Inside Chelsea Market, Taste Louisiana NYC transformed a Tuesday night into a feast of Southern flavor—eleven chefs, live music, and pure Louisiana soul.
There are evenings that begin with nothing more than curiosity—no real expectations, just an open mind and an RSVP. Taste Louisiana in New York City was one of those nights for me. I arrived not entirely sure what awaited: maybe a few familiar flavors, maybe a handful of chefs serving up Southern comfort with a Manhattan twist. What I found instead was a celebration—of place, of culture, of flavor—that unfolded with warmth, energy, and genuine soul. Last Tuesday night reminded me how unexpected moments often become the most memorable ones.
Held inside Chelsea Market, the event gathered eleven of Louisiana’s most celebrated chefs for a showcase that reimagined what “Southern hospitality” can feel like when brought north. The setup was refined yet inviting, and the energy—alive with music, conversation, and the scent of smoke and spice—made the room feel less like an event and more like a living expression of culture. For a few hours, Manhattan softened, and Louisiana took over.
Taste Louisiana NYC: The Atmosphere
As I stepped into the loft-style venue at Chelsea Market, the layout struck me immediately: no long banquet tables, no rigid seating arrangements. Instead, the open floor unfolded into clusters of white cocktail tables scattered across the main level—each one a small island of conversation, laughter, and plates of food balanced beside cups of beverages. Guests stood, mingled, and moved easily between chef stations, creating a rhythm that felt spontaneous yet somehow choreographed.
The lighting carried that soft-industrial mood—warm spotlights cast from above, softened by strings of amber and violet bulbs suspended from the exposed beams. The glow bathed the room in a flattering warmth, adding intimacy to the hum of conversation and music that filled the air.
A short staircase led down to the lower level, where the energy shifted ever so slightly. There, a lounge-meets-gallery setup invited pause and take it all in. A mix of low benches and casual sofas positioned down the center of the space, illuminated by ambient uplights. It was a space made for slower conversation, the savoring of food and company. Nothing about it felt stiff or staged. Instead, it struck that rare balance between high-end tasting and spirited social gathering—the overall effect: elegant, lively, and irresistibly welcoming.
Taste Louisiana NYC: The First Bites
Chef Chase Raley
I started my evening with something bold, something that demanded attention from the very first bite. Chef Chase Raley of Parish Restaurant presented Maple Leaf Farms Duck Wrapped in Bacon—a dish that felt like pure indulgence. The aroma alone was magnetic: the smoke of rendered bacon meeting the dark, almost gamey perfume of seared duck.
Each bite was rich and tender, the crisp salt of the bacon cutting beautifully through the duck’s velvety depth. It was a one-two punch of texture and flavor—smoky, savory, decadent.
Chef Willie Gaspard
Continuing the theme of Southern indulgence, Chef Willie Gaspard of Cypress Bayou Casino Hotel in the Cajun Coast region brought undeniable flair with Bacon-Wrapped Boudin-Stuffed Gulf Shrimp finished with Blackberry Pepper Jelly. The combination was explosive—savory, sweet, spicy, and smoky all at once.
The shrimp snapped with freshness, the boudin filling added a deep, seasoned richness, and the blackberry pepper jelly tied it all together with a sweet burn that stayed just long enough to tempt another bite. It was Louisiana playfulness at its best—unapologetic, dramatic, and irresistibly satisfying. This was easily one of my favorites of the night, a dish that felt joyful and unrestrained yet polished in its balance of flavor.
Chef Peter Cooke
From there, Chef Peter Cooke of Park Bistro in Lafayette offered something entirely different—a dish that revealed its brilliance in quiet tones. His Sautéed Shrimp with Corn Risotto, Pickled Fresno Peppers, and Chive Oil was graceful and understated.
The risotto carried a silken richness, the shrimp tender and full of quiet flavor, while the pickled Fresno peppers added a gentle lift of acidity that lingered at the edge of each bite. It was the kind of plate that reminded me how balance can be its own form of artistry.
Together, these three tastings framed the evening—two bold and smoky, one refined and measured—setting the tone for what would become a night defined by nuance, generosity, and unmistakable Southern craft.
