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2013 Winter Restaurant Guide: Contemporary 

Contemporary

8 BLOCK KITCHEN & BAR Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3850; www.neworleans.hyatt.com
The smoked pork andouille sandwich is served on ciabatta and dressed with organic zucchini slaw and cranberry dressing. The cured salmon and egg-white frittata features cage-free eggs, organic baby spinach and organic tomato tartare. Reservations accepted. Breakfast and lunch Mon.-Fri., brunch Sat.-Sun. $$

ALLEGRO BISTRO
1100 Poydras St., (504) 582-2350; www.allegrobistro.com
The steakhouse grilled romaine salad features sliced filet mignon, Creole tomatoes, red onions and blue cheese dressing. The spicy chicken Alfredo combines roasted spicy chicken tossed with Creole spices, green onions and mushrooms. Reservations recommended. Lunch Mon.-Fri. Credit cards. $$

THE AMERICAN SECTOR The National World War II Museum, 945 Magazine St., (504) 528-1940; www.nationalww2museum.org/american-sector
Alligator and pork cheek meatballs top spaghetti with red gravy. Grilled black drum comes over farro and Covey Farms mixed vegetables. Reservations accepted. Lunch and dinner daily. Credit cards. $$

APOLLINE RESTAURANT
4729 Magazine St., (504) 894-8881; www.apollinerestaurant.com
Crabmeat and goat cheese tart comes with cherry tomato gastrique and frisee lettuce. Lamb osso buco is served with house-made fettuccine, mint gremolata and veal glace. Reservations recommended. Dinner Tue.-Sat., brunch Sat.-Sun. Credit cards. $$$

BAYONA
430 Dauphine St., (504) 525-4455; www.bayona.com
Chef Susan Spicer's flagship restaurant offers New Orleans-style barbecue shrimp served with pimento cheese grits and smothered greens. A gnocchi dish is made with Yukon Gold potatoes and accompanied by rabbit leg fricassee, sage and natural jus. Reservations required. Lunch Thu.-Sat., dinner Mon.-Sat. Credit cards. $$$

BORGNE Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3860; www.borgnerestaurant.com
Borgne's 10-clove garlic shrimp dish is prepared with potatoes, peppers and fennel. Black drum a la plancha is topped with pecans and jumbo lump crabmeat in brown-butter sauce. Reservations recommended. Lunch and dinner daily. Credit cards. $$

THE BOSTON RESTAURANT
100 NE Central Ave., Amite, (985) 748-5555; www.bostonofamite.com
Black pepper beef tenderloin features cubes of tenderloin stir fried medium rare with potatoes, onions and mushrooms. Fried green tomatoes are topped with crawfish cream sauce. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

BOUCHERIE
8115 Jeannette St., (504) 862-5514; www.boucherie-nola.com
Boucherie's Chappapeela Farms pork confit comes with black-eyed peas, caramelized onion fondue and grilled green onions. The applewood-smoked scallops a la Provencal are paired with brown butter and cauliflower. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards and checks. $$

BOULIGNY TAVERN
3641 Magazine St., (504) 891-1810; www.boulignytavern.com
Chef John Harris' elegant lounge offers a menu of cheese boards and small plates. Grilled baby octopus comes with chick peas and olive tapenade. Crostini of sauteed mushrooms is made with sherry vinegar and garlic. No reservations. Dinner and late-night Mon.-Sat. Credit cards. $

CANAL STREET BISTRO
3903 Canal St., (504) 482-1225; www.canalstreetbistro.com
Crab cakes feature lump crabmeat and fresh herbs and are served over organic spring mix with remoulade. Fish Grand Cayman is poached in coconut curry sauce. Reservations recommended. Breakfast and lunch Wed.-Mon., dinner Wed.-Sat., brunch Sun. Credit cards. $$$

CAROUSEL BAR AND LOUNGE
Hotel Monteleone, 214 Royal St., (504) 523-3341; www.hotelmonteleone.com
The bar bites menu features pig wings, which are drenched in mango barbecue sauce and served with braised Swiss chard, goat cheese, micro sprouts and a biscuit. Blue crab and crawfish beignets are topped with remoulade. No reservations. Lunch daily. Credit cards. $$

THE COUNTRY CLUB
634 Louisa St., (504) 945-0742; www.thecountryclubneworleans.com Brunch features shrimp and andouille over stone-ground grits with mushrooms, cherry tomatoes and red onion. A house speciality is the canjiquinha, a Brazilian pork and corn-grit stew. Reservations accepted for large parties. Breakfast and lunch Mon.-Fri., dinner and late-night daily, brunch Sat.-Sun. Credit cards. $$

