| By ANNETTE SISCO | Staff writer |
Happy Juneteenth, New Orleans food lovers! This week, we find our way to Etoile, in the home of the former Cavan. Restaurant Week is back with 80-plus menus. A new steakhouse opens in Metairie at a familiar location. Team USA takes a gold medal in the Bocuse d'Or. Our first-ever sno-ball bracket is here: Vote early and often for your favorite. Finally, Lauren Cheramie goes to the archives for two recipes from the 1901 "Picayune Creole Cook Book": Frog Lemonade and stewed chicken. 1. Roadmap to flavor. A map of Louisiana and nearby states on the back of a menu marks the sources of the rabbit, chicken, garlic and other ingredients on your plate at Etoile. The new restaurant is finally open in a historic townhouse at 3607 Magazine St. that was previously home to Cavan. 2. Meal deals. Formerly held in September, this week marks the return of New Orleans Restaurant Week in its new format and on an earlier schedule. Whether you want a dinner for two, small plates, something casual or something else, Ian's guide will help you enjoy the best of the summertime promotion. 3. Wait! There's more. A new steakhouse has opened in Metairie with familiar local names, at a familiar location: Ian has the report on Vacca. The Bocuse d'Or international food competition wound up its much-anticipated qualifying rounds, honoring Team USA with a gold medal. And if you love New Orleans' favorite icy summer treats, don't forget to vote in our highly unscientific sno-ball bracket. 4. Froggy weather! The "weather frog" was a beloved fixture of The Times-Picayune for many decades, battling the wind or hoisting an umbrella as the forecast dictated. But did you know that the 1901 "Picayune Creole Cook Book" also featured the amiable amphibian? Lauren Cheramie brings us recipes for the cookbook's delicious Frog Lemonade, along with a stewed chicken in brown sauce. 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! | 