Gambit

February 18, 2019

Take a moment to recall the breakfast sandwich of your youth. Was it served on an English muffin or a buttermilk biscuit? Did you prefer fatty strips of bacon, greasy sausage patties or a combination of both? What cheese held your morning kick-starter together: cheddar? Pepper Jack? American?…

Food & Beverage Magazine

February 15, 2019

NOCHI offers non-degree vocational training in Baking & Pastry Arts and Culinary Arts certificates. It’s an industry-driven accelerated program (100 days with just as much lab hours/hands on experience as others) for a fraction of the cost as competitor schools. One of the most exciting offerings is the enthusiast courses that invite visitors for in-depth lessons on technique and hands-on experience with preparing staple Louisiana cuisine like crawfish and gumbo.
Carol Markowitz, NOCHI Executive Director, brings over 15 years of deep multi-industry experience in strategic and financial planning and general management to the NOCHI team…

WGNO

February 14, 2019

“Effervescence Bubbles & Bites is an elegant champagne bar with chef-inspired sharing plates on the edge of the French Quarter in New Orleans” – nolabubbles.com…

WGNO

February 5, 2019

Marley Gras Jerk Chicken Festival is back, bigger and better than ever with more music, food, dance, celebrity guests, and vendors all at our beautiful outdoor/indoor venue, Central City BBQ, 1201 South Rampart st!…

GQ

February 6, 2019

Hotels too line Tchoupitoulas Street. Old Number 77 is probably the hippest call, all cool exposed brick and dark wood, with a nightclub vibe in the bar of a night. Almost opposite, The Cambria is the new kid in town with a ‘baroque and roll’ themed interior and yet surprisingly tranquil atmosphere, big bright rooms and good service…

Gambit

February 5, 2019

Central City BBQ – A two-meat combo plate includes choices of brisket, pulled pork, chicken, ribs and smoked sausage and comes with pickles, sweet onions, white bread and two sides such as french fries, Brussels sprouts, beans or coleslaw. No reservations. Lunch and dinner daily…

Gambit

February 5, 2019

Gris-Gris – A double-cut pork chop is seared with Creole spices and served with Southern greens, smothered new potatoes and blueberry pork jus. Reservations recommended. Lunch and dinner daily…

Gambit

February 5, 2019

Bakery Bar – A rainbow doberge cake has seven different colored layers and white icing. No reservations. Brunch, lunch, dinner and late-night…

Delish

February 4, 2019

Bakery Bar describes these gorgeous King Cake-inspired beignets as “filled with a whipped Grand Marnier cream cheese and dusted with cinnamon-infused sugar.” They’re a prettier, fancier alternative to the heap of simply sugared ones you’ll inhale elsewhere…

Gambit

February 4, 2019

As Carnival season heats up, the Marley Gras Jerk Chicken Festival adds Caribbean flavor with a daytime event at Central City BBQ. The music lineup mixes reggae, bounce, New Orleans brass bands and more on two stages…

Travel Weekly

January 31, 2019

The New Orleans Culinary & Hospitality Institute (Nochi) opened this month, welcoming aspiring professionals and enthusiastic amateurs alike to hone their culinary skills within its five-story, 90,000-square-foot facility in the city’s Central Business District…

Gambit

January 30, 2019

The Marley Gras Jerk Chicken Festival presents a day of reggae, bounce and brass band music and plenty of jerk chicken on Feb. 9 at Central City BBQ (1201 S. Rampart St.)…

USA Today

January 21, 2019

New to New Orleans’ Warehouse District, the Auction House Market welcomes visitors to have breakfast, lunch or dinner in a sleek food hall with 10 different chef-driven concepts. The lineup includes seafood, tacos, Hawaiian poke, empanadas, Thai street food and fresh roasted coffee…

Very Local New Orleans

January 21, 2019

Molly’s Rise and Shine has an overall style is one that I can get with – perfectly arranged articles of nostalgia like old Wheaties boxes, a statue of E.T., and Disney movies on VHS tapes, just to name a few. We pointed out all the games we used to play and all the toys we wanted as kids as we waited in line to place our order…

Offbeat Magazine

January 16, 2019

On January 20, the Central City Oyster Jam will host a festival celebrating the region’s food and music. With performances from Raw Oyster Cult (featuring four original members of The Radiators-Dave Malone, Camile Baudoin, Frank Bua and Reggie Scanlon, plus the addition of Michael Burkart), Louis Michot, The Iceman Special and Motel Radio, the festival will place as much focus on music as oysters. But, let’s face it…it’s called Oyster Jam for a reason…

Food & Beverage Magazine

January 15, 2019

New Orleans Culinary & Hospitality Institute (NOCHI) is pleased to announce the recent staff appointments of Shawn Hanlin as Culinary Education Director, Allison Vines-Rushing as Culinary Arts Instructor, and Zak Miller as Baking & Pastry Arts Instructor. The chefs will lead the classes in the school’s certificate programs and support additional programming at the recently opened facility.
“We are delighted for Shawn, Allison and Zak to join the NOCHI team,” said Carol Markowitz, NOCHI Executive Director. “Together, these chefs bring decades of culinary experience steeped in New Orleans culture to the institute. We are excited to have them at the helm of the new program…”

