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2016 Fall Restaurant Guide: Uptown 

click to enlarge Jennifer Conner serves a salad, tacos and a bloody mary at Brick & Spoon in Uptown.

Photo by Cheryl Gerber

Jennifer Conner serves a salad, tacos and a bloody mary at Brick & Spoon in Uptown.

Altamura
2127 Prytania St., (504) 265-8101; www.facebook.com/altamuraatmagnoliamansion
The upscale Italian menu features gnocchi Bolognese made with beef, pork, veal, tomato, onion, celery, carrot and garlic. Nantucket diver scallops are served with blood orange-tarragon sauce and asparagus risotto. Reservations accepted. Dinner Mon. and Wed.-Sat., brunch Sun. Credit cards. $$$

Amici Ristorante & Bar
3218 Magazine St., (504) 300-1250; www.amicinola.com
Crab and lobster ravioli are topped with Alfredo sauce. Coal-fired pizzas include the Carni Italiane pie, which features marinara, salami, prosciutto, meatballs, capicola and mozzarella. Reservations accepted. Lunch Mon.-Fri, brunch Sat.-Sun., dinner daily. Credit cards. $$$

Ancora Pizzeria & Salumeria
4508 Freret St., (504) 324-1636; www.ancorapizza.com
Bruschetta is topped with lardo, rosemary and olive oil. The Putanesca pizza features tomatoes, olives, anchovies, oregano, capers and garlic. Reservations accepted for large parties. Dinner daily. Credit cards. $$

Apolline 4729 Magazine St., (504) 894-8881; www.apollinerestaurant.com
Smoked tuna dip features poblano peppers and Creole cream cheese and is served with saltine crackers. The Creekstone Farms burger is topped with pimiento cheese, bacon and pickles and served on a brioche bun. Reservations accepted except at brunch. Brunch and dinner Tue.-Sun. Credit cards. $$$

Arana Taqueria y Cantina
3242 Magazine St., (504) 894-1233; www.facebook.com/arananola
A Mexican wedge salad of romaine lettuce is topped with pork belly, Mexican ranch dressing, corn, black beans and pico de gallo. Fried shrimp tacos are topped with chipotle mayonnaise, pickled vegetables and green onions. No reservations. Lunch and dinner daily. Credit cards. $$

Atchafalaya
901 Louisiana Ave., (504) 891-9626; www.atchafalayarestaurant.com
Sauteed drum is served with Gulf shrimp, clams, jumbo lump crabmeat, braised fennel, oyster mushrooms and cioppino broth with a toasted baguette. Pan-seared Gulf swordfish is served with peanut-ancho chili glaze, sweet potatoes, okra, crawfish tails and Caribbean-style green curry. Reservations recommended. Dinner daily, brunch Thu.-Mon. Credit cards. $$$

Audubon Clubhouse Cafe
6500 Magazine St., (504) 212-5282; www.auduboninstitute.org/golf-parks/clubhouse-cafe
Barbecue Gulf shrimp are served with goat cheese grits, charred chilies and French bread. A smoked pork chop is served with confit fingerling potatoes, haricots verts and white barbecue sauce. Reservations recommended. Lunch Mon.-Fri., dinner Sun.-Fri., brunch Sat.-Sun. Credit cards. $$$

August Moon
3635 Prytania St., (504) 899-5129; www.augustmoonuptown.com
Lemon grass shrimp features tempura-fried shrimp with sweet onion, pepper, minced lemon grass and rice vermicelli. A roasted half duck comes with five Chinese buns. Delivery available. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

The Avenue Pub
1732 St. Charles Ave., (504) 586-9243; www.theavenuepub.com
Currywurst is fried and served with garlic mashed potatoes, curried ketchup and coleslaw. Dump Truck Fries feature bechamel sauce and lemon grass pulled pork from Chappapeela Farms. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

Avo
5908 Magazine St., (504) 509-6550; www.restaurantavo.com
Chef Nick Lama serves a menu of Sicilian-inspired dishes. Charred octopus is served with whipped lardo, eggplant, marinated cranberries and black garlic. House-made bucatini pasta is topped with pancetta, Pecorino Romano and a poached egg. Reservations accepted. Dinner Mon.-Sat. Credit cards. $$$

Bakery Bar
1179 Annunciation St., (504) 265-8884; www.facebook.com/bakerybar
Hummus is served with kale, cauliflower, red onion and garlic croutons. Desserts include doberge cake, Key lime pie, Velvet Elvis cake with peanut butter and bacon fondant and more. No reservations. Lunch, dinner and late-night Tue.-Sun., brunch Sat.-Sun. Credit cards. $$

Balcony Bar and Cafe
3201 Magazine St., (504) 891-9226; www.balconynola.com
On the bar's second floor, G's Kitchen Spot serves pizza, sandwiches, chicken wings, salads and waffle fries. The Fiery Hawaiian pie is topped with ham, pineapple, red onion and spicy sauce. No reservations. Dinner and late-night daily. Credit cards. $$

Bar Frances
4525 Freret St., (504) 371-5043; www.barfrances.com
Grilled Gulf fish is topped with cherry tomatoes, basil pesto and grilled lemon. Pan-seared duck breast comes with blueberry reduction, toasted hazelnuts and root vegetables. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. $$$

Baru
3700 Magazine St., (504) 895-2225; www.barutapas.com
The menu includes creative takes on Colombian and Latin American dishes. Guacabello features grilled portobello mushroom and avocado served on tortilla chips. Tortas de cangrejo are crab cakes served with beet and mirliton remoulade salad. No reservations. Lunch and dinner Mon-Sat. Credit cards. $$$

Basin Seafood & Spirits
3222 Magazine St., (504) 302-7391; www.basinseafoodnola.com
Boudin balls are served with burned onion aioli. Butternut squash risotto is topped with lump crabmeat, sage brown butter and Parmesan. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

The Bayou Bar
Pontchartrain Hotel, 2031 St. Charles Ave., (504) 323-1456; www.bayoubarneworleans.com
Cuban muffuletta sliders are filled with ham, olives and pickles. The fried chicken sandwich is dressed with duck fat and pickled chilies. No reservations. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $$

The Big Cheezy
Henry's Uptown Bar, 5101 Magazine St., (504) 258-4075; www.thebigcheezy.com
The Mac N' Cheezy is a grilled cheese sandwich made with four-cheese macaroni. The Juice is a grilled cheese sandwich with roast beef debris, caramelized onions and grilled green peppers. No reservations. Lunch and dinner daily. Credit cards. $

Bistro Daisy
5831 Magazine St., (504) 899-6987; www.bistrodaisy.com
Julienned Gala apples and Belgian endive salad includes toasted walnuts, Amish blue cheese and white wine vinaigrette. Gulf seafood bouillabaisse features saffron and Herbsaint broth and is served with a crouton topped with rouille. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

