By Foodable Web TV Network
Foodable welcomes New Orleans to our Top 25 restaurant lists this month! A city with arguably the nation's spiciest nightlife, also certainly has a flavorful restaurant scene. With restaurants that aren’t afraid to experiment with their menus, New Orleans has been recognized as one of the cities with the most creative culinary scenes.
So what are the restaurants that consumers can’t stop talking about on social media? The first ever restaurant to make the New Orleans coveted no. 1 placement on our list is Root, with the high social score of 170.88. This month’s top dog is unlike any other restaurant. It features
by Broussard's | about a month ago
by Nora McGunnigle | New Orleans Eater
Local bartending legend Paul Gustings talks to Eater about his transition to the Empire Bar at Broussard's and why he loves what he's been doing for over 30 years.
Welcome to Lifers, a feature in which Eater interviews the men and women who have worked in the restaurant and bar industry for the better part of their lives, sharing their stories and more.
Paul Gustings has probably forgotten more about bartending than the vast majority of those looking to follow in his footsteps will ever know. A longtime local bartender - he put in 20 years at theNapoleon House, and 15 at Tujague's before heading
by Broussard's | 1 month ago
Ever since our greatest scientists discovered a meal between breakfast and lunch, man has looked to the stars and wondered, “Where can I get the best boozy brunch deals in New Orleans?”. Well, wonder no more... because here’s a list of the very best deals you'll find in the city's best brunch spots, broken down by neighborhood. [...]
Broussard’s, French Quarter
The Deal: One of the "grand dames" of Creole cuisine and NOLA dining culture, Broussard’s jazz brunch in a quintessential French Quarter courtyard setting is a great place any Sunday (10:30am-2pm) to enjoy music-accompanied, old-school Creole dishes like Eggs
by Broussard's | 2 months ago
Living and working in New Orleans means working hard so you can play even harder. But why should weekends have all of the fun? An extensive list of local restaurants offering happy hours — some lasting as late as 7 p.m. and on the weekends, too — are the perfect excuse to gather with co-workers and friends over some early evening priced-just-right bites and drinks. Here are 10 New Orleans restaurants offering excellent happy hours with food and drink options that are light on the price but generous on flavor and fun. [...]
Visit one of New Orleans’ most beautiful French Quarter restaurants for their Imperial happy hour
by Broussard's | about 3 months ago
Other cities might have quaint, anachronistic, bespoke cocktail dens, with their dark woods and candlelight, exposed brick, and mixologists in arm garters and handlebar mustaches. But in New Orleans, that’s not ironic or whimsical... it’s our history. NOLA barmen and barwomen have been slinging drinks since the mid-19th century, and you can still get many of those same drinks, at the same bars no less, to this very day -- and at the same time, a new breed of Big Easy bartenders are creating exciting craft cocktails, as well as paying homage to those classics.
Tying it all together, we decided to track down the essentials. The must-drinks. The mixed's you can't
By Robert Simonson | The New York Times
Photo by Cheryl Gerber | The New York Times
NEW ORLEANS — There are as many versions of the Sazerac here as there are bars. Still, the one made by the bartender Paul Gustings stands out.
“I use much more Peychaud’s than others do,” he stated, mentioning the bright red bitters that are essential to the drink. Eleven dashes. Or 13, or 10, depending on how full the bottle is. (The dashes are smaller when it’s first opened, he explained, and larger toward the bottom.)
Mr. Gustings has his own way of doing things. An éminence grise in the New Orleans bartender community,
By David Lee Simmons, NOLA.com | The Times-Picayune
Photo by David Lee Simmons, NOLA.com | The Times-Picayune
The New Orleans restaurant renaissancehas been matched in recent years with the bar renaissance. As we sat down to decide which new bars should be on our 2014 list, we found many of the ones we liked were associated with restaurants.
When is a restaurant bar also a great bar? After much discussion, we agreed that while it often is a tough call, a space feels more like a bar when patrons can sit and sip while experiencing little to no pressure to order food. Other spaces earned extra credit for having a separate space or entrance, creating
By Todd A. Price, NOLA.com | Times-Picayune
Photo by David Lee Simmons, NOLA.com | The Times-Picayune
A national magazine once called Paul Gustings, who spent years at Tujague's, the crankiest bartender in America. These days, he's atBroussard's new Empire Bar, where you'll often see a smile on his face.
