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Fall Restaurant Guide 2013: CBD 

click to enlarge Arancini, or fried rice balls served with tomato sauce, is among the Italian dishes served at Red Gravy.

Photo by Cheryl Gerber

Arancini, or fried rice balls served with tomato sauce, is among the Italian dishes served at Red Gravy.

8 Block Kitchen & Bar
Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3850; www.neworleans.hyatt.com
The shrimp Benedict BLT features fried shrimp, bacon, poached eggs, tomato and hollandaise on brioche. The grilled Cajun black drum sandwich is dressed with lettuce and tomato tartare sauce and served with persillade-crusted Gulf shrimp, wild mushroom risotto, green pea pods and tomato confit. Reservations accepted. Breakfast and lunch daily, brunch Sun. Credit cards. $$

Acme Oyster House
Harrah's New Orleans, 8 Canal St., (504) 708-2409; www.harrahsneworleans.com
See French Quarter section for restaurant description.

Allegro Bistro
1100 Poydras St., (504) 582-2350; www.allegrobistro.com
Grilled salmon tops sauteed spinach with Creole mustard sauce. Paneed veal piccata is served with lemon-caper cream sauce over angel hair pasta. Reservations recommended. Lunch Mon.-Fri. Credit cards. $$

Besh Steak
Harrah's Casino, 4 Canal St., (504) 533-6111; www.harrahsneworleans.com/ restaurants/ besh-steak
Besh barbecue shrimp features five jumbo shrimp tossed in a sauce of Worcestershire, shrimp stock and black pepper and served with persillade bread. The cowboy steak is a 38-ounce bone-in rib-eye served with a roasted sweet potato, mushrooms, local vegetables and bordelaise. Reservations recommended. Dinner daily. Credit cards. $$$

Bon Ton Cafe
401 Magazine St., (504) 524-3386; www.thebontoncafe.com
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. $$$

Borgne
Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3860; www.borgnerestaurant.com
Fish in a Bag is the Gulf fish of the day cooked en papillote with caramelized fennel, spinach, tomatoes, tarragon and crab fat. Duck poppers are Chappapeela duck- and bacon-wrapped pickled jalapenos filled with herbed cream cheese and served with cane syrup gastrique. Reservations recommended. Lunch and dinner daily. Credit cards. $$$

The Buffet At Harrah's
4 Canal St., (504) 533-6000; www.harrahsneworleans.com/restaurants/the-buffet-at-harrahs.html
The buffet features a large selection of Louisiana and Americana favorites. Regular items include Southern-style fried chicken, roasted turkey and shrimp and catfish dishes. Friday features a host of seafood specials. Reservations accepted for large parties. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

Cajun Mike's Pub
116 Baronne St., (504) 566-0055
The cochon de lait po-boy is topped with gravy, pickles and lettuce and served with fries. The gumbo of the day is served with French bread. No reservations. Lunch and dinner daily, late night Fri.-Sun. Credit cards. $

Canal Street Grill
JW Marriott Hotel, 614 Canal St., (504) 586-7211; www.canalstreetgrillneworleans.com
The crispy wild calamari comes with lemon pepperoncini, torn basil and a spicy tomato dip. Braised short rib osso buco is served with buttery mashed potatoes. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$$

Chophouse New Orleans
322 Magazine St., (504) 522-7902; www.chophousenola.com
Center-cut filet mignon is prepared Pittsburgh-style with a charred exterior and served with creamed spinach lightly spiced with nutmeg. Carpaccio is thinly sliced, raw beef tenderloin topped with balsamic reduction, horseradish aioli, Parmesan, arugula and capers. Reservations recommended. Dinner daily. Credit cards. $$$

Crystal Room At Le Pavillon
833 Poydras St., (504) 620-8899; www.lepavillon.com
Fried Herbsaint oysters are served atop grilled tomatoes with tasso and spinach cream. Rack of lamb is served with almond-mint pesto vegetables and a starch. Reservations accepted. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$$

Domenica
123 Baronne St., (504) 648-6020; www.domenicarestaurant.com
At chef John Besh's rustic Italian restaurant, chef de cuisine Alon Shaya prepares gourmet pizzas and pasta dishes. Moroccan-spiced lamb tops pappardelle pasta with raisins and pine nuts. Garganelli pasta is served with Maine lobster, tomatoes, burrata and bread crumbs. Reservations accepted. Lunch and dinner daily. Credit cards. $$$

Dress It
Omni Royal Crescent Hotel, 535 Gravier St., (504) 527-0006; www.omnihotels.com
The Dress It burger is topped with garlic aioli, bacon, brie and balsamic-glazed onions. The Friday special fried shrimp and oyster platter comes with horseradish sauce and a salad of baby greens, carrots, tomatoes, onions and house vinaigrette. Reservations accepted for large parties. Breakfast, lunch and dinner daily. Credit cards. $

