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2014 Winter Restaurant Guide:
Louisiana Contemporary Restaurants 

click to enlarge Chef Ryan Stone presents ale- and mustard-crusted pork loin with collard greens and sweet potato demi-glace at 7 on Fulton. - PHOTO BY CHERYL GERBER
  • Photo by Cheryl Gerber
  • Chef Ryan Stone presents ale- and mustard-crusted pork loin with collard greens and sweet potato demi-glace at 7 on Fulton.

7 on Fulton
Wyndham Riverfront New Orleans Hotel, 701 Convention Center Blvd., (504) 525-7555; www.7onfulton.com
New Orleans-style barbecue shrimp features peppery butter sauce made with blonde ale and is served with grilled crostini. Fried green tomatos come with jumbo lump crabmeat tossed in house-made white remoulade. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$

Allegro Bistro
1100 Poydras St., (504) 582-2350; www.allegrobistro.com
Grilled salmon is served on a bed of sauteed spinach with Creole mustard hollandaise. Pasta jambalaya includes andouille, chicken, onion, bell peppers, penne pasta and house-made marinara. Reservations recommended. Lunch Mon.-Fri. Credit cards. $$

Apolline Restaurant
4729 Magazine St., (504) 894-8869; www.apollinerestaurant.com
Seared diver scallops and Gulf shrimp top a bacon plank and are served with corn maque choux. Pork cheek ragout comes with house-made pappardelle, San Marzano tomatos and ricotta. Reservations accepted. Dinner Tue.-Sat, brunch Sat.-Sun. Credit cards. $$$

Austin's Seafood and Steakhouse
5101 West Esplanade Ave., Metairie, (504) 888-5533; www.austinsno.com
Roasted Louisiana redfish is topped with jumbo lump crabmeat and wild mushrooms and served with brabant potatoes and summer vegetables. Shrimp and grits feature Louisiana jumbo shrimp, spinach grits and andouille cream sauce. Reservations recommended. Dinner Mon.-Sat. Credit cards. $$$

Bacchanal
600 Poland Ave., (504) 948-9111; www.bacchanalwine.com
This wine shop has seating in the large courtyard and upstairs bar. The menu features pork osso buco in red wine sauce with cranberry beans, pancetta, pistachios and pickled lemon. Artisanal cheese plates are served with bread, capers and almonds. No reservations. Lunch and dinner daily, late-night Fri.-Sat. Cash only for food. $$

Bistreaux
Maison Dupuy Hotel, 1001 Toulouse St., (504) 586-8000; www.maisondupuy.com/dining
Blackened fish tacos feature blackened strips of seasonal fish topped with guacamole and fresh corn salsa. Steak frites includes New York strip steak, blue cheese butter and herb-truffle fries. Reservations accepted for large parties. Breakfast, lunch and dinner daily. Credit cards. $$

Bistro Byronz
1901 Hwy. 190, Mandeville, (985) 951-7595; www.bistrobyronz.com
Crabmeat is sauteed in white wine butter sauce and served with grilled asparagus and potato cake. The Abita root beer pork chop is a French-cut pork chop marinated in Abita root beer and served with roasted potatoes and grilled asparagus. Reservations accepted for large parties. Lunch, dinner and brunch Mon.-Sat. Credit cards. $$

Bistro Daisy
5831 Magazine St., (504) 899-6987; www.bistrodaisy.com
Bouillabaisse features Gulf seafood in saffron and Herbsaint broth served with a grilled crouton and rouille. Gulf oysters are poached in Herbsaint cream and served with bacon, fennel, spinach and torn bread croutons. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

Boucherie
8115 Jeannette St., (504) 862-5514; www.boucherie-nola.com
The pineapple carnitas and smoked pork loin sandwich is dressed with icicle pickles, whole grain mustard, fresh mozzarella and Parmesan Reggiano. Smoked wagyu beef brisket is served with garlicky Parmesan fries. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards and checks. $$

