Brett Anderson, Nieman Reports

Brett Anderson

Nieman Reports

New Orleans, LA, United States

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  • Nieman Reports
  • The New York Times

Past articles by Brett:

Food Writing Needs to Balance Service Journalism with Hard News

Going forward, food writing needs to balance service journalism with hard news about a business undergoing historic change. → Read More

Esca, a Seafood Standout in the Theater District, Closes

The chef Dave Pasternack, who bought the restaurant from the Batali & Bastianich Hospitality Group, says the location became a liability in the pandemic. → Read More

In Louisiana, Love for a Chinese Restaurant and Its Magnetic Owner

For years, Lucky Palace has drawn fans for its intriguing wine list. Now, they come to help their dear friend Kuan Lim in his time of need. → Read More

Niven Patel, a Miami Chef, Is Not Giving Up on 2020

A return to indoor dining may be far off, but he just opened a new, Caribbean-inspired restaurant and is moving ahead with plans for others. → Read More

Two Chefs Moved to Rural Minnesota to Expand on Their Mission of Racial Justice

Mateo Mackbee and Erin Lucas left Minneapolis for a small central Minnesota community, where they are using their restaurant, bakery and farm to promote diversity and teach children about food. → Read More

To Fight Waste and Hunger, Food Banks Start Cooking

As farmers throw away produce and other Americans line up for food, relief groups are connecting the two by turning those ingredients into meals. → Read More

Fat Rice, an Acclaimed Chicago Restaurant, Shifts to Meal Kits

The owners say their new business isn’t a stopgap, but a lasting transformation to meet the demands of a new era. → Read More

John Besh restaurants fostered culture of sexual harassment, 25 women say

Current and former employees describe company where unwanted touching and verbal sexual harassment were tolerated. → Read More

Shaya named Best New Restaurant in U.S. at James Beard Awards

Prestigious award caps a heady year-plus for chef-owner Alon Shaya. → Read More

Established, out-of-town chefs frequently making their mark on New Orleans' restaurant scene

More culinary professionals are moving to New Orleans to reproduce success achieved elsewhere -- many without first earning stripes working in the kitchen or dining room of a traditional New Orleans restaurant. → Read More

Cracker from Titanic sold for 23 grand, sausage fraud, bacon-flavored seaweed: Reading About Eating

An ongoing digest of the food stories we're consuming at | The Times-Picayune. Titanic's last surviving cracker sold for $23,000 – "The Spillers and Bakers Pilot cracker, which originated from a survival kit aboard a Titanic lifeboat, was sold for... → Read More


1800 Oretha Castle Haley Boulevard, New Orleans, 504.881.1775 Primitivo's owners call the restaurant's food open hearth urban caveman cooking, which is funny if not very appetizing. In practice, it means the cuisine is defined by the kitchen's coal-fired hearth, and... → Read More

Top 10 restaurants in New Orleans for 2015

Every fall, | The Times-Picayune restaurant critic Brett Anderson selects the Top 10 Restaurants in New Orleans. It only includes restaurants that meet the expectations of fine-dining restaurants in terms of ambition, food quality and service. Restaurants eligible for the 2015 Best New Restaurant list are not eligible for the Top 10. → Read More

Compère Lapin

535 Tchoupitoulas St., New Orleans, 504.599.2119 Nina Compton, the chef and co-owner of Compère Lapin, got to town by way of the television show "Top Chef: New Orleans," on which she was a contestant. The exposure catalyzed the opening of... → Read More

2015 Fall Dining Guide starts rolling out Wednesday: What will it reveal?

Care to guess which restaurants and chefs will be recognized in the 2015 | The Times-Picayune dining guide? Coming soon: Top 10, Best New, Chefs to Watch and our new Critic's Picks. → Read More

Paul Prudhomme, an appreciation of a New Orleans culinary titan

The Cajun chef's career ranks among the most consequential in the modern history of American culinary arts. → Read More

Paul Prudhomme, an appreciation of a New Orleans culinary titan

The Cajun chef's career ranks among the most consequential in the modern history of American culinary arts. → Read More

Internationally known chef Paul Prudhomme dies at age 75, TV station reports

Prudhomme rose to national prominence in the 1980s, bringing what was then unprecedented attention to New Orleans and its food culture. A full obituary is in the works. → Read More

Anthony Bourdain's new market, fake-brown liquor, pizza emergencies: Reading About Eating

Bourdain reveals details about his planned, Singapore-style food market in New York City. → Read More

Oxlot 9

A fine Southern restaurant blooms in Covington's Southern Hotel. → Read More