Where to Find (Good) Beer in New Orleans

April 7, 2016
By: Nora McGunnigle, Go Nola

New Orleans is working on reclaiming its pre-Prohibition title of “Brewing Capital of the South” one brewery, brewpub, and beer bar at a time.

New Orleans is working on reclaiming its pre-Prohibition title of “Brewing Capital of the South” one brewery, brewpub, and beer bar at a time. Combine the ever-growing number of breweries open in and near Orleans Parish with the fact that they are now allowed to sell their beer on their premises, then add the rich and ever-evolving food culture and the presence of more beer-savvy tourists: it all adds up to a diverse collection of places where great beer can be found.

Since the flavors of beer are becoming increasingly complex, it only makes sense that chefs gravitate toward beer that complements their food. Even the ultra-traditional Creole grand dame restaurant, Commander’s Palace, has increased the number and quality of its beer offerings.
Other restaurants that have great beer include Boucherie in the Riverbend, Pizza Delicious in Bywater, Borgne in the CBD, Grand Isle in the Warehouse District, and Angeline in the French Quarter. Freret Street has several restaurants with a great beer menu — Ancora, Midway Pizza, and Company Burger. (Check out Company Burger’s new location in the South Market as well — it has an even more expansive tap list.)




The Shared Sound Festival takes place in New Orleans’s twin city, Rosh Ha’ayin.

March 2016
By: Berry Davis, The Jerusalem Post

The Jewish Agency has maintained a busy activity schedule since its establishment more than 80 years ago, including acting as the de facto government of the Jewish Yishuv prior to 1948. For some years now it has been busy nurturing bonds with Israel among members of Jewish communities around the globe through its Partnership2Gether initiative – formerly Partnership 2000 – which twins towns in Israel with Diaspora communities.

Rosh Ha’ayin’s US counterpart is New Orleans, known as the birthplace of jazz. For the past four years, that confluence has spawned the Shared Sound Jazz Festival, the fifth edition of which will take place in Rosh Ha’ayin on April 5 and 6. The festival musical purview has gradually expanded over the years beyond the strictly defined boundaries of the titular genre, with fiery pop-rock singer Margalit Tzan’ani in this year’s lineup, as well as veteran singersongwriter Yoni Rechter, who will front a large combo.


Casting call for MasterChef with Gordon Ramsay and Louisiana Seafood Cook-off

March 8, 2016
By: Will Coviello, Gambit Nola

Celebrity chef Gordon Ramsay may be best known to TV viewers for yelling at contestants on Hell's Kitchen, his long-running competition for aspiring chefs. A kinder, gentler Ramsay presides over MasterChef, a TV cooking competition for home cooks.

Open casting events for MasterChef are being held across the country through late April, and New Orleans-area cooks can audition between 10 a.m. and 6 p.m. Saturday, March 19 at at the JW Marriott Hotel.

Contestants are encouraged to register online at www.masterchefcasting.com. To be eligible, contestants must not have professional cooking experience. Interested participants need to fill out a questionnaire, which can be downloaded from the website, and present a dish. They must plate their dish in front of the audition judges, but no cooking or heating is allowed onsite (dishes will not be judged on temperature). Contestants will be judged on food knowledge and technique. People unable to attend the casting event may submit an audition video. Visit the website for details about the casting event and TV show.

Professional chefs interested in the annual Louisiana Seafood Cook-off can apply online. The competition is Saturday, May 28 at the Ernest N. Morial Convention Center during the New Orleans Wine & Food Experience. It is sponsored by the Louisiana Seafood and Promotion Board and the Louisiana Restaurant Association.

The winner represents Louisiana at several events in the coming year. Past winners have included Tory McPhail of Commander's Palace, Brian Landry of Borgne, Aaron Burgau of Patois and Chris Lusk of Restaurant R'evolution. 


