Eats

Oysters under scrutiny

maryt@theind.com (Mary Tutwiler) — Thu, 02 Sep 2010 16:58:25 GMT

While the Louisiana Department of Health and Hospitals and the National Oceanic and Atmospheric Administration have been reporting a mostly clean bill of health for Gulf of Mexico seafood, oysters have been a bivalve of question.

R'evolutionary restaurant

maryt@theind.com (Mary Tutwiler) — Thu, 26 Aug 2010 15:51:25 GMT

Jambalaya stuffed in a crepe for breakfast? Turtle cappuccino with truffle spuma and cubes of sherry gelée? Let’s just say I remain curiously skeptical.

Stacked

maryt@theind.com (Mary Tutwiler) — Tue, 24 Aug 2010 16:25:34 GMT

Deconstruct a sushi roll and what do you get?

Redeye Special

maryt@theind.com (Mary Tutwiler) — Mon, 23 Aug 2010 14:45:47 GMT

I’m all about shots. Tequila shots, tetanus shots, pot shots, snap shots, crack shots, whatever you got.

Gulf seafood under the microscope

maryt@theind.com (Mary Tutwiler) — Mon, 16 Aug 2010 15:41:10 GMT

The nose knows. Well maybe. But the sniff test for pollutants in Gulf seafood hasn’t been the most reassuring way of ascertaining whether fish, crabs, shrimp and oysters from oil-afflicted waters are now safe to eat.

Seafood, safety and science

maryt@theind.com (Mary Tutwiler) — Tue, 10 Aug 2010 16:19:55 GMT

If the story I posted yesterday wasn’t enough to get you off Gulf seafood for a while, take a look at this photo .

Off the menu: Blue crabs

maryt@theind.com (Mary Tutwiler) — Mon, 09 Aug 2010 13:41:57 GMT

Blue crab larvae from Louisiana’s coastal waters are turning up contaminated with oil.

He screamed for ice cream

maryt@theind.com (Mary Tutwiler) — Thu, 05 Aug 2010 15:24:47 GMT

I’ve been plagued all summer by our publisher, Steve May, to write an ice cream story.

Trendy Trynd opens in downtown

maryt@theind.com (Mary Tutwiler) — Fri, 30 Jul 2010 17:28:04 GMT

A red carpet welcome rolled out the latest addition to the bar scene in Lafayette.

TP explores smoked meat houses of Acadiana

nathans@theind.com (Nathan Stubbs) — Thu, 29 Jul 2010 16:55:44 GMT

The Times Picayune has been traveling Cajun country's "smoked meat highway," through its contributing writer, also Independent Weekly staffer, Mary Tutwiler.

Francophone dinners promote language and culture

maryt@theind.com (Mary Tutwiler) — Tue, 27 Jul 2010 15:07:44 GMT

Freeing the tongue by pleasing the palate presents a pleasant way to parlez française.

Inspiration in a glass

maryt@theind.com (Mary Tutwiler) — Mon, 26 Jul 2010 16:13:36 GMT

The Times-Picayune printed their most important issue of the year. No, it’s not the Saint’s schedule.

Pamplona's prize-winning paella

maryt@theind.com (Mary Tutwiler) — Thu, 15 Jul 2010 17:29:01 GMT

We always knew that the paella at Pamplona was the best in Lafayette.

Between Meals: Grill Gridiron

walterp@theind.com (Mary Tutwiler) — Wed, 14 Jul 2010 17:04:40 GMT

Dozo Japanese restaurant heats up hibachi with a difference.

Cochon coming to the bayou

maryt@theind.com (Mary Tutwiler) — Thu, 17 Jun 2010 16:19:22 GMT

For proponents of the pig, good news on the culinary front.

Hub City farmers market grand opening Saturday

maryt@theind.com (Mary Tutwiler) — Wed, 16 Jun 2010 22:11:16 GMT

The Saturday farmers market in the Oil Center celebrates its grand opening on June 19.

The nose knows

maryt@theind.com (Mary Tutwiler) — Mon, 07 Jun 2010 16:22:53 GMT

When it comes to testing seafood for the taint of oil, there’s no better probe than that Gallic proboscis in the center of your face.

