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2014 Winter Restaurant Guide:
Creole Restaurants 

Attached to the Creole institution Antoine’s Restaurant, Antoine’s Annex serves coffee, pastries and light fare.

Photo by Cheryl Gerber

Attached to the Creole institution Antoine’s Restaurant, Antoine’s Annex serves coffee, pastries and light fare.

5 Fifty 5
New Orleans Marriott, 555 Canal St., (504) 553-5638; www.555canal.com
Chicken confit bisque is made with herb-roasted mushrooms and celery root. Marinated skirt steak comes with brown butter kale, smashed bliss potatoes and juniper berry veal demi-glace. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$

Annadele's Plantation
71518 Chestnut St., Covington, (985) 809-7669; www.annadeles.com
Strawberry salad Ponchatoula features Ponchatoula strawberries, mesclun greens, shaved red onion, toasted almonds and vanilla bean vinaigrette. Gulf fish bearnaise is 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 Restaurant
713 St. Louis St., (504) 581-4422; www.antoines.com
Oysters Rockefeller, created here in 1899, are oysters covered with pureed greens (not spinach) and seasoned breadcrumbs 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. $$$

Arnaud's Restaurant
813 Bienville St., (504) 523-5433; www.arnaudsrestaurant.com
Baked Louisiana oysters Bienville are topped with shrimp, mushrooms, green onions, herbs and seasonings and white wine sauce. Shrimp Arnaud features Gulf shrimp marinated in Arnaud's tangy Creole remoulade. Reservations recommended. Dinner daily, brunch Sun. Credit cards. $$$

Atchafalaya
901 Louisiana Ave., (504) 891-9626; www.atchafalaya- restaurant.com
Chappapeela Farms duck breast is served with poppyseed spaetzle, confit, Swiss chard, spiced pear compote and natural jus. The Boudreaux features sunny side up eggs, alligator sausage, jalapeno cornbread, crystal potatoes and Creole hollandaise. Reservations recommended. Dinner daily, brunch Thu.-Sun. Credit cards. $$$

The Bombay Club
830 Conti St., (504) 586-0972; www.thebombayclub.com
Louisiana crab and roasted Creole tomato fondue is served with crostini. Cajun seared drum is served with sweet potato, corn and bacon hash and Creole tomato beurre blanc. Reservations recommended. Dinner daily. Credit cards. $$$

Cafe Adelaide and Swizzle Stick Bar
Loews New Orleans Hotel, 300 Poydras St., (504) 595-3305; www.cafeadelaide.com
The shrimp and tasso corn dog features skewered jumbo shrimp dipped in tasso batter and fried, served with pickled okra and five pepper jelly and Crystal butter. Crackling-dusted duck confit is served with bacon- and onion-glazed Brussels sprouts and charred jalapeno jelly. Reservations recommended. Breakfast and lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

Cafe Dauphine
5229 Dauphine St., (504) 309-6391; www.cafedauphine- nola.com
Bell peppers are stuffed with crabmeat and shrimp dressing and then battered and deep fried. Char-grilled redfish is topped with spinach, crawfish and white wine cream sauce. Delivery available. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Cafe Gentilly
5325 Franklin Ave., (504) 281-4220; www.facebook.com/cafegentilly
The crab cake Benedict comes on grilled French bread topped with a fried crab cake, crabmeat bechamel, a poached egg and hollandaise. Breakfast is available all day, and the creamed spinach, crawfish and Swiss cheese omelet can be served in a po-boy. No reservations. Breakfast and lunch daily, dinner Mon.-Sat. Credit cards. $$

Cafe Lynn
3051 E. Causeway Approach, Mandeville, (985) 624-9007; www.cafelynn.com
Filet au poivre is an 8-ounce filet mignon topped with brandy and green peppercorn sauce. Pan-seared fish of the day comes with crabmeat, toasted almonds and brown butter. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sun., brunch Sun. Credit cards. $$$

