What's in store: Nirvana on Magazine Street

Stepping into Nirvana (4308 Magazine St., 504-894-9797; www.insidenirvana.com) is like waking up in India. Indian music plays while three televisions show Indian street food, tours and Bollywood dancing or Indian movie clips.

Gambit's 2017 spring restaurant guide

Where to eat, from A to Z
In New Orleans, spring brings an abundance of boiled crawfish and fried soft-shelled crab to local tables. Among the area’s restaurants now, there seems to be more of everything.

Gambit's 2017 spring restaurant guide: N

N7 1117 Montegut St.; www.facebook.com/n7nolaThere's a menu of imported canned fish and French dishes with Asian accents. Pork katsu is panko-fried pork shoulder served over beet puree.

Gambit's 2017 spring restaurant guide: O

O'Brien's Grille 2020 Belle Chasse Highway, Gretna, (504) 391-7229; www.obriensgrille.comSavory artichoke cheesecake is topped with Louisiana oysters sauteed in butter, garlic and white wine. Crawfish boil risotto features crawfish, potatoes, corn, garlic, andouille and onions.

Gambit's 2017 spring restaurant guide: P

P&G Restaurant & Bar 345 Baronne St., (504) 525-9678 Two or three eggs cooked any way come with a choice of meat, hash browns or grits, and toast or a biscuit. The lunch menu includes fried seafood po-boys and platters and gumbo.

Gambit's 2017 spring restaurant guide: Q

Quarter View Restaurant 613 Clearview Parkway, Metairie, (504) 887-3456; www.quarterviewrestaurant.net Trout is stuffed with crabmeat and topped with crawfish cream sauce. Veal Orleans is topped with shrimp and crawfish cream sauce and served with pasta.

Gambit's 2017 spring restaurant guide: R

R&O's Restaurant 216 Old Hammond Highway, Metairie, (504) 831-1248; www.r-opizza.comThe menu includes seafood, po-boys, Italian dishes and boiled crawfish. The roast beef po-boy is dressed with cheese and brown or red gravy on a toasted sesame loaf.

Gambit's 2017 spring restaurant guide: S

SWEGS Kitchen Citywide; www.swegskitchen.comA chopped Asian salad includes seared tuna, mixed greens, broccoli, carrots, cucumber, almonds, avocado, mango and Asian vinaigrette. Roasted sirloin with kale chimichurri comes with a choice of vegetable sides such as stewed okra or roasted tomatoes and squash.

Gambit's 2017 spring restaurant guide: T

Tableau 616 St. Peter St., (504) 934-3463; www.tableaufrenchquarter.com Chicken Tableau includes herb-roasted chicken breast, a crispy, boneless chicken thigh, potatoes, bearnaise and chicken demi-glace. Pan-roasted redfish Bienville is served with frisee fingerling potato salad and blue crab butter sauce.

Gambit's 2017 spring restaurant guide: U

Upperline Restaurant1413 Upperline St., (504) 891-9822; www.upperline.comThe menu of original and classic Creole dishes includes fried green tomatoes with shrimp remoulade. Slow-roasted duck and andouille etouffee is served with jalapeno cornbread and pepper jelly.

Gambit's 2017 spring restaurant guide: V

Vacherie Hotel St. Marie, 827 Toulouse St., (504) 207-4532; www.vacherierestaurant.com The Taste of Vacherie sampler includes seafood gumbo, shrimp etouffee, pork belly, collard greens and friend green tomatoes with remoulade. A roast beef debris po-boy includes slow-cooked beef round and gravy on French bread and is served with roasted potatoes.

Gambit's 2017 spring restaurant guide: W

WOW Cafe Citywide; www.wowcafe.comThe Shanghai fried shrimp po-boy is dressed with Asian slaw, cilantro, Shanghai Foo's gold sauce and ranch dressing. Santa Fe chicken tacos feature fried or grilled chicken topped with cheese, lettuce, tomatoes and Santa Fe sauce.


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