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Fall Restaurant Guide 2012: Mid City/Treme 

ANGELO BROCATO
214 N. Carrollton Ave., (504) 486-1465; www.angelobrocatoicecream.com
Cannolis are stuffed with ricotta cheese and dipped in crushed pistachios. Sicilian Cassata cake is cake stuffed with ricotta cheese filling, iced with marzipan and decorated with candied fruit. No reservations. Breakfast, lunch and dinner Tue.-Sun. Credit cards. $

AVERY'S PO-BOYS
2510 Tulane Ave., (504) 821-4110; www.averysontulane.com
Avery's serves po-boys including roast beef slow-cooked in house and a tangy Buffalo shrimp po-boy topped with blue cheese dressing. Fried potato salad features panko-coated balls of potato salad topped with creamy horseradish sauce. No reservations. Lunch Mon.-Sat. Credit cards. $

BAYOU BEER GARDEN
326 N. Jefferson Davis Pkwy., (504) 302-9357; www.bayoubeergarden.com
Disco fries are topped with cheese and debris. Ahi tuna is marinated in smoky soy-ginger sauce and served on a sesame seed bun or ciabatta. No reservations. Lunch, dinner and late-night daily. Credit cards. $

BEACHCORNER BAR & GRILL
4905 Canal St., (504) 488-7357; www.beachcornerbarandgrill.com
The 10-ounce hot and spicy burger is topped with hot sauce, jalapenos and pepper Jack cheese. The hickory-smoked chicken sandwich is drizzled with house-made hickory sauce and dressed with cheddar cheese. No reservations. Lunch, dinner and late-night daily. Credit cards. $

THE BEAN GALLERY
637 N. Carrollton Ave., (504) 324-8176; www.facebook.com/thebeangallery
Caprese panini are stuffed with mozzarella, basil and tomatoes and come with a side of grapes, chips or potato salad. Bagels and lox are served with capers, cream cheese and red onion. No reservations. Breakfast, lunch and dinner daily, late-night Sun.-Thu. Credit cards. $

BETSY'S PANCAKE HOUSE
2542 Canal St., (504) 822-0213 Silver dollar pancakes are dusted with powdered sugar. The breakfast special features two eggs, bacon, grits and pancakes. No reservations. Breakfast and lunch Sun.-Fri. Credit cards. $

BLUE DOT DONUTS
4301 Canal St., (504) 218-4866; www.bluedotdonuts.com
Maple-bacon long Johns are glazed with maple and sprinkled with bacon crumbles. Donut holes come in glazed, chocolate glazed, cinnamon sugar and powdered sugar varieties. No reservations. Breakfast and lunch daily. Credit cards. $

BOO KOO BBQ
3701 Banks St., (504) 202-4741; www.bookoobbq.com
Da Mutha Load nachos are smothered with barbecued pulled pork, brisket, smoked chicken, boudin, cheddar cheese, sour cream and jalapenos. Balls of truffle macaroni and cheese are deep-fried and served with Boo Bang sauce. No reservations. Lunch Mon.-Sat., dinner daily, late-night Thu.-Sat. Cash only. $

BOSWELL'S JAMAICAN GRILL
3521 Tulane Ave., (504) 482-6600Curried goat is served with plantains and two sides. The Ital plate features callaloo (greens), rice and peas, plantains, salad and bread. No reservations. Lunch and dinner Mon.-Sat. Credit cards and checks. $

THE BULLDOG
5135 Canal Blvd., (504) 488-4191; www.draftfreak.com
See Uptown section for restau- rant description.

click to enlarge Cafe Degas specializes in traditional French cuisine.
  • Cafe Degas specializes in traditional French cuisine.

CAFE DEGAS
3127 Esplanade Ave., (504) 945-5635; www.cafedegas.com
The seared filet mignon comes with potato and celeriac gratin made with thyme, smoked Vidalia onions and garlic, sauteed asparagus and rosemary and port-wine reduction. The red beet salad features julienne beets, chives, shallots, baby arugula, toasted walnuts, blue cheese and tomatoes tossed in sherry vinaigrette. Reservations recommended. Lunch Wed.-Sat., dinner Wed.-Sun., brunch Sun. Credit cards. $$

