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Gambit's 2012 Winter Restaurant Guide: Creole 

ANNADELE'S PLANTATION 71518 Chestnut St., Covington, (985) 809-7669; www.annadeles.com Creole turtle soup comes with a dash of sherry and chopped egg. The hand-cut filet mignon is served with whipped potatoes and finished with garlic butter. Reservations recommended. Lunch Thu.-Fri., dinner Tue.-Sat., brunch Sun. Credit cards and checks. $$$

ANTOINE'S RESTAURANT 713 St. Louis St., 581-4422; www.antoines.com Opened in 1840, Antoine's is a historic restaurant with a sprawling array of themed dining rooms and the Hermes Bar. The trout cardinal features a grilled or fried trout fillet topped with crawfish tails in white wine sauce. For brunch, try Louisiana Gulf shrimp sauteed in garlic tomato sauce and served with creamy buttered grits. Reservations recommended. Lunch and dinner Mon.-Sat., brunch Sun. Credit cards. $$$

ARNAUD'S RESTAURANT 813 Bienville St., 523-5433; www.arnaudsrestaurant.com This nearly century-old Creole dining institution has an upscale cocktail bar and array of dining rooms on two floors. The shrimp Arnaud features Gulf shrimp in signature tangy remoulade. Oysters Kathryn tops oysters with artichoke hearts, garlic, Parmesan and extra virgin olive oil. Reservations recommended. Dinner daily, brunch Sun. Credit cards. $$$

BOMBAY CLUB 830 Conti St., 586-0972; www.thebombayclub.com Pan-fried Gulf drum is served with Lyonnaise potatoes, sauteed crabmeat, grilled asparagus and sauce bearnaise. Cajun prime rib features blackened rib-eye served with garlic demi-glace and chive mashed potatoes. Reservations recommended. Dinner daily. Credit cards. $$$

BRENNAN'S RESTAURANT 417 Royal St., 525-9711; www.brennansnew- orleans.com This Creole dining institution serves classic New Orleans turtle soup topped with sherry. Signature bananas Foster features bananas sauteed with butter, brown sugar and cinnamon, flamed in banana liquor and rum, and served over vanilla ice cream. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$

BRIGTSEN'S RESTAURANT 723 Dante St., 861-7610; www.brigtsens.com Chef Frank Brigtsen serves contemporary Creole dishes at his namesake restaurant. Sesame-crusted paneed rabbit is topped with Creole mustard sauce and comes with mashed potatoes and smothered mustard greens. The roast duck is served with cornbread dressing and tart dried cherry sauce. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

BROUSSARD'S RESTAURANT 819 Conti St., 581-3866; www.broussards.com Louisiana bouillabaisse combines Gulf fish, scallops, oysters, clams and mussels in tomato-saffron broth with crabmeat and rouille croutons. Veal Broussard's features sauteed veal with Port-lemon butter and crabmeat in mustard-dill bechamel. Reservations recommended. Dinner daily. Credit cards. $$$

CAFE ADELAIDE AND SWIZZLE STICK BAR 300 Poydras St., 595-3305; www.cafeadelaide.com Shrimp court bouillon features saffron crusted Louisiana white shrimp with green tomatoes, court bouillon, stone-ground grits and Parmesan. The crabmeat Cobb salad combines jumbo lump Louisiana blue crabmeat, avocado, crispy bacon, local tomatoes and pressed egg with chopped romaine. Reservations recommended. Breakfast and dinner daily, lunch Mon.-Fri., brunch Sat.-Sun. Credit cards. $$$

CLANCY'S 6100 Annunciation St., 895-1111; www.clancysneworleans.com Smoked pork loin is served with a green pepper demi-glace. Fried oysters are served on a bed of wilted spinach and topped with melted Brie. Reservations recommended. Lunch Thu.-Fri., dinner Mon.-Sat. Credit cards. $$$

THE COLUMNS — ALBERTINE'S TEA ROOM 3811 St. Charles Ave., 899-9308; www.thecolumns.com Crawfish Monica mac is made with penne pasta and sauteed crawfish and covered in spicy Alfredo sauce. Barbecue pork sliders are a trio of pork sandwiches topped with coleslaw. Baked Brie is topped with mango chutney and served with bread. No reservations. Breakfast daily, lunch Tue.-Sat., dinner daily, brunch Sun. Credit cards. $$

