http://www.whereyat.com/neworleans/articles.sec-6-1-food-news.html Many have been worried about the fate of Tujague's after owner Steven Latter passed away and his brother Stanford took over.]]> We were put on this great, green Earth to increase and multiply, and there couldn't be a better time than spring. While the festivals roll out and the music plays on, it seems to be the season for expansion and addition, especially in the restaurant industry.]]> Renewal, rebirth, rejuvenation and revival are all hallmarks of springtime, especially when it comes to the restaurant industry in New Orleans. It's time to pay homage to the delicious cuisine and excellent music that our city is so well-known for, with a slew of new festivals and restaurants.]]> the “Juicy-Fa-Latta,” this meaty monster includes a hefty, two-pound patty stuffed with all your muffuletta favorites like mortadella, pepperoni, ham, Swiss cheese and provolone, then topped with olive salad, making the whole beast weigh in at a staggering fi ve pounds.]]> What with the peak of carnival and superbowl XLVii, things around the crescent city have been a might bit crazy this month. Everyone has been operating on overdrive, ready to serve the hundreds of thousands of visitors who have come to enjoy the festivities.]]> There simply is no period of rest after the busy holiday season, after crazy days of shopping, feasting, gifting and drinking we embark directly into parading, marching, throw-collecting and yet more feasting...let's be honest, we never stop feasting.]]> Because it seems like New Orleans can’t get enough meat, another butcher shop has opened on the corner of Baronne Street and Constantinople dubbed Cleaver & Co.]]> The weather might be cooling down, but the restaurant industry just keeps getting hotter, not slowing down one iota from the sweltering summer scramble.]]> When you’re not gobbling fi stfuls of your kid’s dearly-bought Halloween candy or groovin’ to Neil Young belting out his “Heart of Gold” in City Park, it’s time to avail yourself of some new changes in the ever-burgeoning, New Orleans restaurant industry.]]> The craziness continues in October with an expected new arrival on Oak Street. Mellow Mushroom, a pizza chain based in Georgia, has hopes to open this month in the two-story building across from Castellon’s Pharmacy which once housed Birkram Yoga.]]> Pastry Chef Megan Forman who formerly worked for Susan Spicer’s Bayona and the ever popular Sucré, recently opened her own business, Gracious Bakery & Cafe. Located at 1000 S. Jeff Davis Pkwy. inside the ground floor of the Woodward Design Building, the brand new bakery offers delicate pastries, coffee, specialty sandwiches, cakes and other desserts.]]> You can tell we’re in the thick of summer because oddly enough, when the temperatures rise, so do the number of restaurant openings. This month, however, eyes and ears turn to the latest cluster of eruptions happening all over the Carrollton/Riverbend neighborhood.]]> First off, we have a couple new ways to wake up with the arrival of two new coffee trucks in town. You may have already seen the Brigade coffee truck, a Citroën H Van imported from Belgium, parked out in front of Company Burger, Tipitina’s and the Freret Street market.]]> the tourists fade away between festivals and the true days of summer begin, there comes a time for lounging in the shade or hiding in our air conditioned homes and offices, trying to avoid any excess strain that will make us break out into a sweat.]]> just keeps getting hotter, but no one appears to be slowing down...ahh that storied southern industry. We play hard, but we work even harder to catch up! throughout our rigorous schedule of festivals, endless nights filled with music and long hours of gluttonous dining, we’re still getting it done.]]>  As the temperatures start rising and we all begin to sweat in the increased humidity, things are happening in the industry with the distinct intention of cooling us down. Are we complaining? Hel]]>  Almost everyone looks forward to spring, a time of new beginnings, renewal and rejuvenation. We have sprung forward into longer days, warmer nights and the start of a new and invigorating season]]>  Thankfully, the month of March offers something of a breather between carnival and festival season in New Orleans. Though there is still St. Patrick’s Day and St. Joseph’s (with bright green]]>  The holidays may be over in other parts of the world, but in New Orleans, the party has just barely begun. Starting on January 6, Twelfth Night officially marked the beginning of Mardi Gras and ]]>  The holiday bustle has calmed and a new year has dawned bringing with it the arrival of new restaurants, new chef appointments, mysterious foodie experiments and more! First, the long-awaited Ma]]>