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New Orleans Winter Restaurant Guide 2015: Creole 

Antoine's Restaurant
713 St. Louis St., (504) 581-4422; www.antoines.com
This French-Creole institution marks its 175th anniversary this year. Oysters Rockefeller are baked oysters covered with pureed greens (not spinach) and seasoned breadcrumbs. Alaska Antoine is the restaurant's signature baked Alaska dessert for two: ice cream wrapped in pound cake and crowned with a toasted meringue shell and hot fudge. Reservations recommended. Lunch and dinner Mon.-Sat., brunch Sun. Credit cards. $$$

Apolline Restaurant
4729 Magazine St., (504) 894-8881; www.apollinerestaurant.com
Pan-seared diver scallops are served over Gulf shrimp and corn macque choux with San Marzano tomato sauce. Beeler's pork chop comes with marchand de vin, smashed potatoes and fried onions. Reservations accepted. Dinner Tue.-Sun., brunch Sat.-Sun. Credit cards. $$$

Arnaud's Restaurant
813 Bienville St., (504) 523-5433; www.arnaudsrestaurant.com
Baked Louisiana oysters Bienville are topped with shrimp, mushrooms, scallions, herbs and white wine sauce. Shrimp Arnaud features Gulf shrimp in Arnaud's tangy Creole remoulade. Reservations recommended. Dinner daily, brunch Sun. Credit cards. $$$

Atchafalaya
901 Louisiana Ave., (504) 891-9626; www.atchafalayarestaurant.com
Pulled pork is served with cornbread pudding, sunny-side up eggs, Creole coleslaw and blackberry cane syrup. Braised pork belly and seared yellowfin tuna come with coconut rice pilaf, braised greens, mushrooms, pork-fried egg and jus. Reservations recommended. Dinner daily, brunch Thu.-Mon. Credit cards. $$$

Brennan's
417 Royal St., (504) 525-9711; www.brennansneworleans.com
The reopened Brennan's serves innovative takes on Creole dishes from chef Slade Rushing as well as classics such as its signature bananas Foster. Eggs Sardou features poached eggs over crispy artichokes with Parmesan creamed spinach and choron sauce. Reservations recommended. Breakfast and lunch Tue.-Sat., dinner Tue.-Sun. Credit cards. $$$

Cafe Dauphine
5229 Dauphine St., (504) 309-6391; www.cafedauphinenola.com
Creole pepper shrimp are cooked in garlic-butter sauce with sweet and spicy peppers and served with French bread. Signature fried bell peppers are stuffed with crabmeat and shrimp dressing. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Camellia Cafe
525 Gause Blvd. West, Slidell, (985) 649-6211; 69455 Hwy. 59, Abita Springs, (985) 809-6313; www.thecamelliacafe.com
Seafood pasta includes crab, shrimp and crawfish in creamy seafood sauce. Eggplant au gratin features three fried eggplant medallions topped with house-made au gratin sauce. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $

Christopher's On Carey
2228 Carey St., Slidell, (985) 641-4501; www.christophersoncarey.com
Pan-seared duck grandmere combines a crispy duck breast with Parisian potatoes, pearl onions and charred Brussels sprouts. Seared diver scallops are served with parsnip puree, warm arugula and bacon and cherry tomato vinaigrette. Reservations accepted. Lunch Tue.-Fri., dinner Wed.-Sat., late-night Thu.-Sat. Credit cards and checks. $$$

Clancy's
6100 Annunciation St., (504) 895-1111; www.clancysneworleans.com
Soft-shell crab is smoked over cherry wood, fried, topped with crabmeat and served with lemon brown butter. Butter rum budino is Italian-style butter rum pudding topped with caramel sauce, fleur de sel and chantilly cream. Reservations recommended. Lunch Thu.-Fri., dinner Mon.-Sat. Credit cards. $$$

Commander's Palace
1403 Washington Ave., (504) 899-8221; www.commanderspalace.com
Pecan-crusted Gulf fish is served with prosecco-poached Louisiana blue crab, sweet corn, spiced pecans and herbs. Crackling-crusted Muscovy duck breast is served with Creole cauliflower and sun-dried tomato pudding, kumquat jam, duck cracklings and roasted duck jus. Reservations recommended. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

The Court Of Two Sisters
613 Royal St., (504) 522-7261; www.courtoftwosisters.com
Jumbo lump crabmeat in Mornay sauce is topped with Parmesan, baked in a casserole and served with steamed asparagus and tasso hollandaise. A roasted Chappapeela Farms half duck is glazed with bourbon and Steen's cane syrup and served with asparagus and sweet jalapeno cornbread. Reservations accepted. Lunch, dinner and brunch daily. Credit cards. $$$

