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2013 Summer Restaurant Guide: A 

click to enlarge Attiki Bar and Grill serves lamb chops, tuna salad with chipotle sauce and beef and chicken kebabs with rice and pita bread.

Photo by Cheryl Gerber

Attiki Bar and Grill serves lamb chops, tuna salad with chipotle sauce and beef and chicken kebabs with rice and pita bread.

A MANO
870 Tchoupitoulas St., (504) 208-9280; www.amanonola.com
Polpette are rabbit and pork meatballs served with spring onion risotto and lemon herb broth. Gnudi are ricotta dumplings served with shiitake mushrooms, brown butter and sage. Reservations recommended. Lunch Fri., dinner Mon.-Sat. Credit cards. $$$

ABITA BAR-B-Q
69399 Hwy. 59, Abita Springs, (985) 892-0205; www.abitabbq.com
Dry-rubbed St. Louis-cut ribs are smoked in-house with pecan wood in a rotisserie smoker and served with the house barbecue sauce. Barbecued half chicken is dry-rubbed and cooked for two hours in the pit. Reservations accepted for large parties. Lunch Mon-Sat, dinner Tue.-Sat. Credit cards. $

ABITA BREW PUB
72011 Holly St., Abita Springs, (985) 892-5837; www.abitabrewpub.com
The Killer burger is topped with fried onion rings, pepper Jack cheese, house hot wing sauce, lettuce, tomatoes and pickles. Hazed baby back ribs are marinated in Abita Purple Haze, a wheat beer with sweet berry tones, and topped with the house barbecue sauce. Reservations accepted for large parties. Lunch and dinner Tue.-Sun. Credit cards. $$

ACME OYSTER & SEAFOOD HOUSE
724 Iberville St., (504) 522-5973; 1202 N. Hwy. 190, Covington, (985) 246-6155; 3000 Veterans Memorial Blvd., Metairie, (504) 309-4056; www.acmeoyster.com
The New Orleans medley includes samples of gumbo, jambalaya, red beans and rice and grilled smoked sausage. The Peacemaker po-boy combines fried shrimp and oysters dressed with Tabasco-infused mayonnaise. Reservation policies vary by location. Lunch and dinner daily. Credit cards. $$

ACROPOLIS CUISINE
3841 Veterans Memorial Blvd., Metairie, (504) 888-9046
Fried ravioli are seared in olive oil and served with marinara sauce. The souvlaki wrap combines marinated and grilled pork, lettuce, tomato, grilled sweet peppers, Bermuda onions and tzatziki sauce and comes with steak fries or grilled vegetables. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $$

ADOLFO'S
611 Frenchmen St., (504) 948-3800
House-made crabmeat and corn cannelloni are drenched in spicy cream sauce. A rack of lamb comes with pasta or salad. Reservations accepted for large parties. Dinner daily. Cash only. $$

ADRIAN'S BAKERY
2016 Oretha Castle Haley Blvd., (504) 875-4302; 4710 Paris Ave., (504) 282-2283; www.adrians-bakery.com
Praline pound cake is an old-fashioned butter pound cake coated with praline icing. Cinnamon rolls are made with sweet king cake dough and butter and iced with vanilla frosting with cinnamon sugar and raisins. No reservations. Breakfast and lunch daily. Credit cards and checks. $

ALBASHA GREEK & LEBANESE RESTAURANT
1958 N. Hwy. 190, Suite A, Covington, (985) 867-8292; 3501 Severn Ave., Suite 1, Metairie, (504) 304-8441; www.albashabr.com
The souvlaki sandwich features tender beef with tahini sauce, tomato and onion on pita bread with french fries or hummus and salad. The "meat stuffed plate" includes grape leaves, cabbage, squash and stuffed bell pepper served with a feta cheese salad. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

ALIBI BAR AND GRILL
811 Iberville St., (504) 522-9187; www.alibineworleans.com
Alibi Killer fries top a pound of fries with chili, cheddar and mozzarella cheeses, jalapenos, onions, salsa and sour cream. The shrimp plate features fried jumbo shrimp, fries and toast points. No reservations. Lunch, dinner and late-night daily. Credit cards. $

ALLEGRO BISTRO
1100 Poydras St., (504) 582-2350; www.allegrobistro.com
Grilled salmon tops sauteed spinach with Creole mustard sauce. Paneed veal piccata is served with lemon-caper cream sauce and angel hair pasta. Reservations recommended. Lunch Mon.-Fri. Credit cards. $$

