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Fall Restaurant Guide 2014: CBD 

8 Block Kitchen & Bar
Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3850; www.neworleans.hyatt.com
The breakfast buffet features a grits station with toppings such as blue cheese, chorizo, bacon and more. Gumbo ya ya is made with andouille, chicken and Creole spices. Reservations accepted. Breakfast and lunch daily, brunch Sat.-Sun. Credit cards. $$

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

Allegro Bistro
1100 Poydras St., (504) 582-2350; www.allegrobistro.com
Paneed veal is topped with crawfish tails, Creole mustard and hollandaise. The turducken meat pie is filled with ground turkey, duck and chicken in Creole dressing and served with Creole potato salad. Reservations recommended. Lunch Mon.-Fri. Credit cards. $$

Angeletto's Pizzeria & Pub
220 S. Robertson St., (504) 581-3500; www.angelettos.com
Artichoke and spinach dip is served with garlic bread. Angeletto's special pizza is topped with house-made garlic sauce, grilled chicken, mozzarella, spinach, feta and roasted red peppers. Reservations accepted. Lunch Mon.-Fri. Credit cards. $

Besh Steak
Harrah's Casino, 8 Canal St., (504) 533-6111; www.harrahsneworleans.com/restaurants/besh-steak.html
Besh barbecue shrimp features five jumbo shrimp in a sauce of Worcestershire, shrimp stock and black pepper 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
Soft-shell crab Alvin is topped with jumbo lump crabmeat. Crawfish etouffee is made with crawfish tails, green onions and garlic and served with parsley buttered rice. Reservations recommended. Lunch and dinner Mon.-Fri. Credit cards. $$$

Borgne
Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3860; www.borgnerestaurant.com
Chef John Besh's restaurant offers refined versions of rustic seafood and fishing-camp dishes. Duck poppers are made with bacon and jalapenos. Fish in a Bag is Gulf fish prepared with caramelized fennel, spinach, tomatoes and crab fat. Reservations recommended. Lunch and dinner daily. Credit cards. $$$

The Buffet at Harrah's
8 Canal St., (504) 533-6000; www.harrahsneworleans.com
The Buffet offers a large selection of local seafood, Southern favorites like fried chicken, Asian dishes and a 40-item dessert bar. Friday nights feature seafood specials. Reservations accepted for large parties. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

Canal Street Grill
JW Marriott, 614 Canal St., (504) 586-7211; www.canalstreetgrillneworleans.com
Gulf fish meuniere is served with brabant potatoes and green beans. An 8-ounce filet mignon is served with herb butter, fried purple potatoes and smothered green beans. Reservations accepted. Lunch and dinner daily. Credit cards. $$$

Chophouse New Orleans
322 Magazine St., (504) 522-7902; www.chophousenola.com
The bone-in, 22-ounce rib-eye is prepared Pittsburgh-style with a charred exterior. Carpaccio is thinly sliced raw beef tenderloin topped with balsamic reduction, horseradish aioli, Parmesan, arugula and capers. Reservations recommended. Dinner daily. Credit cards. $$$

City Diner
201 Baronne St., (504) 309-7339; www.citydiner.biz
See Metairie section for restaurant description.

Cleo's Mediterranean Cuisine & Grocery
165 University Place, (504) 522-4504; www.facebook.com/cleosnola
Fried falafel features a mixture of seasoned ground chickpeas, onions and parsley. Bone-in lamb shank is marinated in Greek olive oil, slow-roasted and served with two choices of hummus, salad or rice. No reservations. Open 24 hours daily. Credit cards. $

The Crystal Room
Le Pavillon Hotel, 833 Poydras St., (504) 620-8899; www.lepavillonhotel.com
The menu includes Herbsaint oysters, filet mignon, pasta jambalaya and jumbo shrimp scampi. Traditional bread pudding is topped with rum sauce and strawberries. Reservations accepted. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$$

Daisy Dukes
123 Carondelet St., (504) 522-2233; www.daisydukesrestaurant.com
See French Quarter section for restaurant description.

