Latest Issue: December 2024 – Holiday Dining Guide

DINING

NIGHTLIFE

GRILLADES

Holiday Dining Guide

Season’s greetings from Where Y’at

Savor this Holiday Dining Guide for profiles on some of the hottest spots in town, many that feature remarkable Réveillon menus.

While shrimp and grits may be more well known, grillades and grits is a New Orleans original that dates back to the 1800s. Kim Ranjbar explores what makes this brunch dish so special.

Publisher/Editor-in-Chief: Josh Danzig

Creative Director: Robert Witkowski

Executive Editor: Burke Bischoff

Assistant Editor: Donald Rickert

Movie Editors: David Vicari, Fritz Esker

Contributing Writers: Phil LaMancusa, Debbie Lindsey, Kim Ranjbar, Burke Bischoff, Julie Mitchell, Sabrina Stone, Kimmie Tubré, Emily Hingle, Celeste Turner, Joey Cirilo, Jeff Boudreaux, Cynthea Corfah, Brooke Adams, Frances Deese, Arielle Gonzales, Amy Kirk Duvoisin, Michelle Nicholson, Donald Rickert, Andrew Alexander

Cover: Arnaud's Grillades and Grits by Randy Schmidt

Director of Sales: Jim Sylve

Photographers and Designers: Gus Escanelle, Emily Hingle, Robert Witkowski, Kim Ranjbar, Emma Harlan, Sydney Chatelain

Interns: Grace Carmody, Marigny Beter, Emma Harlan, Sydney Chatelain, Ayanna Lovelady, Charles Blanchard

Food fun continues as Sabrina Stone explores Louisiana comfort food to be enjoyed during the Christmas season. And while the holidays are typically about gathering in groups, Emily Hingle discusses the art of solo dining in the Crescent City.

Christmas in New Orleans is different than anywhere else in

country. This issue is filled with such gems as Emily Hingle’s “The 12 Y’ats of Christmas, Explained,” as well as Kimmie Tubré’s and Janay Major’s “The

of

Santa.”

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BIG EASY BREAKFAST

A traditional, soul-satisfying breakfast dish that’s gradually disappearing from New Orleans restaurant menus. Grillades & Grits

By Kim Ranjbar

Without skipping a beat, any local—or devout fan—can rattle off dozens of New Orleans dishes such as étouffée, gumbo, jambalaya, crab ravigote, muffulettas, po-boys, yaka mein, beignets, and king cake. We think of the oyster loaves at Casamento’s, bánh mìs (a.k.a. Vietnamese po-boys), tables heavy with boiled crawfish and fixins’, red beans and rice, and the multilayered bliss to be found in a slice of doberge cake. But, in all honesty, when was the last time you thought about grillades and grits?

Grillades and grits is a dish generally made with thinly sliced (or pounded thin) medallions of beef, veal, or pork that are dusted with seasoned flour, pan fried, and simmered or braised in a roux-thickened sauce made from the drippings. The sauce includes the trinity—celery, onions, and bell peppers— garlic, chopped fresh tomatoes, beef stock, red wine, and seasonings including oregano, basil, bay leaves, and cayenne pepper. It’s simmered low and slow for about an hour and served over a large helping of creamy grits. Origin stories of this classic New Orleans dish differ, but one of the first mentions appeared sometime in the mid-to-late 19th century. Chef and restaurateur John Folse claims it was created by Cajun Country butchers who would pan-fry and stew thin slices of pork with onions in “black iron pots over the boucherie fires.” New Orleans Magazine credits Madames Begue and Esparbe, wives of farmers and fisherman selling their wares at the French Market. Regardless of where it came from, grillades and grits was long a dish found listed on NOLA’s restaurant menus, but you just don’t see it that much anymore, even in many of New Orleans old-line restaurants, but there are still a select few.

Arnaud’s is a classic Creole, French Quarter restaurant founded by Arnaud Cazenave in 1918 and is currently owned and operated by Archie and Jane Casbarian. The Casbarians are the second family to manage the century-old restaurant, renovating the property and keeping it alive since 1978. Every Sunday, Arnaud’s offers a three-course, prix fixe brunch. In addition to crab meat cheesecake and Eggs Sardou, they offer their version of grillades and grits. Veal scaloppine (thinly sliced meat dredged in flour and sauteed) is braised in “a rich vegetable sauce” and served with creamy, cheesy grits.

“At Arnaud’s, we’re committed to preserving the traditional flavors of New Orleans, and grillades and grits is a quintessential Creole dish that embodies the city’s rich culinary heritage,” explained co-owner Katy Casbarian. “For us, it’s about honoring that legacy and offering our guests an authentic taste of New Orleans, especially those who may not be familiar with the dish.” Casbarian also went on to say that though the dish may not be on many restaurant menus, it’s still considered a mainstay at many late night or early morning social events (most notably after a Mardi Gras ball) and family

celebrations.

At Drago’s Seafood Restaurant’s original location in Metairie, they’re still serving grillades and grits for breakfast. Their version features veal in a mushroom gravy served with grits and a big, buttery biscuit. Opened in 1969 by Drago and Klara Cvitanovich, the local chain is now operated by their son Tommy, who keeps the classic dish on the menu simply because he loves it. “Anything that tastes delicious and hearty has a significant meaning to me, because I love good food,” explained Tommy. “I especially love grillades and grits with over-easy eggs on top.”

Gris Gris, the wildly popular neighborhood gem on Magazine Street, is probably the newest restaurant serving a version of this old-school classic. Chef and owner Eric Cook is a veteran of the New Orleans restaurant scene (and the U.S. Marine Corp) who sharpened his knives in venerable local establishments including Brennan’s, Commander’s Palace, and Tommy’s Cuisine. Over the past five years, he’s accrued a weighty list of accolades, opened his second restaurant Saint John, and released his first cookbook Modern Creole: A Taste of New Orleans Culture and Cuisine.

Brunch at Gris Gris is an epic affair filled with bright, seasonal cocktails and dishes including a cochon de lait benedict smothered in Béarnaise. As an appetizer (yes, you read that right), Cook offers a dish he invented while working at the National WWII Museum’s Stage Door

Canteen. Originally called “Gizzards of Oz,” it’s a decadent plate of braised chicken gizzard grillades served atop stone ground grits in a brown gravy with caramelized bell peppers and onions.

Cook sees the descent of grillades and grits as an unfortunate result of current food trends. “Today’s world is so visual, the rise in social media and ‘eating with your eyes,’” said Cook. “But my motto is and will always be ‘brown on brown is the new black.’ Good comfort food may not be the prettiest photo, but it’s the best bite.”

Finally, Lafayette-born chef Jim Richard at Trenasse restaurant has a familial connection to grillades and grits. Richard’s heritage in the restaurant industry goes back four generations, and though he didn’t appreciate the dish as a child, he grew to understand its importance. “Both sides of my family had a deep connection to food,” explained Richard. “My grandfather, Leon Mayers, ran a restaurant in Lafayette, and grillades were a regular feature. But it was my Grandma Richard’s veal grillades with white wine that I still strive to emulate today.”

First opened in 2013, Trenasse is located inside the InterContinental Hotel on St. Charles Avenue. The brunch menu features dishes such as fowl gumbo, made with chicken and duck confit, blue crab bisque, and a beef grillades benedict. Slowly braised in a rich, dark brown gravy, the grillades sit atop a generous mound of buttery grits and topped with a poached egg and a healthy ladle of Hollandaise. While it may be fading from restaurant menus across the Greater New Orleans area, it’s up to us to keep this classic Big Easy brunch staple alive.

630 Carondelet Street, New Orleans,

HOLIDAY DINING GUIDE

AMERICAN

CRESCENT CITY STEAKS

1001 N. Broad St., (504) 821-3271, crescentcitysteaks.com

1. Crescent City Steaks has been open since 1934.

2. The creator, John Vojkovich, hailed from Sucaraj in Croatia before arriving in New Orleans.

3. The restaurant has kept the same menu since its inception, while upgrading its wine list to incorporate newer varieties throughout the years.

4. It is a landmark destination for locals and travelers seeking timeless New Orleans cuisine and culture.

5. They are known for their signature creation, the “New Orleans-style” steak served in sizzling butter.

DAISY DUKES

Multiple Locations, daisydukesrestaurant.com

1. Daisy Dukes offers a distinct array of Louisiana-inspired dishes for lunch and breakfast.

2. For breakfast, visitors can’t go wrong with Daisy Duke’s fluffy waffles, offered by themselves or in a chicken & waffle plate.

3. Visitors also swear by their fried green tomatoes, po-boys, and shrimp dishes, including the shrimp & grits and shrimp po-boy.

4. Their menu includes the award-winning Cajun Bloody Mary—bottomless with an accompanying entree.

5. To satisfy that sweet tooth, get their banana bread French toast.

GATTUSO’S NEIGHBORHOOD RESTAURANT, BAR, & CATERING 435 Huey P Long Ave., Gretna, (504) 368-1114, gattusos.net

1. The spot features Southern classics from red beans & rice, seafood, and a variety of po-boys, wraps, salads, and burgers.

2. Gattuso’s featured dish is their spaghetti & meatballs with a side of French bread.

3. The menu features daily specials for visitors wishing to get a good deal on good food.

4. The brunch menu is perfect for early birds as well, while their happy hour deals are good for later in the day.

5. Guests can’t miss their delicious desserts, either, including their famous white chocolate bread pudding.

JIMMY J’S CAFÉ

115 Chartres St., (504) 309-9360, jimmyjscafe.com

1. This small, mom-and-pop café is strictly walk-up and has been around since 2011.

2. Start off right with some delicious appetizers including the breakfast nachos.

3. The Tuscan-style poached eggs offer a refined take on a breakfast classic.

4. Jimmy J’s features French toast variations including Captain Crunch French toast and Bananas Foster French toast.

5. If breakfast isn’t your speed, go with their sandwiches, po-boys, or their variety of burritos including the cochon burrito.

LEGACY KITCHEN’S CRAFT TAVERN

700 Tchoupitoulas St., (504) 6132350, legacykitchen.com

1. This Legacy Kitchen restaurant is located in the Renaissance New Orleans Arts Warehouse District Hotel.

2. Craft Tavern is predicated on providing a relaxing and cozy experience for guests as they enjoy great food and drinks.

3. If you’re planning a party, contact Legacy Kitchen on their website for special accomodations.

4. Craft Tavern serves beignets all day, every day, so eat some during lunch or brunch.

5. Order a signature Craft Tavern Bloody Mary to accompany breakfast dishes including the NOLA-style grits bowl or Bonvoy Breakfast.

LEGACY KITCHEN’S STEAK + CHOP 91 Westbank Expy. #51, Gretna, (504) 513-2606, legacykitchen. com

1. Stop by this spot for delicious steaks, including the Delmonico ribeye, Steak Tips Diane, and the tomahawk steak.

2. The simple plates menu includes seafood, poultry, and pork dishes including the trout amandine, Creole brick chicken, and baby back ribs.

3. The menu features hot plate specials on Monday through Friday.

4. The Legacy Lemon Icebox Pie is to die for, as is the iron skillet apple pie.

5. Happy hour is offered from 2:30 p.m. until 5:30 p.m. and includes food specials, as well.

Daisy Dukes

Jimmy J's

LUKE

333 St. Charles Ave., (504) 3782840, lukeneworleans.com

1. This spot is a Creole-inspired restaurant located on the famous St. Charles Avenue.

2. Luke prides itself in bringing the freshest seafood and oysters, procured daily from the Gulf of Mexico.

3. The location pays homage to the FrancoGerman brasseries of New Orleans’ past.

4. The menu boasts a wide array of meat and seafood dishes including the Luke Burger, jumbo shrimp & grits, and braised oxtails.

5. The happy hour from 3 p.m. to 6 p.m. offers great deals on drinks and oysters.

NEW ORLEANS VAMPIRE CAFÉ

801 Royal St., (504) 581-0801, nolavampirecafe.com

1. This spot is open for humans and vampires alike.

2. The menu, created by Chef Chris Dunn, offers lavish twists: “stake tartare,” deluxe charcuterie boards, filet mignon, and blood orange creme brûlée.

3. The luxurious dining experience is accompanied by gold utensils—to avoid any unwanted contact with silver.

4. To get the full experience, make sure to order one of the special “blood type” cocktails.

5. Delight in their tea and leaf readings as well, featuring a champagne cocktail, finger foods, and a pot of tea.

NOLA STEAK

4132 Peters Rd., Harvey, (855) 8055596, boomtownneworleans.com

1. Stop by NOLA Steak after hitting the slots at Boomtown Casino & Hotel.

2. The spot features five distinct steak varieties and delicious, accompanying sides.

3. Thursdays and Fridays from 5 p.m. to 7 p.m. feature NOLA Steak’s happy hour.

4. Every Thursday, they offer an all-youcan-eat boiled shrimp and fixings special for only $29.99 from 5 p.m. to 9:30 p.m.

5. A jazz brunch buffet is also offered on Sundays from 11 a.m. until 2 p.m.

SALA

124 Lake Marina Ave., (504) 5132670, salanola.com

1. Sala is a member of the Riccobono family of restaurants.

2. Enjoy house specialty cocktails, including the chocolate martini.

3. Sala features specials on drinks through their happy hours on Tuesday-Friday from 3 p.m. until 6 p.m.

4. The menu itself features delicious food including small plates, sandwiches, tacos, and entrees such as the Parmesan crusted Gulf fish.

5. Try their fried, powdered sugar donuts, called zeppole, as well.

SPUDLY’S SUPER SPUDS

2609 Harvard Ave., Metairie, (504) 455-3250, spudlys.com

1. For over 40 years, this spot has been specializing in a “meal in a baked potato.”

2. The menu also includes standard fare beyond potatoes, including soups, salads, burgers, and sandwiches.

3. Favorites include the Pizza Spud and the “Nab-A-Crab” potato, featuring lump crab meat.

4. Well-loved appetizers fill the menu as well, with fried mushrooms and mozzarella sticks as two of the possibilities.

5. Enjoy sandwiches, including a Reuben or Italian, with an accompanying beer on tap.

VACCA STEAKHOUSE

3524 Severn Ave., Metairie, (504) 318-3808, vaccasteakhouse.com

1. Vacca Steakhouse in Metairie offers a slew of wines and handcrafted cocktails for guests.

2. The location features different alternating menus including lunch, dinner, and Sunday brunch.

3. Start off with some crab cakes before picking a perfectly-cooked and tender ribeye steak, which is one of many prime cuts available.

4. Don’t forget about Vacca’s specialty seafood options either, including the Chilean sea bass, salmon, and the shrimp fra diavolo

5. Finish off the meal with Vacca’s signature dessert—the giant carrot cake.

VAMPIRE APOTHECARY

RESTAURANT & BAR

725 St. Peter St., (504) 766-8179, vampireapothecary.com

1. Vampire Apothecary is a perfectly themed bar with a great supply of cocktails and food.

2. The spot features a slew of unique events: magic shows, astrology readings, tarot card lessons, and more.

3. The spot is also available for rent for that perfect vampire party with friends.

4. Featured products are the “vampyre teas,” offered in several flavors and varieties.

5. The menu includes fun starters including the charcuterie board and truffle popcorn, as well as appealing entrees including the teabrined chicken thighs.

WILLIE MAE’S NOLA

898 Baronne St., williemaesnola.com

1. Originally opened in 1957 as Willie Mae’s Scotch House, it has grown to be an icon of New Orleans and Southern food as a whole.

2. While the original, firedamaged spot in the Tremé is being repaired, a new location is now open at 898 Baronne St.

3. Willie Mae’s has a distinct variety of available chicken dishes for guests to enjoy: fried chicken, wings, tenders, and more.

4. They also have amazing sides and fried seafood platters.

5. Once you’re finished with the main course, order some bread pudding, featuring white chocolate and rum sauce.

ASIAN

ASIA

4132 Peters Rd., Harvey, (504) 3648812, boomtownneworleans.com

1. Asia is nestled in Boomtown Casino and offers an easy escape break from the slots.

2. The menu is a unique fusion of Chinese and Vietnamese dishes.

3. Guests particularly like the Vietnamese rice noodle soup, as well as the lo mein noodles.

4. For a lighter and easier to share order, go with their Asia Sampler, featuring pork potstickers, signature wings, the Imperial Eggroll, and their crab rangoon.

5. Asia also provides a special on all Asian drinks found on the menu for only $4.99.

MIKIMOTO RESTAURANT

3301 S. Carrollton Ave., (504) 488-1881, mikimotosushi.com

1. Mikimoto is a go-to spot for authentic Japanese cuisine in NOLA and has been for over 20 years.

2. Its interior offers a cozy, welcoming atmosphere.

3. Mikimoto features a variety of freshlymade sushi rolls, including the Sex in the City Roll and the Joe Burreaux Roll.

4. For appetizers, try the Who Dat Popper, a treat featuring deep fried stuffed jalapeños with snow crab, spicy salmon, and cream cheese

5. If you’re not feeling sushi, get their fried chicken katsu or tempura special.

THAI’D UP

1839 Gentilly Blvd., (504) 644-5790, thaidup.co

1. When you’re heading down to Gentilly, don’t miss this authentic Thai restaurant.

2. A lowkey spot, Thai’d Up is perfect for a nice date or a meal with friends.

3. Guests particularly love the tom yum soup and other Thai specialties found on the menu.

4. Start everything right with some delicious, hot roti flatbread served with curry, or try their Thai veggie rolls.

5. Better yet, try their sweet roti dessert or Thai beignets to end everything perfectly.

BARS WITH GREAT FOOD

BUFFA’S BAR & RESTAURANT 1001 Esplanade Ave., (504) 949-0038, buffasbar.com

1. Buffa’s Bar has been active in its location on the border of the French Quarter since 1939.

2. This spot features live performances all week, so it’s perfect for a night out.

3. The storied exterior blends well with its theatrical and exciting interior.

4. The fully-stocked bar will keep any cocktail-drinker happy while also leaving beer drinkers satisfied.

5. House specials for food include their crawfish étouffée and red beans & rice.

JB’S FUEL DOCK

126 S. Roadway St., (504) 510-2260, jbsfueldock.com

1. This old fuel dock was preserved and converted to a restaurant and bar in 2018 after years of service.

2. Come here for a warm and inviting restaurant interior and fully-stocked bar.

3. While closed on Mondays, it’s open every other day and ready to serve.

4. JB’s is famous for their delicious pizzas, as well as a simple but satisfying menu to ease any craving.

5. For a fun dessert after your drinks or pizza, get their beignet bites—fried and coated in powdered sugar.

PEACOCK ROOM

501 Tchoupitoulas St., (504) 3243073, peacockroomnola.com

1. The Peacock Room is a quaint restaurant and elevated cocktail bar in NOLA.

2. The classy interior decorum and calming atmosphere are perfect for a relaxing bite.

3. Located in the Kimpton Hotel Fontenot, the Peacock Room is a perfect spot for tourists.

4. Special parties and performances are held at the location as well for an entertaining brunch, lunch, and dinner experience.

5. Get a cocktail or enjoy delicious Southern specialties including shrimp & grits, gumbo, or a number of other refined takes on classic eats.

THE JIMANI

141 Chartres St., (504) 524-0493, thejimani.com

1. Since 1971, The Jimani has offered its services to guests at its historic building on Chartres Street.

2. This spot prides itself in being one of the best sports bars New Orleans has to offer.

3. This spot fulfills four tenants: “cold beer, great music, sports, and a grill that can make a mean hamburger or crawfish pasta.”

4. The Jimani boasts over 200 beers to enjoy.

Willie Mae's NOLA

5. Food offerings include burgers, sandwiches, po-boys, and even more delicious shareables for a group.

CAFÉS

CAFÉ AMELIE

900 Royal St., (504) 412-8065, cafeamelie.com

1. Café Amelie was named for Amelie Miltenberger, the mother of Princess Alice, who was the first American Princess of Monaco and a native of New Orleans.

