New
Orleans
One of the city's long-time masters of Jamaican cooking is back in business. Boswell's Jamaican Grill had been a fixture along South Broad Street and a gathering place for the city's island community for years before it was wrecked by the levee failures. But the restaurant now has reopened in a new spot not far away in Mid-City. Back is the menu of jerk chicken or pork, steamed, grilled or escabeche fish, beef or vegetable patties (the stuffed Jamaican pastries) and sandwiches made with jerk meats. In addition the restaurant serves a weekday lunch buffet with jerk chicken, brown chicken stew, chicken curry, the island greens called callaloo, rice and beans, and other staples for $8.50. Boswell's serves lunch and early dinner Mon.-Sat. Boswell's Jamaican Grill, 3521 Tulane Ave., New Orleans, LA 70119, 504-482-6600.
A new wine bar and casual café called the Italian Barrel is open near the French Market. The menu lists 24 Italian wines, with most available by the glass, and a menu of cold appetizers, crostini, panini, salads and desserts. Proprietor Samantha Castagnetti opened the Italian Barrel In July, taking over a space that had long been the Barracks Street Café and more recently had a brief stint as the Drama Café. The café has a small bar and an adjoining room with a handful of tables and wine-themed décor. Italian Barrel serves lunch and dinner Tues.-Sun. Italian Barrel, 430 Barracks St., New Orleans, LA 70116, 504-569-0198.
Business Lunch Menu at Galatoire’s
On Tues., Wed. and Thurs. from 11:30 a.m -3 p.m., the venerable Creole landmark Galatoire's is offering a new three-course "business lunch menu," which includes items not found on the tradition-bound regular menu. For instance, these meals may start with an avocado vichyssoise or a watermelon and tomato salad, followed by a sirloin steak served with herb butter and fries or a croque monsieur, the famous French sandwich of grilled ham and cheese on sourdough topped with a Gruyère custard. Caramel cup custard is the standard dessert. The three-course lunch costs $23. Galatoire's, 209 Bourbon St., New Orleans, LA 70130, 504-525-2021.
Epicurean Exhibitions
The Southern Food and Beverage Museum is now open in the Riverwalk Marketplace, the shopping mall along the riverfront at Spanish Plaza. The museum features exhibition space, a gift shop called the SoFAB Store and a tasting room for samples of items related to exhibitions. Opening exhibitions include "Laissez Faire-Savoir Fare," the cuisine of Louisiana and New Orleans; "Eating in the White House---America's Food," featuring the food in the White House with an emphasis on the kitchens and chefs; and "Wish You Were Here," a private collection of postcards depicting African-Americans and food. Southern Food and Beverage Museum, 1 Poydras St., Ste.169, New Orleans, LA 70130, 504-569-0405.
Best in Show
The best in show awards for food at each of the two Grand Tasting events at the New Orleans Food & Wine Experience went to chef Matt Murphy of Melange at The Ritz-Carlton, New Orleans for his sesame crusted tuna and to chef Anthony Spizale of the Rib Room at the Omni Royal Orleans Hotel for his Gulf fish with Creole tomatoes. 
Louisiana Seafood Cook-Off WinnerGalatoire's chef Brian Landry was crowned the "king of Louisiana seafood" for winning the Louisiana Seafood Cook-Off, a contest held in the Superdome during this year's New Orleans Food & Wine Experience. His preparation of lemonfish with crab butter earned him the honors. Landry also represented Louisiana in the fifth annual Great American Seafood Cook-Off at the Louisiana Foodservice EXPO in New Orleans, which featured a competition of chefs from around the country preparing their local seafood. Galatoire's, 209 Bourbon St., New Orleans, LA 70130, 504-525-2021.
Zoë Debuts New Menus
At Zoë inside the W New Orleans, chef Roberto Bustillo has introduced new lunch and dinner menus with a decidedly Pacific rim theme. His blackened opaka paka, for instance, is a south Pacific pink snapper prepared with roasted corn, pickled okra relish and smoked tomato fennel broth. The steamed mero, a south Pacific sea bass, is wrapped in leek and finished with a mint coconut broth. The menu also includes Bustillo's roasted duck breast with a rhubarb cherry jus, which won a silver medal prize in the food competition at the New Orleans Food & Wine Experience this year. Zoë, W Hotel, 333 Poydras St., 2nd Fl., New Orleans, LA 70130, 504-525-9444.
Cocktail Museum Opens
The Museum of the American Cocktail is now open in New Orleans. Although housed within the newly launched Southern Food and Beverage Museum in the Riverwalk Marketplace, the Museum of the American Cocktail is a separate organization from the food museum. Founder Ted Haigh has curated an exhibition on liquor concoctions in American history and culture, including vintage cocktail shakers, Prohibition-era literature and cocktail memorabilia. The Museum of the American Cocktail, Southern Food & Beverage Museum at the Riverwalk Marketplace, One Julia St., New Orleans, LA 70130, 504-569-0405.
Chef Rene Bajeux has left La Provence, the French restaurant in the Northshore community of Lacombe where he was hired last summer. La Provence, a stalwart among local French restaurants, changed hands when chef and restaurateur John Besh bought the establishment just months before the death of its founder, chef Chris Kerageorgiou. Bajeux, originally from France, was chef/owner of Rene Bistrot in downtown New Orleans before Hurricane Katrina and, in a release, the Besh Restaurant Group says Bajeux is interested in opening his own restaurant again. He was replaced at La Provence by Randy Lewis, who was the chef at the now-defunct New Orleans restaurant Indigo. La Provence, 25020 U.S. Hwy. 190, Lacombe, LA 70445, 985-626-7662.
Anatole closed its doors at The Lafayette Hotel in the Central Business District, about a year and a half after the contemporary Creole restaurant and steakhouse first opened. The chef and owner Raymond Toups was previously executive chef at the Omni Royal Orleans Hotel and the Wyndham New Orleans at Canal Place. Hotel management says new, as-yet-unnamed operators will take over the location.
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