The sultry confluence of old world and innovation that defines Crescent City cuisine maintains our adoration. Treme fuels our appetite, hot eating hoods like Freret Street and Bywater Marigny (Maurepas Foods) stir new interest; meaty Boucherie-driven concepts (Cochon Butcher, Toups Meatery) preserve the regions traditions and some of the best cocktail bars in the country quench our thirst. Ambitious young chefs are not resting on laurels. At his restaurants Root and forthcoming Square Root, chef Phillip Lopez pushes boundaries with everything from scallops smoked with Cohiba cigars to Spanish blood sausage and “face bacon;” their new restaurant on Magazine Street will feature an open kitchen and tasting menu of up to 15 surprising courses.
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