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Welcome to Eater New Orleans

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eater-nola-icon-halfsize.pngEater New Orleans is here, the spunky newcomer to the world of New Orleans restaurant, dining and nightlife writing. In the Crescent City, we know that we're not just "so far behind we're ahead," but dammit, sometimes we're just plain-old "ahead." We're incredibly excited to show the rest of the country that we're not all jambalaya and gumbo, and that this is one of the most exciting and innovative cities for food and drink in the country.

We're also excited to be joining the Eater National family of sites, including New York, Chicago, LA, SF, Miami, DC, Portland, Austin, Dallas, and our closest neighbors in Houston and Atlanta.

So here's a little about me, the editor of Eater New Orleans, Alexander Hancock: I am, as I like to say, an aspiring renaissance man, having done a little bit of everything in my few short years on this earth. I've worked as a cook, a pizza delivery guy, a waiter, a teacher, a researcher, a playwright, and much, much more. Throughout it all, though, I've always been eating, always been writing, and now I'm unspeakably pumped to be able to combine the two. But enough about me, let's talk about you.

While we hope Eater New Orleans will be your one-stop shop for all things food and drink in this wonderful city, we won't be able to do it without you, the faithful readers: Reader input, comments, rants and raves are our lifeblood. So whether you're friends with a guy who works at this, that or the other restaurant and heard the chef de cuisine there quit after knocking up an under-age hostess or you just saw a ridiculous piece of signage in front of a shop on Poydras?or anything else?let us know. Nothing is too small or too weird. We love it all.

Meanwhile, we'll be doing our best to give you all the news on restaurant openings, closings and other happenings, while also rounding up the best of the food media, independent blogs and national scoops. But please do not hesitate to give us a shout to our tipline ( if you come across anything you think we'd love to hear.

So that's about it. This should be a blast, so let's get to it.