Tom Fitzmorris

Tom Fitzmorris, the editor of The New Orleans Menu, has a one-track mind. He's written and broadcast more about New Orleans food than any other journalist. His weekly restaurant review column, published without a break since 1972, is the longest-running such column in America. He is the author of seventeen restaurant guidebooks, four cookbooks, and hundreds of articles about eating in New Orleans.

Tom founded The New Orleans Menu in 1977 as a four-page newsletter. It grew into a magazine, and evolved over the years into a daily newsletter on the web. He writes every word of it.

Tom is best known, though, for his unique daily radio gig, The Food Show. For three hours a day, six days a week, avid diners and cooks call Tom on the air and compare notes about restaurants, cooking, wine, and food.

Tom was born in New Orleans on Mardi Gras in 1951, and had never left town for more than three weeks at a time until Hurricane Katrina. He is married to former radio talk show host Mary Ann Connell Fitzmorris. They have a son and a daughter, and live in the countryside north of New Orleans. Some terrific, meaty bolete mushrooms grow there.


Radio Man

The Food Show
With Tom Fitzmorris
4-7 p.m. weekdays

1350 AM Radio

Listen Online Here

Call In!
504-528-7043

Report on or ask about any restaurant or recipe. If I don't know, someone listening will!




You Decide The Price! Money Back If You Change Your Mind.

The New Orleans Menu subscriber website is, quite simply, the most informative and up-to-date resource anywhere for people who like to eat and cook New Orleans food.

It starts with The New Orleans Menu Daily Five-Star Edition. Published every weekday since 1997, it includes a minimum of five new articles: reviews, recipes, top-ten lists, my Dining Diary, and an almanac of what delicious things are going on around town. Plus a bunch of amusing, delicious, tapas-size features.

Want to see a sample edition? Click here.

Antoine's Dining RoomAll of those reports are then archived for your easy reference. For example, our current restaurant review archives include 260 full, detailed, rated, reviews. All are updated within the past year, at most. New reviews are added almost every day. These are not automated results of web polls, but well-researched reports that leave no stone unturned. You will not find more information about a restaurant anywhere else.

The recipe archives currently is over 450 dishes strong. A recipe has to really be something to make it into Menu's archives. I test and write every recipe myself. If the test doesn't result in a good dish, I don't publish it. The heavy emphasis is on New Orleans food, but there's a little of everything in there. Again, I test and add new recipes constantly.

The Dining Diary is more personal. It's the part of the Menu Daily that readers tell me they like most. It contains the raw data that leads to my reviews and recipes, as I investigate what's out there and report on the details in an anecdotal way. (I'd call it a blog, except that I've been writing it almost every day since about a decade before the word "blog" was invented.) All the diary entries since Hurricane Katrina are here for your amusement.

Crab cakeHere's something you won't get as a subscriber: there's no advertising on the subscriber pages or in the Five-Star Edition. (Except for my own books and our Eat Club dinners.)

The most up-to-date Five-Star Edition is always online at the subscriber site. And I send an e-mail version of it once a day for your convenience. (You may opt out of that mailing if you like.)

I guarantee you'll like the price. It's whatever number of dollars you think it's worth. If you're unsure, just pick a number that won't matter much to you and enter it in the form that will come up when you push the orange button below. You won't insult me. If you send too much, I'll extend your subscription--perhaps to the end of my life, if you're really generous.

Thank you for your readership and friendship. I hope you'll subscribe. Just click the button below. If you have any questions, please write me at tom@nomenu.com.

Tastefully yours,
Tom Fitzmorris