CAFE MINH 
4139 Canal St., (504) 482-6266; www.cafeminh.com
Chef Minh Bui draws from French and Vietnamese cuisines at his cafe. The crabmeat Napoleon features vine-ripened tomatoes and wasabi vinaigrette dressing. Charcoal-grilled pork soup brims with egg noodles and baby bok choy. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$

CAFE NOMA
 New Orleans Museum of Art, City Park, 1 Collins C. Diboll Circle, (504) 482-1264; www.cafenoma.com
The beet and arugula salad is tossed with pickled carrots and fennel. The pepper-coated chicken slider is topped with apple-pear chutney and goat cheese. Reservations accepted for large parties. Lunch Tue.-Sun. Credit cards. $

CANAL STREET  BISTRO 
3903 Canal St., (504) 482-1225; www.canalstreetbistro.com
 The Canal Street two-egg omelet combines chorizo, potatoes, spinach, caramelized onions, Swiss cheese and bacon and comes with grits or potatoes and whole grain toast or a biscuit. The chipotle steak is a 9-ounce filet stuffed with grilled chipotle peppers, topped with chipotle tomato sauce and served on an open-faced quesadilla with wilted spinach on the side. Reservations recommended. Breakfast and lunch Wed.-Mon., dinner Wed.-Sat., brunch Sun. Credit cards. $$$

CANSECO'S MARKET
 3135 Esplanade Ave., (504) 322-2595; www.cansecosmarkets.com
See Metairie section for restaurant description.

CRESCENT CITY STEAK HOUSE
1001 N. Broad St., (504) 821-3271; www.crescentcitysteaks.com
The 10-ounce filet mignon wrapped in bacon is served sizzling in butter. Potatoes au gratin are cubed, drenched in creamy cheese sauce and topped with shredded American cheese. Reservations recommended. Lunch Tue.-Fri. and Sun., dinner Tue.-Sun. Credit cards. $$$

CRESCENT PIE AND SAUSAGE COMPANY
 4400 Banks St., (504) 482-2426; www.crescentpieandsausage.com
The duck and Brie pizza includes smoked mushrooms and truffle aioli. Creole chaurice sausage tops macaroni and cheese. Reservations accepted for large parties. Lunch and dinner Mon.-Sat., brunch Sun. Credit cards. $$

DMAC'S BAR & GRILL
 542 S. Jefferson Davis Pkwy., (504) 304-5757; www.dmacsbarandgrill.com
 Slow-smoked Texas brisket comes with coleslaw and Kennebec french fries. Chicken and mushroom enchiladas are served with Spanish rice and black beans. No reservations. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $

DOOKY CHASE RESTAURANT
2301 Orleans Ave., (504) 821-0535Chef Leah Chase made her restaurant into a local institution. Gumbo is loaded with shrimp, crab, chicken, ham and sausage. Shrimp Clemenceau is made with garlic, mushrooms, peas and potatoes. Reservations accepted. Lunch Tue.-Fri., dinner Fri. Credit cards. $$$

click to enlarge Beef pho is one of the Vietnamese dishes on the menu at Doson Noodle House.
  • Beef pho is one of the Vietnamese dishes on the menu at Doson Noodle House.

DOSON NOODLE HOUSE 
135 N. Carrollton Ave., (504) 309-7286Chicken salad features shredded chicken, shredded cabbage, carrot and mint in house sauce and comes with shrimp chips. Special spring rolls are made with shrimp, chicken, ham, avocado, mint and cucumber in rice paper. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards and checks. $$

FAIR GRINDS COFFEEHOUSE
3133 Ponce de Leon St., (504) 913-9072; www.fairgrinds.com
In the morning, the shop offers maple-bacon sweet potato biscuits. The honey ham and Brie sandwich is dressed with pear slices. No reservations. Breakfast, lunch and dinner daily. Credit cards and checks. $

FIVE HAPPINESS
3605 S. Carrollton Ave., (504) 482-3935; www.fivehappiness.com
Five Happiness offers an array of Chinese regional dishes. Pecan shrimp are sauteed and topped with roasted pecans and sesame seeds. General Tso's chicken is served with shrimp fried rice and an egg roll. Delivery available. Reservations accepted. Lunch and dinner daily. Credit cards. $$ 

GRACIOUS BAKERY AND CAFE
1000 S. Jefferson Davis Pkwy., Suite 1000, (504) 301-3709; www.graciousbakery.com
Pretzel croissants feature 70 layers of laminated dough that are finished like pretzels, so they have a crisp crust. The smoked ham sandwich is dressed with pecan-cheddar spread, pepper jelly and apples slices on a house-made baguette. No reservations. Breakfast and lunch Mon.-Sat. Credit cards. $

JUAN'S FLYING BURRITO
4724 S. Carrollton Ave., (504) 486-9950; www.juansflyingburrito.com
See Uptown section for restaurant description.

