3-Course Interview: Brian Landry
 

http://www.bestofneworleans.com/imag...e0/3course.jpg Scott Gold talks to the Borgne chef about crawfish season and backyard boils by Scott Gold Chef Brian Landry is no stranger to the seafood riches of south Louisiana. A New Orleans native and a lifelong advocate of the fruits of the Gulf of Mexico and its surrounding waters, Landry heads the kitchen at Borgne (Hyatt Regency New Orleans, 601 Loyola Ave., 504-613-3860; www.borgnerestaurant.com), which, in its third year, continues to specialize year-round in seasonal seafood.? [ Read more ]

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