Nearly a third of the seafood landed in the U.S. comes from Louisiana. The state’s nutrient-rich estuaries, fed by the Mississippi and Atchafalaya Rivers, create an environment where delicious seafood thrives.
Marjie’s Grill • New Orleans
Marcus Jacobs, chef of Marjie’s Grill, hasn’t been everywhere, but he’s working on it. The chef is originally from Ohio, and his start in the kitchen arrived with a twist of fate.
At the time, he was washing dishes in a fine-dining establishment, but when a pantry cook didn’t show one day, Marcus was given...