NEW ORLEANS RESTAURANTS & FOOD
LOCAL DISH - Big Easy’s Spring Dining Guide
No matter what you crave, New Orleans is a great place to eat. From home cooking to fine dining, this is a city full of people that love to cook and love to eat. From Cajun spice to brown sugar-sweetened bananas Foster, from sushi to fried seafood or traditional Creole to cutting edge contemporary cooking, there are many exciting options.
Below is BIG EASY’S SPRING DINING GUIDE, which highlights many of the most popular restaurants among visitors and locals alike.
NEW ORLEANS CREOLE
New Orleans’ culinary reputation primarily comes from Creole cooking. It’s a cuisine formed by the mixing of European, African and Native American techniques, ingredients and recipes. There are both exquisite and simple versions of the same dishes, very traditional and more innovative approaches and even an evolving notion of new influences. Here’s a range of traditional to creative approaches to New Orleans cooking.
Antoine's - 713 St. Louis St., 504-581-4422
Antoine’s is the oldest restaurant in America run continuously by the same family. Five generations have overseen the restaurant since Antoine Alciatore opened it in 1840. Dishes like Oysters Rockefeller and pompano en papillote are some of the more legendary inventions to have come out of its traditional French Creole kitchen.
Arnaud's - 801 Bienville St., 504-523-2847
“Count” Arnaud Casenave was a wine salesman before he opened his namesake restaurant in 1918. The title count was bestowed on him honorifically be New Orleans socialites for his courtly manor. The restaurant serves classic Creole dishes, including the Count’s own spicy recipe for remoulade sauce. The restaurant features many dining rooms and the French 75 bar.
Bacco - 310 Chartres St., 504-522-2426
Bacco highlights some of the Italian influences in New Orleans. On the imported side, there are salamis, cheeses, truffles and olive oil from Italy but everything else is made in house, including the flat pastas. There is a touch of Creole in their Crawfish Ravioli and many of their dishes reflect the city’s access to great Gulf seafood.
Bourbon House - 144 Bourbon St., 504-522-0111
Bourbon House features the fruits of the sea in a variety of dishes, including shrimp, raw oysters and lobster, as well as traditional Creole dishes. Some recipes belong to Chef Jared Tees and others are adopted from some of the fishermen he has sought out for particular seafood. The bar has a picture window view of the beginning of Bourbon Street’s colorful blocks.
Broussard’s - 819 Conti St., 504-581-3866
With one of the French Quarter’s prettiest courtyards for dining, Broussard’s mixes Creole and Continental food. Seasonal local seafood is featured prominently. But chef/proprietor Gunther Preuss also keeps a Hunter’s Game Grill on the menu year-round featuring boar sausage, venison chops and breast of quail.
Christian’s Restaurant - 3835 Iberville St., 504-482-4924
Although located in a former church in Mid-City, Christian’s is actually named after its founder. The menu blends traditional Creole cuisine with French dishes from Chef Michel Foucqueteau’s native south of France. The selections include oysters en brochette and Shrimp Marigny as well as dishes from Provence, like a Marseille Bouillabaisse.
Commander's Palace - 1403 Washington Ave., 504-899-8221
The turquoise mansion in the Garden District became legendary when Ella and Dick Brennan took over. It helped launch superstar chefs Paul Prudhomme and Emeril Lagasse. Chef Tory McPhail blends traditional Creole and cutting edge cooking using local seafood and even reinventing gumbo. The James Beard Foundation honored Commander’s as the national restaurant of the year in 1996.
Court of Two Sisters - 613 Royal St., 504-522-7261
Creole sisters Emma and Bertha Camors opened a couple of shops on the site, including a notions shop and a coffee house before the Court became a restaurant. Through the last century (the Camors both died in 1944), it became a legendary restaurant, featuring traditional Creole cooking. A jazz brunch is served daily and Chef Tom Weaver prepares an extensive a la carte traditional Creole menu in the evening.
K-Paul’s Louisiana Kitchen - 416 Chartres St., 504-524-7394
Paul Prudhomme is one of the city and country’s more tirelessly creative chefs, having created everything from Blackened Redfish to Magic Seasoning Blends to the holiday oddity known as Turducken, a chicken in a duck in a turkey. Under protégé Paul Miller, K-Paul’s features South Louisiana cooking with Cajun, Creole and creative contemporary twists.
