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2013 Summer Restaurant Guide: V 

VACHERIE
Hotel Ste. Marie, 827 Toulouse St., (504) 207-4532; www.vacherierestaurant.com
Crawfish etouffee is served with Louisiana-grown Crowley jasmine rice. Deep-fried boudin-stuffed Cornish hen is served with braised collard greens. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

VEGA TAPAS CAFE
2051 Metairie Road, Metairie, (504) 836-2007; www.vegatapascafe.com
Ensalada de aguacape features grilled avocado, pancetta, red onion, crispy shallots and Mahon cheese in Portuguese chestnut-vanilla vinaigrette. Gambas barbacoas features jumbo Gulf shrimp in spicy chorizo cream sauce. Reservations accepted. Dinner Mon.-Sat. Credit cards. $$

THE VELVET CACTUS
6300 Argonne Blvd., (504) 301-2083; www.thevelvetcactus.com
The chicken Pablo features smoked chicken, roasted portobello mushrooms, grilled onions, pico de gallo and jalapeno cream sauce. Shrimp and chipotle cheese grits feature sauteed shrimp with garlic, Worcestershire, lemon juice and jalapenos over warm tortillas. No reservations. Lunch Fri.-Sun., dinner daily, brunch Sat.-Sun. Credit cards. $$

VENEZIA RESTAURANT
134 N. Carrollton Ave., (504) 488-7991; www.venezianeworleans.com
Veal Pontchartrain is breaded and topped with artichoke hearts, mushrooms, crabmeat and lemon butter sauce. The 8-ounce center-cut filet mignon comes with a choice of sides. Reservations recommended. Lunch Wed.-Fri. and Sun., dinner Wed.-Sun. Credit cards. $$

VERANDA RESTAURANT
Intercontinental New Orleans, 444 St. Charles Ave., (504) 585-4383; www.icneworleans.com
The grilled chicken pasta LaPlace is served with andouille sausage and Gulf shrimp. The garden wedge salad includes garlic shrimp, Creole tomatoes, blue cheese and buttermilk dressing. Reservations recommended. Breakfast and lunch Mon.-Sat.. Credit cards. $$

VERTI MARTE
1201 Royal St., (504) 525-4767All That Jazz features grilled ham, turkey and shrimp, Swiss and American cheeses, mushrooms, tomatoes and house "wow" sauce on grilled French bread. Red beans and rice comes with two sides. Delivery available. No reservations. Open 24 hours daily. Cash only. $

VIANNE'S TEA HOUSE
544 Girod St., Mandeville, (985) 624-5683; www.viannes.com
Scones are baked daily in flavors including cherry-walnut, cinnamon-spice, lemon-poppyseed and blueberry, and they are served with house-made lemon curd, jam and clotted cream. A crabmeat, asparagus and Gruyere cheese quiche is served with organic green salad. Reservations recommended. Lunch Tue.-Sat. Credit cards. $

VIC'S KANGAROO CAFE
636 Tchoupitoulas St., (504) 524-4329
Shepherd's pie features minced beef and vegetables topped with mashed potatoes and cheese. House-made jambalaya combines sausage, chicken, tomatoes and vegetables. No reservations. Dinner and late-night daily. Credit cards. $

VILLAGE COFFEE & TEA CO.
5335 Freret St., (504) 861-1909; www.villagecoffeenola.com
The Uptown garden salad is made with mixed greens, sliced tomatoes, shredded carrots, sprouts, red onions, boiled egg, avocado, bacon and balsamic vinaigrette. The Uptown club has layers of sliced turkey, bacon, avocado, lettuce and tomato on a croissant or multigrain hoagie roll. No reservations. Lunch Mon.-Fri. Credit cards. $

VILLAGE INN
9201 Jefferson Hwy., River Ridge, (504) 737-4610
Crawfish Veronica features sauteed crawfish tossed in cream sauce and served over veal or eggplant and angel hair pasta. The All-Crab pasta is soft-shell crab served with crabmeat cream sauce over angel hair pasta and comes with fried crab claws. No reservations. Lunch and dinner Tue.-Sat. Credit cards. $$

VINCENT'S ITALIAN CUISINE
4411 Chastant St., Metairie, (504) 885-2984; 7839 St. Charles Ave., (504) 866-9313; www.vincentsitaliancuisine.com
Veal and spinach cannelloni features house-made pasta stuffed with ground veal, spinach and Parmesan served on a bed of Alfredo sauce and topped with red sauce. Creamy corn and crab bisque is served in a toasted bread bowl. Reservations recommended. Hours vary by location. Credit cards. $$

VINE AND DINE
141 Delaronde St., (504) 361-1402; www.vine-dine.com
Skewers of andouille and zucchini come with corn maque choux made with tasso, onions and peppers. Escargot in garlic butter are served in Parmesan-crusted phyllo cups. No reservations. Dinner Mon.-Sat. Credit cards. $$

VINTAGE GARDEN KITCHEN
925 S. Labarre Road, Metairie, (504) 837-5105 or (504) 620-2495; Place St. Charles, 201 St. Charles Ave., second floor, phone n.a.; www.vintagegardenkitchen.org
Served as a salad, wrap or bowl (on top of pasta, rice or quinoa), Crunchy Thai features bell peppers, carrots, jicama, cucumber, scallions, peanuts, crunchy noodles, greens and spicy peanut-lime vinaigrette. Also available as a salad, wrap or bowl, the Middle Eastern includes chickpeas, tomatoes, kalamata olives, feta, oven-dried tomatoes and lemon-tahini dressing. No reservations. Lunch Mon.-Fri. Credit cards and checks. $

VITASCOPE HALL
Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3740; www.neworleans.hyatt.com
The Vitascope burger is an 8-ounce custom-ground grass-fed beef patty crusted in potato chips and topped with brie and caramelized onions. Sushi options include the Volcano Roll, which combines crab stick, avocado and cucumber topped with snow crab, scallops, tempura bits and eel sauce. No reservations. Lunch and dinner daily, late-night Sat. Credit cards. $$

VOLEO'S SEAFOOD RESTAURANT
5134 Nunez St., Lafitte, (504) 689-2482
The Big Boy seafood platter for two features fish, shrimp, oysters, stuffed crabs, crab claws, stuffed shrimp, frog legs and crawfish tails. Flounder Lafitte is fried flounder stuffed with provolone, crawfish, crabmeat and pecans and topped with cream sauce. Reservations accepted. Lunch and dinner Mon. and Wed.-Sat. Credit cards. $$

VOODOO BBQ & GRILL
Citywide; www.voodoo-bbqandgrill.com
Pulled pork is cooked for 14 hours over oak and pecan wood and served with two sides and a piece of garlic-buttered Texas toast. Corn pudding is a cornbread souffle baked with whole sweet corn. No reservations. Hours vary by location. Credit cards. $




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

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


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