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Spring Restaurant Guide 2013: W 


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W.I.N.O.
610 Tchoupitoulas St., (504) 324-8000; www.winoschool.com
The wine bar and shop offers a menu of small plates. Red pepper jelly with goat cheese is one of the most popular items. The three dip plate includes hummus, tapenade and bruschetta. No Reservations. Lunch and late-night daily. Credit cards. $

WOW CAFE
Citywide; www.wowcafe.com
Wings are available in various quantities and the sampler platter includes 3 pounds (18-24 pieces) and four sauces. The Shanghai shrimp po-boy features shrimp topped with Chinese chili-mustard sauce, ranch dressing, carrots, cucumbers and cilantro. The Philly burger is topped with Monterey Jack cheese, grilled onions, peppers and mushrooms, lettuce and house-made ranch dressing and served on a toasted bun. No reservations. Hours vary by location. Credit cards. $

WALK-ON'S BISTREAUX & BAR
1009 Poydras St., (504) 309-6530; www.walk-ons.com
Catfish Atchafalaya features blackened or fried fillets topped with crawfish etouffee and fried crawfish. Cajundillas are quesadillas filled with chicken, boudin, pepper Jack cheese, grilled onions, andouille sausage and rice. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

WASABI
900 Frenchmen St., (504) 943-9433; 8550 Pontchartrain Blvd., (504) 267-3263; www.wasabinola.com
The Marigny roll features chopped tuna, ginger, snow crab and crunchy flakes wrapped in rice paper. The firecracker roll combines tempura shrimp, spicy tuna, snow crab, jalapenos, cucumber and smelt roe and is served with the house spicy mayo. Reservations recommended. Lunch and dinner Mon.-Sat. Credit cards. $$

WATER STREET BISTRO
804 Water St., Madisonville, (985) 845-3855; www.waterstreetbistromadisonville.com
Pan-seared scallops are served on top of baby spinach with feta cheese. Grilled rack of lamb features balsamic- and rosemary-infused olive oil and is served with creamed potatoes and vegetables. Reservations recommended. Lunch and dinner Wed.-Sat., brunch Sun. Credit cards and checks. $$

WAYFARE
4510 Freret St., (504) 309-0069; www.wayfarenola.com
The Knuckle is a sandwich of thin-sliced roast beef dressed with horseradish aioli, pickled onion, arugula and shoestring potato crisps on a pretzel bun. The Media Dia is a Cuban-style pressed sandwich filled with Black Forest ham, soppressata, orange mojo pork shoulder, charred onion, Swiss cheese, dill pickles, jalapeno, guasacaca and spicy mayo on pan de agua. Reservations accepted for large parties. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

WAYNE JACOB'S SMOKEHOUSE & RESTAURANT
769 W. Fifth St., LaPlace, (985) 652-9990; www.wjsmokehouse.com
House-made andouille is the star of the andouille burger, which combines sausage, ground beef and roasted pecans. Plantation veal is fried and served over pasta with shrimp, artichoke and mushroom-basil cream sauce. Reservations recommended. Lunch Mon.-Fri., dinner Thu.-Fri., brunch Sun. Credit cards. $$

WELTY'S DELI
336 Camp St., (504) 592-0223; www.weltysdeli.com
The Napa salad features mixed greens, wine-soaked cranberries, hardwood-smoked bacon, toasted walnuts, apples, blue cheese and sugar cane pepper jelly vinaigrette. The New Orleans AK (After Katrina) sandwich is assembled with a choice of four deli meats and cheddar, Swiss, pepper Jack and provolone cheeses on a warm muffuletta bun. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

WHO DAT COFFEE CAFE
2401 Burgundy St., (504) 872-0360; www.whodatcoffeecafe.com
The cafe offers a menu of burgers, sandwiches, salads and daily specials. In the evening, the pop-up restaurant Milkfish serves Filipino dishes such as kare kare, which is oxtail stewed with eggplant, toasted rice and peanut butter, served with jasmine rice, sauteed long beans and bok choy. Reservations accepted. Breakfast and lunch daily, dinner Wed.-Mon., brunch Fri.-Sun. Credit cards. $$

WHOLE FOODS MARKET
3420 Veterans Memorial Blvd., Metairie, (504) 888-8225; 5600 Magazine St., (504) 899-9119; www.wholefoodsmarket.com
These markets offer a rotating selection of salads, baked goods, deli items, pizza and more. The spring vegetable salad combines roasted asparagus, portobello mushrooms and tomatoes. No reservations. Breakfast, lunch and dinner daily. Credit cards and checks. $

click to enlarge Kerry Seaton uses her family recipe for fried chicken at Willie Mae’s Scotch House. - PHOTOS BY CHERYL GERBER
  • Photos by Cheryl Gerber
  • Kerry Seaton uses her family recipe for fried chicken at Willie Mae’s Scotch House.

WILLIE MAE'S SCOTCH HOUSE
2401 St. Ann St., (504) 822-9503
Fried chicken is coated in wet batter and prepared according to Willie Mae Seaton's family recipe. Bread pudding is a popular dessert. No reservations. Lunch daily, early dinner Mon.-Sat. Credit cards. $

WIT'S INN
141 N. Carrollton Ave., (504) 486-1600; www.witsinn.com
The house-made corn and crab bisque is served with toasted bread sticks. The muffuletta pizza has an herb sauce base and is layered with ham, Genoa salami, mortadella, provolone, olive salad and red sauce. Reservations accepted for large parties. Lunch, dinner and late-night daily, brunch Sat.-Sun. Credit cards. $$

WOLFE'S IN THE WAREHOUSE
Marriott New Orleans, 859 Convention Center Blvd., (504) 613-2882; www.wolfesinthewarehouse.com
The herb jumbo shrimp linguine is topped with tomato, bacon, spinach and Parmesan cheese. The 8-ounce applewood-smoked beef tenderloin comes with au gratin potatoes, baby carrots and caramelized shallot demi-glace. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$$


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