Ginuary Week One: Genever Punch

10:44 AM  January 6, 2015

We’re celebrating Ginuary at Booty’s Street Food here in Bywater all January long. Three new gin cocktails debut each Thursday. Finishing out the first week of cocktails, we have the Genever Punch. 


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Ginuary Week One: Genever Punch


Genever Punch


Bols Genever, Blood Orange Olio, Blood Orange Juice, Water


When distilled spirits first were discovered, we would drink them either neat or as a punch. The traditional punch is a mixture of spirit (and we’re not talking the school stuff here), fruit, sugar, and water.  


This lovely number takes full advantage of Louisiana’s late citrus harvest season, making full use of the blood oranges that we have access to even in Ginuary™…ahem…January. Most people think Florida or California for citrus, but New Orleanians enjoy fresh satsumas, clementines, lemons, limes, and oranges even in the darkest months of winter. 


To quote our own cocktail menu, we’re truly HASHTAG BLESSED. 




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POSTED BY bootysnola ON January 6, 2015 IN EVENTS

Ginuary Week One: Kiwi Julep

10:54 AM  January 5, 2015

We’re celebrating Ginuary at Booty’s Street Food here in Bywater all January long. Three new gin cocktails debut each Thursday. Enter, the Julep! 


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Ginuary Week One: Kiwi Julep

Kiwi Julep


1.5 oz Hendrick’s Gin

1 oz Kiwi Syurp

3/4 oz lime

3 Mint leaves


Shake, serve in a double rocks with crushed ice and a mint leave garnish.


The name Julep originates from the Persian word for rose water. By the 1400’s it had become more or less synonymous with a cold punch. In 1803 the first Mint Julep was served in London, and by 1817 it made it’s way to American shores, where the meaning of the word once again transformed to reflect this singular cocktail. 


Join us all Ginuary™ long for fresh cocktails featuring this most curious spirit. Cheers!

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POSTED BY bootysnola ON January 5, 2015 IN EVENTS

Ginuary Week One: Pink Gin

2:58 PM  January 3, 2015

We’re celebrating Ginuary at Booty’s Street Food here in Bywater all January long. Three new gin cocktails debut each Thursday. First up to bat:


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Ginuary Week One: Pink Gin


Pink Gin


7 dashes Ango

3oz Plymouth Gin


Stir and Serve up


Once Angostura Bitters (finally!) introduced themselves to the good drinkers of the world in the 1800’s, it didn’t take long for early proto-cocktails to include them. British Sailors were the first to experience Pink Gin, this perfect marriage between gin and bitters.


This lovely drink may sound stark, but it is pure chemistry. Trust in science. Trust in gin. Trust in Ginuary™.



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POSTED BY bootysnola ON January 3, 2015 IN EVENTS

Hark! Ginuary Cometh!

2:42 PM  January 3, 2015


You are cordially invited to Ginuary, a celebration of all things gin this January at Booty’s Street Food in Bywater.


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Ginuary: A celebration of the history and mystery of a most curious spirit.


Three new gin cocktails will debut each Thursday in January, navigating the history and mystery of this most curious spirit. From the classics to the contemporary, no gin-soaked stone will be left uncovered.


Bar Manager Wyatt Lowrey has crafted 15 gin cocktails for you this Ginuary™, so pull up a stool at the Booty’s bar. You’ve got your work cut out for you. 



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POSTED BY bootysnola ON January 3, 2015 IN Events

Booty’s Named One of the 50 Coolest Small Businesses in America by Business Insider

10:28 AM  December 16, 2013

Our little Bywater restaurant keeps racking up national press. From Business Insider’s 50 Coolest Small Businesses in America:


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What it is: An international street food restaurant with a hidden art gallery.

What makes it cool: Co-owners Nick Vivion and Kevin Farrell bring the concept of eating your way around the world to life. Inspired by their travels around the world, Vivion and Farrell designed a menu that features classic street cart dishes like frites from Belgium, banh mi from Vietnam, and empanadas from Venezuela.

And if that weren’t enough, Booty’s is also home to a secret art gallery (spoiler alert: it’s in the bathroom!).


What’s cooler than being cool?




