LOUISIANA CONTEMPORARY

7 ON FULTON
701 Convention Center Blvd., 525-7555; www.7onfulton.com
Located inside the Wyndham Riverfront Hotel, 7 on Fulton may be the best kept secret on Fulton Street. The spacious dining room has large picture windows looking out on Futlon. The menu features creative contemporary Louisiana cooking. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$

ALLEGRO BISTRO
1100 Poydras St., 582-2350
This upscale CBD lunch spot aims high with soups, pastas and sandwiches like the tenderloin and Brie sandwich. Weekly specials include dishes like New Orleans-style barbecue shrimp, featuring peeled shrimp smothered in spicy sauce over garlic mashed potatoes. Reservations recommended. Lunch Mon.-Fri. Credit cards. $$

ANATOLE
600 St. Charles Ave., 274-0105
At Anatole, chef Raymond Toups serves a menu of Louisiana seafood and chop-house classics. The aged rib-eye, cognac-flamed filet mignon, center-cut pork chop and brawny steakhouse cuts. Seafood dishes include Grand Isle shrimp and Atlantic salmon. Anatole is also famous for specialty drinks like the Neutral Ground, a frothy concoction of vanilla vodka, coffee liqueur and freshly brewed coffee. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

ANNADELE'S PLANTATION
71495 Chestnut St., Covington, (985) 809-7669; www.annadeles.com
Guests flock to Annadele's for its pretty vistas of the Bogue Falaya River and the restaurant's gourmet menu. Chef Ronald Bonnette offers a Louisiana strawberry salad with mesculin greens tossed in a vanilla bean vinaigrette with shaved red onions and toasted almonds. A nice starter is the smoked shrimp savory cheesecake topped with classic New Orleans barbecue shrimp. For a main course, try the Gulf fish prepared amandine- or meuniere-style and served with Brabant potatoes and cream spinach. Reservations recommended. Lunch Thu.-Fri., dinner Tue.-Sat., brunch Sun. Credit cards and checks. $$$

AUSTIN'S RESTAURANT
5101 W. Esplanade Ave., Metairie, 888-5533; www.austinsno.com
The intimate dining room at Austin's offers charm one might not expect to find when parking in front of the small strip mall where it is located. But once inside, the setting is warm and inviting. Try the pecan-crusted trout, which is served with a meuniere sauce, potatoes and seasonal vegetables. If you're interested in steaks or chops, the veal Austin is panéed baby white veal topped with lump crabmeat, button mushrooms and green onions. Reservations accepted. Dinner Mon.-Sat. Credit cards. $$$

BEGUE'S RESTAURANT AT THE ROYAL SONESTA
300 Bourbon St., 553-2278; www.beguesrestaurant.com
Named for Madame Begue, a New Orleans culinary icon from the 19th century, this opulently-appointed hotel restaurant features modern interpretations of Creole cooking. Friday's bountiful seafood buffet is a popular attraction. Off the á la carte menu, try classics like sherried turtle soup or something more exotic like the framboise-braised bison rack, served with Parmesan potato gratin. Reservations recommended. Breakfast and lunch daily, dinner Wed.-Sun., brunch Sun. Credit cards. $$$

BISTRO AT THE MAISON DE VILLE
733 Toulouse St., 528-9206; www.maisondeville.com
Chef/proprietor Greg Picolo oversees both the intimate kitchen and cozy dining room at the Bistro. Try out some of his latest offerings including duck cassoulet which is duck confit, breast of duck and Italian sausage with cannellini beans. Other dishes include seared foie gras with wild rice and Moules Frites, mussels steamed in white wine sauce and served with homemade French fries. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$$

BOMBAY CLUB
830 Conti St., 586-0972; www.thebombayclub.com
With overstuffed leather armchairs, rich wood and stately portraiture, the Bombay club oozes English manor charm. Icy martinis from the extensive cocktail menu are a perfect prelude to the kitchen's creative offerings. Try the Cajun-grilled sirloin or pancetta-wrapped diver scallops. Reservations recommended. Dinner daily, late-night Fri.-Sat. Credit cards. $$$

BRIGTSEN'S RESTAURANT
723 Dante St., 861-7610; www.brigtsens.com
Frank and Marna Brigtsen welcome guests into their converted shotgun house for a tour de force of contemporary Louisiana cuisine. House specialties include roast pork tenderloin with sweet potato dirty rice and pork debris sauce, blackened yellowfin tuna with smoked corn sauce, red bean salsa and avocado sour cream and a unique seafood platter without a single fried item. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

CAFE AMELIE
912 Royal St., 412-8965; www.princessofmonaco.com
A gorgeous courtyard and historic Creole carriage house offer romantic charm at this hidden gem in the heart of the French Quarter. Start a meal with the crab cake thick with local jumbo lump crabmeat and topped with a citrus drizzle. Entrées include dishes like roasted salmon with horseradish cream. Reservations recommended. Breakfast Sat., lunch and dinner Wed.-Sun., brunch Sun. Credit cards. $$$