Mr. B's - 201 Royal St., 504-523-2078
With the help of Chef Paul Prudhomme, Mr. B’s was one of the first bistros to get creative with Creole classics when they opened in the late ‘70s. They still do a very traditional New Orleans Barbecue Shrimp. They also use a wood-burning grill, one of the first in the city for a fine dining restaurant.
Muriel’s Jackson Square - 801 Chartres St., 504-568-1885
Occupying a large corner spot overlooking Jackson Square, Muriel’s is a pretty place to dig into creative Creole cooking. Chef Erik Veney works with classic local elements, like crawfish, oysters, soft shell crabs in season, or duck confit in his own recipes and does traditional dishes like gumbo and turtle soup.
Palace Café - 605 Canal St., 504-523-1661
Dickie Brennan’s Palace Café blends modern and traditional Creole. There are creative dishes like a savory Crabmeat Cheesecake and creative versions of dishes like court bouillon. Duck is also a specialty and the restaurant typically offers at least three duck entrees. Their White Chocolate Bread Pudding is a rich twist on a staple New Orleans dessert.
Petunia’s Restaurant - 817 St. Louis St., 504-522-6440
In the heart of the Quarter, Petunia’s blends Creole, Cajun and some French influences. The menu offers traditional Creole dishes, fried seafood platters and the Quarter’s largest selection of crepes, with both seafood and savory options. There is also a selection of po’ boy sandwiches and Petunia’s offers breakfast in the morning.
Praline Connection - 542 Frenchmen St., 504-943-3934
Soul Food meets Creole cooking at the Praline Connection. There’s a solid foundation of beans and greens to go with smothered pork chops, chicken fried to order, turkey necks and other meat dishes. Creole dishes include stuffed crabs, etouffée and more. The restaurant was originally supposed to be a candy store specializing in pralines and they have a selection of their own exotic versions.
Ralph’s on the Park - 900 City Park Ave., 504-488-1000
Out by the ancient live oaks in City Park, Ralph’s offers a contemporary take on French-Creole cooking. Chef Gerard Maras has been known to use herbs and vegetables from his own garden in pursuit of the freshest flavors. During warm weather, there is balcony seating available, overlooking the park.
Tujague’s Restaurant - 823 Decatur St., 504-525-8676
Established in 1865, Tujague’s is the city’s second oldest restaurant. A beautiful bar with mirrors imported from Paris greets visitors off the street. The menu for dinner is a traditional Creole prix fixe selection, including their signature beef brisket, shrimp remoulade and choice of entrée.
CAJUN
Cajun country begins about an hour west of New Orleans but it’s not hard to find Cajun food in New Orleans. But there are only a handful of restaurants focusing on Cajun culture as well, like bringing in Cajun bands.
Alex Patout's Louisiana Restaurant - 720 St. Louis St., 504-525-7788
Chef Alex Patout has Cajun roots but cooks the melded Cajun and Creole cooking of South Louisiana. Patout offers Rabbit Sauce Piquant, smothered duck and even a traditional etouffée as well as Crabmeat Imperial and soft shell crabs. The dining room is more formal than any of the Cajun-identified restaurants.
Cajun Cabin - 503 Bourbon St., 504-529-4256
Bourbon Street might not be the first place you’d associate with Cajun food, but the high spirited mix fits right into the heart of the strip. Cajun dishes include everything from fried shrimp to alligator to crawfish pies. There are also Gulf fish and raw oysters, po’ boys and gumbo.
Mulate's Cajun Restaurant - 201 Julia St., 504-522-1492
The original Mulate’s in Breaux Bridge was the first restaurant to bring live Cajun music into the mix. Proprietor Kerry Boutté eventually moved to New Orleans and opened this restaurant but with a steady slate of Cajun bands coming in every week to join him. The menu features all sorts of Cajun specialties and some of Boutté’s own recipes.
SEAFOOD
It’s strange to ask which restaurants do seafood in New Orleans because most do. But some are perhaps a bit more focused on the fruits of the sea.
Acme Oyster House - 724 Iberville St., 504-522-5973
Raw oysters aren’t a staple food everywhere, but they are in New Orleans. Acme is one of the French Quarter’s legendary oyster houses. There is a full menu of seafood dishes, New Orleans cooking and po’ boys with fried shrimp and oysters.
