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Gambit's Spring Restaurant Guide 2016: B 

B.B. King's Blues Club
1107 Decatur St., (504) 934-5464; www.bbkings.com/ new-orleans Cajun-spiced Born on the Bayou shrimp and grits is made with tasso, garlic and okra and topped with green onions and diced tomatoes. The smoked barbecued brisket sandwich is dressed with fried onions, pickles, pepper Jack cheese and horseradish cream and served with fries. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Ba Mien Vietnamese Cuisine
13235 Chef Menteur Highway, Suite C, (504) 255-0500; www.bamien.com
Squid is sauteed with bell pepper, onion, garlic, jalapeno and sweet and sour sauce. Steamed buns are filled with pork, onion, or shrimp. Reservations accepted. Breakfast, lunch and dinner Tue.-Sun. Credit cards. $

Babylon Cafe
7724 Maple St, (504) 314-0010; www.babyloncafe.biz
Baba ghanoush is a blend of roasted eggplant, tahini, lemon juice and garlic. Chicken shawarma features sliced rotisserie-style chicken marinated with garlic, white vinegar and Mediterranean spices. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Bacchanal
600 Poland Ave., (504) 948-9111; www.bacchanalwine.com
The wine shop offers a selection of cheeses and salumi served with grilled bread, cornichons and olives. Grilled whole Gulf fish is topped with Romesco sauce, orange, hazelnut and mint. Braised pork shoulder is served with pork belly, ceci beans, radish, arugula and chimichurri. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

Back to the Garden
833 Howard Ave., Suite 100, (504) 299-8792
The stir-fried vegetable plate features broccoli, cauliflower, cabbage, carrots, mushrooms, onions, garlic and tamari sauce over brown rice. Char-broiled chicken salad includes greens, avocado, tomato, carrots and cucumber. No reservations. Breakfast and lunch Mon.-Fri. Credit cards and checks. $

Backspace Bar & Kitchen
139 Chartres St., (504) 322-2245; www.backspacenola.com
The Whitman roast beef sandwich combines roasted tenderloin tips, fried oysters, Swiss cheese and gravy on a ciabatta roll. A hot meatloaf sandwich is dressed with cheese on a sweet brioche bun and served with chips and a pickle. No reservations. Breakfast, lunch, dinner and late-night daily. Credit cards. $

The Backyard
244 W. Harrison Ave., (504) 309-8767; www.thebackyardnola.com
House-smoked pulled pork is served on a locally baked bun with chimichurri coleslaw and house-made barbecue sauce. Two 3.5-ounce ground chuck patties are topped with melted Swiss, truffled portobello mushroom reduction, crumbled bacon and Japanese-style sweet and spicy mayo and served on a locally baked bun. No reservations. Lunch daily, dinner Mon.-Sat. Credit cards. $

Balcony Bar and Cafe
3201 Magazine St., (504) 894-8888; www.balconynola.com
The Philly steak pizza features sliced beef, onions, mushrooms, green peppers and garlic butter sauce. Classic lasagne features layers of ground beef, ricotta, mozzarella and provolone in house-made red sauce. Delivery available. Reservations accepted for large parties. Lunch, dinner and late-night daily. Credit cards. $$ 

Balise
640 Carondelet St., (504) 459-4449; www.balisenola.com
Gulf shrimp and pork belly features grilled cabbage, cilantro, jalapeno and nuoc cham sauce. Chipped pork on toast is served over grilled brioche with chow chow, onion rings, charred onion mayonnaise and mustard jus. Reservations accepted. Lunch Mon.-Fri., dinner daily, brunch Sun. Credit cards. $$$

Bamboula's
514 Frenchmen St., (504) 944-8461; www.bamboulasnola.com
The fried shrimp BLT includes fried green tomato, bacon, lettuce, Parmesan and seafood sauce. The Ultimate grilled cheese sandwich features shrimp and Gouda on toasted sourdough bread. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

