Where Y'eat

New Orleans food writer Ian McNulty on what we get when we bring hospitality to the place where we seek it out, and what that's never been more important than now.

New Orleans food writer Ian McNulty on how restaurants prized for their continuity and history have changed to get through the pandemic's chapter of history.

New Orleans food writer Ian McNulty on why new restaurants continue to open even through historic hard times for the business.

New Orleans food writer Ian McNulty on why in a summer of unlike any other, local restaurants are turning to a familiar playbook to get through.

New Orleans food writer Ian McNulty on a new Haitian restaurant that is showing a different take on Creole flavor.

New Orleans food writer Ian McNulty on the what the varied pace of return for restaurants says about this stage of the pandemic.

New Orleans food writer Ian McNulty on a new food hall inside a historic grocery store aimed at serving more than just quick, healthy meals.

New Orleans food writer Ian McNulty on lessons from the pandemic brought through a Louisiana crawfish boil.

New Orleans food writer Ian McNulty on how the flavors, feel and smells around pre-game tailgate resonate now after more than a year in pandemic mode.

New Orleans food writer Ian McNulty on a pivotal time for restaurants as they try to revive in the pandemic, and what diners should expect as they venture out again.

New Orleans food writer Ian McNulty discussed downtown New Orleans diners during the pandemic.

New Orleans food writer Ian McNulty on the everyday meals of long ago that really make Mother's Day special today.

New Orleans food writer Ian McNulty on how the city's obsession with Jazz Fest food continues.

Of course I was wearing dark clothing when I bit into that first beignet at the new home of Morning Call Coffee Stand. And of course some of the powdered sugar I just heaped on its golden shell drifting down to decorate my shirt. Just as surely as a strawberry sno-ball paints your palate red, eating a beignet means wearing some of it. Here’s another truth: New Orleans people love it, because they love every part of the beignet experience, because it is ours.

Going out to eat with friends, catching up over a nice meal, these outings bring pleasure. Lately though they've been sparking outright jubilation. I call it the vaccination celebration.

For a year, New Orleans restaurant people have seen their industry all but closed and gradually re-opened. They’ve worked through restrictions that rise and fall like a tide they can’t predict. They’ve had their spirits crushed and revived, fears confirmed and faith renewed.

Entering year two of the pandemic, many of the things we love about New Orleans life are again being postponed, pushed back or thrown into doubt.

After a curtailed Carnival and the homebound holidays, New Orleans is now seeing another of its seasons laid low by the pandemic: festival season.

As the pandemic continues, it’s hard to feel certain of anything one day to the next. But then a whole season comes along as a comfortingly consistent anchor. It’s crawfish season, and the tough little mudbug is keeping one touchstone of local culture at least somewhat intact.

The stage was quiet at Tipitina‘s, but around one corner of the famous Uptown music hall there were the steam whistle sounds of an espresso machine and the familiar banter of a barista and regulars — evidence of everyday routines rebooted for the times.