Ask New Orleans chef Brian Landry to choose between Mardi Gras and Jazz Fest, and he doesn't hesitate. Jazz Fest wins. Not because he dislikes Mardi Gras, but because the city he knows is a lot bigger than Bourbon Street.

For Part 2 of our conversation at Jack Rose inside the Pontchartrain Hotel, Brian takes me beyond the version of New Orleans most visitors think they know. We get into the family traditions behind Mardi Gras, what happens along the parade routes and why the celebration means so much more to locals than beads and late nights. Brian also shares his favorite places to hear live music, including Snug Harbor, Preservation Hall and Tipitina's, while explaining why the city's music scene remains so important to its restaurants.

We talk about changing drinking habits, the rise of zero-proof cocktails, social media and how restaurants are adapting to a new generation of customers. Brian also shares his connection to Team Gleason and the responsibility hospitality businesses have to their communities.

Of course, things get a little ridiculous. I try a champagne bong for the first time, question how Garden District mansions can coexist with New Orleans potholes and eventually meet the famous Mile High Pie. There's a pair of commemorative socks involved, too. Don't ask.

Somewhere between the cocktails, the laughter and dessert, Brian explains the philosophy behind QED Hospitality. Guests might forget the details of dinner, but they'll remember how they felt when they left.

And after spending the evening with Brian, it's easy to see what he means.

CHAPTERS

00:00:00 Bartending, Confidence and a Champagne Bong
00:13:37 Brian's Favorite New Orleans Music Spots
00:17:01 Jazz Fest and the Mardi Gras Tourists Miss
00:24:13 Drinking Less and the Zero-Proof Shift
00:28:32 Garden District Mansions and Potholes
00:43:03 Mile High Pie and the Meaning of Hospitality

EPISODE DETAILS

Guest: Chef Brian Landry, QED Hospitality
Host: Noël Burgess
Producer: Luis Montoya
Recorded at: Jack Rose, The Pontchartrain Hotel, New Orleans

WATCH THE CONVERSATION

Part 2: https://youtu.be/3vGRye9hd-c

Start with Part 1, where Brian discusses his journey from pre-med to the restaurant business, Michelin stars, restaurant failures and his ambitions beyond the kitchen.

Part 1: https://youtu.be/P7c8SYfLAY4

EXPLORE MORE

QED Hospitality: https://www.qedhg.com/
Jack Rose: https://www.jackroserestaurant.com/
Follow Noël: https://www.instagram.com/mrnoelburgess/
Follow ON OUR WAY: https://www.instagram.com/noelburgessonourway/

Follow Noël Burgess ON OUR WAY on Apple Podcasts, Spotify or wherever you listen. If this conversation makes you want to experience a different side of New Orleans, share it with someone planning a visit.

Because every place has a story, and we're on our way to find it.