Culinary magazine says New Orleans is 'Best Food City' in the U.S.
Don Ames Reporting
Check out the local newsstand for Saveur Magazine's ode to eating in New Orleans.
Saveur, billed as the definitive culinary and culinary-travel magazine, says New Orleans is 'the best food city in the nation'.
"There's no where else, that we can think of in the country, that has such an intact, indigenous food culture like New Orleans," says Executive Editor, Betsy Andrews.
"Our magazine is really about authenticity and deliciousness, and those are the things that New Orleans has in spades."
Andrews says there's no place in the country quite like the Crescent City.
"You don't go to other cities and get this really, really particular, indigenous cuisine...the trinity, the dark roux, the incredible seafood. If you want to get a singular experience, New Orleans is the place to be."
She says many of the magazine's editors have had a long, long love affair with New Orleans, which they consider one of the world's preeminent food cities.
"We were just really excited to get back there and eat some more."
And, she says New Orleans has been doing it for generations, dating back to the late 1800s. The lead article in the April issue touts 'the spots your grandfather would have taken you to', and praises the traditional side of the local dining scene.
"People should definitely be visiting these places that have been around for a hundred some years, just to see how it can be done and to just see this living history," says Andrews.
"It's such just a strong history and such a strong tradition that it's undeniably important to the American food scene."
"First of all, there's no better service in the world, I feel, than in New Orleans," she says. "You get treated fantastically in restaurants. And, then you're eating such delicious, soulful, beautiful food. Things that you just don't see anywhere else and that taste phenomenally good...in very unique ways."
Andrews also said she's glad to see the exciting changes taking place in the New Orleans's food scene...the contemporary aspect...but says New Orleans must hold on to its traditions...its classics.
"New Orleans has always been, and will continue to be, a melting pot. But there's a core style, core techniques and ingredients that are very New Orleans."
"New Orleans cuisine will evolve even more," says Andrews. "But it will always be particularly New Orleans. There are just some things about New Orleans that you just can't change, and you wouldn't want to...the spice, the robustness, the liberal use of butter and Creole dishes, the wonderful dark roux and Cajun dishes. Those things are irreplaceable."
Saveur bills itself as a magazine for people who experience the world food first.
Created to satisfy the hunger for genuine information about food in all its contexts, the magazine emphasizes heritage and tradition, home cooking and real food, evoking flavors from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the cultures and environments in which dishes are created and the people who create them.