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New Orleans Winter Restaurant Guide 2015: Louisiana Contemporary 

5 Fifty 5
New Orleans Marriott, 555 Canal St., (504) 553-5555; www.555canal.com
Grilled redfish is served with stir-fried spinach and cherry tomatoes. Lobster macaroni and cheese is cooked with white wine, cheese sauce, spinach and truffle oil and topped with Parmesan. 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
The breakfast buffet features a grits station with toppings such as blue cheese, chorizo, bacon and more. Gumbo ya ya is made with andouille, chicken and Creole seasonings. Reservations accepted. Breakfast and lunch daily, brunch Sat.-Sun. Credit cards. $$

Abita Brew Pub
72011 Holly St., Abita Springs, (985) 892-5837; www.abitabrewpub.com
Chicken Abita Feller features grilled chicken on a bed of creamed spinach with fried oysters and herbed shrimp cream sauce. Eggplant Napoleon includes fried eggplant medallions stacked with shrimp, mushrooms and tasso cream sauce over angel hair pasta. Reservations accepted for large parties. Lunch and dinner Tue.-Sun. Credit cards. $$

Annadele's Plantation
71518 Chestnut St., Covington, (985) 809-7669; www.annadeles.com
A garam masala-spiced New Zealand lamb chop is served with Israeli couscous, edamame and pomegranate gastrique. Crabmeat Imperial au gratin is jumbo lump crabmeat in smoky Gouda cream served with roasted new potatoes and broiled tomato. Reservations recommended. Lunch Thu.-Fri., dinner Wed.-Sat., brunch Sun. Credit cards and checks. $$$

Bacchanal
600 Poland Ave., (504) 948-9111; www.bacchanalwine.com
The wine shop offers cheese plates with grilled bread and a full menu. Orecchiette pasta combines garlic, tomatoes, broccoli rabe and caciotta cheese. Crispy pork shoulder features house-made schwarzbier, sage, barley, mostarda di frutta and walnuts. No reservations. Lunch, dinner and late-night daily. $$

Baie Rouge
4128 Magazine St., (504) 304-3667; www.baierougenola.com
Spanish-inspired seafood stew includes chorizo, shrimp, mussels and fish in tomato puree with saffron aioli. Duck ragu is a pasta dish with confit duck, diced tomatoes, corn, lima beans, manchego cheese and a sunny-side up egg. Reservations accepted. Lunch and dinner Tue.-Sat., brunch Sun. Credit cards. $$

Bayona
430 Dauphine St., (504) 525-4455; www.bayona.com
Chef Susan Spicer incorporates a variety of local and global influences at her flagship restaurant. Smoked quail is 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. $$$

Bistro Daisy
5831 Magazine St., (504) 899-6987; www.bistrodaisy.com
Jumbo lump crabmeat is served with chilled roasted beets, torn-bread croutons, horseradish aioli and chives. Porcini-dusted chicken breast is pan-roasted and served with roasted mushrooms, oven-dried tomato, spinach, thyme reduction and french fries. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

Bistro Orleans
3431 Houma Blvd., Metairie, (504) 304-1469
Big Easy barbecue shrimp are jumbo shrimp sauteed in butter/pepper New Orleans barbecue sauce and served with French bread. Bayou Des Allemands catfish comes with french fries. Reservations accepted for large parties. Lunch daily, dinner Mon.-Sat. Credit cards. $$

Bobby Hebert's Cajun Cannon
4101 Veterans Memorial Blvd., Metairie, (504) 324-6841; www.bobbyheberts.com
Char-grilled oysters are topped with garlic-herb Cajun cream sauce and Parmesan and Romano cheeses. The menu also includes fried eggplant sticks, alligator-jalapeno kickers and blackened items. Reservations accepted. Lunch, dinner and late-night daily. Credit cards. $$

Bombay Club
Prince Conti Hotel, 830 Conti St., (504) 577-2237; www.bombayclubneworleans.com
The menu of Southern-inspired dishes includes appetizers such as calas with Tabasco powdered sugar and seared shrimp with satsuma chili butter. Sweet tea-brined roasted chicken is served with Brussels sprouts bubble and squeak and butter bean puree. Reservations accepted. Dinner daily. Credit cards. $$

