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A Taste of New Orleans:
AJ & Anna Tusa on Creole Italian Cuisine, Family, and Tradition
In a city known for its vibrant food culture, few restaurateurs embody the heart of New Orleans cuisine quite like AJ and Anna Tusa. The husband-and-wife duo, owners of Briquette Restaurant and New Orleans Creole Cookery, have built a career around their passion for hospitality, blending Creole and Italian flavors into a unique dining experience. Their restaurants are a testament to the city’s rich culinary heritage, offering dishes that celebrate both the fresh seafood of the Gulf and the deep Italian roots that have shaped New Orleans cuisine.
For AJ, the restaurant business was in his blood. Growing up in his family’s oyster bar, Messina’s (on the corner of Chartes & Iberville St), he spent years surrounded by the energy of the industry. Though he initially pursued a career in insurance after graduating from Southeastern University, the pull of the kitchen proved too strong. Anna, on the other hand, has been in the restaurant world since 1994, working her way up from hostess to bartender to management. She graduated from University of New Orleans, and completed two internships with Walt Disney College Program in restaurants, refining her understanding of hospitality along the way.
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Their love for food and service led them to create something of their own. “Our love for serving guests, seeing their smiles when they enjoy a meal inspired us to open restaurants.” That joy is evident in every dish they serve, where Creole and Italian flavors come together in perfect harmony.
​Creole Italian cuisine is a reflection of New Orleans itself—a melting pot of cultures and flavors. The city’s Sicilian immigrants left a lasting mark on the food scene, blending French, Spanish, and African influences with their own culinary traditions. This fusion is showcased in dishes like Lamb Shank Puttanesca, Veal Osso Buco, and Snapper Pontchartrain, which highlight both bold Italian flavors and the bounty of Gulf seafood. The Veal Osso Buco, a slow-cooked dish with wine and vegetables, is a true representation of this culinary marriage.
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Seafood plays a crucial role in Creole Italian cuisine, acting as the bridge between the two influences. “Crawfish pasta, softshell crab pasta, fresh fish with a side of pasta—it all works together.” Even the iconic New Orleans Muffaletta is a testament to the city’s Sicilian heritage, featuring layers of cured meats, cheese, and olive salad on a French-style loaf.
For the Tusas, food isn’t just about nourishment—it’s about tradition. AJ's Sicilian heritage remains central to their lives, from holiday meals featuring rigatoni with red gravy (that MUST be cooked with pigs feet, Italian sausage, and braciole) to pizza parties with authentic antipasti and vino. AJ especially enjoys an annual Sicilian dinner at Briquette where he Chef’s with their team in the kitchen.
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Their connection to their roots extends beyond the kitchen. As a proud member of Poggioreale in America (PIA), they are actively involved in preserving and celebrating Sicilian culture. This March, the couple will be hosting the Poggioreale in America Reunion from March 21-23, bringing together Sicilian Americans from across the country to reconnect with their heritage. The event, much like their approach to food, is a celebration of history, family, and community.
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When they’re not in the kitchen, AJ and Anna embrace everything New Orleans has to offer. They love St. Joseph’s Day, a cherished tradition in the Italian community, and recommend visitors explore the city through its food. “Eat your way through gumbo, Muffaletta, oysters, and beignets,” Anna advises. She also suggests stops at Sazerac House, Mardi Gras World, and the lively music scene on Frenchmen Street.
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At the end of the day, the Tusas believe the best way to experience New Orleans is at the dinner table, surrounded by good food and great company. Their passion for hospitality, tradition, and Creole Italian cuisine ensures that every meal is more than just a dish—it’s a story, a history, and a taste of New Orleans itself.
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By Sarah Campise Hallier
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