spring restaurant guide PAGE 67
The menu divides itself between sea and shore: Crab, crawfish and sea scallops are rolled into crepes and topped with creamy Creole sauce with sausage and Asiago cheese. Stir-fried vegetables, tofu and cashews in teriyaki glaze come over angel hair pasta. Reservations accepted. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$
MIKIMOTO JAPANESE RESTAURANT & SUSHI BAR 3301 S. Carrollton Ave., 488-1881; www.mikimotosushi.com This sushi hub offers a variety of rolls and sashimi. Mikimoto’s po-boy roll wraps spicy crawfish, shrimp tempura, lettuce and soft-shell crab inside soy paper. Appetizers include baked scallops and tuna tartare. Delivery available. Reservations accepted for large parties. Dinner daily, lunch Sun.-Fri. Credit cards. $$
MILANO’S PIZZERIA 3002 Cleary Ave., Metairie, 780-7500 The meat lover pizza features pepperoni, Canadian bacon, salami and ham. Mardi Gras pasta combines Gulf shrimp, diced tomatoes and green onions in spicy bisque cream sauce over linguine. Delivery available. No reservations. Lunch Mon.-Sat., dinner daily. Credit cards. $ MILK BAR 1514 Delachaise St., 891-9361 Served hot, the Thai chili chicken po-boy combines chicken breast, mozzarella, tomatoes, red onions, Thai sweet chili sauce and sour cream. Maple pecan and feta salad is a blend of spring mix greens, Roma tomatoes, kalamata olives, feta, red onions, sauteed mushrooms and maple pecans tossed with citrus balsamic vinaigrette. No reservations. Breakfast, lunch and dinner Mon.-Fri. Credit cards. $
MIMI’S IN THE MARIGNY 2601 Royal St., 872-9868; www.mimisinthemarigny.net The tapas offerings at Mimi’s include empanadas filled with a mixture of ground beef, golden raisins, olives, pepper and garlic and served with roasted red pepper aioli. Other options include marinated olives and Spanish cheeses. No reservations. Dinner and late-night daily. Credit cards. $ MR. B’S BISTRO 201 Royal St., 523-2078; www.mrbsbistro.com Mr. B’s serves contemporary Creole cuisine in an elegant setting. Shrimp and grits feature bacon-wrapped shrimp in red-eye gravy. Chicken and andouille fill the gumbo ya ya. Reservations accepted. Lunch Mon.-Sat., dinner daily, brunch Sun. Credit cards. $$$ MR. GYROS GREEK RESTAURANT 3363 Severn Ave., Metairie, 833-9228; www.mrgyrosnola.com Gyro plates come with lemon-roasted potatoes, tzatziki sauce and pita bread. The lamb kebab features skewers of lamb and vegetables and is served with lemon-roasted potatoes, rice pilaf and pita bread. No reservations. Lunch and dinner daily. Credit cards. $$ MR. JOHN’S STEAK HOUSE 2111 St. Charles Ave., 679-7697; www.mrjohnssteakhouse.com A 12-ounce USDA Prime New York strip comes sizzling on a plate with butter. Twin lobster tails are broiled and served with drawn butter and baked macaroni with andouille and crawfish. Reservations required. Lunch Fri., dinner Tue.-Sat. Credit cards. $$$ MR. POOR BOY RESTAURANT 10202 Jefferson Hwy., River Ridge, 737-1170 Grilled catfish is served with Creole eggplant sauce, sauteed spinach and a side item. The roast beef po-boy features house-made slowcooked roast beef dressed with all the fixings. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $
MR. ROO’S DELI & CATERING 3501 Severn Ave., Metairie, 885-4010; www.mrroosdeli.com The Mr. Club features bacon, American cheese, ham and turkey dressed on white or wheat toast. The grilled or fried chicken Caesar salad is served on a bed of romaine tossed with Caesar dressing, croutons and Parmesan. No reservations. Lunch Mon.Sat., dinner Mon.-Fri. Credit cards. $ MIYAKO JAPANESE SEAFOOD & STEAKHOUSE 1403 St. Charles Ave., 410-9997; www.japanesebistro.com The volcano roll is filled with crabmeat, avocado and cucumber and topped with shrimp, crab, octopus and a special sauce, crunchy tempura flakes and eel sauce. The Shaggy Dog roll features shrimp tempura, snow crab, avocado, crab and spicy mayo and is topped with eel sauce. Reservations recommended. Lunch Sun.-Fri., dinner daily. Credit cards. $$$ MO’S PIZZA 1112 Avenue H, Westwego, 341-9650; www.mospizza.net The muffuletta pizza tops an olive oil-brushed crust with ham, Genoa salami, mortadella, cheese and olive salad. Lasagna features layers of ricotta, mozzarella and meat sauce and is served with garlic bread. No reserva-
