By Scott Gold | thrillist.com

Mardi Gras may be over, but that doesn’t mean you can’t continue to have fat Tuesdays (and Wednesdays, and Thursdays... you see where this is going), thanks to the slew of awesome new openings New Orleans has seen over the last few months -- so we took the liberty of lining up the best ones right here.

District.Donuts.Sliders.Brew
Garden District
For those who tend to be a little obtuse when it comes to judging a restaurant by its name, this one is pretty straight forward. District offers donuts, sliders, and caviar brew (that being fancy coffee and sadly not beer). Incredible donut

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by Broussard's | 1 month ago

By Beth D'Addono | 10best.com
Photo Credit: Grand Isle

Nothing is black and white in New Orleans, whether you’re talking food, music, politics or history. The difference between Cajun and Creole cuisine is no exception. Both styles of cooking share French roots and many of the same ingredients. Beyond that, it’s a matter of country style vs. city style, rustic and hearty fare vs. rich, sophisticated preparation.

Cajuns and Creoles

To understand their food, first understand their roots. Cajuns were French Acadians expelled for their Catholic beliefs in the 1700s from what is now Nova Scotia. Many settled

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by Broussard's | 2 months ago

by Tom Fitzmorris | nomenu.com

Weddings and the anniversaries of them are best left to the women involved. That’s my policy, anyway. Mary Ann said that she thought we ought to go to Mass today at St. Mary’s Assumption Church in the Irish Channel. That’s where we accepted the bonds of matrimony twenty-five years ago this Tuesday. That grand church was originally built in the prosperous 1840s by the German Catholic community. The Irish had their own church–the equally breathtaking St. Alphonsus, across the street.

Given its neighborhood (on the way up now, but one of the most distressed parts of town for decades), we expected to find

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by Broussard's | 2 months ago

MA started with crab cakes. Not jumbo lump, but delicious anyway. For me, a generous plate of beef carpaccio, topped with pine nuts, cornichon pickles, and Parmigiana cheese. Excellent! I will have to add it to a top-dozen list I made of such dishes just a few days ago.

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by Broussard's | 2 months ago

by Broussard's | 2 months ago

Mary Ann was beside herself with pleasure from her entree. It was her favorite fancy dish–pan-seared or sauteed trout or redfish, topped with lemon butter and crabmeat–prepared exactly the way she likes it (a little overcooked). The poached eggs on smoked salmon on my plate were just right, too. (The late Chef Maurice Bitoun used to call this very dish “kosher eggs Benedict.”)

Something rare happened during this brunch. Mary Ann asked for the seven-dollar bottomless mimosa for her beverage. Indeed, they did not stop pouring the bubbly and orange juice, and she got a little tipsy. That almost never happens. But hey, we’re celebrating our anniversary here.

The

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by Broussard's | 2 months ago

By Ian McNulty | The New Orleans 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

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by Broussard's | 3 months ago

By Haley Adams and Kristen Himmelberg | New Orleans Bride Magazine

New Orleans knows how to throw a good party, so it makes sense there are plenty of places to choose from when looking for the perfect place for your wedding reception. Here are 10 places that will help you have a great time.

1. Broussard’s

Though the classic New Orleans restaurant was founded in 1920, Broussard’s went through a million-dollar makeover in 2013, which is bringing new attention to the spot. “We have had great responses,” says Trent Verges, the director of marketing for Creole Cuisine Restaurant Concepts, which now owns Broussard’s.

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by Broussard's | 3 months ago

By Gwendolyn Knapp | nola.eater.com

The New York Times actually acknowledges New Orleans' insanely growing Chia head of a restaurant scene this week. To put it all in perspective writer Shaila Dewan turns to T-Fitz for some boom-time documentation. Tom Fitzmorris' daily industry-abacus currently puts the tally at about 1,400 restaurants open for business in New Orleans, up from around 800 in 2004...yes, that's 70% more restaurants now than pre-Katrina even though the population is actually less. There are 66 restaurants on Magazine Street alone. Over 10% of jobs in the city are accounted for by the restaurant industry. So what is driving the growth? According

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by Broussard's | 4 months ago

By Shalia Dewan | New York Times

NEW ORLEANS — By one count there were already 65 restaurants on the three miles of Magazine Street, a major artery through this city’s upscale districts. But on a recent Monday, diners were eager for No. 66. The minute the lights went on at Ivy, an autumnal little lounge with an as-seen-on-TV chef, the curious were at the door.

This city, of course, has always been food-obsessed. But these days it has reached new levels of insatiability. Though the city has fewer people than it did before Hurricane Katrina hit in 2005, it has 70 percent more restaurants, according to a count by Tom Fitzmorris, a local expert

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by Broussard's | 4 months ago

By Scott Gold | bestofneworleans.com

Broussard's restaurant, recently reopened after a major renovation and a changing of ownership, will now be serving a three-course jazz brunch on Sundays. This comes at the hands of the eatery's newly installed, French-born chef, Guy Reinbolt, who took over the 93 year-old restaurant's kitchen after its reopening this past September.