2. The restaurant is a beautiful escape from the hustle and bustle of the French Quarter.

3. The overall vibe of the restaurant is cozy but upscale.

4. Try something on their brunch or dinner menu, including Gulf shrimp and grits

5. Make sure to order a signature drink, including their Amelie cocktail.

CRACK’D

1901 Sophie Wright Pl., (504) 381-4678, crackdbrunch.com

1. Crack’D specializes in providing a refined brunch, breakfast, and lunch experience.

2. It is open from 8 a.m. until 2 p.m. during the week and closes an hour later on weekends.

3. Try one of the many specialty egg dishes here including the shakshuka, a spiced tomato sauce with baked eggs, goat cheese, and toasted sourdough.

4. The menu also features other dishes including shrimp & grits and a bronzed Gulf catch.

5. Visit the website to schedule a great party or private event in advance.

EATS INC.

7716 Maple St., (504) 372-3289

1. Eats Inc. is a cafe and bakery that just recently opened up in fall 2024.

2. The spot is run by Jack Petronella, who was the former owner of Manhattanjacks on Prytania Street.

3. This New York-style cafe offers a selection of baked goods that are pulled from Petronella’s time as a baker at Maple Street Patisserie.

4. There are plenty of croissants, cookies, donuts, desserts, and more to choose from.

5. Eats Inc. also offers Italian dishes, including different pasta bowls, for lunch.

THE VINTAGE RESTAURANT

3121 Magazine St., (504) 608-1008, thevintagenola.com

1. This spot is serious about coffee, offering several unique and internationallysourced blends.

2. The Vintage also offers both sweet and savory beignets, as well as beignet flights.

3. They have a supply of beer on-tap, as well as cocktails, mocktails, and an impressive sparkling wine menu.

4. Their “Bites & Provisions” menu has options including boudin balls, alligator poppers, and seared tuna.

5. The Vintage also offers late night bites from 10 p.m. until the restaurant closes on Fridays and Saturdays.

WILLA JEAN

611 O’Keefe Ave., (504) 509-7334, willajean.com

1. Located in New Orleans’ Central Business District, this spot is an all-in-one bakery, restaurant, and bar.

2. The menu offers elevated Southern comfort food for patrons to enjoy at breakfast, lunch, or brunch.

3. Eat delicious chicken & waffles at breakfast or one of their flaky biscuits at any time.

4. The interior is nicely decorated and perfect for that Southern comfort vibe.

5. Don’t forget to try some of their freshly brewed coffee, tea, and cocktails.

CARIBBEAN

COMPÈRE LAPIN

535 Tchoupitoulas St., (504) 599-2119, comperelapin.com

1. This sophisticated spot is located in the Old No. 77 Hotel & Chandlery.

2. The menu combines New Orleans cuisine and ingredients with the classical European culinary training and Caribbean roots of Chef Nina Compton.

3. Their name, meaning “brother rabbit,” comes from traditional Caribbean folktales about a mischievous rabbit.

4. For $75 per person, guests can order the “Just Feed Me” menu option, featuring a slew of samples to try for everyone at the table.

5. Compére Lapin also features a special menu for the Christmas season.

JAMAICAN JERK HOUSE

4017 St. Claude Ave., (504) 441-8905, jamaicanjerkhouse.com

1. Stop by Jamaican Jerk House for a wonderful Jamaican culinary experience with jerk chicken and more.

2. The head chef is jerk master Richard Rose, a native of Kingston, Jamaica.

3. Spread the love of authentic Jamaican jerk at this chill spot, which has outdoor seating.

4. Walk up to the location on St. Claude and you’ll notice the brightly colored building, intended to resemble the flag of

FRENCH

KING BRASSERIE & BAR

521 Tchoupitoulas St., (504) 324-3000, kingbrasserieandbar.com

1. This spot, like the Peacock Room, is located in the Kimpton Hotel Fontenot.

2. Visit King Brasserie for a fusion of Louisiana and Mediterranean seafood inspired by French cuisine.

3. The restaurant offers a variant of a New Orleans classic with its savory crawfish beignets.

4. For an interesting entree, try the sea urchin carbonara, featuring roe and black truffle.

5. King Brasserie is home to a wide selection of cocktails, for a truly refined and relaxed night out.

ITALIAN DOMENICA

123 Baronne St., (504) 648-6020, domenicarestaurant.com

1. If you’re near Canal Street and are craving Italian, then Domenica in the Roosevelt Hotel is the place to be.

2. The various pasta and pizza offerings elevate and improve upon iconic Italian comfort foods.

3. Domenica’s menu includes special cheese-tasting samplers, formaggi, that are perfect for groups.

4. Look out for their perfect and hearty dry-aged ribeye as well.

5. The desserts, or dolci, are also memorable, especially the banana cake with peanut brittle and caramel.

MOSCA’S RESTAURANT

4137 US-90 West, Westwego, (504) 436-8950, moscasrestaurant.com

Mosca’s has served specialty Italian cuisine at their location in Westwego since 1946.

2. The location is cash-only and only open for dinner service so make sure to make a reservation.

3. You won’t find chicken parm here, but instead a slew of other signature dishes including chicken cacciatore and Oysters Mosca.

4. This spot offers a full beer and wine selection for any parties interested in letting loose.

5. Desserts at Mosca’s include the famous pineapple fluff, as well as seasonal selections from Angelo Brocato’s. PIZZA DOMENICA

Multiple Locations, pizzadomenica.com

1. A go-to spot for pizza, Pizza Domenico also offers antipasti, salad, and desserts.

2. You can visit them at either their Uptown location or their spot in Lakeview.

3. Happy Hour runs from 3 until 5 p.m. Monday to Friday, offering half off pizza, draft beer, wine by the glass, and cocktails.

4. Try the pizza alla vodka or the pizza Margherita for those iconic Italian flavors.

5. The dipping sauce variety at Pizza Domenica is particularly of note, featuring whipped feta, salsa verde, spicy honey, and more.

U PIZZA

1513 St. Charles Ave., (504) 381-4232, upizzanola.com

1. This late-night spot is open until 12 a.m. everyday and until 2 a.m. on Friday and Saturday.

2. Customers swear by this lowkey spot, especially for the freshness of their pizza and available salads.

3. The atmosphere of the interior is chill, casual, and comfortable, but many choose to get take-out from there as well.

4. The location features a full bar and televisions to watch your favorite game.

5. U Pizza also offers a variety of sandwiches and burgers if you’re feeling something besides pizza.

VENEZIA

Multiple Locations, venezianeworleans.com

1. Venezia has its original location in New Orleans and now has a brand new one in Gretna.

2. The old-school Italian restaurant has been in business and serving locals since 1957.

3. The restaurant is notably familyoriented and is welcoming for locals and newcomers alike.

4. Guests love to order a pizza to-go but can’t deny the instant comfort upon entering the restaurant itself.

5. Try house specialties including the chicken parmesan, or go with the delicious seafood also available on the menu.

LATIN

34

RESTAURANT & BAR

714 Baronne St., (504) 498-3434, 34restaurantandbar.com

1. This brand new spot, created by Emeril Lagasse, pays tribute to his Portuguese heritage.

2. 34 marks the first collaboration between Chef Lagasse and his 21-year-old son, E.J. Lagasse.

3. The menu is built for sharing, especially the clams in vinho verde and arroz de pato

4. While sitting in their beautifully adorned interior, influenced by Portuguese and Spanish architecture, try the pasteis de nata and Basque cheesecake for dessert.

5. 34 also offers an array of Portuguese and Spanish wines and spirits to enjoy.

ALMA CAFE

800 Louisa St., (504) 381-5877, eatalmanola.com

1. Alma Cafe is open for breakfast, brunch, and lunch, as well as dinner on Friday.

2. The cozy spot is located in the Bywater, where it’s been making waves as a celebration of Honduran culture and food.

3. Enjoy hearty dishes including the Alma Breakfast or the pollo chuco

4. The head chef at Alma Cafe was one of the semi-finalists for the 2024 James Beard “Best Chef of the South” award.

5. Alma Cafe will also be opening a second location in the Mid-City neighborhood.

EL GATO NEGRO

Multiple Locations, elgatonegronola.com

1. Check out El Gato Negro for an authentic and delicious Mexican meal.

2. It has three locations in the French Quarter, Lakeview, and Gretna, all equally impressive in their own right.

3. The menu includes chips & salsa, queso, and guac, but the tableside ceviche will surprise and delight guests.

4. El Gato Negro’s menu also includes a selection of exotic cocktails and tequilas to choose from.

5. The Blood of the Devil margarita features cranberry, lime, and spicy serrano-infused tequilas.

MIDDLE EASTERN

LEBANON’S CAFE

1500 S. Carrollton Ave., (504) 862-6200, lebanonscafe.com

1. Lebanon’s Cafe has been serving authentic Middle Eastern food in the New Orleans area for over 20 years.

2. The menu includes an array of iconic favorites, including chicken kabobs, hummus, shawarma, and lamb.

3. The Carrollton-based dining spot’s interior celebrates Middle Eastern culture, while also being transformative.

4. Spend time with family and friends while eating authentic food and fusion dishes such as the mini pizza.

5. Start off with the chef’s special, featuring hummus, baba ganoush, labna, tabouleh, falafel, and vegetarian grape leaves.

SHAYA

4213 Magazine St., (504) 891-4213, shayarestaurant.com

1. Shaya draws inspiration from the cultures and cuisine of Lebanon, Israel, and areas across North Africa.

2. The kitchen is helmed by Executive Chef Fariz Choumali, who is originally from Lebanon.

3. Start off with their hand-crafted pita bread, which are housemade in a woodfired oven.

4. Shaya offers lunch and dinner-time varieties, such as chicken schnitzel sandwich at lunch and the slow-cooked lamb shank at dinner.

5. Try the unique dessert called the ghazal banat, which is halva, pistachio, and orange blossom gelato.

NEW ORLEANS CUISINE

CAJUN FLAMES SEAFOOD RESTAURANT & OYSTER BAR 1117 Decatur St., (504) 354-1214, cajunflames.com

1. The delicious New Orleans food offered at the new Cajun Flames speaks volumes about this spot.

2. Unique seafood options, including grilled octopus and a catfish po-boy, are delicious and plentiful.

3. They even have classic cocktails to choose from including Pimm’s Cup, the Sazerac, and the Sidecar.

4. Try some of their Louisiana classics including BBQ shrimp & grits or seafood gumbo.

5. For another fun and unique dish, try Mr. Toad’s frog legs with Cajun aioli.

CHEF RON’S GUMBO STOP

2309 N. Causeway Blvd., Metairie, (504) 835-2022, gumbostop.com

1. Chef Ron’s is located in a strip mall off

Causeway Boulevard in Metairie.

2. The namesake for the restaurant, Ron Lafrate, started in the kitchen by helping his Italian mother cook family recipes.

3. As the spot’s name suggests, gumbo is the signature item here, but plenty of other Cajun fare are up for grabs, including boudin balls.

4. Chef Ron’s is also home to, and is the originator of, the “Stuffed Gumbo.”

5. Eat in, or take out, and enjoy some

authentic gumbo at this quirky Metairie spot.

CRESCENT CITY BREWHOUSE

527 Decatur St., (504) 522-0571, crescentcitybrewhouse.com

1. This is the French Quarter’s first microbrewery and restaurant and offers a wide selection of craft beers to choose from.

2. Crescent City Brewhouse is located on Decatur Street in the Vieux Carré and has become a favorite for tourists and locals.

3. You can enjoy local craft beers, New Orleans cuisine, and listen to jazz from musicians nightly.

4. Monthly art exhibits bolster the warm, relaxing, and festive vibe of the brewhouse.

5. For a bite of New Orleans, try their Jambalaya Orleans, featuring Louisiana shrimp, chicken, and andouille sausage.

DESIRE OYSTER BAR

300 Bourbon St., (504) 553-2281, sonesta.com/royal-sonesta/la/neworleans

1. This spot welcomes guests with a large Broadway-style marquis sign shining on Bourbon Street.

2. The interior design merges historical aesthetics with modern architectural styles of other establishments in the Vieux Carré.

3. Guests can sit at the raw oyster bar as fresh oysters are shucked to eat.

4. Desire’s offers a breakfast, lunch, and

dinner menu with dishes including the shrimp omelet étouffée and the chicken & waffles.

5. Stop in and order fresh Gulf seafood, poboys, and award-winning gumbo, as well.

HEADQUARTERS

BY NICE GUYS NOLA

445 S. Rampart St., (504) 217-6851, headquartersnola.com

1. A new location run by the Nice Guys NOLA brand, this spot ups the ante on an already high spirited and lively organization.

2. Headquarters features a variety of special scheduled events to enjoy with a group as you enjoy delicious Creole food.

3. Try a turn at karaoke or just sit back, relax, and enjoy the spectacle.

4. The restaurant has plenty of cocktails, beer, wine, and liquor bottles to choose from.

5. Stop at Headquarters for tasty brunch plates including the Big Easy Omelet.

HOUSE OF BLUES

225 Decatur St., (504) 310-4999, houseofblues.com/neworleans

1. Many places offer dinner and a show, but at House of Blues, it’s a show with dinner.

2. Known as a top venue for many different music-lovers, you can also find a great bite to eat while there.

3. The appetizers on the menu include crispy tenders, loaded fries, and brisket nachos.

4. Besides typical fare including burgers and sandwiches, the menu also includes

Louisiana variations including their poboys, jambalaya, and Voodoo Shrimp.

5. The cocktail menu includes an array of interesting and delicious concoctions, especially the espresso martini.

LAKEVIEW HARBOR

8550 Pontchartrain Blvd., (504) 486-4887, lakeviewharbor.us

1. If you’re near Lake Pontchartrain, Lakeview Harbor has you covered for a great bite to eat.

2. The spot includes daily and weekly specials for local seafood.

3. To kick off your meal right, start with their chicken tenders or mozzarella sticks, but don’t miss the Louisiana classics including gumbo and po-boys.

4. Their special food truck, named the “Typhoon Mobile,” has a smaller but still delicious menu.

5. When you need catering for a private party, check out their website as well, because Lakeview Harbor offers full catering services.

LIL’ DIZZY’S CAFÉ

1500 Esplanade Ave., (504) 7668687, lildizzyscafe.net

1. Lil’ Dizzy’s Café was founded by Wayne Baquet Sr. using techniques of the trade he learned from his father, Eddie Baquet Sr.

2. Considering great fried chicken as a matter of historical pride, the Baquets aim to keep the Creole-Soul tradition proud at Lil’ Dizzy’s.

3. Fried chicken, gumbo, bread pudding,

and more iconic fare are offered there.

4. Lil’ Dizzy’s location can also be rented out for private parties, and they offer catering.

TOUR D’AZUR: SEASONAL CÔTE D'AZUR

Nightly four-course dining experience exploring cuisine and libations from various cities among the Côte d’Azur

Down to to Fock flock to the nest

5. Try one of their house cocktails, including Da Dizzy—a vodka-based lemonade drink.

LORETTA’S AUTHENTIC PRALINES

Peacock Brunch

Multiple Locations, lorettaspralines.com

1. Named for Loretta Harrison, the first African American woman to successfully own and operate her own praline company in New Orleans, Loretta’s has been in business for over 35 years.

Monday through Thursday from 5 p.m. to 6 p.m. and from 2 p.m. to 6 p.m. on Friday.

5. Don’t miss the brunch menu specials on Saturday and Sunday, either.

MOTHER’S RESTAURANT

401 Poydras St., (504) 523-9656, mothersrestaurant.net

1. Mother’s has been serving authentic New Orleans homestyle cooking since 1938.

2. Guests can get NOLA favorites such as chicken & sausage gumbo or their famous roast beef debris po-boy.

EVERY THURSDAY

5–9PM

Enjoy $2 oysters and $2 off all beers during Two Buck Shuck Thursdays.

Reserve your table: kingbrasserieandbar.com

TWO BUCK SHUCK

HOURS OF OPERATION

Daily | 7am–1pm

HOUR Daily | 5–7pm

Sun–Thurs | 5–9pm

& Sat | 5–10pm

@kingbrasserieandbar | 521 Tchoupitoulas Street

Peacock Brunch Down

to

to Fock flock to the nest

Early Bird Botanicals

2. The thriving business now features two locations in the French Market and on Rampart Street.

3. They provide an array of delicious pralines, baked goods, and sweet and savory filled beignets.

4. The menu also includes cookies and macaroons.

5. Stop by the French Market location for a delicious hot snack and buy some pralines to enjoy later.

MANDINA’S RESTAURANT

3800 Canal St., (504) 482-9179, mandinasrestaurant.com

1. Originally envisioned as a grocery when Sebastian Mandina bought it, his two sons officially turned the location into Mandina’s Restaurant in 1932.

2. The restaurant is known best for its showcase of unique Creole-Italian dishes.

3. Expect gumbo, fried platters, po-boys, spaghetti dishes, and more.

4. Make sure to also check out their daily specials, including corned beef & cabbage and the traditional Sicilian bruccialone dish.

5. For a menu item that’s sure to excite, try the homemade turtle soup au sherry.

MELBA’S

1525 Elysian Fields Ave., (504) 2677765, melbas.com

1. A location born from the remains of Hurricane Katrina, Melba'soriginal location on Elysian Fields is well-known and wellloved by locals.

2. The urban atmosphere and NOLA flavors at the Mid-City location on Tulane Avenue are also sure to satisfy cravings.

3. Mother’s also has a breakfast menu available everyday for when you’re craving biscuits, eggs, or pancakes.

4. Guests appreciate the serving sizes offered at this beloved eatery. Just make sure not to eat too much.

5. Dine-in at this restaurant or order their food through GrubHub

NEW ORLEANS CREOLE COOKERY

508 Toulouse St., (504) 524-9632, neworleanscreolecookery.com

1. This location was launched by A.J. and Anna Tusa of the famous New Orleans restaurant family.

2. The spot has a beautiful outdoor patio to enjoy the outdoor vibes of the French Quarter.

3. The traditional Creole menu includes shrimp Creole, gumbo, red beans & rice, and more.

4. Brunch is available on Saturday and Sunday from 11 a.m. to 3 p.m., and happy hour is from 3 p.m. to 6 p.m. Monday thru Friday.

5. Check out their many special events including post game celebrations and cocktail-mixing classes.

NEYOW’S CREOLE CAFÉ

3332 Bienville St., (504) 827-5474, neyows.com

1. Neyow’s is a chill, relaxed spot offering delicious Creole food and cocktails.

2. Order up some filé gumbo as an appetizer, then try even more dishes including red beans & rice or the Southern fried chicken.

3. Neyow’s menu includes weekly specials for great, Southern food, such as the jambalaya special on Monday.

3. This po-boy shop specializes in the classics, but also features breakfast poboys from 4 a.m. until 11 a.m.

4. Guests also love the fried chicken wing options at Melba’s, with sizes ranging from five wings to one thousand.

5. To finish everything right, definitely get their bread pudding or daiquiris.

MERIL

424 Girod St., (504) 526-3745, bemeril.com

1. This spot is one of Emeril Legasse’s many restaurants and is named for his daughter.

2. It is a contemporary American restaurant that showcases globally-influenced dishes inspired by Emeril’s travels.

3. Try the Korean fried chicken wings or the more locally-influenced boudin balls.

4. Meril’s has several daily and weekly specials for guests, as well as happy hour

4. Neyow’s offers cocktails to order, as well as non-alcoholic specialty beverages including the Neyow Fruit Punch.

5. They also offer a full catering service for

Neyow’s Creole Café

your next party.

NEYOW’S XL

3336 Bienville St., (504) 5031081, xl.neyows.com

1. Neyow’s XL offers a more refined dining experience than their sister location Neyow’s.

2. This spot specializes in steak specifically, with selections of filet mignon, tomahawk, and more.

3. If you’re looking for something more Creole-specific, this location also includes gumbo, corn & crab bisque, and more favorites to try.