The New Orleans Advocate

January 15, 2019

The name says it all. The Central City Oyster Jam brings both the jams and the oysters to Central City on Sunday (Jan. 20)…

NOLA.com | The Times-Picayune

January 15, 2019

Chefs Shawn Hanlin, Allison Vines-Rushing and Zak Miller have joined the staff at the New Orleans Culinary & Hospitality Institute, which welcomed its first class of 21 students on Jan. 7…

NOLA.com | The Times-Picayune

January 8, 2019

New Orleans Culinary & Hospitality Institute on Monday (Jan. 7) welcomed an inaugural class of 21 students into its culinary arts, and the baking and pastry arts certificate programs…

WGNO

January 8, 2019

Effervescence pours glasses from a different Magnum table side every Wednesday thus they call their Wednesdays, ”Big Wednesdays!”. It’s a great way to taste Champagne in the best format available and try amazing bubbles at a glass price: plus, it’s just darn fun midweek to have a server pour you a glass of bubbles tableside from an impressive magnum!..

New Orleans CityBusiness

January 8, 2019

New Orleans Culinary & Hospitality Institute has opened with 21 students in its culinary arts and baking and pastry arts certificate programs…

NOLA.com | The Times-Picayune

January 4, 2019

Danny Millan, who owns the nearby Cava, is building his second Lakeview restaurant on a lot on Harrison Avenue. Azul will be a “family friendly” sports restaurant, with more than 20 TVs and a menu that relies on a charcoal grill for burgers and po-boys…

Travel Pulse

January 2, 2019

New Orleans Culinary & Hospitality Institute (NOCHI) will launch its inaugural culinary class this month at 725 Howard Avenue with classes officially beginning January 7th…
Bacchanal Wine Bar and Chef Alex Harrell is the force behind the Elysian Bar which recently opened in the Hotel Peter and Paul. The concept is a small plates only menu influenced by Southern staples…

New Orleans Magazine

January 1, 2019

Molly’s Rise and Shine is the second restaurant by the folks who opened Turkey and the Wolf in 2016. The focus is on breakfast, which you may have gathered from the name, but it’s breakfast through the lens of fine-dining chefs making imaginative, eclectic fare…

New Orleans Magazine

January 1, 2019

The Royal Frenchmen Hotel, beautifully forged from two historic townhouses facing Washington Square Park, opened its doors last autumn with 13 rooms, three suites, and a large, interior courtyard with a stunning fountain. The courtyard, serviced by the cozy Royal Bar with inspired craft cocktails, artisan wines and spirits, and an extensive list of craft beers, is the scene for a changing roster of live jazz ensembles…

New Orleans Magazine

January 1, 2019

When the New Orleans Culinary and Hospitality Institute (NOCHI) opens its doors on January 7, the state of the art teaching facility will include training for students from across the region, reception areas, classrooms, wine and spirits labs and so much more. The 90,000 square foot, five-story building, and education system has been led from the near beginning in 2013 by executive director Carol Markowitz, who comes to the project with a clipboard fully loaded with business and creative ideas, and leadership skills honed by years in finance.
Q: What brought you to the NOCHI project initially, why did you want to be involved?
I think if you were to have told any entrepreneurial-minded person who understands the importance of food to this city’s heritage, culture and brand that New Orleans needs a culinary school, you’d get their attention…

Eater New Orleans

December 29, 2018

Nationally-recognized Lower Garden District sandwich shop Turkey and the Wolf will be featured on tonight’s episode of Food Network’s Diners, Drive-ins and Dives (December 28) at 8:00 p.m., according to the restaurant’s Facebook page.
Eater’s favorite TV icon, the Platinum Prince Guy Fieri, likely filmed the episode when he was in town last month serving as co-chair for Emeril Lagasse’s annual Boudin, Bourbon, & Beer, which took place on November 9…

NOLA.com | The Times-Picayune

December 27, 2018

Is there a festival for each of our favorite foods? Not quite, but we’re close. We don’t want you to miss a tasty food-centric fest, so we started a 2019 calendar for the greater New Orleans area…

Gambit

December 24, 2018

It’s hard not to stare at the stunning renovation that’s taken place at the former Sts. Peter and Paul Catholic Church in Faubourg Marigny. The hotel’s four main buildings include a former schoolhouse, church, convent and rectory, the latter of which is home to The Elysian Bar…

The New Orleans Advocate

December 19, 2018

Ceviche at Elysian Seafood, 801 Magazine St. – When the food hall Auction House Market opened downtown, it meant a second location for this always impressive seafood counter and oyster bar. Coconut milk, jalapeno and mint bring this ceviche into a refreshing harmony of flavor…
Chicken & dumplings at Gris Gris, 1800 Magazine St. – A bowl of hearty rustic goodness with the bright crunch of carrots, just enough pepper and toast you’ll need to sop it all, served in Eric Cook’s new restaurant in the former Square Root tasting menu kitchen…