JUICY LUCY'S
133 N. Carrollton Ave., (504) 598-5044The original Juicy Lucy packs melted cheddar inside a half-pound Black Angus beef patty. The 9th Ward Blues burger adds sauteed mushrooms, onions, garlic and aged blue cheese. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $

KATIE'S RESTAURANT & BAR
3701 Iberville St., (504) 488-6582; www.katiesinmidcity.com
Deep-fried seafood beignets are filled with Louisiana crawfish, crabmeat, shrimp, jalapeno peppers, onions and cheese and are served with jalapeno aioli. Scotty's blackberry and jalapeno ribs are slow-cooked with house-made sauce. No reservations. Lunch Mon.-Sat., dinner Tue.-Sat., brunch Sun. Credit cards. $$

LAZARO'S PIZZA & POBOYS
4413 Banks St., (504) 483-8609Wings come with ranch, blue cheese or honey-mustard dipping sauce. The T-Bird pizza tops a New York-style thin crust with pepperoni, Italian sausage, herb-roasted chicken, roasted red peppers and asparagus. No reservations. Dinner and late-night daily. Credit cards. $$

LI'L DIZZY'S CAFE
1500 Esplanade Ave., (504) 569-8997; www.lildizzyscafe.com
Trout Baquet is topped with lump crabmeat and lemon-butter garlic sauce and is served with salad and a side item. Southern fried chicken is served with red beans, greens or potato salad. Reservations accepted. Breakfast and lunch daily, brunch Sun. Credit cards. $$

LIBERTY'S KITCHEN
422 1/2 S. Broad St., (504) 822-4011; www.libertyskitchen.org
Shrimp and grits feature Gulf shrimp sauteed with white wine and smoked crimini mushroom sauce over stone-ground grits. The MVB burger is a grilled ground chuck and brisket patty served on a potato bun with house dressing, chopped romaine, arugula, onion, tomato and pickles. Reservations accepted. Breakfast and lunch Mon.-Fri. Credit cards. $

LITTLE TOKYO JAPANESE RESTAURANT
310 N. Carrollton Ave., (504) 485-5658; www.littletokyonola.com
See Metairie section for restau- rant description.

LIUZZA'S BY THE TRACK
1518 N. Lopez St., (504) 218-7888The seafood gumbo features shrimp, oysters and andouille. The Breathtaking beef po-boy has roast beef baked in house and creamy horseradish sauce. No reservations. Lunch and early dinner Mon.-Sat. Credit cards. $

LIUZZA'S RESTAURANT AND BAR
3636 Bienville St., (504) 482-9120; www.liuzzas.com
The French-uletta is a muffuletta served hot on a French loaf. The smothered pork chop comes with coleslaw, mashed potatoes or red beans and rice with gravy. No reservations. Lunch Mon.-Sat., dinner Tue.-Sat. Cash only. $$

LOLA'S
3312 Esplanade Ave., (504) 488-6946; www.lolasneworleans.com
Lola's specializes in paella and serves other Spanish dishes. The seafood paella combines scallops, calamari, mussels and shrimp in saffron rice. Garlic Brussels sprouts is a new dish. No reservations. Dinner daily. Credit cards and checks. $$

MANDINA'S RESTAURANT
3800 Canal St., (504) 482-9179; www.mandinasrestaurant.com
The filet mignon comes with french fries. Fried trout is served with either meuniere sauce or amandine-style. No reservations. Lunch and dinner daily. Credit cards. $$

MIKIMOTO JAPANESE RESTAURANT & SUSHI BAR
3301 S. Carrollton Ave., (504) 488-1881; www.mikimotosushi.com
The Tiger roll combines spicy tuna and salmon inside a bundle that is topped with salmon, tuna, avocado, tempura batter and barbecue eel and pink sauces. The deluxe roll has tempura shrimp and cream cheese inside and is topped with tuna, salmon, snow crab, avocado, tempura batter and barbecue eel and pink sauces. Reservations accepted for large parties. Dinner daily, lunch Sun.-Fri. Credit cards. $$

