Lafitte restaurant will turn over a bit of a new leaf on its its first birthday today. From now on, it shall be a "modern brasserie," meaning the menu will change less and there are more fixed price options. But we're equally (more? maybe?) interested in chef Russell Jackson's answers to The Feast's "burning" questions. What does he crave most? "I'm a chef so there's passion, sex, fire, blood bud, pigs. That's kind of it in a nutshell." And what great idea should have been his? "HotChicksWithDouchebags.com." [The Feast]
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