Serious Eats - seriouseats.com

So thrilled to read this story, especially since I've only got three days left in NOLA before I go back to school. Seems mostly spot-on, though I usually pick Parkway Bakery over Domilise's, and in all honesty, I'd probably go for a gelato double feature (first at La Divina and then at Sucré down the block). I haven't been to Stanley recently, but I'm pretty sure (don't quote me on this) that both they and Drago's aren't selling Gulf oysters. I'd love for someone to set me straight, but as far as I've seen, while there's plenty of Gulf seafood that's fair game, oysters have been harder hit.

Other great places: Lilette, La Petite Grocery, Boucherie, Herbsaint (another Donald Link restaurant), Cochon Butcher as colleen7583 said, Mondo (Susan Spicer's newest endeavor) or Bayona... We are an eating city to the core, even after all the disasters.

Reading these comments makes me happy... Serious Eaters know where to eat in this lovely lovely city I come from! Another awesome review. The book's message is resoundingly true; we really are a city that lives to eat, and that was never more clear than in Katrina's aftermath. We all unite around it. Fitzmorris is a really controversial local character. Olddad is right that Tom doesn't have a glistening personality, and he's recently been admonished for claiming that all Vietnamese food is a variation on pho (ha! WHAT WOULD HEATHER SAY?). But you can't deny that he loves this city and knows it intimately, and I'm glad he's written a book so the whole world can hear more about our glorious food culture.

Leah, still so excited to see your SE posts... and my god, I was so excited when I saw this table set up at the Gate with local food, including Narragansett Creamery foodstuffs. No pirate spread to my chagrin, but I did pick up some Angelito... really, though, HOW do you open these little containers!?

Nobody from New Orleans either? What is this?

I'm a freshman at Brown and almost always resort to our cafeteria's mediocre olive oil and balsamic vinegar as a salad dressing. Seriously, making a vinaigrette is SO EASY, so one of my resolutions this year is to start making vinaigrettes to encourage me to eat more veggies. Bonus points if I make them in the cafeteria on the spot - hey, we've got Grey Poupon Dijon mustard, so at least a French dressing won't be too hard.

Crystal hot sauce > Tabasco.
And now that I'm moving from New Orleans to Providence for college, I'll be carrying a steady supply of Crystal hot sauce and Tony Chachere's seasoning everywhere I go.

I can think of no better way to start the day than with Marshall's biscuits. When I was little, my mom would sometimes put them in the oven in time for them to be piping hot and ready to be buttered by the time I got to the table. It was always such a big treat when that happened.