CALAS BISTRO AND WINE CELLAR
910A W. Esplanade Ave., Kenner, 471-2200; www.calasbistro.com
Named for the sweet, deep-fried rice cakes that used to be a Creole staple, Calas features a tasting menu-style appetizer that combines shrimp, jambalaya and andouille versions of calas, all served with a green onion pepper jelly dipping sauce. The grilled seafood platter includes Gulf fish with roasted tomato and caper buerre blanc, baked oysters Rockefeller, a barbecue shrimp spring roll and crabmeat ravigote. Sweet dessert options include piña colada cheesecake and lemon icebox créme brulée. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$

CHOPS BISTRO
111 Veterans Memorial Blvd., Metairie, 218-8969
Located off the lobby of the Heritage Plaza building right on the Jefferson Parish line, Chops is a power-lunch destination during the day and a place for strong cocktails, steaks and seafood in the evening. For an appetizer try the pan-seared crab cake with smoked jalapeño tartar sauce. Seafood entrées include blackened redfish and grilled yellowfin tuna. There are classic desserts like vanilla bean créme brulée. The kitchen creates daily lunch and dinner specials. Reservations accepted. Lunch Mon.-Fri., dinner Tue.-Sat. Credit cards. $$$

THE COLUMNS — ALBERTINE'S TEA ROOM
3811 St. Charles Ave., 899-9308; www.thecolumns.com
You don't need to be friends with the rich and famous to enjoy a leisurely meal in this stately St. Charles Avenue landmark. The Columns is a Gilded Age treasure built in 1883 and now run as a hotel and restaurant. Drop in for a classic American breakfast or for brunch with Southern flair and live music. Bistro plates include buttery escargot with toasted croutons as well as "retro burgers" — mini-burgers with sautéed onions. Reservations recommended. Breakfast Mon.-Sat., dinner Mon.-Fri., brunch Sun. Credit cards. $$

COMMANDER'S PALACE
1403 Washington Ave., 899-8221; www.commanderspalace.com
Chef Tory McPhail's menu is vast and ever-changing modern Creole affair. McPhail's "Creole Favorite" prix fixe dinner includes turtle soup with sherry, Creole-spiced Gulf fish served over Creole boiled vegetables with Fingerling potatoes, artichokes, charred lemons and brown butter vinaigrette, and concludes with Commander's signature bread pudding soufflé. Reservations required. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

The Country Club
634 Louisa St., 945-0742; www.thecountryclubneworleans.com
Chef Miles Prescott is launching a new menu for The Country Club with appetizing first courses like juniper pork rillette with ciabatta, fig mostarda and fruit, and Low-Country style crawfish dirty rice cakes with lime and aioli. Entrées include braised beef cheeks and jus served over creamy polenta. Drunken Scallops are complemented by a plum wine reduction and cream of salsify. There also is a poolside and bar menu available. Lunch and dinner Wed.-Mon., brunch Sun. Reservations accepted. Credit cards. $$

THE DAKOTA RESTAURANT
629 N. Hwy. 190, Covington, (985) 892-3712; www.thedakotarestaurant.com
The Dakota is a well-established Northshore destination for updated French and Louisiana cooking and has an excellent wine list. For appetizers, there are the popular Brie and crab soup, and the more rustic shrimp and grits. Spring is a good time for local seafood, particularly soft-shell crabs, but there is always salmon poached in olive oil. Reservations recommended. Lunch Wed.-Fri., dinner Mon.-Sat. Credit cards and checks. $$$

DANTE'S KICTHEN
736 Dante St., 861-3121; www.danteskitchen.com
A charming cottage in Riverbend sets the scene for contemporary Creole dining with a strong emphasis on local ingredients. The crabmeat and Brie French toast is stuffed with Louisiana blue crabmeat and served with onion thyme relish and smoked tomato sauce. The daily roasted Gulf fish is topped with a salad of shaved beets, apples, fennel, goat cheese and micro greens. Reservations recommended. Dinner Wed.-Mon., brunch Sat.-Sun. Credit cards. $$$

THE DIPLOMAT BAR AND GRILL
535 Tchoupitoulas St., 571-2000; www.thediplomatbarandgrill.com
One of the newest additions to the downtown dining scene, The Diplomat serves local favorites from the Creole cookbook. Creole seafood gumbo brims with shrimp, crabmeat, oysters and tomatoes. Shrimp Creole has a base of peppers, yellow and green onions, garlic, tomatoes and herbs, and is studded with shrimp and served over rice. No reservations. Breakfast, lunch and dinner Mon.-Sat., breakfast Sun. Credit cards. $$

DISH ON FIRST
2142 First St., Slidell, (985) 781-1440
Dish takes a creative approach to contemporary Creole cooking. Crab and crawfish beignets are prepared with Louisiana crawfish tails and lump crabmeat, fried to golden brown and served with Creole mustard and mango chutney. Appetizers include fried asparagus with blue-cheese dip and eggplant medallions complemented by crawfish cream sauce. Marinated and grilled duck breast is cooked to order and can be served on top of a salad or as an entrée with warm mango sauce and a couple of side items. Reservations recommended. Lunch Tue.-Fri., dinner Thu.-Sat. Credit cards. $$$

