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Articles/Awards
All newspaper and magazine articles are available for review in person.
To view newspaper articles online, log on to newspapers.com. You will need a subscription which costs around $19. After subscribing, type title of article, year and location.
To view or order magazine articles, go to ebay.com, then type name and date of article.
Some newspaper and magazine articles are scanned and posted in the Photo Gallery page.
Newspaper Articles
September 6, 1996, Daily News (Los Angeles, CA) THE BAYOU COMES TO BURBANK, Larry Lipson
Chef Mark Antoine Foster and Cafe Nawlins, a cajun-creole restaurant, is featured in this major article. Chef Foster's photo was in sidebar on front page of paper. The Daily News is the second largest weekly paper in Los Angeles.
December 26, 1996, Los Angeles Times, Valley Edition, VALLEY'S TOP 10 DINING PICKS INCLUDE CAJUN, KOREAN AND TEUTONIC FAIR, Max Jacobson, Special to the Times
Chef Mark Antoine Foster and Cafe Nawlins is featured and rated one of the top 10 restaurants in the entire San Fernando Valley. A half page color photo of Chef Foster was included with this major article. It was Los Angeles Times's annual yearly review of the San Fernando Valley's restaurants.
January 9, 1997 Los Angeles Times Valley Edition, Valley Weekend/ Restaurant Review, AUTHENTICY CREATES A CRAVIN' FOR CAJUN, Cafe N'Awlins renditions of gumbo, shrimp creole and even crab cakes set a new standard for the spicy fare, MAX JACOBSON/SPECIAL TO THE TIMES
Chef Mark Antoine Foster and Cafe Nawlins is featured in this weekend edition of the La Times.
April 27, 1997, Los Angeles Times Magazine, THE FABULOUS 50 AND MORE, S. Irene Virbila
Chef Mark Antoine Foster's gumbo is rated one of the top 50 dishes of the year in Los Angeles by The Los Angeles Times Magazine in their annual restaurant guide.
August 7, 1997, Los Angeles Times, Restaurant News THE CASUAL BISTRO ON THE BLOCK, Angel Pettera/Special to the Times
Chef Mark Antoine Foster and Cafe N'awlins is mentioned in this article along with other restaurants.
February 22, 1998, Daily News (Los Angeles, CA), Dining Beat: MARDI TIME IS HERE, Larry Lipson
Cafe N'awlins and Chef Foster is first mentioned in this article along with about 3 other cajun-creole restaurants celebrating Mardi Gras.
March 15, 1998, The Los Angeles Times Magazine, Restaurant Special, Cover Story, ALL YOU CAN EAT, S. Irene Virbila
Chef Mark Antoine Foster and Cafe N'awlins is highlighted along with about 75 other restaurants rated as the best in Los Angeles by the Los Angeles Times Magazine in their annual special restaurant issue. Cafe N'awlins was rated one of the top 76 restaurants in Los Angeles
March 15, 1998, The Los Angeles Times Magazine, Restaurant Special, Chow Cheap, EATING 'ROUND THE CLOCK
Chef Mark Antoine Foster's shrimp creole is highlighted
Weekly Newspapers
February 20-26, 1997, New Times Los Angeles, LET THE GOOD CUISINE ROLL, Meredith Brody
This full-page article featured Chef Mark Antoine Foster and Cafe N'awilins as the best cajun-creole restaurant in Los Angeles.
Magazine Articles
April 1997, Valley Magazine, N'AWLIN'S NICETIES,Janice Wald Henderson
This major two-page restaurant article included two full color photographs of Chef Mark Antoine Foster. Ralph Fiennes was featured on the cover, as he was nominated for an Oscar for his role in "The English Patient".
February 1998, Los Angeles Magazine, WOODY'S WILD, WILD WAYS, DINING OUT, Photo by Jeff Oshiro
Chef Mark Antoine Foster was featured on the front cover of the Dining Out section in this issue which featured Wood Harrelson on the front cover.
Chef Mark Antoine now offers personal chef services.
LOS ANGELES FOOD CRITIC'S TESTIMONIALS
"Because Foster's food is a model of consistency, customers will always know what to expect".
Sometimes though, the more homey approach, and larger portioning, of the comforting renditions of chicken etouffee, chicken creole and shrimp creole might be welcomed. He cooks all three of these dishes very well. He also makes a superb pielike version of shrimp au gratin that is served with standard offerings of cole slaw and french fries."
Larry Lipson Daily News Restaurant Critic
"This late inclusion has to qualify as Surprise of the Year, a five-table cafe in downtown Burbank that serves the best gumbo I have ever tasted".
" Gumbo is just the start of a feast here, which might include the city's best shrimp Creole, incredible blackened fish, the chef's unctuous and delicious red beans and rice, buttery Louisiana crab cakes and amazing rich desserts, like sweet potato pecan pie with cream whipped to order. Get them while they last, because Foster often runs out of his more popular dishes."
Max Jacobson/ Special to the Times, Los Angeles Times
" Crab cakes are another dish that redefines the standards for me. In California, most crab cakes are pan-fried with a firm crumb crust, but Foster's are firm and yielding, all claw meat. They're rich and buttery, which makes them easy to mix up with rice, the best way to eat them."
Max Jacobson/Special to the Times, Los Angeles Times
"Where do you go when you're in the mood for real soul food?
"Mark Antoine Foster at Cafe N'Awlins in Burbank started out with a tiny storefront. Then the Cajun-Creole chef, who worked with Paul Prudhomme in New Orleans, annexed and remodeled the adjoining space, and now he's thinking of opening a place in Old Town Pasadena. That's good news because this Big Easy native can cook: rich seafood gumbo and shrimp etouffee and, more recently, proper po' boys and fried seafood."
S. Irene Virbila, Los Angeles Times Magazine
"Shrimp Creole-Mark Antoine Foster studied under Cajun Chef Paul Prudhomme and cooked at New Orleans restaurants before opening tiny Cafe N'Awlins. Everything he makes is appealing, but his shrimp creole is notable for a bright, snappy sauce that practically climbs out of the bowl on its own."
Max Jacobson/Special to the Times, Los Angeles Times
"New Orleans native Mark Antoine Foster may just whip up thre best crab cakes this side of the Mississippi."
"Bread Pudding with brandy sauce is a must have."
Los Angeles Magazine
"At Foster's place I always begin my meal with gumbo. Oh what a rich gumbo this is, reflecting a well cooked roux in its dark brown color. Poking around my cup, I see baby shrimp, not to spicy sausage and tender chicken. The artful balance of peppers from green bell to black and cayenne, impresses me."
Janice Wald Henderson, Valley Magazine