| BY ANNETTE SISCO | Staff writer Greetings, New Orleans food fans! This week, we learned that the Mid-City butcher shop, Piece of Meat, will reopen — as a steakhouse. A record-breaking Hogs for the Cause presents its list of winners, from ribs to sauce. Plans are in motion for "the world's best bar" to open in the French Quarter, and the Fried Chicken Festival sets its return in October. Let's dig in... 1. Steak break? Mid-City's Piece of Meat is back Friday after a months-long hiatus to conduct a major revamp. Gone are the meat cases that once held specialty cuts and sausages. Instead there’s now much-expanded indoor seating and a new dinner service, and the specialty of the house is steak. Ian McNulty paid a visit. 2. High on the hog. The crowds showed up, and for two days Hogs for the Cause turned the grounds around the UNO Lakefront Arena into a festive landscape of barbecue, music and New Orleans good times. And as for the cooking contests? Check out the winners here. 3. Wait! There's more. Plans are on for "world's best bar," New York's Dead Rabbit, to come to the French Quarter after the pandemic hit pause. Juan's Flying Burrito will close a Magazine Street location amid ever-rising real estate costs. The Fried Chicken Festival returns this fall with a new home on the New Orleans lakefront. And New Orleans restaurants rally for Ukraine. 4. Prom night! One group of New Orleans teens is looking for something different for their prom night dinner. The Where NOLA Eats Facebook group has lots of ideas for a fun vibe and great scenery. Chime in here! 5. Tunnel of fudge. In 1966, Ella Helfrich invented this cake to win the Pillsbury Bake-Off contest. The cake was so popular that sales of Bundt pans skyrocketed after the contest. It's an oldie but oh-so-goodie. And we have the recipe right here. If you subscribe to our print newspaper, thank you, and good news! You automatically get a free subscription to all our stories online — meaning there's never a paywall. But first, you have to register. It's easy! Click here for a step-by-step guide. That's it for the food newsletter, but in New Orleans the food news never stops. For more, visit us at NOLA.com. Thanks for reading, and have a great weekend! --A.S. P.S. If you aren't already subscribing to this free weekly newsletter, click here to subscribe. And, want to support our award-winning journalism? Check out this great deal. Just $1 for six months — for local journalism that matters! Subscribe here today. | 
