Nolita

"Martha Gilreath founded her Nolita king cakes pop-up a few Mardi Gras ago with delivery king cakes and opened her first bakery in Bayou St. John just in time for the start of the 2024 season. After one full king cake season at her standalone shop in the books, Gilreath's king cakes are solidified as one of the most popular in town. The cakes are dreamy; simple and delicious, based on the old-school style of McKenzie’s. There is just the one style, topped with a perfectly runny glaze and thick sugar crystals in deep, vibrant colors. Online preorders are now open, and walk-ins are welcome — just get there early." - Beth D'Addono, Clair Lorell

"Martha Gilreath’s bakery opened just in time for the 2024 king cake season, bringing her nostalgic, widely-loved version of the iconic dessert crowned with a brown-butter-sugar-cane glaze and fine satsuma zest to a permanent home. Her other cakes are just as impressive, beautiful, and delicious. Order custom celebratory cakes and cupcakes and lean into femininity with Gilgreath’s gorgeous designs and refreshing flavors. Nolita is one of the best new spots for cakes in town." - Clair Lorell

"Martha Gilreath’s new bakery, open just in time for king cake season, is slinging blueberry muffins, banana bread, biscuits, sweet rolls, bialys, old-fashioned chocolate chip cookies, and sweet and savory danishes and croissants from its Orleans Avenue outpost. But the showstopper here is Gilreath’s king cake, of course, crowned with a brown-butter-sugar-cane glaze and fine satsuma zest — the same cake that earned her a devoted following when she first launched Nolita as a pop-up. Hours are 7 a.m. to 2 p.m. Tuesday to Friday; 8 a.m. to 3 p.m. Saturday and Sunday." - Clair Lorell, Justine Jones, Eater Staff

"Martha Gilreath founded her king cake pop-up Nolita three Mardi Gras ago, building a solid following for her simple but delicious cakes topped with a runny glaze and thick sugar crystals. Now Gilreath is bringing those cakes, her family’s crawfish bread recipe, boudin Danishes, baguettes, and more to the Bayou St. John space formerly home to Mayhew Bakery. Gilreath expects to open her first solo bakery, Nolita, at 3201 Orleans Avenue in December." - Clair Lorell

"Nolia, helmed by chef Jeffery Harris, serves dishes that highlight classic Southern flavors and are informed by Harris's early years in New Orleans. It's hard to take a wrong turn when ordering, but what stopped me in my tracks was a goat gnocchi dish on the menu when I visited. I'm not sure what I expected—maybe a ragù?—but what arrived was a bowl of invigoratingly bright and citrusy broth, punctuated here and there with seared gnocchi. In the center of the bowl were chunks of tender braised goat topped with sliced chili and a handful of mustard greens. The long swirls of greens soaked up the broth but kept their bracing bitterness. Is it gauche to drink every drop of broth? That's exactly what I did." - ByThe Bon Appétit Staff & Contributors