The Shrimp that Changed My Mind
Chef Alon Shaya
Across the room, Chef Alon Shaya of Pomegranate Hospitality served Amba Pickled Shrimp with Green Chile Zhoug—a dish that surprised me in the best possible way. It was bright, layered, and alive with contrast. The shrimp were plump and tender, their natural sweetness lifted by the tangy complexity of amba, a Middle Eastern pickled mango condiment that danced between sour and savory. A spoonful of green chile zhoug added freshness and quiet heat, the kind that blooms slowly and lingers just long enough to make you notice.
Each bite felt like a dialogue between Louisiana’s roots and modern refinement. A meeting of coastlines and cultures that felt inevitable once tasted. Shaya, a James Beard Award–winning chef celebrated for weaving heritage into modern hospitality, has long used food as his language of connection. This dish was that idea in edible form: grounded in the Gulf, touched by the Mediterranean, and altogether transcendent.
The Taste of Tradition
Chef Nadia Burrell
A few steps away, Chef Nadia Burrell of NadieB’s Taste of HomeAh in Houma was serving her Seafood Gumbo—and if flavor could ever be described as a landscape, this one painted the bayou in every shade imaginable. The aroma alone told a story: the slow simmer of seafood stock, the depth of a well-nurtured roux, the whisper of spice that signals generations of practice. Each spoonful revealed something new—smoke, brine, a hint of heat tucked behind the richness.
The gumbo was deep and soulful, the roux dark and earthy, the seafood tender and abundant. Nothing about it felt hurried. It carried that slow-cooked patience you only learn from home kitchens and family gatherings, where recipes are guarded and shared in equal measure. Burrell, known for her ability to weave warmth and history into her food, delivered more than a dish—she offered a memory. Every bite felt like a quiet reminder that tradition is not static. It is alive, evolving, and best expressed through flavor.
Rooted in Soul
Chef Niema DiGrazia
Following the gumbo came a dish that carried that same depth of spirit, but through an entirely different lens. Chef Niema DiGrazia of Abby Singer’s Bistro in Shreveport-Bossier served Oxtail and Greens on a Grit Cake—a composition that felt both soulful and sophisticated. The oxtail, slow-braised until every strand surrendered, rested on a crisp-edged grit cake that soaked up its juices like memory-catching flavor. The sautéed greens added brightness, their gentle bitterness cutting through the richness, while the jus pooled beneath in dark, glossy ribbons.
DiGrazia, known for her Afro-fusion style that bridges West African, Caribbean, and Southern Louisiana influences, has built a reputation for turning tradition into art. [Earlier this year, she even bested Bobby Flay on national television—a testament to her creativity and command.] Her dish at Taste Louisiana embodied everything that defines her cooking: depth, culture, and grace anchored in bold flavor. It was food that did not just satisfy—it spoke, sang, and stayed.
A Modern Taste of the South
Chef Russell Davis
Then came Chef Russell Davis of Eliza Restaurant & Bar in Baton Rouge, whose Gulf Shrimp Remoulade with Green Tomato & Tasso Maque Choux might have been the dish that best embodied Louisiana’s culinary soul. The presentation was refined yet familiar—a generous layering of color and texture that pulled you in before the first bite. The remoulade was creamy and bright, its tang sharpened by herbs and spice, while the tasso ham introduced a slow-building smokiness that grounded the dish. The sweetness of corn and green tomato added contrast and lift, turning each forkful into a rhythmic blend of heat, freshness, and depth.
There was nothing heavy-handed here. Every element carried intention, every note in balance. It felt like an homage to the South—rooted in tradition but interpreted through a contemporary lens. Davis managed to take something classic and make it feel renewed, reminding everyone that Louisiana’s flavor story is not frozen in time—it is constantly evolving.
A Silken Moment
Chef Kim Kringlie
Meanwhile, Chef Kim Kringlie of The Dakota Restaurant served a Lump Crabmeat and Brie Soup that easily ranked among my top three of the night—perhaps even my favorite. Maybe it is my weakness for brie, but from the first sip, I was completely taken. The soup was a study in balance and texture. Velvety and buttery, rich without tipping into excess. The brie lent a gentle creaminess that wrapped around the sweetness of the fresh crab, while a drizzle of herb oil added brightness and depth.
It was comfort rendered with sophistication—a dish that unfolded slowly, each spoonful leaving a whisper of warmth behind. The kind of flavor that does not just fill you. It stays with you, soft and lasting. It reminded me that true luxury is as much felt as it is tasted. Sometimes, it is a quiet kind of excellence—one that simply speaks for itself.
