New
Orleans
New Orleanians have been encouraging chef Frank Brigtsen of Brigtsen's to expand his culinary repertoire by opening more locations. Brigtsen surprised everyone recently when he took over the shuttered and locally beloved half-century old Charlie's Seafood, a good old New Orleans fried seafood joint. Brigtsen, who for years said he did not want a second location, nevertheless bought Charlie's, renovated it, spruced it up and re-opened it, much to the delight of Charlie's faithful regional following. On the menu? The same wonderful seafood platters, stuffed crabs, grilled seafood items, and fish topped with the house shrimp and crabmeat sauce. Brigtsen, who has helmed Brigtsen's since 1988, kept the sparse, not-so-fancy interior intact, and the building? Well, don't drive too fast or you'll miss it! Lunch Mon.-Sat., Dinner Tues.-Sat. Charlie's Seafood, 8311 Jefferson Hwy., Harahan, LA 70123, 504-737-3700.
After eight months and 19 surgeries resulting from a freak accident that led to life-threatening circumstances, chef Matt Murphy returned to his post at The Ritz-Carlton, New Orleans. As if that were not big enough news, Murphy shortly thereafter debuted his new M Bistro, on the lobby level of the hotel. The room has gone through various incarnations since the hotel opened a few years ago, but this one appears to have staying power. The ever-smiling chef with the thick Irish brogue offers highly creative comfort food. Typical dishes on the menu include shrimp and grits, braised rabbit lasagna with wild mushrooms and goat cheese, blackened redfish, shrimp po-boys and a red bean vegetarian pie. Do yourself a favor and try the chef’s baby back ribs, and do not leave before you enjoy sticky toffee pudding. Best of all, Murphy is using as many foods as possible from Louisiana farmers, and his innovative “green waste” program is the only one of its kind in the city. The program donates vegetables, egg shells, boxes and bio-degradable food products to a local farm that will use the materials as compost. Breakfast, Lunch & Dinner daily. M Bistro, The Ritz-Carlton New Orleans, 921 Canal St., New Orleans, LA 70112, 504-524-1331.
Adolfo Garcia is a familiar name in New Orleans to those who have patronized his Rio Mar seafood restaurant over the years. Now he has unveiled his latest creation, a Mano, featuring authentic Italian pastas, sausages and cured meats, using centuries-old curing methods. The menu begins with nearly a dozen tempting antipasti options. Customers may order several small plates, or a sampler plate. On the entrée side, look for slow-cooked rabbit with oil-cured olives, roasted garlic and thyme, as well as a butcher' style braised beef oxtail dish. Desserts are equally enticing, including the chocolate and pistachio semifreddo. Garcia has worked all over Europe and in New York, and brings his international flare to his newest project. In addition to Rio Mar, Garcia also helms the Argentine steakhouse, La Boca. All of his restaurants are located in the heart of the Warehouse/Arts district. Dinner Mon.-Sat. a Mano, 870 Tchoupitoulas St., New Orleans, LA 70125, 504-508-9280.
"The Emeril Lagasse Show" Debuts on ION TV
Chef Emeril Lagasse (Emeril's) is a New Orleans treasure, but through his many appearances on television he has become a nationally beloved figure. Now, Emeril takes his big personality and recipes to the ION TV network at 8 p.m. Sundays, beginning March 28. This time, Emeril will welcome celebrity guests, musicians and entertainers, as well as some of his friends with the studio audience. A house band will be on set, playing live music and interacting with Emeril, guests and the audience. The show also will include entertaining and surprising field pieces that will be shot in and around New York City where the show will be taped. Emeril has a strong track record as a national TV personality, has hosted over 1,500 shows on the Food Network, and is the food correspondent for ABC’s “Good Morning America.” His show “Essence of Emeril” can be seen on the Food Network, and “Emeril Live” appears on both Fine Living and Food Network. Emeril's, 800 Tchoupitoulas St., New Orleans, LA 70130, 504-528-9393.
