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2015 Spring Restaurant Guide: B 

Ba Mien Vietnamese Cuisine
13235 Chef Menteur Hwy., Suite C, (504) 255-0500; www.bamien.com
Steamed rolls feature grilled pork or minced pork, bean sprouts, lettuce and cucumber. Bun bo hue is spicy beef and pork noodle soup featuring lemon grass beef broth and vermicelli noodles. No reservations. Breakfast, lunch and dinner Tue.-Sun. Credit cards.  $$

Babylon Cafe
7724 Maple St., (504) 314-0010; www.babyloncafe.biz
Appetizers include baba ghanoush and stuffed grape leaves. Rosemary lamb chops are marinated in olive oil and rosemary, grilled and served with sauteed vegetables. The drinks menu includes Turkish coffee and Lebanese iced tea with rosewater and pine nuts. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Bacchanal
600 Poland Ave., (504) 948-9111; www.bacchanalwine.com
The front wine shop offers cheese plates with grilled bread and there's a full menu available at the kitchen window. Roasted fingerling potatoes are paired with beets, frisee, miso and goat cheese. Pork shoulder is served with pork belly, chaurice, chi-chi beans and grapefruit. No reservations. Lunch, dinner and late-night daily. $$

Backspace Bar & Kitchen
139 Chartres St., (504) 322-2245; www.backspacenola.com
The Backspace burger features an all-Angus beef patty topped with brie, applewood-smoked bacon and grilled onions on a brioche bun. The Whitman roast beef sandwich combines roasted beef tenderloin tips, fried oysters, Swiss cheese and gravy on a ciabatta roll. No reservations. Breakfast, lunch, dinner and late-night daily. Credit cards. $

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

Balcony Bar & Cafe
3201 Magazine St., (504) 895-1600; www.balconynola.com
Avocado and asparagus salad includes romaine lettuce, artichoke hearts, tomatoes, Kalamata olives, house dressing and pita chips on the side. Spinach Alfredo lasagna features spinach and sauteed onions layered with ricotta, mozzarella and Parmesan in Alfredo sauce. Reservations accepted for large parties. Dinner and late-night daily, brunch Sat.-Sun. Credit cards. $$

Balise
640 Carondelet St., (504) 459-4449; www.balisenola.com
Chef Justin Devillier's new restaurant serves small plates such as venison tartare with dill mayonnaise, horseradish and rye crumbs and shrimp fritters with charred pepper aioli. Crab au gratin features crabmeat and Camembert topped with breadcrumbs. Reservations accepted. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

Banana Blossom
2112 Belle Chasse Hwy., Gretna, (504) 392-7530
Thai-style spicy baby clams are served with Thai barbecue sauce and roti. Ka pao kai is a Thai street-food dish featuring ground chicken, chilies, onions, carrots, basil and a sunny side-up egg over jasmine rice. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $$

Bao & Noodle
2700 Chartres St., (504) 272-0004; www.baoandnoodle.com
The restaurant makes a variety of noodles in house and serves them in dishes such as beef soup with rice noodles. Other options include scallion pancakes with dipping sauce, ma po tofu and tea egg with greens. No reservations. Lunch and dinner Tue.-Sat. Credit cards. $$

Barcadia
601 Tchoupitoulas St., (504) 335-1740; www.barcadianeworleans.com
Battered and fried Wisconsin cheese curds come with either marinara or roasted red pepper ranch dip. The Curbside burger features a house-made beef patty, pickles, American cheese, lettuce and tomatoes. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

Barcelona Tapas
720 Dublin St., (504) 861-9696; www.barcelonanola.com
The restaurant serves Iberian dishes such as paella Valencia and fideua, which is like paella but made with pasta instead of rice. Mussels Mediterranean are black mussels sauteed with Spanish sofrito. Classic tapas dishes include patatas bravas, or fried potatoes with Catalan sauce. Reservations accepted for large parties. Dinner Tue.-Sun. Credit cards. $$$

Barley Oak
2101 Lakeshore Drive, Mandeville, (985) 727-7420; www.thebarleyoak.com
The Reuben combines corned beef, Swiss cheese, sauerkraut and Thousand Island dressing on marbled rye and comes with chips or potato salad. The Cajun sausage plate consists of andouille sausage, alligator sausage and hot sausage, sauerkraut, focaccia bread and brown German mustard. No reservations. Dinner and late-night daily. Credit cards. $

