From the September 2010 Issue:
NEW ORLEANS:Â A MANO
Until recently, the Italian restaurants in New Orleans were the kind that served red sauce by the truckload. Now, with the opening of the terrific A Mano, the city’s Italian-food scene is a lot more interesting. Chef Josh Smith spends a lot of time shopping at the Crescent City farmers’ market, so there’s a decidedly local influence in his food: He calls his coppa di testa “hogshead cheese” and serves it with an herbed green-tomato relish. F&W associate editor Kristin Donnelly loved all the cured meats—and the glass-walled meat-curing locker at the end of the dining room where they’re displayed. But, she says, if you try just one thing it should be the amazingly succulent rabbit with roasted garlic and cured olives. In fact, she says A Mano’s rabbit is the best she’s ever had.
Tags: Food & Wine Magazine
