Beth D'Addono

1 week ago | opentable.com | Beth D'Addono

Inside the Saffron team’s epic new Asian fine-dining stunner in Uptown New Orleans Chef Ashwin Vilkhu leads an exciting prix-fixe menu that’s inspired by his childhood family dinners.

1 week ago | nola.com | Beth D'Addono

If you grew up in New Orleans, chances are you’ve eaten creamed corn with sausage over rice. “It’s a homey dish,” says Chad Sabatier, the chef-owner of Minnie and John’s. “I heard (Saints safety) Tyrann Mathieu talking about it on TV. Pure comfort food. Everybody has a can of creamed corn in their pantry and a link or two of andouille in the refrigerator, and we always have rice.”Sabatier opened his modern Southern restaurant last month in the former Cowbell location on Oak Street.

2 weeks ago | nola.com | Beth D'Addono

Restaurateurs can be experts at pivoting. They have to be to succeed, especially in New Orleans. And business partners Tam Nguyen and chef Yiyu Weng have pivoted double time since they opened their sushi restaurant at 1300 Magazine St. in March. First off, there’s the name. They originally chose the name Kuro, which means black in Japanese. Unfortunately, Hard Rock Hotel & Casino in Hollywood, Florida, made it clear that their Kuro restaurant was not to be replicated outside of the company brand.

3 weeks ago | nola.com | Beth D'Addono

When the team behind the new restaurant Evviva in the Marigny chose that name, they made quite a statement. The word is an Italian exclamatory yelp of joy and delight. There is even a chunky exclamation point on the menu, connecting that joy to the outstanding flavors to be found in plates of littleneck clams bathed in white wine chili broth and charred carrots, yanked from the soil just a few days ago and served with mojo verde.

4 weeks ago | nola.com | Beth D'Addono

When the team behind the new restaurant Evviva in the Marigny chose that name, they made quite a statement. The word is an Italian exclamatory yelp of joy and delight. There is even a chunky exclamation point on the menu, connecting that joy to the outstanding flavors to be found in plates of littleneck clams bathed in white wine chili broth and charred carrots, yanked from the soil just a few days ago and served with mojo verde.