How did a city that celebrates the traditional offerings of French Creole landmarks such as Antoine’s and Galatoire’s become an industry trendsetter? How did the 1880s-built Commander’s Palace become the hottest “new” place to dine in New Orleans a hundred years later? Mostly, it’s a combination of timing and the chef/restaurateur relationship--and Tom Fitzmorris has stories to tell. He has covered the restaurant beat for various print publications since 1972, and has discussed the city’s restaurants over the radio waves almost daily since 1979. Hungry Town 
includes a welcomingly brief explanation of the author’s apprenticeship and tenure writing about the city’s most important industry, and quickly gets to the good stuff--the food. But Fitzmorris’s friendships (and rejections) behind the scenes provide backstory vital to understanding the intensity of the most formative years of New Orleans restaurantism--like when Paul Prudhomme’s blackened redfish hit the scene and so many cast-iron skillets nationwide--or when Prudhomme asked onetime pal Fitzmorris to stay out of his restaurant because of “controversial” discussions held on his radio talk-show--whether K-Paul’s should, in fact, offer diners more selection than their usual two wines.
includes a welcomingly brief explanation of the author’s apprenticeship and tenure writing about the city’s most important industry, and quickly gets to the good stuff--the food. But Fitzmorris’s friendships (and rejections) behind the scenes provide backstory vital to understanding the intensity of the most formative years of New Orleans restaurantism--like when Paul Prudhomme’s blackened redfish hit the scene and so many cast-iron skillets nationwide--or when Prudhomme asked onetime pal Fitzmorris to stay out of his restaurant because of “controversial” discussions held on his radio talk-show--whether K-Paul’s should, in fact, offer diners more selection than their usual two wines. 
