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New Orleans "Not About Food" Board [Split from NO Board]

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Perhaps you should consider adding a Not About Food board to each region. Things that we discuss in this arena (although a lot of posts that were removed were specifically about dress code in NOLA) can sometimes be specific to those in the South and perhaps someone in Chicago or New York may not have an interest in. There are quite a few regular posters and there are many conversations that focus on food, but sometimes become spirited, but still pertain to dining in New Orleans in a round about way. I appreciate you listening to my suggestion. Thank you.

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  1. That is a great idea Scarlett. I agree. Because IMO dress code, eating times, local customs, etc. are all part of the eating/chow experience.

    23 Replies
    1. re: KateMW

      Seriously? This is just not enjoyable to have every post taken away. Relax CH.

      1. re: KateMW


      2. re: KateMW

        I posted a similar comment--and it wass removed--about the ambiance of restaurants, the "feel" the clothing &c. Somewhere--and I'm talking to you CH---someone is too goddamn scared to let people talk to eac other. It is not right...I know I should be more politic in trying to convince you, but I am tired of this Hand-of_God obliteration of perfectly good comments . There is not one of my posts that can construed as offensive..there are "descriptive" of a type..the offense lies in the beholder and that is not my problem nor should it be yours. We are grown-ups....don't play baby-master

        1. re: hazelhurst

          If this were "Chow, Style and Ambiance Hound" then you'd have a gripe coming. But it's Chowhound, (with the emphasis on the chow). If your review includes information about the looks of a particular restaurant (or even the dress of the clientele) as an adjunct to your take on the food then I doubt that there would be a problem.

          But if your post is 95% style and room decor and 5% (or less) food, and this is on one of the local boards, then you are probably going to end up being unhappy when your post vanishes, before or because of all the other similar posts your post will draw - further degrading the signal to noise ratio of CH's prime mission.

          If that is indeed the case, you may need to find a forum that is more about YOUR main interests in order to be able to freely discuss what is of primary importance to you.

          1. re: Servorg

            I'm very sorry to disagree, but CHOW is all about the environs and the food. The food is the main item....no doubt...but the best shad roe can be ruined by poor environs. Oh no, I must insist on the "place" as being important to the food. A good friend, now 85 years of age, agrees with me that martinis are "place specific." Martinis that are chemically idlntical will tast differtent in different venues...it is a fact , and nothing can change it..

            Your shot that it is all about ME is well-intended but misses...all I care about is the comfort of others. Read again, and carefully. Still and all, no harm done.

            1. re: Servorg

              I am not in your corner. Yes, I made a comment recently about how it was about "the food," when others wished to talk about a chef's private life.

              I'd say that the "dining experience" is what it's all about. This encompasses far more than just the food. It extends to the wine list, the service, the environmnet, the stemware used, the flatware used, the table service used, the wine service, and yes, even the architecture.

              Is your dining experince enhanced, if you are on a balcony overlooking an alley and dumpsters, or sunset on the western shore of Maui? If the food is 100% equal, where would you rather dine, or take a special person?

              Sorry, but I am a contrarian in this case. If we may only talk about the food, then obviously, all talk of service, or any other aspect of the experience is off-topic. Don't see it, and I think that upon reflection, you will see that there is more than just the food, when dining out - or maybe not.


              1. re: Bill Hunt

                As I said in my post, Bill: "If your review includes information about the looks of a particular restaurant (or even the dress of the clientele) as an adjunct to your take on the food then I doubt that there would be a problem."

                But if you want to discuss only the ambiance or the way other diners are dressed, "...and this is on one of the local boards..." you are on the wrong site.

                1. re: Servorg

                  Cool. What ever you want.


                  1. re: Bill Hunt

                    It's really not about what I or you or ScarlettNola want. It's what the CH site management want. And they seem pretty consistent in wanting local boards to be about the food first and foremost. But that is not to say we can't talk about ambiance and dress. We just need to do it as an adjunct to discussing the food. Are we really in disagreement here, Bill?

