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2016 Fall Restaurant Guide: Warehouse District 

The American Sector
945 Magazine St., (504) 528-1940; www.nationalww2museum.org/american-sector
Smoked lamb ribs are served with High Life honey glaze. Gulf shrimp are served with smoked Gouda grits, roasted tomatoes and tasso. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Annunciation Restaurant
1016 Annunciation St., (504) 568-0245; www.annunciationrestaurant.com
Andouille-crusted seared tuna is served over Creole fried rice and sweet potato-habanero sauce, Steen's vinegar eel sauce and sweet chili mayonnaise. Chappapeela Farms pork osso buco is served over Papa Tom's stone-ground grits made with roasted local chilies, cheddar cheese, charred corn and cherry tomatoes. Reservations accepted. Dinner daily, brunch Sun. 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 over brown rice. Char-broiled chicken salad includes greens, avocado, tomato, carrots and cucumbers. No reservations. Breakfast and lunch Mon.-Fri. Credit cards and checks. $

Balise
640 Carondelet St., (504) 459-4449; www.balisenola.com
Chef Justin Devillier's nautical-themed tavern serves raw oysters, small plates and more. Baked rigatoni features beef cheek ragout, shiitake mushrooms and fontal cheese. Chicken liver mousse is served with biscuits and seasonal jam. Reservations accepted. Lunch Tue.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

Barcadia
601 Tchoupitoulas St., (504) 335-1740; www.barcadianeworleans.com
Smoked pork nachos are topped with queso blanco, smoke sauce, sour cream and green onions. The Dead Guy chicken sandwich features grilled chicken topped with Rogue Dead Guy Ale-braised onions, cheddar cheese, lettuce, tomato, bacon and honey barbecue sauce. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

Bittersweet Confections
725 Magazine St., (504) 523-2626; www.bittersweetconfections.com
The breakfast bowl features a buttermilk biscuit topped with sausage gravy, cheese grits, bacon, an egg and green onions. Cakes are available in chocolate, strawberry, vanilla and almond flavors. No reservations. Breakfast and lunch daily. Credit cards. $

Blaze Pizza
611 O'Keefe Ave., (504) 208-1028; www.blazepizza.com
Build-your-own pie options include sauces (tomato, spicy tomato or cream), cheeses, meats, vegetables and additions such as pesto or barbecue sauce. The Green Stripe pie features chicken, red bell peppers, arugula, mozzarella and garlic. No reservations. 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
New Orleans East-style barbecue shrimp feature seared wild white shrimp with an Asian barbecue glaze served with crab-boil kimchi, charred chilies, pork belly and stone-ground grits. Smoked redfish salad combines red onions, cucumbers, shaved radish, fennel, mirliton, greens, lemon Creole cream cheese, basil vinaigrette and Gulf shrimp. Reservations accepted. 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
At brunch, 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
An 8-ounce hanger steak marinated in orange and lime zest, olive oil and garlic is served with truffled mashed potatoes and roasted Brussels sprouts finished with brown butter and sherry vinegar. Shrimp Creole features blackened Gulf shrimp served with Creole sauce over a rice cake and fried leeks. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat., late-night Fri.-Sat., brunch Sat. Credit cards. $$

CellarDoor
916 Lafayette St., (504) 265-8392; www.cellardoornola.com
Hawaiian-style tuna poke salad features yellowfin tuna, avocado, wakame, wasabi tobiko and smoked pecan inamona. Tamarind Gulf shrimp are seasoned with paprika and garlic and served with pepper flakes and toast. No reservations. Dinner and late-night Mon.-Sat. Credit cards. $$

Cochon
930 Tchoupitoulas St., (504) 588-2123; www.cochonrestaurant.com
Smoked pork ribs in house-made barbecue sauce are served with pickled watermelon rind relish. Oven-roasted, scale-on Gulf fish is seasoned with chili flakes, black pepper, shaved garlic, thyme, olive oil, lemon and sea salt and served with roasted sweet onions tossed with parsley and Banyuls vinegar. Reservations recommended. Lunch and dinner Mon.-Sat. Credit cards. $$$

Cochon Butcher
930 Tchoupitoulas St., (504) 588-7675; www.cochonbutcher.com
The Cochon muffuletta includes house-made mortadella, capicola, Genoa salami, provolone and giardiniera on a sesame seed bun. The Buckboard bacon melt is made with collard greens, Swiss cheese, banana peppers and banana pepper aioli on pressed sourdough Pullman bread. No reservations. Lunch daily, dinner Mon.-Sat., brunch Sun. Credit cards. $$

The Company Burger
611 O'Keefe Ave., Suite C7, (504) 309-9422; www.thecompanyburger.com
See Uptown section for restaurant description.