Banana Blossom
2112 Belle Chasse Highway, Gretna, (504) 392-7530
The casual Thai cafe serves Chiang Mai noodles combining egg noodles, red onions, cilantro, curry sauce and crispy fried egg noodles on top. The Spicy Cashew Nut is a stir-fry of pineapple, broccoli, carrots and onions in spicy brown sauce served over jasmine rice. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

Bar Redux
801 Poland Ave., (504) 592-7083; www.barredux.com
The Vegan Island burger features a 6-ounce patty — made from 11 vegetables, habanero peppers, quinoa and herbs — topped with a slice of pineapple on a Dong Phuong roll. It's served with house-cut fries. Chicken and andouille sausage gumbo features a dark, smoky roux and is served with garlic bread. No reservations. Lunch Sat.-Sun., dinner and late-night daily. Credit cards. $

Barcadia
601 Tchoupitoulas St., (504) 335-1740; www.barcadianeworleans.com
The buttermilk fried chicken sandwich is topped with jalapeno slaw and house-made pickles and is served with a side of jalapeno bacon ranch sauce and fries. The green chili cheeseburger is topped with pepper Jack cheese, fire-roasted green chilies, applewood-smoked bacon, honey gastrique, tortilla strips and cilantro crema. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

Barcelona Tapas
720 Dublin St., (504) 861-9696; www.barcelonanola.com
Garlic shrimp diablo are sauteed with olive oil, garlic and habanero peppers and flamed in Spanish sherry. Baba ghanoush is roasted eggplant dip made with lemon and tahini and served with fried potato wedges. No reservations. Dinner Thu.-Sun. Credit cards. $$

The Barley Oak
2101 Lakeshore Drive, Mandeville, (985) 727-7420; www.thebarleyoak.com
The beer hall serves a German sausage plate featuring knockwurst, bratwurst, Polish sausage, sauerkraut and Dijon mustard. The Reuben is made with corned beef, Swiss cheese, sauerkraut and Thousand Island dressing on marbled rye, and it comes with chips or potato salad. No reservations. Lunch Fri.-Sun., dinner and late-night daily. Credit cards. $

Baru Bistro & Tapas
3700 Magazine St., (504) 895-2225; www.barutapas.com
The tapas menu includes camarones al ajillo — Louisiana jumbo shrimp with shaved garlic, chilies and Spanish olive oil on a grilled baguette. Langosta poche is Caribbean lobster tail with mango beurre blanc, yuca gnocchi, heirloom tomatoes and baby kale. No reservations. Lunch and dinner Mon-Sat. Credit cards. $$$

Basin Seafood & Spirits
3222 Magazine St., (504) 302-7391; www.basinseafoodnola.com
The small plate menu includes oysters, boudin balls and mushroom and grits. Grilled whole fish is served with corn on the cob, green onions and jalapeno chimichurri. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

Bayona
430 Dauphine St., (504) 525-4455; www.bayona.com
Signature dishes on chef Susan Spicer's menu include smoked quail served atop a salad of greens, pears, spiced pecans and bourbon-molasses dressing. Peppered lamb loin is served with goat cheese and zinfandel sauce. Reservations recommended. Lunch Wed.-Sat., dinner Mon.-Sat. Credit cards. $$$

Bayou Beer Garden
326 N. Jefferson Davis Parkway, (504) 302-9357; www.bayoubeergarden.com
Disco fries are french fries topped with house-made beef debris, gravy and cheddar cheese. The house burger is a 10-ounce beef patty served on a sesame seed bun. No reservations. Lunch, dinner and late-night daily. Credit cards. $

Bayou Burger
503 Bourbon St., (504) 529-4256; www.bayouburger.com
Cochon nachos top freshly fried tortilla chips with melted cheeses, house-smoked pulled pork, house barbecue sauce, coleslaw, onions and sour cream. The Ultimate Cure burger combines two burger patties with a grilled cheese and bacon sandwich and dresses it with lettuce, tomato, pickles, red onions and Tabasco mayonnaise on a brioche bun. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

Bayou Hot Wings
6221 S. Claiborne Ave., Suite 104, (504) 865-9464; www.bayouhotwings.com
Hot wings and chicken tenders come with a choice of sauces such as garlic butter-Parmesan, chipotle barbecue, pepper jelly and spicy pepper with varying levels of heat. Sides include fries, onion rings, coleslaw and more. No reservations. Lunch and dinner daily. Credit cards. $

