1/23/2024 0 Comments Best things to do in new orleans![]() Murphy is a champion of the small business community. But a lot of what I love about the Rabbit’s Foot goes beyond the food and vibes. Any time of the day I always order a dirty chai with house-made pecan milk (I’m all about substitutions). In the afternoon it’s a lemony chicken salad sandwich or a two-patty smash burger. In the morning I get the egg on a roll with bacon, cheddar, and aioli. ![]() I absolutely love chef Ryan Murphy’s Lower Garden District bistro and boutique grocery. The best way to take in Mills’s food is to sit at the raw bar and order the spicy crab noodles, Royal Red shrimp with kimchi butter, and the off-menu fish collar special. I’m always grateful for a break from richer seafood dishes often served in Louisiana, like fried fish and étouffée. Under the mentorship of chefs Donald Link, Ryan Prewitt, and Stephen Stryjewski, Mills pulls from her Filipino background, pairing grilled tuna with things like pickled papaya. That’s why I’m so into chef Nicole Cabrera Mills’s menu at this Warehouse District seafood institution. I grew up with super-fresh Mexican seafood that was prepared with a light touch and lots of acid. What to Bring Home: Andouille sausage from Cochon Butcher: It’s my favorite locally made version-just pack it with ice before you travel. There’s always something to celebrate in New Orleans, not just during Mardi Gras. I love the classic spots that uphold tradition, resisting change at all costs chefs and restaurateurs who embody community not in buzzwords but action and spaces where I feel at home and can eat something nourishing. Now I’ve got a few James Beard Award nominations for my cooking in this city-and what keeps me here is the culinary scene. It’s a place that invites you to slow down to its speed, a pace that allows you to stumble into somewhere special whenever you smell something delicious. What drew me to New Orleans was the ease of the city. That was seven years ago-and I’m still here. She suggested I come down to New Orleans to stay with her a little while. When I was living in New York City, my little sister, Lydia, visited and told me that I looked really exhausted. Here she shares her absolute favorite restaurants in the city. Perhaps you’ll even become one.Ana Castro is a James Beard Award–nominated New Orleans chef. Perhaps you’ll come to understand the never lefts. Look over the advice that follows, and see if New Orleans casts its seductive spell on you. Sure, we’ve met people who never left Bourbon Street and had a terrific time, but the city has so much more to offer. ![]() The best way to get inside New Orleans is to plunge right in. New Orleans, the most unique city in the United States, works its charms like a spell. It’s where gumbo-the savory Creole stew that is often (over) used in describing the city’s multicultural tableau-is actually an apt metaphor: It speaks of a place that’s deep and mysterious, rich with flavor and plenty spicy, and so much more than the sum of its many disparate parts. It’s a city that actually has an official cocktail-which speaks volumes to its state of mind. It’s where a masquerade party of old masters, modernists, and bohemian street artists fill the city’s stunning mélange of museums and galleries. It’s where a barstool or a park bench becomes the opening salvo in a conversation you may never forget-for raconteurship thrives here. What is it about this place? Well, for one thing, New Orleans is where centuries commingle, perhaps not effortlessly but nowhere more fruitfully, as if nothing essential has passed between them. They came for Mardi Gras, for a festival, a conference, a tryst, a reunion-just came-and fell hard. And if you’re meant to be together, you’ll feel that undeniable flutter, the high-voltage spark that says I’m in your heart forever. It’s the dewy ingénue who grows up fast in the first act, softly whispering your name. It’s true, of course, because the air is dreamy. They’ll catch the scent of jasmine and sweet olive (with a whiff of the Caribbean, and a garlic topnote, perhaps) wafting through the moist, honeyed air. They eat sumptuous, indulgent meals, and scandalously indulge yet again hours later, with 3am beignets at Café du Monde, where they watch the passing human parade. They kiss beneath flickering gas lamps, and groove to a brass band in a crowded club long past their usual bedtime. They listen to music flowing from random doorways and street corners-jazz, Cajun, blues, whatever-and find themselves moving to a languorous rhythm. They become spellbound by the beauty of the French Quarter and the Garden District, and marvel that history is alive right beneath their feet. See, there’s this group of residents known as the “never lefts.” They are the people who come to New Orleans as tourists, and the city worked its magic on them. That’s like solely identifying Hawaii with erupting volcanoes. New Orleans should come with a warning label.
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