Between decades-old establishments, like lunch-only institution Li’l Dizzy’s Café, and newer, diverse offerings like Ethiopian restaurant Addis NOLA and Plume Algiers, a restaurant devoted to regional Indian cuisine, the New Orleans food scene is utterly unique and delicious.
Part of what makes it so special is that it’s constantly evolving, says Archie Casbarian, co-owner of Arnaud’s, one of the city’s Creole cuisine stalwarts, operating since 1918. “Creole cooking has always been America’s or...