The Pearl: April 2026

FASHION

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EDITOR Michaela Bechler CREATIVE DIRECTOR Dora Sison ADVERTISING DIRECTOR Sandy Stein

Lauren Cunningham, Alyssa Hauptmann, Bennett Geston, Abigail Bordelon, Kelly Sonnier, Charlie Thomas

CONTENT PRODUCER Marigny Lanaux

CONTRIBUTOR Sarah Ravits

TRAFFIC MANAGER Jason Whittaker SENIOR

CREATIVE Emma Da Via

Maria Boue, Gavin Donaldson, Scott Forsythe, Jasmyne White

Fever Festival

Festival season has arrived! A few upcoming events include Hogs For The Cause (April 10-11), The Hondo Rodeo Fest (April 10-12), French Quarter Festival (April 16-19), and backto-back Jazz Fest weekends (April 23-26 and April 30-May 3). With crawfish specials around town, Wednesday at the Square, and the Zurich Classic of New Orleans (April 22-26) also happening this month, there’s no shortage of outdoor fun.

Get in the spirit by exploring Nothing but the Fest for this season’s essentials. From fashion and accessories to decorative home finds, everything can be found at businesses in the Greater New Orleans area. Seasoned festivalgoers may think they have it down, but it’s always nice to have a few reminders. Flip to Let’s Thrive for helpful tips from Dr. Diane Rose of Rose Dermatology on enjoying the day to the fullest — and bouncing back afterward.

Looking forward to:

Local's Tuesday at the Broadside on April 29 with Sally Baby’s Silver Dollars, Lost Bayou Ramblers, DJ Doug Funnie, and more

Portrait mode:

The I Am The Face exhibit at the Ogden Museum of Southern Art just opened in late March and features truly stunning vintage and contemporary portrait photography taken in New Orleans and around the South.

Festival season tip:

I plan on using the Blue Bike app, the city's e-bike ride share program. It’s a fun and easy way to get around the city, especially during festival season. Find out more at bluebikesnola.com.

— Sarah Ravits

Featured on this month’s cover is local content creator and videographer Mattlan Ladner, a new addition to the A-List . Our team worked with Kat Kimball on this photoshoot at The Historic Swoop-Duggins House, a beautiful location that feels distinctly New Orleans. Amidst the slew of fests, if you’re still searching for things to do, Mattlan’s social media account (@big.eatsy) is a great resource. We also list a few current happenings in New + Now.

An emerging fashion trend our team has noticed is all things lace, a romantic addition to springtime fashion. Shop some local picks in Layered in Lace. Spring naturally sparks the need for a refresh, so upgrade your kitchen by flipping to Spice It Up! to discover items that work for this season and beyond. And don’t forget to meet the Shop Dog of Floor 13! He has as big a personality as his workplace. For a chance to win free Jazz Fest tickets, our friends at Gambit are hosting Capture the Flag contests with Miller Lite® every Friday until April 24. Stay tuned on Instagram (@gambitneworleans) for updates. Happy festing! — Marigny Lanaux

Now Ne w +

BY MARIGNY LANAUX & SARAH RAVITS

Pita & Plates

Multiple hummus variations, warm sourdough pita, retro-style design elements, and all-day counter service are a few things you can expect from Emily and Alon Shaya’s latest concept: Safta’s Table . The neighborhood Mediterranean café is focused on flexibility, allowing customers to easily customize their meals with different sauces and shareables, whether they’re seeking grab-and-go items, a catering order, or a dinein experience.

Open daily at 7 a.m., breakfast and weekend brunch are highlights of this casual eatery, serving Egg & Cheese Sandwiches, a Bagel & Fish Platter, and a fun Breakfast Hummus topped with poached egg, tomato, and mushrooms. Don’t forget to explore their beverage and bakery offerings, equipped with coffee, cocktails, baklava, and tiramisu. Safta’s Table is open SundayThursday until 8 p.m. and Friday-Saturday until 9 p.m.

