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.

Ian McNulty

People in Louisiana are renowned for food, from top restaurants to tailgate cooking. But no culinary magic is required for the most important meals we ever put on a plate: the ones we serve to others in need. Once again many people in Louisiana have been thrust into that position by Hurricane Laura.

Ian McNulty

Food isn’t the first thing that comes to mind on Hurricane Katrina anniversaries. And yet, for me, the story of how New Orleans people fought their way back after Katrina is entwined with tales of our food.

These are sense memories, anchored somewhere latent and deep, involuntarily evoked now by everyday life in this city.  

Ian McNulty

Pop-up restaurants have always been a fluid part of the local food scene. The coronavirus crisis has radically reordered their landscape, yet still they continue, often forging new partnerships with restaurant operators who are desperately fighting to save their own businesses. 


Ian McNulty

When the summer sun finally slipped under a roofline, the sky was the same coral pink as the boiled shrimp on the outdoor tables at Seither’s Seafood. The bottle caps twisting off a fresh round of longneck beers sounded like a sigh of relief as the hot day mellowed into evening.

Ian McNulty

The menu at Brigtsen’s Restaurant has always told stories. Between the brown butter, bright remoulade and smoky gumbo you can read the heritage of Louisiana food, the evolution of the modern New Orleans restaurant and friendships reaching back generations. Right now, the menu at Brigtsen‘s also tells a story of our times, all packed for takeout.

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