Ian McNulty
Dining and Food Writer| The New Orleans Advocate at The Times-Picayune | The New Orleans Advocate
Dining and Food Writer at The Advocate (Baton Rouge, LA)
I cover New Orleans dining & food culture for The Times-Picayune | The New Orleans Advocate, @nolanews. I talk about it on @wwno.
Articles
-
4 days ago |
nola.com | Ian McNulty
Personalised advertising and content, advertising and content measurement, audience research and services developmentStore and/or access information on a deviceYou can choose how your personal data is used.
-
5 days ago |
wwno.org | Ian McNulty
Should New Orleans restaurants just close for the summer — not take a vacation for a week or two, but shutter for the season? It’s a question more restaurant people are having to consider with growing urgency. Many restaurants simply don't see enough business in the summer to cover their costs, and so lose money by staying open.
-
1 week ago |
nola.com | Ian McNulty
Personalised advertising and content, advertising and content measurement, audience research and services developmentStore and/or access information on a deviceYou can choose how your personal data is used.
-
1 week ago |
nola.com | Ian McNulty
It’s a good thing New Orleans people are so passionate about our restaurants and the hospitality culture they represent. It's summertime, and that piece of our culture needs us more than ever. Many New Orleans restaurants don’t make money in the summer and bleed cash simply by operating. This spring, the drumbeat of restaurants closing ahead of summer rather than absorb more losses was particularly heartrending. I’m worried more will join them before the fall upswing, and I’m not alone.
-
1 week ago |
nola.com | Ian McNulty
Another New Orleans restaurant from a well-known chef is closing its doors, this time in the Bywater. BABs, the second restaurant from chef Nina Compton, will close after service on Saturday (May 31). She and her husband Larry Miller opened the restaurant in 2018 under the name Bywater American Bistro. It took shape inside the Rice Mill Lofts, in the space that was previously Mariza, with an upscale casual vibe and a modern American menu.
Try JournoFinder For Free
Search and contact over 1M+ journalist profiles, browse 100M+ articles, and unlock powerful PR tools.
Start Your 7-Day Free Trial →X (formerly Twitter)
- Followers
- 15K
- Tweets
- 7K
- DMs Open
- No
I've heard lots of great feedback on the story about enduring Leidenheimer Baking Co. and its roll in New Orleans food Here's more, a photo essay from @DavidGrunfeld , following a delivery driver from dawn to the diner... https://t.co/7vvRd5vRbT
Without this family-run New Orleans bakery, the future of po-boys would be in trouble. That's why today the next generation is working through a slow-rolling succession. Link has an inside look at what makes the bread that makes the po-boy https://t.co/z7IjuARIfq
Should NOLA restaurants just close to the slow summer? More now give it serious consideration as things get tougher. But what happens if this becomes commonplace? Link has the story on restaurants trying new ways to punch through the slump instead https://t.co/wcnNyZBqR4