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Five takes on surf and turf 

Green Goddess
307 Exchange Place, (504) 301-3347
www.greengoddessrestaurant.com
Shrimp and pork belly banh mi combine thick, bacon-style slices of pork belly sauteed in a Thai chili sauce with Gulf shrimp on a Dong Phuong French roll.

K-Paul's
416 Chartres St., (504) 596-2530
www.chefpaul.com/kpaul
Duck and shrimp Dulac features julienned duck breast with shrimp and a sauce of leeks, sun-dried tomatoes, shiitake and oyster mushrooms and duck glaze.

Marti's Restaurant
1041 Dumaine St., (504) 522-5478
www.martisnola.com
Steamed Prince Edward Island mussels are paired with spicy sausage, tomatoes, oregano, white wine and salt-cured lemon.

Parkway Bakery & Tavern
538 Hagan Ave., (504) 482-3047
www.parkwaypoorboys.com
A po-boy is filled with slow-cooked roast beef and fried shrimp, topped with gravy.

Sainte Marie
930 Poydras St., (504) 304-6988
www.saintemarienola.com
Ginger- and satsuma-glazed Chappapeela Farms pork belly is paired with panko-crusted scallops and finished with kimchee vinaigrette, roasted cashews and frill mustard.

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