Pin It

2013 Summer Restaurant Guide: S 

click to enlarge Somethin’ Else Cafe serves a crab cake topped with a fried egg, omelets and breakfast plates with fried eggs, sausage and toast.

Photo by Cheryl Gerber

Somethin’ Else Cafe serves a crab cake topped with a fried egg, omelets and breakfast plates with fried eggs, sausage and toast.

SAFFRON NOLA
505 Gretna Blvd., Suite 6, Gretna, (504) 363-2174; www.saffronnola.com
Lamb chops are crusted in Indian spices and served with rogan josh sauce. Goat curry is a slow-cooked goat masala served with basmati rice. Reservations recommended. Dinner Fri. Credit cards. $$

ST. CHARLES TAVERN
1433 St. Charles Ave., (504) 523-9823; www.stcharlestavern.com
The corned beef and cheese sandwich is Italian bread piled high with corned beef, coleslaw and french fries. The seafood plate features catfish, shrimp, crab cakes and fries. Delivery available. No reservations. Open 24 hours daily. Credit cards. $

ST. JAMES CHEESE COMPANY
5004 Prytania St., (504) 899-4737; www.stjamescheese.com
The Super Pig features Niman Ranch pork shoulder, Ryal's Dairy cheddar and local kale marinated in harissa vinegar on Bellegarde wheat bread. Smoky Blue pairs house-smoked Mycella blue cheese with sliced roast beef, Worcestershire mayonnaise, tomatoes and lettuce on toasted multigrain bread. No reservations. Lunch daily, dinner Thu.-Sat. Credit cards and checks. $

ST. LAWRENCE
219 N. Peters St., (504) 525-4111; www.saintlawrencenola.com
Oysters Tommye features poached oysters atop bread pudding filled with mushrooms and artichoke. A fillet of sheepshead is served over charred romaine lettuce and topped with Parmesan cheese. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

STE. MARIE
930 Poydras St., Suite 101, (504) 304-6988; www.staintmarienola.com
The Louisiana fried oyster salad features lime- and cornmeal-crusted oysters with mashed avocado, watercress and green apple julienne. Sam's Yak A Mein combines braised beef, chicken, shrimp, egg noodles and a soft-boiled egg. Reservations accepted. Lunch and dinner daily, late-night Wed.-Sun., brunch Sat.-Sun. Credit cards. $$

SAINTS AND SINNERS
627 Bourbon St., (504) 528-9307; www.-saintsandsinnersnola.com
The soft-shell crab platter features fried crab and a choice of vegetable and mashed potatoes or fries. The spring salad comes with seasonal fruit, candied walnuts and feta cheese with either chicken or shrimp. Reservations accepted for large parties. Lunch Fri.-Sun., dinner daily. Credit cards. $$$

SAKE CAFE
817 W. Esplanade Ave., Kenner, (504) 468-8829; 1130 S. Clearview Pkwy., Suite A, Harahan (504) 733-8879; Veterans Memorial Blvd., Metairie, (504) 779-7253; www.sakecafela.com
The Rice Paper roll combines salmon, tuna, snow crab and avocado and is topped with cucumber and hot chili and ponzu sauces. The Tiger roll is a tuna and salmon roll topped with more tuna and salmon and barbecued eel, crunchy flakes, scallions, smelt roe and eel sauce. Reservations recommended. Lunch and dinner daily. Credit cards. $$

SAKE CAFE UPTOWN
2830 Magazine St., (504) 894-0033; www.sakecafeuptown.us
The kuruma shrimp features jumbo shrimp stuffed with snow crab and served with peanut-wasabi sauce. The po-boy roll combines shrimp tempura, soft-shell crab, crawfish and lettuce in sesame soy paper. Reservations recommended. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $$

SALT 'N' PEPPER
403 Iberville St., (504) 561-6070
Paneer tikka masala mixes Indian cottage cheese, sauteed spinach, tomato and spicy gravy. Chicken tikka masala is spiced chicken in creamy tomato sauce. No reservations. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $

