|From Covey Rise Farms in Husser|
Lucky for us, we've always had a strong and unique local food culture primarily based on our seafood industry. Chefs like John Besh, Emeril Lagasse and John Folse and culinary activist Poppy Tooker helped put New Orleans on the map as a unique destination for local food and flavors. Their longtime support of our fishermen and local farmers markets put meaning to farm to table well before the term was coined.
|Mike Fabianski, HGMF|
Maurepas Foods in the Marigny - Chef Michael Doyle, formerly of Dante's Kitchen, has been a Swirl supporter for years. It's been great to hear about the progress of the project and his dreams brought to life in this renovated corner store on Burgundy Street. We've visited a few times now and have had great experiences. From the carefully selected wine list, artfully crafted and affordable cocktails and fresh, creative twists on local food favorites presented in an energetic, comfortable atmosphere, Maurepas Foods should be high on your list of places to try. Maurepas Food, 3200 Burgundy St., at Louisa, 504.267.0072, is open daily from 11 a.m. to 11 p.m.
Sweet Olive in the Saint Hotel - We were looking for a new spot to celebrate a few birthdays with friends and Mike Fabianski (of swirl and HGMF fame) recommended we try Sweet Olive. Beautiful presentations, a wine list that offers 3 or 6oz pours which makes it perfect for pairing with different dishes, and a list of local farmers and ingredients are shown on the menu. Nice atmosphere for hotel dining with a great combination of hip yet elegant and comfortable decor, we will definitely return! Sweet Olive, 931 Canal Street • New Orleans, LA 70112 • Tel: 504.522.5400