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Vizard's Moves Further Uptown
Chef Kevin Vizard has relocated his eponymous restaurant from the lobby of the Garden District Hotel on St. Charles Avenue to a little jewel box of a storefront space on Magazine Street. This latest incarnation of Vizard's (5015 Magazine St., 529-9912; opened last week in the location formerly occupied by Alberta, which joined the restaurant scene soon after Hurricane Katrina but closed last summer. The new Vizard's serves a similar menu as before, with the chef's creative, often playful compositions of serious food, like his "Greens, Egg and Ham" salad (with spinach and frisee, a panéed egg and lardon) and his "Black and Blue" dessert (chocolate cake with bleu cheese).

Making the Grade and the Entrée
High school students from around the state and close to home will put their culinary skills and restaurant industry knowledge to the test this week during a competition and education program from the Louisiana Restaurant Association ( This Thursday and Friday, the LRA's Education Foundation hosts its seventh annual ProStart Competition at the Morial Convention Center featuring teams of high school juniors and seniors who will be judged on their preparation of three-course meals and their understanding of culinary terms, techniques and management theories. The competition is part of the overall ProStart program, a two-year culinary management curriculum designed to give students marketable skills in the restaurant and foodservice industries.

Emeril Expands in Vegas
Chef Emeril Lagasse opened the latest outpost in his growing restaurant empire with the launch last week of Table Ten in Las Vegas (3327 Las Vegas Blvd., Las Vegas, Nev., 702-607-6363; Located in the new, $1.9 billion Palazzo casino and resort, the restaurant takes its name from the number of the table at Emeril's Restaurant (800 Tchoupitoulas St., 528-9393; where the chef and his lieutenants hold management meetings. The menu has plenty of New Orleans references, with dishes like pasta jambalaya, seafood gumbo and Gulf oyster croquettes, plus a dry-aged rib-eye, a Wagyu sirloin and a two-pound lobster aimed squarely at the high rollers. Table Ten's chef de cuisine is Jean Paul Labadie, who got his start at Lagasse's flagship restaurant in New Orleans in the '90s. Table Ten is Lagasse's third restaurant in Las Vegas and the 11th overall for his New Orleans-based company.

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