The New Orleans Advocate

December 18, 2018

An intricately detailed den inside an old church rectory, the style of this bar inside the new Hotel Peter & Paul can feel enveloping. While unmistakably upscale, decked in drapes and antiques, it is also walk-in casual. The menu from chef Alex Harrel (recently of Angeline) is a progression of small plates mixing the hearty (confit chicken leg) and the exuberantly fresh (whipped ricotta, mussels escabeche)…

The New Orleans Advocate

December 18, 2018

James Cruse Jr. has racked up some hefty honors in the competitive barbecue circuit, and he’s twice won the top food award in the most-watched New Orleans barbecue event, Hogs for the Cause…

New Orleans CityBusiness

December 12, 2018

I had trouble deciding which restaurant should lead this list until I recalled another list of a few years ago… Gris Gris, the restaurant, took over Square Root’s former space… The menu is much more conventional than its predecessor’s, with a decided Cajun-Creole tilt. It starts with first-class fresh ingredients, and injects them with adventure…

The New Orleans Advocate

December 12, 2018

Gracious Bakery + Café has made its name and expanded across New Orleans with a mix of classic and creative baked goods…
On Jan. 2, NOCHI Cafe by Gracious will open inside the New Orleans Culinary and Hospitality Institute.
That’s the long-awaited culinary training center at Howard Avenue and Carondelet Street that opens the same week.
Gracious founder Megan Forman said this eatery is tailored to its unique setting, with a more extensive menu of breakfast and lunch dishes. It also has a chef at the helm for the first time…

Eater New Orleans

December 11, 2018

Chef Eric Cook manages to cast even the most traditional Creole dishes in a new light, thanks to his elegant use of supreme ingredients and technique practiced in kitchens from American Sector and Bourbon House to Tommy’s Cuisine…

Mid-City Messenger

December 11, 2018

Marked by zero outspoken opposition, the arts store proposal has moved through the application process smoothly to be able to operate as a commercial establishment within a historic residential district…

Fodor’s Travel

December 6, 2018

While still maintaining a boutique feel, this Art-Deco building in New Orleans’ Warehouse District (a 10-minute walk from the French Quarter) includes three restaurants, a rooftop pool and lounge, an art gallery, music venue, coffee shop, barber shop, private dining room, and local storefronts. They even have a cultural coordinator on staff in charge of making sure the latest local drag performers, DJs, poets, and artists fill the art and performance spaces. The Ace knows you came to New Orleans to experience New Orleans—and it provides…

Eater New Orleans

December 6, 2018

Importantly, all the winners took the New Orleans food world by storm in 2018.
And the masses have spoken clearly as well. Talented chef Eric Cook’s Gris-Gris won big with the readers, taking home both the Readers’ Choice Award Restaurant of the Year and the Reader’s Choice Award for Chef of the Year…

NOLA.com | The Times-Picayune

December 4, 2018

It began with a purple truck. Chef Nathanial Zimet, who had cooked at high-end restaurants like Stella! and Commander’s Palace, launched a food truck in 2006 called the Que Crawl. It could often be found outside Tipitina’s, selling cheese grits and pulled pork po-boys. Two years later, in December 2008, he opened Boucherie, a modern and modestly priced Southern bistro inside a former cottage on Jeanette Street…

Gambit

December 3, 2018

Molly’s Rise and Shine (2368 Magazine St., 504-302-1896), the new breakfast joint from the Turkey and the Wolf crew, opens today.
The Irish Channel restaurant held a soft-opening over the weekend and begins regular service with former Turkey and The Wolf chef de cuisine Colleen Quarls at the helm…

The New Orleans Advocate

December 3, 2018

The latest courting your morning dollar comes with perhaps more anticipation than most, and it serves something a bit different from the usual eggs and flapjacks.
Molly’s Rise and Shine is the breakfast joint from chef Mason Hereford and his crew at Turkey and the Wolf. That’s the small sandwich shop with an out-sized reputation for creative eats…

NOLA.com | The Times-Picayune

December 3, 2018

At Molly’s Rise and Shine, the attitude remains the same, but Hereford and his crew throw fewer curveballs… If you want eggs and sides, like grits, bacon, collard greens or a homemade biscuit, you can get that. You also can order a tostada smeared with deviled egg filling and topped with poached eggs and fiery salsa macha…

Eater New Orleans

December 3, 2018

The hotly-anticipated follow-up to the nationally-recognized debut of sandwich shop Turkey and the Wolf is now open in the Irish Channel.
Breakfast spot Molly’s Rise and Shine opened to friends and family this past Thursday, and according to its Facebook page was “secretly” open Saturday and Sunday. It is the second restaurant from Mason Hereford, who opened the James-Beard nominated Turkey and the Wolf in Fall 2016…

New Orleans Magazine

December, 2018

The space that the recently-opened restaurant occupies was once Square Root, and chef Eric Cook has kept the open kitchen on the first floor. The food is quite different – Cook’s menu features sophisticated Southern food rather than molecular gastronomy, but it’s delicious and every bit as interesting to watch Cook and his staff prepare it…

NOLA.com | The Times-Picayune

November 29, 2018

Home cooks and wine aficionados: Keep your eyes open for a new place to hone your sauté and sipping skills.
The New Orleans Culinary & Hospitality Institute’s “enthusiast” class schedule is slated to be announced later in December…

NOLA.com | The Times-Picayune

November 29, 2018

The American Cancer Society and Superior Seafood hosted the inaugural “Shuck Cancer” oysters galore event, which 650 people attended outside the Napoleon Avenue restaurant. McKell Favrot and Shelby Sanderford co-chaired the block party that raised more than $115,000 for the ACS’s lifesaving services…

NOLA.com | The Times-Picayune

November 28, 2018

Learning kitchens, classrooms and an event space are taking shape at the five-story, $32 million New Orleans Culinary & Hospitality Institute, which will open in the old Louisiana ArtWorks building at Howard Avenue and Carondelet Street. The institute will welcome its first students in January….