Cafe Maspero
601 Decatur St., (504) 523-6250; www.cafemaspero.com
The grilled alligator sausage po-boy comes with fries. The seafood platter includes fried catfish, shrimp, oysters and calamari and salad. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $

Cafe Reconcile
1631 Oretha Castle Haley Blvd., (504) 568-1157; www.cafe- reconcile.org
This restaurant and culinary training center offers a menu of Creole favorites. White beans and shrimp are cooked with tasso and served over rice with salad. Fried catfish is served with two sides. No reservations. Lunch Mon.-Fri. Credit cards. $

Chef Ron's Gumbo Stop
2309 N. Causeway Blvd., Metairie, (504) 835-2022; www.gumbostop.com
Yumbo gumbo features Chef Ron's Mumbo gumbo, topped with fried shrimp. Chicken Jefferson is Southern fried chicken breast topped with shrimp and crawfish cream sauce. Reservations accepted for large parties. Lunch and dinner Mon.-Sat. Credit cards. $$

Clancy's
6100 Annunciation St., (504) 895-1111; www.clancys- neworleans.com
Mesquite-smoked soft-shell crab is served with sauteed lump crabmeat in lemon-Worcestershire brown butter with fresh parsley. The grilled veal chop is served with roasted tomato demi-glace and served with spaetzle and sauteed vegetables. Reservations recommended. Lunch Thu.-Fri., dinner Mon.-Sat. Credit cards. $$$

The Columns Hotel
3811 St. Charles Ave., (504) 899-9308; www.thecolumns.com
Pan-seared shrimp balls are served with Creole tomato sauce with horseradish cream. The jumbo lump crab cake comes with fried green tomato and lemon grass beurre blanc. Reservations accepted. Breakfast and dinner daily, brunch Sun. Credit cards. $$

Copeland's Of New Orleans
Citywide; www.copelands- ofneworleans.com
Copeland's serves a menu of creative twists on Cajun, Creole and Italian dishes as well as burgers, steaks, pasta and sandwiches. Crab cakes and shrimp Alfredo features two crab cakes topped with shrimp Alfredo sauce over angel hair pasta. The eggplant pirogue smothers fried eggplant slices with shrimp and crab claws in au gratin sauce over angel hair pasta. No reservations. Lunch and dinner daily, brunch Sun. Credit cards. $$

The Court Of Two Sisters
613 Royal St., (504) 522-7261; www.courtoftwosisters.com
Veal Oscar comes with asparagus, sauteed lump crabmeat, tasso hollandaise and mashed new potatoes. Fried oysters Rockefeller features cornmeal-breaded Louisiana oysters over baked Herbsaint creamed spinach with bacon and bearnaise. Reservations accepted. Lunch, dinner and brunch daily. Credit cards. $$$

Deuce McAllister's Ole Saint Kitchen and Tap
132 Royal St., (504) 309-4797; www.olesaint.com
The casual eatery's menu features burgers, sandwiches, salads and local seafood dishes. The beer menu features a long list of Louisiana craft beers. The soft-shell crab BLT is dressed with garlic aioli on multigrain bread. The grilled 12-ounce strip loin is served with house-made andouille steak sauce and pomme frites. Reservations accepted. Breakfast, lunch, dinner and late-night daily. Credit cards. $$

Dooky Chase's Restaurant
2301 Orleans Ave., (504) 821-0600 Chef Leah Chase's Creole gumbo features a medley of shrimp, crab, chicken, ham and sausage. Shrimp Clemenceau is a combination of shrimp, butter, garlic, peas and potatoes. Reservations accepted. Lunch Tue.-Fri., dinner Fri. Credit cards. $$

Emeril's Delmonico
1300 St. Charles Ave., (504) 525-4937; www.emerils.com/emerils-delmonico
The Creole mirliton pirogue combines Gulf shrimp, Louisiana crab, Chisesi ham and roasted red pepper butter. Bourbon-braised pork shank comes with red bean and rice congri, Creole baked banana and vinegar peppers. Reservations recommended. Dinner daily. Credit cards. $$$