Fans of Broussard's, and it's "exotic," often over-the top French-Creole decor and cuisine (the grand reopening event featured a Napoleon Bonaparte impersonator as well as a costumed belle in a powdered wig and a gown festooned with Champagne glasses), are sure to be

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by Broussard's | 5 months ago

By Gwendolyn Knapp | nola.eater.com

QUARTER— Chef Guy Reinbolt has just introduced an ever-glamorous three-course jazz brunch menu, avaialble on Sundays at Broussard's. Check out a few of his specialty offerings right here. [EaterWire]

CBD— International House hosts a Basquiat themed shindig tomorrow night. Artist Dylan Roscover will be unveiling his calligram of Basquiat that will remain on permanent display at the hotel. Al Diaz will do a toast to Basquiat with drinks by Alan Walter of Loa, food from Empanada Intifada. [Eaterwire]

BYWATER— Tomorrow is the annual BNA Mirliton Festival at The Brickyard (3036 Chartres) with

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by Broussard's | 5 months ago

By Gwendolyn Knapp | nola.eater.com

After a whopping $1 million renovation project, and fresh off their first week ofreopening, here's a look at the newly-polished Grand Dame, Broussard's. New owners, Creole Cuisine Restaurant Concepts purchased the restaurant from longtime owners Evelyn and Gunter Preuss in May, and immediately began the transformation to restore the restaurant's historical beauty.

Most notably, the entry hall has been streamlined and leads to the large and elegant Empire Bar. The dining rooms feature Italian wallpapers, antique light fixtures, new wine cabinets, and were revamped by local designer Brian Bockman (who also styled

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by Broussard's | about 7 months ago

By Ian McNulty | theneworleansadvocate.com

The French Creole “grand dame” restaurants are celebrated as timeless stalwarts of tradition. But that mantle hasn’t really fit as well at Broussard’s Restaurant (819 Conti St., 504-581-3866; broussards.com), where the story has been more about a succession of epochs under different owners since the sprawling French Quarter restaurant first opened in 1920.

Over the past few years in particular, it became harder to say just where Broussard’s was headed as different promotions and restaurant trends cycled through the program. But last spring Creole Cuisine Restaurant Concepts, the same

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by Broussard's | about 7 months ago

By Gwendolyn Knapp | nola.eater.com

Cool weather. We can dream about it. We can almost taste it. And when it finally cools off in New Orleans (it's, erm, trying), you'll have these ten new reasons to soak it up. From balconies to patios, Eater has gathered all the worthy al fresco-minded places that have opened or undergone serious renovations within the past year for your viewing pleasure. Yes, here are 10 new outdoor dining areas to check out this Fall.

And contain yourself... Eater's Guide to The Best Outdoor Dining in New Orleans is on tap for next humpday, featuring dozens of options for your al fresco needs.

#1: Broussard's

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by Broussard's | about 7 months ago

By Gwendolyn Knapp | nola.eater.com

819 Conti St., New Orleans, LA 70116
Phone: (504) 581-3866
Website: broussards.com
Status: Certified Open

Broussard's highly-anticipatedreopening is this evening, after new owners the brothers Ammari— Marv, Richy, and Zeid— also known as Creole Cuisine Restaurant Concepts threw down on a $1 million dollar renovation this summer in hopes of achieving ultimate Grand Dame status. The freshly landscaped courtyard is sure to be a hit in the cooler months. The restaurant's entry hall, once bedecked in antiques, is now streamlined and leads directly to the long Empire Bar, where Paul

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by Broussard's | 7 months ago

By M.D. Dupuy | noladefender.com

French Quarter business owners understand that sometimes, it costs a pretty penny to look a hundred years old. For the first time since 1970, Broussard’s Restaurant (819 Conti St.) is in post-renovation phase. The restaurant reopened last night, after a million-dollar facelift. Even with the modern updates, new owners aimed to maintain Broussard’s Vieux Carre aesthetic and cuisine. Since its founding, the bar has had a soft spot for Napoleonic décor, drinks, and food.

“We are honored to carry on the traditions of excellence that Joe and Rosalie Broussard passionately shared with diners,” states

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by Broussard's | 7 months ago

Source: Todd A. Price, NOLA.com | Times-Picayune

Guy Reinbolt, the executive chef at the newly renovated Broussard's, hails from Alsace.

"I have the organization of the German side," he said, "and I have the French savoir, passion and ingenuity.

At the Creole grande dame, Reinbolt will cook classic Continental cuisine but with Louisiana ingredients. His approach eschews shortcuts. In his kitchen, he makes stock with vegetables, shrimp, lamb and even pheasant.

"I grew up that if you have a frog dish, you clean the frog and make a stock," Reinbolt said. "Everything has a stock, because that is where the flavor comes from."

Reinbolt

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by Broussard's | 7 months ago