Why wouldn't he be happy?
When the restaurant, founded in 1920, underwent a million-dollar renovation, the owners built a proper bar in the middle. The elegant space opens onto a patio shaded by a century-old wisteria vine.
And behind the wide marble bar, dressed in a vest and sporting a long, narrow grey beard,
By Melanie Warner Spencer | myneworleans.com
When I first read about Drink & Learn history and cocktail classes with cocktail historian Elizabeth Pearce, it occurred to me that I might have missed the boat on a brilliant business idea.
Then it occurred to me that I should promptly go online and buy two tickets ($50 per person) to “The New Orleans Experience.”
Held at the luxe, light-flooded Empire Bar at Broussard’s in the French Quarter, this two-hour class begins with a refreshing cocktail made with lemonade, maraschino liqueur and crème de noyaux. Dubbed the Master Lemonadier, the drink is expertly crafted by New
By JYL Benson | myneworleans.com
If everybody’s working for the weekend, then brunch is our reward. The weekend scene at New Orleans’ eateries suggests that brunch is a meal best served with festive libations and consumed between peals of laughter. It is an indulgent, leisurely meal that tends to lean toward decadence with free-flowing champagne, mimosas, milk punches and Bloody Marys being the signature beverages consumed with rich, flavorful foods – usually by nattily attired participants.
As is the case with so many things that are vaguely naughty, over-the-top, or both (the cocktail, Mardi Gras, jazz and muffulettas just to name a few),
Article and Image Source: Esquire
This year's crawl starts on the West Coast, then meanders east.
Our ninth annual celebration of America's best bars, our ever-growing list of those exceptional, harmonious, radiant, and occasionally unruly places to have a drink. As always, we're guided by David Wondrich, Esquire's favorite drinking partner and America's foremost cocktail historian. Now, on with it already. We're thirsty. [...]
by Broussard's | about 6 months ago
By Laura McKnight, NOLA.com | The Times-Picayune
You may have taken shots with bartender Paul Gustings.
But here’s your chance to take a shot at him.
Gustings, veteran New Orleans bartender and professional curmudgeon, will serve as the target during the first in a series of comedic roasts planned at Tiki Tolteca.
The roast of Gustings begins at 10 p.m. May 21 at the tiki bar, on the second floor of Felipe’s Taqueria in the French Quarter.
Maxton Kennedy, bar manager of Tiki Tolteca, said the idea, modeled off televised Comedy Central roasts, is to gather other well-respected bartenders to collectively poke fun
by Broussard's | 6 months ago
By Ian McNulty | The Advocate
With prevailing dining trends pointing to comfort-food concepts, global cuisine mash-ups and a casual vibe no matter the price range,Broussard’s tacks away so sharply it seems like this old-but-recently-renewed French Quarter restaurant is throwing down a gauntlet.
Expensive, elegant and formal, specializing in Continental cuisine and calling to mind special evenings rather than anytime dinner, Broussard’s feels more like the type of restaurant that has endured rather than one that people would create these days.
And yet it’s hard to see why the place should be anything else. A historic complex in
By Todd Price, NOLA.com | Times-Picayune
Zagat unleashed its critical acumen on New Orleans and came up with a list of our city's 10 hottest restaurants. The dining destinations of the moment include Pêche Seafood Grill,McClure's BBQ, MoPho and Marti's.
Like any list, this one is open to debate and inevitably a tad arbitrary. Why are Ivy and District Donuts.Slider.Brew excluded? Had it been published two weeks from now, Square Root, Pizza Domenica and maybe Milkfish would likely have earned the status of "hotness."
The 10 chosen by writer Paul Oswell cover a range of prices, styles and neighborhoods. All but two, the renovated
By Paul Oswell | zagat.com
It’s not easy for new restaurants to make a name for themselves in the food-obsessed city of New Orleans, but these are the places that have excited local palates over the last twelve months.
Why It's Hot: Not many old-school New Orleans restaurants get a chance at a second incarnation. After a million-dollar makeover, the dining rooms at this 1920s French Quarter institution are ready to welcome a new generation of fine diners. A newly named Empire bar and refined hallway are just two of the more striking physical changes, and behind the scenes, chef Guy Reinbolt now directs