Pin It
Favorite

Fall Restaurant Guide 2012: Uptown 

ADRIAN'S BAKERY
2016 Oretha Castle Haley Blvd., 875-4302; www.adrians-bakery.com
The bakery prepares donuts, eclairs, pastries, turtles, doberge squares and custom cakes. Praline cake is similar to a pound cake with praline topping. No reservations. Breakfast and lunch daily. Credit cards. $

ANCORA PIZZERIA & SALUMERIA
4508 Freret St., (504) 324-1636; www.ancorapizza.com
The Puttanecsa pizza features tomato, olives, anchovies, oregano and capers. The affettati misti is a sampler platter of house-cured meats and is available in three sizes. Reservations accepted for large parties. Lunch Fri.-Sat., dinner Mon.-Sat. Credit cards. $$

APOLLINE RESTAURANT
4729 Magazine St., (504) 894-8881; www.apollinerestaurant.com
Seared diver scallops are served with shrimp and corn maque choux and bacon. Lamb osso buco is served with house-made fettuccini, mint gremolata and veal glace. Reservations recommended. Dinner Tue.-Sat., brunch Sat.-Sun. Credit cards. $$$

ARTZ BAGELZ
3138 Magazine St., (504) 309-7557; www.artzbagelz.com
Artz bakes a variety of bagels in house. Bagels and lox comes with cream cheese, red onion, tomato and capers. The Audubon salad features chicken or tuna salad over mixed greens, avocado and tomato wedges. No reservations. Breakfast and lunch daily. Credit cards. $

ATCHAFALAYA
901 Louisiana Ave., (504) 891-9626; www.atchafalayarestaurant.com
Gulf seafood carbonara combines shrimp, crab, crawfish, tasso, English peas and pappardelle pasta in Parmesan cream. Sesame-seared tuna is served with asparagus, tabbouleh, preserved lemon vinaigrette, watercress and coriander broth. Reservations recommended. Lunch Tue.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

AUDUBON CLUBHOUSE CAFE
6500 Magazine St., (504) 212-5282; www.auduboninstitute.org
The Sandbagger is a Belgian waffle sandwich stuffed with scrambled eggs, hash browns, cheese and sausage patties. The Irish Channel Chicken Cobb sandwich features sliced chicken, Swiss cheese, avocado and honey-Dijon on Asiago ciabatta toast. Reservations accepted for large parties. Breakfast and lunch Tue.-Sat., brunch Sun. Credit cards. $$

AUGUST MOON
3635 Prytania St., (504) 899-5129Egg foo young is a mixture of fried egg patties and chicken, pork, beef, shrimp or vegetables and is served with gravy, crushed nuts, chopped green onions and jasmine rice. The Triple Dragon features chicken, roast pork, shrimp and vegetables sauteed in brown sauce and served over jasmine rice. No reservations. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$

BALCONY BAR & CAFE
3201 Magazine St., (504) 894-8888The Balcony burger features a half-pound beef patty dressed with tomato, grilled onions, green peppers, mushrooms, bacon and jalapeno slices and is served with fries. Chicken quesadillas fill two flour tortillas with grilled chicken, cheese, onions, bell peppers and tomato and come with salsa and sour cream. Delivery available. No reservations. Dinner and late-night daily. Credit cards. $

BARU BISTRO & TAPAS
3700 Magazine St., (504) 895-2225; www.barutapas.com
Tiradito de Solomillo is Peruvian-style beef carpaccio with pepper sauce, avocado puree, pickled vegetables, choclo (roasted corn), balsamic reduction and oyster mousse. Cheese and olive plates come with grilled ciabatta, guava paste, grapes and assorted pickles. No reservations. Lunch Mon.-Sat., dinner Mon.-Sun. Credit cards. $$

BAYOU HOT WINGS
6221 S. Claiborne Ave., (504) 865-9464; www.bayouhotwings.com
Louisiana gator bites are made with seasoned alligator meat and are fried. Chipotle barbecue wings are seasoned, fried and tossed in smoked jalapeno sauce. No reservations. Lunch and dinner daily. Credit cards. $

BISTRO DAISY
5831 Magazine St., (504) 899-6987; www.bistrodaisy.com
Mint-braised leg of lamb is combined with ricotta gnocchi, broccoli rabe, Nicoise olives, pine nuts and a tomato-mint ragout. The Daisy salad blends fresh mozzarella, roasted peppers, arugula, and pumpkin seeds with white balsamic vinaigrette. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

BLIND PELICAN
1628 St. Charles Ave., (504) 558-9398; www.theblindpelican.com
This bar and restaurant serves burgers, pizzas, salads, raw oysters and more. Fish tacos feature blackened, grilled or fried redfish topped with red cabbage and chipotle-garlic aioli. One special pizza combines grilled shrimp, Italian sausage and red, green and yellow peppers. No reservations. Lunch, dinner and late-night daily. Credit cards. $

BLUE PLATE CAFE
1330 Prytania St., (504) 309-9500The Uptown omelet combines three eggs with shrimp, spinach and Swiss cheese and comes with grits and toast on the side. Crawfish cakes are topped with crawfish sauce. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

BOULIGNY TAVERN
3641 Magazine St., (504) 891-1810; www.boulignytavern.com
Bowfin caviar is served with potato chips and other accoutrements. Steamed clam and chorizo crostini is sprinkled with oregano and drizzled with olive oil. No reservations. Dinner and late-night Mon.-Sat. Credit cards. $

THE BULLDOG
3236 Magazine St., (504) 891-1516; www.draftfreak.com
The Buffalo chicken sandwich is served on a cheddar-jalapeno wheat bun with either blue cheese or ranch dressing. King's nachos are topped with refried beans, cheese, jalapenos, sour cream, pico de gallo and guacamole. Ground beef, chicken and pulled pork are optional additions. No reservations. Lunch Wed.-Sun., dinner daily. Credit cards. $

BYBLOS
3218 Magazine St., (504) 894-1233; www.byblosrestaurants.com
See Metairie section for restaurant description.

