Review: Bei Tempi

Feb 11, 2014 667

The trend in Italian fare in New Orleans is toward the cuisine of northern Italy. New spots offer up not the rich red "gravy" of the South, but softer, more elegant dishes composed of handmade pastas, cured salumi and al dente risotto with shaved truffles.

Still, the Crescent City has long loved red sauce, and that's evident in many local restaurants, with po-boys and trout meuniere served alongside spaghetti with meatballs.

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