Village Café’s Tauzin wins Best of Show at Culinary Classic

lesliet@theind.com (Mary Tutwiler) — Tue, 18 May 2010 15:59:02 GMT

It was Village Café Executive Chef Jude Tauzin’s night to shine.

Get them while you can: State reopens two oyster beds Friday

maryt@theind.com (Mary Tutwiler) — Fri, 14 May 2010 15:22:55 GMT

Friday morning, the Louisiana Department of Health and Hospitals reopened two oyster beds, one in Plaquemines Parish, the other in Lafourche, to give harvesters as much time as possible to harvest their product before any potential impact from the BP oil spill in the Gulf.

Net to Net: shrimpers savvy on the Web

maryt@theind.com (Mary Tutwiler) — Thu, 13 May 2010 16:18:46 GMT

Stocking up on fresh Gulf seafood is on everyone’s minds these days, and the town of Delcambre has just made it a lot easier.

Culinary Classic, with chef John Besh, returns May 17

lesliet@theind.com (Leslie Turk) — Mon, 10 May 2010 17:07:22 GMT

The event that bills itself “the largest culinary competition on the Gulf Coast with the largest ‘Best of Show’ purse [$10,000] in America,” the Acadiana Culinary Classic returns to Lafayette Monday, May 17, from 7-9 p.m. at the Cajundome Convention Center.

Farmers market reopens in Oil Center

maryt@theind.com (Mary Tutwiler) — Thu, 29 Apr 2010 14:40:27 GMT

The Lafayette Hub City Farmers Market opens in the Oil Center on Saturday, May 1 at the civilized hour of 8 a.m to noon.

Pours crafted to pair with Louisiana cooking

maryt@theind.com (Mary Tutwiler) — Tue, 27 Apr 2010 16:16:25 GMT

Take New Orleans’ rogue politicians, her historic architecture, her love of living well, her creative cuisine and her kick-ass football team.

Festival: we're all in this together

maryt@theind.com (Mary Tutwiler) — Fri, 23 Apr 2010 17:36:21 GMT

This comment was posted yesterday on my blog about how much I like Frankie burgers, one of my personal Festival International treats.

Festival on the menu

maryt@theind.com (Mary Tutwiler) — Thu, 22 Apr 2010 16:23:45 GMT

One of the pluses of working downtown is all the great food.

The fresher the gator, the better the flavor

maryt@theind.com (Mary Tutwiler) — Tue, 20 Apr 2010 16:28:41 GMT

Ridge Road is a little bit off the beaten path for me, so I didn’t notice when Deaneaux’s Seafood closed several months ago. I also didn’t notice when LA Seafood House opened in its stead.

Times-Pic spotlights Crescent City Cajun cuisine

nathans@theind.com (Nathan Stubbs) — Mon, 19 Apr 2010 16:40:46 GMT

In New Orleans, native Creole and Cajun cooking mix together like grits and grillades; trying to clearly part the two is almost impossible.

Wake up and smell the coffee

maryt@theind.com (Mary Tutwiler) — Mon, 19 Apr 2010 16:03:31 GMT

Nidal Balbeisi’s ever expanding empire of restaurants crossed another Rubicon on Friday, opening the doors of Collage Cafe on Jefferson Street.

Boucherie this weekend at the Dewey Balfa camp

maryt@theind.com (Mary Tutwiler) — Fri, 16 Apr 2010 15:18:05 GMT

For anyone who has always wondered how the squeal gets in the boudin, here’s the opportunity to find out.

Absinthe makes the heart grow fonder (with video)

maryt@theind.com (Mary Tutwiler) — Thu, 15 Apr 2010 15:32:31 GMT

A century-old ban on the spirit in the U.S. is over. Here’s why:

Freddie's BBQ getting famous in spite of Freddie

maryt@theind.com (Mary Tutwiler) — Tue, 13 Apr 2010 16:39:45 GMT

Eating at Freddie’s Not Yet Famous BBQ feels like a Sunday barbecue in your own backyard.

Doing it by taste

maryt@theind.com (Mary Tutwiler) — Wed, 07 Apr 2010 15:38:29 GMT

Who’d a thunk it? One of the best gumbos in town can be found at Vermilionville.

