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Cocktail Culture

Last Weekend in NOLA: Fried Chicken, Bloody Maria and Rebirth Brass Band

Last weekend in New Orleans, we ate Gus’s Famous Fried Chicken at NOLA Food Fest, drank a Bloody Maria at Booty’s and saw Rebirth Brass Band!

Spring has officially arrived in New Orleans, and besides blooming jasmine and more sunlight, that means a lot going on. Last weekend there were at least four festivals, including Tennessee Williams, Hogs for the Cause, Congo Square Fest and NOLA Food Fest, in addition to the never ending festival that is simply life in New Orleans. We ate amazing food, drank exquisite cocktails and saw one of the best New Orleans brass bands – we ended the weekend quite content. Did you do something outstanding last weekend in New Orleans? Show us by sharing your photos on Facebook or Twitter!

What we ate: Last weekend we went to the NOLA Food Fest at the French Market. There were delicious food vendors from New Orleans and all over the country, including Gus’s Famous Fried Chicken from Memphis, Texas. The crispy, spicy, simply amazing fried chicken make us melt and is definitely a contender for the best fried chicken…like, ever.

fried chicken
Photo by Sally Tunmer

What we drank: Booty’s is one of our favorite new places for breakfast in New Orleans, or really any meal in New Orleans. A New Orleans breakfast would not be complete without a Bloody Mary, and last weekend we tried Bloody Mary’s tequila-based sister, Bloody Maria. It was perfectly blended with spices and special ingredients, including one heck of a garnish that consisted of spicy green beans, red pepper, pearl onions, okra and olives.

new orleans bloody mary
Photo by Sally Tunmer

What we saw: Another festival we attended last weekend was Hogs for the Cause featuring a selection of inspired and innovative pork dishes from local chefs to benefit pediatric brain cancer. To go along with the delicious spread, the day was scored by local music favorites including the Rebirth Brass Band – always a great time!

new orleans brass band
Photo by Susan Whelan

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