THE AMERICAN SECTOR
The National World War II Museum, 945 Magazine St., (504) 528-1940; www.chefjohnbesh.com/americansector
The heirloom tomato salad combines fried burrata cheese and pickled green tomato marmalade over Covey Rise Farms greens. The American burger features a Two Run Farm beef patty, Benton's bacon, Texas sweet onion rings and pepper Jack cheese on an onion Kaiser roll. Reservations recommended. Lunch and dinner daily, brunch Sun. Credit cards. $$

ANCORA PIZZERIA & SALUMERIA
4508 Freret St., (504) 324-1636; www.ancorapizza.com
Pizza Diavola has spicy Naples salumi, fior de latte, chili and tomato. The Anti Pizza plate is a sampling of all available appetizers, including bruschetta and cured meats. Reservations accepted for large parties. Dinner Mon.-Sat. Credit cards. $$

ANDREA'S RESTAURANT
3100 19th St., Metairie, (504) 834-8583; www.andreasrestaurant.com
Steak pizzaiola is cooked with red wine, plum tomatoes and fresh spices. Crab cake Andrea features Italian-seasoned eggplant medallions topped with Louisiana crabmeat and lemon-butter sauce. Reservations recommended. Lunch and dinner daily. Credit cards. $$$

ANGELETTO'S PIZZA
220 S. Robertson St., (504) 581-3500; www.angelettospizzeria.com
The Hawaiian pie has ham, pineapple, mozzarella, classic tomato sauce and bell peppers, and jalapenos make it a Hot Hawaiian. Spinach manicotti are filled with spinach, mozzarella and herbed ricotta and covered with house marinara sauce. Reservations accepted. Lunch and dinner daily. Credit cards. $

ANGELI ON DECATUR
1141 Decatur St., (504) 566-0077; www.angelirestaurant.webs.com
The gyro sandwich consists of roasted lamb served in a warm pita with lettuce, onions, tomatoes and tzatziki sauce. Chicken Diavolo pizza is topped with grilled chicken, mozzarella cheese, spicy red pepper sauce, roasted garlic, roasted red peppers and red onions and jalapeno peppers on request. No reservations. Lunch, dinner and late-night daily. Credit cards. $

ANGELO BROCATO
214 N. Carrollton Ave., (504) 486-1465; www.angelobrocatoicecream.com
Summer brings blackberry Italian ice made with fresh berries. Stracciatella gelato is the "Italian chocolate chip" gelato, made with a vanilla cream base and imported Italian chocolate. No reservations. Breakfast, lunch and dinner Tue.-Sun. Credit cards . $

ANNADELE'S PLANTATION
71518 Chestnut St., Covington, (985) 809-7669; www.annadeles.com
Strawberry salad Ponchatoula features Ponchatoula strawberries and mesclun lettuce tossed with shaved red onion, toasted almonds and vanilla bean vinaigrette. Gulf fish bearnaise is the catch of the day served with fried oysters, Yukon gold potatoes, sauteed sugar snap peas and bearnaise. Reservations recommended. Lunch Thu.-Fri., dinner Wed.-Sat., brunch Sun. Credit cards and checks. $$$

ANTOINE'S ANNEX
513 Royal St., (504) 525-8045; www.antoines.com
The breakfast platter combines scrambled eggs, grits, hickory-smoked bacon and a biscuit or toast. The Caprese sandwich features thick-sliced mozzarella, Creole tomato, basil pesto and balsamic vinaigrette on a pistolette. No reservations. Breakfast, lunch and dinner daily. Credit cards. $

ANTOINE'S RESTAURANT
713 St. Louis St., (504) 581-4422; www.antoines.com
Oysters Rockefeller, created here in 1899, are oysters covered in a thick puree of fresh greens (but not spinach) with seasoned bread crumbs and baked on the half shell. Alaska Antoine is the restaurant's signature baked Alaska dessert for two: ice cream wrapped in pound cake and crowned with a toasted meringue shell and hot fudge. Reservations recommended. Lunch and dinner Mon.-Sat., brunch Sun. Credit cards. $$$

APOLLINE RESTAURANT
4729 Magazine St., (504) 894-8869; www.apollinerestaurant.com
Seared diver scallops and Gulf shrimp are served atop a bacon plank with corn maque choux. Salted watermelon salad has watermelon chunks sprinkled with smoked sea salt and tossed with macro greens, frisee, feta cheese and pistachio crumbs in white balsamic vinaigrette. Reservations accepted. Lunch and dinner Mon.-Fri., brunch and dinner Sat., brunch Sun. Credit cards. $$$

