Where Menu Guide New Orleans Oct 2017

DINING GUIDE menu guide

where to todine dine ®

NEW ORLEANS CITY NAME

Headline goes here Headline here

From the publishers of where New Orleans From the Publisher’s of where Guestbook ®

WELCOME | A NOTE FROM THE EDITOR

TOP ©TUJAGUE’S; CENTER ©RUSH JAGOE/JOSEPHINE ESTELLE; BOTTOM ©RUSH JAGOE/SEAWORTHY

A Taste of the Town New Orleans is a food destination, one of the nation’s best. It’s been said before: Here, we don’t eat to live; we live to eat. And it’s true—as is the fact that locals tend to discuss their next meal during the course of their current one. That’s how we roll.

If there is a population that eats better and with more passion than the Crescent City, it has yet to surface.

Once considered a “one-menu” town, today New Orleans is anything but: • French, Southern, Cajun, Creole, Italian, Vietnamese, Japanese, Caribbean, Mediterranean, Mexican, American; you’ll find it all and then some.

• Seafood, steaks, gumbo, po’ boys, burgers, pizza, pasta, small plates, big plates; the city’s 1,500-plus restaurants cater to every appetite.

• Upscale white-tablecloth establishments, casual contemporary cafés, gourmet food trucks, homespun holes-in-the-wall, high-end, low-key; it depends on your mood.

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

– DOUG BRANTLEY EDITOR, WHERE NEW ORLEANS

www.wheretra vele r .c om 1

Table of Contents

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18

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PUBLISHER Lois Sutton EDITOR Doug Brantley

ADVERTISING & CIRCULATION REGIONAL VICE PRESIDENT OF SALES Kristen Standish ACCOUNT EXECUTIVES Stephanie Cantrell, Toni Navarro SALES COORDINATOR Heather Goodwin

DESIGN PROJECT DESIGN LEAD Dusty Martin MORRIS VISITOR PUBLICATIONS

MVP | EXECUTIVE PRESIDENT Donna W. Kessler CHIEF FINANCIAL OFFICER Dennis Kelly VICE PRESIDENT OF AUDIENCE Kurt Caywood VICE PRESIDENT, INTERNAL BUSINESSS DEVELOPMENT Karen Rodriguez DIRECTOR OF CIRCULATION Scott Ferguson NATIONAL MARKETING MANAGER Melissa Blanco

MVP | CREATIVE CHIEF CREATIVE OFFICER Haines Wilkerson SENIOR EDITORIAL DIRECTOR Margaret Martin DESIGN DIRECTOR Jane Frey DIRECTOR OF PHOTOGRAPHY Isaac Arjonilla CREATIVE COORDINATOR Beverly Mandelblatt

MVP | PRODUCTION PUBLICATIONS SERVICES DIRECTOR Kris Miller PUBLICATIONS SERVICES MANAGER Mickey Kibler DIGITAL IMAGING Erik Lewis

MVP | MANUFACTURING & TECHNOLOGY 19 ...................................................Envie Espresso Bar & Café

2 ..........................................................................Table of Contents

20 ............................................................................ La Thai Uptown

3 ....................................................................Acme Oyster House

22 ........................................................................................................Maps

3 ........................................................................................Café Beignet

24 ..................................................................................Krystal Burger

4 ................................................................Ace Hotel: Seaworthy

25 .......................................................................................................Lilette

4 ..................................................................................Ace Hotel: Alto

26 ..............................................Miyako Sushi Bar & Hibachi

5 ...............................................Ace Hotel: Josephine Estelle

27 .........................................New Orleans Creole Cookery

6 ...............................................................................................Upperline

28 .....New Orleans Seafood and Hamburger Co.

7 ..............................................................................Café Fleur de Lis

28 ................................................Pascal’s Manale Restaurant

8 ..........................................................................The Country Club

29 ......................................................................................Oceana Grill

9 ......................................................Chophouse New Orleans

30 ............................House of Blues Foundation Room

10 .................................................................Court of Two Sisters

30 ........................... Pat O’Brien’s Courtyard Restaurant

11 ..................................................................................Crazy Lobster

31 ..............................................................................................Briquette

12 ...................................................................... The Bombay Club

32 ........................................................ Ole Saint Kitchen & Tap

13 ..................................................................................Café Maspero

32 ............................................................................................Red Gravy

14 .................................................................................. Creole House

33 ................................................................Tujague’s Restaurant

15 ........................................................................................................ Curio

34 ....................................................................Culinary Gift Guide

16 ..................................................................................................Kingfish

37 ...............................................................................Dining Listings

17 ........................................................Royal House Oyster Bar

Inside Back Cover ........................Steamboat Natchez

DIRECTOR OF MANUFACTURING Donald Horton TECHNICAL OPERATIONS MANAGER Tony Thorne-Booth E-mails for all of the above except contributors: firstname.lastname@morris.com

MVP | NEW ORLEANS 324 Chartres St., 2nd floor, New Orleans, LA 70130 504-522-6468, 504-522-0018 (fax) MORRIS COMMUNICATIONS

CHAIRMAN William S. Morris III PRESIDENT & CEO William S. Morris IV CHIEF OPERATING OFFICER Derek J. May New Orleans Menu Guide is published by the Visitor Publications Division (MVP) of the Morris Communications Company, LLC. 725 Broad St., Augusta, GA 30901 MVP 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. Reproduction in whole or in part strictly prohibited.

Where® Magazine and the where® logo are registered trademarks of Morris Visitor Publications.

Check us out on the world wide web at: wheretraveler.com New Orleans Menu Guide is produced by Morris Visitor Publications (MVP), a division of Morris Communications Co., LLC. MVP also publishes Where® Magazine, Where® GuestBook, Where® QuickGuide, In New York and In London magazines, and a host of other maps, guides, and directories for business and leisure travelers, and is the publisher for the Hospitality Industry Association.

18 ..........................................................................Tommy’s Cuisine

Copyright© 2008 by Morris Visitor Publications. All rights reserved. This publication may not be reproduced or transmitted in any form or by any means, in whole or in part, without the express prior written permission of the publisher. The publisher assumes no responsibility to any party for the content of any advertisement in this publication, including any errors and omissions therein. By placing an order for an advertisement, the advertiser agrees to indemnify the publisher against any claims relating to the advertisement.

* Hours of operation, prices and menu items are subject to change without notice.

Printed in the United States.

ON THE COVER: Caribbean-spiced drum with yucca and citrus mojo from The Country Club. ©JIAN BASTILLE

2 D I NIN G G U ID E | N E W O RLE ANS

LEFT ©ALTO; CENTER ©TOMMY’S CUISINE; RIGHT ©THE BOMBAY CLUB

1 ...............................................................Letter From the Editor

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,

BOILED SEAFOOD

plAtters FRIED OYSTER, FRIED SHRIMP OR FRIED FISH PLATTER

Hot Crawfish. Seasonal

CRAB CAKE PLATTER

BOO FRIES

FRIED SEAFOOD PLATTER

With roast beef gravy & cheese.

pO-bOys

OYSTER REMOULADE

FRIED PEACE MAKER

CRAB CAKE

Golden fried oysters & shrimp

A crispy crab cake served with Acme Remoulade Sauce.

served with TABASCO®

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 as early as 8am..

and grilled smoked sausage.

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

FRENCH QUARTER

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 Roast served hot & debris style.

724 Iberville St., New Orleans, LA 70130

504.522.5973 AcmeOyster.com

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/ scrambled eggs

JamBalaya • gumBo • muffaletta • roast Beef, SHRIMP OR CATFISH 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 • ANDOUILLE

FULL BAR AT BOURBON street, Beer & Wine at ROYAL STREET

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

SPECIAL ADVERTISING SECTION

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CDB/Warehouse

seafooD

CBD/WAREHOUSE

SMALL PLATES

SEAWORTHY

ALTO

An oyster and cocktail bar from the team behind New York’s awardwinning Grand Banks, Seaworthy’s menu showcases wild-caught and sustainably harvested oysters from North American waters — Gulf Coast, East Coast and West Coast alike — plus locally sourced fish, meats and vegetables. Located next door to Ace Hotel New Orleans in a three-story, 19th Century Creole cottage, Seaworthy is open daily for happy hour, dinner, late-night dining, and weekend brunch — plus there’s an inspired cocktail menu and patio service.

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 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. Open 10:00 am to 9:00 pm.

Raw & Chilled BaR

PORK BELLY

SEASONAL SELECTIONS

clove braised Berkshire pork belly, heirloom tomatoes, house-made ricotta , basil, sorrel

of Gulf, East Coast and West Coast oysters served with house-made saltine crackers, red and white wine mignonette and cocktail sauce

HERB-MARINATED BLUE CRAB CLAWS corn and fennel relish

SHRIMP CHILLED poached Gulf Shrimp with Remoulade sauce

SEASONAL SELECTION OF CAVIAR

BLUE CRAB

GULF FISH TACOS avocado, cilantro, red onion, lime, serrano salsa

laRge PlateS GULF COAST ROLL gulf shrimp, blue crab, lemondulse emulsion, short pickled cucumber, hijiki seasoned french fries

BLACK DRUM

CEVICHE

butter poached black drum, red chili spiced sauce nantua, crawfish tails, braised alliums

FRIED OYSTERS chili-lime aioli, spring onion, squash slaw

KALE SALAD buttermilk, fried garlic, crispy shallots, lemon

local jumbo lump blue crab, sherry cream, roasted shitake mushrooms, asparagus, radishes and Manchego cheese on french bread toast

Small PlateS gulf fish, lime, brunoise of habanero chilies, sweet peppers, herbs, grit crisps

FROM THE GRILL

BNC HOTDOG cheddar, pretzel bun, mustard, maldon salt, chips

GULF SHRIMP ROLL buttermilk, lettuce pickled chiles, brioche bun

FROM THE BAR FROZEN EASTBANK vodka, cucumber, mint, lime

SUMMER DAZE

CHEESEBURGER

honesuckle vodka, coconut, lemon, orange citrate bitters

brioche bun, dijonnaise, dressed, chips

HOUSE COCKTAILS

SMOKED VASCA WINGS roast garlic, hot sauce, mustard, honey

AUTOSTRADE prosciutto, mozzarella, basil, ciabatta

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

630 Carondelet St., New Orleans LA 70130

504.930.3071 seaworthynola.com 4 DINING GUIDE | NEW ORLEANS

GRILLED CHEESE pimento cheese, dill, ciabatta

SPECIAL ADVERTISING SECTION

MAYAN MULE vodka, ginger, lime, coconut Rose Mojito rum, lillet rose, mint, lime, sparkling rose, rose water

FUEGO! requila, mezcal, agave, ancho chili, cacao, lime

600 Carondelet St., New Orleans, LA 70130

504.900.1180

www.acehotel.com/neworleans/alto

CBD/WAREHOUSE

ItAlIAn

JOSEPHINE ESTELLE An osteria helmed by Chefs Andy Ticer and Michael Hudman, Josephine Estelle combines the seasonal, craft-centric philosophy of Italian cuisine with the flavors of New Orleans and the American South. Located inside Ace Hotel New Orleans, Josephine Estelle was named to Bon Appetit, Southern Living and Eater’s “Best New Restaurants” lists for its rich menu of house-made pastas, farm-fresh vegetables, prime meats, Gulf Coast seafood and sweet treats. Serving three squares a day — including weekday “Quick Fixe” menu for lunch — plus brunch on weekends and a happy hour every afternoon.

Open 7:00 am to 11:00 pm.

