Eating your way through New Orleans

african kings

From Uptown Magazine

The first meal that I recall having in New Orleans was at Dooky Chase. After we sat down and dug into a heaping plate of creamy red beans accompanied by fragrant, slightly spicy sausage and fluffy rice, I fell in love with the city. Now, more than two decades later, the spot has transformed into a popular fine-dining establishment that’s ideal for lunch (2301 Orleans Ave. 504.821.0535). The chef and owner, octogenarian Leah Chase, embodies the black Creole cooking that has made the N.O. famous. Her grandson is at the stove, but she is in the kitchen every day ensuring quality and taste.

Dooky Chase serves Creole food in an area where the debate rages daily about the differences between Creole and Cajun cuisine. The subtle distinctions are oftentimes difficult to recognize. In brief, Creole fare originated in the city; it’s a blend of influences from the Africans, Native Americans, and Europeans who built New Orleans. Cajun came from the southern Louisiana countryside, where French Canadians immigrated. As such, its ingredients are more varied. Whatever your tastes, the only way to truly sink your teeth into New Orleans culture is to experience its restaurant scene.

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