Ian McNulty
Ian McNulty connects everyday dining decisions with the wider food culture of New Orleans, blending reported coverage of restaurants with commentary on how local dishes, chefs and institutions shape the city’s identity. He covers restaurants and food culture as a writer for The Times-Picayune | The New Orleans Advocate, and extends that beat through regular commentary on public radio. His work ranges from intimate, first-person visits to new chef-driven spots to service-minded guides to festival food and clear explanations of what national recognition means for the local scene.
Classic restaurants and hidden gems
McNulty’s reporting balances long-established dining rooms with emerging places that devoted diners might otherwise miss.
He writes about historic Creole restaurants such as Broussard’s, treating them as “grande” fixtures in the city’s dining landscape and showing how their menus and spaces carry forward culinary traditions. At the same time, he profiles chef-led concepts like the Japanese sushi restaurant described as a “sushi lover’s dream,” where his headline openly notes that he “always over order,” signalling a personal, immersive approach to coverage rather than a detached review. He brings the same curiosity to everyday spots, appearing in social video to talk about a coffee shop he kept seeing in his social feeds and driving across town to check it out, positioning himself as a reporter who tracks what locals are genuinely talking about.
Beyond daily stories, he guides listeners through classic restaurants and “hidden gems” on a food and culture podcast, underscoring his interest in both the best-known institutions and lesser-known neighborhood places.
Jazz Fest dishes and festival food
Festival food is a recurring subject in McNulty’s work, and he treats it as seriously as restaurant menus. In one recent piece he tried all ten new dishes at Jazz Fest and singled out four standouts, turning a sprawling set of options into a focused roadmap for attendees. That kind of tasting survey shows his willingness to do the legwork on behalf of readers, sampling every new offering before recommending specific plates.
It also underlines how he sees food as integral to major cultural events, not just a sidebar to music or parades. When he writes about festival dishes, he is documenting how cooks adapt traditional flavors, introduce new ideas and respond to crowds, making his coverage useful for planning a day out and for understanding how local foodways evolve in real time. The mix of practical guidance and attention to atmosphere distinguishes these pieces from routine listings of what is available on the grounds.
Michelin guide and restaurant recognition
McNulty covers not only where to eat but also how outside recognition intersects with the city’s culinary reputation.
In his story on Michelin stars and the guide finally coming to New Orleans and the Gulf Coast, he explains “here’s what it means,” framing the development as a turning point for local restaurants. Rather than simply announcing that the guide is arriving, he parses the implications for chefs, dining rooms and the broader hospitality industry, addressing how a star system might mesh with a scene built on long-running institutions and neighborhood favorites.
This analytical strand of his beat positions him as a translator between national food media and local operators, outlining what new standards and attention could mean in practice. It also shows his interest in the business and cultural sides of dining, not just the plates themselves.
Where NOLA eats
McNulty’s voice extends beyond the newspaper into radio, streaming and social platforms, giving his restaurant coverage a multi-channel presence.
He talks about dining and food culture on a commentary series carried by public radio, bringing the same mix of reported detail and personal observation to the airwaves that appears in his columns. His bios describe him as covering restaurants and food culture and “talking about it all on the radio,” reinforcing that this beat is continuous across print and broadcast.
He has appeared on the Netflix series Street Food USA, a credit that reflects how his local expertise is recognized in a national context. As a guest on a New Orleans-focused podcast, he leads listeners through “classic restaurants and hidden gems,” showing an ability to frame the city’s dining options for audiences ranging from residents to visitors.
On social media he identifies himself as a food writer and shares reels from coffee shops and other spots that are popular in algorithm-driven feeds, using these channels to stay close to how people actually discover places to eat. Taken together, his work portrays a reporter who treats restaurant coverage as a window into the culture of New Orleans, moving easily between field reporting, explanatory pieces and conversational guides while keeping the focus on how and where people eat.
4 more food journalists.
Aaron Guerrero
Aaron Guerrero is head of the digital department at Miami’s Community Newspapers, where he pairs restaurant coverage with community-facing content. He focuses on how Miami-area restaurants evolve, celebrate, and experiment through new concepts, menus, and neighborhood-focused dining experiences. He reports on restaurant openings, such as an Italian food hall at Plaza Coral Gables, new executive lunch menus, and wood-fired Latin steakhouse brunches, explaining what sets each venue apart. He also covers awards, like a Wine Spectator honor for an Italian chophouse, and events that turn dining rooms into social hubs. His bylines extend to features on sports-themed gatherings, civic renamings, local visits to restaurant programs, sponsored community pieces, and official notices. His work is straightforward and descriptive, helping readers and local businesses connect around specific openings, promotions, and dining experiences.
Aarron Fleming
Aarron Fleming reports on how courts, jails and public safety systems work over time. He is a reporter at The Daily Memphian covering public safety, the local court system, suburban news and business developments in North Mississippi. His work follows trials, sentencing, appeals, plea deals and judicial decisions, including major cases tied to Tyre Nichols and rapper Young Dolph. He also covers jail conditions, inmate deaths, crime data, prosecution units, trafficking, shootings and public-order incidents. His suburban reporting examines cannabis businesses, restaurant openings and how commercial growth affects communities such as Olive Branch. Fleming previously covered education in the same newsroom. He uses clear, unadorned prose to explain legal steps, deadlines, institutional problems and the political, commercial and community effects of public-safety decisions.
Alana Al-Hatlani
Alana Al-Hatlani is a food writer and editor who treats recipes, restaurants, and food features as ways to explore culture, community, and the business of eating. She works on the food team at Southern Living, overseeing and contributing to print recipes and reported features. Her pastry-focused, restaurant-tested perspective comes from time in restaurant and bakery kitchens. She helps plan and write monthly food packages, including “The South’s Most Treasured Desserts,” and wrote “8 Summer Recipes Our Editors Make Every Year.” She also writes recipe tips, ingredient explainers, restaurant guides, and reported stories about workers, owners, and communities. Her subjects include regional specialties, dining scenes, kitchen basics, and food industries. Her work has appeared with OpenTable and Yahoo. She reports on the ground, explains techniques clearly, and connects specific dishes and places to larger stories about food and livelihood.
Alana Edgin
Alana Edgin is a business reporter whose strongest focus is food, restaurants and consumer-facing businesses. She works at the Lubbock Avalanche-Journal and has also had work syndicated across AOL and Yahoo News. She covers new openings, closings, expansions and franchise growth, along with retail, health, services, corporate news, data incidents, business support programs and sponsorships. Her reporting includes detailed roundups of new restaurants and businesses, coverage of El Pollo Loco’s opening, and stories on burger trucks, dessert shops, Vietnamese sandwich restaurants and gourmet markets. She also contributes to food and drink reviews, including fall coffee and jerky comparisons. Edgin reports with practical “what, when, where” details, structured comparisons and clear explanations of how offers, partnerships and business changes affect consumers and the local economy.