CAFE FRERET
 7329 Freret St., (504) 861-7890; www.cafefreret.com
The Voodoo burger is a half-pound patty topped with provolone, bacon, sauteed mushrooms and onions, lettuce, tomato, pickles and Creole mayonnaise on a toasted ciabatta bun. The muffuletta features layers of mortadella, ham, provolone, Genoa salami and house-made olive salad. Delivery available. No reservations. Breakfast, lunch and dinner Fri.-Wed., brunch Sat.-Sun. Credit cards. $$

CAFE RANI
 2917 Magazine St., (504) 895-2500; www.caferanimagazine.com
Grilled redfish Chandeleur is topped with citrus shrimp and cream sauce. The Jamaican jerk salad features chicken breast over spinach, apples, grapes, walnuts, sun-dried tomatoes and blue cheese and is tossed with pepper jelly vinaigrette. Reservations accepted for large parties. Lunch daily, dinner Tue.-Sat., brunch Sat.-Sun. Credit cards. $$

CAFE ROMA 
1901 Sophie Wright Place, (504) 524-2419; www.caferomauptown.com
The Roma special sandwich is an Italian loaf filled with pepperoni, salami, ham, cheese, black olives and mushrooms. Chicken Caesar salad is tossed with house-made Caesar dressing. Reservations accepted for large parties. Lunch, dinner and late-night daily. Credit cards. $$

CHARLIE'S STEAK HOUSE
4510 Dryades St., (504) 895-9323; www.charliessteakhousenola.com
The wedge salad features iceberg lettuce, tomatoes, shaved onions and house blue cheese dressing. The Charlie is a 32-ounce thick-cut T-bone served on a sizzling hot platter. Reservations accepted. Dinner Tue.-Sat. Credit cards. $$$

CLANCY'S
6100 Annunciation St., (504) 895-1111; www.clancysneworleans.com
The grilled veal chop features a sauce made from oven-roasted tomatoes, shallots and fresh herbs and is served with spaetzle and sauteed vegetables. The smoked soft-shell crab is served with crabmeat and meuniere sauce. Reservations recommended. Lunch Thu.-Fri., dinner Mon.-Sat. Credit cards. $$$

THE COLUMNS — ALBERTINE'S TEA ROOM
 3811 St. Charles Ave., (504) 899-9308;  www.thecolumns.com
Crawfish Monica macaroni is made with penne pasta, sauteed crawfish and spicy Alfredo sauce. The Rock Cornish hen is stuffed with wild rice. No reservations. Breakfast daily, lunch Tue.-Sat., dinner daily, brunch Sun. Credit cards. $$$

COMMANDER'S  PALACE
 1403 Washington Ave., (504) 899-8221; www.commanderspalace.com
 Crackling-crusted breast of duck is served over warm "dirty" grain salad with butternut squash, drunken figs, Louisiana citrus and Tabasco-infused duck fond. Pecan-crusted Gulf fish is topped with Champagne-poached Louisiana blue crabmeat, crushed corn sauce and spiced pecans. Reservations recommended. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

THE COMPANY BURGER
4600 Freret St., (504) 267-0320; www.thecompanyburger.com
The house specialty at this burger joint is the namesake Company Burger, assembled with two patties, bread-and-butter pickles, American cheese and red onions. The lamb burger features house-ground lamb, local feta, arugula and chili-mint glaze on a toasted bun. No reservations. Lunch and dinner Wed.-Mon. Credit cards. $

COPELAND'S CHEESECAKE  BISTRO
 2001 St. Charles Ave., (504) 593-9955; www.copelands-cheesecakebistro.com
See Metairie section for restaurant description.

COQUETTE
2800 Magazine St., (504) 265-0421; www.coquette-nola.com
Black bass is served with braised celery and crabmeat in pickled garlic emulsion. The market vegetable salad features cashew puree with olive, praline and citrus vinaigrette. Reservations recommended. Lunch Tue.-Sat., dinner daily, brunch Sun. Credit cards. $$$

COULIS 
3625 Prytania St., (504) 304-4265 Eggs Benicio features jalapeno-cheddar corn cakes topped with pulled pork, poached eggs and hollandaise. The Coulis Cuban is a grilled sandwich combining pulled pork, smoked ham, pickles, Gruyere cheese, mustard and chipotle mayonnaise on sourdough bread and is served with coleslaw. No reservations. Breakfast daily, lunch Mon.-Fri. Credit cards. $

COURTYARD GRILL
4430 Magazine St., (504) 875-4165; www.courtyardgrillnola.com
Iskandar kebab is a combination of slow-cooked beef and lamb served on bread with warm tomato-butter sauce, yogurt and rice. Tavuk sarma is a stuffed chicken breast with rice, pine nuts, mushrooms, sun-dried tomatoes and spinach served with crispy chips and cream sauce. Reservations accepted. Lunch and dinner Wed.-Mon. Credit cards. $$

THE CREOLE CREAMERY
4924 Prytania St., (504) 894-8680; www.creole-creamery.com
Dad's cherry vanilla malt is flavored with bourbon and cherry preserves. Nectar soda is a traditional New Orleans float mixing almond and vanilla flavored nectar syrup with cream and a scoop of ice cream such as vanilla or Creole cream cheese. No reservations. Lunch and dinner daily. Cash only. $