4. Stop by here for their brunch service and get some steak & eggs.

5. For something truly extravagant, consider ordering the XL French cocktail for the entire table.

NICE GUYS NOLA

7910 Earhart Blvd., (504) 3022404, niceguysnola.com

1. Nice Guys NOLA is located just a few minutes from Downtown, making it an easy escape.

2. The restaurant combines the culinary traditions of New Orleans with innovative twists.

3. Founded by Glenn and Allison Charles, they aimed to create a welcoming ambiance to create memories and great food.

4. The menu includes many stuffed potato and pasta dishes, as well as local seafood.

5. Dig into fun appetizers including loaded fries and nachos, or sip a

daiquiri as you let the good times roll.

ORLEANS GRAPEVINE

WINE BAR & BISTRO

720 Orleans Ave., (504) 5231930, orleansgrapevine.com

1. Orleans Grapevine sits in a historical building and is the former site of the Restaurant D’Orleans.

2. Originally erected in 1809, the spot was renovated before becoming a continuation of New Orleans’ fine dining tradition.

3. Once the first Creole restaurant in New Orleans, the building now sits open as a cozy wine bar and bistro.

4. Try the extensive list of wines available there, but don’t forget the expertly crafted dishes.

5. Check out the double cut pork chop or surf & turf for a spectacular meal.

PARKWAY BAKERY & TAVERN

538 Hagan Ave., (504) 482-3047, parkwaypoorboys.com

1. Parkway Bakery first opened its doors in 1911 under Charles Goering Sr. until Henry Timothy Sr. purchased it in 1922.

2. Originally a bakery, Timothy Sr. soon added poor boys to the menu in solidarity with the Martin brothers during the 1929 streetcar strike.

3. Try any of their classic poor boy varieties or order Creole favorites, including gumbo.

4. The tavern offers a multitude of delicious frozen cocktails, beer, wine, and liquor.

5. Try Parkway’s massive Bayou Beast poor boy, which is almost three-feet long.

PLEASE-U-RESTAURANT

1751 St. Charles Ave., (504) 5259131, pleaseunola.com

1. This local joint has been open since 1946 and is still going strong.

2. Please-U-Restaurant’s owners, Mr. Nick and Ms. Helen, have over 44 years of experience.

3. This spot serves breakfast all day and offers a slew of staple New Orleans hot plates.

4. Experience and order classics including red beans & rice, baked chicken, gumbo, seafood platters, and more.

5. Breakfast lovers should try out one of Please-U’s many omelets: Greek, Mexican, Gulf shrimp, oyster, and plenty of other exciting variations.

RESTAURANT AUGUST

301 Tchoupitoulas St., (504) 2999777, restaurantaugust.com

1. You can find Restaurant August in the Central Business District inside a historic 19th century French-Creole building.

2. The interior’s original architectural details interact naturally with the restaurant’s contemporary Creole menu.

3. This location includes a speciallycurated chef’s tasting menu at a flat rate with additional options for sommelier pairings, as well as a

dinner and lunch menu.

4. Try one of the hot appetizers including the Gnocchi Black and Blue, featuring truffle and lump crab meat.

5. Make sure to continue your meal with a succulent steak or seafood entree.

SHORT STOP POBOYS

119 Transcontinental Dr., Metairie, (504) 885-4572, shortstoppoboysno.com

1. As the name suggests, this spot is a one-stop paradise for po-boy lovers.

2. Short Stop offers over 30 different types of po-boys and even some extra New Orleans classics.

3. The roast beef and shrimp po-boys are local favorites and are perfect with a side of onion rings.

4. Pick up some of their jambalaya or gumbo for a great accompaniment to the delicious sandwiches.

5. To hit that sweet spot, check out their desserts including the white chocolate bread pudding or the peanut butter pie.

SEAFOOD

BLUE BAYOU RESTAURANT & OYSTER BAR

717 Canal St., (504) 291-3788, bluebayourestaurantnola.com

credited with inventing this style of oysters in 1993.

3. Guests can watch the impressive process themselves as the oysters are shucked, coated in garlic butter and cheese, and then flame-grilled.

4. Other favorites are the lobster mac, seafood pasta, and fried gator bites.

1. Enjoy fresh seafood and Southern classics at Blue Bayou.

2. Between the Louisiana crab cakes, red beans & rice, and jambalaya, their appetizers will surely delight.

3. This spot is known for their great cocktails with specialties including the Remy Streetcar, the Category 5 Hurricane, and an espresso martini.

4. The unique interior features a 30-foot faux oak tree with Spanish moss, crafting a serene, bayou-like ambiance.

5. Blue Bayou also offers private parties and an impressive catering service, too.

BRIQUETTE

701 S. Peters St., (504) 302-7496, briquette-nola.com

1. Briquette has a contemporary, but casual interior with a signature open kitchen.

2. The former Rodd Brothers Molasses Refinery location housing the restaurant dates back to the 1800s.

3. This spot includes a dazzling 18-foot seafood display, featuring fresh branzino, halibut, Faroe Island salmon, Louisiana red fish, and many others.

4. Briquette showcases contemporary and coastal dishes including Snapper Pontchartrain and the 14 oz. prime ribeye.

5. The restaurant also has a long list of quality wine from around the world.

DRAGO’S SEAFOOD RESTAURANT

Multiple Locations, dragosrestaurant.com

1. Drago’s is a longstanding local powerhouse, known for being the progenitor of charbroiled oysters in New Orleans.

2. The owner, Tommy Cvitanovich, is

5. Drago’s has six locations in Metairie, New Orleans, Baton Rouge, Jackson, Bossier City, and Lake Charles.

LEGACY KITCHEN’S TACKLEBOX

817 Common St., (504) 827-1651, legacykitchen.com

1. This entry in Legacy Kitchen’s lineup of eateries specializes in seafood.

2. Tacklebox has a brunch menu available everyday until 2 p.m., as well as a lunch menu from 11 p.m. to 4 p.m. on weekdays.

3. Get their original crawfish & eggs beignets for a delicious breakfast treat.

4. Take advantage of the in-house oyster bar for a variety of oysters however you like.

5. For a delicious seafood feast, try the Fried Tacklebox Platter, featuring thin crawfish, oysters, shrimp, alligator poppers, crawfish hushpuppies, and fries.

SEAWORTHY

630 Carondelet St., (504) 930-307, seaworthynola.com

1. Seaworthy in Downtown NOLA specializes in creative cocktails and freshly caught oysters.

2. Their raw bar has unique dishes including tuna tartare, coffee cured cobia, and crab salad.

3. Their seafood tower features a halfMaine lobster, crab salad, tuna tartare, a dozen oysters, and four boiled and chilled shrimp.

4. Seaworthy’s menu includes small-bite and large bite sections, offering both delicious seafood and non-seafood options.

5. Have a signature Seaworthy martini or try the Holy Water rum and cognac cocktail while you enjoy fresh seafood, sides, and dips.

First Course

CORN & CRAB BISQUE

Lump Crab meat, Cream, Chives OR AUTUMN PEAR SALAD

Candied Walnuts, Dried Cherries, Shallot, Mixed Greens, Maple Vinaigrette

Second Course

OYSTER ROCKEFELLER

Fried Oysters, Cream Spinach, Bacon, Lemon Zest OR

GULF SEAFOOD CUPS

Boiled Shrimp, Crawfish & Crabmeat, Remoulade, Baby Gem Shell Lettuce

Fourth Course

SATSUMA SHORTCAKE OR FLOURLESS CHOCOLATE TORTE

Third Course

TOURNEDOS

Filet Mignon, Yukon Gold Mash Potatoes, Asparagus, Demi Glace OR

BLACKENED REDFISH

Creole Meuniere, Jazzmen Rice, Haricot Verts

LSU AgCenter FOODii refining flavor one palate at a time

LSU's TIGER TASTERS

By Emily Hingle

Taste may very well be the most important sense to a Louisianian.

We hold our cuisine in the utmost regard, and this draws people here who aren’t convinced that the “Cajun,” “Creole,” “Bourbon Street,” or “New Orleans”-themed restaurants found around the world bear the true flavor found here.

Our refined palate is the perfect testing ground for many food products that go through the Sensory Services Lab on LSU’s campus. This intriguing lab invites everyday citizens, called “Tiger Tasters,” to sample foods and give their opinions so that food makers know what’s hot and what’s not.

“There are different components of the Sensory Services Lab,” said Lab Manager/LSU AgCenter FOODii Assistant Director Ashley Gutierrez. “The Sensory Services Lab is a service that we offer to food companies as part of the Food Innovation Institute (FOODii) and a part of the School of Nutrition and Food Science to help food companies if they want to launch a new product, want to change an ingredient, or have an established brand and want to see if consumers can tell a difference between products. So we can test that.”

The staff, composed of Dr. Witoon Prinyawiwatkul, Ashley Gutierrez, and Dr. Yupeng Gao, conducts tests for a variety of food products for students, local companies, and even international companies using a roster of about 1,000 Tiger Tasters. Gutierrez explained the process, “We bring people in, and we’ll do surveys, taste the product, and answer questions. Then Dr. Yupeng does an analysis of the data. We give a report to the company. So you can see if the consumer would buy the product, how much would they pay, if they don’t like the product, what don’t they like about it. It helps companies make informed decisions.”

“Also, students research here,” Dr. Yupeng continued.

“They have a new project, and they need a lot of people to do a consumer study to publish a paper. So sometimes you see something really new, like insect cookies or gluten-free bread.”

The Sensory Services Lab grew organically beginning in 1996 out of Dr. Prinyawiwatkul’s work in sensory analysis and consumer perception; companies large and small sought out the lab to get insight into their products. The space required to fulfill the demand required a larger building, which was completed in 2014. The Sensory Services Lab takes up several rooms used for various purposes all in support of the food industry.

“We can provide service to industry at a larger scale. The purpose is to first help the food industry. We want to help small companies when they have a recipe from grandma like barbecue sauce. When you make the product, you want to know if consumers like it, if they would buy it, if they’re eating it. So this is the beginning,” Dr. Prinyawiwatkul elaborated as he wound through the demonstration kitchen, tasting room, focus group room, and commercial kitchen outfitted with everyday kitchen equipment and high-tech scientific instruments that measure texture, viscosity, water content, and more.

Gutierrez also pointed out the “electronic tongue.” “It can measure senses like bitterness, sourness, saltiness, and you can actually correlate values here with consumer perception. It will give you a number, but it won’t tell you if someone likes it. And that’s why consumer testing is so important. Machines won’t tell you that.”

A typical project involves discussions with food companies on what information they’re seeking to form the questionnaire

that the Tiger Tasters will undergo while sampling. Tiger Tasters are recruited to visit the lab, where they sit in a specially-designed room to receive their samples. The room is lined with cubicles outfitted with a computer screen, where they fill in the questionnaire. The room has a negative air circulation system that removes scents from the samples and keeps cooking aromas from other areas out.

After completing the initial consent forms, samples are provided through an opening in the cubicle to decrease distractions, and the participants are asked various questions about what they’re tasting. “It’s a lot of fun working with all the different projects and seeing consumer reactions. People get really passionate about participating in our program, and they’re really excited to come and give their feedback because they realize it’s helping companies make decisions,” said Gutierrez. “They have an impact on what goes onto store shelves. We can’t share what the product is or what the company is, but they love to give feedback.”

The resulting information is passed along to the companies to help them make decisions about their products, but the Sensory Services Lab stops their work here. “What we don’t do is make recommendations. It’s not our job. Here are the results—the consumers like it, they will buy it for this price. We are not making recommendations like, ‘You should launch this product,’” said Dr. Prinyawiwatkul.

The lab stays busy between student and commercial projects, and all kinds of foods have been meticulously tested by willing participants. Dr. Yupeng listed some of the subjects, “Steaks, sausage, bacon. We have fish, deep fried stuff, raw fish, crab, coffee, orange juice, milk. We just had a gummy bear study.” Louisiana-owned companies that produce items including king cakes and hot sauce prefer to use this lab so that they can gauge their products by the discerning Louisiana palate.

The Sensory Services Lab is always seeking more Tiger Tasters for the roster. Those willing to lend their discerning tastes are welcome to sign up at lsu.qualtrics.com/jfe/form/ SV_3FeEyuuhkStqy57.

TABLE The Art of

Having dinner at a lovely restaurant alone may be taboo to some, but I think that this is the ultimate way to experience a meal. The atmosphere of the restaurant is not covered up by the others at the table, and you can savor your food rather than eating fast so that you can answer someone’s question. An aggravating or embarrassing tablemate can totally destroy the whole experience, wasting your money and time. The luxury of solo dining is unparalleled for true foodies.

RESTAURANT SELECTION

If you want to dip your toe into the world of solo dining and don’t have particular restaurants in mind, you may want to consider places with seating conducive to your mission. A number of notable restaurants have seating along an open kitchen so that you can get lost in the action.

Chef Eric Cook of Gris Gris and Saint John prefers operating open-kitchen restaurants, especially when diners can sit facing the cooking areas. He explained, “My favorite thing that I love

about the industry is the interaction. It’s the ability to connect with your guest on a level that’s very intimate. There’s nothing more intimate than feeding people, but cooking things in front of people and having an interaction with them, it’s very similar to my home life. It can be a form of self-expression like any other art.”

Chef Cook has referred to his interactive dining areas as “Broadway” and “ballet.” “No matter what’s going on, when you step onto that stage, you have to be in character. It’s an expectation. It’s a preconceived notion that we have to tell a story just through our movements and our actions about what kind of restaurant we are. You’re creating a memory,” he concluded.

For the advanced solo diner, I suggest you choose places that you want to understand fully, from the atmosphere to the drinks and the food. Go to restaurants that you would be remiss to experience if you were too distracted with a table full of people pulling you out of a new encounter and into the familiar.

FOR 1

Solo Dining

By Emily Hingle

It’s not unusual for people to eat alone for breakfast or even lunch, but why does it seem so very odd when people go out to dinner alone?

BETWEEN BITES ACTIVITIES

The biggest question you may have about solo dining is what to do while you’re waiting for food. You can indulge in any number of entertainment options that don’t include mindless phone scrolling.

Read a Book - This is a classic and classy option. I used to go through books at a voracious pace while I was in school. I would read before classes started, and those short bursts of time added up, but I find myself thoroughly unable to flip even a few pages of a book these days unless I’m on a plane. If you find that you don’t have the time or attention span to just sit down and read in the digital age, a great meal alone and out of the comfort of your home can be the perfect setting for that book you’ve been waiting to enjoy.

Coloring - I love restaurants that have paper tablecloths and bring crayons out for patrons to indulge in some doodling throughout their visit. There’s a very good reason that restaurants do this—coloring can be beneficial to you. According to several studies, people of any age

who color may experience a reduction of anxiety and stress, promotion of mindfulness, and bursts of creativity. There are so many kinds of coloring books available at bookstores and gift shops around town, many of which are intricate designs geared towards adults.

Be a Critic - You don’t have to be a published food critic to be a food critic. Taking notes about your meal may allow you to experience cuisine on a deeper level than you can when you’re more concerned about conversations with your dinner mates than the food you’re eating. There are some excellent dining journals that have prompts to organize your thoughts. A large collection of tasting notes can be a fascinating thing to

peruse. You may even learn things about yourself and your proclivities that you never realized before.

HOW TO DEAL WITH HATERS

Most of the time when I eat alone, I don’t notice anyone noticing me. There have been a handful of occasions, however, when people stared, looked uncomfortable, or seemingly made comments about me to their companions. And, yes, there was one occasion when someone laughed at me dining alone. These petty displays don’t bother me because it says a lot more about them than it does about me.

Those considering solo dining may be worried about being on the receiving end of those side-eye glances and smirks,

but I assure you that the fact that you’re confident enough to do what you’re doing means you’re winning. Those haters could never do what you’re doing because they lack poise and aplomb.

The best way to stick it to the haters is not to notice them in the first place. Focus on your chosen activities, ask questions of your server, and enjoy time in your own little world. You could also give a cheery wave to those staring at you to let them know just how awkward they’re behaving.

Don’t be surprised when you begin this journey about how a whole new world will now open up for you. Unfettered and free, people will start asking you how you do it alone and how was the food.

CAN'T PUT A PRICE ON

COMFORT [FOOD]

Local Comfort Food

But there are many comfort foods that transcend borders: fluffy rice dishes, slow-cooked soups, starchy potato plates, melty cheese spreads, and warm buttery sauces.

Classic comfort food commonalities are that they’re usually warm dishes, home cooked, hearty, and based on ingredients that are easily available in the region. Depending on how your grandma made them, they might be a little burnt on the edges, runny, goopy—it doesn’t really matter, as long as it tastes like home. What does matter is how much butter you use (the more the merrier).

Traditional American favorites are pies, cookies, biscuits, dips, burritos, burgers, lasagnas, hot meat sandwiches, soups, stews, dumplings, pancakes, tacos, and anything fried, drizzled, or stuffed. While comfort food comes with a certain sentimentality to those who were raised on it, you don’t have to be particularly familiar with a culture to know when you’re eating food that feels like a hug. If it’s smothered in butter and slow cooked past perfection, along with the kind of calorie intake that requires running a marathon or having a lay down, you’ve found it.

By Sabrina Stone

Comfort foods are different wherever you go in the world. France has fondue, Italy has pastas and pizzas, Germany has schnitzel, Japan has hot pots, Sweden has meatballs, Greece has moussaka, and England has bangers and mash. And then there's Louisiana…

CAN YOU MAKE A ROUX?

As the holidays come, we’re all especially craving sentimental soups, stews, and sauces. A long-established classic comfort dish in Louisiana is gumbo (the #1 answer after polling local friends and going into an online rabbit hole) but most of our food fits the bill, so here are dozens more dishes worth making or seeking out if you’re craving that comfort feel.

Jambalaya, a distant cousin to gumbo, is our delicious local answer to paella, filled with rice, meat, fish and vegetables. Red beans and rice is the classic start to a week. It’s a slow-cook, one pot, Monday night veggie, starch, meat combo, where it isn’t about the presentation and you can throw in leftover chunks, bones, ham, and sausage from your weekend feast.

BITE IT BEFORE IT BITES YOU

Pork chops are quick and easy cuts of meat to grill, fry, bake, or sear and eat with cabbage, green beans, or apple sauce (smothered in creamy onion gravy is also a great way to go).

Dishes made of deer meat—stews, steaks, chilis, and jerky— are a winter seasonal go-to for much of rural Louisiana. Since comfort food is heavily influenced by accessibility, our diverse ecology means that more unusual proteins might remind locals of favorite home-cooked meals. If your family grew up hunting and fishing around the state, maybe fried squirrel legs, a rich tomato-based squirrel sauce piquante, duck roast or étouffée, or turtle soup (which Louisiana is one of the only states in the U.S. that still serves it) will make your kitchen smell like your grandma. Alligator bites and gar balls are dishes that usually require generations of skill, but what is comfort food if not about getting together with friends and sharing old recipes and time spent in the kitchen?

We can thank Ms. Linda Green for the world’s best yaka mein recipe, a hearty Creole beef-based soup combined with Chinese noodles and brimming with spices. This is the perfect noodle dish to fill your bowl with once you feel some chill in the air.

DRESSED FOR DINNER

If you’re craving a sandwich that will fill you for days, you can opt for a po-boy (roast beef with debris for meat eaters or deep fried shrimp, oysters, crab or crawfish with all the fixing) for pescatarians.

There’s also the muffuletta. Go back to our Sicilian ancestry for this absolutely stacked slammer with olive salad (which could contain mushrooms, olives, carrots, peppers, onions, and capers), ham, salami, swiss, provolone, and mortadella, all on sesame bread.

While not classic to Louisiana, there’s nothing quite like baking a massive rack of ribs, a lasagna, a meatloaf, or a casserole. For the pescatarian route, baked catfish is easy to find cheap and fresh in local grocery stores, and all your breadings and cornmeal are shelf-stable kitchen staples.

