Spring restaurant guide Tiger roll is a tuna and salmon roll topped with tuna, salmon, barbecued eel, crunchy flakes, scallions, smelt roe and eel sauce. Reservations recommended. Lunch and dinner daily. Credit cards. $$
salad and French bread. The combo plate includes shrimp, oysters and stuffed crab. No reservations. Lunch and dinner Tue.-Sat. Credit cards and checks. $$
SAKE CAFE UPTOWN
SAMMY’S FOOD SERVICE & DELI
2830 Magazine St., (504) 894-0033; www.sakecafeuptown.us The kuruma shrimp is jumbo shrimp stuffed with snow crab and served with peanutwasabi sauce. The po-boy roll has shrimp tempura, soft-shell crab, crawfish and lettuce wrapped with sesame soy paper. Reservations recommended. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $$
3000 Elysian Fields Ave., (504) 947-0675; www.sammysfood.com Smothered beef short ribs are extra thick and cooked till they’re fall-apart-tender, then slathered in brown gravy and topped with grilled onions. A seafood-stuffed tomato is drizzled in house-made remoulade. No reservations. Breakfast and lunch Mon.-Sat. Credit cards. $
SAL & JUDY’S
SAMMY’S PO-BOYS AND CATERING
27491 Hwy. 190, Lacombe, (985) 882-9443; www.salandjudysrestaurant.com Trout Nicholas is pan-fried trout topped with lump crabmeat, shrimp and mushrooms in lemon-butter cream sauce. Marinated crab claws are served with white wine cream sauce. Reservations recommended. Lunch and early dinner Sun., dinner Wed.-Sun. Credit cards. $$
901 Veterans Memorial Blvd., Metairie, (504) 835-0916; www.sammyspoboys.com Creole seafood gumbo is loaded with crab, shrimp and okra. The Flickaletta is Sammy’s version of the muffuletta and it includes ham, salami, Swiss cheese and olive salad on French bread. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $$
SALSAS II
SANDRO’S TRATTORIA
SALT ’N’ PEPPER 403 Iberville St., (504) 561-6070 Paneer tikka masala mixes Indian cottage cheese, sauteed spinach, tomato and spiced gravy.Chicken tikka masala is spiced chicken in mild creamy tomato sauce. No reservations. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $
SALU 3226 Magazine St., (504) 3715809; www.salurestaurant.com The truffled BLT flatbread is made with smoked bacon, romaine lettuce, roasted tomato and house-made mozzarella with truffled mayo. Fra diavolo mussels come with roasted tomatoes, garlic, olive oil, crushed red peppers and basil. Reservations accepted. Lunch Fri.-Sun., dinner daily. Credit cards. $
SALVO’S SEAFOOD 7742 Hwy. 23, Belle Chasse, (504) 393-7303; www.salvosseafood.com A trio of blackened catfish fillets is served with corn on the cob, sauteed potatoes,
SARA’S BISTRO & BAR 724 Dublin St., (504) 8610565; www.sarasbistro.com Cajun-fried Cornish hen is served with cranberry sauce. Short ribs are cooked sous vide (vacuum sealed and cooked slowly) with spicy hoisin and chili demi-glace and served with whipped potatoes and seasonal greens. Reservations recommended. Lunch Tue.-Fri., dinner Tue.Sat. Credit cards. $$
SASSAFRAS CREOLE & SEAFOOD RESTAURANT 2501 Leon C. Simon Drive, (504) 288-3939; www.sassafrasnola.com Stuffed bell peppers are filled with beef, shrimp and crabmeat and served with baked macaroni, green beans and salad. The crabellini features fried crab cakes on capellini smothered in pesto sauce with sauteed crawfish tails and mushrooms. Reservations accepted. Lunch and dinner daily, brunch Sun. Credit cards. $$
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BENNETT’S CAMERA
SATSUMA CAFE
6601 Veterans Memorial Blvd., Metairie, (504) 888-7784; www.sandrostrattoria.com Seafood cannelloni is a house-made, crawfish- and crabmeat-stuffed crepe atop a bed of angel hair pasta and topped with seafood Alfredo sauce. The pan-seared speckled trout is served over angel hair pasta and topped with crabmeat and mushroom Alfredo sauce. Reservations recommended. Lunch and dinner Mon.-Sat. Credit cards. $$
SANTA FE RESTAURANT 3201 Esplanade Ave., (504) 948-0077; www.santafenola.com Prince Edward Island mussels are steamed in a tomato, chorizo, cilantro and fennel and white wine broth, and served with crostini. Carne asada Alexander is an 8-ounce sirloin drizzled with Creole sauce and served with rice, beans, mixed vegetables and guacamole. Reservations accepted. Lunch and dinner Tue.-Sun., brunch Sun. Credit cards. $$
SANTA FE TAPAS 1327 St. Charles Ave., (504) 304-9915 Santa Fe ceviche features fish, jumbo shrimp, calamari, greens, avocado, red onion, radish, tomato and cilantro. Tequila-cured salmon comes with sweet corn jalapeno pancakes, citrus cream and caviar. Reservations accepted. Lunch and dinner Mon.-Sat., dinner
3218 Dauphine St., (504) 304-5962; 7901 Maple St., (504) 309-5557; www.satsumacafe.com Satsuma’s roasted pear and brie melt is dressed with caramelized onions, walnut spread and balsamic glaze on sourdough or wheat bread. Quinoa salad features roasted local zucchini, quinoa, feta cheese, arugula, mint, almonds and orange-jalapeno vinaigrette. No reservations. Hours vary by location. Credit cards. $$
SAUCY’S 4200 Magazine St., (504) 3012755; www.saucysnola.com This barbecue joint offers three-pound racks of St. Louis ribs served with a choice of sauce. The cochon blue sandwich features slow-smoked pulled pork topped with blue cheese dressing and mozzarella on a toasted sesame seed egg bun. Reservations accepted for large parties. Lunch daily, dinner Mon.-Sat. Credit cards. $$
THE SAZERAC RESTAURANT Roosevelt Hotel, 123 Baronne St., (504) 648-1200; www.therooseveltneworleans.com The deconstructed version of the restaurant’s duck Wellington comes with foie gras, turnip puree, cipollini onions and pickled cherry chutney. The lamb flatbread appetizer features sliced lamb atop goat cheese, tomato and oregano. Reservations accepted. Breakfast daily, lunch Mon.-
Gambit > bestofneworleans.com > APRIL 2 > 2013
1325 Veterans Memorial Blvd., Metairie, (504) 309-7742 Mole enchiladas are traditional chicken enchiladas topped with sweet and spicy mole. Fish tacos are topped with house-made tartar sauce and any of the restaurant’s 12 salsas. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $
Sun., brunch Sat. Credit cards and checks. $$
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