Domenica Cooking up a Special Feast for St. Joseph's Day
In New Orleans, St. Joseph’s Day is a major holiday, and this year Domenica is joining the celebration. From March 12–19, chef John Besh offers a special four-course feast. While some New Orleanians pay homage to the saint, the patron saint of carpenters, by erecting altars in their homes, others will be dressed to the nines and headed to The Roosevelt New Orleans for dinner at Domenica. On the menu? Artichoke, fava bean and blood orange salad, pasta milanese, seafood brodetto, and a finale of zeppole with anise, figs and sweet ricotta. Also known as a St. Joseph’s Day “cake”, zepolle is Italian sweet dough fried to perfection. Domenica, The Roosevelt New Orleans, 123 Baronne St., New Orleans, LA 70112, 504-648-6020.
Quick Fix Prix-Fixe Lunch Menu at Bayona
Bayona offers a Quick Fix Menu for lunch Wednesday through Friday. Guests can enjoy three courses for $22, excluding drinks, tax and tip. Bayona, 430 Dauphine St., New Orleans, LA 70130, 504-525-4455.
Cafe Giovanni Chef Donates $10,000 Worth of Toys for Area Children
Chef Duke LoCicero, chef/owner of Café Giovanni in New Orleans, recently held his annual Foundation for Kids Fundraiser, which raised approximately $10,000 to purchase toys for area children. Hospitality and restaurant industry members recently collected and donated an additional $2,000 worth of toys to add to the bounty. Chef Duke, Santa and elves will begin distributing toys and holiday wishes at the Children's Hospital at 1 p.m. (until approximately 5 p.m.), after which will make their way to Tulane Hospital. Founded in 1992 by chef Duke LoCicero, The Chef Duke Foundation for Kids focuses on providing much needed funding (typically for education purposes and health related issues) for children in difficult financial circumstances. To date, Chef Duke's Foundation for Kids has distributed over $160,000 in toys to local children. Cafe Giovanni, 117 Decatur St., New Orleans, LA 70130, 504-529-2154.
Chef Matt Murphy, who fought a protracted start-and-stop battle with a life-threatening infection, is back on his feet and back at his post as executive chef at The Ritz-Carlton, New Orleans hotel. Murphy and his crew have also unveiled a new concept and menu at Melange, the hotel's fine dining room. Gone is the original menu that offered a taste of signature items from famous New Olreans rstaurants. In its place, Murphy has introduced an all-American menu featuring such items as a lobster mac and cheese appetizer, and entrees such as an herb-crusted rack of Colorado lamb, and seared Maine scallops with a black truffle emulsion. And do not even think of escaping with out a taste of the sweet potato praline torte with brown butter ice cream. Welcome back, Matt! Melange, The Ritz-Carlton, New Orleans, 921 Canal St., New Orleans, LA 70112, 504-670-2830.
The venerable Bluebird Cafe, favorite breakfast haunt of countless New Orleanians, has served its last stuffed omelet and final plate of pancakes. Owner Sally Roberts loved the place as much as her extremely loyal clientele, but she says she was “wearing down.” The squeaky clean eatery lasted for more than 20 years, and as neighborhood eateries go, it was certainly one of the most consistent and reliable places in town. Bluebird Cafe, 3625 Prytania St., New Orleans, LA 70115, no phone.
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Annual Restaurant Issue Published NEW!
RESTAURANT AWARDS
Just published! Our annual restaurant issue features the Best Cheap Eats and our Top 40 U.S. selections, including including Corton in New York and more!
A SEASON OF LOVE
Set the mood for love by reserving a table at one of the Best Romantic Restaurants near you, or view our list of Valentines Restaurants in your area that will show you where to find restaurants offering unique menus just for February 14. Also, see who sets the standard for seductive dining across the country with our Top 10 Romantic Restaurants in the U.S. list.
