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2015 Fall Restaurant Guide: Warehouse District 

8 Block Kitchen & Bar
Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3850; www.neworleans.hyatt.com
The breakfast buffet features a build-your-own-omelet station with cage-free eggs, and for lunch, there is a make-your-own salad or sandwich station. Reservations accepted. Breakfast and lunch daily, brunch Sat.-Sun. Credit cards. $$

Allegro Bistro
1100 Poydras St. Suite 150, (504) 582-2350; www.allegrobistro.com
Roasted rosemary chicken is marinated with garlic and rosemary and served with garlic mashed potatoes and natural jus. Crawfish carbonara includes peas, Parmesan cheese and smoky bacon in cream sauce over penne pasta. Reservations recommended. Lunch Mon.-Fri. Credit cards. $$

The American Sector
945 Magazine St., (504) 528-1940; www.nationalww2museum.org/american-sector
The oyster BLT features Parmesan-crusted oysters, pork belly, tomato jam and Victory Garden arugula. Bacon-braised duck features a sugarcane glaze and comes with candied pork belly and jalapeno cream cheese. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Back to the Garden
833 Howard Ave., Suite 100, (504) 299-8792
The stir-fried vegetable plate features broccoli, cauliflower, cabbage, carrots, mushrooms, onions, garlic and tamari sauce over brown rice. Char-broiled chicken salad includes greens, avocado, tomato, carrots and cucumber. No reservations. Breakfast and lunch Mon.-Fri. Credit cards and checks. $

Balise
640 Carondelet St., (504) 459-4449; www.balisenola.com
Long-stem broccoli is served with Piave Vecchio and sauce gribiche. Roasted lamb loin is served with lamb ragout, celery root puree, maitake mushrooms and toasted hazelnuts. Reservations accepted. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

Barcadia
601 Tchoupitoulas St., (504) 335-1740; www.barcadianeworleans.com
The bar and game room's upscale bar food includes fried dill pickle chips served with jalapeno ranch dipping sauce. The KGB burger is a burger topped with cheddar, a fried egg and praline bacon. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

Bistreaux at the Bank
The Whitney Hotel, 610 Poydras St., (504) 212-5656; www.cateringetc.com
A roasted half chicken is served with jus and two sides. The Morning Melt Down features scrambled eggs, hot sausage and melted cheese on Texas toast or wheatberry bread and is served with potatoes or french fries. No reservations. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$

Bittersweet Confections
725 Magazine St., (504) 523-2626; www.bittersweetconfections.com
Quiche flavors change weekly and feature seasonal vegetables. The Chocolate Overload cupcake is filled with chocolate ganache and frosted with chocolate butter cream. No reservations. Breakfast and lunch Mon.-Sun. Credit cards. $

Borgne
Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3860; www.borgnerestaurant.com
Chefs John Besh and Brian Landy's rustic-styled fish house serves oysters harvested from Caminado Bay. Gulf fish ceviche is made with pickled mirliton, sweet corn, chilies and tomatoes. Seared scallops are served with wild rice, lentil salad and "broken" romesco. Reservations recommended. Lunch and dinner daily. Credit cards. $$$

Cafe Adelaide and Swizzle Stick Bar
Loews New Orleans Hotel, 300 Poydras St., (504) 595-3305; www.cafeadelaide.com
Masa-crusted Gulf oyster "tamales" are masa- and cornmeal-crusted oysters over cochon de lait tamale grits with shaved fennel salsa and piquillo hot sauce. "New Orleans East" shrimp are Louisiana white shrimp served with Asian-style barbecue glaze, crab boil kimchi, pork belly, charred chilies and creamy grits. Reservations recommended. Breakfast and lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

Cafe at the Square
500 St. Charles Ave., (504) 304-7831; www.cafeatthesquare.com
Chicken and waffles features hand-battered chicken tenders, waffles, two eggs and sausage gravy. House-made macaroni and cheese includes three cheeses, heavy cream and a changing selection of pastas. Reservations accepted for large parties. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

Capdeville
520 Capdeville St., (504) 371-5161; www.capdevillenola.com
Shrimp and chorizo tacos are served with cebollita slaw and poblano coulis with yuca chips. Seared espresso-rubbed steak comes with tandoori cauliflower and Parmesan gremolata. Reservations accepted. Lunch and dinner Mon.-Sat., late-night Fri.-Sat., brunch Sat.-Sun. Credit cards. $$

click to enlarge A sashimi presentation has tropical flair at Carmo in the Warehouse District.
  • A sashimi presentation has tropical flair at Carmo in the Warehouse District.