WGNO

November 27, 2018

NEW ORLEANS – On this Carla’s Menu, I’m taking you to a Cajun smokehouse, Bourrée. Owner, Chef Nathanial Zimet, opened this casual Cajun smokehouse next to his fine dining restaurant, Boucherie, in 2015.
Zimet says, “Our initial concept was fresh fruit daiquiris and chicken wings. Then it evolved into what I wanted it to be, which is a butcher shop…”

The New Orleans Advocate

November 27, 2018

The New Orleans Culinary & Hospitality Institute, a school aimed at forging new paths in the restaurant business, is about to start its own journey. With NOCHI’s inaugural class slated to begin in January, the school’s founders opened the doors to its downtown New Orleans facility on Tuesday for an early tour for supporters, media and future students…

NOLA.com | The Times-Picayune

November 26, 2018

What to order at a business that’s hooked its identity to sparkling wine? One of the reasons I really like this bubbly wine bar is that the staff is genuinely eager to help. You’ll want that assistance so you can make the most of Effervescence’s heady bottle list of cremant, vintage Champagne, cava and other fizzy, elegant inebriants….

NOLA.com | The Times-Picayune

November 19, 2018

Thousands of chicken wings sauced and sautéed in a variety of ways were sampled and judged at the first Wing Wars festival held Saturday (Nov. 17) at Central City BBQ on South Rampart Street…

Mid-City Messenger

November 16, 2018

Mo’s Art Supply and Framing is one more step closer to moving into the Life Church building on Bienville Street with the City Planning Commission’s approval Nov. 13.
The commission granted a conditional-use zoning to permit the chapel on 2525 Bienville St. to become a commercial space, an art-supply store…

Architectural Digest

November 12, 2018

Five years ago in New Orleans, Will Cooper, Ari Heckman, and Jonathan Minkoff of the firm ASH NYC found themselves smitten. On the search for their next hotel location, the Brooklyn-based designers were brought by their local partner Nathalie Jordi to a vacant 1860s church complex in the Marigny, designed in part by architect Henry Howard, complete with rectory, schoolhouse, and convent. As they took in the property’s swooping cypress staircases, gingerbread façade, and gilded altars, they knew this was it, the perfect site and the perfect neighborhood—bohemian, mostly residential, without a competing hotel. “We’d do whatever it takes,” Cooper remembers thinking…

Saveur

November 12, 2018

Today, Mason lives in New Orleans, where he is the chef and owner of Turkey and the Wolf, an oddball sandwich shop in the sleepy Irish Channel neighborhood that has lines out the door and more accolades than most restaurants with tasting menus and sommeliers…

Gambit

November 12, 2018

Ace Hotel Lobby Bar, Alto Rooftop Bar and Pool: 600 Carondelet St., (504) 930-3066; www.acehotel.com/neworleans…
The Mayhaw at Auction House Market: 801 Magazine St., www.auctionhousemarket.com; @auctionhousemarket…

Eater New Orleans

November 8, 2018

The much anticipated new project from the people behind wine-centric Bacchanal has been open about a week now.
Named The Elysian Bar, it’s part of the Hotel Peter and Paul in the Marigny, and takes over a stunning former Catholic church on Burgundy Street…

New Orleans Magazine

November 8, 2018

When starting a new business, it’s a no-brainer to want to put all the positive vibes you can into your company. That’s exactly what Chef Eric Cook was thinking when planning his latest venture, at 1800 Magazine St…

The New Orleans Advocate

November 7, 2018

My own personal honor roll runs through Piece of Meat in Mid-City, Shank Charcuterie in the Marigny, Très Bon Cajun Meats in River Ridge, Bourree at Boucherie in Carrollton and Butcher downtown, Chris’ Specialty Meats in Lakeview and Gourmet Butcher Block in Gretna (details below)…

Guest of a Guest

November 5, 2018

Following a four-year restoration process, Hotel Peter and Paul is finally open, and oh was it well worth the wait. Located in the Faubourg Marigny neighborhood of New Orleans, the impressive property spans four uniquely designed landmark buildings: a former school house, rectory, church and convent…

Gambit

November 2, 2018

It’s been five months since Alex Harrell’s French Quarter stunner Angeline closed. Now, Harrell is the executive chef of The Elysian Bar, which opened last week inside the Hotel Peter & Paul in the Marigny…

NOLA.com | The Times-Picayune

November 2, 2018

Looking for Alex Harrell? The chef, who created the original menu at the gastropub Sylvain and then opened a modern Southern restaurant called Angeline, is now at The Elysian Bar inside the Marigny’s new Hotel Peter and Paul. The hotel sprawls across a desacralized Catholic church, which is now full of impeccably decorated nooks to explore…

