Not Yo Mama's corn cakes are jalapeno corn cakes topped with creamy egg sauce, cheddar cheese, bacon and scallions. Lightly battered steak is fried and topped with house-made sausage gravy served with breakfast potatoes. Reservations accepted for large parties. Breakfast and lunch daily. Credit cards. $$
Veal Roberto is sauteed baby white veal topped with portobello mushrooms and lump crabmeat in sherry beurre blanc sauce. House-made cannelloni are stuffed with ground veal, spinach and Parmesan, baked in Alfredo sauce and topped with house-made tomato sauce. Reservations accepted. Hours vary by location. Credit cards. $$
Proprietor JoAnn Clevenger’s restaurant serves original dishes and Creole classics. Duck and andouille etouffee comes with cornbread and Louisiana pepper jelly. Honey-pecan bread pudding is topped with toffee sauce. Reservations recommended. Dinner Wed.-Sun. Credit cards. $$$
Standard diner fare like omelets, pancakes and biscuits are the cornerstone of this cafe’s extensive menu. Savory lunch and dinner options include fried shrimp, catfish and oyster platters, gumbo and po-boys. Daily specials range from red beans and rice on Mondays to white beans and smothered pork chops on Thursdays and seafood specials like stuffed shrimp on Fridays. No reservations. Breakfast and lunch daily, open 24 hours Thu.-Sat. Credit cards. $
Nestled next to a Creole Italian restaurant of the same name, the bar has an extensive wine list and a large selection of bourbons, cognacs and Scotches. There's also a variety of cheeses, pates and charcuterie, 20 wines by the glass and 150 by the bottle. Open daily. Food available. Happy hour 4 p.m.-7 p.m. Mon.-Sat.
Crispy roasted duck is deglazed with raspberry reduction and served over wild rice and spinach with toasted pecans and bacon. Seared Australian lamb chops are served with garlic mashed potatoes, rosemary port demi-glace and haricots verts. Reservations recommended. Dinner daily. Credit cards. $$$
Shrimp bordelaise features jumbo Gulf shrimp sauteed with mushrooms, white wine and garlic butter and flamed with brandy. Pepper-crusted yellowfin tuna steak is served with lemon-caper butter. Reservations accepted. Dinner Tue.-Sat. Credit cards. $$$
Pasta jambalaya includes chicken, andouille, smoked Gouda cheese, Creole sauce, green onions and penne pasta. A grilled chicken breast tops linguine with Alfredo sauce and Parmesan. Reservations accepted. Lunch and dinner daily. Credit cards. $$
The Sazerac Bar carries with it the history and lore of its namesake drink. Paul Ninas murals flanking the African walnut bar take you back to the grandeur of old New Orleans — a time when Huey P. Long strolled in to order a Ramos gin fizz. The elegant barstools and plush banquettes of today's Sazerac Bar invite locals and visitors to enjoy handcrafted cocktails and conversation. Open daily. No food.
Leroy's eggs are poached eggs over andouille on a sage grit cake and topped with bechamel. The Texicali omelet has chicken, avocado, onions, tomatoes, jalapenos and cheddar cheese and is topped with salsa. Reservations accepted for large parties. Breakfast and lunch daily, dinner Thu.-Sat. Credit cards. $$
There's live music Friday and Saturday at this elegant restaurant and bar, which specializes in martinis, wine and Champagne. Small bites are available, including house-cut fries with truffle aioli, cochon de lait sliders, burgers and more. Open daily. Full restaurant menu. Happy hour 4 p.m.-7 p.m. daily.
Chef John Besh's flagship restaurant serves charred winter greens and Brussels sprouts salad with La Provence honey, country ham and pecan cracklings. Named for Chappapeela Farms co-owner, Rebecca Lirette's pork is prepared with ginger, green garlic and blood orange. Reservations recommended. Lunch Fri., dinner daily. Credit cards. $$$
Ralph Brennan's elegant restaurant has a spacious barroom and a balcony overlooking New Orleans City Park. Happy hour specials include $6 cocktails, half-priced glasses of wine, $4 craft beer and more. Apricot sangria is a combination of apricot brandy, elderflower liqueur, macerated cherries and red or sparkling wine. Open daily. Full restaurant menu. Happy hour 3 p.m.-6 p.m. Tue.-Fri.
The ground chuck cheeseburger is topped with grated cheddar and served with a baked potato. The 14-ounce rib-eye is served with a potato, salad and bread. No reservations. Lunch, dinner and late-night daily. Credit cards. $$
Frozen yogurt flavors include strawberry, mango, blood orange, salted caramel, pistachio, gingerbread, pumpkin and more. Strawberry-banana smoothies are blended with Greek yogurt. No reservations. Hours vary by location. Credit cards. $