WINTER RESTAURANT GUIDE
BY CUISINE
by Natalie Brown, Frank Etheridge, Alison Fensterstock, Kandace Power Graves, Eileen Loh Harrist, Sarah O'Kelley, Todd A. Price, Alex Rawls and David Lee SimmonsOf our four season dining guides, the Winter Restaurant Guide is the most focused in celebrating the myriad influences on this city's culture -- by cuisine. If we are not a continental city, we are certainly a city of continents, taking our culinary cues from all corners of the world and making them, one way or another, uniquely New Orleans. It's why we don't just say something is 'Creole' or Cajun'; there's also 'Louisiana Contemporary.' It's where the line sometimes blurs between 'American Contemporary' and 'Intercontinental.' And it's where 'Chinese,' 'Japanese,' 'Indian' and 'Thai' dance around the word 'Panasian.'
So if you're wondering what's for dinner tonight, here's a little -- OK, a lot -- food for thought.
African | American | American Contemporary | Bagels| Bar & Grill | Barbecue | Belgian | Brewpub | Burgers | Cafe | Cajun | Caribbean | Chinese | Coffee & Dessert | Creole | Crepes | Deli | Diner | French | Gourmet-to-Go | Greek | Indian | Intercontinental | Italian | Japanese | Latin American | Louisiana Contemporary | Mediterranean Mexican & Southwestern | Middle Eastern | Music & Food | Neighborhood | Panasian | Pizza | Sandwiches & Po-Boys | Seafood | Soul Steakhouse | Tapas | Thai | Vegetarian & Health Food | Vietnamese
PRICE KEY: $ -- $5 to $10 $$ -- $11 to $20 $$$ -- $21 or more
