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Restaurants & Bars 6


Sean McLachlan | Jun 21, 2003 03:15 PM

Hi folks. I'm a freelance writer based in Arizona. I'm researching Creole-Italian cooking for a possible article. I've gotten opinions on this fusion style from some New Orleans chefs, but I'd like to hear from some diners.
What makes Creole-Italian cooking distinctive? Is it a real fusion style or just a way to rope in tourists? How popular is it with locals? What are the best Creole-Italian restaurants? Any favorite dishes?
I'll be going to New Orleans in a month and I'm really looking forward to sampling all its famous cooking. Any advice would be greatly appreciated!

Sean McLachlan

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