| By ANNETTE SISCO | Staff writer |
Hello again, New Orleans food lovers! This week, Ian McNulty uncovers some delicious surprises on a visit to the seafood emporium GW Fins. Fans of Bayou Teche beer must venture to the source now, but a trip to the Acadiana taproom has many rewards. We have news from Larder deli and a new Felipe's location in Metairie. The much-anticipated Osteria Lupo opens, and we have the rundown on last weekend's Hogs for the Cause winners. Finally, Judy Walker says the world needs more pie: Check out her recipes for French silk, lemon and a savory scallion pie. 1. Cravings, cured? It starts with the freshest fish on the dock, and then it's cured to perfection. Learn how GW Fins is preparing premium local seafood like a fine cut of beef. 2. An oasis in Acadiana. Bayou Teche beer is no longer available on retail shelves or in regional bars. Instead, the Knott family is now focused on making Bayou Teche Brewing in Arnaudville a regional destination, where families gather for pizza and gelato along with the house-made beers. 3. Wait! There's more. The Larder on Veterans Boulevard will become a second outlet for breads and pastries from Willa Jean, and Old Metairie gains a Felipe's. The eagerly anticipated Italian destination Osteria Lupo opens Uptown. And check out the winning teams from last weekend's giant barbecue cookoff, Hogs for the Cause. 4. Pie for everyone! Judy Walker says the world needs more pie. You'll be ready to pitch in when you see these recipes for French silk, lemon curd and savory scallion pies. That's it for the food newsletter, but in New Orleans, the food news never stops. Keep up with all the inside info at Where NOLA Eats. P.S.: Want to support local journalism that matters? Subscribe here. It's our best deal! | 