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THE

Defender Picks

 

Dimanche

November 23rd

Po-Boy Fest

Oak St, 10a.m.-6p.m.

New Orleans 8th Annual festival dedicated to dressed sandwiches on french bread

 

CHURCH

Dragon’s Den, 10p.m. (Upstairs)

The den’s Sunday get down featuring J. PHLIP + MONTY LUKE “EVERYBODY ON THE FLOOR” TOUR”

 

Puddle of Mudd

Southport Music Hall, 8p.m.

Rock out to post-grunge rockers + Black Magnolia on the Riverbend

 

NOLA Comedy Hour

Hi-Ho Lounge, 8p.m.

Comedians and friends from The New Movement

Ground Floor at 511 Marigny Zoned for Restos


by Richard Carman 

After today’s City Planning Commission meeting, the posh new digs at 511  may soon play host to one or two restaurants on the ground floor. The CPC granted the three-story warehouse-turned-condominium building their requested change of use. The proposed usage sparked some debate, as the pitfalls of certain types of enterprises were discussed.


Know When to Hold 'Em

A Guide to the Uptown Mardi Gras Parade Route's Bathrooms



With Carnival's biggest weekend upon us, the time has come to address that age-old parade route question: Where's the nearest bathroom?


Gettin' Sassy

Creole Seafood Favorite Expands



 

The Lakefront and Gentilly areas will soon be getting some Sass in their lives.

Sassafras Creole & Seafood Restaurant will be opening in February in the Lake Terrace Oaks strip mall on the corner of Leon C. Simon and Franklin Avenue


Hardly Ham-Handed


By Kat Stromquist

The upcoming double Newsweek (May 24 & 31) name-checks Cochon, in an article about the profusion of pig parts on high-end menus. The author mentions Cochon's practice of adding pork stock to their Bloody Mary, horrifying anyone (ahem) with fleeting vegetarian-or-kosher aspirations. Cochon is the obvious choice for this piece, but where else might you go for provocative pork? We came up with Luke and Boucherie, any other suggestions?


NYT on NOLA Eats


New york Times restaurant critic, Sam Sifton, finally wraps up his NOLA work a formal article today. The first is an ode to the food here, not enlightening, but enjoyable piece talking about guys named Lagasse and Besh. Still, props are deserved for his attention to the oft neglected Vietnamese influence.  The fusion of Vietnamese and Cajun culture is further explored in a must-read piece by John T. Edge, who provides insight even for locals.


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Contributors:

Dead Huey Long, Emma Boyce, Elizabeth Davas, Ian Hoch, Lindsay Mack, Anna Gaca, Jason Raymond, Lee Matalone, Phil Yiannopoulos, Joe Shriner, Chris Staudinger, Chef Anthony Scanio, Tierney Monaghan, Stacy Coco, Rob Ingraham,

Staff Writers

Cheryl Castjohn, Sam Nelson

Art Listings

Cheryl Castjohn

Photographers

Brandon Roberts, Rachel June, Daniel Paschall

Film Critic

Jason Raymond

Puzzler

Paolo Roy

Art Director:

Michael Weber, B.A.

Editor:

B. E. Mintz

Published Daily by

Minced Media, Inc.

Editor Emeritus



Stephen Babcock