Feelings Cafe
2600 Chartres St., (504) 945-2222; www.feelingscafe.com
Gulf fish Nicholas features a grilled fillet brushed with Dijon mustard and served with grilled shrimp, creamed spinach and new potatoes. Duck bigarade is half a roasted Long Island duck glazed with Grand Marnier orange sauce and served with pecan rice and asparagus. Reservations recommended. Dinner Wed.-Sun., brunch Sun. Credit cards. $$$

Galatoire's Restaurant
209 Bourbon St., (504) 525-2021; www.galatoires.com
This Creole grande dame offers a menu full of traditional seafood dishes. Poisson meuniere amandine is a fried Gulf fish fillet topped with toasted almonds and meuniere sauce. The Galatoire goute is a cold seafood sampler including items such as shrimp remoulade, crabmeat maison and oysters en brochette. Reservations accepted. Lunch and dinner Tue.-Sun. Credit cards and checks. $$$

Gumbo Shop
630 St. Peter St., (504) 525-1486; www.gumboshop.com
Chicken espagnole features a half chicken simmered in brown sauce with mushrooms, shallots, wine and garlic and served over rice with vegetables. Fish Florentine is served on a bed of seasoned spinach with hollandaise. Reservations accepted for large parties Mon.-Thu. Lunch and dinner daily. Credit cards. $$

Ignatius Eatery
3121 Magazine St., (504) 899-0242; www.ignatiuseatery.com
Meatloaf is made with Poche's pork and jalapeno boudin and served with red pepper relish, garlic smashed potatoes and corn maque choux. The macaroni and cheese is made with fried shrimp, sharp cheddar, provolone and applewood-smoked bacon. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

Jacmel Inn
903 E. Morris Ave., Hammond, (985)-542-0043; www.jacmelinn.com
The jumbo lump crab cakes are topped with pickled squash and remoulade. Louisiana shrimp and country grits are topped with smoked Gouda and barbecue shrimp sauce. Reservations recommended. Lunch Wed.-Fri., dinner Tue.-Sun., brunch Sunday. Credit Cards and checks. $$$

Jacques-Imo's Cafe
8324 Oak St., (504) 861-0886; www.jacques-imos.com
Blackened redfish is topped with crabmeat chili hollandaise and served with salad and two sides. Grilled filet mignon is stuffed with poached oysters and topped with caramelized red onions, blue cheese and tasso hollandaise. Reservations accepted for large parties. Dinner Mon.-Sat. Credit cards. $$$

Jeff's Creole Grille
5241 Veterans Memorial Blvd., Metairie, (504) 889-7992; www.jeffscreolegrille.com
Grilled redfish is served with white wine lemon butter and grilled vegetables. The fried shrimp platter comes with french fries or potato salad. No reservations. Lunch daily, dinner daily. Credit cards. $$

La Peniche Restaurant
1940 Dauphine St., (504) 943-1460; www.facebook.com/lapenicherestaurant
The deep-fried pork chop comes with a choice of potato side dishes. Eggs Benedict features poached eggs served on top of an English muffin, Canadian bacon and grilled tomatos, served with hollandaise. No reservations. Open 24 hours Thu.-Tue. Credit cards. $$

Le Bayou Restaurant
208 Bourbon St., (504) 525-4755; www.lebayourestaurant.com
Bayou baked oysters on the half shell are topped with creamy spinach, artichoke, applewood-smoked bacon and Parmesan. Catfish is stuffed with crawfish dressing and served with crawfish cream sauce and jambalaya. Reservations accepted. Lunch, dinner and late-night daily. Credit cards. $$

Le Citron Bistro
1539 Religious St., (504) 566-9051; www.le-citronbistro.com
Blackened redfish is topped with lump crabmeat and hollandaise and comes with mixed vegetables and sweet potato mash. Fried green tomatos are topped with remoulade. Reservations accepted. Dinner Tue.-Sat., brunch Sun. Credit cards. $$

