This week Ian McNulty digs into hickory roasted duck at NOLA, the stuffed crab omelet at Riccobono's Peppermill, and the the Creole nacho at Commander's Palace, noting that: "Pork rinds stand in for tortillas, which you can scoop into a base of red beans rendered like refried beans. Pickled corn and okra double the crunch and a smoky hot sauce cuts through the sticky, crusty-topped wonks of pork belly." [Advocate]
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