640 Carondelet St., (504) 459-4449
Creamy pickled quail eggs are served in vinegary hot sauce.
3700 Magazine St., (504) 895-2225
Causa de cangrejo features Louisiana blue crabmeat, potato salad and avocado slices topped with a hard-boiled quail egg.
Canal Street Bistro
3903 Canal St., (504) 482-1225
At brunch, potato latkes are served with crab cakes, spinach amandine, sunny side-up quail eggs and poblano cream sauce.
4201 Magazine St., (504) 896-7611
A braised pork belly banh mi is topped with quail eggs, pickled vegetables, cilantro and jalapeno.
Tivoli & Lee
2 Lee Circle, (504) 962-0909
House-made squid ink fettuccine is tossed with turtle meat, pickled quail eggs, pickled red beans and preserved lemon.