Plus, recipes rescued through the Holocaust
| This is the Where NOLA Eats e-mail newsletter from The Times-Picayune | The New Orleans Advocate. |
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On special this week Looking for something good to eat but not sure where to start? Here's what we, the Where NOLA Eats team, have been eating around the city. Jabez Berniard visits Pasta on the Fly to build a custom pasta bowl and then stops by Trilly Cheesesteaks to try vegan sandwiches and sides. Ian McNulty has hot fried chicken at Picnic Provisions & Whiskey and visits Dakar NOLA to explore its Senegalese tasting menu. Enjoy! | | BY IAN MCNULTY | Staff writer The potato circles have a fluffy texture and a filling of beef touched with paprika, garlic and sour cream, and when Steven Fenves was a boy, they were off-limits, reserved for the guests at his parents’ home. That was back in the former Yugoslavia, before World War II, before his family was swept into the maw of the Holocaust. Read more |
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