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re: Can Someone Describe the Renaissance in New Orleans Cooking Since Katrina?
Posted on 7/29/11 at 4:07 pm to glassman
Posted on 7/29/11 at 4:07 pm to glassman
i'm not a humungous spicer fan, but she did bring a new look to new orleans and you can argue that if it weren't for her, there wouldn't be a donald link, and he damn sure is part of the scene.
0
Posted on 7/29/11 at 4:09 pm to BrockLanders
The topic is about when it started, as VOR has illustriously pointed out, which occurred well before Katrina, and how it flourished after. I'm glad you pointed this out, because to me, if anything, I think Spicer might represent the absolute archetypal case study for the topic at hand. She opened a restaurant ~20 years ago, did modernized, non-traditional cuisine at a high level (your gripes aside), then expanded that concept into what was previously an area of the city that was completely devoid of high end food outside of two extremely traditional restaurants (attributable at least to some degree to itself), with the success of the new venture made possible primarily because of the shifting demographics resulting from Katrina, as well as the cultural embrace of non-traditional New Orleans food. I mean really, I don't think I could sum up my point of view on this topic any better than right there.
Posted on 7/29/11 at 4:12 pm to AlaTiger
In reality the entire post Katrina explosion really was primed prior to Katrina. Adolfo, Link, Besh were all looking to expand. In fact, self pimp, we will be speaking on this issue at Rising Tide with Todd Price in late August.
But in general, what happened after Katrina is that many chefs felt much more confident putting different foods on their menu. Alan Richman is a douche but some fo what he said was true, namely before Katrina New Orleans was a town of a thousand restaurants and 10 dishes. Now restaurants are free to do whatever they like.*
*Note they have been free all along, but now it makes money to do so.
But in general, what happened after Katrina is that many chefs felt much more confident putting different foods on their menu. Alan Richman is a douche but some fo what he said was true, namely before Katrina New Orleans was a town of a thousand restaurants and 10 dishes. Now restaurants are free to do whatever they like.*
*Note they have been free all along, but now it makes money to do so.
Posted on 7/29/11 at 4:14 pm to kfizzle85
Spot on. When Bayona first opened it was really a type of place NOLA hadn't seen before. Did the restaurant become comfortable and not as modern as some other? Yes, but it doesn't mean that Bayona wasn't at one time a top five restaurant in the city.
I miss Anne Kearney.
I miss Anne Kearney.
Posted on 7/29/11 at 4:17 pm to glassman
Kearney is a very hot rumor right now all over town. This of course happens every year, like Les Miles leaving LSU, but little birdie with high level contact said, "it is a done deal."
On the internet, that pretty much means nothing though.
On the internet, that pretty much means nothing though.
Posted on 7/29/11 at 4:18 pm to BlackenedOut
quote:
Kearney is a very hot rumor right now all over town.
Thats great news.
Posted on 7/29/11 at 4:19 pm to BlackenedOut
Back to the old stomping grounds? Its empty isn't it?
Posted on 7/29/11 at 4:20 pm to BlackenedOut
quote:
"it is a done deal."
quote:
On the internet, that pretty much means nothing though.
Drag. Man I used to love Peristyle. Two of my favorite things I have ever eaten.
Roasted beet and crabmeat salad
The squab with dirty rice
I hope this is true. Any rumor on what part of town?
This post was edited on 7/29/11 at 4:21 pm
Posted on 7/29/11 at 4:21 pm to kfizzle85
That location is all kinds of screwed up. I think Tom Wolfe still owns it, or at least he was the last to own it. But not sure what the hell is going on with him. Last I heard he was consulting for a hotel chef.
But the source wouldn't say the location.
ETA: Glass the crabmeat and beet app I had last week at La Petite made everyone at table immediately say, "Man I miss Peristyle."
But the source wouldn't say the location.
ETA: Glass the crabmeat and beet app I had last week at La Petite made everyone at table immediately say, "Man I miss Peristyle."
This post was edited on 7/29/11 at 4:22 pm
Posted on 7/29/11 at 4:22 pm to BlackenedOut
quote:
That location is all kinds of screwed up.
Seems a mess legally. I really hope it is more Uptown.
Posted on 7/29/11 at 4:35 pm to Powerman
quote:
Mike da Tigah is personally responsible for the resurgence of the culinary scene
How much do you think he's itching to contribute to this thread? But, dammit, he's standing by his word and not gonna play with all us dirty unsophisticates anymore!!!
Posted on 7/29/11 at 4:49 pm to Y.A. Tittle
I can't wait to call someone an unsophisticate later tonight.
Posted on 7/29/11 at 4:58 pm to kfizzle85
quote:
I can't wait to call someone an unsophisticate later tonight
So it's you who's dating TulaneLSU?
This post was edited on 7/29/11 at 4:59 pm
Posted on 7/29/11 at 4:59 pm to BlackenedOut
quote:
Glass the crabmeat and beet app I had last week at La Petite made everyone at table immediately say, "Man I miss Peristyle."
Awesome. It was so good.
Posted on 7/29/11 at 5:00 pm to BrockLanders
quote:
So it's you who's dating TulaneLSU?
Posted on 7/29/11 at 5:03 pm to Y.A. Tittle
quote:
How much do you think he's itching to contribute to this thread? But, dammit, he's standing by his word and not gonna play with all us dirty unsophisticates anymore!!!
it looks like he is banned to me ...
Posted on 7/29/11 at 5:08 pm to BrockLanders
Posted on 7/29/11 at 5:18 pm to kfizzle85
What are you doing in Houston?
Posted on 7/29/11 at 5:24 pm to glassman
eta: I'm on the left.
This post was edited on 7/29/11 at 5:25 pm
Posted on 7/29/11 at 5:25 pm to kfizzle85
Permanent move?
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