“Imagine for a moment that Ian Schnoebelen was a chef working in a different city. If you’re familiar with his cooking at Iris, it is not such a struggle.
The daily changing menu at the French Quarter restaurant he operates with partner Laurie Casebonne bears no obvious trace of local influence. Iris might be alone among New Orleans’ go-getting, chef-driven restaurants you could visit three times in a row without seeing a single lump of blue crab. Raw oysters? Often they’re from Alaska.”
- Brett Anderson