CURE
 4905 Freret St., (504) 302-2357; www.curenola.com
 The short rib debris sandwich comes on multigrain bread with Gruyere cheese and red onion jam. The truffle butter poached shrimp is served with cassoulet puree, roasted tomatoes and toast. Reservations accepted for large parties. Dinner and late-night daily. Credit cards. $$

DAT DOG 
5030 Freret St., (504) 899-6883; www.datdognola.com
The Irish Guinness sausage is pork bratwurst made with Guinness beer and it is served with andouille sauce, cheddar cheese, white and green onions, yellow mustard and bacon on a toasted sourdough bun. The Turducken sausage filled with turkey, duck and chicken, is topped with a choice of grated cheddar, diced onions, wasabi, sauerkraut or house-made chili. No reservations. Lunch and dinner daily. Cash only. $

THE DELACHAISE
3442 St. Charles Ave., (504) 895-0858; www.thedelachaise.com
Eggplant cannolis feature slices of eggplant layered with a mix of ricotta, chevre and herbs, topped with muhammara, a Syrian red-pepper sauce. The flank steak bruschetta features grilled marinated beef, shaved manchego cheese and Peruvian garlic spread on ciabatta crostini. No reservations. Lunch Fri.-Sun., dinner and late-night daily. Credit cards. $$

DICK AND JENNY'S
 4501 Tchoupitoulas St., (504) 894-9880;  www.dickandjennys.com
New Orleans style barbecue shrimp is served over goat cheese thyme grits. Stuffed pork tenderloin features pine nuts, basil and goat cheese with warm balsamic sauce. Reservations recommended. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards. $$$

DIJON
1379 Annunciation St., (504) 522-4712; www.dijonnola.com
Fried pickled shrimp is served with shaved fennel, pickled jalapenos and celery hearts. Grilled hanger steak comes with potato gratin, sauteed spinach and pinot noir jus. Reservations recommended. Dinner Tue.-Sat., brunch Sun. Credit cards. $$$

DIVA DAWG
1906 Magazine St., (504) 304-8777; www.diva- dawgnola.com
This hot dog house dresses up its chili dog with red beans, fried chicken and andouille ketchup on a brioche bun. The etouffee chili dog is topped with crawfish etouffee. Reservations accepted for large parties. Lunch and dinner Wed.-Mon. Credit cards. $

DOMILISE'S PO-BOYS
5240 Annunciation St., (504) 899-9126The fried oyster po-boy is dressed with lettuce, pickles, mayonnaise, house-made ketchup and hot sauce. 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. $$

DOWN THE HATCH
1921 Sophie Wright Place, (504) 522-0909; www.downthehatchnola.com
 The Texan burger features an Angus beef patty topped with grilled onions, smoked bacon, cheddar and a fried egg. The house-made veggie burger combines 15 vegetables and is served with sun-dried tomato pesto. Delivery available. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

ELEVEN79
1179 Annunciation St., (504) 299-1179; www.eleven79.com
Italian specialties include osso buco Milanese served with pappardelle pasta. Barbecue shrimp are jumbo Gulf shrimp sauteed with white wine, olive oil, rosemary, garlic, bay leaf and black pepper. Reservations recommended. Lunch Thu.-Fri., dinner Mon.-Sat. Credit cards. $$$

EMERIL'S DELMONICO
1300 St. Charles Ave., (504) 525-4937; www.emerilsrestaurants.com/emerilsdelmonico
The Old and New World andouille is a sampling of sausage: southern Italian style 'nduja crostini with mascarpone, Louisiana andouille with house-made coarse grain Creole mustard and marinated green tomatoes. Louisiana drum meuniere is served with local blue crab, olive oil poached artichoke, roasted fingerling potatoes, young arugula and grape tomatoes. Reservations recommended. Dinner daily. Credit cards. $$$

F&M PATIO BAR
4841 Tchoupitoulas St., (504) 895-6784; www.fandmpatiobar.com
Waffle fries are smothered with a blend of three cheeses and green onions. The burger is topped with a choice of shredded cheese, bacon, mushrooms, chili, jalapenos or grilled onions and peppers. No reservations. Dinner and late-night daily. Cash only. $

FAT HARRY'S
4330 St. Charles Ave., (504) 895-9582 Buffalo wings and drumettes are fried and dipped in Fat Harry's house wing sauce. The Jazz burger features a ground beef-and-hot sausage patty topped with barbecue sauce and cheddar and Monterey Jack cheeses. Reservations accepted for large parties. Lunch, dinner and late-night daily. Credit cards. $

FLAMING TORCH RESTAURANT
737 Octavia St., (504) 895-0900; www.flamingtorchnola.com
Moules frites feature mussels sauteed with bacon, garlic and cream and come with fried potatoes. Redfish Oscar combines pan-seared redfish with jumbo lump crabmeat, grilled asparagus and Creole lemon beurre blanc. Reservations recommended. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

FRANKY & JOHNNY'S
321 Arabella St., (504) 899-9146; www.frankyandjohnnys.com
Fried bell pepper rings are coated with Italian breadcrumbs. Fried shrimp po-boys are popular. No reservations. Lunch and dinner daily. Credit cards and checks. $$

FRERET STREET PO-BOYS & DONUTS
4701 Freret St., (504) 872-9676; www.freretstreetpoboys.com
The roast beef po-boy features garlic-stuffed roast beef that has been slow-cooked in gravy. Baked chicken is served with garlic-roasted potatoes. No reservations. Breakfast, lunch and dinner daily. Credit cards. $$

FRESH BAR
6101 Magazine St., (504) 309-9513; www.freshbarnola.com
The chef special combines avocado, artichoke hearts, cherry tomatoes, grapes, almonds, feta cheese and balsamic vinaigrette. The quinoa and vegetable salad features quinoa, bell peppers, onions, almonds, feta and dried cranberries and is dressed with white wine vinaigrette. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $

