The first stationary location for the award-winning Bonafried chicken sandwich food truck opened on January 10 at the corner of Esplanade and N. Lopez. Founders Stephen Maher and Rebecca Elizabeth ...

Carnival season shimmies into New Orleans each year on Twelfth Night (January 6), bathing the city in purple, green, and gold; icing the trees with errant Mardi Gras beads; and dotting the days with ...

New Orleans restaurant Bennachin’s namesake is one of the West Africa region’s most popular dishes — a plate of fluffy jollof rice, winkingly described on the menu as “African jambalaya.” Accompanied ...

Cooking for Xanh has also, in many ways, been a sort of culmination to the Queer Eye episode’s emotional arc, which saw Luu reckon with her unresolved grief and attempt to heal her rocky relationship ...

Food news and dining guides for New Orleans, Louisiana.

Beth D’Addono is an award-winning food and travel writer living in New Orleans. Her work has appeared in Atlas Obscura, The Local Palate, and the Los Angeles Times. Bread pudding didn’t originate in ...

Clair Lorell is the former editor of Eater NOLA, covering New Orleans food, drinking, and dining trends for over six years. When New Orleans native and Top Chef: Kentucky and Top Chef: All-Stars ...

Plus, MoPho and Maypop are closed in a double whammy hit, and Frey Smoked Meat Co. shutters after 10 years ...

Missy Frederick is the Editorial Director for Eater’s dining team. She has covered the D.C. restaurant industry since 2007, offers expertise in business reporting and regional American dishes, and ...

Generations of New Orleanians with sweet tooths have looked up at a brown and neon sign flashing the words “A. Brocato Spumone and Cassata Ice Cream” against a stark blue sky. Eventually, those ...

Clair Lorell is the former editor of Eater NOLA, covering New Orleans food, drinking, and dining trends for over six years. One of Emeril Lagasse’s longest-running restaurants, NOLA in the French ...

Baked eggs are a speciality here. In the gravy eggs and boudin, eggs are situated in a deep well of grits, and topped with a big, fat hunk of boudin. Also excellent: the Spanish-style huevos rotos ...