Page 18 - Experience Magazine Fall 2023

If music is the beating heart of New Orleans, as is often OYSTERS: Situated at the convergence of the Mississippi
said, then the city’s cuisine is its lifeblood. Dishes River and the Gulf of Mexico, seafood is BIG in New
invented in the city include po’ boy and muffuletta Orleans, with oysters topping the list. In addition to
sandwiches, oysters Rockefeller and bananas Foster, oysters Rockefeller, you’ll find oysters Bienville, oysters
among others. Perhaps the most distinctively recognized en brochette, fried oysters, raw oysters on the half
regional cuisine in the United States, the food of shell … you get the idea. Check out the oyster dishes
New Orleans draws its influences from an incredible and more seafood at Drago’s in the Hilton New
melting pot of cultures that have converged in the city Orleans Riverside (Barrett-Jackson’s host hotel) in the
over its 300-plus years of existence. Here you’ll find Warehouse District or Dickie Brennan’s Bourbon
a cornucopia of offerings that include Creole (with House in the French Quarter.
American, French, Spanish, Italian, West Indian and MUFFALETTA: This delicious gift from NOLA’s Italian
Mexican characteristics) dishes, the French-influenced immigrant community is a round, seeded bun that
Cajun cuisine, hearty soul food and the freshest of fresh is halved and loaded with layers of cold meats and
seafood. Other contributions to the food scene came cheese (salami, ham, mortadella, mozzarella and
from Italians who came to live in the city in the early provolone cheese are favorites). A “salad” made with
1900s, Vietnamese refugees in the 1970s, and migrants chopped olives, capers, peppers, parsley, giardiniera
from Central and South America in more recent years. (gherkins) and garlic tops it off, with the juices
While the New Orleans food culture is continually soaking into the soft bread for extra deliciousness.
evolving, there are some distinctive dishes for which Cochon Butcher in the Warehouse District and
the city is known. Here’s a quick rundown (along with Napoleon House in the French Quarter are two
suggestions of where to try them out) of some – but great places to indulge in this classic.
certainly not all – Crescent City classics: CRAWFISH BOIL: No matter what you call them –
PO’ BOYS: Not surprisingly said to stand for “poor boy,” mudbugs, crayfish, crawfish or freshwater lobster – these
this sandwich is made of New Orleans-style French bread bright orange crustaceans are big in the Crescent City.
filled to overflowing with your choice of traditional hot They’re at their best when boiled in huge pots of water
roast beef and gravy, shrimp (fried shrimp is a classic!), with salt, lemon, garlic, cayenne pepper, chunks of
oysters, crab and more. Local tip: “Dressed” means it potato, corn on the cob and Creole seasoning. Local
comes with lettuce, tomato, mayo and pickles. Try them tip: Suck the juice out of the heads, where it all collects
at Johnny’s Po-Boys or Killer Poboys in the French during cooking. Try them out at Boil Seafood House in
Quarter, or Guy’s Poboys in Uptown. the Garden District or at Cajun Seafood in Uptown.

FROM PO’BOYS

A GUIDE TO TRADITIONAL
TO GUMBO NEW ORLEANS CUISINE

18 BARRETT-JACKSON EXPERIENCE FALL 2023