Where Y'Eat

New Orleans writer Ian McNulty hosts Where Y'Eat, a weekly exploration and celebration of food culture in the Crescent City and south Louisiana.

Ian gives listeners the low-down on the hottest new restaurants, old local favorites, and hidden hole-in-the-wall joints alike, and he profiles the new trends, the cherished traditions, and the people and personalities keeping America's most distinctive food scene cooking.

 

Subscribe to Where Y'Eat as a podcast:

1. Open Itunes

2. Go to the File Menu, click on Subscribe to Podcast…

3. Enter this URL: itpc://wwno.org/podcasts/6095/rss.xml

And that’s it! New episodes download automatically.

Ways to Connect

Ian McNulty

Voice activation is said to be the next big tech trend for shopping. Just announce what you want, call it out into the ether, and if you have the right device set up you just bought it.



Sounds nifty, if maybe fraught with peril for the impulse buy.

 Well here’s the way I do voice activated ordering.

Ian McNulty

What happens when purple, green and gold morphs with black and gold? New Orleans is now witnessing the phenomenon and one of the ways it shows up is king cake.

Ian McNulty

Go big or go home? In the French Quarter these days I’ve been thinking precisely the opposite, and feeling right at home at a clutch of spots that run small to tiny.

These are little bars and cafes and restaurants - and the sweet spot somewhere between bar and restaurant. And they’ve been some of my very favorite places lately.

Oysters line the stand-up oyster bar at Mr. Ed's in Metairie.
Ian McNulty

This is an ode to the oyster bar, and not just any oyster bar. Today I raise a toast to the stand-up oyster bar. 

A stand-up oyster bar simply means it has no seats. But this one difference profoundly changes a beloved New Orleans food ritual, and after slurping a lot of dozens standing up at them I’ve starting to appreciate why. 

Ian McNulty



We live in a city famous for its food. Just ask people from other places.

They’ll tell you all about gumbo and beignets and the latest restaurant to be on a food TV reality show.



But what gives that reputation any legs? What keeps the food scene vital? What makes it worthwhile for us as New Orleanians and not just a pitch for tourist dollars?

Old cookbooks filled with recipes and stories fill a table at the Kitchen Witch store in New Orleans.
Ian McNulty

When it comes to Christmas gift giving, a cookbook is often an easy call. The subjects are palatable, and usually noncontroversial. Getting a cookbook, or even giving one, at least conjures the fantasy of having enough time to actually use it.

But how to pick one from the blizzard of releases that fill the stores? My own answer, evolved over time, is to start by looking in my own kitchen cabinet.

Ian McNulty

One reason I love pursuing New Orleans food is that you never can tell where you’ll find the next experience to turn your head, upend your expectations and get you talking about it to your friends. Well friends, I’m here to tell you about the latest such place for me.

PeeWee CrabCakes on the Go makes crabcakes to go. There’s truth in advertising for you.

Deutsches Haus has a long history in New Orleans and a new home on Bayou St. John.
Ian McNulty

Beer is flowing from the taps, bratwurst is cooking in the kitchen and Deutsches Haus is back in a permanent home again, this time on Bayou St. John.

The questions started rolling in a few weeks ago, all seeking the same annual advice. Hey, you’re a food writer, what restaurant should I pick for Thanksgiving dinner?

My response: it should be a restaurant you know well and, ideally, where they know you too.

Ian McNulty

Some essential ingredients for a road trip: good tunes, to peel back the miles; a phone charger, of course; and, if this road trip is in south Louisiana, a good old fashioned ice chest, for souvenirs of the edible variety.

A drive around these parts will not bring you sweeping views of mountains and valleys. But it will bring you close to wonders of the Louisiana food world, namely boudin, the rice and pork sausage link that can be a snack on the way or the whole purpose of the trip.

Pages