COMMANDER'S PALACE 1403 Washington Ave., 899-8221; www.commanderspalace.com Spicy Cajun boudin and Abita root beer-braised pork belly is served over ham hocks and braised greens with crispy garlic and smoky pig trotter jus. The Peacemaker is a crispy oyster and wild shrimp po-boy dressed with spicy greens, marinated tomatoes, basil, grilled onions, pickled okra and creamy ravigote sauce. Reservations required. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

COURT OF TWO SISTERS 613 Royal St., 522-7261; www.courtoftwosisters.com Fried oysters Rockefeller features corn-fried Louisiana oysters served over baked Herbsaint creamed spinach, topped with chopped bacon and bearnaise. The veal Oscar tops veal cutlets with asparagus, sauteed lump crabmeat and tasso hollandaise and comes with mashed new potatoes on the side. Reservations recommended. Lunch, brunch and dinner daily. Credit cards. $$$

DOOKY CHASE RESTAURANT 2301 Orleans Ave., 821-0535 Chef Leah Chase's restaurant is a local institution. Her seafood gumbo is a staple of New Orleans Creole comfort food. Changing lunch specials include dishes like shrimp Creole, fried catfish, smothered okra with tomatoes and shrimp and crabmeat-stuffed shrimp. Reservations accepted. Lunch Tue.-Fri., dinner Fri. Credit cards. $$

DUNBAR'S CREOLE COOKING Loyola University, Broadway Activities Center, 501 Pine St., 861-5451 Fried chicken is complemented with sides like smothered greens, red beans, corn bread or potato salad. Bell peppers are stuffed with crabmeat and shrimp and come with baked macaroni, vegetables and potato salad. No reservations. Breakfast and lunch Mon.-Fri., early dinner Mon.-Thu. Credit cards. $

FELLINI'S CAFE 900 N. Carrollton Ave., 488-2155; www.fellinisneworleans.com Catfish fillets are deep fried and served with steak fries and salad in a local take on fish and chips. Stuffed bell pepper is filled with ground beef, shrimp and spices and served with pasta. Delivery available. Reservations accepted. Lunch and dinner daily. Credit cards. $$

GALATOIRE'S RESTAURANT 209 Bourbon St., 525-2021; www.galatoires.com The Galatoire goute is a changing combination of seafood items like shrimp remoulade, crabmeat maison and oysters en brochette. The redfish meuniere is topped with jumbo lump crabmeat. Jackets required at dinner and on Sunday. Reservations accepted. Lunch and dinner Tue.-Sun. Credit cards and checks. $$$

GUMBO SHOP 630 St. Peter St., 525-1486; www.gumboshop.com The Gumbo Shop offers Creole favorites including a few different types of gumbo. Chicken espagnole features a half chicken simmered in brown sauce with mushrooms, shallots, wine and garlic and is served over rice. Spicy crawfish etouffee is served over rice as well. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

IGNATIUS EATERY 4200 Magazine St., 896-2225 Crawfish etouffee is seasoned with Creole spices and brims with crawfish tails. The crawfish Ignatius features fettuccini tossed in a seasoned crawfish cream sauce. No reservations. Breakfast, lunch and dinner Thu.-Mon., brunch Sat.-Sun. Credit cards. $$

JACQUES-IMO'S CAFE 8324 Oak St., 861-0886; www.jacquesimoscafe.com Chef/proprietor Jacques Leonardi's cafe offers a boisterous bar, colorful folk-artsy décor and creative takes on Creole dishes. Shrimp and alligator cheesecake is a savory cheesecake made with shrimp, alligator sausage, smoked Gouda, onions and bell peppers. The carpetbagger steak is an 8-oz. filet topped with poached oysters, red onion, blue cheese and tasso hollandaise. Reservations recommended for large parties. Dinner Mon.-Sat. Credit cards. $$$

