This is Eater New Orleans’s periodic compilation spotlighting under-the-radar restaurants, bars, and bakeries opening across New Orleans. For Eater’s guide to the hottest new restaurants in New ...

Welcome to the cocktail heatmap, a running guide to the freshest destinations for classic cocktails, frozen drinks, and rare spirits in New Orleans. This is a guide to the hottest spots for cocktails ...

The New Michelin Guide to the American South will cover Alabama, Louisiana, Mississippi, North Carolina, South Carolina, and Tennessee, in addition to the existing guide in Atlanta ...

Welcome to Creole Bagelry, home of the north shore’s only scratch-made, kettle-boiled, authentic New York style bagels since 2003. We make them fresh daily, using natural ingredients including fresh ...

Clair Lorell is the former editor of Eater NOLA, covering New Orleans food, drinking, and dining trends for over six years. Big Freedia and team have shared new details about the forthcoming music ...

Beth D’Addono is an award-winning food and travel writer living in New Orleans. Her work has appeared in Atlas Obscura, The Local Palate, and the Los Angeles Times. Bread pudding didn’t originate in ...

Generations of New Orleanians with sweet tooths have looked up at a brown and neon sign flashing the words “A. Brocato Spumone and Cassata Ice Cream” against a stark blue sky. Eventually, those ...

Baked eggs are a speciality here. In the gravy eggs and boudin, eggs are situated in a deep well of grits, and topped with a big, fat hunk of boudin. Also excellent: the Spanish-style huevos rotos ...

A petite Cuban coffee and sandwich shop has touched down on Freret Street, piling chorizo-spiced burgers high with crispy shoestring potatoes, pressing sliced pork into iconic Cuban sandwiches, and ...

For more than 10 years, locals and Marigny rectangle neighbors have gathered at the Franklin, enjoying happy hour in the bar’s amber glow and bistro specialties in the art-filled 60-seat dining room.

Missy Frederick is the Editorial Director for Eater’s dining team. She has covered the D.C. restaurant industry since 2007, offers expertise in business reporting and regional American dishes, and ...

New Orleans restaurant Bennachin’s namesake is one of the West Africa region’s most popular dishes — a plate of fluffy jollof rice, winkingly described on the menu as “African jambalaya.” Accompanied ...