Crawfish may go in and out of season but a seafood boil can be brilliant with shrimp or crabs in any month, and crawfish étouffée is still delicious with frozen crawfish tails, as long as your holy trinity ingredients and topping herbs are fresh.

Stuffed mirliton is a vegetable-forward side dish, primarily filled with shrimp, seasoning, and bread. Occasionally there’s andouille hiding in there, but it’s an excellent non-meat option as you can really fill it with whatever you’re in the mood for.

There’s creamy soups, which we all dream of when the temperatures drop: shrimp and corn with tasso and corn and crab bisque are personal favorites.

Fried anything that’s in season in a shell is also an emotional experience and Oysters Rockefeller tops many people’s lists.

BEYOND THE HOLY TRINITY

For some vegetarian options, how about: a creamy sweet carrot soufflé, cast iron skillet cajun cornbread, pasta with roasted garlic red pepper sauce, green beans almondine, spicy pan fried brussels sprouts in avocado oil, french onion soup, eggplant parmesan, fried okra, grilled mushrooms, mac ‘n’ cheese, smothered cabbage, loaded, cheesy baked potato casserole, chili, or southern black eyed peas (just skip the sausage and bacon bits).

There’s no way we’ve listed every dish in this article, but we certainly tried. And hopefully one of these will be one of your new favorites or spark the memory of another.

Happy comfort food season. May the “holy trinity” be with all y'all.

By Andrew Marin

SANDWICHEDIN Ice Cream Sandwiches in the Big Easy

It may be the holiday season, but it’s still 80 degrees on any given day in NOLA. If it’s a warm Christmas, consider leaving Santa a neat pour, a cookie, and ice cream sandwich. Here’s where to find some options locally for the latter.

BROTHERS FOOD MART | Multiple Locations

Sometimes it’s so late at night, or during the holidays, nothing is open. And you—or Santa— have a craving. Lots of convenience stores and late night gas stations in the area carry ice cream sandwiches, but Brothers is the most numerous and well-known such store in town. Their freezers stock Klondike ice cream sandwiches of varying kinds but always in at least two classic varieties: Mrs. Fields Chocolate Chip and Oreo-style cookies and cream. Choose wisely.

INSOMNIA COOKIES | Multiple Locations

Founded by two college students who were craving something warm and comforting in the wee hours of the morning, Insomnia began opening bakeries near college campuses. When things got busier, and they realized they had a late night audience besides coeds, they opened more bakeries elsewhere. What started as a craving now has locations nationwide with 20 kinds of cookies and about 10 kinds of ice cream available all year. This totals to a staggering 1,000 possible combination options for an ice cream sandwich. Jacque Breaux, who manages the Magazine Street location, said that two of the combos popular with his staff are salted caramel cookies and Carmellionaire ice cream, with extra caramel sauce drizzle, and chocolate chunk cookies and Cookies and Dream ice cream, with sprinkles.

LUCY BOONE | 3918 Baronne St.

Chef and owner Abby Boone always keeps ice cream sandwiches stocked in the freezer at her scoop shop. “For Christmas, the Candy Cane—peppermint ice cream sandwiched between two chocolate brownie cookies dipped in dark chocolate—is always around.” Also available year-round is Lucy Boone’s go-to version, which is the same chocolate-dipped brownie cookies with either vanilla ice cream or coffee ice cream. “We make the cookies, the ice cream, and everything from scratch. It’s all homemade.” The sandwiches sell out really fast, however. “Just come by. If they are out of stock, they will be back in a day or two.”

SUCRÉ | Multiple Locations

Please note that this was an insider recommendation. What some people call a menu hack. No one from Sucré could be reached for official comment. Sucré regularly carries several flavors of macarons and of gelato. Purchase these and mix and match to your desired combination. Or, if you ask (and tip) nicely, perhaps the staff at certain locations will build your macaron/gelato ice cream sandwich for you. Personally, the ideas of chai macarons with toasted almond gelato and of salted caramel macarons with eggnog ice cream sound delightful and perfect for the season.

THE CHLOE | 4125 St Charles Ave.

This hotel’s signature ice cream sandwich is two praline crunch cookies above and below brown butter ice cream, made exclusively for The Chloe by nearby institution Creole Creamery. Chef Todd Pulsinelli, the culinary director for the entire LeBlanc + Smith group, said the inspiration for the sandwich came from friend and colleague Chef Katie Pedroza, who was working at Coquette on Magazine at the time doing the pastry program there. “She was inspired by an old magazine issue—Food & Wine, I believe—and made an ice cream sandwich that was a macadamia white chocolate cookie with brown butter ice cream. It was amazing and sparked my mind to do it with a praline crunch cookie. The result is awesome.”

MAKE IT AT HOME | Your Home

If you really want to spoil your Santa or friends and family, buy or bake a batch of dark chocolate cookies. Then, hit your favorite ice cream parlor or grocery store and get a mint (chocolate optional) ice cream or a raspberry (chocolate optional) ice cream or sorbet. Build your ice cream sandwich from there. A little dusting of powdered sugar and a sprig of mint never hurt, either.

HONORABLE MENTIONS

Angelo Brocato’s famously serves biscotti, gelato, cannoli, and all kinds of classic Sicilian pastries but no ice cream sandos in the vein of this piece. The Wine Bar of Emeril’s has run ice cream sandwich dessert specials in the past. Now they do fresh-baked cookies and perfect sundaes, separately. Not many places do the combination of ice cream between cookies.

That aside, a few favorite ice cream spots are Creole Creamery, Parish Parlor, and the perennial 31 flavors of Baskin Robbins—specifically the Riverbend location. Also, a few of favorite cookie spots include French powerhouse Croissant d’Or in the French Quarter, joyful and modern Ayu Bakehouse in the Marigny, and, of course, the always incredible “warm baked chocolate chip cookie, ice cold vanilla milk, and pasteurized cookie dough in a beater” plate Chef Kelly Fields

pioneered at Willa Jean Restaurant in the CBD.

More from Insomnia Cookies:

Two Peanut Butter Cup cookies with Peanut Butter Insomniac Track ice cream and drizzled with chocolate syrup

One Vegan Birthday Cake cookie and one snickerdoodle cookie with Dreamweaver ice cream and topped with M&M’s

More from Sucré:

MACARONS: salted caramel, strawberry, blackberry citrus, vanilla, café au lait, almond, chocolate, pistachio; Seasonal: chai, peppermint fudge

GELATI: vanilla, cookies and cream, café au lait, toasted almond, peanut butter crunch, triple chocolate, mint chocolate chip, strawberry, brown butter pecan; Seasonal: eggnog, peppermint chip

The Chloe

Lucy Boone

A- MAIZING Mexican Street Corn Travels Beyond Borders & Onto Menus A- MAIZING

Mexican Street Corn Travels Beyond Borders & Onto Menus

By Joel Mandina

Street Culture Yet Again Joins the Zeitgeist, #MothaShucka

With Taco Tuesdays enshrined on people’s weekly social schedules, and immigration having been one of the main topics of the 2024 Presidential election, the United States’ Southern neighbors have never had a stronger role in the country’s cultural dialogue.

With North Americans celebrating Hispanic Heritage Month from September 15 to October 15, food-focused New Orleanians have an obsession with elote, also known as Mexican street corn. According to the U.S. Census Bureau, Mexicans make up approximately five to seven percent of New Orleans’ population. According to ChatGPT, there are 50 to 70 Mexican restaurants in the metropolitan area. Elote has become a go-to street food for its ease-of-preparation, simple ingredients, and the ability to alter the taste with very little trouble.

The new and old, local and national all have some ideas but the “kernel” ingredients remain the same. Elote’s recipe—which finds its roots in pre-Columbian Mexico City—is a simple one that starts with a normal, boiled, corn on the cob. The ingredients are as follows:

◦ Shucked corn on the cob

◦ Mayonnaise-based sauce (sometimes sour cream based creme creche) for creaminess

◦ Cheese, preferably cotija (though they do not carry it yet, a St. James Cheese Co. rep said it’s one of their most requested)

◦ Seasonings per taste: lime, cilantro, paprika, pepper, salt, garlic

In the CBD, the new destination for all things trendy is Taco de Cartel (located at 1010 Girod St. across from Willa Jean’s). With its flower-filled awning that seems to be made for selfies to its lavish and artsy decor, their menu and presentation emphasizes that street food is malleable and creative with the presentation as delish as the ambiance.

A stone’s throw at 930 Poydras is host of FOX’s Master Chef Aaron Sanchez’s Johnny Sanchez, which serves a specified version of street corn known as esquite and is basically “corn in the cup” (elote en vaso). Considered elote in “salad form,” General Manager Adam Martinez said that street corn comprises 60 percent of side dish sales, and, because of their “strong roots to Mexican cuisine,” this dish is “particularly attractive.”

Meril’s (424 Girod St.), Chef Emeril Lagesse’s homage to his daughter, also serves their version of esquite while reinforcing the dish’s familial orientation. It is available for lunch and dinner for $10.

Another version of elote are corn ribs, which are also vertically diced and served at Mr. Oso’s (601 Tchoupitoulas). Mr. Oso’s is a Denver-based chain with multiple locations and has taken over the much-beloved, post-Saints

game, tailgate hotspot formerly occupied by Barcadia. Bartender Meghan Bott said, “Mr. Oso’s takes street corn to the next level by dicing up the cob to better share with fellow diners, thus honoring the Mexican tradition of eating as family or community.”

Also, be aware that corn season is approximately from late spring to early autumn, with sweeter corn being harvested earlier. It being seasonal means that some restaurants, particularly non-Mexican, offer seasonal specialties, including the Oprahinvested True Foods (801 St. Charles Ave.) and the Link Group staple Cochon (930 Tchoupitoulas St.). Between the healthy food visage of True Food and the Southern Louisiana game fare featured at Cochon, diners can expect multiple local twists when the dish is in season. There was even chatter about an “elote lasagne,” according to one Taco Tuesday enthusiast.

Speaking of street food staples from NOLA, the most obvious is the sno-ball. At Don Cruz’s (Metairie & Chalmette), the menu includes sno-balls, fruit cups, and elote. Cruz said he likes to “give back to the Southern heritage” of corn by using seasonings such as Tony Chacherie’s and Slap Ya Mama.

At Bon’s (620 Decatur St.), the mentality is as such, “Why is it in a city renowned for its culinary prowess, world-class chefs, and regional recipes handed down for generations that the only thing you can get on the street is a hot dog?” Like some of the others, Bon’s puts its NOLA spin on elote, and their website dubs their gator street corn as “flavor on a stick.”

Over on the Westbank, which has seen a boom-and-bust of south-of-the-border immigration since prior to Hurricane Katrina, El Patron’s (516 Gretna Blvd.) owner Martin Avoelous said, “It is the simplicity of the dish that make it perfect for street food.”

“It’s easy to create and, whether in a cup or on the cob, is easy to prepare and serve,” said Dennis Lee, longtime daytime bar manager at Lucy’s Retired Surfers’ Bar & Grill (701 Tchoupitoulas).

Before succumbing to the siren’s call de elote, it is worth noting how, in regards to cultural synthesis, language can also play a key role. Forever favorite El Gato Negro (Uptown, Old Gretna, Lakeview) dubs their miniature tacos “street food” and confirmed there are no corn ingredients, as well as comparing them more to “Mexican hamburger sliders” than anything else. Lee, further equating cultural evolution with the human palate, continued, “Lobster used to be a peasant food, and every New Orleanian knows the origins of red beans and rice.” Cruz supported this, saying, “You see, in Mexico, elote is seen as a poor man’s food. But in America, it is seen more like a delicacy. Hence its popularity.”

Elote, which is Mexican street corn, brings together nouveau flavors of vegetables, seasonings, and cheese under the vehicle of corn on the cob. It also brings together core values of America, both North and Central: community, creativity, entrepreneurism, and evolution of taste.

Meril

FOOD NEWS

By Kim Ranjbar

Po-boy preservation … Since Chef Benjamin Wicks and Art Mahony Murray opened Mahony’s Po-Boys over 15 years ago, folks from near and far have been flocking to the Magazine Street restaurant for a taste of Wicks’ fine dining take on po-boys— especially loved were the pot roast beef and fried chicken liver. Lots of fans were bummed when Mahony’s closed its last door over the summer, but Mahony’s is back thanks to restaurateur Robért LeBlanc and the team at French Quarter bar The Will & The Way. Chef Josh Williams is presenting a po-boy menu, which includes longtime Mahony’s favorites such as the root beer-glazed ham and cochon de lait, in addition to some newbies including fried shrimp and andouille gravy and a muffuletta egg roll appetizer. Tristan Ferchl has stepped up the bar program with a few cool ideas of his own, taking non-alcoholic beverages such as root beer, iced tea, and lemonade and twisting them into delightfully adult-style drinks.

3454 Magazine St., (504) 899-3374, mahonyspoboys.com

When the saints go marching in … Chef/owner Eric Cook of Lower Garden District hit Gris Gris and author of his recently released cookbook Modern Creole: A Taste of New Orleans Culture and Cuisine has reopened his former Decatur Street restaurant Saint John on St. Charles Avenue. Housed in the space formerly occupied by Le Chat Noir (both the theater and Bearcat’s short stint into fine dining), the “haute Creole” concept is being led by Chef de Cuisine Darren Chabert, a chef who has worked with Cook for the past two years. Menu items at the new location include those amazing smothered turkey necks and Creole beef daube we all know and love, plus dishes including a “Challah Back” burger made with chargrilled beef and cheddar on a challah bun.

715 St. Charles Ave., (504) 381-0385, saintjohnnola.com

A Nola-born bar … Caesars New Orleans recently opened Octavia, a cocktail lounge and bar that “marries the grandeur of Ancient Rome with the enchanting spirit of the Big Easy.” The newly-branded hotel and casino has taken out all the stops on symbolism with Octavia, a bar named after Julius Caesar’s niece who was born in Nola, Italy (right?) and was one of the most distinguished women in the Roman empire, admired for her humanity, nobility, and adherence to traditional feminine virtues. Because nothing says femininity like cocktails. The octagonallyshaped lounge is also a nod to Caesars New Orleans’ address (8 Canal St.), and the number itself has long been revered in many cultures as a symbol of prosperity and success.

The bar alone features 27 seats, surrounded by 136 more replete with table games and slot options, all overhung by a massive, $750,000, 26x31 foot chandelier made of 600 fiber optic tubes. Octavia’s cocktail menu, curated with a “feminine-forward” approach, includes libations like an Octavia Sour, a Cafe Du Monde-inspired coffee cocktail, and a Paper Fortune Teller Sazerac Experience.

8 Canal St., Caesars New Orleans, caesars.com/caesars-new-orleans

Blessed are the Carrolltonians … From the people who brought La Tia Cantina to Metairie comes Aguasanta, a brand new Mexican restaurant on Oak Street filling the vacancy once home to Magasin Vietnamese Cafe and Muckbang Seafood. Self-touted as “modern” and “unexpected,” the menu differs from La Tia and is inspired by Mexican and Latin American cuisine, though there are some American dishes sprinkled in as well, including a fat, juicy cheeseburger.

8312 Oak St., (504) 381-5328, aguasantanola.com

LEFT: KIM RANJBAR; ROBERT WITKOWSKI

Le Ponce

Changing of the guard … Meg Gray was recently tapped as executive chef of Tujague’s, one of the oldest continuously operating restaurants in the country. Taking the reins from seasoned New Orleans chef Gus Martin, Gray is a culinary arts graduate from Oklahoma State University Institute of Technology (OSUIT) and survivor of Hell’s Kitchen in Las Vegas. “We are thrilled to promote Chef Meg to executive chef at Tujague’s,” said owner Mark Latter of Latter Hospitality. “Her passion for the rich history of New Orleans and her commitment to keeping the Tujague’s tradition alive while injecting her own creative spirit into the menu makes her the perfect choice to lead the kitchen.” 429 Decatur St., (504) 525-8676, tujaguesrestaurant.com

‘Round the bend … The long-awaited Le Ponce cafe has finally opened, taking over the space long occupied by Fair Grinds Coffeehouse. Jacques Soulas and Jerry Edgar, owners of Café Degas around the corner, jumped on the opportunity when the property became available in the spring of 2022. Joe Turley, the chef at Café Degas, is also managing the kitchen at Le Ponce, offering diners breakfast and lunch tartines served on Ayu Bakehouse baguettes, plain and chocolate croissants, and delicate chouquettes (or sugar puffs) topped with pearl sugar featuring a custard-like interior. Specialty coffee drinks, from cafe au laits to cortados and flat whites, are brewed from beans curated and roasted at Applied Arts Coffee. 3133 Ponce de Leon St., @leponcenola

Brotherhood … Rafat and Ramzy Barakat recently launched Broski’s Subs, a new sandwich shop on the corner of 4th Street and Huey P. Long Avenue in Gretna. Taking over the building that formerly housed ice cream shop Roulé, Broski’s features a few “signature” subs: an Angus prime rib on buttered brioche with au jus, Chicago-style Italian beef, and smoked BBQ beef brisket, but you can also build your own with a choice of breads, meats, and toppings. The sub shop also features an eclectic mix of soups and sides, from chicken enchilada soup to Cajun waffle fries and mac ‘n’ cheese.

