New Orleans

Why: Big Easy is back, and it’s Mardi Gras season. But whatever the time of year, New Orleans offers North America’s most singular indigenous culinary experience. It’s a place with a multifaceted cuisine of its own that is poorly represented outside of Louisiana.

How: It’s about three hours down the Mississippi by air. Fares are highly variable, but can be had for $300. There is limited nonstop service.

Stay: International House is a charming, modernist boutique hotel ($159–$319) just off the French Quarter, but far enough away to avoid the carousing. Its staff is delightful. Its restaurant, a casualty of Katrina, returns this winter. 800-633-5770

Eat: Where do we start? Chef John Besh’s Restaurant August is the king of the city’s haute kitchens right now. Chef Donald Link’s Cochon is the city’s new Cajun table. While up the avenue in Uptown, don’t forget Casamento’s for the city’s best oysters and Jacques-Imo’s for a rollicking party of music, Cajun, Creole, and Italian.

Pack: Some tough shoes. New Orleans is a walking city par excellence.

P.S.: Check out our recent Big Easy videos.