-1817 Web Address: AliceMHarteCharter.org Total Enrollment: 681 Year Founded: 1956 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: N/A Student Mix: Coed Student/Teacher Ratio: 25:1 No. of Full Time Faculty: 76 Andrew H. Wilson Charter School Top Executive: Logan Crowe, Principal Grades Served: PreK-8 3617 General Pershing St. Telephone: 373-6274 Fax: 308-3615 Web Address: WilsonCharterSchool.org Total Enrollment: 640 Year Founded: 2007 Avg. Class Size: 26 Dress Requirements: Uniform Affiliation: N/A Student Mix: N/A Student/Teacher Ratio: 27:1 No. of Full Time Faculty: 53 ARISE Academy Top Executive: Andrew Shahan Grades Served: PreK-5 3819 St. Claude Ave. Telephone: 615-6354 Fax: (888) 456-2087 Web Address: AriseAcademy.org Total Enrollment: 461 Year Founded: 2008 Avg. Class Size: 23 Dress Requirements: Uniform Affiliation: N/A Student Mix: Coed Student/Teacher Ratio: 10:1

Arthur Ashe Charter School Top Executives: Sabrina Pence and Sivi Domango Grades Served: K-8 1456 Gardena Drive Telephone: 373-6267 Fax: 896-4003 Web Address: AsheCharterschool.org Total Enrollment: 490 Year Founded: 2007 Avg. Class Size: K-2: 28; 3-8: 29 Dress Requirements: Uniform Affiliation: Firstline Schools Student Mix: Coed Student/Teacher Ratio: K-2: 14:1; 3-8: 25:1 No. of Full Time Faculty: 47 Audubon Charter School Top Executive: Janice A. Dupuy, Principal/CEO Grades Served: PreK3-8 6101 Chatham Drive Telephone: 324-7100 Web Address: AudubonCharter.com Total Enrollment: 812 Year Founded: 2006 as Audubon Charter School Avg. Class Size: 23 Dress Requirements: Affiliation: FAME (French and Montessori Education, Inc.) Student Mix: Coed Student/Teacher Ratio: 23:1 No. of Full Time Faculty: 114 Benjamin Franklin High School Top Executive: Timothy Rusnak Grades Served: 9-12 2001 Leon C. Simon Drive Telephone: 286-2600 Fax: 286-2642 Web Address: BenFranklinSchool.org Total Enrollment: 876 Year Founded: 1957 Avg. Class Size: 20 Dress Requirements: Casual, Appropriate Attire Affiliation: Accredited by SACS; Member of Eastbank Collaborative of Charter Schools; Affiliation with NOCCA Student Mix: Coed Student/Teacher Ratio: 18:1 No. of Full Time Faculty: 49 Benjamin Mays Preparatory School Top Executive: Shanda Gentry Grades Served: PreK-7 3059 Higgins Blvd. Telephone: 613-4171 Fax: 613-4111 Web Address: MaysPrep.org Total Enrollment: 400 Year Founded: 2008 Avg. Class Size: 23 Dress Requirements: Uniform Affiliation: N/A Student Mix: Coed Student/Teacher Ratio: 23:1 No. of Full Time Faculty: 40 Cohen College Prep Top Executive: Ben Kleban Grades Served: 6-12 3520 Dryades St. Telephone: 335-0400 Fax: 910-1045 Web Address: NolaCollegePrep.org Total Enrollment: 506 Year Founded: 2007

myneworleans.com

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Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: RSD-Charter School Student Mix: Coed Student/Teacher Ratio: 11:1 No. of Full Time Faculty: 63

Dr. Martin Luther King Charter School Top Executive: Dr. Doris RocheHicks Grades Served: PreK-12 1617 Caffin Ave. Telephone: 940-2243 Fax: 940-2276 Web Address: DrKingCharterSchool.org Total Enrollment: 801 Year Founded: 2005 Avg. Class Size: 23 Dress Requirements: Uniform Affiliation: Friends of King Student Mix: Student/Teacher Ratio: 23:1 No. of Full Time Faculty: 111 Edgar Harney Elementary/ Spirit of Excellence Academy Top Executive: Eileen T. Williams Grades Served: K-8 2503 Willow St. Telephone: 373-6230 Fax: 891-6919 Web Address: SOEANola.com Total Enrollment: 373 Year Founded: 2010 Avg. Class Size: 23-25 Dress Requirements: Uniform Affiliation: RSD Student Mix: Coed Student/Teacher Ratio: 24:1 No. of Full Time Faculty: 50 Edna Karr High School Top Executive: John Hiser Grades Served: 9-12 3332 Huntlee Drive Telephone: 302-7135 Fax: 301-2721 Web Address: EdnaKarr.org Total Enrollment: 1050 Year Founded: 1964 Avg. Class Size: 27 Dress Requirements: Uniform Affiliation: Algiers Charter Schools Association Student Mix: Coed Student/Teacher Ratio: 19:1 No. of Full Time Faculty: 100 Einstein Charter School Top Executive: Ms. Shawn Toranto Grades Served: PreK-8 5100 Cannes St. Telephone: 324-7450 Fax: 254-4121 Web Address: EinsteinCharter.org Total Enrollment: 909 Year Founded: 2006 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: N/A Student Mix: Diverse Population Student/Teacher Ratio: 20:1 No. of Full Time Faculty: 110 Esperanza Charter School Top Executive: Ms. Nicole Saulny Grades Served: K-8 4407 S. Carrollton Ave. Telephone: 373-6272 Fax: 488-1813 Web Address: EsperanzaNo.org Total Enrollment: 480 Year Founded: 2007 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Choice Foundation Student Mix: Coed 94

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Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 53

Fannie C. Williams Charter School Top Executives: Mrs. Kelly S. Batiste, Principal/CEO; Mrs. Debra Dean, President B.O.D. for C.L.A.S.S. Grades Served: PreK-8 11755 Dwyer Road Telephone: 373-6228 Fax: 295-2796 Web Address: FCWCS.org Total Enrollment: 575 Year Founded: RSD est. 20072008; Charter est. 2011-12 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: Type 5 RSD Charter, Board of Directors C.L.A.S.S. (Community Leaders Advocating Student Success) Student Mix: Coed Student/Teacher Ratio: 24:1 No. of Full Time Faculty: 38 Hynes Charter School Top Executive: Michelle Bertram Douglas Grades Served: PreK-8 990 Harrison Ave. Telephone: 324-7160 Fax: 948-1750 Web Address: HynesSchool.org Total Enrollment: 675 Year Founded: 1952 Converted to Charter in 2006 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: N/A Student Mix: Coed Student/Teacher Ratio: 17:1 No. of Full Time Faculty: 45 International School of Louisiana Top Executive: Ms. Sean Wilson CEO/Head of School Grades Served: K-8 1400 Camp St. (Eastbank Campus)/502 Olivier St. (Westbank Campus)/822 S. Clearview Parkway (Jefferson Parish Campus) Telephone: 654-1088 (Eastbank Campus)/274-4571 (Westbank Campus)/934-4875 (Jefferson Parish Campus) Fax: 654-1086 (Eastbank Campus)/654-1086 (Westbank Campus)/754-7875 (Jefferson Parish Campus) Web Address: ISL-edu.org Total Enrollment: 1073 Year Founded: 2000 Avg. Class Size: 22 Dress Requirements: Uniform Affiliation: Eastbank Collaborative of Charter Schools Student Mix: Coed Student/Teacher Ratio: Lower – 12:1/Middle – 20:1 No. of Full Time Faculty: 122 James M. Singleton Charter Top Executives: Douglas Evans, President/CEO; Debra J. Robertson, President Grades Served: PreK-8 2220 Oretha Castle Haley Blvd. Telephone: 568-3466 Fax: 569-3378 Web Address: DryadesYMCA.com Total Enrollment: 570 Year Founded: 1999 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: RSD - Dryades YMCA

