 | By ANNETTE SISCO | Staff writer |
Happy Wednesday, New Orleans food fans! This week, we report that the Vietnamese standout Magasin is heading back to Magazine Street. Ian McNulty and Chelsea Shannon visit Fury's in Metairie, a hidden gem for classic fried seafood. St. Joseph's Day bakers are in the home stretch of prep for the traditional altars; meanwhile, we've compiled a list of places to see altars all over town next week. The results of our poll of readers' favorite gumbo are in. Finally, use shrimp and crab boil to add unmistakable New Orleans flavor to quiche or soup in chef Kevin Belton's recipes. 1. Back to the beginning. Magasin began as a contemporary Vietnamese restaurant on Magazine Street. After a short-lived move to the Carrollton neighborhood, the owners are heading back to their original, namesake street. 2. New owners, old school. It's changed hands, but after more than 40 years, the classic Metairie seafood restaurant Fury's still feels like the bedrock New Orleans dining establishment it is. The staff know the customers, and the customers know the menu. 3. Wait! There's more. Mount Carmel High School students are baking Italian cookies to continue the old tradition of St. Joseph's altars. Here's where to find those altars all over town. And our gumbo poll results are in: See which restaurants have the best gumbo, according to our readers. 4. The boiling point. Although crawfish is in short supply this season, we still have a bounty of shrimp and crabs. Chef Kevin Belton uses them in quiche and soup seasoned with familiar, pungent shrimp and crab boil. If you're new to seasoning this way, go easy! In New Orleans, the food news never stops. Keep up with all the inside info at Where NOLA Eats. P.S.: Want to support local journalism that matters? Subscribe here. It's our best deal! | 
