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Spring Restaurant Guide 2013: D 


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D'JUICE
8237 Oak St., (504) 324-9933; www.d-juice.com
In addition to many whole-fruit smoothies, D'Juice offers the Berry Berry Good smoothie, which combines the juice of beets, kale, spinach, green apple, pear and orange with strawberries, mango and blueberries. Green Energy is a juice made with cucumber, kale, spinach, celery, ginger, green apple and lemon. No reservations. Lunch and early dinner Mon.-Sat. Credit cards. $

DAISY DUKES
121 Chartres St., (504) 561-5171; www.daisydukesrestaurant.com
The New Orleans sampler includes etouffee, a cup of gumbo, red beans and rice, fried green tomatoes and a biscuit. The Cajun omelet combines cheese, hot sausage, tomatoes, onion, parsley, paprika and cracked pepper with hash browns or grits and toast or a biscuit. No reservations. Open 24 hours daily. Credit cards. $

DAKOTA
629 N. Hwy. 190, Covington, (985) 892-3712; www.thedakotarestaurant.com
The seared sea scallop plate comes with roasted cauliflower gratin, toasted hazelnuts and satsuma gastrique. The herb-roasted rack of New Zealand lamb comes with potato-lentil ragu and grape tomatoes. Reservations recommended. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards and checks. $$$

DANTE'S KITCHEN
736 Dante St., (504) 861-3121; www.danteskitchen.com
"Roasted chicken under a brick" features half a deboned bird served with maple glaze, potato and bacon hash cake and a fried farm egg. The confit pork steak comes with root vegetable hash, cauliflower cream and pickled beets. Reservations recommended. Dinner Wed.-Mon., brunch Sat.-Sun. Credit cards. $$$

DAT DOG
3336 Magazine St., phone n.a.; 5030 Freret St., (504) 899-6883; www.datdognola.com
The Irish Guinness sausage is pork bratwurst made with Guinness beer and served with andouille sauce, cheddar cheese, white and green onions, yellow mustard and bacon on a toasted sourdough bun. The Sea Dog special is a battered and fried cod fillet served with tartar sauce, onions, tomatoes and yellow mustard. No reservations. Lunch and dinner daily. Cash only. $

DE-NO SEAFOOD
505 Gretna Blvd., Gretna, (504) 362-4608
The soft-shell crab De-No is served over angel hair pasta with crawfish cream sauce. Char-broiled oysters on the half shell are topped with garlic, Parmesan and butter, and crabmeat is an optional addition. Reservations accepted. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$

DEJA VU RESTAURANT & BAR
400 Dauphine St., (504) 523-1931; www.dejavunola.com
The Deja Vu omelet is made with diced ham, bacon, sausage, mushrooms, green peppers, onions, tomatoes and cheddar served with a choice of bread. Half-pound char-grilled burgers are topped with two strips of bacon, American cheese, lettuce, tomato and mayo. Delivery available. No reservations. Open 24 hours daily. Credit cards. $

DEL PORTO RISTORANTE
501 E. Boston St., Covington, (985) 875-1006; www.delportoristorante.com
Spinach and potato gnocchi is served in Gorgonzola cream sauce with toasted pine nuts and tomato concasse. Braised lamb osso buco is served with pecorino Romano cheese, sage gremolata and natural jus. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$$

THE DELACHAISE
3442 St. Charles Ave., (504) 895-0858; www.thedelachaise.com
Chicken mofongo features plantains stuffed with stewed chicken. Thai-style mussels are served with house-made french fries. No reservations. Lunch Fri.-Sun., dinner and late-night daily. Credit cards. $$

DESI VEGA'S STEAKHOUSE
628 St. Charles Ave., (504) 523-7600; www.desivegasteaks.com
This sister restaurant to Mr. John's Steakhouse features the same classic steakhouse cuts, from the petit filet to the porterhouse for two. Twin broiled lobster tails, a Tuscan veal chop with garlic and herbs, and a mixed grill platter combining chicken, steak and Italian sausage are other options. Reservations recommended. Lunch Mon.-Fri., dinner Tue.-Sat. Credit cards. $$$

DESIRE BISTRO & OYSTER BAR
300 Bourbon St., (504) 586-0300; www.sonesta.com/royalneworleans
Char-broiled oysters Desire are topped with garlic butter and Parmesan cheese. The shrimp and grits feature tasso and spicy cream sauce. No reservations. Breakfast, lunch and dinner daily, late-night Fri.-Sat. Credit cards. $$

DICK AND JENNY'S
4501 Tchoupitoulas St., (504) 894-9880; www.dickandjennys.com
The pork tenderloin is stuffed with goat cheese and pine nuts and drizzled with roasted red pepper balsamic vinaigrette and is served with goat cheese, thyme grits and sauteed Brussels sprouts. The Louisiana Gulf fish is served over fried chorizo risotto, sauteed spinach and topped with shrimp dynamite chipotle sauce. Reservations recommended. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards. $$$

