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May 15, 201410:21 AM
Haute Plates

Our weekly blog on the New Orleans fine dining scene

It is Pronounced Key-liss and Also, Food

Food news and musings inspired by the singer

Pizza Domenica's garlic knots

I am aged like a good cheese, my friends. Here’s how I know: my son, Hercules Bangnut-Whipple “Elliot” Peyton, just came into my bedroom and asked me what I was doing. “Watching 'Milkshake' by Kelis,” was not the answer he was expecting, though he could clearly hear the song through the bedroom door. Did you know Kelis’ new record is called Food, and that she had a food truck at SXSW this year
 
It feels like we have been waiting for the Southern Food and Beverage Museum to reopen for years; in fact it has been quite a while, but the wait is almost over. Recently the museum announced the ribbon-cutting for the new space will take place on September 29 of this year. No word as of yet on the status of Purloo, which will be housed in the museum, but that is at least partly due to the fact that it did not occur to me to contact chef Ryan Hughes to ask him about it until JUST THIS VERY MOMENT. 
 
You like jerk ribs? I do
 
Here is another thing: the 2nd Farm to Table Symposium will take place in New Orleans August 2-4. Here is what the organization’s website says about who should attend: 
 
• Chefs, mixologists and restaurateurs
• Researchers, academics and policymakers
• Farmers and agricultural professionals
• Writers, publishers and media
• Slow food advocates
• Brewers, distillers, vintners and distributors
• Farmers markets and urban farmers
• Nutritionists and health professionals
• Grocers and retailers
• CSA/RSA
• Foragers
• Food incubators
• Food hubs
 
Google informs me that food hubs are “broadly defined as facilities that manage the aggregation, storage, processing, distribution or marketing of locally and regionally produced food,” but I swear when I first read the term I pictured some sort of anthropomorphic, wheel-shaped vegetable-thing. Though my hopes of making first contact with sentient plant life are dashed, I will nevertheless attend, and if you fit into any of the categories above or are simply interested in where your food comes from generally, I recommend you check it out. 
 
If you haven’t been to Pizza Domenica yet, you should, and when you do you should order the garlic knots with aged provolone fonduta, which if things go as planned should be pictured. The rest of the menu is here and so far what I’ve had has been excellent, but I am a crust man and the knots make me feel special inside.  (P.S. The octopus is awesome, too.) Pizza Domenica is located at 4933 Magazine St., and the phone number is 301-4978. It’s open 11 to 11 daily. 
 
No pictures from my long-overdue visit to Noodle and Pie but it was outstanding and I’ll do my best to document the visit when I return. The highlight of the starters I tasted were the shrimp croquettes. They were crispy on the outside, light on the interior and altogether delicious dipped in a slightly sweet and slightly spicy sauce. I was there with my son, the aforementioned H. Bangnut-Whipple, and both of us got the 8-hour brisket ramen bowl. It’s good to see folks making ramen in-house, but better when the noodles are actually good, and they’re good at Noodle and Pie. The broth is good too; its richness cut a bit by the garlic and ginger “fireball.” 
 
You may have noticed that I am not a dessert person by the fact that I seldom write about dessert, but at a place called Noodle and Pie I really had no choice. Salted caramel chocolate cream pie was really tasty, and the key lime coconut was great too. I was not as big a fan of the double crust apple, but the buttermilk lemon chess pie was superb. 
 
Right now Noodle and Pie is open for dinner only, from 5:30 to 10 Sunday through Thursday and later on the weekend. I keep hearing lunch service is coming and I’ll update if I confirm it.  
 
Until then: stay bossy, New Orleans. 
 

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Haute Plates

Our weekly blog on the New Orleans fine dining scene

about

Robert D. Peyton was born at Ochsner Hospital and, apart from four years in Tennessee for college and three years in Baton Rouge for law school, has lived here his entire life. He is a strong believer in the importance of food to our local culture and in the importance of our local food culture, generally. He has practiced law since 1994, and began writing about food on his website, www.appetites.us, in 1999. He mainly wrote about partying that year, obviously.

In 2006, New Orleans Magazine named Appetites the best food blog in New Orleans. The choice was made relatively easy due to the fact that Appetites was, at the time, the only food blog in New Orleans.

He began writing the Restaurant Insider column for New Orleans Magazine in 2007 and has been published in St. Charles Avenue, Louisiana Life and New Orleans Homes and Lifestyles magazines. He is the only person he knows personally who has been interviewed in GQ magazine, albeit for calling Alan Richman a nasty name. He is not proud of that, incidentally. (Yes, he is.)

Robert’s maternal grandmother is responsible for his love of good food, and he has never since had fried chicken or homemade biscuits as good as hers. He developed his curiosity about restaurant cooking in part from the venerable PBS cooking show "Great Chefs" and has an extensive collection of cookbooks, many of which do not require coloring, and some of which have not been defaced.

Robert lives in Mid-City with his wife Eve and their three children, and is fond of receiving comments and emails. Please humor him.

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