BEST FOOD IN THE SOUTH
New Orleans is known for it’s incredible cuisine, and the Forked Up Food Court will feature some of the best traditional dishes the city has to offer plus vegan, vegetarian and gluten free options. From Blue Oak BBQ and Dat Dog to Jambalaya Girl and Boucherie, there’s something for everyone.
Food vendors will be open all day and accept cash, credit, debit, and Voodoo Cashless payments. There are also plenty of ATMs available throughout the park.
See below for a list of the 2016 Forked Up vendors!
Blue Oak BBQ
Once upon a time in the year 2012 A.D., two New Orleans natives set out to try and put their city on the barbecue map. Being vegan free since their inception, they have successfully become New Orleans’ best BBQ in the World. With heaven sent meats and sides, Blue Oak BBQ is redefining the barbecue experience by mixing tradition, creativity, and a passion for the pit.
Boucherie smokes, cures, ages and prepares all their meats in house – and as do most fine establishments of this city – they purchase from local agriculture and seafood purveyors when available. Through these small understandings, Boucherie embraces the traditions of its namesake, as well as the food that inspired it.
Bratz Y’all! combines delicious German inspired recipes with a touch of New Orleans style. They are best known their select artisan bratwurst sandwiches made with authentic German toppings, the Drunk Pig, the Nola Schnitzel (locally baked Bavarian Salted Pretzels), and more.
In 1952 Bud’s Broiler was stared by Mr. Alfred “Bud” Saunders and became New Orleans’ first charcoal broiled hamburger that is still cooked the same way today. Bud started with a very good limited menu: Hamburgers, Hot Dogs, French Fries, Pies, and his original recipe for what they call their “Own Hickory Smoke Sauce” which is the same recipe they use to this very day. Over the years Bud’s Broiler has become known as an iconic brand that generations of families have come to love.
Cafe Navarre has been providing breakfast, lunch and dinner to patrons for over 9 years near City Park. Voodoo Goers can experience crispy fried duck quesadillas stuffed with melted cheese and drizzled with a sweet and spicy chili glaze and Pastalaya packed with ground pork and smoked sausage and shrimp and corn bisque.
For more than a decade, this family-operated company has continuously served up authentic Cajun recipes in the New Orleans Arena. Cajun Corner offers its famous fork-tender, smoked BBQ brisket on a sandwich, pizza, fresh-squeezed Southern style lemonade, ice-cold beer, and daiquiris. Sorry, no gator on the pizza, just the po-boys.
Cartozzo's Bakery & Food Service
Since 1960, the Cartozzo family has provided New Orleans with world-class gourmet king cakes, breads and rolls. Cratozzo has served up delicious food at Voodoo for 7 years and are proud to offer Crawfish Bread, Seafood Pasta in a Bread Bowl and their Famous One Pound Cinnamon Roll.
Crêpes à la Cart
Crêpes à la Cart draws its inspiration from the artistry and decadence of a Parisian street-side crêpe cart, where each crêpe is a delicate and delectable work of art. Since 2004, this tiny corner crêperie with its open kitchen and more than 50 varieties of sweet and savory crêpes quickly won over the hearts and tastebuds of students from nearby Tulane and Loyola Universities.
Dat Dog started in a 475 square foot shack on Freret Street in New Orleans in 2011. Since then, they have grown to four locations, a food truck, and have a highly anticipated location soon to be open in Lafayette, LA. Serving delicious hot dogs and sausages with an array of toppings, Dat Dog is sure to put a smile on your face at Voodoo.
Ernst Cafe was established in 1902 and is known to both locals and tourists for its friendly service, superior food that blends traditional New Orleans eats with modern fare. Throughout the festival community its known for its innovative menu: crawfish nachos, roast beef debris, and more. Ernst Cafe has earned the reputation among locals and tourists as the place to relax and enjoy New Orleans rich food and drink history.
After preparing food for non-profits events, Festivious Gourmet evolved into a company that prepared New Orleans style dishes for festivals. Now on a day to day basis it offers catering for Law offices, Doctor Offices and Pharmaceutical companies. Be ready for food prepared with a smile at Voodoo!
Jambalaya Girl brings an authentic taste of New Orleans and family inspired recipes to Voodoo. Drawing from her culinary heritage and her creation of a nationwide tailgating fundraiser after Hurricane Katrina, Kristen Preau, aka “Jambalaya Girl,” created her brand initially from her Dad’s jambalaya recipe. The menu is crafted with the finest ingredients and are specially blended by Chef Paul Prudhomme’s Magic Seasoning Blends.
Koz’s restaurant began as The Po Boy Bakery in Gentilly over 40 years ago serving comfrot food and poboys. Voodoo proudly offers a neighborhood place that prides itself on great food with great service.
Peck's Seafood Restaurant
For 12 years Peck’s Seafood has specialized in using local fresh seafood at the most reasonable price possible. Festival Goers can select from an array of seafood, Italian dishes, wraps, salads and gourmet burgers. Customers should expect great service, big food portions and quality at Voodoo.
Petite Rouge Café Camionette
A mobile espresso & tea bar housed in a vintage 1970 Citroen H-Van catering to all surrounding areas of New Orleans. Quenching your thirst at Voodoo is their speciality!
Since 1996, Reginelli’s Pizzeria has offered great New Orleans inspired Italian food to a neighborhood they loved. The menu features hand-tossed pizzas, boldly flavored appetizers, signature salads, calzones, baked pastas, and sandwiches made with fresh focaccia and grill-pressed pita. The food speaks for itself and is backed by a culture that values honesty, hard work, and the communities they serve.
The Rusty Pelican is a favorite stop for locals and Fest Goers alike. Customers can expect fresh salads, juicy burgers, and delicious seafood at Voodoo.
Swamp Kitchen is a cajun culinary venture involving Casey Bergeron and Mid-City Pizza owner , Rand Owens. Casey came from a very successful plate lunch restaurant in Broussard, LA called Cricket’s Kitchen. He was an apprentice to Jonathon “Squintz” Vannoy for 4 years where he learned the majority of his culinary skills.
The Big Cheezy
The Big Cheezy, is a place at Voodoo where one can adventurously experiment with and push the boundaries of the classic grilled cheese sandwich. They serve gourmet grilled cheezes on artisan breads, new age salads, and other treats using the high quality cheeses and ingredients.
Tru Vietnamese Café
Hung Nguyen is the new owner of Truburger and the founder of Tru Vietnamese Cafe. With his mother as his mentor, he learned the core value of tradition that reflects his style of cooking. After years of working at one of Gambits’ top Vietnamese restaurants, he knew it was his time to venture out and start his journey to look for his own restaurant.