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That Time The New York Times Forgot to Name Us While Namedropping Us

10:58 AM  December 5, 2013

Our favorite part of Tuesday’s NYT piece on New Orleans’ booming restaurant scene:


An Israeli-owned steakhouse that just opened in the French Quarter sets prices according to how long the beef has been aged. A place in the gentrifying Bywater neighborhood tells customers the original longitude and latitude of the street food on the menu. At another, a straight-faced waitress described a special involving “roast broccoli in a purée of broccoli.” 


Woohoo! Our second time rocking The New York Times this year. But why beat around the bush? We’re Booty’s, baby! Say my name!



Thanks for the love, NYT. Mostly. :D  

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Screen Shot 2013-12-03 at 1.52.40 PM

Booty’s Street Food now accepts Bitcoin!

1:55 PM  December 3, 2013

We’re always excited about trying the world’s newest creations – and Bitcoin is one of such fresh creations.


Started only 2 years ago, Bitcoin is a person-to-person digital payment system that basically replaces banks and government-supported fiat currencies. It also offers a more streamlined way to pay for goods and services without having to pay bank or credit card fees. And if you’re traveling around the world, paying with Bitcoin is the same wherever you are. As long as the merchant acccepts that form of payment, you can pay without foreign transaction fees or currency exchange fees.


Governments are just now starting to take note of this enormously buzzy digital currency, as it threatens the mechanisms of financial control that they’ve been fine tuning for centuries. Fiat currencies – or currencies backed by governments – have changed over the years, and this is one of the latest developments. A development that actually proposes an alternative to a regulated financial system in favor of a peer-verified and direct-to-person network.


The way it works is this: each Wallet has a unique, anonymous code associated with it. In order to pay someone, you simply open your app, choose how much, scan a QR code of that person’s account, and then it will send that amount of Bitcoin to that specific address.


There’s no set account number, there’s no bank forms to fill out – it’s simply like setting up a Paypal account that happens to have it’s own currency. Of course, this currency is still pegged to whatever denomination you are cashing out to – so you’re still going to be looking at the dollar price and converting to Bitcoin, at least until merchants begin posting prices in Bitcoin.


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Bitcoin at Bootys Street Food


However, since Bitcoin has been incredibly volatile (speculators and buzz are driving it wild), it makes printing prices on menus quite difficult as the price changes too regularly to be accurate.


We’re enthusiastically allowing guests to pay with Bitcoin for three reasons: 1) Credit card processing fees eat up a significant amount of our revenue each month and offering a lower-fee way to pay means that we can pass on our higher profitability to customers; 2) Alternatives to our current financial system are intriguing to explore, especially as we see ourselves as a community business serving our neighbors; and 3) We’re nerds and we’re proud of it.


We’re not sure how this will pan out, and given that not many folks actually have Bitcoin wallets, we imagine this won’t be a popular way to pay for awhile. Nonetheless, we’ve decided to participate in this new alternative economy to see what real-world implications there are.


As a business focused on serving the community, we want to be able to accept whatever form of payment the community uses. That’s why we accept credit cards, and that’s why we accept Bitcoin.


Bitcoin is still highly speculative and, as we can’t predict the future, recommend extensive research to anyone considering using Bitcoin as a form of payment.


More about Bitcoin can be found here,
here, and here. To sign up for a Bitcoin wallet, we recommend CoinBase or BitPay. To see other merchants worldwide that accept Bitcoin, visit

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POSTED BY bootysnola ON December 3, 2013 IN Culture

Way, Way Down South in Bolivia

3:13 PM  November 25, 2013

Bolivia. Where to begin?


I had been in contact with Michelangelo Cestari, who is one of the chefs at Gustu (yes, there are two). For those of you who are not familiar with Gustu, it is a cooking school, forerunner of the movement to introduce the world to the amazing wealth of raw ingredients in Bolivia, as well as an insanely good restaurant in La Paz. Claus Meyer of NOMA fame is duplicating his new Nordic movement, only this time on the other side of the world and with a completely different set of ingredients.


I was slated to stay with the aforementioned Michelangelo, and his housemates, Kamilla Seidler (also the chef), and Jonas Andersen (front of the house manager as well as wine and cocktail guru) near the restaurant in the neighborhood of Zona Sur. Michelangelo had also arranged for a taxi to pick me up from the airport upon my arrival.