                    1. re: Servorg

                      You are right-I just know that they went back to posts from 2008 and Bill mentioned that CH had removed threads from the board. If it was not a problem in time's past, why is it a problem now? I know that he, like you, is a long time poster with a "following" so to speak. His eloquent descriptions are part of the reason I began posting and being an avid reader of CH. I think each region should have a not about food board to discuss the intricacies of dining within that region. But you are correct. It is a CH board and is up to them to dictate what they deem proper for their board.

                      1. re: ScarlettNola

                        I think the site draws a lot more posters than it did in the days of yore (g) and that the moderators have a harder job holding the line in keeping the local board about local chow. We each tend to see only our own posts and maybe one or two others. What we don't see are all the other posts being handled behind the scenes that, if left up, would quickly turn CH into a site that would not be usable to those who came here looking for food recommendations.

                        1. re: Servorg

                          Well, that is myopic in my case. I do read all posts onto certain boards, and keep up with many, that I have nothing to contribute. For my major reviews on several boards, I bookmark these, so I can offer the link in reference, should they be at all useful.

                          Yes, I do try to follow my posts, so I can address any questions, or comments from those. I also try to follow most posts, to which I have contributed, however dubious my contributions might be.

                          Still, it goes far beyond what I mgiht have initiated, or what I have responded to.

                          Going back to the forum, before the last big changeover, many posts from many contributors were lost. When I was unable to locate mine, with known keywords, and the proper forum, plus a 5-years ago search criterion, I jumped to the conclusion that posts had been eliminated. That it happened to be one of mine, and seemed to be on the heels of a disagreement as to what could be included in a discussion on a restaurant, seemed to indicate that I might have become a target. This does not appear to be the case, though I am still curious why my bookmarks were all dead, and Google did not turn up a live link. However, the link that the CH MOD's gave did work and it was the exact post sought.

                          Paranoia? Could be. Circumstance? Could be. Does it work now? Yes.

                          Maybe it was a boolean mistake on my part, and some issues with both the server for CH and my ISP, plus Google last night. I will never know. So long as the link worked for a particular poster, I cannot complain.


                          1. re: Bill Hunt

                            Links to bookmarked posts from before the software changeover (~June 2006) don't work, unfortunately.

                            1. re: The Chowhound Team

                              too bad somebody couldnt have written an http module on the server to auto transform.

                        2. re: ScarlettNola

                          Regarding the '08 posts, CH actually furnished me with a link. Why I could not locate that one, even with the 5-year drop-down in force is beyond me. I had the same results with Google. I keep my major posts bookmarked, and the links to that one were 404. Still, CH MOD's posted the link, and it was live, so my posting of that particular review was rendered moot.

                          Yep, we play in their "sandbox," so they make the rules. If they do not like discussion to go beyond the ingredients, so be it.


                          1. re: Bill Hunt

                            We wish we could say we had better tools to search and find, but in reality, we entered a line from your review into Google and the link to the original post came up.

                            We also want to reiterate, that we do not restrict discussions to just food, though that is our main focus. We'll quote Jacquilynne, below:

                            "It's okay to provide specific information about the dress code for a local restaurant on the local boards. However, discussions like whether dress codes are appropriate, whether they should be maintained, what constitutes "dressed-up" etc. aren't restaurant specific, so they're off-topic for the regional boards and go to the NAF board. Same thing for decor -- it's ok to mention the lighting and mood, but general discussion as to what constitutes "romantic" or "upscale", we'd ask you to take to Not About Food."

                    2. re: Servorg

                      Perhaps since we are being directed to a site that cares about food, ambiance, dress, etc.,-is it possible that you have a suggestion for a site better suited to our ramblings?

                      1. re: ScarlettNola


                        1. re: Servorg

                          Yes, have seen that and will probably have to pass, however thanks for the suggestion. I love the overall vibe of CH, but suppose will have to keep the comments to the point and brief.

