Some dishes rock the Jazz Fest food world like main stage headliners (see my all-star picks for 2025 here). Others are more like that delightful, lesser-known act that got the nod for the Lagniappe stage and turned into your own fest highlight.
Consider these when you want something a little different, or don’t want to wade into the cochon de lait po-boy line.
A buttery, pepper sauce covers the BBQ oysters from the TCA Brocato booth at Jazz Fest in 2023. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
BBQ oysters, Food Area 1
This is a newer dish (since 2023) from a newer vendor, Brocato’s Kitchen (no relation to the famous local gelato parlor). It’s a riff on the classic New Orleans BBQ shrimp sauce — buttery and speckled with black pepper, like a gravy with bite (not barbecued in any way). The lemon wedge served with it adds a welcome burst of acid cutting into the richness. Served on slices of Leidenheimer po-boy bread, it works like cocktail party hors d’oeuvres for the giant outdoor party that is Jazz Fest.
Indian tacos are made with fry bread topped with beef, salsa and cheese from the United Houma Nation stand at Jazz Fest. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
Indian tacos, Louisiana Folklife Village
The traditional fry bread presented here by southeast Louisiana’s indigenous United Houma Nation is turned into a hearty, offbeat dish. The crunchy, golden-fried disc of dough is topped with seasoned beef, chunky salsa, cool lettuce and shredded cheese for a homey, filling serving.
The yakiniku po-boy with garlic ribeye is part of the menu at food vendor Ajun Cajun at Jazz Fest. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
Yakiniku po-boy, Food Area 2
This Japanese style po-boy is like a marriage of a banh mi and a cheesesteak. The bits and strands of meat give a delicious jus, cucumber and carrots add crunch and an (optional) overlay of chunky garlic chile sauce brings the heat. The Vietnamese-style French loaf holds it all together and completes this multicultural mash up.
Stuffed crawfish heads bob in the crawfish bisque from Li’l Dizzy’s Cafe at Jazz Fest.
Crawfish bisque, Heritage Square
Don’t think lobster bisque. The tradition is different in Louisiana, and this from the Creole soul masters at Li’l Dizzy’s Cafe is a standard bearer. The deep crawfish stock flavor in the body of the bisque and crawfish heads individually hand-stuffed with seafood dressing embodies a labor of food love.
Pecan catfish meuniere with mirliton casserole at Jazz Fest.
Pecan catfish meunière with seafood mirliton casserole, Food Area I
Swap the paper plate for dinnerware and this combo would fit in at a nice restaurant. The grilled fish is light, the thick-as-honey meunière is rich and the humble mirliton rises to the occasion as a spicy, crawfish-studded casserole.
The chocolate eclair from Angelo’s Bakery is a cool, indulgent dessert at Jazz Fest.
Chocolate èclair, between Gentilly Stage and Louisiana Folklife Village
If you love chocolate, this dessert or snack (or however you justify it) is a thing of beauty. Served chilled, the crisp pastry shell yields a mother lode of mellow dark chocolate filling. If pastry could talk this one would be saying cheers to another great Jazz Fest.
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