Not a bad view of town. Not bad at all.

Not a bad view of town. Not bad at all.


After a few plane rides, I arrived at the airport in La Paz. To be exact, above La Paz in the Altiplano where airplanes actually have to climb to land, which is a strange way to enter a country and will play a role later in my tale. While taking a bit longer than I would have liked going through customs, owing to my wrinkled US dollars being used as an entry fee to the country, my taxi was loaded with my luggage in the early hours before dawn.


I hate to admit it, but my Spanish is lacking. Put me in a kitchen, and I’m fine. In everyday life, not so much. That being said, my driver and I actually managed to have a sort of conversation. I could just be imagining this as it was dawn and I hadn’t slept on the plane.


The drive down into La Paz was beautiful as the sun climbed over the mountains. It was a Saturday, so there weren’t many people out as we drove down the Prado. After about thirty minutes, we arrived at a large metal door in a wall a block long. There were other doors, and other houses, but again, I was exhausted. As I was extricating myself from the tiny taxi, the driver had rung the bell and awoken Michelangelo, who ushered me in and up four flights of stairs to my room where I thankfully passed out.


When I awoke, there was an Andean woman who was cleaning the house who spoke no English but had a note from Michelangelo for me with the number for a taxi and directions to the restaurant. After a few tries, I finally procured a taxi and was off to the restaurant to learn about Bolivian cuisine.


Upon my arrival, I was greeted warmly by every single employee I encountered. After finding my host, I was introduced to Kamilla and Jonas. They set me up at one of the tables upstairs and brought me a dish of lamb, yuca, and artichoke. It was my first meal in Bolivia and it was sublime.


My first meal at Gustu

My first meal at Gustu


I was eager to see all of the restaurant, and was paired with Renata Zalles, a CIA graduate with roots in Bolivia who worka at the restaurant. She ushered me around the prep area which is larger than my whole restaurant and serves as the heart of the school while introducing me to the many students and stagiaires who were on hand that day. I was taught to make saltenas, which is somewhat of a cross between an empanada and a soup dumpling. I worked with Steve, who was from Canada and on his way to Chile for a year of work/study. We prepped for the dish of palm marrow with charque (llama jerky) and poached egg yolk, which while a delightful contrast in textures, was very labor intensive.


Many of you have had hearts of palm. This was not what you are used to in the slightest. First, the palm is in its raw and unprocessed form. It must be peeled of its outer husk, which is full of thorns. Next, it must be split and each individual layer is peeled apart to make fine strips which are assembled into a nest of sorts for the finished dish. It took me, Steve, and a few other of the students who intermittently came and went on different tasks, about an hour to get enough for that night’s service. About twenty to twenty five portions. I’m no slouch when it comes to prep. This was serious work.


When we had finished with the palm marrow, I ascended into the service kitchen to observe service and generally try to stay out of their way. Mostly, I took a lot of pictures. It was the most pristine kitchen I have ever seen. Later, I was informed that all of the equipment was imported from Denmark as it was cheaper than buying it in Bolivia. I really cannot stress enough how beautiful this kitchen was. The walls were slate with convection ovens built in. The floors were polished slate and looked brand new even though the restaurant had been open for almost eight months. Sorry, I’m a chef, I have a thing for kitchens.


Service went off without a hitch. The students run the stations and either Michelangelo or Kamilla expedites and plates every dish. A year ago, these kids hadn’t cooked before and now they’re running a stellar world-class kitchen. It is really amazing what is going on there.


On Saturday nights, after service, the whole crew gets together at the bar for drinks and to talk about the previous week. I had a snack with Kamilla while we waited for everyone to finish up. 100 day aged beef with fermented carrots and salt. That’s it. Three things. Perfection on a plate. The thing is, most Bolivians don’t get it. They don’t age their beef in Bolivia. Kamilla does, and it’s delightful.

After everyone joined us and I had a few drinks, I caught a cab back to the house with Kamilla. Remember that little snippet about the altitude? It threw me for a loop. At the house, I slept like a baby. I needed it. Sunday was going to be a big day. 