Baru Bistro & Tapas
3700 Magazine St., (504) 895-2225; www.barutapas.com
Argentine-style grilled skirt steak is served with chimichurri, grilled asparagus and manchego cheese fries. House-made Colombian chorizo is served with aji sauce. The second floor features ceviches at the crudo bar. No reservations. Lunch and dinner downstairs Mon-Sat. Credit cards. $$$

Basin Seafood & Spirits
3222 Magazine St., (504) 302-7391; www.basinseafoodnola.com
The menu includes grilled whole fish, royal red shrimp with garlic butter and crab and crawfish beignets with remoulade. Char-broiled oysters are topped with garlic butter and Parmesan and served with garlic bread. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Bayona
430 Dauphine St., (504) 525-4455; www.bayona.com
Chef Susan Spicer incorporates a variety of local and global influences at her flagship restaurant. Smoked quail is served atop a salad of greens, pears, spiced pecans and bourbon-molasses dressing. Peppered lamb loin is served with goat cheese and zinfandel sauce. Reservations recommended. Lunch Wed.-Sat., dinner Mon.-Sat. Credit cards. $$$

Bayou Beer Garden
326 N. Jefferson Davis Pkwy., (504) 302-9357; www.bayoubeergarden.com
Disco fries are a pile of french fries loaded with house-made beef debris, gravy and cheddar cheese. The house burger is a 10-ounce patty served on a sesame seed bun. No reservations. Lunch, dinner and late-night daily. Credit cards. $

Bayou Burger
503 Bourbon St., (504) 529-4256; www.bayouburger.com
Cochon nachos top freshly fried tortilla chips with melted cheeses, house-smoked pulled pork, signature barbecue sauce, coleslaw, onions and sour cream. The Ultimate Cure burger combines two burger patties with a grilled cheese and bacon sandwich and dresses it with lettuce, tomato, pickles, red onions and Tabasco mayonnaise on a brioche bun. Reservations accepted for large parties. Lunch, dinner and late-night daily. Credit cards. $$

Bayou Hot Wings
6221 S. Claiborne Ave., Suite 104, (504) 865-9464; www.bayouhotwings.com
Hot wings come with a choice of sauces such as honey mustard, Korean barbecue and various levels of spicy heat. The menu also includes chicken tenders, fried shrimp, burgers, sandwiches and more. No reservations. Lunch and dinner daily. Credit cards. $

The Beach House Bar & Grill
124 Girod St., Mandeville, (985) 624-9331; www.beachhousemandeville.com
The Aloha burger is made with Swiss cheese, grilled pineapple, lettuce and teriyaki. Fish tacos feature grilled, blackened or fried fish, white corn or flour tortillas, shredded cabbage, taco sauce and Caribbean-style mango salsa. No reservations. Lunch and dinner daily. Credit cards. $$

Beachcorner Bar & Grill
4905 Canal St., ( 504) 488-7357; www.beachcornerbarandgrill.com
The 8-ounce grilled tuna steak is served in a sandwich or on a salad with house-made sauce. The 10-ounce hickory-smoked cheddar burger is dressed with sharp cheddar, grilled onions and house-made hickory sauce. No reservations. Lunch, dinner and late-night daily. Credit cards. $

The Bean Gallery
637 N. Carrollton Ave., (504) 324-8176; www.nolalovescoffee.com
Bagel and lox sandwiches feature smoked salmon, capers, cream cheese, red onion and tomatoes. There also are frozen coffee drinks and baked goods including cookies and croissants. No reservations. Breakfast, lunch and dinner daily, late-night Sun.-Thu. Credit cards. $

Bear's Poboys at Gennaro's
3206 Metairie Road, Metairie, (504) 833-9226; www.bearspoboys.com
The roast beef po-boy is dressed with lettuce, tomatoes, pickles and mayonnaise. The NOLA burger is topped with roast beef debris and melted Swiss cheese. No reservations. Lunch daily, dinner Mon.-Sat. Credit cards. $