myneworleans.com

Student Mix: Coed Student/Teacher Ratio: 20:1 No. of Full Time Faculty: 52

John Dibert Community School Top Executive: Diana Archuleta Grades Served: PreK4-8 2300 Dumaine St. Telephone: 373-6205 Fax: 488-4091 Web Address: DibertCommunitySchool.org Total Enrollment: 526 Year Founded: 2010 Avg. Class Size: 28 Dress Requirements: Uniform Affiliation: Firstline Schools Student Mix: Coed Student/Teacher Ratio: 6:1 No. of Full Time Faculty: 78 Joseph A Craig Charter School Top Executive: Ora L. Wiley, Principal Grades Served: PreK-8 1423 St. Philip St. Telephone: 940-2115 Fax: 522-5138 Web Address: JosephACraig.org Total Enrollment: 408 Year Founded: 2012 Dress Requirements: Uniform Affilitation: The Friends of King School District Joseph S Clark Preparatory High School (public openenrollment school) Top Executive: Reginald Coleman, Principal Grades Served: 9-12 1301 N. Derbigny St. Telephone: 373-6202 Web Address: ClarkPrep.org Total Enrollment: 450 Year Founded: 1947, transformed in 2011 Avg. Class Size: 30 Dress Requirements: Uniform Affiliation: Firstline Schools Student Mix: Coed Student/Teacher Ratio: 30:1 No. of Full Time Faculty: 43 KIPP Believe College Prep Top Executive: Adam Meinig Grades Served: 5-8 1607 S. Carrollton Ave. Telephone: 304-8857 Web Address: KippNewOrleans.org Total Enrollment: 400 Year Founded: 2006 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: Kipp New Orleans Schools Student Mix: Coed Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 40 KIPP Believe Primary Top Executive: Sarah Beth Greenberg Grades Served: K-3 1700 Pratt Drive Telephone: 266-2050 Web Address: KippNewOrleans.org Total Enrollment: 400 Year Founded: 2011 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Kipp New Orleans Schools Student Mix: Coed Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 38

KIPP Central City Academy Top Executive: Alex Jarrell Grades Served: 5-8 2514 Third St. Telephone: 609-2283 Web Address: KippNewOrleans.org Total Enrollment: 400 Year Founded: 2007 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: Kipp New Orleans Schools Student Mix: Coed Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 38 KIPP Central City Primary Top Executive: Korbin Johnson Grades Served: K-4 2625 Thalia St. Telephone: 373-6290 Web Address: KippNewOrleans.org Total Enrollment: 500 Year Founded: 2008 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Kipp New Orleans Schools Student Mix: Coed Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 56 KIPP East Orleans Primary Top Executive: Jenny Dennis Carey Grade Served: K 5500 Piety Drive Telephone: 373-7171 Web Address: KippNewOrleans.org Total Enrollment: 100 Year Founded: 2014 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Kipp New Orleans Schools Student Mix: Coed Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 12 KIPP McDonogh 15 Middle Top Executives: Deanna Reddick and Luke Naegele Grades Served: 5-8 5500 Piety Drive Telephone: 609-2280 Web Address: KippNewOrleans.org Total Enrollment: 400 Year Founded: 2006 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: Kipp New Orleans Schools Student Mix: Coed Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 41 KIPP McDonogh 15 Primary Top Executive: Mark Burton Grades Served: K-4 721 St. Philip St. Telephone: 566-1706 Web Address: KippNewOrleans.org Total Enrollment: 500 Year Founded: 2006 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Kipp New Orleans Schools Student Mix: Coed Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 56 KIPP New Orleans Leadership Academy

Top Executive: Jonny Bartlett Grades Served: 5-8 2300 St. Claude Ave. Telephone: 373-6256 Web Address: KippNewOrleans.org Total Enrollment: 400 Year Founded: 2010 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: Kipp New Orleans Schools Student Mix: Coed Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 45

KIPP New Orleans Leadership Primary Top Executive: Colin Smith Grades Served: K-3 2300 St. Claude Ave. Telephone: 322-3924 Web Address: KippNewOrleans.org Total Enrollment: 400 Year Founded: 2014 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Kipp New Orleans Schools Student Mix: Coed Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 41 KIPP Renaissance High School Top Executive: Joey LaRoche Grades Served: 9-12 5316 Michoud Blvd. Telephone: 373-6255 Web Address: KippNewOrleans.org Total Enrollment: 500 Year Founded: 2010 Avg. Class Size: 24 Dress Requirements: Uniform Affiliation: Kipp New Orleans Schools Student Mix: Coed Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 48 Lafayette Academy Top Executive: Mickey Landry Grades Served: PreK-8 2727 S. Carrollton Ave. Telephone: 861-8370 Fax: 861-8369 Web Address: LafayetteAcademyNO.org Total Enrollment: 940 Year Founded: 2006 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Choice Foundation Student Mix: Coed Student/Teacher Ratio: 10:1 No. of Full Time Faculty: 90 Lake Area New Tech Early College High School Top Executive: Dr. Michael E. Booker Grades Served: 9-12 6026 Paris Ave. Telephone: 267-8833 Web Address: NewBeginningsNOLA.net Total Enrollment: 670 Year Founded: 2011 Avg. Class Size: 25 Dress Requirements: Dress Code Affiliation: Middle College National Consortium/Woodrow Wilson Foundation Student Mix: Coed Student/Teacher Ratio: 25:1 No. of Full Time Faculty: 38 Lake Forest Elementary School

Top Executive: Mardele Simmons Early Grades Served: PreK Gifted; K-8 12000 Hayne Blvd. Telephone: 826-7140 Fax: 248-7020 Web Address: LakeForestCharter.org Total Enrollment: 524 Year Founded: 2006 Avg. Class Size: PreK Gifted & K-15/ 1-8-20 Dress Requirements: Uniform Affiliation: The Council for Quality Education Student Mix: Coed Student/Teacher Ratio: PreK & K-15:1; 1-8-20:1 No. of Full Time Faculty: 50

Langston Hughes Academy Top Executives: Mark Martin, School Director; Stefan Lallinger, Middle School Principal Grades Served: PreK-8 3519 Trafalgar St. Telephone: 373-6251 Fax: 267-9760 Web Address: LangstonHughesAcademy.org Total Enrollment: 772 Year Founded: 2007 Avg. Class Size: 30 with 2 teachers Dress Requirements: Uniform Affiliation: FirstLine Schools Student Mix: Coed Student/Teacher Ratio: 10:1 Lower; 15:1 - Middle No. of Full Time Faculty: 92 Lusher Charter School Top Executive: Kathy Hurstell Riedlinger Grades Served: K-12 7315 Willow St. (K-5)/5624 Freret St. (6-12)/5342 St. Charles Ave. (K-1) Telephone: 862-5110 (Willow)/861-1839 (Freret)/648-2444 (St. Charles) Fax: 866-4292 (Willow)/304-3960 (Freret)/648-2468 (St. Charles) Web Address: LusherSchool.org Total Enrollment: 1711 Year Founded: 1918 Avg. Class Size: 25 Dress Requirements: Dress Code Affiliation: Public Charter Student Mix: Coed Student/Teacher Ratio: N/A No. of Full Time Faculty: 175 Martin Behrmann Charter Academy of Creative Arts and Sciences Top Executive: Rene Lewis-Carter, Principal Grades Served: PreK-8 715 Opelousas Ave. Telephone: 302-7090 Fax: 309-8174 Web Address: BehrmanCharter.org Total Enrollment: 717 Year Founded: 2005 Avg. Class Size: 23 Dress Requirements: Uniform Affiliation: Algiers Charter Schools Association Student Mix: Coed Student/Teacher Ratio: 23:1 No. of Full Time Faculty: 65 McDonogh #32 Literacy Academy Top Executive: Andre Duvoisin Grades Served: K-8 800 DeArmes St.