Dominique's Restaurant - 1001 Toulouse St., 504-522-8800
Chef Dominique Macquet hails from Mauritius, a former French colony off the coast of East Africa. He’s created a menu featuring a broad “latitude” of influences. He incorporates spices from his homeland, dishes from the Caribbean and other tropical locations as well as New Orleans and European classics.
GW Fins 808 Bienville St., 504-581-3476
Chef Tenney Flynn writes Fins’ menu every day depending on the fish freshly available. There is always a mix of several fish from the Gulf as well as many fish flown in from other waters. The range of dishes goes from classic New Orleans to sushi inspired treatments of seared tuna.
La Cote Brasserie - 700 Tchoupitoulas St., 504-613-2350
La Cote Brasserie offers a seafood bar that winds like a bayou through the restaurant. The restaurant makes the most of local seafood and shellfish, especially in the platters of raw seafood, including oysters, clams and ceviche like salads of other fish. The stylish restaurant is a part of the arts hotel in the center of the arts district.
Pascal’s Manale - 1838 Napoleon Ave., 504-895-4877
Traditional New Orleans barbecued shrimp really weren’t barbecued. The shrimp were baked shell-on in butter with seasonings. Pascal’s Manale created the dish. The restaurant is a New Orleans institution and offers seafood, an oyster bar and steaks as well.
Redfish Grill - 115 Bourbon St., 504-598-1200
Sitting right at the beginning of Bourbon Street, Redfish specializes in the popular Gulf fish and has a raw oyster bar. Chef Gregg Collier serves redfish in a variety of ways, including blackened, grilled and sautéed, as well as an abundance of shrimp and oyster dishes. For the less seaworthy there are vegetarian dishes, chicken and a filet.
NEW AMERICAN COOKING
While New Orleans is best known for its indigenous Creole cuisine, some of its best known chefs do a full range of contemporary American cooking. You’ll find local produce and seafood on their menus, but the recipes take more wide open approaches to them.
Bayona - 430 Dauphine St., 504-525-4455
Chef Susan Spicer broke into the top of profession before many women had the chance to advance beyond prep cook in a professional kitchen. After studying in California and France she returned home to open remarkable restaurants like Bayona. She’s a purist in approaching a particular recipe, but the menu has nice eclectic touches. She is the only chef to representative New Orleans at the annual Super Bowl extravaganza Taste of the NFL.
Cobalt - 333 St. Charles Ave., 504-565-5595
Newly under the direction of Chef David English, Cobalt is using Louisiana produce and seafood to present bold flavors in fun dishes, many of which play off the city’s French and Spanish roots. With its décor, Cobalt looks like a San Francisco bistro, but the feel is much more about Southern hospitality.
Emeril’s - 800 Tchoupitoulas St., 504-528-9393
Chef Emeril Lagasse opened his namesake restaurant in the early ’90s to serve what he termed “New New Orleans” cooking. It’s a blend of Creole classics and contemporary influences. There are classics like barbecued shrimp and his legendary Banana Cream Pie. He’s won numerous awards, honors and accolades at this, his first restaurant.
Restaurant August - 300 Gravier St., 504-299-9777
Rising star chef John Besh employs a thorough yet refined touch, drawing on natural flavors of food rather than heavy seasoning. Some of his signature dishes include simple dishes like gnocchi with crabmeat and shaved truffles. August has an excellent wine list to compliment the menu.
Victor’s Grill at the Ritz-Carlton - 921 Canal St., 504-524-1331
Victor’s Grill mixes grill items with some local flair. It’s the city’s only hotel with a five diamond rating, which requires an exquisite dining experience. The dining room is elegant and bright, while the menu is creative and refined.
FUN & CASUAL
Many local restaurants have taken home cooking classics and Southern food and brought them to new heights.
Café Pyramids - 1113 Decatur St., 504-569-0041
Much of the Mediterranean menu at Café Pyramids hails from Lebanon, Greece and Persia, with everything from feta cheese and olives to humus and falafel to lamb chops and kebabs. There’s even pitch black Turkish coffee. It’s open very late on weekends.
