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2013 Winter Restaurant Guide: Contemporary 


8 BLOCK KITCHEN & BAR Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3850;
The smoked pork andouille sandwich is served on ciabatta and dressed with organic zucchini slaw and cranberry dressing. The cured salmon and egg-white frittata features cage-free eggs, organic baby spinach and organic tomato tartare. Reservations accepted. Breakfast and lunch Mon.-Fri., brunch Sat.-Sun. $$

1100 Poydras St., (504) 582-2350;
The steakhouse grilled romaine salad features sliced filet mignon, Creole tomatoes, red onions and blue cheese dressing. The spicy chicken Alfredo combines roasted spicy chicken tossed with Creole spices, green onions and mushrooms. Reservations recommended. Lunch Mon.-Fri. Credit cards. $$

THE AMERICAN SECTOR The National World War II Museum, 945 Magazine St., (504) 528-1940;
Alligator and pork cheek meatballs top spaghetti with red gravy. Grilled black drum comes over farro and Covey Farms mixed vegetables. Reservations accepted. Lunch and dinner daily. Credit cards. $$

4729 Magazine St., (504) 894-8881;
Crabmeat and goat cheese tart comes with cherry tomato gastrique and frisee lettuce. Lamb osso buco is served with house-made fettuccine, mint gremolata and veal glace. Reservations recommended. Dinner Tue.-Sat., brunch Sat.-Sun. Credit cards. $$$

430 Dauphine St., (504) 525-4455;
Chef Susan Spicer's flagship restaurant offers New Orleans-style barbecue shrimp served with pimento cheese grits and smothered greens. A gnocchi dish is made with Yukon Gold potatoes and accompanied by rabbit leg fricassee, sage and natural jus. Reservations required. Lunch Thu.-Sat., dinner Mon.-Sat. Credit cards. $$$

BORGNE Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3860;
Borgne's 10-clove garlic shrimp dish is prepared with potatoes, peppers and fennel. Black drum a la plancha is topped with pecans and jumbo lump crabmeat in brown-butter sauce. Reservations recommended. Lunch and dinner daily. Credit cards. $$

100 NE Central Ave., Amite, (985) 748-5555;
Black pepper beef tenderloin features cubes of tenderloin stir fried medium rare with potatoes, onions and mushrooms. Fried green tomatoes are topped with crawfish cream sauce. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

8115 Jeannette St., (504) 862-5514;
Boucherie's Chappapeela Farms pork confit comes with black-eyed peas, caramelized onion fondue and grilled green onions. The applewood-smoked scallops a la Provencal are paired with brown butter and cauliflower. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards and checks. $$

3641 Magazine St., (504) 891-1810;
Chef John Harris' elegant lounge offers a menu of cheese boards and small plates. Grilled baby octopus comes with chick peas and olive tapenade. Crostini of sauteed mushrooms is made with sherry vinegar and garlic. No reservations. Dinner and late-night Mon.-Sat. Credit cards. $

3903 Canal St., (504) 482-1225;
Crab cakes feature lump crabmeat and fresh herbs and are served over organic spring mix with remoulade. Fish Grand Cayman is poached in coconut curry sauce. Reservations recommended. Breakfast and lunch Wed.-Mon., dinner Wed.-Sat., brunch Sun. Credit cards. $$$

Hotel Monteleone, 214 Royal St., (504) 523-3341;
The bar bites menu features pig wings, which are drenched in mango barbecue sauce and served with braised Swiss chard, goat cheese, micro sprouts and a biscuit. Blue crab and crawfish beignets are topped with remoulade. No reservations. Lunch daily. Credit cards. $$

634 Louisa St., (504) 945-0742; Brunch features shrimp and andouille over stone-ground grits with mushrooms, cherry tomatoes and red onion. A house speciality is the canjiquinha, a Brazilian pork and corn-grit stew. Reservations accepted for large parties. Breakfast and lunch Mon.-Fri., dinner and late-night daily, brunch Sat.-Sun. Credit cards. $$

8801 Oak St., (504) 298-8689;
Gulf fish is marinated in olive oil and lemon zest, grilled and served with house-made roasted-jalapeno tartar sauce, garlic-sauteed local greens and spicy crab-boil potatoes. The organic chicken breast is marinated in a lime-cilantro vinaigrette and is served with smoky barlotti beans, guacamole and grilled flour tortillas. No reservations. Lunch and dinner Tue.-Sat., brunch Sat. Credit cards. $$