One bad oyster is all it takes

maryt@theind.com (Mary Tutwiler) — Mon, 05 Apr 2010 16:20:50 GMT

If you ate oysters recently and you’re feeling a bit queasy, you aren’t alone.

Sage Italian restaurant opens on Ambassador Caffery

maryt@theind.com (Mary Tutwiler) — Thu, 01 Apr 2010 17:11:30 GMT

Move over quesadillas, the arancini have arrived.

Cochon mustard combines Abita beer and a love of sausage

maryt@theind.com (Mary Tutwiler) — Tue, 30 Mar 2010 16:07:49 GMT

Chef Donald Link is a one man food movement.

Cajun Grain rice steams NYT

maryt@theind.com (Mary Tutwiler) — Mon, 29 Mar 2010 16:21:03 GMT

I missed this story on Cajun Grain rice when it was first published in the New York Times magazine, on March 24, but luckily, it’s still online and well worth reading.

World class barbecue at Johnson's Boucaniere

maryt@theind.com (Mary Tutwiler) — Thu, 25 Mar 2010 16:06:54 GMT

Ever since Johnson’s Boucaniere opened on St. John Street, I’ve been walking (got to get some exercise somehow) over to chow down on boudin and smoked sausage.

Cuban all stars at Rumba Cafe

maryt@theind.com (Mary Tutwiler) — Thu, 18 Mar 2010 16:11:54 GMT

Ok, I’m a sucker for barbacoa.

Éirinn go brách

maryt@theind.com (Mary Tutwiler) — Wed, 17 Mar 2010 16:41:28 GMT

Happy St. Paddy’s Day. A few beer centric thoughts for the day.

Cooking with the stars

maryt@theind.com (Mary Tutwiler) — Tue, 16 Mar 2010 17:27:52 GMT

Move over John Besh. Step aside Susan Spicer. Lafayette’s rising star chef Holly Goetting, Charley G’s, will be cooking side by side with the supernovas of the New Orleans constellation of chefs at a fundraiser benefiting the James Beard Foundation.

Consider the oyster

maryt@theind.com (Mary Tutwiler) — Tue, 16 Mar 2010 16:47:35 GMT

You either love them or hate them, there’s no middle ground when it comes to oysters.

Jolie's Louisiana Bistro opens for lunch

maryt@theind.com (Mary Tutwiler) — Mon, 15 Mar 2010 16:37:53 GMT

Lunchtime just got a lot better on Lafayette’s restaurant row.

How do you like them erysters?

maryt@theind.com (Mary Tutwiler) — Fri, 12 Mar 2010 16:44:35 GMT

Fried. Oh so delicately in a thin crust of cornmeal.

Boiled crawfish, 35 beers on tap at Jefferson St. Pub

maryt@theind.com (Mary Tutwiler) — Wed, 10 Mar 2010 15:20:46 GMT

It’s about time boiled crawfish came to downtown.

Taco Sisters expand hours

maryt@theind.com (Mary Tutwiler) — Tue, 09 Mar 2010 17:10:38 GMT

For the late lunch crowd, good news from the Taco Sisters.

Jersey's Burgers and Dogs opens in Saints Streets

maryt@theind.com (Mary Tutwiler) — Thu, 04 Mar 2010 16:41:49 GMT

Take America’s ballpark dog. Drop it in the deep fryer. What do you get?

A spot of tea

maryt@theind.com (Mary Tutwiler) — Mon, 01 Mar 2010 17:49:27 GMT

When downtown’s coffee house, Café Bonjour, closed about two years ago, the caffeinated crowd still had spots to hit for a cup of joe but no real place to hang, read the paper, watch the morning rain.

New menu at Pamplona filled with food art

maryt@theind.com (Mary Tutwiler) — Fri, 26 Feb 2010 18:43:42 GMT

Pamplona’s chef, Orlando Amaro, is back from Barcelona, where he spent a month studying under cooking super star Ferran Adrià.

Flavor's the ticket at The Claw House

maryt@theind.com (Mary Tutwiler) — Thu, 25 Feb 2010 17:22:34 GMT

Just when you think you know your way around the world of boiled crawfish, another boiling joint opens up and throws you out of your comfortable routine.

