New Orleans Food Story: Bars, Restaurants, Shops, and Other Purveyors

About this book

Practically everyone knows New Orleans food. Even the folks who have visited only briefly have standout memories of great meals and perfect hospitality. Much of that modern reputation has been driven by Cajun and Creole cuisine, and local chefs and restaurants like Commander's Palace and Lil' Dizzy's Cafe have created a tasty foundation for a new chapter in New Orleans eating. That's because just like any Southern city in the US, there's so much more to New Orleans's story. Though the city has been a place for diverse eating since its founding, for the first time in its history, the cuisines in kitchens like Dakar NOLA, Acamaya, and Queen Trini Lisa are getting some time in the spotlight, and it's making for particularly rich--and delicious--eating. In New Orleans Food Story, author Chelsea Brasted explores the food history of the city you think you know and reveals what chefs, bartenders, makers, and markets are not only shaping the city's future but challenging the old guard in new ways, too.