JOEY K'S 3001 Magazine St., 891-0997; www.joeyksrestaurant.com The eggplant Napoleon features breaded fried eggplant medallions stacked with layers of fried shrimp and topped with creamy crawfish sauce. Shrimp Magazine features lightly floured shrimp sauteed with garlic, artichoke hearts, ham and green onions over angel hair pasta. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $

LE CITRON BISTRO 1539 Religious St., 566-9051; www.le-citronbistro.com Le Citron serves contemporary Creole dishes in an historic setting. The fried green tomato Benedict is topped with a poached egg and tangy hollandaise sauce. Peruvian chicken is served over white rice with peas and potatoes. Reservations accepted. Dinner Tue.-Sat., brunch Sun. Credit cards. $$

LOUIE AND THE REDHEAD LADY 1851 Florida St., Mandeville, (985) 626-6044; www.louieandtheredheadlady.com Grits and grillades features sauteed veal served over grits in a marchand de vin sauce. Oysters La Luzianne are flash-fried, topped with garlic aioli sauce and served over pasta. No reservations. Breakfast, lunch and dinner Tue.-Sat., brunch Sun. Credit cards and checks. $$

THE MARKET CAFE 1000 Decatur St., 527-5000; www.marketcafenola.com The muffuletta is served warm with ham, salami, mortadella, provolone and olive salad. The Taste of New Orleans platter includes gumbo, red beans and rice, jambalaya and crawfish etouffee. No reservations. Breakfast, lunch and dinner daily. Credit cards. $$

MELANGE 2106 Chartres St., 309-7335; www.melangenola.com Melange is designed to look like a lush 1920s speakeasy, and it serves craft cocktails and a menu of updated French-Creole dishes. Lapin au vin features farm-raised rabbit with white wine demi-glace, oven-roasted shallots, tomatoes, a trio of potatoes and pancetta. Reservations accepted. Dinner daily, late-night Fri.-Sat., brunch Sun. Credit cards. $$$

MR. B'S BISTRO 201 Royal St., 523-2078; www.mrbsbistro.com  Barbecue Gulf shrimp are served in New Orleans-style peppery butter sauce with French bread. Chicken and andouille sausage fill the gumbo ya ya. Reservations accepted. Lunch Mon.-Sat., dinner daily, brunch Sun. Credit cards. $$$

MONTREL'S BISTRO 1000 N. Peters St., 524-4747 Just off the French Market, Montrel's serves Creole cuisine. Louisiana crab cakes are topped with crawfish cream sauce. Bread pudding comes with rum sauce. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$

MOTHER'S RESTAURANT 401 Poydras St., 523-9656; www.mothersrestaurant.net  Step up to the counter to order sandwiches or Creole staples like jambalaya or crawfish etouffee. The Ferdi special po-boy combines the restaurant's house-cooked ham and roast beef. Grits also are topped with debris and savory drippings from meats cooked in-house. No reservations. Breakfast, lunch and dinner daily. Credit cards. $$

MURIEL'S JACKSON SQUARE 801 Chartres St., 568-1885; www.muriels.com Muriel's serves contemporary Creole cuisine in a two-story space overlooking Jackson Square. Pecan-crusted puppy drum is served with Louisiana crabmeat relish and lemon-butter. Wood-grilled double-cut pork chops are topped with Louisiana sugar cane-apple glaze and served with pecan-glazed sweet potatoes and Southern-style greens. Reservations recommended. Lunch Mon.-Sat., dinner daily, brunch Sun. Credit cards. $$$

OLIVIER'S CREOLE RESTAURANT 204 Decatur St., 525-7734; www.olivierscreole.com Braised Creole rabbit is served with sage-seasoned oyster dressing. Eggplant is lightly breaded, deep fried and topped with brandy sauce and served with andouille sausage and crawfish. Reservations recommended. Dinner daily. Credit cards. $$

PALACE CAFE  605 Canal St., 523-1661; www.palacecafe.com  Crabmeat cheesecake is baked in a pecan crust and topped with sauteed wild mushrooms and Creole meuniere. Andouille-crusted fish is pan-roasted and served with Crystal beurre blanc, chive aioli, rissole potatoes and a vegetable. Reservations recommended. Lunch and dinner daily, brunch Sun. Credit cards. $$$