Espresso Express
One Shell Square, 701 Poydras St., Suite 116, (504) 524-5115
Pressed club panini are filled with ham, turkey, bacon, tomato and honey mustard on wheat, white, or French bread or an onion bun or Kaiser roll. Croissant breakfast sandwiches are filled with egg, cheese and bacon or ham. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

The Grill Room
Windsor Court Hotel, 300 Gravier St., (504) 522-1994; www.grillroomneworleans.com
Pecan-crusted Diamond H Ranch quail comes with vanilla date puree, faro, summer squash and blackberry port reduction. Pappardelle pasta is topped with mushrooms, peas, fried oysters, black truffle and shallot cream. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$$

Handsome Willy's Patio Bar & Lounge
218 S. Robertson St., (504) 525-0377; www.handsomewillys.com
Tacos are topped with pico de gallo, shredded cheese, sour cream, lettuce and Mexican slaw. Burritos can be stuffed with beef, chicken or pork. No reservations. Lunch Thu.-Fri., dinner and late night Mon.-Sat. Credit cards. $

Le Foret
129 Camp St., (504) 553-6738; www.leforetneworleans.com
Stuffed sugarcane-glazed quail features andouille cornbread stuffing, seasonal vegetable puree and glazed peppers. Seared La Belle Farms Foie Gras is served with cornbread, peach preserves and candied pecans. Reservations recommended. Dinner Tue.-Sun. Credit cards. $$$

Little Gem Saloon
445 S. Rampart St., (504) 267-4863; www.littlegemsaloon.com
The music club and restaurant offers contemporary Creole cuisine. Char-grilled oysters are topped with artichoke hearts, andouille and head cheese. Louisiana jumbo lump crab cakes are served with fried green tomatoes and celery root. Reservations accepted. Lunch Mon.-Fri., dinner Tue.-Sat., brunch Sun. Credit cards. $$$

Luke
333 St. Charles Ave., (504) 378-2840; www.lukeneworleans.com
Le grand plateau de fruits de mer is a combination of P&J oysters, chilled clams, mussels, Louisiana shrimp, whole Maine lobster and ceviche with remoulade, horseradish, cocktail and mignonette sauces. Choucroute garnie maison consists of bratwurst sausage, crispy pork belly and a smoked pork shank served with house-made sauerkraut and sweet mustard. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

Mike Serio's Po-Boys & Deli
133 St. Charles Ave., (504) 523-2668
The fried oyster po-boy and muffuletta are customer favorites. Delivery available. No reservations. Lunch Mon.-Sat. Credit cards. $

MiLa
817 Common St., (504) 412-2580; www.milaneworleans.com
Chefs Slade Rushing and Allison Vines-Rushing update Southern and Louisiana dishes. Vadouvan-spiced drum fish is served with a cassoulet of okra, tomatoes and fingerling potatoes. Signature oysters Rockefeller deconstructed features poached oysters served with spinach, bacon chips and licorice root. Reservations recommended. Breakfast and dinner daily, lunch Mon.-Fri. Credit cards. $$$

Mother's Restaurant
401 Poydras St., (504) 523-9656; www.mothersrestaurant.net
Diners line up at the counter to order from a menu of po-boys and Creole staples such as etouffee and red beans and rice. 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 studded with chicken and sausage. No reservations. Breakfast, lunch and dinner daily. Credit cards. $$

P&G Restaurant
345 Baronne St., (504) 525-9678
The fried shrimp po-boy fills French bread with shrimp, lettuce, tomato, pickles, mayonnaise and ketchup, cocktail sauce or tartar sauce. Red beans and rice comes with either smoked or hot sausage and French bread. Delivery available. No reservations. Breakfast and lunch Mon.-Sat. Credit cards. $

Pinkberry
300 Canal St., (504) 899-4260; www.pinkberry.com
See Uptown section for restaurant description.

Red Gravy
125 Camp St., (504) 561-8844; www.redgravycafe.com
Bracciolle is pork loin rolled with cheese, herbs, currants and pignoli, braised in tomato sugo and served over house-made pappardelle. Cioppino is an Italian seafood stew of clams, mussels, Gulf shrimp and calamari in tomato-basil sugo served with ciabatta. Reservations accepted. Breakfast and lunch Mon. and Wed.-Fri., dinner Thu.-Sat., brunch Sat.-Sun. Credit cards. $$$

Restaurant August
301 Tchoupitoulas St., (504) 299-9777; www.restaurantaugust.com
Chef John Besh's flagship restaurant offers a refined approach to contemporary Creole cooking. House-made potato gnocchi are tossed with blue crabmeat and preserved black truffles. Roasted Chappapeela Farms duckling is served over crispy fried rice and topped with a cured yard egg, kimchi and duck and cherry jus. Reservations recommended. Lunch Fri., dinner daily. Credit cards. $$$

