It’s now been 10 years since Hurricane Katrina hit, and the New Orleans community has had to rebuild itself, a task that has provided business owners common ground. In turn, what was once already a lively scene of New Orleans dining establishments is bonded closer now than ever before. And all directions point south — not in a way of decline, but in a way of cuisine style, paying homage to a beloved city with its own flair for foodstuffs.
The importance of picking oneself back up in that time of despair was important for local operators, if not only to show promise for the future. Over the years, once the dust settled a bit, it became clear that Katrina molded New Orleans’ dining scene into something new, something different, but not in a bad way.
Ian McNulty of The New Orleans Advocate recently analyzed this before-and-after shift, using specific examples of change: from the way ingredients are used, to finally finding inspiration to change up an “old” menu. Because sometimes revival isn’t just about picking up where you left off, it’s about remembering why you started in the first place. Read More