The dog-friendly dive bar is a favorite late-night haunt for people who just don't want the party to end (it doesn't open until 7 p.m.). Tucked in an Uptown residential area, the bar is decked in Christmas lights year around and the Santa statue sports a New Orleans Saints jersey. Beers and shots are popular choices, and happy hour features $2.50 well drinks and $2 beer. Open daily. No food. Happy hour 7 p.m.-10 p.m. daily.
Located in historic Algiers Point near the ferry landing, this bar and restaurant is a regular docking spot for neighborhood residents and also draws tourists who stop in for a cold beer and po-boy, Creole cuisine or seafood dishes. Signature drinks include Sex on the Levee, a mix of rum, passion fruit and club soda, and Dry Dock rum punch, a blend of rums and fruit juices. Open daily. Full restaurant menu.
Creole file gumbo features Gulf shrimp, crab, hot sausage, smoked sausage and smoked ham in spicy broth served with rice. The jambalaya omelet is stuffed with shrimp, ham, sausage, tomato and cheese. Reservations accepted. Breakfast and lunch Mon.-Sat., brunch Sun. Credit cards. $$
New Orleans East-style barbecue shrimp feature seared wild white shrimp with an Asian barbecue glaze served with crab-boil kimchi, charred chilies, pork belly and stone-ground grits. Smoked redfish salad combines red onions, cucumbers, shaved radish, fennel, mirliton, greens, lemon Creole cream cheese, basil vinaigrette and Gulf shrimp. Reservations accepted. Breakfast and lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$
The Ferdi po-boy is loaded with roast beef debris, baked ham, shredded cabbage, pickles, mayonnaise and yellow and Creole mustards. Jerry's jambalaya is made with chicken, sausage, vegetables, tomatoes, herbs and rice. No reservations. Breakfast, lunch and dinner daily. Credit cards. $$
Chicory coffee-lacquered quail is served with fire-roasted chili, cochon de lait boudin, smoky bacon wilted greens with Tabasco pepper jelly and espresso quail jus. Seared Gulf fish is served with basil-injected broiled tomatoes, Honey Island Swamp chanterelle mushrooms, late-summer leeks, mushroom fond and lemon-fish bone butter. Reservations recommended. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$
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. $$$
Char-broiled oysters are topped with garlic-butter sauce and Parmesan. The oyster loaf features fried oysters between two pieces of buttered thick Texas toast. The seafood gumbo is made with shrimp, crabmeat and okra. No reservations. Lunch Tue.-Sat., dinner Thu.-Sat. Cash only. $
Slow-cooked spiced lamb shank comes with root vegetables, sauteed greens and grits. Jalapeno catfish cakes are served with jalapeno remoulade. Reservations recommended. Lunch and dinner Wed.-Sun., brunch Sat.-Sun. Credit cards. $$
Shrimp remoulade is served with deviled egg, guacamole and mirliton corn relish. The Brigtsen’s seafood platter includes grilled fish, shrimp cornbread, baked oysters with crabmeat, shrimp and Napa cabbage slaw, and baked sea scallops with asparagus, spinach, bacon and leeks. Reservations accepted. Dinner Tue.-Sat. Credit cards. $$$
Chicken fried steak is served with baked macaroni and cheese, greens, grits and gravy. Gulf shrimp are served over smoked Gouda grits with roasted tomatoes and tasso. Reservations accepted. Lunch and dinner daily. Credit cards. $$