New Orleans CityBusiness

October 23, 2018

Nicole Webre of Webre Consulting, who is handling the zoning process and community outreach efforts for the developers, said the purchase agreement is contingent on the approval of the conditional use permit. The site is currently owned by AGA Development Partners…

NOLA.com | The Times-Picayune

October 22, 2018

The walls are as white as an art gallery’s. The bar top is pale marble. Crystal chandeliers drape from the ceiling. This Rampart Street destination is a study in sophistication, which suits a place where champagne is the drink of choice. The long list of sparkling wines cover the expected regions (France, California) and those rarely seen…

The New Orleans Advocate

October 22, 2018

Some diners might have memories of the lavish, multi-course extravaganzas served at Square Root, the tasting menu-only restaurant that for several years occupied the corner building at 1800 Magazine St. Gris Gris, a very different type of restaurant, opened in the space in early summer…

T: The New York Times Style Magazine

October 19, 2018

Twelve different variations of gingham appear across the 71 rooms of the Hotel Peter & Paul, which had its soft opening earlier this month in the Marigny district of New Orleans. The custom fabrics, created by the 100-year-old Swiss textile manufacturer Filtex, come in dusty pine green, Venetian red, sunflower yellow and cornflower blue…

The Washington Post

October 15, 2018

NEW ORLEANS — The platter of food in front of me seems out of place. Smoked brisket, pork ribs and pulled pork in New Orleans?…

Mid-City Messenger

October 18, 2018

A historic church on Bienville Street is ready to begin a new life as the new location of a local art supply store.
The church building at 2525-2529 Bienville Street is currently owned by Life Church, which is now planning to move to a new location in New Orleans East. Built in 1963, the church building has seen several different congregations over the decades…

Nola.com | The Times-Picayune

October 11, 2018

AZUL: Danny Millan, who owns the nearby Cava, is building his second Lakeview restaurant on a lot on Harrison Avenue. Azul will be a “family friendly” sports restaurant…
THE ELYSIAN BAR: Alex Harrell… returns with a bar and cafe run by Bacchanal inside the new Hotel Peter and Paul.
MOLLY’S RISE AND SHINE: Mason Hereford of Turkey and the Wolf will open an all-day breakfast joint in the former Magazine Po-Boy Shop location…

Gambit

October 9, 2018

A new monthly dining series begins Oct. 25 when Warehouse District food hall Auction House Market (801 Magazine St.) launches the Market Supper Club… According to a statement from the market’s organizers, the the events will highlight a local chef, who will create a family-style dinner to be served with drink pairings from the market’s cocktail bar, The Mayhaw…

Gambit

October 8, 2018

Effervescence: 036 N. Rampart St., (504) 509-7644; www.nolabubbles.com. An octopus tentacle is served with sugar snap peas, hummus, barbecue sauce and radishes. Reservations accepted. Lunch Sun., dinner Wed.-Sun., late-night Fri.-Sat. $$…
House of Blues: 225 Decatur St., (504) 310-4999; www.houseofblues.com. Voodoo shrimp are simmered in an Abita Amber reduction and served over jalapeno cornbread. Reservations accepted. Lunch Mon.-Fri., dinner daily, brunch Sun. $$…
Mena’s Palace: 200 Chartres St., (504) 525-0217; www.menaspalace.com. Baked chicken is served with dirty rice and beet salad. Delivery available. No reservations. Breakfast daily, lunch Mon.-Sat. $$…

Gambit

October 8, 2018

Bakery Bar: 1179 Annunciation St.; www.bakery.bar…
La Boulangerie: 4600 Magazine St.; www.laboulangerienola.com…
Superior Grill: 3636 St. Charles Ave.; www.neworleans.superiorgrill.com…
Superior Seafood & Oyster Bar: 4338 St. Charles Ave.; www.superiorseafoodnola.com…
Turkey and the Wolf: 739 Jackson Ave.; www.turkeyandthewolf.com…

Gambit

October 8, 2018

Alto: Ace Hotel, 600 Carondelet St.; www.acehotel.com/neworleans/alto…
Elysian Seafood: Auction House Market, 801 Magazine St.; www.auctionhousemarket.com; www.elysianseafood.com…

NOLA.com | The Times-Picayune

October 1, 2018

Last month, Bacchanal announced that it would run the bar and cafe at the soon-to-open Hotel Peter & Paul in the Marigny. Now the project has a name: The Elysian Bar. It also has a chef: Alex Harrell…

The New Orleans Advocate

September 30, 2018

The next moves for the Carrollton restaurant Boucherie have a back to the future element. They even come complete with cameos from the past, including a one-night return of the pre-Katrina restaurant Mango House…

Offbeat Magazine

September 27, 2018

Like other food halls across the country, Auction House and Pythian Market occupy the ground floor of sleek and newly refurbished mixed-use buildings. They’re also both operated by industry pros who specialize in that particular format and have experience working with real estate developers as well as culinary entrepreneurs…