Black Label Icehouse
3000 Dryades St., (504) 875-2876; www.blacklabelbbq.com
The barbecue menu, available every day except Tuesday, includes brisket and pulled pork on platters, in sandwiches and over nachos or fries. The Black Label burger is topped with candied bacon, smoked cheddar cheese, caramelized onions, pickles and barbecue sauce on a pretzel bun. No reservations. Dinner and late-night daily. Credit cards. $

Bouligny Tavern
3641 Magazine St., (504) 891-1810; www.boulignytavern.com
Chef John Harris' tavern offers a menu of small plates, cheese and charcuterie. Grilled Spanish octopus is served with kale, potato confit and tapanade. Short rib tacos are topped with onion, cilantro, lime and chimichurri rojo. No reservations. Dinner and late-night Mon.-Sat. Credit cards. $

Brick & Spoon
2802 Magazine St., (504) 345-1352; www.brickandspoonestaurant.com
Breakfast tacos are fried wonton shells filled with chorizo, scrambled eggs, cheddar Jack cheese, romaine lettuce, mango salsa and sour cream. The Grown Up grilled cheese sandwich includes smoked Gouda and Monterey Jack cheeses, bacon, a fried egg, tomato, spring greens and aioli on sourdough bread. Both are served with french fries. Reservations accepted. Brunch and lunch daily. Credit cards. $$

The Bulldog
3236 Magazine St., (504) 891-1516; www.draftfreak.com
Tex-Mex egg rolls are stuffed with grilled chicken, cheeses, black beans and roasted corn and peppers and served with raspberry-chipotle sauce. Crawfish banditos are flour tortillas filled with crawfish, cheeses, sauteed onions, green peppers and chopped garlic and served with avocado sour cream. No reservations. Lunch and dinner daily. Credit cards. $

Cafe Luna
802 1/2 Nashville Ave., (504) 333-6833
The coffeeshop's Fancy wrap is a flour tortilla filled with bacon, eggs, goat cheese and roasted red potatoes and is served with fruit. Chicken confit and a sunny side up duck egg top brown butter corn waffles. No reservations. Breakfast and lunch daily. Credit cards. $

Cafe Reconcile
1631 Oretha Castle Haley Blvd., (504) 568-1157; www.cafereconcile.org
The nonprofit offers restaurant industry training for young people and serves Creole dishes. Fried catfish comes with two sides such as garlic mashed potatoes and baked macaroni and cheese; crawfish sauce is an optional addition. Bananas Foster bread pudding is served for dessert. Delivery available for large orders. Reservations accepted. Lunch Mon.-Fri. Credit cards. $

Cafe Roma
1901 Sophie Wright Place, (504) 524-2419; www.caferomauptown.com
Garlic chicken pizza includes sauteed chicken strips, onions, roasted garlic, sliced tomatoes and garlic sauce. Baked lasagna is layered with cheeses and meat sauce. Reservations accepted. Lunch, dinner and late-night daily. Credit cards. $$

The Caribbean Room
Pontchartrain Hotel, 2031 St. Charles Ave., (504) 323-1500; www.thecaribbeanroom.com
Grouper Pontchartrain is served with wild mushrooms, crabmeat and hollandaise. Mile High ice cream pie is topped with chocolate sauce. Reservations accepted. Lunch Fri., dinner daily, brunch Sun. Credit cards. $$$

Casa Borrega
1719 Oretha Castle Haley Blvd., (504) 427-0654; www.casaborrega.com
Tequila-marinated leg of lamb is served with grilled cactus, green onions and tortillas. Gulf shrimp are cooked with tequila, butter and garlic, topped with piquin chilies and lime and served with esquites, rice and cucumber salad. Reservations accepted for large parties. Breakfast and lunch Tue.-Fri., dinner Tue.-Sat., brunch Sat. Credit cards. $$

Cavan
3607 Magazine St., (504) 509-7655; www.cavannola.com
Grilled Bellegarde Bakery country bread is topped with goat cheese, thyme-roasted tomatoes, bacon marmalade and arugula. Shrimp sauteed with beer, black pepper, Old Bay, rosemary, lemon and garlic are served in the skillet with grilled lemon and a house-made Hawaiian roll. Reservations accepted. Lunch Fri., dinner daily, late-night Fri.-Sat., brunch Fri.-Sun. Credit cards. $$

Charcoal's Gourmet Burger Bar
2200 Magazine St., (504) 644-4311; www.charcoalgourmetburgerbar.com
The house-ground antelope burger is topped with cheddar, bacon, a fried egg, iceberg lettuce and mayonnaise on a house-baked Hawaiian sweet bun. The Health Nut salad includes spinach, quinoa, toasted walnuts, almonds, carrots, red apple, avocado, cherry tomatoes, egg whites, basil and house-made lemon-garlic dressing. No reservations. Breakfast, lunch and dinner daily. Credit cards. $$

Charlie's Steak House
4510 Dryades St., (504) 895-9323; www.charliessteakhousenola.com
The Charlie is a 32-ounce thick-cut T-bone served on a sizzling platter. The traditional wedge salad is topped with blue cheese, and fried onion rings are an optional addition. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

Cheesecake Bistro by Copeland's
2001 St. Charles Ave., (504) 593-9955; 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. $$

Cherry Espresso Bar
4877 Laurel St., (504) 875-3699; www.facebook.com/cherry.espresso.bar
The breakfast quinoa bowl is topped with a poached egg, vegetables, cilantro and avocado dressing, and chicken, bacon or sausage are optional additions. Breakfast tacos are white corn tortilla shells filled with house-made chorizo, scrambled eggs, green chili, black beans, salsa roja, avocado cream and Cotija cheese. No reservations. Breakfast and lunch. Credit cards. $

Clancy's
6100 Annunciation St., (504) 895-1111; www.clancysneworleans.com
Veal and ricotta meatballs are served with basil pesto and Parmesan broth. Sauteed gnocchi comes with crabmeat, wild mushrooms, fried Brussels sprouts and herb-vermouth cream. Reservations recommended. Lunch Thu.-Fri., dinner Mon.-Sat. Credit cards. $$$

The Columns Hotel
3811 St. Charles Ave., (504) 899-9308; www.thecolumns.com
Chilled Louisiana jumbo lump crabmeat is served over spring greens with white remoulade. The brunch menu includes a grilled pork rib-eye. Reservations accepted. Breakfast and dinner daily, lunch Fri.-Sat., brunch Sun. Credit cards. $$

Commander's Palace
1403 Washington Ave., (504) 899-8221; www.commanderspalace.com
Chicory coffee-lacquered quail is served with fire-roasted chili, cochon de lait boudin, smoky bacon wilted greens with Tabasco pepper jelly and espresso quail jus. Seared Gulf fish is served with basil-injected broiled tomatoes, Honey Island Swamp chanterelle mushrooms, late-summer leeks, mushroom fond and lemon-fish bone butter. Reservations recommended. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