Soup for you

maryt@theind.com (Mary Tutwiler) — Tue, 23 Feb 2010 17:10:10 GMT

A bisque of a different color.

Ciao down on crawfish

maryt@theind.com (Mary Tutwiler) — Mon, 22 Feb 2010 17:29:19 GMT

Satisfy your crawfish craving Italian-style.

Crawfish Tyme

maryt@theind.com (Mary Tutwiler) — Fri, 19 Feb 2010 17:23:34 GMT

It’s Lent again, and poor Catholics must be dreading their sacrifice of not eating meat, except seafood, on Fridays.

And now Pho something entirely different

maryt@theind.com (Mary Tutwiler) — Thu, 18 Feb 2010 17:34:11 GMT

I’d like to make a case for renaming Johnston Street the Ho Chi Minh trail.

Cafe V offers V Day specials

maryt@theind.com (Mary Tutwiler) — Fri, 12 Feb 2010 17:07:43 GMT

The Valentine’s Day menu at Cafe Vermilionville offers some not-to-be-missed specials.

When a rose is not a rose

maryt@theind.com (Mary Tutwiler) — Thu, 11 Feb 2010 17:41:50 GMT

Cocktail creativity is blooming in Acadiana, inspired by St. Valentine. Pamplona Tapas Bar bartender Luke Tullos has come up with another charmer for the romantic occasion.

Liquor is Quicker (with video)

maryt@theind.com (Mary Tutwiler) — Wed, 10 Feb 2010 23:26:19 GMT

This Valentine’s Day, romantic restaurant bars are the right venue for you if you want to pitch some woo with your baby Sunday night.

Underground Gourmet Richard Collin remembered

maryt@theind.com (Mary Tutwiler) — Tue, 26 Jan 2010 17:03:30 GMT

For those who were eating their way through New Orleans in the 1970s, there was only one guide to the city’s restaurants. The Underground Gourmet led the intrepid eater from the haute Creole halls of Antoine’s and Galatoire’s to back-a-town places like Buster Holmes and Chez Helene. Author Richard Collin had a cult following; one found his book, dog-eared and gravy stained, next to the phone book in houses all over the Crescent City. He was so witty, knowledgeable and influential that the New Orleans States-Item, the afternoon paper back before it merged with the Times-Picayune, hired him as the city’s first restaurant critic.

The Shed is smokin'

maryt@theind.com (Mary Tutwiler) — Thu, 14 Jan 2010 18:09:40 GMT

It’s hard to find good barbecue in Lafayette. I’ve probably gotten more e-mails about where to find succulent ribs than any other food question. Normally, my primary barbecue locator is twofold. 1. Follow your nose, if there’s smoke, there’s smoked meat. 2. If you see a stack of wood piled up behind a cinderblock shack, take note. If you see smoke, hit the brakes.

Don't take my salt shaker away

maryt@theind.com (Mary Tutwiler) — Mon, 11 Jan 2010 16:44:19 GMT

A mineral so elemental it’s a pillar of the Bible. Cordelia loses Lear’s love by comparing it to her affection for her father. And down here, it’s a major ingredient of our favorite heart-attack-in-a-brown-bag, cracklins. Hmm, maybe Mayor Bloomberg has a point.

French Press opens today

maryt@theind.com (Mary Tutwiler) — Wed, 06 Jan 2010 17:48:14 GMT

For those of us who can’t get their breakfast of champions down before 11 a.m., right after every egg and bacon joint has repurposed their grill for lunch, there is a new day a-dawning downtown. The French Press, owned by chef Justin Girouard and his wife Margaret, opens today. Located in the historic Tribune Printing Plant, on Vermilion right across the street from Parc Sans Souci, the restored 1930s brick building was toasty warm and welcoming this morning.

Bourdain fires up New Orleans

maryt@theind.com (Mary Tutwiler) — Tue, 05 Jan 2010 17:08:33 GMT

It’s a bye week for the Saints, all the more reason to attend the other sporting event that obsesses everyone who lives south of I-10. I’m not talking about basketball or duck hunting, although both accurate footwork and being a good shot are components of this grill iron. Grab your wooden spoon and black iron skillet, (figuratively, of course) and head down to the Big Easy for an evening with the baddest boy behind the flame, Anthony Bourdain.