Bayou Market Buffet
Boomtown Casino New Orleans, 4132 Peters Road, Harvey, (504) 366-7711; www.boomtownneworleans.com/dining/bayou-market-buffet
The buffet includes carving stations, local seafood and New Orleans favorites such as shrimp and grits. The brunch menu includes eggs Benedict, made-to-order waffles and crepes with berry compote. No reservations. Lunch Mon.-Sat., dinner daily, brunch Sun. Credit cards. $$

Bayou Wine Garden
315 N. Rendon St., (504) 826-2925; www.bayouwinegarden.com
There is a selection of cheeses and house charcuterie including duck prosciutto, wagyu beef bresaola, coppa, pancetta, terrines and more. Fried smoked shrimp fill a Leidenheimer pistolette dressed with shrimp aioli, onion and green tomato relish. No reservations. Lunch and dinner daily. Credit cards. $$

The Beach House Bar & Grill
124 Girod St., Mandeville, (985) 624-9331; www.beachhousemandeville.com
The Wave Wrangler burger is an 8-ounce patty topped with lettuce, tomato, cheddar, fried onion rings and house-made honey barbecue sauce. Fish tacos feature grilled, blackened or fried fish and come with black beans and french fries. No reservations. Lunch and dinner daily. Credit cards. $$

Beachbum Berry's Latitude 29
321 N. Peters St., (504) 609-3811; www.latitude29nola.com
The tiki-themed restaurant offers Polynesian-inspired dishes such as handmade steamed vegetarian dumplings served with dipping sauce. Loco Moco features a ground filet patty topped with a fried egg, gravy and grilled shiitake mushrooms over mushroom rice. Reservations accepted. Lunch, dinner and late-night daily. Credit cards. $$

Beachcorner Bar & Grill
4905 Canal St., (504) 488-7357; www.beachcornerbarandgrill.com
The 10-ounce Spicy burger is topped with hot sauce, jalapenos and pepper Jack cheese. A grilled 8-ounce tuna steak is served in a sandwich or on a salad with tuna sauce on the side. No reservations. Lunch, dinner and late-night daily. Credit cards. $

The Bean Gallery
637 N. Carrollton Ave., (504) 324-8176; www.thebeangallery.net
The coffee shop serves baked goods such as croissants, cookies and cakes and coffee drinks including cold brew that's steeped for more than 18 hours. The bagel and lox sandwich features smoked salmon, capers, cream cheese, red onion and tomatoes. No reservations. Breakfast, lunch and dinner daily, late-night Sun.-Thu. Credit cards. $

Bear's Poboys at Gennaro's
3206 Metairie Road, Metairie, (504) 833-9226; www.bearspoboys.com
The roast beef po-boy is dressed with lettuce, tomatoes, pickles and mayonnaise. The NOLA burger is topped with roast beef debris and melted Swiss cheese. No reservations. Lunch daily, dinner Mon.-Sat. Credit cards. $

Beef Connection
501 Gretna Blvd., Gretna, (504) 366-3275
The dinner menu features a la carte steaks such as the Angus beef filet mignon topped with hot drawn butter. Traditional New Orleans-style barbecue shrimp are served in a peppery sauce. Reservations accepted. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

Belle's Diner
1122 Decatur St., (504) 566-6003; www.bellesdinernola.com
The War Bird features fried chicken tenders on brochette with provolone, honey mustard, bacon and french fries. Fried chicken tops a bacon-stuffed waffle served with sugar cane syrup and fruit. Reservations accepted for large parties. Breakfast, lunch and early dinner daily. Credit cards. $

Bennachin
1212 Royal St., (504) 522-1230
The restaurant specializes in West African dishes. Ground peanut stew is available in beef or vegetarian versions and is served over rice. Vegetarian jama jama ni makondo features sauteed spinach with fried plantains and coconut rice. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Besh Steak
Harrah's Casino, 8 Canal St., (504) 533-6111; www.beshsteak.com
John Besh's steakhouse offers large cuts of beef and Louisiana seafood. Big Bad Baked Oysters are topped with crabmeat au gratin. Crawfish and artichoke soup features Louisiana crawfish tails, spiced croutons and saffron oil. Reservations recommended. Dinner daily. Credit cards. $$$