The Company Burger
4600 Freret St., (504) 267-0320; www.thecompanyburger.com
The namesake Company Burger includes two beef patties, house-made bread-and-butter pickles, American cheese and red onions. The turkey burger is topped with arugula, tomato jam and green goddess dressing. No reservations. Lunch and dinner daily. Credit cards. $

Coquette
2800 Magazine St., (504) 265-0421; www.coquettenola.com
Smoked catfish dip is served with sunflower seed creme fraiche, cucumbers, jalapeno and poblano peppers and black bread crackers. Dry-aged duck for two comes with cabbage, shishito peppers and sour cherries. Reservations accepted. Lunch Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

Cuzco Peruvian Cuisine
4714 Freret St., (504) 345-2884; www.facebook.com/grupo5rest
Ceviche features seafood in leche de tigre marinade with toasted corn, yuca and sweet potatoes. Lomo saltado is beef stir-fried with onions, tomatoes, cilantro and soy sauce and served with french fries. Reservations accepted. Lunch and dinner Tue.-Sun. Credit cards. $$

d'Juice
4838 Magazine St., (504) 302-1965; www.d-juice.com
The It's Not Easy Being Green smoothie is a blend of green apple, kale, spinach, cucumber, frozen mango, peaches and bananas. The Antioxidant juice combines beets, kale, spinach, ginger, carrot and orange. No reservations. Breakfast and lunch daily. Credit cards. $

Dat Dog
3336 Magazine St., (504) 324-2226; 5030 Freret St., (504) 899-6883; www.datdognola.com
The Bacon Werewolf features a Slovenian smoked pork sausage topped with sauerkraut, dill relish, grilled onions, tomatoes, bacon and Creole mustard. "White trash" fries are topped with chili, cheese, guacamole, onions, jalapeno, tomatoes and sour cream. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $

Del Fuego Taqueria
4518 Magazine St., (504) 309-5797; www.delfuegotaqueria.com
Ensalada verde de la diosa combines romaine lettuce, mixed greens, red onion, tomatoes, pepitas, pomegranate seeds, pickled jalapenos, cilantro and Mexican green goddess dressing. Chorizo rojo tacos are made with Two Run Farm ground pork sausage, queso fresco, onions and cilantro. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $$

The Delachaise
3442 St. Charles Ave., (504) 895-0858; www.thedelachaise.com
A 12-ounce prime rib-eye is topped with Shropshire blue butter and served with goose-fat french fries. Mofongo relleno de pollo guisado is mashed fried plantain stuffed with stewed chicken in roasted poblano sauce. No reservations. Lunch Fri.-Sun., dinner and late-night daily. Credit cards. $$

Dick & Jenny's
4501 Tchoupitoulas St., (504) 894-9880; www.dickandjennys.com
A 6-ounce filet mignon comes with blue cheese potato gratin, garlicky sugar snap peas and bordelaise sauce. Shrimp and grits feature head-on shrimp, goat cheese and thyme stone-ground grits, a garlic-rubbed baguette and smoked tomato-horseradish brown butter. Reservations accepted. Dinner Wed.- Mon. Credit cards. $$$

District: Donut & Coffee Bar
5637 Magazine St., (504) 313-1316; www.districtcoffeebar.com
The revolving menu features kolaches and doughnut flavors including pineapple upside-down cake, chocolate glaze and cinnamon sugar. No reservations. Breakfast and lunch daily. Credit cards. $

District: Donuts. Sliders.Brew
2209 Magazine St., (504) 570-6945; www.donutsandsliders.com
Original doughnut flavors include whiskey-ginger, blackberry-black pepper, strawberry cheesecake, pineapple and others. Blackened chicken sliders are dressed with romaine slaw, boiled egg, Parmesan and Caesar dressing. No reservations. Breakfast, lunch and dinner daily. Credit cards. $

Dolce Vita Wood-Fired Pizzeria
1205 St. Charles Ave., (504) 324-7674; www.dvpizzeria.com
The Diablo sandwich combines pulled chicken confit, melted fontina, Creole tomatoes, basil and habanero pepper-honey aioli on focaccia bread. The Sicily pizza is topped with duck confit, peaches, Parmesan, buffalo mozzarella and drizzled with bourbon glaze. Delivery available. Reservations accepted. Lunch, dinner and late-night Wed.-Mon. Credit cards. $$

Domilise's Po-Boys & Bar
5240 Annunciation St., (504) 899-9126; www.domilisespoboys.com
The half-and-half seafood po-boy features fried shrimp and oysters, lettuce, pickles, mayonnaise, hot sauce and ketchup on Leidenheimer bread. The roast beef and Swiss cheese po-boy is dressed with mayonnaise, lettuce, pickles, two mustards and roast beef debris gravy on Leidenheimer bread. No reservations. Lunch and early dinner Mon.-Sat. Credit cards. $$

Down the Hatch
1921 Sophie Wright Place, (504) 522-0909; www.downthehatchnola.com
Hell's Kitchen wings are deep-fried, tossed in spicy sauce and served with blue cheese and celery. Grilled alligator sausage is served dressed on Leidenheimer French bread. Delivery available. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

Emeril's Delmonico
1300 St. Charles Ave., (504) 525-4937; www.emerilsrestaurants.com/emerils-delmonico
Jumbo lump crabmeat Remick is served with applewood-smoked bacon, Parmesan and toasted French bread. Crispy duck leg confit comes with a sweet potato and pecan waffle, braised collard greens and Steen's cane jus. Reservations recommended. Dinner daily. Credit cards. $$$

Fat Boy Pantry
1302 Magazine St., (504) 239-9514; www.instagram.com/fatboypantry
Fried lobster tail, remoulade and drawn butter are served on a po-boy. The Fat Boy Pantry sundae features 30 scoops of ice cream and all the toppings, and is free if two diners can finish it in 30 minutes. No reservations. Breakfast, lunch and dinner daily. Credit cards. $

Fat Harry's
4330 St. Charles Ave., (504) 895-9582
The house burger features a half-pound Angus beef patty and can be topped with cheese, blue cheese or chili. Traditional red beans and rice are available daily. No reservations. Lunch, dinner and late-night daily. Credit cards. $

Flaming Torch Restaurant
737 Octavia St., (504) 895-0900; www.flamingtorchnola.com
Grilled salmon is topped with crabmeat and mango salsa. Among Persian dishes added to the menu is chelo kebab soltani, featuring a lamb kebab, steamed Persian rice and roasted tomatoes. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

Frankie and Johnny's Restaurant
321 Arabella St., (504) 243-1234; www.frankieandjohnnys.net
Char-grilled oysters are topped with garlic, Parmesan and butter. Seafood gumbo is made with shrimp, crabs and okra. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

