Courtesy of Arnaud's.
In a rare change to the menu, Arnaud's has recently released a slate of brand new desserts.
New Desserts at Arnaud’s
When it comes to culinary and cultural legacy, there exists a precarious balance between commitment to tradition and evolving with the ever-so-quickly changing times. Over the last century, Arnaud’s in New Orleans has often leaned backwards in this regard, holding fast to its long reputation of culinary excellence and ensuring that each and every generation’s experience of the
Creole institution is consistently to die for. Last year, though, a shockwave of change rippled through Arnaud's storied dining rooms when the restaurant hired on a new pastry chef, Megan Sewell—who recently, for the first time in years, presented a brand new Arnaud's pastry menu.
Some of Sewell’s additions include a Semolina Orange Cake with whipped Greek yogurt and basil-olive oil syrup and a Praline Bar, made with flourless chocolate cake topped with Praline Bavarian, served with chocolate Feuilletine and apple caramel sauce. The old favorites are still there, too (there would be riots in the street if they removed the Bananas Foster), but guests can expect some fresh plating pizzazz from Chef Sewell there too.
Hot Stuff
Those who have kept up with the New Orleans culinary scene for the past few years are well aware by now that anything Mason Hereford touches turns to Cheeto-dust-gilded gold. Until recently, his creative, trendy, fun-infused restaurants included flagship sandwich staple Turkey and the Wolf, colorful breakfast/brunch spot Molly’s Rise and Shine, as well as martini/small-plates focused Hungry Eyes. As of May 13, his newest venture in partnership with Nate Barfeild is officially open to the public, and it’s perhaps his most straight-forward yet: Hot Stuff, a casual “meat and three” plate lunch joint situated in an unassuming brick building on Uptown’s Maple Street.
Nostalgic and trendy decor are much-talked-about features of Hereford’s first three restaurants, and while Hot Stuff keeps pace with old-school Popeyes signage and plastic toys glued to the countertops, the focus is on the food—which largely includes the types of comforting Southern dishes that are emblematic of a soul food plate lunch, with some elevated and tasty twists. Thin-fried pork chops, hamburger steak au poivre, and fried chicken are among the mains; while sides range from classics like collard greens with ham hock and black-eyed peas to creative takes like miso green beans and chili crisp-marinated cucumbers. Cornbread and brown butter sage rolls are also offered, as are down-home desserts like banana pudding and Mountain Dew cake. Like all of Hereford’s ventures, a trip to Hot Stuff for lunch will make you chuckle, enrapture your taste buds, and promptly require a nap.
Jim Deggy’s
Four years empty, Downtown Lafayette’s iconic space at the corner of Jefferson and Cypress—formerly home of Dat Dog—is finally open again, now as Jim Deggy’s Brick Oven Pizza & Brewery. The new pizzeria opened in early May, joining the vibrant business community of Downtown Lafayette and filling a conspicuous gap in the neighborhood. Jim Deggy’s comes out of its original Pineville location, offering hand-kneaded and tossed, 96-hour fermented pizza dough adorned in various regionally-inspired combinations like the Couchon Doux, with candied bacon and prosciutto; the POP—pepperoni, boudin, and pepper jack; and the Swamp Monster, with pesto, fresh mozz, sun dried tomatoes, goat cheese, bacon, and balsamic. The restaurant will also bring a small in-house beer selection, making it Lafayette’s second working brewery, and the only one operating downtown. jimdeggys.com.
Afro Freedom Afro Feast
In honor of Juneteenth this month, Dakar NOLA’s Chef Serigne Mbaye is partnering with a slate of New Orleans’s best Black chefs to present a next-level culinary experience paying homage to the region’s African American ancestors. The menu will feature flavors from across the African diaspora, prepared by Chefs Mbaye, Charly Pierre (Fritai), Prince Lobo (Addis NOLA), Nina Compton (Compère Lapin and BABs), Martha Wiggins (Café Reconcile), Shonda Cross (Chef Shonda’s Fine Dining To-Go), and Kaitlin Guerin (Lagniappe Bakehouse). Held at Grow Dat Youth Farm in New Orleans City Park, a place historically farmed by African Americans that today hosts youth leadership and agricultural programs, the event promises to draw influence from local history, agriculture, food, nature, and community. The event will take place from 3 pm–8 pm on June 16. $200 per person. afrofreedomafrofeast.com.
The Colonel’s Club
Designed and constructed by entrepreneur and pilot Jess "Colonel" Sheppard in 1936, the iconic Baton Rouge building that has been home to the restaurants Chelsea's and Kalurah Street Grill is re-opening as Jordan Piazza's new restaurant concept, inspired by the Perkins Road Overpass neighborhood's rich history. Called The Colonel’s Club, the elevated dining spot will bear tribute to the private club from the 1960s by the same name—which was known as the hub of the area music scene. Later, a second iteration was opened in 1990 as a restaurant and bar, featuring marble allegedly left over from the State Capitol’s construction in 1932. In its latest iteration, set to open this summer, The Colonel’s club will serve a classic American menu with international influence, featuring a lounge, a full bar, and live music. Stay up to date @the.colonels.club on Instagram.
Camila Castillo
Beloved Tigerland food truck Big Cheezy officially opened its first brick and mortar near campus last month.
Beloved Food Trucks Making it Big
Two Louisiana food truck favorites are making their mark with new brick-and-mortar establishments, bringing their signature dishes from the window ledge to the table.
In Baton Rouge, Big Cheezy expands from its Tigerland roots with a new restaurant on West Chimes Street. Expect new menu items like fried mac n’ cheese eggrolls, and other efforts to reconceptualize the versatility of melted cheese deliciousness. Follow @bigcheezybr on Instagram.
Meanwhile, Bonafried, known for their award–winning, twice-fried chicken sandwich, has garnered a devoted following among New Orleans locals for over a decade. Owners Stephan Maher and Rebecca English Hollingsworth are now transforming their truck into a sit-down diner off Esplanade Avenue, set to open in time for Jazz Fest 2025, and poised to become a must-visit destination for those exploring the Crescent City. Follow @bonafriedtruck on Instagram.
Dining Divinity on Bourbon Street
Sometimes food can feel like a spiritual experience. Tatlo, a “witch bar and kitchen,” concept harnesses the powers of Filipino soul-food chef Cristina Quakenbush, Vietnamese chef Anh Luu, and Cordon Bleu graduate Hayley Vanvleet to craft a novel dining experience that nourishes the body, mind, and spirit. While most meals begin by selecting an appetizer, meals at Tatlo begin by selecting a candle color symbolic of the meal’s intention. With a menu attuned to the moon cycles and diners' deepest desires, each course offers an opportunity for profound connection, both within oneself and with fellow diners. Complementing the dishes are spell-binding absinthe libations, adding another layer of incantation to the experience.
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