Brews, Boils & Bubbles Festival: A New Culinary Delight in New Orleans

Who: Seafood and beer lovers, 21+
What: Seafood boils, craft beer, champagne
Where: 15 mins drive from The Natchez New Orleans
When: May 11, Noon to 8 p.m.
How much: $30 General Admission, VIP options available

Dive into the heart of Louisiana culture at the Brews, Boils & Bubbles Festival, where the spirit of communal dining meets the joy of local brews and sparkling wines. This event, brought to life by the creators of the National Fried Chicken Festival, celebrates the state's beloved tradition of seafood boils with a twist, offering a variety of local craft beers and champagne to complement your meal.

Despite an early-season crawfish shortage, organizers are optimistic about a bountiful supply by May, ensuring an abundance of seafood for all. Not a seafood fan? No worries—there will be plenty of other boiled delights to enjoy.

Experiences to look forward to include indulging in spicy, flavorful boils prepared by top boilers from across the state, sipping on your favorite local beers or champagne, and getting lost in a day filled with music, games, and more. Upgrade your festival experience with VIP access to luxurious lounges offering exclusive food and beverage options, including the Brews & Bugs VIP Lounge and the Rosé & Lobster VIP Lounge.

VIP Experiences:

• Brews & Bugs VIP: Enjoy 2 lbs of boiled crawfish, an open bar, and VIP perks.

• Rosé & Lobster VIP: Savor a boiled lobster meal with premium champagne or rosé options.

This festival not only promises a taste of Louisiana's best but also a chance to come together in celebration of food, drink, and community. Whether you're a local or visiting, the Brews, Boils & Bubbles Festival is a must-add to your spring itinerary. For more details and updates, be sure to check the festival's website. Don't miss out on this unique blend of flavors and fun—see you at the Lakefront!

A Toast to Jewel of the South: Where Hospitality Wins Hearts

Credit @JewelNola

• Who: Cocktail enthusiasts and history buffs

• What: A French Quarter tavern celebrated for cocktails and hospitality

• Where: 15-minute walk or a 5-minute drive from The Natchez New Orleans

• When: Dinner: Wed-Mon, 5 PM - 11 PM, Lunch: Sat-Sun, 11:30 AM - 2 PM; Small plates: 2 - 5 PM

• How much: Prices vary; expect premium service and offerings

Open its opening, Jewel of the South, located at 1026 St. Louis St., instantly became a beacon for those in pursuit of expertly crafted cocktails within a setting that whispers tales of the past. Opening its doors in 2019 in a picturesque Creole townhouse dating back to the 1830s, it has quickly established itself as a cornerstone of New Orleans' rich drinking culture, alongside the city's commitment to unparalleled hospitality.

At the helm is Chris Hannah, a name synonymous with the city's cocktail revival. Known for his tenure at Arnaud’s French 75 Bar and for breathing new life into forgotten classics, Hannah, along with the Jewel team, has made the tavern a must-visit for both locals and travelers. The bar's recognition by the Michter’s Art of Hospitality Award within the North America’s 50 Best Bars program speaks volumes, highlighting the exceptional service and warm, welcoming atmosphere that guests can expect.

Jewel of the South isn’t just about the drinks; it’s a culinary destination too. Under the guidance of Chef Phil Whitmarsh, the menu showcases a contemporary take on British cuisine with a nod to seasonal ingredients and innovative flavor combinations. Whether it's the thin-sliced brisket over brioche or the engaging tales behind each cocktail, a visit to Jewel offers a rich, multi-sensory experience.

The tavern's aesthetic, from its bare brickwork to the dark wood accents, pays homage to New Orleans’ storied past, while the menu – featuring classics like the Crusta alongside modern concoctions – is a testament to the city’s evolving tastes. The intimate setting ensures personalized attention, making every visit memorable.