French Truck Coffee
4536 Dryades St., (504) 298-1115; www.frenchtruckcoffee.com
The croissant breakfast sandwich includes bacon, egg, cheddar and tomato jam. Tarragon chicken salad is made with apple and lemon zest and served on a sandwich or over mixed greens. No reservations. Breakfast and lunch daily. Credit cards. $

GG'S Dine-O-Rama
3100 Magazine St., (504) 373-6579; www.ggsneworleans.com
Jumbo shrimp are served with smoked Gouda organic yellow grits mixed with sauteed andouille, garlic, peppers and onions and topped with a house-made lobster-cognac butter sauce. Prosciutto and grilled asparagus are served with a salad of organic arugula and greens, caramelized pears, house-candied pecans, goat's milk cheese, mustard-tarragon vinaigrette and a white truffle oil drizzle. Reservations accepted for large parties. Brunch and lunch Tue.-Sun. Credit cards. $$

Gautreau's Restaurant
1728 Soniat St., (504) 899-7397; www.gautreausrestaurant.com
Seared sea scallops are served with black garlic puree, grilled endive, fennel, cherry tomatoes and basil. Roasted chicken is served with rosemary jus, shiitake mushrooms, haricots verts and garlic mashed potatoes. Reservations recommended. Dinner Mon.-Sat. Credit cards. $$$

Hey! Cafe & Coffee Roastery
4332 Magazine St., (504) 891-8682; www.heycafe.biz
Nitro Cold Brew is nitrogen-infused iced coffee. The café serves bagels come from Humble Bagel, vegan lemon squares and other sweets. No reservations. Breakfast, lunch and dinner daily. Credit cards. $

High Hat Cafe
4500 Freret St., (504) 754-1336; www.highhatcafe.com
Cornmeal-crusted catfish is served with french fries, coleslaw, house-made pickles, hushpuppies and remoulade. Gumbo Ya-Ya is a dark roux gumbo made with chicken, andouille and okra. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

Hoshun Restaurant
1601 St. Charles Ave., (504) 302-9716; www.hoshunrestaurant.com
Grilled rib-eye teriyaki comes with with bell peppers and onions on a hot plate with teriyaki sauce. Salt and pepper shrimp features double-cooked shrimp stir-fried in salt and pepper with onions and bell peppers. Reservations accepted for large parties. Lunch, dinner and late-night daily. Credit cards. $$

Houston's Restaurant
1755 St. Charles Ave., (504) 524-1578; www.hillstone.com/houstons
The Hawaiian rib-eye steak is marinated with pineapple, sesame and ginger and served with a loaded Idaho baked potato. Shrimp Louis salad combines poached jumbo shrimp, avocado, teardrop tomatoes and herbs over a lettuce wedge. Reservations accepted. Lunch and dinner daily. Credit cards. $$$

Humble Bagel
4716 Freret St., (504) 355-3535; www.humblebagel.com
The bagel selection includes whole wheat, cinnamon-raisin, onion, garlic, salt, honey and sesame seed. A bagel with lox comes with red onion, tomato and capers. For breakfast, a bagel is served with two eggs, cheese and a choice of bacon, ham or sausage. No reservations. Breakfast and lunch Thu.-Mon. Credit cards. $

Ignatius Espresso Bar
3121 Magazine St., (504) 899-0242; www.ignatiuseatery.com
The pork BLT is made with house-roasted pork tenderloin, bacon, spring mix and tomato on a choice of bread. Cafe Bonaparte features espresso, cognac and steamed milk. No reservations. Breakfast, lunch and dinner daily. Credit cards. $

Igor's Buddha Belly Burger Bar
4437 Magazine St., (504) 891-6105
The Cajun burger is seasoned with Cajun spices and hot sauce and served with french fries or onion rings. Jalapeno poppers are battered and fried cheese-stuffed peppers. No reservations. Lunch, dinner and late-night daily. Credit cards. $

Igor's Lounge & Gameroom
2133 St. Charles Ave., (504) 568-9811; www.facebook.com/igorslounge
The Cajun burger is a half-pound patty seasoned with Cajun spices and topped with hot sauce. The barbecue burger is topped with barbecue sauce and dressed with lettuce, tomato and pickles. No reservations. Open 24 hours daily. Credit cards. $

Il Posto Cafe
4607 Dryades St., (504) 895-2620; www.ilpostocafenola.com
The prosciutto panino is made with house-made pesto and fresh mozzarella on Bellegarde Bakery ciabatta. Shaved Brussels sprouts salad includes toasted almonds, Parmesan, Gala apples and lemon-herb vinaigrette. No reservations. Breakfast and lunch daily, dinner Tue.-Sat. Credit cards. $$

The Irish House
1432 St. Charles Ave., (504) 595-6755; www.theirishhouseneworleans.com
Beer-battered fish and chips come with house-made tartar sauce and malt vinegar. Shepherd's pie is stuffed with meat, vegetables and brown gravy, topped with melted cheddar and served with salad. Reservations recommended. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$

click to enlarge Diners enjoy fried chicken, gumbo and more at Joey K’s Restaurant in Uptown. - PHOTO BY CHERYL GERBER
  • Photo by Cheryl Gerber
  • Diners enjoy fried chicken, gumbo and more at Joey K’s Restaurant in Uptown.

Joey K's Restaurant & Bar
3001 Magazine St., (504) 891-0997; www.joeyksrestaurant.com
Fried green tomatoes are topped with grilled shrimp and served with remoulade. Fried eggplant napoleon includes fried shrimp and crawfish cream sauce. Reservations accepted for large parties. Lunch and dinner Mon.-Sat. Credit cards. $$

Juan's Flying Burrito 2
018 Magazine St., (504) 569-0000; www.juansflyingburrito.com
The signature Flying Burrito combines skirt steak, Gulf shrimp, Creole chicken, sour cream, guacamole, yellow rice, black beans, salsa la fonda and Juan's hot sauce in a Hola Nola flour, whole wheat, spinach or cayenne tortilla. Red chili and chicken quesadillas include adobo sauce, spinach and goat cheese. No reservations. Lunch and dinner daily. Credit cards. $

Jung's Golden Dragon
3009 Magazine St., (504) 891-8280; www.jungsgoldendragonii.com
Happy Family includes beef, chicken, shrimp and pork cooked with vegetables in brown sauce. Peking duck is a whole duck marinated with honey and served with pancakes, sauce and green onion. Delivery available. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Kenton's
5757 Magazine St., (504) 891-1177; www.kentonsrestaurant.com
Red snapper tartare is served with horseradish and lemon. Sugar snap pea salad combines ricotta, cucumber and sheep's milk cheese. Reservations recommended. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

