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New Orleans, Now

ozersky-greenmarket-150.jpg Writer and meat slut Josh Ozersky has been going to New Orleans for most of his life and likes what he sees: "[A]t a number of new restaurants I went to over the holidays, I saw a smarter, cleaner, more exciting kind of New Orleanian food — still rich in butter and Creole flavors, still deeply traditional, but with a new-school bent." He concludes that the city "is rising to a higher plane, gastronomically speaking, than ever before." [Time]

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