On today’s episode of The Food Show, Mary Ann Fitzmorris shares her dining report from last night’s Réveillon dinner, breaking down what she ordered, what stood out, and how the restaurant delivered on this classic New Orleans holiday tradition. From flavors and presentation to the overall experience, Mary Ann gives listeners her thoughtful, seasoned take on how Réveillon dining is shaping up this season.

Then, Mary Ann turns her attention to maple syrup, talking about why it deserves a place in the kitchen beyond breakfast, how she likes to use it, and what makes a good syrup worth seeking out.

As always, it’s an honest, detailed look at eating well in New Orleans, with insights you won’t hear anywhere else.