The New New Orleans Pantry

By Caroline Hatchett | Will Blunt

By

Caroline Hatchett
Will Blunt
Clockwise from Top Left: Cornish Hen, Falafel, Halo Halo, Wild Boar, Pig Tails, Deviled Eggs, and Grilled Redfish
Clockwise from Top Left: Cornish Hen, Falafel, Halo Halo, Wild Boar, Pig Tails, Deviled Eggs, and Grilled Redfish

New Orleans chefs are playing by a different set of rules these days. They’re pulling in influences from all over the globeespecially their neighbors on the East Bankto infuse their menus with a new level of excitement. Whether it’s a Tex-Mex dish served at home-of-the-classics Emeril’s or a concept devoted to falafel, NOLA’s chefs are breaking down cultural barriers in cuisine, cooking with the flavors that inspire them most, and refusing to be held back by a tourist-driven gumbo imperative. Here are just some of the chefs (and their dishes) that are stocking the new New Orleans pantry. 

Soy-Glazed Cornish Hen, Glutinous Rice-Barley Porridge, Shiitake Mushroom, Baby Bok Choy, and Baby Kale
Hieu Than & Nate Nguyen | Kin

Falafel Feast: Falafel, Babaganoush, Hummus, Pickles, Beet-Carrot Slaw, Radishes, Toum, Yogurt, and Tahini 
Gavin Cady & Theresa Galli | 1000 Figs

Halo Halo: Agar Gels, Leche Bagoong Flan, Jackfruit, and Sweet Red Beans
Cristina Quackenbush | Milkfish

Wild Boar Enchiladas, Poblano Sauce, Pepperjack Cheese, Salsa Fresco, and Crème Fraîche 
David Slater | Emeril’s

Pig Tail Dumplings, Spicy Crab Broth, Crab, Lemon, and Crispy Pig Ears 
Michael Gulotta | MOPHO

Deviled Tea Egg, Chinese Hot Mustard Yolk, Hickory Smoked Clams, Scallion Oil, Black Vinegar, and Watercress 
Tobias Womack | Red’s Chinese

Grilled Redfish, Guacamole, Escabeche, Roasted Vegetables, Tomatillo Salsa, and Tortillas
Miles Landrem | Johnny Sánchez 

 

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