SALU
3226 Magazine St., (504) 371-5809; www.salurestaurant.com
The truffled BLT flatbread includes smoked bacon, romaine lettuce, roasted tomato, house-made mozzarella and truffled mayonnaise. Fra diavolo mussels are prepared with roasted tomatoes, garlic, olive oil, crushed red peppers and basil. Reservations accepted. Lunch Fri.-Sun., dinner daily. Credit cards. $

SALVO'S SEAFOOD
7742 Hwy. 23, Belle Chasse, (504) 393-7303; www.salvosseafood.com
A trio of blackened catfish fillets is served with corn on the cob, sauteed potatoes, salad and French bread. The combo plate includes shrimp, oysters and stuffed crab. No reservations. Lunch and dinner Tue.-Sat. Credit cards and checks. $$

THE SAMMICH
Chickie Wah Wah, 2828 Canal St., (504) 813-5259; www.thesammich.com
The fried lobster sandwich features tempura-fried lobster claws and knuckles with spicy mango cream sauce, lettuce and tomato on Leidenheimer bread. The duck confit sandwich is made with shredded duck leg and thigh meat, brie, foie gras, mayonnaise, lettuce and tomato on Leidenheimer bread. No reservations. Lunch Mon.-Fri., Dinner Mon.-Sat. Credit cards. $

SAMMY'S FOOD SERVICE & DELI
3000 Elysian Fields Ave., (504) 947-0675; www.sammysfood.com
Smothered beef short ribs are cooked until the meat is fall-apart tender and served slathered in brown gravy with grilled onions. The seafood-stuffed tomato is drizzled with remoulade. No reservations. Breakfast and lunch Mon.-Sat. Credit cards. $

SAMMY'S PO-BOYS AND CATERING
901 Veterans Memorial Blvd., Metairie, (504) 835-0916; www.sammyspoboys.com
The Flickaletta is Sammy's version of the muffuletta and it includes ham, salami, Swiss cheese and olive salad on French bread. The chicken and andouille gumbo is a popular starter. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $$

SANDRO'S TRATTORIA
6601 Veterans Memorial Blvd., Metairie, (504) 888-7784; www.sandrostrattoria.com
Seafood cannelloni is a house-made, crawfish- and crabmeat-stuffed crepe atop a bed of angel hair pasta and topped with seafood Alfredo sauce. Pan-seared speckled trout is served over angel hair pasta and topped with crabmeat and mushroom Alfredo sauce. Reservations recommended. Lunch and dinner Mon.-Sat. Credit cards. $$

SANTA FE RESTAURANT
3201 Esplanade Ave., (504) 948-0077; www.santafenola.com
Prince Edward Island mussels are steamed in tomato, chorizo, cilantro and fennel and white wine broth and served with crostini. Carne asada Alexander is an 8-ounce sirloin drizzled with Creole sauce and served with rice, beans, mixed vegetables and guacamole. Reservations accepted. Lunch and dinner Tue.-Sun., brunch Sun. Credit cards. $$

SANTA FE TAPAS
1327 St. Charles Ave., (504) 304-9915
Santa Fe ceviche features fish, jumbo shrimp, calamari, greens, avocado, red onion, radishes, tomato and cilantro. Tequila-cured salmon comes with sweet corn jalapeno pancakes, citrus cream and caviar. Reservations accepted. Lunch and dinner Mon.-Sat., dinner Sun., brunch Sat. Credit cards and checks. $$

SARA'S BISTRO & BAR
724 Dublin St., (504) 861-0565; www.sarasbistro.com
Cajun-fried Cornish hen is served with cranberry sauce. Duck Two Ways features Peking roasted duck breast, duck confit, hoisin and scallions. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sat. Credit cards. $$

SASSAFRAS CREOLE & SEAFOOD RESTAURANT
2501 Leon C. Simon Drive, (504) 288-3939; www.sassafrasnola.com
Stuffed bell peppers are filled with beef, shrimp and crabmeat and served with baked macaroni, green beans and salad. The Crabellini features fried crab cakes on capellini tossed with sauteed crawfish tails and mushrooms and pesto sauce. Reservations accepted. Lunch and dinner daily, brunch Sun. Credit cards. $$