Ace Hotel New Orleans, 600 Carondelet Street

504.930.3070 josephineestelle.com

MENU HIGHLIGHTS

RED SNAPPER TURNIPS

House-made Pastas

artichoke, creme fraiche, crab

FARFALLE green tomato, almond pesto, shrimp, panna grata

GEMELI maw maw’s gravy

Breakfast YOGURT & GRANOLA

dinner STRACCIATELLA MUSCADINE plums, basil, buckwheat, lemon

SOFTSHELL CRAB CORN

JE housemade yogurt, pecans, oats, honey, strawberry, citrus

porcellino’s bacon, chanterelles, peaches

JE BREAKFAST

RIBEYE FINGERLING POTATOES

two eggs any style, potato, choice of bacon or spicy maple sausage, toast

FRIED CHICKEN BISCUIT calabrian honey, double deuce

LuncH JOHN T BURGER ONIONS pickled lettuce, mustard, cheese, fries

LASAGNA MAW MAW’S GRAVY ricotta, parmesan

SPECIAL ADVERTISING SECTION

brown butter, onion aioli, maitake

BruncH POUTINE NECKBONE GRAVY caputo bros cheese curd, calabrian chili oil

ITALIAN TOAST BRIOCHE almonds, amaretto syrup, orange, vanilla

EGGS BENEDICT city ham, bearnaise, english muffin

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Uptown

Creole

SEARED FOIE GRAS with Boudin, Peper Jelly & Yam Mustard

ANDOUILLE & DUCK ETOUFFEE with Louisiana Pepper Jelly

SEAFOOD Add sautéed Jumbo Lump Crab to any dish - $10

CANE RIVER COUNTRY SHRIMP SAUTÉ OVER GRITS GRILLED DRUM FISH PIQUANT With Hot & Hot Shrimp, Two Shrimp Reduction Sauces one with Jalapeños & one with Habanero (USA TODAY Top 25 New Dishes in America, 2006)

SAUTÉED BABY DRUM MEUNIÉRE with Jumbo Lump Crab

MEAT/GAME

UPPERLINE Upperline is more than just a restaurant; it is a way of life and a strong fixture in the local community. Hop on the St. Charles streetcar and admire the gorgeous homes along the way.

Sample the adventuresome and the classics of New Orleans cooking at this Creole standard-bearer. You’ll be greeted by owner JoAnn Clevenger, 2015 James Beard Award Nominee for Outstanding Restaurateur.

Some other Awards: “If you can eat at only one fine restaurant in New Orleans, make it the Upperline. “ -Southern Living / Travel South

menu highlights Upperline Restaurant 3-Course Dinner $50 or a la carte

SOUPS & GUMBOS TURTLE SOUP With Sherry

SALADS

FAMOUS SLOW ROASTED HALF DUCKLING

GOAT CHEESE, MIXED GREENS & Sweet-Potato Crisps with Cane Vinaigrette

Award Winning Wine List -Wine Spectator Magazine

Mixed Greens, Pecans and Stilton Vinaigrette

Serving dinner, Wednesday through Sunday, opens 5:30 pm.

Attire, anything from jeans to evening attire. Reservations highly recommended (available after 1 pm CST, Wed. to Sun.).

Fifteen minutes from French Quarter and one block from St. Charles streetcar line, stop #26

APPETIZERS

www.upperline.com

6 DINING GUIDE | NEW ORLEANS

FILET MIGNON with Potato & choice of Garlic Port or Béarnaise

WATERCRESS & STILTON CHEESE

504.891.9822, ext. 2

LAMB SHANK Braised in Red Wine, Osso Buco Style With Saffron Risotto

CREOLE DUCK & ANDOUILLE GUMBO

4 Beans !!! Brett Anderson - Times-Picayune

1413 Upperline St. New Orleans, LA 70115

VEAL GRILLADES With Mushrooms & Bell Peppers, Over Parmesan Cheese Grits

FRIED GREEN TOMATO With Shrimp Remoulade (The Original, first created at Upperline, in 1992)

OYSTERS ST. CLAUDE Flash Fried Over Robust Sauce (One of USA TODAY’s Top New Dishes in America, 2007)

S P E C ISAPLE C A IDAVLE A RT DIVSEI N R TGI SSIENCGT ISOEN CTION

With Ginger Peach or Garlic Port Sauce (Featured, by Simon Majumdar on Food Network “The Best Thing I Ever Ate,” 2011)

DESSERTS THOMAS JEFFERSON CRÈME BRÛLÉE HONEY-PECAN BREAD PUDDING With Toffee Sauce

STILTON CHEESE With Pecans

french quarter

breakfast & lunch

oMELETS/WRAPS

GATOR PO-BOY $11

FLEUR DE LIS OMELET $12

alligator sausage, sliced tomato, iceberg lettuce, & mayo w/ french fries

grilled veggies & crawfish, provolone, topped w/ etouffee, grits or hash & wheat toast

FARMER’S OMELET $11 sauteed veggies, spinach, cheddar, topped w/ tomato, grits or hash, & wheat toast

SPICY BOUDIN OMELET $11 smoked boudin, grilled onion, pepper jack, grits or hash, & wheat toast

AVOCADO OMELET $11 goat cheese, avocado, roasted red peppers, mushrooms, coriander, grits or hash & wheat toast

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.

TRADITIoNAL NEW oRLEANS PLATTERS menu highlights BREAKFAST PLATTERS CREOLE COUNTRY BREAKFAST $11 two eggs, smoked boudin, yellow grits & biscuit

FRENCH TOAST $8 battered french bread and seasonal fruit

BIG EASY BREAKFAST $12 two eggs, bacon & sausage, grits or hash, short stack & wheat toast

307 Chartres Street, New Orleans, LA 70130

504.529.9641 www.cafefleurdelis.com

SWEET CREAM PANCAKES $6/$7 short or tall. strawberry, banana, pecan, or chocolate chip

HEALTHY BREAKFAST $9 egg whites, turkey bacon, oatmeal & wheat toast

ESPRESSo BAR CHOCOLATE ICED COFFEE $4 Bavarian Chocolate 1ced coffee with milk

LATTE $4.50 espresso & milk

EGGS BENEDICT $11 canadian bacon, poached eggs, biscuit, spicy hollandaise, grits or hash

SEAFOOD BENEDICT $13 crab & crawfish cakes, poached eggs, biscuit, spicy hollandaise, grits or hash

OYSTER BENEDICT $15 fried gulf oysters, creamed spinach, poached eggs, biscuit, spicy hollandaise, grits or hash

SHRIMP & GRITS $12 louisiana shrimp, cheese grits, shallots, garlic & lemon cream sauce

LUNCH MENU SHRIMP PO-BOY $12 louisiana shrimp, sliced tomato, iceberg lettuce, & mayo w/ french fries

OYSTER PO-BOY $13 gulf coast oysters, sliced tomato, iceberg lettuce, & mayo w/ french fries

CATFISH PO-BOY $11

FRIED GREEN TOMATO PO-BOY $11 pecan smoked bacon, fried green tomato, iceberg lettuce, dill pickles, & mayo w/ french fries

MUFFALETTA $11 Mortadella, salami, ham, provolone, swiss, house olive salad w/ French fries

GRILLED SHRIMP CAESAR $12 Jumbo shrimp, romaine, caesar dressing, parmesan & croutons

FLEUR DE LIS SALAD $9 Spinach, strawberry, goat cheese, pecans, w/ raspberry vinaigrette

FRIED CHICKEN SALAD $11 Chicken, romaine, iceberg, red onions, tomatoes, goat cheese, bacon, honey mustard

BAR MIMOSA $7.50 Strawberry, mango, peach, or traditional

SCREWDRIVER $8 Wheatly vodka & orange juice

BLOODY MARY $8.50 House mix, Wheatly vodka, spicy beans, olives, okra, pepperoncini, lemon & lime

BACON BLOODY MARY $9.50 Pecan smoked bacon, house mix, bacon vodka, spicy beans, olives, okra, pepperoncini, lemon & lime

IRISH COFFEE $9 Jameson, coffee, sugar, cream, nutmeg

HURRICANE $8 Light & dark rum, passion fruit, grapefruit, lemon & lime juice

louisiana catfish, sliced tomato, iceberg lettuce, & mayo w/ french fries

SPECIAL ADVERTISING SECTION

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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 SMALL PLATES AND APPETIZERS ARANCINI KALAMATA

Grilled Louisiana White Shrimp, Avocado, Pineapple, Papaya, Tomato & Lime

olives, smoked gouda, basil tomato & Fontina crème

SWEET CORN & BLUE CRAB BISQUE

BURRATA TARTINE Basil pesto, avocado, tomato, arugula & lemon

Roasted Corn, Saffron Crema & Louisiana Crab Meat

CRAWFISH BEIGNET

DINNER ENTREES

Cheesy Crabmeat Fritters with Lemon, Pickled Vegetables & Jalapeno Mayonnaise

MUSSELS Saffron butter, red chilis & grilled country bread

GRILLED OYSTERS Half-dozen lemon-roasted oysters with capers & bacon breadcrumbs

CLAMS & CHORIZO Toasted garlic, tomato & grilled French bread

PORK CRACKLIN BOUDIN BOULETTES Creole mustard & pepper jelly

8 DINING GUIDE | NEW ORLEANS

CARIBBEAN SHRIMP COCKTAIL

SHRIMP RAVIOLI Wild White Shrimp, Shitake Mushrooms, Toasted Garlic, Parmesan & Rapine

CRISPY WHOLE FISH Lemon Popcorn Rice, Tomato Salsa & Chili Butter

SAFFRON MUSSELS Mussels Steamed in White Wine with Toasted Garlic Chile Flakes, Sweet Peppers, Kale & Spanish Saffron

18OZ CHATEAUBRIAND (FOR TWO) Sweet Potatoes Anna, Buttered Asparagus, Chimichurri & Shallot-Red Wine Jus

S P E C ISAPLE A RD T IVSEI N CD I AVLE A R TGI SSIENCGT ISOE N CTION

TRIM

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.

322 Magazine St. New Orleans, LA 70130

504-522-7902 www.chophousenola.rest

MENU HIGHLIGHTS APPETIZERS NEW YORK STYLE THICK CUT SIZZLING BACON

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

Two thick slices served with Brooklyn French

FILET MIGNON 8OZ & 12OZ

FLORIDA STONE CRABS

BONEIN RIB EYE 22OZ

October 15 to May 15

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

NEW YORK STRIP 10OZ & 16OZ PORTERHOUSE FOR TWO 40OZ

SEAFOOD

DESSERT

REDFISH AMANDINE

GIGANTIC CHOCOLATE CAKE

with crabmeat

FRIED GIANT 9OZ LOBSTER TAILS BAKED SHRIMP

Table sized with ice cream

CHEESECAKE Shipped direct from New York

with garlic butter, Parmesan and bread crumbs

SPECIAL ADVERTISING SECTION

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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.

613 Royal St., New Orleans, LA

504.522.7261 www.CourtofTwoSisters.com

FRIED BOUDIN BALLS 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

TURTLE SOUP AU SHERRY

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 PECAN PIE ICE CREAM & PRALINE SAUCE

KING CAKE YEAR ROUND SPECIAL ADVERTISING SECTION

Panko Fried with White Remoulade

Seasonal Chef’s Selection

ASSORTED CAKES

10 D I N I N G G U I D E | N E W O R L E A N S

JUMBO LUMP CRABCAKE

NEW ORLEANS CLASSICS

VEAL GRILLADES & GRITS

COURT OF TWO SISTERS

TURTLE SOUP AU SHERRY

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

NIGHTLY PRIX FIXE MENU IS ALSO AVAILABLE

french quarter

seafood

N’AwliNs FAvorites JAMBALAYA A Louisiana tradition!

Shrimp, chicken and Cajun sausage smothered with Cajun spices and rice.

SHRIMP CREOLE Thick Creole sauce of fresh vegetables and tomatoes, seasoned with Louisiana spices and fresh peeled Gulf Shrimp, served over white rice.

CAJUN CRAWFISH ETOUFFEE Peeled crawfish tails simmered in a spicy sauce of onion, bell pepper, celery, garlic, and cayenne pepper served over white rice.

RED BEANS & RICE FLAVORS OF NEW ORLEANS

CRAZY LOBSTER Crazy Lobster is New Orleans only Riverside Dining offering Live Music, located in Spanish Plaza. We specialize in steamed seafood, fried seafood, Creole Favorites, and Char- Grilled Oysters.