Consign Your Closet

Old Metairie boutique Wildflower NOLA has introduced a new concept! Besides shopping the usual stylish selection curated by owner Danielle C. Milek, you can now browse consignment pieces through the REwear Wildflower Consignment program. “I decided to start offering consignment as a way for local women to resell their gently used, boutique-style clothes,” Danielle shared. “I feel like right now, people want to hunt for unique pieces and use their money wisely, so I thought this would be a great way to get more people in the door.”

The racks carry seasonally appropriate attire and include a range of sizes. Expect discounted finds — some even new with tags — from popular brands like Farm Rio, Hill House, and Show Me Your Mumu! Stop by to shop Monday-Tuesday from 10 a.m. to 4 p.m., Wednesday through Friday from 10 a.m. to 6 p.m., and Saturday from 10 a.m. to 5 p.m. For those interested in bringing it their own clothes for consignment, keep up with Wildflower NOLA on Instagram (@wearwildflower) for drop off dates.

2700 METAIRIE ROAD, SUITE C

All Night LONG

129 ALLEN TOUSSAINT BOULEVARD, SUITE 103

MONSTERS & More

Gallery, clothing shop, and community event space Monsters of The Underworld is open year-round, but April is an especially opportune time to pop into the colorful Bywater spot, whether you’re in search of a unique accessory, eye-catching garment, original art piece, or a handmade gift. The duo behind the operation, Dicapria and Tess, are multitalented creators with backgrounds in theater production, puppetry, art installations, and costuming. Their shop is full of their own whimsical crafts, along with an array of repurposed and vintage clothing, as well as other goods by local artists and designers. They also host monthly art shows during the Bywater Second Saturday Art Walks, in addition to a variety of workshops and other events. Check out their next art opening on Saturday, April 11, from 6-10 p.m., and keep up with other happenings by following @monstersoftheunderworld on social media

822 PIETY STREET

The trendy Barnett hotel is dedicated to keeping the party going this spring, with weekly Wednesday at the Square after-parties until May 6. The rooftop venue will host a hip-hop heavy set by DJ FTK and Sweet Tee on April 8 and contemporary Cajun tunes by T-Marie and Bayou Juju on April 22. DJ Griffey spins downstairs on April 15, and DJ Jess has a set on April 29.

The hotel’s Good Measure music hall is also ramping up for festival season with performances by Tuba Skinny on April 16; Big Sam’s Funky Nation on April 17; and Brass-A-Holics on April 18, which coincides with French Quarter Festival. The venue also hosts live music during Jazz Fest.

600 CARONDELET STREET

Matcha M ADNESS

Matcha Magic , the organic, ceremonial grade matcha shop on Tulane Avenue, is welcoming in spring with a trio of festive new flavors. The Mango Freeze Matcha is a tribute to the iconic Jazz Fest dessert of the same name, and the tropical Matcha Colada feels like a vacation in a cup. Meanwhile, the Strawberry Lemonade Matcha is an updated take on a nostalgic classic. Not only do these green tea-based drinks quench your thirst, but they’re also packed with energy-boosting nutrients and powerful antioxidants. The shop also carries smoothies, acai bowls, and specialty toasts.

2000 TULANE AVENUE

H IDDEN Gem

The Historic Sw oop-Duggins House embodies New Orleans charm with its quaint courtyard, hospitable staff, and over 200-yearold architectural features. From chic cocktail receptions to rehearsal dinners, the building can accommodate gatherings of all kinds and sizes. Besides operating as an event venue, the downtown space also hosts a dining experience each week. Bar 1865 is currently open on Thursday evenings from 5-10 p.m., but it will soon offer service on Fridays and Saturdays beginning mid-April! Owner and operator Linda Novak thoughtfully put together a team of all stars to bring The Swoop-Duggins House and Bar 1865 concepts to life.

Diners can expect delicious bites and beverages — Chef Lisa Frantz curates an ever-changing menu with seasonal produce from local farms and beyond. A few recent dishes include a Roasted Broccolini Caesar, Flamin’ Hot Fries served with black truffle ranch, and a Real Nice Chicken served alongside fermented cabbage-apple slaw. Created by bar director Taylor Bonds, the rotating cocktail menu features fun drinks like the Baby Belvedere, an ice-cold Belvedere mini martini served with anchovy-stuffed fried olives and a dollop of Kaluga Caviar. The dining room is occasionally reserved for events on the same night as restaurant operations, so keep an eye on their Instagram (@bar1865nola) for updates.