NOLA.com | The Times-Picayune

September 19, 2018

Love backyard barbecues? Really into farm-to-table eating? Then the new Crescent City Farmers Market’s fundraising event, Backyard BBQ, may be right up your alley. The family-friendly afternoon of fall produce, barbecue and drinks will be Oct. 7, from 4 to 7 p.m., at Central City BBQ, 1233 S. Rampart St…

Eater New Orleans

September 17, 2018

It’s nearly time for Liberty’s Kitchen’s Come Grow With Us fundraising bash, easily one of the city’s top dining (and drinking and dancing) nights. On September 21, the non-profit organization that provides training and support to underserved young adults will take over the Ace Hotel. Plus, there’s an unreal silent auction featuring items like a private dinner for 10 from Martha Wiggins…

NOLA.com | The Times-Picayune

September 6, 2018

Add another chicken festival to your feasting roster: The first “Wing Wars” fest, which will be “dedicated exclusively to everyone’s favorite appetizer,” is set for Nov. 17 at Central City BBQ…

Eater New Orleans

August 28, 2018

Following the off-the-charts debut of sandwich shop Turkey & the Wolf, owner and chef Mason Hereford is getting into the breakfast business with Molly’s Rise and Shine (named for his youngest sister). Chef de cuisine Colleen Quarls (she’s leaving Turkey &t the Wolf to helm the Molly’s kitchen) and Hereford are plotting a slightly less cheeky menu with both basic breakfast items as well as kookier dishes like a “Grand Slam McMuffin…”

Gambit

August 27, 2018

Best bakery
2. La Boulangerie (4600 Magazine St., 504-269-3777; www.laboulangerienola.com)…
Best barbecue restaurant
3. Central City BBQ (1201 S. Rampart St., 504-558-4276; www.centralcitybbq.com)…
Best place for desserts
3. Bakery Bar (1179 Annunciation St., 504-265-8884; www.bakery.bar)…
Best place to get a sandwich
3. Turkey and the Wolf (739 Jackson Ave., 504-218-7428; www.turkeyandthewolf.com)…

Gambit

August 27, 2018

Best happy hour
1. Superior Seafood and Oyster Bar (4338 St. Charles Ave., 504-293-3474)…
3. Superior Grill (3636 St. Charles Ave., 504-899-4200)…
Best live music venue
2. House of Blues (225 Decatur St., 504-310-4999; www.houseofblues.com/neworleans)…
Best place to get a daiquiri
2. Bourree at Boucherie (1510 S. Carrollton Ave., 504-510-4040)…
Best rooftop bar
2. Alto (Ace Hotel, 600 Carondelet St., 504-900-1180; www.acehotel.com/neworleans/)…

Eater New Orleans

August 27, 2018

It’s said that New Orleanians plan dinner while sitting around eating lunch. The Crescent City is a land brimming with gumbo, po-boys, and brightly colored snoballs, and restaurants ranging from 150-year-old stalwarts to corner stores to energetic newcomers making waves…

NOLA.com | The Times-Picayune

August 23, 2018

At his upcoming restaurant, Molly’s Rise and Shine, chef Mason Hereford has the same mission as at his first, the sandwich shop Turkey and the Wolf.
“Make people feel good,” he said. “Come in and leave happy…”

Very Local New Orleans

August 21, 2018

When Bon Appetit brazenly named Turkey and The Wolf–the kitschy sandwich shop nestled in a suburban corner of the Irish Channel–the 2017 Best Restaurant in America, the editor and Foodist-in-chief, Andrew Knowlton noted that every dish and cocktail in the unassuming joint has a backstory…

Cool Hunting

August 20, 2018

While the Ace might be best known for compact and affordable accommodation, the space in the Warehouse District affords the Downtown NOLA location some palatial rooms, a large rooftop pool and bar, plenty of drinking and dining venues…
Kitsch, colorful and sunny, Turkey and the Wolf is quick and easy but far from fast food. Using mostly local and seasonal ingredients, there’s an elevated…

Dezeen

August 11, 2018

The Ace Hotel chain has opened a location in New Orleans, where moody interiors fill a historic building and extra rooms are housed in a contemporary addition.
Ace Hotel New Orleans sits in the city’s Warehouse District, just south of the famous French Quarter, and is split across a 1928 building and a new extension.
The historic nine-storey building was designed by Weiss, Dreyfous and Seiferth – architects of Louisiana’s State Capitol in Baton Rouge – and once housed the largest furniture store in the American South…

NOLA.com | The Times-Picayune

August 8, 2018

Eric Cook wants Gris-Gris, which opened this month on Magazine Street, to be a neighborhood restaurant. So his first step was going door-to-door to introduce himself…

Eater New Orleans

August 2, 2018

With its rust-colored velvet bar stools, stark white walls, gold accents, and soaring ceilings, this sleek food hall housed in a former warehouse has become a chic destination for casual cocktails, sushi, Mediterranean, Indian, and healthy food…

Very Local New Orleans

August 1, 2018

Inside a wedge-shaped, historic building in the Lower Garden District, at the very beginning of Magazine Street’s Uptown six-mile stretch, Gris-Gris has taken shape. By adapting the space’s existing open kitchen and expanding the industrial-chic wood and metal furnishings, Chef Cook has created a space with a great feel…