Come roll on the river with us, and enjoy our Bounty of the Sea while drinking Poppy’s Voodoo Juice. Lobster Dat! #1 Poydras St., New Orleans, LA 70115

504.569.3380 www.thecrazylobster.com

menu highlights Appetizers CAJUN CALAMARI CRAB CAKES SHRIMP REMOULADE

soups & sAlAds MARDI GRAS SALAD Crisp mixed greens served with a raspberry vinaigrette and topped with strawberries, maytag blue cheese crumbles, mandarin oranges and toasted almonds. Add chicken or shrimp.

BLACKENED LOBSTER SALAD Succulent lobster meat blackened to perfection and served atop our garden salad.

CREOLE SEAFOOD GUMBO CHAR-GRILLED OYSTERS FRESH SHUCKED OYSTERS on the Half Shell.

SPECIAL ADVERTISING SECTION

Combination of Red Beans, Shrimp Creole, Crawfish Etouffee and Jambalaya.

TROUT ORLEANS Choose from: Pan fried, blackened or paneed trout topped with shrimp creole, served with corn macque choux & garlic roasted potatoes.

New orleANs po Boys Served with Cajun Fries

FRIED OYSTER, FRIED SHRIMP OR FRIED CATFISH

Fried seAFood plAtters SHRIMP OYSTER COMBINATION PLATTER

steAmed seAFood BOUNTY OF THE SEA Lobster, snow crab, boiled shrimp, crawfish with boiled potatoes, boiled corn on the cob, and boiled sausage.

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FRENCH QUARTER

NEW ORLEANS

MENU HIGHLIGHTS SMALL BITES GNOCCHI PARISIENNE pork cheek bolognese, nicoise olive gremolata asiago cheese

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

SEARED PRAWNS creamed corn, fresno chiles, spring onion & tomato oil, fennel-citrus salad

NEW ORLEANS BBQ SHRIMP ciabatta, creole meuniére garlic sauce

BRAISED LAMB Abita root beer glaze, croustade pickled fennel, grain mustard

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 entertainment after a busy day in the French Quarter.

Sample European-inspired New Louisiana dishes from Executive Chef Phillip Todd, sip on a refreshing cocktail from Head Bartender Blake Kaiser, and listen to the soothing jazz of popular local artists nightly. Happy Hour Daily from 4-7pm.

Saturday and Sunday Brunch 10am-3pm.

ANDOUILLE FRIED GULF OYSTER SALAD bibb lettuce, roasted artichoke, tomato confit hard boiled quail egg, smoky blue cheese dressing

“SPANISH” CAESAR SALAD

504.577.2237 www.bombayclubneworleans.com

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

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

SEAFOOD BOUILLABAISSE gulf fish, shrimp, littleneck clams, mussels snow peas, tomato-lemongrass broth red curry rouille

CHAPPAPEELA FARMS PORK CHOP white hominy, andouille and poblano hash tuscan kale, salsa verde

TAGLIATELLE black truffle cream, confit crimini mushrooms roasted cauliflower, cashew-arugula pesto

SWEETS CHEF’S SEASONAL FRIED PIE house made ice cream

DULCE BAR

LARGE BITES

SAUTEED SEASONAL VEGETABLES

chorizo dirty rice, roasted broccolini and pepitas jumbo lump crab, smoked tomato sauce choron

“twice” fried chicken breast, grana padano grits roasted baby carrots, sauce chasseur SPECIAL ADVERTISING SECTION

FISH AND CHIPS Abita beer batte, hand cut fries, malt vinegar aioli

dulce de leche ice cream devil’s food cake smoked pistachio

HUNTER’S STYLE CHICKEN

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hand cut fries, marchand de vin smoked bone marrow butter

baby romaine, chickpea beignets grilled red onion, cured egg yolks manchego, cilantro-lime caesar dressing

SEARED GULF FISH 830 Conti Street, NOLA 70130

CHARRED HANGER STEAK

SIDES

CHORIZO DIRTY RICE HAND CUT FRIES GRANO PADANO GRITS

French Quarter

seaFood

menu highlights

SANDWICHES

BREAKFAST

CHOPPED SIRLOIN BURGER

BREAKFAST STARTERS

ROAST BEEF

BEIGNET STICKS.

CORNED BEEF

BREAKFAST plATES PANCAKES

CHISESI® VIP SMOKED HAM

2 EGG ANY WAY

PASTRAMI

COUNTRY BUTTERMILK BISCUITS AND GRAVY

GRILLED CHEESE

HASH AND EGGS

omElETS ATCHAFALAYA CLUB OMELET CHILI CHEESE GARDEN DISTRICT

CAFÉ MASPERO Looking for a world famous French Quarter restaurant? Café Maspero was one of the first, and still is one of the most enjoyed and recognized restaurants in the French Quarter. Established in 1971 in the Old Slave Exchange building, Café Maspero found notoriety the day it opened its doors. The juicy, hearty sandwiches are the main attraction and with good reason- No other restaurant offers you deli-style sandwiches loaded with as much thick, juicy meat for a more reasonable price. The loaded Muffaletta and the Roast Beef sandwich are prime examples of Café’s piled high specialties. And don’t forget to try a hot, delicious bowl of our famous French Onion Soup. If your heart is set on a New Orleans atmosphere where everyone loves the good ol’ Cajun cooking, you’ll want to become one of the many regulars at the famous Café Maspero.

601 Decatur St, New Orleans, LA 70130

504.523.6250 www.cafemaspero.com

SMOKED TURKEY CLUB MASPERO’S CHICKEN SANDWICH SMOKED SAUSAGE SANDWICH PATTON’S HOT SAUSAGE SANDWICH

BENEDICTS

ALLIGATOR SAUSAGE SANDWICH

CLASSIC

VEGGIE MUFFALETTA

BAYOU

NEW oRlEANS FAvoRITES

VIEUX CARRE POACHED EGGS, & HOLLANDAISE DEEP SOUTH

SANDWICHES ST. LOUIS SUNRISE MUFFALETTA JACKSON SQUARE

lUNCH/DINNER SAlAD, SoUpS & STARTERS

MUFFALETTA Ham, salami and pastrami piled high on a seeded Italian roll topped with melted Swiss cheese and our famous olive salad, served with French fries.

RED BEANS AND RICE MASPERO’S CREOLE JAMBALAYA CAJUN WHITE BEANS AND SOUTHERN FRIED FISH

FRENCH ONION SOUP .

SEAFooD SANDWICHES AND plATES

CHEF SALAD

OYSTER SANDWICH

HOUSE SALAD

SHRIMP SANDWICH

HOMESTYLE CHILI

FISH SANDWICH

CHICKEN & ANDOUILLE GUMBO

OYSTER PLATE

RED BEANS & RICE JAMBALAYA CALAMARI

SPECIAL ADVERTISING SECTION

SHRIMP PLATE FISH PLATE SEAFOOD PLATE CALAMARI PLATE

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FRENCH QUARTER

NEW ORLEANS

MENU HIGHLIGHTS BREAKFAST MON-FRI | 7AM-12PM SAT-SUN | 7AM-1PM

OMELETS SOUTHWEST MUFFALETTA GULF COAST ROAST BEEF GARDEN COCHON DE LAIT

SKILLET SCRAMBLES GARDEN MEAT’S BACK ON THE MENU

504.323.2109

www.creolehouserestaurant.com

CHARGRILLED BACON-GARLIC TEXAS BBQ BUFFALO

APPETIZERS SHRIMP YA-YA FRIED CALAMARI CRAB CAKES/ CRAWFISH CAKES SAUTEED CRAB CLAWS FRIED ALLIGATOR BOUDIN

SOUTHERN CHICKEN

CHICKEN & ANDOUILLE GUMBO

CLASSIC

509 Canal St., New Orleans, LA 70130

ON THE HALF SHELL

SOUPS & SALADS

BENEDICTS

Creole House Restaurant & Oyster Bar serves New Orleans classics in the perfect casual atmosphere for everyone to enjoy. It stands as the oldest existing building on Canal Street, recently updated for your dining pleasure. Creole House offers Cajun and Creole cuisine, serving up true southern classics and future New Orleans staples to dazzle your taste buds. Take the time to partake in fresh oysters or spoil yourself with Southern Louisiana seafood restaurant classics: Gumbo, Shrimp & Grits, Crawfish, Chargrilled Oysters, Po-boys and more!

OYSTERS

HOLLYWOOD SOUTH

CORNED BEEF HASH

CREOLE HOUSE

LUNCH/DINNER

APPLE SPINACH SALAD

IRISH

BLACKENED CHICKEN SALAD

SOUTHERN FRIED

SEAFOOD PLATTERS

BAYOU

SHRIMP PLATTER

TRADITIONAL BREAKFAST

SOUTHERN FRIED FISH PLATTER

BISCUITS & GRAVY

CRAWFISH PLATTER

2 EGG BREAKFAST

ENTREES

WAFFLE & EGGS

CREOLE STUFFED FISH

BREAKFAST SPECIALTIES

RED BEANS & RICE

TASSO & EGGS SHRIMP & GRITS HUNGRY MAN BREAKFAST CHICKEN AND WAFFLE

CRAWFISH ÉTOUFFÉE SHRIMP & GRITS CANAL STREET REDFISH CAJUN ALFREDO

HANGOVER BURGER

CRABCAKE & SHRIMP ALFREDO

BBQ PORK BREAKFAST

BLACKENED REDFISH BLACKENED CHICKEN JAMBALAYA JAMBALAYA PASTA

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SPECIAL ADVERTISING SECTION

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FRENCH QUARTER

AMERICAN

MENU HIGHLIGHTS

buttermilk-chive dip

farro, arugula and heirloom tomato salad, lemon-shallot vinaigrette, smoked pine cone oil

ROAST DUCK & BLACK-EYED PEA GUMBO

SPRINGER MOUNTAIN FARMS CHICKEN CONFIT SALAD

STARTERS SHRIMP BOULETTES

poche’s andouille, popcorn rice

LOCAL FIELD GREENS SALAD feta, red onion, tomato, curio vinaigrette

SUSHI GRADE TUNA & SEA SCALLOP CARPACCIO ginger citrus vinaigrette, fresh mint, jalapeño gremolata

LUNCH SANDWICHES CURIO BURGER toasted onion bun, gruyere, lettuce, tomato, charred onions, green goddess dressing

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

CURIO

GRILLED VEGETABLE FOCACCIA

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 Curio Box - House Made Sandwich With Chips and Bottled Water only $10 (Take Out Only).