FROSTBITE FROZEN YOGURT AND TREATS
4700 Freret St., (504) 265-8604; www.frostbiteonfreret.com
Red velvet cake is a popular flavor and can be enhanced with any of the 60 items on the topping bar. A brownie sundae can be topped with one of 10 yogurt flavors. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $

GAUTREAU'S RESTAURANT
1728 Soniat St., (504) 899-7397; www.gautreausrestaurant.com
Sauteed snapper is served with Creole mustard vinaigrette, yellow foot mushrooms, corn, brabant potatoes and julienne snow peas. The quinoa and kale chopped salad is tossed with tomatoes, pepperoncinis, aged provolone and red wine-oregano vinaigrette. Reservations recommended. Dinner Mon.-Sat. Credit cards and checks. $$$

GOTT GOURMET CAFE
3100 Magazine St., (504) 373-6579; www.gott- gourmetcafe.com
Mac and cheese features elbow macaroni tossed with five cheeses in creamy sauce and topped with truffled breadcrumbs and shaved Parmesan. Bacon and jalapenos are optional additions. Ham and Brie eggs Benedict top English muffin halves with Dr. Pepper-cured Chisesi ham, Brie, basted eggs and green onion hollandaise and comes with grilled asparagus and roasted tomatoes. Reservations accepted for large parties. Lunch Tue.-Sun., dinner Tue.-Fri., brunch Sat.-Sun. Credit cards. $

GREEN TEA
1116 Louisiana Ave., (504) 899-8005; www.greenteano.com
Chicken with garlic sauce combines sauteed white meat, broccoli, baby carrots, mushrooms, water chestnuts, celery and zucchini in spicy garlic sauce. Singapore mai fun features thin rice noodles sauteed in yellow curry sauce with chicken, shrimp, pork, green onions, egg and Chinese cabbage. No reservations. Lunch and dinner daily. Credit cards. $

THE GROCERY
2854 St. Charles Ave., (504) 895-9524; www.thegroceryneworleans.com
The pressed chicken Philly sandwich combines chicken, provolone and American cheeses, mushrooms, sauteed onions, roasted peppers, mayo and Italian seasonings on Leidenheimer French bread. The house chicken and sausage gumbo is made with a rich, dark roux. No reservations. Lunch Mon.-Sat. Credit cards. $

HEAVEN
5015 Magazine St., (504) 895-2246; www.vizards.net
The Caprese pressed "po'nini" features tomatoes, fresh mozzarella, basil and balsamic vinaigrette on Leidenheimer bread. Wednesday's special is pork grillades and hogshead cheese grits served with salad and toasted French bread. No reservations. Lunch and dinner Mon.-Fri. Credit cards. $$

HEY! CAFE
4332 Magazine St., (504) 891-8682; www.heycafe.biz
Try the baked tofu and herbs sandwich. House-made vegan hummus is served on a bagel or in a pita. No reservations. Breakfast, lunch and dinner daily, late-night Sun.-Thu. Credit cards. $

HIGH HAT CAFE
4500 Freret St., (504) 754-1336; www.highhatcafe.com
Fried farm-raised catfish is served with fresh-cut fries, coleslaw and hushpuppies. Spicy Gulf fish is served with potato and shrimp hash. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

HOUSTON'S RESTAURANT
1755 St. Charles Ave., (504) 524-1578; www.hillstone.com
See Metairie section for restaurant description.

IGNATIUS EATERY
3121 Magazine St., (504) 899-0242The crawfish Ignatius features fettuccine tossed in crawfish cream sauce with fresh mushrooms, onions, tomatoes and green bell peppers topped with grated Parmesan. Oysters bordelaise presents sauteed oysters on top of Creole pasta bordelaise. No reservations. Lunch and dinner Thu.-Mon., brunch Sat.-Sun. Credit cards. $$

IGOR'S BUDDHA BELLY BURGER BAR
4437 Magazine St., (504) 891-6105 The Cajun burger is a half-pound patty seasoned with Cajun spices and hot sauce and served with fries or onion rings. Jalapeno poppers are battered and fried cheese-stuffed peppers. No reservations. Lunch, dinner and late-night daily. Credit cards. $

IGOR'S LOUNGE & GAMEROOM
2133 St. Charles Ave., (504) 568-9811 The Cajun burger is a half-pound patty seasoned with a blend of Cajun spices and topped with hot sauce. Shoestring fries can come topped with American cheese. No reservations. Open 24 hours daily. Credit cards. $

IL POSTO ITALIAN CAFE
4607 Dryades St., (504) 895-2620; www.ilpostocafe-nola.com
The pesce grilled cheese features tuna salad, avocado, red onions and fontina cheese on pressed multigrain bread. The classic prosciutto panino is made with fresh mozzarella and basil pesto pressed on ciabatta. No reservations. Breakfast and lunch Tue.-Sun., dinner Tue.-Sat. Credit cards. $$

IRISH HOUSE
1432 St. Charles Ave., (504) 595-6755; www.theirishhouseneworleans.com
Smithwick's beer-battered Atlantic cod is fried crisp and served with thick potato fries, house-made tartar sauce and malt vinegar. Braised lamb shanks are served with apple brandy broth over Papa Tom's stone-ground grits and roasted Covey Rise Farms root vegetables. Reservations recommended. Breakfast and lunch Mon.-Fri., dinner and late-night daily, brunch Sat.-Sun. Credit cards. $$