916 LAFAYETTE STREET

1865.

A List The

BY MARIGNY LANAUX | PHOTOS BY KAT KIMBALL

Mattlan Ladner

CONTENT CREATOR & VIDEOGRAPHER

Recipient of the Excellence in Film Award at Magnolia Film Festival and Best Local Videographer at the WXXV News 25 Viewer’s Choice Awards

Storytelling comes naturally to local content creator Mattlan Ladner, who recently celebrated 10 years as a wedding videographer. He grew up with a love of cinematography and started his wedding videography business, Films by Mattlan, while attending film school at The University of Southern Mississippi.

Mattlan grew up in Kiln, Mississippi, and always felt a strong connection to New Orleans. “I love the Mississippi Gulf Coast because we share a good deal of culture with that of Southern Louisiana too. I loved growing up with Mardi Gras culture, live music, great seafood, and all the classics like gumbo, craw f sh, jambalaya, and po’boys.”

Now as a New Orleanian, he beautifully captures the city and all that it has to o fer, shining a spotlight on local gems and even reviewing popular tourist spots in his video series ‘Tourist Trap Tuesdays’ via his fun yet informative Instagram and TikTok: @big.eatsy.

Besides his social media pages that share food-centric content, his love for the Big Easy can be seen through his recent King Cake Series partnership with nola.com and his current work as a French Quarter Festival Ambassador. “I love combining my passion for videography with showcasing food, fun, and culture in New Orleans.”

WHAT DO YOU LOVE ABOUT WHAT YOU DO?

I love being creative, showcasing businesses, documenting culture, and creating a community.

SOMETHING THAT EXCITES YOU ABOUT NEW ORLEANS: There’s always a buzzing, unmatched energy and usually something going on. Currently, I’m excited about festival season and seeing some amazing artists at Jazz Fest this year!

DESCRIBE YOUR CHARITABLE WORK:

Recently, I was happy to [work with] @yourbarefootneighbor in Mississippi to stock a community free pantry for those in need. I also love supporting Toups Family Meal!

FAVORITE SIMPLE INDULGENCE:

Praline stu fed beignets from Loretta’s Pralines or an iced latte from Trumpet and Drum

FAVORITE NEW BUSINESS: Matcha Magic

FAVORITE PLACE TO SHOP: Magazine Street! Vegas, Funky Monkey, Bu f alo Exchange

MOVIE YOU RECOMMEND: Everything Everywhere All at Onc e

TRAVEL SPOT YOU RECOMMEND: British Virgin Islands

SOMETHING YOU CAN’T LIVE WITHOUT: My iPhone

LET’S THRIVE:

Skin & Health Tips

Festival SeasonFOR

BY SARAH RAVITS

Fe stival season is a time to indulge in all the best things New Orleans has to offer — sunny weather, live music, food, friends, and late nights filled with boozy cocktails. But as most seasoned festivalgoers will attest, it’s pretty easy to overdo it and end up with a sunburn, headache, or worse. Fortunately, there are plenty of ways to help prevent common health issues before they start so that you can stay healthy and keep the party going.

Sunburn Prevention

A lot of skin issues can be worsened this time of year, so it’s important to be extra cautious about what you put on your skin and always make sure to wash your face with a gentle cleanser before bed each night.

There’s also the risk of sunburn associated with spending more time outside. Dr. Diane Rose, M.D. of Rose Dermatology says that in addition to sunscreen, people should invest in some photoprotective clothing, alongside hats, makeup, sunglasses, and umbrellas. That goes for anyone who is setting foot outside, even if they plan to stay in shadier areas.

“Reflections off surrounding areas can lead to exposure, even in the shade,” Dr. Rose says. “This results in photo aging — the sagging and wrinkling of skin — and photocarcinogens that can damage cells and DNA,” which can ultimately lead to skin cancer.