Fiorella’s Café - 1136 Decatur St., 504-528-9566
With doors facing both the French Market and Decatur Street, Fiorella’s has been a longtime favorite in the more residential side of the Quarter. They are famous for their fried chicken and offer all sorts of New Orleans staples like red beans and rice and jambalaya as well as po’ boy sandwiches. They’re open late, too.
The Gumbo Shop - 630 St. Peter St., 504-525-1486
Gumbo is a staple dish in New Orleans and thus is the foundation of the Gumbo Shop, which offers many New Orleans favorites. Three different types of gumbo are offered, including a gumbo z’herbes or vegetarian version. Other staples include jambalaya, crawfish etouffée, Shrimp Creole. There are also more sophisticated dishes like blackened fish and Crawfish and Tasso Pasta.
House of Blues - 225 Decatur St., 504-529-BLUE
The House of Blues mixes Southern home cooking and some backyard favorites, like barbecued ribs, with dishes that are clearly keeping pace with the foodie crowd. There’s gumbo, smoked chicken, jambalaya, shrimp and crawfish etouffée and burgers as well as calamari, blackened fish and many New Orleans Creole classics. On Sunday’s there is a Gospel Brunch with a brunch buffet.
Bubba Gump Shrimp Company - 429 Decatur St., 504-522-5800
Inspired by the movie Forrest Gump, Bubba Gump does shrimp just about any way you want it. It’s a relaxed, fun, family-friendly restaurant. There’s everything from a boiled shrimp by the basket to a bonanza of fish and shrimp called, Bucket of Boat Trash, taken from the movie as well.
Crescent City Brewhouse - 527 Decatur St., 504-522-0571
Bavarian brewmaster Wulfram Koehler crafts four German style beers at the Brewhouse. He matches the beers with an eclectic menu offering everything from raw oysters and spring rolls to Mississippi quail to Gulf fish, shellfish and pasta dishes. Desserts include classics like tiramisu and key lime pie. There is a balcony for dining that overlooks river traffic and the French Quarter.
Jimmy Buffett’s Margaritaville Café - 1104 Decatur St., 504-592-2565
Jimmy Buffett started playing for passersby on Bourbon Street and has always had family and ties in the city. Margaritaville does have a Cheeseburger In Paradise but it also brings a fresh look at combining food from around the Gulf Coast and Caribbean. Besides New Orleans dishes, there is jerk chicken, conch fritters and all sorts of Southern cooking.
Landry’s - 400 N. Peters St., 504-558-0038
Landry’s specializes in seafood and serves it every way imaginable. There’s shrimp and crabs as well as Maine Lobster and Alaskan King Crab. Platters of seafood are available fried and boiled. There’s also Angus beef and entrees not pulled from the ocean. For a New Orleans touch, there is gumbo, and other local favorites.
Cannon’s - 4141 St. Charles Ave., 504-891-3200
A longtime favored meeting place on St. Charles, Cannon’s combines a spacious lounge with a casual restaurant serving seafood. Besides Gulf seafood there is lobster and crab from the Pacific northwest. They also offer an oversized bucket of seafood including a variety of shellfish.
Five O’Clock Grill - 501 Bourbon St., 504-529-4256
The Five O’ Clock Grille is a festive spot on Bourbon Street that offers an always-happy-hour approach with a menu of pit-cooked barbecue, New Orleans favorites and a wide selection of appetizers for grazing. Straight from the pit there are ribs, brisket and pork from the pit. The appetizers include everything from alligator and crawfish to fried green tomatoes.
Pat O’Brien’s Courtyard Restaurant - 624 Bourbon St., 504-588-2744
Famous for it’s Hurricanes and courtyard flaming fountain, Pat O’s also features a courtyard restaurant with a mix of Creole and fun contemporary dishes. There is everything from Shrimp Remoulade to Alligator Bites to Gulf fish to Shrimp Creole and Crawfish Etouffée.
Zydeque Restaurant - 808 Iberville St., 504-565-5520
Louisiana isn’t the first state that comes to mind at the mention of barbecue, but outdoor cooking and barbecue have plenty of unique local twists. Zydeque features brisket and ribs as well as Cajun country favorites like cochon de lait, a whole roasted suckling pig, or spicy andouille and boudin sausages.