Kyoto
4920 Prytania St., (504) 891-3644
Poke salad is made with tuna, crab stick, cucumbers, avocado, asparagus, squid salad and seaweed salad tossed with spicy vinaigrette. The Sara roll is stuffed with spicy shrimp and avocado and topped with crunchy flakes and chili sauce. Reservations accepted for large parties. Lunch and dinner Mon.-Sat. Credit cards. $$

La Boulangerie
4600 Magazine St., (504) 269-3777; www.laboulangerie- nola.com
Le Parisien features Cochon Butcher ham, Comte cheese and cornichons on a house-baked baguette with salted butter. Baked goods include chocolate-covered croissants. No reservations. Breakfast and lunch daily. Credit cards. $

La Crepe Nanou
1410 Robert St., (504) 899-2670; www.lacrepenanou.com
Mussels are steamed in white wine, garlic and cream. Lamb chops are served with cognac reduction and french fries. Reservations accepted. Dinner daily, brunch Sun. Credit cards. $$

La Petite Grocery
4238 Magazine St., (504) 891-3377; www.lapetitegrocery.com
Gulf shrimp and grits are prepared with roasted shiitake mushrooms, smoked bacon and thyme. Alligator Bolognese comes with bucatini, sherry, parsley and a fried soft-boiled egg. Reservations recommended. Lunch Tue.-Sat., dinner daily, brunch Sun. Credit cards. $$$

Liberty Cheesesteaks
5031 Freret St., (504) 875-4447; www.libertycheesesteaks.com
The Original is a Philadelphia-style cheese steak filled with chopped New York strip steak, caramelized onions and melted provolone. Buffalo chicken steak features chicken breast dressed with wing sauce and American and blue cheeses; ranch dressing is optional. No reservations. Lunch and dinner daily. Credit cards. $

Lilette
3637 Magazine St., (504) 895-1636; www.liletterestaurant.com
Chef John Harris' menu combines French and Italian influences. Veal scaloppine comes with gnocchetti, pea tendrils and lemon-caper butter. Baked crabmeat is topped with bechamel, Parmigiano-Reggiano cheese and lemon. Reservations recommended. Lunch Tue.-Sat., dinner Mon.-Sat. Credit cards. $$$

Lilly's Cafe
1813 Magazine St., (504) 599-9999
Spicy tofu is served with rice noodles and a vegan egg roll. Rare flank steak and brisket pho is served with basil, bean sprouts, onions, jalapenos and cilantro. Reservations accepted for large parties. Lunch and dinner Mon.-Sat. Credit cards. $

Little Korea BBQ
2240 Magazine St., (504) 821-5006; www.facebook.com/lkbbqnola
Spicy oxtail stew is seasoned with Korean spices and served with four side dishes, miso soup and white rice. Buckwheat noodles are served in cold broth with beef brisket, pickles, cucumber, pickled radishes and boiled egg with kimchi on the side. Reservations accepted. Lunch Mon. and Wed.-Sat., dinner daily. Credit cards. $$

Magasin Vietnamese Cafe
4201 Magazine St., (504) 896-7611
Grilled salmon tops brown rice vermicelli served with vegan sauce, vegetables, cucumber, mint and edamame. The Vietnamese crepe contains pork, bean sprouts and onions and is topped with grilled shrimp. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $

Magazine Po-Boy Shop
2368 Magazine St., (504) 522-3107
The veal Parmesan po-boy features a breaded cutlet topped with red gravy and Swiss cheese. The muffuletta po-boy includes Chisesi ham, salami, provolone and Swiss cheeses and olive salad on toasted Leidenheimer bread. No reservations. Breakfast and lunch Mon.-Sat. Credit cards. $

Mahony's Po-Boys & Seafood Shop
3454 Magazine St., (504) 899-3374; www.mahonyspoboys.com
The slow-roasted lamb po-boy is dressed with arugula, lemon mayonnaise and tomato and feta salad. Abita beer-braised short ribs fill a po-boy dressed with fried onion rings, garlic mayonnaise, arugula and tomato. No reservations. Lunch and dinner daily. Credit cards. $$

Mais Arepas
1200 Carondelet St., (504) 523-6247; www.facebook.com/maisarepas
Arepa carnicera is a flatbread sandwich filled with skirt steak, red beans, avocado and plantains. Ajiaco is an Andean potato soup with shredded chicken, corn, guascas and crema, served with rice, capers and avocado. Reservations accepted. Lunch Tue.-Sat., dinner Tue.-Sun. Credit cards. $$

Martin Wine Cellar
3827 Baronne St., (504) 894-7444; www.martinwinecellar.com
The European salad includes baby arugula, prosciutto, dried cranberries, toasted pine nuts, shaved Parmesan and sherry vinaigrette. The Californian includes oven-roasted turkey, Havarti cheese, avocado, sprouts, cucumber, tomato, Creole mustard and mayonnaise on wheat bread or pita. No reservations. Lunch daily, brunch Sun. Credit cards. $

Mayas
2027 Magazine St., (504) 309-3401; www.mayasrestaurantnola.com
Tamal Criollo is a Cuban-style sweet corn tamale topped with roasted pork or sauteed mushrooms and pickled onions. Arroz mariscado features grilled mahi mahi, tempura lobster and shrimp over saffron rice with scallops, shrimp, calamari, Spanish chorizo and crabmeat. Reservations accepted. Lunch Tue.-Fri., dinner Tue.-Sun., brunch Sat.-Sun. Credit cards. $$$

The Melting Pot
1820 St. Charles Ave., (504) 525-3225; www.meltingpot.com/new-orleans
Classic Alpine fondue is made with Gruyere, raclette and fontina cheeses, white wine, garlic and nutmeg. The French Quarter platter includes Cajun seasoned filet mignon, chicken breast, Pacific white shrimp and andouille sausage cooked in broth at the diner's table. Reservations recommended. Dinner daily. Credit cards. $$$

Midway Pizza
4725 Freret St., (504) 322-2815; www.midwaypizzanola.com
Top Shelf Margarita pizza features an olive oil-brushed thin crust, mozzarella, grape tomatoes, garlic, basil and shaved Parmesan. Uptown Meatdown pizza includes pepperoni, Italian sausage, house-made meatballs, Chisesi ham and applewood-smoked bacon. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

Mint
5100 Freret St., (504) 218-5534; www.mintmodernbistro.com
Mint combo pho includes brisket, New York strip steak, meatballs, rice noodles, cilantro, onion, basil, bean sprouts and lime. Beef stew includes carrots and potatoes and is served with French bread. Reservations accepted. Lunch and dinner Tue.-Sun. Credit cards. $

Mr. Ed's Oyster Bar & Fish House
1327 St. Charles Ave., (504) 267-0169; www.mredsrestaurants.com/oyster-bar
See French Quarter section for restaurant description.