Carmo
527 Julia St., (504) 875-4132; www.cafecarmo.com
The Rico features smoked pulled pork on a grilled plantain patty topped with melted cheese, avocado, salsa fresca and tangy Rico sauce, and a vegan version with vegan cheese is available. Esmeralda salad includes quinoa, black beans, organic corn, poblano peppers, cilantro, pumpkin seeds, Cotija cheese or vegan cheese, organic greens and coconut-chili-lime vinaigrette. Delivery available. Reservations recommended. Lunch Mon.-Sat., dinner Tue.-Sat. Credit cards. $$

Cochon
930 Tchoupitoulas St., (504) 588-2123; www.cochonrestaurant.com
Chefs Donald Link and Stephen Stryjewski serve creative Cajun dishes and house-made charcuterie. Oyster pan roast features oysters cooked in a wood-burning oven and topped with chili-garlic butter. The Louisiana cochon features slow-cooked pork with turnips, cabbage and cracklings. Reservations recommended. Lunch and dinner Mon.-Sat. Credit cards. $$$

Cochon Butcher
930 Tchoupitoulas St., (504) 588-7675; www.cochonbutcher.com
The charcuterie plate features house-made sausages and cured meats such as Genoa salami, spicy fennel sausage and hog's head cheese and comes with house-made crackers and accoutrements. The pork belly sandwich includes braised pork, cucumbers, mint and chili-lime aioli on white bread. No reservations. Lunch and dinner Mon.-Sat., brunch Sun. Credit cards. $$

Compere Lapin
535 Tchoupitoulas St., (504) 599-2119; www.comperelapin.com
Chef Nina Compton's menu includes French, Italian and Caribbean influences. Conch croquettes are served with pickled pineapple tartar sauce. Curried goat features goat meat slow roasted with ginger, chilies, garlic, chaat masala and coconut milk and served with roasted plantain gnocchi, toasted cashews and cilantro. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

The Crazy Lobster
Spanish Plaza, 500 Port of New Orleans Place, Suite 83, (504) 569-3380; www.thecrazylobster.com
Char-grilled oysters are served with garlic toast points. The steamed seafood bucket includes lobster, snow crab, shrimp, crawfish, clams, mussels, corn, potatoes and sausage. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Desi Vega's Steakhouse
628 St. Charles Ave., (504) 523-7600; www.desivegasteaks.com
Blackened yellowfin tuna is served with pickled cucumbers, avocado, daikon sprouts and Sriracha and wasabi aiolis. Who Dat shrimp are stuffed with crabmeat, wrapped in bacon and served with sweet Thai chili sauce and chipotle remoulade. Reservations recommended. Lunch Mon.-Fri., dinner Tue.-Sat. Credit cards.  $$$

Dino's Bar & Grill
1128 Tchoupitoulas St., (504) 558-0900; www.dinosnola.com
Dino's blue cheese burger is served with waffle fries. Seared tuna salad is dressed with signature feta vinaigrette. No reservations. Lunch, dinner and late-night daily. Credit cards. $

Drago's Seafood Restaurant & Oyster Bar
Hilton New Orleans Riverside, 2 Poydras St., (504) 584-3911; www.dragosrestaurant.com
See Metairie section for restaurant description. No reservations. Lunch and dinner daily. Credit cards. $$$

El Gato Negro
800 S. Peter St., (504) 309-8864; www.elgatonegronola.com
See French Quarter section for restaurant description.