DOUG'S RESTAURANT
348 Robert Blvd., Slidell, (985) 649-1805
Doug's still turns out the same French-Creole dishes that have been drawing regulars for years. Longtime favorites include appetizers like the corn and crab bisque and crabmeat au gratin. Entrées are dominated by thick-cut steaks and specialties like fried oysters with sautéed artichokes, mushrooms and lemon pepper sauce. No reservations. Dinner Mon.-Sat. Credit cards and local checks. $$

EAT NEW ORLEANS
900 Dumaine St., 522-7222; www.eatnola.com
The space long known as the Quarter Scene was treated to a stylish makeover to become eat New Orleans. The menu is a combination of downhome standards and gourmet dishes at affordable prices. Appetizers include blue cheese and fig torte. For an entrée, try the stuffed bell pepper with Caesar salad. Shrimp and grits are a popular brunch dish. Customers are welcome to bring their own wine. No reservations. Lunch and dinner Tue.-Sat., brunch Sat.-Sun. Credit cards. $$

EMERIL'S DELMONICO
1300 St. Charles Ave., 525-4937; www.emerils.com
Classic and contemporary merge in perfect harmony at this St. Charles Avenue institution where New Orleanians dined for a century before chef Emeril Lagasse took the helm. Delmonico still exudes the air of old-line tradition. Start a dinner with the sweet-and-sour calamari or a classic Caesar salad prepared tableside. Entrée choices include prime steaks, pan-fried redfish meuniere or amandine, and the Duo of Lamb, a Colorado lamb chop and garlic fennel lamb sausage. Desserts such as traditional bananas Foster and baked Alaska also are finished tableside. Reservations recommended. Dinner Tue.-Sat., brunch Sun. Credit cards. $$$

EMERIL'S RESTAURANT
800 Tchoupitoulas St., 528-9393; www.emerils.com
A brush with fame is one draw to the flagship restaurant of New Orleans' best-known celebrity chef, Emeril Lagasse, and the kitchen lives up to the superstar reputation. The menu showcases the eclectic and well-traveled tastes for which Lagasse is known. Entrée choices include andouille-crusted redfish with Creole meuniére sauce, grilled filet of beef with red onion marmalade, marrow butter and oxtail jus, and duck schnitzel with roasted shallots. The banana cream pie is the restaurant's signature dessert. Reservations recommended. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

ETOILE
407 N. Columbia St., Covington, (985) 893-8873
A bustling and lavishly decorated bistro owned by the artist James Michalopoulos, Etoile serves modern takes on familiar Louisiana and French cuisine. The varied menu includes classics such as mussels steamed in white wine and dill and creative combinations like a pork chop topped with black-eyed peas, fried okra and house Worcestershire. Reservations accepted for large parties. Lunch Mon.-Sat., dinner Tue.-Sat. Credit cards. $$

GAUTREAU'S RESTRAURANT
1728 Soniat St., 899-7397; www.gautreausrestaurant.com
A fine-dining enclave tucked away on an Uptown side street, Gautreau's has been enticing patrons to sample its contemporary Creole cuisine for years. The halibut is crusted with Parmesan and served with chanterelle mushrooms and tomato confit risotto. Grouper is sautéed and served with lobster, gnocchi, asparagus and mushrooms. Desserts range from sorbet to fine cheeses to a vanilla bean créme brulée. Reservations recommended. Dinner Tue.-Sun. Credit cards. $$$

HERBSAINT BAR AND RESTAURANT
701 St. Charles Ave., 524-4114; www.herbsaint.com
Donald Link cooks modern Creole cuisine infused with European influences at this casually elegant restaurant. Savor smothered Kurobuta pork belly with hoppin' john and collard greens, or sautéed Louisiana jumbo shrimp with house-cured bacon risotto and salsa verde. The menu also features excellent small plates, including Dijon-horseradish beef short ribs and fried frog legs. There's fried apple and pear tart with vanilla ice cream for dessert. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

HOOKAH CAFÉ
500 Frenchmen St., 943-1101; www.hookah-cafe.com
Situated at the entrance to Frenchmen Street, Hookah Café lures passersby with its namesake water pipes full of aromatic tobacco. The kitchen produces creative contemporary dishes like a Napoleon of fried green tomatoes, shrimp, crawfish and crabmeat topped with butter cream sauce. The Marigny Bouillabaisse is a big mix of drum fish, shrimp, crawfish, crabmeat and mussels in a sauce of white wine, seafood stock and Dijon mustard with tomatoes, leeks, fennel and garlic confit. Reservations recommended. Dinner and late-night Tue.-Sun. Credit cards. $$$