301 Royal Street New Orleans, LA 70125

504.717.4198 curionola.com

GRILLED BAKKAFROST SALMON

roasted red peppers, portobello mushroom, basil pesto, kalamata olive, fresh mozzarella

PANÉED PORK PO-BOY cracker crust, pickled red onion, creamy poblano hot sauce, lettuce, tomato

CRISPY GULF OYSTER BLT onion bun, applewood-smoked bacon, horseradish mayo, lettuce, tomato

LUNCH ENTRÉES CRISPY OYSTER CHOPPED SALAD tomato, cucumber, avocado, bacon, blue cheese, chopped egg, herb buttermilk ranch dressing

SPECIAL ADVERTISING SECTION

chicory, baby arugula, white beans, bacon, tomato, lemon fennel dressing

SWEET AND SPICY PICKLED SHRIMP SALAD grilled romaine, avocado, basil crema, ciabatta croutons, grana padano, garlic-chili oil

DINNER SEARED SUSHI GRADE TUNA SALAD local citrus, shaved fennel, toasted pecans, bernard’s honey-shallot vinaigrette

SPRINGER MOUNTAIN FARMS CHICKEN CLEMENCEAU sweet pea purée, sautéed mushrooms, brabant potatoes

GRILLED BAKKAFROST SALMON farro, arugula and heirloom tomato salad, lemon-shallot vinaigrette, smoked pine cone oil

CORIANDER BLACKENED RED FISH lump crab salad, honey creamed mustard greens

VEGETABLE CURRY 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

SEARED SEA SCALLOPS roman artichokes, swiss chard, kalamata olive butter, grana padano

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French Quarter

Louisiana

MENU HIGHLIGHTS StarterS

CRISPY FRIED CHICKEN

CHICKEN AND SMOKED SAUSAGE GUMBO Popcorn rice

Half Boneless Chicken, Bacon Braised Collard Greens, Buttery Fermented Hot Sauce

DINOSAUR KALE SALAD

MOLASSES CURED DUCK BREAST

Pepitas, Parmesan, Sourdough Croutons, Radish, Lemon-Anchovy Dressing

RED AND GOLDEN BEET SALAD Bacon Glazed Almonds, Honey Mustard, Creole Cream Cheese

SALMON TARTARE Diced Salmon, Frisée, Miso Aioli, 5-Spice Gaufrette Sweet Potatoes 14

MARINATED BLUE CRAB CLAWS Jalapeño, Fennel, Pineapple, Ginger

KINGFISH CHARCUTERIE Assorted pickles, mustard, marmalade

ALLIGATOR “WINGS”

KINGFISH

KITCHEN & COCKTAILS Kingfish is a popular casual restaurant and cocktail bar in New Orleans that salutes the Huey P. Long Era. The Kingfish menu embodies new Louisiana cuisine. That along with our talented bartenders’ skill & expertise combine to create a unique Louisiana-centric dining experience. So whether you are a visitor to our wonderful city or one of our regulars, Kingfish is a perfect place to meet up with friends for an evening in the New Orleans’ French Quarter. Saturday and Sunday Brunch, Lunch, Dinner.

Café au lait bbq sauce

BOUDIN BALLS Mustard Aioli, Red Bell Pepper Jam

JAMBALAYA RISOTTO Chicken and Andouille sausage

CRAWFISH GRATIN Louisiana crawfish tails, artichoke, roasted garlic bechamel, parmesan, tortilla chips

CRAB CHOP Jumbo Lump Blue Crab, Avocado, Sweet Chili Sauce

PULLED PORK NACHOS

337 Charters St.

504.598.5005

www.kingfishneworleans.com

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eNtreeS

Cracklin’, pimento cheese, tomatoes, b&b pickles, sour cream

S P E C I A SL PAE CDIVAEL RATDI SV IENR G T I SSI ENC G TSI EOCNT I O N

Sweet potato Andouille hash, bourbon cane syrup

NEW ORLEANS BARBECUED SCALLOP FETTUCCINE Seared Scallops, Spicy New Orleans BBQ Butter sauce

PEPPER CRUSTED 16OZ BONE-IN RIBEYE Bone Marrow Butter, Street Corn, Cotija Cheese

ALLIGATOR GRILLADES Braised Louisiana Alligator, Traditional Grillades Sauce, Creamy Stone Ground Grits

SHRIMP AND GRITS Andouille Sausage, Roasted Corn, Creole Tomatoes, Creamy Stone Ground Grits

CREOLE PAELLA Gulf Shrimp, Mussels, Smoked Sausage, Castelvetrano Olives, Louisiana Popcorn Rice

SEARED “HOOK AND LINE” GULF FISH Local Vegetables with Daily Preparation

ROAST SUCKLING PIG Charred Mustard Greens, Peach Tasso Marmalade, Cracklin’

LOUISIANA BLACK DRUM ON THE HALF SHELL TACOS Hola Nola corn tortillas, Salsa Verde, Chipotle Aioli, Cilantro and Red Onions 28

WHOLE GULF FISH Arugula, Baby Heirloom Tomatoes, Pickled Shallots, Red Wine Vinaigrette

French Quarter

SeaFood & creole

menu highlights Oysters ON THE HALF SHELL Half Dozen, Dozen

CHARGRILLED OYSTERS

PECAN-CRUSTED MAHI MAHI OYSTER PASTA

OYSTERS ROCKEFELLER

SEAFOOD PESCATORE

Six plump Louisiana oysters topped with spinach sautéed with bacon and sambuca and baked to a golden brown

BAKED SHRIMP TORTELLINI

OYSTER DUO Sample both of our oyster favorites: Oysters Rockefeller and Oysters Royale

Appetizers

441 Royal St., New Orleans, LA 70130

CRAWFISH RAVIOLI

CRAWFISH ETOUFFEE

Six plump Louisiana oysters topped with our seafood stuffing and baked to bubbly perfection

From fresh-shucked to charbroiled and Rockefeller to Royale, this is your destination for everything oyster. Royal House is a casual classic, offering fresh seafood in a setting that follows the best traditions of “destination dining” in the heart of the French Quarter. Enjoy fresh fare and cool cocktails in a casual upscale setting — at the bar or on the balcony!

Breakfast Friday, Saturday, and Sunday starting at 8AM.

SHRIMP N’ GRITS

Half Dozen, Dozen

OYSTERS ROYALS

ROYAL HOUSE

REDFISH

RIB-EYE

SHRIMP CREOLE BLACKENED SHRIMP & JAMBALAYA

pO-BOys & sAnDwiches All Po-Boys and sandwiches are served with fries

SHRIMP PO-BOY BLT-O ALLIGATOR PO-BOY

SPINACH DIP

BLACKENED CHICKEN SANDWICH

CRAB CLAWS

ROAST BEEF PO-BOY

OYSTER TACOS

CRISPY FRIED FISH PO-BOY

CRAWFISH CAKES FRIED ALLIGATOR OYSTER OR REDFISH BEIGNETS OYSTER PUFF PASTRIES

BOiLeD seAFOOD ALASKAN SNOW CRAB BOILED LOBSTER SEAFOOD POT

504.528.2601

PEEL-N-EAT SHRIMP

www.royalhouserestaurant.com

entrees

OYSTER PO-BOY ROYAL HOUSE BURGER BLACKENED CHICKEN SANDWICH

pLAtters SHRIMP PLATTER OYSTER PLATTER CATFISH PLATTER

A TASTE OF NEW ORLEANS A sampling of the city’s best dishes: Chicken & Andouille Jambalaya, Crawfish Etouffee and Seafood Gumbo

SPECIAL ADVERTISING SECTION

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CBD/Warehouse

ItalIan

menu highlights APPETIZERS PANEED OYSTERS & GRILLED SHRIMP Pan-sautéed in Italian bread crumbs with spinach, tossed in raspberry vinaigrette

SHRIMP REMOULADE Spicy boiled Louisiana Gulf shrimp, served with traditional New Orleans remoulade and a deviled egg

ESCARGOTS AUX CHAMPIGNONS Escargots simmered in vermouth with garlic and leeks, served in mushroom caps over crostini

CRABMEAT CANAPÉ Jumbo lump crabmeat with green onions and fresh herbs, baked with parmesan cheese

OYSTERS TOMMY Baked with Romano cheese, pancetta, and roasted red pepper

OYSTERS ROCKEFELLER

TOMMY’S CUISINE

Baked with spinach, fresh herbs, and herbsaint

Tommy’s cuisine combines a quintessential New Orleans reverence for fine ingredients with artfully concocted combinations to create a world-class dining experience. At tommy’s, creole Italian is taken to another level with entrees like succulent Roast Duck Tchoupoitoulas, Filet of Fish Maison, and Crabmeat Sardou.

Experience sensational appetizers like baked oysters or escargots simmered in vermouth, and be certain to pair your meal with a selection from one of the most robust wine lists in New Orleans.

OYSTERS BIENVILLE

746 Tchoupitoulas St., New Orleans, LA 70130

504.581.1103

www.tommyscuisine.com

Baked with crawfish, shrimp, and fresh herbs

SOUP & SALAD TOMATOES MAISON Vine-ripened Creole tomatoes and basil, served with fresh mozzarella or blue cheese

MIXED GREENS SALAD Tossed with roma tomatoes, red onion, garlic croutons, and balsamic vinaigrette Add blue cheese & crispy bacon

JUMBO LUMP CRAB & AVOCADO SALAD Avocado half, vine-ripened tomato, and Creole vinaigrette

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S P E C ISAPLE C A IDAVLE A RD T IVSEI N R TGI SSIENCGT ISOEN CTION

CAESAR SALAD Crisp romaine lettuce with herbed croutons and shaved parmesan cheese

CREOLE TURTLE SOUP AU SHERRY CHEF’S SOUP SELECTION

ENTREES SHRIMP LINGUINI Jumbo shrimp pan-sautéed with garlic, extra virgin olive oil, fresh basil and roma tomatoes, tossed in marinara

CHICKEN ROSEMARINO Roasted with white wine, extra virgin olive oil and rosemary garlic jus, served with a side of pasta marinara

FRESH FISH FILLET Pan sautéed with grilled shrimp, roasted red pepper and beurre blanc, served with corn maque choux

POLLO DI PARMA Sautéed breast of chicken layered with prosciutto, eggplant and mozzarella, with roma tomatoes, mushrooms and fresh basil, served over linguini pasta

GRILLED POMPANO FILLET Heirloom tomato sauce vierge, shaved fennel, and arugula salad

VEAL MARSALA Pan-seared veal with sautéed mushrooms deglazed in Marsala wine, served with haricots verts and tagliatelle

SEAFOOD STUFFED EGGPLANT Shrimp and crabmeat, baked with eggplant and fresh herbs

VEAL PICCATA Pan seared veal with a lemon-caper butter sauce, haricots verts and lump crab linguine

French Quarter

coFFee & BreakFast

BREAKFAST’N A GO-CUP 2 eggs scrambled with bacon, has browns & grits, topped with homemade sausage gravy. Served in a 16oz Go-Cup.

ENVIE BREAKFAST SANDWICH Scrambled eggs, cheddar cheese & sausage served with sourdough bread & grits on the side.

BISCUITS OR GRITS & GRAVY 2 buttermilk biscuits or Southern-style grits smothered in homemade sausage gravy.

FRENCH TOAST

OMELETS FARMER’S OMELET

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.

NOW SERVING AT TWO LOCATIONS! 308 Decatur St., New Orleans, LA 70130 1241 Decatur St., New Orleans, LA 70116

504.524.7689 www.nolalovescoffee.com

MENU HIGHLIGHTS

2 egg omelet, quartered button mushrooms, onions, peppers, diced ham and cheddar cheese served with hash browns.

TRADITIONAL PLATES

PROSCIUTTO & ASPARAGUS OMELET

TRADITIONAL STEAK & EGG PLATE

2 egg omelet filled with grilled asparagus, diced Italian prosciutto, provolone, cheese. Served with crispy has browns.

4oz. fresh cut sirloin steak grilled & served with 2 sunny-side up eggs and crispy has browns

BAGEL & LOX PLATE Everything bagel served with Atlantic smoked salmon, cream cheese, tomato slices, red onions and capers.

BREAKFAST SPECIALTIES EGGS ENVIE Petite omelet filled with melted brie & topped with ham on a toasted croissant. Served with crispy hash browns.

VEGGIE WRAP 2 egg omelet, hash browns, provolone cheese, sautéed mushrooms, bell peppers & onions all wrapped in a soft tomato-basil tortilla.

Served with fresh salsa.

SHEPHERD’S OMELET Grilled portabella mushrooms, fire roasted red peppers, caramelized onions & creamy goat cheese. Served with house made buttermilk biscuit.

SMALL PLATES HUMMUS PLATE Fresh homemade hummus, roasted red peppers, feta cheese and walnuts served with pita bread.

CAPRESE SALAD Fresh buffalo mozzarella, tomatoes & basil served with fig balsamic vinegar glazed and pita bread.

SPECIAL ADVERTISING SECTION

PANINI MENU HAM & BRIE Ham, brie cheese, thinly sliced green apples.

GRILLED PORTABELLA & GOAT CHEESE Grilled portabella, roasted red peppers and onions with fresh goat cheese.

CAPRESE Fresh basil, sliced tomatoes, fresh mozzarella cheese and pesto sauce.

