Menu Guide New Orleans Oct 2018

NEW ORLEANS THE RESTAUR ANT GUIDE

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CONTENTS Taste of New Orleans Year-Round

Broussard’s

2 EDITOR‘S NOTE 40 AD DIRECTORY

4 Feature ©RUSH JAGOE/BROUSSARD’S

A year-round guide to food fests.

MENU GUIDE TASTE OF NEW ORLEANS

9 Josephine Estelle 10 Alto, Seaworthy 11 Acme Oyster House, Café Beignet 12 Bayona

13 Briquette 14 Envie Espresso Bar & Café, Café Fleur de lis 15 Court of Two Sisters 16 The Bombay Club 17 Curio 18 The Governor 19 Kingfish 20 The Original Pierre Maspero’s 21 Chophouse New Orleans 22 New Orleans Creole Cookery 23 The Country Club 24 Miyako 25 Riverboat City of New Orleans

26 Ole Saint Kitchen & Tap, Pascale’s Manale 27 Oceana Grill 28 Pat O’Brien’s Courtyard Restaurant, Red Gravy 29 Backspace Bar & Kitchen 32 Tujague’s

DINING GUIDE 33 Listings by Area 38 Maps

NEW ORLEANS THE RESTAUR ANT GUIDE

NEW ORLEANS CULINARY GIFT GUIDE

30 Commander’s Palace, Ralph Brennan Restaurant Group, Roux Royale 31 Commander’s Palace, El Guapo Bitters, NOLA Boards, Southern Candymakers, Vintage 329

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E~NO-MG_181000_Cover.indd 1

9/26/18 10:51 AM

ON THE COVER Crispy speckled trout with local citrus, roasted mushrooms and citrus vinaigrette from The Country Club. © THE COUNTRY CLUB 1

A Note From the Editor

Ralph’s on the Park

NEW ORLEANS is a food destina-

Once considered a “one-menu” town, today New Orleans is anything but. French, Cajun, Creole, Vietnamese, Mexican, Italian, Caribbean, Southern; you’ll find it all and then some. Seafood, steaks, gumbo, po’boys, veggie, vegan, small plates, big plates; the city’s restaurants cater to every appetite. Upscale, casual, high-end, low-key; it depends on your mood.

Where to begin? Right this way… your table is waiting.

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WHERE. EAT. DRINK. NEW ORLEANS

©RANDY SCHMIDT/RALPH’S ON THE PARK

tion, one of the nation’s best. It’s been said before: Here, we don’t eat to live; we live to eat. It’s true—as is the fact that locals tend to discuss their next meal during the course of the current one. If there is a population that eats better and with more passion than the Crescent City, it has yet to surface.

NEW ORLEANS

MVP | EDITORIAL & DESIGN

EDITOR Doug Brantley ART DIRECTOR Chris Cardelli MVP | CIRCULATION

CIRCULATION MANAGER Heather Goodwin ADVERTISING JAMES G. ELLIOTT CO., INC.

EXECUTIVE DIRECTOR Pat O’Donnell REGIONAL VICE PRESIDENT, SALES Courtney Fuhrmann PUBLISHER Lois Sutton 504.522.6468, l.sutton@jgeco.com SALES EXECUTIVES Stephanie Cantrell 504.522.6468, s.cantrell@jgeco.com Ashlea Kelly 504.522.6468, a.kelly@jgeco.com MORRIS VISITOR PUBLICATIONS MVP | EXECUTIVE

PRESIDENT Donna W. Kessler CHIEF FINANCIAL OFFICER Dennis Kelly VICE PRESIDENT, OPERATIONS Angela E. Allen HEAD OF DIGITAL Richard H. Brashear II DIRECTOR OF CIRCULATION Scott Ferguson MVP | CREATIVE

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CHAIRMAN William S. Morris III PRESIDENT & CEO William S. Morris IV Where® magazine is produced by Morris Visitor Publications (MVP), a division of Morris Communications Co., LLC. 725 Broad St., Augusta, GA 30901, morrismedianetwork.com. Where magazine and the where® logo are registered trademarks of Morris Visitor Publications. Where makes every effort to ensure the accuracy of the information it publishes, but cannot be held responsible for any consequences arising from errors or omissions. All rights reserved.

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Beignet Fest

4 S E AT T L E I e p • i • c u re 2016  2017

THE CRESCENT CITY CULINARY CALENDAR

(THIS PAGE) ©PAUL BROUSSARD/NEWORLEANS.COM; (OPENING PAGE) ©ZACK SMITH/NEWORLEANS.COM

A year-round guide to eating the city

Creole Tomato Festival

N

ew Orleans boasts more JANUARY King Cake Festival: Local bakeries serve up than 130 annual festivals, their signature takes on the Mardi Gras mustmany of them foodhave during this Carnival season celebration focused. Alligator, oysters, gumbo, at Champions Square. kingcakefestival.org crawfish—if it’s edible, we’ll celMARCH ebrate it. Here, we’ve mapped Hogs for the Cause: What began as a small out the best the city’s food fetes cook-off among friends has morphed into a wildly popular pork-a-thon. Close to 100 awardmonth-by-month.

worthy bbq teams from around the region compete while you pig out. hogsforthecause.org

Louisiana Crawfish Festival: Mudbugs are the star attraction of this annual affair. Crawfish pie, crawfish cake, crawfish bread, crawfish pizza, crawfish eggrolls; all hail the Crawfish Queen! louisianacrawfishfestival.com New Orleans Bourbon Festival: Brown liquor lovers, this one’s for you. Delve deep into the wonderful world of whiskey during a weekend packed with boozy seminars, top-shelf tastings and bourbon-paired dinners. neworleansbourbonfestival.com 5

Crescent City Blues & BBQ Fest

Soul Fest: New Orleans’ African-American influences are highlighted during this Audubon Zoo to-do, which features a number of Creole and soul food vendors. Pork chop po’boys? Yes, please. auduboninstitute.org Top Taco New Orleans: A nod to the city’s growing number of Mexican eateries. Chefs compete in a variety of categories, while area bartenders battle it out for top margarita. toptaconola.org

NOLA Crawfish Festival

MAY Crawfish Mambo: More than 50 teams boil up to 10 sacks each during this all-day, allyou-can-eat crawdad competition held on the University of New Orleans campus along the lakefront. crawfishmambo.com

APRIL

New Orleans Greek Festival: The oldest Greek Orthodox congregation in the U.S. mounts this celebraton of the city’s Hellenic culture. Stuffed grape leaves, fried calamari, souvlaki, goat burgers, feta fries, homemade pastries…Opa! greekfestnola.com

French Quarter Fest and Jazzfest: Most New Orleans food fetes incorporate music— and vice versa. But the two receive nearequal billing at the French Quarter Festival and the New Orleans Jazz & Heritage Festival.

French Quarter Fest claims “the World’s Largest Jazz Brunch,” while Jazzfest counts 70-plus food vendors. fqfi.org; nojazzfest.com

New Orleans Wine & Food Experience: More than 1,000 vintages from world-renowned wineries, award-worthy cuisine by leading local chefs and dozens of restaurants offering vino-paired menus—that’s the recipe for success behind this annual foodie fantasy. nowfe.org

NOLA Crawfish Festival: Sandwiched between Jazzfest weekends, this fun fling keeps the groove going with three days of live music, spicy crawfish and locally brewed beer. nolacrawfishfest.com 6

W H E R E . E AT. D R I N K . N E W O R L E A N S

JUNE Creole Tomato Festival: Mater lovers get their fill during the French Market’s summertime salute to the mighty (and mighty delicious) Creole tomato.

Farmers ply fresh-picked produce, and area eateries serve up tomato-based dishes. Did we mention the Bloody Mary Market? frenchmarket.org New Orleans Oyster Festival: Bivalve lovers, come out of your shells. The city’s leading seafood restaurants whip up creative oyster dishes, while live acts perform along the Mississippi riverfront during this annual ode to ersters. neworleansoysterfestival.com

JULY Tales of the Cocktail: Bartenders and distillers from around the globe take part in this week-long booze fest. But you don’t have to be in the industry to get in on the action; restaurants join in the fun with special “spirited” menus. talesofthecocktail.com

AUGUST COOLinary New Orleans: With more than 100 eateries offering specially priced prix fixe lunch and dinner menus throughout the month, this way-cool dining promo makes the dog days of summer bearable. coolinaryneworleans.com

(CLOCKWISE FROM TOP LEFT) ©ZACK SMITH/NEWORLEANS.COM; ©TODD COLEMAN/NEWORLEANS.COM; ©CHERYL GERBER/BOUDIN, BOURBON & BEER

Boudin, Bourbon & Beer

New Orleans Wine & Food Experience

Oak Street Po-Boy Festival

Top Taco New Orleans

Tales of the Cocktail

(CLOCKWISE FROM TOP LEFT) ©NEW ORLEANS WINE & FOOD EXPERIENCE; ©TODD COLEMAN/NEWORELANS.COM; ©TOP TACO; ©TALES OF THE COCKTAIL

SEPTEMBER National Fried Chicken Festival: Eateries from far and wide weigh in with their trademark takes on the deep-fried classic. Dozens of purveyors line the Mississippi riverfront while live bands perform. friedchickenfestival.com NOLA On Tap: A fundraiser for the Louisiana SPCA, this dog- and family-friendly affair features hundreds of local, national and homecrafted brews, along with music and food/art/ retail vendors. nolaontap.org We Live to Eat Restaurant Week: Hungry for great dining deals? You’re in the right town at the right time. Numerous fine-dining venues offer budget-minded, two-course lunch and three-course dinner menus. Never eaten at Commander's Palace? Here’s your chance. coolinaryneworleans.com

OCTOBER Beignet Fest: Can’t get enough of New Orleans’ signature pastry? This beignet binge brings together a variety of vendors offer-

ing both sweet (bananas Foster) and savory (bacon and cheddar with chipolte creama) versions. beignetfest.com Crescent City Blues & BBQ Fest: An annual celebration of two Southern staples spotlighting regional blues legends and local pit masters. crescentcitybluesfest.com NOLA Mac ’n’ Cheese Festival: Local eateries think outside the Kraft box with tasty twists on the all-American noodle dish. nolamacncheesefest.com Oktoberfest: Follow the oompah music to Deutsches Haus on Bayou St. John for brats, Bavarian-style pretzels, schnitzel, sauerbraten and this month-long party, which touts more than 20 types of German beers and schnapps. oktoberfestnola.com

NOVEMBER Boudin, Bourbon & Beer: Emeril Lagasse, local James Beard Award winners Donald Link and Stephen Stryjewski and other top chefs from around the nation pay homage to the

state’s signature sausage with this perennially packed pork-out. boudinboubonandbeer.com Oak Street Po-Boy Festival: Established in the wake of Hurricane Katrina in an effort to “preserve the po’boy” this homespun happening draws thousands to Oak Street, where dozens of vendors vie for top honors. poboyfest.com Tremé Creole Gumbo Festival: All gumbos great and small are celebrated during this deliciously fun event conducted by the New Orleans Jazz & Heritage Foundation.

Warm up and get down to live bands in Armstrong Park. jazzandheritage.org/treme-gumbo

DECEMBER Reveillon Dinners: During the 1800s locals would gather for multicourse meals following Christmas Eve Mass. Now they are served throughout December at restaurants citywide. Restaurant bars make things even more festive with holiday drink specials. followyourjoy.com 7

MENU GUIDE

Seaworthy

KNOW BEFORE YOU GO. The golden rule of grocery shopping: Do not attempt it on an empty stomach. Stepping into a restaurant without fir t eru in it enu an ro e u t a dauntin , ea ily e tendin your eal by a ood hal hour and lea in you hun erin or 8

W H E R E . E AT. D R I N K . N E W O R L E A N S

additional o tion ere, e o er an a u e bou he o ort , a ta te of the deliciousness that awaits at area eateries. The restaurant enu that ollo er e a both ad an e no led e and a etite stimulators. Dig in!

ŠRUSH JAGOE/SEAWORTHY

A Taste of the Crescent City

CBD/WAREHOUSE

ITALIAN

JOSEPHINE ESTELLE Named after each of their daughters, Josephine Estelle serves seasonal, Southern inspired Italian fare by James Beard Award nominated chefs Andy Ticer and Michael Hudman. Open daily for breakfast, lunch and dinner. Plus, weekend brunch and the very best kind of happy hour. Cin cin.

Open 7:00 am to 11:00 pm.

Ace Hotel New Orleans, 600 Carondelet Street

504.930.3070 josephineestelle.com

MENU HIGHLIGHTS

SMOKED PORK BENEDICT

BREAKFAST

poached eggs, pork shoulder, collards, choron

PANCAKES

LUNCH

buttermilk, ricotta, maple syrup

BEC BREAKFAST SAMMY croissant, applewood smoked bacon, fried egg, cheddar

FRIED CHICKEN BISCUIT calabrian honey, buttermilk biscuits

BRUNCH CRAB CAKE marinated summer vegetables, asparagus, romesco

LITTLE GEM SALAD radish, green goddess, sunflower seed panna grata

BBQ SHRIMP AND GRITS cheddar grits, gulf white shrimp, tasso ham, green onions

SPECIAL ADVERTISING SECTION

FRIED BRUSSEL SPROUT SALAD limas, sourdough, golden raisin, yogurt, cardamom

GRILLED PORK SANDWICH fennel chow chow, havarti, scallion aioli, ciabatta, pickle, Zapp’s chips

DINNER RAVIOLI corn, peach, chanterelle, smoked butter, thyme

SMOKED COBIA CRUDO shishito, peach, creme fraiche, black sesame

RIBEYE greens, mushroom, red onion, gorgonzola fonduta

STRIPED BASS farro verde, corn, okra, tomato

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CBD/WAREHOUSE

SMALL PLATES

CDB/WAREHOUSE

SEAFOOD

ALTO

SEAWORTHY

Alto is Ace Hotel New Orleans’ rooftop garden grill and poolside cocktail bar. James Beard award-nominated Chefs Andy Ticer and Michael Hudman craft italian inspired small-plates—fresh salads, sandwiches, pizzas and a selection of grilled seafood, meats and vegetables. Poolside dining for lunch and dinner, an inspired mix of seasonal cocktails and panoramic views of the city. Open daily for lunch, dinner and drinks. 10 am to 9 pm.