MONA'S CAFE
3901 Banks St., (504) 482-7743Chicken shawarma is marinated in lemon, olive oil and spices and roasted. Hummus is made in-house and served with pita bread baked daily. No reservations. Hours vary by location. Credit cards. $

NEYOW'S CREOLE CAFE
3340 Bienville St., (504) 827-5474Pasta on the Bayou features sauteed crawfish and Gulf shrimp over penne pasta in cream sauce. Oysters are available raw or char-grilled. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

NONNA MIA
3125 Esplanade Ave., (504) 948-1717; www.nonnamia.net
The Tuscan pizza tops a garlic sauce base with pancetta, sun-dried tomatoes, goat cheese and mozzarella. The Divine portobello dip combines mushrooms, oven-roasted chicken breast and spinach in spicy red pepper sauce and comes with bread. Reservations accepted. Lunch and dinner daily. Credit cards. $$

PARKWAY BAKERY & TAVERN
538 Hagan Ave., (504) 482-3047; www.parkwaypoorboys.com
The Reuben po-boy combines corned beef, sauerkraut, Swiss cheese and Thousand Island dressing on French bread. The surf and turf features slow-cooked roast beef and fried shrimp. Reservations accepted for large parties. Lunch and dinner Wed.-Mon. Credit cards. $

PIZZICARE
3001 Tulane Ave., (504) 301-4823; www.pizzicare.com
The NOLA Green Roots pie features a selection of market vegetables, mozzarella and a pesto and tarragon oil-brushed crust. The lasagna pizza is topped with meatballs, Italian sausage, Parmesan, ricotta and mozzarella. No reservations. Lunch and dinner daily. Credit cards. $

REDEMPTION
3835 Iberville St., (504) 309-3570; www.redemption-nola.com
Roasted duck breast is served with poached pear reduction, foie gras and risotto. Sauteed flounder is served with shrimp-stuffed mirliton, flash-fried green tomato and crawfish etouffee sauce. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sat., brunch Sun. Credit cards. $$$

RENDON INN'S DUGOUT SPORTS BAR & GRILL
4501 Eve St., (504) 826-5605; www.therendoninn.com
The Boudreaux burger combines lean ground beef, hot sausage and applewood-smoked bacon on a ciabatta bun with cheese, onions and remoulade. Fresh cut fries are served with Parmesan cheese and a drizzle of truffle oil. No reservations. Lunch, dinner and late-night daily. Credit cards. $

ROCK 'N' BOWL
3000 S. Carrollton Ave., (504) 861-1700; www.rockandbowl.com
The Straight Stick Ranch cheeseburger is made from grass-fed beef, is served on a bun from Maple Street Patisserie and comes with house-made Boss sauce, which is Crystal hot sauce-infused mayonnaise. Meat pies contain grass-fed ground beef, pico de gallo and Boss sauce. No reservations. Dinner and late-night Mon.-Sat. Credit cards. $

THE RUBY SLIPPER CAFE
139 S. Cortez St., (504) 309-5531; www.therubyslippercafe.net
Eggs Blackstone is made with applewood-smoked bacon, grilled tomato and poached eggs served open-face on a buttermilk biscuit with hollandaise. Bananas Foster pain perdu features French toast topped with rum-flambeed banana and raisins and comes with applewood-smoked bacon. No reservations. Breakfast and lunch Tue.-Fri., brunch Sat.-Sun. Credit cards. $$

RUE 127
127 N. Carrollton Ave., (504) 483-1571; www.rue127.com
Confit pork belly is served with white beans, Creole mustard jus and potato mille-feuille. Heritage rabbit is cooked in a pot pie with carrots, leeks, turnips and sage and comes with rosemary cornbread. Reservations recommended. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards. $$$

SANTA FE RESTAURANT
3201 Esplanade Ave., (504) 948-0077; www.santafenola.com
Santa Fe ceviche is made with fresh fish, jumbo shrimp, calamari, avocado, red onion, radishes, tomato and cilantro and is served over greens. The tuna tostada features seared yellowfin tuna on crisp tortillas topped with lettuce, beans, guacamole, corn salsa, sour cream and cilantro. Reservations accepted. Lunch and dinner Tue.-Sun., brunch Sun. Credit cards. $$

