Also, the food.
Clearly, as a chef, one of the major reasons Sobel returns to the Big Easy year after year is to eat. He goes in with a game plan that involves tasting as many delicious things as possible. But how to prepare for such a gastronomic marathon?
“It’s hard,” he says with a laugh. “If you know you’re going to eat a big feast, you skip breakfast and drink lots of water. Also, you’ve got to just taste. You can’t eat the full dish or you won’t be able to go the distance.”
When tackling the Louisiana city’s culinary map, Sobel still loves the classics, but also appreciates that its restaurant scene has been changing in recent years. “Obviously, the Creole cuisine is one of the cornerstones of food in New Orleans, but there’s also been a great evolution over the last 15 years beyond Emeril Lagasse, Paul Prudhomme, Galatoire’s, and all of those legendary places,” he says. “Other chefs are doing really incredible things.”