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

Where Y’Eat: Why Red Beans and Rice is the Dish for These Times

By • Jul 16, 2020
Red beans and rice at Dunbar's Creole Cuisine in New Orleans.
Ian McNulty

I looked into the pot of Monday red beans simmering on my stove and felt a twinge of envy. There they were, hundreds of them, all clustered together. The beans had more company than I’ve seen in weeks. Maybe it’s silly to envy your own supper, but I miss the closeness of a New Orleans crowd.

Where Y’Eat: At a Small New Orleans Café, the Big Picture For What’s At Stake

By • Jul 9, 2020
Ian McNulty

Café Porche & Snowbar is a small, low key Central City spot with good Creole flavors and a modern feel. People come for breakfast meetings, roll in for brunch or head over from the CBD for lunch. Kids stop by after school for snowballs from a stand built like a pint-sized fairy cottage trimmed in gingerbread and stocked with nectar.

Where Y’Eat: At Barrow’s Catfish, a Classic New Orleans Dish Recast for the Times

By • Jul 2, 2020
Fried catfish at Barrow's Catfish is based on the family recipe from Barrow's Shady Inn.
Ian McNulty

Old family recipes endure in New Orleans, and one has carried on for generations from the old Barrow’s Shady Inn to the modern Barrow‘s Catfish. These days, it’s also part of an encouraging success story amid the coronavirus crisis.

Where Y’Eat: To Sustain Black-Owned Community Space Backatown, Food Steps Forward

By • Jun 25, 2020
Ian McNulty

You’ve had BBQ shrimp six ways to Sunday. How about BBQ crawfish? Served over grits, buttery, boldly spicy, just a bit sweet, it's a signature flavor at Backatown Coffee Parlour. It’s also part of an effort to sustain a singular black-owned community space through the coronavirus crisis so that it can return to its original purpose, one badly in need now.

Where Y’Eat: On Father’s Day, the Right Food Get Stories Flowing

By • Jun 18, 2020
Ian McNulty

My dad cooked breakfast a lot when I was growing up. Pancakes were big, but no matter what he made the meal usually included a little baloney, and I don’t mean the sandwich meat.

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