tions. Lunch and dinner Mon.-Sat. Credit cards. $
Fri.-Sun., dinner daily. Credit cards. $$
ervations. Lunch Mon.-Sat., dinner Tue.-Fri. Credit cards and checks. $
MOJITO’S RUM BAR & GRILL 437 Esplanade Ave., 2524800; www.mojitosnola.com This Caribbean cantina serves Latin and Creole dishes and offers a large selection of rums. Jamaican grilled pork chops are marinated in jerk seasoning and served with mango applesauce, black beans and rice. Panseared Aruba scallops come with white chocolate chipotle sauce, jalapeno cheese grits and vegetables. Reservations accepted for large parties. Lunch Sat.-Sun., dinner and late-night daily, brunch Sun. Credit cards. $$
MONA’S CAFE 504 Frenchmen St., 9494115; 1120 S. Carrollton Ave., 861-8175; 3901 Banks St., 482-7743; 4126 Magazine St., 894-9800 The cafe’s Middle Eastern fare includes chicken shawarma, gyro sandwiches and plates, Greek salad, hummus, baba ghanoush and pita bread. For dessert, there is baklava, which layers phyllo dough with honey and nuts. No reservations. Hours vary by location. Credit cards. $
MONTREL’S BISTRO 1000 N. Peters St., 524-4747 Montrel’s serves Creole cuisine. Shrimp Creole is a tomato-based stew served over rice. Louisiana crab cakes are topped with crawfish cream sauce. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$
MOJO COFFEE HOUSE 1500 Magazine St., 525-2244 This coffeeshop offers an array of iced and hot coffee drinks and uses Smith Creamery milk. The Magazine sandwich layers ham, apple and Brie on a choice of seven-grain, tomato-basil, sourdough or rosemary bread. No reservations. Breakfast, lunch and dinner daily. Cash only. $ MONA LISA RESTAURANT 1212 Royal St., 522-6746 Mardi Gras linguine features andouille sausage and shrimp in tomato cream sauce. Eggplant Parmesan is paneed eggplant topped with Creole red sauce, provolone, mozzarella and Parmesan and is served over linguine. No reservations. Lunch
MONDO 900 Harrison Ave., 224-2633; www.mondoneworleans.com Chef Susan Spicer offers versions of dishes drawn from around the globe at her Lakeview restaurant. Thaistyle shrimp and pork meatballs are served on lemon grass skewers. Order half a smoked chicken served with Brussels sprouts, potatoes and bacon and thymemustard jus. Reservations accepted for large parties. Lunch Mon.-Fri., dinner Mon.-Sat., brunch Sun. Credit cards. $$ MONSTER PO-BOYS 1814 N. Causeway Blvd., Suite 9, Mandeville, (985) 626-9183 House-cooked roast beef smothered with gravy fills the Monster special po-boy along with hot ham and turkey and cheese. Grilled shrimp is served over rotini in garlic-butter sauce. No res-
MORNING CALL 3325 Severn Ave., Metairie, 885-4068; www.morningcallcoffeestand.com Beignets are made from a 140-year-old sourdough recipe and sprinkled with powdered sugar. The limited menu of Creole favorites includes jambalaya. No reservations. Open 24 hours daily. Cash only. $ MORTON’S SEAFOOD RESTAURANT 702 Water St., Madisonville, (985) 845-4970; www.mortonsseafood.com Morton’s fried seafood boat overstuffs a hollowed out Leidenheimer bread with fried butterfly shrimp, oysters or Lake Pontchartrain catfish. Cajun-steamed Dungeness crab is served with drawn butter, roasted potatoes, vegetable and salad. Raw oysters on the half shell also are available. Reservations accepted for large parties. Lunch and dinner Thu.-Mon. Credit cards. $$ PAGE 70
Gambit > bestofneworleans.com > april 3 > 2012
MILA 817 Common St., 412-2580; www.milaneworleans.com Crispy baby French chicken features a fried whole baby bird finished in the oven and served with red wine reduction and fingerling potatoes. The barbecue lobster appetizer includes half a tail, a lobster claw and a toasted garlic-butter baguette. Reservations recommended. Breakfast daily, lunch Mon.Fri., dinner Mon.-Sat. Credit cards. $$$
pizza and antipasti are two of the specialties at Slice.
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