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Spring Restaurant Guide 2013: G 

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8117 Maple St., (504) 861-0067
Popular burgers include the Swiss-mushroom burger and the G.B. burger, featuring an 8-ounce Angus beef patty topped with bacon, jalapenos, barbecue sauce and melted cheddar and Monterey Jack cheeses. There also are steaks, chicken, salads and sandwiches. Reservations accepted for large parties. Lunch Sat.-Sun., dinner daily. Credit cards. $

808 Bienville St., (504) 581-3467;
Scalibut, a combination of scallops and halibut, comes with Maine lobster risotto and pea shoot butter. The crispy fried soft-shell crab is served with creamy brown butter and toasted cashews. Reservations recommended. Dinner daily. Credit cards. $$$

209 Bourbon St., (504) 525-2021;
The Galatoire goute is a cold seafood sampler that includes shrimp remoulade, crabmeat maison and oysters en brochette. Poisson meuniere amandine features crispy fried Gulf fish topped with toasted almonds and meuniere sauce. Reservations accepted. Lunch and dinner Tue.-Sun. Credit cards and checks. $$$

509 S. Tyler St., Covington, (985) 892-9992;
Steaks like the bone-in 18-ounce Kansas City strip are served sizzling with butter. Pan-seared pompano is topped with sauteed crabmeat and citrus beurre blanc. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sat. Credit cards and checks. $$$

2535 Metairie Road, Metairie, (504) 832-0955
Fried soft-shell crab is served with crabmeat over pasta Alfredo. Blackened redfish comes with crabmeat and shrimp on top. Reservations accepted for large parties. Lunch and dinner Tue.-Sat. Credit cards. $$

914 N. Peters St., (504) 595-3400;
Ceviche de Camarones combines Gulf shrimp, red onions and tomatoes in citrus juices and is served with fried casaba. Paella de Mariscos features saffron Arborio rice cooked with mussels, shrimp, fish, clams, scallops, calamari and vegetables and is served with jalapeno sauce. Reservations recommended. Dinner Tue.-Sun., brunch Sun. Credit cards. $$$

300 Lapalco Blvd., Gretna, (504) 391-0600; 4821 Veterans Memorial Blvd., Metairie, (504) 885-7500;
Gambino's has provided sweet treats to locals for more than 60 years. Specialty cakes like Cupid's red velvet cake and fudge pecan brownie cakes remain perennial favorites. French bread and muffuletta sandwiches are available as well. No reservations. Breakfast and lunch daily. Credit cards. $

435 Huey P. Long Ave., Gretna, (504) 368-1114;
The blackened salmon salad is made with spinach, red onions, pecans, raisins, blue cheese and a choice of dressing. The roast beef po-boy is dressed with gravy, Swiss cheese, lettuce, tomato and pickles on toasted French bread and served with fries. Reservations accepted for large parties. Lunch and dinner Mon.-Sat. Credit cards and checks. $$

1728 Soniat St., (504) 899-7397;
Roasted chicken is served with garlic mashed potatoes, wild mushrooms, haricot verts and rosemary chicken jus. Duck confit is a popular menu item. Reservations recommended. Dinner Mon.-Sat. Credit cards.  $$$

1461 N. Causeway Blvd., Mandeville, (985) 626-4342;
Shrimp fajitas are served with pico de gallo, tortillas and house-made guacamole. The Shrimp in Fiery Garlic comes with shrimp sauteed in ancho peppers and fiery garlic and comes with Mexican rice and guacamole salad. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

741 Bonnabel Blvd., Metairie, (504) 835-8593;
Oysters are seasoned, battered and deep fried and come with french fries and onion rings. Ricotta, Romano and Parmesan cheese ravioli are breaded and fried and topped with red gravy and Alfredo sauce. No reservations. Lunch and dinner Mon.-Fri. Credit cards and checks. $$

200 Poydras St., (504) 552-2739;
The brewpub offers a Kobe black and blue burger dressed with blue cheese, grilled red onions, tomato and lettuce and served with apple cider slaw and garlic fries. Chipotle and shrimp flatbread is brushed with garlic oil and herbs and topped with shrimp, grilled pineapple, roasted Anaheim peppers, feta cheese and caramelized onions and drizzled with chipotle mayo and Thai dressing. Reservations accepted for large parties. Lunch, dinner and late-night daily. Credit cards. $$$