Reuben's Soup & Sandwich Co.
920 Gravier St., (504) 373-6687; www.reubenssandwich.com
Chicken and artichoke bisque is Wednesday's special. The Reuben features pastrami, sauerkraut, Swiss cheese and house Russian dressing on rye. Delivery available. No reservations. Lunch Mon.-Fri. Credit cards. $

Roly Poly
One Shell Square, 701 Poydras St., Suite 121, (504) 561-9800; www.rolypoly.com
Roly Poly's Spa salad features plum tomatoes, green peppers, cucumber, carrots, mushrooms, avocado, walnuts, dried cranberries, alfalfa sprouts, mixed greens and balsamic vinaigrette. The pressed Key West Cuban sandwich combines smoked pork, turkey, ham, Swiss and cheddar cheeses, pickles, onions, tomatoes, lettuce and honey mustard. No reservations. Hours vary by location. Credit cards. $

The Ruby Slipper Cafe
200 Magazine St., (504) 525-9355; www.therubyslippercafe.net
See Mid-City section for restaurant description.

Steve's Diner
Place St. Charles, 201 St. Charles Ave., Suite 210, (504) 522-8198; www.steves-diner.com
The chicken bacon melt features sliced grilled chicken, lettuce, tomato and Swiss cheese on French bread. The seafood platter features fried shrimp, catfish, oysters and two sides. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

The Store
814 Gravier St., (504) 322-2446; www.thestoreneworleans.com
The fried shrimp and greens po-boy features fried shrimp in New Orleans-style barbecue sauce dressed with collard greens. Shrimp and grits is served with smoked tasso gravy. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

Taco Del Mar
1515 Poydras St., Suite 160, (504) 309-8311; www.tacodelmar.com
See Mid-City section for restaurant description.

Terrazu
Place St. Charles, 201 St. Charles Ave., Suite 129, (504) 287-0877; www.terrazu.net
Terrazu serves soups, salads, sandwiches and smoothies. The Terrazu salad features spicy boiled shrimp over butter lettuce, hearts of palm, tomato and tarragon vinaigrette. The strawberry avocado salad includes with baby spinach, blue cheese and toasted almonds. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

Veranda Restaurant
InterContinental Hotel New Orleans, 444 St. Charles Ave., (504) 585-4383; www.icneworleans.com
Veranda Restaurant serves a mix of Creole and Cajun-inspired dishes. Garlicky sauteed Gulf shrimp are served atop stone-ground grits with Abita Turbodog reduction. Fried green tomatoes are topped with Louisiana crawfish sauce. Reservations recommended. Breakfast and lunch Mon.-Sat. Credit cards. $$

The Vintage Garden Kitchen
Place St. Charles, 201 St. Charles Ave., second floor, (504) 620-2495; www.vintagegardenkitchen.org
See Metairie section for restaurant description.

Vitascope Hall
Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3740; www.neworleans.hyatt.com
The Vitascope burger is an 8-ounce custom-ground grass-fed beef patty crusted in potato chips and topped with Brie and caramelized onions. Sushi options include the Volcano Roll, which combines crab stick, avocado and cucumber topped with snow crab, scallops, tempura bits and eel sauce. No reservations. Lunch and dinner daily, late night Sat. Credit cards. $$

Walk-on's Bistreaux and Bar
1009 Poydras St., (504) 309-6530; www.walk-ons.com
Catfish Atchafalaya features blackened or fried fillets topped with crawfish etouffee and fried crawfish. Cajundillas are quesadillas filled with chicken, boudin, pepper Jack cheese, grilled onions, andouille sausage and rice. No reservations. Lunch, dinner and late night daily. Credit cards. $$

Welty's Deli and Catering
336 Camp St., (504) 592-0223; www.weltysdeli.com
The Napa salad features mixed greens, wine-soaked cranberries, hardwood-smoked bacon, toasted walnuts, apples, blue cheese and sugarcane pepper jelly vinaigrette. The New Orleans AK (After Katrina) sandwich is assembled with a choice of four deli meats and cheddar, Swiss, pepper Jack and provolone cheeses on a warm muffuletta bun. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

Zoe Restaurant & Bar
W New Orleans, 333 Poydras St., second floor, (504) 207-5018; www.zoeneworleans.com
Grilled chicken breast is served over orecchiette pasta with pesto and Parmesan cheese, and a vegan version also is available. Bronzed Atlantic salmon is served with herb quinoa couscous salad, haricots vert and herb vinaigrette. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$$


Bywater | Carrollton/University | CBD | Citywide | Faubourg Marigny | French Quarter

Gentilly/Lakefront | Harahan/Jefferson/River Ridge | Kenner | Lakeview | Metairie

Mid-City/Treme | New Orleans East/Chalmette | Northshore | Uptown | Warehouse District | West Bank


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