In essence, Jewel of the South is more than just a bar; it's a celebration of New Orleans' cocktail heritage, a nod to the city's vibrant history, and a showcase of the hospitality that makes the French Quarter famous worldwide. Whether you're a cocktail aficionado or a history enthusiast, Jewel of the South offers an experience that's both enlightening and intoxicating.

Savor the Creole Charm at Saint John: A Culinary Gem in the Heart of the French Quarter

Credit Instagram @saintjohnnola

• Who: Food enthusiasts and lovers of Creole cuisine, all ages

• What: Contemporary Creole and Southern cuisine

• Where: 5 minute drive, 15 minutes walk from The Natchez

• When: Lunch and Dinner, Wed-Sun; Brunch, Sat-Sun 11 a.m. - 4 p.m.; Closed Mon-Tue

• How much: Mid to high range

Nestled in the vibrant heart of the French Quarter, Saint John emerges as a beacon of Creole culinary excellence. With Chef Eric Cook at the helm, this restaurant at 1117 Decatur St. offers a warm embrace to all who seek to explore the depths of Southern cuisine. Here, each dish tells a story, woven from the rich tapestry of New Orleans' diverse cultural heritage.

At Saint John, the ambiance is just as important as the food. Guests are welcomed into a space adorned with folk art, where the seating is thoughtfully arranged to accommodate both intimate gatherings and larger groups. Whether you're in the mood for an amazing breakfast, a leisurely lunch, or a sumptuous dinner, the atmosphere is always inviting.

Chef Cook's menu is a love letter to Creole traditions, infused with a modern twist. Drawing inspiration from the countless cookbooks in his family's collection, he and chef de cuisine Daren Porretto have curated a selection of dishes that pay homage to New Orleans' multifaceted culinary landscape. From the oysters three ways to the amazing Chicken Bonne Femme, each plate is a reflection of the city's Sicilian, French, Spanish, African, German, and Caribbean influences.

Saint John isn't just about the food; it's about the experience. The restaurant features two dining areas on the first floor, including an open chef’s table overlooking the kitchen and elevated booths adorned with stained glass art by local artists. The upstairs dining room, with its balcony seating, offers a more secluded setting, perfect for private events or a romantic date night.

Opening its doors in Fall 2021, Saint John has quickly become a beloved spot among locals and visitors alike. Its unique blend of history, art, and gastronomy makes it a cornerstone of New Orleans' dining scene. As the restaurant continues to garner acclaim, securing a table might soon become a sought-after achievement. So, whether you're a seasoned NOLA visitor or a first-time guest, make sure to savor the Creole charm at Saint John – a culinary gem that truly encapsulates the spirit of New Orleans.

Advanced reservations are highly recommended and can be made on Resy.

Hogs for the Cause: A Festival of Barbecue, Music, and Charity

Credit: Instagram @hogsforthecause

• Who: BBQ enthusiasts, music lovers, families

• What: BBQ competition, music festival, charity fundraiser

• Where: About a 15 minute Uber to the UNO Lakefront Arena festival grounds

• When: April 5-6, 2024

• How much: From $50 for one-day passes

Hogs for the Cause represents the epitome of New Orleans' spirit: a vibrant blend of culinary artistry, musical talent, and community service. Since its inception in 2008 by locals Rene Louapre and Becker Hall, the festival has grown from a traditional pig roast into one of the country's largest barbecue and music festivals. Attracting over 30,000 attendees, the event offers a weekend of indulgence in over-the-top meat dishes, eclectic music from Americana staples to emerging artists, and an opportunity to support a noble cause.

The heart of the festival lies in its mission: raising funds for children battling pediatric brain cancer. Through partnerships with local and national children's hospitals, Hogs for the Cause has distributed over $11 million in grants and aid, directly supporting over 200 families. The festival's unique blend of joy and generosity provides a platform for barbecue aficionados and music fans to enjoy an unforgettable experience while making a significant impact on families in need.