Brigtsen's Restaurant
723 Dante St., (504) 861-7610; www.brigtsens.com
Chef Frank Brigtsen serves contemporary Creole cuisine. Blackened yellowfin tuna is served with smoked corn sauce, red bean salsa and roasted red pepper sour cream. Roasted duck comes with dirty rice and tart dried cherry sauce. Reservations accepted. Dinner Tue.-Sat. Credit cards. $$$

Broussard's Restaurant
819 Conti St., (504) 581-3866; www.broussards.com
Louisiana shrimp and corn bisque is topped with crispy sweet potatoes, lime and chive creme fraiche. Redfish Broussard features a cornmeal-dusted fillet topped with shrimp, crabmeat, crawfish and oyster-mushroom sauce. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

Butcher
930 Tchoupitoulas St., (504) 588-7675; www.cochonbutcher.com
The selection of king cakes includes the Elvis, made with peanut butter, bacon, banana and marshmallow. The muffaletta is layered with house-made Genoa salami, mortadella, capicola, provolone cheese and olive salad. No reservations. Lunch daily, dinner Mon.-Sat. Credit cards. $

Cafe Opera
541 Bourbon St., (504) 648-2331; www.fourpointsfrenchquarter.com
Seafood pasta combines penne pasta, tomatos, artichokes, spinach, olives, shrimp, crawfish and oysters in white wine cream sauce. The filet mignon and lobster combination is served with bearnaise and garlic mashed potatoes. Reservations accepted. Breakfast and lunch daily, dinner Tue.-Sat. Credit cards. $$$

Capdeville
520 Capdeville St., (504) 371-5161; www.capdevillenola.com
The pimiento burger is topped with house-made pimiento, arugula, red onion and bacon aioli. The sausage greens spoonbread features Creole Country green onion sausage, collard greens braised in bourbon and butternut squash on spoonbread with orange-citrus gastrique. Reservations accepted. Lunch and dinner Mon.-Sat., late-night Fri.-Sat. Credit cards. $$

Christopher's on Carey
2228 Carey St., Slidell, (985) 641-4501; www.christophersoncarey.com
Pan-seared red snapper is topped with capers, shallots and garlic in white wine and smoked tomato reduction and served with wilted spinach and fingerling potatoes. Pompano fillet is seared in olive oil and served over spinach and lump crab with lemon butter. Reservations recommended. Lunch Tue.-Fri., dinner Wed.-Sat. Credit cards. $$$

Commander's Palace
1403 Washington Ave., (504) 899-8221; www.commanderspalace.com
Chef Tory McPhail crafts contemporary Creole dishes at this Brennan family flagship. Pecan- and sugarcane-lacquered quail is served with cornbread dressing, bacon-braised cabbage, Southern greens and spiced pepper jelly. Shrimp and tasso Henican features Louisiana shrimp, tasso, pickled okra, sweet onions, five-pepper jelly and Crystal hot sauce beurre blanc. Reservations recommended. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

click to enlarge Crab claws top a fish fillet and linguine at Copeland’s of New Orleans. - PHOTO BY CHERYL GERBER
  • Photo by Cheryl Gerber
  • Crab claws top a fish fillet and linguine at Copeland’s of New Orleans.

Copeland's Cheesecake Bistro
2001 St. Charles Ave., (504) 593-9955; 4517 Veterans Memorial Blvd., Metairie, (504) 454-7620; www.copelandscheesecakebistro.com
Blackened shrimp fettuccine Alfredo is served in an herb-cheese pizza bowl and topped with shaved Parmesan. Baked crab and crawfish dip comes with garlic bread. Reservations accepted. Lunch and dinner daily, brunch Sun. Credit cards. $$