SATSUMA CAFE
3218 Dauphine St., (504) 304-5962; 7901 Maple St., (504) 309-5557; www.satsumacafe.com
The raw vegetable salad features shaved radishes, fennel, beets, carrots, arugula, avocado slices, sprouts, sunflower seeds and Bragg's apple cider vinaigrette. The salami Toscano grilled cheese sandwich includes provolone cheese, pickled banana peppers, spinach and balsamic glaze on sourdough or wheat bread. No reservations. Hours vary by location. Credit cards. $$

SAUCY'S
4200 Magazine St., (504) 301-2755; www.saucysnola.com
This barbecue joint offers 3-pound racks of St. Louis ribs served with a choice of sauces. The cochon blue sandwich features slow-smoked pulled pork topped with blue cheese dressing and mozzarella on a toasted sesame seed egg bun. Reservations accepted for large parties. Lunch daily, dinner Mon.-Sat. Credit cards. $$

SCHIRO'S CAFE
2483 Royal St., (504) 944-6666; www.schiroscafe.com
Tandoori chicken barbecue features marinated chicken breast and a leg quarter served with naan, basmati rice, salad and tamarind and yogurt sauces. The seafood platter has battered and fried seafood and comes with hushpuppies, potato salad, assorted vegetables, buttered French bread, lemon wedges and tartar sauce. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $

THE SCOTTS' COFFEE & TAPAS BAR
201 Carroll St., Mandeville, (985) 231-7632; www.thescottscoffeebar.com
The turkey and brie panini is dressed with melba sauce. Mary Anne's Cobb salad includes a scoop of chicken salad, lettuce, bacon, avocado, tomatoes, red onion, blue cheese and honey-lime vinaigrette. Reservations recommended. Breakfast and lunch daily, dinner and late-night Fri.-Sat. Credit cards and checks. $

SEITHER'S SEAFOOD
279 Hickory Ave., Harahan, (504) 738-1116
The Asian tuna salad features thin-sliced seared tuna over greens with cucumber, purple onion, cabbage, carrots, grape tomatoes, avocado, black and white sesame seeds, green onions, spicy mayonnaise and eel sauce. The boiled seafood platter includes blue crab, shrimp, crawfish, potatoes and corn. No reservations. Lunch Tue.-Fri., dinner Tue.-Sat. Credit cards. $$

SEKISUI SAMURAI
239 Decatur St., (504) 525-9595; www.samuraineworleans.com
The Ocean Pyramid features layers of avocado, tuna, salmon, yellowtail and fish roe molded into a pyramid. The Decatur roll is filled with crawfish, crunchy bits and cilantro and topped with seared white tuna and garlic. Reservations accepted. Lunch Mon.-Fri., dinner daily. Credit cards. $$

SEMOLINA
Clearview Mall, 4436 Veterans Memorial Blvd., Metairie, (504) 454-7930; www.semolina.com
Shrimp Roban includes sauteed shrimp over shell pasta tossed in cream sauce with green onions and parsley. Double cheeseburger pasta features sauteed ground beef and onions tossed with pasta, cheese sauce, sesame seeds, lettuce, tomato, cheddar, potato sticks, pickles and mustard. Reservations accepted. Lunch and dinner daily. Credit cards. $$

SERENDIPITY
3700 Orleans Ave., (504) 407-0818; www.serendipitynola.com
"Shrimp in a grass skirt" is a version of New Orleans barbecue shrimp served with phyllo dough strands. Truffled goat cheese "ravioli" is made with slices of golden beets in place of pasta. Reservations accepted. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$

SERGIO'S SEAFOOD
533 Toulouse St., (504) 227-3808; www.facebook.com/sergiosseafoodnola
The Fritanga plate includes a grilled petit filet mignon, pork loin, gallo pinto, fried plantains, fried cream cheese and cabbage salad. Center-cut beef tenderloin is served with chimichurri and a baked potato. Reservations accepted. Lunch and dinner daily, breakfast Sat.-Sun. Credit cards. $$

SEYMOUR'S RESTAURANT AND BAR
2216 Hickory Ave., River Ridge, (504) 737-3148The Crab-on-Crab dish features two crab cakes atop crabmeat fettuccine and comes with salad. The Chill Down salad is a combination of shrimp remoulade, shrimp cocktail, shrimp salad and potato salad. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