JOEY K'S RESTAURANT & BAR
3001 Magazine St., (504) 891-0997; www.joeyksrestaurant.com
The eggplant Napoleon is a tower of breaded and fried eggplant medallions with layers of fried shrimp and creamy crawfish sauce on top. The shrimp Magazine features large butterfly shrimp lightly floured and pan fried in olive oil with garlic, artichoke hearts, ham and green onion and served over pasta. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $$

JUAN'S FLYING BURRITO
2018 Magazine St., (504) 569-0000; www.juansflyingburrito.com
The namesake Flying Burrito is a combination of steak, shrimp, chicken, cheddar and Jack cheeses, black beans, yellow rice, salsa and sour cream. Pork 'n' slaw tacos top shredded pork with spicy coleslaw in a grilled tortilla. No reservations. Lunch and dinner daily. Credit cards. $

JUNG'S GOLDEN DRAGON
3009 Magazine St., (504) 891-8280; www.jungsgoldendragon2.com
A crispy fried fish fillet is served with Hunan sweet-and-spicy sauce. Happy Family is made with sauteed chicken, shrimp, beef, pork and vegetables in a brown sauce and served with crispy noodles. Delivery available. Reservations accepted. Lunch and dinner daily. Credit cards. $

KYOTO
4920 Prytania St., (504) 891-3644; www.kyotonola.com
Gyoza are steamed pork and green onion dumplings served with a soy-based dipping sauce. The poke salad mixes sashimi, seaweed, squid, cucumber and smelt roe in spicy chili vinaigrette. Reservations accepted for large parties. Lunch and dinner Mon.-Sat. Credit cards. $$

LA BOULANGERIE
4600 Magazine St., (504) 269-3777Quiche Florentine is comprised of fluffy eggs, spinach and onion in a pastry shell. The ham and Swiss cheese sandwich is dressed with butter and pickles on croissant or French baguette. No reservations. Breakfast daily, lunch Mon.-Sat. Credit cards and checks. $

LA CREPE NANOU
1410 Robert St., (504) 899-2670; www.lacrepenanou.com
The salad Nicoise features tuna, tomato, haricots verts, hardboiled egg, potato and vinaigrette on a bed of Boston lettuce. Crepe coq au vin folds the traditional French dish of chicken, red wine, onions and mushrooms into a fresh crepe. No reservations. Dinner daily, lunch Friday. Credit cards. $$

LA DIVINA GELATERIA
3005 Magazine St., (504) 342-2634; www.ladivinagelateria.com
Blueberry basil sorbetto is made from fresh blueberries and homegrown basil. La bomba panino features thinly sliced prosciutto and spicy pepper sauce on ciabatta bread. No reservations. Hours vary by location. Credit cards. $

LA PETITE GROCERY
4238 Magazine St., (504) 891-3377; www.lapetitegrocery.com
Gulf shrimp are served with roasted shiitake mushrooms, Louisiana popcorn rice, smoked bacon and thyme. House-made spaghetti is made with colatura di alici (anchovy sauce), black pepper, parsley and fried oysters. Reservations recommended. Lunch Tue.-Sat., dinner daily, brunch Sun. Credit cards. $$$

LA THAI UPTOWN
4938 Prytania St., (504) 899-8886; www.lathaiuptown.com
Red crawfish curry is a spicy blend of coconut milk, bamboo shoots, basil, eggplant and peppers over white rice. Sesame and soy-ginger glaze make a savory crust for the ahi tuna, which comes with mixed greens and shaved ginger. Reservations accepted for large parties. Lunch and dinner Tue.-Sun. Credit cards. $$

LANGENSTEIN'S
1330 Arabella St., (504) 899-9283; www.langensteins.com
Locally grown mirlitons are filled with seasoned shrimp stuffing. Dark-roux seafood gumbo brims with blue crab, shrimp, vegetables and okra. No reservations. Breakfast, lunch and dinner daily. Credit cards and checks. $

LAUREL STREET BAKERY
5433 Laurel St., (504) 897-0576; www.laurelstreetbakery.com
The smoked turkey sandwich is dressed with tomatoes, caramelized onions and provolone cheese. A slice of pecan pie is a sweet dessert option. No reservations. Breakfast and lunch daily. Cash and checks. $

LE CITRON BISTRO
1539 Religious St., (504) 566-9051; www.le-citronbistro.com
New Orleans-style barbecue shrimp are broiled in butter and spices. Gulf tuna is pan-seared, drizzled with balsamic reduction and served with vegetable and sweet potato mash. Reservations accepted. Dinner Tue.-Sat., brunch Sun. Credit cards. $$

LE ROUX'S SOUL FOOD RESTAURANT
1700 Louisiana Ave., (504) 897-5445; www.lerouxsupperclub.com
Shrimp salads feature either blackened or grilled shrimp over greens with shredded cheese, croutons and choice of dressing. The Soulful Seafood platter includes a catfish fillet, Southern fried shrimp, oysters, hushpuppies and french fries. No reservations. Lunch Mon.-Fri., dinner Fri. Credit cards. $

LE VIET CAFE
2135 St. Charles Ave., (504) 304-1339Pho is available with a choice of chicken, brisket, rare beef or meatballs and comes with a basket of basil, bean sprouts and jalapenos. Grilled beef ribs come with a house sauce. Reservations accepted. Lunch and dinner daily. Credit cards. $

LILETTE RESTAURANT
3637 Magazine St., (504) 895-1636; www.liletterestaurant.com
The chilled sweet corn broth surrounds a mound of jumbo lump crabmeat and avocado dressed with citrus vinaigrette. Sauteed spiced drum comes with artichoke, roasted tomato, haricots verts and lemon-oregano yogurt. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$$