To cover the entire body with sunscreen, it takes at least an ounce. If you’re pregaming, think about

it as roughly the equivalent of a shot glass full of sunscreen. For the face and neck, she recommends applying a teaspoon’s worth. It’s good practice to reapply at least every two hours and don’t forget the areas that can sometimes be overlooked — like the ears. And make sure to grab a lip balm with SPF to prevent chapped, sunburned lips on your way out the door.

Keep Your Skin Happy

Hotter, muggier temperatures can also lead to acne flare-ups and rosacea for those who are al-

ready prone. High-carbohydrate foods and dairy can also be contributors, though Dr. Rose says people are triggered by different things, with the most common being wine, spicy foods, and hot beverages. She says to look for over-the-counter products containing adapalene, salicylic acid, and / or benzoyl peroxide, but keep in mind prescription treatments might be necessary depending on how severe it is.

Chafing or intertrigo, meanwhile, is caused by the friction of skin rubbing together and by sweat accumulation in skin folds. It can also be accompanied by a yeast, bacterial, or fungal infection,

which could end up requiring a prescription treatment. The best way to help prevent skin rubbing together is to wear loosefitting clothing (an excuse to get a cute, flowy sundress).

Dr. Rose cautions against using certain powders because they can actually worsen the problem. “Cornstarch can feed secondary infections, and talc can cause minor (skin) trauma,” she says. Instead, she recommends using barrier creams, like Boudreaux’s Butt Paste, to help reduce friction. Aquaphor and Vaseline can also work.

Stay Hydrated

The combination of excessive booze options, salty food, and heat can especially amplify dehydration this time of year, and its effects can be sneaky and sudden. It’s especially important to pay attention to how much you consume, in terms of alcohol. The simplest way to counteract its effects is to keep drinking lots of water.

In general, “one should drink 50% of their body weight in ounces of water, every day,” she says. This amount should increase as alcohol consumption, and sweating, increase. “A good rule of thumb is 8 to 12 ounces of water for every (alcoholic) drink.”

Festivals Helping Out

Fortunately, New Orleans festivals have taken a lot of measures to prevent common health issues that can occur during this season. For example, at Jazz Fest, there’s been an increased number of designated shaded areas and tents (with water misters!) to help people stay out of the direct sun, along with sunscreen stations and places to fill up water bottles.

There are also healthy, nutritious options for food and drinks — as well as plenty of hydrating, refreshing mocktails and juices to enjoy underneath your wide-brimmed, protective hat.

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Festival Fare

BY MARIGNY LANAUX

These five flavorful recipes from local restaurants and chefs capture the spirit of festival season! Besides a pre- or post-fest party, these dishes and drinks are great for any springtime gathering.

Crawfish Danish

Yields 18-20 servings.

Owner and head baker of Nolita Bakery (3201 Orleans Avenue) Martha Gilreath recommends making this delicious Danish at home. After putting your baking skills to the test, stop by the bakery for its crawfish bread, which will be available every weekend through Jazz Fest.

8 oz crawfish tails (leftover from your last boil works great)

12 oz cream cheese, room temperature

1 shallot, finely diced

½ cup fresh corn kernels

1 green bell pepper, diced Salt and pepper, to taste Cajun seasoning, to taste Hot sauce (we use Louisiana)

1 sheet puff pastry (store bought is perfectly fine), thawed

1 egg

Preheat your oven to 380°F. In a stand mixer fitted with a paddle attachment (or in a bowl using a sturdy spatula), mix the cream cheese, diced shallot, salt, pepper, Cajun seasoning, and hot sauce until smooth and well combined. Gently fold in the crawfish tails, corn, and diced green bell pepper until evenly incorporated. Roll out the puff pastry and cut into 3x3-inch squares. Brush the edges lightly with egg wash. Place a generous spoonful of filling in the center of each square. You can leave them openfaced or lightly fold the corners inward. Bake for 19-22 minutes or until the pastry is golden brown and cooked through. Let cool slightly before serving. Enjoy warm!

Spiritless Hot Tropic

Yields 1 serving.

Created by CEO of El Guapo (elguapobitters.com) Christa Cotton, this light mocktail is perfect for sipping outdoors as the canned ingredients make it easy to create on the go. Feel free to play with the ratios — add extra lemon for a brighter beverage or squeeze an orange peel over the glass before serving to enhance the floral flavors.

