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Winter Restaurant Guide 2016: Creole 

Antoine's Restaurant
713 St. Louis St., (504) 581-4422; www.antoines.com
Signature dishes include oysters Rockefeller topped with pureed greens and seasoned breadcrumbs. Alaska Antoine is baked Alaska — ice cream wrapped in pound cake and crowned with a toasted meringue shell and hot fudge. Reservations recommended. Lunch and dinner Mon.-Sat., brunch Sun. Credit cards. $$$

Arnaud's Restaurant
813 Bienville St., (504) 523-5433; www.arnaudsrestaurant.com
Shrimp Arnaud features Gulf shrimp in signature tangy Creole remoulade. Potato-crusted Gulf fish features a pan-seared fillet on a bed of sauteed fennel with Herbsaint butter. Reservations recommended. Dinner daily, brunch Sun. Credit cards and checks. $$$

Brennan's
417 Royal St., (504) 525-9711; www.brennansneworleans.com
Eggs Benedict features house-made English muffins, Canadian bacon and hollandaise. Steak Diane is served with fingerling potato confit, baby carrots and brandied mushroom reduction. Reservations recommended. Breakfast and lunch Tue.-Sun., dinner Tue.-Sat. Credit cards. $$$

Cafe Dauphine
5229 Dauphine St., (504) 309-6391; www.cafedauphinenola.com
Lizardi rolls are egg rolls filled with cabbage, crabmeat, shrimp and crawfish seasoned with Asian and Cajun spices and sweet chili sauce. Deep-fried bell peppers are stuffed with crabmeat and shrimp dressing. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Cafe Reconcile
1631 Oretha Castle Haley Blvd., (504) 568-1157; www.cafereconcile.org
The nonprofit culinary and hospitality training kitchen for young adults offers a menu of Creole and soul food favorites. For a Thursday special, white beans and shrimp are served with salad. The fried local catfish plate is served with crawfish sauce and includes two sides. Reservations accepted for large parties. Lunch Mon.-Fri. Credit cards. $

Clancy's
6100 Annunciation St., (504) 895-1111; www.cafedauphineorleans.com
Seared sea scallops are served with Steen's cane vinegar brown butter. Smoked duck features a breast and leg smoked over cherry wood and served with red wine demi-glace, linguine and vegetables. Reservations recommended. Lunch Thu.-Fri., dinner Mon.-Sat. Credit cards. $$$

The Court Of Two Sisters
613 Royal St., (504) 522-7261; www.courtoftwosisters.com
Grilled Gulf fish is topped with Louisiana jumbo lump crabmeat and served with citrus beurre blanc and maque choux. Jalapeno-stuffed, bacon-wrapped duck breast is served with wild berry gastrique. Reservations recommended. Dinner and brunch daily. Credit cards. $$$

Dooky Chase's Restaurant
2301 Orleans Ave., (504) 821-0600; - www.dookychaserestaurant.com
Chef Leah Chase offers a buffet of Creole dishes for lunch. Creole gumbo brims with shrimp, crab, chicken, ham and sausage. Shrimp Clemenceau combines shrimp, garlic, peas and potatoes. Reservations accepted. Lunch Tue.-Fri., dinner Fri. Credit cards. $$

Galatoire's Restaurant
209 Bourbon St., (504) 525-2021; www.galatoires.com
Classic Creole fried trout meuniere amandine is a fillet topped with almonds and meuniere sauce. Galatoire Goute is a seafood sampler that includes items such as shrimp remoulade, crabmeat maison and oysters en brochette. Reservations accepted. Lunch and dinner Tue.-Sun. Credit cards and checks. $$$

Gumbo Shop
630 St. Peter St., (504) 525-1486; www.gumboshop.com
There are three types of gumbo including a seafood version with shrimp, crab and okra served over rice. Chicken Espagnole is a half chicken simmered in brown sauce with mushrooms, shallots, wine and garlic served over rice with vegetables. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

Hobnobber Cafe
5928 W. Metairie Ave., Suite 8, Metairie, (504) 734-8448; - www.hobnobbercafe.com
Daily specials include chicken and sausage gumbo. Monday's red beans and rice special comes with smoked sausage or a breaded pork chop. No reservations. Lunch and dinner Mon.-Fri. Credit cards. $

Jeff's Creole Grille
5241 Veterans Memorial Blvd., Metairie, (504) 889-7992; www.jeffscreolegrille.com
Grilled redfish is served with white wine lemon butter and grilled vegetables. Chicken Parmesan is served over angel hair pasta with marinara. No reservations. Lunch and dinner Mon.-Sat., breakfast Sat.-Sun. Credit cards. $$

Kayla's Restaurant
3036 St. Claude Ave., (504) 949-3477
Blackened fish is served with grits. Barbecue shrimp are prepared with a sauce of wine, butter and barbecue sauce. No reservations. Lunch Mon.-Sat. Credit cards. $

MeMe's Bar & Grille
712 W. Judge Perez Drive, Chalmette, (504) 644-4992; www.memesbarandgrille.com
New Orleans-style barbecue shrimp are served in their shells with peppery lemon-garlic butter sauce and garlic bread. Crawfish tails are served with Creole cream sauce over eggplant medallions. Reservations accepted. Lunch Tue.-Fri., dinner Tue.-Sat. Credit cards. $$