Attendees can look forward to a cook-off competition with categories like whole hog, ribs, and sauce, alongside a music lineup featuring Band of Horses, Shane Smith & the Saints, The Record Company, and Daniel Donato’s Cosmic Country. Beyond the barbecue and beats, the festival offers exclusive experiences such as access to a Bourbon Lounge with rare samples, ensuring a truly immersive festival atmosphere.

For those eager to be part of this exceptional event, two-day tickets are available online, with the promise of single-day tickets closer to the event date. Whether you're a barbecue enthusiast, a music aficionado, or simply in search of a meaningful way to enjoy the best of New Orleans, Hogs for the Cause invites you to join a community united in good food, great music, and a great cause.

For more information visit https://hogsfest.org

GW Fins: Revolutionizing Seafood One Dry-Aged Fish at a Time

Credit: Instagram @GWFins

Who: Seafood aficionados and culinary adventurers of all ages

What: Upscale seafood dining with a focus on dry-aged fish

Where: 10 min walk from The Natchez New Orleans

When: Sundays – Thursdays from 5:00 pm to 9:30 pm and Fridays and Saturdays from 5:00 pm to 10:00 pm.

How much: Mid to premium dining prices, varying by catch of the day

Nestled in the heart of the French Quarter, a mere 10-minute stroll or a quick 5-minute drive from The Natchez New Orleans, GW Fins stands as a beacon of culinary innovation. Since its inception in 2001 by Tenney Flynn and Gary Wollerman, this esteemed establishment has redefined the seafood dining experience, treating fish with the reverence typically reserved for prime steak. This transformative approach was further enhanced under the guidance of Chef Michael Nelson, who took the helm as executive chef in 2016.

Chef Nelson, a Chicago native with culinary roots in Napa Valley, saw the potential in elevating the umami flavor of fish to heights surpassing even the most exquisite Wagyu steak. His pioneering method? Dry aging fish, a technique traditionally reserved for beef and pork, which intensifies flavors and improves texture by reducing moisture and breaking down proteins. This process, influenced by age-old Japanese practices, has significantly enhanced the gastronomic offerings at GW Fins.

The restaurant's commitment to sustainability and zero waste is evident in its practice of butchering whole fish in-house, a strategy that has been in place for over a decade. This meticulous process not only maximizes the use of each fish, increasing yield to as much as sixty percent for species like red snapper, but also dramatically reduces food waste. Chef Nelson's dedication to utilizing every part of the fish has led to the creation of inventive dishes such as tempura fried fish "wings" and a unique "sea-cuterie" platter, showcasing the versatility and flavor of lesser-known fish parts.

GW Fins' menu, which is refreshed daily by 4 pm, reflects the freshest catches sourced directly from local fishermen. These strong relationships with spear fishermen ensure a continuous supply of the freshest seafood, including great finds like triple tail, cobia, and black fin tuna. This direct sourcing method supports local fishermen and guarantees the ultimate freshness and quality of the dishes served.

The restaurant's innovative approach extends beyond its culinary techniques to its sustainable practices. By directly supporting fishermen and paying them well, GW Fins contributes to the local economy and promotes sustainable fishing practices. This commitment to sustainability is further reflected in the choice of primarily Louisiana-sourced seafood, showcasing the state's rich bounty.

Chef Nelson's dry aging technique has revolutionized the way seafood is appreciated, offering diners a unique taste experience. The aged tuna tomahawk rib eye, for instance, exemplifies this culinary mastery—perfectly wood-grilled to highlight its dense, meaty flavor, enhanced with a drizzle of black garlic bearnaise and homemade Worcestershire sauce.

GW Fins is not just a restaurant; it's a testament to the potential of seafood when treated with the finesse and respect traditionally accorded to prime beef. It challenges conventions, promotes sustainability, and provides a deliciously unique dining experience right in the vibrant heart of New Orleans. Whether you're a local or a visitor, a meal at GW Fins promises to be a memorable part of your culinary journey through the city.