                          1. re: ScarlettNola

                            I do agree. I have been posting to food and wine related sites, well since before there were sites - these were Usenet news groups. This was something that I have done back from the AARPANET days, when we had Wang "smart consoles," and the term PC was still years into the future.

                            CH is one of the best, and allows one to cover a lot of geographical territory. Unfortunately, I feel that some are challenged in other ways, and many do not grasp the full sense of dining. It extends well beyond the type of mustard used in a dish. However, I seem to be in the minority on this, and again, must play by the rules, however confining I might find some. Most people on CH are just looking for a vegan restaurant, west of Market St, that will cost less than US$10 per main, and will seat them with their puppy. They could give a wit about the ambiance, the history, the "truth" of the cuisine, etc. For them, it's mostly about a vegan diet, their lovely puppy and saving a $. I seldom have a rec.


                2. re: hazelhurst

                  You have to remember that there are few places, such as New Orleans, where the entire tableau is part of the experience. Yeah, you got yer "wine angles" at Aureole, and roller-skating waiters at some other places, but once you get past the Hamptons, or Newport, there are few places where style is spoken of, when referring to dining. NOLA is unique, and it's open to the masses. It allows one to go back in time, and to another place. Also, there is some fabulous food to boot.

                  I'd suggest that the CH team looks into doing a sub-forum for NOLA, on style and ambiance. Unfortunately, I think that they are too geo-centric to realize that there is life beyond the burroughs. Oh well, their loss.


                  1. re: Bill Hunt

                    +1, bill.

                    personally i challenge the assertion that such talk degrades the signal-to-noise ratio. if its a deep-thread i dont see bargain hunters wasting hours reading that level deep.

                    humans are pretty good at scanning and discarding. its what our brains are wired to do.

                    1. re: kibbles

                      Usually, mine is, but the powers that be, decided otherwise.

                      Such is life,


              2. We've never aimed for the site to be a series of individual little communities that stay on their own local boards and don't interact with the other members of the site in other regions. We hope everyone will feel comfortable discussing their almost-but-not-quite-about-food issues on the Not About Food board, even if they aren't globally interesting. People from other regions may offer other perspectives, or they may skip over the thread, and either is okay.

                -- Jacquilynne, Community Manager for Chowhound

                10 Replies
                1. re: Jacquilynne

                  Sure, but not everybody would think to go to the Not About Food to look for dress code advice about a specific restaurant in NO. It just feels a little "Big Brother" to me. We're all adults and can usually keep things going and on the basic topic without help. It just ruins the vibe on a thread when half of it is gone when you come back. Makes Chowhound no fun and not worth the effort.

                  1. re: Jacquilynne

                    One would simply assume that if your post were pertaining to dining in New Orleans (discussing the ambiance, cuisine, dress, sights, sounds and smells) of a particular restaurant that there should be no removal of said post. EVERY ONE of these factors plays a part in a dining experience. Those planning on visiting NOLA may want to get as much information about restaurants such as Galatoires where there is sooo much more than just the cuisine that plays a factor in your dining experience. After reading these details, a first timer feels confident and knows what to expect and what role to take. It is simply offensive that when we are simply interacting with lighthearted banter, that we are censored. I post on other boards as well and have no problem with interacting with others. But in general I stick with what I know and what I love, which in this case happens to be NOLA cuisine. IMHO this has been ridiculous to spend time and effort crafting a response only to have it removed.

                    1. re: ScarlettNola

                      It's okay to provide specific information about the dress code for a local restaurant on the local boards. However, discussions like whether dress codes are appropriate, whether they should be maintained, what constitutes "dressed-up" etc. aren't restaurant specific, so they're off-topic for the regional boards and go to the NAF board. Same thing for decor -- it's ok to mention the lighting and mood, but general discussion as to what constitutes "romantic" or "upscale", we'd ask you to take to Not About Food.

