Stephanie Carter is a freelance writer and editor, and previous editor of Eater New Orleans. She has a master’s degree in philosophy from Tulane University and an associate’s degree from the Culinary ...

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. The French Quarter is the oldest ...

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 ...

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. Local gastronomy has long been ...

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 ...

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 ...

Auction House Market, the striking food hall that opened on the corner of Magazine and Julia Streets in the Warehouse District four years ago, has closed, management announced via Instagram on ...

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

Clair Lorell is the former editor of Eater NOLA, covering New Orleans food, drinking, and dining trends for over six years. Le Chat Noir firmly established itself in New Orleans’s dining scene upon ...

Sweetbreads in New Orleans: you’re either in or out of this offal-loving cult, and as Ian McNulty reports this week, most diners and chefs are in. If you’ve never tried sweetbreads—which is actually ...

In a major surprise, winners of Michelin Guide South were released hours ahead of the awards ceremony in Greenville, South Carolina. Emeril’s in New Orleans will walk away with the highest honor, ...

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 ...