COWBELL
8801 Oak St., (504) 298-8689; www.cowbell-nola.com
Gulf fish is marinated in olive oil and lemon zest, grilled and served with house-made roasted-jalapeno tartar sauce, garlic-sauteed local greens and spicy crab-boil potatoes. The organic chicken breast is marinated in a lime-cilantro vinaigrette and is served with smoky barlotti beans, guacamole and grilled flour tortillas. No reservations. Lunch and dinner Tue.-Sat., brunch Sat. Credit cards. $$

CRIOLLO RESTAURANT & LOUNGE
Hotel Monteleone, 214 Royal St., (504) 681-4444;  www.criollonola.com
Bucktown oysters are served with collard bechamel, sunny side-up quail eggs and applewood-smoked bacon. The coriander-crusted Two Run Farm lamb is served with port wine reduction and comes with spiced chestnuts and seared foie gras. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$

CRYSTAL ROOM AT LE PAVILLON 
833 Poydras St., (504) 620-8899; www.lepavillon.com 
Herbsaint oysters are fried and served atop grilled tomatoes with tasso and spinach cream. Rack of lamb is served with almond-mint pesto, a vegetable and a starch. Reservations accepted. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$$

CURE 
4905 Freret St., (504) 302-2357; www.curenola.com 
The short-rib debris sandwich comes on multigrain bread with Gruyere cheese and red-onion jam. Truffled cauliflower comes with green pea pesto crostini. Reservations accepted for large parties. Dinner and late-night daily. Credit cards. $$

THE DELACHAISE
3442 St. Charles Ave., (504) 895-0858;  www.thedelachaise.com
Eggplant cannoli feature 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. $$

ELIZABETH'S
601 Gallier St., (504) 944-9272; www.elizabethsrestaurantnola.com
Rotating seafood specials include grilled drum with shrimp Creole sauce and fried soft-shell crabs with chili hollandaise. The crawfish cheesecake comes on a Parmesan-breadcrumb crust. Reservations accepted. Breakfast and lunch Tue.-Fri., dinner Tue.-Sat., brunch Sat.-Sun. Credit cards. $$

GAUTREAU'S RESTAURANT
1728 Soniat St., (504) 899-7397; www.gautreausrestaurant.com
Stone crab claws are served with preserved lemon creme fraiche aioli, celery root-fennel slaw and roasted beet. The roasted Guinea hen is paired with sweet potato gnocchi, chanterelle mushrooms and Swiss chard. Reservations recommended. Dinner Mon.-Sat. Credit cards and checks. $$$

THE GREEN GODDESS
307 Exchange Place, (504) 301-3347; www.greengoddessnola.com
Thin-cut pork belly is pan-fried and served in a banh mi with shrimp, foie gras mousse, cucumber, carrots, jalapenos, arugula, basil and chili sauce. Beef daube is local beef slow braised with onions, tomatoes and red wine with a hint of olive and served with a truffled grit cake and broiled tomato. No reservations. Lunch and dinner Wed.-Sun. Credit cards. $$

THE GRILL ROOM
Windsor Court Hotel, 300 Gravier St., (504) 522-1994; www.grillroomneworleans.com
Hudson Valley foie gras is served with a buttered date, a bacon beignet, pickled apple, brown-butter pecans and fried sage. Niman Ranch dry-aged tenderloin comes with potato butter, baby vegetables, mushroom ravioli and black garlic jus. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$$

HERBSAINT BAR AND RESTAURANT
701 St. Charles Ave., (504) 524-4114; www.herbsaint.com
For an appetizer, house-made spaghetti is served with house-cured guanciale and a fried poached farm egg. Louisiana shrimp are served with Calasparra rice, artichokes and maitake mushrooms. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

IRIS
321 N. Peters St., (504) 299-3944; www.irisneworleans.com
Lemon grass chicken soup is made with cilantro and rice. The local farm-raised muscovy duck breast is served with Louisiana legumes, Brussels sprouts, Spanish chorizo and baby carrot salad. Reservations recommended. Lunch Fri., dinner Wed.-Mon. Credit cards. $$$

LA FIN DU MONDE
2917 Magazine St.; www.lafinrestaurant.com
The shrimp and grits features Gulf shrimp sauteed with shallots, garlic, roasted red pepper, house-made tomato paste, house-made tasso, shrimp stock, lemon juice and butter. The 12-hour cured pork belly is slow roasted, topped with Steen's cane vinegar glaze and served with house-made kimchi, pickled radish, cucumber and butter lettuce. No reservations. Lunch daily, dinner Mon.-Sat., brunch Sat.-Sun. Credit cards. $$

LA PETITE GROCERY
4238 Magazine St., (504) 891-3377; www.lapetitegrocery.com
Pan-fried rabbit comes with spaetzle and caper-butter sauce. Popcorn risotto is mixed with piave vecchio cheese and black kale and topped with a crispy fried egg. Reservations recommended. Lunch Tue.-Sat., dinner daily, brunch Sun. Credit cards. $$$

