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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.