{"id":104898,"date":"2025-02-10T02:37:24","date_gmt":"2025-02-10T08:37:24","guid":{"rendered":"https:\/\/news.medill.northwestern.edu\/chicago\/?p=104898"},"modified":"2026-01-01T16:05:51","modified_gmt":"2026-01-01T22:05:51","slug":"bons-new-orleans-street-food-embraces-inclusivity-tradition","status":"publish","type":"post","link":"https:\/\/news.medill.northwestern.edu\/chicago\/bons-new-orleans-street-food-embraces-inclusivity-tradition\/","title":{"rendered":"Bon\u2019s New Orleans Street Food embraces inclusivity, tradition"},"content":{"rendered":"

By Amanda Pirkowski
\n<\/b>Medill Reports<\/span><\/i><\/p>\n

NEW ORLEANS \u2013 A trail of powdered sugar on the outside patio leads the way to the entrance of Bon\u2019s New Orleans Street Food. The fluffy remnants frequently fall from the lips of customers enjoying not only beignets but also Creole calas, a New Orleans classic.<\/span><\/p>\n

Bon\u2019s New Orleans Street Food has a special mission of \u201cmaking New Orleans food approachable for everyone.\u201d With traditional New Orleans cuisine typically using wheat as a thickener for fare such as gumbo or as a coating on fried chicken or gator bites, a gluten-intolerant traveler must often forgo these local treats. This restaurant offers a solution \u2013 gluten-free versions of New Orleans dishes, including calas, gumbo, gator street corn, shrimp and grit bites, and chicken and waffles.<\/span><\/p>\n

\"\"
Bon\u2019s adorns its New Orleans cuisine with traditional fleurs de lis. (Amanda Pirkowski\/MEDILL)<\/figcaption><\/figure>\n

\u201cFinding a place that has gluten-free food means a lot to me \u2013 that I can actually start to appreciate the culture and the food down here,\u201d said Sophie Owen, a gluten-free visitor from Michigan. \u201cIt was super crunchy \u2013 the chicken tenders \u2013 they taste amazing. I got the waffles. I haven\u2019t been able to have waffles in years.\u201d<\/span><\/p>\n

\"\"
Gluten-free fried chicken with some heat sits alongside gluten-free waffles. (Amanda Pirkowski\/MEDILL)<\/figcaption><\/figure>\n

Another sweet treat offered at Bon\u2019s is the calas. Calas are a West African confection made out of rice flour. In the 1700s, female slaves peddled this treat on the streets of New Orleans on Sundays, according to <\/span>64 Parishes<\/span><\/a>. Traditionally, the rice was dried overnight and then mixed into a \u201cdrop batter.\u201d At Bon\u2019s, the balls of loose batter are placed into the gluten-free fryer until they float to the top. These rice fritters are then coated with powdered sugar.\u00a0<\/span><\/p>\n

\"\"
The calas enter the fryer and await a dusting of powdered sugar. (Amanda Pirkowski\/MEDILL)<\/figcaption><\/figure>\n

\u201cCalas were brought to New Orleans before the beignet was ever introduced here,\u201d said David Sheely, owner of Bon\u2019s. \u201cThey were the item in the streets being sold as that sugary, powdered treat. And later, the French came and introduced beignet, and unfortunately, the calas has been a lost cuisine, so we are trying to bring it back.\u201d<\/span><\/p>\n

Bon\u2019s offers the first taste of calas for many.<\/span><\/p>\n

\u201cI actually just walked around and saw they sell those things because I couldn\u2019t ever find them, so I was like, \u2018I want to try them,\u2019\u201d said Doriana Fattoruso, a new resident of New Orleans. \u201cSo that\u2019s how I ended up here. I\u2019ve tried beignets before, but I think beignets are a little dry, so I really like that they (calas) are a little moist.\u201d<\/span><\/p>\n

\"\"
Doriana Fattoruso indulges in her first bite of calas. (Amanda Pirkowski\/MEDILL)<\/figcaption><\/figure>\n

For those who are not gluten intolerant, Bon\u2019s New Orleans still offers beignets, with some visitors making it a point to get a beignet from Bon\u2019s as a mainstay of their New Orleans experience. Michael Voss from Kansas said he has visited New Orleans three times and comes to Bon\u2019s every time he is in town.<\/span><\/p>\n

\u201cWe originally went to Cafe Du Monde down the way, and the lines were very long, and so we kind of wandered down this way, and we stumbled upon this place, and the owner was so nice,\u201d Voss said. \u201cThat was about two years ago, the first time that we came here, and every time we come back because we love the beignets and just the atmosphere that this place has with the little courtyard out here.\u201d<\/span><\/p>\n

More than just replicating food that was traditionally offered in the streets of New Orleans, Bon\u2019s also recreates the street-food feel, only serving food to-go. The only street-food vendor allowed in New Orleans is Lucky Dog, but Bon\u2019s outside patio and seating makes it feel as if customers are eating on Decatur Street and looking out upon Jackson Square.<\/span><\/p>\n

For those craving more adventurous fare, Bon\u2019s menu includes battered, buffalo frog legs and a duck bomb.\u00a0<\/span><\/p>\n

\u201cIn New Orleans, I wanted to try something different,\u201d said Michael Martin, a visitor in town for the Super Bowl. \u201cI hadn\u2019t tried them before. The duck bombs looked really good. They\u2019re duck wrapped in bacon with a little sauce inside, and they\u2019re really potent and really nice. They have like a honey glaze inside them. It\u2019s awesome.\u201d<\/span><\/p>\n

Bon\u2019s New Orleans Street food plans to expand upon its gluten-free menu. Starting March 1, Bon\u2019s will offer gluten-free beignets in addition to their calas that are naturally gluten free. Sheely also said the chef is currently working on perfecting a flour mix to create a gluten-free king cake, striving to uphold the cake\u2019s tradition of sharing. Whoever gets the slice containing the plastic baby has the honor of providing a king cake for the next celebration.<\/span><\/p>\n

Amanda Pirkowski is a graduate student at Medill, specializing in sports media. You can follow her on Twitter\/X at @amandapirkowski<\/a>.<\/span><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

By Amanda Pirkowski Medill Reports NEW ORLEANS \u2013 A trail of powdered sugar on the outside patio leads the way to the entrance of Bon\u2019s New Orleans Street Food. The fluffy remnants frequently fall from the lips of customers enjoying not only beignets but also Creole calas, a New Orleans classic. Bon\u2019s New Orleans Street […]<\/p>\n","protected":false},"author":994,"featured_media":104907,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5485,5542,31,5486,5487],"tags":[],"class_list":["post-104898","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-medill-explores-2025","category-msj25","category-sports","category-super-bowl-lix","category-winter-2025"],"yoast_head":"\nBon\u2019s New Orleans Street Food embraces inclusivity, tradition - Medill Reports Chicago<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/news.medill.northwestern.edu\/chicago\/bons-new-orleans-street-food-embraces-inclusivity-tradition\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bon\u2019s New Orleans Street Food embraces inclusivity, tradition - Medill Reports Chicago\" \/>\n<meta property=\"og:description\" content=\"By Amanda Pirkowski Medill Reports NEW ORLEANS \u2013 A trail of powdered sugar on the outside patio leads the way to the entrance of Bon\u2019s New Orleans Street Food. 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