Coquette
2800 Magazine St., (504) 265-0421; www.coquettenola.com
The three course lunch option includes entree choices of shrimp and grits with hot sauce gravy, grilled kale and kumquat or pork cheeks with collard greens, root vegetables and maple syrup. For dessert there are gingerbread munchkins with banana compote and a milk chocolate and sweet potato tart with toasted marshmallow and brown sugar. Reservations recommended. Lunch Wed.-Sat., dinner Wed.-Mon., brunch Sun. Credit cards. $$$

The Country Club
634 Louisa St., (504) 945-0742; www.thecountryclubneworleans.com
Braised pork shank is served with saffron chickpeas and spinach. Fried green tomato Napoleon is layered with fresh mozzarella, pesto and balsamic. Reservations accepted for large parties. Breakfast and lunch Mon.-Fri., dinner and late-night daily, brunch Sat.-Sun. Credit cards. $$

Criollo Restaurant & Lounge
Hotel Monteleone, 214 Royal St., (504) 681-4444; www.criollonola.com
Chilled shrimp and blue crab are served over guacamole and drizzled with spicy tomato coulis. Perdido Pass snapper is topped with jumbo lump crabmeat, drizzled with ancho-lime butter and served with orange and fennel slaw and roasted sweet peppers. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$

Crystal Room At Le Pavillon
833 Poydras St., (504) 620-8899; www.lepavillon.com/
crystalroom Fried Herbsaint oysters are served over grilled tomatos with tasso and spinach cream. Rack of lamb comes with almond-mint pesto vegetables 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 with Gruyere cheese and is served on multigrain bread with red-onion jam. Green pea pesto crostini comes with truffled cauliflower. Reservations for large parties only. Dinner and late-night daily. Credit cards. $

The Dakota Restaurant
629 N. Hwy. 190, Covington, (985) 892-3712; www.thedakotarestaurant.com
Soft-shell crab is stuffed with shrimp, crabmeat and crawfish and served over pecan jasmine rice with Creole hollandaise. Veal comes with bernaise, beurre blanc, glace de veau, crabmeat and marble potatoes. Reservations recommended. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards. $$$

Dante's Kitchen
736 Dante St., (504) 861-3121; www.danteskitchen.com
Grilled redfish is served with jumbo lump crabmeat and soft herb salad. Debris, poached eggs and demi-glace hollandaise top a buttermilk biscuit. Reservations recommended. Dinner Wed.-Mon., brunch Sat.-Sun. Credit cards. $$$

Dick and Jenny's
4501 Tchoupitoulas St., (504) 894-9880; www.dickandjennys.com
Osso buco features slow-braised veal shank, saffron pea risotto and baby carrots. Pork tenderloin is stuffed with goat cheese and pine nuts and served with balsamic-infused pork jus, sauteed spinach and stone-ground grits. Reservations recommended. Lunch Tue.-Fri., dinner Mon.-Sat., brunch Sat.-Sun. Credit cards. $$$

Dijon Restaurant
1379 Annunciation St., (504) 522-4712
Hunter-style rabbit is slow-cooked rabbit with turnips, shitake and oyster mushrooms, honey-mustard glaze and cornbread. Tomato and mushroom braised short ribs are served with creamy mascarpone polenta and rosemary-smoked marcona almonds. Reservations recommended. Dinner Tue.-Sat., brunch Sun. Credit cards. $$$

Dish On Hayne
9734 Hayne Blvd., (504) 301-0356; www.dishonhayne.com
Catfish Charles features two deep-fried 9-ounce catfish fillets and a panko-breaded potato cake topped with Cajun crawfish cream sauce and Parmesan, served with roasted corn and peppers. Cajun chicken pasta features grilled chicken, mushrooms, green onions, roasted peppers and sun-dried tomatos tossed in garlic Cajun cream or chardonnay sauce over fettuccine. Reservations recommended. Dinner Thu.-Sat., brunch Sun. Credit cards. $$$