Mr. John's Steakhouse
2111 St. Charles Ave., (504) 679-7697; www.mrjohnssteakhouse.com
Seared New York strip steak is served on a hot plate with sizzling butter. Fried green tomatoes are topped with crabmeat and remoulade. Reservations accepted. Lunch Fri., dinner Tue.-Sat. Credit cards. $$$

Miyako Japanese Seafood & Steak House
1403 St. Charles Ave., (504) 410-9997; www.japanesebistro.com
The Miyako hibachi special comes with lobster, filet mignon, shrimp, fried rice, clear soup, salad with ginger dressing, lo mein noodles and mixed vegetables. The Louisiana roll combines fried spicy crawfish, cucumber, avocado and jalapeno topped with snow crab, boiled shrimp, spicy mayonnaise and Cajun seasoning. No reservations. Lunch Mon.-Fri., dinner daily. Credit cards. $$

Mojo Coffeehouse
1500 Magazine St., (504) 525-2244; www.facebook.com/mojo.on.magazine
; 4700 Freret St., (504) 875-2243; www.facebook.com/mojofreret
Ham, apple and brie fill a sandwich dressed with Creole mustard on sourdough or seven-grain bread. House-made tuna salad is served on bread or in a wrap dressed with banana peppers, lettuce and onion, and comes with potato chips. No reservations. Breakfast, lunch, dinner and late-night daily. Credit cards. $

Mona's Cafe
4126 Magazine St., (504) 894-9800; www.monascafeanddeli.com
See Mid-City section for restaurant description.

New York Pizza
4418 Magazine St., (504) 891-2376
The Big Apple pizza is topped with pepperoni, Canadian bacon, mushrooms, olives, onions, green bell peppers and Italian sausage. The Queens pizza features an olive oil-brushed crust topped with artichokes, spinach, mushrooms, mozzarella and feta. Reservations accepted for large parties. Lunch, dinner and late-night daily. Credit cards. $$

Nile Ethiopian Restaurant
2130 Magazine St., (504) 309-1872
Doro wot
is a traditional Ethiopian stew of chicken cooked in red pepper sauce with spiced butter. Lamb tibs features sauteed marinated lamb with jalapeno, onions, garlic, tomatoes, rosemary and spices. Reservations recommended. Lunch and dinner Thu.-Tue. Credit cards. $$

Nirvana Indian Cuisine
4308 Magazine St., (504) 894-9797; www.insidenirvana.com
Vegetarian paneer is served with baby corn and mushrooms. The Nirvana special features butter chicken, a lamb kebab and Manchurian shrimp. Reservations accepted. Lunch and dinner Tue.-Sun. Credit cards. $$

Noodle & Pie
741 State St., (504) 252-9431; www.noodleandpie.com
Gulf fish chili ramen features redfish and flounder in chili broth with house-made noodles, crab fat-marinated crabmeat, pickled red onion, cilantro microgreens, a soft egg and butter. Mapo tofu combines Chinese ground pork, tofu, Szechuan peppercorns, fermented black beans, red chili oil, green onion and rice. Delivery available. No reservations. Lunch Fri.-Sun., dinner daily. Credit cards. $$

Pascal's Manale Restaurant
1838 Napoleon Ave., (504) 895-4877; www.pascalsmanale.com
Signature New Orleans barbecue shrimp features head-on Gulf shrimp in tangy butter sauce served with French bread. The combination pan roast includes oysters, shrimp, crabmeat and herbs. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

Patois
6078 Laurel St., (504) 895-9441; www.patoisnola.com
Grilled octopus is served with a chickpea fennel cake, smoked tomato vinaigrette and charred eggplant. Hanger steak comes with squash, fried yucca and roasted heirloom chili salsa verde. Reservations recommended. Lunch Fri., dinner Wed.-Sat., brunch Sun. Credit cards. $$$

Pho Cam Ly
3814 Magazine St., (504) 644-4228; www.phocamly.com
Bun ho hue is spicy beef soup topped with brisket and served with cilantro, onions, bean sprouts, basil, lime and jalapenos. Lemon grass chicken fills a banh mi dressed with cucumber, carrot, jalapeno, cilantro and butter. No reservations. Lunch and dinner Wed.-Mon. Credit cards. $

Pho Orchid
2135 St. Charles Ave., (504) 609-3710; www.pho-orchid.com
See Metairie section for restaurant description.

Pita Pit
5800 Magazine St., (504) 899-4141; www.pitapitnola.com
The jerk chicken pita wrap features chicken marinated with Caribbean spices, onions, bell peppers and pineapple. The gyro sandwich includes lamb, lettuce, tomato, cucumber, onions, feta and tzatziki. Delivery available. No reservations. Breakfast, lunch, dinner and late-night daily. Credit cards. $

Pizza Domenica
4933 Magazine St., (504) 301-4978; www.pizzadomenica.com
Garlic knots are served with aged provolone fonduta. Muffuletta pizza is topped with cured meats, provolone, pickled vegetables, olives and garlic aioli. Reservations accepted. Lunch and dinner daily. Credit cards. $

Primitivo
1800 Oretha Castle Haley Blvd., (504) 881-1775; www.primitivonola.com
Beef coulette is smoked for five hours and served with pimiento cheese grits and scallion jus. Braised pork cheeks, smoked pork butt and house-made ricotta cheese dumplings are served with carbonara sauce. Reservations accepted. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$

Raw Republic
4528 Magazine St., (504) 324-8234; www.rawrepublicjuice.com
The root vegetable blend features beet, cucumber, carrot, lemon and apple. The one-day cleanse box includes one tonic, one smoothie, two cold-pressed juices and one nut milk. No reservations. Breakfast, lunch and dinner daily. Credit cards. $

Red Dog Diner
3122 Magazine St., (504) 934-3333; www.reddogdiner.com
The seafood chorizo bowl comes with saffron broth, mussels, clams, drum and shrimp. Crab and corn fritters are served with garlic-chive butter. No reservations. Breakfast, lunch and dinner daily. Credit cards. $$

Root / Square Root
1800 Magazine St., (504) 309-7800; www.squarerootnola.com
Root offers dishes such as pickled shrimp and deviled eggs with pimienton and potatoes and beef and oyster tartare with Parmesan and rye toast. Square Root offers a prix fixe tasting menu and reservations are required. Reservations recommended for Root. Dinner Tue.-Sat. Credit cards. $$$

Rosa Mezcal
1814 Magazine St., (504) 304-7063; www.facebook.com/rosamezcalnola
Tacos Playeros are filled with grilled shrimp, cream cheese-stuffed jalapenos, bacon and chipotle mayonnaise. Apache tacos are filled with sirloin, cactus, Oaxaca cheese and sauteed chilies. Reservations accepted for large parties. Lunch and dinner Mon.-Sat., late-night Fri.-Sat. Credit cards. $$

