Where to Find the Best Charcuterie in New Orleans - Eater New Orleans
"Fans of Emeril’s Delmonico rave about the dry aged prime beef with good reason. But it would be a shame to miss out on chef de cuisine Anthony Scanio’s charcuterie and salumi. Although mostly Italian style, including soppressata, ‘nduja, and capicola, Cajun andouille makes the cut. The daily happy hour from 5 p.m. offers meaty treats like candied bacon, sausage and pancetta wrapped dates for $5, and bubbles, wine, and some cocktails half price." - Beth D'Addono
Josh Brasted/Eater NOLA
