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digs alongside Hey! Cafe on the Lafitte Greenway. Filling a much-needed hole in the local bagel scene, owner and chef Breanne Kostyk (a former pastry chef for New Orleans's Ace Hotel) is now shmearing the neighborhood out of their brick and mortar offering her much-loved chewy
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s Over Orlean the moon!—Pop-up sensation NewFlour Moon Bagels has launched their own
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Sweet dreams—Central City chocolatiers Piety & Desire have launched a “chococafe” on Magazine Street in the Lower Garden District. Owner and chocolate magician Christopher Nobles has at last opened a space where lovers of his beanto-bar creations can soak up all of that chocolatey goodness. In addition to the beautiful bon bons, bars, and truffles, the new shop features chocolate-laden pastries, coffees, and sipping chocolate. 2032 Magazine St., pietyanddesirechocolate.com
and dim sum destination, launched a second location Uptown on Magazine Street. Proprietors Vivi and Kevin Zheng opened up the oak-shaded space which formerly housed Cafe Luna midMarch, and it's already jumping. Open daily, the restaurant offers a deluge of dim sum—pork floss, Dragon Shrimp, veggie, onion beef, crawfish, teriyaki beef—and includes sweets for that aching tooth such as mille crepe and chantilly cakes, matcha rolls, tiramisu, and egg yolk puff pastry. 802 Nashville St., (504) 533-9166, wishingtown.com
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bagel goodness, featuring flavors such as everything, black garlic, rosemary-sage, cacio e pepe, sea salt, and more. 2606 St. Louis St., @flourmoonbagels
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And dim sum—Wishing Town Bakery,
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Ah 'za!—Maine native and professional pizza-lover Zander White has taken his pandemic-born pie pop-up (frequently found rleans at Zony Mash) and is turning it into NewaO brick and mortar business Uptown on Baronne Street. White's “Pops” instilled in him a love of all things pizza, and they tried the best pies in the Northeastern part of the country (New York, Boston, New Haven, etc.) before moving to New Orleans. His first jobs were working in local pizza parlors “washing dishes, tossing dough, and making pies,” but his homemade versions were always better. “There's just something special about a thin, crispy charred crust that can't be beat,” exclaims White. White's pies are made with quality ingredients and a lot of heart, from the OG pepperoni or spicy meatball with fresh jalapenos to the s “Bambino” with minced garlic, pepperoni Orlean Newcups, local Italian sausage, and creamy ricotta. 3914 Baronne St., zeespizzeria.com
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Steak night—Piece of Meat owners Leighann Smith and Daniel Jackson have shifted gears on their Mid-City butcher shop, morphing into a full-fledged steakhouse. Their meatastic sandwiches are still on the lunch menu, but dinner is a whole different cut with filets, ribeyes, and a 16 oz. Mishima Wagyu. Be sure to butter up your steak with an array of cultured bliss to choose from like shallot, truffle, bone marrow, and blue cheese. And don't miss those sides such as
FROM TOP: COURTESY ZANDER WHITE; COURTESY CANOPY HILTON; KIM RANJBAR
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