VEGETARIAN Grilled asparagus & portabella mushrooms served with roasted peppers, fresh mozzarella and pesto.

SANDWICHES & BURGERS SMOKED GOUDA BURGER 100% Angus beef patty grilled then topped with savory smoked Gouda and crispy bacon with red onion.

WAKE UP! BURGER Hash brown cluster and sunny-side up egg served on an Angus patty.

ENVIE’S OWN QUESADILLA Sautéed onions, peppers, mushrooms and melted cheddar in a warm tortilla with salsa & sour cream with choice of portabella mushrooms, chicken, ground beef or steak.

ENVIE’S SPECIAL BLT Smoked bacon, fresh mozzarella, tomatoes and basil on a freshly baked bun.

DRINK MENU KEOKI COFFEE IRISH CREAM COFFEE PEPPERMINT SCHNAPPS MOCHA NUTTY IRISHMAN ALMOND LIQUOR AU LAIT

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UPTOWN

THAI

MENU HIGHLIGHTS

SEAFOOD GLASS NOODLE SALAD

NIT NOI (A LITTLE BIT)

mixed field greens, steamed glass noodles, shrimp, crawfish , calamari, red onions, cherry tomatoes, spicy lime vinaigrette

LAAP GAI grilled chopped chicken, lime, thai chili, toasted rice powder, green onion, mint, cilantro, lettuce cups

CRISPY PULLED DUCK CONFIT CUBES kaffir lime, sweet chili, garlic

THAI BBQ SHRIMP lemongrass, chili, red curry, kaffir lime, warm Roti

NUA DAD DIEW thai style beef jerky, roasted tri-chili garlic “jao”, sticky rice

STARTERS LA OYSTERS flash fried Louisiana oysters, artichoke-leek wasabi confit, sweet chili soy glaze

LA THAI La Thai Uptown blends the flavorful spices of Thailand with the extraordinary bounty of Louisiana seafood in a fun and inviting atmosphere.

BLACKENED AHI TUNA trio of dipping sauces, wasabi aioli, sweet soy, siracha

MUSSELS

Located two short blocks off the St. Charles Avenue street car line, La Thai also features unique and flavorful vegetarian and health conscious options.

steamed, spicy green curry broth, basil, pomme frites

SOUP

4938 Prytania Street (at the corner of Robert St.), NOLA, 70115

MAMA’S HOT & SOUR SOUP

lathaiuptown.com

chicken, straw mushrooms, baby corn, water chestnuts, bamboo shoot, green onion

504.899.8886

TOM KAR GAI chicken, coconut milk, thai herbs

SALADS “YUM” KALE & BRUSSEL SPROUTS purple cabbage, thai chili, lime, mint, cilantro

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ENTRÉES THAICOON jumbo shrimp, LA crawfish, veggies, spicy garlic basil sauce, fried eggplant, jasmine rice

SEAFOOD CURRY jumbo shrimp, LA crawfish, fried soft shell crab, spicy green curry, eggplant, bell peppers, onions, carrots, basil, jasmine rice

GULF FISH FILET pecan-crusted, pan sautéed, jumbo lump crabmeat, spinach, lemon basil garlic butter, brown rice

CHILEAN SEA BASS panko-crusted, jumbo lump crabmeat, veggies, spicy coconut green curry, jasmine rice (pictured)

RICE + NOODLES PAHT THAI rice noodles, chicken, shrimp, egg, baby corn, onions, carrots, bean sprouts, crushed peanuts, tamarind sauce

PAHT KEE MAO “Drunken Noodles”, wide rice noodles, chicken, shrimp, spicy basil, onions, bell peppers, broccoli, mushrooms (pictured)

PAHT KA POW GAI chopped chicken, thai basil, onion, bell pepper, thai chili, fired egg, jasmine rice

SPECIAL ADVERTISING SECTION

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©RUSH JAGOE/ALTO

Alto

NEW ORLE

RIVERBEND / UPTOWN / GARDEN DISTRICT

1 Ace Hotel: Seaworthy

8 Café Fleur de Lis

!5 Curio

2 Ace Hotel: Alto

9 Café Maspero

!6 Envie Espresso Bar & Café

3 Ace Hotel: Joesphine Estelle

!0 Chophouse New Orleans

!7 House of Blues Foundation Room

4 Acme Oyster House

!1 The Country Club

!8 Kingfish

5 The Bombay Club

!2 Court of Two Sisters

!9 Krystal Burger

6 Briquette

!3 Crazy Lobster

@0 Lilette Restaurant

7 Café Beignet

!4 Creole House

@1 Miyako Hibachi Grill & Sushi Bar

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@2 New Orleans Creole Cookery

@9 Royal House Oyster Bar

@3 New Orleans Seafood & Hamburger Co.

#0 Steamboat Natchez

@4 Oceana Grill

#1 Tommy's Cuisine

@5 Ole Saint Kitchen & Tap

#2 Tujague’s Restaurant

@6 Pascal’s Manale Restaurant

#3 Upperline

@7 Pat O'Brien's Courtyard Restaurant

1100

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www.wheretraveler.com 23

FRENCH QUARTER

AMERICAN

KRYSTAL BURGER Since 1932 Krystal has been satisfying big appetites with its small, square burgers, making it the oldest quick-service chain in the Southeast. Conveniently located in the French Quarter on Bourbon St. and open 24 hours a day, seven days a week.

MENU HIGHLIGHTS

Krystal Lunch/Dinner served 24/7

Krystal Breakfast served 6AM-11AM

LUNCH / DINNER

CUSTOM BREAKFAST 3 EGGS ANY STYLE

FAMOUS KRYSTAL CHIK SANDWICH

BACON OR SAUSAGE

BLACK ANGUS BURGER

116 Bourbon St., New Orleans, LA 70130

GRITS OR HASHBROWN

WINGS

504.523.4030

TOAST OR BISCUIT

SUNRISERS

COMBOS All Lunch/Dinner items can be upsized to a combo (including fries & drink)

BISCUIT OR TOAST SANDWICHES

DRINKS

SAUSAGE /EGG / CHEESE BACON /EGG /CHEESE GRAVY BISCUITS

SPECIAL ADVERTISING SECTION

CORN PUP

SAUSAGE /EGGS / CHEESE ON KYRSTAL BUN

CHIK BISCUIT

24 D I N I N G G U I D E | N E W O R L E A N S

CHILI CHEESE PUP

SOFT DRINKS (coke products)

ICEES

SIDES/TREATS FRIES

SCRAMBLERS

SHAKES

(breakfast in a bowl)

APPLE TURNOVER

EGGS /GRITS /CHEESE/ SAUSAGE OR BACON

CHILI CHEESE FRIES

UPTOWN

CONTEMPORARY FRENCH & ITALIAN

LILETTE Food and Wine Magazine Top Ten Best New Chefs 2002. James Beard Award finalist Best Chef South 2009/2010/2011/2012.

Top Ten Restaurant for 6 years, New Orleans Times Picayune.

“Sexiest dining room in New Orleans,” Travel and Leisure 2004.

3637 Magazine St. New Orleans, LA 70115

504.895.1636

www.liletterestaurant.com

MENU HIGHLIGHTS

FRESH HAWAIIAN HEARTS OF PALM $14

APPETIZERS

Lemon, ParmigianoReggiano, olive oil

SWEETBREADS $16 Fennel, mushrooms-black garlic butter

ESCARGOTS $12 Chorizo, spinach, tomato, Herbsaint cream

SIZZLING SHRIMP $11 Lemon-oregano vinaigrette

BAKED CLAMS CASINO $13 Pancetta, oregano, garlic, breadcrumbs

RICOTTA AGNOLOTTI $12 En Brodo, kale, peas, Parmigiano-Reggiano

SOUP & SALAD

ENTREES ROASTED MUSCOVY DUCK BREAST $31 cauliflower polonaise, sautéed spinach, toasted shallot sauce

GRILLED HANGER STEAK $29 marrowed bordelaise, fries

SAUTÉED SPICED DRUM $28 Couscous, almonds, Meyer lemon yogurt

SAUTEED BRANZINO $32 Escarole, pickled fennel, tomato, Vidalia onion, olivada

CHILLED SWEET CORN BROTH $16 Jumbo lump crab, avocado

SALADE LANDAISE $15 Escarole, duck confit, crispy marrow, potato, red wine vinaigrette

SPECIAL ADVERTISING SECTION

ww ww w.wh e re t ravel w.wh e re t raveelr.ecom r. com 25 1

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 SPICY TUNA CRUNCHY ROLL SPICY SALMON CRUNCHY ROLL SPIDER ROLL TUNA CALIFORNIA ROLL VEGGIE TEMPURA ROLL

HIBACHI DINNER HIBACHI VEGETABLES HIBACHI CHICKEN HIBACHI NY STRIP STEAK HIBACHI FILET HIBACHI LOBSTER HIBACHI SEAFOOD HIBACHI SCALLOPS

CHEF’S SPECIAL ROLLS BLACK PEARL ROLL LOUISIANA ROLL MARDI GRAS ROLL POBOY ROLL

MIYAKO

SCORPION KING 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..

SAINTS ROLL SHAGGY DOG ROLL VALENTINE’S ROLL

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

504.410.9997

WHO DAT ROLL

www.miyakonola.com

APPETIZERS FROM THE KITCHEN AGE TOFU ASPARAGUS TEMPURA APPETIZER BAKED MUSSELS

26 DINING GUIDE | NEW ORLEANS

SPECIAL ADVERTISING SECTION

HIBACHI CALAMARI HIBACHI TUNA HIBACHI SHRIMP & CHICKEN HIBACHI STEAK & SHRIMP HIBACHI STEAK & LOBSTER

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

french quarter

creole

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

CREOLE FAVORITES CRAWFISH ÉTOUFFÉE SEAFOOD EGGPLANT CASSEROLE SHRIMP CREOLE TASTE OF NEW ORLEANS

COOKERY TRADITIOnS 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

GUMBO

neworleanscreolecookery.com

CREOLE SEAFOOD

CAJUN BRAISED DUCK FROM THE GRILL

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

FRIED SEAFOOD PLATTERS BAYOU CATFISH PLATE LOUISIANA OYSTER PLATE GULF SHRIMP PLATE SHRIMP & CATFISH PLATE COMBEAUX PLATTER

CAJUN CHICKEN & SAUSAGE

CROWn JEWELS OF THE SEA SEAFOOD TOWER LOBSTER TOWER

SPECIAL ADVERTISING SECTION

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FRENCH QUARTER

LOUISIANA

NEW ORLEANS SEAFOOD AND HAMBURGER WORLD FAMOUS THIN FRIED CATFISH

DELUX BURGERS & CHICKEN SANDWICHES

THIN FRIED TOWER

Served with Famous Garlic Herb Fries

Served with Cocktail and Tartar Sauce

UPTOWN

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.

THE ORIGINAL GOURMET Served Dressed

TRIPLE SAMPLER Thin Fried Catfish, Boudin Balls and Alligator Poppers served with Dipping Sauces

THIN FRIED CATFISH PLATTER Served with Garlic Herb Fries and Mardi Gras Slaw

SIGNATURE POBOYS Served with Famous Garlic Herb Fries

THE ORIGINAL BBQ SHRIMP ONE-HANDED POBOY® Shrimp stuffed inside crispy French Bread

SHRIMPZILLA® Fried Shrimp, Roast Beef Debris Gravy, Swiss Cheese, Shredded Cabbage, Creole Mustard Sauce

SLOPPY ROAST BEEF POBOY Served dressed

BIG CH-EASY Served Dressed with Melted Cheddar, Swiss or Pepperjack

ALL AMERICAN Melted American Cheese, Lettuce, Tomato, Red Onion, Pickles

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

ROADHOUSE

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

Grilled Onions, Mushrooms, Pepperjack

COMBINATION REMOULADE

MUSHROOM SWISS Sautéed Mushrooms & Swiss

HICKORY BACON CHEESEBURGER

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

BBQ Sauce, Apple-Smoked Bacon, Sharp Cheddar

SOUPS

RAJUN’ CAJUN

SEAFOOD GUMBO

Grilled Peppers and Onions, Jalapeños, Wing Sauce, Pepperjack

THE GRAND PARADE Apple-Smoked Bacon, Blue Cheese, Red Onion, BBQ Sauce

Cup $6.50 Bowl $9

TURTLE SOUP Cup $7 Bowl $10

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

504.895.4877

541 Decatur St.

www.pasacalsmanale.com

504.309.7902 www.nohsc.com

28 DINING GUIDE | NEW ORLEANS

ENTRÉES

SPECIAL ADVERTISING SECTION

FRENCH QUARTER

SEAFOOD

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

Add crawfish cream sauce

LOUISIANA CRABMEAT CAKES

REDFISH OCEANA

GATOR TAIL BITES

BARBECUED SHRIMP

BARBECUED SHRIMP

B.B.Q. RIBS

FRESH OYSTERS ON HALF SHELL

AHI TUNA

SOUPS & SALAD

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

BREAKFAST COUNTRY BREAKFAST CLASSIC PANCAKES EGG BENEDICT

CREPES 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.

