On the Road

New Orleans

The Big Easy

New Orleans skyline

From Bourbon Street to Bánh Mì, there’s a lot to love about the Crescent City. Its Bywater neighborhood is home to an eclectic mix of bars, restaurants, and an artist community that shows itself in murals and brightly painted Creole cottages and shotgun-style homes. Carrollton, thanks to its riverfront location, feels (and is) refreshingly local. At its center is Oak Street (Main Street back when Carrollton was a city), a stretch that’s home to independent businesses and some of NOLA’s best eateries. New Orleans has long been known as a whiskey wonderland, but there’s no finer place to get rummy (after all, the Caribbean is only a rock-skip away). The past five years have bestowed an embarrassment of laurels upon our fair city. The James Beard awards, the Oscars of the restaurant and hospitality industry, continues to accolade New Orleans chefs, restaurateurs, and bartenders like no other city. But it’d be a shame to not mention the variety of live local music. Stop by Preservation Hall, the city’s premier venue for traditional jazz since 1961.

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Dooky Chase ccexpress
Dining Out

Dooky Chase’s Gets its Old Swagger Back

Continuing the eighty-year legacy at Dooky Chase's in New Orleans, chef Leah Chase's grandchildren pick up the mantle behind the stove and the bar.

Cover of Nana's Creole Italian Table, a New Orleans cookbook

Bookshelf: Nana’s Creole Italian Table

Elizabeth Williams' New Orleans cookbook, Nana’s Creole Italian Table, invites home cooks to experience Sicilian-influenced Cajun-Creole food.

Roast Beef Po'Boy

3 Versions of One NOLA Classic: the Po’ Boy

The po’ boy gets three new versions thanks to New Orleans-native Chef Kelly English. He brings authentic NOLA cuisine with his second restaurant in Memphis.

At the Table

A Cajun Christmas Menu

Bayou-born, meat-obsessed, self-described smartass Isaac Toups taps his Acadian roots for a lively holiday feast with family and friends.

On the Road

A Crescent City Icon, Reimagined

NOPSI houses three bars, each with a distinctive focus and feel (this is New Orleans, after all).

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local flavor

Key Ingredient

New Orleans-Style Beignets

Transport yourself to the center of the French quarter in New Orleans with powdered [...]


Chicken and Andouille Sausage Gumbo

Chef Tory McPhail of Commander's Palace on New Orleans - Chicken and Andouille Sausage [...]


Brennan’s Eggs Hussarde

Make the marchand de vin sauce: In a 2-quart saucepan, melt butter and lightly [...]


Brennan’s Turtle Soup

Turtle soup at home? Thanks to the abundant supply of amphibian from South Louisiana’s [...]


Cochon Butcher’s Muffaletta

Chef Stephen Stryjewski of Cochon Butcher, New Orleans, LA - Cochon Butcher’s Muffaletta


Pork Shoulder Grillades and Grits

Executive Chef Rushing’s chapter at Brennan’s includes adding dimension to a traditional New Orleans [...]


Red Velvet Dark Chocolate and Beet Cake with Cream Cheese Ice Cream and Candied Beets

Red Velvet Dark Chocolate and Beet Cake from pastry chef Kelly Fields of Restaurant [...]


Stuffed Cabbage with Tomatoes and Onions

This delicious and savory dish makes all who try it feel warm and comforted [...]

Key Ingredient

Sugar and Spice Dusted Calas

Adrienne Cheatman changes things up with some savory, rustic sugar and spice dusted calas. [...]

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Crawfish boils are a staple meal in Cajun Louisiana during Mardi Gras
At the Table

Mardi Gras Treats with a Fat History

Mardi Gras signature foods surpass beignets and po’boys, and reveal histories about product availability, Catholic traditions, and French influence in Louisiana

StRoch Night PC Gabrielle Geiselman 1
On the Road

7 Southern Food Halls To Explore

Southern cities have capitalized on the food hall's popularity, turning historic and large scale venues into hubs of diverse cuisine and gathering. 

Serrano Ham Croquette Benedict 2
At the Table

Big Easy Benedicts

Two takes on the classic brunch dish from New Orleans chefs.

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In the Field

Honoring the Fall Tradition of the Cajun Boucherie

Deeply rooted in Cajun and Creole communities, the historic tradition of autumn boucheries remains an essential way to pay homage to farmers, chefs, and butchers.


How the Muffuletta Came to Be

The sandwich captures a fleeting moment in New Orleans history, when new immigrants adapted the traditions of their homeland to the realities of a new world, stamping their story on the city’s cuisine in the process.


drinks from the big easy

The Riff

Spicy Island Breeze by Ian Julian

Ditch the office and kick back with a spicy island breeze cocktail. This tropical [...]

The Riff

Clairinha Cocktail by Ian Julian

Try the Clairinha for an easy-going cocktail. Ian Julian from Fritai offers a Caribbean [...]

The Riff

Fritai Fruit Cup

Take punches to a new level with the Fritai Fruit Cup that id great [...]


Nettles and Beets

Christopher Brian, bar curator at Meauxbar in New Orleans, Louisiana, was inspired to develop [...]


Scotch Old Fashioned

A traditional and authentic recipe for an old fashioned cocktail: a muddle of sugar, [...]


The Original Sazerac

The Roosevelt Hotel in New Orleans gave their top recipe for the original and [...]

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