Boucherie
8115 Jeannette St., (504) 862-5514; www.boucherie-nola.com
Pan-seared duck breast comes with wood-grilled heirloom carrots, pickled ramp bulbs and porcini mushroom jus. St. Louis-style Niman ranch pork ribs are served with backbone gravy, smothered broccoli and crispy shallots. Reservations accepted. Lunch and dinner Tue.-Sat. Credit cards. $$

Brigtsen's Restaurant
723 Dante St., (504) 861-7610; www.brigtsens.com
Cochon du lait is served with cornbread stuffing, mashed sweet potatoes, cracklings and pan gravy. The seafood platter includes grilled drum amandine, shrimp cornbread with jalapeno-smoked butter, baked oysters Leruth, shrimp and Napa cabbage slaw, artichoke baked oysters and sea scallops with roasted cauliflower. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

Broussard's Restaurant
819 Conti St., (504) 581-3866; www.broussards.com
Pan-seared Georges Bank sea scallops are served with a cheese and potato galette, tomato fondue and spinach beurre blanc. The Caribbean-style long-line fish of the day is served with coconut rice, grilled pineapple, fried plantains, smoked black beans and chili compound butter. Reservations recommended. Dinner daily, brunch Sun. Credit cards. $$$

Cafe Adelaide and Swizzle Stick Bar
Loews New Orleans Hotel, 300 Poydras St., (504) 595-3305; www.cafeadelaide.com
Cast iron-baked blue crab and dumplings features blue crab, gnocchi, roasted garlic, local soybeans, Creole tomatoes, mushrooms, corn-leek veloute and lemon-Parmesan curd. "New Orleans East" shrimp are Louisiana white shrimp served with Asian-style barbecue glaze, crab boil kimchi, pork belly, charred chilies and creamy grits. Reservations recommended. Breakfast and lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

Canal Street Grill
JW Marriott, 614 Canal St., (504) 525-6500; www.canalstreetgrillneworleans.com
Gulf fish meuniere is served with brabant potatoes and green beans. An 8-ounce filet mignon is served with herb butter, fried purple potatoes and smothered green beans. Reservations accepted. Lunch and dinner daily. Credit cards. $$$

Carrollton Market
8132 Hampson St., (504) 252-9928; www.carrolltonmarket.com
Gulf yellowfin tuna "hot oil" is raw fish seared with a heated blend of oil which becomes a vinaigrette when it mixes with citrus on the plate. Crispy fried pork tail tots are boneless pigs' tails served with pickled peppers and Creole mustard jus. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

Chappy's
6106 Magazine St., (504) 208-8772; www.chappys.com
The menu includes 6-ounce beef tenderloin medallions, grilled lamb chop lollipops and chicken Pontalba. Fried oysters Rockefeller are served over spinach brie. Reservations accepted. Dinner daily, brunch Sun. Credit cards. $$$

The Columns Hotel
3811 St. Charles Ave., (504) 899-9308; www.thecolumns.com
The charcuterie plate features pork rillette, house-made hog's head cheese, prosciutto, cornichons, pickled okra and French bread. Gulf shrimp are served in Creole sauce with mushrooms and smoked bacon over white cheddar grits. Reservations accepted. Breakfast and dinner daily, lunch Fri.-Sat., brunch Sun. Credit cards. $$

Copeland's Cheesecake Bistro
2001 St. Charles Ave., (504) 593-9955; www.copelandscheesecakebistro.com
Blackened shrimp fettuccine Alfredo is served in an herb-cheese pizza bowl and topped with shaved Parmesan. Baked crab and crawfish dip comes with garlic bread. Reservations accepted. Lunch and dinner daily, brunch Sun. Credit cards. $$

Copeland's of New Orleans
Citywide; www.copelandsofneworleans.com
The menu includes creative takes on Creole and Cajun dishes. Crab cakes and shrimp Alfredo features two crab cakes topped with shrimp Alfredo sauce over angel hair pasta. The eggplant pirogue tops fried eggplant slices with shrimp and crab claws in au gratin sauce over angel hair pasta. No reservations. Lunch and dinner daily, brunch Sun. Credit cards. $$

