How New Orleans’ Restaurant Industry Helped Revive the City After Katrina

August 27, 2015

An odor of Champagne and sweat hung around him as he ambled through his cousin’s cabin in Alabama. He carried a bottle from his collection of Krug in his hand, one of the few items he’d thought to bring along when he evacuated. After one final swig, it hung half-empty – almost an extension of his arm – and chef John Besh came to a stop with a fresh, yet loose plan. As Hurricane Katrina continued to bear down on New Orleans and the Gulf Coast, he decided he wanted to return to the city.

A comedy of errors…