SHAKE SUGARY
3600 St. Claude Ave., (504) 355-9345; www.shakesugary.com
The vegetarian tomato-basil Florentine quiche is popular. The changing selection of baked goods includes blueberry, lemon and lavender Bundt cake with honey glaze. No reservations. Breakfast and lunch Sat.-Sun. Credit cards and checks. $

SHAMROCK
4133 S. Carrollton Ave., (504) 301-0938; www.shamrockparty.com
The 10-ounce Angus rib-eye comes with salad and french fries or mashed potatoes. The half-pound Turbo burger come with fries. No reservations. Lunch, dinner and late-night daily. Credit cards. $

SHANE'S RIB SHACK
1855 Barataria Blvd., Suite E, Marrero, (504) 341-2226; www.shanesribshack.com
The Shack sampler includes a quarter-rack of ribs, two chicken tenders and a choice of either a half-pound of pork or barbecued chicken, two sides and Texas toast. Ribs are available by the half or full rack and come with two sides and Texas toast. No reservations. Lunch and dinner daily. Credit cards. $

THE SHIMMY SHACK
1855 Dock St., Harahan, (504) 729-4442; www.theshimmyshack.net
Broiled pompano is topped with New England clam sauce. Maple-glazed free-range chicken is served with fennel compote and merlot reduction. Reservations accepted. Lunch and dinner daily. Credit cards. $

SHOGUN
2325 Veterans Memorial Blvd., Metairie, (504) 833-7477; www.shogunnew-orleans.com
The Teishoku, or Japanese "businessman's lunch" special includes a choice of entree (mackerel, salmon, chicken, beef, tempura, sushi and more), an appetizer, sashimi, egg custard, miso soup, pickles and steamed rice. The sushi and tempura dinner includes an assortment of nigiri sushi pieces, tempura shrimp, soup, salad, fruit and rice. No reservations. Lunch and dinner daily. Credit cards. $$$

SHORT STOP PO-BOYS
119 Transcontinental Drive, Metairie, (504) 885-4572; www.shortstoppoboys.com
The debris po-boy features roast beef cooked with garlic, onions and Worcestershire sauce. Short Stop's gumbo combines hot, smoked and andouille sausage and chicken in a seasoned roux. No reservations. Breakfast, lunch and dinner Mon.-Sat. Credit cards and checks. $

SIDELINES BAR & GRILL
1229 Veterans Memorial Blvd., Metairie, (504) 831-4002
Sidelines sliders are mini-burgers topped with cheddar cheese, grilled onions and Creole mustard sauce. The brioche brisket combines house-made smokehouse brisket, pepper Jack cheese, red onions, pickles and barbecue sauce on a warm brioche bun. No reservations. Lunch, dinner and late-night daily. Credit cards. $

SLICE PIZZERIA
1513 St. Charles Ave., (504) 525-7437; 5538 Magazine St., (504) 897-4800; www.slicepizzeria.com
Bacon, basil and chicken ravioli are served with pesto cream sauce, red gravy and mozzarella and pecorino cheeses. A top pizza choice is the PGA, a pie topped with prosciutto, Gorgonzola and organic arugula. No reservations. Lunch and dinner daily. Credit cards. $

SMASHBURGER
3300 Magazine St., (504) 342-2653; www.smashburger.com
The Classic Smash is a burger served on an egg bun and with smash sauce, ketchup, lettuce, tomato, red onion, pickles and American cheese. The NOLA burger is topped with Creole mustard sauce, shredded lettuce, fried green tomatoes, mayonnaise and Swiss cheese. No reservations. Lunch and dinner daily. Credit cards. $

SMILIE'S RESTAURANT
5725 Jefferson Hwy., Harahan, (504) 733-3000; www.smiliesrestaurant.com
Auggie's Delight features a 6-ounce beef filet and soft-shell crab topped with jumbo lump crabmeat served with vegetables and potatoes. Trout Orleans amandine is topped with demi-glace and toasted almonds and served with potatoes and vegetables. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

SMITTY'S SEAFOOD
2000 W. Esplanade Ave., Kenner, (504) 468-1647
Seafood artichoke pasta combines penne pasta, fried seafood and artichoke hearts with dill cream sauce. The Hamper features a mix of seasonal boiled seafood, including shrimp and crabs, potatoes, corn, mushrooms, sausage and garlic. No reservations. Lunch and dinner daily. Credit cards. $$

