stu_spivack with tag neworleans

stu_spivack

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  Walker's BBQ

  Walker’s Bar-B-Que, New Orleans
  
  For years, this sandwich -- twelve-hour-hickory-roasted suckling pig, topped with creamy Cajun mustard slaw -- was available only at Jazz Fest. Now there’s a shop, where the cult of the cochon can worship year-round. But you can still get it at Jazz Fest. (10828 Hayne Boulevard; 504-241-8227)
  
  Michael Schmelling
  

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  The French Quarter

  neworleans

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  Restaurant August

  #22

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  Gautreau's

  Sue Zemanick
  Gautreau’s, New Orleans, LA
  Menu | Reservations | Website
  
  A graduate of The Culinary Institute of America, Sue Zemanick has a passion for seafood that’s reflected in her menu at the French/Creole Gautreau’s. Zemanick apprenticed under chef Rick Moonen at Oceana in New York before moving to New Orleans and taking a job at Commander’s Palace. She eventually found her way to Gautreau’s, where she worked under chef Mat Wolf (a Best New Chef 2004). She became executive chef in 2005.

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  Mother's Restaurant

  Ferdi’s Special
  Mother’s Restaurant, New Orleans
  
  At Mother’s, a downtown refuge for the workingman (and tourists), they’ve been serving all kinds of meat since 1938. The Ferdi, a kind of compilation po’boy, has the greatest hits: tender baked ham, roast beef, and “debris,” the gorgeous, grease-darkened bits of meat that fall into the pan during roasting. Shredded cabbage and Creole mustard mix with the juices to create an alchemy from above. (401 Poydras Street; 504-523-9656)
  

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  Iris

  Ian Schnoebelen

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  luke in new orleans

  benton's bacon

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  herbsaint

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  Cochon

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