Next door to the Ace hotel is Seaworthy, a cocktail and oyster bar. Set in a classic Creole cottage built in 1832, Seaworthy showcases the sheer breadth of bivalves from the Gulf Coast, East Coast and West Coast accompanied by a seasonal selection of sustainably sourced local seafood and handcrafted cocktails. Chef Daniel Causgrove helms Seaworthy’s critically acclaimed kitchen, showcasing wild-caught and sustainably harvested seafare from American coastal waters, suffused with Southern inspirations. Open for dinner, weekend brunch and late night happy hour.

FOOD

FROM THE BAR

GRILLED KALE

FLAMENCO

hazelnuts, romesco, ricotta salata

tequila, mezcal, grapefruit, hibiscus salt, orange blossom, water, lime

CALABRESE PIZZA mozzarella, finocchiona salami, chile

GULF FISH TACOS

BANANA HAMMOCK white rum, banana liqueur, cherry heering, coconut, pineapple

avocado, cilantro, red onion, lime, serrano salsa

FIELD ROAST ‘ITALIAN’ VEGAN DOG eggplant, pesto relish, housemade sauerkraut, pretzel bun, chips

CHEESEBURGER brioche bun, dijonnaise, dressed, chips

TIGER’S EYE pimms, amaretto, lemon, soda

ROSITA LINDA gin, st. germain, raspberry, lemon, soda

BRUNCH

SMOKED FISH FRITTER

POPCORN SHRIMP

house cured smoked fish fritters, mango chutney, mirliton-cabbage slaw

tempura batter, charred corn remoulade

SEAWORTHY BENEDICT fried Louisiana oysters, poached farm eggs, caviar-chive hollandaise, served with tuscan lettuces and sofrito potatoes

SEAWORTHY CRAWFISH OMELET

ETERNAL SUMMER

louisiana crawfish, shiitake mushrooms, tomatoes, shallot, fontal cheese

freshly squeezed orange juice, honeysuckle vodka, coconut

CREPES SUZETTE

FROZEN

satsuma syrup, brown sugar chantilly

DINNER ROASTED EGGPLANT 600 Carondelet St., New Orleans, LA 70130

504.900.1180

country toast, roasted garlic, celery, tomato, pine nuts, nicoise olive, onion, flower capers

REDFISH on the half shell, chili butter, roasted new potatoes, mustard frill, satsuma vinaigrette

BURGER 8oz 50/50 brisket and chuck, fontal cheese, garlic aioli, roasted country ham, carmelized onions, hijiki seasoned french fries, spicy bread and butter pickles

BBQ SHRIMP cauliflower “grits,” cajun herbs

HANGER STEAK grilled angus hanger steak, fondant potato, napa cabbage, oven dried tomatoes, shimeji mushrooms, soy butter

www.acehotel.com/neworleans/alto

630 Carondelet St., New Orleans LA 70130

504.930.3071 seaworthynola.com 10

W H E R E . E AT. D R I N K . N E W O R L E A N S

SPECIAL ADVERTISING SECTION

FRENCH QUARTER

SEAFOOD

ACME OYSTER HOUSE APPETIZERS

NEW ORLEANS MEDLEY

OYSTERS ON THE HALFSHELL

jambalaya, red beans & rice

Shucked fresh and served ice cold.

A sampling of gumbo,

PLATTERS

Sizzling, chargrilled oysters saturated in an herb butter sauce, topped with a special blend of cheese.

FRIED OYSTER, FRIED SHRIMP OR FRIED FISH PLATTER

BOILED SEAFOOD

CRAB CAKE PLATTER FRIED SEAFOOD PLATTER

BOO FRIES With roast beef gravy & cheese

PO-BOYS

OYSTER REMOULADE

FRIED PEACE MAKER Golden fried oysters & shrimp

CRAB CAKE A crispy crab cake served with Acme Remoulade Sauce.

NEW ORLEANS SPECIALTIES SEAFOOD ETOUFFEE Seasoned in a buttery roux with seafood over rice

RED BEANS & RICE With grilled smoked sausage.

GUMBO Your choice of Seafood Gumbo or Chicken & Andouille Gumbo.

CAJUN

CAFÉ BEIGNET Café Beignet is a cup full of New Orleans’ best European traditions.

Enjoy several varieties of coffee, beignets and light fare in our 200 year old carriage house at 334 Royal Street, 311 Bourbon Street Musical Legends café, or our newest location at 600 Decatur Street. Live music at all locations, hours vary by location.

and grilled smoked sausage.

CHARGRILLED OYSTERS

Hot Crawfish. Seasonal

FRENCH QUARTER

served with TABASCO® infused mayo.

FRIED OYSTER, SHRIMP, FISH OR CRAWFISH TAIL ACME SPECIAL A hot debris style roast beef, ham, turkey, American & Swiss cheese.

ACME ’10 NAPKIN ROAST BEEF’ Traditional slow cooked Chuck

BREAKFAST

NEW ORLEANS CAJUN

SOUTHERN BREAKFAST

SPECIALTIES

Scrambled eggs, bacon, grits & French bread

RED BEANS & RICE •

CAJUN HASHBROWNS Andouille sausage, potatoes, bell pepper & red onion, served w/scrambed eggs

504.522.5973 AcmeOyster.com

SHRIMP OR FISH PO-BOY

SANDWICHES

BREAKFAST SANDWICH

LOUISIANA HAM • TURKEY

Scrambled egg, bacon & white cheddar on bagel or croissant

• TUNA • CHUNKY CHICKEN

BELGIAN OR PECAN WAFFLE Served with fruit & syrup

FRENCH TOAST Made with French bread, served w/seasonal fruit & maple syrup

OMELETTES

SALAD

SPECIALTY SANDWICHES ROYAL CROISSANT • VEGGIE SANDWICH • DECATUR CLUB • BOURBON CROISSANT COFFEES, TEAS, JUICES,

(served with grits & French bread)

DESSERTS & PASTRIES,

HAM & CHEESE • CHEESE • VEGGIE • WESTERN • MUSHROOM • CRAWFISH

FULL BAR AT BOURBON & DECATUR LOCATION, BEER & WINE AT ROYAL STREET

Roast served hot & debris style.

724 Iberville St., New Orleans, LA 70130

JAMBALAYA • GUMBO • MUFFALETTA • ROAST BEEF,

600 Decatur St., New Orleans, LA 70130 311 Bourbon St., New Orleans, LA 70130 334 Royal St., New Orleans, LA 70130 www.cafebeignet.com

SPECIAL ADVERTISING SECTION

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FRENCH QUARTER

FUSION

BAYONA Defying definition or simple classification, Susan Spicer’s team creates food that moves across a spectrum of styles and influence. Using the freshest local ingredients to craft flavorful, balanced yet complex dishes is Bayona’s specialty. With inspiration from the Mediterranean, Asia, North Africa, France, Spain, Italy, and all around the United States, you will always find something new and innovative on our daily specials. Featuring Susan’s favorites over the last 28 years, Bayona’s classics menu continues to delight.

Dine in our atmospheric 240 year old French Quarter Creole Cottage or perhaps in our Romantic local’s favorite courtyard.

Lunch Wednesday - Saturday 11:30 - 2:00 Dinner Monday - Saturday 5:30 - 9:30

MENU HIGHLIGHTS STARTERS GOAT CHEESE CROUTON

GRILLED DUCK BREAST

GRILLED SHRIMP

parsnip purée, kale, cipollini agrodolce, pinot noir cherry sauce

black bean cake, orange coriander sauce

CHINESE FIVE SPICE BRAISED DUCK Mushroom broth, 45 minute egg, flowers, Indian Creek oyster mushrooms

P&J OYSTER GRATIN Truffle cheese mornay, spinach, parmesan crumb

PEPPERED LAMB LOIN

CREAM OF GARLIC SOUP

www.bayona.com

CRISPY SMOKED QUAIL SALAD pears, spiced pecans, bourbon molasses dressing

APPLE-GRUYERE SALAD Mixed greens, celery root, vidalia onion, toasted hazelnuts, golden balsamic vinaigrette SPECIAL ADVERTISING SECTION

HOMEPLACE PASTURES PORK CHOP dirty rice, smothered greens, creole mustard sauce, jalapeño tabasco chow chow

SOUP OR SALAD

504.525.4455

W H E R E . E AT. D R I N K . N E W O R L E A N S

KING SALMON choucroute, red bliss potatoes, gewurztraminer sauce

wild flour multigrain, mushrooms, madeira cream

430 Dauphine St., New Orleans, LA 70112

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MAIN COURSE

herbed goat cheese, zinfandel sauce, roasted potatoes

SAUTEÉD REDFISH Fingerling potatoes, spinach, piperade, Calabrian chili aioli

VEAL SWEETBREADS Lemon-caper or SherryMustard butter

PETITE SHOULDER FILET Spaetzle, Brussels sprouts, green peppercorn sauce

CBD/Warehouse

seafooD

BRIQUETTE The Warehouse District welcomes a new restaurant by Anna Tusa of New Orleans Creole Cookery and acclaimed Chef Robert Vasquez who brings decades of experience in kitchens all over the world. Winner of the 2015 Seafood Competition at the Louisiana Seafood Expo and Silver Medal winner at the 2016 New Orleans Wine and Food Expo, Vasquez has a number of awards and appearances on national television networks. With Briquette, Vasquez puts seafood and coastal cuisine at the center of the dining experience. The restaurant will feature a large charcoal grill to highlight the fresh coastal flavors. The menu will emphasize small plates for sharing the various types of fish and seafood as well as prime steaks and pasta dishes. The bar will feature a curated wine list to accompany the menu along with hand-crafted cocktails.

701 S. Peters St.

504.302.7496 www.briquettenola.com

StarterS

Pompano 1/2 shell Redfish whole Snapper whole

LOBSTER TAMALE

entrée(S)

menu highlights

Jubilee Farms Beef, Chorizo, Fried Egg, Bisque Sauce Crispy Deviled Egg, Pulled Pork, Lump Crab Hollandaise

SOUPS Bed Bean, Butternut Squash Eclipse, Caramelized Red Onion, Chipotle

CREMA Scallop, Shrimp, Redfish, Scallions, Capers, Lime Chili Caldo

SALAD(S)

BROILED BONELESS SHORT RIB Bacon,Risotto, Wilted Spinach, Calvados Sauce

CILANTRO SHRIMP Gnocchi, Queso, Fresco, Crystal Butter

BROILED SEA SCALLOP Cheddar Grits, Green Tomato Chili Salad, Balsamic, Butter Reduction

GRILLED NY STRIP

Lump Crab, Avocado, Pickled, Mirliton, Blue Corn Crisp, Jalapeno, Lime Vinaigrette

Crispy Oyster, Jewels, Bleu Cheese, Brussell Sprout, Hash, Chive Demi

BRIQUETTE SALAD

BEER BATTERED POMPANO

Tomato Steak, Garden Greens*, Roasted Corn, Queso Fresco, Charred Lemon Dressing *Garden Greens are locally sourced

Almond, Cauliflower Mash, Fennel Tartar, Lobster Butter Suggested w. Bodegas Portia Ebeia Roble Tempranillo

OFF THE GRILL Yellow Fin Tuna steak Cobia filet Halibut filet SPECIAL ADVERTISING SECTION

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FRENCH QUARTER

COFFEE & BREAKFAST

ENVIE ESPRESSO BAR & CAFE Have your coffee fix where the locals go. These charming cafés are conveniently located in the French Quarter. An excellent place to have a delicious coffee, breakfast and lunch. Take advantage of the full bar while you are here.

FRENCH QUARTER

BREAKFAST & LUNCH

CAFÉ FLEUR DE LIS Start your day the New Orleans way, with fresh omelets or our famous Bacon Bloody Mary at this intimate eatery tucked away on Chartres Street, or our new location in the French Market.

The setting is casual but the fare is remarkable! Late riser?

The lunch menu is just as sure to satisfy.

BREAKFAST PLATTERS

TRADITIONAL NEW ORLEANS PLATTERS

BREAKFAST SPECIALTIES

SANDWICHES & PANINIS

BAGEL & LOX PLATE

HAM & BRIE

CREOLE COUNTRY BREAKFAST $11

TRADITIONAL BREAKFAST PLATE

GRILLED PORTABELLA & GOAT CHEESE

FRENCH TOAST $8

SEAFOOD BENEDICT $13

EGGS ENVIE

CAPRESE

BIG EASY BREAKFAST $12

OYSTER BENEDICT $15

VEGGIE WRAP

VEGETARIAN

SWEET CREAM PANCAKES $6/$7

SHRIMP & GRITS $12

BREAKFAST’N A GO-CUP

WAKE UP! BURGER

ENVIE BREAKFAST SANDWICH

ENVIE’S CHEESE BURGER DECATUR STREET BURGER

FRENCH TOAST

OMELETS

GRILLED CHICKEN SANDWICH

FARMER’S

TURKEY & PROVOLONE

PROSCIUTTO & ASPARAGUS

PROSCIUTTO & ASPARAGUS

HEALTHY BREAKFAST $9

ESPRESSO BAR CHOCOLATE ICED COFFEE $4 LATTE $4.50

OMELETS/WRAPS FLEUR DE LIS OMELET $12 FARMER’S OMELET $11

3 EGG HAM & CHEDDAR

NOW SERVING AT TWO LOCATIONS!

EGGS BENEDICT $11

LUNCH MENU SHRIMP PO-BOY $12 OYSTER PO-BOY $13 CATFISH PO-BOY $11 GATOR PO-BOY $11 FRIED GREEN TOMATO PO-BOY $11 MUFFALETTA $11

SPICY BOUDIN OMELET $11

GRILLED SHRIMP CAESAR $12

AVOCADO OMELET $11

FLEUR DE LIS SALAD $9

FULL BAR AVAILABLE

FRIED CHICKEN SALAD $11

308 Decatur St., New Orleans, LA 70130

504.598.5374 1241 Decatur St., New Orleans, LA 70116

504.524.7689

W H E R E . E AT. D R I N K . N E W O R L E A N S

504.529.9641 www.cafefleurdelis.com

www.nolalovescoffee.com

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307 Chartres Street, New Orleans, LA 70130

SPECIAL ADVERTISING SECTION

FRENCH QUARTER

CREOLE & CAJUN

MENU HIGHLIGHTS

CREOLE A LA CARTE DINNER

DAILY JAZZ BRUNCH BUFFET

HORS D’OEUVRES

MADE TO ORDER CLASSIC EGGS BENEDICT SPECIALTY OMELETS Seafood Orleans & Shrimp Creole

FRESH FRUITS & SALADS CRAWFISH PASTA SALAD MUFFULETTA SALAD CAJUN CORN SALAD SWEET POTATO & ANDOUILLE SALAD

SEAFOOD BOILED SHRIMP BOILED CRAWFISH (SEASONAL) CEVICHE STUFFED CATFISH SHRIMP ETOUFFEE SHRIMP & CORN MAQUE CHOUX

Enjoy a lively Brunch Buffet, featuring over 60 items daily, and entertainment by a jazz trio. At night, choose from an extensive a la carte menu or a prix fixe dinner. Dine under twinkling lights in the wisteria covered courtyard, or one of three indoor dining rooms. Groups and private parties welcome.