DICKIE BRENNAN'S STEAKHOUSE
716 Iberville St., (504) 522-2467; www.dickiebrennanssteakhouse.com
This steakhouse offers a range of cuts of beef prepared in different ways — either grilled, seared in a cast-iron skillet or slow roasted. McIlhenney oysters are P&J oysters served with chipotle Tabasco cream sauce. The house filet is a 6-ounce filet mignon topped with flash-fried oysters and bearnaise and served with creamed spinach and Pontalba potatoes. Reservations recommended. Lunch Fri., dinner daily. Credit cards. $$$

DICRISTINA'S
810 N. Columbia St., Suite C, Covington, (985) 875-0160; www.dicristinas.com
Soft-shell crab Emily features a fried soft-shell crab served with angel hair pasta and crawfish cream sauce. Reservations accepted. Lunch and dinner Tue.-Sat. Credit cards. $$

DIJON
1379 Annunciation St., (504) 522-4712; www.dijonnola.com
Roasted oysters are served with baby arugula and preserved lemon. The grilled hanger steak comes with roasted bone marrow, potato puree, baby spinach, pickled onions and bordelaise. Reservations recommended. Dinner Tue.-Sat., brunch Sun. Credit cards. $$$

DIMARTINO'S FAMOUS NEW ORLEANS MUFFULETTA
S700 S. Tyler St., Covington, (985) 276-6460; 1788 Carol Sue Ave., Terrytown, (504) 392-7589; 3900 Gen. DeGaulle Drive, (504) 367-0227; 6641 Westbank Expwy., Suite A, Marrero, (504) 341-4096; www.dimartinos.com
In addition to their muffulettas, there are po-boys filled with roast beef, ham or Italian sausage. Grilled flounder is topped with crawfish etouffee. No reservations. Hours vary by location. Credit cards. $

DINO'S BAR & GRILL
1128 Tchoupitoulas St., (504) 558-0900The Philly cheese steak wrap bundles slices of Prime sirloin and grilled onions and peppers in a spinach tortilla. Grilled tuna tops a salad of mixed greens dressed with feta vinaigrette. No reservations. Lunch, dinner and late-night daily. Credit cards. $

DISH ON HAYNE
9734 Hayne Blvd., (504) 301-0356; www.dishonhayne.com
The Cajun chicken pasta comes with grilled chicken, mushrooms, green onions, sun-dried tomatoes and roasted garlic over fettuccine topped with Cajun cream sauce. Catfish Charles features two deep-fried 9-ounce fillets on a panko-crusted potato cake with crawfish cream sauce, corn, roasted peppers and Parmesan cheese. Reservations recommended. Lunch Thu.-Fri., dinner Thu.-Sat., brunch Sun. Credit cards. $$$

DITALI'S PIZZA
8160 Belle Chasse Hwy., Belle Chasse, (504) 393-1160; Oakwood Mall, 197 Westbank Expwy., Gretna, (504) 366-2882; Northshore Square Mall, 150 Northshore Blvd., Slidell, (985) 649-5657; www.ditalis.com
Pasta Ditali features chicken, onions, broccoli and mushrooms sauteed in olive oil and white wine over penne pasta sprinkled with cheese. The spinach calzone is stuffed with fresh spinach, ricotta and mozzarella cheeses. Credit cards. $

DIVA DAWG
1906 Magazine St., (504) 304-8777; www.divadawgnola.com
Build your own hot dog here, starting with options like a crawfish etouffee dog or duck sausage dog, and add toppings like Creole vegetable chili, fried chicken, jalapeno mayo, relish, onions or sauerkraut. The Crabmeat Grilled Cheesy features a combination of pepper Jack, cheddar and American cheeses. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $

DMAC'S BAR & GRILL
542 S. Jefferson Davis Hwy., (504) 304-5757; www.dmacsbarandgrill.com
Daily specials include chicken-fried steak with mashed potatoes and vegetables on Thursdays. Monday's red beans and rice can be topped with a grilled pork chop. No reservations. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $

DOMENICA
123 Baronne St., (504) 648-6020; www.domenicarestaurant.com
Domenica's octopus carpaccio is prepared with fennel and citrus. The wood-roasted goat comes shakshuka-style with a yard egg and tomato sauce. Reservations accepted. Lunch and dinner daily. Credit cards. $$$

DOMILISE'S PO-BOYS
5240 Annunciation St., (504) 899-9126
The roast beef po-boy is smothered in gravy and dressed with Creole mustard. The fried shrimp po-boy is dressed with Swiss cheese and roast beef gravy. No reservations. Lunch and early dinner Mon.-Wed. and Fri.-Sat. Credit cards. $$

DOMINIQUE'S ON MAGAZINE
4213 Magazine St., (504) 891-9282; www.dominiquesonmagazine.com
Chef Dominique Macquet's new restaurant uses herbs and vegetables from its own garden. Seared Louisiana black drum is served over baby lima beans and kale with Meyer lemon mojo sauce. Royal red shrimp ceviche combines Gulf shrimp with lime juice, house-grown scotch bonnet peppers, cilantro and fleur de sel. Reservations recommended. Dinner Tue.-Sun., brunch Sun. Credit cards. $$$

