Archived Article By Tom Fitzmorris Originally published June 26, 2006 Click here for the current edition The Librarians Loved Us For the past couple of days, I hung around the American Library Association meeting at the Convention Center, asking people how they felt about their visit to New Orleans. (That wasn't my main reason for being there; the publisher of my book asked me to be on hand to autograph books and give restaurant information.) This trade show was the first really big meeting to give New Orleans a vote of confidence a few months ago, going ahead with their plans despite everything. (Most conventions in the eighteen or soo months after the storm, you know, were canceled.) Those of us who are close to the critical tourism business here were watching the ALA meeting closely. Just like we all watched Mardi Gras, the Jazz Festival, and the Wine and Food Experience with an eagle eye for softness. While you may not have a direct conection with tourism (indeed, you may well disdain tourists), the fact is that the restaurant scene we enjoy here would not be possible without that business. It's also what keeps the great chefs here, entices winemakers to visit, makes the big, beautiful dining rooms and magnificent antique restaurants running. The good news was that the librarians were happy. Begining with a lady I met on the train back from Chicago last week (she was on her way to the meeting) to the publishers I had dinner with at Arnaud's last night, everybody was in a mood to enjoy the city, and apparently did. All I heard was news of terrific meals had in the restaurants you pray the visitors find, in lieu of eating in hotels or chain restaurants. Librarians are a civilized lot, but not especially wealthy. But they were spending well enough. Arnaud's was full last night--which is unusual for a Sunday in late June.  Other chefs and restaurant owners reported similar good luck over the past few days. Eight months ago, this success seemed like a wish or even a fantasy. But it's real. It's happening, and will continue to happen. And, as it has since the storm, our culinary culture is leading us into the new world. © 2006 Tom Fitzmorris. All rights reserved. news@nomenu.com