Snug Harbor Jazz Bistro - 626 Frenchmen St., 504-949-0696
Located just outside the French Quarter in the Marigny, Snug Harbor is both a restaurant and a jazz club. The bistro menu features steaks and Creole seafood dishes. The club room is separate and usually the show is piped into the bar and restaurant.
EUROPEAN
Many New Orleans restaurants focus on European styles of cooking before they hit New Orleans’ melting pot.
Rene Bistro - 817 Common St., 504-412-2580
Certified French Master Chef Rene Bajeux has spent most of his career at the finest of fine dining restaurants, like at the Four Seasons in Beverly Hills and here at the Windsor Court. At his bistro, he is doing French bistro cooking from four regions of France. Dishes include the hearty style of cooking many French chef apprentices start with, like rabbit stews or Bouillabaisse.
New Orleans Grill at the Windsor Court - 300 Gravier St., 504-522-1992
Under Jonathan Wright, the New Orleans Grill is at the top of the New Orleans dining scene. One of Britain’s top chefs, Wright came to the Windsor Court a year ago and has recently seen a renovation of the kitchen and beautiful dining room. Wright is applying his command of contemporary French cooking to the freshest local ingredients.
RioMar - 800 S. Peter St., 504-525-3474
Chef Adolfo Garcia is one of the few chefs in town pursuing the city’s Spanish heritage. Focusing on seafood, RioMar combines Spanish and Latin and South American dishes. The menu features several versions of ceviche, a Peruvian dish of seafood and shellfish marinated in citrus juices, as well as Gulf fish and mussels with chorizo sausage.
Maximo's Italian Grill - 1117 Decatur St., 504-586-8883
With Herman Leonard’s jazz portraits on the wall, Maximo’s offers an urbane setting for dishes from all regions of Italy. There’s an open kitchen in the back where diners can watch from the marble-top bar or booths. The wine list has the most extensive selection of Italian wines in the city.
ASIAN & SUSHI
New Orleans doesn’t have a lot of restaurants from exotic cuisines or cultures. That’s odd considering how many people from far and wide have decided to call it home. These restaurants add some exotic twists.
August Moon - 3635 Prytania St., 504-899-5129
Just above the Garden District, August Moon is a popular spot for traditional Vietnamese food and also offers some Chinese dishes. There’s everything from spring rolls to fried rice.
Kanpai - 4116 Canal St., 504-483-0880
“Kanpai” is essentially Japanese for “cheers” when raising a toast. Kanpai in Mid-City offers an extensive sushi buffet for lunch and dinner as well as a la carte dining. Besides sushi and rolls, the buffet offers creative Japanese dishes.
Lemon Grass Restaurant - 217 Camp St., 504-523-1200
Chef Minh Bui came to New Orleans from Vietnam, where his family owned a French-influenced restaurant. Familiar with fine cooking, he honed his talents at top local restaurants before opening Lemon Grass. The menu features gourmet spring rolls as well as many of his versions of popular Asian dishes, like lacquered duck.
Wasabi - 900 Frenchmen St., 504-943-9433
A recent addition to the strip of bars and clubs in the Marigny, Wasabi has a large bar and large sushi bar. There’s a long list of special rolls and a long menu of cooked appetizers including gyoza and shumai dumplings.
STEAKHOUSES
With all of the steak restaurants on the scene, it almost looks like the city has ties to Chicago. In fact, the city has always had room from steakhouses.
Besh Steakhouse at Harrah’s - Canal Street at the River, 504-533-6000
Chef John Besh opened a fine dining steakhouse in the Harrah’s New Orleans Casino. The selections include oversized steaks with refined touches in sauces and accompaniments. New Orleans seafood rounds out the menu in a lively and comfortable atmosphere.
Chateaubriand Steakhouse - 310 N. Carrollton Ave., 504-207-0016
French Chef Gerard Crozier opened a steakhouse to bring a deft touch to steaks. He specializes in the classic Chateaubriand for two, a 20 oz. cut of tenderloin carved tableside. The accompaniments include feature classic steak sauces, like béarnaise, as well as some more traditional French ones.
Dickie Brennan's - 716 Iberville St., 504-522-2467
Dickie Brennan’s has the most Creole of touches on a steakhouse. Though it looks very clubby and masculine, there are plenty of not so regular steakhouse options. Cuts of beef are cooked according to their own demands instead of all hitting the super hot broiler. Some steaks are seared in cast iron skillets while others are grilled. There are also Creole styled appetizers and seafood options.
