Feature photo of The Bulldog by lauren_dw / Above photo of d.b.a. by glass window

The Bulldog

3236 Magazine Street

The Bulldog is an Uptown favorite, located on Magazine Street in the Garden District. It’s a laid-back spot that draws a mixed crowd; the TVs are above the bar if you’re a sports fan. There’s also a sweet patio and dogs are welcome.

The Bulldog’s beer selection is immense: more than 50 varieties on tap and another 100+ in bottles, imported from over a dozen different countries and from local breweries across the US.

Try the local poison — Abita’s Turbodog ale weighs in at 6.1% alcohol — or go all out with Maudite, an ale from Louisiana’s French Canadian cousins that’s a head-spinning 8% alcohol. There’s good-quality, bar food, too.

Photo by mugley

d.b.a.

618 Frenchmen Street

d.b.a. is a fixture on the Frenchmen Street live music scene, just north of the French Quarter. But beyond the nightly shows, it’s also got one of the finest beer and liquor lists in the city.

The draught beers are rotated here (with the schedule drawn up based on “personal preferences, seasonal availability, quality and constant customer badgering”), so the number at any given time won’t necessarily overwhelm.

Check the chalkboards above the bar for the night’s offerings: expect to find a range of Belgian, German, British, and American brews, with the odd brand from elsewhere in Europe or North America. And keep an eye out for the traditional hand-pulled ales.

Photo by chairman moneko

Cooter Brown’s

509 S. Carrollton Avenue

Waaay Uptown, at the end of the St. Charles Avenue streetcar line, Cooter Brown’s Tavern has been a beer-drinker’s landmark since 1977.

The list here is truly mind-boggling, clocking in at more than 400 bottles, with everyone from Bulgaria to Honduras represented.

Cooter’s is a little rougher around the edges than the uber-hip d.b.a. or the not-so-working-class Bulldog — it was recently voted the best spot in New Orleans (besides the Superdome) to watch a Saints game, and it packs in students and boisterous locals alike for major sporting events. There’s an oyster bar, and local fare like po-boys and boiled crayfish on the menu.

COMMUNITY CONNECTION

Are you a beer lover? Check out Matador’s list of the 20 Best Beer Towns in America, or read the First-Timer’s Guide to Oktoberfest.

Photo above by mckaysavage

The sari is a piece of unstitched cloth that is draped over the body in various styles. But in India, the sari is so much more: a reflection of culture and an expression of heritage and pride.

People all over the world fawn over the style, simplicity, and elegance of saris. They love the different colors, the fabrics, sequins, and designs. The fascination of this garment and its endless subtle beauty ensure the sari will never go out of fashion.

In India, the sari is worn everyday, as appropriate for chores in the house and field as it is for special occasions or celebrations. It’s worn while cooking, cleaning, and even sleeping. It is not a garment meant to cover or conceal, but one that defines the beautiful, curvaceous bodies of women.

More women outside India are trying on saris for style. If you’re one of them, here are some tips for rocking a sari:

Photo above by Utnapishtim

1. Find the perfect match.

If you are short, you should wear a sari with a border (design at bottom), which creates the illusion of height. In India, women say the border makes you look “vertical to the earth.”

If you are tall, you can wear a broad bordered sari as this makes you look “parallel to the earth.”

Dark skinned women should wear light colors as this enhances their skin tone, whereas fair skinned should wear dark colors to make a beautiful contrast.

2. Find the right blouse.

The blouse is important, as it accentuates the entire look. Ensure your blouse is well-fitted and comfortable; else you’ll be fidgeting with it. Plus, if your blouse slips and your bra strap peeks, you’ll get some nasty looks if you’re trying to rock the sari in India.

3. Understand the skirt.

Below the sari lies the skirt. It might seem completely irrelevant, but it’s one of the most important parts of rocking the sari. Remember: the whole sari sits on the skirt. It shouldn’t flare too much because this will cause the entire sari to flare.

The goal is for your sari to produce a slimming look. The skirt should be the same or similar shade as the whole sari. It shouldn’t be too long nor should it be too short. Ankle length is perfect.

4. Check yourself.

Once you have draped the sari, ensure that it is tight enough so as not to crumple awkwardly, but loose enough that you can move around comfortably. Ensure the pleats are tight and crisp. Be 100% sure that your sari and skirt are above your toes.

If you trip and fall on the fabric, not only will it be embarrassing, but there’s also a chance your whole sari might come off!

5. Accessorize!

When choosing jewelery to go with the sari, go for funky or ethnic. There’s a lot of stuff to work with out there, so go crazy!

Photo above by Jonathan Camuzo

6. Choose good shoes.

The shoes you choose should have some heel and ideally should be open-toed so you can show your pedicure off! Comfortable, strappy sandals are ideal.

7. Mind your etiquette.

If you are wearing the sari to an office or an official event, it’s best to pin the pallu ( the flowing piece of material) up on your shoulder, as this makes it easier to write, type, or shake hands. For weddings and celebrations, you can drape the pallu down the entire length of your hand. Floating gracefully through the evening, you can forget about running around and hustle or bustle.