Domenica
The Roosevelt Hotel, 123 Baronne St., (504) 648-6020; www.domenicarestaurant.com
At chef John Besh's rustic Italian restaurant, chef Alon Shaya serves pizza, house-made pastas and charcuterie. Wood-fired eggplant is served with olive-oil braised vegetables and tahini. Squid ink tagliolini is made with blue crab and herbs. Reservations accepted. Lunch and dinner daily. Credit cards. $$$

Drago's Seafood Restaurant & Oyster Bar
Hilton New Orleans Riverside, 2 Poydras St., (504) 584-3911; www.dragosrestaurant.com
See Metairie section for restaurant description.

Dress It
Omni Royal Crescent Hotel, 535 Gravier St., (504) 527-0006; www.omnihotels.com
The Dress It burger is a patty 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; 639 Loyola Ave., 7th floor; (504) 524-5115; www.facebook.com/
espresso-expressPepper jelly chicken salad is made with dried cranberries, walnuts, feta, tomatoes and romaine lettuce. The grilled Thai chicken wrap is a tortilla filled with cucumbers, carrots, sweet Thai chili sauce and Monterey Jack cheese. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

Fountain Lounge
The Roosevelt Hotel, 130 Roosevelt Way, (504) 648-5486; www.therooseveltneworleans.com
Louisiana blue crab au gratin is served with scallion, preserved lemon and aged Gruyere cheese. The Mediterranean scallop is served with charred eggplant, citrus tabbouleh and stewed chickpeas. Reservations accepted. Breakfast and lunch daily, dinner Tue.-Sun., brunch Sat.-Sun. Credit cards. $$

The Grill Room
Windsor Court Hotel, 300 Gravier St., (504) 522-1992; www.grillroomneworleans.com
Louisiana crawfish are served atop English pea panna cotta with a salad of spring peas, brunois of preserved lemon and country ham with caviar and buttermilk vinaigrette. Creekstone Farms rib-eye is served with black truffle potato butter, local baby carrots and carrot-top jus. 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
The Wolf Man burrito is filled with slow-cooked pork, pulled chicken, ground beef and black beans. The Flying Pig is stuffed with pulled pork, bacon and cheddar. No reservations. Lunch Thu.-Fri., dinner and late-night Mon.-Sat. Credit cards. $

Le Foret
129 Camp St., (504) 553-6738; www.leforetneworleans.com
Sugarcane-glazed pork belly is served with a johnny cake, apricot preserves, goat cheese mousse, a quail egg and tempura fried leeks. Maple Leaf duck breast comes with roasted fingerling potatoes, braised pepper and onions, baby spinach, apple and celery root puree and ghost pepper-infused olive oil. Reservations recommended. Lunch Thu.-Fri., dinner Mon.-Sat. Credit cards. $$$

Little Gem Saloon
445 S. Rampart St., (504) 267-4863; www.littlegemsaloon.com
The cochon de lait po-boy features slow-roasted pork, apple-mustard gravy and pickled vegetables and comes with house-cut french fries. Three pieces of fried chicken come with mushroom bread pudding, white gravy, green beans and andouille. Reservations recommended. Lunch Mon.-Fri., dinner Tue.-Sat., late-night Fri.-Sat., brunch Sun. Credit cards. $$

Luke
Hilton Hotel, 333 St. Charles Ave., (504) 378-2840; www.lukeneworleans.com
Le grand plateau de fruits de mer includes P&J oysters, chilled clams, mussels, Louisiana shrimp, whole Maine lobster and ceviche with remoulade, horseradish, cocktail and mignonette sauces. Choucroute garnie maison features bratwurst, crispy pork belly, smoked pork shank, 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
Roast beef is slow cooked and served dressed on Binder's French bread. The muffuletta comes with ham, Genoa salami, mortadella, Swiss and provolone cheeses and house-made olive salad. No reservations. Lunch Mon.-Sat. Credit cards. $

MiLa
817 Common St., (504) 412-2580; www.milaneworleans.com
Pan-roasted sweetbreads are served with truffle grits and bacon sherry jus. The root beer float features vanilla bean bavarois, ginger snap tuilles and Abita root beer sorbet. Reservations recommended. Breakfast daily, lunch Tue.-Fri., dinner Tue.-Sat. Credit cards. $$$

Mother's Restaurant
401 Poydras St., (504) 523-9656; www.mothersrestaurant.net
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
Baked fish is served with lemon wedges, potatoes and green beans. Red beans and rice come with smoked or hot sausage and French bread. Delivery available. Reservations accepted. Breakfast and lunch Mon.-Sat. Credit cards. $$

