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Haggis amongst us!
Awful good melange of offal all wrapped up in a lamb stomach and shot through with spice, escorted by tatties and neeps (potatoes and turnips), and a suggested whisky pairing (Glengoyne 12). Suggestion taken.
Plus cullen skink, a smoked fish chowder with an excellent name.
Tucking into the tradition at @howiesrestaurant... More
Haggis amongst us!
Awful good melange of offal all wrapped up in a lamb stomach and shot through with spice, escorted by tatties and neeps (potatoes and turnips), and a suggested whisky pairing (Glengoyne 12). Suggestion taken.
Plus cullen skink, a smoked fish chowder with an excellent name.
Tucking into the tradition at @howiesrestaurant in Edinburgh
This one is in a stately Georgian room after a climb up Calton Hill for a look at the Edinburgh landscape of extinct volcanoes and endless stories
Also, from a menu spotted at a different spot, a takeaway shop, and I really hope Jumbo Haggis is the rugby nickname for some Scottish prop out there
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Tikka taco!
A puffy, char-pocked naan ably makes Indian chicken tikka into fest food from @lufu.nola at #frenchquarterfest.
Buttery, rich, well seasoned but not spicy.
And it’s one saucy taco, so use the buddy system with someone to hold your beer lest you end up with tikka on your togs.
Find them at the Jax Lot , by... More
Tikka taco!
A puffy, char-pocked naan ably makes Indian chicken tikka into fest food from @lufu.nola at #frenchquarterfest.
Buttery, rich, well seasoned but not spicy.
And it’s one saucy taco, so use the buddy system with someone to hold your beer lest you end up with tikka on your togs.
Find them at the Jax Lot , by the Willow Dispensary stage.
#igersneworleans #nolafoodie #nolafood #wherenolaeats #frenchquarter #visitnola #visitneworleans #neworleansfood Less
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Martinis, wedge, steak, perfection at @thesteakknife .
Black-and-blue filet, rare ribeye, intensely garlicky bordelaise almost a soup on the side.
Add mini frozen brandy Alexander to gild the lily
If you heard me this morning talking food with Tommy Tucker, this is what I was referencing
Martinis, wedge, steak, perfection at @thesteakknife .
Black-and-blue filet, rare ribeye, intensely garlicky bordelaise almost a soup on the side.
Add mini frozen brandy Alexander to gild the lily
If you heard me this morning talking food with Tommy Tucker, this is what I was referencing
#wherenolaeats #igersneworleans #nolaeats #nolafood #nolafoodie #lakeviewnola #steak #steakhouse #martini Less
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- Ian McNulty added a new meal Dinner at Casimiro at Casimiro
Breakfast burritos and flautas are on the menu.
So are
huevos con machaca (with a specialty beef from northern Mexico), tetela de hongos (masa triangles with roasted mushrooms) and hair-of-the-dog cocktails (like a gin and lime-cucumber Gatorade number and a mango michelada).
The sisters Castro of @acamayanola opened @casimironola... More
Breakfast burritos and flautas are on the menu.
So are
huevos con machaca (with a specialty beef from northern Mexico), tetela de hongos (masa triangles with roasted mushrooms) and hair-of-the-dog cocktails (like a gin and lime-cucumber Gatorade number and a mango michelada).
The sisters Castro of @acamayanola opened @casimironola this week as a breakfast and lunch cafe just a block from their first restaurant.
It has a retro Mexican diner look, an easy feel and flavors tied to their roots in Mexico City.
There are plenty of surprises and new flavors to discover on a menu with a high comfort food quotient.
Here’s a quick look.
Link in my bio has the full read and more
#wherenolaeats #igersneworleans #nolaeats #nolafood #nolafoodie #nolabreakfast #nolabrunch #bywater #mexicanbreakfast Less
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- Ian McNulty added a new meal Dinner at Jo Mama’s Crawfish at Jo Mama's Crawfish
The biggest crawfish are selects, but at Jo Mama’s in Abbeville, Luke Schultz calls them hammers, because that’s how big they feel.
He showed us around his drive-thru stand and also brought us out to to watch the harvest on ponds his family has been working for generations. They get sorted by size back at the farm and distributed from there.
I... More
The biggest crawfish are selects, but at Jo Mama’s in Abbeville, Luke Schultz calls them hammers, because that’s how big they feel.
He showed us around his drive-thru stand and also brought us out to to watch the harvest on ponds his family has been working for generations. They get sorted by size back at the farm and distributed from there.
I like big mudbugs, and I’ve long understood that for the biggest one must go close to the source.
This inspired a crawfish safari in Cajun country with photographer @davidgrunfeld for @nolanews , a road trip that took us from pond to plate.
Here’s a few glimpses. Link in my bio has the full story on our crawfish safari.
#wherenolaeats #igersneworleans #nolafoodie #nolafood #louisianafood #louisianatravel #crawfish #cajunfood #cajun #boiledcrawfish #seafoodboil #neworleansfood Less
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Among crawfish boilers, there are the old sages calmly proceeding with the process they’ve always used, perhaps inherited from their forebears.
Others are technicians, who approach the task as a scientific inquiry and may as well be wearing lab coats.
And then there are wild ones, those for whom the crawfish boil is not a task to be completed but... More
Among crawfish boilers, there are the old sages calmly proceeding with the process they’ve always used, perhaps inherited from their forebears.
