Classic Restaurants of New Orleans

by Arcadia Publishing

Overview

Every New Orleanian knows Leah Chase's gumbo, but few realize that the Freedom Fighters gathered and strategized over bowls of that very dish.

Or that Parkway's roast beef po-boy originated in a streetcar conductors' strike. In a town where Antoine's Oysters Rockefeller is still served up by the founder's great-great-grandson, discover the chefs and restaurateurs who kept their gas flames burning through the Great Depression and Hurricane Katrina. Author Alexandra Kennon weaves the classic offerings of Creole grande dames together with contemporary neighborhood staples for a guide through the Crescent City's culinary soul. From Brennan's Bananas Foster to Galatoire's Soufflé Potatoes, this collection also features a recipe from each restaurant, allowing readers to replicate iconic New Orleans cuisine at home.

Product Details

ISBN-13:	9781467142830
Publisher:	Arcadia Publishing SC
Publication date:	11/04/2019
Series:	American Palate
Pages:	256
Sales rank:	1,163,015
Product dimensions:	6.00(w) x 8.90(h) x 0.70(d)

About the Author

Alexandra Kennon grew up in the small town of St. Francisville, Louisiana, just a short drive north of New Orleans. After graduating from the Louisiana School for Math, Science and the Arts, she moved down the Mississippi River to attend Loyola University in New Orleans, and the Crescent City's eccentricities and debauchery suited her so well she has since proudly called it home. In addition to writing about Louisiana's rich history, cuisine and culture, Alexandra leads tours of her beloved city and acts for the stage and screen—she is most proud to have originated roles in two Tennessee Williams one-acts.

Table of Contents

Foreword Walter Isaacson 7

Acknowledgements 9

Introduction: Three Hundred Years to Simmer 11

1 Antoine's (1840) 17

2 Tujague's (1856) 35

3 Café du Monde (1862) 48

4 Commander's Palace (1893) 55

5 Angelo Brocato (1905) 75

6 Galatoire's (1905) 84

7 Parkway (1911) 96

8 Pascal's Manale (1913) 109

9 Napoleon House (1914) 124

10 Arnaud's (1918) 143

11 Broussard's (1920) 160

12 Dooky Chase (1941) 176

13 Brennan's (1946) 205

Author Notes 231

Notes 237

About the Author 255

Editorial Reviews

"Within its pages, Kennon explores what it's like to be part of the process of creating the thousands of memorable meals that have been served at some of the most beloved (and mostly family-run) restaurants over the decades." The Advocate

"The roux-spattered archives of Antoine's, Arnaud's, Parkway Bakery and Tavern, and other heavyweights are crammed with anecdotes, not to mention recipes, but that's where Kennon's highly unusual CV comes in. The editor/entertainer sifts through a century and a half of culinary histories to craft a compelling narrative rife with colorful traditions... Just as valuable are her expansive conversations with owners, chefs, bartenders, and oyster shuckers alike as they tote weighty reputations and make delicate changes with another century of success in mind. "In many places, chefs can carry the burden of a restaurant and its menu," said Kennon, "but in New Orleans it's really a mix of chefs and owners carrying on family legacies. You don't go into a role as fifth generation owner of a family business without being passionate. They feel an obligation—and were honest about that. But there was always passion." Country Roads Magazine

"Within its pages, Kennon explores what it's like to be part of the process of creating the thousands of memorable meals that have been served at some of the most beloved (and mostly family-run) restaurants over the decades." The Advocate

From the Publisher