Balise640 Carondelet St., (504) 459-4449www.balisenola.comCornmeal-battered fried Gulf fish is served on a bed of grilled cabbage, pickled peppers and celery root remoulade. Carmo527 Julia St., (504) 875-4132www.cafecarmo.comBroken noodle salad features rice noodles, bean sprouts, shredded cabbage, tofu and vegetables in citrus-ginger-chili vinaigrette.
January 6Dong Phuong king cake party7 a.m.-9 a.m. FridayPizza NOLA, 141 W. Harrison Ave., (504) 872-0731www.pizzanola.comPizza NOLA celebrates the kickoff to Carnival with the arrival of king cakes from Dong Phuong Bakery, with a police motorcade escort.
Ba Chi Canteen7900 Maple St., (504) 373-5628www.facebook.com/bachicanteenlaCoconut curry tofu is available over rice, in banh mi and in "bacos," or Vietnamese-style buns, topped with fried shoestring sweet potatoes and basil aioli. Bennachin1212 Royal St., (504) 522-1230Bikai ni curry includes eggplant, mushrooms and bean sprouts in curry sauce served with couscous.
Central Grocery923 Decatur St., (504) 523-1620www.centralgrocery.comThe French Quarter grocery stocks imported Italian cold cuts including mortadella, which is featured in the shop's muffuletta sandwich. Domenica123 Baronne St.,
rant.comPizza Enzo is topped with mortadella, tomatoes,
anchovies and garlic.
Drago's Seafood Restaurant3232 N. Arnault Road, Metairie, (504) 888-9254; Hilton New Orleans Riverside, 2 Poydras St., (504) 584-3911www.dragosrestaurant.comShuckee Duckee is blackened duck breast over linguine with oysters and cream sauce. Mariza2900 Chartres St.,
(504) 598-5700www.marizaneworleans.comDuck ragout pappardelle includes smoked duck breast and liver mousse.
Antoine's Restaurant713 St. Louis St., (504) 581-4122Signature cafe Brulot Diabolique features spiced coffee
with brandy flamed tableside. El Libre508 Dumaine St.,
(504) 309-2699www.ellibrenola.comThe Black Star latte features rum, espresso, coffee syrup, Maraschino liqueur, orange Curacao, demerara sugar and steamed milk.
Carrollton Market8132 Hampson St., (504) 252-9928www.carrolltonmarket.comThe Mistletoe is made with cava, pomegranate juice and sugar, and the Poinsettia has gin, cava and cranberry juice. Catahoula Hotel914 Union St., (504) 603-2442www.catahoulahotel.comThe rooftop bar features hot buttered rum and house-made coconut milk eggnog.
Company Burger611 O'Keefe Ave., (504) 309-9422; 4600 Freret St., (504) 267-0320www.thecompanyburger.comThe turkey burger is topped with tomato jam, arugula and green goddess dressing. Meril424 Girod St., (504) 526-3745www.emerilsrestaurants.com/merilCrispy turkey necks are served with citrusy Crystal mojo sauce.
Cafe Sbisa1011 Decatur St., (504) 522-5565www.cafesbisanola.comThe menu includes butternut squash and shrimp bisque,
seafood-stuffed mirlitons with citrus butter sauce and crispy
prosciutto, and more. The Country Club634 Louisa St.,
orleans.comChef Chris Barbato's menu features sweetbreads with stewed white beans, veal jus and satsuma.
The Bombay ClubPrince Conti Hotel, 830 Conti St., (504) 577-2237www.bombayclubneworleans.comGnocchi Parisienne are topped with pork cheek Bolognese, nicoise olive gremolata and Asiago cheese. Compere LapinOld No. 77 Hotel & Chandlery, 535 Tchoupitoulas St., (504) 599-2119www.comperelapin.comCurried goat is served
over sweet potato gnocchi with cashews.
3127 Esplanade Ave., (504) 945-5635www.cafedegas.comProvencal-style ratatouille accompanies pan-seared rack of lamb and lamb merguez sausage with haricots verts, potatoes and smoked Vidalia onions. La Crepe Nanou1410 Robert St.,
(504) 899-2670www.lacrepenanou.comRatatouille made with eggplant, zucchini, bell peppers, tomatoes and onions fills
Andrea's3100 19th St., Metairie, (504) 834-8583www.andreasrestaurant.comGenovese cioppino includes mussels, clams, scallops, shrimp, lump crabmeat and squid topped with plum tomato sauce made with white wine, garlic and herbs and served over linguine. Avo5908 Magazine St., (504) 509-6550www.restaurantavo.comGulf fish cioppino features shrimp, mussels, chickpeas and spinach in tomato brodetto.