Times-Picayune Staff Name Nine October Dishes in New Orleans
Editors list top meals from Vietnamese soup to turkey sandwiches across the city's diverse food scene.
By Luana Sato ·
Nine specific dishes made the cut for The Times-Picayune staff's October food review, marking the end of spooky season and the start of cooler weather. The list features items from restaurants in the Bywater, Warehouse District, Marigny, Uptown, Garden District, and Hoffman Triangle.
The lineup begins with Bún riêu soup at Moi Vietnamese in the Bywater. The clear broth contains a quiche-like cake of minced crab and pork, rough pork meatballs, fried tofu wedges, ham hock, and congealed pork blood cake. Diners add herbs, cabbage, and sprouts to cut the richness of the minerally but mild flavor.
At Cochon Butcher in the Warehouse District, the mac and cheese features jalapeno dust atop a baked dish of creamy goodness. Editor Justin Mitchell calls it a must-order item, particularly during the fall and winter months. In the Marigny, Dom Zakuski serves Siberian pelmeni, which are pork and beef dumplings. They are small but pack big flavor, especially when paired with sour cream, mustard, and dill vinegar.
Le Crepe Nanou in Uptown offers mussels that come with fries for dipping in the broth, a dish described as great for sharing. At Ralph’s on the Park, also in Uptown, the Café au Lait Crème Brûlée draws praise for its incredibly silky texture. Victor Andrews notes the balanced flavor of rich coffee notes with just enough sweet, adding that a friend at the table shared the dessert with everyone present.
Stein’s Deli in the Garden District serves The Rachel sandwich, which editor Poet Wolfe calls the love of my life. Paladar 511 in the Marigny serves squid ink spaghetti. The black pasta provides umami flavor, while sun-dried tomatoes and bread crumbs add texture to every bite. This dish was also selected by Justin Mitchell.
Casimiro in the Bywater offers a breakfast burrito filled with chorizo, eggs, and refried beans. Justin Mitchell describes it as the best brunch he has had this year, noting he visited three times in October. The list concludes with The Gene from Laurel Street Bakery in the Hoffman Triangle. Chad Calder calls it the best turkey sandwich in town. It includes white cheddar, tomato, avocado, red onion, mixed greens, and mayo on bread toasted just right. He prefers sourdough, though he is told multigrain is also popular.