DiCristina's
810 N. Columbia St., Suite C, Covington, (985) 875-0160; www.dicristinas.com
For an appetizer, crab claws are served with creamy white wine sauce. Eggplant Drew features battered and fried medallions served over angel hair pasta with crawfish sauce. Reservations accepted for large parties. Lunch and dinner Tue.-Sat. Credit cards. $$

Dooky Chase's Restaurant
2301 Orleans Ave., (504) 821-0600; www.dookychaserestaurant.com
Chef Leah Chase offers her Creole feast on a buffet for lunch. Creole gumbo brims with shrimp, crab, chicken, ham and sausage. Shrimp Clemenceau combines shrimp, garlic, peas and potatoes. Reservations accepted. Lunch Tue.-Fri., dinner Fri. Credit cards. $$

Dry Dock Cafe
133 Delaronde St., (504) 361-8240; www.thedrydockcafe.com
Crawfish Maureenica is served over pasta with garlic cream sauce. Seafood Delaronde combines grilled shrimp, oysters and crabmeat. No reservations. Lunch and dinner daily, brunch Sun. Credit cards. $$

Feelings Cafe
2600 Chartres St., (504) 945-2222; www.feelingscafe.com
Gulf fish Nicholas features a grilled fillet brushed with Dijon mustard and served with grilled shrimp, creamed spinach and new potatoes. Seafood-baked eggplant is a mix of shrimp, crawfish, dirty rice and sausage served on a fried eggplant medallion with hollandaise. Reservations recommended. Dinner Wed.-Sun., brunch Sun. Credit cards. $$$

Galatoire's Restaurant
209 Bourbon St., (504) 525-2021; www.galatoires.com
The Creole grande dame is known for classic dishes such as fried or broiled trout meuniere amandine. Galatoire goute is a seafood sampler that includes items such as shrimp remoulade, crabmeat maison and oysters en brochette. Reservations accepted. Lunch and dinner Tue.-Sun. Credit cards and checks. $$$

Gumbo Shop
630 St. Peter St., (504) 525-1486; www.gumboshop.com
Chicken Espagnole is a half chicken simmered in brown sauce with mushrooms, shallots, wine and garlic over rice with vegetables. Traditional crawfish etouffee is served over rice. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

Ignatius Eatery
3121 Magazine St., (504) 899-0242; www.ignatiuseatery.com
Speckled trout is served with grilled jumbo shrimp, lemon-caper brown butter sauce and greens. Jumbo Gulf shrimp are served in house-made New Orleans style barbecue sauce with warm French bread. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

Janie Brown's Restaurant
27207 Hwy. 190, Lacombe, (985) 882-7201; www.janiebrowns.com
Grilled trout comes with grilled oysters and light meuniere sauce. Catfish Michelle tops a fried catfish fillet with crawfish sauce. Reservations accepted for large parties. Lunch and dinner Tue.-Sat. Credit cards and checks. $$

Jeff's Creole Grille
5241 Veterans Memorial Blvd., Metairie, (504) 889-7992; www.jeffscreolegrille.com
Grilled redfish is served with white wine lemon butter and grilled vegetables. The grilled shrimp platter comes with steamed rice, grilled vegetables and lemon-butter sauce. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $$

Joey K's Restaurant & Bar
3001 Magazine St., (504) 891-0997; www.joeyksrestaurant.com
Shrimp Magazine tops angel hair pasta with ham, artichokes and butterflied shrimp sauteed in olive oil, white wine and garlic. Red beans and rice come with smoked sausage. Reservations accepted for large parties. Lunch and dinner Mon.-Sat. Credit cards. $$

Katie's Restaurant & Bar
3701 Iberville St., (504) 488-6582; www.katiesinmidcity.com
Scottie's blackberry and jalapeno ribs are slow-cooked baby back ribs in tangy and spicy blackberry and jalapeno sauce served with two sides. Boudreaux pizza is topped with cochon de lait, red onions, spinach, scallions and garlic butter-cream reduction. No reservations. Lunch and dinner Mon.-Sat., brunch Sun. Credit cards. $$

Le Citron Bistro
1539 Religious St., (504) 566-9051; www.le-citronbistro.com
Fried green tomatoes are topped with remoulade. Blackened drum is topped with etouffee. Reservations accepted. Dinner Tue.-Sat., brunch Sun. Credit cards. $$