Beef Connection
501 Gretna Blvd., Gretna, (504) 366-3275 The dinner menu features a la carte steaks such as the Angus beef filet mignon topped with hot drawn butter. New Orleans-style barbecue shrimp are served in peppery sauce. Reservations accepted. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

Bennachin
1212 Royal St., (504) 522-1230; www.bennachinrestaurant.com
The restaurant specializes in dishes from western and central Africa. Vegetarian jama jama ni makondo features sauteed spinach with fried plantains and coconut rice. Ground peanut stew is available in beef or vegetarian versions and is served over rice. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Besh Steak
Harrah's Casino, 8 Canal St., (504) 533-6111; www.harrahsneworleans.com/restaurants/besh-steak.html
Chef John Besh's steakhouse serves large cuts of beef and local seafood. Jumbo lump crabmeat is baked in a crab shell with garlic and served with lemon fondue. The 12-ounce double cut pork chop is served with crab orzo risotto. Reservations recommended. Dinner daily. Credit cards. $$$

Betsy's Pancake House
2542 Canal St., (504) 822-0213
This diner serves breakfast plates and home-style lunch specials. The breakfast special features two eggs, bacon, grits and pancakes or toast. Lunch specials include baked, barbecued or fried chicken with macaroni and cheese and red beans and rice with smoked sausage, a pork chop or ham shank. No reservations. Breakfast and lunch Sun.-Fri. Credit cards. $

Bevi Seafood Co.
4701 Airline Drive, Metairie, (504) 885-5003; www.beviseafoodco.com
Boiled crawfish and other seafood is available for dine-in or take-out. The oyster bar offers raw and char-grilled oysters. No reservations. Lunch Wed.-Mon., dinner Fri. Credit cards. $

click to enlarge Biscuits & buns on banks serves an egg, sausage and cheese biscuit with fruit. - PHOTO BY CHERYL GERBER
  • Photo by Cheryl Gerber
  • Biscuits & buns on banks serves an egg, sausage and cheese biscuit with fruit.

Biscuits & Buns on Banks
4337 Banks St., (504) 273-4600; www.biscuitsandbunsonbanks.com
Signature dishes include a waffle topped with brie and blueberry compote and French toast served with caramelized bananas and pancetta. The menu also includes biscuits topped with gravy or chicken tenders with andouille and chorizo gravy. Delivery available Tue.-Fri. No reservations. Brunch and lunch Tue.-Sun. Credit cards. $$

Bistreaux
Maison Dupuy Hotel, 1001 Toulouse St., (504) 586-8000; www.maisondupuy.com/dining
Bistreaux salad features arugula, sliced pears, roasted beets, shaved red onions and blue cheese tossed in champagne-honey vinaigrette. Cassoulet includes braised duck, andouille, pork belly and white beans. Reservations accepted for large parties. Breakfast, lunch and dinner daily. Credit cards. $$$

Bistro Byronz
1901 Hwy. 190, Mandeville, (985) 951-7595; www.bistrobyronz.com
For an entree, artichoke cakes are served with crabmeat, mushrooms, spinach and white wine Alfredo sauce. Mediterranean shrimp salad features mixed greens, black olives, tomatoes, feta, artichoke hearts, pepperoncini and balsamic vinaigrette. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

Bistro Daisy
5831 Magazine St., (504) 899-6987; www.bistrodaisy.com
Jumbo lump crabmeat is served with chilled roasted beets, torn-bread croutons, horseradish aioli and chives. Porcini-dusted chicken breast is pan-roasted and served with roasted mushrooms, oven-dried tomato, spinach, thyme reduction and french fries. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

click to enlarge Chef/owner Archie Saurage serves char-grilled oysters, po-boys and more at Bistro Orleans. - PHOTO BY CHERYL GERBER
  • Photo by Cheryl Gerber
  • Chef/owner Archie Saurage serves char-grilled oysters, po-boys and more at Bistro Orleans.

