Every year, thousands of tourists touch down at New Orleans' Louis Armstrong airport expecting to partake in an unforgettable culinary experience. With no shortage of places to drink and dine, the first question visitors often ask is: "Where do locals go?" On this week's show, we explore neighborhood spots that have a strong local following in the Crescent City.
Read MoreThe beignet. That simple square of fried dough is undeniably one of the Crescent City’s most famous foods. Few visitors leave town without a ceremonial dusting of powdered sugar that occurs with every beignet bite. Since the mid-nineteenth century, the ubiquitous donut has been sold from French Market stands accompanied by steaming hot cups of café au lait. Twenty-first century chefs and restaurateurs have taken that simple fried dough to new heights, filling them with ingredients both savory and sweet and featuring them on menus far from home.
Read MoreThe beignet. That simple square of fried dough is undeniably one of the Crescent City’s most famous foods. Few visitors leave town without a ceremonial dusting of powdered sugar that occurs with every beignet bite. Since the mid-nineteenth century, the ubiquitous donut has been sold from French Market stands accompanied by steaming hot cups of café au lait. Twenty-first century chefs and restaurateurs have taken that simple fried dough to new heights, filling them with ingredients both savory and sweet and featuring them on menus far from home.
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