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Chana Levi of Mara’s Homemade Celebrates Fat Tuesday With Live Crawfish
It’s late in the day on Fat Tuesday, and our mind has turned to sweet, sweet hurricanes. As soon as we’ve observed our Super Tuesday duties, we might just head over to Mara’s Homemade, where we’ll try to pack into the tiny restaurant run by Mara Levi and her husband, David. While their son mans the kitchen, their daughter, Chana, works the floor. During Mardi Gras, it can get pretty crazy, Chana tells us. “People are dancing, and you think, How can they dance when there’s no room to walk? Somehow, they find a way.” We asked her what else to expect and to explain crawfish cheesecake to us.
Posted 02/05/08 in Grub Street : Ask a Waiter
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David Lee Roth Is a Shitty Tipper; Alan Richman Out at Bloomberg
The Shitty Tipper Database on bitterwaitress.com keeps track of people like David Lee Roth, who recently left a $20 tip for a $200 lunch. [NYP] Alan Richman is out as Bloomberg’s food critic. [Eater] The bhut jolokia chile pepper is 200 times hotter than a jalapeño and could potentially be used in pepper sprays, but people like eating it and U.S. sales are projected to increase 500 percent this year. [WSJ]
Posted 02/04/08 in Grub Street : Mediavore
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New Orleans Chef to Creolize Mas for a Night
Displaced New Orleaners and their culinary sympathizers have a treat in store for them Sunday night when Galen Zamarra does a New Orleans dinner at Mas with haute Creole chef Bob Iacovone of New Orleans’ Cuvée. Iacovone is one of the leading lights of modern New Orleans cookery, and the menu represents some of his takes on classic New Orleans dishes such as a blue-crab Napoleon, a crawfish bisque with vanilla crème brûlée, and a lacquered duck in pastry. Some of what Zamarra considers his most representative dishes from Mas are offered on the menu as alternates, but then of course, Bob Iacovone is only in town cooking for one day, and having eaten at Cuvée, we can testify that he’s innovative without violating the spirit of the city's traditional cookery. The menu is $79; call the restaurant to make reservations.
Posted 01/09/08 in Grub Street : NewsFeed
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Why Is Alan Richman So in Love With Brooklyn?
Given that Alan Richman has become a kind of professional debunker, the Amazing Randi of the food world, it was with some relief that we read his critical overview of Brooklyn in the new issue of GQ. The verdict: Brooklyn rules! Gramercy Tavern, Jean-Georges Vongerichten, and the cities of Las Vegas and New Orleans, all victims of his scorn over the last few years, must be fuming.
Posted 07/25/07 in Grub Street : Back of the House
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The Skinny on Fat Tuesday: The Drinks
After you’ve loosened the Fat Tuesday feed bag, it’s time for bands, beads, and of course, booze. Though New Orleans’ favorite fruity rum concoction, the Hurricane, won’t be served in go-cups in these parts, plenty of local establishments are providing incentives to drink on-site.
Posted 02/20/07 in Grub Street : What to Eat Tonight
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Living Large at a Big Apple Big Easy Party
The crowd at last night's "The New Orleans Table: Return and Recollect" at 5 Ninth had their hands full — literally. The restaurant, which is spread out over three floors of an ancient townhouse, was packed to the rafters with food players and New Orleans culture heroes.
Posted 10/13/06 in Grub Street : Back of the House
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Free Food at 5 Ninth!
Drop what you're doing, run to the phone, and reserve a spot at the Southern Foodways Alliance's "The New Orleans Table: Return and Recollect" Friday-night event at 5 Ninth. A New Orleans culinary supergroup will bless the party with some of their signature dishes, including Anthony Uglesich's famous BBQ oysters and Leah Chase's gumbo z'herbs (green gumbo). The cocktails will include Colonial-era Sazeracs and Ramos gin fizzes made just the way Huey Long specified (a tape loop will show rediscovered footage of "The Kingfish" giving a mixology lesson). Gumbo man Lionel Key Jr. will pound sassafras leaves in an immense mortar and pestle made from a 150-pound cyprus tree, and N.O. chef John Besh will collaborate with our own Zak Pelaccio on a New Orleans–tribute menu. Call 212-679-660, extension 201, for reservations. And, oh, did we mention that it's free? (Other than in the headline?)
Posted 10/09/06 in Grub Street : NewsFeed
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