Bistro Orleans
3216 W. Esplanade Ave., Metairie, (504) 304-1469; www.bistroorleansmetairie.com
Popular dishes include oyster and artichoke soup, char-grilled oysters and wild-caught Des Allemands catfish. Blackened redfish is served with jambalaya, coleslaw and garlic bread. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Bittersweet Confections
725 Magazine St., (504) 523-2626; www.bittersweetconfections.com
The 16 different flavors of cupcakes include Chocolate Overload, filled with chocolate ganache and frosted with chocolate butter cream, and the salted caramel, a vanilla cupcake filled with salted-caramel ganache and frosted with caramel butter cream. For a Saturday morning special, a Belgian waffle is topped with strawberries, blueberries, pecans, chocolate chips and whipped cream. Delivery available. No reservations. Breakfast and lunch Mon.-Sun. Credit cards. $

The Blue Crab Restaurant & Oyster Bar
7900 Lakeshore Drive, (504) 284-2898; www.thebluecrabnola.com
The seafood house overlooking Lake Pontchartrain serves boiled seafood and classic dishes such as shrimp and grits, stuffed whole flounder, fried seafood plates and more. No reservations. Lunch and dinner Tue.-Sun. Credit cards. $$

Blue Dot Donuts
4301 Canal St., (504) 218-4866; 5236 Tchoupitoulas St., (504) 941-7675; www.bluedotdonuts.com
Specialty donuts feature a variety of flavors and combinations in- cluding Nutella and banana cream. Bacon and maple-glazed long johns are a house specialty. No reservations. Breakfast and lunch Tue.-Sun. Credit cards. $

Blue Line Sandwich Co.
2023 Metairie Road, Metairie, (504) 309-3773; www.bluelinesandwichco.com
The cochon de lait biscuit features slow-cooked Chappapeela Farms pork, grilled tomatoes, red-eye gravy and a fried egg. The St. Patty's Day Massacre includes house-made corned beef, duck pastrami, Abita beer-braised cabbage and remoulade on marble rye. No reservations. Breakfast and lunch Tue.-Sun. Credit cards. $

Blue Tomato
4401 Jefferson Hwy, Jefferson, (504) 734-3000 The eclectic menu includes burgers, Mexican and Italian dishes and more. Baby back ribs are smoked in house, smothered in Thai or barbecue sauce and served with Caribbean coleslaw and pineapple baked beans. Thai tuna Baja features tuna, Caribbean coleslaw and pico de gallo on a flour tortilla. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $

Bobby Hebert's Cajun Cannon
4101 Veterans Memorial Blvd., Metairie, (504) 324-6841; www.bobbyheberts.com
Char-grilled oysters are topped with garlic-herb Cajun cream sauce and Parmesan and Romano cheeses. The menu also includes fried eggplant sticks, alligator-jalapeno kickers and blackened items. Reservations accepted. Lunch, dinner and late-night daily. Credit cards. $$

Bombay Club
Prince Conti Hotel, 830 Conti St., (504) 577-2237; www.bombayclubneworleans.com
The menu of Southern-inspired dishes includes appetizers such as crawfish and green onion hushpuppies with Tabasco-honey butter. The blackened pork chop comes with dirty rice dressing and green garlic puree. Reservations accepted. Dinner daily. Credit cards. $$

Bon Ton Cafe
401 Magazine St., (504) 524-3386; www.thebontoncafe.com
Redfish Bon Ton is a sauteed fillet of black drum served with jumbo lump crabmeat and lemon-butter sauce. Crabmeat au gratin features jumbo lump meat in mushroom-sherry cream sauce topped with grated cheese. Reservations recommended. Lunch and dinner Mon.-Fri. Credit cards. $$$

Bonefish Grill
4848 Veterans Memorial Blvd., Metairie, (504) 780-9964; www.bonefishgrill.com
Fried Bang Bang shrimp are tossed in spicy cream sauce. Tilapia imperial features long-fin tilapia stuffed with shrimp, scallops and crabmeat and served with lemon-caper butter sauce. Reservations recommended. Lunch and dinner daily, brunch Sun. Credit cards. $$

Booty's Street Food
800 Louisa St., (504) 266-2887; www.bootysnola.com
Shrimp curry features shrimp, mango and pineapple in coconut milk curry over rice. Pupusas are cheese-filled corn masa cakes with roasted pork, pickled cabbage and avocado. Reservations accepted for large parties. Lunch and dinner daily, late-night Fri.-Sat., brunch Sat.-Sun. Credit cards. $$