FRENCH QUARTER HISTORIC GRETNA LAKEVIEW

401 Huey P. Long Ave., Gretna

Octavia in Caesars

Octavia cocktails

Saint John

MUSIC CALENDAR

MONDAY, NOVEMBER 25

21st Amendment

Jelly Roll Stompers

Apple Barrel Bar

Mark Appleford

Bamboula’s

Jon Roniger, New

Orleans Rug Cutters

Blue Nile Where

Y’At Brass Band

Bourbon Orleans

Hotel Kid Merv

Buffa’s Doyle

Cooper, Yoshitaka

“Z2” Tsuji

Cafe Negril Lyndsey

Smith, Paradise Jazz Band

Capulet Susanne

Ortner

Columns Hotel

Stanton Moore Trio

Crescent City

Brewhouse New

Orleans Streetbeat

Da Jump Off Lounge

Big 6 Brass Band

D.B.A. New Orleans

KERMIT RUFFINS & TBC BRASS BAND AT HOUSE OF BLUES

New Orleans jazz legend Kermit Ruffins will celebrate his 60th birthday with a special performance featuring his band, the BBQ Swingers, and TBC Brass Band. Expect a night of soulful jazz, brass, and special guests at this milestone celebration. Thursday, December 5, 8 p.m., $25-$75, houseofblues. com/neworleans

Jump Hounds, Secret Six Jazz Band

Dos Jefes John Fohl

Fritzel’s Jazz Pub Matinee All Stars Band, Tin Men

Mahogany Jazz Hall Original Tuxedo Jazz Band,

Tom Hook

Maple Leaf Bar George Porter Jr., Chris Adkins

MRB Ben Buchbinder

NOLA Brewing & Pizza Co. Bluegrass Pickin’ Party

Smoothie King Center Justin Timberlake

Snug Harbor Charmaine Neville Band

Spotted Cat Jenavieve Cook, Dominick Grillo, Amber Rachelle

The Maison Gene’s Music Machine, Kimchisoop

Jazz Band

Toulouse Theatre Preservation Brass

Tropical Isle Dave Ferrato

TUESDAY, NOVEMBER 26

21st Amendment Dave Hammer

Bamboula’s Caitie B., The Villains

Bayou Bar Peter Harris, Jamison Ross

BMC Jeff Chaz, Sugar N’ Blue

Bourbon Orleans Hotel Dr. Zach

Buffa’s Alex McMurray

Crescent City Brewhouse New Orleans Streetbeat

Fritzel’s Jazz Pub Colin Myers Orchestra, Sazerac

Jazz Band

Irene’s Monty Banks

Kermit’s Tremé Mother-in-Law Lounge Irvin

Mayfield, Kermit Ruffins

Mahogany Jazz Hall Big Joe Kennedy

New Orleans Jazz Museum Corey Henry

Spotted Cat Smoking Time Jazz Club

The Broadside John Boutte

The Maison Jacky Blair, Cristina Kaminis

Marty Peters

Tipitina’s Irma Thomas, Ani DiFranco

Toulouse Theatre Preservation All-Stars, Branden

Lewis

Tropical Isle Bourbon Dave Ferrato

Vaughan’s Lounge Robin Rapuzzi

THURSDAY, NOVEMBER 28

Bamboula’s Cristina Kaminis & The Mix

Blue Nile Irvin Mayfield

Bombay Club Shawan Rice

Boomtown Casino & Hotel New Orleans

Captain Charles

Cafe Negril Next Level Band

Carousel Lounge Ed Wills

Crescent City Brewhouse New Orleans Streetbeat

Davenport Lounge Jeremy Davenport

Dew Drop Inn Hotel & Lounge Glen Davis

Andrews

Fritzel’s Jazz Pub Fritzel’s All Star Band

Jazz Playhouse Brass-A-Holics

Le Bon Temps Roulé Soul Rebels

Mahogany Jazz Hall Jamil Sharif, New Orleans

Catahoulas

Mid-City Lanes Rock ‘n’ Bowl Geno Delafose

MRB Jamey St. Pierre

Peacock Room Amethyst Starr, Joe Bouchá

Spotted Cat Chris Christy Quintet, Miss Sophie Lee

Toulouse Theatre Preservation All-Stars, Wendell

Brunious

FRIDAY, NOVEMBER 29

Apple Barrel Bar Bubbles Brown

ARORA Solo, Kradø, Sqishi

Bacchanal Willie Green

Bamboula’s Felipe Antonio, New Orleans Rug

The Press Room Or Shovaly Plus

Treme Hideaway TBC

Brass Band

SATURDAY, NOVEMBER 30

Bacchanal Amari

Ansari, Miles Berry

Bamboula’s Boardwalker & The 3 Finger Swingers, Paggy Prine

Bayou Bar Jordan Anderson

Blue Nile George Brown, Soul Rebels

Bombay Club Anaïs St. John, Daniel Meinecke

Bourbon Orleans Hotel Blues Masters, Brian Wingard

Bratz Y’all Johnny Burgin, Dean Zucchero

Buffa’s Orphaned in Storyville

Cafe Negril Jason Neville, John Lisi

Carousel Lounge Lena Prima

Chickie Wah Wah Birdfinger

Crescent City Brewhouse New Orleans Streetbeat

Davenport Lounge Jeremy Davenport

D.B.A. New Orleans Tuba Skinny, Twerk Thompson Band

Dew Drop Inn Mikhala Iverson, Gerald French

Dos Jefes Bruce “Sunpie” Barnes

Favela Chic New Orleans Rug Cutters

Fillmore New Orleans Front Bottoms

Fritzel’s Bourbon Matinee Jazz Band, Richard “Piano” Scott

Gennifer Flowers Kelsto Club Lounge Gennifer Flowers

Hyatt Centric French Quarter Doyle Cooper

Jazz Playhouse Nayo Jones

Kerry Irish Pub Patrick Cooper

Le Bon Temps Roulé Beach Angel

Mahogany Jazz Hall Gerald French, Stephen Walker

Mid-City Lanes Rock ‘n’ Bowl Mothership

Music Box Village Quintron, Miss Pussycat

National WWII Museum Victory Belles

No Dice Pyrate, Knife In A Gun Fright

Preservation Hall Preservation Hall Jazz Band

Republic NOLA Trivecta

Roosevelt Hotel Leslie Martin

The Maison Gene’s Music Machine, Nola Axe Men, Smoking Time Jazz Band

The Press Room Or Shovaly Plus

Tipitina’s Maggie Koerner

Toulouse Theatre Preservation Legacy Band, Wendell Brunious

SUNDAY, DECEMBER 1

Bacchanal Noah Young

Broadside Jon Cleary, Charlie Gabriel, Kirstin Diable Buffa’s Some Like It Hot!, The Pfister Sisters

Cafe Negril Tri-Fi

Chickie Wah Wah Cat Ridgeway, Johnny Manchild, Killjoys

Crescent City Brewhouse New Orleans Streetbeat

Howlin Wolf Hot 8 Brass Band

Jazz It Up Lounge Young Pinstripes Brass Band

No Dice Hypno Nun, Souped Up Jitney

Old Point Bar Manny & The Lunch Truck Specials

WEDNESDAY, NOVEMBER 27

Bacchanal Jesse Morrow

Bamboula’s Boardwalker & The 3 Finger Swingers,

J.J. & The A-OK’s

Bayou Bar Peter Harris, Derek Douget

Blue Nile New Breed Brass Band

BMC Kyanté & The Kru

Bourbon Orleans Hotel Clarence Johnson, Serabee

Broadside Charlie & The Tropicales, RAM

Buffa’s Mark Carroll

Café Degas Double Whisky

Cafe Negril Colin Davis, Next Level Band

Carousel Lounge James Martin

Chickie Wah Wah Jon Cleary

Crescent City Brewhouse New Orleans Streetbeat

Cutters

Bayou Bar Peter Harris, Wes Anderson

Blue Nile Caesar Brothers, Kayla Jasmine

Bourbon Orleans Hotel Ellen Smith, April Spain,

Mem Shannon

Buffa’s Adam Rogers, Washboard Chaz

Cafe Negril Jamey St. Pierre, Silver Lining

Serenaders

Carousel Bar Nayo Jones, Richard “Piano” Scott

Chickie Wah Wah Anais St John

Davenport Lounge Jeremy Davenport

D.B.A. New Orleans Tin Men, Lagniappe Brass

Band

Fritzel’s Jazz Pub Bourbon Street Stars, Sazerac Jazz Band

Irene’s Monty Banks

Jazz Playhouse Big Sam

Le Bon Temps Roulé Cardboard Cowboy

Mahogany Jazz Hall Mahogany Hall Jazz Band, Paul Longstreth

MRB Lynn Drury

Spotted Cat Chris Christy, Shotgun Jazz Band,

The Polo Club David Boeddinghaus

Treme Hideaway Big 6 Brass Band

MONDAY, DECEMBER 2

Bacchanal Byron Asher

Buffa’s Doyle Cooper

Crescent City Brewhouse New Orleans Streetbeat

Da Jump Off Lounge Big 6 Brass Band

Howlin Wolf Sariyah Idan

The Polo Club David Boeddinghaus

Crescent City Brewhouse New Orleans Streetbeat

Davenport Lounge Jeremy Davenport

Dos Jefes Joe Krown

Favela Chic New Orleans Rug Cutters, Sugar N’

Blue

Fillmore New Orleans Ginuwine

Fritzel’s Jazz Pub Richard “Piano” Scott, Woodis/

Lange Band

Gennifer Flowers Kelsto Club Lounge Gennifer

Flowers

House of Blues Neno Calvin

Irene’s Monty Banks

Le Bon Temps Roulé Retrofit, Caleb Tokarska

Marigny Brasserie Caitie B.

No Dice Nile Ashton

Orpheum Theater PJ Morton

Privacy Ultra Lounge Tidal Wave Brass Band

Siberia Ask Carol, Eva LoVullo

The Maison Shotgun Jazz Band, John Saavedra

The Den Sariyah Idan, Xavier Molina

The Polo Club David Boeddinghaus

TUESDAY, DECEMBER 3

Bar Métier Or Shovaly Plus

Buffa’s Alex McMurray

Crescent City Brewhouse New Orleans Streetbeat

Howlin Wolf Sariyah Idan

Orpheum Theater Nickel Creek

Spotted Cat Smoking Time Jazz Club

The Polo Club John Royen

Tipitina’s Ekoh, Ryan Oakes

WEDNESDAY, DECEMBER 4

Bacchanal Bayou Manouche

Beandlandia André Bohren

Buffa’s Jelly Biscuit

Café Degas Double Whisky

MUSIC CALENDAR

IMPROVISATIONS GALA AT JAZZ MUSEUM

The New Orleans Jazz Museum’s “Aquatic Gardens”themed gala will feature star-studded New Orleans talent, local cuisine, craft cocktails, and immersive exhibits. Expect fantastic live music by the likes of Cimafunk, Little Freddie King, Erica Falls, Jon Cleary, and more. Saturday, December 7, 7 p.m., $150-$500, nolajazzmuseum.org/gala

Chickie Wah Wah Chris Duarte Band, Johnny Sansone

Crescent City Brewhouse New Orleans Streetbeat

Saint Louis Cathdral John Boutté

Siberia Noa Jamir, Aubrey Jane

The Polo Club David Boeddinghaus

University of New Orleans Danny Abel

THURSDAY, DECEMBER 5

Another Bar Fox Robinson

Apple Barrel Bar Bubbles Brown

Beanlandia Treme Brass Band

Crescent City Brewhouse New Orleans

Streetbeat

House of Blues Kermit

Ruffins, BBQ Swingers

Lafitte Greenway Burris

Le Bon Temps Roule The Soul Rebels

Orpheum Theater LPO

Peacock Room Da Lovebirds

Saturn Bar Shmoo

The Polo Club John Royen

Tigermen Den Helen Gillet

Vaughan’s Lounge Corey Henry

FRIDAY, DECEMBER 6

Apple Barrel Bar Bubbles

Brown

Bacchanal Willie Green

Broadside Alex McMurray

Buffa’s Adam Rogers, Cole

Williams

Chickie Wah Wah Webb Wilder

Crescent City Brewhouse

New Orleans Streetbeat

D.B.A. New Orleans Mia Borders

Deutsches Haus Damenchor, Saengerchor

Hotel St. Vincent Or Shovaly Plus

House of Blues Daphne Parker Powell

Iberville Cuisine Yver Sorród

Le Bon Temps Roule Valerie Sassyfras, Anna Q

Madame Vic’s Semaj

Mid-City Lanes Rock ‘n’ Bowl Topcats

Okay Bar Andrew Jobin, Ming Donkey

Rivershack Gretna MJ & The Redeemers

The Polo Club David Boeddinghaus, Nell Simons

Bradley Tipitina’s Big Sam

SATURDAY, DECEMBER 7

Bacchanal Amari Ansari

Buffa’s Tom Worrell, Luciano Leäes

Chickie Wah Wah Keith Frank

Constantinople Stage Ted Hefko, Tiffany Pollack

Crescent City Brewhouse New Orleans

Streetbeat

Fort Jackson Paper Chase, R&R Smokin’

Foundation

Howlin Wolf GLTTRAVE

House of Blues Sean Riley

Kerry Irish Pub Crescent & Clover

Le Bon Temps Roule Pocket Chocolate

Mid-City Lanes Rock ‘n’ Bowl Contraflow

New Orleans Jazz Museum Jon Cleary, Little

Freddie King No Dice Hustle

The Moonwalk Riverfront Park Spy Boy Walter

Tipitina’s Amigo the Devil

SUNDAY, DECEMBER 8

Bacchanal Noah Young

Buffa’s Some Like It Hot!

Crescent City Brewhouse New Orleans

Streetbeat

Fillmore New Orleans Drifters, The Coasters

Historic Fort Jackson Nashville South, Ernie

Wilkinson & the Hot Sauce Band

Howlin Wolf GLTTRAVEl, Hot 8 Brass Band

Jazz It Up Bar Young Pinstripes Brass Band

The Polo Club David Boeddinghaus

Siberia Dreamwell, Homewrecker, Dremm

St. Agnes Church The Jefferson Chorale

Trattoria Barnett Or Shovaly Plus

Treme Hideaway Big 6 Brass Band

MONDAY, DECEMBER 9

Buffa’s Doyle Cooper

Crescent City Brewhouse New Orleans

Streetbeat

Da Jump Off Lounge Big 6 Brass Band

National WWII Museum The Victory Belles

Okay Bar Styrofoam Winos, Thomas Dollbaum

The Polo Club David Boeddinghaus

TUESDAY, DECEMBER 10

Buffa’s Alex

McMurray

Chickie Wah Wah

Patterson Hood

Crescent City

Brewhouse New

Orleans Streetbeat

Mid City Rock ‘n’ Bowl Javier Olondo, Asheson

Paradigm Gardens Cuba Heat

Republic NOLA Babytron, BLP Kosher

Saturn Bar Los Güiros

Siberia Sumac, Kowloon Walled City

Spotted Cat Smoking Time Jazz Club

The Polo Club John Royen

Tipitina’s LPO

WEDNESDAY, DECEMBER 11

Beanlandia André Bohren

Buffa’s Mark Carroll

Café Degas Double Whisky

Crescent City Brewhouse New Orleans

Streetbeat

Saenger Theatre Lauren Daigle

Saint Louis Cathdral BeauSoleil

Saturn Bar Emily Nenni, Kassi Valazza

Siberia Deceased, Desolus

The Polo Club David Boeddinghaus

Tipitina’s Wood Brothers

THURSDAY, DECEMBER 12

Apple Barrel Bar Bubbles Brown

Crescent City Brewhouse New Orleans

Streetbeat

Beanlandia Treme Brass Band

Blue Nile Irvin Mayfield

Broadside John Boutté, Jon Cleary

Le Bon Temps Roulé The Soul Rebels

Peacock Room Da Lovebirds

The Polo Club John Royen

Vaughan’s Lounge Corey Henry

MUSIC CALENDAR

FRIDAY, DECEMBER 13

Apple Barrel bar Bubbles Brown

Bacchanal Willie Green

Buffa’s Adam Rogers, The Asylum Chorus

Crescent City Brewhouse New Orleans

Streetbeat

Hotel St. Vincent Or Shovaly Plus

House of Blues Jake Landry

Iberville Cuisine Yver Sorród

Le Bon Temps Roulé Funky Lampshades

Molly's Morning 40 Federation

Privacy Ultra Lounge Tidal Wave Brass Band

Rivershack Gretna Mad City

Smoothie King Center Rod Wave

The Polo Club David Boeddinghaus

Tipitina’s Mountain Goats, Anna Tivel

SATURDAY, DECEMBER 14

Bacchanal Amari Ansari

Buffa’s Freddie Blue & The Friendship Circle

Constantinople Stage Jamey St. Pierre

Crescent City Brewhouse New Orleans

Streetbeat

Generations Hall Neutral Snap

House of Blues Or Shovaly Plus

Jefferson Performing Arts Center Herb

Alpert, Lani Hall

Mid-City Lanes Rock ‘n’ Bowl Paperchase

Rabbit Hole Machinedrum, Swami Sound

Saenger Theatre Whiskey Myers

The Polo Club John Royen, Bean N’ The Boys

Tipitina’s Dragon Smoke, Ghalia Volt

SUNDAY, DECEMBER 15

Bacchanal Noah Young

Buffa’s Father Ron & Friends, Steve Pistorius & His Porch Pals

Crescent City Brewhouse New Orleans

Streetbeat

Fillmore New Orleans Zakk Sabbath

BEN FOLDS AT THE FILLMORE

Singer-songwriter Ben Folds will bring his unique piano rock to New Orleans for his “Paper Airplane Request” tour. This interactive show allows fans to launch paper airplane song requests onto the stage, creating a one-of-a-kind setlist. Don’t miss this blend of music and audience participation. Tuesday, December 17, 8 p.m., $39.50-$69.50, livenation.com

Howlin Wolf Hot 8 Brass

Band

Jazz It Up Bar Young

Pinstripes Brass Band

The Polo Club David Boeddinghaus

Tipitina’s Bruce

Daigrepont

Treme Hideaway Big 6

Brass Band

MONDAY, DECEMBER 16

Buffa’s Doyle Cooper

Carrollton Station Meryl

Zimmerman

Coliseum Square Park

André Bohren

Crescent City Brewhouse

New Orleans Streetbeat

Da Jump Off Lounge Big

6 Brass Band

National WWII Museum

The Victory Belles

The Polo Club David Boeddinghaus

TUESDAY, DECEMBER 17

Buffa’s Alex McMurray

Crescent City Brewhouse New Orleans

Streetbeat

Deutsches Haus John Rankin

Fillmore New Orleans Ben Folds

National WWII Museum The Victory Belles

Orpheum Theater Harry Shearer, Judith

Owens

Spotted Cat Smoking Time Jazz Club

The Polo Club John Royen

WEDNESDAY, DECEMBER 18

Beanlandia André Bohren

Buffa’s Joe Krown

Café Degas Double Whisky

Chickie Wah Wah Kermit Ruffins

Crescent City Brewhouse New Orleans

Streetbeat

Fillmore New Orleans Jonathan McReynolds

Orpheum Theater Gregory Porter

Saint Louis Cathedral Yusa & Mahmoud

Chouki The Polo Club David Boeddinghaus

THURSDAY, DECEMBER 19

Another Bar Fox Robinson

Apple Barrel Bar Bubbles Brown

Beanlandia Treme Brass Band

Blue Nile Irvin Mayfield

Crescent City Brewhouse New Orleans

Streetbeat

Fillmore New Orleans Colter Wall

Okay Bar Daniel Louis, Paul Faith

Crescent City

Brewhouse New

Orleans Streetbeat

House of Blues

Maude Caillat

Le Bon Temps

Roule Heavy

Weather

Rivershack Gretna Crescent Kings

The Cabildo River Eckert

The Polo Club David Boeddinghaus

Tropical Isle Bourbon Rhythm & Rain Trio

SATURDAY, DECEMBER 21

AllWays Lounge Betsy Propane

Bacchanal Amari Ansari

Buffa’s Belinda Moody Group

Crescent City Brewhouse New Orleans

Streetbeat

House of Blues Rebirth Brass Band, Kermit Ruffins

Howlin Wolf The Luniz, Willy J Peso

Le Bon Temps Roulé Killer Whale

Mid-City Lanes Rock ‘n’ Bowl Chee Weez

Rivershack Gretna Austin Sicard

The Polo Club John Royen, Bean N’ The Boys Tipitina’s Big Freedia

SATUDAY, DECEMBER 21

AllWays Lounge Betsy Propane

Bacchanal Wine Amari Ansari

Buffa’s Belinda Moody Group

Crescent City Brewhouse New Orleans

Streetbeat Band

Peacock Room Amethyst Starr, Joe Bouchá

The Polo Club John Royen

Vaughan’s Lounge Corey Henry

FRIDAY, DECEMBER 20

Apple Barrel Bar Bubbles Brown

Bacchanal Willie Green

Buffa’s Adam Rogers

House of Blues Rebirth Brass Band, Kermit Ruffins

Howlin Wolf The Luniz, Willy J Peso

Le Bon Temps Roulé Killer Whale

Mid-City Lanes Rock ‘n’ Bowl Chee Weez

Rivershack Gretna Austin Sicard

The Polo Club John Royen, Bean N’ The Boys Tipitina’s Big Freedia

LAKESIDE2RIVERSIDE

AMAZING ACRO-CATS’ MEOWY

CATMAS SPECIAL

December 5-22 | rockcatsrescue. org/tourschedule/meowy-catmas2024-show

The AllWays Lounge & Cabaret is hosting some feline friends this holiday season. This show for all-ages will feature the Amazing Acro-Cats, a group of rescued cats trained to do incredible tricks. Along with cats performing seasonal tricks like jumping through wreaths and pushing kitty sized sleighs, The Rock-Cats will play classic Catmas songs including “A Cat in a Manger” and “God Rest Ye Merry Kittens.” The Rock-Cats is the world’s only cat band and is part of the incredible work that the Amazing Acro-Cats and Rock Cats Rescue do. Tickets are available online now and include a post-show meet and greet.

CAJUN COUNTRY RUN

December 14 | cajuncountry.run

The Cajun Country Run is Acadiana’s oldest half marathon, starting in 2002, and has expanded to include six options for racing. Participants can choose a one-mile fun run, a 5k or 10k on a paved path, a 5k or 10k on a trail, or the half marathon, which is run on a USTAF certified track and starts at 7:30 a.m. Registration for this event can be done online and ranges from $15 to $50 depending on the desired race. Proceeds from CCR go to T.R.A.I.L., an organization focused on enhancing the quality of South Louisiana’s trails.