Homemade Sweet and Spicy Pickles, Creole Mustard Cream

JALAPENO STUFFED DUCK Bacon Wrapped Breast with Wild Berry Gastrique

BARBECUE SHRIMP Braised in Peppery Butter Sauce

ENTREES TROUT AMANDINE Roasted Potatoes, Asparagus, Toasted Almonds & Meuniere

CRAWFISH NAPOLEON Andouille Grit Cake, Fried Green Tomato, Crawfish Cream

GULF FISH

Baby White Veal Cutlets, New Potatoes, Asparagus, Jumbo Lump Crabmeat, Tasso Hollandaise

RED BEANS & RICE DUCK A L’ORANGE CHICKEN & SAUSAGE GUMBO JAMBALAYA

HOUSE MADE DESSERTS BANANAS FOSTER BREAD PUDDING

ICE CREAM & PRALINE SAUCE

The Court of Two Sisters

FRIED BOUDIN BALLS

TURTLE SOUP AU SHERRY

PECAN PIE

504.522.7261

Panko Fried with White Remoulade

Seasonal Chef’s Selection

613 Royal St., New Orleans, LA www.CourtofTwoSisters.com

JUMBO LUMP CRABCAKE

NEW ORLEANS CLASSICS

VEAL GRILLADES & GRITS

COURT OF TWO SISTERS

TURTLE SOUP AU SHERRY

ASSORTED CAKES

VEAL OSCAR

GRILLED 6OZ FILET Shallot Roasted Mushrooms, Goat Cheese Mashed Potatoes, Marchand de Vin

DOUBLE CUT PORK CHOP Boudin Stuffed, Creole Mustard Caramelized Onions

DUCK A’LORANGE Sweet Potato Puree, Asparagus, Orange Demi-Glace

NIGHTLY PRIX FIXE MENU IS ALSO AVAILABLE

KING CAKE YEAR ROUND

SPECIAL ADVERTISING SECTION

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FRENCH QUARTER

NEW ORLEANS HUNTER’S STYLE CHICKEN “twice” fried chicken breast, grana padano grits, roasted baby carrots, sauce chasseur

FISH & CHIPS abita beer batter, hand cut fries, malt vinegar aioli

CHEESEBURGER b&b pickles, onions, not-sosecret sauce, hand cut fries

GINGER BEER BRAISED BEEF SHORT RIBS brown butter, garlic and ginger fried rice, caramelized savoy cabbage, curry roasted peanut and herb salad

SEARED GULF FISH chorizo dirty rice, roasted broccolini and pepitas, lump crab, smoked tomato sauce choron

THE BOMBAY CLUB Take a break from the hustle and bustle of the Vieux Carré at The Bombay Club with one of over 50 unique cocktails. Set back from the entrance of the Prince Conti Hotel, our martini bar & restaurant is the perfect venue to relax and enjoy live music after a busy day in the French Quarter. Live Jazz Nightly. Happy Hour Daily from 4-7pm. Saturday and Sunday Brunch 10am-3pm featuring $10 bottomless mimosas or rosé.

830 Conti Street, NOLA 70130

504.577.2237 www.bombayclubneworleans.com

MENU HIGHLIGHTS

CHARRED HANGER STEAK

SMALL BITES

hand cut fries, marchand de vin, blue cheese butter

SMOKED DUCK & ANDOUILLE GUMBO creole potato salad

BEER BATTERED CRAB & CHORIZO BEIGNETS smoked tomato aioli, sweet pepper slaw

FRIED BRUSSELS SPROUTS bacon jam, sauce maltese

STEAMED P.E.I. MUSSELS caramelized apples, sweet peppers, cotija cheese, white wine, smoked vidalia onion cream

BOUDIN SCOTCH EGG bacon braised black eyed peas

LARGE PLATES BBQ SHRIMP & GRITS roasted jalapeño and white cheddar grits, abita amber bbq beurre blanc

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BRUNCH ENTRÉES BOMBAY BENEDICT poached eggs, neuske’s apple-wood smoked bacon, buttermilk biscuits, hollandaise sauce

PAIN PERDU spiced roasted apples, maple crema, bacon-sugar cane syrup

“HEAVENLY HASH” house-made boudin, poached egg, red bliss potato hash, sriracha hollandaise

BUTTERMILK FRIED CHICKEN SANDWICH pimento cheese, crispy pork belly, spicy slaw, sweet potato chips, brioche bun

STEAK & EGGS cast iron seared skirt steak, lyonnaise potatoes, sunny side up eggs, brown butter bearnaise, marchand de vin

FRENCH QUARTER

AMERICAN

MENU HIGHLIGHTS STARTERS ROAST DUCK & BLACK-EYED PEA GUMBO poche’s andouille, popcorn rice

SUSHI GRADE TUNA & SEA SCALLOP CARPACCIO

braised fennel, ratatouille, blistered olives, and olive remoulade

DINNER

BISTRO BOARD

butter fume, grana padana, bottarga

coconut-chilli broth, shaved fennel salad

GRIT TOTS white cheddar stone ground grits served with roasted red pepper coulis

CHILLED BLUE CRAB CLAWS

BRAISED SPICED LAMB SHANK local white beans, chilis, spinach

CHICKEN CLEMENCEAU sweet pea purée, sautéed mushrooms, brabant potatoes

GRILLED BAKKAFROST SALMON

chili-basil vinaigrette, radish escabeche

farro, arugula and heirloom tomato salad, lemon-shallot vinaigrette, pecan smoked olive oil

LUNCH

VEGETABLE CURRY

CRISPY GULF OYSTER BLT

Bringing a sense of occasion to the French Quarter and excitement to Royal Street, Curio is an experience beyond compare — A place where flavor is the main attraction. Balcony Dining Available. Saturday and Sunday Brunch featuring $12 bottomless mimosas or rosé. Breakfast served Monday - Friday.

Happy Hour 3-6pm Monday-Friday

onion bun, applewoodsmoked bacon, horseradish mayo, lettuce, tomato

301 Royal Street New Orleans, LA 70125

ROAST TURKEY CUBAN

curionola.com

SEARED YELLOW FIN TUNA

CRISPY OYSTER LINGUINI

STEAMED WHITEWATER MUSSELS

504.717.4198

romaine, cucumber, feta cheese, tomato, red onion, kalamata olives, lemon vinaigrette

ginger citrus vinaigrette, fresh mint, jalapeño gremolata

artisanal cheese, cured meat, roasted garlic, seasonal fruit preserve

CURIO

GRILLED SHRIMP HORIATIKI SALAD

SHRIMP REUBEN pastrami shrimp, swiss, thousand island relish, roasted garlic mayo, shredded cabbage, toasted onion bun.

chicken confit, cilantro-lime mayo, pickled peppers, charred onions, gruyere cheese

CURIO CHICKEN CAESAR SALAD grilled romaine, ciabatta croutons, grana padana

house made yellow curry, vadouvan roasted cauliflower, popcorn rice, garbanzos, goat peppers

CANE SYRUP GLAZED BEEF SHORT RIB creamy cheddar grits, marinated tomato, smoked fleur de sel

DESSERTS TRES LECHES BREAD PUDDING served with strawberry and candied pecans

S’MORES DOUBLE FUDGE BROWNIE graham cracker ice cream, toasted marshmallow

COFFEE AND DOUGHNUTS café au lait crème brûlée with doughnut drops

SPECIAL ADVERTISING SECTION

17

FRENCH QUARTER

LOUISIANA

THE GOVERNOR The Governor restaurant features Louisiana-inspired cuisine, using only the freshest, locally-sourced ingredients from around the state. Explore our imaginative selection of shareable plates, along with fresh seafood and topped oysters from our seafood assembly bar. We also offer our power brunch all day long, seven days a week! Grab a table on the balcony for the classic French Quarter experience and beat the heat with an ice-cold cocktail or beer.

MENU HIGHLIGHTS APPETIZERS GULF topped with feta, pita chips

BLASTED BRUSSELS SPROUTS mayhaw pepper jelly

ANDOUILLE & FIG CASSEROLE blue cheese, pita chips

301 Chartres Street

504.224.6024 www.governorrestaurant.com

BOILED GULF SHRIMP REMOULADE creole potato salad, corn relish, deviled eggs

CHOUPIQUE CAVIAR DEVILED EGGS ghost pepper caviar, fried oyster

SELECTION OF SPECIALTY BAKED & RAW OYSTERS

SANDWICHES MAYHAW GLAZED SALMON SALAD cucumber, tomato, peanuts, cabbage spring mix, sesame ginger dressing

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P EDCVIEARLT A VE SECTION S P E C I A LS A I SDI N GR STEI SCI TNI G ON

SHRIMP CLEMENCEAU sweet peas, mushroom, brabant potato, roasted garlic, sweet cream corn grits

BUTTERMILK CHICKEN & WAFFLE fried chicken breast, belgian waffle, fig & cane syrup, fresh fruit

THE PEACEMAKER fried oysters & shrimp, lettuce, tomato, camp sauce, sourdough

CRISPY CHICKEN MELT buttermilk fried, cheddar, governor’s slaw, mayhaw pepper jelly, sourdough

BRUNCH ENTREES LES BONS TEMPS ROULER STUFFED OMELET crab & shrimp cake, blackened shrimp & trinity, remoulade hollandaise, sourdough toast

EGGS BAYOU LAFOURCHE blackened shrimp, sautéed spinach, capers, mushroom & tomato, poached egg, remoulade hollandaise, sourdough toast

FRENCH QUARTER

LOUISIANA

MENU HIGHLIGHTS

DINNER MENU

STARTERS

CRISPY FRIED CHICKEN

DINOSAUR KALE SALAD pepitas, parmesan, sourdough croutons, radish, lemon-anchovy dressing

MARINATED BLUE CRAB CLAWS jalapeño, fennel, pineapple, ginger

ALLIGATOR “WINGS” café au lait bbq sauce

BOUDIN BALLS mustard aioli, red bell pepper jam

JAMBALAYA RISOTTO

504.598.5005 www.kingfishneworleans.com

NEW ORLEANS BARBECUED SCALLOP FETTUCCINE seared scallops, spicy new orleans bbq butter sauce

ALLIGATOR GRILLADES

CRAB CHOP

ROAST SUCKLING PIG

jumbo lump blue crab, avocado, sweet chili sauce

charred mustard greens, peach tasso marmalade, cracklin’

cabbage slaw and creole mustard aioli on leidenheimer bread, with french fries

337 Charters St.

sweet potato andouille hash, bourbon cane syrup

braised louisiana alligator, traditional grillades sauce, creamy stone ground grits

COCHON DE LAIT POBOY

Kingfish is a popular restaurant and cocktail bar in the French Quarter that tips its hat to the Huey P. Long era. The Kingfish menu embodies new Louisiana cuisine, keeping the best of traditional New Orleans cuisine and adding a fun, new school twist.

Enjoy Saturday and Sunday brunch with $12 bottomless rosé and mimosas, and happy hour from 2pm - 7pm daily.

MOLASSES CURED DUCK BREAST

chicken and andouille sausage

LUNCH MENU

KINGFISH KITCHEN & COCKTAILS

half boneless chicken, bacon braised collard greens, buttery fermented hot sauce

GULF FISH & SHRIMP BURGER shaved fennel, pimenton, and lemon aioli on a potato roll, with french fries

SEARED SALMON SALAD cucumbers, grapefruit, baby spinach, frisée, carrotginger vinaigrette

CRISPY THAI SHRIMP SALAD curly kale, shredded cabbage, lo mein, and a shiitake ginger vinaigrette

LOUISIANA BLACK DRUM ON THE HALF SHELL TACOS hola nola corn tortillas, salsa verde, chipotle aioli, cilantro and red onions

SEARED “HOOK AND LINE” GULF FISH local vegetables with daily preparation

S ON N SP PE EC C II A A LL A AD DV VE ER RT T II S S II N NG G S SE EC CT T II O

WHOLE GULF FISH arugula, baby heirloom tomatoes, pickled shallots, red wine vinaigrette

BRUNCH MENU SPINACH AND CRAB OMELETTE buttery gulf crab meat, wilted spinach, swiss cheese, baby lettuces and cherry tomato salad

COCHON BENEDICT poached eggs, buttermilk biscuit, and bbq hollandaise sauce

BRIOCHE PAIN PERDU macerated berries, cane syrup, herbsaint whipped cream

JAMBALAYA RISOTTO AND POACHED EGGS roast chicken, andouille sausage

GRILLADES AND GRITS slow braised pork loin, mushrooms, peppers, onions, southern style gravy, creamy stone ground grits

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FRENCH QUARTER

CREOLE & CAJUN

MENU HIGHLIGHTS APPETIZERS FRIED GREEN TOMATOES WITH SHRIMP REMOULADE

SEAFOOD PISTOLETTES

CRAB CAKE MASPERO

golden french rolls filled with a creamy cheese sauce with crawfish and gulf shrimp, bell peppers and onions stuffed in two pistolettes topped with parmesan cheese

three house special crab cakes served on a bed of sautéed spinach, heirloom tomato, mushrooms and onions, topped with our tangy housemade sauce

FRIED ALLIGATOR

BLACKENED REDFISH

crispy fried meat pies served with cajun ranch for dipping

ENTRÉES RED BEANS & RICE

440 Chartres St., New Orleans, LA 70130

504.524.8990 www.originalpierremasperos.com

SHRIMP & GRITS gulf shrimp lightly sautéed in white wine and butter with heirloom tomatoes, shallots, fresh herbs and chisesi’s ham served over our creamy cheese grits

