March marks the beginning of spring in the Crescent City, begetting Lenten seafood, festivals, and St. Patrick’s Day. Savor this Spring Restaurant Guide issue packed with delicious content.
Louisiana gastronomy features arguably the most distinctive flavor of any cuisine in North America. John Folse has been a leading authority on Cajun and Creole cooking since he opened Lafitte’s Landing almost 50 years ago. Kim Ranjbar speaks with “Louisiana’s Culinary Ambassador to the World.”
St. Patrick’s, St. Joseph’s, and Super Sunday celebrations & parades are the high points for the onset of spring. This issue spotlights all of the fun with complete listings and maps, and also includes Arielle Gonzalez’s piece on locales within the Irish Channel to enjoy St. Patrick’s Day.
Finally, New Orleans has served as an aspiring muse to writers. Get ready to scream “Stella”, as this issue previews the 38th annual Tennessee Williams & New Orleans Literary Festival in addition to other great events.
-- Josh Danzig, Publisher
