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Spring Restaurant Guide 2013: E 


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EAT NEW ORLEANS
900 Dumaine St., (504) 522-7222; www.eatnola.com
Chicken and dumplings feature three biscuits in a cast-iron pan with vegetable cream sauce and chicken. The hog's head cheese appetizer is accompanied by house-made hot sauce. Reservations accepted. Lunch Tue.-Fri., dinner Tue.-Sat., brunch Sat.-Sun. Credit cards. $$

EL GATO NEGRO
81 French Market Place, (504) 525-9752; 300 Harrison Ave., (504) 488-0107; www.elgatonegronola.com
Guacamole is prepared tableside with two avocados, pico de gallo, lime and sea salt, and jalapeno peppers are optional. Oaxaca eggplant is a half eggplant seared and topped with Mexican panela cheese, shrimp, chicken, sauteed garlic, mushrooms, pico de gallo and mezcal cream salsa. No reservations. Breakfast Sat.-Sun., lunch and dinner daily. Credit cards. $$

ELEVEN79
1179 Annunciation St., (504) 299-1179; www.eleven79.com
Veal Fiorentina is topped with prosciutto, spinach, fontina cheese and white wine-lemon butter. Pasta puttanesca has a sauce made with tomatoes, anchovies, olives, basil and capers. Reservations recommended. Lunch Thu.-Fri., dinner Tue.-Sat. Credit cards. $$$

ELIZABETH'S
601 Gallier St., (504) 944-9272; www.elizabethsrestaurantnola.com
Baked oysters are topped with truffle foie gras mayonnaise. Fried soft-shell crab with chili hollandaise is a popular special. 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.emerilsrestaurants.com/emerilsdelmonico
Louisiana crawfish gnocchi are served with house-made andouille, sweet corn, mushrooms and grape tomatoes in crab boil butter. Chicken Clemenceau is made with roasted Springer Mountain chicken breast, Chisesi ham, roasted royal trumpet mushrooms, sugar snap peas and brabant potatoes in bearnaise. Dinner daily. Credit cards. $$$

EMERIL'S RESTAURANT
800 Tchoupitoulas St., (504) 528-9393; www.emerilsrestaurants.com/emerils-new-orleans
Fettucine Nero features Gulf shrimp and mussels topped with charred sweet corn, Covey Rise Farms tomatoes, pancetta and urchin-scampi fondue. The grilled double-cut pork chop is tamarind glazed and served with caramelized sweet potatoes and green chili mole. Reservations recommended. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

THE ENGLISH TEA ROOM
734 E. Rutland St., Covington, (985) 898-3988; www.englishtearoom.com
Windsor high tea includes a pot of tea, finger sandwiches, mini-quiches, two mini-cakes, a chocolate-dipped strawberry and scones served with clotted cream, lemon curd and preserves. The Coronation chicken salad features a mix of chicken, grapes, apples and walnuts in mild curry dressing and can be ordered on a salad or in a sandwich. Reservations accepted. Breakfast, lunch and early dinner Mon.-Sat. Credit cards and checks. $$

ERNST CAFE
600 S. Peters St., (504) 525-8544; www.ernstcafe.net
Crispy fish tacos fill warm tortillas and are topped with slaw and spicy aioli. Shrimp Creole features a savory tomato sauce and is served over white rice. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $

ESPRESSO EXPRESS
One Shell Square, 701 Poydras St., Suite 116, (504) 524-5115
The breakfast burrito is a wheat or white tortilla filled with eggs, cheese, bacon, sausage and salsa. Chicken salad features roasted chicken, cranberries, tomato, feta cheese and walnuts tossed in pepper jelly vinaigrette. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $


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