Telephone: 302-7144 Fax: 363-1057 Web Address: McDonogh32.net Total Enrollment: 475 Year Founded: 1953 Avg. Class Size: 23 Dress Requirements: Uniform Affiliation: Algiers Charter School Association Student Mix: Coed Student/Teacher Ratio: N/A No. of Full Time Faculty: N/A

McDonogh #43 Elementary Charter School Top Executive: Fran Trujillo, Head of School Grades Served: PreK-8 1651 N. Tonti St. Telephone: 942-3544 Fax: 942-3697 Web Address: McDonogh42-NO.org Total Enrollment: 478 Year Founded: Avg. Class Size: 23 Dress Requirements: Uniform Affiliation: Choice Foundation Student Mix: Coed Student/Teacher Ratio: 15:1 No. of Full Time Faculty: 36 McDonogh City Park Academy Top Executive: Christine Mitchell, Principal/CEO Grades Served: K-8 2733 Esplanade Ave. Telephone: 940-1710 Fax: 940-1780 Web Address: MCPA-NO.com Total Enrollment: 446 Year Founded: 2006 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: RSD - New Orleans Charter Schools Foundation Student Mix: Coed Student/Teacher Ratio: 25:1 No. of Full Time Faculty: 31 Medard H. Nelson Charter School Top Executive: Dr. Timothy P. Ryan Grades Served: PreK-8 3121 St. Bernard Ave. Telephone: 943-1311 Fax: 943-9824 Web Address: NewBeginningsNOLA.net Total Enrollment: 525 Year Founded: 2005 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: University of New Orleans New Beginnings Schools Foundation Student Mix: Coed Student/Teacher Ratio: 20:1 No. of Full Time Faculty: 50 Mildred Osborne Charter School Top Executives: Andrew Shahan, CEO, ARISE Schools/ Traci Amanda Washington, Prinicipal Grades Served: K-7 6701 Curran Blvd. Telephone: 400-0614 Fax: 708-4556 Web Address: MildredOsborne.org Total Enrollment: 400 Year Founded: 2013 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: ARISE Schools Student Mix: Coed Student/Teacher Ratio: 16:1 No. of Full Time Faculty: 50

Miller McCoy Academy for Mathematics and Business Top Executive: Brian Joseph, Principal Grades Served: 5-12 7301 Dwyer Road Telephone: 373-6215 Fax: 240-3257 Web Address: MillerMcCoy.org Total Enrollment: 3787 Year Founded: 2008 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: N/A Student Mix: Male Student/Teacher Ratio: 25:1 No. of Full Time Faculty: 52 Morris Jeff Community School Top Executive: Patricia Perkins Grades Served: PreK4-6 3368 Esplanade Ave. Telephone: 373-6258 Fax: 308-3620 Web Address: MorrisJeffSchool.org Total Enrollment: 485 Year Founded: 2010 Avg. Class Size: 20-24 Dress Requirements: Uniform Affiliation: Type 5 Charter School Student Mix: Coed Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 47 New Orleans Charter Science and Math High School (Sci High) Top Executives: Chana Benenson and Claire Jecklin, Co-Principals Grades Served: 9-12 5625 Loyola St. Telephone: 941-1091 Fax: 309-4178 Web Address: NOSciHigh.org Total Enrollment: 395 Year Founded: 1993 Avg. Class Size: 18-22 Dress Requirements: Uniform Affiliation: Type 3 Charter Student Mix: Coed Student/Teacher Ratio: 11:1 No. of Full Time Faculty: 36 New Orleans Military and Maritime Academy Top Executives: Col. William P. Davis, USMC (Ret); Dr. Cecilia Garcia, Principal Grades Served: 9-11 (building to 12) 2000 Opelousas Ave., Building H-100 Telephone: 227-3810 Fax: 875-4326 Web Address: NOMMA.net Total Enrollment: 360 Year Founded: 2011 Avg. Class Size: 20 Dress Requirements: Military Uniform (Provided); School Uniform (Purchase) Affiliation: Type II Charter, serving entire metro area Student Mix: Coed Student/Teacher Ratio: 20:1 No. of Full Time Faculty: 42 Pierre A. Capdau UNO Charter School Top Executive: J’Vann Martin, M.Ed. Grades Served: K-8 4621 Canal St. Telephone: 872-9257 Fax: 484-3487 Web Address: NewBeginningsNOLA.net Total Enrollment: 375

Year Founded: 2004 Avg. Class Size: 20-25 Dress Requirements: Uniform Affiliation: Capital One - University of New Orleans Charter Network Student Mix: Coed Student/Teacher Ratio: 25:1 No. of Full Time Faculty: 40

Pride College Prep Top Executive: Michael Richard Grades Served: K-5 6701 Curran Blvd. Telephone: 400-0614 Fax: (888) 711-0754 Web Address: PrideCollegePrep.org Total Enrollment: 325 Year Founded: 2008 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Charter Student Mix: Coed Student/Teacher Ratio: 13:1 No. of Full Time Faculty: 37 Samuel J. Green Charter School (public open-enrollment school) Top Executive: Ava Lee, School Director Grades Served: K-8 2319 Valence St. Telephone: 304-3532 Fax: 896-4147 Web Address: GreenCharterSchool.org Total Enrollment: 515 Year Founded: 2006 Avg. Class Size: 28 Dress Requirements: Uniform Affiliation: FirstLine Schools Student Mix: Coed Student/Teacher Ratio: 15:1 (lower grades); 28:1 (middle grades) No. of Full Time Faculty: 42 Sci Academy Top Executive: Benjamin Marcovitz Grades Served: 9-12 5552 Read Blvd. Telephone: 373-6264 Fax: 324-0171 Web Address: SciAcademy.org Total Enrollment: 440 Year Founded: 2008 Avg. Class Size: 22 Dress Requirements: Uniform Affiliation: Recovery School District Charter School Student Mix: Coed Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 50 Sophie B. Wright Top Executive: Sharon Latton Clark Grades Served: 7-12 1426 Napoleon Ave. Telephone: 304-3915 Fax: 896-4095 Web Address: SophieBWrightSchool.com Total Enrollment: 495 Year Founded: 1910 Avg. Class Size: 22 Dress Requirements: Uniform Affiliation: Independent Charter Student Mix: Coed Student/Teacher Ratio: 17:1 No. of Full Time Faculty: 60 Success Preparatory Academy at Wicker Grades Served: K-8 Top Executives: Niloy Gangopadhyay and St. Clair Adriaan 2011 Bienville St. Telephone: 909-6275 Fax: 571-6317

Web Address: SuccessPreparatory.org Total Enrollment: 470 Year Founded: 2009 Avg. Class Size: 20 Dress Requirements: Uniform Affiliation: N/A Student Mix: Coed Student/Teacher Ratio: 12:1 No. of Full Time Faculty: 62

Sylvanie Williams College Prep Top Executive: Ben Kleban Grades Served: K-5 3127 Martin Luther King Jr. Blvd. Telephone: 522-0100 Web Address: Sylvaniees. NolaCollegePrep.org Total Enrollment: 345 Year Founded: 2007 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: RSD-Charter School Student Mix: Coed Student/Teacher Ratio: 14:1 No. of Full Time Faculty: 50 The NET Charter High School Top Executive: Elizabeth Ostberg, Principal Grades Served: 9-12 1614 Oretha Castle Haley Blvd. Telephone: 267-9060 Fax: 267-9059 Web Address: TheNetNOLA.org Total Enrollment: 150 Year Founded: 2011 Avg. Class Size: 15 Dress Requirements: N/A Affiliation: N/A Student Mix: Coed Student/Teacher Ratio: 15:1 No. of Full Time Faculty: 16 Warren Easton Charter High School Top Executive: Alexina Medley Grades Served: 9-12 3019 Canal St. Telephone: 324-7400 Fax: 324-7946 Web Address: WarrenEastonCharterHigh.org Total Enrollment: 940 Year Founded: 1913 but as open enrollment charter school in 2006 Avg. Class Size: 25 Dress Requirements: Uniform Affiliation: Type 3 Charter – Orleans Parish School Board Student Mix: Coed Student/Teacher Ratio: 25:1 No. of Full Time Faculty: 84

SPECIAL NEEDS Schools St. Michael Special School Top Executive: Susan Munster 1522 Chippewa St. Telephone: 524-7285 Fax: 524-5883 Web Address: StMichaelSpecialSchool.com Total Enrollment: 205 Year Founded: 1965 Average Class Size: 14 Dress Requirements: Uniform Affiliation: Archdiocese of New Orleans Student Mix: Coed Student/Teacher Ratio: 14:1 Number of Full Time Faculty: 27

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From the Northshore to the Southshore, Metairie down to Harahan, the Greater New Orleans region is well stocked with quality schools and resources for area children and teens. From Pre-K through 12th grade, schools in the area are beefing up their curricula, technology and extracurricular offerings in preparation for the changing world our youth will face as they grow older. A variety of teaching approaches and focuses can be found among the following schools, which range from public charter programs to private, Catholic institutions, replete with spiritual standards and services. Whether you’re looking for specific values, award-winning programs or simply the nearest quality school, you may find your top choice among these local favorites.