Bop's Frozen Custard
2660 Florida St., Suite K, Mandeville. (985) 727-5003; www.bopsfrozencustard.com
There are frozen custard desserts like the Snappy Turtle, which is topped with hot fudge, caramel and roasted pecans. The sandwich menu includes a Black Angus burger. No reservations. Lunch and dinner daily. Credit cards. $

Borgne
Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3860; www.borgnerestaurant.com
Chef John Besh's restaurant offers refined versions of rustic seafood and fishing-camp dishes. Gulf fish ceviche is made with pickled mirliton, sweet corn, chilies and tomatoes. Adobo-marinated hanger steak is served with wild mushrooms, potatoes and salsa verde. Reservations recommended. Lunch and dinner daily. Credit cards. $$$

Bosco's Italian Cafe
2040 Hwy. 59, Suite 3, Mandeville, (985) 624-5066; www.boscositalian.com
The crawfish king cake appetizer is puff pastry filled with crawfish tails and a blend of Romano and cream cheese. The muffuletta is layered with salami, mortadella, smoked ham, mozzarella, provolone and olive salad. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

The Boston Restaurant
100 N.E. Central Ave., Amite, (985) 748-5555; www.bostonofamite.com
Marinated beef tenderloin is served with mushrooms, onions, carrots, potatoes and black pepper-garlic sauce. Wasabi pea-crusted yellowfin tuna steak comes with wasabi aioli, ponzu sauce and sweet soy reduction. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

Boswell's Jamaican Grill
3521 Tulane Ave., (504) 482-6600
Oxtail is prepared in a stew with vegetables and gravy and is served with broad beans. Jerk chicken comes with plantains and two sides. Delivery available. Reservations accepted. Lunch Mon.-Sat., dinner Tue.-Sat. Credit cards and checks. $$

Boucherie
1506 S. Carrollton Ave., (504) 862-5514; www.boucherie-nola.com
Pan-seared duck breast comes with wood-grilled heirloom carrots, pickled ramp bulbs and porcini mushrooms. St. Louis-style Niman Ranch pork ribs are served with backbone gravy, smothered broccoli and crispy shallots. Reservations accepted. Lunch and dinner Tue.-Sat. Credit cards. $$

Bouligny Tavern
3641 Magazine St., (504) 891-1810; www.boulignytavern.com
Chef John Harris' upscale tavern serves a menu of small plates and cheese and charcuterie boards. Ricotta gnudi are potato dumplings served with mushroom Marsala cream sauce. The sirloin burger is topped with tomato and herbed aioli. No reservations. Dinner and late-night Mon.-Sat. Credit cards. $

Bourbon House
144 Bourbon St., (504) 522-0111; www.bourbonhouse.com
The raw bar offers an array of raw and chilled seafood. The Bourbon barbecue shrimp po-boy features rosemary, garlic, black pepper and bourbon sauce and comes with french fries. Gulf fish on the half shell comes with new potatoes, balsamic-glazed red onions and lemon beurre blanc. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$$

Bravo! Cucina Italiana
3413 Veterans Memorial Blvd., Metairie, (504) 828-8828; www.bravoitalian.com
Chicken scaloppine features sauteed chicken, roasted portobello mushrooms, provolone, lemon-caper butter sauce, feta and tomatoes over herb linguine. Crispy Romano-breaded eggplant is topped with sauteed crawfish in fra diavolo sauce and served over angel hair pasta. Reservations recommended. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$

Brazilian Market & Cafe
2424 Williams Blvd., Suite N, Kenner, (504) 468-3533; www.brazilianmarketcafe.com
Pastel de carne are Brazilian-style beef empanadas in thin, fried dough. Feijoada is a traditional black bean and pork stew made with salted pork, smoked pork ribs and smoked sausage and served with collard greens, orange slices and rice sprinkled with tapioca flour (farofa). Reservations accepted for large parties. Breakfast and lunch daily, early dinner Mon.-Sat. Credit cards. $

