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Gambit's 2014 Spring Restaurant Guide: V 

Vacherie Hotel Ste. Marie, 827 Toulouse St., (504) 207-4532;
Vacherie offers a mix of casual and refined Louisiana and Southern dishes. Rabbit cassoulet is slow-cooked and served with collard greens, navy beans and leeks. The Taste of Vacherie sampler includes okra and seafood gumbo, crawfish etouffee, smothered collard greens and fried green tomatoes topped with remoulade. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

Vega Tapas Cafe
2051 Metairie Road, Metairie, (504) 836-2007;
Chef/proprietor Glen Hogh's Spanish tapas incorporates Louisiana seafood. Grilled avocado salad is served with crispy onions and Mahon cheese in Portuguese chestnut-vanilla vinaigrette. Moorish spiced pork is served with fried spinach with horseradish sour cream. Reservations accepted. Dinner Mon.-Sat. Credit cards. $$

The Velvet Cactus
6300 Argonne Blvd., (504) 301-2083;
Mexico meets Louisiana in dishes such as tuna tacos, with seared rare tuna topped with Creole coleslaw, grilled red onion, avocado and raspberry chipotle glaze. The watermelon salad includes cilantro, red onion, queso fresco and banana pepper rings in balsamic vinegar and oil. No reservations. Lunch Fri.-Sun., dinner daily, brunch Sat.-Sun. Credit cards. $$

Venezia Restaurant
134 N. Carrollton Ave., (504) 488-7991;
Veal Pontchartrain is breaded and topped with artichoke hearts, mushrooms, crabmeat and lemon butter sauce. The 8-ounce choice center cut filet and baby veal T-bone are specialties. Reservations recommended. Lunch Wed.-Fri. and Sun., dinner Wed.-Sun. Credit cards. $$

Veranda Restaurant
InterContinental Hotel New Orleans, 444 St. Charles Ave., (504) 585-4383;
Veranda Restaurant serves a mix of Creole and Cajun-inspired breakfasts. The seafood omelet includes crabmeat, shrimp and Cajun cream sauce. Pain perdu is topped with bananas Foster. Reservations accepted. Breakfast Mon.-Sun. Credit cards. $$

Verti Marte
1201 Royal St., (504) 525-4767
The deli counter offers a wide variety of po-boys, salads and entrees. The All That Jazz po-boy fills grilled French bread with ham, turkey, shrimp, American and Swiss cheeses, grilled mushrooms, tomatoes and house "wow" sauce. The Royal Feast includes roast beef, ham, turkey, hot pepper cheese, grilled onions, black olives and "wow" sauce. Delivery available. No reservations. Open 24 hours daily. Cash only. $

Vianne's Tea House
544 Girod St., Mandeville, (985) 624-5683;
Barbecue-glazed salmon salad is served with mixed organic greens, Campari tomatoes, egg wedges and capers. Scones are made from scratch daily and flavors include pumpkin-spice and cranberry-walnut. Reservations recommended. Lunch Tue.-Sat. Credit cards. $$

Vic's Kangaroo Cafe
636 Tchoupitoulas St., (504) 524-4329
This Australian outpost serves a menu of sandwiches and burgers. Shepherd's pie is filled with ground beef and topped with garlic mashed potatoes and cheddar cheese. Prime rib dinner is the special on Mondays. No reservations. Dinner and late-night daily. Credit cards. $

Vida's Bistro
4430 Magazine St., (504) 875-4165;
The Adana kebab mixes grilled lamb and beef with char-broiled onion and peppers. Lamb chops are served with rice pilaf, grilled peppers and tomatoes. Reservations accepted. Lunch and dinner Wed.-Mon., brunch Sat.-Sun. Credit cards. $$

Village Coffee & Tea Co.
5335 Freret St., (504) 861-1909;
The Asian chicken salad is a medley of snow peas, mandarin oranges and mixed greens. A popular wrap includes chicken, bacon and mixed greens drizzled with ranch dressing. No reservations. Breakfast, lunch and dinner daily. Credit cards. $

Village Inn
9201 Jefferson Hwy., River Ridge, (504) 737-4610
Village Inn's buffet features items such as grilled chicken tenders, salad and shrimp Creole on Tuesdays. The seafood muffuletta contains catfish, shrimp and oysters. Char-grilled oysters are topped with Parmesan and Romano cheeses. No reservations. Lunch and dinner Tue.-Sat. Credit cards. $$

Vincent's Italian Cuisine
4411 Chastant St., Metairie, (504) 885-2984; 7839 St. Charles Ave., (504) 866-9313;
House-made cannelloni is stuffed with a puree of baby white veal and spinach, baked in Alfredo sauce and topped with house tomato sauce. Corn and crab bisque is a creamy soup served in a toasted bread bowl. Reservations recommended. Chastant Street: lunch Tue.-Fri., dinner Mon.-Sat. St. Charles Avenue: lunch Tue.-Fri., dinner Tue.-Sun. Credit cards. $$

Vine and Dine
141 Delaronde St., (504) 361-1402;
This wine shop and cafe serves gourmet pizzas. Blackened salmon pizza includes pesto and feta cheese, and zucchini pizza is topped with marinara and ricotta cheese. No reservations. Dinner Mon.-Sat. Credit cards. $$

The Vintage Garden Kitchen
925 S. Labarre Road, Metairie, (504) 620-2495; Place St. Charles, 201 St. Charles Ave., second floor, (504) 620-2495;
The Crunchy Thai includes bell peppers, carrots, jicama, cucumber, scallions, peanuts, crunchy noodles, greens and spicy peanut-lime vinaigrette. Signature kale slaw is made with dried cranberries, sliced almonds, shredded kale, cabbage, carrots and ginger-cider vinaigrette. Metairie location offers take-out only. No reservations. Breakfast and lunch Mon.-Fri. Credit cards and checks. $

Vitascope Hall
Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3740;
Sushi options include the Volcano roll: crabstick, avocado and cucumber topped with snow crab, scallops, tempura bits and eel sauce. The Vitascope burger is an 8-ounce grass-fed beef patty crusted with potato chips and topped with brie and caramelized onions. No reservations. Lunch and dinner daily, late-night Sat. Credit cards. $$

Voleo's Seafood Restaurant
5134 Nunez St., Lafitte, (504) 689-2482
The Big Boy seafood platter for two features fish, shrimp, oysters, stuffed crabs, crab claws, stuffed shrimp, frog legs, crawfish tails and soft-shell crabs when in season. Seafood pizza is topped with shrimp, crawfish, crab, onions, mushrooms, bell peppers, mozzarella and tomato sauce. Reservations accepted. Lunch and dinner Mon. and Wed.-Sat. Credit cards. $$

Voodoo BBQ & Grill
Pulled pork is cooked for 14 hours over oak and pecan wood and served with two sides and garlic-buttered Texas toast. Corn pudding is a cornbread souffle baked with whole sweet corn. No reservations. Hours vary by location. Credit cards. $

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