3100 Magazine St., (504) 373-6579;
For a dinner special, sweet tea-brined double-cut pork chop is served with apple-bourbon glaze, vanilla bean mashed potatoes and grilled vegetables. Crabmeat, St. Andrew triple-cream brie and asparagus fill a three-egg omelet topped with lobster-cognac cream sauce and grilled asparagus spears. Reservations accepted for large parties. Breakfast Sat., Lunch Tue.-Sat., dinner Tue.-Fri., brunch Sun. Credit cards. $

1000 S. Jefferson Davis Pkwy., Suite 100, (504) 301-3709;
The hazelnut cruffin is made with croissant dough and hazelnut and cinnamon spread and is baked in a muffin tin. The smoked ham sandwich features pecan-cheddar spread, pepper jelly and green apple slices on a house-made baguette. No reservations. Breakfast and lunch Mon.-Sat. Credit cards. $

575 Convention Center Blvd., (504) 520-8530;
The Fisherman's Stew combines the fish of the day with oysters, mussels, shrimp, a vegetable and brown rice in a fish-based broth. A duck debris po-boy is dressed with slaw and served on French bread. Reservations recommended. Lunch and dinner daily. Credit cards. $$

307 Exchange Place, (504) 301-3347;
Thin-cut, pan-fried pork belly is served in a banh mi with shrimp, foie gras mousse, cucumber, carrots, jalapenos, arugula, basil and chili sauce. Beef daube features local beef braised with onions, tomatoes and red wine and is served with a truffled grit cake and broiled tomato. No reservations. Lunch and dinner Wed.-Sun. Credit cards. $$

1116 Louisiana Ave., (504) 899-8005;
Chicken with garlic sauce combines sauteed white meat, broccoli, baby carrots, mushrooms, water chestnuts, celery and zucchini in spicy garlic sauce. Singapore mai fun features thin rice noodles sauteed in yellow curry sauce with chicken, shrimp, pork, green onions, egg and Chinese cabbage. No reservations. Lunch and dinner daily. Credit cards. $

Windsor Court Hotel, 300 Gravier St., (504) 522-1994;
Louisiana crawfish is served atop English pea panna cotta and accompanied by a salad of spring peas, brunois of preserved lemon and country ham with cavier and buttermilk vinaigrette. Hudson Valley foie gras is served with a buttered date, a bacon beignet, pickled apple, brown-butter pecans and fried sage. Reservations recommended. Breakfast daily, lunch and dinner daily, brunch Sun. Credit cards. $$$

6106 Magazine St., (504) 899-4880;
Pan-seared, sesame-crusted salmon comes with wasabi beurre-blanc. The New Iberia short ribs are braised in demi-glace and served with creamy polenta. Reservations accepted. Dinner Wed.-Sat. Credit cards. $$

3120 Cleary Ave., Metairie, (504) 889-7889;
The Metry Surf & Turf po-boy combines fried shrimp, roast beef and gravy on French bread. Mardi Gras pasta features jumbo Gulf shrimp, spicy sausage, mushrooms, peppers and bowtie pasta tossed with cream sauce. No reservations. Lunch and dinner daily. Credit cards. $

2854 St. Charles Ave., (504) 895-9524;
The pressed chicken Philly sandwich features chicken, provolone and American cheeses, mushrooms, sauteed onions, roasted peppers, mayonnaise and Italian seasonings on Leidenheimer French bread. The house gumbo features chicken and sausage in a dark roux. No reservations. Lunch Mon.-Sat. Credit cards. $

The Smoking Ring burger is topped with barbecue sauce, applewood-smoked bacon, cheese and a fried onion ring and comes with fries. The catfish and shrimp platter is served with coleslaw, salad and a side item. Reservations accepted. Lunch and dinner daily. Credit cards. $$

3708 Derbigny St., Metairie, (504) 833-1390
Mr. G's burgers (Junior or Senior) include patties that are made fresh daily and come topped with house-made chili. Hot tamale sandwiches are served on French bread and topped with chili and cheese. No reservations. Lunch Mon.-Sat. Credit cards and checks. $

630 St. Peter St., (504) 525-1486
Chicken espagnole features a half chicken that is simmered in brown sauce with mushrooms, shallots, wine and garlic and served over rice with vegetables. Crawfish etouffee features crawfish tails simmered in spicy sauce with onions, bell peppers, celery, garlic and wine. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

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