LILLY'S CAFE
1813 Magazine St., (504) 599-9999Vermicelli noodle bowls can be topped with a choice of meats or shrimp. Spicy tofu is stir-fried with ginger, scallions and spicy sauce. Reservations accepted for large parties. Breakfast and lunch Mon.-Sat., dinner daily. Credit cards. $

LITTLE KOREA
3301 S. Claiborne Ave., (504) 821-5006Cook your own beef or pork on tabletop grills and roll them in lettuce and sauce. Other Korean dishes include spicy stir-fried squid and pork. There also are a few Vietnamese dishes. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $$

MAGASIN VIET-NAMESE CAFE
4201 Magazine St., (504) 896-7611; www.magasincafe.com
Panko-coated shrimp balls top a vermicelli bowl with lettuce, basil, mint, bean sprouts and peanuts and there's dipping sauce on the side. Thin-sliced rare steak tops pho served with a basket of basil, mint, lime, bean sprouts and sliced jalapenos. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $

MAGAZINE PO-BOY SHOP
2368 Magazine St., (504) 522-3107Fried oysters top romaine lettuce with house-made remoulade. Eggplant Parmesan features fried eggplant medallions served over spaghetti with house-made red sauce and comes with salad and French bread. No reservations. Breakfast and lunch Mon.-Sat. Credit cards. $

MAHONY'S PO-BOY SHOP
3454 Magazine St., (504) 899-3374; www.mahonyspoboys.com
The Peacemaker is made with local fried oysters, bacon and cheddar cheese on Leidenheimer French bread. Fried chicken livers are served with house-made Creole coleslaw on Leidenheimer French bread. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $$

click to enlarge Martinique Bistro serves Atlantic salmon with Maine lobster meat and bouillabaisse Charon sauce.
  • Martinique Bistro serves Atlantic salmon with Maine lobster meat and bouillabaisse Charon sauce.

MARTINIQUE BISTRO
5908 Magazine St., (504) 891-8495; www.martiniquebistro.com
The oven-roasted organic pork tenderloin comes with a field pea and Maytag blue cheese fritter, local pea shoots, and stone fruit ginger-beer barbecue sauce. Pan-roasted Dulac flounder is served with roasted wild mushrooms, wilted spinach and pinot noir reduction. Reservations recommended. Lunch Fri., dinner Tue.-Sun., brunch Sat.-Sun. Credit cards. $$$

MAYAS
2027 Magazine St., (504) 309-3401; www.mojitoland.com
The tamal criollo appetizer consists of stone-ground corn topped with roasted pork and escaveche onions wrapped in corn husk. Brazilian moqueca combines sauteed jumbo Gulf shrimp, scallops or mahi mahi, baked onions, tomatoes, garlic, fresh lime juice, coconut milk and piri piri (spicy chili sauce) and comes with rice or French bread. Reservations recommended. Lunch and dinner Tue.-Sat., brunch Sat.-Sun. Credit cards. $$$

THE MELTING POT
1820 St. Charles Ave., (504) 525-3225; www.meltingpot.com
Boston Lager cheddar cheese fondue contains Sam Adams Boston Lager, cheddar and Emmentaler cheeses, Nueske's applewood-smoked bacon, onion, Dijon mustard, Tabasco and scallions. The Fondue Feast includes Angus sirloin, shrimp, Buffalo chicken, Memphis-style pork tenderloin and wild mushroom sacchetti. Reservations recommended. Dinner daily. Credit cards. $$$

MIA'S BALCONY
1622 St. Charles Ave., (504) 301-9570; www.miasbalcony.com
Mussels two ways feature the shellfish prepared in spicy tomato and white wine garlic sauces. The 16-ounce New York strip steak is served with French fries and onion strings. Reservations accepted. Lunch, dinner and late-night daily, brunch Sat.-Sun. Credit cards. $$

THE MIDWAY
4725 Freret St., (504) 322-2815; www.midwaypizzanola.com
The Green Charter salad combines roasted chicken, chopped romaine, bacon, tomatoes and red onion with green goddess dressing. The Money Pie features pepperoni, meatballs, roasted garlic, grape tomatoes and basil. No reservations. Lunch and dinner daily. Credit cards. $$

MILK BAR
1514 Delachaise St., (504) 891-9361The Shrimply the Best sandwich is served hot on ciabatta bread with sauteed shrimp, pesto, Roma tomatoes, red onion, mozzarella and lemon mayo. The satay chicken salad combines romaine tossed in honey mustard dressing with red peppers, red onions, carrots, cucumber and warm satay chicken. No reservations. Breakfast, lunch and dinner Mon.-Fri. Credit cards. $

MR. JOHN'S STEAK HOUSE
2111 St. Charles Ave., (504) 679-7697; www.mrjohnssteakhouse.com
The 12-ounce USDA prime New York strip steak is served with sizzling butter. Twin 6-ounce lobster tails are broiled and served with a choice of side. Reservations recommended. Lunch Fri., dinner Tue.-Sat. Credit cards. $$$

MIYAKO JAPANESE SEAFOOD & STEAKHOUSE
1403 St. Charles Ave., (504) 410-9997; www.miyakonola.com
The Black and Gold roll combines spicy tuna, spicy crawfish and cucumber and is topped with whitefish tempura, eel sauce, spicy mayo and tobiko. The Shaggy Dog roll includes snow crab, avocado, shrimp tempura, spicy mayo and eel sauce. Reservations recommended. Lunch Sun.-Fri., dinner daily. Credit cards. $$$

MOJO COFFEE HOUSE
1500 Magazine St., (504) 525-2244 Mojo specializes in coffees and drinks such as iced coffee made with Smith Creamery milk. Mojo also offers pastries such as locally baked strawberry mint scones. No reservations. Breakfast, lunch and dinner daily. Cash only. $

MONA'S CAFE
4126 Magazine St., (504) 894-9800See Mid-City section for restaurant description.

