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Crab Shortage at Galatoire's; Pigeon & Prince Preview

Plus, Dinner Lab plans a crawfish cookoff.

FRENCH QUARTER— Everybody panic. The Grand Dame of New Orleans dining has been out of crabmeat for over a month, reports The Times-Picayune. Cold winter weather is apparently to blame for the lack of local crab, which features prominently in Galatoire's signature dishes. Though the restaurant has been out of crab in the past, this is apparently the longest it's gone without serving the crustacean meat; there's no word yet on when it'll return to the menu. [Times-Picayune]

UPTOWN— Want a preview taste of Pigeon & Prince, the upcoming event space from restaurateur John Besh? Its executive chef, Erick Loos, who also heads up Besh Restaurant Group's La Provence, will be giving a cooking demo at the Southern Food and Beverage Museum on Saturday, February 13 from 2 to 3 p.m. Loos will be cooking up slow cooked Two Run Farm lamb and herb pasta ragout and giving out samples while they last. The event is free with museum admission. [Times-Picayune]

NOLA— Sign up for Dinner Lab membership to judge and enjoy the pop-up dinner club's second annual Clash of the Crawfish event, scheduled for March 5. Held at a yet-undisclosed location, Dinner Lab will supply crawfish to competing teams who apply and register online. [Gambit]

Galatoire's

209 Bourbon Street, New Orleans, LA 70130 504 525 2021

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