Though the city has fewer people than it did before Hurricane Katrina hit in 2005, it has 70 percent more restaurants, according to a count by Tom Fitzmorris, a local expert who does not include fast-food or chain restaurants in his tally.
“It’s really something,” said Mr. Fitzmorris, between callers to his three-hour daily radio show about eating out. “It has never stopped going up, even in the summer, which is not a good time for us in the restaurant business.”
Economically speaking, the restaurant boom is a barometer of a city that is more affluent and more educated than it used to be. “Richer cities have more restaurants per capita,” said Jed Kolko, the chief economist of Trulia, the real estate website, who said New Orleans already ranked 14th in the nation on restaurants per person in 2010, just a few years into the recent boom (San Francisco was No. 1).
At the same time, the high concentration of restaurants here has built on itself, as chefs are attracted to a city where eating out is so popular and the most successful ones expand. In that sense, it represents an industry cluster along the lines of the financial industry on Wall Street or high technology in Silicon Valley. More than 10 percent of the jobs in the metropolitan area are in the restaurant business, compared with an average of 8.2 percent nationwide.