BALCONIES & COURTYARDS
Once April’s warm festival weather arrives, it’s hard to go back inside. But there are plenty of restaurants that offer al fresco dining. Balconies and courtyard seating also offer more casual and relaxed settings to enjoy a meal and sometimes a view.
Broussard’s - 819 Conti Street, 504-581-3866
Tucked behind Broussard’s elegant dining rooms is a very pretty brick and slate patio which is open for dining in nice weather. The restaurant has been a French Quarter institution since its founding in 1918. The menu is a blend of continental and Creole cooking, combining Chef Gunter Preuss’ European background with the historic restaurant’s Creole roots. There’s Gulf fish and shellfish as well as a Hunter’s Game Grill on the menu.
Court of Two Sisters - 613 Royal Street, 504-522-7261
One of the French Quarter’s older Creole restaurants, the Court of Two Sisters has one of the historic district’s largest courtyards. And it’s the largest one open for dining, and during daily brunches jazz trios stroll about playing traditional and Dixieland jazz. Brunch features an extensive buffet with many New Orleans favorites. In the evening, Chef Tom Weaver offers an extensive a la carte menu of classic Creole dishes
Crescent City’s Brewhouse - 527 Decatur Street, 504-522-0571
If easing into a meal with home-brewed beers and a dozen raw oysters sounds good, then Crescent City is the place to go. The brewpub even has a balcony facing the riverfront. Brewmaster Wulfram Koehler crafts several German-style beers including a pilsner, ale, dark beer and seasonal offerings. The menu is eclectic, offering everything from salmon and Gulf fish to gumbo and gourmet sandwiches.
Café Degas - 3127 Esplanade Avenue, 504-945-5635
On a pretty residential strip just before City Park, Café Degas is a quaint café with most of its seating on a covered, outdoor deck. It combines a very casual setting with many simple but refined French dishes. Chef Ryan Hughes also adds a list of specials in line with creative new American cooking.
The Gumbo Shop - 630 St. Peter Street, 504-525-1486
With three different gumbos on the menu, the Gumbo Shop is what you would expect, with a menu of traditional New Orleans favorites including crawfish etouffee and jambalaya as well. There are also sandwiches and a long list of sweet desserts. Located in a classic style of French Quarter townhouse, the entrance is a carriage way leading both to the dining rooms and the interior courtyard. Desserts take a sweet Southern turn with items like pecan pie.
Jimmy Buffett’s Margaritaville Cafe - 1104 Decatur Street, 504-592-2565
One might expect a Cheeseburger in Paradise and plenty of frozen margaritas and blender drinks from Jimmy Buffett’s. And they’re there. But the menu also has a great round up of Caribbean and Gulf coast dishes from ribs to Jamaican jerk chicken to Bahamian conch. Louisiana favorites include shrimp and catfish dishes. The large balcony offers plenty of outdoor seating just off the French Market.
Martinique Bistro - 5908 Magazine Street, 504-891-8495
Tucked away on a quiet block of Magazine Street, Martinique Bistro is a cozy little café. The dining room opens up to a brick-walled courtyard draped with plants. Chef Kevin Reese takes the menu in tropical directions as the name might imply, mixing refined French technique with the exotic flavors of warmer climates.
Mat & Naddie’s - 937 Leonides Street, 504-861-9600
From the deck at Mat & Naddie’s, diners get a pleasant view of the levee, though not over it. It’s fortuitous for the eclectic little café, since the restaurant evolved years ago out of a catering business. Since then, the bright yellow cottage has converted most rooms into dining rooms and added a deck decorated with a sort of folk art feel. The menu ranges to the adventurous and often courts Asian accents.
Ralph’s on the Park - 900 City Park Avenue, 504-488-1000
Ralph’s on the Park sits opposite one of the prettier entrances to City Park, surrounded by ancient live oak trees. Picture windows from the main dining room offer pretty views, but in nice weather there is ample seating along the second floor balcony. Ralph’s menu features chef Gerard Maras’ contemporary French-Creole cooking, with everything from Gulf fish to herb-crusted lamb chops.