Early & P r i m a r y S c h o o l s For a strong primary education combined with the unique qualities of an outdoor country environment, check out Arden Cahill Academy, which is nestled on a 12-acre tract of land along Bayou Fatma in Gretna. Not only does the campus provide state-of-the-art classroom learning facilities, but a horseback riding arena, stables and petting farm help the school provide unique learning experiences outside of the traditional classroom environment. The school focuses on cultural enrichment as one part of its primary education and tradition of academic excellence. Their 300-seat theater, art studios, music rooms and foreign language programs ensure students’ abilities to excel in the arts, while a football field, competition pool, gymnasium and extra-curricular athletics allow students to excel in physical competition as well. To provide family-friendly support services, Arden Cahill Academy offers before- and after-school care and a specialized Infant Center, which accepts children as young as 6 weeks. Additionally, during summer months, they offer Camp Corral, a 10-week summer camp program. For more information on the school, including tours and admission policies, please call 504-392-0902 or visit ArdenCahillAcademy.com. Open House is Feb. 4 at 9:15 a.m.

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In 1984, William Gallop saw the need for an elementary Catholic boys school in New Orleans and decided to turn a dream into reality by founding Stuart Hall School for Boys. During Gallop’s tenure, he oversaw the school’s establishment of a permanent campus on Carrollton Avenue and the addition of a middle school as the student body grew both in numbers and maturity. Shortly after becoming an accredited member of the Independent Schools Association of the Southwest, Stuart Hall embarked on an expansion and continued to increase enrollment under the guidance of the school’s second headmaster, Kevin Avin, who is beginning his 18th year as head of school. Now in its 30th year, Stuart Hall possesses Blue Ribbon School of Excellence status and celebrates the continued success of its graduates. For more information on Stuart Hall School for Boys, or to tour the campus, please call 504-861-5384 or visit them online at StuartHall.org. The open house date for 2014 is Jan. 29 at 8:30 a.m. for all grades PK3seventh. Private tours are also available by appointment. Audubon Charter School offers two unique programs at one great school for students in Pre-K through eighth grade. Audubon received an A letter grade and was named a “Tops Gains” school by the State. The school offers a culturally rich and academically rigorous program that combines French and Montessori curricula with a comprehensive arts curriculum. Audubon’s French program is the only public elementary school program in Louisiana that teaches the French curriculum as accredited by the French government. The Montessori program utilizes specially trained teachers who direct self-motivated learning and exploration based on each child’s individual development. Enrichment programs include Talented in the Visual Arts, Theater and Music, and extracurricular activities include Athletics, Academic Games, Debate, Robotics, Chess and ArtsReach. Audubon’s athletic teams have won numerous championships, and other programs consistently place in national competitions. For more information, visit AudubonCharter.com or contact admissions at 504-324-7110 or admissions@auduboncharter.com.

ADVERTISING SECTION St. George’s Episcopal School is a private, co-ed, independent school for students from preschool (ages 1-3) through eighth grade and is accredited by the Independent Schools Association of the Southwest (ISAS) and the National Association of Independent Schools (NAIS). Established in 1969, St. George’s holds a unique position in the community based on its concept of “customized education,” which builds upon the distinct talents and learning styles of each individual student. St. George’s has the lowest student-to-teacher ratio (5:1) of any school in the area. Its small size and abundance of enrichment programs enable faculty, students and parents to work together using a proven model of educating each child to his or her fullest potential. Students gain the confidence needed to achieve success in academics, social development and emotional wellbeing. The historic campus is conveniently located uptown on Napoleon Avenue between Magazine and Camp streets. Open house will be held on Jan. 9 and 23 from 9 a.m. to 1 p.m. Private tours can be arranged by calling 891-5509. For more information, visit StGeorgesEpiscopal.com or call 504-891-5509.

St. Benilde School is nestled in a quiet neighborhood at 1801 Division St. in Metairie, away from the hustle and bustle of city streets. Starting at 6 weeks through the end of seventh grade, SBS children are nurtured and educated in a Catholic family environment that enables each child to reach his or her full spiritual, academic, intellectual and human potential. In addition to its solid curriculum, children also learn through regular celebration of the Sacraments, weekly liturgy, daily religion class and service to others for a well-rounded life rooted in the call to discipleship. Beginning in Pre-K Four, St. Benilde uses cutting edge technology and assessments to drive instruction that is personalized to your child's unique learning needs. This ensures that your child is engaged in learning every single day. Enriching after school and summer programs are also available. Children at St. Benilde are challenged to think critically about what they learn and apply that learning to real world problems while exploring what it means to act as a person of faith in the world of today and tomorrow. For more information, call 504-833-9894 or visit StBenilde.com.

Established in 1891, Holy Name of Jesus is located in the Uptown area of New Orleans, adjacent to Loyola and Tulane universities. It is a Roman Catholic, co-educational school for grades pre-K through seventh. Serving the Greater New Orleans area, the educational philosophy of Holy Name of Jesus School centers on the belief that faith development is integral to their mission and success. The school has flourished under the guidance of the Sisters of Mercy of the Americas and the Jesuit Fathers for more than 100 years, and the entire community is committed to their mission of teaching children confidence, compassion and integrity while achieving academic excellence and maintaining their Catholic faith. Private tours are available throughout the year by appointment. For more information, call 861-1466 or visit HnjSchool.org. Experience the difference at Holy Name of Jesus – Faith, Family, Foundation … for more than 100 years.

Named by the Louisiana Department of Education as a School of Exemplary Academic Growth, the International School of Louisiana (ISL) is the first multi-language public school chartered by the state and the only Louisiana school named “Charter School of the Year” by the Center for Education Reform. Now in its 13th year of operation, ISL is an A-rated school and proud of its three campuses in the New Orleans Metro Area; Uptown, Westbank and Metairie. Through ISL's innovative language immersion curriculum, students at ISL campuses are taught core academic subjects in Spanish or French. With faculty and staff from more than 23 different nations, many of whom reflect the history and culture of New Orleans, students at ISL are better prepared to meet the demands of today’s global workforce. Visit isl-edu.org or call 504-654-1088 for more information and campus locations.

Ecole Bilingue de la Nouvelle-Orléans, founded in 1998, is Louisiana's only private French school that is accredited by the French government and the State of Louisiana. It has been the mission of Ecole Bilingue to provide a strong and distinctive bilingual education for children in New Orleans by combining the best of French and American academics. Ecole Bilingue follows the curriculum of the French Education Nationale, considered to be one of the most rigorous educational systems in the world. The school also offers a rich English Language Arts and American Studies program. Classes are offered for preschool (2 years old) through fifth grade. Class sizes are small, and students are given individualized attention for better learning. Creativity is encouraged in all forms, and classes in the arts, theater and music are a part of the wellrounded curricula. Applications for the 2013-14 school year open on Jan. 7. Ecole Bilingue will be adding a sixth grade with the 2013-14 school year. For more information on Ecole Bilingue de la NouvelleOrléans, please visit EbNola. com. To schedule a tour, call 504-896-4500.

Located in Lake Vista, St. Pius X is a co-educational Catholic school for Pre-K 3 through seventh grade and offers a comprehensive, challenging curriculum in religion, academics, music, art, technology, foreign language and athletics in a loving, faith-filled environment. St. Pius also offers a variety of activities and clubs for students to explore their interests.

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ADVERTISING SECTION challenging education that focuses on the Decade of Childhood. St. Andrew’s has three full divisions: the KinderCottage (PK and K), the Lower School (Grades one-four) and the Middle School (Grades five-eight). Under the direction of Mason Lecky, Head of School, St. Andrew’s utilizes small classes to promote a challenging learning environment where students interact with teachers and grow spiritually, socially and intellectually. A strong academic program, enhanced by state-of-the-art technology, includes Spanish, Chinese, music, chapel, fine arts, athletics and library skills. Student publications, dramatics, interscholastic sports, and community service round out St. Andrew’s program. Visit the school at their upcoming Open House (Jan. 16) or call for a personal tour. For further information, please visit their Web site: StAndrewsEpiscopalSchool.org. St. Paul’s Episcopal School – New Orleans, is a private, coed, independent school for infants through eighth grade. Founded in 1961, St. Paul’s offers a wide-range of exceptional academic and enrichment programs including: • The SMART Project • Advanced and hands-on curriculum • Professional industry-standard media lab • Educating for sustainability, including an outdoor culinary center • Low student/teacher ratio and project-based learning • Full-time Learning Specialist • Foreign language program (Spanish: toddlers–fourth grade; Latin & Spanish: grades five–eight) • Visual arts, music, physical education, outdoor education, technology, Eighth Grade Leadership Program, service learning and more! Experience and See What the Talk is About! Visit the SMART Project and the Media Production Studio Open House. School Open Houses will be held Thursday, Jan. 23, Toddler–Eighth Grade at 10:30 a.m. and 5:30 p.m.; Thursday, April 3, Toddler–Eighth Grade at 9:30 a.m. Private tours are available. For more information, call 504-488-1319 or visit the Web site at stpauls-lakeview.org.