HOUMAS HOUSE PLANTATION
40136 Hwy. 942, Darrow, (225) 473-9380; www.houmashouse.com
Halfway between New Orleans and Baton Rouge is Houmas House, a stunningly renovated 18th century plantation home. Casual lunches are served at Café Burnside and elegant dinners are served at Latil's Landing. House specialties include appetizers like crab cakes and the bisque of curried pumpkin with crawfish and corn. Many dishes use locally available seafood and produce. The café serves sandwiches and salads. Reservations recommended. Café Burnside: lunch daily. Latil's Landing: dinner Wed.-Sun. Credit cards. $$$

JACMEL INN
903 E. Morris St., Hammond, (985) 542-0043; www.jacmelinn.com
A fine-dining destination in Hammond, Jacmel Inn is known for its roast duckling served with sweet potatoes glazed in sugar cane syrup, duck cracklins and blueberry wine gastrique. For a marriage of land and sea, try the diver scallops wrapped in prosciutto and plated with mushrooms and risotto. Reservations recommended. Lunch Wed.-Fri., dinner Tue.-Sun, brunch Sun. Credit cards. $$$

K-PAUL'S LOUISIANA KITCHEN
416 Chartres St., 524-7394; www.kpauls.com
Chef Paul Prudomme has passed the torch on to his protege Paul Miller at K-Paul's and it remains a popular destination for bold south Louisiana cooking. Some of the more famous dishes include turtle soup, gumbo with housemade andouille, and blackened Louisiana Drum prepared in a cast-iron skillet and served with fresh Louisiana crab meat and chipotle compound butter with a side of potatoes and veggies. More creative fare includes the restaurant's version of an eggplant pirogue — seasoned, battered and deep-fried eggplant stuffed with julienne beef and fresh Louisiana shrimp in a special pork and veal sauce with chicory coffee. Reservations recommended. Dinner Mon.-Sat. Credit cards. $$$

LA COTE BRASSERIE
700 Tchoupitoulas St., 613-2350; www.lacotebrasserie.com
The lobby of the Warehouse District Renaissance Arts Hotel flows gracefully into this seafood restaurant, where the contemporary art theme continues in the design of the exposed stainless-steel kitchen, dining area and marble bar. Chilled seafood tasting platters are a specialty. For entrées, try the pan-seared salmon glazed with Tabasco and Steen's cane syrup and served on a bed of roasted mirliton and shrimp ragout. Sautéed redfish is served over stone-ground grits with crab and leek confit. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$$

LA PETITE GROCERY
4238 Magazine St., 891-3377; www.lapetitegrocery.com
La Petite offers an elegant setting for contemporary cooking in what used to be a corner grocery. The gratin of blue crab is blue crab baked in Brie cream. Crispy duck breast is served with caramelized turnips, dandelion greens and lavender-scented duck jus. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$$

LAFITTE'S REAL NEW ORLEANS
300 Canal St., 212-3230
Lafitte's puts a familiar name on contemporary Louisiana cooking. The Royal Street rib-eye is a 12-oz. steak served with classic maitre d'hotel butter and sides of sweet corn macque choux and rosemary roasted potatoes. The salmon fillet salad rests a spice-rubbed, grilled fillet over greens mixed with carrots, squash, red onions, red bell peppers and dressed with Dijon vinaigrette. No reservations. Breakfast, lunch and dinner daily. Credit cards. $$

Lago
900 Harrison Ave., 486-8282; www.lagoneworleans.com
Whet your appetite at this Lakeside dining establishment with one of Lago's specialty appetizers such as the Prince Edward Island mussels sautéed in white wine and herb butter and served with toast points. Other appetizers include the shrimp and crab martini with Gulf shrimp, lump crab and tomato confit with horseradish oil and avocado puree. The duck and tasso won tons are also a good choice, duck and tasso blended with cream cheese and served on a bed of Asian slaw. For entrées, there is housemade butternut squash ravioli served with hazelnut brown butter and crispy sage. Sides include sautéed spinach, garlic mashed potatoes, tomato grits and sweet potato puree. Reservations recommended. Lunch Tue.-Sat., dinner Tue.- Sun. $$$

LE CITRON BISTRO
1539 Religious St., 566-9051
Housed in one of the oldest buildings Uptown, the bistro combines some of the flavors of the past with a nod to the present in entrées like the General Ripley, a soft-shell crab over a filet of beef with a horseradish Creole mustard sauce. The classical New Orleans dish pampano en papillote features pompano cooked in parchment paper and served with a side of vegetables. Reservations recommended. Dinner Wed.-Sat, brunch Sun. Credit cards. $$

LE PARVENU
509 Williams Blvd., Kenner, 471-0534
Chef/owner Dennis Hutley loves to prepare innovative Creole cuisine, and the menu changes often at his Kenner restaurant. One of Hutley's culinary inventions is the oyster dubloon, a sautéed corn-crusted oyster flattened into a disk and topped with lump crabmeat and lemon-butter sauce. An addition to the dessert menu is a warm lemon crepe topped with citrus sauce. Reservations recommended. Lunch Fri., dinner Mon.-Sat., brunch Sun. Credit cards. $$$