Emeril's Restaurant
800 Tchoupitoulas St., (504) 528-9393; www.emerilsrestaurants.com/emerils-new-orleans
Chef Emeril Lagasse's flagship restaurant marks its 25th anniversary this year. Truffled fried chicken is accompanied by seasonal fixings. A tamarind-glazed grilled pork chop is served atop caramelized sweet potatoes with green chile mole. Reservations accepted. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

Ernst Cafe
600 S. Peters St., (504) 525-8544; www.ernstcafe.net
Crawfish nachos are made with freshly fried tortilla chips topped with spicy cheese and crawfish tails. Boudin balls are Cajun sausage made with pork and rice, rolled and fried until crispy. No reservations. Lunch and dinner daily Tue.-Sun. Credit cards. $$

Fulton Alley
600 Fulton St., (504) 208-5569; www.fultonalley.com
Andouille tots are large potato tots stuffed with cheddar, rolled in andouille sausage crumbs, fried and served with ranch sauce. The turkey and avocado sandwich features smoked turkey, avocado, bacon, roasted tomato and herb aioli on cranberry walnut whole wheat bread. Reservations accepted. Lunch Fri.-Sun., dinner and late-night daily. Credit cards. $$

Grand Isle
575 Convention Center Blvd., (504) 520-8530; www.grandislerestaurant.com
Alligator "wings" are served with whipped blue cheese. Chile butter-baked mahi mahi is served with corn maque choux and topped with heirloom tomato sofrito. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Herbsaint Bar and Restaurant
701 St. Charles Ave., (504) 524-4114; www.herbsaint.com
Muscovy duck leg confit is served with dirty rice and citrus gastrique. Louisiana shrimp are served with Calasparra rice, artichokes and maitake mushrooms. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

Horinoya Restaurant
920 Poydras St., (504) 561-8914; www.horinoyarestaurant.com
The Japanese restaurant has a sushi bar and full menu. The wagyu beef appetizer is a small portion of beef cooked tableside on a hot stone and served with ponzu sauce. Tuna tataki is seared rare tuna in house sauce. Reservations accepted. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards.  $$$

Johnny Sanchez
930 Poydras St., (504) 304-6615; www.johnnysanchezrestaurant.com
Chefs John Besh and Aaron Sanchez's taqueria offers gourmet takes on Mexican staples. Crispy masa-fried P&J oysters top tacos with mirliton slaw, pickled onions and avocado. Wood-grilled flatiron steak is served with pumpkin mole, patata bravas and epazote butter. Reservations recommended. Lunch and dinner daily. Credit cards. $$

Juan's Flying Burrito
515 Baronne St., (504) 529-5825; www.juansflyingburrito.com
See Uptown section for restaurant description.

La Boca
870 Tchoupitoulas St., (504) 525-8205; www.labocasteaks.com
The Argentine steakhouse offers a menu of a la carte steaks and sides such as french fries, mashed potatoes, asparagus and flash-fried Brussels sprouts. The Gaucho plate includes skewered beef, chorizo, sweetbreads and beef empanadas. Reservations accepted. Dinner Mon.-Sat., late-night Thu.-Sat. Credit cards. $$$

click to enlarge A diner tries the tacos at La Casita in the Warehouse District.
  • A diner tries the tacos at La Casita in the Warehouse District.

La Casita
634 Julia St., (504) 218-8043; www.eatlacasita.com
El Fuego is braised brisket with Monterey Jack cheese, verde sauce and pico de gallo available in tacos or a burrito. Cochon de Mexicana is braised pork shoulder with avocado, pickled cabbage and ancho crema, and it also is available in tacos or a burrito. No reservations. Lunch and dinner daily. Credit cards. $

Legacy Kitchen
700 Tchoupitoulas St., (504) 613-2350; www.legacykitchen.com
Tuna tango salad features seared ahi tuna, avocado, mango, macadamia nuts, wontons, greens and ginger-lime dressing. Lemon ice-box pie is made from scratch with a Nilla wafer and nut crust and fresh whipped cream. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$$

Lucy's Retired Surfers Bar & Restaurant
701 Tchoupitoulas St., (504) 523-8995; www.lucysnola.com
Cabo shrimp and grits features jumbo shrimp marinated with honey, jalapenos and chilies and served over poblano pepper Jack cheese grits. Tiki Taco Shack tacos include a choice of any two tacos (pao pao shrimp, tuna tataki, chimichurri steak) and refried beans or black beans and seasoned rice. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $

Manning's Eat - Drink – Cheer
519 Fulton St., (504) 593-8072; www.facebook.com/manningsnola
The Archie burger features a patty made with ground Louisiana beef and brisket dressed with lettuce, tomato, pickles and red onions and is served with fries. Southern nachos are yellow and blue corn chips topped with machaca (shredded beef), pico de gallo, cheese sauce, jalapenos and sour cream. Reservations accepted only on game days. Breakfast Sat.-Sun., lunch and dinner daily. Credit cards $$

Marcello's Restaurant & Wine Bar
715 St. Charles Ave., (504) 581-6333; www.marcelloscafe.com
Braised pork cheeks are served with mushrooms, dry Marsala, veal demi-glace and Parmesan polenta. The Palermo features veal, chicken or eggplant scaloppine, tomatoes, mushrooms, capers and lemon butter over angel hair. Reservations accepted. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

Mulate's Cajun Restaurant
201 Julia St., (504) 522-1492; www.mulates.com
Catfish Mulate's is grilled catfish topped with crawfish etouffee and served with jambalaya, house-made coleslaw and a twice-baked potato. Catfish Cecilia features a grilled catfish fillet stuffed with crabmeat dressing and served with jambalaya, coleslaw and a twice-baked potato. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Peche Seafood Grill
800 Magazine St., (504) 522-1744; www.peche- restaurant.com
Chefs Donald Link, Stephen Stryjewski and Ryan Prewitt's James Beard Award-winning restaurant is a rustic-styled seafood house. Whole redfish is grilled over an open flame and served with salsa verde. Spicy ground shrimp is served with noodles. Reservations recommended. Lunch and dinner Mon.-Sat. Credit cards. $$

Pie, Pizza & Pastas
814 S. Peters St., (504) 528-2743; www.piepizzaandpastas.com
Swamp Thing pizza features Cajun tomato sauce, alligator and duck sausages and sweet onions. Penne vodka features marinated chicken in tomato-vodka sauce. No reservations. Lunch and dinner daily, late-night Thu.-Sat. Credit cards. $$

Rebellion Bar & Urban Kitchen
748 Camp St., (504) 298-7317; www.facebook.com/nolarbk
The menu features a fusion-style blend of contemporary dishes and Asian flavors. Tempura fried rock shrimp are served with nori, onions and wasabi aioli. Hoisin-braised pork belly sliders are served with Asian slaw, shallots, wasabi aioli, pickles and grilled enoki mushrooms. No reservations. Lunch Mon.-Sat. Credit cards. $

Rock-N-Sake
823 Fulton St., (504) 581-7253; www.rocknsake.com
Tuna nachos made with crispy wonton chips are topped with green onions, smelt roe, garlic-jalapeno ponzu sauce and sesame seeds. Stir-fried soba noodles are mixed with pork belly, edamame, caramelized onions, seasonal vegetables, cream sauce and a dash of sesame oil. No reservations. Lunch Fri., dinner Tue.-Sun., late-night Fri.-Sat. Credit cards.  $$

Root
200 Julia St., (504) 252-9480; www.rootnola.com
House-made sausages include Spanish-style morcilla, a boudin noir seasoned with shallots and apples and fried in butter. Crispy pig ear and warm jardiniere salad includes an array of pickled garden vegetables and is topped with anchovy dressing. Reservations recommended. Lunch Mon.-Fri., dinner daily, late-night Fri.-Sat. Credit cards. $$$

Ruth's Chris Steak House
Harrah's Hotel, 525 Fulton St., (504) 587-7099; www.ruthschris.com
See Metairie section for restaurant description. Reservations recommended. Lunch and dinner daily. Credit cards. $$$

Tivoli & Lee
The Hotel Modern, 2 Lee Circle, (504) 962-0909; www.tivoliandlee.com
Chappapeela Farms duck ravioli features smoked onion broth, pork belly marmalade and pepper jelly. Kimchi grit beignets are served with oxtail, green onions, poached egg and yaka mein broth. Reservations accepted. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

Tomas Bistro
755 Tchoupitoulas St., (504) 527-0942; www.tomasbistro.com
Roasted venison loin is served with juniper berry-black peppercorn burgundy reduction, potatoes gratinee, roasted cipollini onions and steamed asparagus. Filet mignon is served with Louisiana oysters, roasted fingerling potatoes, haricots verts and veal demi-glace. Reservations recommended. Dinner daily. Credit cards. $$$

