Favorite Places
-
Domilise's Po-Boys
- 5240 Annunciation St., New Orleans (map)
-
Uptown
899-9126
- Be the first to review this location!
-
Willie Mae's Scotch House
- 2401 St. Ann St., New Orleans (map)
-
Treme
(504) 822-9503
- Be the first to review this location!
-
Restaurant August
- 301 Tchoupitoulas St., New Orleans (map)
-
Central Business District
(504) 299-9777
- Be the first to review this location!
-
Pascal's Manale Restaurant
- 1838 Napoleon Ave., New Orleans (map)
-
Uptown
895-4877
- Be the first to review this location!
-
Morning Call
- 3325 Severn Ave., Metairie, New Orleans (map)
-
Metairie
885-4068
- Be the first to review this location!
-
La Petite Grocery
- 4238 Magazine St., New Orleans (map)
-
Uptown
(504) 891-3377
- Be the first to review this location!
-
Herbsaint Bar and Restaurant
- 701 St. Charles Ave., New Orleans (map)
-
Warehouse District
524-4114
- Be the first to review this location!
-
Central Grocery
- 925 Decatur St., New Orleans (map)
-
French Quarter
523-1620
- (based on 1 user review)
-
Bon Ton Cafe
- 401 Magazine St., New Orleans (map)
-
Central Business District
524-3386
- Be the first to review this location!
The roast beef po-boy is smothered in gravy and dressed with Creole mustard. The fried shrimp po-boy is dressed with Swiss cheese and roast beef gravy. No reservations. Lunch and early dinner Mon.-Wed. and Fri.-Sat. Credit cards. $$
The renowned fried chicken is wet-battered and cooked according to an old family recipe. Green beans come with rice and gravy. Order bread pudding for dessert. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $
Chef John Besh's flagship restaurant provides an elegant setting for his contemporary Louisiana cooking. Handmade potato gnocchi are tossed with blue crab and Perigord truffles. The breaded trout Pontchartrain is served with mushrooms, lump crabmeat and hollandaise. Reservations recommended. Lunch Mon.-Fri., dinner daily. Credit cards. $$$
A signature Pascal's dish is New Orleans barbecue shrimp featuring head-on Gulf shrimp in tangy, buttery sauce, served with French bread. Frutta del mar features pasta with scallops, crabmeat, oysters, shrimp and light marinara. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$
Beignets are made from a 140-year-old sourdough recipe and are sprinkled with powdered sugar. The limited menu of Creole favorites includes jambalaya. No reservations. Open 24 hours daily. Cash only. $
Pan-fried rabbit is served with spaetzle and caper-butter sauce. Gulf shrimp and grits is served with roasted shiitake mushrooms, smoked bacon and thyme. Reservations recommended. Lunch Tue.-Sat., dinner daily, brunch Sun. Credit cards. $$$
Chef Donald Link’s restaurant combines refined and rustic French and Louisiana cuisine. A popular small plate features Louisiana shrimp with Calasparra rice, artichokes and maitake mushroom. House-made spaghetti is served with house-cured guanciale and a fried, poached farm egg. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$
This Italian grocery is known for its muffuletta, which comes in whole or half rounds. No reservations. Lunch Tue.-Sat. Credit cards. $$
The redfish Bon Ton is a seared drum fillet topped with lump crabmeat and lemon butter. Oysters Alvin features lightly breaded bivalves over seasoned rice pilaf with a sauce of lemon, beef broth and fresh mushrooms. Reservations recommended. Lunch and dinner Mon.-Fri. Credit cards. $$$
