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2014 Winter Restaurant Guide:
New Orleans Cajun Restaurants 

Bon Ton Cafe
401 Magazine St., (504) 524-3386; www.thebontoncafe.com
Redfish Bon Ton is a seared drum fillet topped with lump crabmeat and lemon butter. Oysters Alvin features fried oysters over seasoned rice pilaf and topped with a squeeze of lemon. No reservations for lunch. Reservations recommended. Lunch and dinner Mon.-Fri. Credit cards. $$$

Cajun Grill & Bar
2325 N. Hullen St., Suite 100, Metairie, (504) 831-0095
The Super seafood platter combines catfish, shrimp, oysters, a soft-shell crab, stuffed shrimp, fries, salad and a vegetable. There's also a New Orleans sampler with shrimp Creole, fried catfish, gumbo, jambalaya and red beans and rice. Delivery available. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $

Cochon
930 Tchoupitoulas St., ( 504) 588-2123; www.cochonrestaurant.com
Chefs Donald Link and Stephen Stryjewski update Cajun cuisine, including boucherie and seafood dishes. The Louisiana cochon plate combines pork, turnips, cabbage and cracklings. Fried alligator is served with chili-garlic aioli. Reservations recommended. Lunch and dinner Mon.-Sat. Credit cards. $$$

Corner Oyster House
500 St. Peter St., (504) 522-2999; www.corneroysterhouse.com
Alligator sauce piquante features alligator stewed in Creole-seasoned tomato sauce and served with rice. Crawfish and chicken Homerun is a marinated grilled chicken breast topped with a thick sauce of crawfish, peppers and mushrooms. No reservations. Breakfast, lunch, dinner and late-night daily. Credit cards. $$

Jan's Cajun Restaurant
4831 Jean Lafitte Blvd., Lafitte, (504) 689-2748
Jan's prepares seafood gumbo with a dark roux. The seafood plate includes fish, oysters, stuffed crab and stuffed shrimp. Reservations accepted. Lunch and dinner Tue.-Sat. Credit cards. $$

K-Paul's Louisiana Kitchen
416 Chartres St., (504) 596-2530; www.kpauls.com
Chef Paul Prudhomme's restaurant serves contemporary Cajun and Creole dishes. Blackened Louisiana drum is topped with crabmeat and served with chipotle compound butter, mashed potatoes and vegetables. Blackened twin beef tenderloin medallions are served with debris sauce, a potato and vegetables. Reservations recommended. Lunch Thu.-Sat., dinner Mon.-Sat. Credit cards. $$$

Mulate's Cajun Restaurant
201 Julia St., (504) 522-1492; www.mulates.com
Catfish Mulate's is grilled, topped with crawfish etouffee and served with jambalaya, sauteed vegetables and a twice-baked potato. The blackened fish of the day is served with a skewer of grilled Gulf shrimp, sauteed vegetables and a twice-baked potato. Reservations accepted. Lunch and dinner daily. Credit cards. $$

The Original Pierre Maspero's
440 Chartres St., (504) 524-8990; www.pierremasperosrestaurant.com
Shrimp pistolettes are French rolls filled with Gulf shrimp, bell peppers and onions in creamy cheese sauce topped with Parmesan. Seafood pot pie includes blue crabmeat, shrimp, and fresh herbs in cream sauce served over puff pastry. Reservations accepted for large parties. Breakfast Fri-Mon, lunch and dinner daily. Credit cards. $$

Toups' Meatery
845 N. Carrollton Ave., (504) 252-4999; www.toupsmeatery.com
Chef Issac Toups serves contemporary Cajun cuisine. The Meatery Board features a selection of house-cured meats, sausages, cracklings and pickles. Double-cut pork chops are served with dirty rice. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$

Wayne Jacob's Smokehouse & Restaurant
769 W. Fifth St., LaPlace, (985) 652-9990; www.wjsmokehouse.com
House-made andouille is used to make the andouille burger, which combines sausage, ground beef and roasted pecans. Plantation veal is fried and served over pasta with shrimp, artichoke and mushroom-basil cream sauce. Reservations recommended. Lunch Mon.-Fri., dinner Thu.-Fri., brunch Sun. Credit cards. $$

Wolfe's in the Warehouse
New Orleans Downtown Marriott at the Convention Center, 859 Convention Center Blvd., (504) 613-2882; www.marriott.com
Crawfish and tasso mac and cheese comes with three-cheese sauce, seasoned breadcrumbs and green onion. Grilled mahi mahi is served with fingerling potatoes roasted in duck fat, braised collard greens and Gulf Coast lump crabmeat butter sauce. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$$



African | American | Bar & Grill | Barbecue | Brewpub

Burgers | Cafe | Cajun | Caribbean/Cuban | Chinese

Coffee & Dessert | Contemporary | Creole | Deli | Diner | Fondue

French | German | Greek | Indian/Pakistani | Irish | Italian

Japanese/Sushi | Juice Bar | Korean | Latin American | Louisiana Contemporary

Mediterranean/Middle Eastern | Mexican/Southwest | Music & Food

Neighborhood | Pan-Asian | Pizza | Sandwiches & Po-Boys | Seafood

Steakhouse | Tapas/Spanish | Thai | Vietnamese



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