3 of a Kind: New-School Hot Toddies

March 2, 2016
By: Kiri Tannenbaum

According to Colicchio & Sons’ beverage director, Patrick Bennett, the hot toddy — whiskey, hot water, lemon and honey — has an interesting history. While experts agree on where the cocktail originated, the why is debatable. With Scottish roots, the hot toddy is believed to have been designed as either a remedy for a winter cold or a way to make Scotch whiskey more palatable for women. Or perhaps it was the vessel in which it was served — a teacup — that ladies found so appealing. In any instance, it is a heartwarming cocktail that certainly will get you through the last weeks of winter. Here are three restaurants serving their own unique spins on the classic.
Photo by Randy Schmidt for Borgne

New Orleans: Borgne
New Orleans is the birthplace of the cocktail and where you’ll find the Honeysuckle Hottie. Borgne chef Brian Landry’s recipe (Dammann chamomile tea, Cathead honeysuckle vodka and a rock-candy swizzle stick) was inspired by his own ritual of drinking tea. “I drink tea pretty regularly throughout the day,” he says, “and immediately knew the honeysuckle vodka would pair well with the Dammann chamomile without being overly floral.” Landry added a playful rock-candy swizzle stick, which, he explains, limits the drink’s sweetness. “This is the perfect afternoon cocktail on a cold day,” he notes.



February 2016
By: Scott Gold, Thrillist

If you’re headed to the Crescent City for a visit, there’s a good chance you’ll want to check out some of the major sites. There are about three hundred years of them, so that’s totally understandable and admirable. But you’ll probably also get hungry at some point, and the good thing is that the food in New Orleans is everything it’s cracked up to be and more. Here are some of the very finest things for you to try, should you be nearby these famed local landmarks.

You can’t go wrong with the seafood selection here at the hands of Chef Brian Landry, but you absolutely must pair it with their phenomenal duck poppers loaded with jalapeño and bacon.


Bartenders Turn to Tea

February 2016
By: Kathleen Squires, Restaurant Business Online

Bringing a whole new meaning to “tea party,” mixologists across the country are adopting teas—from basic black to herbal—as all-natural mixers. Not only does the trend satisfy consumers’ ever-growing thirst for new spins on cocktails, incorporating tea into the bar program is a low-cost, low-laboroption, say mixologists and restaurateurs.

Tea is among the fastest-growing ingredients in spirit-based beverages at chains, rising by nearly a third in the past two years, according to Technomic. Bottled sweet-tea-flavored vodka, introduced by several spirits brands in the last five years, may have turned customers on to the idea, but now mixologists are experimenting with tea as a flavoring element in handcrafted cocktails, in the form of tea tinctures, bitters, syrups and other infused spirits.

Brian Landry, executive chef at Borgne in New Orleans, incorporates tea into his Honeysuckle Hottie Toddy ($12) and has found the blend of hot chamomile tea and honeysuckle-infused vodka to be a profitable way to differentiate the winter cocktail list. “When the weather turns cool, which in NOLA is a very short season, warm cocktails are very well received by our customers,” Landry says. “Most people are used to hot buttered rum and some of the richer cocktails, so a hot tea-based cocktail is a light, refreshing way to add a warm cocktail to the mix,” he says.


Following the flounder: why this New Orleans seafood classic enjoys a cult following, bones and all

February 2016
By: Ian McNulty, The Advocate

Seven Weeks of Seafood: Seafood consumption always soars this time of year for reasons that can be religious, cultural, seasonal or some combination thereof. In this series, we feature dishes and styles of seafood to take you beyond the basics, to show the diversity of flavors at hand and to inspire some new cravings.

It took a little sleuthing for chef Brian Landry to arrive at the recipe for the whole stuffed flounder he serves at Borgne, the modern Louisiana seafood house he opened with the Besh Restaurant Group in 2012. The New Orleans native grew up eating at West End restaurants, and in a quest to replicate it Landry asked suppliers and purveyors and cooks for insight on the old standard.