Celebrating their 60th anniversary, St. Pius X School is accredited by the Southern Association of Colleges and Schools and was the only school in New Orleans named a Blue Ribbon School of Excellence by the U.S. Department of Education in 2007. Please visit them online at StPiusXNola.org to see how they prepare students for tomorrow’s challenges through words, actions and deeds. Admission Open House is Thursday, Jan. 16, from 6-8 p.m. and Fri., Jan. 17, from 9-11 a.m. For more information, call 282-2811. St. Andrew’s Episcopal School is the oldest Episcopal school in New Orleans with 56 years of experience in educating the mind, body and spirit of young children. St. Andrew’s enrolls boys and girls from PreKindergarten through eighth grade, offering 10 years of nurturing yet 98

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Trinity Episcopal School is a co-educational, prekindergarten through eighth grade school. Its campus is located in the Garden District and offers a pleasant and stimulating learning environment for students and faculty. Trinity continues in the tradition of its predecessor school, Miss Edith Aiken’s Little School, founded in 1917, and in that of Trinity Episcopal Church, which since its founding in 1847 has maintained a commitment to the educational and civic life of New Orleans. The school motto articulates its mission of “Challenging the Intellect, Nourishing the Spirit, Celebrating Community.” Trinity nurtures a child’s mind, body and spirit through a fun and challenging program that offers the best in the academic disciplines, uses best practices and is taught by a skillful, experienced and loving faculty and staff. For more information or to schedule an individual tour, please visit the website, TrinityNola.com , or call the Admission Office at 525-8661.

Cont inuous E duca t ion & K -1 2 Holy Cross School’s mission is to educate the whole man. Since 1849, they have accomplished this mission through a time-tested mix of a challenging, yet caring, academic regimen, supplemented by an extensive athletic program for both middle and high school students. Answering the call of Father Basile Moreau, founder of the Congregation of Holy Cross, they aim to educate mind and heart, body and soul, with an emphasis on creating a caring and "family" atmosphere. To this end, classes are capped

ADVERTISING SECTION at 25, allowing for more individual attention between teacher and student. Holy Cross offers a continually growing "technology-infused" curriculum. Their state-of-the-art wireless campus is outfitted with two computer labs to complement the one-to-one laptop program in all grades. Teachers are kept on the cutting edge through continual training, from implementing the interactive SMART™ Board into their own lessons to alternative assessments online. Additionally, Holy Cross offers the most impressive array of extracurricular activities of any school in the New Orleans area, including the only sequential music program for young men in grades five-12. For more information about Holy Cross School, call 504-942-3100 or visit HolyCrossTigers.com. The highest performing Kindergarten-12th grade public school in the state, Lusher Charter School, a National Blue Ribbon School in partnership with Tulane University, offers a rigorous interdisciplinary, college-focused curriculum. Lusher students are engaged and challenged through a comprehensive, renowned academics program, which enhances critical, analytical and creative thinking. Serving 1,720 students, Lusher maintains three Uptown campuses, the Lower School on Willow Street and at the JCC, and the Middle and High School on Freret Street. Beginning with arts integration in elementary school, Lusher’s arts program culminates with a Certificate of Artistry program for high school students. Students may choose an area of concentration in Humanities/ Communications/Art or Math/Science/Engineering/Technology. Additionally, a Writing Across the Curriculum writing lab, Learning Resource Center and state-of-the art science laboratories support academic excellence. Qualifying juniors and seniors benefit from Lusher’s partnership with Tulane University by earning college credit at Tulane. Lusher’s numerous extracurricular offerings include 27 sports teams that operate with the strong support of Drew Brees, evidenced by Brees

Family Field, the new campus football field. For more information visit LusherSchool.org or call 504-8625110 (Lower School) or 504-304-3960 (Middle/High School). Ursuline Academy, founded in 1727, enjoys the distinction of being both the oldest school for girls and the oldest Catholic school in the U.S. Ursuline Academy provides a broad, challenging and contemporary curriculum in a nurturing environment from early childhood (Toddler 2) through a college preparatory secondary program (12th grade). Ursuline fosters spiritual formation, academic excellence and a life-long commitment to Serviam: I will serve. Elementary School Tours (Toddler-2 through seventh grade) are offered every Tuesday in January at 8:30 a.m. and 10:30 a.m. Additionally, children ages five and under are invited to attend a Play Date on Jan. 25 from 9-11 a.m. in the Soeur Teresita Rivet, OSU Early Childhood Learning Center. This fun and free event will feature cooking, art, music, math, science and language arts stations. For more information, please contact the Office of Admissions at 504-866-5292 or admissions@ ursulineneworleans.org. Founded in 1929, Metairie Park Country Day School believes that today’s world demands more than a traditional education; it demands the values and practices that have made Country Day unique since its inception. An innovative, hands-on approach teaches Pre-K through grade 12 students how to think creatively and independently as they tackle an expansive, rigorous curriculum. High academic standards and expectations of personal accountability are sustained by a nurturing community, a low student-to-teacher ratio, robust athletics and outstanding creative arts programs. The Country Day faculty focus on individual achievement through depth of inquiry rather than mere recitation of facts, and ensure that every child’s educational experience is exceptional. The successes of

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the school's graduates in college and beyond are testimony to the curiosity, involvement and creativity engendered by the Country Day philosophy and community. Visit an Admission Open House or e-mail admissions@mpcds.com for a private tour, Monday-Friday. Kindergarten-fifth grade Open House takes place Jan. 16. Middle & Upper School Open House takes place Jan. 23. Please call or e-mail to RSVP: 504-849-3110 or admissions@mpcds.com. Visit mpcds.com to learn more.

Christ Episcopal School (CES) is a co-educational, Pre-kindergarten through 12th grade school of 576 students. The campus is located in Covington, on 36 wooded acres. As the only independent school on the Northshore, CES has not just grown in enrollment, but also in the scope of academic offerings. They graduated Christ’s first senior class in May 2013 and are elated at the academic successes of the 15 members of the Class of 2014, which has produced three National Merit Semifinalists. Their school is not only successful, but unique. Service learning is fully integrated into academics. The Outdoor Education program allows students to learn, observe, explore and experience nature. Complementing that program is The Barn, an animal refuge and rehabilitation facility used by all grades. The philosophy of Christ Episcopal School reflects the reasons for its origin: to provide a superior academic opportunity within the framework of a nurturing Christian environment. Academy of the Sacred Heart is a Catholic, independent, college preparatory school for girls, toddler through 12th grade. Last year, the school celebrated 125 years on St. Charles Avenue and remains committed to its mission of faith, intellectual excellence, social awareness, building of community and personal growth. Sacred Heart’s new Arts and Athletics Complex includes a tournament-size gym, fitness center, indoor track and student rehab room. The Favrot Arts Center has a dance studio, a multimedia center, a music wing and art studio. Sacred Heart is the only area Catholic girls’ school that is a member of Independent Schools Association of the Southwest (ISAS), National Association of Independent Schools (NAIS), Network of Sacred Heart Schools and National Coalition of Girls Schools. The Toddler and Preschool program was voted No. 1 by Gambit’s Best of New Orleans. Tuesday Tours for Toddler – fourth Grade will be held Jan. 14 from 8:30-11 a.m. For more information or to schedule a private tour for any grade, call 504-269-1213 or visit AshRosary.org. St. Martin’s Episcopal School is a co-educational early childhood through 12th grade school that provides a challenging, college preparatory education focused on the development of the whole child. Newly opened, the St. Martin’s IDEA LAB is a project-based design studio, a prototyping lab, a classroom and a community workspace where students gather to collaborate and ideate on real world problems that they have identified. The first of its kind in Louisiana and much of the South, the program is modeled on similar programs at Stanford and MIT. The mission of the IDEA LAB is to inspire and empower innovators of all ages to be creative, collaborative, inter-disciplinary problem solvers by teaching and using the process of design thinking. St. Martin’s invites you to take a tour of its 18-acre campus and visit the IDEA LAB. Learn more about how St. Martin’s prepares students to thrive in college and in life through faith, scholarship and service. St. Martin’s All School Open House (Age 18 months–12th Grade) is scheduled for Thursday, Jan. 30 at 9:30 a.m. For more information, please call 504-736-9917 or visit St. Martin’s online at StMSaints.com.