NEW YORK PIZZA
4418 Magazine St., (504) 891-2376; www.newyorkpizzanola.com
The Big Apple pie is topped with pepperoni, Canadian bacon, onions, mushrooms, black olives, green peppers, Italian sausage and minced garlic, with anchovies and jalapenos are available by request. The Queens pizza features an olive oil base topped with spinach, mozzarella and feta cheeses, mushrooms and artichokes. Reservations accepted for large parties. Lunch, dinner and late-night daily. Credit cards. $$

NIRVANA INDIAN CUISINE
4308 Magazine St., (504) 894-9797; www.insidenirvana.com
The vegetarian mushroom masala features mushrooms sauteed in onion and tomato cream sauce. The Flag of India trio comes with saag paneer, butter chicken and a chicken kebab with cashew sauce. Reservations accepted. Lunch and dinner Tue.-Sun. Credit cards. $$

ORIGAMI
5130 Freret St., (504) 899-6532; www.origami5130freret.jimdo.com
Chicken teriyaki is served with miso soup, salad and rice. The Geisha roll includes no rice and bundles shrimp tempura, snow crab, cucumber, smelt roe and egg in soy paper. Reservations accepted. Lunch Mon.-Sat., dinner daily. Credit cards. $$

PASCAL'S MANALE RESTAURANT
1838 Napoleon Ave., (504) 895-4877A signature Pascal's dish is the New Orleans barbecue shrimp with tangy, buttery sauce and French bread. Frutta del mare features scallops, crabmeat, oysters and shrimp in light marinara sauce served over pasta. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

PATOIS
6078 Laurel St., (504) 895-9441; www.patoisnola.com
Pan-seared grouper is crusted with clams and comes with house-made pasta and braised escarole. Grilled hanger steak is served with roasted cauliflower, fingerling potatoes and a smoked wild mushroom marrow reduction. Reservations recommended. Lunch Fri., dinner Wed.-Sat., brunch Sun. Credit cards. $$$

PINKBERRY
5601 Magazine St., (504) 899-4260; www.pinkberry.com
Chocolate hazelnut yogurt comes with roasted hazelnuts and hazelnut wafer roll cookies on top. Waffle cookie sandwiches fill two maple waffle cookies with coconut with lemon crunch and strawberry with chocolate crunch. No reservations. Hours vary by location. Credit cards and checks. $

PITA PIT
5800 Magazine St., (504) 899-4141; www.pitapitnola.com
The Southwest grilled chicken breast is served with grilled onions, mushrooms and green peppers smothered in chipotle sauce and topped with lettuce, tomato, banana peppers and cheddar cheese. The spicy black bean veggie burger is made with grilled onions, spinach, tomatoes, banana peppers, cucumbers, pepper Jack cheese and ancho-chipotle sauce. Delivery available. No reservations. Breakfast, lunch, dinner and late-night daily. Credit cards. $

ROLY POLY
5409 Tchoupitoulas St., (504) 891-8373; www.rolypoly.com
See CBD section for restaurant description.

THE RUM HOUSE
3128 Magazine St., (504) 941-7560; www.rumhousenola.com
Guacamole gets a sweet twist with mango and is served with salsa and house-made chips. Cornmeal-dusted fried oysters go in tacos topped with cool caper relish and spicy remoulade. No reservations. Lunch and dinner daily. Credit cards. $$

ST. CHARLES TAVERN
1433 St. Charles Ave., (504) 523-9823; www.stcharlestavern.com
The Primanti burger is a 9-ounce patty served on French bread with coleslaw and french fries. The boudin po-boy is dressed with house-made remoulade and served with fries. Delivery available. No reservations. Open 24 hours daily. Credit cards. $

ST. JAMES CHEESE COMPANY
5004 Prytania St., (504) 899-4737; www.stjamescheese.com
Pressed on a baguette, the Forager layers pickled oyster mushrooms, Raclette cheese, golden raisins and spicy coppa. The Toasted Goat is a salad combining bruleed miticana de cabra, Cajun spiced candied pecans, sliced Virginia speck ham, olive oil-tossed argula and black cherry-balsamic glaze. No reservations. Lunch daily, dinner Thu.-Sat. Credit cards and checks. $

SAKE CAFE UPTOWN
2830 Magazine St., (504) 894-0033; www.sakecafeuptown.us
Goat cheese gyoza are lightly fried dumplings served with sweet lemon grass-cheese sauce. The Uptown roll contains spicy scallops, chopped tuna, salmon and yellowtail, sprinkled with tobiko, scallions and crunchy bits. Reservations recommended. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $$

SALU
3226 Magazine St., (504) 371-5809; www.salurestaurant.com
Paella is cooked to order and made with Arborio rice, mussels, shrimp, scallops, crawfish, mushrooms, red peppers and peas. Lamb lollipops are rubbed with seven spices and served on a bed of house chorizo and lima beans. Reservations accepted. Lunch and dinner daily. Credit cards. $

SANTA FE TAPAS
1327 St. Charles Ave., (504) 304-9915; www.santafetapas.com
Pintxos are skewers of grilled beef tenderloin drizzled with chimichurri. Lobster crab enchiladas are stuffed with Maine lobster and jumbo lump crabmeat and topped with creamy lobster reduction. Reservations accepted. Lunch and dinner daily, brunch Sun. Credit cards and checks. $$

SAUCY'S
4200 Magazine St., (504) 301-2755; www.saucysnola.com
The barbecue joint offers three-pound racks of St. Louis ribs served with a choice of sauce. The cochon blue sandwich features slow-smoked pulled pork topped with blue cheese dressing and mozzarella on a toasted sesame seed egg bun. No reservations. Lunch daily, dinner Mon.-Sat. Credit cards. $