Others are technicians, who approach the task as a scientific inquiry and may as well be wearing lab coats.
And then there are wild ones, those for whom the crawfish boil is not a task to be completed but a passion to be pursued.
They leap to the work, purge with purpose, and say they have secrets but then giddily divulge them while proffering a sample from the pot.
Spend a little time around Steven Boulet, maybe just across the counter at his Metairie restaurant and seafood shop @bontempsboulet , and it’s clear he belongs to that last category.
He’s a man who seems gleeful to have found his calling and is living it to the hilt.
The result is superlative boiled crawfish at Bon Temps Boulet’s, and some surprises from the barbecue smoker as well.
Here’s a look around, with photos by the great @davidgrunfeld . Link in my bio has the full story
#wherenolaeats #igersneworleans #nolaeats #nolafoodie #nolafood #neworleansfood #crawfish #metairie Less
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- Ian McNulty added a new meal Dinner at Dooky Chase's Restaurant at Dooky Chase
It’s Holy Thursday in New Orleans, so it’s the annual return of gumbo z’herbes and that means there are 9 new friends out there I’m waiting to meet this year. Who are they?
Holy Thursday at @dookychaserestaurant is one of the great community food days of New Orleans.
Gumbo z’herbes is not a special - it is a happening here... More
It’s Holy Thursday in New Orleans, so it’s the annual return of gumbo z’herbes and that means there are 9 new friends out there I’m waiting to meet this year. Who are they?
Holy Thursday at @dookychaserestaurant is one of the great community food days of New Orleans.
Gumbo z’herbes is not a special - it is a happening here that takes over the kitchen entirely. Preparation begins days in advance. This green gumbo, fried chicken and cornbread comprise the entire one-day menu.
The gumbo itself is a hearty mix Creole flavor and Catholic faith. The tradition also brings the restaurant’s own community role into focus by convening so many people who feel a connection to it.
While vegetarian gumbo z’herbes recipes are traditionally prepared for Good Friday, following the Catholic stricture of meatless fasts, Dooky Chase’s meaty gumbo z’herbes became a Holy Thursday staple to fortify the faithful before those deprivations. It’s made with brisket, ham, at least two types of sausage and stew meat in the mix.
Lore and ritual are also key ingredients to the dish, especially in the Chase kitchen. The number of greens used in cooking must be an odd number and is said to represent with how many new friends you’ll make. This year had 9 greens - so look out friends I haven’t met yet.
#wherenolaeats #igersneworleans #nolaeats #nolafood #gumbo #nolafoodie #creole #creolefood #neworleansfood Less
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- Ian McNulty added a new meal Dinner at Maison du KREWE at Patula
There might be some wet bunnies out there this Easter Sunday with the current forecast, but I’m still down for a French Quarter jaunt.
Here’s a little more on a newcomer to my courtyard hopping gambit.... @patulanola
An inviting, arched carriageway leads to this courtyard cafe and wine bar, attached to the Krewe eyewear store.... More
There might be some wet bunnies out there this Easter Sunday with the current forecast, but I’m still down for a French Quarter jaunt.
Here’s a little more on a newcomer to my courtyard hopping gambit.... @patulanola
An inviting, arched carriageway leads to this courtyard cafe and wine bar, attached to the Krewe eyewear store.
Surrounded by rooflines and plants and, as the sky darkens, the glowing windows above, it feels like that enchanting patio cafe discovered on a vacation overseas.
Chef Rob Tabone’s short menu is inventive and fresh, with poached shrimp over crisp radish and herbs, Moroccan-spiced meatballs and tinned sardine plates to build tasty bites. The wine list is full of interesting finds.
Link in my bio has the full read on courtyard hopping, hop-fully helpful for French Quarter Fest too and any jolly spree in the Vieux Carre
#wherenolaeats #igersneworleans #nolaeats #nolafoodie #nolafood #visitnola #visitneworleans #frenchquarter #courtyard #winebar Less
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To-day’s going to be a good day. Boudin and biscuits for breakfast at @johnsonsboucaniere
#cajun #cajunfood #louisiana #louisianafood #visitneworleans #neworleansfood #louisianatravel #boudin #sausage #roadtrip
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- Ian McNulty added a new meal Dinner at Palm&Pine at Palm&Pine
I’ve come to understand @palmandpinenola as essentially an upscale/casual neighborhood restaurant for the French Quarter, which, at some point, everyone in New Orleans can regard as their old neighborhood.
Whether showing visitors around or coming for our own celebrations, spring is rife with such reasons to revisit the Quarter, and... More
I’ve come to understand @palmandpinenola as essentially an upscale/casual neighborhood restaurant for the French Quarter, which, at some point, everyone in New Orleans can regard as their old neighborhood.
Whether showing visitors around or coming for our own celebrations, spring is rife with such reasons to revisit the Quarter, and this restaurant feels in sync with the good energy of the neighborhood at its best.
Here’s a quick look around. Link in my bio has the story on what it’s like and why I love it and why I recommend it so frequently
#wherenolaeats #igersneworleans #frenchquarter #neworleans #nola #hashtag #visitneworleans #visitnola #louisiana #nolabrunch #neworleansfood #nolafoodie #nolafood #noladrinks Less
