News for Restaurants in New Orleans
Chef Donald Link, whose restaurant group has become known for authentic Cajun cooking, has just released his second cookbook. The new tome, "Down South: Bourbon, Pork Gulf Shrimp and Second Helpings of Everything,” co-written with Paula Disbrow, offers 110 recipes indigenous to various areas of the South. Included are recipes such as braised chicken with olives and salami, which may sound unusual, but Southern cooking is in a class all its own. The book showcases favorite recipes from Alabama, Mississippi, Louisiana, Kentucky, Texas and Florida. Look for some great anecdotal stories about colorful Southern characters, of which there are many. Cochon, 930 Tchoupitoulas St., New Orleans, LA 70130, 504-588-2123.
The annual James Beard Award semifinalists have been announced nationwide, and New Orleans figures prominently in this year’s honors. Seven local chefs have been nominated in the “Best Chef: South” category. They are Justin Devillier of La Petite Grocery, Michael Stolzfus of Coquette, Isaace Toups of Toups’ Meatery, Ryan Prewitt of Pêche Seafood Grill, Sue Zemanick of Gautreau’s and Alon Shaya of Domenica. Donald Link, who helms the Link Restaurant Group, has been nominated in the “Outstanding Chef” category, which includes chefs from all over the nation. Pêche also was nominated in the “Best New Restaurant” category, while Brigtsen’s was nominated for “Outstanding Service.” JoAnn Clevenger of Upperline was nominated in the “Outstanding Restaurateur” category.” Ann Tunnerman, who conceived and runs the annual “Tales of the Cocktail” event, was nominated in the “Outstanding Wine, Beer or Spirits Professional” category.
Emeril’s Delmonico, arguably the most fine dining experience in the Garden District, is now open for lunch on Fridays only. Delmonico’s lunch menu runs the gamut from a healthful Cobb salad to an indulgent fried oyster entrée over spaghetti. There is also a tempting starter menu featuring dishes such as barecued shrimp with grits cake and pumpkin gnocchi with duck confit. Patrons may jump on the streetcar from either end of town and exit right in front of the restaurant. Dinner nightly, Lunch Friday. Emeril's Delmonico, 1300 St. Charles Ave., New Orleans, LA 70130, 504-525-4937.
Atchafalaya's Sunday brunch is such a hit with locals that the owners have now extended their brunch five days a week. In the bar is a serve-yourself Bloody Mary bar during brunch hours. Although that has become the restaurant's calling card during brunch hours, the menu is definitely a winner. The house signature item, Eggs Atchafalays features fried green tomatoes, poached eggs, jumbo lump crabmeat and hollandaise sauce. Other standouts are the duck hash entrée, the Louisiana crabmeat omelet, bananas Foster French toast and a steak sandwich with boursin cheese. Live music happens every Saturday and Sunday during brunch service. Atchafalaya, 901 Louisiana Ave., New Orleans, LA 70115, 594-891-9626.
For the first time in New Orleans, food trucks will have a permanent place in which to do business. A food truck lot is being prepared in Central City, in a space where many food trucks have frequently parked to do business. The lot will have room for the trucks around its perimeter, with booths set up in an inner circle. Food trucks have become increasingly patronized throughout the metro New Orleans area in the past year or two. The proposed site is not far from the Central Business District, and a plan is being made to provide delivery services from the food trucks to nearby office buildings and businesses. Service is planned for lunch and early dinner hours to be available by next fall.
Check back soon for more news.
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