SLICE PIZZERIA
1513 St. Charles Ave., (504) 525-7437; 5538 Magazine St., (504) 897-4800; www.slicepizzeria.com
The Italian sub is filled with prosciutto, soppressata, ham, provolone, red onion marmalade, arugula and Italian vinaigrette. The barbecue shrimp po-boy features sauce made with Abita Amber and comes on Leidenheimer bread. No reservations. Lunch and dinner daily. Credit cards. $

SLIM GOODIES DINER
3322 Magazine St., (504) 891-3447; www.facebook.com/slimgoodiesnola
The Orleans Slammer consists of hash browns topped with two eggs, chili, bacon and cheddar cheese and is served with toast or a biscuit. The Jewish Coonass includes two potato latkes, eggs scrambled with spinach and is served with crawfish etouffee. No reservations. Breakfast and lunch daily. Checks. $

STEIN'S MARKET & DELI
2207 Magazine St., (504) 527-0771; www.steinsdeli.net
The Sam sandwich is made with hot pastrami, imported Swiss and coleslaw with house-made Russian dressing served on Jewish rye. The Italian hoagie is made with imported mortadella, Molinari genoa, Molinari hot coppa, aged provolone, lettuce, tomatoes, red onion and house-made garlic vinaigrette on a Philadelphia Amoroso hoagie roll. No reservations. Breakfast and lunch Tue.-Sun. Credit cards and checks. $

STILL PERKIN'
The Rink, 2727 Prytania St., (504) 899-0335; www.stillperkinneworleans.com
Brioche buns are available topped with sugar or plain. Bagels and lox are served with chive cream cheese. No reservations. Breakfast, lunch and early dinner daily. Credit cards. $

SUKHO THAI
4519 Magazine St., (504) 373-6471; www.sukhothainola.com
See Faubourg Marigny section for restaurant description.

SUPERIOR GRILL
3636 St. Charles Ave., (504) 899-4200; www.superiorgrill.com
Fajita choices include grilled chicken, grilled steak, shrimp or all three and are served with marinated grilled onions, bell peppers, guacamole, pico de gallo and flour tortillas. Sizzling shrimp brochetas feature grilled jumbo shrimp stuffed with poblano peppers and cheese and wrapped in bacon. Reservations accepted for large parties. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

SUPERIOR SEAFOOD
4338 St. Charles Ave., (504) 293-3474; www.superiorseafoodnola.com
The shrimp and grits are served with tasso cream sauce. Char-grilled oysters are topped with garlic, herbs, butter and Parmesan and Romano cheeses. Reservations accepted. Lunch and dinner daily, brunch Sun. Credit cards. $$$

SURREY'S CAFE & JUICE BAR
1418 Magazine St., (504) 524-3828; 4807 Magazine St., (504) 895-5757; www.surreyscafeandjuicebar.com
The breakfast menu includes the Montana plate, a roundup of two eggs, ham, bacon, sausage, a biscuit with sausage gravy and hash browns or grits. At lunch, the crab melt is a pan-seared sandwich filled with jumbo lump crabmeat, Muenster cheese and remoulade. No reservations. Breakfast, lunch and brunch daily. Cash only. $

TAQUERIA CORONA
5932 Magazine St., (504) 897-3974; www.taqueriacorona.com
Fish tacos are filled with lightly battered fish topped with spicy tartar sauce, red onion and cilantro. Shrimp flautas combine shrimp and cheese in a fried tortilla and come with sour cream and guacamole. No reservations. Lunch and dinner daily. Credit cards. $

THEO'S PIZZA
4218 Magazine St., (504) 894-8554; www.theospizza.com
The sweet spinach salad features purple onion, Anaheim peppers and kalamata olives tossed in a Romano cheese dressing. The West Bank pizza is topped with crumbled bacon, chicken, roasted red peppers, jalapenos, pineapple, tomato sauce and mozzarella cheese. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $

TRACEY'S
2604 Magazine St., 899-2054; www.traceysnola.com
The roast beef po-boy drips with thick gravy. The corned beef on rye is dressed with Swiss cheese, two types of mustard and pickles and comes with potato salad. No reservations. Lunch and dinner daily. Credit cards. $

UPPERLINE RESTAURANT
1413 Upperline St., (504) 891-9822; www.upperline.com
Upperline presents a menu of new and traditional Creole dishes in a dining room filled with work by local artists. Grilled redfish is topped with Muddy Waters sauce and served with crispy cauliflower. Two-day slow-roasted duck is served with a choice of ginger-peach or garlic-port sauce. Reservations recommended. Dinner Wed.-Sun. Credit cards. $$$

WHOLE FOODS MARKET
5600 Magazine St., (504) 899-9119; www.wholefoodsmarket.com
See Metairie section for restaurant description.

ZARA'S MARKET
2042 Prytania St., (504) 523-3658; 4838 Prytania St., 895-0581; www.zarasmarket.com
A hot roast beef po-boy with gravy comes fully dressed and Swiss cheese is an optional addition. St. Louis-style barbecue ribs are slow-cooked in house sauce and are served with macaroni and cheese. No reservations. 4838 Prytania St.: breakfast, lunch and early dinner daily; 2042 Prytania St.: breakfast, lunch and early dinner Mon.-Sat. Credit cards and checks. $



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

Pin It
Favorite

Comments

Subscribe to this thread:

Add a comment

Latest in Food & Drink Features

Readers' Favorites

Spotlight Events

  • Close Me Out @ Hi-Ho Lounge
    2239 St. Claude Ave. http://www.hiholounge.net

    • First Saturday of every month

© 2016 Gambit
Powered by Foundation