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TRAVEL
A World of Flavor
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nacity famous for letting thegood
times roll (MardiGras, JazzFest,WineandFoodExperience, anyone?),
NewOrleansboastsagastronomic fusionof French, Spanish, andAfrican
˜ avors. Somecutting-edgenew, some timeless classics (2012marks200
yearsof statehood for Louisiana), thediningoptionsare skewingmore
sophisticated thanever, and there’snobetter time tomakea foodie
pilgrimage. — JANETTHOMAS
MBISTROATTHERITZ-CARLTON,NEWORLEANS, 921CANALSTREET,
(504) 524-1331, RITZCARLTON.COM/NEWORLEANS
Executivechef
VinnyRussodescribeshisstyleofcookingas “fresh, ˜ avorful, inviting, and
simplistic.”Amasteratpreparingÿsh,he infuses Italian, French, andAsian
in˜ uences into thecuisine. Signaturedishes includecajunbenedict, rabbit
conÿt,oystersBienville, frog legs, and roastedcobia.Dine instyleat the
chef’s table in thekitchen, atoneof threevelvet-drapedbooths,or in the
semi-privatewine room.Or time it rightatMBistro’smaindining roomand
youcanbeserenadedbyJeremyDavenport, thehotel’sheadlineentertainer.
RESTAURANTR’EVOLUTION,ROYALSONESTAHOTELNEWORLEANS,
777BIENVILLESTREET, (504)553-2277,REVOLUTIONNOLA.COM,
SONESTA.COM/ROYALNEWORLEANS
Chef JohnFolsewrote thebookon
CajunandCreolecuisine— literally (an852-pageencyclopedia,plusseveral
others, tobeprecise).His latestachievement isRestaurantR’evolution,
openedwith friendandco-executivechefRickTramonto. Savor specialties
like ta˛ yapple foiegras, sheep ricottagnocchiwith lobster, charcuterie
boards, andcaviar staircases inoneof seven impressivediningspaces, each
cleverlydepictingadi˛ erent room inaCreolemansion.Whileat the iconic
Royal Sonesta,don’tmiss thepowerful showat IrvinMayÿeld’s JazzPlay-
house, especiallywhenGrammy-andBillboardAward-winning jazz trum-
peter IrvinMayÿeld takes thestage.
SAINTEMARIEBRASSERIE, 930POYDRAS, (504) 304-6988,
STEMARIENOLA.COM
Located inNewOrleans’ Central BusinessDistrict,
SainteMarie isamodernFrenchbrasserie inspiredby the legendary
champagnehousesof France. Sample innovativedishes like spicy tuna
tartareandanexquisite lobster (or crawÿshwhen it’s in season)mac&
cheese (seecelebratedliving.com for the recipe!). Inanod tohistory,New
Orleans-basedartist TommyHeberthand-paintedamapon thewalls that
givesdinersan ideaof thecity’sengineering layoutduring the1800s.
GALATOIRE’SRESTAURANT, 209BOURBONSTREET, (504) 525-2021,
GALATOIRES.COM
To “lunch” atGalatoire’s, especiallyonahighlycov-
etedFriday, is toexperienceaculinary riteofpassage, a social achieve-
ment, adelightfullybonaÿdeevent. Linesof localsand touristsdressup
—andqueueup—early for the famedoysters rockefeller, delicate trout
meunière, andmelt-in-your-mouth sou˝ épotatoes. Thishours-long, time-
honored traditionhasbeengoingon in theheartof theFrenchQuarter for
more thanacentury.
CAROUSELBAR&CRIOLLORESTAURANT, BOTH INTHEHOTELMON-
TELEONE, 214ROYALSTREET, (504) 523-3341,HOTELMONTELEONE.
COM
ThehistoricHotelMonteleone recentlycompleteda$25million ren-
ovationandexpansion, includinga faceliftof the famousCarousel Bar&
Lounge (fearnot— theactual carousel on the revolvingbar remains the
same). A lovelyaddition is thenewCriolloRestaurant&Lounge, featuring
amenu infusedwith traditional Creole ˜ avorsof French, Spanish, Italian,
Caribbean, andAfrican.
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