High Schools Mount Carmel Academy is a secondary school for girls, grades eight-12, conducted by the Sisters of Our Lady of Mount Carmel. The school's mission is to provide young women the opportunity to develop their God-given talents through academic excellence and co-curricular programs and empower them 100

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to develop zeal for their faith with a commitment to prayer and service. Mount Carmel Academy is a four-time U.S. Top 50 Catholic High School, twicereceived Cardinal Newman Society Best Catholic High School Excellence in Civics Education award, 2012 Catholic Schools for Tomorrow Innovations in Total Community Involvement recipient, and twice-recognized Blue Ribbon School of Excellence, For information, visit McaCubs.com, e-mail the Office of Admissions, admissions@mcacubs.org, or call 504-288-7626, ext. 229. Founded in 1903 by the Benedictine Sisters, St. Scholastica Academy (SSA) is a National Blue Ribbon School of Excellence for young women in grades eight-12. Located on the Northshore in Covington, SSA delivers excellence in education, coupled with the spiritual and personal growth and development of the young women they serve. They are committed to establishing a Christ-centered environment that promotes care, concern and confidence in the minds and hearts of students while simultaneously providing the latest in technological advancements and tools for today’s learning. The Academy’s college preparatory curriculum, when combined with the Benedictine tradition of prayer, work, study and community, prepares students for success in a college environment and beyond. In 2013, SSA's 110th graduating class received acceptance to 76 different universities and colleges in the U.S., District of Columbia and London. SSA invites you to learn more about their 110-year tradition of sisterhood and join them in the accomplishment of their scholastic and spiritual goals. To learn more, visit ssacad.com or call 985-892-2540 ext. 132.

Res o u r c es & E x c u r s io n s Prepping for an exam is as important as its results, which can affect one’s acceptance into college as well as possible scholarships and other financing.

The Princeton Review offers area students a vast array of prep options, ranging from private tutoring and small group instruction to self-guided online courses and the LiveOnline Classroom. The Princeton Review’s SAT, ACT and PSAT programs provide students with a personal prep experience that fits their unique learning style, schedule and budget. Find the option that works best for your future graduate. Program components vary and include several hours of in-class instruction, practice tests, personalized feedback, interactive multimedia lessons and more. For more information on prep possibilities, visit PrincetonReview.com or call 800-2Review (800-273-8439). Find out if your student will make the grade with a free practice test at PrincetonReview.com/FreePracticeTest. In addition to prep programs, a complete line of prep books for SAT and ACT is also available at PrincetonReview.com/Bookstore. New Orleans is a city with a magical feel, and the character and traditions of the historic French Quarter and Faubourg Tremé make walking tours a popular and affordable way for school, church and athletic groups to enjoy the city. French Quarter Phantoms is New Orleans’ Premier Walking Tour Company. Offering a variety of unique, entertaining and historically accurate tour options year round makes French Quarter Phantoms the perfect choice. Special group pricing and custom tour times are available to fit your schedule. They can accommodate groups of 10 to 300. The tours are fun and appropriate for all ages. French Quarter Phantoms’ Master Storytellers have been described as “the strangest bunch of real historians you’ll ever have the pleasure of spending time with!” They love entertaining and educating young people. Check them out at FrenchQuarterPhantoms.com, then give them a call for your special group rate at 504-666-8300.

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New Orleans undercover Sometimes being local puts blinders on residents who tend to get comfortable and stick with old favorites – restaurants, shops, etc. There’s a lot worth “uncovering” in this city, so get out and play tourist. Visit a new shop or an old one you’ve only ever heard about. Some new, some old, the following businesses are worth noting as you traverse the town, whether you’re looking for a new snack shop or learning about new health care options available to you and your family. Take the blinders off this winter and you’ll be sure to find a few new standbys and recommendations for those who visit you.

Dinin g & E n te r ta i nm e n t Combining exceptional artistry and culinary skill, confectioners at Sucré satisfy the sweet tooth of an entire city from two locations across New Orleans with delivery and curbside pickup as well. Award-winning French macarons, artisan chocolate bars, Big Awesome Cookies, toffee, gourmet drinking chocolate, homemade 102

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marshmallows, southern candied pecans, gourmet coffee, gelato and traditional King Cakes round out a few of Sucré’s most popular offerings. Sucré’s desserts and sweet treats are handmade by the best chocolatiers and nationally renowned Executive Chef Tariq Hanna. Their seasonal flavors and holiday collections make perfect gifts for family, friends, coworkers and party hosts, and king cakes,

macarons and chocolate orders can be shipped across the country. Sucré confectioners proudly use Louisiana cane sugar, produce and dairy in their outstanding, high quality and locally made treats. Celebrate your special day with Sucré’s one-of-a-kind specialty and wedding cakes in a variety of delicious flavors. Visit Sucré at 3025 Magazine St. and at the Lakeside Mall. To place orders online, visit ShopSucre.com. This winter, enjoy a dynamic, sophisticated dining experience already lauded by both locals and visitors to New Orleans. Guests to Chophouse New Orleans have awarded this prime steakhouse with Opentable Diners’ Choice awards for Best Food, Best Service, Best Ambiance and Best Overall Restaurant. Additionally, Chophouse recently topped the “steakhouse power-rank” list by Thrillist. Chophouse New Orleans serves only USDA Prime for every steak, including filets. The menu also offers notable seafood selections, such as fresh Florida stone crabs; served cold, the succulent and juicy claws are accompanied with a special house sauce. At Chophouse New Orleans, every detail counts. From prime, aged steaks, barrel cut filets and colossal sized shrimp to top-of-the-line cooking techniques and carefully chosen breads and coffee, guests can expect the freshest, best tasting steak, seafood and sides. Chophouse New Orleans is open daily at 5 p.m. and features live music nightly. For information and reservations, call 504-5227902 or visit them on the web at chophousenola. com or Facebook.com/chophousenola. Located in the heart of New Orleans’ Arts District and within easy walking distance to the Convention Center and the French Quarter, The Hotel Modern New Orleans is a mustvisit destination for sophisticated travelers. Understanding that the spirit of New Orleans is about laissez faire and relaxation, The Hotel Modern greets guests with complimentary drinks and escorts them to their room as if they were staying at a close friend’s guesthouse – there is no front desk or lengthy check-in process. The 135 comfortable guest rooms at The Hotel Modern were designed in-house with a modern eclectic aesthetic that mirrors New Orleans’ juxtaposition of Old World charm with New World diversity. The Hotel Modern goes beyond the basics, offering an array of cultural amenities, such as thoughtfully curated books in every room and their new, full service restaurant, Tivoli & Lee. The Hotel Modern’s lounge, Bellocq, takes its name from photographer E.J. Bellocq, who secretly photographed the madams of pre-prohibition New Orleans. It was named one of the Best Bars in America by Esquire Magazine in 2013. For information and reservations, visit TheHotelModern.com. One of New Orleans favorite family-owned, neighborhood restaurants has resided in the heart of Mid-City since 1947. In the tradition