Eater New Orleans

July 30, 2018

Good on Uptown brasserie Boucherie for breathing new life into the classic with grilled hearts of romaine and a hint of sweet basil in the house-made croutons…

Easily enough for two, this brawny entree salad includes fresh romaine, ham, turkey breast, real bacon, cheddar, Swiss, hard boiled egg, and cherry tomatoes, best enjoyed with Artisan’s housemade blue cheese dressing…

The New Orleans Advocate

July 29, 2018

Does Gris-Gris have the power change the soul of a once high-flying New Orleans restaurant?
That’s one of the questions on the table as Gris-Gris, a new restaurant, opens this week in the former home of a much different one, Square Root…

The Deed on Facebook

July 11, 2018

Who remembers Nicole from season one?
Check her out on Wednesday’s all new The Deed to see how far Bakery Village has
come since Season 1…

NOLA.com | The Times-Picayune

July 2, 2018

At Three B’s, you can get a burger and fries with a beer to drink. Almost all the beers are local or regional. But wine is the drink of choice here, with whites, reds and even a prosecco on tap. A big window behind the bar lets you peek into the wine cellar…

NOLA.com | The Times-Picayune

June 26, 2018

Can’t swing a trip to the Mediterranean this summer? We have the next best thing. On July 25, the Todd Price Taste Club will bring you the flavors of Southern France when Effervescence prepares a Provençal feast…

The New Orleans Advocate

June 26, 2018

The Lakeview address that Three B’s Burger & Wine Bar now calls home is practically hard-wired for burger cravings in this neighborhood. And burgers are right in the full name of this new eatery…

Offbeat

June 26, 2018

On June 23 and 24, the 2nd Annual NOLA Caribbean Festival took over Central City BBQ for a vibrant, multicultural two-day event. Despite sweltering temperatures, throngs of native Islanders and fans of Caribbean culture celebrated the art, dance, fashion, food and music…

CBS News

June 23, 2018

New Orleans has a world-renowned dining scene and more than its share of iconic restaurants. But just a few miles from the French Quarter there is a lesser-known establishment – Turkey and the Wolf – with a simple menu and no shortage of hungry fans…

NOLA.com | The Times-Picayune

June 18, 2018

Hungry for something new? Here are two dozen new restaurants coming to New Orleans in the upcoming months…

New Orleans Moms Blog

June 15, 2018

We are forever thankful. As a same sex couple, we never imagined that we would be allowed to adopt children… But how times have changed, and for the better. We fostered and adopted the two most beautiful children in the world! We knew love on one level, but wow! The unconditional love that children show for their parents is amazing. And the love we have for our children is a love that I didn’t even know could exist!…

YouTube

June 13, 2018

Nicole Webre, property developer, gives an update on Bakery Village and what is next for the property.

The New Orleans Advocate

June 8, 2018

A new eatery is now taking shape at the former home of Square Root, which for a few years was the most ambitious restaurant in New Orleans.
Gris Gris will be a much more casual restaurant led by chef/owner Eric Cook. He aims to create a modern neighborhood eatery for New Orleans and Southern flavors in the Lower Garden District…

Eater New Orleans

May 31, 2018

The 30-year old Magazine Street Po-boy and Sandwich Shop will close its doors after lunch on Thursday when owner Ray Movahed retires. According to Ian McNulty, Turkey and the Wolf’s Mason Hereford has already signed the lease on the space…

Eater New Orleans

May 28, 2018

The hottest sandwich shop has a menu and decor conceived by the two full grown kids behind the concept – Mason Hereford and Lauren Holton. Mason’s food includes bizarro but insanely delicious items like fried baloney sandwich, deep fried chicken pot hand pie, and deviled eggs with chicken cracklin…

Eater New Orleans

April 23, 2018

“See that painting,” says Crystal Hinds, pointing to a canvas on the far wall of her French Quarter “bubbles and bites” spot, Effervescence, and winner of Eater’s 2017 Bar of the Year. The painting by local artist Anna Kincaide depicts a handsome man in a natty suit, a composition that manages to look both classic and modern at once… “When I saw that painting, I knew and I told her, ‘That is how I want Effervescence to feel.”

NOLA.com | The Times-Picayune

March 20, 2018

A new burger restaurant is coming to Harrison Avenue in early May called Three B’s. And the drink of choice here will be wine, not beer…

Eater New Orleans

February 28, 2018

New Orleans’ newest food hall, Auction House Market, swings open in the Warehouse District for limited dinner service on Friday (from 5 p.m. to 10 p.m.) and begins regular hours starting on Saturday.
The food hall, which houses 9 independent food purveyors in nearly 9,000 square feet of space on the corner of Magazine and Julia, comes from the team behind St. Roch Market. Its name is inspired by the space’s previous inhabitant — New Orleans Auction Galleries. The building was constructed in 1895 to house Tinker Copper and Iron Works…

The New Orleans Advocate

February 23, 2018

The idea of a sports bar is familiar enough. Soon though, Lakeview will have a new sports restaurant. That’s how restaurateur Danny Millan describes Azul, which is now taking shape at 117 W. Harrison Ave…