SERENDIPITY
3700 Orleans Ave., (504) 407-0818; www.serendipitynola.com
Chef Chris DeBarr's new restaurant serves some of his familiar dishes, such as his "shrimp in a grass skirt," his version of New Orleans barbecue shrimp with phyllo strands. Grilled Ruston peaches are topped with blue cheese and Nueske's bacon and are served on Spanish quince paste. Reservations accepted. Dinner daily. Credit cards. $$

SHAMROCK
4133 S. Carrollton Ave., (504) 301-0938; www.shamrockparty.com
The 10-ounce Angus rib-eye comes with salad and fries or mashed potatoes. Half-pound burgers come with fries, chips or slaw and can be dressed with lettuce, tomatoes, pickles, onions, jalapenos, cheese, mushrooms, bacon or chili. Reservations accepted for large parties. Dinner and late-night daily. Credit cards. $

SWEET NOLA CUPCAKES
7901 Earhart Blvd., (504) 309-7109Red velvet cupcakes are made with chocolate butter batter and topped with cream cheese frosting. Inspired by strawberry shortcake, strawberry cupcakes contain fresh strawberries and have strawberry meringue on top. No reservations. Breakfast, lunch and early dinner Mon.-Sat. Credit cards. $

TACO DEL MAR
514 City Park Ave., (504) 272-0557; www.tacodelmar.com
Burritos are hand-rolled to order with fillings including pico de gallo, lettuce, cilantro, shredded cheese, guacamole, sour cream and salsa. Fish tacos are topped with pico de gallo, cabbage, cheese, cilantro, guacamole, sour cream and fresh lime juice. No reservations. Lunch and dinner daily. Credit cards. $

THEO'S PIZZA
4024 Canal St., (504) 302-1133; www.theospizza.com
See Uptown section for restau- rant description.

TOUPS' MEATERY
845 N. Carrollton Ave., (504) 252-4999; www.toupsmeatery.com
The Meatery Board is a selection of house-made sausages and cured meats with condiments. Braised spare ribs are coated with a cafe brulot glaze and served with root vegetables. Reservations accepted. Lunch and dinner Tue.-Sat. Credit cards. $$

UR WAY YOGURT AND COFFEE BAR
3001 Tulane Ave., Suite 1A, (504) 304-1556; www.urwaynola.com
The chicken Caesar wrap is made with white meat chicken and vegetables from Nola Green Roots and can be pressed into a panino. For dessert, try rich New York-style cheesecake. No reservations. Breakfast, lunch and dinner daily. Credit cards. $

VENEZIA RESTAURANT
134 N. Carrollton Ave., (504) 488-7991; www.venezianeworleans.com
Shrimp, crawfish and crabmeat cream sauce fill the fried eggplant Vatican. The 8-ounce center-cut filet mignon comes with a choice of sides. Reservations recommended. Lunch Wed.-Fri. and Sun., dinner Wed.-Sun. Credit cards. $$

WILLIE MAE'S SCOTCH HOUSE
2401 St. Ann St., (504) 822-9503 The renowned fried chicken is wet-battered and cooked according to Willie Mae Seaton's old family recipe. Bread pudding is available for dessert. No reservations. Lunch and early dinner Mon.-Sat. Credit cards. $

WIT'S INN
141 N. Carrollton Ave., (504) 486-1600; www.witsinn.com
A Hawaiian pizza is topped with herb sauce, ham, pineapple, greens, red peppers, applewood-smoked bacon, mozzarella and jalapenos. The Aegean shrimp sandwich combines boiled shrimp, red sauce, feta cheese, roasted mushrooms and spinach pesto on toasted garlic bread. No reservations. Lunch, dinner and late-night daily, brunch Sat.-Sun. Credit cards. $$

YE OLDE COLLEGE INN
3000 S. Carrollton Ave., (504) 866-3683; www.collegeinn1933.com
Gulf shrimp are served on Papa Tom's stone-ground Gouda grits topped with green tomato chow-chow and Monica sauce. Broiled redfish is topped with Louisiana lump crabmeat and roasted corn sauce and served over garden vegetable maque choux. Reservations accepted. Dinner Tue.-Sat. Credit cards. $$


Bywater | CBD | Carrollton/University | Citywide

Eastern New Orleans/Chalmette | 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/Terrytown | Harvey | Marrero | Other

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