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Gambit's 2014 Spring Restaurant Guide: #s 

3 Potato 4
2727 S. Broad St., Suite 102, (504) 298-7761;
www.facebook.com/3p4neworleans
The vegan, gluten-free, organic restaurant serves three types of baked potatoes with a choice of 18 toppings. The Universal special features baked potato "fries" with sauce and three-bean chili or soup. Delivery available. No reservations. Lunch daily, early dinner Mon.-Sat. Credit cards. $

5 Fifty 5
New Orleans Marriott, 555 Canal St., (504) 553-5638;
www.555canal.com
Seared scallops are served with rainbow potato hash and Herbsaint butter sauce. The gumbo features a dark roux, crawfish, oysters, crabmeat and shrimp. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$

7 on Fulton
Wyndham Riverfront New Orleans Hotel, 701 Convention Center Blvd., (504) 525-7555;
www.7onfulton.com
Pan-fried oysters are topped with brie and house-made hot sauce. Blackened shrimp fettuccine is tossed with red and green peppers, red onions and crimini mushrooms in light cream sauce. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$

8 Block Kitchen & Bar
Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3850;
www.neworleans.hyatt.com
This buffet-only restaurant has a revolving selection of traditional New Orleans favorites such as seafood jambalaya and gumbo, with a seasonal farm-to-table focus. Reservations accepted. Breakfast and lunch daily, brunch Sat.-Sun. Credit cards. $$

13 Monaghan
517 Frenchmen St., (504) 942-1345;
www.13monaghan.com
Tofu banh mi features pickled carrots, red onions, jalapenos, cucumbers, cilantro, soy sauce and Sriracha mayonnaise on French bread. Sesame chicken salad is served on multigrain bread with pickled carrots and seasoned almonds. Delivery available. No reservations. Breakfast, lunch, dinner and late-night daily. Credit cards. $



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