Betsy's Pancake House
2542 Canal St., (504) 822-0214
The breakfast special features two eggs, bacon, grits and pancakes or toast. Monday's red beans and rice special comes with smoked sausage, a pork chop or a ham shank. No reservations. Breakfast and lunch Sun.-Fri. Credit cards. $

Bevi Seafood Co.
236 N. Carrollton Ave., (504) 885-5003; 4701 Airline Drive, Metairie, (504) 488-7503; www.beviseafoodco.com
The Peacemaker po-boy includes fried shrimp, roast beef debris and Swiss cheese. The Smokey Oyster fills French bread with fried oysters, smoked Gouda and pastrami bacon. Boiled crawfish and crabs are available. No reservations. Hours vary by location. Credit cards. $

The Big Cheezy
422 S. Broad St., (504) 302-2598; 3232 Williams Blvd., Kenner, 504-305-5349; Dragon's Den, 435 Esplanade Ave., 504-259-9160; Henry's Uptown Bar, 5101 Magazine St.; www.thebigcheezy.com
The Mac N'Cheezy is a grilled cheese sandwich made with four-cheese macaroni and cheese. The Juice is a grilled cheese sandwich with roast beef debris, caramelized onions and grilled green peppers. No reservations. Lunch and dinner daily. Credit cards. $

biscuits & buns on banks
4337 Banks St., (504) 273-4600; www.biscuitsandbunsonbanks.com
Signature dishes include a waffle topped with brie and blueberry compote and French toast served with caramelized bananas and pancetta. The menu also includes biscuits topped with gravy or chicken tenders with andouille and chorizo gravy. Delivery available Tuesday through Friday. No reservations. Brunch and lunch daily. Credit cards. $$

Bistreaux
Maison Dupuy Hotel, 1001 Toulouse St., (504) 586-8000; www.maisondupuy.com/dining
Shrimp Casino pasta features local shrimp broiled in butter with herbs and spices and served over house-made linguine with Covey Rise Farms vegetables. Crawfish macaroni and cheese features Louisiana crawfish and cavatappi pasta. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$$

Bistro Byronz
1901 Highway 190, Mandeville, (985) 951-7595; www.bistrobyronzmandeville.com
Thin-fried catfish is piled atop fries and served with house-made cocktail and tartar sauces. House-made potato chips are topped with pepper Jack cheese sauce and crawfish tails. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

Bistro Daisy
5831 Magazine St., (504) 899-6987; www.bistrodaisy.com
Julienned gala apples and Belgian endive are tossed with toasted walnuts, Amish blue cheese and white wine vinaigrette. Gulf seafood bouillabaisse features saffron and Herbsaint broth and is served with grilled croutons rouille. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

Bistro Orleans
3216 W. Esplanade Ave., Metairie, (504) 304-1469; www.bistroorleansmetairie.com
The Des Allemands catfish platter features thin-cut, wild Des Allemands catfish, french fries, coleslaw and French bread. Raw and char-grilled oysters are served on the half shell. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Black Label Icehouse
3000 Dryades St., (504) 875-2876; www.blacklabelbbq.com
Barbecue options include brisket, pulled pork, ribs and more. The Cowboy from Hell sandwich features Texas-style smoked brisket, pickles, Vidalia onions and barbecue sauce on Texas toast. Pigs Fly fries are skin-on beer-battered fries tossed with pig and duck fat. No reservations. Lunch Sat.-Sun., dinner daily. Credit cards. $

Blaze Pizza
611 O'Keefe Ave., (504) 208-1028; www.blazepizza.com
Diners can build their own pies with selections of sauces (tomato, spicy tomato, cream), cheeses, meats, vegetables and additions such as pesto or barbecue sauce. Signature pies include the Green Stripe, featuring chicken, red bell peppers, arugula, mozzarella and garlic. No reservations. Lunch and dinner daily. Credit cards. $

