This music hall features two live performances nightly and offers a large selection of single-malt Scotches and American craft beers, as well as brews from around the world. The bar has no-cover early music shows (usually 6 p.m. or 7 p.m.) every day except Saturday. Open daily. No food.
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.
Housed in a building that has been a bar since the early 1900s, this Algiers Point hangout continues to build a legacy of good times. Sip original cocktails, like Sex on the Levee (which combines rum with passion fruit and lime), and dig into New Orleans favorites like po-boys and gumbo. Open daily. Full restaurant menu. Happy hour 5 p.m.-7 p.m. Mon.-Fri.
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. $$$
The restaurant and bar at the National World War II Museum is outfitted with 1940s Americana in a modern setting. There's lots of seating at the bar or on the spacious outdoor patio. The menu is American. The cocktail menu plays on the World War II theme with spins on classics like the Midway mule and American Sector lemonade. Open daily. Full restaurant menu. Happy hour 4 p.m.-7 p.m. daily.