Breads On Oak
8640 Oak St., (504) 324-8271; www.breadsonoak.com
The selection of baked goods includes artisan breads, croissants, organic muffins, cookies, cinnamon-raisin rolls, peanut butter blondies and more. The muffanada sandwich features olive salad, smoky maple tempeh and house-made cashew cheese on ciabatta. No reservations. Breakfast and lunch Wed.-Sun. Credit cards. $

Breaux Mart
Citywide; www.breauxmart.com
At the grocery chain's deli counter, crispy fried catfish comes with sides like macaroni and cheese or fried okra. Monday's red beans and rice special comes with a baked or fried pork chop and side items. No reservations. Lunch and dinner daily. Credit cards. $

Brennan's
417 Royal St., (504) 525-9711; www.brennansneworleans.com
Brennan's serves chef Slade Rushing's innovative takes on Creole dishes as well as Brennan's classics. Eggs Hussarde features poached eggs, house-made English muffins, prosciutto, hollandaise and marchands de vin. Egg yolk carpaccio is an egg yolk topped grilled shrimp, crispy sweet potatoes and andouille vinaigrette. Reservations recommended. Breakfast and lunch Tue.-Sat., dinner Tue.-Sun. Credit cards. $$$

Brewster's
8751 W. Judge Perez Drive, Chalmette, (504) 309-7548; www.brewstersrestaurant.com
The 10-ounce Brewster burger is topped with cheddar, lettuce, tomatoes, onions and pickles and is served with a choice of side. The 8-ounce rib-eye steak is served with garlic bread and a choice of side: fries, baked potato, onion rings, jambalaya, potato salad, chili, sweet potato fries, cheese fries, salad or a vegetable. Delivery available. No reservations. Lunch and dinner daily. Credit cards. $$

Brick Oven Cafe
2805 Williams Blvd., Suite F, Kenner, (504) 466-2097; www.brickovencafe.biz
Brick Oven chicken is grilled with artichoke hearts, mushrooms and scallions and served with lemon butter white wine sauce and angel hair pasta. The Brick Oven filet is a 10-ounce center-cut filet topped with minced garlic and served with spaghetti aglio e olio. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Brigtsen's Restaurant
723 Dante St., (504) 861-7610; www.brigtsens.com
Cochon du lait is served with cornbread stuffing, mashed sweet potatoes, cracklings and pan gravy. The seafood platter includes grilled drum amandine, shrimp cornbread with jalapeno-smoked butter, baked oysters Leruth, shrimp and Napa cabbage slaw, artichoke baked oysters and sea scallops with roasted cauliflower. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

Brisbi's Lakefront Restaurant & Bar
7400 Lakeshore Drive, (504) 304-4125; www.brisbisrestaurant.com
Fish tacos are topped with cilantro-lime pico de gallo, feta cheese and horseradish cream sauce and served with sweet potato fries. Pecan-crusted catfish is drizzled with Crystal lemon basil butter and served with mashed sweet potatoes and asparagus. Reservations accepted. Lunch and dinner Wed.-Mon. Credit cards and checks. $$

Brooklyn Pizzeria
4301 Veterans Memorial Blvd., Metairie, (504) 833-1288; www.eatbrooklyn.net
The Philly steak and cheese sandwich features sliced steak, onions and bell peppers. The Godfather pizza is topped with anchovies, minced garlic, garlic sausage and feta. No reservations. Lunch and dinner daily. Credit cards. $

Brothers Ole New Orleans Cafe
1502 Lapalco Blvd., Harvey, (504) 366-1073; www.brotherscafe.net
The menu includes a seafood muffuletta and a Who Dat burger topped with bacon and cheddar and served with steak fries. For a Monday special, red beans and rice is served with a fried pork chop. Reservations accepted. Breakfast, lunch and early dinner Mon.-Sat. Credit cards and checks. $

Broussard's Restaurant
819 Conti St., (504) 581-3866; www.broussards.com
Broussard's is celebrating its 95th anniversary with a menu of classics and new Caribbean-inspired items. Creole crab croquettes are served with avocado salsa, red chile crema and mango glaze. Broiled black drum Rosalie is served with haricots verts and ginger apple glaze. Reservations recommended. Dinner daily, brunch Sun. Credit cards. $$$