LE FORET
129 Camp St., (504) 553-6738; www.leforetneworleans.com
The barbecue shrimp features Louisiana shrimp, a fried grit cake and Abita beer barbecue sauce. The sugar cane-glazed quail is a popular entree. Reservations recommended. Dinner nightly. Credit cards. $$$

LILETTE RESTAURANT
3637 Magazine St., (504) 895-1636; www.liletterestaurant.com
The grilled lamb sirloin is served with a salad of arugula, fried chickpeas, roasted peppers, onions and balsamic vinaigrette. Sauteed drum is served with artichoke, roasted tomatoes, haricots verts and lemon-oregano yogurt. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$$

LUKE
333 St. Charles Ave., (504) 378-2840; www.lukeneworleans.com
The Luke burger is topped with Allan Benton's bacon, caramelized onions, tomatoes and Emmentaler cheese and is served with house-made fries. Jumbo Louisiana shrimp "en cocotte" combines McEwen & Sons creamy white-corn grits and Poche's andouille. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

MARIGNY BRASSERIE
640 Frenchmen St., (504) 945-4472; www.marignybrasserie.com Garlic-Tabasco hot wings are served with blue cheese dressing. Blackened Gulf fish is served over dirty rice with lump crabmeat and Tabasco hollandaise. Reservations recommended. Lunch and dinner daily, brunch Sun. Credit cards. $$

MARTINIQUE BISTRO
5908 Magazine St., (504) 891-8495; www.martiniquebistro.com
Vanilla bean gnocchi are tossed with Maine lobster, tarragon and sauce Americaine. Traditional cassoulet gets a local twist with the addition of andouille sausage, duck confit, duck sausage and cannellini beans. Reservations recommended. Lunch Fri., dinner Tue.-Sun., brunch Sat.-Sun. Credit cards. $$$

MEAUXBAR BISTRO
942 N. Rampart St., (504) 569-9979; www.meauxbar.com
Sauteed Louisiana frogs' legs Provencale are served over saffron and fennel slaw with garlic beurre blanc. Classic bouillabaisse is loaded with sea bass, jumbo lump crabmeat, shrimp and mussels and garnished with rouille. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

MILA
817 Common St., (504) 412-2580; www.milaneworleans.com
Signature oysters Rockefeller Deconstructed features poached oysters, bacon chips, spinach and licorice root. The sweet-tea duck and crispy French baby chicken are popular entrees. Reservations recommended. Breakfast daily, lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

THE MUNCH FACTORY
6325 Elysian Fields Ave., (504) 324-5372; www.themunchfactory.net
Aunt Irma's Hawaiian tuna salad combines mixed greens, toasted sesame seeds, wonton strips, avocado and cucumber, tossed with seared rare tuna and sweet and spicy Asian dressing. Blackened redfish is served with mashed potatoes and a side item. Reservations accepted for large parties. Lunch Fri., dinner Tue.-Sat. Credit cards. $$

PRIME GRILLE
3162 Dauphine St., (504) 301-1740; www.primegrille3162.com
Cajun spiced rib-eye is topped with blue cheese and served with blue cheese gratin and white wine-infused Brussels sprouts. Lamp lollipops are coated in Creole mustard sauce and served over cheese grits. Reservations accepted. Lunch Tue.-Fri., dinner Tue.-Sat., brunch Sat.-Sun. Credit cards. $$$

RALPH'S ON THE PARK
900 City Park Ave., (504) 488-1000; www.ralphsonthepark.com
Tuna two ways features tuna tartare and pepper seared tuna with avocado, sweet chili and wasabi creme fraiche. The miso- and cane-glazed fish of the day is seared in olive oil and served with miso glaze, shrimp dumplings, vegetables, watercress, ginger and lemon grass infused shrimp nage. Reservations recommended. Lunch Tue.-Sun., dinner daily, brunch Sun. Credit cards. $$$

RESTAURANT AUGUST
301 Tchoupitoulas St., (504) 299-9777; www.restaurantaugust.com
Chef John Besh's signature house-made gnocchi are tossed with blue crab and Perigord truffles. Breaded trout Pontchartrain is served with wild mushrooms, jumbo lump crabmeat and hollandaise. Reservations recommended. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

RESTAURANT CYPRESS
4426 Transcontinental Drive, Metairie, (504) 885-6885; www.restaurantcypress.com
Among the upscale contemporary Creole offerings is a combination of a pan-seared breast and confit of duck with huckleberry glaze, served with an andouille-cornbread dressing. The fish of the day is pan-seared and served with crabmeat butter sauce and asparagus. Reservations accepted. Dinner Tue.-Sat. Credit cards. $$