4 oz coconut water

¼ oz freshly squeezed Meyer lemon juice

¼ oz freshly squeezed grapefruit juice

El Guapo™ Love Potion Bitters & Soda Dragonfruit slice, for garnish

Fill a shaker with ice. Combine coconut water and juices in the shaker. Shake until well chilled. Pour into a coupe or champagne flute over fresh ice. Top with El Guapo™ Love Potion Bitters & Soda. Garnish with a dragon fruit slice and serve immediately!

St. Charles Punch

Yields 1 serving.

A good punch can liven up any party! Impress your friends and family with this elevated recipe from Neal Bodenheimer of Cure (4905 Freret Street).

1 oz Infantado Ruby Port

1 oz Pierre Ferrand 1840 Cognac

¾ oz fresh lemon juice

¾ oz Lemon-Orange Oleo Syrup (recipe follows) or Cocktail & Sons Oleo Saccharum Syrup

14 drops Angostura bitters

Dehydrated lemon wheel (or fresh if dried unavailable), for garnish

Combine all the ingredients except the garnish in a shaker without ice, dry-shake, then double-strain into a double oldfashioned glass filled with crushed ice. Garnish with the lemon wheel and serve.

Roast Beef Po’boy

This award-winning sandwich from Chef Nathanial Zimet of Bouchérie (8115 Jeannette Street) and Bourrée (1510 S. Carrollton Avenue) makes for great festival fuel! The recipe includes everything you need to assemble a single sandwich or make a full batch for a crowd.

Slow-Roasted Beef

Yields 20-25 servings.

Lemon-Orange Oleo Syrup

Yields 1 cup.

Peels of 2 lemons

Peel of 1 orange

1 cup white sugar

1 cup hot water

Combine the peels and sugar in a nonreactive container and let rest in a warm, dark place for at least 8 hours and up to 48 hours. Add the hot water and stir until the sugar dissolves. Once cool, fine-strain into a nonreactive container. Store airtight in the refrigerator for up to 4 weeks.

1 large beef chuck roll

2 large onions, chopped

2 large carrots, chopped

3 stalks celery, chopped

3 heads garlic, peeled

2 dozen bay leaves

2 large sprigs of rosemary, cut in half

12 oz tomato paste

3 qts water

Handful of fresh thyme

Handful of fresh parsley

Kosher salt and freshly cracked black pepper

Large handful whole black peppercorns

Duck stock, as needed (for finishing)

Pickled Red Onions

Yields approximately 1 quart .

1 red onion, shaved as thin as possible

1 tsp whole coriander, toasted

1 tsp salt

1 tsp black pepper

The Sandwich Yields 1 serving.

1 seven-inch Dong Phuong pistolette, cut lengthwise

5 oz pulled roast beef (recipe follows)

2 oz horseradish mayo (recipe follows)

1 tbsp pickled red onions

(recipe follows)

Butter, for the pan

Heat the beef. Melt butter in a hot pan over medium-high heat. Add pulled roast beef and warm until heated through and edges start to crisp. Sauce the bread.

Spread 1 oz of horseradish mayo on the top half of the pistolette and 1 oz on the bottom half. Layer the hot roast beef onto the bottom half. Top with 1 tablespoon of pickled red onions. Close and serve immediately.

Prepare the braising liquid. Whisk the tomato paste with 3 quarts of water until fully dissolved. Pour into a deep hotel pan. Prepare the sachet with whole black peppercorns, bay leaves, thyme, rosemary, and parsley. Tie the sachet in approximately 1 foot of cheesecloth, sealed tightly so nothing leaks. Add the chopped onions, carrots, celery, peeled garlic, and the sachet directly into the liquid.

Season the beef. Generously salt and pepper the chuck roll on all sides. Place it in the pan, fat side up. Braise. Cover the pan tightly with plastic film, then foil. Cook low and slow — approximately 12 hours at a very low oven temperature — until the beef is fall-apart tender. Pull the beef. Transfer the beef to a large sheet tray. Pull and shred by hand, cutting any long pieces that don’t break apart with a knife. Remove sinew and excess fat as you go. Make the gravy. Using a large slotted spoon, remove most of the vegetables from the braising liquid. Strain the liquid and skim the fat. Puree the skimmed liquid and reserved vegetables together until smooth. Combine the pulled beef and gravy in a pot. Simmer gently and season to taste. If more liquid is needed, add duck stock to reach the desired consistency.

