Chef Michael Farrell for Louisiana Cookin'
Servings: Makes 10 Tacos
Pairings: Abadia Retuerta Rivola (Spain)
For the Pulled Pork:
1 2-pound pork shoulder (Boston butt)
2 tablespoons Liquid Smoke
Cajun seasoning, to... » Read More
“This will be a fun place to hang out with your friends,” said Farrell. “Pianist Paul Longstreth—who frequently performs with guys like Kermit Ruffins, Trombone Shorty, Charles Neville, Bob French, John Boutté and Ir... » Read More
Le Meritage opened in early 2009 in the space in the Maison Dupuy hotel formerly occupied by Dominique Macquet’s eponymous restaurant. Chef Michael Farrell is from Virginia originally and plied his trade in such diverse locations as Colorado... » Read More
The simple good sense behind the concept at Le Meritage, a hip new restaurant in the New Orleans French Quarter, tends to disguise just how edgy the notion actually is. After all, even in a world with lots of “small plate” restaurants,... » Read More
I just wanted to drop a note to say what an excellent dining experience we had. We were in town for my 40th birthday and decided to check out the restaurant. The food was excellent and the service was perfect. I especially like the effect of havin... » Read More
By Benda Maitland for BestofNewOrleans.com
At Le Meritage in the Maison Dupuy Hotel, Mark Nelson pairs wines with chef Michael Farrell’s eclectic, French-inspired cuisine. A veteran of resorts including California’s La Costa Resort... » Read More
New Orleans chefs, restaurateurs and writers have been amply decorated over the years by the James Beard Awards, the prestigious program run by the James Beard Foundation in New York City. Next week, the Foundation will be descending upon New Orle... » Read More
By Todd A. Price/The Times Picayune
December 14, 2009, 3:00PM
The Maison Dupuy announced this week its fourth annual French Quarter Wine Festival. The series of intimate wine dinners each highlights a vineyard from Oregon, California, Wash... » Read More
"Artfully Scrumptious Le Meritage"
Friday, October 09, 2009
By Brett Anderson Restaurant writer
You know how restaurant employees across the nation secretly agreed to greet every customer with the question, "Have yo... » Read More
by Tom Fitzmorris
Few new restaurants in the past couple of years have been in the white tablecloth category, but that seems to be picking up.
Le Meritage has had to push harder than the others for recognition. The Maison Dupuy assiduously... » Read More
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