Pin It

2012 Spring Restaurant Guide - D 

DAISY DUKES
121 Chartres St., 561-5171; www.daisydukesrestaurant.com
Hot and spicy Louisiana boiled crawfish are available all-you-can-eat or by the pound. The Cajun omelet combines cheese, hot sausage, tomatoes, onion, parsley, paprika and cracked pepper and is served with hash browns or grits and toast or a biscuit. No reservations. Open 24 hours daily. Credit cards. $$

DAKOTA
629 N. Hwy. 190, Covington, (985) 892-3712; www.restaurantcuvee.com/dakota
One signature dish is Brie soup topped with crabmeat. Another is the Steen's cane syrup lacquered duck, which comes with a buttermilk cornmeal waffle, spring peas, carrots, creme fraiche and strawberry jam. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sat. Credit cards and checks. $$$

DANTE'S KITCHEN
736 Dante St., 861-3121; www.danteskitchen.com
"Roasted chicken under a brick" features half a deboned bird served with maple glaze. Redfish on the half shell is cooked skin-on and topped with a salad of soft herbs and crabmeat. Reservations recommended. Dinner Wed.-Mon., brunch Sat.-Sun. Credit cards. $$$

DAT DOG
5031 Freret St., 899-6883; www.datdognola.com
The Irish Guinness sausage is pork bratwurst made with Guinness beer that is served with andouille sauce, cheddar cheese, white and green onions, yellow mustard and bacon on a steamed and toasted sourdough bun. Get Polish kielbasa or German-style bratwurst topped with a choice of grated cheddar, diced onions, wasabi, sauerkraut or house-made chili. No reservations. Lunch and dinner Tue.-Sun. Cash only. $

DE-NO SEAFOOD
505 Gretna Blvd., Suite 15, Gretna, 362-4608
Blackened redfish is topped with lump crabmeat and drizzled with butter sauce. Char-broiled oysters on the half shell are topped with garlic, Parmesan and butter, and crabmeat is an optional addition. Reservations accepted. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$

DEANIE'S SEAFOOD
841 Iberville St., 581-1316; 1713 Lake Ave., Metairie, 831-4141; www.deanies.com
The Creole spinach salad is topped with fried oysters, bacon, egg, red onion and Creole honey-mustard dressing. The stuffed flounder has crabmeat dressing sandwiched between two broiled fillets and comes with salad and a baked potato. No reservations. Lake Avenue: Lunch and dinner Tue.-Sun. Iberville Street: Lunch and dinner daily. Credit cards. $$

DEJA VU RESTAURANT & BAR
400 Dauphine St., 523-1931; www.dejavunola.com
The seafood platter features fried catfish, shrimp, oysters and crawfish. Get a half-pound char-grilled burger topped with two strips of bacon, American cheese, lettuce, tomato and mayo. No reservations. Open 24 hours daily. Credit cards. $

THE DELACHAISE
3442 St. Charles Ave., 895-0858; www.thedelachaise.com
Eggplant ricotta features slices of eggplant layered with a mix of ricotta, chevre and herbs, topped with muhammara, a Syrian red-pepper sauce. The flank steak bruschetta features grilled marinated beef, shaved manchego cheese and Peruvian garlic spread on ciabatta crostini. No reservations. Lunch Fri.-Sun., dinner and late-night daily. Credit cards. $$

DESIRE BISTRO & OYSTER BAR
300 Bourbon St., 586-0300; www.sonesta.com/royalneworleans
Shrimp and grits are made with tasso and topped with spicy cream sauce. A Creole trio features red beans and rice, jambalaya and gumbo. The restaurant's signature oysters Desire are char-broiled with garlic butter and Parmesan. No reservations. Breakfast, lunch and dinner daily, late-night Fri.-Sat. Credit cards. $$

DICK AND JENNY'S
4501 Tchoupitoulas St., 894-9880; www.dickandjennys.com
The Maui onion and potato chip-crusted flounder is served with sauteed spinach, chipotle aioli and peppers stuffed with black beans, corn, cilantro and pepper Jack cheese. Stuffed pork tenderloin features pine nuts, basil and goat cheese with warm balsamic sauce. Reservations recommended. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards. $$$

DICKIE BRENNAN'S STEAKHOUSE
716 Iberville St., 522-2467; www.dickiebrennanssteakhouse.com
Dickie Brennan's Steakhouse adds Creole touches to steakhouse favorites. The house filet is an 8-ounce steak served with creamed spinach, Pontalba potatoes, fried oysters and bearnaise. The 14-ounce barbecued rib-eye is grilled over an open flame, topped with Abita beer barbecue shrimp and served with garlic mashed potatoes. Reservations recommended. Lunch Fri., dinner daily. Credit cards. $$$

