To the Point
New Orleans Food Scene Shows the Katrina Recovery
Turtle soup, pecan pie and shrimp po-boys are synonymous with New Orleans, which has always been famous for food. But Katrina drove some beloved institutions quite literally under water. Ten years later, the restaurant scene has not just recovered, it’s better than ever, according to Kim Severson, food correspondent for the New York Times .
By Warren Olney • • 10m ListenTurtle soup, pecan pie and shrimp po-boys are synonymous with New Orleans, which has always been famous for food. But Katrina drove some beloved institutions quite literally under water. Ten years later, the restaurant scene has not just recovered, it’s better than ever, according to Kim Severson, food correspondent for the New York Times. We also hear from Tia Moore Henry, who was studying to be a nurse before Katrina, and now runs Café Dauphine in the Lower 9th Ward.
Shrimp salad at Café Dauphine
A menu from Coquette's no-menu Tuesdays
Your menu's presented at completion of your meal.
It's a surprise what you're served!
Photo courtesy of Bill Kleiman
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The full episode
3 of 3Israel's Answer to Jewish Terrorism- 1:33Obama Addresses Iran Nuclear Deal, Urges Congressional Support
- 8:20Jewish Terrorism and Israeli Security
- 41:20New Orleans Food Scene Shows the Katrina RecoveryYou’re reading this