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

HOUSE SPECIALS

CAJUN ALLIGATOR SAUSAGE

MENU HIGHLIGHTS

TASTE OF NEW ORLEANS

APPETIZERS

OCEANA’S FAMOUS OYSTERS

OCEANA GRILL

RED BEANS AND RICE

PRALINE DUCK

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

SEAFOOD GUMBO

CAJUN PASTA

CAESAR OR GREEK SALAD

CHICKEN FETTUCCINI ALFREDO

ENTRÉE CAESAR OR GREEK SALAD

SHRIMP FETTUCCINI ALFREDO

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

PO-BOYS FRIED CATFISH FRIED SHRIMP

CAJUN JAMBALAYA PASTA CRAWFISH FETTUCCINI CRAB CAKE PASTA

FRIED OYSTER

VEGETARIAN DELIGHTS

BLACKENED CHICKEN

VEGETARIAN PASTA

BLACKENED CATFISH

SPINACH RAVIOLI

FRIED/BLACKENED GATOR BITE

CAJUN VEGETARIAN STEW

CAJUN ALLIGATOR SAUSAGE

DESSERTS

THE DELUXE CHEESE BURGER

BREAD PUDDING CREME BRULEE

SEAFOOD PLATTERS

BANANAS FOSTER

FRIED CATFISH

CHOCOLATE KAHLUA MOUSSE

FRIED SHRIMP FRIED LOUISIANA OYSTER

CHEESECAKE PECAN PIE

FRIED SEAFOOD

NOLA FAVORITE SHRIMP CREOLE CRAWFISH ETOUFFEE

PE V TE IRSTI N I SG I NSGE C SE ION S P ES C I ACLI AALDAV D ER TC I OTN

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FRENCH QUARTER

CREOLE

French Quarter

PAT O’BRIEN’S COURTYARD RESTAURANT

HOUSE OF BLUES: FOUNDATION ROOM Executive Chef Nathan Winowich and his sous chef wife, Erika, are the heart and soul of one of the best kept culinary secrets in the French Quarter. The rotating menu is made with fresh ingredients centered on delicious southern favorites with a twist of international flare. With only ten tables, the beautifully exotic space is the perfect date spot or intimate dinner with a focus on personal attention and service.

new Orleans

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

ENTREES

AHI CARPACCIO

GULF CAUGHT FISH

ALLIGATOR BITES

NEW ORLEANS TRIO

PAN ROASTED CHICKEN

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

Appetizers/sAlAd

SEARED DIVER SCALLOPS

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

CHICKEN FRIED GULF OYSTERS

NEW YORK STRIP

POPCORN CRUSTED OYSTER

MISSISSIPPI RABBIT RILETTE

SHRIMP THAI CURRY

CHEF SELECTED SOUP OF THE DAY

CENTER CUT FILET

FOUNDATION FRIED GREEN TOMATOES

BBQ DUCK BREAST

SALADS

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.

CAESAR WILD ARUGULA SALAD WEDGE

225 Decatur St, New Orleans, LA 70130

504.310.4976 www.houseofblues.com/neworleans/fr

30 D I N I N G G U I D E | N E W O R L E A N S

SPECIAL ADVERTISING SECTION

eNtrees

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 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

624 Bourbon St., New Orleans, LA 70130

504.588.2744 www.patobriens.com

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

KITCHEN & TAP

CBD/Warehouse

ItalIan

OLE SAINT

RED GRAVY

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.

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.

STARTERS

ENTREES

COCHON DE LAIT FRIES

8

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

HICKORY SMOKED BABY BACK RIBS 10 chicory barbeque sauce, southern cole slaw

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

LOUISIANA SHRIMP AND GRITS 17 gulf shrimp, jalapeño cheddar stone ground grits, tomato reduction

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

OLE SAINT CRAFT BURGER 13

FOUR CHEESE MAC AND CHEESE 6

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

Add short rib debris $4

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

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

132 Royal Street, New Orleans, LA 70130

125 Camp St., New Orleans, LA 70130

504.309.4797

504.561.8844

www.olesaint.com

www.redgravycafe.com

32 D I N I N G G U I D E | N E W O R L E A N S

SPECIAL ADVERTISING SECTION

FRENCH QUARTER

CREOLE LOUISIANA LUMP CRAB & WILD MUSHROOM GNOCCHI House-rolled gnocchi with jumbo lump Louisiana crabmeat in a wild mushroom sauce

CHARBROILED OYSTERS 1/2 Dozen or Dozen

SOUPS GUMBO DU JOUR CREOLE TURTLE SOUP

SALADS OYSTER WEDGE Fried Gulf oyster, Maytag blue cheese, shaved red onion, beefsteak tomatoes, applewood smoked bacon

SHRIMP REMOULADE

TUJAGUE’S Located in the heart of the French Quarter, Tujague’s has been serving creole cusine 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 5 course dinner includes shrimp remoulade, gumbo or soup, brisket appetizer, entrée, and dessert—with an addition of $28 to any entrée.

823 Decatur St., New Orleans, LA 70116

504.525.8676 www.tujaguesrestaurant.com

MENU HIGHLIGHTS APPETIZERS FRIED GREEN TOMATO WITH CRABMEAT RAVIGOTE Pan-fried green tomato topped with jumbo lump crabmeat

OYSTERS EN BROCHETTE Bacon wrapped Louisiana oysters flash-fried with creole meunière sauce over French bread toast points

CRAB AU GRATIN

Romaine lettuce, crabboiled Gulf shrimp, purple cabbage, cherry tomato, radish with house-made remoulade sauce, an original recipe from 1856

TUJAGUE’S HOUSE SALAD Tuscan mix, creole mustard Steen’s cane vinaigrette with beefsteak tomatoes

SALAD MIDI Champagne marinated vine ripe tomatoes, kalamata olives, goat cheese, fresh basil, avocado and extra virgin olive oil

Lake Pontchartrain jumbo lump crab, creamy bechamel and hollandaise glasage

CRAWFISH AND GOAT CHEESE CREPES Served with Chardonnay creole cream

SHRIMP ABSINTHE Gulf shrimp, absinthe fennel cream, house-made buttermilk biscuit

ENTRÉES BBQ SHRIMP AND GRITS Gulf shrimp with an Abita Amber New Orleans-style barbecue butter served with stone ground grits

VEAL OSCAR Sauteed veal cutlet, Brabant potatoes, asparagus, jumbo lump crabmeat and sauce béarnaise

SPECIAL ADVERTISING SECTION

CHICKEN PONTALBA Breast served on a bed of Brabant potatoes, green onions, Nueske ham and mushrooms topped with sauce béarnaise

GULF POMPANO PONTCHARTRAIN Topped with Gulf shrimp, artichokes, jumbo lump crabmeat beurre blanc, served with Yukon gold mashed potatoes and steamed broccoli

GRILLED DOUBLE CUT PORK CHOP Topped with Steen’s cane apple glaze served with mashed sweet potatoes and Swiss chard

ROAST DUCKLING MADISON Semi-boneless roasted half duck with parslied Brabant potatoes, raspberry fig gastrique and braised Swiss chard

TUJAGUE’S BRISKET House specialty boiled brisket or beef with creole horseradish sauce, Yukon gold mashed potatoes and steamed broccoli

LOUISIANA LUMP CRAB & WILD MUSHROOM GNOCCHI House-rolled gnocchi with jumbo lump Louisiana crabmeat and cream

VEGETARIAN GNOCCHI House-rolled gnocchi with an array of seasonal vegetables

SPECKLED TROUT AMANDINE Topped creole meunière, served with Brabant potatoes and steamed haricot vert

PECAN CRUSTED PUPPY DRUM Served with a pecan crab relish

PRIME 14 OUNCE RIBEYE Served with baby rocket lettuce, beefsteak tomatoes and extra virgin olive oil w w w.wh e re t ravel e r. com 33

SPECIAL ADVERTISING SECTION

NEW ORLEANS

Culinary ulinary GIFT GUIDE

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

RALPH BRENNAN RESTAURANT GROUP Feed your favorite foodie this holiday season with these coveted cookbooks! Grab your autographed copies of the awardwinning Ralph Brennan’s New Orleans Seafood Cookbook, along with The Original Brennan’s Cookbook online at www.neworleans-food.com/shop

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.

34 D I N I N G G U I D E | 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

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

VINTAGE 329 Specializing in vintage barware like these Culver Prado design with 22kt gold overlay “low ball” or “rocks” glasses. 329 Royal Street, (504) 525-2262

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.

NOLA BOARDS Add some New Orleans flavor to your kitchen with these handcrafted cutting boards named for local landmarks.

Rachel Ray’s most-wanted holiday gift item of 2015.

519 Wilkinson St., 504.435.1485; 4304 Magazine St., 504.516.2601; www.nolaboards.com

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28 DINING GUIDE | NEW ORLEANS

SPECIAL ADVERTISING SECTION

DINING LISTINGS 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, grilled pimento cheese sandwiches—yes, please! Open daily, 10 am-9 pm. 600 Carondelet St., 504.900.1180.

BRIQUETTE— Seafood. Contemporary coastal is

the catch at this sprawling Warehouse District space. Follow the lobster-andouille tamale with a lump crab-and-pickled mirliton salad then dive into broiled sea scallops with cheddar grits or a grilled whole redfish. D (nightly). 701 S. Peters St., 504.302.7469.

CAFÉ ADELAIDE— Louisiana. Chef Meg Bickford

helms the kitchen at this bistro spinoff of Commander’s Palace in the Loews Hotel. Bickford serves up playful takes on modern Creole cuisine, like oyster and pork belly po’ boys. B (daily), L (MF), D (M-Su). www.cafeadelaide.com. 300 Poydras St., 504.595.3305.

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). www.chophousenola.com. 3322 Magazine St., 504.522.7902.

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 deepfried hog head cheese with field peas or rabbit and dumplings. The adjacent Cochon Butcher offers sandwiches and house-cured meats. L, D (M-Sa). www.cochonrestaurant.com. 930 Tchoupitoulas St., 504.588.2123.

COMPÈRE 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. For dessert? A horchata panna cotta with compressed melon, of course. L, D (daily); brunch (Sa-Su). www.comperelapin.com. 535 Tchoupitoulas St., 504.599.2119.

CRAZY LOBSTER— Seafood. Huge buckets of

steamed seafood is the draw at this riverfront restaurant, where the lobster never runs out, the rest of the crowd can dig into some spicy Cajun fare

and you can all while away an afternoon watching the ships sail by. L, D (daily). www.thecrazylobster. com. 1 Poydras St., 504.569.3380.

DOMENICA— Italian. Inspired by traditional Sunday

Italian family feasts (hence its name), this hot spot is counted among chef John Besh’s growing family of restaurants. Load up on out-of-the-norm antipasta (octopus carpaccio, roasted cauliflower with whipped feta), handmade pastas, authentic pizzas and Old World classics such as lasagne Bolonese.

