"There are a lot of ways to do beignets at Loretta’s, but the best are the praline beignets they've been cranking out since 1983. Pecan candies are melted down into a sauce that's drizzled on top, followed by a heaping of powdered sugar. The savory ones are also good, and come split open and filled with seasoned lump crabmeat or homemade slider patties and fixins. Go to the Marigny location on Rampart and hang out in the space that’s bumping R&B with Christian scripture, neon lights, and small wooden rocking horses." - Megan Braden-Perry
Cory Fontenot