Horseradish Mayo

Yields approximately 1 ½ quarts.

1 pt mayonnaise

1 pt sour cream

1 pt prepared horseradish

6 dashes Tabasco

2 cups apple cider vinegar, room temperature

Add the shaved onions, toasted coriander, salt, and pepper to a quart container. Cover completely with room-temperature apple cider vinegar. Let sit a minimum of 10 minutes before serving. These only get better with time.

2 lemons, juiced and zested

Salt and pepper, to taste

Combine the mayonnaise, sour cream, and horseradish in a mixing bowl. Add the Tabasco, lemon juice, and lemon zest. Mix until smooth. Season with salt and pepper to taste. Refrigerate until ready to use.

Crispy Spare Ribs

Yields 4 servings.

For an exciting entrée, whip up these ribs by Chef Kyle Focken of Junebug (744 Camp Street). The tang sauce is the star of the show!

1 rack of ribs 2 qts chicken stock Salt and pepper

Clean the silver skin on the back of the ribs. Sear the whole thing on medium heat and achieve nice caramelization. Place in a braising dish and cover with chicken stock. Braise at 250°F for 2 hours until tender.

To complete the dish, get 2 individual ribs and toss them in a cornstarch slurry before frying at 350°F in canola oil until crispy. Place in a mixing bowl, toss with Gochujang BBQ Sauce, and serve.

Gochujang BBQ Sauce

2 cups cold water

5 cups brown sugar

1 3 cup soy sauce

1 tbsp sesame oil

2 ½ cup gochujang paste

2 tbsp rice vinegar

Combine water, Sprite, sugars, and soy sauce in a pot. Bring to a boil over high heat for 3 minutes. Remove the pan from the heat and let it cool. Add sesame oil, gochujang, and rice vinegar. Return to heat and bring to a simmer for 25-30 minutes.

ShopDog

BY MARIGNY LANAUX

D exter

Age: 10 years old | Breed: Boston Terrier Store: Floor 13

Floo r 13 is a vast Mid-City warehouse with tons of personality. Not only can you discover treasures once destined for landfills, but you can also explore a wide art selection, bring in furniture for upholstery and repairs, and stop by for engaging community events. “When it comes to home décor and style, our only rule is that there aren’t any…our vibe is quirky, eclectic, and often irreverent,” owner Holis Hannan shared. “We want Floor 13 to feel like everyone’s favorite aunt’s attic — she always has great music playing and good snacks on hand.”

While exploring antiques and vintage items, you may spot an adorable Boston Terrier trailing behind Holis. Also known as her “shadow,” this is Dexter, the vice president of treat distribution and lead furniture tester. He is an essential part of the Floor 13 team, as he consistently greets customers with a big smile and participates in important meetings. “Dexter has been instrumental in hosting some of our community events and fundraisers for local animal rescue partners. Last year, we hosted a Best in Show art exhibit which showcased dog-themed artwork and a Howl-O-Ween doggie costume party.”

The workday is typically filled with laughter as Holis loves that she can bring Dexter — and any foster dog she’s caring for — to the business with her. “Dogs make everything better and are such a great reminder for us to stay present and not take things too seriously.” Besides her pup partner-in-crime, working alongside fellow artists, creatives, and business owners is another highlight, as she has created an inviting space that reflects creativity and supports the local community.

If you’re seeking a unique piece that has been given a second life or looking to commission a custom project, Floor 13 should be your first stop. On top of it all, the business even offers consignment, estate sale, and liquidation services. If you’re debating whether to purchase a piece, Dexter will be happy to lounge on it for you and give you his opinion — just don’t forget the treats!

Impressive trick: He “sings” super loud when he’s not getting enough attention.

Story behind his name: “His name was already Dexter when I met him, but it fit his mischief-making personality so perfectly that it stuck. If you’ve seen the TV show, then you know.”