Ian Mcnulty

No more travel on the books anytime soon? Well, next week there are chances to try dishes and concepts from around the country as chefs travel to New Orleans for a pair of special dining events.

A few steps off one of the more boisterous blocks of Bourbon Street, there's a small wine bar that has always offered a more debonair den for a nice drink in the French Quarter.

The French Quarter is about to get a bit more witchy with a one-of-a-kind New Orleans restaurant and bar making its return.

Freret Street has multiple places for tacos, more for burgers and a few options for pizza. Soon, though, the Uptown restaurant row will get its first Thai spot.

At first, the regulars said don’t change Pascal’s Manale. But slowly the changes did add up, and now the classic New Orleans restaurant feels.

of 21 Shucked oysters still hit the stand-up marble bar one at a time at Pascal's Manale Restaurant , though now the traditional Louisiana oysters are joined by more refined off-bottom oysters grown around Grand Isle

In a culinary shuffling of the deck, the restaurant led by chef Donald Link and his group inside the Four Seasons in downtown New Orleans is trading a sweeping river view for higher profile placement in the luxury hotel's ground floor, and it's being revamped as a new kind of restaurant.

In a culinary shuffling of the deck, the restaurant led by chef Donald Link and his group inside the Four Seasons in downtown New Orleans is trading a sweeping river

Fans of Hot Stuff (7507 Maple St.), the meat-and-three restaurant with exceptionally flavorful Southern cooking, have just a few more weeks to get their fix of stewed chicken, red beans and rice, fried pork chops and bananas Foster pudding.

Sometimes, Louisiana culture seems to run countercyclical to mainstream America. So it goes that, with Labor Day well behind us and with others