The New York Times

February 3, 2018

Plenty of people regularly ate sandwiches as kids. But few, if any, have spun that experience into culinary gold like Mason Hereford, whose restaurant Turkey and the Wolf in New Orleans was lauded by Bon Appétit as America’s best new restaurant in 2017…

The New Orleans Advocate

January 11, 2018

Sisters Mariah Harmony and Tania Torres say no matter what they do — no matter the conversation topic, the side project or the family gathering — somehow dogs always return to the center of attention…

New Orleans CityBusiness

December 20, 2017

A new boutique hotel has opened in downtown New Orleans.
The Cambria Hotel & Suites at 632 Tchoupitoulas St. began booking rooms this fall. An invitation-only grand opening is scheduled for Jan. 11…

Business Insider

December 10, 2017

When Bon Appétit announced its list of America’s best new restaurants for 2017, the No. 1 spot came as somewhat of a shock.
Instead of an elegant sit-down Italian restaurant or an upscale icon, the publication crowned Turkey and the Wolf — a sandwich joint in New Orleans where nothing costs more than $13 — the best new restaurant of the year…

NOLA.com | The Times-Picayune

October 24, 2017

The couple behind Station 6 restaurant in Bucktown gained planning approval Tuesday (Oct. 23) to build a new restaurant nearby in Lakeview…

Biz New Orleans Magazine

October, 2017

‘My niche in the real estate industry is a very unique one in that I advise clients on zoning and permitting and I also use my knowledge in my own real estate developments. I like to say I practice what I preach. I am most excited about the growth of historic districts in Orleans Parish and the implementation of building design guidelines that require the use of more sustainable and appropriate building materials. The result is that New Orleans will have quality, not just quantity, when it comes to new or redeveloped properties. More thought and care in construction equals longer lasting buildings and homes which promotes stronger communities…’

Bon Appetit

August 15, 2017

On December 23, 2013, Mason Hereford posted a sandwich pic on Instagram. There was nothing particularly remarkable about it: sliced turkey, mayo, a red condiment of some sort, white cheddar, and lettuce on a French roll. Mason ate this exact sandwich from a deli in his hometown of Charlottesville, Virginia, twice a week for 11 years while he was growing up. It was a perfectly acceptable lunch but not exactly the road to culinary enlightenment—unless you’re Mason Hereford. He captioned the photo: “The sandwich that started it all #turkeyandthewolf2016 #herbmayonnaise and #cranberryrelish.” No, he isn’t clairvoyant; Mason just knew that three years later, he would open the restaurant of his dreams…

NOLA.com | The Times-Picayune

July 11, 2017

The most crucial ingredient in barbecue, after meat and smoke, is seldom discussed: salt. It’s the thing that, when properly applied, enables meat to taste like its best self…

Food & Wine Magazine

May 5, 2017

We were just a few bites into a lamb neck roti at Turkey and the Wolf when we decided that this place is one of our favorite new restaurants in America. The wrap was flaky perfection, the meat was softened in a braise with chiles and caraway, and the whole thing was crowned with tart yogurt and a pile of herbs…

Bon Appetit

March 11, 2018

When he was growing up in Charlottesville, Virginia, Mason Hereford had something the other kids didn’t. No, not a precocious knack for cooking four-course dinners like a MasterChef Junior contestant. He had a charge account at Maupin Bros., a local convenience store…

Eater New Orleans

February 3, 2017

The chicken-fried steak sandwich at Turkey and the Wolf in New Orleans is not so much a food you eat as it is a shape-shifting beast you wrestle into submission. Two thin slices of white bread can barely contain the torrent of ingredients roaring between them: ripples of pounded New York strip encased in crackly batter, a mound of coleslaw and…

New Orleans CityBusiness

November 11, 2016

As legislative director for New Orleans City Councilwoman Kristin Gisleson Palmer, Nicole Webre Nass often helped consitutents work through legal, permitting and zoning issues…
She is putting that same skill set to work at Bakery Village. While she has done smaller projects such as condo conversions and subdividing and reselling lots, this is her first large real estate development for her own company, Livewell Properties. She’s basically re-planning an entire block in the Irish Channel Historic District, tearing down an old bakery warehouse and returning the area to its former status as a residential neighborhood…

New Orleans Magazine

July 1, 2016

In only three years, Nicole Webre has gone from public servant in City Hall to zoning consultant (Webre Consulting) to self-taught developer of Bakery Village, an urban-infill residential project currently underway in the historic Irish Channel.
Last year Webre purchased the 70,000-square-foot Turnbull Bakery site (bounded by Soraparu, First and St. Thomas streets). From 1946 to 2012, the family-run bakery had operated from the middle of a residential area…

New Orleans Magazine

October 1, 2015

Nicole Webre embraces her femininity and wears it like a badge of honor. She prioritizes kindness and diplomacy but is also determined to achieve the best possible results for her clients. There are infinite challenges in her line of work, but she strives to meet each with strength and integrity. At the moment, Webre is converting a former bakery site into a subdivision (BakeryVillageNola.com).“The original CEO of the bakery was an independent, fashionable and resilient woman who began running the company in the 1940s,” she says. “It is women like her who inspire me to build my own legacy and do so with poise and grace…”