DON FORTUNATO'S PIZZERIA
3517 20th St., Metairie, (504) 302-2674; www.donfortunatospizzeria.com
Sauteed spinach and feta are folded into phyllo dough triangles and baked and come with marinara sauce for dipping. The Sicilian pizza is loaded with prosciutto, red peppers, kalamata olives and tomato sauce. Delivery available. No reservations. Lunch and dinner daily. Credit cards. $$

DON'S SEAFOOD HUT
126 Lake Drive, Covington, (985) 327-7111; 4801 Veterans Memorial Blvd., Metairie, (504) 889-1550; www.donsseafoodonline.com
This local chain offers Cajun favorites including Jacked-Up oysters or char-broiled oysters. Don's seafood platter includes stuffed crab, stuffed shrimp, fried shrimp, fried catfish, fried oysters and shrimp etouffee. No reservations. Lunch and dinner daily. Credit cards. $$

DONG PHUONG ORIENTAL BAKERY AND RESTAURANT
14207 Chef Menteur Hwy., (504) 254-0296; www.dpbanhmi.com
Grilled pork banh mi fills the bakery's French bread with carrots, jalapenos, cilantro and cucumbers. The restaurant's banh xeo, or Vietnamese crepe, is a crisp egg- and rice-flour crepe stuffed with pork, shrimp, lettuce and bean sprouts. Reservations accepted for large parties. Breakfast and lunch Wed.-Mon. Credit cards. $

DOOKY CHASE RESTAURANT
2301 Orleans Ave., (504) 821-0600; www.dookychaserestaurant.com
Chef Leah Chase serves Creole dishes such as gumbo with shrimp, crab, chicken, ham and sausage. Another house favorite is the shrimp Clemenceau, made with butter, garlic, peas and potatoes. Reservations accepted. Lunch Tue.-Fri., dinner Fri. Credit cards. $$$

DORIGNAC'S
710 Veterans Memorial Blvd., Metairie, (504) 834-8216; www.dorignacs.com
Golden fried chicken livers are hand-battered and served as a lunch plate. Daily specials change but red or white beans with meat options such as fried chicken, smothered pork chops or smoked sausage are available on Mondays. No reservations. Breakfast and lunch daily. Credit cards. $

DOSON NOODLE HOUSE
135 N. Carrollton Ave., (504) 309-7283
Special spring rolls fill rice paper with shrimp, chicken, ham, avocado, mint and cucumber. Chicken salad features shredded chicken, cabbage, carrot and mint. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards and checks. $$

DOT'S DINER
Citywide; www.dotsdiner.com
The Dotwich is a breakfast sandwich of scrambled eggs, a sausage patty and cheese on a grilled buttermilk biscuit. The grilled hamburger steak is topped with mushrooms, onions and brown gravy and comes with salad, a vegetable, garlic bread and hash browns or mashed potatoes. No reservations. Hours vary by location. Credit cards. $

THE DOUGH BOWL
1039 Broadway St., (504) 861-2200
This late-night spot offers pizza slices topped with Buffalo chicken, tangy sauce, mozzarella, cheddar, chicken tenders and ranch dressing. The Cali burger is topped with Swiss cheese, avocado, fresh spinach, tomato, bacon and Creole mustard. No reservations. Lunch, dinner and late-night daily. Credit cards. $

DOWN THE HATCH
1921 Sophie Wright Place, (504) 522-0909; www.downthehatchnola.com
The gyro plate includes seasoned lamb and beef, hummus, salad and pita. The house-made veggie burger combines 15 vegetables and is served with sun-dried tomato pesto. Delivery available. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

DRAGO'S SEAFOOD RESTAURANT & OYSTER BAR
3232 N. Arnoult Road, Metairie, (504) 888-9254; Hilton New Orleans Riverside, 2 Poydras St., (504) 584-3911; www.dragosrestaurant.com
Drago's is known for char-broiled oysters topped with Parmesan, butter, parsley and garlic. The South of the Border chopped tuna salad is made with avocado, corn, tomatoes and lettuce with house-made aioli. No reservations. Hours vary by location. Credit cards. $$

DRESS IT
Omni Royal Crescent Hotel, 535 Gravier St., (504) 527-0006; www.omnihotels.com
Build your own burger from a long list of toppings or try a house burger like the Dress It, topped with garlic aioli, bacon, brie and balsamic-glazed onion. The Friday special is a fried shrimp and oyster platter that comes with a house-made horseradish and salad of baby greens, carrots, tomatoes, onions and house vinaigrette. Reservations accepted for large parties. Breakfast, lunch and dinner daily. Credit cards. $

DRY DOCK CAFE
133 Delaronde St., (504) 361-8240; www.thedrydockcafe.com
New Orleans-style barbecue shrimp features a half-pound of shrimp in peppery sauce with French bread for dipping. The Best Bank burger is topped with cheese, bacon, grilled onions and mushrooms. Reservations accepted. Lunch and dinner daily, brunch Sun. Credit cards. $$


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