Li'l Dizzy's Cafe
1500 Esplanade Ave., (504) 569-8997; www.lildizzyscafe.com
The menu of traditional Creole dishes includes file gumbo made with ham, chicken, seafood and house-made sausage. Fried chicken is served with potato salad, fries or red beans and rice. Reservations accepted. Breakfast and lunch Mon.-Sat., dinner Thu.-Sat., brunch Sun. Credit cards. $$

Louisiana Bistro
337 Dauphine St., (504) 525-3335; www.louisianabistro.net
The "feed me" option offers three- to five-course meals with dishes selected by the chef. Crispy Skin Duck is served medium rare with andouille corn relish, mashed sweet potatoes and whiskey fig glaze. Reservations recommended. Dinner Wed.-Sun. Credit cards. $$$

Mandina's Restaurant
3800 Canal St., (504) 482-9179; www.mandinasrestaurant.com
This neighborhood restaurant serves Creole and Italian dishes. Gulf fish amandine is served with french fries. Traditional turtle soup is served with a shot of sherry. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

The Market Cafe
1000 Decatur St., (504) 527-5000; www.marketcafenola.com
Crawfish beignets are deep-fried fritters filled with crawfish and served with Cajun dipping sauce. The Taste of New Orleans platter includes gumbo, red beans and rice, jambalaya and crawfish etouffee. Reservations accepted for large parties. Breakfast, lunch and dinner daily. Credit cards. $$

Mr. Ed's Restaurant
910 W. Esplanade Ave., Kenner, (504) 463-3030; 1001 Live Oak St., Metairie, (504) 838-0022; www.austinsno.com
Stuffed bell peppers are filled with shrimp, crabmeat and crawfish. A fried half chicken plate includes a breast, thigh, wing and leg plus salad and french fries. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $$

Mother's Restaurant
401 Poydras St., (504) 523-9656; www.mothersrestaurant.net
Diners line up at the counter to order po-boys and Creole favorites such as jambalaya, red beans and rice and crawfish etouffee. The Ferdi po-boy is loaded with roast beef debris, baked ham, shredded cabbage, pickles, mayonnaise and yellow and Creole mustards. Jerry's jambalaya is studded with chicken and sausage. No reservations. Breakfast, lunch and dinner daily. Credit cards. $$

Muriel's Jackson Square
801 Chartres St., (504) 568-1885; www.muriels.com
Pecan-crusted puppy drum is served with roasted pecans and Louisiana crabmeat relish. Goat cheese-filled crepes are topped with sauteed Gulf shrimp in a buttery sauce of chardonnay, onions, tomatoes and bell peppers. Reservations recommended. Lunch and dinner daily, brunch Sun. Credit cards. $$$

Nathan's Restaurant
36440 Old Bayou Liberty Road, Slidell, (985) 643-0443; www.nathansrestaurant.net
Char-broiled oysters are offered as an appetizer as either a dozer or a half dozen. Blackened tuna comes with Creole honey-butter and sweet potato and tasso hash. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$$

Neyow's Creole Cafe
3340 Bienville St., (504) 827-5474; www.neyowscreolecafe.net
The menu includes fried seafood dishes, Creole favorites and po-boys. Char-grilled oysters are topped with butter and cheese sauce. The seafood platter includes fried shrimp, oysters, fish, a stuffed crab and two sides. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

The Original Pierre Maspero's
440 Chartres St., (504) 524-8990; www.originalpierremasperos.com
French onion soup features a dark broth with smothered onions topped with a Swiss and provolone cheese crouton. Grilled chicken Caesar salad features grilled marinated chicken, romaine and seasoned croutons topped with Parmesan. Reservations accepted for large parties. Breakfast Fri.-Mon., dinner daily, late-night Fri.-Sat. Credit cards. $$

Pere Antoine Restaurant
741 Royal St., (504) 581-4478; www.pereantoine.com
Crawfish and crab cake Pontchartrain features pasta topped with crawfish, crab cakes and lemon-butter sauce. The New Orleans sampler includes chicken and sausage gumbo, shrimp Creole, red beans and rice, jambalaya and bread pudding. Reservations accepted. Breakfast, lunch, dinner and late-night daily. Credit cards. $$

The Praline Connection
542 Frenchmen St., (504) 943-3934; www.pralineconnection.com
The Creole-soul food spot serves file gumbo made with shrimp, crab and smoked sausage. Crawfish etouffee features crawfish tails smothered in tomato gravy with rice. Reservations accepted. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $$

Redemption
3835 Iberville St., (504) 309-3570; www.redemption-nola.com
Bloody mary baked oysters are served with pickled okra and Asiago cheese. Duck cassoulet includes duck confit and Terranova sausage topped with foie gras. Reservations recommended. Dinner Thu.-Sat., brunch Sun. Credit cards. $$$