Mr. B's Bistro
201 Royal St., (504) 523-2078; www.mrbsbistro.com
Barbecue Gulf shrimp are served shells-on with butter and Worcestershire sauce and French bread for dipping. Gumbo Ya Ya is a country-style gumbo with chicken and sausage. Reservations recommended. Lunch Mon.-Sat., dinner daily, brunch Sun. Credit cards. $$$

Mr. Ed's Seafood and Italian Restaurant
910 W. Esplanade Ave., Suite A, Kenner, (504) 463-3030; 1001 Live Oak St., Metairie, (504) 838-0022; www.austinsno.com
Seafood-stuffed bell peppers are filled with shrimp, crabmeat and crawfish and served with mashed potatoes and vegetables. The fried chicken plate includes chicken breast, a wing, a leg, a thigh, salad and fries. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $$

Muriel's Jackson Square
801 Chartres St., (504) 568-1885; www.muriels.com
Pecan-crusted puppy drum is served with roasted pecans and Louisiana crabmeat relish. A grilled double-cut pork chop is topped with Louisiana sugar cane apple glaze and served with candied pecan sweet potatoes and Southern-style greens. Reservations recommended. Lunch Mon.-Sat., dinner daily, brunch Sun. Credit cards. $$$

Neyow's Creole Cafe
3340 Bienville St., (504) 827-5474; www.neyowscreolecafe.com
The menu includes red beans and rice, fried chicken, shrimp Creole and more. Char-grilled oysters are topped with butter and cheese sauce. The seafood platter features fried shrimp, oysters, fish, a stuffed crab and two sides. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

Palace Cafe
605 Canal St., (504) 523-1661; www.palacecafe.com
Chef Rene Bajeux's charcuterie selection includes cured meats, pates, terrines and rillettes. andouille-crusted Gulf fish is served with vegetables, Crystal beurre-blanc and chive aioli. Reservations recommended. Breakfast and lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

Pere Antoine Restaurant & Bar
741 Royal St., (504) 581-4478; www.pereantoine.com
Crawfish and crab cake Pontchartrain features pasta topped with crawfish, crab cakes and lemon-butter sauce. Fried green tomatoes are served with fried shrimp and white remoulade. Reservations accepted. Breakfast, lunch, dinner and late-night daily. Credit cards. $$

Remoulade
309 Bourbon St., (504) 523-0377; www.remoulade.com
Barbecue shrimp feature shell-on Gulf shrimp baked in a peppery butter sauce. Jambalaya is made with Gulf shrimp, chicken, honey-baked ham, andouille sausage, rice, vegetables and Creole sauce. Reservations accepted. Lunch and dinner daily. Credit cards and checks. $$

Roux on Orleans
Bourbon Orleans Hotel, 717 Orleans Ave., (504) 571-4604; www.bourbonorleans.com/roux-on-orleans
Catfish, shrimp and grits features a fried fillet and blackened shrimp topped with crawfish etouffee sauce over creamy grits. Cajun blackened chicken pasta includes sauteed bell peppers and onions, andouille, Cajun Alfredo sauce and penne pasta. Reservations accepted. Breakfast and dinner daily. Credit cards. $$$

Sassafras Creole & Seafood Restaurant
6600 Franklin Ave., (504) 288-3939; www.sassafrasnola.com
Smothered okra includes shrimp and smoked sausage in Creole tomato sauce served over rice with salad. St. Roch seafood pasta features sauteed crawfish tails and Gulf shrimp over angel hair pasta with cream sauce. Reservations accepted. Lunch daily, dinner Mon.-Sat., brunch Sun. Credit cards. $$

Smilie's Restaurant
5725 Jefferson Highway, Harahan, (504) 733-3000; www.smiliesrestaurant.com
Baked chicken Romano features an 8-ounce boneless breast coated with Italian breadcrumbs and Romano cheese and served with chardonnay sauce. Grilled catfish Orleans is topped with jumbo lump crabmeat sauce. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

Tableau
616 St. Peter St., (504) 934-3463; www.tableaufrenchquarter.com
The classic Creole menu includes eggs Hussarde featuring poached eggs, grilled beef medallions, masa-fried Gulf oysters, a grilled tomato and red wine hollandaise. Chicken Tableau is herb-roasted chicken breast and crispy boneless thigh served with bearnaise and potatoes. Reservations recommended. Lunch and dinner daily, brunch Sun. Credit cards. $$$

Tujague's Restaurant
823 Decatur St., (504) 525-8676; www.tujaguesrestaurant.com
Hand-rolled gnocchi are served with jumbo lump crabmeat, wild mushrooms and truffle cream sauce. Filet Tujague's is topped with Gulf oysters and Crystal bearnaise. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$




African | American | Bar & Grill | Barbecue | Brewpub
Burgers | Cafe | Cajun | Caribbean/Cuban | Chinese
Coffee & Dessert | Contemporary | Creole | Deli | Diner
Filipino | Fondue | French | Greek | Indian/Pakistani | Irish
Italian | Japanese/Sushi | Juice Bar | Korean | Latin American
Louisiana Contemporary | Mediterranean/Middle Eastern | Mexican/Southwestern
Music and Food | Neighborhood | Pan-Asian | Pizza | Sandwiches & Po-boys
Seafood | Soul Food | Steakhouse | Tapas/Spanish | Thai | Vietnamese


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