Réveillon Wire

"At Commander's, the emphasis of Reveillon is on luxury," says Nola Defender/Food Orleans writer Jennifer Abbott this week. "Chef Tory points to their 'Wild Game Bird Cassoulet' as an example: heirloom Louisiana legumes, sausages, game bird confit, truffle oil, and a 5-hour poached egg, whose yolk takes on a flan-like texture." [NOLADefender]