Sep 13, 201209:47 AM
Haute Plates

Our weekly blog on the New Orleans fine dining scene

An Anniversary, A Soul-Food Pop-up and Hungry in the South

Robert Peyton

NOLA Restaurant Facebook

Hopefully you kids are all recovered both from Isaac and the debacle in the Superdome last weekend? Perhaps you're in the mood for some food-related information? If not, may I recommend a Google search for “kitten playing piano”?

 

You are welcome.

 

NOLA Restaurant, Emeril's semi-casual spot in the Quarter, turns 20 in October. After his eponymous spot in the Warehouse District, NOLA was the second restaurant Emeril opened, and although it tends to fly under the radar to many local diners, it's worth checking out. To mark the occasion NOLA will be running a special menu, with starters such as boudin made in-house stewed in beer, cane syrup and onions, and served over a sweet potato bread crouton; and a salad of fried oysters over spinach with an herbsaint vinaigrette. Entrees include smoked rabbit and andouille etouffée and cedar planked-drum with a citrus-horseradish crust, Vietnamese seafood salad and lemon butter sauce. Fried apple pie with cinnamon ice cream and caramel sauce is just one of the desserts. NOLA is located at 534 St. Louis St., and you can call 522-6652 for more information.

 

Pop-up restaurants came late to New Orleans, but it seems like we're getting more and more of them every week. The latest of which I've heard is We've Got Soul, which operates out of Marie's bar at the corner of Burgundy and St. Roch on Friday nights from 5 until 2. The menu changes, but you can check out the website for what's on offer on a given Friday night. You can also place take-out orders by calling 206-398-9214 during business hours on Friday.

 

The Southern Food and Beverage Museum is putting on an event it calls Hungry in the South this weekend from Thursday to Sunday. Events include a gala held at the museum's still-under-construction-but-soon-to-be-home at 1504 Oretha C. Haley Blvd., a symposium at the museum's current location, a film festival at Zeitgeist Multi-Disciplinary Arts Center a few steps from the museum's future home at 1618 Oretha C. Haley Blvd, and a cookbook fair with local authors on Sunday from 10 a.m. to 5 p.m. at the French Market. Hell, there's even a continuing legal education seminar being held in partnership with Tulane University Law School and the Louisiana Restaurant Association. More information on the event can be found by clicking here.

 

Know of anything else going on around town this weekend? By all means share in the comment section below.  

This article appears in the September 2012 issue of Haute Plates

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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 is a partner at the law firm Christovich & Kearney LLP and began writing about food on his website, www.appetites.us, in 1997. That is approximately 72 Internet years, for anyone counting.

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.

Robert has gills, but they are nonfunctional.

He began writing the Restaurant Insider column for New Orleans Magazine in 2007 and has been published in St. Charles Avenue magazine and on the website www.slashfood.com. He is the only person he knows who has been interviewed in GQ magazine, albeit for calling Alan Richman a penis. 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.

Robert once ate an entire goat, but it was very small, and he didn’t feel too good about it afterward. He did, however, feel better than the goat.

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. 

Certain parts of the above are exaggerations, but one thing is true: Robert appreciates your comments and e-mails, so keep them coming.

If you find that you need a more constant source of Robert in your life, you can follow him on Twitter.

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