Saveur's Todd Coleman New Orleans is an oyster lover's town: They're emblematic, hungrily sought after, and seemingly everywhere.
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Guide to where to eat, drink, and stay in New Orleans.
Each crisp-fried cannolo shell at Angelo Brocato's is filled to order with fresh, sweetened ricotta, candied citrus rind, and semisweet chocolate chips—restoring our faith in the classic Sicilian treat.
SAVEUR shares everything you need to know about Louisiana's cuisine, travels, and culture.
Back in 2005, three months after Hurricane Katrina, I found myself in New Orleans, fumbling through shifts in restaurant kitchens and reporting on the tentative first steps in rebuilding the city's dining scene.
John Mariani reviews Dominique's in New Orleans, where a new creativity is the order of the day.
At the Tabasco pepper farm, only the brightest red peppers are ready to be picked.
John Mariani looks at the history of the muffuletta, a staple New Orleans cold-cut sandwich with roots in sicily
The second in Saveur's Sandwich Stories video series goes behind the counter at Domilise's, arguably New Orleans' very best po' boy shop.
New Orleanians are passionate about their king cakes. Variations on the Mardi Gras-season treat are made all over town.
Chefs in New Orleans aren't scared to be creative in the face of the oil crisis in the Gulf of Mexico. After all, they say, creativity is part and parcel of the city's rich culinary tradition. Continue...