Corner Oyster House
500 St. Peter St., (504) 522-2999; www.corneroysterhouse.com
Crawfish and chicken Homerun is a grilled marinated chicken breast topped with crawfish, bell pepper and mushroom sauce and served with rice. Gumbolaya is chicken and sausage gumbo topped with jambalaya. Reservations accepted. Breakfast, lunch, dinner and late-night daily. Credit cards. $$

The Country Club
634 Louisa St., (504) 945-0742; www.thecountryclubneworleans.com
Beer-braised sirloin tips are served with red potatoes, caramelized carrots and mushroom sauce. The fried oyster po-boy features Louisiana hot sauce beurre blanc, blue cheese and caramelized onions on a French roll. Reservations accepted. Lunch Mon.-Fri., dinner and late-night daily, brunch Sat.-Sun. Credit cards. $$

Criollo
Hotel Monteleone, 214 Royal St., (504) 681-4444; www.criollonola.com
The shrimp, blue crab and avocado appetizer features chilled shrimp, crab, guacamole and spicy tomato coulis. Baked stuffed Creole redfish is served with crabmeat and green tomato crust, angel hair pasta and Creole tomato jam. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$

The Crystal Room
Le Pavillon Hotel, 833 Poydras St., (504) 620-8899; www.lepavillonhotel.com
The menu includes Herbsaint oysters, filet mignon, pasta jambalaya and jumbo shrimp scampi. Traditional bread pudding is topped with rum sauce and strawberries. Reservations accepted. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$$

The Dakota Restaurant
629 N. Hwy. 190, Covington, (985) 892-3712; www.thedakotarestaurant.com
Lump crabmeat and brie soup is a signature dish. The seafood mixed grill includes lobster, shrimp, scallops, fish, lobster casserole and lobster nage. Reservations recommended. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards. $$$

Dante's Kitchen
736 Dante St., (504) 861-3121; www.danteskitchen.com
Weekend brunch features steak and eggs, eggs Benedict, bread pudding French toast and more. Redfish "on the half-shell" is cooked skin-on and topped with crabmeat and herbs. Reservations recommended. Dinner Wed.-Mon., brunch Sat.-Sun. Credit cards. $$$

Dick & Jenny's
4501 Tchoupitoulas St., (504) 894-9880; www.dickandjennys.com
Roasted quail is stuffed with andouille-cornbread dressing and served with Southern greens, cracklings and Creole sauce. Black drum is rubbed with smoked herbs, sauteed and served with crawfish risotto and shaved asparagus salad. Reservations recommended. Dinner Mon.-Sat. Credit cards. $$$

Elizabeth's
601 Gallier St., (504) 944-9272; www.elizabethsrestaurantnola.com
Elizabeth's signature praline bacon is made with a puree of brown sugar and crumbled pecans. Shrimp- and rice-stuffed pork chops are served with bourbon pan gravy. Reservations accepted. Breakfast and lunch Mon.-Fri., dinner Mon.-Sat., brunch Sat.-Sun. Credit cards. $$

Emeril's Delmonico
1300 St. Charles Ave., (504) 525-4937; www.emerils.com/emerils-delmonico
Paneed amberjack is served with caramelized fennel, Swiss chard, chickpeas, agrodolce peppers and pistachio butter. The "old and new world andouille" platter features andouille, southern Italian-style 'nduja crostini with mascarpone, house-made Creole mustard and marinated green tomatoes. Reservations recommended. Lunch Fri., dinner daily. Credit cards. $$$

Emeril's Restaurant
800 Tchoupitoulas St., (504) 528-9393; www.emerilsrestaurants.com/emerils-new-orleans
Whole truffle-fried chicken for two is served with seasonal Southern-style side items. The grilled pork chop comes with tamarind glaze, green chili mole and caramelized sweet potatoes. Reservations recommended. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