Compere Lapin
Old No. 77 Hotel, 535 Tchoupitoulas St., (504) 599-2119; www.comperelapin.com
Chef Nina Compton's menu combines Caribbean, Italian and French influences. Curried goat features goat meat slow roasted with ginger, chilies, garlic, garam masala and coconut milk served with sweet potato gnocchi and toasted cashews. Conch croquettes are served with tartar sauce. Reservations accepted. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

Desi Vega's Steakhouse
628 St. Charles Ave., (504) 523-7600; www.desivegasteaks.com
Who Dat shrimp are stuffed with crabmeat, wrapped in bacon and served with sweet Thai chili sauce and chipotle remoulade. The selection of steaks includes a USDA Prime porterhouse for two. Reservations accepted. Lunch Mon.-Fri., dinner Tue.-Sat. Credit cards. $$$

Dino's Bar & Grill
1128 Tchoupitoulas St., (504) 558-0900; www.dinosnola.com
Dino's Filthy Fries consist of waffle-cut potatoes covered in melted cheddar cheese, bacon and ranch sauce. Buffalo chicken salad features an 8-ounce chicken breast, spicy Buffalo sauce, greens, tomatoes, onions and a choice of dressing. 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. Peters 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-orleansWhole chicken two ways features fried chicken and chicken roasted with lemon and caramelized onions. Andouille-crusted drum is served with grilled local vegetables, shoestring potatoes, glazed pecans and Creole meuniere. Reservations accepted. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

Ernst Cafe
600 S. Peters St., (504) 525-8544; www.ernstcafe.net
The Ernster po-boy features fried oysters and roast beef gravy. Red beans and rice is served with fried chicken and bread. No reservations. Lunch and dinner Tue.-Sun., late-night Fri.-Sat. 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 crumbs, fried and served with ranch dressing. Chocolate and raisin bread pudding beignets are served with vanilla ice cream and lemon-bourbon sauce. Reservations recommended. Lunch Fri.-Sun., dinner and late-night daily. Credit cards. $$

Gordon Biersch
200 Poydras St., (504) 552-2739; www.gordonbiersch.com
The brewpub crafts German- and Czech-style beers and offers an eclectic menu including burgers, pastas, seafood, steaks, sandwiches, flatbread pizzas and more. Seafood carbonara includes shrimp, salmon, tuna, pancetta, tomatoes and Parmesan sauce over linguine and is topped with a fried egg. Reservations accepted. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $$

Grand Isle
575 Convention Center Blvd., (504) 520-8530; www.grandislerestaurant.com
Baked oysters are topped with tasso, butter, roasted jalapeno, Havarti and herbed breadcrumbs. Fishermen's Stew combines fish, shrimp, oysters, mussels, vegetables, fish stock and brown rice. Reservations accepted. Lunch and dinner daily. Credit cards. $$$

Herbsaint Bar and Restaurant
701 St. Charles Ave., (504) 524-4114; www.herbsaint.com
House-made spaghetti is topped with guanciale and a fried poached egg. Muscovy duck leg confit is served with dirty rice and citrus gastrique. Reservations recommended. Lunch and dinner Mon.-Sat. Credit cards. $$$

The Howlin' Wolf Den
907 S. Peters St., (504) 529-5844; www.thehowlinwolf.com
Smoked bacon and sharp cheddar beignets are made with Abita beer batter and grilled peppers, onions and jalapenos and are served with chipotle crema. Three Little Pigs features grilled Manda smoked sausage, hickory-smoked bacon, slow-roasted pulled pork, fried pickled onions, spicy slaw and barbecue sauce on a Dong Phuong brioche bun and is served with chips. No reservations. Lunch, dinner and late-night daily. Credit cards. $

Johnny Sanchez
930 Poydras St., (504) 304-6615; www.johnnysanchezrestaurant.com
Chefs John Besh and Aaron Sanchez's Mexican restaurant serves fried Louisiana shrimp served with chipotle aioli, vegetable escabeche and tomatillo-avocado salsa. Roasted Gulf fish is served with charred avocado, sweet potatoes and jalapeno vinaigrette. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

Josephine Estelle
Ace Hotel, 600 Carondelet St., (504) 930-3070; www.josephineestelle.com
Gulf snapper crudo is served with brown butter, hazelnuts, sunchokes, celery leaf and Meyer lemon. The rib-eye is seasoned with truffled garum, lemon, parsley and garlic and served with fries. Reservations accepted. Breakfast, lunch and dinner daily, brunch Sat.-Sun. 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 Argentinian-style steakhouse serves a Gaucho plate including skewered beef, chorizo, sweetbreads and beef empanadas. Steak choices include Painted Hills organic hanger steak. Reservations accepted. Dinner Mon.-Sat., late-night Thu.-Sat. Credit cards. $$$

La Casita
634 Julia St., (504) 218-8043; www.eatlacasita.com
See Carrollton/University section for restaurant description.