Hotel Monteleone, 214 Royal St., (504) 681-4444;
Bucktown oysters are served with collard bechamel, sunny side-up quail eggs and applewood-smoked bacon. The coriander-crusted Two Run Farm lamb is served with port wine reduction and comes with spiced chestnuts and seared foie gras. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$

833 Poydras St., (504) 620-8899; 
Herbsaint oysters are fried and served atop grilled tomatoes with tasso and spinach cream. Rack of lamb is served with almond-mint pesto, a vegetable and a starch. Reservations accepted. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$$

4905 Freret St., (504) 302-2357; 
The short-rib debris sandwich comes on multigrain bread with Gruyere cheese and red-onion jam. Truffled cauliflower comes with green pea pesto crostini. Reservations accepted for large parties. Dinner and late-night daily. Credit cards. $$

3442 St. Charles Ave., (504) 895-0858;
Eggplant cannoli feature slices of eggplant layered with a mix of ricotta, chevre and herbs, topped with muhammara, a Syrian red-pepper sauce. The flank-steak bruschetta features grilled marinated beef, shaved manchego cheese and Peruvian garlic spread on ciabatta crostini. No reservations. Lunch Fri.-Sun., dinner and late-night daily. Credit cards. $$

601 Gallier St., (504) 944-9272;
Rotating seafood specials include grilled drum with shrimp Creole sauce and fried soft-shell crabs with chili hollandaise. The crawfish cheesecake comes on a Parmesan-breadcrumb crust. Reservations accepted. Breakfast and lunch Tue.-Fri., dinner Tue.-Sat., brunch Sat.-Sun. Credit cards. $$

1728 Soniat St., (504) 899-7397;
Stone crab claws are served with preserved lemon creme fraiche aioli, celery root-fennel slaw and roasted beet. The roasted Guinea hen is paired with sweet potato gnocchi, chanterelle mushrooms and Swiss chard. Reservations recommended. Dinner Mon.-Sat. Credit cards and checks. $$$

307 Exchange Place, (504) 301-3347;
Thin-cut pork belly is pan-fried and served in a banh mi with shrimp, foie gras mousse, cucumber, carrots, jalapenos, arugula, basil and chili sauce. Beef daube is local beef slow braised with onions, tomatoes and red wine with a hint of olive and served with a truffled grit cake and broiled tomato. No reservations. Lunch and dinner Wed.-Sun. Credit cards. $$

Windsor Court Hotel, 300 Gravier St., (504) 522-1994;
Hudson Valley foie gras is served with a buttered date, a bacon beignet, pickled apple, brown-butter pecans and fried sage. Niman Ranch dry-aged tenderloin comes with potato butter, baby vegetables, mushroom ravioli and black garlic jus. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$$

701 St. Charles Ave., (504) 524-4114;
For an appetizer, house-made spaghetti is served with house-cured guanciale and a fried poached farm egg. Louisiana shrimp are served with Calasparra rice, artichokes and maitake mushrooms. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

321 N. Peters St., (504) 299-3944;
Lemon grass chicken soup is made with cilantro and rice. The local farm-raised muscovy duck breast is served with Louisiana legumes, Brussels sprouts, Spanish chorizo and baby carrot salad. Reservations recommended. Lunch Fri., dinner Wed.-Mon. Credit cards. $$$

2917 Magazine St.;
The shrimp and grits features Gulf shrimp sauteed with shallots, garlic, roasted red pepper, house-made tomato paste, house-made tasso, shrimp stock, lemon juice and butter. The 12-hour cured pork belly is slow roasted, topped with Steen's cane vinegar glaze and served with house-made kimchi, pickled radish, cucumber and butter lettuce. No reservations. Lunch daily, dinner Mon.-Sat., brunch Sat.-Sun. Credit cards. $$

4238 Magazine St., (504) 891-3377;
Pan-fried rabbit comes with spaetzle and caper-butter sauce. Popcorn risotto is mixed with piave vecchio cheese and black kale and topped with a crispy fried egg. Reservations recommended. Lunch Tue.-Sat., dinner daily, brunch Sun. Credit cards. $$$