ARNAUD'S RESTAURANT
813 Bienville St., (504) 523-5433; www.arnaudsrestaurant.com
Roasted Louisiana quail Elzey is partially deboned quail filled with foie gras mousse and mushroom duxelle, wrapped in country-smoked bacon and served on truffle-infused bordelaise. Escargots en casserole are baked with garlic-herb butter and a dash of Pernod and capped with flaky pastry. Reservations recommended. Dinner daily, brunch Sun. Credit cards. $$$

ARTZ BAGELZ
3138 Magazine St., (504) 309-7557; www.artzbagelz.com
Artz bakes a variety of bagels in house, including sesame, everything, and pumpernickel, and varieties such as jalapeno and Asiago cheese. The CBD Club sandwich combines ham, turkey, bacon and cheddar, dressed on your choice of bagel. No reservations. Breakfast and lunch daily. Credit cards. $

ASSUNTA'S ITALIAN RESTAURANT
2631 Hwy. 190 W., Slidell, (985) 649-9768; www.assuntas.com
The frutti di mare is a combination of shrimp, crawfish, oysters, calamari, mussels, clams and bay scallops sauteed with diced tomatoes, olive oil, marinara and garlic. Fried crab cakes are available as an appetizer or entree. Reservations accepted for large parties. Dinner Tue.-Sun. Credit cards and checks. $$

ASUKA SUSHI AND HIBACHI
7912 Earhart Blvd., (504) 862-5555; www.asukaneworleans.com
The hibachi chicken lunch includes hibachi rice, miso soup and salad. The Louisiana roll is a fried bundle of tempura shrimp, okra, crawfish, avocado and cream cheese in soy paper topped with spicy eel sauce and a creamy sauce. No reservations. Lunch and dinner daily. Credit cards. $

ATCHAFALAYA
901 Louisiana Ave., (504) 891-9626; www.atchafalayarestaurant.com
The fish of the day is topped with lime-cilantro creme fraiche and served with a warm slaw of charred corn and cabbage, purple potatoes and smoked jalapeno-tomato vinaigrette. The seared yellowfin tuna comes with rainbow quinoa, baby bok choy, grilled shiitakes and spicy crab broth. Reservations recommended. Lunch Tue.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

ATTIKI BAR & GRILL
230 Decatur St., (504) 587-3756; www.attikineworleans.com
The grilled shrimp kebab features jumbo shrimp marinated for 24 hours in olive oil and herbs. Shish kebab features ground meat blended with savory herbs and olive oil. Both come with two sides. Reservations accepted. Lunch, dinner and late-night daily. Credit cards. $$

AUDUBON CLUBHOUSE CAFE
6500 Magazine St., (504) 212-5285; www.auduboninstitute.org
Breakfast "baskets" for sharing include fried beignet sticks served with powdered sugar and warm syrup for dipping. The Newman Reuben sandwich is warm corned beef with melted Swiss cheese and red cabbage slaw on toasted marble rye. Reservations accepted for large parties. Breakfast and lunch Tue.-Sat., brunch Sun. Credit cards and checks. $$

AUGUST MOON
875 Manhattan Blvd., Harvey, (504) 302-7977; 3635 Prytania St., (504) 899-5129; www.moonnola.com
Sichuan eggplant has sauteed vegetables tossed in rich and spicy garlic sauce. Cantonese lobster features two large tails chopped and cooked with water chestnuts, egg, bamboo shoots and onions in sauce served with jasmine rice. No reservations. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$

AUSTIN'S SEAFOOD AND STEAKHOUSE
5101 West Esplanade Ave., Metairie, (504) 888-5533; www.austinsno.com
Roasted Louisiana redfish is topped with jumbo lump crabmeat and wild mushrooms and served with brabant potatoes and summer vegetables. Shrimp and grits feature butterfly Louisiana jumbo shrimp, spinach grits and andouille cream sauce. Reservations recommended. Dinner Mon.-Sat. Credit cards. $$$

AVENUE PUB
1732 St. Charles Ave., (504) 586-9243; www.avenuepub.com
Pub burgers feature 6-ounce Angus beef patties served dressed on ciabatta. French fries are served with garlic bechamel. No reservations. Lunch Fri.-Sun., dinner and late-night daily. Credit cards. $

AVERY'S PO-BOYS
2510 Tulane Ave., (504) 821-4110; www.averysontulane.com
Buffalo shrimp po-boy features shrimp coated in wing sauce, blue cheese dressing, tomato, lettuce, mayonnaise and pickles on a French loaf. Tempura-fried onion rings are served with tangy horseradish cream sauce. No reservations. Lunch Mon.-Sat. Credit cards. $




Prices
Dollar signs indicate the average price of a dinner entree.

$ = $1-$10
$$ = $11-$20
$$$ = $21-up


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