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Summer Restaurant Guide 2014: W 

WOW Cafe
Citywide; www.wowcafe.com
The Shanghai shrimp po-boy features fried shrimp topped with Asian slaw, cilantro, house ranch and Shanghai sauce. The 10-piece wing deal includes one side and two sauces, with choices including Buffalo, chipotle, teriyaki, honey citrus, garlic-herb, barbecue and others. Reservations accepted for large parties. Hours vary by location. Credit cards. $

Waffles on Maple
7712 Maple St., (504) 304-2662
The Heart Attack waffle is topped with two fried eggs, Muenster, mozzarella, cheddar, caramelized onions, mushrooms and jalapenos. The Monkey Madness waffle is loaded with bananas, sliced almonds, whipped cream and chocolate ganache. No reservations. Breakfast, lunch and dinner Sun.-Fri. Credit cards. $

Walk-on's Bistreaux and Bar
1009 Poydras St., (504) 309-6530; www.walk-ons.com
Cajundillas are quesadillas filled with chicken, boudin, pepper Jack cheese, grilled onions, andouille and rice. Walk-on's cheese fries are seasoned waffle fries topped with melted Monterey Jack and sharp cheddar cheese, bacon, banana peppers, green onions and chipotle ranch. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

Warehouse Grille
869 Magazine St., (504) 322-2188; www.warehousegrille.com
Grilled shrimp top angel hair pasta. The pork rib-eye comes with cornbread stuffing, asparagus and raspberries. Reservations accepted. Breakfast Sat.-Sun., lunch and dinner daily. Credit cards. $$

Wasabi
900 Frenchmen St., (504) 943-9433; 8550 Pontchartrain Blvd., (504) 267-3263; www.wasabinola.com
The Marigny roll features chopped spicy tuna, ginger, snow crab and crunchy flakes wrapped in rice paper. The Firecracker roll features tempura shrimp, spicy tuna, snow crab, jalapenos, cucumber and smelt roe with spicy mayonnaise. Reservations accepted for large parties. Pontchartrain Boulevard: lunch and dinner Mon.-Sat. Frenchmen Street: lunch Mon.-Sat., dinner daily. Credit cards. $$

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

Wayfare
4510 Freret St., (504) 309-0069; www.wayfarenola.com
A vegetarian banh mi features roasted sweet potatoes, baby bok choy, sauteed cremini and hon-shimeji mushrooms, pickled carrot, daikon, jalapenos, cucumber, cilantro and house-made mayonnaise on a French loaf. Crawfish bread grilled cheese features crawfish tails sauteed with peppers, onions, garlic and tomato, Wisconsin cheddar, provolone and mozzarella cheeses, crawfish boil butter and tarragon aioli on a sesame seed Pullman loaf. 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 used to make 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. $$

Well
3301 Veterans Memorial Blvd., Metairie, (504) 593-6955; www.wellcompany.com
The Green smoothie combines lemon, spinach, celery, apple, parsley, avocado and banana. The Well smoothie is available in vanilla or chocolate with a base of almond milk or coconut water and fruits such as mango or strawberry. No reservations. Breakfast and lunch daily. Credit cards. $

Welty's Deli and Catering
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 sugarcane pepper jelly vinaigrette. The French dip sandwich features medium-rare roast beef and aged provolone cheese on French bread served au jus. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

Who Dat Coffee Cafe
2401 Burgundy St., (504) 872-0360
The Marigny sandwich features crab and shrimp salad in remoulade served open-faced on ciabatta. Not Yo Mama's cornbread features jalapeno cornbread topped with creamy egg sauce, cheddar cheese, bacon and green onions. Reservations accepted. Breakfast and lunch daily, brunch Fri.-Sun. Credit cards. $$

Whole Foods Market
300 N. Broad St., Suite 103, (504) 434-3364; 3420 Veterans Memorial Blvd., Metairie, (504) 888-8225; 5600 Magazine St., (504) 899-9119; www.wholefoodsmarket.com
Barbecue chicken pizza is topped with chicken breast, barbecue sauce and scallions. Shepherd's pie features beef cooked with onions, mushrooms, carrots, corn and thyme and topped with mashed potatoes. No reservations. Breakfast, lunch and dinner daily. Credit cards and checks. $

Willie Mae's Scotch House
2401 St. Ann St., (504) 822-9503
Willie Mae's is best known for its fried chicken. New dishes include a fish and shrimp platter. No reservations. Lunch Mon.-Sat. Credit cards. $

Wit's Inn Bar & Pizza Kitchen
141 N. Carrollton Ave., (504) 486-1600; www.witsinn.com
The salad pizza is a cheese pizza topped with a mixed green salad including blue cheese and vinaigrette, available as a weekday lunch special. Shrimp Florentine pizza includes red sauce, shrimp, spinach, mushrooms, feta, roasted garlic and mozzarella. Reservations accepted for large parties. Lunch, dinner and late-night daily, brunch Sat.-Sun. Credit cards. $

Wolfe's in the Warehouse
New Orleans Downtown Marriott at the Convention Center, 859 Convention Center Blvd., (504) 613-2882; www.marriott.com
Grilled mahi mahi is served with Gulf Coast lump crabmeat butter sauce, braised collard greens and fingerling potatoes roasted in duck fat. Crawfish and tasso macaroni and cheese features a three-cheese sauce and is topped with seasoned breadcrumbs and green onions. Reservations accepted. Breakfast, lunch and dinner 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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