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Food Crawling Through Austin

2:39 PM  September 17, 2013

A few weeks ago, we closed the restaurant for maintenance, general repairs and my partners’ annual trip to Burning Man. In my infinite wisdom, I decided to take a bit of a break from my beloved city to explore the hill country of Texas.


This post was going to enthrall you dear readers with a grand tale of yours truly battling with a 72 ounce steak with all of the accoutrements. Alas, that post will have to wait until another day. In my aforementioned, nee legendary wisdom, I failed to realize that the “Steak Challenge” was nowhere near where I was headed. C’est la vie.


We headed to Austin on the last day of our trip due to familial obligations and a day at the Schlitterbahn. It’s a waterpark. Don’t judge me. I am still a Toys R Us kid.


After hitting a record store, we headed to 6th street to find East Side King, Paul Qui’s street food truck(s). They don’t open until 5 PM. Way to go wisdom. Undaunted and ravenous, we zigzagged a few blocks down and happened upon a corner lot ringed in chicken wire and broken pallets with an ATM on the “fence”. Inside there were 8 or so food trucks of varying shapes and sizes. We ate at each of the trucks, and gorged ourselves on surprisingly good pizza, amazing guacamole, and deep fried Oreos that were like little clouds dropped from Heaven directly into my gaping maw.


Before leaving for Texas, I read an article on Zagat about hot food neighborhoods. The Bywater, in which our restaurant is located, was one. Another was South Lamar in Austin. I figured this would be a great place to focus on while I was checking out the dining scene there.


Shrimp and andouille at Barley Swine

Shrimp and andouille at Barley Swine



That evening, using the article as a rough guide, we started out at Barley Swine. The fact that it’s located in an unassuming strip mall belies what awaits when you enter the beautifully well done interior. The servers were all very knowledgeable about the characteristics of every beer and wine on the menu, as well as the dishes coming out of the kitchen. It is extremely refreshing to have the person serving you capable of telling you exactly what is in every dish as they present it to the table. The food was delicious, well executed, and complex with balanced flavors. We exited impressed, but still hungry. Luckily, we had our next stop planned. 


Bacon Steakie at Uchi

Bacon Steakie at Uchi


Our next foray into Austin’s wealth of dining options was Uchi, a traditional Japanese restaurant from Tyson Cole. I can’t say enough about how great this restaurant is. Everything, from the food to the service, to the riverstone laden courtyard was impeccable. I honestly can’t tell you exactly what I ate, due to the sensory overload (and sake) that blew me away. The yellowtail with ponzu, thai chili, and orange supreme was sublime. It was so delicate and well-balanced that it was one of those perfect bites, over and over. The brussel sprouts were, well, I might have to steal that one, so the less said, the better. The Bacon Steakie was stupidly good. Yes, stupidly can be a good thing, as it is in this case.


Full spread at East Side King

Full spread at East Side King


We finished off the day at East Side King, finally. I sauntered up to the truck which lives behind the Liberty Bar, looked at the menu and said, “Yes”. After ordering one of everything and grabbing a beer, we tucked into the soul of Austin’s street food. Pork belly buns, tongue buns, beet “home fries”, and peanut butter curry buns. So simple and honest, not to mention close to my little, black, jaded heart, it was the perfect end to an amazing, if not gluttonous day.


I can’t wait to go back and do it all again.


Follow Chef Greg Fonseca on Instagram at @chefgregfonseca and Booty’s Street Food at @bootys

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POSTED BY Greg Fonseca ON September 17, 2013 IN Food Bytes

Doing Our Part for No Kid Hungry

2:10 PM  September 9, 2013

All September long, Booty’s will be raising money for No Kid Hungry. 16 million children in America struggle with food insecurity today, that’s nearly one in five! So all month long, Booty’s will be rewarding customers who make a donation to this fantastic organization with $5 off their next meal here.


No Kid Hungry at Bootys in the Bywater


Please help us reach our goal of $5,000 in donations to No Kid Hungry this month by getting your grub and drank on at Booty’s. Eat street food. Drink craft cocktails. Do good. 


See y’all soon! 

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POSTED BY bootysnola ON September 9, 2013 IN Events