LOLA RESTAURANT
517 N. New Hampshire St., Covington, (985) 892-4992
Set inside a historic train depot building, Lola prepares informal but carefully made meals near the Covington courthouse. The Cobb salad or any one of the pressed focaccia sandwiches are superb lunchtime options. Come for dinner on Friday or Saturday and you'll be treated to specials like oysters Rockefeller, crab cakes and baked trout with seafood stuffing. Reservations recommended for dinner only. Lunch Mon.-Fri., dinner Fri.-Sat. Credit cards. $$$

LOUISIANA BISTRO
337 Dauphine St., 525-3335; www.louisianabistro.net
Louisiana Bistro showcases contemporary Louisiana cuisine with a twist. Though the menu changes frequently, some popular dishes include the Creole surf-and-turf combining pan-seared filet mignon with crawfish scampi, and alligator tenderloin scallopini served with wine and caper veloute. Crab-stuffed rainbow trout is complemented by jalapeño hollandaise. Baby-back ribs come with down-home sides of bourbon mashed sweet potatoes and greens. Just say "feed me" to order the chef's tasting menu. Reservations recommended. Dinner Wed.-Sun. Credit cards. $$$

LÜKE RESTAURANT
333 St. Charles Ave., 378-2840; www.lukeneworleans.com
German and French traditions combine to create a distinctive cuisine in Europe's Alsace region. John Besh does it one better by adding a serious dose of Louisiana seafood at his latest restaurant. Chef Jared Tees presides over the daily menu of housemade German-style sausage, sauerkraut, veal, steak au poivre and cassoulet. There are also platters of chilled raw seafood, redfish courtboullion and Gulf shrimp. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$$

MAT & NADDIE'S
937 Leonidas St., 861-9600; www.matandnaddies.com
This beautifully converted Riverbend shotgun home offers several intimate and connected dining rooms inside and a spacious deck outside overlooking the levee. The kitchen creates intricate dishes like grilled venison medallions baked with Gruyere spaetzle and served with blanched carrots, green beans and a cream-enhanced caraway veloute sauce. Reservations recommended. Lunch Mon.-Fri., dinner Mon. and Thu.-Sat. Credit cards. $$

MEAUXBAR BISTRO
942 N. Rampart St., 569-9979; www.meauxbar.com
This intimate corner café combines French bistro classics, Louisiana ingredients and some Asian touches for a creative and appealing cuisine all its own. First courses range from salad lyonnaise to mussels in red curry broth to boudin blanc served with sugar cane Creole mustard sauce. The nightly menu may include options like classic steak frites with sauce au poivre, saffron fish stew, or whole trout in lemon caper beurre blanc. Reservations recommended. Dinner Tue.- Sat. Credit cards. $$

MICHABELLE INN & RESTAURANT
1106 Holly St., Hammond, (985) 419-0550; www.michabelle.com
Michabelle is a country inn and restaurant that offers a prix fixe menu. Entrées include uncommon seafood options like frogs legs and grey snapper. On the meat side, there may be beef tenderloin or rack of lamb. Dessert is not included in the set meal, but dishes like Grand Marnier cheesecake and fresh strawberries Romanoff are available for $5 extra. Reservations required. Dinner daily. Credit Cards. $$$

MILA
817 Common St., 412-2580; www.milaneworleans.com
After making names for themselves at their Abita Springs restaurant Longbranch, husband-and-wife duo Slade Rushing and Allison Vines-Rushing have brought their creative, cosmopolitan interpretation of Southern cuisine to the CBD. Signature dishes include oysters Rockefeller "deconstructed," pig cheeks with langoustines and New Orleans-style barbecue lobster. Reservations accepted. Breakfast and dinner daily, lunch Mon.-Fri., brunch Sun. Credit cards.

MR. B'S
201 Royal St., 523-2078; www.mrbsbistro.com
Mr. B's combines traditional and creative Creole cooking and is known for its shell-on version of New Orleans-style barbecue shrimp and its Gumbo Ya Ya with chicken and andouille in a smoky roux. Dinner entrées range from Gulf fish cooked on a wood grill to filet mignon to duck risotto. Reservations recommended. Lunch Mon.-Sat., dinner daily, brunch Sun. Credit cards. $$$

MURIEL'S JACKSON SQUARE
801 Chartres St., 568-1885; www.muriels.com
Freshly baked breads begin meals at this picturesque restaurant on the corner of Jackson Square. Popular starters include sautéed shrimp with fennel Herbsaint cream, shrimp and goat cheese crepes, and the salad Midi with champagne-marinated tomatoes, basil, avocado and feta cheese. For an entrée, try wood-grilled redfish or rib-eye steaks, or seared tuna with wasabi vinaigrette. Reservations recommended. Lunch Mon.-Sat., dinner daily, brunch Sun. Credit cards. $$$

THE NEW ORLEANS GRILL AT THE WINDSOR COURT
300 Gravier St., 523-6000; www.windsorcourthotel.com
The anglophile elegance of the Windsor Court is quite a change of scenery from tree-lined Esplanade Avenue where chef Greg Sonnier previously cooked for his now-defunct Gabrielle Restaurant, but his refined cooking is right at home in the New Orleans Grill. His signature slow-roasted duck with sautéed wild mushrooms, roasted red peppers, duck drippings and an orange sherry sauce is already a house favorite. Other dishes with rustic accents include Low Country-style she crab soup, a sausage tasting plate and barbecue shrimp pie. Reservations recommended. Breakfast daily, lunch Mon.-Fri., dinner daily. Credit cards. $$$