The Blue Crab Restaurant & Oyster Bar
7900 Lakeshore Drive, (504) 284-2898; www.thebluecrabnola.com
Sauteed Louisiana crab claws are served in cream sauce with a cheese biscuit. Basin barbecue shrimp are Louisiana jumbo shrimp sauteed with garlic, rosemary and butter and served with a cheese biscuit. Reservations accepted for large parties. Lunch and dinner Tue.-Sun. Credit cards. $$

Blue Dot Donuts
4301 Canal St., (504) 218-4866; www.bluedotdonuts.com
The doughnut selection includes blueberry, chocolate, strawberry, orange-glazed and original flavors such as Nutella and banana cream. There also are bacon and maple-glazed long johns, doughnut holes, bear claws, cinnamon buns, eclairs, muffins and more. No reservations. Breakfast and lunch Tue.-Sun. Credit cards. $

Blue Line Sandwich Co.
2023 Metairie Road, Metairie, (504) 309-3773; www.bluelinesandwichco.com
The Duck-Duck-Goose waffle is a Belgian waffle topped with confit duck and sweet potato hash, foie gras butter, a fried duck egg, powdered sugar and cane syrup. The Grilled Chicken BLT is a grilled chicken breast with sweet bacon jam, arugula and vine-ripened tomatoes served on a warm brioche bun. No reservations. Breakfast and lunch Tue.-Sun. Credit cards. $$

Bobby Hebert's Cajun Cannon
4101 Veterans Memorial Blvd., Metairie, (504) 324-6841; www.bobbyheberts.com
Blackened redfish is served on a bed of mashed potatoes and topped with crawfish cream sauce and fried crawfish tails. The seafood platter includes fried shrimp, fried fish and crab cakes. Reservations accepted. Lunch and dinner daily, late-night Mon.-Sat. Credit cards. $$

Bombay Club
Prince Conti Hotel, 830 Conti St., (504) 577-2237; www.bombayclubneworleans.com
Gnocchi Parisienne is served with pork ragu and nicoise olive gremolata. Grilled hanger steak comes with roasted mushrooms and bone marrow butter. Reservations accepted. Dinner daily, late-night Fri.-Sat. Credit cards. $$

Bon Ton Cafe
401 Magazine St., (504) 524-3386; www.thebontoncafe.com
Redfish Bon Ton is a sauteed black drum fillet served with jumbo lump crabmeat and lemon-butter sauce. Oysters Alvin are deep-fried Louisiana oysters served over rice with a reduction of beef stock and lemon. Reservations recommended. Lunch and dinner Mon.-Fri. Credit cards. $$$

Bonefish Grill
4848 Veterans Memorial Blvd., Suite B, Metairie, (504) 780-9964; www.bonefishgrill.com
The menu includes salmon, tuna, mahi and sea bass as well as steaks and chops. Bang Bang shrimp features crispy fried shrimp served with spicy cream sauce. Wood-grilled sea bass is topped with sweet mango salsa. Reservations accepted. Lunch and dinner daily, brunch Sun. Credit cards. $$

Bop's Frozen Custard
2660 Florida St., Suite K, Mandeville, (985) 727-5003; www.bopsfrozencustard.com
The Big Bubba is a banana split with strawberries, pineapples, chocolate syrup, whipped cream, nuts and a cherry. The Mocha-Chocha Ya-Ya is a frozen custard made with coffee flavoring, chocolate syrup and chocolate flakes. No reservations. Lunch and dinner daily. $

Borgne
Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3860; www.borgnerestaurant.com
Chefs John Besh and Brian Landry's rustic-style fish house serves oysters harvested from Caminado Bay. Crawfish and dumplings comes with etouffee, tomatoes and mustard greens. Crab boil-seasoned turkey necks are served with pepper jelly. Reservations recommended. Lunch and dinner daily. Credit cards. $$$