Fountain Lounge
The Roosevelt Hotel, 130 Roosevelt Way, (504) 648-5486; www.therooseveltneworleans.com
Louisiana blue crab au gratin is served with scallions, preserved lemon and aged Gruyere cheese. The charcuterie board features house-cured meats, artisan breads and seasonal condiments and sides. Reservations accepted for large parties. Breakfast and lunch daily, dinner Tue.-Sun., brunch Sat.-Sun. Credit cards. $$

The Franklin
2600 Dauphine St., (504) 267-0640; www.thefranklinnola.com
The changing selection of small plates includes dishes such as tempura-fried avocado with crabmeat and foie gras ice cream served over sliced medium-rare steak. No reservations. Dinner and late-night daily. Credit cards. $$

Herbsaint Bar and Restaurant
701 St. Charles Ave., (504) 524-4114; www.herbsaint.com
Chef Donald Link's flagship restaurant serves contemporary Louisiana cuisine. Muscovy duck leg confit is served with dirty rice and citrus gastrique. Louisiana shrimp are served with calasparra rice, artichokes and maitake mushrooms. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

Heritage Grill
111 Veterans Memorial Blvd., Metairie, (504) 934-4900; www.heritagegrillmetairie.com
Duck and wild mushroom spring rolls are served with mirin-soy dipping sauce. Gulf shrimp are tossed with local tomatoes, basil and wine sauce and served over cavatappi pasta. Reservations accepted. Lunch Mon.-Fri. Credit cards. $$

Jacmel Inn
903 E. Morris Ave., Hammond, (985) 542-0043; www.jacmelinn.com
Louisiana shrimp and country grits are topped with smoked Gouda and barbecue shrimp sauce. Jumbo lump crab cakes are topped with pickled vegetables and remoulade. Reservations recommended. Lunch Wed.-Fri., dinner Tue.-Sun., brunch Sun. Credit cards and checks. $$$

Jacques-Imo's Cafe
8324 Oak St., (504) 861-0886; www.jacques-imos.com
Chef Jacques Leonardi serves updated Creole dishes. Blackened redfish is topped with crabmeat and chili hollandaise and served with salad and two sides. Fried chicken plates feature white or dark meat or mixed platters with parsley, garlic and pickles on top. Reservations accepted for large parties. Dinner Mon.-Sat. Credit cards. $$$

K-Paul's Louisiana Kitchen
416 Chartres St., (504) 596-2530; www.kpauls.com
The restaurant serves founder Paul Prudhomme's style of south Louisiana cooking. Blackened Louisiana drum is topped with crabmeat and served with chipotle compound butter, mashed potatoes and vegetables. Blackened twin beef tenderloin medallions are served with debris sauce, potato and vegetables. Reservations recommended. Lunch Thu.-Sat., dinner Mon.-Sat. Credit cards. $$$

Kingfish
337 Chartres St., (504) 598-5005; www.kingfishneworleans.com
Smoked rabbit gumbo with fresh sorrel sausage is served with dirty brown basmati rice. "Every Man a King" fish is Himalayan salt brick-seared pompano served with lemons, roasted pecan butter and red onion marmalade. Reservations recommended. Lunch and dinner daily. Credit cards. $$$

Little Gem Saloon
445 S. Rampart St., (504) 267-4863; www.littlegemsaloon.com
The cochon de lait po-boy plate consists of slow-roasted pork, apple-mustard gravy, pickled vegetables and house-cut french fries. Smoked St. Louis-style ribs come with peach and mustard barbecue sauce and coleslaw. Reservations recommended. Lunch Mon.-Fri., dinner Tue.-Sat., late-night Fri.-Sat., brunch Sun. Credit cards. $$

Lola
517 N. New Hampshire St., Covington, (985) 892-4992; www.lolacovington.com
Chicken-fried pork cheeks come with black-eyed peas, pickled red onion and pork jus. Sweet pea chicken is brined and roasted chicken that comes with bread, collard greens and potlikker. Reservations accepted. Lunch Mon.-Fri., dinner Fri.-Sat. Credit cards. $$$

