Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
If you fall somewhere in the middle - if you want to drink some Hurricanes or Abitas, and wear some beads but keep your shirt on - and can’t make it to New Orleans for the parades, here are a few places around the country that might almost make you feel that you’re there. And hopefully not worry about finding a clean bathroom.
Heaven on Seven - Chicago, Illinois
The Gumbo Pot - Los Angeles, California
Bayou Bakery - Arlington, Virginia
Fat Tuesday will feature parade-route fare including: crawfish etouffée, crab boil peppa weenies, Bayou Bakery’s outstanding cream cheese-stuffed King Cakes and cups of Rebirth Punch.
Sugar Freak - Astoria, New York
Miss D's New Orleans Pralines - Atlanta, Georgia
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A Secret Supper - N'awlins style - join us at the table, won't you?
What we ate in New Orleans - and you should, too.
The food that got them through - New Orleanians love to talk...and argue...and educate...and opine about food. It's who they are, and what has kept them going, even when their very way of life was in danger of being swept away forever.
iReport: The best bites in New Orleans - We asked, and you shared your must-try foods all over town.
Oysters stage a comeback after BP disaster - the region rallies after a man-made disaster
A toast to Leah Chase - raise a glass to the Queen of Creole Cuisine
Mardi Gras: Milk that packs a brandy punch - a recipe from New Orleans bar chef Lu Brow
Beyond Bourbon Street - the real fun is on Frenchmen St.
Alligator to z'herbes: NOLA food 101 - beignets, boudin and Ramos gin fizzes
Five Pig Parts You Should Be Eating - Chef Chris Lusk, the King of Louisiana Seafood steps ashore and goes whole hog
What NOT to Do During Mardi Gras - Lu Brow advises not to bargain for beads and shares the importance of a Popeye's run with strangers
Five Cocktails I Enjoy Creating and CONSUMING During Mardi Gras - but Lu certainly knows how to cut loose, too
Daytime drinking in New Orleans - do the right thing and dive into a Brandy Milk Punch or a Pimms Cup
The great gumbo debate - okra or file? How dark is your roux?
Shrimp etouffee for the New Orleans soul - New Orleans food expert Poppy Tooker shares how this dish feeds your soul and your stomach
Beyond Raw: How New Orleans serves up oysters - charbroiled, Rockefeller and po' boys abound
Making gumbo with John Besh and James Carville - celebrating Gulf seafood with a family recipe
Five Reasons to Eat in Louisiana - gumbo runs deep when you're from the Pelican State
Whooooo boy! - po boy, poor boy, po-boy, po' boy or peaux boy? How do you spell this sandwich?
Muffuletta madness - if it's not cold from Central Grocery, is it still a muffuletta? (We vote YES!)
How to peel a head-on shrimp - a little lagniappe from a visit with Poppy Tooker
Five Tips on Making Homemade Sausage - the executive chef of New Orleans restaurant Sylvain shares his sausage secrets
Fear of not eating something - share your ultimate New Orleans restaurant crawl
Cooking with Carville - the Ragin' Cajun talks about the food that fuels him
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