New Orleans and the year in food

2016 saw the rise of barbecue and expansion of casual restaurants
More than 70 restaurants opened in New Orleans over the past 12 months, making 2016 a blockbuster for the local restaurant industry. While 2015 ushered in a wave of fine dining restaurants, 2016 brought many casual dining concepts.

Smoking section: Crescent City Blues & BBQ Festival returns Oct. 14-16

Local barbecue restaurants and blues artists smoke out Lafayette Square
The New Orleans Jazz & Heritage Foundation launched the Crescent City Blues & BBQ Festival as a blues festival, but the organizer of a local festival with a similar name objected to the similarity. Inspired by the popularity of the Oak Street Po-boy Festival, the foundation added barbecue to the event, says foundation Communications and Marketing Director Scott Aiges.

2016 Fall Restaurant Guide: Mid-City/Treme

1000 Figs 3141 Ponce de Leon St., Suite 1, (504) 301-0848; www.1000figs.com Roasted carrot is made with walnuts and served with house-made flatbread. The mezze feast features carrot dip, beet and pecan yogurt, tabbouleh, olive salad, tomato and mozzarella salad.

2016 Fall Restaurant Guide: Metairie

Acme Oyster House 3000 Veterans Memorial Blvd., Metairie, (504) 309-4056; www.acmeoyster. com/metairieThe Peace Maker po-boy includes fried shrimp, oysters and Tabasco-infused mayonnaise on French bread.

2016 Fall Restaurant Guide: Harahan/ Jefferson/ River Ridge

Augie's Restaurant 6005 Jefferson Highway, Harahan, (504) 733-3000, www.augiesnola.com Beef brisket is served with potatoes, vegetables and horseradish sauce. Eggplant Parmesan is served over pasta and marinara.

2016 Fall Restaurant Guide: Gentilly/ Lakefront

Cafe Gentilly 5325 Franklin Ave., (504) 281-4220: www.thecafegentilly.com Louisiana crawfish, creamed spinach and Swiss cheese fill an omelet. A soft-shell crab tops eggs Benedict.

2016 Fall Restaurant Guide: French Quarter

5Fifty5 New Orleans Marriott, 555 Canal St., (504) 553-5555; www.marriott.com Roasted half chicken is served with fingerling potatoes, fennel, cauliflower, heirloom carrots and kale. Macaroni and cheese can be ordered plain or with short ribs or lobster.

2016 Fall Restaurant Guide: Faubourg Marigny

13 517 Frenchmen St., (504) 942-1345; www.13monaghan.com Borachos are potato tots topped with cheddar cheese, tomato, red onion, bacon, barbecue sauce and ranch. The Bird wrap features chicken, romaine lettuce, cheddar cheese, jalapenos, bacon and Sriracha mayonnaise.

2016 Fall Restaurant Guide: Citywide

Breaux Mart Citywide; www.breauxmart.com The deli counter's rotating lunch specials include red beans and rice with a pork chop, chicken fried steak with mashed potatoes and gravy, fried or baked catfish with macaroni and cheese and more. No reservations.

2016 Fall Restaurant Guide: CBD

Acme Oyster House Harrah's New Orleans, 8 Canal St., (504) 708-2409; www.acmeoyster.com See French Quarter section for restaurant description. Allegro Bistro 1100 Poydras St., Suite 150, (504) 582-2350; www.allegrobistro.com Buttermilk fried chicken is dressed with coleslaw and sweet and spicy honey ranch dressing on a brioche bun.

2016 Fall Restaurant Guide: Carrollton/ University

Ale 8124 Oak St., (504) 324-6558; www.aleonoak.com Two Run Farm beef and mozzarella top french fries. Brisket tacos are filled with red cabbage slaw, jalapenos and hot sauce crema.

2016 Fall Restaurant Guide: Bywater

Bacchanal Wine 600 Poland Ave., (504) 948-9111; www.bacchanalwine.com The wine shop offers cheese and charcuterie and there's a full restaurant menu. Seared beef tongue is served with salsa verde, heirloom tomatoes and arugula.

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