THE RIDGE BISTRO
1827 Hickory Ave., River Ridge, (504) 305-4195; www.ridgebistro.com
Gulf shrimp and smoked sausage come with white beans and creamy Creole sauce. The Peppery Pig sandwich features smoked ham, provolone cheese and pepper jelly on a toasted croissant. Reservations accepted for large parties. Lunch Mon.-Fri., dinner Tue.-Sat. Credit cards. $$

ROOT
200 Julia St., (504) 252-9480; www.rootnola.com
Louisiana pickled shrimp includes shrimp and deviled eggs topped with truffled egg-yolk mousse. Cohiba-smoked scallops are coated with chorizo dust and served with caramelized cauliflower, patatas bravas and fennel choucroute. Reservations recommended. Lunch Mon.-Fri., dinner daily, late-night Fri.-Sat. Credit cards. $$$

RUE 127
127 N. Carrollton Ave., (504) 483-1571; www.rue127.com Chef Ray Gruezke prepares sweetbread risotto with enoki and beech mushrooms, pine nuts and lemon risotto and heritage rabbit. The rabbit pot pie is made with sage, turnips, leeks and carrots and served with rosemary cornbread. Reservations recommended. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards. $$$

SARA'S BISTRO & BAR
724 Dublin St., (504) 861-0565; www.sarasbistro.com
Short ribs are cooked sous vide (vacuum sealed and cooked slowly) with spicy hoisin and chili demi-glace and served with whipped potatoes and seasonal greens. Pan-seared wild Atlantic salmon is served with spiced winter squash and sweet-and-savory tomato chutney. Reservations recommended. Dinner Tue.-Sat. Credit cards and checks. $$

THE SAZERAC RESTAURANT
Roosevelt Hotel, 123 Baronne St., (504) 648-1200; www.therooseveltneworleans.com
Lobster BLT sliders feature Maine lobster salad, pancetta, Bibb lettuce and tomatoes on brioche bread. Garlic-roasted giant prawns come with saffron carnaroli rice paella and cognac-shellfish sauce. Reservations accepted. Breakfast daily, lunch Mon.-Thu., dinner Thu.-Sat. Credit cards. $$$

SERENDIPITY
3700 Orleans Ave., (504) 407-0818; www.serendipitynola.com
Chef Chris DeBarr's signature dishes include "shrimp in a grass skirt," his version of New Orleans barbecue shrimp with phyllo strands. Truffled goat cheese "ravioli" are made with slices of golden beets instead of pasta. Reservations accepted. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$

click to enlarge Shrimp and tasso skewers 
stand in a grilled pineapple 
medallion at SoBou. - PHOTO BY CHERYL GERBER
  • Photo by Cheryl Gerber
  • Shrimp and tasso skewers stand in a grilled pineapple medallion at SoBou.

SOBOU
310 Chartres St., (504) 552-4095; www.sobounola.com
SoBou's creative dishes include duck debris and butternut squash beignets with foie gras fondue and chicory coffee ganache. The foie gras burger features seared Hudson Valley foie gras, a sunny side-up yard egg, duck bacon and foie gras mayo on a caramelized onion brioche bun and it comes with a small Abita root beer and foie gras ice cream float. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$

STELLA!
1032 Chartres St., (504) 587-0091; www.restaurantstella.com
Spanish octopus features pimenton aioli, jamon iberico de bellota, pine nuts and shaved radishes. Bone marrow-crusted beef tenderloin is made with black garlic, charcoal-roasted carrots, king oyster mushrooms and pommes Dauphine. Reservations recommended. Dinner daily. Credit cards. $$$

SUIS GENERIS
3219 Burgundy St., (504) 309-7850; www.suisgeneris.com
The restaurant's constantly changing menu may include dishes like house-made cilantro ravioli filled with artichoke hearts, shiitake mushrooms, smoked mozzarella and shallots, 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. $$

SYLVAIN
625 Chartres St., (504) 265-8123; www.sylvainnola.com
This gastro pub offers creative new American cooking and craft cocktails. Slow-roasted pork shoulder is rolled into a patty, pan fried and served with Coosa Valley grits, braised greens and mustard jus. American Wagyu beef belly is braised and served with sweet soy reduction, a scallion and parsnip pancake, pickled onions and local sprouts. Reservations recommended. Dinner daily, late-night Fri.-Sat., brunch Sun. Credit cards. $$$

VINE AND DINE
141 Delaronde St., (504) 361-1402; www.vine-dine.com
Escargot are sauteed in garlic butter and served in Parmesan-crusted phyllo cups. Andouille and zucchini skewers are served with corn maque choux made with tasso, onions and peppers. Dinner Mon.-Sat. Credit cards. $$

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