Emeril's Restaurant
800 Tchoupitoulas St., (504) 528-9393; www.emerilsrestaurants.com/emerils-new-orleans
Chef Emeril Lagasse's flagship restaurant offers his bold-flavored take on contemporary New Orleans cuisine. Sea scallops come with sweet potato puree, aged country ham, bagna cauda butter and Calabrian chili toast. Sticky buffalo Chappapeela Farms duck wings are served with shaved celery, red grapes and whipped blue cheese creme fraiche. Reservations recommended. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

Friends Coastal Restaurant
407 St. Tammany St., Madisonville, (985) 246-3370; www.friendscoastal.com
Jack Leg chicken features a crispy fried chicken breast served atop chicken and sausage jambalaya covered with pepper Jack cheese and smothered in gumbo. Sweet potato hushpuppies are deep fried and served with butter. Reservations accepted. Lunch and dinner daily, late-night Thu.-Sat. Credit cards. $$

The Grill Room
Windsor Court Hotel, 300 Gravier St., (504) 522-1994; www.grillroomneworleans.com
Roasted Gulf snapper is served with Mediterranean salad, a trio of coulis and heart of celery. Blue crab gratin is served with braised radishes, asparagus, black garlic and manchego. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$$

Heritage Grill
111 Veterans Memorial Blvd., Suite 150, Metairie, (504) 934-4900; www.heritagegrillmetairie.com
Duck and wild mushroom spring rolls are served with mirin-soy dipping sauce. Louisiana crabmeat is topped with fontina and white cheddar cheeses on grilled seven grain bread and served with a cup of roasted tomato soup. Reservations accepted. Lunch Mon.-Fri. Credit cards. $$

Huckleberry's Restaurant and Bar
1821 Hickory Ave., Harahan, (504) 305-6066; www.huckleberrys.us
The oyster burger combines a half-pound beef patty, blue cheese and fried oysters on a brioche bun. Pecan-crusted catfish is served with rum butter sauce. Reservations accepted. Lunch and dinner Tue.-Sat. Credit cards. $$

Janie Brown's Restaurant
27207 Hwy. 190, Lacombe, (985) 882-7201
Grilled trout meuniere is served with lump crabmeat or grilled oysters. Chicken breast is breaded with Italian breadcrumbs, pan fried and served with creamy Alfredo fettucine. Reservations accepted for large parties. Lunch and dinner Tue.-Sat. Credit cards and checks. $$

Kingfish
337 Chartres St., (504) 598-5005; www.kingfishneworleans.com
Chef Greg Sonnier's idea of "Every Man a King" is salt brick-seared pompano with roasted lemon-pecan butter and red onion marmalade. Duck a la Saulnier is honey- and crab boil-poached boneless duck served over ramen noodles with roasted peppers, mushrooms and preserved lemon sauce. Lunch and dinner daily. Reservations accepted. Credit cards. $$$

La Petite Grocery
4238 Magazine St., (504) 891-3377; www.lapetitegrocery.com
Pan-fried rabbit is served with spaetzle and caper-butter sauce. Gulf shrimp and grits is served with roasted shiitake mushrooms, smoked bacon and thyme. Reservations recommended. Lunch Tue.-Sat., dinner daily, brunch Sun. Credit cards. $$$

The Landing
Crowne Plaza New Orleans Airport Hotel, 2829 Williams Blvd., Kenner, (504) 467-5611; www.neworleansairporthotel.com
Fried green tomatos are topped with tangy remoulade. Blackened chicken and andouille are served with sauteed onions and bell peppers over penne pasta and topped with spicy vodka sauce. Reservations accepted for large parties. Breakfast, lunch and dinner daily. Credit cards. $$

Le Foret
129 Camp St., (504) 553-6738; www.leforetneworleans.com
Seared diver scallops are served with cauliflower puree, oven-roasted cauliflower, sauteed fennel and pancetta vinaigrette. Beef tenderloin comes with andouille red potato hash, sauteed kale, smoked onions, wild mushrooms, winter truffles and green peppercorn veal demi-glace. Reservations recommended. Dinner Mon.-Sat. Credit cards. $$$