Bosco's Italian Cafe
2040 Highway 59, Suite 3, Mandeville, (985) 624-5066; www.boscositalian.com
The muffuletta includes salami, mortadella, smoked ham, mozzarella, provolone and olive salad. Lasagne features meat, five cheeses and house-made red sauce. Reservations accepted for large parties. Lunch and dinner Mon.-Sat. Credit cards. $$$

The Boston Restaurant
100 N.E. Central Ave., Amite, (985) 748-5555; www.bostonofamite.com
A 30-ounce Stock Yards cowboy rib-eye is seasoned with house-made steak butter and served with two sides and salad. Blackened redfish is served with crawfish and pepper Jack cream sauce, two sides and salad. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Boswell's Jamaican Grill
3521 Tulane Ave., (504) 482-6600
The menu includes jerk chicken and pork, curried goat, fried fish, po-boys and more. Oxtail is prepared in a stew with vegetables and gravy and is served with broad beans. Jerk chicken comes with plantains and two sides. Delivery available. Reservations accepted. Lunch Mon.-Sat., dinner Tue.-Sat. Credit cards and checks. $$

Boucherie
1506 S. Carrollton Ave., (504) 862-5514; www.boucherie-nola.com
The Boucherie club is made with bacon, hogshead cheese, honey ham, coppa, English cheddar, garlic aioli and local arugula on brioche. A seared pork cake comes with chilaquiles, refried green peas, mole and crackling crumble. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$

Boulevard American Bistro
4241 Veterans Memorial Blvd., Metairie, (504) 889-2301; www.boulevardbistro.com
A slow-roasted, double-cut, bone-in pork chop is served with mashed potatoes. Seared sea scallops come with cheddar grits, applewood-smoked bacon bits and ginger-tomato compote. Reservations accepted. Lunch and dinner daily. Credit cards. $$$

Bouligny Tavern
3641 Magazine St., (504) 891-1810; www.boulignytavern.com
Chef John Harris' elegant tavern serves small plates including Gouda beignets, deviled eggs, lobster tempura with ponzu sauce and short rib tacos topped with onion, cilantro, lime and chimichurri rojo. There also is a small selection of cheeses and charcuterie. No reservations. Dinner and late-night Mon.-Sat. Credit cards. $

Bourbon House
144 Bourbon St., (504) 522-0111; www.bourbonhouse.com
The seafood house has a raw bar offering oysters and chilled seafood items. The bourbon barbecue shrimp po-boy features bourbon, rosemary, garlic and black pepper sauce and comes with french fries. Gulf fish on the half shell comes with new potatoes, balsamic-glazed red onions and lemon beurre blanc. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$$

Bourree
1510 S. Carrollton Ave., (504) 510-4040; www.bourreenola.com
Kimchi and lemon grass deep-fried chicken wings are served with miso aioli. Shrimp and rice boudin is served hot. No reservations. Lunch and dinner Wed.-Mon., late-night Mon. and Wed.-Sat. Credit cards. $

Bravo! Cucina Italiana
3413 Veterans Memorial Blvd., Metairie, (504) 828-8828; www.bravoitalian.com
Chicken scaloppine features sauteed chicken, roasted portobello mushrooms, provolone, feta, tomatoes and lemon-caper butter sauce over herb linguine. Steak Diavolo is a sirloin served with crispy potatoes, roasted peppers, zucchini, mushrooms, spicy tomato cream sauce and horseradish aioli. Reservations accepted. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$

Brazilian Market & Cafe
2424 Williams Blvd., Kenner, (504) 468-3533; www.brazilianmarketcafe.com
Churrasquinho is a chicken or beef kebab served with rice, beans, onions, salad and fries. Traditional feijoada — a black bean stew with pork sausage, ribs and shoulder served with collard greens, orange slices and farofa — is a Saturday special. No reservations. Breakfast and lunch daily, early dinner Mon.-Sat. Credit cards. $

Breads on Oak
8640 Oak St., (504) 324-8271; www.breadsonoak.com
Baked goods include croissants, fruit tarts, cinnamon rolls, French baguettes, ciabatta, pumpernickel loaves, brioche and more. The vegan French Garden sandwich includes avocado, tomato, spinach, herbed cashew cheese and Dijon mustard. No reservations. Breakfast and lunch Wed.-Sun. Credit cards. $

