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NEW ORLEANS Beyond Creole traditions New Orleans is known for the Creole and Cajun culinary traditions represented by grande dame

NEW ORLEANS

Beyond Creole traditions
New Orleans is known for the Creole and Cajun culinary traditions represented by grande dame restaurants like Commander’s Palace, which first opened its doors in 1880. But one of the city’s hottest spots is also one of its newest: Shaya, which serves Israeli cuisine and illustrates the diverse influences on the Crescent City’s emergent restaurant scene. Chef Alon Shaya was born in Israel, and his menu marries local farm bounty with recipes from the Middle East, North Africa and Europe. New Orleans’ entertainment, entrepreneurship, development and university leaders are jockeying for Shaya’s hard-to-get reservations, eager to taste the Moroccan carrots with chermoula and mint, lamb ragù with crispy chickpeas, and matzo ball soup with slow-cooked duck and local greens. There isn’t a beignet in sight.
Contact: 4213 Magazine St., 504.891.4213, shayarestaurant.com
Cost: $9 to $16 for small plates and sandwiches
The Classics: Commander’s Palace, Galatoire’s
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