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Spring Restaurant Guide 2013: V 


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VACHERIE
Hotel Ste. Marie, 827 Toulouse St., (504) 207-4532; www.vacherierestaurant.com
Crawfish etouffee is served with Louisiana-grown Crowley jasmine rice. Deep-fried boudin-stuffed Cornish hen is served with braised collard greens. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

VEGA TAPAS CAFE
2051 Metairie Road, Metairie, (504) 836-2007; www.vegatapascafe.com
Gambas barbacoas
features jumbo Gulf shrimp in spicy chorizo cream. Ensalada de remolochas combines roasted golden beets, candied goat cheese, glazed walnuts and baby spinach in curry vinaigrette. Reservations accepted. Dinner Mon.-Sat. Credit cards.  $$

THE VELVET CACTUS
6300 Argonne Blvd., (504) 301-2083; www.thevelvetcactus.com
The fried chicken burrito is stuffed with crispy chicken, paella-style saffron rice, black beans, sour cream, cheese and green chili sauce. Cochinita pibil is a Yucatan dish of braised pork and pickled red onions topped with pineapple salsa. No reservations. Lunch Fri.-Sun., dinner daily. Credit cards. $$

VENEZIA RESTAURANT
134 N. Carrollton Ave., (504) 488-7991; www.venezianeworleans.com
The eggplant Vatican features shrimp, crawfish and crab sauce over fried eggplant. The 8-ounce center-cut filet mignon comes with a choice of sides. Reservations recommended. Lunch Wed.-Fri. and Sun., dinner Wed.-Sun. Credit cards. $$

VERANDA RESTAURANT
Intercontinental New Orleans, 444 St. Charles Ave., (504) 585-4383; www.icneworleans.com
The grilled chicken pasta LaPlace is served with andouille sausage and Gulf shrimp. The garden wedge salad comes with garlic shrimp, Creole tomatoes, blue cheese and buttermilk dressing. Reservations recommended. Breakfast and lunch Mon.-Sat.. Credit cards. $$

VIANNE'S TEA HOUSE
544 Girod St., Mandeville, (985) 624-5683; www.viannes.com
Vianne's offers complete tea service as well as a la cart items. Scones are baked daily in flavors including cherry-walnut, cinnamon spice, lemon poppyseed and blueberry, and they are served with house-made lemon curd, jam and clotted cream. A paneed breast of chicken tops a salad of mixed organic greens, sprouts, cucumbers, peanuts, tomatoes and mandarin orange segments. Reservations recommended. Lunch Tue.- Sun. 2:30 p.m. Credit cards. $

VILLAGE COFFEE & TEA CO.
5335 Freret St., (504) 861-1909; www.villagecoffeenola.com
The sesame chicken salad is made with green onions, bell pepper, celery, dried cranberries and pecans and is available on a salad or a sandwich. The Uptown club has layers of sliced turkey, bacon, avocado, lettuce and tomato on a croissant or multigrain hoagie. No reservations. Lunch Mon.-Fri. Credit cards. $

VILLAGE INN
9201 Jefferson Hwy., River Ridge, (504) 737-4610
Crawfish Veronica features sauteed crawfish tossed in cream sauce over angel hair pasta with veal or eggplant. Char-grilled oysters are cooked in butter with Parmesan and Romano cheeses. No reservations. Lunch and dinner Tue.-Sat. Credit cards. $$

VINCENT'S ITALIAN CUISINE
4411 Chastant St., Metairie, (504) 885-2984; 7839 St. Charles Ave., (504) 866-9313; www.vincentsitaliancuisine.com
Veal and spinach canneloni features house-made pasta stuffed with ground veal, spinach and Parmesan, which is baked on a bed of Alfredo sauce and topped with red sauce. Creamy corn and crab bisque is served in a toasted bread cup. Reservations recommended. Hours vary by location. Credit cards. $$

VINE AND DINE
141 Delaronde St., (504) 361-1402; www.vine-dine.com
Andouille and zucchini skewers come with corn maque choux made with tasso, onions and peppers. Escargot are prepared in garlic butter and served in Parmesan-crusted phyllo cups. No reservations. Dinner Mon.-Sat. Credit cards. $$

VINTAGE GARDEN KITCHEN
925 S. Labarre Road, Metairie, (504) 837-5105; Place St. Charles, 201 St. Charles Ave., second floor, phone n.a.; www.vintagegardenkitchen.org
Served as either a salad, wrap or bowl (on top of pasta, rice or quinoa), Crunchy Thai features bell peppers, carrots, jicama, cucumber, scallions, peanuts, crunchy noodles, choice of greens and spicy peanut-lime vinaigrette. Also available as a salad, wrap or bowl, the Middle Eastern includes chickpeas, tomatoes, kalamata olives, feta, oven-dried tomatoes and lemon-tahini dressing. No reservations. Lunch Mon.-Fri. Credit cards and checks. $

VITASCOPE HALL
Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3740; www.neworleans.hyatt.com
The Vitascope burger is an 8-ounce custom-ground, grass-fed beef patty crusted in potato chips and topped with brie and caramelized onions. Sushi options include the Hyatt Roll, which combines crawfish, barbecued eel, spicy tuna, salmon, cucumber, avocado and eel sauce. No reservations. Lunch and dinner daily, late-night Sat. Credit cards. $$

VOLEO'S SEAFOOD RESTAURANT
5134 Nunez St., Lafitte, (504) 689-2482
The Big Boy seafood platter serves two and features fish, shrimp, oysters, stuffed crabs, crab claws, stuffed shrimp, frogs' legs and crawfish tails. Flounder Lafitte features fried flounder stuffed with provolone, crawfish, crabmeat and pecans and topped with cream sauce. Reservations accepted. Lunch and dinner Mon. and Wed.-Sat. Credit cards. $$

VOODOO BBQ & GRILL
Citywide; www.voodoobbqandgrill.com
Pulled pork is cooked for 14 hours over oak and pecan wood and served with two sides and garlic-buttered Texas toast. For a side, corn pudding is a cornbread souffle baked with whole sweet corn. No reservations. Hours vary by location. Credit cards. $


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