Breaux Mart
Citywide; www.breauxmart.com
At the grocery chain's deli counter, fried catfish comes with sides such as macaroni and cheese or fried okra. Monday's red beans and rice special comes with a baked or fried pork chop and side items. No reservations. Lunch and dinner daily. Credit cards. $

Brennan's
417 Royal St., (504) 525-9711; www.brennansneworleans.com
Chef Slade Rushing serves traditional and creative Creole dishes. Eggs Benedict features house-made English muffins, Canadian bacon and hollandaise. Steak Diane is served with fingerling potato confit, baby carrots and brandied mushroom reduction. Reservations recommended. Breakfast and lunch Tue.-Sun., dinner Tue.-Sat. Credit cards. $$$

Brewster's
8751 W. Judge Perez Drive, Chalmette, (504) 309-7548; www.brewstersrestaurant.com
The 8-ounce rib-eye is served with garlic bread and a choice of fries, baked potato, onion rings, jambalaya, potato salad, chili, sweet potato fries, cheese fries, salad or vegetables. The 8-ounce tuna filet is topped with lemon and tuna sauce and served with a side. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Brick & Spoon
2802 Magazine St., (504) 345-1352; www.brickandspoonrestaurant.com
The Grown Up grilled cheese sandwich includes smoked Gouda and Monterey Jack cheeses, bacon, a fried egg, tomato, spring greens and aioli on sourdough bread and is served with fries. The Killer Creole omelet includes shrimp, tasso, bell peppers, cheddar Jack cheese and hollandaise and comes with roasted corn grits. No reservations. Breakfast, lunch and dinner daily. Credit cards. $$

Brigtsen's Restaurant
723 Dante St., (504) 861-7610; www.brigtsens.com
Roasted duck is served with dirty rice, tart dried cherry sauce and pink-eyed peas. Cochon de lait comes with cornbread dressing, natural pan gravy and cracklings. Reservations accepted. Dinner Tue.-Sat. Credit cards. $$$

Brisbi's Lakefront Restaurant & Bar
7400 Lakeshore Drive, (504) 304-4125; www.brisbisrestaurant.com
Tuna tartare nachos top chips with yellowfin tuna, sweet pepper jelly vinaigrette and Champagne-wasabi aioli. Fish tacos are topped with cilantro-lime pico de gallo, feta and horseradish cream sauce and served with sweet potato fries. Reservations accepted for parties of five or more. Lunch and dinner Wed.-Mon. Credit cards. $$

Brooklyn Pizzeria
4301 Veterans Memorial Blvd., Metairie, (504) 833-1288; www.eatbrooklyn.net
The casual pizza joint serves New York-style pies, calzones, stromboli and more. Godfather pizza is topped with anchovies, minced garlic, garlic sausage and feta. The Philly steak and cheese sandwich features sliced steak, onions and bell peppers. No reservations. Lunch and dinner daily. Credit cards. $

Brothers Ole New Orleans Cafe
1502 Lapalco Blvd., Harvey, (504) 366-1073; www.brotherscafe.net
The Kelly shrimp burger features fried shrimp, Swiss cheese, remoulade, lettuce, tomatoes, pickles and mayonnaise and is served with sweet potato fries with raspberry chipotle. Bread pudding is made with French bread and raisins and topped with praline sauce. Reservations accepted. Breakfast, lunch and early dinner Mon.-Sat. Credit cards. $

Broussard's
819 Conti St., (504) 581-3866; www.broussards.com
Broiled black drum Rosalie is a mustard- and rosemary-crusted fillet served with haricots verts, ginger-apple glaze and beurre blanc. New Orleans-style barbecue shrimp are served with Anson Mills grits, smoked cheddar, candied pecans and tomato jam. Reservations recommended. Lunch Fri., dinner daily, brunch Sun. Credit cards. $$$