SNUG HARBOR JAZZ BISTRO
626 Frenchmen St., (504) 949-0696; www.snugjazz.com
Fish Marigny features a fried fillet topped with Gulf shrimp and Creole cream sauce. Spicy barbecue shrimp features shell-on shrimp sauteed with butter, garlic, rosemary and cayenne pepper. No reservations. Dinner daily. Credit cards. $$

SOBOU
310 Chartres St., (504) 552-4095; www.sobounola.com
Shrimp and tasso pinchos are served with grilled pineapple, pickled ghost pepper jelly, chimichurri and Crystal hot sauce aioli. The foie gras burger comes with a small Abita root beer and foie gras ice cream float and features seared Hudson Valley foie gras, a sunny side-up yard egg, duck bacon and foie gras mayonnaise on a caramelized onion brioche bun. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$

SOMETHIN' ELSE CAFE
620 Conti St., (504) 373-6439; www.somethinelsecafe.com
The Vice po-boy features four fried boudin balls on bread dressed with lettuce, tomato and house sauce. The shrimp burger is a patty of ground Gulf shrimp topped with pepper Jack cheese, avocado, bacon, lettuce, tomato and house sauce. No reservations. Breakfast, lunch and dinner daily, late-night Thu.-Sat. Credit cards. $$

SOUTH SEAS ASIAN CUISINE
1714 Hwy. 190 W., Slidell, (985) 646-1205
The California roll combines crab, cucumber and avocado. The steak teriyaki is served with onions and mixed vegetables. Reservations accepted. Lunch and dinner daily. Credit cards. $$

SOUTHSIDE CAFE
3154 Pontchartrain Drive, Slidell, (985) 643-6133; www.southsidecafe.net
The strawberry blue salad is made with fresh spinach or romaine, crumbled applewood-smoked bacon, boiled egg, blue cheese, Louisiana strawberries and strawberry vinaigrette. The Peacemaker combines a dozen fried oysters, American cheese, two eggs cooked to order and applewood-smoked bacon on Leidenheimer French bread. No reservations. Lunch and dinner daily, brunch Sun. Credit cards. $$

SPECIAL TEA CAFE
4337 Banks St., (504) 982-0922; www.specialteanola.com
Vegan red beans and rice is served with brown rice. The vegan brunch menu includes whole wheat waffles topped with walnuts, fruit and maple syrup. No reservations. Breakfast, lunch and dinner Mon.-Sat. Credit cards. $

SPECIALTY ITALIAN BISTRO
2330 Belle Chasse Hwy., Gretna, (504) 391-1090; www.specialtyitalianbistro.com
Shrimp scampi features shrimp sauteed in garlic, white wine and lemon butter served over linguine. Pecan-crusted fried catfish is served with pecan sauce, sweet potato fries, garlic cheese bread and salad. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

SPUDLY'S SUPER SPUDS
2609 Harvard Ave., Metairie, (504) 455-3250; www.spudlys.com
The chicken delight potato features fried chicken, cheese sauce, mozzarella and chives. The Super Duper baked potato is topped with crabmeat, shrimp, crawfish and cheese sauce, shredded cheddar and chives. Reservations accepted for large parties. Lunch and dinner Mon.-Sat. Credit cards. $

SQUEAL BAR-B-Q
8400 Oak St., (504) 302-7370; www.squealnola.com
Black-eyed pea egg rolls are stuffed with black-eyed peas, bacon and andouille and served with ranch dipping sauce. Barbecued pork tacos are grilled corn tortillas filled with pulled pork shoulder topped with horseradish coleslaw, cilantro and chipotle sauce. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

STANLEY
547 St. Ann St., (504) 587-0093; www.stanleyrestaurant.com
Breaux Bridge Benedict features house-made boudin, smoked ham, American cheese, poached eggs and hollandaise on French bread. The soft-shell crab po-boy comes dressed with coleslaw, remoulade and cocktail sauce. No reservations. Breakfast, lunch and dinner daily. Credit cards. $$