Maple Street Cafe
7623 Maple St., (504) 314-9003; www.maplestreetcafenola.com
Oysters amandine are fried oysters topped with almonds and white wine-butter sauce. Duck Jameel is a boneless pepper-crusted duck breast served with blueberry cognac sauce, vegetables and potatoes. Reservations recommended. Lunch and dinner daily. Credit cards. $$

Marigny Brasserie
640 Frenchmen St., (504) 945-4472; www.marignybrasserie.com
Fried green tomatoes are topped with shrimp remoulade. Pork belly is braised in pineapple and agave reduction and served in tacos. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Mat & Naddie's
937 Leonidas St., (504) 861-9600; www.matandnaddies.com
Grilled venison Denver leg Norske comes with Norwegian lefse, cauliflower puree, watercress sauce and lingonberry sauce. Roasted banana with green lentil flour curry paste is a vegan appetizer that comes with a cashew cream and cilantro-mint-tomato relish. Reservations accepted. Dinner Mon.-Tue. and Thu.-Sat. Credit cards. $$$

Meauxbar
942 N. Rampart St., (504) 569-9979; www.meauxbar.com
Pork belly and crispy scallops come with kimchi vinaigrette, cashews and sherry-orange gastrique. Louisiana Gulf fish amandine is served with rice pilaf and Louisiana green beans. Reservations accepted. Dinner daily. Credit cards. $$$

MeMe's Bar & Grille
712 W. Judge Perez Drive, Chalmette, (504) 644-4992; www.memesbarandgrille.com
Entrees include double-cut pork chops, grilled veal T-bones, eggplant Parmesan and more. The fried seafood plate features catfish, shrimp and oysters, fries and garlic bread. Reservations accepted. Lunch Tue.-Fri., dinner Tue.-Sat. Credit cards. $$$

Mr. B's Bistro
201 Royal St., (504) 523-2078; www.mrbsbistro.com
Barbecue Gulf shrimp are served in their shells with butter and Worcestershire sauce and French bread for dipping. Gumbo ya ya is a country-style gumbo filled with chicken and sausage. Reservations recommended. Lunch Mon.-Sat., dinner daily, brunch Sun. Credit cards. $$$

NOLA Restaurant
534 St. Louis St., (504) 522-6652; www.emerilsrestaurants.com/nola-restaurant
Louisiana blue crab cakes are served with Creole corn maque choux and green tomato chow chow. Baked in a wood-burning oven, duck confit and fried egg pizza is finished with arugula, Parmesan and truffle oil. Reservations recommended. Lunch Thu.-Mon., dinner daily. Credit cards. $$$

Oak
8118 Oak St., (504) 302-1485; www.oaknola.com
The hanger steak bruschetta is served with red onion marmalade, chimichurri and chili oil. The grilled flatbread includes burrata, roasted tomatoes, prosciutto and aged balsamic. Reservations accepted for large parties. Dinner Tue.-Sat., late-night Fri.-Sat. Credit cards. $$

Orleans Grapevine Wine Bar and Bistro
720 Orleans Ave., (504) 523-1930; www.orleansgrapevine.com
Black mussels are steamed in saffron tomato broth and served with jumbo lump crabmeat, applewood-smoked bacon and basil aioli. Herbed rack of lamb comes with truffled mashed potatoes, baby vegetables and brandy-peppercorn demi-glace. No reservations. Dinner daily. Credit cards. $$$

Palace Cafe
605 Canal St., (504) 523-1661; www.palacecafe.com
The menu features contemporary Creole dishes such as crabmeat cheesecake baked with a pecan crust and topped with wild mushroom sauce and Creole meuniere. For dessert, there's white chocolate bread pudding. Reservations recommended. Breakfast and dinner daily, lunch Mon.-Sat., brunch Sun. Credit cards. $$

Patois
6078 Laurel St., (504) 895-9441; www.patoisnola.com
Mississippi rabbit is stuffed with boudin, wrapped in crisped chicken skins and served with roasted fingerling sweet potatoes, braised kale with tasso and Creole mustard jus. Sizzling octopus is served with local chilies, cherry tomatoes, Marcona almonds and Castelvetrano olives. Reservations recommended. Lunch Fri., dinner Wed.-Sat., brunch Sun. Credit cards. $$$

