Calling it a restaurant boom in a city that has “always been food-obsessed,” The New York Times on Tuesday spotlights the expanding number of New Orleans restaurants, with theories on why it’s happening and what it means for the local economy.
The story, "New Orleans Tables Are Ready," by business writer Shaila Dewan, begins by mentioning Ivy, the new Magazine St. restaurant from Gautreau’s chef Sue Zemanick and owner Patrick Singletary. Ivy is the 66th restaurant on a stretch of Magazine, the article points out.
“This city, of course, has always been food-obsessed. But these days it has reached new levels of insatiability. Though the city has fewer people than it did before Hurricane Katrina hit in 2005, it has 70 percent more restaurants, according to a count by Tom Fitzmorris, a local expert who does not include fast-food or chain restaurants in his tally,” Dewan writes.
The article also mentions signs of new life at Galatoire’s, Broussard’s and Marti’s in the French Quarter, as well as Brisbi’s and the Blue Crab at West End.
“Economically speaking, the restaurant boom is a barometer of a city that is more affluent and more educated than it used to be,” writes Dewan, who references post-Katrina changes in the city, while also wondering whether the restaurant boom can sustain itself in the long term.