St. Charles Tavern
1433 St. Charles Ave., (504) 523-9823
The seafood plate features fried catfish, fried shrimp, a crab cake, french fries and coleslaw. The 14-ounce rib-eye comes with a choice of loaded baked potato or french fries. Delivery available. No reservations. Open 24 hours daily. Credit cards. $$

St. James Cheese Company
5004 Prytania St., (504) 899-4737; www.stjamescheese.com
Gruyere cheese and caramelized onions are served on Wild Flour multigrain bread with chips or salad. The Blueberry Hill salad features house-smoked chicken breast, aged Prima Donna Gouda, toasted Marcona almonds, blueberries, grated carrots and house-made poppyseed vinaigrette. No reservations. Hours vary by location. Credit cards. $$

Sake Cafe Uptown
2830 Magazine St., (504) 894-0033; www.sakecafeuptown.us
Thinly sliced ahi tuna and Fuji apple are served with goat cheese balls and ponzu-olive oil sauce. The New Orleans roll is stuffed with crawfish and avocado, topped with snow crab and spicy tuna and served with wasabi tobiko and eel sauce. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Salu
3226 Magazine St., (504) 371-5809; www.salurestaurant.com
The selection of small plates includes bacon-wrapped jumbo prawns. Half a garlic-roasted chicken is served with butter-roasted fingerling potatoes, haricots verts amandine and natural jus. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

Samuel's Blind Pelican
1628 St. Charles Ave., (504) 558-9399
The fried green tomato stack includes three lightly battered tomato medallions, lump crabmeat, boiled shrimp and remoulade. The crawfish quesadilla is filled with sauteed bell peppers, garlic, crawfish tails and mozzarella and cheddar cheeses. No reservations. Lunch and dinner daily, late-night Fri-Sat. Credit cards. $

Saucy's BBQ
4200 Magazine St., (504) 301-2755; www.saucysnola.com
The two-meat combo plate includes a choice of two meats (beef brisket, ribs, pulled pork, alligator sausage, boudin or grilled chicken), sides (goat cheese and macaroni, smoked beans, potato salad, coleslaw or grilled asparagus) and house Fantasy sauce or other sauces. The Smokeout burger is topped with lettuce, tomato, pickles, onions and Creole chipotle mayonnaise on a toasted brioche bun. Delivery available. Reservations accepted for large parties. Lunch daily, dinner Mon.-Sat. Credit cards. $$

Seed
1330 Prytania St., (504) 302-2599; www.seedyourhealth.com
Raw pad thai combines cucumber noodles, shredded carrots, cilantro, green onions, sprouts and almond-tamarind sauce. Loaded nachos feature cashew cheese, cashew sour cream, tomato, black beans, green onions and salsa. Reservations accepted for large parties. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $

Shaya
4213 Magazine St., (504) 891-4213; www.shayarestaurant.com
Alon Shaya's modern Israeli cuisine features house-baked pita bread and small dishes of baba ghanoush, goat cheese-stuffed peppers, pickles and Moroccan carrots. Hummus is topped with curried cauliflower, caramelized onions and cilantro. Slow-cooked lamb is served with whipped feta, walnuts and stone fruit tabbouleh. Reservations recommended. Lunch and dinner daily. Credit cards. $$

The Silver Whistle Cafe
Pontchartrain Hotel, 2031 St. Charles Ave., (504) 323-1455; www.silverwhistlecafe.com
Blue crab and pimiento cheese fill an omelet. The breakfast po-boy is filled with scrambled eggs, white cheddar cheese, andouille and Sriracha hollandaise. No reservations. Breakfast and lunch daily. Credit cards. $$

click to enlarge Erin Little and Emily Pontiff present a pizza at Slice Pizzeria in Uptown. - PHOTO BY CHERYL GERBER
  • Photo by Cheryl Gerber
  • Erin Little and Emily Pontiff present a pizza at Slice Pizzeria in Uptown.

Slice Pizzeria
1513 St. Charles Ave., (504) 525-7437; 5538 Magazine St., (504) 897-4800; www.slicepizzeria.com
The Sportsman's Paradise pie features Gulf shrimp, Cajun-Italian sausage, caramelized onions, green bell peppers, tomatoes and green onions. The Wicked Garden white pizza is topped with spinach, sun-dried tomatoes, caramelized onions and roasted garlic. Delivery available. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $

Slim Goodies Diner
3322 Magazine St., (504) 891-3447; www.slimgoodiesdiner.com
The Jewish Coonass features two potato latkes topped with grilled spinach, two eggs and crawfish etouffee. The Orleans Slammer includes hash browns, house-made chili, two strips of hickory-smoked bacon, two eggs and melted cheddar over toast or a biscuit. Reservations accepted for large parties. Breakfast and lunch daily. Credit cards. $

Smashburger
3300 Magazine St., (504) 342-2653; www.smashburger.com
The barbecue bacon cheeseburger features an Angus beef patty, Barq's barbecue sauce, haystack onions, applewood-smoked bacon and cheddar cheese on an egg bun. Spinach and goat cheese salad includes grilled or fried chicken, raisins, dried cranberries, sunflower seeds, pumpkin seeds, cucumber, tomatoes, onions and balsamic vinaigrette. No reservations. Lunch and dinner daily. Credit cards. $

Splendid Pig
Roux Carre, 2000 Oretha Castle Haley Blvd., (504) 309-2073; www.splendidpig.com
Por-ka-mein features lemon grass-braised pork shoulder, rice vermicelli, a slow-cooked egg, pickled vegetables and cilantro. The cochon de lait po-boy is dressed with roasted garlic mayonnaise, pickled turnips and arugula on French bread. Reservations accepted for large parties. Lunch daily, dinner Fri.-Sat. Credit cards. $

The Standard
4206 Magazine St., (504) 509-7206; www.thestandardnola.com
Buttermilk fried chicken breast is served with smashed potatoes and black pepper gravy. Goat cheese enchiladas come with feta, black beans, spring greens, mango salsa and sour cream. No reservations. Lunch and dinner Tue.-Sat., brunch Sun. Credit Cards. $$

Stein's Market and Deli
2207 Magazine St., (504) 527-0771; www.steinsdeli.net
The Sam sandwich includes pastrami, Swiss cheese, house-made coleslaw and Russian dressing on Jewish rye bread. The Mumbler sandwich is made with prosciutto di Parma, arugula, Taleggio cheese and aged balsamic vinegar on house-made ciabatta. No reservations. Breakfast, lunch and early dinner Tue.-Sun. Credit cards and checks. $

Sucre
3025 Magazine St., (504) 520-8311; www.shopsucre.com
The sweet shop serves gelato, chocolates, cookies, pastries, marshmallows and more. French-style macarons are airy cookie sandwiches filled with mousseline. Sorbet and gelato are available in flavors such as brown butter pecan, chocolate, coconut, strawberry and raspberry. No reservations. Breakfast, lunch and dinner daily, late-night Fri.-Sat. Credit cards. $

SukhoThai
4519 Magazine St., (504) 373-6471; www.sukhothainola.com
See Faubourg Marigny section for restaurant description.