Li'l Dizzy's Cafe
1500 Esplanade Ave., (504) 569-8997; www.lildizzyscafe.com
Li'l Dizzy's Cafe is known for fried chicken and Creole file gumbo made with ham, chicken, crab and house-made sausage. Trout Bacquet is topped with crabmeat and lemon butter. Reservations accepted. Breakfast daily, lunch Mon.-Sat., dinner Thu.-Sat., brunch Sun. Credit cards. $$

Louie & The Redhead Lady
2820 E. Causeway Approach., Mandeville, (985) 626-6044; www.louieandtheredheadlady.com
Eggplant Algiers features three fried eggplant medallions layered with a crab cake, boiled shrimp, crabmeat and light sherry cream sauce. Oysters La Luzianne are fried and topped with garlic, parsley, butter and cheese. No reservations. Breakfast, lunch and dinner Tue.-Sat., brunch Sun. Credit cards and checks. $$

Mandina's Restaurant
3800 Canal St., (504) 482-9179; www.mandinasrestaurant.com
The Creole-Italian menu features trout or catfish meuniere or amandine. Turtle soup is topped with sherry. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

Manning's
519 Fulton St., (504) 593-8118; www.manningsneworleans.com
The Archie burger is topped with aged cheddar cheese, applewood-smoked bacon and caramelized onions on a toasted brioche bun. Redfish courtbouillon features crab, shrimp and oysters over Louisiana popcorn rice. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

Mena's Palace
200 Chartres St., (504) 525-0217; www.menaspalace.com
Shrimp remoulade salad features Gulf shrimp with house-made remoulade, lettuce and fried tomatos. The muffuletta comes on French bread with house-made olive salad and is served warm. No reservations. Breakfast daily, lunch Mon.-Sat. Credit cards. $

Mother's Restaurant
401 Poydras St., (504) 523-9656; www.mothersrestaurant.net
Diners line up at the counter to order from a menu of po-boys and Creole staples such as etouffee and red beans and rice. The Ferdi po-boy is loaded with roast beef debris, baked ham, shredded cabbage, pickles, mayonnaise and yellow and Creole mustards. Jerry's jambalaya is studded with chicken and sausage. No reservations. Breakfast, lunch and dinner daily. Credit cards. $$

Neyow's Creole Cafe
3340 Bienville St., (504) 827-5474; www.neyowscreolecafe.com
Char-grilled oysters are topped with butter and cheese sauce. The seafood platter includes fried shrimp, oysters, fish, a stuffed crab and two sides. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

Olivier's Creole Restaurant
204 Decatur St., (504) 525-7734; www.olivierscreole.com
Braised Creole rabbit is served with sage-oyster dressing. Eggplant Olivier features crawfish tails and andouille in basil-garlic sauce over flash-fried eggplant slices. Reservations recommended. Lunch and dinner daily. Credit cards. $$

Palace Cafe
605 Canal St., (504) 523-1661; www.palacecafe.com
Palace Cafe serves creative Creole dishes. Crabmeat cheesecake is topped with Creole meuniere. Andouille-crusted fish is served with Crystal hot sauce beurre blanc. For dessert, there's white chocolate bread pudding. Reservations accepted. Lunch and dinner daily, brunch Sun. Credit cards. $$$

Pere Antoine Restaurant
741 Royal St., (504) 581-4478; www.pereantoine.com
Crawfish and crab cake Pontchartrain features pasta topped with crawfish, crab cakes and lemon-butter sauce. The New Orleans sampler includes shrimp Creole, red beans and rice, jambalaya and bread pudding. Reservations accepted. Breakfast, lunch, dinner and late-night daily. Credit cards. $$

The Praline Connection
542 Frenchmen St., (504) 943-3934; www.pralineconnection.com
File gumbo is made with shrimp, crab and smoked sausage. Crawfish etouffee features crawfish tails smothered in tomato-based gravy and served with rice. Reservations accepted. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $$

