Season’s greetings from Where Y’at. Savor this Holiday Dining Guide for profiles on some of the hottest spots in town, many that feature remarkable Réveillon menus.
While shrimp and grits may be more well known, grillades and grits is a New Orleans original that dates back to the 1800s. Kim Ranjbar explores what makes this brunch dish so special.
Food fun continues as Sabrina Stone explores Louisiana comfort food to be enjoyed during the Christmas season. And while the holidays are typically about gathering in groups, Emily Hingle discusses the art of solo dining in the Crescent City.
Christmas in New Orleans is different than anywhere else in the country. This issue is filled with such gems as Emily Hingle’s “The 12 Y’ats of Christmas, Explained,” as well as Kimmie Tubré’s and Janay Major’s “The Legacy of Chocolate Santa.”
Enjoy the holiday feasts, office banquets, and outings with family and friends.
–Josh Danzig, Publisher