NATCHITOCHES MEAT PIES

The Original Pierre Maspero’s is a local Cajun restaurant in the heart of the French Quarter. Relaxed, comfortable atmosphere serving authentic cuisine in one of New Orleans’ most historic buildings. Serves breakfast, lunch and dinner daily!

crispy southern fried chicken breast served on top of a belgian waffle with a honey tabasco glaze

crispy fried green tomatoes topped with seasoned, grilled gulf shrimp and louisiana remoulade dressing

tender strips of fried alligator served with mirliton slaw and gator sauce

THE ORIGINAL PIERRE MASPEROS

CHICKEN & WAFFLES

creamy, slow-cooked red beans served with white rice, topped with andouille and alligator sausage

CRAWFISH ETOUFFÉE slow-simmered stew with creole spices, onions, peppers, celery and crawfish, served over white rice complement with fried crawfish tails

BLUE CRAB & CREOLE TOMATO SALAD blue crab meat tossed with shallots, fresh herbs and a balsamic vinaigrette atop a creole tomato and baby greens

GRILLED CHICKEN GODDESS SALAD

fresh louisiana red drum, blackened with cajun spices, served with two sides of your choice

PO-BOYS & SANDWICHES FRIED SHRIMP POBOY gulf shrimp fried to a golden brown dressed with lettuce, tomato, pickle and tabsaco mayo

COCHON DE LAIT POBOY slow-roasted pork served with green tomato relish and creole mustard

HOT BROWN cajun-fried turkey served open-face on savory french toast topped with pepper jack cheese, grilled tomato and applewoodsmoked bacon

MUFFALETTA a new orleans originalsalami and ham topped with melted provolone cheese and our own unique olive salad

marinated grilled chicken, baby greens, cucumbers, baby heirloom tomatoes, carrots, pickled onions and our own green goddess & creole dressings

20 124466-XX-147.indd W H E R E . E AT. D R I N K . N E W O R L E A N S 1

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29/09/18 12:07 AM

CBD/WAREHOUSE

STEAKHOUSE

CHOPHOUSE NEW ORLEANS Named the highest rated steakhouse in New Orleans, by OpenTable diners’; the focus at Chophouse New Orleans, located in the Central Business District, is on its top-quality, USDA prime-only meat. From barrel cut filets and colossal sized shrimp to top-of-the-line cooking techniques, every details counts at this powerhouse, old-school steakhouse. The easygoing atmosphere complements the great food, classic cocktails and lively, local music nightly.

MENU HIGHLIGHTS APPETIZERS NEW YORK STYLE THICK CUT SIZZLING BACON Two thick slices served with Brooklyn French

FLORIDA STONE CRABS October 15 to May 15

SEAFOOD PLATTER Shrimp, crabmeat, lobster tail, baked shrimp and crab bisque

322 Magazine St. New Orleans, LA 70130

504.522.7902 www.chophousenola.com

SEAFOOD REDFISH AMANDINE with crabmeat

FRIED GIANT 9OZ LOBSTER TAILS

USDA PRIME STEAKS All of our steaks are aged 28 days and prepared “Pittsburgh-style” with a charred exterior

FILET MIGNON 8OZ & 12OZ BONE-IN RIB EYE 22OZ NEW YORK STRIP 10OZ & 16OZ PORTERHOUSE FOR TWO 40OZ

DESSERT GIGANTIC CHOCOLATE CAKE Table sized with ice cream

CHEESECAKE Shipped direct from New York

BAKED SHRIMP with garlic butter, Parmesan and bread crumbs

SPECIAL ADVERTISING SECTION SPECIAL ADVERTISING SECTION

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fre Ch uar er

Creo e

SterS CHAR-GRILLED OYSTERS ON THE HALF SHELL ROCKELLER, BIENVILLE OR TOULOUSE TRILOGY

re

e a

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CRAWFISH ÉTOUFFÉE SEAFOOD EGGPLANT CASSEROLE SHRIMP CREOLE TASTE OF NEW ORLEANS

er tra t nS DUCK LAFITTE SNAPPER PONCHARTRAIN BLACKENED REDFISH

NEW ORLEANS CREOLE COOKERY You haven’t experienced New Orleans until you’ve been to New Orleans Creole Cookery! Launched by A.J. and Anna Tusa of the famous New Orleans Tusa restaurant family, the New Orleans Creole Cookery boasts a spark of new-generation energy, presenting some of New Orleans’ most treasured cooking traditions in an innovative setting that speaks to the way people dine today.

508 Toulouse Street. Suite C110, New Orleans 70130

504.524.9632

menu highlights StarterS GATOR BITES SHRIMP REMOULADE CRAB STUFFED MUSHROOMS CREOLE FRIED EGGPLANT CAJUN CALAMARI CHEF ALEX’S CRAB CAKE CRAB MAISON

neworleanscreolecookery.com CREOLE SEAFOOD CAJUN CHICKEN & SAUSAGE

r

n e e S t e Sea

SEAFOOD TOWER LOBSTER TOWER

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CAJUN BRAISED DUCK FROM THE GRILL

14 OZ-ANGUS 1855 NY STRIP 8 OZ-PRIME FILET MIGNON

r e Sea atterS BAYOU CATFISH PLATE LOUISIANA OYSTER PLATE GULF SHRIMP PLATE SHRIMP & CATFISH PLATE COMBEAUX PLATTER

MARIGNY/BYWATER

LOUISIANA

THE COUNTRY CLUB Dive into a tasty paradise, tucked away in the heart of the Bywater, just minutes from the historic French Quarter. Our freshly renovated space creates the perfect setting for enjoying thoughtful, chef-driven cuisine under the direction of Chef Chris Barbato. Inspired by Italian-French and Creole-Southern heritages, Chef and his culinary team create dishes like chateaubriand, hand-rolled pastas, jumbo sea scallops and Louisiana speckled trout. To enhance the menu, guests can choose from a selection of award-winning wines from the carefully curated collection as well as private labeled selections and specialty crafted cocktails.

Additionally, the venue boasts its revered chilled and heated saltwater pool offering members and guests year-round swimming.

Discover why this local favorite has been a neighborhood gem for more than 40 years.

634 Louisa Street

504.945.0742 thecountryclubneworleans.com

MENU HIGHLIGHTS STARTERS CRISPY GULF OYSTERS Cornmeal crusted Louisiana oysters with crushed lime, roasted corn, cilantro, Sazon Mayonnaise & grated parmesan

CRAB BEIGNETS Blue crab meat & sofrito mascarpone filled beignets with saffron aioli

COCONUT SHRIMP Coconut crusted shrimp with orange habanero marmalade

ENTREES CRISPY GULF FISH Avocado salad, smashed sweet potatoes, & charred red pepper mojo

LEMON GRASS SHRIMP Wild white shrimp tossed in plum-lemongrass glaze with Caribbean yucca stew & popcorn rice

LOUISIANA OYSTER TACOS White corn tortillas, chipotle C II A A LL A AD DV VE SS PP EE C ER RT T II SS II N NG G SS EE C C TT II O ON N

aioli, Cotija cheese, pickled red onion, fried jalapeno, & lime

GRILLED CHICKEN SALAD Toasted cashews, buttermilk dressing, cherry tomatoes, cranberries, shaved Brussels sprouts, sweet onions, romaine, & grated parmesan

SAFFRON MUSSELS Mussels steamed in white wine with toasted garlic, chili flakes, sweet peppers, and spanish saffron

PAN ROASTED LOUISIANA WHITE SHRIMP Green onion popcorn rice with charred cherry tomatoes, red beans, sweet corn and chili butter

CHAR GRILLED FLANK STEAK Mint chimichurri, house fries, lime cebollitas

18OZ CHATEAUBRIAND FOR TWO Sweet potatoes anna, grilled asparagus, and red wine jus

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UPTOWN

JAPANESE

FAVORITE SUSHI ROLLS CALIFORNIA ROLL CRUNCHY ROLL EEL ROLL MEXICAN ROLL PHILADELPHIA ROLL ROCK ‘N ROLL SALMON CALIFORNIA ROLL SHRIMP AVOCADO ROLL SHRIMP TEMPURA ROLL

BEEF NEGIMAKI CHICKEN KARAAGE CRISPY CALAMARI EDAMAME GARLIC BROCCOLI GRILLED SQUID GYOZA SHRIMP TEMPURA APPETIZER SHUMAI SOFT SHELL CRAB TEMPURA APPETIZER VEGETABLE TEMPURA APPETIZER

SNOW CRAB ROLL SPICY CRAWFISH ROLL

HIBACHI DINNER

SPICY TUNA CRUNCHY ROLL

HIBACHI VEGETABLES

SPICY SALMON CRUNCHY ROLL

HIBACHI NY STRIP STEAK

SPIDER ROLL

HIBACHI FILET

TUNA CALIFORNIA ROLL

HIBACHI LOBSTER

VEGGIE TEMPURA ROLL

HIBACHI CHICKEN

HIBACHI SEAFOOD HIBACHI SCALLOPS HIBACHI CALAMARI

CHEF’S SPECIAL ROLLS BLACK PEARL ROLL LOUISIANA ROLL MARDI GRAS ROLL

MIYAKO

POBOY ROLL

One of the most entertaining places to eat in New Orleans. Watch chefs prepare your meal on the Hibachi Grill or order from the menu - all on historic St. Charles Avenue..

504.410.9997

SAINTS ROLL

VALENTINE’S ROLL WHO DAT ROLL

www.miyakonola.com

APPETIZERS FROM THE KITCHEN AGE TOFU ASPARAGUS TEMPURA APPETIZER BAKED MUSSELS 24

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HIBACHI SHRIMP & CHICKEN HIBACHI STEAK & SHRIMP HIBACHI STEAK & LOBSTER

SCORPION KING ROLL

SHAGGY DOG ROLL

1403 St. Charles Ave., New Orleans, LA 70130

HIBACHI TUNA

S P E C ISAPLE A CD I AVLE R A TDIVS EI N RG T I SS IENCGT ISOENC T I O N

LUNCH SPECIALS MONDAY-FRIDAY (Excluding Major Holidays/ Occasions) Delivery Service through Waitr App

FRENCH QUARTER

CREOLE

RIVERBOAT CITY OF NEW ORLEANS The newest riverboat on downtown riverfront showcases three independent salons and beautiful top deck viewing.

Steamboat Gothic in design, the CITY OF NEW ORLEANS, combines the grace and elegance of the steamboat era with modern conveniences of today’s entertainment and sightseeing excellence. From fun filled brunches or cozy dinners, meeting and conferences, weddings, holidays and private parties. The Riverboat CITY OF NEW ORLEANS will take you back in time while making today a special memory. Daily Jazz Brunches and Dinner Jazz Cruises available.

SAILING IN 2019.

Toulouse Street at the Mississippi River, New Orleans, LA 70130

504.569.1401 www.RiverboatCityofNewOrleans.com

MENU HIGHLIGHTS

NATCHEZ TOSSED SALAD

CHICKEN AND SAUSAGE GUMBO

Mixed greens, tomato, cucumber, red onions, cheese and croutons with Chef’s choice dressing

Made with a traditional Louisiana roux and served with rice

CREOLE GRILLADES AND GRITS Pronounced “Gree-yahds” - A traditional Creol dish with braised beef and a home-made brown gravy, served over Grits

BIG EASY EGGS BENEDICT Served Traditional or with Crawfish and a Creole hollandaise

WAFFLE STATION Fresh made with a selection of toppings

MINI CROISSANTS AND ENGLISH MUFFINS Served with jellies and preserves

FRUIT SALAD Chopped and mixed fresh seasonal fruit

BANANAS FOSTER A New Orleans original!

Fresh sliced bananas sautéed in butter, brown sugar, vanilla, cinnamon and rum. Served warm atop vanilla ice cream

MARDI GRAS BREAD PUDDING A soufflé of local Leidenheimer French bread in rich cinnamon custard with a decadent Mardi Gras Crème Anglaise sauce

COMMUNITY COFFEE AND ICED TEA INCLUDED Menu subject to change.

Reservations recommended.

S ON N SP PE EC C II A A LL A AD DV VE ER RT T II S S II N NG G S SE EC CT T II O

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KITCHEN & TAP

OLE SAINT Deuce McAllister’s Ole Saint Kitchen & Tap is much more than a sports bar. Indulge in outstanding Southern Coastal Cuisine dishes, 54 craft beers on tap, 15 TVs, craft cocktails and happy hour specials.

6:30am – 11pm.

STARTERS

ENTREES

COCHON DE LAIT FRIES

8

gulf shrimp, jalapeño cheddar stone ground grits, tomato reduction

HICKORY SMOKED BABY BACK RIBS 10

NEW ORLEANS BBQ SHRIMP 12 gulf shrimp, worcestershire, lemon, louisiana hot sauce, black pepper, and rosemary, with petite buttermilk biscuits

GARLIC CRUSTED CHICKEN WINGS 9

PRIME PORK CHOP 16 12oz prime pork chop, molasses glazed sweet potatoes, southern style mustard greens, and southern comfort honey butter

LOUISIANA SEAFOOD PO BOY Shrimp 13 Oyster 16 corn fried, tomato, lettuce, pickle jalapeño tartar sauce

Crystal honey glaze, brown garlic, ranch sauce

FOUR CHEESE MAC AND CHEESE 6 Add short rib debris $4

ITALIAN/SEAFOOD

PASCAL’S MANALE RESTAURANT This famous restaurant has been family owned and operated since 1913. Pascal’s Manale Restaurant is the originator of the well-known Bar-B-Que Shrimp. The Old-Time oyster and cocktail bars offer raw oysters on the half shell and all types of cocktails, as well as a great selection of fine wines. Fresh seafood, Italian dishes, and delicious steaks are featured. Located uptown just minutes from downtown, a spacious parking lot is available for your convenience.