                      We mean no disrespect when we prune away posts or threads, we're just trying to maintain focus on where to find the most delicious chow in a given area. It's easy for regular posters to fall into viewing each local board as a place for members from that region to talk about all the food-related subjects they find interesting, but that makes it harder for people who are just looking to find the great chow, and that, after all, is our core mission. We don't ask people to take more general conversations to our topical boards just to be arbitrary, or to interfere with their fun, but because it helps make the regional boards more focused and useful.

                      1. re: Jacquilynne

                        Makes sense. Thanks for taking the time to respond. I really enjoy posting on and responding to posts on NOLA board, but have no problem posting on other boards as well. Will try to keep any discussion specific to food and specific restaurants.

                      2. re: ScarlettNola

                        OK. It is only allowed that we speak directly of just the food. All talk of the service, the seating, the wine, the flatware, the location, the safety of traveling there, the history, the lighting, the sound system and every other aspect is forbidden. Remember, it can only be about the food, and nothing else. I'd also urge people to not speak of the chef's preparation, and only concentrate on the ingredients. Let's make sure that we factor everything to the lowest common denominator - just the basic ingredients.

                        I am sorry, but I do not agree. One must dine in NOLA to have even a clue. It is not some backwater, regardless of what many might well assume. There were great restaurants there, when much of the US was still dining out of "chuck wagons," or were parts of other countries, or totally unexplored.

                        Sorry, but I just do not feel comfortable ascribing to some of this.


                        Dare someone ask for a romantic restaurant in NOLA, as we cannot address this.

                        1. re: Bill Hunt

                          Sorry to butt in as a non-local, but I've been reading the NOLA board lately for some research, and there is such a great community of food lovers there! Bill, you wrote "All talk of the service, the seating, the wine, the flatware, the location, the safety of traveling there, the history, the lighting, the sound system and every other aspect is forbidden." In reading Jacquilynne's post above, it seems pretty clear that you ARE allowed to talk about these things, as long as you are also talking about the food at that specific restaurant. Maybe I'm interpreting her post incorrectly. I would just be sad to see the NOLA board lose a valuable poster like yourself.

                          1. re: TorontoJo

                            You could well be correct. However, it seems that too many want only discussions on the actual food, the recipes, and much of what makes a dining experience what it is, will be overlooked, as it is just about the actual materials that are ingested, and digested.

                            I'm probably being too sensitive to this and should move on.

                            Thanks for the perspective,


                      3. re: Jacquilynne

                        completely disagree w/ you, Jacquilynne, as do evidently many others (we are but the vocal of the silent majority).

                        i live in my community. my community (especially) is unique. i have no interest in random conversations w/ random 1000s of people in a single "everything else" forum. there just isnt enough vested interest in all parties involved to make such a zoo valuable to me.

                        i like talking about the NOLA restaurant scene w/ members of my community. i have zero interest in other communities. (sorry but see Craigslist for why that is)

                        if i cannot do that here, then i will return my city's newspaper-website's forums to do this.

                        your loss.

                        1. re: kibbles

                          Well said kibbles! I have read through, but never posted the TP's food forums, but noticed a few familiar names. I enjoy "chatting" with y'all through this forum, and while I do post on Home cooking and not about food occasionally, I spend most of my time on the NOLA forum. Someone suggested Yelp as an alternative. IMHO, that is pretty far off base. People post funny quips and quotes about dining, but no one seems to be a regular poster. If I were great with computers, I would set up a site for us to discuss NOLA and everything about the city, food, ambiance etc. etc. All we are asking CH to do, is to give NOLA (As well as any other major city) a specific forum dealing with "Not About Food/Aspects of Dining. I have read so many people comment that they come back to the NoLA board frequently, simply to read the posting's from regulars. Other's enjoy it, but I guess the long arm of CH has reached out to snatch our fun away.

                          1. re: ScarlettNola

                            The aspect that you mention is one reason that I enjoy the CH forum so much. Besides being able to add a tidbit, from time to time, I get to learn so very much.

                            As things stand now, I am not sure that my leariing, and that of others, will be enhanced in the future.

                            I am saddened,