PLAQUEMINES PARISH FAIR & ORANGE FESTIVAL

December 6-8 | orangefestival.com

Held at Historic Fort Jackson in Buras, the Plaquemines Parish Fair & Orange Festival has been a long-standing celebration of Plaquemines’ citrus crop since 1947. The first day will strictly be a carnival, but the following two days will also have live music performances. Saturday and Sunday will have performances from acts including the BC Boyz Band and Nashville South. Vendors will have food and crafts, and farmers will be selling locally grown products, especially oranges. Packed with fun activities for everyone, this is a great family-friendly festival. Don’t miss this chance to support local agriculture while having fun.

RUNNING OF THE SANTAS

December 14 | runningofthesantas.com

Deck the halls and prepare for this year’s Running of the Santas. Participants will start at Lucy’s Retired Surfers Bar (aka the “South Pole”) at 2 p.m., where they will enjoy drink specials, a costume contest, and an exciting Santa filled party. Later at 6 p.m., the Santas will run to Generations Hall (aka the “North Pole”) for live music by Neutral Snap and DJ Wixx. Tickets are required to enter Lucy’s and Generations Hall, but anyone can hop in the run. GA and VIP tickets are available, and VIP tickets provide free beer at Lucy’s and a drink package at Generations Hall.

Catmas

OUR ANNUAL SPECIAL

at the Library

Imagine and pl ay with toys for every interest, from pizzeria to barber shop to outer space. Morning, evening, weekday, and weekend—the Library has a playtime to fit your schedule.

ALL THAT AZZ Artists Fighting for a Cause

By Sabrina Stone

There are few things more noble than using your platform, as an artist, to fight for a cause.

Consider this the beginning of a series, as picking just three artists to represent all of the artists who speak out loudly and proudly about important causes that affect our local community is not possible. We’ve started with three artists—Derrick Tabb, Big Freedia, and Alynda Segarra—who are inseparable from the movements they champion—music education, LGBTQ+ rights, and immigration reform, respectively.

ALYNDA SEGARRA

Alynda Mariposa Segarra has been singing about the plight of others (and their own struggles) since they first picked up a guitar. Raised in the Bronx until moving to New Orleans in 2005 and strongly connected to their Puerto Rican roots, every moment holding a mic has provided a moment to speak up for Segarra. On PBS, Segarra explained how even their band name, Hurray for the Riff Raff, was derived from activism, “The people who have gotten me through my life are the weirdos and the poets, the rebellious women, and the activists. They were considered the riff-raff by people in power, and they’re the ones that make history.”

Where many artists allude to what they care about, Segarra has many songs that are unequivocally about immigration rights, notably, “Rican Beach”, “Pa’lante,” and “Precious Cargo.” The newest one, “Precious Cargo,” puts Segarra in the narrative shoes of two young survivors they met through their advocacy work throughout Louisiana. Segarra has spent time at immigration centers, interviewed people who have made the journey and highlighted their real stories, raised funds for the Louisiana Advocates for Immigrants in Detention, and has spoken loudly against antiimmigrant and anti-refugee policies.

They’ve been quoted on NPR saying, “I’m on stage because I want to fight fascism,” and “I felt from a very early age that the personal is political.” Already having made a difference, it will be exciting to see the effects of Segarra’s voice as they continue to gain popularity and notoriety throughout what seems poised to be a long career.

BIG FREEDIA

Big Freedia is in no way the only gendernonconforming New Orleanian artist to be outspoken about LGBTQ+ rights. She’s not even the only one in bounce (we see you, Katey Red). However, she is one of the brightest and loudest in our stratosphere because, as she told Billboard Magazine, “People can see my story and know my story and know that through hard work and determination, anything is possible. I’m steady knocking down doors and breaking down barriers.”

Born in the ‘70s and musically active since the ‘90s, Freedia was already getting recognition back in 2011 for both her music (with Best Emerging Artist and Best Hip-Hop/Rap Artist in OffBeat’s Best of the Beat Awards) and her work in the Queer community (nominated for the 22nd GLAAD Media Awards). She’s had multiple billboards, TV commercials, reality shows (Big Freedia: Queen of Bounce and Big Freedia Bounces Back), and a successful autobiography, God Save the Queen Diva! She even set a Guinness World Record—for twerking, of course. Freedia has collaborated with so many megastars: Kesha, Lizzo, Boyz II Men, Drake, Lil Wayne, and even Beyoncé.

In 2020, she released a documentary called Freedia Got a Gun, examining the dangers of gun violence in New Orleans, and she has endorsed Democratic candidates for office. While choosing to stick with “she/her” pronouns throughout this article, a big part of what Big Freedia does is allow her fans the freedom to refer to her in “whatever way makes you feel comfortable.” She actively and consistently fights the pressure for people to feel forced to gender themselves, while putting out music that makes it impossible not to dance.

DERRICK TABB

A lifelong musician from Tremé, Derrick Tabb has provided opportunities for thousands of local children in the nearly two decades since he cofounded the Roots of Music. In the ‘90s, Tabb was one of the founding members of the Hot 8 Brass Band. When he left to join Rebirth Brass Band two years later, he found his tribe. Tabb holds a Grammy from his time in Rebirth, a Top 10 Hero Award from CNN for his efforts with The Roots of Music, and was an essential part of HBO’s Treme. Tabb has used his personal success to open as many doors as possible and to hold them open for generations.

The Roots of Music is about so much more than just arts education (which would be valuable enough on its own). Roots employs teachers, tutors, bus drivers, and makes sure children ages 9 to 14 are given a safe space to play, grow, and learn. The students get help with their homework, nutritious meals, pick ups, drop offs. Parents know their children are safe, seen, and supported in the afternoons after school and all summer long. The Roots of Music comes blasting through so many parades with their joyful music. One class of Roots students even got to perform for former President Obama. Roots provides 2,500 hours of music education, 30k+ hot meals, and 1,400 bus journeys, all free of charge to students.

In recent years, the Sprouts of Music has popped up for even younger children, and the Roots Studio Academy has been making a difference in career-building, music theory, and industry certifications, over at Artisound Productions, for youths ages 14 to 18. With an average of 140 students a year in the programs, that is literally 8,000 students who have been affected by Derrick Tabb’s consistent commitment to the cause. The Roots of Music is still, in large part, community funded, so if you want to join, you can get involved by donating time, money, expertise, or old instruments.

HOLIDAY HOSTING MADE EASY

Top New Orleans Resources to Alleviate the Stressors of Hosting

With the holiday hosting season approaching, it can be daunting to think of ways to succeed in having guests over. Luckily, there are many local NOLA resources that will allow you to enjoy your hosting and have you unironically saying, “Y’all, come back now. Ya hear?”

Deviled egg filling flying across kitchen counters, roasts timed more perfectly than aerospace missions, or, horror of horrors, running out of ice. This is not a sitcom but actually the stress visions that can keep many from hosting.

While these realities are all genuine difficulties that come with having guests over, hosting can reversly be a time to embrace imperfections and have fun creating an event that is just your own. In a city that loves its celebrations, there are numerous resources for out of the box ideas and ways to enjoy the party at your own event.

There is no touch quite like the rich tradition of fresh flowers and bringing this botanical element indoors is something everyone can love. Opened in 2005 by Ashley WatkinsBateman, NOLA-FLORA features a team of experts who can help guide your floral designs for whatever event you may be catering to. While they offer beautiful arrangements, you can also find extra joy in crafting your own bouquet at their open flower market with the option to even use your own container or vase.

While they require practical purposes, kitchen wares can inspire happiness and whimsy. Celebrating 10 years of business, local gem Seasoned offers new, vintage, and upcycled finds for a range of kitchen items. As a match service second hand shop with exceptional customer service, they offer one of a kind finds that you will treasure for years to come and will help you during all types of at home events.

Linens may not be front of mind for a check list but they are a necessity that can catch guests’ eyes, ensure elegance, and are a unique way to preserve tradition. Leontine Linens offers modern twists on fully bespoke and handmade items with

By Frances Deese

monograms that are artforms and decor in themselves. Their CEO, Jane Scott Hodges, is a hosting expert and guru who, alongside her team, is able to remind clients of the importance that guests want to feel comfortable in your home and to drop notions of perfectionism. She shared an insightful tip that if you’re a guest attending an event, giving a call the next day or sending a handwritten thank you note can be a thoughtful touch afterwards.

Your drink and serving ware is an essential and eye catching way to add elegance to your event. Bring a wow factor with local resource Glassblower Ben, which is also celebrating 10 years of business. Ben Dombey and his team have fully handmade products using the blown glass technique. They also have customized goods, mixing pitchers, stir sticks for drinks, and a range of colors and from clear to translucent options.

Who doesn’t love to receive something fun in their mailbox? Hand mailed invitations add a special touch to your event and can also help you keep track of your guest list. Scriptura offers a vast variety of stationary and invitations to help you find what fits your theme and event while setting an artistic first impression. As a bonus, it’ll bring excitement for you, as a host, to find a perfect design.

For an at home event, the last stressor that needs to be faced is playing the perfect bartender when trying to keep things running smoothly. To play your own mixologist, El Guapo Bitters offers bitters, mixers, and syrups to take out the math in drinks and pack in a flavorful punch. They now offer Demerara Syrup, made with Louisiana cane sugar. Their team, led by CEO Christa Cotton, shared, “This syrup is perfect for an Old Fashioned and can act as a richer, more toffee-like

Name of Place

simple syrup.” This, and their other selections and online recipe ideas, set the tone for festive, cozy holiday hosting.

Sometimes when hosting, the items that set a finishing touch in the kitchen may be most difficult to visualize. Nola Boards, a fabulous and sophisticated catch all, has local culinary goods and gifts. They offer beautiful woodwork pieces and a complete plethora of kitchen items. Their New Orleansinspired items are a nice nod to hosting at home while in a city that’s known for its festivities.

An instant way to make guests feel welcome in your home is through the power of smell and using candles. Wicks Nola Candle Company offers New Orleans-inspired scents, as well as unexpected and delightful twists of combinations that harness smell to craft memories. Depending on your event, they also offer mobile candle making classes for even more of a party.

While guests are there to enjoy your event and company, it can be helpful to tidy up a bit upfront so, after the event, you don’t feel increased stress with regular chores in addition to party clean up. Vintage Green Review is a local business that offers a variety of cleaning supplies in zero waste, plastic free, or other sustainable options. Feel good doing your part for the planet while sprucing up your space.

Investing in a new furniture piece can be a way to inspire your hosting event, from picking up a couple extra chairs or stools that fit your space wellto getting a bar cart that you’ve dreamt of having. Should you find yourself in the market, Disco Warehouse is a great local resource with their one of a kind selections, as well as custom furniture options and a local art gallery.

CRESCENT CITY SPIRIT OF THE SEASON

Embracing Holiday Traditions of the Big Easy

By Arielle Gonzales

New Orleans is known for its vibrant culture, rich history, and unique traditions beyond Mardi Gras and jazz festivals. During the holiday season, the Crescent City comes alive with its own special blend of customs, celebrations, and community gatherings that make the season one to remember.

Whether you’re a local or a visitor, embracing the spirit of the holidays in New Orleans is an experience unlike any other. From festive lights illuminating historic streets to heartwarming family traditions passed down through generations, the Big Easy offers a holiday season filled with joy, unity, and a touch of that signature New Orleans charm.

FAMILY TRADITIONS ROOTED IN COMMUNITY

During the holiday season, the focus is on the connections and traditions leading up to December 25th. Family gatherings are central, often involving food, games, and quality time together. In New Orleans households, a favorite holiday activity is playing card games such as Spades, Old Maid, or Pitty Pat during family gettogethers. The competition is friendly but intense, with families enjoying hours of laughter, storytelling, and good-natured teasing. These moments of togetherness are just as important as the bigger holiday events, bringing loved ones together and strengthening bonds that can sometimes get lost in the busyness of everyday life.

CHRISTMAS EVE MAGIC: THE MIDNIGHT TRADITION

In many New Orleans homes, especially within the Latino and Catholic communities, a special tradition is the celebration of Christmas Eve. Instead of waiting for Christmas morning to open presents, many families gather on Christmas Eve at midnight to unwrap their gifts, marking the official beginning of Christmas Day. Some families build anticipation throughout the night with special rituals, such as revealing a small figure of baby Jesus at midnight to symbolize Christ’s birth. This practice is deeply rooted in faith and serves as a reminder of the holiday’s spiritual significance, blending religious reverence with the joy of exchanging gifts and celebrating with loved ones.

LIGHTS AND DECORATIONS: A FEAST FOR THE EYES

One of the most enjoyable parts of the holiday season in New Orleans is the beautiful lights and decorations that turn the city into a winter wonderland, despite the mild weather. Throughout the city, residents go all out with extravagant displays, both at home and in public spaces.

The annual holiday lights at City Park’s Celebration in the Oaks are a major attraction, drawing crowds from across the city and beyond. This stunning event transforms the park into a twinkling paradise, with centuriesold oak trees adorned with Spanish moss and glittering lights. Families come to admire the whimsical light sculptures, ride the historic train through the park, and savor seasonal treats like hot chocolate and beignets.

While many people think of traditional green pine trees as the typical Christmas decoration, New Orleans adds its own touch. Throughout the city, you’ll find not only the traditional Christmas tree, but also an array of different types of trees that reflect the city’s diverse culture. Some households decorate with magnolia trees adorned with Spanish moss, while others may opt for tropical palm trees, giving their homes a unique holiday twist. For some, these trees hold special significance, symbolizing resilience and adaptability—qualities that have long defined the spirit of New Orleans.

City Park's Botanical Gardens

John Boutté at St. Louis Cathdral's free Christmas concert series

RÉVEILLON DINNERS: A FEAST OF TRADITION

No New Orleans holiday season is complete without enjoying a Réveillon dinner. This traditional feast dates back to the 19th century when Creole families would gather for a late-night meal following midnight mass on Christmas Eve. While the original Réveillon dinners were intimate family affairs, many of New Orleans’ finest restaurants have revived the tradition, offering special holiday menus throughout December. These multi-course meals are a true indulgence, showcasing the best of Creole, Cajun, and other cuisines. It’s an opportunity to celebrate the holidays in a deliciously decadent way while also paying homage to a time-honored tradition that reflects the city’s French and Creole roots.

BONFIRES ON THE LEVEE: LIGHTING THE WAY FOR PAPA NOËL

One of the special holiday traditions right outside New Orleans is the lighting of bonfires along the Mississippi River on Christmas Eve. The bonfires, reaching heights of 20 feet, are lit to guide Papa Noël, the Cajun Santa Claus, as he delivers presents to the children of Louisiana. If you can’t make it to the River Parishes for the bonfires, consider taking the ferry from the French Quarter to Algiers Point on December 7 for the Algiers Holiday Bonfire and Concert . There, you can enjoy local performances, food, drinks, art vendors, and the lighting of the bonfire, which is different each year.

Families have gathered on the levees for generations to build and light bonfires, creating a sense of community and shared history. The tradition is believed to have originated with early French settlers and continues to draw people from near and far to witness this spectacular event. It truly captures the spirit of the holidays in South Louisiana—embodying light, community, and celebration.

MUSIC AND MERRIMENT: A SOUNDTRACK FOR THE SEASON

During the holidays, New Orleans comes alive with the sounds of brass bands, jazz ensembles, and gospel choirs, creating a joyful soundtrack for the season. From spontaneous performances in the French Quarter to festive concerts at St. Louis Cathedral, the city’s music scene is infused with holiday energy. Throughout December, venues across the city host holiday concerts and caroling events, culminating in the beloved tradition of Caroling in Jackson Square, embodying the warmth and unity of the holiday season in New Orleans.

NOLA Steak's Réveillon Dinner

Celebration in the Oaks

ON THE FIRST Y'AT OF XMAS… The 12 Y’ats of Christmas —Explained!

By Emily Hingle Ornaments by Elaine Hodges

Benny Grunch’s holiday hit “The 12 Yats of Christmas” is a song that only locals can understand due to its references to beloved New Orleans businesses and colloquialisms. The tune emerged in the 1990s, and some of the references “ain’t dere no more,” as Benny Grunch puts it. For those who weren’t here to experience these things, this is what “The Yats” were talking about.

12. On the twelfth day of Christmas, my true love gave to me, a dozen Manuel’s tamales Mexican-born Manuel Hernandez started a hot tamale business in 1932 with a cart posted at Carrollton Boulevard and Canal Street. The operation grew into a window service eatery at 4709 S. Carrollton Ave. that was eventually run by Manuel’s daughter Frances. The building was inundated with flood water from Hurricane Katrina and sold to new owners. While all parties involved hoped to revive the family business, it proved too difficult.

11. On the eleventh day at Veterans Highway, tryin’ ta cross the street with eleven Schwegmann bags

Schwegmann Brothers Giant Supermarkets’ first location at the intersection of St. Claude Avenue and Elysian Fields Avenue opened in 1946 by John G. Schwegmann. The second store opened in 1950 at 2701 Airline Hwy. was the largest supermarket in the nation. Schwegmann’s grew to 18 stores over the next 50 years and heralded many innovations in the grocery business, including antiprice fixing campaigns, everyday low prices, and in-store utility bill payment services. Customers could get a drink at the bar during their shopping trip. Due to an influx of non-local competition, Schwegmann’s was sold to Kohlberg Kravis Roberts & Company in 1997, who declared bankruptcy on the brand and ceased operation in 1999.

10. I used’ta be at Kaiser now I’m woikin’ down da street at da Tenneco Chalmette Refinery

The Kaiser Aluminum Corporation plant was built in 1951 and was the largest aluminum smelter in the world for some time. It shuttered in 1983. The Tenneco Chalmette Refinery started operations in 1915 as a kerosene manufacturing plant then transitioned to oil refining as automobiles and electricity grew. Tenneco was only one of the numerous operators of the plant as Bay Petroleum, Tennessee Gas, and ExxonMobil also operated it at times. It has been owned by PBF Energy since 2015.

7. Cemetery traffic got backed up to Metairie at the Seventeenth Street Canal

The 17th Street Canal was created to drain swampy areas between Lake Pontchartrain and the city of Carrollton (later annexed by New Orleans). The levee atop the canal wall broke during Hurricane Katrina, flooding Lakeview homes. An erosion mitigation project started in mid-2024 to re-strengthen the wall of the canal.

6. On da sixth day ‘a Christmas, we stopped at K&B’s for a six pack ‘a Dixie Gustave Katz and Sydney J. Besthoff partnered to create a drug store called K&B at 732 Canal St. in 1905. The successful store grew into a chain that saw the iconic purple logo spread across the Gulf Coast. K&B offered its own brand of items, including liquor and beer. K&B was sold to Rite Aid in 1997, which ended up shuttering the brand. Dixie Beer started brewing at 2401 Tulane Ave. in 1907 under the helm of Valentine Merz. Dixie Brewing briefly sold to Coy International before selling to Joseph and Kendra Bruno in 1985, and it went bankrupt in 1989. It was revived in the 1990s with new specialty beers including Blackened Voodoo. Hurricane Katrina ruined the brewery, and production was moved to Wisconsin. Tom Benson purchased the majority of Dixie Brewing in 2017, and his widow Gayle Benson worked to open a brand new brewing facility in New Orleans East in 2020. The name Dixie would be changed to Faubourg Brewing Company some months later. While the new sprawling brewery was popular with beer lovers, it was shuttered in 2024 after a merger with Made By The Water.

9. On the ninth day of Christmas, we drove down Delery in da Lower Nint’ Ward

8. On da eighth day of Christmas, me and Rosalie ate by ya mama’s

As the Mississippi River nears the Gulf of Mexico, orange groves and oyster boats mingle with marsh, swamps and barrier islands to create a unique setting for you to explore. Come experience world class fishing, fresh seafood, history and environmental tours in Louisiana’s Deep Delta Country.