Superior Grill
3636 St. Charles Ave., (504) 899-4200; www.neworleans.superiorgrill.com
The menu includes tacos, enchiladas, quesadillas, burritos, burgers, salads and more. Carnitas tacos feature pulled pork in corn tortillas with avocado, red onion, tomatillo sauce, rice and beans. Fajita platters include a choice of grilled shrimp, steak or chicken with tortillas, peppers and onions. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

Superior Seafood & Oyster Bar
4338 St. Charles Ave., (504) 293-3474; www.superiorseafoodnola.com
Pecan-crusted drum is served over Creole potatoes and topped with barbecue butter sauce and Creole hollandaise. Seafood pasta combines sauteed shrimp, crab, mussels and olives in a garlic pomodoro sauce served over angel hair pasta with basil and Parmesan. Reservations accepted. Lunch and dinner daily, late-night Fri.-Sat., brunch Sun. Credit cards. $$$

Surrey's Cafe & Juice Bar
1418 Magazine St., (504) 524-3828; 4807 Magazine St., (504) 895-5757; www.surreysnola.com
Bananas Foster French toast is filled with banana cream cheese and topped with bananas, brown sugar rum sauce and powdered sugar. Shrimp and grits features Gulf shrimp atop a bowl of grits with bacon, scallions and French bread croutons. No reservations. Breakfast and lunch daily. Credit cards. $

Tal's Hummus
4800 Magazine St., (504) 267-7357; www.talshummus.com
The menu includes pita sandwiches, salads, dips, falafel and more. Beef kebabs are served with grilled tomatoes, onion, salad, tahini, fries and pita. Hummus can be topped with a kebab, asparagus or sauteed mushrooms and garlic. No reservations. Lunch and dinner daily. Credit cards. $$

Taqueria Corona
5932 Magazine St., (504) 897-3974; www.taqueriacorona.com
The menu includes beef or shrimp flautas filled with cheese and served with guacamole and sour cream. The shrimp quesadilla is filled with mozzarella and cheddar cheeses and served with guacamole and salsa. No reservations. Lunch and dinner daily. Credit cards. $

The Tasting Room
1906 Magazine St., (504) 581-3880; www.ttrneworleans.com
Paella includes shrimp, mussels, clams, chicken and chorizo. Pan-seared wild salmon is served with lemon butter sauce and vegetables. Reservations accepted for large parties. Dinner Tue.-Sun. Credit cards. $$

Theo's Neighborhood Pizza
4128 Magazine St., (504) 894-8554; www.theospizza.com
The Local Pro is an olive oil-brushed crust topped with tomatoes, zucchini, black pepper, mozzarella, feta and fresh basil. Spicy Mexican pizza is topped with chicken, white onions, tomatoes, Anaheim peppers and mozzarella, cheddar and feta cheeses. No reservations. Lunch and dinner daily. Credit cards. $$

Toast
5433 Laurel St., (504) 267-3260; www.toastneworleans.com
Aebleskivers are puffed pancakes topped with powdered sugar and maple syrup, lemon curd, jam, Nutella or caramel. The steak melt is dressed with mushrooms, onions, Gruyere cheese and Dijon mayonnaise on sourdough bread and is served with salad. No reservations. Breakfast and lunch daily. Credit cards. $

Toups South
Southern Food & Beverage Museum, 1504 Oretha Castle Haley Blvd., (504) 304-2147; www.toupssouth.com
Chef Isaac Toups' restaurant focuses on dishes from across the South. A stack of fried pork chops is served with squash, coffee aioli and white bread. Gulf snapper crudo comes with butternut squash, coconut, pumpkin seed and chili oil. Reservations accepted. Lunch and dinner Mon. and Wed.-Sat., brunch Sun. Credit cards. $$

Tracey's
2604 Magazine St., (504) 897-5413; www.traceysnola.com
Buffalo wings are tossed in house wing sauce and served with blue cheese. Roast beef po-boys are dressed with garlicky brown gravy, lettuce, tomatoes, pickles and mayonnaise. No reservations. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $

Tryst
4128 Magazine St., (504) 304-3667; www.trystnola.com
Pan-seared redfish is served with shrimp Mornay sauce, grilled zucchini and basmati rice. The duck confit crepe includes sauteed mushrooms and carrots and red wine reduction. Reservations accepted. Lunch Tue.-Sat., dinner Mon.-Sat., brunch Sun. Credit cards. $$$

Turkey and the Wolf
739 Jackson Ave., (504) 218-7428; www.turkeyandthewolf.com
The chicken-fried New York strip steak sandwich is dressed with coleslaw, pickles and pepper jelly on thick white toast. The open-faced crab boil sandwich features Higgins' crab claw meat, new potatoes, celery and scallions on a French roll. No reservations. Lunch Wed.-Mon., dinner Mon. and Wed.-Sat. Credit cards. $$

Upperline Restaurant
1413 Upperline St., (504) 891-9822; www.upperline.com
The menu of original and classic Creole dishes includes fried green tomatoes with shrimp remoulade. Slow-roasted duck and andouille etouffee is served with jalapeno cornbread and pepper jelly. Reservations recommended. Dinner Wed.-Sun. Credit cards. $$$

Wayfare
4510 Freret St., (504) 309-0069; www.wayfarenola.com
Pork belly is served with brown butter and sage gnocchi, Steen's cane syrup-mustard sauce and sweet potato puree. The Wayfare Benedict features Cajun-spiced shredded pork, poached eggs and tasso-roasted red pepper cream sauce on jalapeno-manchego cornbread with roasted garlic yellow stone-ground grits. Reservations accepted. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$

Whole Foods Market
5600 Magazine St., (504) 899-9119; www.wfm.com
Prepared food options include pizza, baked goods, sandwiches, a salad bar and more. Smoked mozzarella pasta salad includes penne, spinach, roasted red peppers, smoked mozzarella, Parmesan and parsley. Salmon is available grilled or roasted. No reservations. Breakfast, lunch and dinner daily. Credit cards. $

Zara's Lil' Giant Supermarket & Po-boys
4838 Prytania St., (504) 895-0581; www.zarasmarket.com
House-made chicken salad features chicken breast, green onions, Tony Chachere's seasoning, mayonnaise and apples. The muffuletta includes ham, salami, cheese and olive salad on a seeded loaf. No reservations. Breakfast, lunch and dinner daily. Credit cards. $



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