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Summer Restaurant Guide 2014: V 

Vacherie
Hotel Ste. Marie, 827 Toulouse St., (504) 207-4532; www.vacherierestaurant.com
Rabbit cassoulet is slow-cooked and served with collard greens, navy beans and leeks. The Taste of Vacherie sampler includes seafood and okra gumbo, crawfish etouffee, smothered collard greens and fried green tomatoes topped with remoulade. Reservations accepted. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

Vasquez Seafood & Poboy
515 E. Boston St., Covington, (985) 893-9336
The seafood plate comes with fried shrimp, oysters and catfish, fries or potato salad and a garden salad. The Cuban special features a six-inch Cuban sandwich, black beans, rice and fried plantains. Delivery available. No reservations. Lunch and dinner Mon.-Sat. Credit cards and checks. $$

Vega Tapas Cafe
2051 Metairie Road, Metairie, (504) 836-2007; www.vegatapascafe.com
Grilled avocado salad is served with crispy onions and Mahon cheese in Portuguese chestnut-vanilla vinaigrette. Wild mushroom ravioli are served with Madeira and goat cheese creme. Reservations accepted. Dinner Mon.-Sat, late night Fri.-Sat. Credit cards. $$

The Velvet Cactus
6300 Argonne Blvd., (504) 301-2083; www.thevelvetcactus.com
The Summer Strawberry salad features mixed greens, strawberries, toasted spiced pecans, Craisins, Cojita cheese, red onions, avocado, smoky jalapeno-mango vinaigrette and choice of ground beef, fajita chicken or steak, pork, shrimp or portobello mushrooms. Chicken Pablo is mesquite-smoked chicken topped with roasted portobello mushrooms, grilled onions, pico de gallo and jalapeno creme and served with two sides. No reservations. Lunch Fri.-Sun., dinner daily, brunch Sat.-Sun. Credit cards. $$

Venezia Restaurant
134 N. Carrollton Ave., (504) 488-7991; www.venezianeworleans.com
Veal Pontchartrain is breaded and topped with artichoke hearts, mushrooms, crabmeat and lemon butter sauce. Steak choices include an 8-ounce center cut filet. Reservations recommended. Lunch Wed.-Fri. and Sun., dinner Wed.-Sun. Credit cards. $$

Veranda Restaurant
InterContinental Hotel New Orleans, 444 St. Charles Ave., (504) 585-4383; www.icneworleans.com
The seafood omelet includes crabmeat and shrimp and is topped with Cajun cream sauce. Pain perdu is topped with bananas Foster. Reservations accepted. Breakfast and lunch daily. Credit cards. $$

Verti Marte
1201 Royal St., (504) 525-4767
The All That Jazz po-boy fills grilled French bread with ham, turkey, shrimp, American and Swiss cheeses, grilled mushrooms, tomatoes and house "wow" sauce. Barbecue ribs are served with macaroni and cheese, baked beans and two vegetable sides. Delivery available. No reservations. Open 24 hours daily. Cash only. $

Vianne's Tea House
544 Girod St., Mandeville, (985) 624-5683; www.viannes.com
Barbecue-glazed salmon salad is served with mixed organic greens, Campari tomatoes, egg wedges and capers. Scones are made from scratch daily and flavors include pumpkin-spice and cranberry-walnut. Reservations recommended. Lunch Tue.-Sat. Credit cards. $$

Vic's Kangaroo Cafe
636 Tchoupitoulas St., (504) 524-4329
Shepherd's pie is filled with ground beef and topped with garlic mashed potatoes and cheddar cheese. Prime rib dinner is the special on Mondays. No reservations. Dinner and late-night daily. Credit cards. $

Village Coffee & Tea Co.
5335 Freret St., (504) 861-1909; www.villagecoffeenola.com
The Uptown garden salad features mixed greens, tomatoes, shredded carrots, sprouts, red onion, boiled egg wedges, avocado, bacon and a choice of dressing. Chicken, bacon and mixed greens are drizzled with ranch dressing in a wrap. No reservations. Breakfast, lunch and dinner daily.

Vincent's Italian Cuisine
4411 Chastant St., Metairie, (504) 885-2984; 7839 St. Charles Ave., (504) 866-9313; www.vincentsitaliancuisine.com
House-made cannelloni is stuffed with a puree of veal and spinach, baked in Alfredo sauce and topped with house-made tomato sauce. Creamy corn and crab bisque is served in a toasted bread bowl. Reservations recommended. Chastant Street: lunch Tue.-Fri., dinner Mon.-Sat. St. Charles Avenue: lunch Tue.-Fri., dinner Tue.-Sun. Credit cards. $$

Vine and Dine
141 Delaronde St., (504) 361-1402; www.vine-dine.com
Blackened salmon pizza includes pesto and feta, and the truffled portobello pie features portobello and prosciutto over Alfredo sauce with a drizzle of truffle oil. No reservations. Dinner Mon.-Sat. Credit cards. $$

The Vintage Garden Kitchen
925 S. Labarre Road, Metairie, (504) 620-2495; Place St. Charles, 201 St. Charles Ave., second floor; www.vintagegardenkitchen.org
Crunchy Thai includes bell peppers, carrots, jicama, cucumber, scallions, peanuts, crunchy noodles, greens and spicy peanut-lime vinaigrette. Signature kale slaw is made with dried cranberries, sliced almonds, shredded kale, cabbage, carrots and ginger-cider vinaigrette. South Labarre Road location offers take-out only. No reservations. Breakfast and lunch Mon.-Fri. Credit cards and checks. $

Vitascope Hall
Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3740; www.neworleans.hyatt.com
Sushi options include the Volcano roll: crabstick, avocado and cucumber topped with snow crab, scallops, tempura bits and eel sauce. The Vitascope burger is an 8-ounce grass-fed beef patty crusted with potato chips and topped with brie and caramelized onions. 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 for two features fish, shrimp, oysters, stuffed crabs, crab claws, stuffed shrimp, frog legs, crawfish tails and soft-shell crabs when in season. Seafood pizza is topped with shrimp, crawfish, crab, onions, mushrooms, bell peppers, mozzarella and tomato sauce. Reservations accepted. Lunch and dinner Mon. and Wed.-Sat. Credit cards. $$

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

W.I.N.O.
610 Tchoupitoulas St., (504) 324-8000; www.winoschool.com
The fruit and cheese plate includes two cheese selections, grapes and sliced apple. Sweet items include Debbie Does Doberge chocolate-covered red velvet cake balls. No reservations. Lunch, dinner and late-night daily. Credit cards. $


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Prices
Dollar signs indicate the average price of an entree.

$ = $1-$10
$$ = $11-$20
$$$ = $21 and up

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