Tommy's Cuisine
746 Tchoupitoulas St., (504) 581-1103; www.tommysneworleans.com
Crispy roasted duck is deglazed with raspberry reduction and served over wild rice and spinach with toasted pecans and bacon. Seared Australian lamb chops are served with garlic mashed potatoes, rosemary port demi-glace and haricots verts. Reservations recommended. Dinner daily. Credit cards. $$$

Two Chicks Cafe
901 Convention Center Blvd., Suite 109, (504) 407-3078: www.twochickscafe.com
The Kickin' omelet includes chicken breast, red onion, mushrooms, spinach, goat cheese, Creole mustard and salsa. Grown Up grilled cheese features Gruyere, smoked Gouda, pickled beets, Creole mustard and jalapeno cornbread. No reservations. Lunch, dinner and brunch Tue.-Sun. Credit cards. $$

Union Station Pub & Grill
735 St. Joseph St., (504) 522-4934; www.unionstationneworleans.com
Red bean- and andouille-stuffed wontons are served with Sriracha-honey sauce. The fancy grilled cheese is made with goat, cheddar and mozzarella cheeses, bacon marmalade and marinated tomatoes on sourdough bread and served with fries. Delivery available. No reservations. Dinner and late-night daily. Credit cards.  $

Vic's Kangaroo Cafe
636 Tchoupitoulas St., (504) 524-4329The Australian pub serves shepherd's pie filled with ground beef and topped with garlic mashed potatoes and cheddar cheese. Spicy jambalaya is made with chicken, spicy sausage, vegetables and rice. No reservations. Lunch Fri.-Sun., dinner and late-night daily. Credit cards.  $

W.I.N.O.
610 Tchoupitoulas St., (504) 324-8000; www.winoschool.com
Diners can assemble a cheese plate from 20 varieties of soft, semi-soft, hard and blue cheeses. Baked brie is served with toasted walnuts and fig preserves. No reservations. Lunch, dinner and late-night daily. Credit cards. $

Warehouse Grille
869 Magazine St., (504) 322-2188; www.warehousegrille.com
Da Duck sandwich features shredded duck glazed in balsamic reduction, cheddar, blue cheese, sauteed onions, apples and currant chutney on toasted sour dough. Creole rice balls are stuffed with shrimp and served with Creole sauce. Reservations accepted. Breakfast Sat.-Sun., lunch and dinner daily. Credit cards. $$

Willa Jean
610 O'Keefe Ave., (504) 509-7334; www.willajean.com
The bakery and cafe serves avocado toast topped with a poached egg, olive oil and sea salt. The griddled meatloaf sandwich is topped with tomato jam and crispy onions on an onion roll. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$

Wood Pizza Bistro & Taphouse
404 Andrew Higgins Drive, (504) 281-4893; www.woodpizzaneworleans.com
The restaurant offers a menu of classic pizzas cooked in a wood-fired oven. Roasted local spaghetti squash is served with tomatoes, feta, parsley and marinated olives. Mussels alla arrabbiata is Prince Edward Island mussels in spicy tomato sauce with roasted red peppers and shaved radish served with flatbread. No reservations. Lunch and dinner daily, late-night Thu.-Sun. Credit cards. $$

World of Beer
300 Julia St., (504) 299-3599; www.worldofbeer.com
The craft beer hall serves giant Bavarian pretzels with house-made stone-ground mustard, and cheese sauce made with NOLA Brown Ale is an optional addition. Belgian beer waffle s'mores are Belgian beer-infused waffles with toasted marshmallow, Kahlua fudge sauce and graham cracker crumbles on top. Reservations accepted. Reservations accepted. Lunch, dinner and late-night daily. Credit cards.  $$




Abita Springs | Algiers | Bywater | Carrollton/University | CBD | Chalmette/New Orleans East
Citywide | Covington | Faubourg Marigny | French Quarter | Gentilly/Lakefront | Gretna
Harahan/Jefferson/River Ridge | Harvey | Kenner & Beyond | Lakeview
Madisonville | Mandeville | Marrero | Metairie | Mid-City/Treme
Other | Outskirts | Slidell | Uptown | Warehouse District




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