Monday after Swim Week means it's time to reload on carbs. Good thing you can get a classic Margherita pie from Ironside delivered for just $4. Keep the eating going with Tongue & Cheek's NOLA-style kitchen collab with the James Beard Award-nominated chef Slade Rushing. And if you like that Louisiana home-cooking, get more at the Federal's last Crawdaddy Wednesday of the season. Then get some more of the Federal's chef Cezar Zapata at Thursday's Miami Spice Mash-Up, Best New Restaurant edition, with Dolce Italian.
Can't stop, won't stop eating. Week starts now!
Ironside Pizza Brought to You for $4
If you go to Ironside pizza and order a Margherita pizza, the classic tomato-and-mozzarella pie will set you back $11. But this week, and this week only (today through Thursday), food delivery service Caviar, trycaviar.com, is exclusively offering whole pies for only $4. Monday just got a whole lot better.
Kitchen collab is back!
Courtesy of Tongue & Cheek
Tongue & Cheek Kitchen Collab Returns
Jamie DeRosa has brought back his summer installment of Kitchen Collab, and this time he has invited New Orleans chefs into the kitchen of Tongue & Cheek. First at the line is James Beard Award-nominated chef Slade Rushing of Brennan's. One of the French Quarter's oldest institutions, Brennan's fuses Spanish, French, Italian, and, most recently, Vietnamese flavors and techniques with New Orleans cuisine, and tomorrow you'll be able to get a taste of what that's like throughout five courses during Kitchen Collab. On the menu: fava bean salad with fennel confit, orange, and crispy oyster; crawfish pie with sweet corn, Louisiana chanterelles, and spicy lobster emulsion; roasted hogfish with creamed collards, Vidalia onion, and bacon jus; creole spice lamb rack with lima bean purée, roasted okra, and bay leaf sauce; and pretzel bread pudding with candied pecans, butterscotch, and rum raisin ice cream. Dinner costs $75 per person (plus $25 for pairings) and begins at 7 p.m.
Jose de las Casas
Last Chance for Crawfish at the Federal
For the past three months, the Federal Food & Drink Provisions has been shipping in pounds upon pounds of crayfish from New Orleans every Wednesday for the restaurant's annual celebration of the little critters' season. And though this season lasted longer than usual (normally it's till only June), it's coming to an end this hump day. Don't miss Louisiana's delicacy served in a plethora of ways, from the traditional Cajun-style boil (laden with andouille sausage, corn, potatoes, and a kick of heat) and crawfish 'n' grits to popcorn crawfish and crawfish po'boy sliders. Pro tip: Make a reservation to dine before 8 p.m. It's bound to get cray.
Chef Paolo Dorigato wins Best New Restaurant.
Photo by Paul Zimmerman/Bravo
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Miami Spice Mash-Up at Dolce Italian
With Miami Spice just around the corner, it's time for another Mash-Up to preview some more of the chefs participating in this year's two-month restaurant promotion, which gives you the chance to eat your way through more than 150 of the city's premium eateries for less-than-premium prices. Thursday's Mash-Up will be a stellar one: Both participants — Dolce Italian and the Federal — have competed (and one of them won) in Bravo's newest reality culinary competition, Best New Restaurant. Chefs Paolo Dorigato and Cesar Zapata will cook a three-course meal that teases what they've got up their sleeves for Miami Spice. Guests can also enjoy a gratis pour of Stella Artois, as well as a glass each of red and white wine from Terrazas Reserva as part of the $65 (excluding tax and gratuity) price tag. Tickets are available via resy.com