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Spring Restaurant Guide 2013: N 


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N'TINI'S
2891 Hwy. 190, Mandeville, (985) 626-5566; www.ntinis.com
Chicken N'tini features a paneed chicken breast with sauteed spicy crawfish cream sauce over angel hair pasta. The menu also features a variety of steaks including filets, rib-eyes and strips. Reservations accepted. Breakfast and lunch daily, dinner Mon.-Sat. Credit cards. $$$

NACHO MAMA'S MEXICAN GRILL
1000 S. Clearview Pkwy., Suite 1016, Harahan, (504) 736-1188; www.nachomamasmexicangrill.com
California club nachos are made with chips covered with cheddar Jack cheese, bacon, grilled chicken, lettuce, pico de gallo and chipotle ranch. NOLA nachos are topped with shrimp and crawfish queso, cheddar Jack cheese, fried onion strings and fried jalapenos. Reservations accepted. Lunch and dinner daily. Credit cards. $$

NAKED PIZZA
701 Metairie Road, Suite 2A105, Metairie, (504) 835-0066; 6307 S. Miro St., (504) 865-0244; www.nakedpizza.biz
The Farmvil pizza has pepperoni, sausage, hamburger and ham. The Greenhouse pie features onion, tomato, pepper, black olive and mushrooms. Gluten-free crusts are available. No reservations. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $$

NAPOLEON HOUSE BAR & CAFE
500 Chartres St., (504) 524-9752; www.napoleonhouse.com
Shrimp remoulade salad features half an avocado filled with shrimp remoulade. The house specialty is the muffuletta made with ham, Genoa salami, pastrami, olive salad, Swiss and provolone cheeses and served warm. No reservations. Lunch and dinner Mon.-Sat., late-night Fri.-Sat. Credit cards. $$

NATHAN'S RESTAURAN
T36440 Old Bayou Liberty Road, Slidell, (985) 643-0443; www.nathansrestaurant.net
Char-broiled Louisiana oysters are topped with garlic butter. Blackened tuna is served on a bed of tasso and potato hash with Creole honey-butter. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$$

NEW ORLEANS BREAKFAST AND PANCAKE HOUSE
101 Lapalco Blvd., Gretna, (504) 394-7272
Char-broiled oysters are served with French bread. Chicken and waffles features a fried half chicken. Reservations accepted for large parties. Breakfast and lunch daily. Credit cards. $

NEW ORLEANS CAKE CAFE & BAKERY
2440 Chartres St., (504) 943-0010; www.nolacakes.com
The bakery prepares its own breads, pastries and cakes. A popular sandwich features crab, brie, spinach and bacon on house-made challah bread. The tofu sandwich features cucumber, pesto and roasted tomatoes. No reservations. Breakfast and lunch daily. Credit cards. $

NEW ORLEANS HAMBURGER & SEAFOOD CO.
Citywide; www.nohsc.com
The catfish plate features fried thin-cut catfish, Mardi Gras slaw, hushpuppies and garlic-herb fries. The Shrimpzilla is a shrimp po-boy topped with Swiss cheese, roast beef debris gravy and shredded cabbage in Creole mustard sauce. No reservations. Lunch and dinner daily. Credit cards.  $$

NEW YORK PIZZA
4418 Magazine St., (504) 891-2376; www.newyorkpizzanola.com
The traditional calzone is stuffed with ricotta cheese, Genoa salami and tomato sauce. The Big Apple pizza is loaded with pepperoni, Canadian bacon, mushrooms, olives, onions, green peppers, Italian sausage and garlic and anchovies and jalapenos on request. Reservations accepted for large parties. Lunch, dinner and late-night daily. Credit cards. $$

NEYOW'S CREOLE CAFE
3340 Bienville St., (504) 827-5474; www.neyowscreolecafe.net
The fried soft-shell crab seafood platter is a popular choice. Oysters can be ordered raw or char-grilled. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

NIRVANA INDIAN CUISINE
4308 Magazine St., (504) 894-9797; www.insidenirvana.com
The flag of India is a medley of favorites representing the orange, green and white of the Indian flag: buttered chicken, saag paneer and chicken malai kebab. Lamb rogan josh features pieces of lamb simmered with onions, yogurt, tomatoes and oil. Reservations accepted. Lunch and dinner Tue.-Sun. Credit cards. $$

NOLA BEANS
762 Harrison Ave., (504) 267-0783; www.nolabeans.com
The Argonne combines roasted turkey, Havarti cheese, sprouts, avocado and tomatoes and is available as a sandwich or wrap. The Spanish Fort salad combines grilled chicken, romaine, avocado, pico de gallo, corn, black beans and avocado ranch dressing. No reservations. Breakfast and lunch daily, early dinner Mon.-Sat. Credit cards. $

NOLA RESTAURANT
534 St. Louis St., (504) 522-6652; www.emerilsrestaurants.com/nolarestaurant
Duck confit and fried egg pizza is made with Parmesan, truffle oil and baby arugula. The grilled pork chop is served with brown sugar-glazed sweet potatoes, toasted pecans and caramelized onion reduction. Reservations recommended. Lunch Thu.-Sun., dinner daily. Credit cards. $$$

NONNA MIA
3125 Esplanade Ave., (504) 948-1717; www.nonnamia.net
The Sweet & Spicy pizza tops house-made crust with roasted red pepper sauce, Italian sausage, green peppers, caramelized onions and feta and mozzarella cheeses. Sicilian lasagna features meaty Bolognese sauce made with mushrooms, celery, peas and carrots, layered with pasta, mozzarella and Parmesan cheeses and topped with bechamel. Reservations accepted. Lunch and dinner daily. Credit cards. $$

NONNA RANDAZZO ITALIAN BAKERY & CAFE
2033 N. Hwy. 190, Suite 5, Covington, (985) 893-1488; www.nonnarandazzo.com
Nonna's house specialties include chocolate eclairs and cannoli, featuring house-made filling and shells. No reservations. Breakfast Tue.-Sun., lunch Tue.-Sat. Credit cards. $

NOR-JOE IMPORT COMPANY
505 Frisco Ave., Metairie, (504) 833-9240; www.norjoe.com
This distributor of imported Italian specialty foods is known for its classic muffuletta: Italian meats, cheeses and olive salad piled high on Sicilian sesame bread. No reservations. Lunch and early dinner Mon.-Sat. Credit cards. $

NOSH
219 Dauphine St., (504) 581-6674; www.nolanosh.com
A blackened redfish po-boy features a half-pound grilled fillet dressed and served on French bread with fries. Biscuits and gravy is made with two country-style house-made biscuits drenched in white cream sausage gravy. Reservations accepted for large parties. Breakfast and lunch daily, dinner Fri.-Sat. Credit cards. $

THE NUTRITION COMPANY
4350 Hwy. 22, Suite H, Mandeville, (985) 727-3482; www.vitalityblends.com
The Blast sandwich is made with free-range turkey, bacon, lettuce, avocado and soy Swiss and is served on grilled bread. The free-range Buffalo burger is served on a toasted organic-sprouted grain bun. No reservations. Breakfast and lunch Mon.-Sat. Credit cards and checks. $

NUVOLARI'S
246 Girod St., Mandeville, (985) 626-5619; www.nuvolaris.com
Pork osso buco is served with butternut squash risotto, roasted mushrooms and braising jus. The scallops, shrimp and crab combination includes Gulf shrimp, crabmeat and large (U-10) scallops tossed with pasta and either marinara or sherry cream sauce. Reservations recommended. Dinner daily. Credit cards and checks. $$$


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