Every Bite, a Story
Chef Kim Nuzum
The next taste came from Chef Kim Nuzum of Café Sydnie Mae in St. Martin Parish, whose Corn Maque Choux with Honey-Glazed Shrimp delivered the exact kind of spice I’d been hoping for all evening. Sweet, smoky, and beautifully balanced, it carried both comfort and spark. The shrimp had a caramelized crust that cracked just slightly under the fork, giving way to tender, juicy flesh, while the corn base shimmered with butter and gentle heat.
It was one of those dishes that felt effortless—simple at first glance, but layered with intention. Each bite moved between sweetness and spice, warmth and lightness. Nuzum captured something essential here: the soul of Louisiana cooking, where fire and flavor meet heart and balance. What stayed with me was its purity—the kind of flavor that is unforgettable.
Chef Lyle Broussard
The next taste came from Chef Lyle Broussard of Crying Eagle Brewing – Lakefront, who plated Blackened Ahi Tuna and Louisiana Blue Crab Nachos. This was Louisiana through a modern lens—playful, confident, and irresistible. The tuna, seared to a gentle blush at its center, melted on contact, while the blackening spice added smoky depth that built slowly with each bite. The sweetness of the blue crab balanced the heat, and the crisp tortilla base offered a satisfying contrast that tied the dish together.
It was the kind of creation that drew you back without hesitation—fresh, bold, and full of life. Broussard managed to translate coastal comfort into something elevated yet completely unpretentious. Every bite felt alive, a small celebration of Louisiana’s ability to reinvent itself without losing its roots.
The Sweet Finale
By the time I reached the final stations, the room had softened into that warm, contented hum that follows good food and easy conversation. My last two tastings captured that feeling completely.
Chef Maggie Scales
Chef Maggie Scales of Link Restaurant Group in New Orleans offered a Chocolate Croissant Bread Pudding that still stays with me. What looked unassuming at first revealed layers of wonder: buttery croissant folds soaked in custard, pockets of dark chocolate melting into the warmth, the top golden and delicately crisp.
It was nostalgic and indulgent all at once—the kind of dessert that holds you for a moment. Scales, the Executive Pastry Chef behind beloved New Orleans institutions like Herbsaint and Cochon, has built her reputation on confections that balance comfort and craft. This one captured that balance beautifully—luxury wrapped in familiarity.
Strawberry King Cake from Tangipahoa Parish
The evening closed with a Strawberry King Cake from Tangipahoa Parish—an airy, golden pastry swirled with cream cheese and strawberry jam, dusted lightly with sugar. It was not overly sweet—just sweet enough to leave a quiet trace of the night behind. It felt celebratory, reflective, and symbolic all at once. A Louisiana classic marking the close of a night that tasted like home and discovery in equal measure.
A Gesture to Remember
As media, I left not just satisfied but quietly impressed by the intention behind every detail. A thoughtfully assembled gift bag awaited—Louisiana spices, small-batch sauces, and a few keepsakes that spoke to the region’s character. It was a simple, genuine gesture—an authentic expression of Southern hospitality that needed no words. A graceful close to an evening defined by care and craft.
Taste Louisiana NYC: The Meaning of It All
What made Taste Louisiana in New York City so special was not just the food. It was the spirit. Every chef embodied a different corner of the state, yet the event flowed as one harmonious story of place, resilience, and pride. It was a reminder that Louisiana’s cuisine is not simply about spice or seafood. It is about culture, migration, history, and heart. I met new friends, embraced familiar faces, and felt, in each exchange, the essence of a community that knows how to feed both body and soul.
Throughout the evening, live performances by Wayne Toups and David St. Romain carried the air with energy and rhythm. Their blend of Cajun, country, and soul created a seamless soundtrack—music that moved easily between background and heartbeat.
The night captured that balance beautifully: refined yet grounded, elegant yet joyful. You could taste heritage in every bite and hear it in every note.
As I left Chelsea Market with jazz and zydeco still playing faintly in my mind, I realized I had tasted not just Louisiana—but its soul. It was, in every sense, a feast of flavor and feeling, and one that deserves to become an annual New York tradition.
From Louisiana’s warmth to New York’s early-winter glow, the season is just beginning. Find more ways to experience the city in our curated edit:
→ Things to Do in NYC This November.