Legacy Kitchen
700 Tchoupitoulas St., (504) 613-2350; www.legacykitchen.com
See Metairie section for restaurant description.

Lucy's Retired Surfer's Bar & Restaurant
701 Tchoupitoulas St., (504) 523-8995; www.nola.lucysretiredsurfers.com
Seared bluefin tuna is served with pineapple chili sauce and orzo made with tomato, spinach, onion and garlic. The bacon, brie and chicken sandwich is dressed with tomato and spinach on Dong Phuong brioche and comes with Creole honey mustard and fries, sweet potatoes or salad. Reservations accepted. Lunch Mon.-Fri., dinner and late-night daily. Credit cards. $$

Manning's
519 Fulton St., (504) 593-8072; www.facebook.com/manningsnola
Cornmeal-battered fried Louisiana shrimp fill a po-boy dressed with ham, pickled okra, five-pepper jelly and Crystal hot sauce beurre blanc. Deviled eggs are topped with Louisiana lump crabmeat, smoked paprika and caper dust. Reservations accepted. 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, Marsala, veal demi-glace and Parmesan polenta. The Palermo features veal, chicken or eggplant scaloppine, tomatoes, mushrooms, capers and lemon butter over angel hair pasta. Reservations accepted. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

Meril
424 Girod St., (504) 526-3745; www.emerilsrestaurants.com/meril
Emeril Lagasse's newest restaurant offers an array of internationally inspired dishes. Wood oven-roasted Louisiana oysters are served with roasted garlic, marrow and hog's head cheese. Roasted corn on the cob is topped with chili, lime, Cotija cheese and mayonnaise. Reservations accepted. Lunch and dinner daily. 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, 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. $$

Part & Parcel
611 O'Keefe Ave., Suite C8, (504) 827-1090; www.partandparcelnola.com
At chef Phillip Lopez's new deli, the T.A.S.T.E. sandwich includes fried turkey, avocado, sprouts, tomato, fried egg and chipotle aioli on Gracious Bakery ciabatta bread. The Gordy is made with mojo pork shoulder, ham, Swiss cheese, spicy pickles and Dijon mustard on Cuban bread. No reservations. Lunch and dinner daily. Credit cards. $$

Peche Seafood Grill
800 Magazine St., (504) 522-1744; www.pecherestaurant.com
The rustic-styled fish house serves grilled whole redfish 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
Alligator and duck sausage are grilled and served on a bed of mixed greens with remoulade. Shrimp Isabella features Gulf shrimp, red and green bell peppers, red onions and fettuccine. No reservations. Lunch and dinner daily, late-night Thu.-Sat. Credit cards. $$

Rebellion Bar & Urban Kitchen
748 Camp St., (504) 298-7317; www.nolarebellion.com
Shanghai beef short ribs are braised in red wine, apricot and star anise reduction and served with potato gratin and grilled gai lan. B-bop is a hot stone pot filled with rice, an egg and mixed vegetables. Reservations accepted. Lunch Wed.-Mon., dinner daily, brunch Sat.-Sun. Credit cards. $$

Restaurant Rebirth
857 Fulton St., (504) 522-6863; www.restaurantrebirth.com
The Tomahawk pork chop is served with sugar cane reduction, bacon-braised hericots verts, brabant potatoes and fried shallots. Fried oysters top angel hair pasta with tasso, wild mushrooms and black pepper-Parmesan sauce. Reservations recommended. Dinner Mon.-Sat., late-night Thu.-Sat. Credit cards. $$$

Rock-N-Sake
823 Fulton St., (504) 581-7253; www.rocknsake.com
Nachos are topped with tuna dressed with chili-sesame oil, smelt roe, sesame seeds, green onions, Sriracha, house-made ponzu sauce and wonton chips. The Purple Ninja roll is stuffed with tuna, avocado and cucumbers and topped with snow crab, salmon, tomato, jalapeno, smoked sea salt, ginger-infused soy sauce and pickled purple onions. No reservations. Lunch Fri., dinner Tue.-Sun., 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. $$$

St. James Cheese Company
641 Tchoupitoulas St., (504) 304-1485; www.stjamescheese.com
See Uptown section for restaurant description.