The Pelican Club
312 Exchange Place, (504) 523-1504; www.pelicanclub.com
Smoked Mississippi rabbit is served with four-cheese grits. Prime pork loin comes with apple, cornbread, sausage and Calvados apple brandy stuffing. Reservations accepted. Dinner daily. Credit cards. $$$

Ralph's On The Park
900 City Park Ave., (504) 488-1000; www.ralphsonthepark.com
Fried smoked oysters are topped with Buffalo Trace tomato jam and white remoulade. Fried chicken is wrapped with country ham and served with crispy collard greens, boudin balls and red-eye gravy over red bean puree. Reservations recommended. Lunch Tue.-Fri., dinner daily, brunch Sun. Credit cards. $$$

The Red Maple
1036 Lafayette St., Gretna, (504) 367-0935; www.theredmaple.com
Gulf fish Pontchartrain is a broiled fillet topped with crabmeat and mushroom sherry sauce and served with a side. Crabmeat Remick features jumbo lump crab, bacon, mayonnaise, tomatoes, chili powder, celery salt and tarragon served with toasted crostini. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

Restaurant August
301 Tchoupitoulas St., (504) 299-9777; www.restaurantaugust.com
Chef John Besh's flagship restaurant serves signature potato gnocchi tossed with blue crabmeat and preserved black truffles. Breaded trout Pontchartrain is served with shrimp, blue crab and wild mushrooms. Reservations recommended. Lunch Fri., dinner daily, brunch Sun. Credit cards. $$$

Restaurant des Familles
7163 Barataria Blvd., Crown Point, (504) 689-7834; www.restaurantdesfamilles.com
Alligator-stuffed mushrooms are served with alligator sauce piquante. Redfish Marcel is a lightly battered and fried fillet served with sauteed mushrooms, crabmeat and grilled shrimp. Reservations recommended. Lunch and dinner daily, brunch Sun. Credit cards. $$$

Restaurant R'evolution
777 Bienville St., (504) 553-2277; www.revolutionnola.com
Chefs John Folse and Rick Tramonto offer an array of options including charcuterie and caviar tasting platters. Death by Gumbo features andouille- and oyster-stuffed quail finished tableside with a ladle of gumbo. Beer-battered crab beignets are served with remoulade. Reservations recommended. Lunch Wed.-Fri., dinner daily, brunch Sun. Credit cards. $$$

Root
200 Julia St., (504) 252-9480; www.rootnola.com
Chef Phillip Lopez's contemporary cooking incorporates molecular gastronomy and features colorful presentations. Crispy black lacquered duck is served with wild mushrooms and snap beans. Pan-seared, chorizo-dusted, Cohiba-smoked scallops are served with caramelized cauliflower, patatas bravas and black garlic fennel choucroute. Reservations recommended. Lunch Mon.-Fri., dinner daily, late-night Fri.-Sat. Credit cards. $$$

Roux on Orleans
717 Orleans Ave., (504) 571-4604; www.bourbonorleans.com/roux-on-orleans
New Orleans-style barbecue shrimp are served head-on in an Abita beer-based sauce with grilled French bread. Pan-seared redfish is served with jambalaya, vegetables and Creole sauce. Reservations accepted. Breakfast daily, dinner Tue.-Sat. Credit cards. $$

St. Lawrence
219 N. Peters St., (504) 525-4111; www.saintlawrencenola.com
Irish Channel Queso is a four-cheese dip made with NOLA Brewery's Irish Channel Stout and served with house-made chips. Cilantro-lime claws feature marinated Gulf crab claws with chili-lime butter sauce served with toasted ciabatta. Reservations accepted for large parties. Lunch, dinner and late-night daily. Credit cards. $$

