Photography by Randy Krause Schmidt, Recipes courtesy of Amarys Koenig-Herndon and Jordan Herndon, Palm&Pine, New Orleans
After introducing New Orleans to their food as the Old Portage, a pop-up located in the popular French Quarter Black Penny bar, Amarys Koenig-Herndon and Jordan Herndon opened Palm&Pine in 2019. The vibrant, open space complements their thoughtful dishes that, instead of focusing on classic Creole cuisine, celebrate “the South and south of that.”
Diners at the Rampart Street restaurant, which is almost cattycorner to the Saenger Theatre, are treated to bold Southern and Caribbean flavors ranging from Corner Store Crudo (which comes with a fish sauce condiment that’s been infused with New Orleans-favorite Big Shot soda) and Crispy Pig Ears to Crispy Fish Meunière and Cornmeal Fried Texas Quail.
During Carnival season, Amarys and Jordan have a front-row seat to the city’s signature parades, but like many locals, they prefer the more low-key Lundi Gras festivities to Mardi Gras Day itself.
“It’s a celebration of our city,” says Amarys. “And it’s a reset after one busy season and before the beginning of another. I think it’s what New Year’s Eve is like for a lot of people,” says Amarys.
The menu at Palm&Pine changes with the seasons, and during Carnival season, diners will find hearty dishes like Turkey Neck and Andouille Gumbo and Texas BBQ Shrimp & Creamy Jalapeño Grits. If you can’t make it to the restaurant, Amarys and Jordan have put together a few recipes they thought would help liven up your season.
“I imagine this being served in a house just off the parade route,” says Amarys. “The crab dip is out on the counter and the gumbo is on the stove so anyone can help themselves. People are coming and going all day. After a while, everyone can sit down to enjoy the cauliflower amandine and the BBQ shrimp. Some people are probably sleeping over and will have leftover gumbo with a fried egg on top for breakfast the next day,” says Amarys.
