NOLA— This week Ian McNulty digs into Perino's chargrilled oysters, Bao & Noodle's fried steamed bao, and Purloo's drum with artichoke barigoule: "The pan-seared fish flakes apart to soak up this flavorful juice." [Advocate]
TREME— Behold the beauty that is Dooky Chase's gumbo z'herbes. [NOLA.com]
UPTOWN— "That bread serves as the foundation for most of the menu. It starts the meal off with a story - why you're eating here." —Chef Alon Shaya talks pita bread and more on his newly opened restaurant Shaya this week.