DICRISTINA'S
810 N. Columbia St., Suite C, Covington, (985) 875-0160; www.dicristinas.com
Soft-shell crab Emily features a fried soft-shell crab over angel hair pasta with crawfish cream sauce. Grilled shrimp are served with cheese ravioli in Alfredo sauce. Reservations accepted. Lunch and dinner Tue.-Sat. Credit cards. $$

DIJON
1379 Annunciation St., 522-4712: www.dijonnola.com
Lapin a la Cocotte is a stew of braised rabbit with heirloom carrots and crimini mushrooms served over fettuccine. Seasonal Gulf fish are wrapped in a potato crust and served with roasted tomato-thyme vinaigrette and asparagus. Reservations recommended. Lunch Fri., dinner Tue.-Sat., brunch Sun. Credit cards. $$$

DIMARTINO'S FAMOUS NEW ORLEANS MUFFULETTAS
700 S. Tyler St., Covington, (985) 276-6460; 1788 Carol Sue Ave., Terrytown, 392-7589; 3900 Gen. DeGaulle Drive., 367-0227; 6641 West Bank Expwy., Suite A, Marrero, 341-4096; www.dimartinos.com
These sandwich shops serve the namesake muffulettas with house-made olive salad, po-boys, burgers and seafood platters. Eggplant Parmesan is served over angel hair pasta with Alfredo or marinara sauce. No reservations. Hours vary by location. Credit cards. $

DINO'S BAR & GRILL
1128 Tchoupitoulas St., 558-0900
Dino's tops its signature burger with bacon and cheddar. There also are Philly cheese steaks and a sirloin steak served with Cajun potatoes. No reservations. Lunch, dinner and late-night daily. Credit cards. $

DISH ON HAYNE
9734 Hayne Blvd., 301-0356; www.dishonhayne.com
Catfish Charles features two deep-fried 9-ounce fillets on a Panko-crusted potato cake with crawfish cream sauce, Parmesan, corn and peppers. The seafood platter feeds three and features fried shrimp, oysters, scallops and catfish, coleslaw and french fries. Reservations accepted. Lunch Mon.-Fri., dinner Tue.-Sat., brunch Sun. Credit cards. $$

DITALI'S PIZZA
8160 Belle Chasse Hwy, Belle Chasse, 393-1160; Northshore Square Mall, 150 Northshore Blvd., Slidell, (985) 649-5657; Oakwood Mall, 197 Westbank Expwy., Gretna, 366-2882; www.ditalis.com
Ditali's specializes in thin-crust pies. Spaghetti and meatballs with red sauce is a hearty home-style dish from restaurant cousin Cafe Ditali. No reservations. Lunch and dinner daily. Credit cards. $

DMAC'S BAR & GRILL
542 S. Jefferson Davis Pkwy., 304-5757; www.dmacsbarandgrill.com
Stop in for daily lunch specials or regular items such as gumbo, seafood-stuffed po-boys or pulled-pork sliders topped with barbecue sauce. Bar noshing items include Caribbean-style seafood beignets with white remoulade. Dmac "donuts" feature coconut and crab in a pastry. No reservations. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $$

DOMENICA
123 Baronne St., 648-6020; www.domenicarestaurant.com
Chef John Besh's restaurant serves rustic Italian dishes. The Calabrese pizza is topped with tomatoes, spicy salami, mozzarella, capers and olives. White truffle risotto is sprinkled with pancetta and croutons. Shrimp pasta is made with shrimp sugo, fusili pasta, celery and lemon in light red sauce. Reservations accepted. Lunch and dinner daily. Credit cards. $$$

DOMILISE'S PO-BOYS
5240 Annunciation St., 899-9126
The fried oyster po-boy is dressed with lettuce, pickles, mayonnaise, house-made ketchup and hot sauce. The special fried shrimp po-boy is dressed with Swiss cheese and warm roast beef gravy. No reservations. Lunch and early dinner Mon.-Wed. and Fri.-Sat. Credit cards. $$

DON'S SEAFOOD HUT
126 Lake Drive, Covington, (985) 327-7111; 4801 Veterans Memorial Blvd., Metairie, 889-1550; www.donsseafoodonline.com
A seafood salad features boiled shrimp, lump crabmeat and boiled crawfish tails over a bed of greens with a choice of dressing. The seafood platter includes fried shrimp, oysters and catfish, stuffed shrimp, stuffed crab, shrimp etouffee and Cajun fries. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