Lola
517 N. New Hampshire St., Covington, (985) 892-4992; www.lolacovington.com
Rockefeller risotto combines spinach, Herbsaint, Parmesan and fried Gulf oysters. Cochon de lait ravioli are served with wild mushrooms, pork jus and Parmesan. Reservations recommended. Lunch Mon.-Fri., dinner Fri.-Sat. Credit cards. $$$

Louisiana Bistro
337 Dauphine St., (504) 525-3335; www.louisianabistro.net
Crab salad is topped with fried asparagus. The Creole surf and turf features pan-roasted filet mignon topped with crawfish tail scampi. Reservations recommended. Dinner Wed.-Sun. Credit cards. $$$

Marigny Brasserie
640 Frenchmen St., (504) 945-4472; www.marignybrasserie.com
Grilled tuna tops a salad of spring greens, candied oranges, tomatos, mushrooms and toasted sunflower seeds drizzled with garlic teriyaki. Pan-seared scallops are served with Parmesan risotto and fennel, shallots and white wine sauce. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Marti's
1041 Dumaine St., (504) 522-5478; www.martisnola.com
This brasserie serves traditional French and contemporary Louisiana cooking. The grande plateau fruits de mer features whole Maine lobster, chilled shrimp, marinated snow crab claws, oysters on the half shell and scallop ceviche. Grilled Texas quail is served with spaetzle, oyster mushrooms, corn and Pommery mustard sauce. Reservations accepted. Dinner and late-night daily. Credit cards. $$$

Mat & Naddie's
937 Leonidas St., (504) 861-9600; www.matandnaddies.com
Veal saltimbocca roulade is served with roasted cauliflower and broccoli, fried capers and beurre blanc. Grilled Gulf shrimp tonkatsu is served with sticky jasmine rice and braised Chinese celery. Reservations accepted. Dinner Mon.-Tue. and Thu.-Sat. Credit cards. $$$

Maurepas Foods
3200 Burgundy St., (504) 267-0072; www.maurepasfoods.com
A confit chicken leg is served with stewed market greens, a poached egg and grits. Mint chocolate ice cream cookie sandwiches are made with "ranger bites" — mini cookies made with Coco Krispies and coconut. No reservations. Dinner Thu.-Tue., brunch Sat.-Sun. Credit cards. $$

Mr. B's Bistro
201 Royal St., (504) 523-2078; www.mrbsbistro.com
Duck spring rolls are filled with duck confit, shiitake mushrooms, spinach and goat cheese and served with ginger-soy dipping sauce. Rabbit is braised in apple cider and served with pecan-smoked bacon, shallots, shiitake mushrooms and roasted garlic mashed potatoes. Reservations accepted. Lunch Mon.-Sat., dinner daily, brunch Sun. Credit cards. $$$

Muriel's Jackson Square
801 Chartres St., (504) 568-1885; www.muriels.com
Seafood Bayoubaisse features Gulf shrimp, fish and crabmeat sauteed with fennel, oyster mushrooms, tomato and leeks in veloute. The wood-grilled double-cut pork chop is topped with Louisiana sugar cane-apple glaze and served with pecan-glazed sweet potatoes and Southern-style greens. Reservations recommended. Lunch and dinner daily, brunch Sun. Credit cards. $$$

N'tini's
2891 Hwy. 190, Mandeville, (985) 626-5566; www.ntinis.com
Shrimp Lafourche is seared Louisiana shrimp stuffed with crabmeat and topped with chive butter sauce and grilled asparagus. The Pontchartrain strip is a char-grilled beef strip loin topped with barbecue shrimp, and served with cheddar mashed potatoes and crispy parsnips. Reservations recommended. Breakfast and lunch daily, dinner Mon.-Sat. Credit cards. $$$

