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Delaware North debuts authentic New Orleans eateries at city’s airport

A dozen new concepts at Louis Armstrong New Orleans International Airport reflect the local culinary legacy.
Photograph: Shutterstock

Hospitality company Delaware North has partnered with some of New Orleans’ most celebrated chefs and restaurants to launch concepts that connect with the city’s culinary legacy.

These new dining destinations include Leah’s Kitchen, inspired by Leah Chase’s legendary Creole cuisine; Folse Market, a marketplace featuring po’boys and seafood developed by John Folse; Angelo Brocato, a popular Italian gelateria and pasticceria; and Cafe du Monde, the quintessential spot for the city’s famous beignets and cafe au lait. 

“New Orleans is a special place with a very distinct culinary identity,” said Scott Socha, interim president for Delaware North’s travel division, in a statement. “We had to make sure we found out what makes New Orleans cuisine unique and then find a way to showcase that in a way that meets travelers’ needs. That meant developing relationships with some of the city’s revered chefs and restaurateurs—many of whom are known all over the world—and creating concepts that will set a new bar for airport dining.”

Also new to the airport this fall are Ye Olde College Inn, a New Orleans landmark since 1933; MoPho, a Vietnamese eatery that pays homage to the city’s immigrant influence; and Bar Sazerac/Dook’s Burgers, named for the city’s signature cocktail.

Delaware North has provided food and beverage services at the New Orleans airport since 1983.

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