Norwegian Cruise Line Dining Guide (Menus)

New Orleans Chefs Behind The Sushi Taco Are Opening A Hibachi Restaurant In Mid-City

The people behind popular New Orleans pop-up Nori Guys will soon open a brick-and-mortar restaurant in Mid-City.

Hibachi Grill is on pace to open in the coming weeks on Broad Street in the former home of Las Delicias de Honduras near Coffee Science, co-owner Kenny Truong said.

Truong had a stall in the Pythian Market, which was under the culinary direction of Nigel Pais. After the market closed, Pais and Troung embarked on their new venture with bar pop-ups around the city and appearances at local festivals.

Nori Guys would solidify an identity as the sushi taco pop-up in Crescent City.

The spicy tuna sushi taco is a street food creation from the New Orleans pop-up Nori Guys. (Staff photo by Ian McNulty, NOLA.ComThe Times-Picayune)

"Our sushi tacos are pretty much a deconstructed sushi roll," Truong explained.

Nori Guys fries a sheet of nori, the seaweed that holds a roll together, with batter and forms it into a taco shape before filling it with a protein like crab or salmon, rice, some sauces and maybe some other additives such as a wakame salad.

The duo opened a stall in City Market on Elysian Fields Avenue in June, but Troung said that venture didn't work well for his team and the departure spurred them to find a location in the neighborhood where they built a loyal fanbase.

Truong said the new shop at 400 S Broad St. Will be where hibachi and sushi taco lovers can get the hibachi experience at a lower price threshold. 

"We are going to bring fresh and high-quality ingredients, focusing on both traditional Japanese dishes and local flavors to connect with the New Orleans community," Truong said.

In addition to hibachi and the famous sushi tacos, customers can expect menu items such as bang bang chicken, yaki noodles, fried rice, braised oxtail, grilled lamb chops and spicy edamame.

Truong said the Nori Guys brand is also here to stay. The chefs will continue to pop up around New Orleans and serve their signature dishes that guests have come to love.

Elevate Mealtimes With Caesar Salad-inspired Dishes

Even when time is limited, flavor doesn't need to be compromised. Inspired by high-end dining experiences, the Fresh Express Twisted Creamy Truffle Caesar Chopped Salad Kit provides a gourmet twist. 

Available in the refrigerated produce department, these premium mixes can be eaten as a standalone salad when time is of the essence or taken beyond the bowl and fused with another beloved classic, like tacos, for a burst of flavor and texture in every bite. These Fried Chicken Caesar Tacos, ready in just 30 minutes, feature savory Caesar salad-crisp, chopped romaine; herb-seasoned crouton crumbles; cracked pepper; grated Parmesan cheese; and a delicious Parmesan Caesar dressing-enveloped in a crispy, golden chicken shell. 

To find more inspiration for elevating your salads or locate a store near you, visit freshexpress.Com. 

Chicken Caesar Tacos 

Prep time: 10 minutes 

Cook time: 20 minutes 

Servings: 4 

3 eggs 

3 cups all-purpose flour 

1 packet taco seasoning 

2 chicken breasts, sliced in half horizontally  

3 cups neutral oil  

1 bag (9.4 ounces) Fresh Express Caesar Chopped Salad Kit 

In shallow bowl, beat eggs. In separate bowl, combine flour and half packet of taco seasoning. Place chicken in resealable bag and, using meat tenderizer, pound to 1/4-inch thickness. In medium saute pan, heat oil over medium heat. Season chicken breasts with remaining taco seasoning. Coat chicken in flour mixture, dip into beaten eggs then coat chicken in flour mixture again, pressing firmly to adhere. In pan with hot oil, cook battered chicken until golden brown, flipping halfway through, until chicken reaches minimum internal temperature of 165 F, 4-5 minutes per side (depending on thickness). Fry in batches to avoid overcrowding pan, if necessary. Once fully cooked, fold chicken over to create taco shell-shape. Place sheet pan on top to hold shape, 3-4 minutes. In large bowl, combine lettuce, dressing, croutons and cheese from salad kit. Once chicken taco shells set, carefully remove sheet pan. Fill each taco shell with prepared salad mixture. 

#17058 

Source: Fresh Express 

Ramona Senior Lunch Menu: Week Of Oct. 16 – Nov. 1

The Ramona Senior Center at 434 Aqua Lane is open for in-person dining from 11:30 a.M. To 12:30 p.M., Monday through Friday. Ramona Meals On Wheels is delivering meals to homebound seniors. Suggested lunch donation for seniors age 60-plus is $5. For more information, call 760-789-0440.

Wednesday, Oct. 16, Turkey Taco Bake, corn, mixed rice, milk.

Thursday, Oct. 17, Chicken Alfredo with whole grain fettuccini noodles, green beans, mixed fruit, milk.

Friday, Oct. 18, Birthday lunch, Oven Fried Chicken, mashed potatoes, carrots, whole grain bread, Mandarin oranges, milk.

Monday, Oct. 21, Pork Rib Patty, beans and quinoa, green beans, tropical fruit, milk.

Tuesday, Oct. 22, Hawaiian Chicken, brown rice, peas, salad and tomatoes, mixed fruit, milk.

Wednesday, Oct. 23, Chicken Enchilada Casserole, corn, refried beans, Mandarin oranges, milk.

Thursday, Oct. 24, Beef Spaghetti, California veggies, whole grain dinner roll, peaches, milk.

Friday, Oct. 25, Lemon Pepper Chicken, wild rice, carrots, fresh orange, milk.

Monday, Oct. 28, Pork Chop, sweet potatoes, green beans, whole grain roll, applesauce, milk.

Tuesday, Oct. 29, Beef Taco, corn, pinto beans, salad and tomatoes, tropical fruit, milk.

Wednesday, Oct. 30, Pasta Crab Salad, cucumbers and tomatoes, whole grain roll, Mandarin oranges, milk.

Thursday, Oct. 31, Halloween, Beef Ghoul-lash, California veggies, whole grain dinner roll, peaches, milk.

Friday, Nov. 1, Chicken and Broccoli Casserole, carrots, Mandarin oranges, milk.

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