L, D (daily). www.domenicarestaurant.com. 123 Baronne St. (in the Roosevelt Hotel), 504.648.6020.

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 shrimp, andouille-crusted drum, banana cream pie and more. L (M-F), D (nightly). www.emerils.com.

800 Tchoupitoulas St., 504.528.9393.

HERBSAINT— French. James Beard Award-winning

chef Rebecca Wilcomb’s entrées range from confit of Muscovy duck leg with dirty rice and citrus gastrique to chili-glazed pork belly with Beluga lentils and mint. L (M-F), D (M-Sa). www.herbsaint.com.

701 St. Charles Ave., 504.524.4114.

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. The “Peanut Butter Pie Budino” is a must for dessert. B (M-F), L, D (daily); brunch (Sa-Su). www.josephineestelle.com. 600 Carondelet St., 504.930.3070.

MAYPOP—Vietnamese. Chef Michael Gulotta ex-

pands 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. Vegan and vegetarian dishes are also offered, along with dim sum at brunch. L, D (daily); brunch (Sa-Su). www.maypoprestaurant. com. 611 O’Keefe St., 504.518.6345.

MERIL— International. Emeril Lagasse’s new 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). www.emerilsrestaurants. com/meril. 424 Girod St., 504.526.3745.

PÊCHE— Seafood. Donald Link and Stephen Stryjew-

ski (the award-winning team behind pork-centric Cochon) have another winner on their hands. The

Meril focus here is on 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 (M-Sa). www.pecherestaurant.com. 800 Magazine St., 504.522.1744.

RED GRAVY— Italian. This cozy brunch bistro is

known for its traditional Italian dishes and notso-typical breakfast and lunch specials. Try the Sicilian egg pie or cannoli pancakes. Skillet cakes, waffles, overstuffed sandwiches, handmade pastas and baked goods round out the menu. Open W-M. www.redgravycafe.com. 125 Camp St., 504.561.8844.

RESTAURANT AUGUST— French. In New Orleans,

chefs are as famous as rock stars, and John Besh is the city’s culinary Sting. He knows the classics, he’s bold in his experimentation and he’s got a vision. The dining rooms are elegant, and the food is spectacular, as Besh combines European style with Gulf Coast ingredients for dishes such as gnocchi with crab and truffles. L (F), D (nightly). www.restaurantaugust.com. 301 Tchoupitoulas St., 504.299.9777.

SEAWORTHY— Seafood. This chic offshoot of New

York’s award-winning 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 great wine selection round out the menu. D (nightly). www.seaworthynola.com. 630 Carondelet St., 504.930.3071.

TOMMY’S CUISINE— Italian. Intimate and urbane, this

popular bistro offers authentic Creole-Italian fare.

Try the oysters Tommy with pancetta, Romano and roasted red peppers, then move on to the veal piccata with lump crab linguine. A great place to linger over a good bottle of wine. D (nightly). www. tommysneworleans.com. 746 Tchoupitoulas St., 504.581.1103.

(TOP) ©MERIL; (BOTTOM) ©RUSH JAGOE/SEAWORTHY

WILLA JEAN BAKERY— Bakery. Pastry chefs Lisa

White and Kelly Fields, known for their beautiful baked goods, show off their savory sides as well in dishes such as corn-and-crab fritters and lamb pot pie. Need a biscuit? This is the place. B, L, D (daily). www.willajean.com. 611 O’Keefe Ave., 504.509.7334.

French Quarter ACME OYSTER HOUSE— Seafood. For locals, the

Seaworthy

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 regional specialties include fried oyster po’ boys, gumbo Poopa and jambalaya. L, D (daily). www.acmeoyster.com. 724 Iberville St., 504.522.5973; 8 Canal St. (inside Harrah’s Casino), 504.708.2409; 3000 Veterans Blvd., Metairie, 504.309.4056.

DIN IN G GUIDE | N EW OR LEA N S 37

DINING LISTINGS CURIO— American. Curious what “American cuisine

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

DICKIE BRENNAN’S STEAKHOUSE— Steaks. An

upscale steakhouse serving superior USDA prime beef with luscious sauces (try the barbecue rib eye topped with Abita-beer shrimp or the filet with flash-fried oysters). Featured by Maxim as one the nation’s 10 best steakhouses as well as in the Wall Street Journal. Save room for the killer coconut cake. L (F), D (nightly). www.dickiebrennanssteakhouse.com. 716 Iberville St., 504.522.2467.

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). www.cafeenvie. com. 308 Decatur St., 504.598.5374; 1241 Decatur St., 504.524.3689.

ANGELINE—Southern. Chef Alex Harrell’s Alabama

upbringing informs the menu at his elegant eatery.

Consider the black-eyed pea and collard green soup, crispy smoked pork cheeks with cornbread puree and the Gulf shrimp and country ham with butterbeans and sweet potatoes. D (W-Su); brunch (F-Su). www.angelinenola.com. 1032 Chartres St., 504.308.3106.

ANTOINE’S— Creole. Established in 1840, Antoine’s

is New Orleans’ oldest restaurant and a living treasure. The great-great-great-grandchildren of founder Antoine Alciatore run the place as he wanted, which means rich French-Creole food, courtly waiters and an atmosphere of hospitality and tradition. L, D (M-Sa); jazz brunch (Su). www. antoines.com. 713 St. Louis St., 504.581.4422.

ARNAUD’S— Creole. In this magic castle of dining

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 brulot are three of the many famous dishes. D (daily); jazz brunch (Su). www.arnauds.com. 813 Bienville St., 504.523.5433.

THE BOMBAY CLUB— Louisiana. Chef Phillip Todd’s

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, gnocchi with pork cheek Bolognese and Abita beer-battered fish and chips. Great cocktails; live music nightly. D (nightly); brunch (SaSu). www.bombayclubneworleans.com. 830 Conti St., 504.577.2237.

BOURBON HOUSE— Seafood. A standout addition

to Dickie Brennan’s restaurant empire. Stylish seafood dishes are complemented with outstanding filets and sides—don’t miss the redfish on the half shell with jumbo lump crab or the bourbon-glazed shrimp, a unique twist on the classic barbecued version. B, L, D (daily). www.bourbonhouse.com.

144 Bourbon St., 504.522.0111.

BRENNAN’S— Creole. Breakfast at Brennan’s is back

on the New Orleans menu. Now under the helm of new owner Ralph Brennan and 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

38 DI N IN G G U ID E | N E W O RLE ANS

Creole cuisine. B, L, D (daily). www.brennansneworleans.com. 417 Royal St., 504.525.9711.

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 longpopular classics, such as broiled black drum with rosemary-mustard crust and ginger-apple glaze.

Tradition never tasted so good. L (F), D (nightly); jazz brunch (Sa-Su). www.broussards.com. 819 Conti St., 504.581.3866.

CAFÉ BEIGNET— Coffee. Light fare, café drinks and

delicious beignets are the draw at these comfy French Quarter coffeehouses. B, L, D (daily). Traditional jazz performances at the Bourbon Street location daily, beginning at 8 am. www.cafebeignet. com. 311 Bourbon St., 504.525.2611; 334-B Royal St., 504.524.5530; 600 Decatur St. CAFÉ FLEUR DE LIS— American. Now here’s an

omelet to 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). www.cafefleurdelis. com. 307 Chartres St., 504.529.9641.

CAFÉ MASPERO—Seafood. An old-fashioned French

Quarter café from the neighborhood’s days as a working-class enclave where plentiful, inexpensive food was the criterion for success. Maspero’s kitchen has frying down to an art, turning out crisp, tasty shrimp, oysters and catfish. L, D (daily). www. cafemaspero.com. 601 Decatur St., 504.523.6250.

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). www. galatoires.com. 209 Bourbon St., 504.525.2021.

GW FINS— Seafood. Owners Gary Wollerman and

chef Tenney Flynn have 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). www.gwfins.com. 808 Bienville St., 504.581.3467.

K-PAUL’S LOUISIANA KITCHEN— Louisiana. Chef-

personality Paul Prudhomme was one of the first to introduce Cajun cuisine to a global audience. His Chartres Street restaurant is an ideal spot to sample some K-Paul classics, including okra gumbo, jambalaya, bronzed swordfish and blackened beef tenders. Deli L (Th-Sa), D (M-Sa). www.kpauls.com.

416 Chartres St., 504.596.2530.

KINGFISH—Louisiana. “New Louisiana” is the

concept at this popular dining spot, which puts creative spins on local standards such as fried deviled duck eggs on arugula with candy-pecan vinaigrette and cochon de lait with cracklin-crusted boudin cake. L (M-F), D (nightly); brunch (Sa-Su).

COURT OF TWO SISTERS— Creole. No French

Quarter visit would be complete without a meal at this romantic restaurant, which features 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. L, D (daily). www. courtoftwosisters.com. 613 Royal St., 504.522.7261.

CREOLE HOUSE—Seafood. Seafood is the focus at

this casual spot, where charbroiled oysters are followed by Gulf fish stuffed with crawfish dressing.

Breakfast and lunch (shrimp and grits, fried seafood po’ boys) are just as bountiful. B, L, D (daily). www.creolehouserestaurant.com. 509 Canal St., 504.323.2109.

Angeline

(TOP) ©THE BOMBAY CLUB; (BOTTOM) ©DENNY CULBERT/ANGELINE

The Bombay Club

DINING LISTINGS (New Orleans-style French toast). B, L, D (daily). www.oceanagrill.com. 739 Conti St., 504.525.6002.

OLE SAINT KITCHEN & TAP— Louisiana. At former

Saints running back Deuce McAllister’s restuarant 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). www.olesaint.com. 132 Royal St., 504.309.4797.

PALACE CAFÉ— Creole. Part of the Brennan restau-

rant empire, the Palace offers a sweeping view of Canal Street. Standouts include the savory crabmeat cheesecake, andouille-crusted Gulf fish and white chocolate bread pudding. B, L (M-F), D (nightly); jazz brunch (Sa-Su). www.palacecafe.com.

605 Canal St., 504.523.1661.

Sylvain www.kingfishneworleans.com. 337 Chartres St., 504.598.5005.

KRYSTAL—American. Since 1932 Krystal has been

satisfying big appetites with its small, square burgers, making it the oldest quick-service chain in the Southeast. 24h (daily). www.krystal.com. 116 Bourbon St., 504.523.4030.

MR. B’S BISTRO— Louisiana. Bustling Mr. B’s is

another outstanding Brennan family restaurant, famed for its deceptively casual power-lunch scene. Must-tries include the barbecued shrimp, bread pudding in Irish whiskey sauce and the white chocolate brownie. L (M-Sa), D (nightly); jazz brunch (Su). www.mrbsbistro.com. 201 Royal St., 504.523.2078.

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). www.napoleonhouse.com. 500 Chartres St., 504.524.9752.

NEW ORLEANS CREOLE COOKERY— Creole. Creole

(LEFT) ©RUSH JAGOE/SYLVAIN; (RIGHT) ©SARA ESSEX BRADLEY/PALACE CAFÉ

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

NEW ORLEANS SEAFOOD AND HAMBURGER CO.— Louisiana. The name says it all. Along with

multiple locations, this local chain of easygoing eateries offers a wide-ranging menu built around burgers and thin-fried catfish. Po’ boys, salads and comfort classics, such as gumbo and jambalaya, round things out. L, D (daily). www.nohsc.com. 541 Decatur St., 504.309.7902; 4141 St. Charles Ave., 504.247.9753.

NOLA— American. Emeril Lagasse’s French Quarter

bistro recently received a full makeover to mark its 25th anniversary. The new small plates-focused menu is perfect for table-sampling its 40-plus dishes. Standouts include the hot frog legs, stuffed chicken wings with peanut sauce and smoked crab cheesecake boulettes. L, D (daily). www.emerils. com. 534 St. Louis St., 504.522.6652.