Brown Butter Southern Kitchen & Bar
231 N. Carrollton Ave., Suite C, (504) 609-3871; www.brownbutterrestaurant.com
The menu focuses on updated Southern cuisine and comfort food. Vinegar-braised grilled beef short ribs are served over stone-ground yellow grits with arugula and boiled peanut salad. Fried pickles are served with roasted garlic buttermilk dressing. Reservations accepted. Lunch Tue.-Fri., dinner Tue.-Sat., brunch Sat and Sun. Credit cards. $$

Bruno's Tavern
7538 Maple St., (504) 861-7615; www.brunostavern.com
Debris fries are Creole-seasoned fries topped with roast beef debris, pepper Jack and cheddar cheeses and horseradish cream sauce. Buffalo Bruno is a breaded and fried chicken breast tossed in Buffalo sauce, topped with blue cheese and served with ranch dressing. Reservations accepted for large parties. Lunch Sat.-Sun., dinner and late-night daily. Credit cards and checks. $

Bubba Gump Shrimp Co.
429 Decatur St., (504) 522-5800; www.bubbagump.com
Shrimp New Orleans features peeled shrimp broiled with butter, garlic and Creole spices and served with rice. Grilled salmon and vegetables are topped with garlic-herb butter and capers and served over jasmine rice. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

Bud's Broiler
Citywide; www.budsbroiler.com
The old-fashioned burger chain serves char-broiled burgers and hot dogs. The No. 4 burger is topped with cheddar cheese and chili or hickory sauce. Hot dogs are split and served on burger buns and topped with chili and cheddar cheese. No reservations. Hours vary by location. Some locations accept credit cards. $

Buffa's Lounge
1001 Esplanade Ave., (504) 949-0038; www.buffasbar.com
The large menu includes burgers, sandwiches, chicken wings, pastas, salads and Creole favorites. Bratwurst jambalaya is made with beer-soaked bratwurst. Ham is injected with honey-praline sauce and deep-fried. No reservations. Open 24 hours daily. Credit cards. $$

Buffalo Wild Wings
Citywide; www.buffalowildwings.com
Regular and boneless chicken wings are available with sauces such as Buffalo, Parmesan-garlic, bourbon honey mustard, hot barbecue, Thai curry and others. Street tacos are small flour tortillas filled with garlicky grilled chicken, pico de gallo, cilantro and Southwestern ranch dressing. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

The Bulldog
3236 Magazine St., (504) 891-1516; 5135 Canal Blvd., (504) 488-4191; www.draftfreak.com
Tex-Mex egg rolls are stuffed with grilled chicken, cheeses, black beans and roasted corn and peppers and served with raspberry-chipotle sauce. Crawfish banditos are flour tortillas filled with crawfish, cheeses, sauteed onions, green peppers and chopped garlic, served with avocado sour cream. No reservations. Lunch and dinner daily. Credit cards. $

Buster's Place
519 E. Boston St., Covington, (985) 809-3880; www.bustersplaceonline.com
Buster's serves raw and char-grilled oysters topped with garlic butter and Parmesan. The char-grilled Colossal burger piles bacon, sauteed onions and mushrooms and American, cheddar and Swiss cheeses on a sweet mesquite bun and is served with french fries. Blackened redfish Pontchartrain is served with crawfish-mushroom sauce on a bed of rice. No reservations. Lunch and dinner daily. Credit cards. $$

Byblos
1501 Metairie Road, Metairie, (504) 834-9773; www.byblosrestaurants.com
Drunken halloumi is cheese sauteed in ouzo and olive oil and served with tomatoes and garlic sauce. Lamb kebabs are served with two sides such as hummus or basmati rice pilaf. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Byblos Market
2020 Veterans Memorial Blvd., Metairie, (504) 837-9777; www.byblosrestaurants.com
Grilled chicken salad features feta, black olives, tomato, cucumber and Greek dressing with hummus, pita bread and basmati rice pilaf. The combination kebab plate includes chicken, lamb meatballs, a beef kebab, hummus, salad, rice, pita and tzatziki. No reservations. Lunch and dinner daily. Credit cards and checks. $


Dollar signs reflect the average price of a dinner entree.
$ = $1-$10 • $$ = $11-$20 • >$$$ = $21-up


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Speaking of Gambit's Spring Restaurant Guide 2016

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