Our Story
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Traditional Louisiana Spices: The Flavors Behind Cajun and Creole Cooking
Louisiana cooking doesn’t get its character from one spice, one pepper, or one secret blend. It comes from layers. A dark roux. Onion, celery, and bell pepper. Garlic. Thyme and bay leaf. Paprika, cayenne, and black and white pepper. Green onion and parsley at the very end. And in gumbo, the earthy finish of filé.…
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A Cajun-Creole Thanksgiving: Louisiana Holiday Traditions to Bring to Your Table This Fall
From turkey and andouille gumbo to oyster dressing and Café Brûlot, explore Louisiana Thanksgiving traditions and taste them at Filé Gumbo Bar in Tribeca.
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National Gumbo Day Meets Indigenous Peoples’ Day
This Monday, October 12, is National Gumbo Day. It is also Indigenous Peoples’ Day. When I noticed the two landing on the same date this year, I had to stop and laugh, because for a restaurant called Filé, that is not a coincidence you get to ignore.
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Why We Use Leidenheimer Bread
Some things you just don’t compromise on. There are a hundred decisions that go into building a dish. Protein sourcing. Spice ratios. Cook times. The order in which aromatics hit the pan. Most of those decisions happen behind the kitchen doors, invisible to the guest. But bread? Bread is visible. Bread is the first thing…