A place for po-boys with some creative twists
When it comes to the po-boy, there are time-tested classics — loaded with fried oysters, roast beef drenched in gravy or shrimp with remoulade — but in the past few years, the city has seen new versions emerge with creative twists. Such sandwiches have come from Killer Poboys, Bevi Seafood Co. and The Sammich, which now is shuttered.
Chef Jacob Cureton's menu straddles the past and present
It's interesting to see what happens when a new chef takes over a kitchen. A restaurant's former reputation can linger even when there are changes or new direction.
Classic Creole seafood dishes at a family-friendly spot
Neighborhood seafood restaurants are one of our city's best-known calling cards — family-friendly spots without pretense where platters of boiled crabs and crawfish, peel-and-eat shrimp and fried catfish are as welcome as delicate dishes of crab-stuffed flounder and trout meuniere. Shelley Flick, whose grandparents founded Bucktown's R&O's restaurant, knows the formula well.
Creative bistro fare pairs with craft beer on Freret Street
The concept at Freret Beer Room might seem self-explanatory, but there's more than beer and bar food at the restaurant. Owner Eli Gay opened the Freret Street bistro in November, and it offers draft beer and chef Charles Vincent's creative takes on New American bistro fare.
An Uptown Italian restaurant with a Northeastern accent
There are many types of Italian restaurants in New Orleans, including down-home Creole-Italian joints, classic trattorias with Sicilian roots and rustic, Northern Italian-inspired eateries. At Altamura, there's an East Coast influence, as the elegant new restaurant from ManhattanJack duo Jack Petronella and chef Coleman Jernigan pays tribute to spots in New Jersey and Manhattan where Petronella ate as a child.
Simple, fresh, sweet and savory crepes in a casual cafe
The Crepe Place is less a French restaurant than a cafe that pays homage to the country's best-known portable snack. Anchoring the airy space on Poland Avenue is the spot's raison d'etre, a custom-built wooden crepe cart.
The restaurant serves updated French-Creole fare in the French Quarter
At Cafe Sbisa, the first thing diners notice is a mural by the late George Dureau, which looms large over the historic restaurant's dining room. The photographer and painter's depiction of French Quarter patrons at the Decatur Street restaurant (which dates back to 1899) has been hanging in the same spot for decades, though the iconic eatery shuttered after Hurricane Katrina and has had several short-lived incarnations in years past.
The cafe serves creative, wholesome fare with a '60s vibe
Flyers advertising a yoga course hang near the front register. Peace signs, Grateful Dead posters and John Lennon quotes decorate the walls.
Comfort food shines in a relaxed neighborhood setting
Rosedale is the kind of restaurant every neighborhood wants. Chef Susan Spicer's latest endeavor sits in a quiet pocket of the Navarre neighborhood on a sleepy residential street overlooking the train tracks between Mid-City and Lakeview.
Chef Alison Vega-Knoll takes a refined approach to local seafood
Station 6 isn't your typical Bucktown seafood shack. While the casual standbys one would expect of seafood restaurants in the area are here, including raw oysters and cornmeal-dusted fried fish, the rest of Station 6's menu takes time-honored traditions and kicks them up a few notches, elevating the quality of the dishes as well as the prices.
Authentic, flavorful Jamaican food on Clio Street
Westmoreland. St. Elizabeth.
Chef Isaac Toups straddles excess and refinement at his Central City eatery
Southern cuisine often falls into one of two camps: time-honored, casual comfort food or refined and modern takes on Southern classics. The concept of elevated Southern restaurants has evolved to include fine-dining establishments where traditional dishes are re-imagined with advanced culinary techniques.