 There are five crucial questions a journalist must ask (and, ideally, answer) when researching and developing a story: Who, What, Where, When, and Why. These Five W's, along with a bonus "How" for further clarity, will preclude each blog post to provide proper insight into this weird, wild nomadic journey. The Five W's + H: Who: Here's a Page (Christina), there's a Page (Sophs), everywhere's a traveling Page (Moi). What: Top places to drink up Where: New Orleans, LA When: January 2023 - April 2023 Why: Eager to be closer to home base (Houston) before our upcoming Euro-trip (look out for a Europe's best blog to drop in the next few months), we once again made the well-worn trek from southern California to southeast Texas. It also seemed a fortuitous time to be in the NOLA with Mardi Gras festivities beginning just after our arrival. + How: It was only a matter of time before the universe's gravitational pull brought us back through Texas. We celebrated New Years passing through Tucson, Arizona, filed in to Fort Stockton the next day, and made a pit stop in Montgomery for a few nights before navigating our way to New Orleans. In total, we spent roughly 28 hours rolling through more than 1900 miles. Favorite Places to Drink Up: New Orleans, LA Bayona (430 Dauphine St. New Orleans, LA 70112) Quotable: "James Beard-award winning, NOLA-inspired fine dining" Located smack dab in the middle of the French Quarter, Bayona has been delighting guests for more than 30 years. Led by James Beard awarding winning chef/owner Susan Spicer (pretty on-the-nose last name for a chef, imho), this NOLA staple is a must-visit for foodies adventuring in The Big Easy. It isn't just the food that deserves high praise at Bayona. The cocktails here are expertly crafted, not too sweet but packed with flavor. Two of the most popular drinks here (and sampled thoroughly by yours truly just for you, dear reader) are the Cane Sour (bourbon, pure cane syrup and fresh lemon) and The Beetnick (beet-infused tequila, rosemary cordial and fresh lime). Both pack a punch, yet the taste is light on its feet. A great appetizer while sipping on some spirits is the Goat Cheese Crouton (pictured above), made with a Wild Flour multigrain base and topped with roasted porcini mushrooms and madeira cream. It's got it all: crunchy, savory, flavory and one of a kind. For your main meal, try the Gulf Fish of the Day. Upon my most recent visit, the special was sea bass (pictured above): cooked to perfection on a bed of arroz rojo couscous with mixed grilled vegetables and a lime créma. Vegetarians rejoice as Bayona features daily vegan and vegetarian options, some off menu. One such hidden gem is the Eggplant Special (pictured above). Two generous slices of farm-fresh eggplant are dipped in batter, lightly pan-fried and laid on a bed of green beans and wild rice. The menu at Bayona is malleable and changes regularly, but the flavor and spice is a constant. Juan's Flying Burrito (515 Baronne St, New Orleans, LA 70113) Quotable: "Homestyle Tex-Mex, made to order." One of the most fun and unique Mexican restaurants in the NOLA-area, Juan's Flying Burrito features a diverse menu that caters to just about any dietary preference. The food list is filled with your standard Mexican fare (nachos, burritos, tacos, quesadillas, and fajitas abound), but what sets Juan's apart is the virtually unlimited customization options at your disposal. Each menu item can be modified with a substantial amount of add-ons, or you can pick off any topping you're not feeling. It's your world, Juan's is just making delicious Tex-Mex in it. My favorite addition is the locally-sourced and house made tofu. Dipped in house adobo sauces and spices and then baked to perfection, these perfectly textured cubed creations are full of flavor. What better place to insert these bite-sized cubes of deliciousness than the Mission Burrito. An expertly grilled house-made tortilla already comes loaded with black beans, rice, cheddar-jack cheese and their house-made salsa. Tack on the tofu, some crunchy and salty diced potatoes and spicy queso and you've got yourself the DJ Special. Tava Indian Street Food (611 O'Keefe Ave, Unit 8 New Orleans, LA 70113) Quotable: "Indian cuisine classics, reimagined." Some of the best places to grab a bite, drink or both are the restaurants that like to put their own unique style on mainstream dishes. Tava does just that, taking well-known Indian staples and putting its own spin on them. The fact that this restaurant was right across the street from our Crescent City condo certainly gave it a leg up on the competition, and ensured I did my due diligence researching the recipes. My go-to, the simple yet savory Egg and Cheese Kati Roll (pictured above) comes with egg, cheddar cheese, cilantro, red onion, and a spicy aioli wrapped in crispy paratha bread. It's soft yet crispy, creamy yet spicy and manages to pair expertly with a side of perfectly fried Tater Tots. The star of the show at Tava is the popular Indian cuisine staple, the Dosa. There are a few variations to choose from, but the Masala Dosa (pictured above) towers above the competition. The fermented rice and lentil crepe wrapping is massive (thin and crispy but can hold its own) and the masala potato is expertly seasoned, the sambar a bowl of hot and soupy goodness, and the coconut chutney a striking balance of savory and sweet. Gianna (700 Magazine St #101, New Orleans, LA 70130) Quotable: "Classic Italian eatery that sticks to a tight script of expertly crafted recipes." Nestled on a busy corner in the heart of the New Orleans business district, Gianna provides high-end Italian fare and Crescent City-centric cocktail creations.
One of those delicious infusions is my personal favorite, the Jungle Bird (pictured above). Pair dark spiced rum with bitters, fresh pineapple and a generous lime slice and you've got the spirit of NOLA in a glass. Food-wise, Gianna features the most tasty, mouth-watering Mushroom Pizza I've had the pleasure of munching. The Naples-style dough is baked in a brick oven and covered with a rosemary pesto base (almonds, rosemary, garlic). This pie features mushrooms three ways: one in the absolutely show-stopping porcini mushroom cream sauce, two with the miatake mushrooms baked under the mozzarella cheese, and three scattered on top with with sliced roasted cremini. Even non-mushroom fans can be converted, all it takes is just one bite.
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