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of New Orleans’ Italian heritage, Liuzza’s Restaurant & Bar offers specialties that include the “Frenchuletta” (a robust sandwich filled with Italian meats and seasonings), Italian stuffed artichokes, lasagna and pastas, as well as New Orleans favorites such as po-boys, gumbo and red beans and rice. Italian entrees such as the Eggplant St. John (eggplant medallions and pasta topped with a shrimp and artichoke cream sauce) and the classic Chicken Parmesan with Pasta & Red Gravy have kept families returning to the corner of Bienville and North Telemachus streets for generations. While many choose to wash down a meal with a frozen 18 oz. mug of beer, others opt for the Frozen Bushwhacker, Liuzza’s specialty cocktail made with coffee liquere, rum and crème de Cacao. Named New Orleans Magazine’s Best Neighborhood Restaurant in 2012, Liuzza’s is open 11 a.m.-10 p.m., Tuesday-Saturday and for lunch on Sunday and Monday, 11 a.m.- 4 p.m. For menus and more, visit Liuzza’s on Facebook or at Liuzzas.com. Located in the Lower Garden District and just blocks from Downtown New Orleans, Hoshun Restaurant delivers a flavorful punch of pan-Asian flavors with their own take on traditional dishes from China, Japan, Vietnam and other South-Asian countries. Popular menu items include pho soup and Vietnamese spring rolls, pad Thai, sushi, General Tso’s Chicken, Hunan steak, Kung Pao shrimp and more. Open daily until 2 a.m., Hoshun is a favorite late-night spot for locals and visitors alike. Visitors can look forward to the addition of sharable small plates to the menu in the near future. Whether you’re looking for seafood, steak or vegetarian fare, Hoshun’s extensive menu provides options for everyone. Salt & Pepper Shrimp and Ahi Tuna Seared are a couple of Hoshun's seafood specialties, while Hoshun Pork Ribs and Butter Pepper Mignon round out a few of the meatier possibilities. For menu and information, visit HoshunRestaurant.com or call 504-302-9716. Located at 1601 St. Charles Ave., Hoshun offers a private party room overlooking the St. Charles Avenue streetcar line fitting between 25-70 people. Newly renovated Broussard’s Restaurant is now offering “happy hour” in the Empire Bar and courtyard, featuring drink specials and Moules et Frites seven days a week from 4-7 p.m. “We are excited to present the traditional mussels and French fried potatoes during happy hour,” states classically trained, Alsatian-born, Executive Chef Guy Reinbolt. The menu of Moules et Frites will include four choices: Marinières, Fra Diavolo, Creole or Forestière. The pomme frites are $4 per basket and include Traditional, Creole, a la Corse or Broussard. Head Bartender Paul Gustings will serve Imperial Punches, daily glass wine specials and traditional Absinthe Service. The Imperial

Punches (Hot Punch du Jour, Swedish Punsch, Nuremberg Punch and English Milk Punch) are hot and bottled punches made fresh daily and available for $7 while they last. Daily wine specials will range from $4 to $7 each, while the absinthe service will range from $5 to $7 and is available only from its traditional 5 o’clock hour until 7 p.m. For more information on the Empire Bar and its signature drinks or Broussard’s menu, please visit broussards.com or call 504-581-3866 to make reservations.

S h o pping Winter has arrived at Saint Germain, and owner Faye Cannon has kicked off the season by bringing in the latest designs by Donal J Pliner and by Arche, a timeless line of French-made, comfort-focused shoes reintroduced to Saint Germain over the summer. Arche designer boots, shoes and sandals are hand-crafted by artisans located just outside of Paris and are constructed with a 100 percent natural Latex cushioning system for maximum durability, flexibility and unrelenting shock absorption. Both Donald J Pliner and Arche designs include flat heels and boots in their collections. Along with his own line, Donal J Pliner and his wife Lisa have introduced an Italian-made Signature collection exclusive to Saint Germain and 20 other stores across the nation. In addition to Arche’s and Pliner’s awardwinning shoes, Saint Germain carries French hair accessories, fine and semi-precious jewelry, and handbags by designers from all over the world. To see the latest designs, or for more information, visit SaintGermainNewOrleans.com or call 504-522-1720. Whether you are vacationing in New Orleans or a local playing tourist in your own town, be sure to visit the designers at Fleur d’ Orleans at 3701-A Magazine St. Open daily, Fleur d’ Orleans has designed more than 150 different pieces of sterling silver jewelry, all of it inspired by art and architectural designs found around the city, which allows you many ways to celebrate and share the design heritage of New Orleans. Whether you need handmade sterling silver earrings, brooches or pendants, semi precious jewels set in sterling, beautiful wood blocked textiles, ikat-dyed scarves, napkins, fine crystal glasses hand-carved with fleurs, or a unique Mardi Gras gift, you will find a rich array of designs at Fleur d’ Orleans. Fleur d’ Orleans designs are exclusive to their shop and can't be found anywhere else. Visit the charming and bustling Magazine Street for a genuine New Orleans shopping experience. You can also view their exclusive designs online and order with free shipping from their Web site, fleurdorleans.com. For more information and hours, call 504-899-5585.

He a l t h Ca re Chartered in 1891, The John J. Hainkel, Jr. Home and Rehabilitation Center and Adult Day Health Care is located in Uptown New Orleans and provides health care services including a full range of skilled services offered in its new Parkside Red Rehabilitation Wing. These services are available to individuals with private pay, private insurance, VA benefits and Medicaid/Medicare benefits. In 1979, the facility was sold to the state. The original non-profit organization leased it back from the state on April 19, 2011. As a privately operated non-profit it exhibits the highest quality of care; Hainkel received “0” deficiencies in its most recent annual surveys conducted by the Department of Health & Hospitals in both the Nursing Home and the Adult Day Health Care. The Hainkel Home promotes quality of life as a unique and caring alternative for the elderly and those who suffer from serious illnesses and disabilities. Please call 504-896-5904 today to schedule a tour of The Hainkel Home facilities and see why it is the right choice for your family. You may also visit HainkelHome.com for more information. As of December 2013, New Orleans residents suffering from pain have a new option in a group of exceptional physicians led by Dr. Eric I. Royster, founder of Integrated Pain and Neuroscience (IPN). Physicians at IPN believe that everyone deserves the opportunity to enjoy life in health and wellness. Their vision is to offer the most comprehensive treatment experience for patients suffering from chronic pain, from acupuncture to more invasive techniques offered exclusively at IPN. Physicians with expertise in Anesthesiology, Pain Medicine, Neurology, Medical Acupuncture, Spine Surgery and Psychiatry work closely together to provide the best possible treatment and include Dr. Eric Royster, Andrea O’Leary, MD, Aaron J. Friedman, MD, and Kim Adkins, PA-C. These physicians coordinate care to determine the most suitable, individualized treatment. At IPN, common conditions such as spine pain, orthopedic pain, neurologic pain and headaches are successfully treated. Additionally, Medical Therapy, Non-Surgical Intervention, Spinal Cord Stimulation, Intrathecal Drug Delivery, Medical Acupuncture and Minimally Invasive Lumbar Decompression are available treatments. For more information, visit painisapuzzle.com or call 504-300-9020. IPN in located Uptown at 2801 Napoleon Ave. myneworleans.com

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ADVERTISING SECTION (allergies, asthma, diabetes, etc.); childhood obesity management; health screenings; and behavioral health services such as counseling, testing and developmental screenings. Additionally, dental care and eye care are available for children. Daughters of Charity Health Center has four convenient locations to serve you: Bywater/9th Ward, Carrollton, Metairie and New Orleans East. They accept most commercial insurances, Medicaid and LaCHIP. Discounts are available based on income and eligibility. Se Habla Espanol. For more information or to make an appointment at any of their health centers, call 504-207-3060.

