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Spring Restaurant Guide 2013: #'s 


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5 FIFTY 5
New Orleans Marriott, 555 Canal St., (504) 553-5638; www.555nola.com
Bronzed redfish is topped with roasted red pepper crab mache salad and served with jasmine rice and lemon-thyme vinaigrette. Lobster mac and cheese is made with sauteed Maine lobster knuckle meat, Boursin, mascarpone and white cheddar cheeses, baby spinach and truffle oil and is served with crostini. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$

7 ON FULTON
Wyndham Riverfront New Orleans Hotel, 701 Convention Center Blvd., (504) 525-7555; www.7onfulton.com
New Orleans barbecue shrimp features a peppery butter sauce made with blonde ale. Oven-roasted lobster tail is topped with Louisiana crawfish and corn cream sauce and comes with fingerling potatoes and asparagus. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$

13
517 Frenchmen St., (504) 942-1345; www.13monaghan.com
Breakfast burritos are available all day and feature whole wheat tortillas filled with roasted red pepper sauce, cheddar cheese, salsa and scrambled eggs or tofu. Tater tachos are baked tots covered with black beans, jalapenos, cheddar cheese, salsa and sour cream. No reservations. Breakfast, lunch, dinner and late-night daily. Credit cards. $


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M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

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