OCEANA GRILL— Seafood. This seafood-centric spot

just 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

PAT O’BRIEN’S COURTYARD RESTAURANT— Louisiana. Home to the famous flaming fountain (and the

infamous blow-you-away Hurricane cocktail), Pat O’s also offers dining in its picturesque courtyard.

Above-standard New Orleans standards (shrimp and grits, crawfish etouffée, red beans and rice) are featured, along with pastas, burgers and more. L, D (daily). www.patobriens.com. 624 Bourbon St., 504.525.4823.

RED FISH GRILL— Seafood. Grilled fish too plain?

Not here. The hickory-grilled redfish topped with crab or crawfish is a modern classic, and the other specialties (barbecued oysters, doublechocolate bread pudding) are all exceptional. L, D (daily). www.redfishgrill.com. 115 Bourbon St., 504.598.1200.

RESTAURANT 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 (Limoges china, purse stools), while the menu is made up of modern reinterpretations of classic Cajun and Creole cuisine. Swamp chic, city sleek. L (F), D (nightly); brunch (Su). www. revolutionnola.com. 777 Bienville St. (inside the Royal Sonesta Hotel), 504.553.2277.

ROYAL HOUSE OYSTER BAR— Seafood. Oysters are

the star attraction at this Royal Street restaurant— from fresh-shucked to char-broiled, Royale to Rockefeller. Not a bivalve fan? You’ll find plenty of other fresh seafood options, along with assorted sandwiches. L, D (daily). www.royalhouserestaurant.com. 441 Royal St., 504.528.2601.

SOBOU— Contemporary. The focus at this “south of

Bourbon” hot spot is on creative cocktails and chef Juan Carlos Gonzalez’s amazing selection of small plates (order the shrimp-and-tasso pinchos with grilled pineapple). B, L, D (daily). www.sobounola. com. 310 Chartres St. (in the “W” French Quarter), 504.552.4095.

STEAMBOAT NATCHEZ—Louisiana. In addition to

daily harbor 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 (blackend fish with crawfish etouffée, white chocolate bread pudding), while the Grammy-nominated Dukes of Dixieland perform. D (nightly); brunch (Su). www.steamboatnatchez.com. Toulouse St. at Decatur St., 504.569.1401.

SYLVAIN— Contemporary. Elegant chandeliers

dangle overhead at this sophisticated gastro pub just off Jackson Square, as diners sip on handcrafted cocktails and nibble refined comfort

Palace Café classics, such as “Chick Syl-vain” sandwiches and pasta Bolognese. D (nightly); brunch (F-Su). www. sylvainnola.com. 625 Chartres St., 504.265.8123.

TABLEAU— Creole. Housed in historic Le Petit

Theatre, Dickie Brennan’s Jackson Square bistro offers two bars, balcony and courtyard dining and applause-worthy French-Creole dishes by chef John Martin. B (M-F), L (daily), D (nightly); brunch (Sa-Su). www.tableaufrenchquarter.com. 616 St. Peter St., 504.934.3463.

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); brunch (Sa-Su). www.tujaguesrestaurant.com. 823 Decatur St., 504.525.8676.

Garden District/ Lower Garden District 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). www.commanderspalace.com. 1403 Washington Ave., 504.899.8221.

COQUETTE— French. What do you get when you

mix traditional Louisiana cooking with spicy Italian and refined French? Coquette, where chef Michael Stoltzfus’ menu changes daily but is always stellar with standouts like the must-have crab cakes making repeat appearances. L (W-Sa), D (M-Sa); brunch (Su). www.coquettenola.com. 2800 Magazine St., 504.265.0421.

MIYAKO SUSHI BAR & HIBACHI— Japanese. Hibachis

are the draw 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). www.miyakonola.com. 1403 St. Charles Ave., 504.410.9997.

TURKEY AND THE WOLF— Eclectic. Sandwiches

are the menu mainstay at this casual café: fried baloney with American cheese and chips, chicken fried steak, crab meat and crab boil potatoes served open-face. Don’t miss the wedge salad with blue cheese and “everything bagel” crunchies. L, D (W-Su). www.turkeyandthewolf.com. 739 Jackson Ave., 504.218.7428.

DIN IN G GUIDE | N EW OR LEA N S 39

DINING LISTINGS

RALPH’S ON THE PARK— Louisiana. Veteran restau-

rateur 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 (W-F), D (nightly); brunch (Su). www.ralphsonthepark.com. 900 City Park Ave., 504.488.1000.

TOUPS’ MEATERY— Louisiana. Chef Isaac Toups is

Patois

Marigny/Bywater BACCHANAL— Eclectic. This combo wine retail shop/

bar/live music venue is also a full-blown restaurant. Chef Joaquin Rodas serves up “international bistro” fare, while local bands perform in the shady backyard. L, D (daily). www.bacchanalwine.com.

600 Poland Ave., 504.948.9111.

THE COUNTRY CLUB— Louisiana. Known for its swim-

ming 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); brunch (Sa-Su). www.thecountryclubneworleans.com. 634 Louisa St., 504.945.0742.

MARIZA— Italian. Chef/owner Ian Schnoebelen’s

cozy-chic Italian-inspired space in the trendy Rice Mill Lofts. Try the goat-ricotta bruschetta, yellowfin tuna carpaccio or black linguini with shrimp and crab. D (Tu-Sa). www.marizaneworleans.com. 2900 Chartres St., 504.598.5700.

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); brunch (Sa-Su). www. paladar511.com. 511 Marigny St., 504.509.6782.

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). www.strochmarket.com. 2381 St. Claude Ave., 504.609.3813.

Mid-City BLUE OAK BBQ— Barbecue. Ronnie Evans and Philip

Moseley draw raves for their crisp-skinned barbecued chicken, spare ribs, killer nachos and fried Brussels sprouts. L, D (Tu-Su). www.blueoakbbq. com. 900 N. Carrollton Ave., 504.822.2583.

BROWN BUTTER SOUTHERN KITCHEN & BAR— Southern. This tucked-away Mid-City gem serves

up creative eats with Bible Belt roots. Evidence: Pimento cheese with apple-pecan preserves and baby arugula on toasted seven-grain bread and braised short ribs with grits and boiled peanut salad. L (Tu-F), D (Tu-Sa); brunch (Sa-Su). www. brownbutterrestaurant.com. 231 N. Carrollton Ave., 504.609.3871.

PARKWAY BAKERY & TAVERN— Louisiana. The menu

here is long but simple: po’ boys and more po’ 4 0 D I N IN G G U ID E | N EW O RLE ANS

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). www.toupsmeatery.com. 845 N. Carrollton Ave., 504.252.4999.

Uptown APOLLINE— Louisiana. In this renovated shotgun

house, contemporary twists on French/Creole cuisine make diners feel right at home. Char-broiled oysters with bacon marmalade, cold-smoked pork chops, seared scallops with maque choux and pork plank; at brunch try the confit duck with potato hash, duck cracklin and Hollandaise. Brunch, D (TuSu). www.apollinerestaurant.com. 4729 Magazine St., 504.894.8881.

AVO— Italian. Chef Nick Lama does his fourth-

generation Sicilian ancestry proud with such standouts as charred octopus with pork butter and pineapple, cioppino and lasagna with short rib ragout. D (M-Sa). www.restaurantavo.com. 5908 Magazine St., 504.509.6550.

BOUCHERIE— Southern. Looking for a great off-

the-beaten-path place where you can get in and out for under $20? Chef/owner Nathaniel Zimet’s culinary creations are as delicious as their prices.

Collard greens with grit fries, duck confit po’ boys, Krispy Kreme bread pudding—trust us on this one.

L, D (Tu-Sa). www.boucherie-nola.com. 1506 S. Carrollton Ave., 504.862.5514.

CARROLLTON MARKET— Louisiana. Chef Jason

Goodenough’s 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. D (Tu-Sa). www.carrolltonmarket.com. 8132 Hampston St., 504.252.9928.

or slow-smoked sea trout with charred red onion. L (M-F), D (nightly); brunch (Sa-Su). www.kentonsrestaurant.com. 5757 Magazine St., 504.891.1177.

LA PETITE GROCERY— French. What once was a

corner grocery has been exquisitely transformed into an intimate French bistro with gas lighting and pressed-tin ceilings, where local specialties share menu space with French favorites. (Tu-Sa), D (nightly); brunch (Su). www.lapetitegrocery.com.

4238 Magazine St., 504.891.3377.

LA THAI UPTOWN— Thai. Resembling a swank

Thai palace, this gorgeous space is the perfect backdrop for modern and traditional Thai food. Do not miss the stuffed chicken wings, seafood curry and the city’s best hot-and-sour soup. L (Th-F), D (Tu-Su). www.lathaiuptown.com. 4938 Prytania St., 504.899.8886.

LILETTE— French. Chef John Harris’ bistro looks and

feels French, but makes a mean Italian eggplant Parmigiano as well. Traditional appetizers are accented with imaginative sauces, such as the escargots with Calvados cream. L (Tu-Sa), D (M-Sa). www.liletterestaurant.com. 3637 Magazine St., 504.895.1636.

PASCAL’S MANALE— American. 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). www.pascalesmanale.com 1838 Napoleon Ave., 504.895.4877.

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); brunch (Su). www.patoisnola.com. 6078 Laurel St., 504.895.9441.

SHAYA— Mediterranean. Uptown gets a taste of

modern Israel at this award-winning restaurant.

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). www.shayarestaurant.com. 4213 Magazine St., 504.891.4213.

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 must-try fried green tomatoes with remoulade. D (W-Su). www.upperline.com. 1413 Upperline St., 504.891.9822.

CAVAN—Seafood. This Victorian home’s “beautiful

deterioration” is an ideal setting for chef Nathan Richard’s modern Southern cuisine. Start with the salmon poke tacos before devouring the tunaand-crab picatta or a double-stacked burger with Sazerac-spiked barbecue sauce. D (nightly); brunch (F-Su). www.cavannola.com. 3607 Magazine St., 504.509.7655.

DTB— Cajun. Short for “down the bayou,” DTB pays

homage to chef Carl Schaubhut’s Cajun country roots with mod twists on Louisiana coastal cuisine.

Think oyster toast, alligator chorizo-stuffed squash blossoms and gumbo with crab fat rice. Killer cocktail program. D (M-Sa); brunch (F-M). www.dtbnola. com. 8201 Oak St., 504.518.6889.

KENTON’S—American. Chef Kyle Knall’s menu is full

of smoke and spirit (he has a thing for bourbon). Try the crispy grits with country ham and bourbon aioli

Toups’ Meatery

(TOP) ©PATOIS; (BOTTOM) ©DENNY CULBERT/TOUPS’ MEATERY

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

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 traditional 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 www.steamboatnatchez.com

menu highlights DINNER MENU NATCHEZ TOSSED SALAD Iceberg Lettuce, overnight tomato, praline bacon, herb crostini, tossed in our Steen’s cane syrup vinaigrette and served family style

SOUP DU JOUR BLACKENED FISH LAFITTE Topped with crawfish etouffee

RED BEANS AND RICE New Orleans Classic with Andouille sausage, served over rice

SWEET AND GOLDEN BRABANT POTATOES CREOLE CREAMED SPINACH Spinach and artichoke hearts in our creamy Cajun cheese sauce

SOUTHERN STYLE GREEN BEANS WHITE CHOCOLATE NATCHEZ BREAD PUDDING

STEAMBOAT ROUND

A New Orleans soufflé of La Louisiane French bread in rich custard with white chocolate chips and vanilla Bourbon Milk punch sauce

American Kobe Roast, w/ natural au jus, horseradish cream and truffle mustard

CHEF’S SPECIALTY DESSERT

PORK LOIN Served with Peach Jezebel sauce

ROTINI PASTA PRIMAVERA Seasonal vegetables, sundried tomatoes, parmesan cheese - tossed in a zesty basil pistou

S P E C I A LS A I SDI N GRSTEI SCI TNI G O NS E C T I O N P EDCVIEARLT A VE

LA LOUISIANE DINNER ROLLS Community Coffee and Iced Tea included