Seaworthy
630 Carondelet St., (504) 930-3071; www.seaworthynola.com
The Grand Banks lobster roll features Maine lobster meat, fennel, herbs, pickled cucumber and lemon and is served with french fries. Butter-poached sheepshead is served with crawfish tails, red chili Nantua sauce and braised alliums. Reservations accepted. Dinner and late-night daily. Credit cards. $$$

Tomas Bistro
755 Tchoupitoulas St., (504) 527-0942; www.tomasbistro.com
Grilled pompano fillet is served with heirloom cherry tomato sauce vierge, shaved fennel and arugula salad with preserved lemon vinaigrette. The grilled 8-ounce New York strip steak comes with garlic fries, au poivre sauce and roasted garlic creamed spinach. Reservations accepted. Dinner daily. Credit cards. $$$

Tommy's Cuisine
746 Tchoupitoulas St., (504) 581-1103; www.tommysneworleans.com
Fish Capri features sauteed puppy drum topped with jumbo lump crabmeat, crawfish, capers, artichokes and beurre blanc. Veal sorrentina is made with pan-seared veal layered with prosciutto, eggplant, fresh mozzarella, green onion, haricots verts and mushroom marsala sauce. Reservations accepted. Dinner daily. Credit cards. $$$

Tommy's Wine Bar
752 Tchoupitoulas St., (504) 581-1103; www.tommysneworleans.com/tommys-wine-bar.html
The appetizer sampler includes oysters Bienville, oysters Rockefeller, oysters Tommy, mussels marinara, paneed oysters, grilled shrimp, chorizo sausage, escargot aux champignons and crabmeat canape. Chocolate almond truffle features chilled bittersweet chocolate mousse with creme anglaise, toasted almonds and whipped cream. No reservations. Dinner daily. Credit cards. $$

Vic's Kangaroo Cafe
636 Tchoupitoulas St., (504) 524-4329
Shepherd's pie features ground beef 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. Late lunch and dinner daily, late-night Thu.-Sat. Credit cards. $

Warehouse Grille
869 Magazine St., (504) 322-2188; www.warehousegrille.com
Chicken and waffles features a deep-fried chicken breast on top of a Belgian waffle with house-made beer syrup. The Warehouse oyster po-boy is topped with barbecue sauce, bacon, blue cheese, green onions and ranch dressing and served with fries. Reservations accepted. Breakfast, lunch, dinner and late-night daily, brunch Sat.-Sun. Credit cards. $$

Willa Jean
611 O'Keefe Ave., (504) 509-7334; www.willajean.com
Chocolate chip cookies are baked with sea salt and served with a beater of raw cookie dough and Tahitian vanilla milk. Fried chicken tops a house-made biscuit with Tabasco-honey sauce. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$

Wood Pizza Bistro & Taphouse
404 Andrew Higgins Drive, (504) 281-4893; www.woodpizzaneworleans.com
Tutto carne pizza features pepperoni, sausage, prosciutto, coppa, mozzarella and tomato sauce. Gamberetti ceviche is a mixture of shrimp, red onion, cucumber, garlic and lemon juice. No reservations. Lunch and dinner Tue.-Sat., late-night Fri.-Sat. Credit cards. $$

World of Beer
300 Julia St., (504) 299-3599; www.worldofbeer.com/locations/warehousedistrict
The menu includes snacks, burgers, sandwiches, flatbread pizzas, chicken wings, salads, entrees and more. Giant Bavarian soft pretzels are served with house-made, stone-ground mustard. Belgian beer waffle s'mores are Belgian beer-batter waffles with toasted marshmallow, Kahlua fudge sauce and crumbled graham crackers. Reservations accepted. Lunch, dinner and late-night daily. Credit cards. $$



Arabi/Chalmette/ New Orleans East
Bywater | CBD | Carrollton/University
Citywide | Faubourg Marigny | French Quarter
Gentilly/Lakefront | Harahan/Jefferson/ River Ridge
Kenner & Beyond | Lakeview | Metairie | Mid-City/Treme
Uptown | Warehouse District

Northshore
Abita Springs | Covington | Madisonville
Mandeville | Outskirts | Slidell

West Bank
Algiers | Gretna | Harvey
Marrero | Other
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