From runny noses and cuts and scrapes to complex medical problems, doctors in New Orleans know that children can experience a vast array of conditions and that some can be scarier than others. That’s why physicians and specialists in the area offer a number of services to keep your child healthy and happy, from primary medical care and checkups to surgeries and intensive care. Find the clinic, hospital or physician right for your family among the following local and trusted health care providers available across the city. Children's Hospital is Louisiana's only fullservice hospital exclusively for children age birth to 21. A not-for-profit facility, it is governed by an independent board of trustees made up of community volunteers. Children's Hospital treats patients in more than 40 specialties, including life-threatening illnesses, routine childhood sicknesses and preventive care. Children's Hospital's medical team is trained to care for the unique health care needs of children – children needing more time, care and specialized medications and technology than adults. Critical care is provided in the hospital's Neonatal Intensive Care Unit (NICU), Pediatric Intensive Care Unit (PICU) and Cardiac Intensive Care Unit (CICU). The hospital's 104

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Jack M. Weiss Emergency Care Center is staffed around the clock by board-certified pediatricians, with the availability of a full range of pediatric specialists. Outpatient appointments with pediatric specialists are offered on the hospital campus and satellite locations in Metairie, Baton Rouge and Lafayette. For more information, visit CHNola.org. Daughters of Charity Health Center is your home for high-quality pediatric care. Comprehensive pediatric services include: primary medical care for infants, children and adolescents; school, sports and camp physicals; immunizations; well-baby visits; sick-child appointments; chronic illness management

Tulane University Department of Dermatology has excelled in providing the most advanced medical care to the New Orleans community. Tulane faculty physicians provide general dermatology care as well as care for more complicated dermatological problems. Led by Erin Boh, MD, PhD, the department employs national experts that treat psoriasis and eczema in children, adolescents and adults as well many other dermatological problems. It is important for parents to check their child’s skin regularly to recognize any changes. Moles are especially important, as any identified changes to them should be evaluated by a dermatologist. For those children affected by psoriasis, Tulane has a special phototherapy unit with equipment used to treat psoriasis on the scalp, hands and feet or even the entire body. Not all children will need this and may be prescribed creams, cleansers or topical ointments depending on the severity of their psoriasis. Tulane faculty serve as principal investigators in clinical trials and research and are able to offer new therapeutic modalities not yet offered by community dermatologists. To schedule an appointment at their downtown, Uptown or Northshore location, call 1-800-988-5800.

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Free Beer Fridays With NOLA Brewing

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hile craft beer has become a huge

trend in the U.S., New Orleans isn’t famous for its beer scene. The crowd at NOLA Brewing on a Friday afternoon, however, seems to think differently. The staff at NOLA Brewing hosts free tours almost every Friday afternoon. When I arrived at the brewery at 2 p.m. on a Friday in December, it was my first time; I anticipated a small crowd, since the brewery isn’t that big. I was surprised to see a big group of about 50 people waiting outside. I joined the line and we filed into the brewery showing our IDs. A guy stamped my hand and I proceeded to the taproom, which is a bar area where you can get free beer on tour day. As the brewery filled up with people, I noticed the whole event definitely appeals to a certain demographic. A lot of the people waiting for the tour are what many would call “hipster.” Everyone seems to be under 35 and almost everyone has a similar style, like they all stopped by Urban Outfitters on their way. Most people line up for the tour, but some people hang back just to drink beer (which is understandable since it is free). I want to go on the tour, so I hop in line. Our tour guide is Kirk Coco, the CEO of NOLA Brewing and a native New Orleanian.

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He introduces himself, apologizing for his hangover, which might be frowned upon at most jobs, but for Coco it seems appropriate since he’s a brewery owner. As the tour begins, Coco goes into the story behind NOLA Brewing, which is an interesting tale: Coco was an officer in the Navy, but he moved back to New Orleans after Katrina. He decided he wanted to start a local brewery after he noticed the Dixie beer he was drinking was produced in Wisconsin even though it was known as a Southern beer. Coco decided to start his own New Orleans brewery. The 30-minute tour was very informative and fun, mainly because you get to drink free beer along the way. I learned a lot about how beer is made and how NOLA Brewing names their beers. At the end of the tour, Coco invites everyone to stick around and enjoy some brews. I recommend the tour to anyone who enjoys beer or New Orleans-made products. The people-watching is great and the free beer is better. The downside of the tours is they take place on Friday afternoons, so the time isn’t ideal for people with traditional jobs. If you do have a free Friday afternoon, though, a visit to NOLA Brewing is worth your time. NOLA Brewing is located at 3001 Tchoupitoulas St. For tour information, visit NolaBrewing.com.

antique lumber for home remodeling

Albany Woodworks, 30380 Payne Alley, Albany, (225) 567-1155, AlbanyWoodworks.com

Albany Woodworks, the reclaimed antique lumber specialist, is providing a selection of products available for home renovations. For more than 30 years, Albany Woodworks has been providing vintage lumber for homes, businesses and historic renovations. It is now easier than ever to incorporate reclaimed woods into home projects. “Using elements like our heart pine and antique heart cypress is affordable and looks beautiful,” says Richard Woods, owner of Albany Woodworks. “We’ve designed our heart pine flooring to fit in the same space as carpet or tile. You can use it to add a few classic elements to a modern house or to restore a complete historic Louisiana feel.” – M i r e l l a c a m e r a n

Health

Hainkel Home scores top marks

John J. Hainkel, Jr. Home and Rehabilitation Center and Adult Day Health Care, 612 Henry Clay Ave., 896-5900, HainkelHome.com

The John J. Hainkel, Jr. Home and Rehabilitation Center and Adult Day Health Care received votes of confidence in providing the highest quality of care in the most recent annual surveys conducted by the Department of Health & Hospitals in both the Nursing Home and Adult Day Health Care. As a privately operated, nonprofit center Hainkel received zero deficiencies in the reviews. Located in Uptown New Orleans, The Hainkel Home provides a full range of health care services available to individuals with private pay, private insurance, VA benefits and Medicaid/Medicare benefits. – M . C . myneworleans.com

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In Search of Heroes B Y ERR O L LA B O R D E

ur taxi driver this evening from Newark

airport to downtown Manhattan emigrated from Haiti. He was a black man who spoke in that beautiful Caribbean patois, though few of his words were wasted when I asked him if conditions were improving in his country. “Haiti is Haiti,” he mumbled in an inflection that I took not to be an endorsement. Coming from a place historically ravaged by corruption, poverty, hurricanes and earthquakes there was not much good to say. So instead he talked about the sites along the way on this wintery night when the darkness was broken by the yellow streetlights and the beams from the traffic around us. As we got close to Manhattan there was a site in the distance that truly excited him. “Look,” he said, pointing across the Hudson River, “the Empire State building is lit in the colors of the South African flag.” Indeed it was, illuminated in horizontal sections of blue, red, yellow and green. Once we got through the Lincoln Tunnel, the view was closer, and better. His excitement was more exuberant. This was the weekend before Nelson Mandela’s funeral so it was obvious why those colors were on display that night. I was touched though by how much the gesture meant to the taxi driver who began reciting the names of world leaders who would attend the funeral. He was, I realized, a man without a country. His native land had provided him no heroes; no inspiration; no hope, but he had emotionally adopted South Africa. The Empire State building that evening was showing him respect. A day later we attended a choir-rich service at St. Thomas Episcopal Church on Fifth Avenue. The congregation there is from a different world than that of the taxi driver. They are mostly white, Anglo-Saxon, and from the way they were dressed, largely affluent. The ushers wore boutonnieres on their blazers. But I had my Empire State moment there too when the minister climbed the stairs to the wood-carved pulpit. He spoke of Nelson Mandela and compared his death to that of Pope John Paul II. In neither case did their death come as a surprise, but they were both spiritual leaders who had a big impact on the world. To hear an Episcopal priest speak so admiringly of a black activist and a Catholic Pope was both thoughtful, and charitable. 120

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A day later we were outside of St. Patrick’s Cathedral where even the outside doors are art. One series of panels depicts people who were important to New York Catholicism including St. Frances Xavier Cabrini, whose history is shared with New Orleans. There is another panel for a man who is the only layperson to be buried inside the cathedral. His name is Pierre Toussaint and he was born a slave in Santo Dominique, now Haiti. When the slave rebellions started there his owners moved to New York City and brought Pierre and some other slaves. Pierre went to school in New York. He would also fall in love with a slave woman. He purchased her freedom to marry her. He became wealthy because of his popular hairdressing business and his frugality. His portfolio of charitable works, including opening his home as an orphanage, was so extensive that he is a contender for being canonized as a saint. I wished I could have seen the taxi driver that day in front of St. Patrick’s. Here was a hero, from Haiti. I wished I would have told him that I come from a city influenced by Haiti, not only prominent people driven here by the rebellion, but by the Voodoo culture that followed. Also, it was the weariness of having to fight that rebellion that made Napoleon more eager to sell Louisiana. Without the Haitian slave rebellion the United States might not be whole. Without a whole United States the world would be less secure. I hope that one day the taxi driver can feel better about his native country; and I want to believe that some lights in the skyline made him proud to be in America. ARTHUR N EA D ILLUSTRATIO N