Semolina
Clearview Mall, 4436 Veterans Memorial Blvd., Suite 37, Metairie, (504) 454-7930; www.semolina.com
Shrimp Roban features sauteed shrimp over shell pasta with cream sauce, scallions and parsley. Cheeseburger pasta includes ground beef, onions, cheese sauce, sesame seeds, lettuce, tomato, cheddar, potato sticks, pickles and mustard. Reservations accepted. Lunch and dinner daily. Credit cards. $$

SoBou
310 Chartres St., (504) 552-4095; www.sobounola.com
Chili- and Creole mustard-brushed Gulf fish comes with lemon-grilled black kale, roasted shiitake mushrooms and smoked tomato consomme. Small bites include yellowfin tuna cones with pineapple ceviche and basil-avocado ice cream and shrimp and tasso pinchos skewered with pineapple and served with ghost pepper jelly. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$

Suis Generis
3219 Burgundy St., (504) 309-7850; www.suisgeneris.com
The constantly changing menu features dishes such as pan-fried Gulf flounder with kumquat ginger sauce, crispy Brussels sprouts and sticky rice. House-made leek ricotta and pumpkin seed ravioli is served with butternut squash, cream sauce and grilled asparagus. Reservations accepted for large parties. Dinner Wed.-Sun., late-night Thu.-Sat., brunch Sat.-Sun. Credit cards. $$ 

Sylvain
625 Chartres St., (504) 265-8123; www.sylvainnola.com
Gulf shrimp purloo is made with popcorn rice, mustard greens, crispy pork belly, sweet potatoes and sherry butter. Heritage pork Milanese combines farro, roasted apples and turnips, winter squash puree and bacon and smoked onion vinaigrette. Reservations recommended. Lunch Fri.-Sat., dinner daily, late-night Fri.-Sat., brunch Sun. Credit cards. $$

click to enlarge Ten Eleven offers a menu of small plates. - PHOTO BY CHERYL GERBER
  • Photo by Cheryl Gerber
  • Ten Eleven offers a menu of small plates.

Ten Eleven
1011 Gravier St., (504) 267-3405; www.1011nola.com
A menu of small plates includes pork belly sliders, curried crab tacos, goat cheese fritters, duck meatballs and more. There's a daily charcuterie plate served with pickles, bread and house-made pale ale mustard. Reservations accepted. Lunch Mon.-Fri. and dinner Mon.-Sat. Credit cards. $$

Tivoli & Lee
The Hotel Modern, 2 Lee Circle, (504) 962-0909; www.tivoliandlee.com
Venison meatballs are served with mushroom-scented spaetzle, sage, butternut squash, rosemary, roasted garlic and spiced cocoa. The Louisiana seafood cobb salad features Gulf shrimp, crab, quail eggs, avocado, cherry tomatoes, pickled green beans, Parmesan and lemon-dill and tarragon vinaigrette. Reservations accepted. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

Upperline Restaurant
1413 Upperline St., (504) 891-9822; www.upperline.com
The Taste of New Orleans dinner includes turtle soup, gumbo, duck etouffee, fried green tomato with shrimp remoulade, spicy shrimp, slow-roasted duck quarter and dessert. Gulf fish piquant comes with shrimp in habanero sauce and a side of jalapeno shrimp sauce. Reservations recommended. Dinner Wed.-Sun. Credit cards. $$$

Water Street Bistro
804 Water St., Madisonville, (985) 845-3855; www.waterstreetbistromadisonville.com
Roasted duck is served in port wine reduction with fig compote and topped with scallions and toasted pecans. Grilled Gulf shrimp are served with baby spinach, sun-dried tomatoes, Kalamata olives, artichoke hearts, capers, feta cheese and pine nuts. Reservations recommended. Lunch and dinner Wed.-Sat., brunch Sun. Credit cards and checks. $$$

Wayne Jacob's Smokehouse & Restaurant
769 W. Fifth St., LaPlace, (985) 652-9990; www.wjsmokehouse.com
House-made andouille is used to make the andouille burger, andouille chips, gumbo and more. Plantation veal is fried and served over pasta with shrimp, artichoke and mushroom-basil cream sauce. Reservations recommended. Lunch Mon.-Fri., dinner Thu.-Fri., brunch Sun. 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, Louisiana Contemporary

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