NOLA Restaurant
534 St. Louis St., (504) 522-6652; www.emerilsrestaurants.com/nola-restaurant
Chef Emeril Lagasse's French Quarter eatery serves rustic and refined Louisiana dishes. Garlic-crusted drum is cooked in a wood-burning oven and served with brabant potatoes, cremini mushrooms, bacon and beurre rouge. Pan-seared filet mignon comes with cauliflower puree, confit wild mushrooms, herb-roasted bone marrow and garlic bordelaise. Reservations recommended. Lunch Thu.-Sun., dinner daily. Credit cards. $$$

O'Briens Grille
2020 Belle Chasse Hwy., Gretna, (504) 391-7229; www.obriensgrille.com
Mushroom and crab gnocchi features house-made gnocchi with cremini mushrooms, jumbo lump crabmeat and spring peas topped with truffle oil and shaved Parmesan. Skin-on striped bass is served with grilled asparagus, mirliton, corn salsa, crawfish tails and Creole beurre blanc. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

Orleans Grapevine Wine Bar and Bistro
720 Orleans Ave., (504) 523-1930; www.orleansgrapevine.com
Black mussels are steamed in saffron tomato broth with jumbo lump crabmeat, applewood-smoked bacon and basil aioli. The herb-scented rack of lamb is served with truffled mashed potatoes, baby vegetables and brandy-peppercorn demi-glace. No reservations. Dinner daily. Credit cards. $$$

Patois
6078 Laurel St., (504) 895-9441; www.patoisnola.com
Mississippi rabbit is stuffed with boudin, wrapped in crispy chicken skins and served with roasted fingerling sweet potatoes, braised kale with tasso and Creole mustard jus. Potato gnocchi is served with seasonal jumbo lump crab, asparagus and shaved Parmigiano-Reggiano. Reservations recommended. Lunch Fri., dinner Wed.-Sat., brunch Sun. Credit cards. $$$

Ralph's On The Park
900 City Park Ave., (504) 488-1000; www.ralphsonthepark.com
Flash-fried, cornmeal-crusted oysters are topped with Buffalo Trace tomato jam and white remoulade. Seared Chappapeela Farms duck breast is served with confit dirty rice, baby green beans and warm blueberry and tarragon vinaigrette. Reservations recommended. Lunch Tue.-Fri., dinner daily, brunch Sun. Credit cards. $$$

The Red Maple
1036 Lafayette St., Gretna, (504) 367-0935; www.theredmaple.com
Breaded veal comes topped with bordelaise, crabmeat and capers. Breaded ravioli are filled with pepper Jack cheese and served over angel hair pasta with creamy crawfish sauce. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

Redemption
3835 Iberville St., (504) 309-3570; www.redemption-nola.com
Baked shrimp are stuffed with lump crabmeat and served with a smoked gouda hominy cake and bacon meuniere. Roasted duck breast is served with foie gras, dirty rice risotto and aromatic pear jus. Reservations recommended. Lunch Wed.-Fri., dinner Wed.-Sat., brunch Sun. Credit cards. $$$

Restaurant August
301 Tchoupitoulas St., (504) 299-9777; www.restaurantaugust.com
Chef John Besh's flagship restaurant offers a refined approach to contemporary Creole cooking. House-made potato gnocchi are tossed with blue crabmeat and preserved black truffles. Roasted Chappapeela Farms duckling is served over crispy fried rice and topped with a cured yard egg, kimchi and duck and cherry jus. Reservations recommended. Lunch Fri., dinner daily. Credit cards. $$$

Restaurant des Familles
7163 Barataria Blvd., Crown Point, (504) 689-7834; www.restaurantdesfamilles.com
Alligator-stuffed mushrooms are served with alligator sauce piquante. Redfish Marcel is a lightly battered and fried fillet served with sauteed mushrooms, crabmeat and grilled shrimp. Reservations recommended. Lunch and dinner daily, brunch Sun. Credit cards. $$$