8.Bring backup.

If you are nervous about sari slippage, put pins at required places to secure the sari. After rocking the sari a few times, you won’t need backup– you’ll be just like the masses of women in India, Sri Lanka, Bangladesh, and Nepal, who drape the sari in a matter of minutes.

9. Project confidence.

Be confident in your look, walk, and conduct. “You are the most beautiful woman around, wearing the most beautiful outfit around, with the most beautiful accessories and shoes. Everything about you is just beautiful.” Keep this in mind and you’ll be rocking the sari in no time!

Photo above by jaroslavd

COMMUNITY CONNECTION:

For more on travel and fashion, check out 10 Items Women Should Pack to Stay Fashionable on the Road. Or give this community blog post, about Vietnam’s most famous garment, a read: Ao dai” Vietnam – The Charming Beauty.

Photo by Harry 棟樑

1. Thailand’s deep-fried grasshoppers

Right in the heart of Bangkok’s red-light district, street vendors peddle a huge array of deep-fried bugs – from ants to hornets, caterpillars to grasshoppers. Anything that hops and bites is fair game for the palate. Add some chili powder, and you’re in for a sizzling, jumpy ride.

Photo by avlxyz

2. The Filipino Balut

The boiled half-hatched egg is exceptionally crunchy as you sink your teeth into the partially-formed fetus, complete with feathers, eyeballs ,and translucent skin. The locals like to dip it in vinegar and soya sauce. The down side- you might find feathers stuck between your teeth! Mangababaluts (balut-makers) can be found in the district of Pateros, Manila.

Photo by Hanoi Mark

3. Dog meat in China

Have you ever thought about why only the Chinese eat dog meat? Try it for yourself and you might find out why. Hugely popular in Southern China, namely Guangdong and Sichuan, stewed dog meat is offered by most restaurants in winter, while some are even dedicated to selling only dog platters. Even along the bustling Meishi Street in Beijing, there are a few posters advertising dog meat for sale.

4. Singapore’s turtle soup

Though they’re close to extinction, turtles are cooked with Chinese herbs and made into soups in the eastern world; the Chinese believe turtles are aphrodisiacs and are excellent for health. Despite all the traditional sayings, modern Singaporeans love the medicinal soup for its thick texture and herbal taste.

5. Oriental chicken feet

Sharp and thin chicken feet are a common delicacy in Hong Kong, Singapore, Taiwan, and China. As a popular dimsum (steamed snacks in bamboo baskets), chicken feet are stewed in black bean sauce and steamed for a long time before the soggy skin crumples and the cartilage becomes chewy. Be careful of the chicken’s toenails though: you don’t want to choke on them!

Photo by epup

6. Rooster’s testicles in Taiwan

Bouncy balls bigger than you’d imagine, with thin veins and a tight plump texture, these testicles are only suitable for the daredevils with the balls to try them. The male chicken testicles are usually boiled and eaten simple and plain, but you can always ask for spicy stewed or garlic stir-fried.

With a tight skin like a sausage, the interior of the testicles taste soft and tofu-like. Be sure to find some in the famous Snake Alley Market in Taipei.

7. Hong Kong’s home-grown Chau taufu

There is nothing exotic about tofu (bean curd), unless it’s of the overwhelmingly strong variety! ‘Chau’ means stinky in Cantonese and the dish literally lives up to its name, smelling like a bucket of human dung left out for 2 weeks. Locals hunt down this fermented and deep-friend goody in the Mongkok Night Markets, where you can definitely smell it from afar.

Photo by kudaker

8. Isaw Manok in the Philippines

Barbecued chicken intestines are a national dish for the Filipinos, who have a soft spot for internal organs. Chicken gizzards, liver, and heart are all grilled on bamboo skewers, garnished with sweet and spicy sauce, and cooked to perfection. Not enough to satisfy your senses? You might just prefer the barbecued chicken head or pig’s ears.

9. Malaysia’s durians

Known as the king of fruits in Southeast Asia, the durian’s prickly green appearance and exceptionally strong and odd (some say vomit-like) smell have led it to fame. But that’s not all there is to this quirky fruit; its yellow, soft, and tasty meat has earned durian its crown in Southeast Asia.

Most foreigners frown at the thought of savoring this bitter yet sweet fruit, but soon enough, the heavenly taste is sure to win them over. Don’t forget to try the best species, D24, for the fleshy and juicy meat!

10. Indonesian bats

Besides flying off the back of a vampire, bats can be eaten as well. Sold in Malioboro Street of Jogjakarta, bats are often smoked to crispiness. They might look gory, like skeletal brown mice, but taste like beef jerky, especially the stiff wings! Locals in Manado love their specialty – the Fruit Bat Soup, where an entire bat is cooked in coconut milk, and the soft meat on its feet and wings is savored.

Community Connection

What’s the most exotic dish you’ve ever eaten? Where’s your favorite place to eat it? Share your experiences in the comments below!