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Dig It

cres10%3A30.jpgIan McNulty digs into a fried PB&J at Barcadia, chicken under a brick at Dante's Kitchen, and the white bean cassoulet with boudin at Crescent Pie & Sausage, of which chef Bart Bell says: "It's basically pork and beans, and there's always some kind of pork and beans on our menu, whether we call it that or not." [Advocate]

Dante's Kitchen

736 Dante Street, , LA 70118 (504) 861-3121

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