Food Evaluation Extravaganza on Magazine St.

The first location I visited was Wow Wingery, a campus dining option, as well as a local chain. The red tablecloths and fluorescent beer signs located throughout the locale were direct indications of the restaurant's sports bar/grill theme. Fatty food covered the laminated menu, and was described in a way that made it seem more than simply fried dough and chicken. The terms "homemade," "hand-battered," and "hand-breaded," accompanied almost every item, in an effort to make the dish seem fresher, perhaps? Nevertheless, when I asked the waitress where the ingredients came from (whether from local granaries or national chains) she replied, "I have no idea. I just serve drinks and go home." Based on this response, as well as the fairly modest prices of the dishes, I am guessing Wow is more concerned with feeding hungry students and sports fans what they want: instant gratification -- in other words, greasy finger food. The second location I went to was Reginelli's Pizzeria on Magazine St. With only 7 other locations, it is considered a local chain. The interior of the restaurant was very fresh, decorated with neutral, earthly tones. Known for their specialty pizzas, Reginelli's aims to provide customers with the freshest options possible. The employees were very welcoming and were able to answer my questions. They explained that the vegetables and fruit they use comes from AJ's Produce, a local provider. City Herbs Inc. is also a local provider that is located right in New Orleans. In addition, the pizza dough is brought from local bakeries. Essentially, what I liked most about Reginelli's was their simplicity. The menu was brief, and straight to the point, prices were reasonable (average pizza is 11.95). Best of all, however, is that they support local businesses. The last restaurant I went to was Martinique Bistro, also located on Magazine St. In comparison to the places I usually eat at, this restaurant is certainly more upscale. White tablecloths, cloth napkins, stainless silverware, and one single flower, decorated each table. This elegance was also brought outside to the terrace, allowing clients to choose between sitting outside or inside. This elegance was also reflected on the menu. Although the dishes were somewhat pricey (some as much as $28), they were very elaborate and safe to say: gourmet. Surprisingly, however, the waiters were quite unsure of where the ingredients came from. Nevertheless, they did assure me that the seafood was brought from local fisheries. After evaluating these restaurants, I began to realize how many restaurants prefer to import their goods from far-off locations, usually because it is the cheaper option. Indeed, profitability is important when administering a business, but it is also important to keep in mind other factors, such as quality of the food, the health of the clients, and how the business can contribute to the well-being of the local economy. For this reason, I believe that, in the long run, it is more beneficial - for everyone, including the environment - to support local farmers, and businesses, even if it costs a little extra.