THE STEAK KNIFE RESTAURANT & BAR
888 Harrison Ave., (504) 488-8981; www.steakkniferestaurant.com
Crabmeat au gratin features Louisiana lump crabmeat baked in cheese sauce and topped with cheddar and Swiss cheeses. Surf and turf features grilled filet mignon topped with Louisiana lump crabmeat, blue cheese and bordelaise sauce. Reservations accepted. Dinner Tue.-Sat. Credit cards. $$$

STEAMBOAT NATCHEZ
Toulouse Street Wharf, 400 Toulouse St., (504) 586-8777; www.steamboatnatchez.com
Blackened Paddlewheel pork loin is served with Creole mustard sauce. Creole creamed spinach is seasoned with Cajun spices. Reservations recommended. Lunch and dinner daily. Credit cards. $$$

STEIN'S MARKET & DELI
2207 Magazine St., (504) 527-0771; www.steinsdeli.net
The Mummbler sandwich includes prosciutto di Parma, Taleggio cheese, aged balsamic vinegar and arugula on ciabatta. The Rachel features hot pastrami, Ba-Tampte sauerkraut, Emmentaler cheese and house-made Russian dressing on your choice of rye. No reservations. Breakfast and lunch Tue.-Sun. Credit cards and checks. $

STELLA!
1032 Chartres St., (504) 587-0091; www.restaurantstella.com
Roasted baby beets are marinated in orange and chamomile and served with goat cheese, fennel, spicy olive oil and cucumber. An entree focusing on beef includes rib-eye, oxtail croquette, bone marrow, grilled ramps, roasted carrots and horseradish cream. Reservations recommended. Dinner daily. Credit cards. $$$

STEPBROTHERS BAR & GRILL
4971 W. Napoleon Ave., Metairie, (504) 889-9856
The Super Club sandwich combines ham, turkey, bacon, Swiss cheese, lettuce and tomato on white or wheat bread. Not-So-Step-Child fries are topped with gravy, sour cream, chives, bacon and cheddar. No reservations. Lunch, dinner and late-night daily. Credit cards. $

STEVE'S DINER
Place St. Charles, 201 St. Charles Ave., Suite 210, (504) 522-8198; www.steves-diner.com
The chicken bacon melt features sliced grilled chicken, lettuce, tomato and Swiss cheese on French bread. The seafood platter, served on "seafood Fridays," features fried shrimp, catfish, oysters and two sides. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

STILL PERKIN'
The Rink, 2727 Prytania St., (504) 899-0335; www.stillperkinneworleans.com
Iced coffee features a cold-brewed local blend. For a pastry, there are plum danishes. No reservations. Breakfast, lunch and early dinner daily. Credit cards. $

THE STORE
814 Gravier St., (504) 322-2446; www.thestoreneworleans.com
The fried shrimp and greens po-boy dresses fried shrimp with New Orleans-style barbecue sauce and collard greens. Asian shrimp and avocado salad is a medley of boiled Gulf shrimp, avocado, tomato, julienne carrots, wontons and black sesame seeds tossed in soy vinaigrette. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

SUCRE
3025 Magazine St., (504) 520-8311; Lakeside Shopping Center, 3301 Veterans Memorial Blvd., Metairie, (504) 834-2277; www.shopsucre.com
Sucre's macarons are light almond meringue cookies filled with different house-made creams, ganaches or mousellines in flavors such as salted caramel and pistachio. The All Things NOLA sundae is made with brown-butter pecan gelato, bread pudding pieces, bananas Foster sauce, whipped cream and pecans. No reservations. Breakfast, lunch and dinner daily, late-night Fri.-Sat. Credit cards. $

SUGAR PARK
3054 St. Claude Ave., (504) 942-2047; www.sugarparknola.com
Who's Your Mama pizza features shrimp, corn and pineapple and spicy adobo sauce. White Witch fettuccine pasta is tossed with spinach, mushrooms, Roma tomatoes and Alfredo sauce. Reservations accepted for large parties. Dinner Tue.-Sun. Credit cards. $