NOLA RESTAURANT
534 St. Louis St., 522-6652; www.emerils.com
With its French Quarter address, central elevator and three floors, NOLA may be the most urbane setting for celebrity chef Emeril Lagasse's cooking, but the cuisine has plenty of regional accents. Appetizers include crispy veal sweetbreads and roasted clams with apple-smoked bacon in beer broth and focaccia bread. Entrées include garlic-crusted Texas redfish and grilled pork porterhouse with brown sugar-glazed sweet potatoes. Reservations recommended. Lunch Sat., dinner daily. Credit cards. $$$

O'DONNELL'S RESTAURANT
131 S.W. Railroad Ave., Ponchatoula, (985) 386-4077; www.odonnells-restaurant.com
Tiny Ponchatoula offers big flavors at O'Donnell's. Louisiana favorites include crab cakes, soft-shell crab and shrimp pasta. There are also creative dishes with international accents like beef spring rolls and panzanella salad made with tomatoes, cucumbers and bread. Reservations recommended. Lunch and dinner Mon.-Sat. Credit cards. $$$

ONE RESTAURANT & LOUNGE
8132 Hampson St., 301-9061; www.one-sl.com
Intimate and cosmopolitan sums up the vibe at this Riverbend café. There are seats perched on the edge of the open kitchen and bar patrons get a good view of chef Scott Snodgrass' work as well. The menu changes frequently, but some popular dishes include stewed country ribs in a red wine demi-glace, pan-fried rainbow trout, and orechiette pasta with wild mushrooms and roasted tomatoes. Reservations recommended. Dinner Mon.-Sat. Credit cards. $$

PAILLARD'S RESTAURANT
717 Orleans Ave., 523-2222 ext. 6001; www.bourbonorleans.com
The signature restaurant of the Bourbon Orleans hotel, Paillard's serves a combination of down-home Southern cooking and contemporary cuisine. Dishes range from the gumbo of the day to Asian-accented seared ahi tuna with sesame glaze over cucumber salad. Steamed mussels are given a boost by andouille sausage in a fresh herb and wine broth. Braised lamb shank with rosemary jus is served with tabbouleh and grilled squash. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$

PALACE Café
605 Canal St., 523-1661; www.palacecafe.com
Located in the beautiful Werlein building, Palace Café is an elegant standout among the bustle on Canal Street. Sidewalk café seating offers a pleasant al fresco dining option in cool fall weather. Chef Darin Nesbit's menu features contemporary Creole cuisine including stuffed rabbit, crabmeat cheesecake and Gulf fish dishes. One of the café's signature dishes is the pepper-crusted duck breast fanned out over citrus confit salad and topped with seared Hudson Valley foie gras. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat., brunch Sun. Credit cards. $$$

PAT O'BRIEN'S COURTYARD RESTAURANT
624 Bourbon St., 525-4823; www.patobriens.com
Pat O'Brien's is well known for its hurricane cocktail, courtyard setting and rollicking piano bar, but did you know it also has a restaurant? The kitchen cooks classic Creole and contemporary dishes. Choices include traditional favorites like shrimp Creole and crawfish etouffée. There are also grilled fish entrées and penne pasta topped with Gulf shrimp. Recently added items include a focaccia muffaletta and short ribs. No reservations. Lunch Fri.-Sun., dinner daily. Credit cards. $$

PATOIS
6078 Laurel St., 895-9441
Nestled at the corner of Laurel and Webster streets, Patois fuses the elegance of an upscale restaurant with the warmth and ease of a neighborhood bar. The airy, front-and-center bar is open seven nights a week for casual cocktails and, in the future, small-plate meals. The dinner menu abounds with distinctive flavors from panéed Mississippi rabbit to boudin-stuffed smoked pork chop to Portuguese seafood stew. Reservations required for Friday and Saturday dinner. Lunch Fri., dinner Wed.-Sat., brunch Sat.-Sun. Credit cards. $$$

PELICAN CLUB
312 Exchange Place, 523-1504; www.pelicanclub.com
Elegant dining rooms and a stately bar greet guests at this contemporary Creole restaurant. A popular starter is the seafood martini, a fresh mix of Maine lobster, jumbo lump crabmeat and Gulf shrimp with a jicama salad and eight-herb ravigote all served in a martini glass. The Louisiana cioppino stew includes shrimp, mussels, Gulf fish and scallops with a side of linguine in a basil-tomato sauce. The trio of duck entrée offers portions of duck confit, barbecue duck and duck breast with dirty rice and warm cranberry orange port sauce. Reservations recommended. Dinner daily. Credit cards. $$$