Brown Butter Southern Kitchen & Bar
231 N. Carrollton Ave., Suite C, (504) 609-3871; www.brownbutterrestaurant.com
Vinegar-braised grilled beef short ribs are served over creamy stone-ground yellow grits with crispy onions, heirloom carrots and boiled peanut salad. The Chicken and Waffle sandwich features chicken confit, country ham and aged white cheddar on sourdough bread pressed in a waffle iron and served with Steen's cane syrup mustard. No reservations. Lunch Tue.-Sat., brunch Sun. Credit cards. $$

Bruno's Tavern
7538 Maple St., (504) 861-7615; www.brunostavern.com
Debris fries are Creole-seasoned fries topped with roast beef debris, pepper Jack and cheddar cheeses and horseradish cream sauce. Buffalo Bruno features a breaded and fried chicken breast tossed in Buffalo sauce, topped with blue cheese and served with a side of ranch dressing. Delivery available. Reservations accepted for large parties. Lunch Sat.-Sun., dinner and late-night daily. Credit cards and checks. $

Bubba Gump Shrimp Co.
429 Decatur St., (504) 522-5800; www.bubbagump.com
Forrest's Seafood Feast features fried shrimp, seafood hushpuppies, fish and chips, coleslaw, remoulade and tartar and cocktail sauces. Shrimper's Heaven includes hand-breaded coconut shrimp, cold shrimp, fried shrimp, tempura shrimp, french fries and dipping sauces. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

Bud's Broiler
Citywide; www.budsbroiler.com
The chain specializes in char-broiled burgers. The No. 4 is a burger topped with cheddar cheese and chili or hickory sauce. Hot dogs are served split on burger buns and topped with chili and cheddar cheese. No reservations. Hours vary by location. Some locations accept credit cards. $

Buffa's Lounge
1001 Esplanade Ave., (504) 949-0038; www.buffasbar.com
The menu includes wings, burgers, sandwiches, salads and Creole favorites. Bratwurst jambalaya is made with beer-soaked bratwurst. Ham is injected with honey-praline sauce and deep fried. No reservations. Open 24 hours daily. Credit cards. $$

The Buffet at Harrah's
8 Canal St., (504) 533-6000; www.harrahsneworleans.com
The Buffet offers a large selection of local seafood, Southern favorites like fried chicken, Asian dishes and a 40-item dessert bar. Friday nights feature seafood specials and Wednesday is prime rib night. Reservations accepted for large parties. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

The Bulldog
3236 Magazine St., (504) 891-1516; 5135 Canal Blvd., (504) 488-4191; www.draftfreak.com
The Buffalo chicken sandwich features fried chicken tenders tossed in Moe's wing sauce and served on a cheddar-jalapeno wheat bun with either blue cheese or ranch dressing. King's nachos are topped with refried beans, cheese, jalapenos, sour cream, pico de gallo and guacamole. No reservations. Lunch and dinner daily. Credit cards. $

Buster's Place
519 E. Boston St., Covington, (985) 809-3880; www.bustersplaceonline.com
Buster's Colossal Burger is a half-pound char-grilled patty dressed with bacon, sauteed onions and mushrooms and American, cheddar and Swiss cheeses on a sweet mesquite bun served with french fries. Pontchartrain redfish is a 9- to 11-ounce blackened redfish fillet topped with crawfish-mushroom sauce. No reservations. Lunch and dinner daily. Credit cards. $$

Byblos
1501 Metairie Road, Metairie, (504) 834-9773; www.byblosrestaurants.com
Drunken Halloumi is cheese sauteed in ouzo and olive oil and served with tomatoes and garlic sauce. Assorted meat kebabs are served with two sides such as hummus or basmati rice pilaf. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Byblos Market
2020 Veterans Memorial Blvd., Metairie, (504) 837-9777; www.byblosrestaurants.com
Grilled chicken salad features feta, black olives, tomato, cucumber and Greek dressing and comes with hummus, pita bread and basmati rice pilaf. The combo kebab plate includes chicken, minced lamb meatballs, beef kebab, hummus, salad, rice, pita and tzatziki. No reservations. Lunch and dinner daily. Credit cards and checks. $

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  • Close Me Out @ Hi-Ho Lounge
    2239 St. Claude Ave. http://www.hiholounge.net

    • First Saturday of every month

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