PLAQUEMINES CHRISTMAS FESTIVAL

Nov. 30, 2024 • Belle Chasse

78th PLAQUEMINES PARISH FAIR & ORANGE FESTIVAL

Dec. 6-8, 2024 • Historic Fort Jackson

CHRISTMAS TREE LIGHTINGS

Dec. 10, 2024 • Belle Chasse

Dec. 11, 2024 • Port Sulphur

Dec. 12, 2024 • East Bank Courthouse

Visit PlaqueminesParishTourism.com to start your adventure today!

FESTIVALS

5. On the fifth day of Christmas, we stopped at A&G for frrried onion rrrings

Bob Atkinson and Clifton Ganus opened the first A&G Restaurant in 1932 at 2627 Canal St. There were 10 A&G Restaurants around New Orleans in five years time, serving Creole barbecued pork, ham sandwiches, and hot dogs. Their first cafeteria-style restaurant opened in 1950, which was followed by several more in the city, Metairie, Houma, and Lafayette.

4. On the fourth day I said, “OK, let’s get a Christmas tree before ya drive me nuts”

3. On da thoid day’ a Christmas, we stopped at McKenzie’s for three French breads

Henry McKenzie’s Prytania Street bakery was struggling in 1936 due to the ravages of the Great Depression, so he sold it to Donald Entringer Sr. for just $83. Entringer was able to save the bakery and grow the brand with his popular pastries such as turtles, jelly rolls, and buttermilk drops. There were dozens of McKenzie’s Pastry Shoppes around the New Orleans metro, yet all of them shuttered in 2000 due to bankruptcy. Some of the stores reopened months later but did not last long. Tastee Donuts purchased the iconic logo and pastry recipes in 2001, so New Orleanians can still enjoy the famous pastries, including McKenzie’s king cake.

2. In da Christmas Picayune, I seen it dere in Section E, a Tujague’s recipe

Tujague’s Restaurant opened in 1856 at 811 Decatur St. by Guillaume and Marie Abadie Tujague. The restaurant took over the former Begue’s Exchange at 823 Decatur St. in 1914, and it flourished there for over 100 years. Tujague’s second-generation owner Mark Latter chose to move into a new space at 429 Decatur St. in 2020 due to the lease expiring. Tujague’s is the second oldest restaurant in New Orleans.

1. On da foist day’a Christmas, ma Mawmaw gave to me, a crawfish’ dey caught in Arabi

PASSING OF THE TORCH

Theron Murphy and the legacy of Chocolate Santa

By Kimmie Tubré

by Janay Major

Unless you lived under a rock in 2019, you remember the way many families mourned when Fred Parker faced a significant decline in health. Known to many as “Chocolate Santa” and also “Seventh Ward Santa,” his ailment halted him from being able to spread his usual holiday cheer to the children who eagerly awaited him.

This news left a gap in the season’s traditions. Yet, hope remained that someone would step in to fill Parker’s iconic boots, ensuring the continuation of a cherished holiday role in New Orleans. Enter Theron Murphy, who had long admired Parker’s work and maintained a respectful relationship with the veteran Santa. Murphy, aware of Parker’s importance in the community, approached him, seeking his blessing to temporarily take over as Chocolate Santa. Having begun his Santa appearances around 2017, Murphy was no stranger to the role, but he didn’t want to overstep any boundaries. His conversation with Parker was driven by a deep respect for the man who had become a legend in the city. For Murphy, Parker would always remain the original. When Parker passed away, Murphy felt a profound sense of duty to carry on the Chocolate Santa legacy, a symbolic passing of the torch that would allow Murphy to

Interview

Theron Murohy

honor Parker’s memory while serving the community in his own way.

Theron Murphy, as Chocolate Santa, is a continuation of this proud tradition. By stepping into the role with Parker’s blessing and continuing the legacy of the Seventh Ward Santa, Murphy is preserving the spirit of giving. In Murphy, the torch of Chocolate Santa burns bright, keeping alive a tradition that transcends generations and speaks to the heart of New Orleans’ soul.

CHRISTMAS JUST AIN’T CHRISTMAS WITHOUT FRED PARKER

On September 4, 2024, Where Y’at sat down with a woman by the name of Linitta Williams for a Zoom interview. Linitta is a New Orleans native; however, her name may not be familiar to you.

What is familiar and well known around New Orleans are the communal legacies her parents left behind. Her mother, Peacola Parker, was a public school teacher for over 40 years, and her father, Fred Parker, was known as the beloved “Chocolate Santa” or “7th Ward Santa.” The interview was memory filled and heartfelt as she described her childhood and what life was like being raised by charitable parents. Since the passing of both of her parents, Linitta continues their legacy by participating in charitable organizations and giving back to her community. She shared cherished memories of her parents and told of some interesting things about Mr. Fred Parker.

WHERE Y’AT (WYA): [Being a New Orleans native] I had the honor and privilege to take pictures with your father, as did my mother, as did my grandmother, and a few other family members. So he is definitely a pinnacle person in New Orleans culture. 7th Ward Santa was such a prominent figure in New Orleans with the few moments we had with him in front of the camera. What was your experience like with him in your everyday life?

LINITTA WILLIAMS (LW): Oh! Wow! [laughs] He was a very happy, jolly man. He loved people and children as well. He especially loved helping people. He never met a stranger at all. So growing up with him was wonderful. There’s so many things I can

say about Daddy. I love that I was able to witness his love for people and his passion. It is something that has rubbed off on me— his giving and service to others. That was him everyday.

togetherness.

WYA: What is your most fond memory of your father?

to live on in other people’s memories [is rewarding]. What is the one unorthodox fact that the people of New Orleans do not know about your dad?

WYA: Can you describe what Christmas was like in your household during your childhood?

LW: Christmas in my household was just all things festive, from the decorations to the smells. I loved baking. I would bake with my mom. We had decorations everywhere, inside and outside. [Christmas] wasn’t [a] fairytale, per se. If you would watch Hallmark, and it was [Christmas] everywhere. It wasn’t like that, but it was the feeling of family, love, and spirit of

LW: His laughter and his singing. Most people didn’t know, but Daddy liked to sing. He would call me and sing to me. [ I miss him—sorry. I do. That was my most fondest memory. He loved to sing. Yeah.

What I find most rewarding about people who made such a positive impact on people’s lives is that not only are you able to have and keep these memories of this person, but also the fact that there are other people who have experienced even a little piece of them. And knowing that they have inspired people and their legacy will continue

New Orleans Sports Radio

The late Fred Parker

Local Bakers Devoted to Gluten-Free Holiday Desserts

Heavenly Hands Bakery

SWEET SATISFACTION

By Celeste Turner

Discover seasonal gluten-free treats from local bakers who cater to those with gluten sensitivities. These local bakers strive to satisfy every sweet tooth with their delicious, celiac-safe desserts.

Deck the dessert table this Christmas with your favorite gluten-free holiday treats. Whether you’re welcoming a guest with celiac disease or have a gluten intolerance yourself, this holiday season offers a chance to serve a delightful array of desserts that everyone can enjoy. While exclusively serving those who are gluten-free, these artisan bakers based in the Greater New Orleans area will satisfy anyone’s sweet craving.

“People’s allergies are most important,” said Nicole Maurer, owner of Creme Confectionery, a home bakery in Metairie. “You get left out when you have food allergies.” Maurer, who was diagnosed with celiac disease in 2014, has been baking gluten-free since college.

“I always knew I wanted to bake,” said Maurer, who has a culinary degree from the John Folse Culinary Institute at Nicholls State University. “Having celiac, I was sick all the time. So now, everything I bake is glutenfree and celiac-safe. It made me feel better to help people and made myself feel better.”

For Christmas, Maurer observes that her customers prefer the $50 gluten-free gingerbread house kit and the $40 ice sugar cookie decorating kit, which includes a dozen cookies and instructions. Maurer also offers a large platter of six dozen assorted gluten-free desserts, including chocolate chip cookies, mini turtles, petit fours, brownies, and cupcakes—ideal for office parties and family gatherings.

Likewise, Alva Jones, owner of the Tasty Sweets and Cakes, another home-based bakery, features a seasonal platter of assorted gluten-free desserts. “For Christmas, people love my dessert trays of the bite-size gluten-free brownies and ooey gooey bars,” said Jones. “The ooey gooey bars are little chewy cakes. I have butter, chocolate, and cookies-n-cream. They are gluten-free and dairy-free. The cost ranges from $40-$65.” Jones, a baker since age 16, found that these dessert trays are a hit for anyone seeking gluten-free sweets during the holidays. She remarked, “Most of the time, they don’t even know that they’re eating gluten-free. People only taste the flavor.”

If you miss the monthly market, you can find gluten-free desserts at Heavenly Hands Bakery located at 3117 18th St. in Metairie. Heather Troyer, owner and devoted gluten-free baker, understands the importance of taste and flavor in gluten-free desserts. “I was diagnosed with celiac in my late 20s,” said Troyer, a retired nurse and mother of six children. “My sister has celiac, as well as two nieces and a few cousins totaling about nine in our family. So it was my grandmother who started baking gluten-free to feed all her babies.”

For more information about the pop-up monthly gluten-free market, please check Facebook or contact Cassie Thomas Zimmerman, administrator of the Facebook group Gluten Free Crescent City. These are the local bakers dedicated exclusively to gluten-free baked goods in Orleans and Jefferson Parishes:

1. Creme Confectionery, (504) 237-8329, cremeconfectionery.com

2. EverydayKetoToGo Bakery, (504) 957-9033, 110 Athania Pkwy (Unit B), everydayketotogo.com

3. Girlfriend Bakery, (214) 676-7199, dianepatterson.org/girlfriend-bakery

4. Heavenly Hands Bakery, (504) 559-4441, 3117 18th St., heavenlyhandsbakery.com

5. Hen House, (504) 255-5097, 938 Hancock St., orderhenhouse.com

Local baker Diane Patterson of Girlfriend Bakery, who launched her home baking business in spring 2024, traded her passion of music for the opportunity to cook and bake gluten-free. “I am a touring singer and songwriter; however, CDs really don’t sell anymore,” she said. “I love my music, but since my wife was diagnosed with celiac this year, my mission is to supply food that’s gluten-free, delicious, and makes people feel good.”

6. Tasty Sweets and Cakes, (504) 460-7798, tastysweetsandcakes.com

Like other gluten-free bakers in town, Patterson showcases her breads and desserts at a monthly pop-up gluten-free market. She stated, “This holiday season, I’ll likely be making decorated sugar cookies and pecan pies for everyone, but I’ll definitely have croutons and bread crumbs, dinner rolls, and sourdough loaves as my staples.”

Inspired by her grandmother, Troyer opened her bakery in June 2023 to share her flavorful gluten-free recipes and traditional baking techniques. Troyer mentioned that her top-selling holiday desserts are the small cakes shaped like Christmas trees. “These Christmas trees, which are $6 per cake, are similar to the Little Debbie Cakes, except that they are handmade, not machine-made,” said Troyer. “They are a vanilla cake with marshmallow creme in the middle, drizzled with red stripes and green on top.”

Another brick-and-mortar option in Metairie, Everyday Keto To Go, focuses its menu on gluten-free dishes with an emphasis on healthy eating and great taste. “Our entire bakery is gluten-free, sugar-free, wheat, grain, corn, soy, and oat-free,” said Susan Freeswick, owner of Everyday Keto To Go, which is located at 110 Athania Pkwy. “We use super clean ingredients. We also have dairy and vegan free options.”

According to Freeswick, the most popular gluten-free desserts during the holiday season from Thanksgiving to Christmas are pies, including pumpkin, pecan, and apple. Freeswick offers two sizes, the traditional full size, which costs between $56 to $65, and the personal four-inch size, which is about $10. “People bring in their dessert recipes all the time and ask me to convert them,” said Freeswick. “There are so many savory options.”

In the world of gluten-free desserts, a new bakery, Hen House, has opened on the Westbank at 938 Hancock St. in Gretna. Although Hen House has only been in business for just about a year, this gluten-free kitchen offers a carefully crafted menu that ensures all dishes are made without cross-contamination. “All of our pastries are gluten-free and made in a gluten-free kitchen,” said Cara Benson, who also owns Toast and Tartine. She added that Hen House provides all gluten-free Christmas catering, including whole pecan, lemon ice box, pumpkin, chess squares, and sweet potato pies for $25.

Local bakeries like Hen House prioritize a safe dining experience for those with gluten sensitivities. Thanks to word of mouth, pop-up markets, and social media, it’s easier than ever to find delicious, seasonal gluten-free desserts that are celiac-safe for your family and friends. No doubt, gluten-free desserts can be a sweet ending to a joyful Christmas celebration.

Creme Confectionery

“WHAT’S YOUR FAVORITE?”

Your Bartender’s

Favorite Question

By Andrew Marin

Where Y’at asked service industry workers what they would drink at their own bars if they were off-duty and out celebrating. And, as for celebration, now is the time. New Orleans is renowned for its vibrant and diverse bars, so thank you to the folks keeping our glasses full.

ALEXANDRIA BOWLER | Lead Bartender of Emeril’s The Nutcracker. It’s a Black Manhattan variation with rye, falernum, pecan bitters, and one of my favorite amaros—a nocino by Il Mallo. The amaro is made by one woman and her daughter from green walnuts harvested on Saint Joseph’s Day, macerated with baking spices.

CARLOS QUINONEZ | Bar Director of Hungry Eyes

My favorite cocktail on our menu has to be the Vesper. There’s just something so timeless about it. Aside from feeling like a secret agent every time I sip one, I love that we rotate gins and vodkas in-house, keeping things fresh. My current favorite variation features Las Californias, Altamar, Lillet Blanc, and a lemon twist—the perfect balance of botanical depth and smoothness, perfect for luxury drinking.

CHRIS HANNAH | Head Bartender/Partner at Jewel of the South

I’ve been serving the Winter Waltz [which is rye, allspice dram, and house blend amari] during November and December for 17 years now. For some people, their holiday season officially begins after having one. When first discovering how to make allspice dram, I stirred it into a familiar recipe and then named it after my favorite Christmas carol by Frank Sinatra.

CHRISTOPH DORNEMANN | Bar Manager of Arnaud’s & The French 75 Bar

I’ll always order the Arnaud’s Special. I used to hate scotch, and this was a gateway into scotch cocktails. Now scotch is one of my favorite spirits. The Special is a rich, peaty, perfect slow sipper with a touch of fruit.

ELLIE ROGERS | GM of Sylvain

Sylvain makes its own very concentrated fresh ginger syrup, which we combine with fresh lemon, fresh lime, and, of course, vodka for our Moscow Mule. I like to make one then top it off with an ounce of angostura bitters. It’s bitter and refreshing and always settles things down internally.

ERIC SOLIS | F&B Director of Columns

One of my favorite things about the Columns is the people watching. At any given time, there’s a very diverse cross section of locals and tourists. You can just find a comfy spot and a good sipping drink and watch the “movie of the day” unfold. For this, I would get something out of the barrel…a great barrel-finished old fashioned either rum or bourbon…on a big ice cube that slowly melts as you watch the weird world in front of you.

HADI KTIRI | Asst Director of F&B of Four Seasons

My go-to cocktail at Chandelier Bar is our Chandelier Martini. It’s made 2:1 and presented in a stunning crystal cocktail coupe made from the same crystal as our chandelier. It’s like drinking from the chandelier itself. Our martini is a stripped-down Tuxedo #2 with a blend of three gin…it’s cold and bracing, and, let’s be honest, if it’s good enough for James Bond, it’s good enough for you—bold, stylish, elegant.

JOSHUA HALL | GM of Delachaise Wine Bar

I love Champagne, and I don’t drink it often enough. But Delachaise is home, and that’s what I’d want to drink if I’m there not working. And it’s perfect with fries, which is what we do.

LIAM DEEGAN | Partner at Barrel Proof

It would probably be a margarita. Tequila, Cointreau, lime 2:1:1, splash—rich, simple, no garnish. It’s a really solid marg, easy to crush, and I need something refreshing because it’s always hot. Even though the BP one is incredibly boozy considering the Cointreau, I can have a few. And after a couple margs, switching to beer and tequila by itself, if it’s an all-night hang, is a smoother transition—less snoring that night.

LIZ KELLEY | Lead Bartender of Cure

Each time I sit down for a drink at Cure, I find it hard to resist ordering a classic gin martini with a twist. Everyone on the team has the proper finesse and reverence for such a delicate drink. It’s boozy and clean and endlessly adaptable. Just don’t drink more than two.

NICK DETRICH | Partner at Manolito

Frozen daiquiri…nothing is as instantly soothing as that first gulp that chills you all the way through, especially the day after some heavy drinking.

NICK JARRETT | Partner at Holy Diver

It’s the michelada for me, Sinaloa style: Clamato, Maggi, three hot sauces, chamoy, tajin. We carry Victoria and Negra Modelo for the cognoscenti, plus it’s every bit as good with Athletica Cerveza NA for the non-drinkers. As much as I really enjoy a good Bloody Mary, they just never feel right when the sun’s gone down…michelada is a trucker drink. It’s right when you want one.

RICARDO FLORES | Bar Manager at Bayou Bar and Jack Rose

The House of the Rising Sun is topped with a light shandy, giving it a bubbly finish. The effervescence adds a playful twist. It’s refreshing, invigorating, and delightful…perfectly embodying the spirit of our spots.

SAM KILEY | GM of Dovetail Bar

Now that the weather’s finally cooled down, an Adonis is my go-to. The choice of sweet vermouth and the style of sherry allows for so much variation from such a simple drink. We throw this style of cocktail at Dovetail, and it adds something just a little extra.

TRISTAN FERCHL | Managing Partner at The Will & The Way

The best way to start an experience at The Will & The Way is with our signature frozen—the Fancypants Greyhound. With how many months of the year it’s over 80°, I’m always looking for something refreshing, light, and light on sugar to start off a day or evening out. Also, it’s served in a coupette, so it doesn’t get a chance to melt before you finish it. Ask for a salt or house-made tajin rim to really zhuzh it up.

Emeril's Nutcracker

A NEW COLLECTION TO EXPLORE

From the maker of the World’s Best Single Barrel comes a new Single Barrel Collection containing four distinct and unique recipes to explore. Each recipe offers rich, complex and pronounced notes ready to be enjoyed.

SCAN TO LEARN MORE ABOUT THE SINGLE BARREL COLLECTION

Bring Your Holiday Party Here!

3219 Tulane Ave, 2nd Floor

Bar Guide

Boot Scootin’ Rodeo 522 Bourbon St. 504-552-2510

Bourbon “O” Bar

730 Bourbon St. 504-523-2222

Bourbon Street Honky Tonk 727 Bourbon St. 504-523-1927

Buffa’s 1001 Esplanade Ave. 504-949-0038

Fétiche NOLA 817 St. Louis St.

Fillmore 6 Canal St. 504-881-1555

Gattuso’s Restaurant

435 Huey P. Long Ave., Gretna 504-338-1114

Headquarters by Nice Guys

445 S. Rampart St. 504-217-6851

High Grace NOLA

733 St. Peter St. 504-218-5649

House of Blues

Featuring a full bar, a mechanical bull, and Americana decor, this novelty bar is no joke. Wear your cowboy hat and order the Cowboy Punch, their signature 27 oz. drink.

Bourbon “O” Bar is a break from Bourbon Street. Experience live music while enjoying one of their specialty cocktails including the French Quarter Float or the Leave of Absinthe.

Owned by Tropical Isle, the originators of the (in)famous Hand Grenade drink, this bar specializes in live blues and country performers while serving the Hand Grenade drink you love.

On the border of the French Quarter and well known for its impressive bar food, Buffa’s has daily live music and carries a handful of local beers to enjoy.