Remoulade
309 Bourbon St., (504) 523-0377; www.remoulade.com
The Table of Louisiana includes a bowl of turtle soup, a Natchitoches meat pie and crawfish etouffee. New Orleans-style stuffed crabs are topped with buttered breadcrumbs and baked in the shell. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Restaurant Cypress
4426 Transcontinental Drive, Metairie, (504) 885-6885; www.restaurantcypress.com
Slow-roasted duck comes with huckleberry sauce and andouille and cornbread dressing. The fish of the day is pan-seared and served with asparagus and crabmeat butter. Reservations accepted. Dinner Tue.-Sat. Credit cards. $$

Saints & Sinners
627 Bourbon St., (504) 528-9307; www.saintsandsinnersnola.com
House-made crawfish pies feature Risotto-style rice with crawfish and cheese in puff pastry. Shrimp and tasso pasta combines sauteed Gulf shrimp, smoked tasso and creamy rose sauce. Reservation accepted. Lunch and dinner daily. 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. Crabellini features fried crab cakes with capellini tossed with sauteed crawfish tails, mushrooms, pesto sauce and is served with salad. Reservations accepted. Lunch daily, dinner Mon.-Sat., brunch Sun. Credit cards. $$

Smilie's Restaurant
5725 Jefferson Hwy., Harahan, (504) 733-3000; www.smiliesrestaurant.com
Augie's Delight includes a 6-ounce beef filet, soft-shell crab topped with jumbo lump crabmeat, vegetables and potatoes. Catfish Lafitte is a fillet topped with crawfish sauce and served with potatoes and vegetables. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

T LeBlanc's Creole Kitchen
797 Robert Blvd., Slidell, (985) 781-8100; www.facebook.com/tleblancscreolekitchen
Eggplant Ponchatoula is topped with shrimp, bell peppers, green onions, mushroom and pimientos flamed with brandy and finished with cream. New Orleans-style barbecue shrimp-stuffed mirliton is served with baked macaroni, vegetables and salad. Reservations accepted. Lunch Mon.-Fri., dinner Thu.-Fri. Credit cards and checks. $$

click to enlarge Chef Ben Thibodeaux serves contemporary Creole dishes at Tableau. - PHOTO BY CHERYL GERBER
  • Photo by Cheryl Gerber
  • Chef Ben Thibodeaux serves contemporary Creole dishes at Tableau.

Tableau
616 St. Peter St., (504) 934-3463; www.tableaufrenchquarter.com
Tableau's updated Creole cuisine includes bacon-wrapped oysters en brochette served with roasted garlic butter and grilled Two Run Farm lamb chops served with New Orleans-style barbecue sauce. Reservations resommended. Lunch and dinner daily. Credit cards. $$$

Tujague's Restaurant
823 Decatur St., (504) 525-8676; www.tujagues.com
Prix fixe five-course dinners include a choice of entree and signature brisket with horseradish sauce and shrimp remoulade. Blackened redfish is served with mashed potatoes and asparagus. Fried oysters top spinach salad with blue cheese, red onion, spiced pecans and warm bacon vinaigrette. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

Upperline Restaurant
1413 Upperline St., (504) 891-9822; www.upperline.com
The Taste of New Orleans three-course dinner includes choices such as duck etouffee, spicy shrimp with cornbread and slow-roasted duck quarter. Roast duck with garlic-port or peach-ginger sauce is a signature dish. Reservations recommended. Dinner Wed.-Sun. Credit cards. $$$

Willie Mae's Scotch House
2401 St. Ann St., (504) 822-9503
Willie Mae's is best known for its fried chicken and traditional Creole dishes. There is bread pudding for dessert. No reservations. Lunch Mon.-Sat. Credit cards. $



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

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

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

Steakhouse | Tapas/Spanish | Thai | Vietnamese



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