PERISTYLE RESTAURANT
1041 Dumaine St., 593-9535; www.peristylerestaurant.com
Chef Tom Wolfe prepares his elegant take on refined French and Louisiana cooking at this elegant restaurant. Crispy veal sweetbreads are lightly pan-fried and set on a confit leek fricassee with fennel and garlic reduction. The Gulf fish amandine comes piled with toasted almonds, wilted leek-potato hash and garlic-sautéed Louisiana greens. New items include a chicken consomé appetizer with torn herbs, and a slow roasted cane-syrup glazed duck entrée. Reservations recommended. Lunch Fri., dinner Tue.-Sat. Credit cards. $$$

RALPH'S ON THE PARK
900 City Park Ave., 488-1000; www.ralphsonthepark.com
This historic and elegant building just across the street from City Park features a contemporary Creole menu by executive chef Gus Martin. Starters include Crystal P&J oysters, which are andouille-crusted, flash fried, finished with Crystal butter sauce and presented with a slaw of mirliton, peppers and red onions. The cast iron skillet-blackened redfish is served with a peppery crab cake, blue crab butter sauce and red pepper salad. Reservations recommended. Lunch Fri., dinner daily, brunch Sun. Credit cards. $$$

THE RED MAPLE RESTAURANT
1036 Lafayette St., Gretna, 367-0935; www.theredmaple.com
Red Maple has been a West Bank dining destination since 1963, serving steaks and Louisiana seafood in the heart of Gretna. Be sure to clear your schedule for prime rib night on Thursdays. Appetizers include crab cakes and char-grilled oysters from the new oyster bar. Don't forget to save room for Red Maple's bread pudding. Reservations recommended. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

RESTAURANT AUGUST
301 Tchoupitoulas St., 299-9777; www.rest-august.com
Celebrated local chef John Besh mixes up the menu at his flagship restaurant, working with seasonal ingredients and changing culinary themes. Signature dishes include gnocchi tossed with blue crab and truffle oil. For an entrée, try rabbit cooked two ways with artichokes and squash blossoms. Five-course tasting menus with wine pairings are always available. Reservations recommended. Lunch Fri., dinner daily. Credit cards. $$$

RESTAURANT CUVEE
322 Magazine St., 587-9001; www.restaurantcuvee.com
Describing his cuisine as contemporary Creole-Continental, chef Bob Iacovone blends regional ingredients with European influences. Some popular dishes include Napoleon of spiced shrimp and crisp mirliton with remoulade sauce. There is smoked duck breast cured with cane syrup and served with risotto and foie gras. For dessert, try the banana toffee bread pudding. Reservations recommended. Lunch Wed.-Thu., dinner Mon.-Sat. Credit cards. $$$

RESTAURANT CYPRESS
4426 Transcontinental Drive, Metairie, 885-6885
The atmosphere at this suburban restaurant is less formal than many venues that serve fine contemporary Louisiana cuisine, but Cypress' kitchen uses a careful hand and fine ingredients for its refined creations. Duck confit spring rolls feature a rich mixture of cream cheese and caramelized onions. For an entrée, try veal stuffed with crabmeat and portobello mushrooms. No reservations. Dinner Tue.-Sat. Credit cards. $$

RIB ROOM
621 St. Louis St., 529-7045; www.omniroyalorleans.com
The Rib Room is a bastion from the golden age of grand hotel dining, delivering high-end meals in an elegant setting. Slow-roasted meats, including prime rib and rotisserie chicken, are house specialties. Roasted prime rib au jus is served with a baked potato. The sautéed seafood platter includes Gulf fish, crab cakes with meuniere sauce and wilted spinach. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$$

ROUX BISTRO
500 Canal St., 595-5506; www.sheratonneworleans.com
Chef Chris Brown prepares inspired renditions of New Orleans- and European-style dishes at this well-appointed restaurant in the Sheraton Hotel. Specialties include crawfish beignets in remoulade sauce and a hearty, rib-sticking cassoulet made with red beans, duck confit and duck sausage. No reservations. Breakfast, lunch and dinner daily. Credit cards and checks. $$

STEAMBOAT NATCHEZ
Toulouse Street Wharf, 586-8777; www.steamboatnatchez.com
Paddlewheelers used to rule the Mississippi River. Now the pleasure boats are for relaxing. The Natchez offers live jazz and updated Louisiana cooking on its evening cruise. Dishes include local seafood, beef and chicken dishes. For sides there are items like spinach Southern style, a creamy casserole with a variety of fresh cheeses and topped with toasted breadcrumbs. Reservations recommended. Dinner Mon-Sun.Credit cards. $$$

STELLA!
1032 Chartres St., 587-0091; www.restaurantstella.com
The restaurant's name may be a New Orleans literary reference (think streetcars, desire, etc.), but local chef Scott Boswell's cuisine draws influences from around the globe, especially Asia. Some recent highlights from the ever-changing menu included crisp veal and shrimp gyoza dumplings with tempura shiso leaf and spicy peanut sauce. Beer-battered Hawaiian sunfish with sweet potato purée, curried taro root chips and spicy red chili caramel is another exotic combination of flavors. Reservations recommended. Dinner daily. Credit cards. $$$