PASCAL'S MANALE RESTAURANT 1838 Napoleon Ave., 895-4877 Signature barbecue shrimp are served in peppery butter sauce with French bread for dipping. The combination pan roast features oysters, shrimp and crabmeat with a blend of seasonings and parsley baked in a casserole dish. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

THE PRALINE CONNECTION 542 Frenchmen St., 943-3934; www.pralineconnection.com The Praline Connection specializes in Creole soul food and is known for its red beans and rice and fried chicken. Home-style meatloaf is topped with brown gravy and served with two side items. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

ROCKY & CARLO'S RESTAURANT AND BAR 613 W. St. Bernard Hwy., Chalmette, 279-8323 The veal Parmesan features paneed veal baked with red gravy and Parmesan and served with baked macaroni. The veal cutlet po-boy serves veal on a baguette dressed with lettuce and tomato. No reservations. Lunch and dinner Tue.-Sat. Credit cards. $

ROUX ON ORLEANS Bourbon Orleans Hotel, 717 Orleans Ave., 571-4604; www.bourbonorleans.com The Voodoo vegetable sandwich features grilled squash, red onion, portobello, provolone cheese and tahini mayonnaise on a semolina potato bun. Pan-seared red fish is topped with Creole sauce and comes with jambalaya and vegetables. Reservations accepted. Breakfast Sun.-Fri., Dinner Thu.-Sat. Credit cards.  $$$

SASSAFRAS CREOLE & SEAFOOD RESTAURANT 2501 Leon C. Simon Drive, 288-3939; www.sassafrasnola.com This cafe specializes in traditional Creole comfort food, including gumbo brimming with sausage and crab, red beans with fried chicken, and smothered okra with sausage and rice. Catfish Orleans features a fried fillet over pasta topped with crawfish etouffee. Reservations accepted. Lunch and dinner Mon.-Sat., brunch Sunday. Credit cards. $$

SMILIE' S RESTAURANT 5725 Jefferson Hwy., Harahan, 733-3000; www.smiliesrestaurant.com Stuffed eggplant "Courtenay" is filled with crabmeat and shrimp and topped with creamy lump crabmeat sauce. Louisiana crab cakes are topped with crawfish Lafitte sauce and served with potatoes and vegetables. Reservations recommended. Lunch Mon.-Sat., dinner Mon.-Sat., brunch Sun. Credit cards and checks. $

STEAMBOAT NATCHEZ Toulouse Street Wharf, 586-8777; www.steamboatnatchez.com The Natchez serves Creole cuisine while cruising the Mississippi River. Gulf fish Louisianne is topped with a dark-roux etouffee sauce served with pecan rice pilaf and salad. Bread pudding is topped with candied pecans and bourbon sauce. Reservations recommended. Lunch and dinner daily. Credit cards. $$$

TOMMY'S CUISINE 746 Tchoupitoulas St., 581-1103; www.tommysneworleans.com Fish Capri is a sauteed fillet topped with jumbo lump crabmeat, crawfish, artichokes and beurre blanc. Lightly battered and fried soft-shell crabs are served over linguine with fresh basil, Roma tomatoes and reggiano crawfish sauce. Reservations recommended. Dinner daily. Credit cards. $$$ 

TUJAGUE'S RESTAURANT 823 Decatur St., 525-8676; www.tujagues.com Tujague's serves a prix fixe menu with a choice of entree plus shrimp remoulade, soup, brisket, dessert and coffee. The chicken bonne femme is pan-fried chicken generously seasoned with garlic and parsley and served with potatoes. The signature boiled brisket is served with Creole horseradish sauce. Reservations accepted. Lunch Sat.-Sun., dinner daily. Credit cards. $$$

UPPERLINE RESTAURANT 1413 Upperline St., 891-9822; www.upperline.com Decorated with JoAnn Clevenger's collection of folk art, Upperline Restaurant is a colorful place to enjoy a combination of traditional and creative Creole dishes. Grilled fish is topped with "Muddy Waters" sauce and served with crispy cauliflower. Upperline created the now classic appetizer of fried green tomatoes with shrimp remoulade. Reservations recommended. Dinner Wed.-Sun. Credit cards. $$$

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