Ian McNulty

Producer

Ian covers food culture and dining in New Orleans through his weekly commentary series Where Y’Eat. 

Ian is also a staff writer for the daily newspaper the New Orleans Advocate, covering the culture, personality and trends behind the city’s famous dining scene.

He is the author of two books - “Louisiana Rambles: Exploring America’s Cajun and Creole Heartland,” a travel narrative about south Louisiana culture, and “A Season of Night: New Orleans Life After Katrina,” an account of the first months in the city after Hurricane Katrina.

He has been a contributor to WWNO since 2009.

The Lenten fish fry is a sign of the season in south Louisiana that brings more than flavor to the table.
Ian McNulty

In Louisiana we have the food seasons that nature gives us, the harvests so prodigious that clearly the only logical response is a feast, a fest or at least a party.


Then there are the food seasons that we make ourselves, through tradition, through custom that becomes ritual.


Ian McNulty

Mardi Gras is a celebration in motion. Today, I’m giving a shout out to some unsung heroes who help keep the wheels turning.

Ian McNulty

Valentine’s Day might be our most manipulative holiday. I say it’s high time we start manipulating it back and take the day on our own terms.

Ian McNulty

King cake can be a symbol of home. Just ask anyone who grew up with the Carnival treat as a natural part of their own New Orleans culture.

Or maybe, ask someone making a home here, blending different cultures along the way.

A Hubig's Pie from circa 2012, before its New Orleans pie factory was destroyed by fire that year.
Ian McNulty / Where Y'Eat

Hubig’s Pies and Dixie Beer, together again at last?

No, I’m not talking about a sweet and sudsy flavor pairing. Instead, the two old New Orleans brands, Hubig’s and Dixie, have both been in the news lately, each on different parts of their own return. What unites them is an everyman appeal tied to place, particularly this one.

Ian McNulty

I love grillades and grits and biscuits and gravy. To me, the aroma of sizzling bacon mixing with brewing coffee smells like victory. 

But sometimes, what I really need is a breakfast that doesn’t make me want to slouch back to bed.

Ian McNulty

There’s a bakery boom underway across New Orleans, as more small, independent bakeries open around town. That’s a story that playing out across the country too, all in synch with the trends of artisan, handmade food. But in New Orleans, the story of the bakery revival has a twist – or maybe a braid, shot through with cinnamon and decorated in purple, green and gold.

Ian McNulty

Here’s one thing you can rely on in New Orleans: The result of a Saints game sways the mood of this town. Here’s another: On Monday, people are eating red beans and rice. This Saints season, I decided to join the two together.

Ian McNulty

I was in a Kenner restaurant that had clearly once been a Pizza Hut but now is called Little Chinatown. I was eating lamb stir-fried with leeks and chile peppers, and sipping iced tea. From my booth, the window framed a view just across the parking lot of Shishkabob House, where only the day before I’d had a lunch of hummus and shawarma.

Ian McNulty

This one goes out to all the hungry New Orleans expats out there, and especially the ones back in town for the holidays. You know who you are.

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