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2012 Spring Restaurant Guide - #'s 

5FIFTY5
New Orleans Marriott, 555 Canal St., 553-5638; www.marriott.com
A fillet of wild Louisiana redfish is topped with jumbo lump crabmeat and served over spinach salad with lemon-thyme vinaigrette. The seafood gumbo is made with shrimp, crawfish, oysters, crab, andouille, okra and file powder and served with a scoop of white rice, crabmeat and chopped herbs. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$

7 ON FULTON
Wyndham Riverfront New Orleans Hotel, 701 Convention Center Blvd., 525-7555; www.7onfulton.com
Oysters Brie features flash-fried plump oysters topped with melted Brie and drizzled with Crystal hot sauce reduction. Da Parish Tomatoes combines Plaquemines Parish green tomatoes and jumbo lump crabmeat remoulade. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$$

8 BLOCK KITCHEN & BAR
Hyatt Regency New Orleans, 601 Loyola Ave., 561-1234; www.neworleans.hyatt.com
Located in the atrium at the center of the hotel, this cafe offers pastries, coffee drinks and a gourmet menu. Smoked veal shank is slow braised and served with sweet onion and eggplant puree. Big enough to share, the cochon de lait platter features pork smoked over pecan wood and comes with Bibb lettuce, a green onion and corn galette, and several barbecue sauces. Reservations accepted. Breakfast and lunch daily. $$

13
517 Frenchmen St., 942-1345; www.13monaghan.com
The sesame chicken salad sandwich on multigrain bread is dressed with spring greens and smoked almonds. The black bean veggie burger is dressed with lettuce, tomato, onions, Dijon mustard and mayo and served on French bread with potato chips. No reservations. Breakfast, lunch, dinner and late-night daily, brunch Sat.-Sun. Credit cards. $

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