SUIS GENERIS
3219 Burgundy St., (504) 309-7850; www.suisgeneris.com
House-made cilantro ravioli are filled with artichoke hearts, shiitake mushrooms, smoked mozzarella and shallots and served with grilled asparagus and roasted red pepper-cucumber-sambal oelek sauce. Wake Up Duck is a duck breast brined in coffee, star anise, garlic and orange, pan-seared and served with black rice and Brussels sprouts. Reservations accepted for large parties. Dinner Wed.-Sun., late-night Thu.-Sat., brunch Sat.-Sun. Credit cards. $$

SUKHO THAI
1913 Royal St., (504) 948-9309; 4519 Magazine St., (504) 373-6471; www.sukhothainola.com
The Caribbean pirate dish features wok-fried mussels, scallops, Gulf shrimp, calamari and vegetables in a kaffir lime Panang curry made with ginger and lemon grass with brown or white jasmine rice. Three-flavor whole fish with shrimp and scallops features a fried whole fish with stir-fried vegetables, fried shrimp and scallops and brown or white jasmine rice. Reservations accepted. Lunch and dinner Tue.-Sun. Credit cards. $$

SUPERIOR GRILL
3636 St. Charles Ave., (504) 899-4200; www.superiorgrill.com
The fish of the day is mesquite-grilled and served with grilled vegetables, rice and tortilla or black bean soup. The seafood combo platter includes fish tacos, a crawfish enchilada and a brochette of grilled shrimp. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

SUPERIOR SEAFOOD
4338 St. Charles Ave., (504) 293-3474; www.superiorseafoodnola.com
Shrimp are served over house-made grits with a tasso cream sauce. Crawfish are boiled with potatoes, sausage, mushrooms and corn and served by the pound. Reservations accepted. Lunch Mon.-Sat., dinner daily, brunch Sun. Credit cards. $$$

SURREY'S CAFE & JUICE BAR
1418 Magazine St., (504) 524-3828; 4807 Magazine St., (504) 895-5757; www.surreyscafeandjuicebar.com
Shrimp and grits features sauteed Louisiana Gulf shrimp in New Orleans-style barbecue sauce over grits. Bananas Foster French toast is stuffed with banana cream cheese and topped with brown sugar-butter sauce. No reservations. Breakfast, lunch and brunch daily. Cash only. $

SUSHI BROTHERS
1612 St. Charles Ave., (504) 581-4449; www.sushibrothers.net
The Black and Gold roll features coconut shrimp and cream cheese with mango and avocado on the outside. The LSU roll has shrimp tempura and cream cheese on the inside and snow crab, tuna and avocado drizzled with eel sauce on top. Reservations accepted. Lunch Mon.-Fri., dinner daily. Credit cards. $$

SWEET DADDY'S BBQ
420 S. Tyler St., Covington, (985) 898-2166; www.sweetdaddysbarbq.com
Pecan-smoked pork comes with a choice of two side items. The two-meat combo platter includes a choice of two sides as well. No reservations. Lunch and dinner Mon.-Sat. Credit cards and checks. $

SWEET NOLA CUPCAKES
7901 Earhart Blvd., (504) 309-7109; www.facebook.com/sweetnolacupcakes
Strawberry cupcakes feature white cake with sliced strawberries inside and strawberry meringue frosting. German chocolate cupcakes are topped with coconut-pecan frosting. No reservations. Lunch and early dinner Mon.-Sat. Credit cards. $

THE SWEET PALATE
519 St. Louis St., (504) 522-5150; www.thesweetpalate.com
House-made gelato flavors change each week and are served in handmade cones. Hazelnut pralines infused with Pop Rocks are coated in dark chocolate. No reservations. Breakfast, lunch and dinner daily. Credit cards. $

SYLVAIN
625 Chartres St., (504) 265-8123; www.sylvainnola.com
Pan-fried pork shoulder is served with creamy grits, braised greens and mustard jus. The Chick-Syl-vain sandwich features chicken breast seasoned with a house brine, battered, fried and served on a brioche bun with house-made pickles and a side of fries. Reservations recommended. Lunch Fri.-Sat., dinner daily, late-night Fri.-Sat., brunch Sun. Credit cards. $$$




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

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


#s | A | B | C | D | E | F | G | H | I | J | K | L
M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Pin It

Comments

Subscribe to this thread:

Add a comment

Latest in Food & Drink Features

Spotlight Events

© 2015 Gambit
Powered by Foundation