Born in Madrid, raised in Miami, bred in New Orleans: Paula is a gregarious locavore always in search of a good cocktail and a great story. She won an Emmy for her kitchen production work while at NBCUniversal, and was nominated for a second one while working as the Associate Producer for PBS's Check, Please! South Florida with host, James Beard Award Winner, Chef Michelle Bernstein.
While she worked as the Miami editor for national digital food and drink powerhouse, Tasting Table, she was chosen by Tom Colicchio as one of his secret diners for Bravo's Best New Restaurant. Food is her passion, but cocktails are her mistress, and she has been extensively covering the subject as a freelance digital journalist and social media maven for the past 5 years. This included a column for Edible called Tropical Tippling, and extensive reporting for the Miami New Times.
She's back in her true love New Orleans after being away for ten years, and you can follow her food adventures @nola.bites and her tippling ones at @cocktailgroupie.
New Orleans kept calling her back in her dreams, and she knew she needed to prove to herself that she could find inspiration in our creative city.
Portside Lounge has become a neighborhood hangout as well as a destination for devout Tikiphiles, seeking its potions from near and far.
Remember when we gave you the heads up on why you should be hanging out in the thriving neighborhood between the LGD and the Warehouse District? Well we’re about to give you another excellent reason to add to the list.
You can tell that the food here is made with care and love, and from that moment on you will have no other option than to return that
This is the story of how Union Ramen as a pop-up began and how Union Ramen the restaurant is beginning.
The best of what we (and other NOLA foodies) ate this week.
“Bidi bidi bom bom”- With all the body of egg white, yet vegan approved!
Colorful new Latin restaurants are popping up within city limits.
These New Orleans cocktails are landing in bars all over the country and becoming “the new classics.”