Remoulade
309 Bourbon St., (504) 523-0377; www.remoulade.com
A sister restaurant to Arnaud's, Remoulade features classic and contemporary Creole dishes. The Taste of Louisiana includes a bowl of turtle soup, a Natchitoches meat pie and crawfish etouffee. New Orleans-style stuffed crabs are topped with buttered breadcrumbs and baked in the shell. No reservations. Lunch and dinner daily. Credit cards. $$

Saints & Sinners
627 Bourbon St., (504) 528-9307; www.saintsandsinnersnola.com
The menu includes gourmet versions of Southern and Creole dishes and boiled crawfish. Crawfish macaroni and cheese is a popular item. Shrimp and grits features grilled shrimp topped with barbecue sauce over creamy grits. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Smilie's Restaurant
5725 Jefferson Hwy., Harahan, (504) 733-3000; www.smiliesrestaurant.com
Louisiana crab cakes are topped with creamy crawfish sauce. Trout Orleans is baked trout topped with jumbo lump crabmeat sauce. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

Steamboat Natchez
Toulouse Street Wharf, 400 Toulouse St., (504) 586-8777; www.steamboatnatchez.comThe dinner cruise features Cajun and Creole-inspired dishes including blackened pork loin with Creole mustard sauce. File gumbo brims with shrimp, andouille and chicken. Reservations recommended. Lunch and dinner daily, brunch Sun. Credit cards. $$$

Tableau
616 St. Peter St., (504) 934-3463; www.tableaufrenchquarter.com Eggs Hussarde features poached eggs and grilled beef medallions topped with tomatoes, red wine hollandaise and masa-fried oysters. The Grand Royale platter includes crabmeat ravigote, shrimp remoulade, truffled crab fingers and oysters en brochette. Reservations recommended. Lunch and dinner daily, brunch Sun. Credit cards. $$$

click to enlarge Chef Guy Sockrider prepares osso buco at Tomas Bistro. - PHOTO BY CHERYL GERBER
  • Photo by Cheryl Gerber
  • Chef Guy Sockrider prepares osso buco at Tomas Bistro.

Tomas Bistro
755 Tchoupitoulas St., (504) 527-0942; www.tomasbistro.comVeal Oscar is topped with asparagus, jumbo lump crabmeat and bearnaise sauce. Duck Julia features roasted moulard duck breast and a confit leg with raspberry fig sauce, Swiss chard and wild rice. Reservations recommended. Dinner daily. Credit cards. $$$

Tujague's Restaurant
823 Decatur St., (504) 525-8676; www.tujagues.comThe restaurant offers a prix fixe dinner menu with several courses including a choice of entree and signature brisket. Blackened redfish is served with mashed potatoes and asparagus. Fried oysters top spinach salad with blue cheese, red onion, spiced pecans and warm bacon vinaigrette. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

click to enlarge Diners order Creole favorites at Willie Mae’s Grocery and Deli in Uptown. - PHOTO BY CHERYL GERBER
  • Photo by Cheryl Gerber
  • Diners order Creole favorites at Willie Mae’s Grocery and Deli in Uptown.

Willie Mae's Scotch House
2401 St. Ann St., (504) 822-9503; 7457 St. Charles Ave. (504) 417-5424 Willie Mae's is known for fried chicken and Creole soul food. Other dishes include a fish and shrimp platter. No reservations. St. Ann Street: Lunch Mon.-Sat. St. Charles Avenue: Lunch and dinner daily. Credit cards. $

Ye Olde College Inn
3000 S. Carrollton Ave., (504) 866-3683; www.collegeinn1933.comThe daily fish special is a Gulf fish fillet topped with Louisiana lump crabmeat and served with roasted corn sauce and maque choux. Shrimp and grits features Papa Tom's smoked, stone-ground Gouda grits, green tomato chow chow and Monica sauce. Reservations accepted. Dinner Tue.-Sat. Credit cards. $$





African | American | Bar & Grill | Barbecue
Brewpub | Burgers | Cafe | Cajun | Caribbean/Cuban | Chinese
Coffee & Dessert | Contemporary | Creole | Deli | Diner
Filipino | Fondue | French | German | Greek | Indian & Pakistani
Irish | Italian | Japanese/Sushi | Korean | Latin American
Louisiana Contemporary | Mediterranean/Middle Eastern
Mexican/Southwestern | Music and Food | Neighborhood
Pan-Asian | Pizza | Sandwiches & Po-boys | Seafood | Steakhouse
Tapas & Spanish | Thai | Vietnamese

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Speaking of New Orleans Winter Restaurant Guide 2015, Creole

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