LOUISIANA SHRIMP AND GRITS 17

crispy hand cut french fries, aged white cheddar, house pulled pork

chicory barbeque sauce, southern cole slaw

UPTOWN

OLE SAINT CRAFT BURGER 13 1/2 pound angus beef patty, texas toast, aged cheddar cheese, smoked bacon, fried onion strings, honey bbq aioli

APPETIZERS STUFFED EGGPLANT

VEAL GAMBERO

A delicious combination of eggplant, ham, shrimp, crabmeat and seasonings $9.50

Panee Veal with peeled BBQ shrimp $26

OYSTERS BIENVILLE Baked oysters with a stuffing of mushroom, shrimp, and bacon. $11.50 Dozen $22

COMBINATION REMOULADE Crabmeat and shrimp topped with golden remoulade sauce and cocktail sauce $12

SOUPS SEAFOOD GUMBO Cup $6.50 Bowl $9

TURTLE SOUP Cup $7 Bowl $10

132 Royal Street, New Orleans, LA 70130

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ENTRÉES

COMBINATION PAN ROAST Oyster, shrimp and crabmeat chopped in a blend of shallots and parsley seasoning $24

FRUTTA DEL MARE Pasta with scallops, crabmeat, oysters and shrimp in a light marinara sauce $26

FILET MIGNON Served with baked potato or pasta $38

ORIGINAL PASCAL’S BARBEQUE SHRIMP The specialty of the house prepared in a spicy and tangy sauce $26

1838 Napoleon Ave., New Orleans, LA 70115

504.309.4797

504.895.4877

www.olesaint.com

www.pasacalsmanale.com

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SEAFOOD OMELET Crawfish, shrimp, mushrooms, green onions, bell peppers and cheddar cheese.

Add crawfish cream sauce

a

et erS

BARBECUED SHRIMP

BARBECUED SHRIMP

B.B.Q. RIBS

FRESH OYSTERS ON HALF SHELL

AHI TUNA

S

Sa a

SEAFOOD GUMBO

Oceana Grill is located on the corner of the World Famous Bourbon and Conti street. Consistently ranked among New Orleans’ Best Seafood Restaurants, Oceana has been a favorite to locals and visitors alike. Our beautiful large dining rooms and classical French Quarter courtyard provide the perfect ambiance for your ideal New Orleans dining experience. We also cater and deliver breakfast, lunch, and dinner anywhere in the French Quarter and the CBD area.

739 Conti Street, New Orleans, LA 70130

504.525.6002 contactus@oceanagrill.com

aSt

COUNTRY BREAKFAST

re eS ST. MARIE CREPE Fresh spinach, cheddar cheese and chicken.

ST. FRANCIS CREPE Shrimp, Louisiana crabmeat, ratatouille (vegetable medley) and Swiss

DESSERT CREPE Slices of strawberry, peaches and bananas topped with whipped cream and honey.

CAJUN OMELET Tasso and smoked ham mixed with our spicy house seasonings, mushrooms and onions.

VEGETARIAN OMELET Tomatoes, onions, mushrooms, green peppers, cheddar cheese, topped with hollandaise sauce.

PRALINE DUCK

RIBEYE STEAK BLACKENED REDFISH ETOUFFEE 20OZ. CERTIFIED ANGUS BEEF PORTERHOUSE STEAK

a

n aSta

CAESAR OR GREEK SALAD

CHICKEN FETTUCCINI ALFREDO

ENTRÉE CAESAR OR GREEK SALAD

SHRIMP FETTUCCINI ALFREDO

Topped with Grilled/ Blackened Catfish, Chicken, Shrimp, or Gator

CLASSIC PANCAKES EGG BENEDICT

Se S e a S

GATOR TAIL BITES

S

rea

Creole jambalaya, crawfish etouffee, red beans and rice with smoked sausage.

REDFISH OCEANA

CAJUN ALLIGATOR SAUSAGE

menu highlights

TASTE OF NEW ORLEANS

LOUISIANA CRABMEAT CAKES

OCEANA’S FAMOUS OYSTERS

OCEANA GRILL

RED BEANS AND RICE

S FRIED CATFISH FRIED SHRIMP FRIED OYSTER

CAJUN JAMBALAYA PASTA CRAWFISH FETTUCCINI CRAB CAKE PASTA

e etar an e tS

BLACKENED CHICKEN

VEGETARIAN PASTA

BLACKENED CATFISH

SPINACH RAVIOLI

FRIED/BLACKENED GATOR BITE

CAJUN VEGETARIAN STEW

CAJUN ALLIGATOR SAUSAGE THE DELUXE CHEESE BURGER

Sea

atterS

FRIED CATFISH FRIED SHRIMP FRIED LOUISIANA OYSTER

eSSertS BREAD PUDDING CREME BRULEE BANANAS FOSTER CHOCOLATE KAHLUA MOUSSE CHEESECAKE PECAN PIE

FRIED SEAFOOD

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SHRIMP CREOLE CRAWFISH ETOUFFEE

S SP PE EC C II A A LL A AD DV VE ER RT T II S S II N NG G S SE EC CT T II O ON N

27

FRENCH QUARTER

NEW ORLEANS

PAT O’BRIEN’S COURTYARD RESTAURANT Have Fun at Pat O’Brien’s Courtyard Restaurant at 624 Bourbon Street and enjoy some of our delicious food offerings paired with our World Famous Hurricane cocktail. After your meal visit Pat O’Brien’s Bar and sing along in the Piano Lounge, hang out in the Main Bar, or have a seat on the Patio while enjoying the flaming fountain.

APPETIZERS/SALAD

ENTREES

ALLIGATOR BITES

NEW ORLEANS TRIO

Gator tenderloin coated with spicy corn flour and fried. Served with honey mustard sauce

Sample sized portions of our most popular offerings. …our homemade gumbo, red jambalaya and red beans and rice

POPCORN CRUSTED OYSTER Fresh Louisiana Oysters rolled in popcorn flour and flash fried.

Topped with Pernod butter.

SPINACH & STRAWBERRY SALAD Sweet Strawberries, spicy pecans, sliced red onion, bleu cheese crumbles and bacon crumbles atop a bed of fresh baby spinach.

Served with our house made basil vinaigrette.

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CAJUN SHEPARD’S PIE You’ll love our twist on this Irish classic! Layers of seasoned beef debris with carrots, celery, garlic and onions. Topped with our house made cheddar mashed potatoes.

SHRIMP & GRITS

CBD/WAREHOUSE

ITALIAN

RED GRAVY Red Gravy is a colorful and cozy brunch spot at the edge of the French Quarter. Chef/Owner Roseann works closely with local farmers, fishers and bakers to offer you unique, farm to fork breakfast and lunch items. Best known for the handmade pasta and meatballs, you’ll feel like you are eating with family. Serving brunch daily, except Tuesday, 8am - 2pm.

BREAKFAST

LUNCH

CANNOLI PANCAKES

LIGURIAN SHRIMP AND GRITS

Thin pancakes filled with housemade cannoli cream, topped with whipped cream & chocolate.

With sausage, potatoes, spinach and peas

SKILLET CAKE

RIGATONI BOLOGNESE

Please ask your server; our skillet cake changes daily

hearty meat sauce on handmade pasta

POLPETTA

THE MARK

Omelet , meatball, ricotta, Red Gravy, choice of side

2 of our signature 6oz meatballs with Red Gravy & mozzarella

BREAKFAST SPAGHETTI

BLAIR

handmade spaghetti with sweet sausage ragu, ricotta, and sunny up yard egg

Breaded Eggplant, Red Gravy, Mozzarella

Gulf Shrimp pan seared with red onions, sliced garlic, and red, yellow and green peppers.

Deglazed with French brandy and simmered in a espagnole sauce. Topped by deep fried cheesy grits wedges

WAFFLES AND WINGS Pastured chicken wings seasoned and fried, served with Belgian waffle and Roe’s cranberry habanero jam

624 Bourbon St., New Orleans, LA 70130

125 Camp St., New Orleans, LA 70130

504.588.2744

504.561.8844

www.patobriens.com

www.redgravycafe.com

W H E R E . E AT. D R I N K . N E W O R L E A N S

SPECIAL ADVERTISING SECTION

FRENCH QUARTER

AMERICAN

MENU HIGHLIGHTS PREFACE BAYOU SUMMER ROLL Spiced boiled shrimp, shredded mirliton, and remoulade sauce

KOREAN BBQ CHICKEN SKEWER

CAJUN POUTINE

WHITE CHOCOLATE BREAD PUDDING COOKIES & MILK

WHITMAN ROAST BEEF Debris gravy, fried oysters, Swiss, lettuce, and tomato on French bread

HEMINGWAY CUBAN

Enjoy gourmet sandwiches like the “Hemingway Cuban,” the “Whitman Roast Beef,” and our award winning “Backspace Burger,” and linger over a cocktail from our cocktail list inspired by and named for figures like Capote and Hemingway.

Backspace raises the bar for literary watering holes.

Open 11 AM -5AM Daily

Pulled pork, prosciutto, Swiss pickle, and grain mustard on French bread

BACKSPACE BURGER Angus beef, Applewood smoked bacon, Brie cheese, and caramelized onions on brioche

GRANDMA’S MEATLOAF Applewood smoked bacon, grilled onions, tomato, and homemade meatloaf on brioche

CHICKEN CAPRESE Chicken, tomato, mozzarella, and pesto on ciabatta roll

CHAPTER & VERSE 139 Chartres

504.322.2245 backspacenola.com

Ask your server for this week’s newly released special feature!

EPILOGUE

SIGNED EDITIONS

Backspace Bar & Kitchen: is a haven for writers, readers, and anyone who appreciates leather-bound books, vintage typewriters and New Orleans own literary history.

NEW RELEASE: Weekly Special Feature

Served with ginger apple compote

Housemade chips, debris gravy, cheddar, and green onions

BACKSPACE BAR & KITCHEN

BACKSPACE BLT Applewood smoked bacon, Romaine lettuce, tomato, and house spicy mayo

GROWN UP GRILLED CHEESE Cheddar, Swiss, tomato, and grilled onion on sourdough

BAR DEATH IN THE AFTERNOON Straight from the pages of Hemingway, this recipe of champagne and absinthe shares its name with his book.

MARY PICKFORD Prohibition era cocktail made with white rum, pineapple juice, grenadine and Maraschino liqueur.

Sweet but with a real kick, just like its namesake.

SAZERAC A New Orleans tradition

MOSCOW MULE Invented in 1941, a classic cocktail combining vodka, mint and spicy ginger beer. Served in a traditional copper mug.

SIDECAR Considered by some the best cocktail from the Prohibition era. Made with Cognac and orange liquor.

WE also carry a large selection of Local beers and can be found in UnTapped (the app for beer lovers)

SHRIMP REMOULADE WRAP Spiced boiled shrimp, romaine lettuce, tomato, mirliton, and remoulade sauce

S P E C I A LS PAEDCVI EARL TAI SDI V NEGR S T IGO N TE I SCI N SECTION

29

SPECIAL ADVERTISING SECTION

NEW ORLEANS GIFT GUIDE Foodie gifts for thought—from New Orleansflavored cookbooks and locally made bitters to cool kitchen collectibles and Crescent City-accented accessories.

SOUTHERN CANDYMAKERS “Award Winning Pralines, hand-made with the best ingredients, shipped fresh from the French Quarter”. 334 Decatur St., New Orleans, LA 70130, 504-523-5544, southerncandymakers.com

ROUX ROYALE Wine and Dine New Orleans style with our exclusive local serving pieces. Handmade and unique these items are microwave, dishwasher, and oven safe. Available at Roux Royale, located at 600 Royal Street at Toulouse, New Orleans, LA 70130. 504-565-5272

COMMANDER’S PALACE Ella Brennan: Commanding the Table (Documentary) Chefs, food critics and historians share stories about pioneering female restauranteur Ella Brennan, who put the New Orleans food scene on the map.

Order this award-winning documentary on Netflix or visit EllaBrennanMovie.com for more information.

30

W H E R E . E AT. D R I N K . N E W O R L E A N S

SPECIAL ADVERTISING SECTION

EL GUAPO BITTERS & SYRUPS Made in NOLA with local produce. Unique flavors with a Louisiana twist that are perfect for cocktails and cooking. Available in fine shops across the Crescent City.

For a list of stores or to order visit www.ElGuapoBitters.com

COMMANDER’S PALACE Ella Brennan, “Miss Ella,” changed the way America eats. At 18 years old, she went to work at her brother’s bar on Bourbon Street.

The New Orleans dining scene had no idea what was about to hit it. Turns out it was one of America’s greatest business coaches, whose impact on the restaurant industry and Creole cuisine is evident across the nation today. Available at CommandersPalace. com; Amazon.com, in local book stores, or pick one up at Commander’s Palace, 1403 Washington Ave.

VINTAGE 329 Specializing in barware from the 50s & 60s. Pictured: Scandinavian Etched Cordial, Culver Red Paisley Old Fashioned, Fred Press red & gold cordial, Culver Red Paisley Tumbler, Pink & Blue “Wet Your Whistle” Swizzle Sticks, Culver Valencia Pitcher, Georges Briard Firenze Tumbler, Culver blue, green & gold juice glass, Mosaic gold, blue & green cordial.

329 Royal Street, (504) 525-2262

RALPH BRENNAN RESTAURANT GROUP Grab your autographed copies of the award winning Ralph Brennan’s New Orleans Seafood Cookbook, A Topsy, Turvy History of New Orleans & Ten Tiny Turtles, along with The Original Brennan’s Cookbook online at www.neworleans-food.com/shop

NOLA BOARDS Add some New Orleans flavor to your kitchen with these handmade cutting boards, kitchen accessories, barware, cocktail tinctures, magnetic knife holders, foodie jewelry, and much more! Can’t carry it back home? They ship! 519 Wilkinson St. Suite 105, 505-435-1485, www.nolaboards.com

31

FRENCH QUARTER

CREOLE

SOUPS

CHICKEN MADISON

GUMBO DU JOUR

Joyce Farms airline breast, brisket dirty rice and green peppercorn jus

SOUP DU JOUR

SALADS

TUJAGUE’S FAMOUS BRISKET

TUJAGUE’S HOUSE SALAD

Boiled brisket of beef, bacon and onion braised Brussel sprouts, Yukon gold smashed potatoes and creole horseradish sauce

Tuscan mix, beefsteak tomatoes, shaved onions, cucumber ribbons, French bread croutons and Steen’s creole mustard vinaigrette

SHRIMP RÉMOULADE Crab-boiled shrimp, Romaine lettuce and Tujague’s red rémoulade

WEDGE SALAD Crumbled blue cheese, shaved red onions, tomatoes, applewood smoked bacon and black pepper buttermilk dressing

ENTRÉES

TUJAGUE’S Located in the heart of the French Quarter, Tujague’s has been serving creole cuisine for over 160 years. Sit back, relax, and enjoy course after famous course of traditional New Orleans’ dishes. Open 365 days a year.

