There are so many ways to let the bon temps rouler in New Orleans.
There's music. There's the French Quarter. There's culture.
But mostly there's eating. And drinking.
NOLA's iconic French Creole and Cajun dishes--seafood gumbo, trout amandine, crawfish etouffee--are alive and well at the old guard restaurants, but there's also a new generation of chefs, bakers and barkeeps who are mixing up tradition with modern interpretations (and lots of good drinks).
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