On July 6th, Brett Anderson, James Beard Award-winning food writer and restaurant critic for the Times-Picayune, upgraded Carrollton Market’s rating, signifying a level of “Excellent”.  In his review, Brett said: “I’m compelled to upgrade the restaurant’s rating from three to four beans, in recognition of what it has become: one of the most consistent manufacturers. . . Continue Reading >>>

At Carrollton Market we know the importance of family time around a dining table.  That’s why we are introducing a weekly family-style dinner on Wednesdays during the summer.  Our first Feast will happen on June 28th and will feature Red Gravy-style Italian food.  For $30/pp or $40/pp including wine, our guests will be fed (family-style, of. . . Continue Reading >>>

Renowned chefs from the Gulf region will share their passion for local, sustainable seafood at Audubon Nature Institute’s second annual Summer of Sustainability dinner series launching on Thursday, June 1, at 6:30 p.m.          Hosted by Audubon’s sustainable seafood program, Gulf United for Lasting Fisheries (G.U.L.F.), the dinner series raises awareness about seafood sustainability and. . . Continue Reading >>>

What if you could time travel, all in one day, from a pre-Civil War sugar planter’s breakfast, to an authentic Cajun crawfish boil, to trendsetting seafood dishes from talented New Orleans chefs moving a traditional cuisine forward? That’s exactly what a group of Marriott’s culinary, F&B, and event planning leaders did on our Flavor Foray. . . Continue Reading >>>

In 2016, Shaya was named the Best New Restaurant at the James Beard Awards – one of the highest culinary honors. This year, Shaya Chef de cuisine Zachary Engel won the award for Rising Star Chef of the Year, presented by S. Pellegrino. Find out how an incredible up-and-coming chef lives and breathes the Crescent City…. . . Continue Reading >>>

Breakfast: “Carrollton Market in the Riverbend has one of my favorite brunches in town. The food is exceptionally well done and not too heavy, which is a break from most New Orleans brunch spots.”