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

In Louisiana, we know our food has a narrative power in addition to its nourishing one, because it flows through families and is tied to place. It’s never more potent than when everything else has been kicked away. Many of us learned this on the long road back from Hurricane Katrina.

Today, our food can be the story that connects hard times with better times, and times ahead. We are all writing a new chapter in that story right now.

Ian McNulty

The coronavirus fight has been brutal for the New Orleans hospitality industry, with massive job losses and sudden business closures. Looming over it all, there’s anguished foreboding for what this part of our community will look like on the other side of this.

And yet there is hope. And that hope is us.

Ian McNulty

New Orleans is so familiar with catastrophe, sometimes it feels like the way we answer it is part of our community character. We are defiant, we are resilient, we carry on, and we do it together.

The city that puts the fun in funerals has made revelry in the face of adversity a civic virtue, and has embraced hospitality as the front line of recovery. We need to reframe that part of our character as we get through the coronavirus crisis.

Ian McNulty

Because of the way New Orleans people watch restaurants so closely, because of  how we obsessive over them, it can seem like they have their own life spans. We see them arrive. Often, we're there when they say goodbye.
New Orleans has given us two striking examples in close succession: Dick & Jenny’s, the modern uptown bistro that just closed, and the Bon Ton Café, the downtown classic that closes this Friday.

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.