Our traditional table d’hôte was the only menu served at Tujague’s from 1856-2013. The 5 course dinner includes shrimp remoulade, gumbo or soup, brisket appetizer, your choice of entrée, and bread pudding – with an addition of $31 to any entrée.

823 Decatur St., New Orleans, LA 70116

504.525.8676 www.tujaguesrestaurant.com

MENU HIGHLIGHTS APPETIZERS DUCK AND GOAT CHEESE CRÊPES

GRILLED PORK CHOP Oyster French bread dressing and ham hock gravy

CHARBROILED OYSTERS

ABITA AMBER BBQ SHRIMP AND GRITS

½ dozen or dozen

New Orleans-style barbecue butter and stone ground grits

CRISPY PORK BELLY Grits and orange horseradish pepper jelly

OYSTERS EN BROCHETTE Bacon-wrapped oysters flash-fried, creole meunière and French bread toast points

FRIED GREEN TOMATO RAVIGOTE Topped with crab-boiled gulf shrimp

House-rolled gnocchi, crabmeat and wild mushroom cream

W H E R E . E AT. D R I N K . N E W O R L E A N S

Butter poached asparagus and creole meunière

Tender braised duck, dried cherry jus and spiced pecans

CRAB AND WILD MUSHROOM GNOCCHI

32

GULF FISH AMANDINE

SPECIAL ADVERTISING SECTION

PAN ROASTED MAPLE LEAF DUCK BREAST Lyonnaise sweet potatoes and Bourbon creole mustard honey

GRILLED YELLOWFIN TUNA Haricot vert, baby tomatoes, olives, red quinoa and preserved lemon oil

TOURNEDOS OF BEEF Yukon gold smashed potatoes, caramelized red onions, wild mushrooms and tarragon butter

CLASSIC COCKTAILS SAZERAC Rye Whiskey, Peychaud’s Bitters, Herbsaint, Simple Syrup

RAMOS GIN FIZZ Gin, Cointreau, Lemon Juice, Orange Flower Water, Powdered Sugar, Egg White, Heavy Whipping Cream, Soda Water

GRASSHOPPER White and Dark Créme de Cacao, White and Green Créme de Menthe, Brand, Heavy Whipping Cream

HURRICANE Rum, Passion Fruit, Peychaud’s Bitters, Honey Syrup, Red Wine, Lemon Juice

PIMM’S CUP Pimm’s No. 1, Blackberry, Blueberry, Strawberry, Cucumber, Lemon, Lime, Orange, Lemonade

LA LOUISIANE Rye Whiskey, Bénédictine, Peychaud’s Bitters, Herbsaint, Red Vermouth

BRANDY CRISTA Brandy, Lemon Juice, Maraschino Liqueur, Dry Curaçao

TUJAGUE’S NEWEST ADDTION OYSTER BAR OYSTERS ON THE HALF SHELL ½ dozen or dozen

©GABRIELLE GEISELMAN

An index of eateries by area

Longway Tavern

NEW ORLEANS consistently ranks among the world’s top food cities for good reason—its 1,400-plus restaurants. Even the most ardent eater couldn’t experience them all dining out three times daily over the course of a year, much less in a single visit. With each

month comes new entries and more must-tries, further expanding the oodie field and lo al ’ ai tline he ollo in a e hi hlight a few of our favorites, a broad overview of the city’s diverse culinary landscape.

33

BY AREA Menus and hours subject to change.

CENTRAL BUSINESS/ WAREHOUSE DISTRICT

ALTO

American Get above it all at the Ace Hotel’s rooftop bar, which offers amazing views and poolside dining.

Grilled fish tacos, hot dogs with pretzel buns, chicken banh mi—yes, please Open daily, 10 am-9 pm. 600 Carondelet St., 504.900.1180; acehotel. com/neworleans/alto.

AUCTION HOUSE MARKET

Eclectic Sister to St. Roch Market, this bright, modern food hall offers a wide variety of vendors and flavors, from fresh local seafood to Indian, Egyptian and Hawaiian-inspired cuisines. B, L, D (daily). 801 Magazine St., no phone; auctionhousemarket.com.

BRIQUETTE

Seafood Contemporary coastal is the catch at this sprawling space.

Follow the caramalized sea scallops with lump crab bisque, then dive into Louisiana redfish with crawfish relish or crispy-skin salmon with seafood-wakame salad. D (nightly). 701 S. Peters St., 504.302.7496; briquette-nola.com.

CHOPHOUSE NEW ORLEANS

Steaks Forget the standard sauces and heavy sides; the focus at this upscale-casual steakhouse is on its top-quality, USDA prime-only meats. An uncomplicated menu, easygoing atmosphere and live entertainment make Chophouse a cut above. D (nightly). 322 Magazine St., 504.522.7902; chophousenola.com.

COCHON

Louisiana Many restaurants profess to be “better than your mama’s,” but chefs Donald Link and Stephen Stryjewski’s lives up to the claim with haute twists on simple standards, such as deep-fried hog head cheese with field peas or rabbit and dumplings. The adjacent Cochon Butcher offers sandwiches and meats.

L, D (daily). 930 Tchoupitoulas St., 504.588.2123; cochonrestaurant.com.

COMPÉRE LAPIN

Caribbean A native of St. Lucia, chef Nina Compton’s island upbringing is evident in dishes such as conch croquettes, roasted jerk corn and curried goat with plantain gnocchi. L, (M-F); D (nightly); Br (Sa-Su). 535 Tchoupitoulas St., 504.599.2119; comperelapin.com.

EMERIL’S

Louisiana Emeril Lagasse’s flagship sets the course for the Lagasse empire. Opened in 1990, this is where the celebrated chef created many of his classic dishes, including barbecued 34

shrimp, andouille-crusted drum, banana cream pie and more. L (MF), D (nightly). 800 Tchoupitoulas St., 504.528.9393; emerils.com.

JOSEPHINE ESTELLE

Italian At this casual Ace Hotel eatery snapper crudo with browned butter dances elegantly between raw and cooked, the pastas are toothy and each dish has some beautifully surprising element that lingers long after the meal. B (M-F); L, D (daily); Br (Sa-Su).

600 Carondelet St., 504.930.3070; josephineestelle.com.

MAYPOP

Vietnamese Chef Michael Gulotta expands on his Asian-fusion food theme in a bright, open space with an industrial-terrarium vibe. Tear pieces of warm roti bread to scoop whole roasted pumpkin, apple and house coppa, or go spicy with vindaloo chicken. L, D (daily); Br (Sa-Su). 611 O’Keefe St., 504.518.6345; maypoprestaurant.com.

MERIL

International Emeril Lagasse’s casual dining venue is reflective of the celebrity chef’s world travels, with a globetrotting menu featuring everything from Japanese-style barbecue to pork rib tamales. L, D (daily).

424 Girod St., 504.526.3745; emerilsrestaurants.com/meril.

PÊCHE

Seafood The focus here is on James Beard Award-winning chef Ryan Prewitt’s simple seafood grilled over hardwood coals...and it couldn’t be better. From the raw bar to the whole grilled fish, you can’t go wrong. L, D (daily). 800 Magazine St., 504.522.1744; pecherestaurant.com.

RED GRAVY

Italian This cozy brunch bistro is known for its traditional Italian dishes and not-so-typical breakfast and lunch specials. Try the Sicilian egg pie or cannoli pancakes. Skillet cakes, waffles, overstuffed sandwiches, handmade pasta and baked goods round out the menu. Open W-M. 125 Camp St., 504.561.8844; redgravycafe.com.

SEAWORTHY

Seafood This chic offshoot of New York’s Grand Banks oyster bar casts a wide net, serving up fresh bivalves from the Gulf, along with East and West coast varieties and other sustainably sourced seafood. Caviar, creative cocktails and a stellar wine selection round out the menu. D (nightly), Br (Sa-Su). 630 Carondelet St., 504.930.3071; seaworthynola.com.

W H E R E . E AT. D R I N K . N E W O R L E A N S

TSUNAMI

BAYONA

Sushi At this sprawling emporium the

American Bayona continues its reign

usual sushi suspects sit menu-side with funky items like calamari “fries.”

Big appetites will want to hit the “Sumo Ribeye.” L, D (M-Sa). 601 Poydras St., 504.608.3474; servingsushi.com.

as one of the city’s best restaurants.

Chef Susan Spicer’s menu continually surprises with fresh specials, but still includes her signatures: grilled shrimp with black-bean cakes and coriander sauce, and that nonpareil garlic soup.

L (W-Sa), D (M-Sa). 430 Dauphine St., 504.525.4455; bayona.com.

CENTRAL CITY

MAÏS AREPAS

Latin An upscale Creole-Colombian restaurant that puts overstuffed filled corn pockets (arepas) front and center, the best of which is loaded with sweet plantains, skirt steak and melted Oaxaca cheese. L (Tu-Sa), D (Tu-Su). 1200 Carondelet St., 504.523.6247.

TOUPS’ SOUTH

Southern Chef Isaac Toups serves up museum-quality Southern cuisine at the Southern Food & Beverage Museum’s in-house eatery. Homey fare, such as biscuits with crab fat butter, goat tamales and fried black-eyed pea salad with cornbread croutons offer a taste of the region’s delicious diversity. L, D (M, W-Sa); Br (Su). 1504 Oretha Castle Haley Blvd., 504.304.2147; toupssouth.com.

FRENCH QUARTER

ACME OYSTER HOUSE

Seafood For locals, the name Acme is synonymous with raw oysters.

Since 1910, Acme’s signature marble-topped bar has served up countless bivalves on the half shell.

Other specialties include fried oyster po’boys, gumbo Poopa and jambalaya. L, D (daily). 724 Iberville St., 504.522.5973; 8 Canal St. (inside Harrah’s Casino), 504708.2409; 3000 Veterans Blvd., Metairie, 504.309.4056; acmeoyster.com.

ARNAUD’S

THE BOMBAY CLUB

Louisiana European-inspired Louisiana cuisine is a perfect fit for this swanky spot tucked into the Prince Conti Hotel. Cultures combine in dishes such as boudin Scotch eggs and Abita beer-battered fish and chips. Great cocktails and live music nightly. D (nightly); Br (Sa-Su). 830 Conti St., 504.577.2237; bombayclubneworleans.com.

BRENNAN’S

Creole Under the helm of executive chef Slade Rushing the legendary eatery continues more than six decades of tradition with long-popular classics (turtle soup, eggs Hussarde, bananas Foster) coupled with fresh, contemporary takes on Creole cuisine. B, L, D (daily). 417 Royal St., 504.525.9711; brennansneworleans.com.

BROUSSARD’S

Creole Broussard’s, established in 1920, remains one of the city’s premier fine dining spots, with one of the most elegant courtyards in the Quarter. Chef Jake Shapiro serves up long-popular classics, such as turtle soup and bronzed redfish with lump crab and mirliton slaw. Tradition never tasted so good. D (nightly); jazz brunch (FSu). 819 Conti St., 504.581.3866; broussards.com.

CAFÉ BEIGNET

Creole In this magic castle of dining

Coffee Light fare, café drinks and

rooms, Arnaud’s continues a tradition begun in 1918. The restaurant was assembled piecemeal over the decades, which is part of its charm. “Shrimp Arnaud,” “Oysters Bienville” and “Café Brûlot” are three of the many famous dishes. D (daily); jazz brunch (Su). 813 Bienville St., 504.523.5433; arnauds.com.

delicious beignets are the draw at these comfy coffeehouses. Adult beverages offered at Bourbon and Decatur locations. B, L, D (daily). Jazz performances daily; times vary. 311 Bourbon St.., 504.525.2611; 334-B Royal St., 504.524.5530; 600 Decatur St., 504.581.6554; cafebeignet.com.

BACKSPACE BAR & KITCHEN

American Now here’s an omelet to

American Typewriters and books line the walls of this comfy spot, which pays homage to the French Quarter’s rich literary legacy. The bar serves drinks fashioned after famed authors’ faves, while the kitchen offers gumbo and sandwiches. Try the “Whitman”— roast beef with fried oysters and Swiss on ciabatta. L, D (daily). 139 Chartres St., 504.322.2245; backspacenola.com.

CAFÉ FLEUR DE LIS

start your day: crawfish tails, pepper Jack cheese, bell peppers and onions, topped with a Cajun crawfish sauce.

Add a side of hash browns with country gravy...then go back at lunchtime for a muffuletta panini. B, L (daily). 307 Chartres St., 504.529.9641; cafefleurdelis.com.

COURT OF TWO SISTERS

Creole No French Quarter visit would be complete without a meal at this romantic restaurant, which features

BY AREA a daily jazz brunch and a nightly a la carte menu. Creole and Cajun cuisine, combined with southern hospitality and a magical patio setting, makes for a memorable dining experience.

Br (daily), D (nightly). 613 Royal St., 504.522.7261; courtoftwosisters.com.

CURIO

American Curious what “American cuisine with Creole soul” tastes like?

Think grit tots with roasted red pepper coulis, black-eyed pea-and-duck gumbo, “pastrami shrimp” Reubens and grilled salmon with farro-heirloom tomato salad. L (M-F), D (nightly); Br (Sa-Su). 301 Royal St., 504.717.4198; curionola.com.

DORIS METROPOLITAN

Steaks A stunning steakhouse and butcher shop with superior quality dry-aged meats. The menu impresses with an eclectic collection of specialty cuts and an extensive wine list. L (F), D (nightly). 620 Chartres St., 504.267.3500; dorismetropolitan.com ENVIE ESPRESSO BAR & CAFÉ

Coffee Espresso is the order here, in addition to daylong breakfast plates, omelets, panini (try the grilled portabella and goat cheese) and sandwiches. In a hurry? Grab a breakfast go-cup. B, L, D (daily). 308 Decatur St., 504.598.5374; 1241 Decatur St., 504.524.3689; cafeenvie.com.

GALATOIRE’S

Creole Since 1905, Galatoire’s has been a gravity center of New Orleans, where political careers are made, engagements pledged, rumors spread and business deals won and lost.

Happily, the food is as good as the party atmosphere, with traditional Creole dishes presented by some of the city’s best waitstaff. L, D (Tu-Su).

