Fact: If the Saints beat the Eagles tonight, we are only one loss behind Seattle for the final wild card spot. Do you believe? But bef...

Fried squash blossoms. About 3 years ago I started keeping a running journal of my dining notes. On my home computer I have a desktop fo...

The moment of reckoning finally arrived in sixth grade. The science fair. Every grammar student's (and parent's) worst nightmare. I...

One of my best friends from college always told me that there is but one principle to live one's life by: "If one is good, then t...

It was a long, fun-filled weekend for the hard partying folks at Blackened Out Dry Cleaners and Plumbing Supplies. We took full advantage of...

Rene: Rich spice on the nose; get some coffee and dark berry flavors. The tannins are tight and restricted, wound up like a kid on Hallowee...

The other week Peter and I debated the merits of fine dining vs. casual dining . One of the points made was that casual dining is no longer ...

Look, I understand that we live in a man-made concrete jungle in the middle of a swamp, but the heat lately has just been ridiculous. I appr...

Chef Alon Shaya heads up the kitchen at Domenica in the Roosevelt Hotel. He is also an actor who has received critical acclaim for his role ...

Peter : Some good spice but can still taste the grape. High in alcohol though, which is a shame. How about some braised short ribs from Sylv...

Tomato and burrata salad from Herbsaint. Trends are everywhere around us, especially in the food world. Whether it's a distributor pus...

Today, we unveil the Top 5 additions to the New Orleans Dining and Drinking Scene Post-Katrina. We knew this was a cliche idea. However, goi...

Even after three visits to Domenica , I still feel that I have much to explore on the menu. Once you look past the decor (the style of which...

The buzz around town is that John Besh opened a new restaurant in the Roosevelt Hotel called Domenica . And that is partially correct. A mor...