Restaurant R'evolution
777 Bienville St., (504) 553-2277; www.revolutionnola.com
Chefs John Folse and Rick Tramonto's extensive menu combines rustic Louisiana dishes and refined indulgences including caviar tasting selections. Death by Gumbo features andouille- and oyster-stuffed quail finished tableside with a ladle of gumbo on top. Beer-battered crab beignets are served with remoulade. Reservations recommended. Lunch Wed.-Fri., dinner daily, brunch Sun. Credit cards. $$$

Russell's Marina Grill
8555 Pontchartrain Blvd., (504) 282-9980; www.russellsmarinagrill.net
Eggs Lafitte features paneed eggplant rounds and fried green tomatos with lump crabmeat and Monica sauce. Barbecue shrimp are served over creamy grits, topped with poached eggs and served with biscuits. Reservations accepted. Breakfast and lunch daily. Dinner Thu.-Sat. Credit cards. $$

Sainte Marie
930 Poydras St., Suite 101, (504) 304-6988; www.saintemarienola.com
Beef tartare is served with bacon aioli, cacao, chipotle and arugula. Mussels are steamed in miso broth with shrimp and carrots and served with grilled ciabatta. Reservations accepted. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$

Tivoli & Lee
The Hotel Modern, 2 Lee Circle, (504) 962-0909; www.tivoliandlee.com
The restaurant offers a modern take on Southern cuisine in a small plate format, with dishes ranging from andouille potato tots to fried oysters. The pied du cochon is served with braised Covey Rise Farms collard greens, bacon and pickled Anaheim peppers. Half a roasted chicken comes with dirty spaetzle, sweet tea glaze and greens. Reservations accepted. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

Tomas Bistro
755 Tchoupitoulas St., (504) 527-0942; www.tomasbistro.com
The Gulf fish Cardinal comes with grilled asparagus, parslied potatoes and crawfish beurre blanc sauce. Duck Julia includes roasted duck breast and confit duck leg, wild rice, Swiss chard and raspberry fig sauce. Reservations recommended. Dinner daily. Credit cards. $$$

Vacherie
Hotel Ste. Marie, 827 Toulouse St., (504) 207-4532; www.vacherierestaurant.com
Vacherie offers a mix of casual and refined Louisiana and Southern dishes. The rabbit cassoulet is slow-cooked and served with collard greens, navy beans and leeks. The Taste of Vacherie sampler includes okra and seafood gumbo, crawfish etouffee, smothered collard greens, and fried green tomatos topped with remoulade. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

Veranda Restaurant
InterContinental Hotel New Orleans, 444 St. Charles Ave., (504) 585-4383; www.icneworleans.com
Veranda Restaurant serves a mix of Creole and Cajun-inspired breakfasts. The seafood omelet includes crabmeat, shrimp and Cajun cream sauce. The pain perdu is topped with bananas Foster. Reservations accepted. Breakfast Mon.-Sun. Credit cards. $$

Ye Olde College Inn
3000 S. Carrollton Ave., (504) 866-3683; www.collegeinn1933.com
The daily fish special is a Gulf fish fillet topped with Louisiana lump crabmeat and roasted corn sauce served with garden vegetable maque choux. Crispy boudin sausage cakes are served over baby lettuce, drizzled with pepper jelly vinaigrette and topped with a poached egg pulled from the restaurant's chicken coop. Reservations accepted. Dinner Tue.-Sat. Credit cards. $$

Zoe Restaurant & Bar
W New Orleans, 333 Poydras St., second floor, (504) 207-5018; www.zoeneworleans.com
Louisiana shrimp are served over dirty risotto with andouille in Creole gravy. Buffalo chicken cobb salad tops romaine with spicy Buffalo fried chicken, aged cheddar cheese, hard-boiled eggs, scallions, bacon and red pepper ranch dressing. 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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