209 Bourbon St., 504.525.2021; galatoires.com.

THE GOVERNOR

Louisiana A nod to Louisiana’s colorful political figures, the Governor pays playful tribute to the state’s culinary icons: “Election Day” red beans and rice, “Peacemaker” sandwiches loaded with fried oysters and shrimp, “Loaded with Pork” potato bowls. A “Power Brunch” menu is offered all day long. B, L, D (daily). 301 Chartres St., 504.291.1860; governorrestaurant.com.

GW FINS

Seafood Chef Tenney Flynn has taken the local obsession with seafood to global heights: fresh fish is flown in daily from around the world. Irish salmon and New Zealand lobster rub shoulders with Gulf shrimp and Louisiana duck on the menu, all exquisitely prepared. D (nightly). 808 Bienville St., 504.581.3467; gwfins.com.

KINGFISH

Louisiana “New Louisiana” is the concept here, with the kitchen crew putting fresh spins on local standards such as fried deviled duck eggs on arugula and cochon de lait with cracklin-crusted boudin cake. L (M-F), D (nightly); Br (Sa-Su). 337 Chartres St., 504.598.5005; kingfishneworleans.com.

LONGWAY TAVERN

Eclectic A proper gastropub with a comfy chic interior, solid familiar cocktails and smart, sexy food. Fried calamari with blistered tomatoes and charred lemons, hefty steak sandwiches with roasted mushrooms and pork belly home fries will make you linger a while. L (F-Su), D (nightly). 719 Toulouse St., no phone; longwaytavern.com.

NAPOLEON HOUSE

Louisiana Napoleon never slept here, but this historic café and bar, with its peeling walls and worn charm, has its share of French ambiance. The café serves soups, seafood gumbo, salads, sandwiches and warm muffulettas; the bar serves its famous Pimm’s Cups. L, D (daily). 500 Chartres St., 504.524.9752; napoleonhouse.com.

NEW ORLEANS CREOLE COOKERY

Creole Creole standards (gumbo,

shrimp Creole) are coupled with fresh fish, fried seafood, char-grilled oysters and a raw bar. L, D (daily). 510 Toulouse St., 504.524.9632; neworleanscreolecookery.com.

OCEANA GRILL

Chartres St., 504.524.8990; originalpierremasperos.com.

PAT O’BRIEN’S COURTYARD RESTAURANT

Louisiana Home to the famous flaming fountain (and the infamous Hurricane cocktail), Pat O’s also offers casual dining in its picturesque courtyard. Above-standard New Orleans standards, such as shrimp and grits and crawfish etouffée, are featured, along with pastas, burgers and more. L, D (daily). 624 Bourbon St., 504.525.4823; patobriens.com.

RESTARUANT R’EVOLUTION

Louisiana Famed chefs John Folse and Rick Tramonto are the tour de force behind this elegant-yet-relaxed fine dining venue. The rooms are gorgeously appointed and finely detailed, while the menu is made up of modern reinterpretations of classic Cajun and Creole cuisine. L (F), D (nightly); Br (Su). 777 Bienville St. (inside the Royal Sonesta Hotel), 504.553.2277; revolutionnola.com RIVERBOAT CITY OF NEW ORLEANS

Louisiana The city’s newest riverboat showcases three indoor dining salons. From bountiful brunches to cozy dinners, meetings and conferences to weddings and private parties, the City of New Orleans riverboat takes you back in time and creates lasting memories. Daily jazz brunch and dinner jazz cruises available. Toulouse St. at the Mississippi River, 504.569.1401; riverboatcityofneworleans.com.

STEAMBOAT NATCHEZ

skillet outside of this upscale neighborhood eatery and menu standouts such as free-form crab ravioli and pan-seared Gulf fish with Vidalia onion beurre blanc. D (nightly); Br (ThM).. 901 Louisiana Ave., 504.891.9626; atchafalayarestaurant.com.

COMMANDER”S PALACE

Creole This beloved turquoise palace is a shrine for food worshippers. Chef Tory McPhail carries on the Brennan family tradition of adventurous food based on Creole principles, served in a courtly atmosphere. L (M-F), D (nightly); jazz brunch (Sa-Su). 1403 Washington Ave., 504.899.8221; commanderspalace.com.

COQUETTE

French What do you get when you mix traditional Louisiana cooking with spicy Italian and refined French?

Coquette, where the menu changes daily but is always stellar with standouts like the must-have crab cakes making repeat appearances. D (nightly); Br (Sa-Su). 2800 Magazine St., 504.265.0421; coquettenola.com.

EMERIL’S DELMONICO

Creole Located on the St. Charles streetcar line, this elegant circa-1895 restaurant now serves chef Emeril Lagasse’s modern takes on Creole classics. Start with the housemade charcuterie, before moving on to dry-aged steaks, shrimp Bordelaise or reinvented drum meunière. D (nightly). 1300 St. Charles Ave., 504.525.4937; emerils.com.

MIYAKO

Seafood This seafood-centric spot just

Louisiana In addition to daily harbor

Japanese Hibachis are the draw

off Bourbon Street offers an array of Crescent City classics. Try the house gumbo, one of the many po’ boys, a crab burger or the “Taste of New Orleans” platter (crawfish etouffée, jambalaya, red beans and rice). For breakfast order the pain perdu (New Orleans-style French toast). B, L, D (daily). 739 Conti St., 504.525.6002; oceanagrill.com.

cruises aboard the last authentic steamboat on the Mississippi River, the Natchez offers nightly dinner cruises and Sunday brunch excursions. Dig into a buffet of New Orleans favorites (crawfish etouffée, white chocolate bread pudding), while the Grammy-nominated Dukes of Dixieland perform. D (nightly); Br (Su). Toulouse St. at the Mississippi River, 504.569.1401; steamboatnatchez.com.

here, but sushi lovers will be just as happy. Dexterous hibachi chefs wow guests, preparing lobster, prime rib, scallops and more. Sushi, sashimi and tempura are also on the menu. L (Su-F), D (nightly). 1403 St. Charles Ave, 504.410.9997; miyakonola.com.

OLE SAINT KITCHEN & TAP

Louisiana At former Saints running back Deuce McAllister’s eatery, diners score New Orleans classics (such as oyster stew and soft-shell crab sandwiches), along with 50-plus beers on tap and an additional 40 offered by the bottle. B, L, D (daily). 132 Royal St., 504.309.4797; olesaint.com.

THE ORIGINAL PIERRE MASPERO’S

Louisiana “Very New Orleans-y,” as

they say. The people-watching at this venerable eatery is almost as seductive as the perfectly seasoned entrees. Among the best: the ribeye with seafood topping, and the crawfish Cajun pasta. B, L, D daily). 440

TUJAGUE’S

Creole Open since 1856, Tujague’s (“two-jacks”) ranks as one of the city’s oldest eateries. The restaurant serves a traditional Creole prix fixe menu (shrimp remoulade and beef brisket to start, followed by a choice of entrée and pecan pie), along with contemporary a la carte offerings.

L, D (daily); Br (Sa-Su). 823 Decatur St., 504.525.8676; tujaguesrestaurant.com.

GARDEN DISTRICT/LOWER GARDEN DISTRICT

ATCHAFALAYA

Louisiana Look for the giant cast-iron

TURKEY AND THE WOLF

Eclectic Kicked-up sandwiches are the menu mainstay at this casual café: think fried baloney with American cheese and chips. Don’t miss the wedge salad with blue cheese and “everything bagel” crunchies. L (W-M).

739 Jackson Ave., 504.218.7428; turkeyandthewolf.com.

MARIGNY/BYWATER

BACCHANAL

Eclectic This combo wine retail shop/bar/live music venue is also a full-blown restaurant. Dive into “international bistro” fare, while local bands perform in the shady backyard.

Upstairs offers indoor seating and a full bar. L, D (daily). 600 Poland Ave. 504.948.9111; bacchanalwine.com.

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BY AREA BYWATER AMERICAN BISTRO

American The menu at this casual neighborhood spot focuses on local, seasonal ingredients. Farro risotto with mushrooms and minted breadcrumbs, fried Gulf oysters with oyster gravy and jasmine rice; try the rabbit curry. D (W-Su); Br (Sa-Su). 2900 Chartres St., 504.605.3827; bywateramericanbistro.com.

THE COUNTRY CLUB

Louisiana Known for its swimming pool, this long-popular Bywater hangout also offers casual fine dining. Dive into big-flavored small plates (crabmeat beignets, clams and chorizo), salads, sandwiches or full-on entrees, such as chateaurbriand for two. L, D (daily); Br (Sa-Su). 634 Louisa St., 504.945.0742; thecountryclubneworleans.com.

PALADAR 511

Contemporary California cooking New Orleans-style means lots of frilly salads and fish left au naturel. Pizzas, smartly topped with farm eggs, summer squash and the like, take center stage on the menu. D (W-M); Br (Sa-Su). 511 Marigny St. 504.509.6782; paladar511.com.

PALOMA CAF É

Latin This cozy Bywater corner spot puts out smart, Latin-inspired dishes.

The fried cod fritters, chorizo-andegg biscuits, mojo-roasted pork on fried green plantains and flan are all top picks. B, L (M-Sa); D (nightly); Br (Su). 800 Louisa St., 504.304.3062; palomanola.com.

PIZZA DELICIOUS

Italian This pop-up pizzeria grew so popular that it now has its own brickand-mortar space. New York-style pies with an ever-changing array of market-fresh toppings are offered whole or by the slice. L, D (Tu-Su). 617 Piety St., 504.676.8482; pizzadelicious.com.

ST. ROCH MARKET

Eclectic Dating to 1875, this long-shuttered marketplace recently received a massive makeover while retaining its historic character and 24 steel columns. The stunning space features 13 food vendors, along with a bar and both indoor and outdoor dining. L, D (daily). 2381 St. Claude Ave., 504.609.3813; strochmarket.com.

MID-CITY

1000 FIGS

Mediterranean This popular spot is the brick-and-mortar space of the team behind the equally popular Fat Falafel food truck. Classic falafel sandwiches and plates are joined by seared squid salads, baba ghanouj and lamb.

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L, D (Tu-Sa). 3141 Ponce de Leon St., 504.301.0848; 1000figs.com.

BLUE OAK BBQ

Barbecue Ronnie Evans and Philip Moseley draw raves for their crispskinned barbecued chicken, spare ribs, killer nachos and fried Brussels sprouts. When the bbq pork egg rolls make an appearance on the menu get them. L, D (Tu-Su). 900 N. Carrollton Ave., 504.822.2583; blueoakbbq.com.

PARKWAY BAKERY & TAVERN

Louisiana The menu here is long but simple: po’boys and more po’boys.

They come as “large” (translation: gargantuan) or “small” (large). Your choices for stuffings: roast beef, oyster, shrimp, catfish, alligator sausage— and that’s just the top of the list. L, D (W-M). 538 Hagan Ave., 504.482.3047; parkwaypoorboys.com.

PIECE OF MEAT

Deli The menu at this petit butcher shop and restaurant is loaded with tempting options: cheese-and-boudin eggrolls, brisket sandwiches, tender ribs. Grab a pint of smoked chicken salad from the take-away fridge. L (Th-Tu), D (Th-Sa); Br (Sa-Su).

3301 Bienville St., 504.372.2289; pieceofmeatbutcher.com RALPH’S ON THE PARK

Louisiana Veteran restaurateur Ralph Brennan serves up globally inspired local cuisine in this beautifully restored historic building overlooking scenic City Park. One of the loveliest (and most romantic) locations in town. L (Tu-F), D (nightly); Br (SaSu). 900 City Park Ave., 504.488.1000; ralphsonthepark.com.

TOUPS MEATERY

profile than many other first-rank local restaurants. A protegé of Paul Prudhomme, chef Frank Brigtsen serves up food that is rooted in Louisiana tradition, but moves into a sphere of its own with his genius for combining tastes and ingredients.

D (Tu-Sa). 723 Dante St., 504.861.7610; brigtsens.com.

on addicted. Almond or ham-andcheese croissants make light snacks, while loaves baked with blue cheese or olives are all good enough to devour on their own. B, L (M-Sa). 4600 Magazine St., 504.269.3777; laboulangerienola.com.

CARROLLTON MARKET

looks and feels French, but makes a perfect Italian wedding soup as well.

Traditional appetizers are accented with imaginative sauces, such as the escargots with Calvados cream. L (Tu-Sa), D (M-Sa). 3637 Magazine St., 504.895.1636; lliletterestaurant.com

Louisiana Chef Jason Goodenough’s Riverbend restaurant is light and airy. His market-driven menu spins both modern and traditional with dishes such as crispy pork “tail tots” and New Orleans-style cassoulet.

No one can get enough of oysters Goodenough—flash-fried oysters with smoky bacon, creamed leeks and béarnaise. L (Th-F), D (Tu-Sa); Br (Sa-Su). 8132 Hampston St., 504.252.9928; carrolltonmarket.com.

CAVAN

Southern This Victorian home’s “beautiful deterioration” is an ideal setting for chef Nathan Richard’s modern Southern cuisine. Start with the boudin tater tots before devouring the chicken fried rabbit or turtle carbanara with garfish tasso. D (nightly); Br (F-Su). 3607 Magazine St., 504.509.7655; cavannola.com.

CLANCY’S

Creole An intimate restaurant in a quiet Uptown neighborhood. Try the oysters-and-brie appetizer, and the veal with crabmeat and béarnaise sauce is a must. They call it “nouvelle Creole”; we call it a favorite neighborhood joint. L (Th-F), D (M-Sa). 6100 Annunciation St., 504.895.1111; clancysneworleans.com.

DEL FEUGO

Mexican Chef David Wright’s ramped-

Louisiana Chef Isaac Toups (Toups South) is known for his masterful charcuterie. Start with the “Meatery Board,” a selection of house-cured meats and condiments, before moving on to the lamb neck with fennel and black-eyed pea salad. L, D (Tu-Sa).

845 N. Carrollton Ave., 504.252.4999; toupsmeatery.com.

up taqueria is based on recipes and techniques gathered during his travels to Mexico. Housemade tortillas wrap around duck enchiladas with Oaxacan mole, while tostadas are topped with smoked Gulf fish. L, D (M-Sa). 4518 Magazine St., 504.309.5797; delfuegotaqueria.com.

UPTOWN

Cajun Short for “down the bayou,”

AVO

Italian Chef Nick Lama does his fourth-generation Sicilian ancestry proud with such standouts as charred octopus with pork butter and pineapple, cioppino, gnocchi with wild mushrooms and lasagna with short rib ragout. D (M-Sa); Br (Sa-Su). 5908 Magazine St., 504.509.6550; restaurantavo.com.

