| By ANNETTE SISCO | Staff writer |
Greetings, New Orleans food lovers! This week, Coquette founder Mike Stoltzfus talks about his plans for the new Wild South. Change is in the works at Nina Compton's Bywater American Bistro. Get the scoop on a Metairie king-cake drive-thru and some great hot soup. The restaurant and market Porgy's is a playground for seafood lovers. There's still time to vote in our poll for New Orleans' favorite king cake. And finally, try this recipe for speckled trout with creamed spinach from a young Acadiana home cook. 1. Wild style. Wild South is slated to open shortly after Mardi Gras in a Lower Garden District space formerly home to Lengua Madre. Mike Stolzfus tells us all about Wild South. 2. What's new? Bywater American Bistro has a new name that's really a throwback, and a menu focused on Italian food. Now called BABs, the concept by wife and husband team Nina Compton and Larry Miller also has a new cocktail program. Find out what's behind the re-set. 3. Wait! There's more. Too cold to get out of the car? Ian visits a Metairie king-cake drive-thru and reports back. Then he shares his favorite places to get hot, comforting soup. The restaurant and market Porgy's is a playground for seafood lovers. And there's still time to vote in our poll for New Orleans' favorite king cake. 4. Gulf bounty. Jean-Paul Schoeffler says he started cooking in seventh grade, when his dad put him in charge of browning duck for dinner after school. Now he's an accomplished Acadiana cook. He shares his recipe for speckled trout with creamed spinach here. 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! | 