129 Camp St., (504) 553-6738;
The barbecue shrimp features Louisiana shrimp, a fried grit cake and Abita beer barbecue sauce. The sugar cane-glazed quail is a popular entree. Reservations recommended. Dinner nightly. Credit cards. $$$

3637 Magazine St., (504) 895-1636;
The grilled lamb sirloin is served with a salad of arugula, fried chickpeas, roasted peppers, onions and balsamic vinaigrette. Sauteed drum is served with artichoke, roasted tomatoes, haricots verts and lemon-oregano yogurt. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$$

333 St. Charles Ave., (504) 378-2840;
The Luke burger is topped with Allan Benton's bacon, caramelized onions, tomatoes and Emmentaler cheese and is served with house-made fries. Jumbo Louisiana shrimp "en cocotte" combines McEwen & Sons creamy white-corn grits and Poche's andouille. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

640 Frenchmen St., (504) 945-4472; Garlic-Tabasco hot wings are served with blue cheese dressing. Blackened Gulf fish is served over dirty rice with lump crabmeat and Tabasco hollandaise. Reservations recommended. Lunch and dinner daily, brunch Sun. Credit cards. $$

5908 Magazine St., (504) 891-8495;
Vanilla bean gnocchi are tossed with Maine lobster, tarragon and sauce Americaine. Traditional cassoulet gets a local twist with the addition of andouille sausage, duck confit, duck sausage and cannellini beans. Reservations recommended. Lunch Fri., dinner Tue.-Sun., brunch Sat.-Sun. Credit cards. $$$

942 N. Rampart St., (504) 569-9979;
Sauteed Louisiana frogs' legs Provencale are served over saffron and fennel slaw with garlic beurre blanc. Classic bouillabaisse is loaded with sea bass, jumbo lump crabmeat, shrimp and mussels and garnished with rouille. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

817 Common St., (504) 412-2580;
Signature oysters Rockefeller Deconstructed features poached oysters, bacon chips, spinach and licorice root. The sweet-tea duck and crispy French baby chicken are popular entrees. Reservations recommended. Breakfast daily, lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

6325 Elysian Fields Ave., (504) 324-5372;
Aunt Irma's Hawaiian tuna salad combines mixed greens, toasted sesame seeds, wonton strips, avocado and cucumber, tossed with seared rare tuna and sweet and spicy Asian dressing. Blackened redfish is served with mashed potatoes and a side item. Reservations accepted for large parties. Lunch Fri., dinner Tue.-Sat. Credit cards. $$

3162 Dauphine St., (504) 301-1740;
Cajun spiced rib-eye is topped with blue cheese and served with blue cheese gratin and white wine-infused Brussels sprouts. Lamp lollipops are coated in Creole mustard sauce and served over cheese grits. Reservations accepted. Lunch Tue.-Fri., dinner Tue.-Sat., brunch Sat.-Sun. Credit cards. $$$

900 City Park Ave., (504) 488-1000;
Tuna two ways features tuna tartare and pepper seared tuna with avocado, sweet chili and wasabi creme fraiche. The miso- and cane-glazed fish of the day is seared in olive oil and served with miso glaze, shrimp dumplings, vegetables, watercress, ginger and lemon grass infused shrimp nage. Reservations recommended. Lunch Tue.-Sun., dinner daily, brunch Sun. Credit cards. $$$

301 Tchoupitoulas St., (504) 299-9777;
Chef John Besh's signature house-made gnocchi are tossed with blue crab and Perigord truffles. Breaded trout Pontchartrain is served with wild mushrooms, jumbo lump crabmeat and hollandaise. Reservations recommended. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

4426 Transcontinental Drive, Metairie, (504) 885-6885;
Among the upscale contemporary Creole offerings is a combination of a pan-seared breast and confit of duck with huckleberry glaze, served with an andouille-cornbread dressing. The fish of the day is pan-seared and served with crabmeat butter sauce and asparagus. Reservations accepted. Dinner Tue.-Sat. Credit cards. $$

1827 Hickory Ave., River Ridge, (504) 305-4195;
Gulf shrimp and smoked sausage come with white beans and creamy Creole sauce. The Peppery Pig sandwich features smoked ham, provolone cheese and pepper jelly on a toasted croissant. Reservations accepted for large parties. Lunch Mon.-Fri., dinner Tue.-Sat. Credit cards. $$