SUGAR HOUSE
Embassy Suites, 315 Julia St., 378-4000
This restaurant is named for the original hotel built on the site for the 1984 World's Fair. The restaurant pays homage to New Orleans with dishes such as sautéed trout with candied lemon, sides of jambalaya and red beans. The New York strip is served with Creole butter. For dessert, there is bananas Foster cheesecake. Reservations accepted. Lunch and dinner daily. Credit cards. $$

SWEET FIRE & ICE
701 Veterans Memorial Blvd., Metairie, 831-3437; www.alcopeland.com
Sometimes with so many dining options in Metairie, you need to come up for air. Sweet Fire & Ice offers flavored air on tap in the area's only oxygen bar. The dining menu includes starters such as Southwestern chicken salad and crab rangoon. Entrées range from shrimp and tasso pasta to steaks. There are also many choices on the specialty drink list at the bar and the signature "Original Cheesecake by the Scoop" with toppings in a martini glass for dessert. No reservations. Lunch Sun.-Fri., dinner daily, brunch Sun. Credit cards. $$

SWEET LORRAINE'S JAZZ CLUB
1931 St. Claude Ave., 945-9654; www.sweetlorrainesjazzclub.com
One of the city's top venues for contemporary jazz also has something cooking in the kitchen. Try the blackened catfish fillet topped with sautéed mushrooms and served over spinach. Sweet Lorraine's chicken wings are battered with the kitchen's spicy blend of seasonings, fried golden brown and served with French fries. Reservations accepted. Lunch Mon.-Fri., dinner and late-night Mon..-Sat., brunch Sun. Credit cards. $

UPPERLINE RESTAURANT
1413 Upperline St., 891-9822; www.upperline.com
Upperline is marking 25 years in business, but the collection of paintings and sculpture spread throughout the dining rooms have always made the restaurant a celebration of New Orleans character. Upperline is the creator of the city's signature fried green tomatoes with shrimp remoulade. Another one of its signature dishes is the roast duck served with garlic-port or ginger-peach sauce. The oysters St. Claude are a rare treat that some diners even order for dessert. Reservations recommended. Dinner Wed.-Sun. Credit cards. $$$

VIZARD'S ON THE AVENUE
2203 St. Charles Ave., 529-9912; www.vizardsontheavenue.com
The inventive, often playful cuisine of veteran New Orleans chef Kevin Vizard is on display at his Uptown restaurant. Mainstay dishes include filet mignon with Parisienne potato and a golden raisin and port wine demi-glace. Vizard's own version of the BLT is a combination of bowfin caviar, latkes and taramasalata. The distinctive Black And Blue dessert is a soft-centered dark chocolate and blue cheese cake with port wine reduction and chantilly cream. Reservations accepted. Dinner Tue.-Sat. Credit cards. $$$

WATER STREET BISTRO
804 Water St., Madisonville, (985) 845-3855
With the waters of the Tchefuncte River running just outside, this cozy café invites guests to linger on its picturesque front porch. Mediterranean-inspired linguine with Gulf shrimp — spiked with the sharp, salty flavors of olive, caper and feta — is just one highlight. There are also entrées of duck, lamb and veal. Homemade desserts include flourless chocolate cake. Reservations recommended. Lunch and dinner Wed.-Sat., brunch Sun. Credit cards. $$

WOLFE'S IN THE WAREHOUSE
859 Convention Center Blvd., 613-2882
This stylish Warehouse District space is a showcase for chef Tom Wolfe's big, bold-flavored contemporary Louisiana cooking. The signature Duck-Duck-Goose combines a crispy leg of duck confit, slices of pastrami-cured duck breast over a warm bacon lardon-frisee salad, seared foie gras and a dried cherry and fresh tarragon duck demi-glace. Scallop ceviche floats in a tomato gazpacho with a dollop of candied lemon-chive sour cream. Reservations recommended. Breakfast and dinner daily, lunch Mon.-Fri. Brunch Sun. Credit cards. $$$

ZÖE BISTROT
W Hotel, 333 Poydras St., 207-5018
The chic ambience of the W Hotel extends into its elegant, European-style bistro, Zöe. The menu changes frequently but is informed by an approach blending Old World French techniques with regional ingredients. Try the seared sea scallops or the Gulf Coast crustacean shooters, which pair crabmeat, shrimp and oysters with flavored vodkas. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$$

African
American
American Contemporary
Bar & Grill
Barbecue
Belgian
Brewpub
Burgers
Café
Cajun
Caribbean
Chinese
Coffee & Dessert
Creole
Deli
Diner
Fondue
French
Gourmet to Go
Greek
Indian
Italian
Japanese/Sushi
Korean
Latin American
Louisiana Contemporary
Mediterranean/Middle Eastern
Mexican/Southwestern
Music and Food
Neighborhood
Pan-Asian
Pizza
Sandwiches and Po-boys
Seafood
Soul Food
Steakhouse
Tapas/Spanish
Thai
Vietnamese