New Orleans Saints' Tailgate Recipe: Duck Poppers

January 2016
By: Mary Orlin, San Jose Mercury News

New Orleans native Brian Landry is a self-confessed "die-hard Saints fan," as well as a booster of the region's coastal cuisine, drawing inspiration from the big pots of gumbo and jambalaya he enjoyed on family fishing trips. Landry's culinary path led to stints at Galatoire's and the Louisiana Seafood Board, before joining up with chef John Besh to create the seafood and bayou-centric Borgne (www.borgnerestaurant.com). But Landry's comfort food when the Saints lose is Borgne's twice-cooked turkey necks with pepper jelly. His tailgating pick? Duck poppers, a staple at fishing and hunting camps. "It reminds me of hanging out with good friends and family," he says.

Q What food shows up at a New Orleans tailgating party?

A There's always some version of a gumbo. Any good tailgate includes game, whether that's wild duck, venison or fish that someone caught.

Q What dishes do you bring?

A I would bring fried fish sliders made with fish that I caught myself. My ultimate tailgate food is raw oysters.

Q What's your biggest culinary Hail Mary?

A When the Super Bowl came to New Orleans in 2013, it was crazy. At one time, we were hosting three different events, had a crew at the Superdome and a full restaurant.

Q Where should visiting fans dine when visiting New Orleans?


16 to watch in 2016

January 2016
By: Megan Rowe, Restaurant Hospitality

In a hotly competitive business like restaurants, it takes more than mad cooking skills or business smarts to survive. It takes something special, often a passion, and these 16 individuals have it. Keep an eye on these people—we expect big things from them.

Brian Landry
Executive chef, Borgne, New Orleans

When John Besh approached Landry about creating a restaurant, Landry jumped at the chance, which would allow him to showcase seafood while simultaneously revitalizing a part of town that had been hard hit by Hurricane Katrina. A Big Easy native, Landry is passionate about two things: regional food traditions and Gulf seafood conservation. Borgne gave him the perfect vehicle to show off both. Landry is also a community leader, working closely with the John Besh Foundation as a mentor for Chefs Move! scholarship winners and at-risk youth.


New Orleans for Millennials

January 2016
By:Inside the Gate

While New Orleans is known for its history and culture – whether it be music, architecture or food – the city is also a thriving and young city. Turn a corner, and you’ll find a new art gallery or craft coffee shop popping up and catering to a new generation. If you’re worried about being relegated to historical tours and avoiding revelers on Bourbon Street, look no further. Here’s how to experience the new side of New Orleans.

New Orleans is one of the culinary capitols of the world, and there’s no shortage of restaurants to indulge your tastebuds. When you find yourself hungry while exploring the French Quarter, stop in at Central Grocery on Decatur Street for a muffaletta, the Sicilian sandwich invented there. You won’t be disappointed by this combination of Italian meats and cheeses topped with olive salad on a special sesame loaf.

While exploring the Warehouse District, one of the best stops in the area is Cochon Butcher, the easy lunching side of Chef Donald Link’s Cochon. Expect house-cured meats and local sandwiches with a Cajun flare. Another great stop in the area is Borgne, Chefs John Besh and Brian Landry’s restaurant that offers regionally inspired seafood dishes.

For lunch on Magazine Street, grab a poboy at Joey K’s or or a frank at Dat Dog and rest your feet a bit. When you’ve finished exploring Magazine Street and the Garden District, take the streetcar to Carrollton and dine atCarrollton Market. With a focus on farmers markets and local seafood, the menu changes frequently and makes use of the fruits of the Mississippi River Delta.

If you feel like experiencing classic New Orleans Creole, there’s no shortage of fine dining establishments across the city. For modernly refreshed Creole, stop in at Tableau and dine on the balcony overlooking Jackson Square. If you’re looking for a more traditional take, tryAntoine’s or Arnaud’s – Antoine’s is actually the oldest continually-operating restaurant in America!