200 Julia St., (504) 252-9480;
Louisiana pickled shrimp includes shrimp and deviled eggs topped with truffled egg-yolk mousse. Cohiba-smoked scallops are coated with chorizo dust and served with caramelized cauliflower, patatas bravas and fennel choucroute. Reservations recommended. Lunch Mon.-Fri., dinner daily, late-night Fri.-Sat. Credit cards. $$$

RUE 127
127 N. Carrollton Ave., (504) 483-1571; Chef Ray Gruezke prepares sweetbread risotto with enoki and beech mushrooms, pine nuts and lemon risotto and heritage rabbit. The rabbit pot pie is made with sage, turnips, leeks and carrots and served with rosemary cornbread. Reservations recommended. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards. $$$

724 Dublin St., (504) 861-0565;
Short ribs are cooked sous vide (vacuum sealed and cooked slowly) with spicy hoisin and chili demi-glace and served with whipped potatoes and seasonal greens. Pan-seared wild Atlantic salmon is served with spiced winter squash and sweet-and-savory tomato chutney. Reservations recommended. Dinner Tue.-Sat. Credit cards and checks. $$

Roosevelt Hotel, 123 Baronne St., (504) 648-1200;
Lobster BLT sliders feature Maine lobster salad, pancetta, Bibb lettuce and tomatoes on brioche bread. Garlic-roasted giant prawns come with saffron carnaroli rice paella and cognac-shellfish sauce. Reservations accepted. Breakfast daily, lunch Mon.-Thu., dinner Thu.-Sat. Credit cards. $$$

3700 Orleans Ave., (504) 407-0818;
Chef Chris DeBarr's signature dishes include "shrimp in a grass skirt," his version of New Orleans barbecue shrimp with phyllo strands. Truffled goat cheese "ravioli" are made with slices of golden beets instead of pasta. Reservations accepted. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$

click to enlarge Shrimp and tasso skewers 
stand in a grilled pineapple 
medallion at SoBou. - PHOTO BY CHERYL GERBER
  • Photo by Cheryl Gerber
  • Shrimp and tasso skewers stand in a grilled pineapple medallion at SoBou.

310 Chartres St., (504) 552-4095;
SoBou's creative dishes include duck debris and butternut squash beignets with foie gras fondue and chicory coffee ganache. The foie gras burger features seared Hudson Valley foie gras, a sunny side-up yard egg, duck bacon and foie gras mayo on a caramelized onion brioche bun and it comes with a small Abita root beer and foie gras ice cream float. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$

1032 Chartres St., (504) 587-0091;
Spanish octopus features pimenton aioli, jamon iberico de bellota, pine nuts and shaved radishes. Bone marrow-crusted beef tenderloin is made with black garlic, charcoal-roasted carrots, king oyster mushrooms and pommes Dauphine. Reservations recommended. Dinner daily. Credit cards. $$$

3219 Burgundy St., (504) 309-7850;
The restaurant's constantly changing menu may include dishes like house-made cilantro ravioli filled with artichoke hearts, shiitake mushrooms, smoked mozzarella and shallots, served with grilled asparagus and roasted red pepper-cucumber-sambal oelek sauce. Wake Up Duck is a duck breast brined in coffee, star anise, garlic and orange, pan-seared and served with black rice and Brussels sprouts. Reservations accepted for large parties. Dinner Wed.-Sun., late-night Thu.-Sat., brunch Sat.-Sun. Credit cards. $$

625 Chartres St., (504) 265-8123;
This gastro pub offers creative new American cooking and craft cocktails. Slow-roasted pork shoulder is rolled into a patty, pan fried and served with Coosa Valley grits, braised greens and mustard jus. American Wagyu beef belly is braised and served with sweet soy reduction, a scallion and parsnip pancake, pickled onions and local sprouts. Reservations recommended. Dinner daily, late-night Fri.-Sat., brunch Sun. Credit cards. $$$

141 Delaronde St., (504) 361-1402;
Escargot are sauteed in garlic butter and served in Parmesan-crusted phyllo cups. Andouille and zucchini skewers are served with corn maque choux made with tasso, onions and peppers. Dinner Mon.-Sat. Credit cards. $$


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