A daringly sexy bar steps away from Bourbon Street and with their slogan “Cocktails and Kink,” Fétiche NOLA breaks the mold with its sensual cocktail bar and shibari performances.

The Fillmore is on the second floor of Caesars New Orleans Hotel & Casino and hosts big and small named musical artists, as well as full-service private productions with custom drink menus and mixologists.

Gattuso’s is a Gretna restaurant with a full-service bar. Pick from a full page of draft and bottled beer or order one of many cocktail options, including a Pralines and Cream.

Headquarters is a sister establishment of Nice Guys Nola. This trendy spot has DJ nights, wine, beer, and specialty drinks, including a Blueberry Drop Martini.

High Grace NOLA is open 24/7 and serves specialty cocktails around the clock. Order one of their three signature drinks: Trial by Fire, Caribbean Port City, and Lavender Lemonade.

OF CHRISTMAS

FESTIVE COCKTAILS, MERRY TUNES, AND HOLIDAY VIBES

Hilton New Orleans Riverside December 26 - January 6

5 PM - 10 PM

225 Decatur St. 504-310-4999

Le Bon Temps Roule 4801 Magazine St. 504-897-3448

Lots a Luck Tavern 203 Homedale St. 504-483-0978

Martine’s Lounge 2347 Metairie Rd. 504-831-8637

NOLA Hookah Lounge 3219 Tulane Ave. Ste. 201 504-335-9622

Pal’s Lounge 949 N. Rendon St. 504-488-7257

Public Belt 2 Poydras St. 504-561-0500

Rick’s Cabaret 315 Bourbon St. 504-524-4222

Saddle Bar 715 Bienville St. 504-313-1113

Sazerac House 101 Magazine St. 504-910-0100

The Jazz Playhouse 300 Bourbon St. 504-553-2299

The Jimani 141 Chartres St. 504-524-0493

The Metropolitan 310 Andrew Higgins Blvd. 504-568-1702

The Vintage 3121 Magazine St. 504-324-7144

Tropical Isle Multiple Locations 504-523-1927

The House of Blues can be enjoyed as both a restaurant and a music venue. Order one of their specialty cocktails including the Beast of Bourbon and Strawberry Fields.

Le Bon Temps Roule is proud to serve classic bar food and some of the best Bloody Marys in town. Grab a beer, enjoy a game of pool, or see a live concert.

Lots a Luck Tavern is a true laid-back, locals bar. Go by yourself to catch a game with some fellow fans or bring a group to enjoy affordable drinks and a game of pool.

Martine’s Lounge is a classic neighborhood bar with darts, video poker, and happy hour every day. Wednesdays are for trivia, and order a cocktail from one of their daily specialty cocktails.

NOLA Hookah Lounge provides a relaxed atmosphere perfect for socializing. Choose from a variety of flavored tobacco options or enjoy their selection of cocktails and beverages.

Pal’s Lounge is a great hangout spot with creative specialty cocktails, beers, and shots. Order their Honey Lavender Rose Sangria or their “House Salad” drink.

Public Belt is a piano bar named after the city’s historic railroad. Enjoy vintage and NOLA-inspired cocktails and join them every other Thursday for bourbon tastings.

Rick’s Cabaret is one of New Orleans’ finest gentlemen’s clubs. With two floors of entertainment, three bars, and a friendly staff, you can’t go wrong.

The only place in New Orleans where you can find a mechanical, rideable rooster, saddle up to Saddle Bar and order one of their Western-inspired cocktails, including the Ranch Water.

Sazerac House is a distillery and museum honoring the legacy of one of New Orleans’ most famous cocktails—the Sazerac. Guests can experience a special tasting area.

The Jazz Playhouse is located in the lobby of Royal Sonesta. Enjoy some local jazz music while ordering a jazz-inspired signature drink, including Ella Fitzgerald’s Pearflower Martini.

Family-owned and opened in 1971, the Jimani has an impressive food menu, over 100 beers, and a door that stays open until 4 a.m. They even have jello shots.

The Metro is a top-notch nightclub with three rooms featuring smoke machines and lighting effects. With 11 bar stations, it’s the ideal place to party all night and enjoy plenty of drinks.

The Vintage is a chic café with coffee, pastries, cocktails, wine, and more. Order of their beignets and one of their crafted cocktails, including the Espresso Yourself and Tia’s Can Can.

Home of the Hand Grenade, a drink synonymous with Bourbon Street, Tropical Isle has multiple locations across Bourbon Street. They also have other iconic drinks including the Tropical Itch.

HOLIDAY SEASON IN NEW ORLEANS

A Classic Movie Guide

By Jeff Boudreaux

Friends, family, entertainment—we’ve got it all. In fact, there’s something for everybody in our multifaceted, diverse corner of the world. In between the familial excursions into what our great city has to offer, it should come as no surprise that there will be times when you just want to kick back and enjoy a nice, holiday-themed movie.

Here is a recommended trio of films that were filmed and/or set in our very own Crescent City. Some you may be familiar with, while others will undoubtedly enter into your consciousness as downright revelations. Perhaps the greatest thing that can be said about these films is that we should be thankful that we live in a time when we can watch any one of these at any time.

CHRISTMAS HOLIDAY (1944)

Don’t be fooled by the title of this overlooked classic, nor the girl and boy next door leads. It is a dark, adult-oriented film noir that we film historians love to put on a critical pedestal—and rightfully so. Nightclub singer “Jackie” (played charmingly by Deanna Durbin, one of 1940s America’s sweethearts) befriends a jilted soldier (Dean Harens) on leave at Christmas (proving that this lovely holiday can most certainly be one of the loneliest times of the year). They attend Midnight Mass at St. Louis Cathedral, and she tells him of her marriage to a Creole scoundrel named Robert Manette (played by a non-dancing Gene Kelly through flashbacks) with a mother fixation (think Norman Bates if he ran a numbers racket in the French Quarter).

Based on the book by timeless author W. Somerset Maugham (Of Human Bondage, The Painted Veil), the setting was changed from Paris to New Orleans, as well as Jackie’s occupation from prostitute to “hostess” due to concerns from the notorious Hays Code that once ruled Hollywood. Also featuring direction by film noir auteur Robert Siodmak (The Killers, Criss Cross), you may think this is quite the classic pedigree for a film you’ve never heard of before, and it is. While you won’t find this on TCM or physical media, you can watch it absolutely free on YouTube.

NEW ORLEANS (1947)

You may ask why this film is included in a list of holiday movies? Well that’s because of the great Billie Holiday, who belts out “Do You Know What It Means to Miss New Orleans” with the incomparable Louis Armstrong on trumpet, alongside the Original New Orleans Ragtime Band. Do you really need any other reason to watch this movie, besides the fact that this was the legendary jazz chanteuse’s sole film appearance? Find out about the “Lowdown of Wicked Old Basin Street and the Music that Made It Wicked,” which was this film’s actual tagline.

There is so much great jazz music on display that no one will blame you if you forget there’s an actual plot. Nick Duquesne (Mexican star Arturo de Córdova) runs a nightclub and casino in Storyville. He falls in love with an opera singer (Dorothy Patrick) but soon gets in trouble (because Storyville) and is forced to relocate to Chicago. Don’t worry though, he brings Satchmo and “Lady Day” with him, as they discover how lucrative it was to teach the Windy City all about the blues. You won’t mind the sudden change in locale when you listen to over 20 great jazz standards—courtesy of the city that birthed the genre. Perfect for Christmas viewing or anytime. Once again, all you have to do to enjoy this classic film is to visit YouTube.

ONE CHRISTMAS (1994)

This delightful television film stars the iconic Henry Winkler, who is no stranger to made-for-tv Christmas movies (for extra credit, check out his 1979 Charles Dickens reimagining An American Christmas Carol, streaming free all over the internet). It also features the great Oscar-winning actress Katharine Hepburn in her last film role as the coolest curmudgeon you’re ever likely to see. Based on the semi-autobiographical (aren’t they all?) short story by Truman Capote and set during the backdrop of the Great Depression, Buddy (T.J. Lowther) is sent by his auntie and legal guardian Sook (Julie Harris) from Alabama to New Orleans to stay with his estranged and rather curiously unnamed father (but to those in the know, we will forever lovingly refer to him as the Fonz) during Christmas of 1930. Dad is a

proto-gigolo con artist, who swindles single women to fund his aspirations of flying a plane in a forthcoming Baton Rouge air race. The father and son relationship is rocky at first (undoubtedly because this is the first time Buddy has even met his father), but the duo soon learn valuable lessons on love and the strength of family, and you can bet there will be at least one Christmas miracle. The movie, which also co-stars Swoosie Kurtz and Pat Hingle as a talkative Greyhound bus driver, is filmed in Wilmington, N.C. (in those olden days before the attractive Louisiana tax credit), which does a pretty good job filling in for locations such as the Garden District and Rampart Street. Be on the lookout for the numerous posters for bygone local beers, including Dixie. You can watch an HD copy on YouTube for only $1.99.

New Orleans

One Christmas

FILM REVIEWS

Red One

Red One is a gargantuan special effects toy that you wind up and watch it go, and it’s mildly entertaining on that level.

This Christmas fantasy involves the kidnapping of Santa Claus (J.K. Simmons) on Christmas Eve, and it’s the task of his loyal bodyguard, Callum Drift (Dwayne Johnson), to rescue him. Before the incident, Drift gave his notice to Santa, saying that he was retiring because he sees too much rotten behavior in people and has lost belief in the goodness that Christmas should bring; however, once St. Nick is kidnapped by Grýla

By David Vicari & Fritz Esker

the Winter Witch (Kierman Shipka), Drift is forced into action and has to reluctantly work with black-hat hacker Jack O’Malley (Chris Evans) to locate Santa.

Red One isn’t a comedy, or at least it’s just not that funny. Sure, there are occasional laughs, but it plays more like an action fantasy, and, yes, it tends to take itself too seriously. It would have benefited greatly with a more comedic tone. Instead, we get too many generic action scenes that are drowning in digital effects.

Still, even with all this, Red One somehow manages to be watchable. Johnson actually delivers a really good performance, and it’s because of him that the movie holds together. Evans’ character is a deadbeat dad, and him attempting a relationship with his son (Wesley Kimmel) works without being schmaltzy. As for Simmons, he projects a genuine warmness as Santa. And speaking of Santa, the screenplay by Chris Morgan, based on a story by Hiram Garcia, does work in some clever ideas involving the Santa Claus lore.

Red One is a serviceable holiday movie. —David Vicari

A Real Pain

Jesse Eisenberg (Zombieland, The Social Network) stars, writes, and directs in the odd-couple dramedy A Real Pain Eisenberg plays David, a young New Yorker who travels to Poland with his freespirited cousin Benji (Kieran Culkin) to visit the childhood home of their recently deceased grandmother. They join a Jewish heritage tour with other visitors, including a few other Americans and a Rwandan convert to Judaism.

David, a new father, is reserved and play-it-safe. Benji is one of those people who can charm someone’s socks off one minute but then make the person want to strangle him the next. Benji’s holding on to some resentment because David hasn’t contacted him much recently, and David sees Benji as sometimes irresponsible and inconsiderate. Both men also have to come to terms with their grief about their grandmother. It’s an actor’s showcase, and, while the actors filling out the rest of the tour group get some nice moments, it’s mostly Eisenberg and Culkin’s show, and they do a good job. Culkin

especially walks that fine line where the viewer can be annoyed with Benji while understanding why people put up with his antics.

It also provides an interesting travelogue of a country that Americans very rarely get to see in any film set in the modern era. Seriously, try to think of a film shot in Poland that wasn’t set during World War II.

Eisenberg also wisely values economical storytelling. In an era where movies often seem 15-30 minutes too long and streaming/ TV shows feature lots of padding, A Real Pain is a concise 90 minutes. More artists should take note. —Fritz Esker

TALES FROM THE QUARTER

By Debbie Lidsey

Tales and Traditions

My cats won’t let me have a Christmas tree. Oh! I’ve tried on a couple of occasions but disaster loomed each time. Christmas trees, the real ones, fragrant with limbs flush and feathery lush pine needles— everything a cat wants to climb, scratch, hunt, and take down. A carcass of broken glass ornaments among tangles of twinkle lights flashing, inciting the dog to pee on the felled tree, which in turn reminds the cats to piss territorially all over their “kill.” Sometimes, Christmas just has to be reimagined, traditions altered, and often the changes make for a better holiday (though I would like a tree).

I suspect the biggest change to Christmas traditions occurs when one leaves their childhood home. I moved out of my parents’ house, my home, like most folks do in their late teens/early 20s. But I remained in my hometown for many years; therefore, my family continued to enjoy many of our traditions and rituals established when my sister Susan and I were little kids. The Santa rituals at our home remained even after Santa was outed as “make-believe.”

Santa could rely on us to leave a small 6.5 oz. glass bottle of chilled Coca-Cola gift wrapped in aluminum foil and some snacks—coincidentally, Mom’s favorites. My sister Susan and I were not allowed to even look into the living room on Christmas morning until after we went to Mass. Then the family would enter together and gather with the gifts under the Christmas tree (no indoor cat), opening them while taking turns to exclaim with excitement over each one’s gift.

My sister is seven years older than me, so there was little jealousy over our gifts— our interest and taste in presents differed. My favorite parts of the morning ritual were the Christmas “stockings hung by the chimney with care” and filled with my favorite candies and some tiny little gifts.

My Santa memories evolved with time. Before long, I realized Santa Claus was a sweet hoax. In my opinion, it was a harmless and even a welcomed lie. But the magic was indelible, and I remained steadfast with the rules of not looking into the living room until the designated time. This proved a bit problematic when, as an adult, I would visit my parents and sleep on the living room couch (my guest room). I had to keep my eyes closed when Mom, Santa’s proxy, would hang the stockings. Here was another modification of tradition. The stockings were hung on the china cabinet’s glass door knobs with care, because, when my folks moved to a new house, it lacked the crucial fireplace. I guess Santa would have to use the front door.

My point with this stroll, or caroling, down my memory lane is that holiday rituals and traditions change, and you simply must create new, slightly different, or embellished ones. Watching my mom,

as I feigned sleep on the sofa, tip-toe past me—her 30-something-year-old daughter— with my childhood stocking stuffed with goodies is a memory as rich as any from my Santa nostalgia.

When I moved away from my hometown and family to adopt New Orleans, there were precious few years left to visit Mom and Dad for Christmas. If I had known this, perhaps I would not have missed even one. If memory serves me, I sat in only one Greyhound bus home for the holidays, and, in hindsight, that seemed like a terrible mistake, but my crystal ball had poor reception. On the lighter side during those years, I had both environments: Mom, Dad, Susan, her husband, and my couch next to the china cabinet/chimney for Christmas, plus my New Orleans preholiday gatherings with new friends. I even made it back in time for New Years Eve in the Quarter. I was young and game for all the festivities. I was forming new traditions while still rooted in my love of an old school, old fashioned Yuletide.

New Orleans has been my home for 35 years, with 34 Christmas seasons enjoyed. For many of those years, I enjoyed non-stop holiday celebrations ranging from parties, Christmas caroling at Jackson Square— although friends insisted I lip-sync since I am not the Ella Fitzgerald of vocal talent— cocktails, strolls through fancy hotel lobbies with their elaborate Christmas decorations/ trees, more cocktails, and toasts. By New Year’s Eve, I was ready for my Twilight Zone marathon on television with pizza and my cat for company. I was asleep before midnight with earplugs to drown out the fireworks/firecrackers and the ever-present firing of guns into the night sky—some traditions should be obliterated.

Through the years, I became less the party-girl and simply took more pleasure in the comforts of home. I am a social animal but shifted to daytime activities and festivities as my pajamas began to magically call me around 7 p.m. Husband doesn’t seem to mind my low key approach to festivities as long as a cold beer can be had. Actually, he and I both run fast and hard all day long, so chillin’ at home is kinda something to look forward to. Together, we have developed our own holiday traditions. We go to the Dollar Tree or grocery store, each with a $20 budget, and buy somewhat useful ridiculous things to wrap and unwrap Christmas morning. We buy treats/toys for our herd of critters and the floor becomes a playground of boxes and paper for them to hide in (pee on?). Childless cat ladies do have fun. We spend a couple of days playing Santa with $20 bills, each adorned with bows, for tip jars. Tipping is a joy for us. Of course, there are many additional ways to spread the cheer with donations to charities, food drives, animal rescue groups.

Just remember to find your own groove, style, and celebrate. Spread the joy.

PO-BOY VIEWS

Fair Play or Time Out

merry thing where you ran around it to get it going real fast before jumping on for a ride or falling on your face in real gravel.

We went home tired, dirty, bruised, and happy.

Mothers called kids in for supper and let them stay out until street lamps came on. Our parents were beer and whiskey drinkers and filterless cigarette smokers. Physical punishment was swift and brutal. Bigger kids stuck up for smaller ones and smaller ones emulated the bigger ones. I got caught smoking when I was 8 years old. Mom made me eat a cigarette. It was a rite of passage when someone took you aside to show you how to stick up for yourself by using your fists. You never hit a girl or someone

This was the projects. The welfare checks came on the first of the month. Few had televisions, but everyone had a radio. You got your phone calls at a neighbor’s who was lucky enough to get a phone installed. You could smell what everyone was having for dinner in the building’s halls. You knew their music. Gas was .23 a gallon, and nobody had a car.

Girls played with jacks and jump ropes; boys collected baseball cards, played with tops, yo-yos, and anything that resembled mock weaponry. Some played with marbles, while others pitched pennies against the wall. We sat on stoops and played card games while the older kids congregated in parks playing older teen games (softball, basketball, and showing off).

Card games by the dozen: War, Old Maid, Casino, Slap-n-Match, Knuckles, and the infamous 52 Pickup. Roller skates were these metal things that strapped to your ankle and were held vice-like on the front of your shoes, tightened by a “skate key.” If a skate went missing, it was probably because some boy nailed it to a 2x4 to make a scooter of sorts.

Pea shooters, sling shots, spitballs, and carpet guns rained on the unsuspecting. Chalk games such as hopscotch and skellies (ask your grandparents).

Choosing sides by throwing finger signals or Rochambeau or “one potato, two potato.” Hide-and-seek; Red Rover; Red Light, Green Light; Ringolevio; or the dozen kids long Rattlesnake. There were summertime swimming pools and beach outings. Minimum wage was a dollar an hour.

“‘A.’ My name is Alice…”

There were playgrounds that we could go to on non-school days with burning metal slides, swings with wooden seats that you could stand on, seesaws that were used as whip lash testing, monkey bars that you could either fall from and break a bone or surreptitiously get a glimpse of Molly’s underwear, and that round

Food was the coin of the realm, and, as long as your parents had breath in their bodies, you had food on your table. Dinner time was mandatory and at a precise hour. All kids had chores to make happen: going to the stores, helping with the dinner prep, setting and clearing the table, washing and drying the dishes, taking out the trash.

Kids collected soda bottles for refunds and spent the money on penny candy. Keeping up with the newspaper funnies was de rigueur Girls taught each other how to dance and then taught their brothers how to lead. There was this new music that kids listened to on transistor radios. The music was called rock ‘n’ roll, which was originally a euphemism for having sex.

On Saturdays, our parents would send us to the movies and it took years to figure out that that was the only time they could get some privacy. Everyone went to church on Sunday, and holidays were sacrosanct. We dressed up for Easter, were smug about our school supplies, showed off our Christmas haul, and danced in the streets to marching bands. There were no “only childs.”

Everybody had brothers, sisters, cousins, aunts, uncles, grandparents somewhere. Besides them, you had neighbors. Folks were always dropping by or gathering in groups. Mothers hung out windows watching the world go by. You couldn’t get into mischief unseen. Pops would be home soon from work.

Growing up in an inner city, you’re a tribe unto yourselves. The economy is someone else’s concern. There’s rich folk, the ones who make it to the suburbs, and you. Poor but proud and gonna be somebody someday. “‘A.’ My name is Alice…”