Red Gravy
125 Camp St., (504) 561-8844; www.redgravycafe.com
The menu focuses on Tuscan and hearty Italian classics such as ravioli, lasagna, osso buco and seafood dishes with shrimp, clams and mussels. Sauteed Gulf shrimp and sweet Italian sausage are served with basil cream sauce over polenta. Reservations recommended. Lunch and brunch Wed.-Mon., dinner Thu.-Sun. Credit cards. $$$

Restaurant August
301 Tchoupitoulas St., (504) 299-9777; www.restaurantaugust.com
Chef John Besh's flagship restaurant serves signature potato gnocchi tossed with blue crabmeat and preserved black truffles. Roasted Chappapeela Farms duckling is served with fried rice, a cured yard egg, kimchi and duck and cherry jus. Reservations recommended. Lunch Fri., dinner daily, brunch Sun. Credit cards. $$$

Reuben's Soup & Sandwich Co.
920 Gravier St., (504) 373-6687; www.reubenssandwich.com
The cold roast beef sandwich is dressed with provolone, horseradish mayonnaise, lettuce, tomato and shaved red onion on toasted wheat. Duck and mushroom gumbo is a Thursday special. Delivery available. No reservations. Lunch Mon.-Fri. Credit cards. $

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

Steve's Diner
Place St. Charles, 201 St. Charles Ave., Suite 210, (504) 522-8198; www.steves-diner.com
Bayou cobb salad features boiled shrimp, tomato, bacon and hard-boiled egg over mixed greens. The seafood platter includes 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 and collard greens on pressed French bread. The Asian shrimp and avocado salad combines boiled Gulf shrimp, spring greens, avocado, diced tomato, julienned carrots, crispy wontons and black sesame seed dressing. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

Terrazu
Place St. Charles, 201 St. Charles Ave., Suite 129, (504) 287-0877; www.terrazu.net
The VitaBlue salad combines mixed greens, spinach, blueberries, sliced almonds, avocado, goat cheese and balsamic vinaigrette. A special BLT sandwich is available with avocado and brie. Delivery available. 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
The seafood omelet includes crabmeat and shrimp and is topped with Cajun cream sauce. Pain perdu is topped with bananas Foster. Reservations accepted. Breakfast and lunch daily. Credit cards. $$

Victory NOLA
339 Baronne St., (504) 522-8664; www.victorynola.com
Crab dip au gratin combines lump crabmeat, cheese and cream sauce topped with breadcrumbs and is served with toasted pita bread. Roasted Brussels sprouts are spiced with Creole seasoning and are served with garlic aioli. No reservations. Dinner and late-night Tue.-Sat. Credit cards. $$

The Vintage Garden Kitchen
Place St. Charles, 201 St. Charles Ave., second floor; 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
Chappapeela farm crispy duck leg confit comes with roasted potatoes and butternut squash and is dressed with mustard beet sauce. Butternut squash seafood pasta combines Gulf seafood, pappardelle, butternut squash, pumpkin seed sauce, bechamel and fried Brussels sprout and is served with walnut bread. Reservations accepted. Lunch and dinner and late-night daily. Credit cards. $$

Walk-on's Bistreaux and Bar
1009 Poydras St., (504) 309-6530; www.walk-ons.com
The sports bar offers plenty of noshing items and some tables are equipped with beer taps. Cajundillas are quesadillas filled with chicken, boudin, pepper Jack cheese, grilled onions, andouille and rice. Seasoned waffle fries topped with melted Monterey Jack and sharp cheddar cheese, bacon, banana peppers, green onions and chipotle ranch. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

Welty's Deli and Catering
336 Camp St., (504) 592-0223; www.weltysdeli.com
Napa salad features mixed greens, wine-soaked cranberries, hardwood-smoked bacon, toasted walnuts, apples, blue cheese and sugarcane pepper jelly vinaigrette. The French dip sandwich features medium-rare roast beef and aged provolone cheese on French bread served au jus. 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
New Orleans style barbecue shrimp comes with smoked Gouda stone-ground grits. Braised beef short rib is served with red bliss potatoes and bourbon and brown sugar-glazed baby carrots. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$$


Arabi/Chalmette/New Orleans East | Bywater | CBD | Carrollton/University

Citywide | 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 | Harvey | Marrero | Outskirts



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