DTB

DTB pays homage to chef Carl Schaubhut’s Cajun country roots with mod twists on Louisiana coastal cuisine. Think gumbo with crab fat potato salad and crispy duck confit with charred cabbage and sweet potatoes. Killer cocktail program.

D (nightly); Br (F-Su). 8201 Oak St., 504.518.6889; dtbnola.com.

LA BOULANGERIE

BRIGHTSEN’S

Bakery This French bakery doles out

neighborhood, Brigtsen’s has a lower

savory and sweet artisanal goods to regulars who are loyal verging

Creole Secluded in the Riverbend

W H E R E . E AT. D R I N K . N E W O R L E A N S

LILETTE

French Chef John Harris’ bistro

PASCAL’S MANALE

Italian A New Orleans landmark since 1913, Pascal’s is famous for inventing barbecued shrimp (a must-get) and eternally popular for its traditional Italian food. Pascal’s has an army of regulars who devour the gumbo, steaks and those succulent barbecued shrimp. L (M-F), D (M-Sa). 1838 Napoleon Ave., 504.895.4877; pascalsmanale.com.

PATOIS

Louisiana Aaron Burgau has earned all of the praise heaped on him in recent years as a chef “to watch.” Patois is one of the city’s hottest venues, combining Burgau’s inventive French cooking with a cool neighborhood bar scene. L (F), D (W-Sa); Br (Su). 6078 Laurel St., 504.895.9441; patoisnola.com.

SAFFRON NOLA

Indian Chic Indian fare with contemporary flair. Top picks include the pakoda choti and roti sathi. L (F-Sa), D (Tu-Sa). 4128 Magazine St., 504.323.2626; saffronnola.com.

SHAYA

Mediterranean Uptown gets a taste of Israel at this modern Mediterranean eatery. Shaya’s wood-burning oven turns out a full menu of falafel, kebabs and labneh, along with interesting entrees such as slow-cooked lamb with pomegranate tabouleh. L, D (daily). 4213 Magazine St., 504.891.4213; shayarestaurant.com.

UPPERLINE

Creole You’ll see wizards painted on the exterior and an eclectic art collection inside, both products of the fully original character of owner JoAnn Clevenger, who invented the musttry fried green tomatoes with remoulade. Don’t miss the oysters St. Claude or duck-and-andouille etouffée. D (W-Su). 1413 Upperline St., 504.891.9822; upperline.com.

(CLOCKWISE FROM TOP LEFT) ©DENNY CULBERT/TOUPS SOUTH; ©COUQUETTE; ©CARROLLTON MARKET

BY AREA

(CLOCKWISE FROM LEFT) A panna cotta from Toups South, quail from Coquette and Carrollton Market’s oyster Goodenough.

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NEW ORLEANS MAP CENTRAL BUSINESS DISTRICT & FRENCH QUARTER A

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AC AC New Orleans, 221 Carondelet St., 962-0700 D4 AH Ace Hotel New Orleans, 600 Carondelet St., 900-1180 C5 AJ Andrew Jackson Hotel, 919 Royal St., 561-5881 H4 AS Astor Crowne Plaza, 739 Canal St., 962-0500 E4 BC B on Canal, 1300 Canal St., 299-9900 E2 BI Baronne Inn & Suites, 346 Baronne St., 524-1140 D4 1 LK Best Western Landmark Hotel, 920 N. Rampart St., 524-3333 H3 BW Best Western St. Christopher, 114 Magazine St., 648-0444 E5 BH Bienville House, 320 Decatur St., 529-2345 F5 BL Blake Hotel New Orleans, 500 St. Charles Ave., 522-9000 C5 BO Bourbon Orleans, 717 Orleans Ave., 523-2222 G4 CA Cambria New Orleans, 632 Tchoupitoulas St., 524-7770 C6 CY Chateau Hotel, 1001 Chartres St., 524-9636 H4 CO Chateau Orleans, 240 Burgundy St., 524-8412 F4 CL Claiborne Mansion, 2111 Dauphine St., 301-1027 J4 CI Country Inn & Suites, 315 Magazine St., 324-5400 D5 CN Courtyard by Marriott Convention Center, 300 Julia St., 598-9898 C7 DI Courtyard by Marriott Downtown Iberville, 910 Iberville St., 523-2400 E3 2 CM Courtyard by Marriott New Orleans, 124 St. Charles Ave., 581-9005 E4 DO Dauphine Orleans, 415 Dauphine St., 586-1800 F3 DT Doubletree Hotel New Orleans, 300 Canal St., 581-1300 E5 DR Drury Inn & Suites, 820 Poydras St., 529-7800 C4 EB Embassy Suites, 315 Julia St., 525-1993 C7 FP Four Points by Sheraton French Quarter, 541 Bourbon St., 524-7611 F4 FS French Quarter Suites Hotel, 1119 N. Rampart St., 524-7725 H3 HI Hampton Inn Downtown, 226 Carondelet St., 529-9990 D4 HA Hampton Inn & Suites, 1201 Convention Ctr. Blvd., 566-9990 C7 HH Harrah’s Hotel, 228 Poydras St., 533-6000 D6 HT Hilton Garden Inn CBD, 821 Gravier St., 324-6000 D4 HG Hilton Garden Inn Convention Center, 1001 S. Peters St., 525-0044 B7 HL Hilton New Orleans Riverside, 2 Poydras St., 561-0500 D7 3 SC Hilton New Orleans St. Charles, 333 St. Charles Ave., 524-8890 D4 FI Historic French Market Inn, 501 Decatur St., 561-5621 F5 HC Holiday Inn-Chateau LeMoyne, 301 Dauphine St., 581-1303 F3 HD Holiday Inn-Downtown Superdome, 330 Loyola Ave., 581-1600 D3 HW Homewood Suites by Hilton New Orleans, 901 Poydras St., 581-5599 C4 HS Homewood Suites French Quarter, 317 N. Rampart St., 930-4494 F3 HM Hotel de la Monnaie, 405 Esplanade Ave., 947-0009 J5 LM Hotel Le Marais, 717 Conti St., 525-2300 F4 MA Hotel Mazarin, 730 Bienville St., 581-7300 F4 PV Hotel Provincial, 1024 Chartres St., 581-4995 H5 SM Hotel St. Marie, 827 Toulouse St., 561-8951 G4 SP Hotel St. Pierre, 911 Burgundy St., 524-4401 H3 4 HF Hyatt French Quarter Hotel, 800 Iberville St., 586-0800 E4 HP Hyatt Place Convention Center, 881 Convention Center Blvd., 524-1881 C7 HY Hyatt Regency New Orleans, 601 Loyola Ave., 561-1234 C3 IC InterContinental New Orleans, 444 St. Charles Ave., 525-5566 D4 IN International House Hotel, 221 Camp St., 553-9550 D5 JW JW Marriott, 614 Canal St., 525-6500 E4 JU Jung Hotel & Residences, 1500 Canal St., 226-5864 E2 LH Lafayette Hotel, 600 St. Charles Ave., 524-4441 C5 LQ La Quinta Inn & Suites Downtown, 301 Camp St., 598-9977 D5 LE Le Meridien, 333 Poydras St., 525-9444 D6 LP Le Pavillon Hotel, 833 Poydras St., 581-3111 C4 LR Le Richelieu, 1234 Chartres St., 529-2492 I5 5 LW Loews New Orleans, 300 Poydras St., 595-3300 D6 MD Maison Dupuy, 1001 Toulouse St., 586-8000 G3 MR Marriott New Orleans, 555 Canal St., 581-1000 E4 MC Marriott Convention Center, 859 Convention Ctr. Blvd., 613-2888 C7 MM Melrose Mansion, 937 Esplanade Ave., 944-2255 I3 ML Hotel Monteleone, 214 Royal St., 523-3341 E4 NA Natchez Vacation Rentals, 530 Natchez St., 881.1243 D5 t S New Orleans Courtyard Hotel, 1101 N. Rampart St., 522-7333 H3 in e NC a v 90 Nine-O-Five Royal Hotel, 905 Royal St., 523-0219 H4 Sp hA AveNOPSI Hotel, 317 Baronne St., 844-439-1463 D4 NO c n i l o kOV Olivier House, 828 Toulouse St., 525-8456 E4 n R a Fr St OR Omni Riverfront Hotel, 701 Convention Center Blvd., 524-8200 C7 6 OO Omni Royal Orleans, 621 St. Louis St., 529-5333 F4 PL Pelham Hotel, 444 Common St., 522-4444 E5 PD Place d’Armes, 625 St. Ann St., 524-4531 H4 PZ Plaza Suite Hotel & Resort, 620 S. Peters St., 524-9500 D6 PC Prince Conti, 830 Conti St., 529-4172 F4 QC Q&C Hotel, 344 Camp St., 587-9700 D5 RA Renaissance Arts Hotel, 700 Tchoupitoulas St., 613-2330 C6 PM Renaissance Père Marquette, 817 Common St., 525-1111 D4 RE Residence Inn Convention Center, 345 St. Joseph St., 522-1300 B6 RZ Ritz-Carlton Maison Orleans, 921 Canal St., 524-1331 E4 RO Roosevelt New Orleans-Waldorf Astoria, 130 Roosevelt Way, 648-1200 E3 RC Royal Crescent, 535 Gravier St., 527-0006 D5 RS Royal Sonesta, 300 Bourbon St., 586-0300 F4 7 Street Direction RH Royal St. Charles Hotel, 135 St. Charles Ave., 587-3700 D4 SJ St. James Hotel, 330 Magazine St., 304-4000 D5 French Quarter ST Sheraton, 500 Canal St., 525-2500 E5 SO Soniat House, 1133 Chartres St., 522-0570 I4 SH Spring Hill Suites by Marriott, 301 St. Joseph St., 522-3100 C7 SB Staybridge Suites, 501 Tchoupitoulas St., 571-1818 D6 WQ ‘W’ French Quarter, 316 Chartres St., 581-1200 F4 Jazzy Passes WO Westin Canal Place, 100 Iberville St., 566-7006 E5 1 day - $3 WH The Whitney, A Wyndham Hotel, 610 Poydras St., 581-4222 D5 3 day - $9 WC Windsor Court, 300 Gravier St., 523-6000 D6 8 31 day - 55 WG Wyndham Garden Baronne Plaza, 201 Baronne St., 522-0083 C4 WQ Wyndham New Orleans French Quarter, 124 Royal St., 529-7211 E4 Ride RTA buses

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ADVERTISER DIRECTORY A list of advertisers from Eat. Drink.

Acme Oyster House.............................. 11 Alto .......................................................10 Backspace Bar & Kitchen ........... C2 & 29 Bayona .................................................. 12 The Bombay Club .................................16 Brennan’s ...............................................3 Briquette...............................................13 Café Beignet ........................................ 11 Café Fleur de Lis ..................................14 Chophouse New Orleans ............ C4 & 21 The Country Club .........Front Cover & 23 Court of Two Sisters.............................15 40

W H E R E . E AT. D R I N K . N E W O R L E A N S

Curio ..................................................... 17 Envie Espresso Bar & Café ..................14 The Governor .......................................18 Josephine Estelle...................................9 Kingfish ................................................19 Miyako ..................................................24 New Orleans Creole Cookery .............22 NOLA Boards .......................................31 Oceana Grill..........................................27 Ole Saint Kitchen & Tap ......................26 Original Pierre Maspero’s ...................20 Pascale’s Manale .................................26

Pat O’Brien’s Courtyard Restaurant ...28 Ralph Brennan Restaurant Group................................ 30 Red Gravy .............................................28 Redfish Grill............................................3 Riverboat City of New Orleans ............25 Seaworthy ............................................10 Steamboat Natchez ............................ C3 Tujague’s ..............................................32 Vintage 329 ...........................................31

©CHRIS GRANGER/BAYONA

Bayona

FRENCH QUARTER

CREOLE

STEAMBOAT NATCHEZ Dine aboard the last authentic Steamboat on the Mississippi River. Choose the Daytime Harbor Jazz cruise and experience a unique view of our City and treat your taste buds to casual Creole dishes. Nighttime on the River is enthralling! Step back in time as you tap your toes to New Orleans Swing Jazz and enjoy a diverse Southern Dinner Buffet. Our Sunday Brunch wraps all this together for family and friends to enjoy. On every cruise our talented “mixologists” will instill the tastes and soul of the South in everyone.

Toulouse St at the Mississippi River, New Orleans, LA 70130

504.569.1401

MENU HIGHLIGHTS DINNER MENU NATCHEZ TOSSED SALAD Mixed greens, tomato, cucumber, red onions and croutons with a sugar cane vinaigrette

CHICKEN AND SAUSAGE GUMBO Traditional Louisiana roux base & served with rice

HERB-GARLIC FINGERLING POTATOES Fingerling potatoes roasted with fresh rosemary, thyme, garlic, & ground pepper

CREOLE CREAMED SPINACH Spinach with mozzarella, Parmesan, & cream cheese

GREEN BEANS ALMONDINE

STEAMBOAT ROUND

Southern style green beans topped with toasted almonds

Certified Angus Beef, with natural au jus and a horseradish cream sauce

WHITE CHOCOLATE BREAD PUDDING

www.steamboatnatchez.com

PORK LOIN Served with a Creole mustard sauce

BAYOU SEAFOOD PASTA

A rich custard souffle with a decadent white chocolate sauce

BANANAS FOSTER

Crawfish tails and shrimp tossed in a white wine & garlic parmesan cream sauce with penne pasta

A New Orleans original!

Fresh sliced bananas sautéed in butter, brown sugar, vanilla, cinnamon & rum. Served warm atop vanilla ice cream

PADDLEWHEEL PRIMAVERA

LA LOUISIANE SLICED FRENCH BREAD

Fusilli pasta, zucchini, squash, mushrooms & cherry tomatoes tossed in a zesty basil pesto

COMMUNITY COFFEE & ICED TEA INCLUDED

S P E C I A LS A I SDI N GRSTEI SCI TNI G ON P EDCVIEARLT A VE SECTION

Menu subject to change

HIGHEST RATED

STEAKHOUSE IN NEW OR LEA NS

VOT ED BY OPEN TA BLE DI NER S'

SER

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USD NLY PRI A ME

Open 5 p.m. Daily | 322 Magazine Street | 504.522.7902 | chophousenola.com