DONG PHUONG ORIENTAL BAKERY AND RESTAURANT
14207 Chef Menteur Hwy., 254-0296
The No. 5 Viet grilled pork banh mi stuffs the bakery's French bread with carrots, jalapenos, cilantro and cucumbers. The restaurant's banh xeo, or Vietnamese crepe, is a crisp egg- and rice-flour crepe stuffed with pork, shrimp, lettuce and bean sprouts. Reservations accepted for large parties. Breakfast and lunch Wed.-Mon. Credit cards. $

DOOKY CHASE RESTAURANT
2301 Orleans Ave., 821-0535 Chef Leah Chase's restaurant is a Creole dining landmark. Her seafood gumbo is a staple of New Orleans Creole comfort food. Changing lunch specials include dishes like shrimp Creole, fried catfish, smothered okra with tomatoes and shrimp and crabmeat-stuffed shrimp. Reservations accepted. Lunch Tue.-Fri., dinner Fri. Credit cards. $$

DOORS UPTOWN PIZZA
7537 Maple St., 302-2547; www.doorsuptownpizza.com
The Carnivore pizza is topped with pepperoni, bacon, alligator sausage, ham and Italian sausage. Baked chicken wings are smothered in spicy barbecue sauce. Delivery available. No reservations. Lunch Wed.-Sun., dinner and late-night daily. Credit cards. $

DORIGNAC'S
710 Veterans Memorial Blvd., Metairie, 834-8216; www.dorignacs.com
Dorignac's roasts meats in-house for po-boys and deli sandwiches. Hot side items include creamy baked macaroni and cheese and daily specials like red beans and rice with smoked sausage. No reservations. Breakfast and lunch daily. Credit cards. $

DOSON NOODLE HOUSE
135 N. Carrollton Ave., 309-7283
Traditional Vietnamese pho with pork and beef highlight the menu. The vegetarian hot pot comes with mixed vegetables, tofu and vermicelli rice noodles. The lemon grass beef flank steak is pan fried and served with bean sprouts, celery, green shallots, onions and lemon grass over vermicelli noodles or jasmine rice. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

DOT'S DINER
Citywide; www.dotsdiner.com
The Dotwich is a breakfast sandwich with scrambled eggs, a sausage patty and cheese on a grilled buttermilk biscuit. Meatloaf is served with brown gravy and a side of french fries, hash browns or mashed potatoes. No reservations. Hours vary by location. Credit cards. $

THE DOUGH BOWL
1039 Broadway St., 861-2200
The Greek Freak pizza is topped with white garlic sauce, spinach, tomatoes, Greek olives and feta. The chicken Caesar wrap is filled with grilled chicken breast, romaine, bacon and creamy Caesar dressing. No reservations. Lunch, dinner and late-night daily. Credit cards. $DOWN THE HATCH 1921 Sophie Wright Place, 522-0909; www.downthehatchnola.com
The Texan burger features an Angus beef patty topped with grilled onions, smoked bacon, cheddar and a fried egg. The house-made veggie burger combines 15 vegetables and is served with sun-dried tomato pesto. Delivery available. No reservations. Lunch, dinner and late-night daily. Credit cards. $

DRAGO'S SEAFOOD RESTAURANT & OYSTER BAR
3232 N. Arnoult Road, Metairie, 888-9254; Hilton New Orleans Riverside, 2 Poydras St., 584-3911; www.dragosrestaurant.com
Drago's is known for char-broiled oysters topped with Parmesan, butter, parsley and garlic. Fried soft-shell crabs are served with shrimp and crabmeat stuffing and topped with seafood cream sauce. No reservations. North Arnoult Road: lunch and dinner Mon.-Sat. Poydras Street: lunch and dinner daily. Credit cards. $$

DRESS IT
Omni Royal Crescent Hotel, 535 Gravier St., 527-0006
The Dress It burger is topped with garlic aioli, bacon, Brie and balsamic-reduced onion. Crab cakes are made to order. Reservations accepted for large parties. Breakfast, lunch and dinner daily. Credit cards. $$

DRY DOCK CAFE
133 Delaronde St., 361-8240; www.thedrydockcafe.com
The Best Bank burger is an 8-ounce patty topped with cheese, bacon, grilled onions and mushrooms. Barbecue shrimp is served New Orleans style with French bread for dipping. Reservations accepted. Lunch and dinner daily, brunch Sun. Credit cards. $$

DUNBAR'S CREOLE COOKING
Loyola University, Broadway Activities Center, 501 Pine St., 861-5451
Fried chicken is complemented with sides like smothered greens, red beans, corn bread or potato salad. Bell peppers are stuffed with crabmeat and shrimp and come with baked macaroni, vegetables and potato salad. No reservations. Breakfast and lunch Mon.-Fri., early dinner Mon.-Thu. Credit cards. $

Pin It

Comments

Subscribe to this thread:

Add a comment

Spotlight Events

© 2014 Gambit
Powered by Foundation