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2015 Fall Restaurant Guide: CBD 

click to enlarge The tapas menu at AC Lounge in the CBD includes herb-rubbed chicken with tomato sauce and olives.
  • The tapas menu at AC Lounge in the CBD includes herb-rubbed chicken with tomato sauce and olives.

AC Lounge
AC Hotel by Marriott, 221 Caron delet St., (504) 962-0700
The lounge offers a tapas menu including herb-rubbed chicken with tomato sauce and olives. Tomato-braised eggplant is served with ricotta toast. Antipasto salad includes prosciutto, salami, mozzarella and roasted vegetables. No reservations. Dinner daily, late-night Fri.-Sat. Credit cards. $

Acme Oyster House
Harrah's New Orleans, 8 Canal St., (504) 208-5106;
See French Quarter section for restaurant description.

Angeletto's Pizzeria & Pub
220 S. Robertson St., (504) 581-3500;
Lasagna comprises seasoned ground beef, mozzarella and herbed ricotta cheese, pasta and house marinara. Shrimp Alfredo features shrimp, bacon, mozzarella and house sauce. Reservations accepted. Lunch Mon.-Fri. Credit cards. $

301 Tchoupitoulas St., (504) 299-9777;
Chef John Besh's flagship restaurant serves roasted pompano with royal red shrimp and citrus brown butter. Lemon fish crudo is served with charred lemon and chicken crackling. Reservations recommended. Lunch Fri., dinner daily. Credit cards. $$$

Besh Steak
Harrah's Casino, 8 Canal St., (504) 533-6111;
John Besh's steakhouse offers large cuts of beef and Louisiana seafood. Char-grilled swordfish is served with rosemary-garlic potatoes and baked kale with Parmesan. Blue crab and butternut squash soup is topped with spiced pumpkin seeds. Reservations recommended. Dinner daily. Credit cards. $$$

Bon Ton Cafe
401 Magazine St., (504) 524-3386;
Crawfish etouffee features crawfish tails in garlic, butter and seasonings and is served with parsley buttered rice. Redfish Bon Ton is a sauteed black drum fillet served with jumbo lump crabmeat and lemon-butter sauce. Reservations accepted. Lunch and dinner Mon.-Fri. Credit cards. $$$

Chophouse New Orleans
322 Magazine St., (504) 522-7902;
The traditional steakhouse's menu includes a selection of large cuts such as a bone-in 22-ounce rib-eye, plus seafood and a la carte sides such as potatoes, creamed spinach and onion rings. Beef carpaccio is thinly sliced raw tenderloin topped with balsamic reduction, horseradish aioli, Parmesan, arugula and capers. Reservations recommended. Dinner daily. Credit cards. $$$

Cleo's Mediterranean Cuisine & Grocery
165 University Place, (504) 522-4504;
Mediterranean staples include falafel, stuffed grape leaves, gyros, lamb chops and more. Bone-in lamb shank is marinated in Greek olive oil, slow-roasted and served with two choices of hummus, salad or rice. Gyro platters come with hummus, salad, tzatziki and pita. No reservations. Open 24 hours daily. Credit cards. $

Daisy Dukes
123 Carondelet St., (504) 522-2233;
See French Quarter section for restaurant description. Delivery available. No reservations. Open 24 hours daily. Credit cards. $

The Roosevelt Hotel, 123 Baronne St., (504) 648-6020;
Chefs Alon Shaya and John Besh's restaurant serves pizzas and rustic Italian dishes. Whole roasted Gulf fish is served with tomatoes, olives, chili peppers and garlic. Slow-cooked rabbit and porcini mushroom ragout tops tagliatelle. Reservations recommended. Lunch and dinner daily. Credit cards. $$$

Espresso Express
One Shell Square, 701 Poydras St., Suite 116, (504) 524-5115; 639 Loyola Ave., seventh floor; (504) 576-2038
The turkey avocado panino is dressed with Monterey Jack cheese, bacon, red onions and honey mustard. The chicken wrap features grilled chicken, jalapenos, cheddar cheese, carrots, red onion and barbecue and ranch sauces in a wheat or white wrap. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

Fountain Lounge
The Roosevelt Hotel, 130 Roosevelt Way, (504) 648-5486;
Korean-style fried chicken wings are served with house-made Shropshire blue cheese dipping sauce. Crispy Brussels sprouts are tossed in miso-honey dressing and topped with toasted almonds and pickled radishes. Reservations accepted for large parties. Breakfast and lunch daily, dinner Tue.-Sun., late-night Fri.-Sat., brunch Sat.-Sun. Credit cards. $$

The Grill Room
Windsor Court Hotel, 300 Gravier St., (504) 522-1992;
Blue crab gratin features lump crabmeat in sherry cream with caviar, braised radish, asparagus and manchego. Hijiki blackened grouper comes with smothered greens and boiled peanuts. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$$

Handsome Willy's Patio Bar & Lounge
218 S. Robertson St., (504) 525-0377;
Happy hour specials include $1.50 tacos on Thursdays and $5 burritos on Wednesdays. Popular burrito choices include the Flying Pig (ginger beer-marinated pulled pork, bacon, hot peppers and cheddar) and the Magnificent Seven (beef, pork, chicken, bacon and black beans). No reservations. Dinner and late-night daily. Credit cards. $

Le Meridien New Orleans Hotel, 333 Poydras St., (504) 525-9444;
Open for breakfast only while the restaurant concept is in transition, its menu includes short rib hash served with two eggs, grilled asparagus and Creole hollandaise. Parallel eggs Benedict features bourbon and sugar-glazed Duroc pork belly, deep-fried poached eggs and Creole mustard cream sauce. No reservations. Breakfast daily. Credit cards.  $$

Le Foret
129 Camp St., (504) 553-6738;
Pepper jelly-glazed Chappa- peela pork belly is served with baby carrots, parsnip puree, crispy shallot rings and carrot greens. Braised Beeler's Volcano pork shank comes with mimolette risotto, roasted root vegetables, confit shallot and apple-pork jus. Reservations accepted. Dinner Mon.-Sat. Credit cards. $$$

Little Gem Saloon
445 S. Rampart St., (504) 267-4863;
Slow-smoked St. Louis ribs are coated in peach Creole barbecue sauce and served with Creole potato salad and coleslaw. Shrimp and grits features head and tail-on shrimp with onions, peppers and andouille over stone-ground grits topped with white truffle cream sauce. Reservations accepted. Lunch Tue.-Fri., dinner Tue.-Sat., brunch Sun. Credit cards. $$

333 St. Charles Ave., (504) 378-2840;
Chef John Besh's seafood restaurant is inspired by the French and German cuisines of the Alsace region. P&J oysters are stuffed with Gulf shrimp and blue crab. Grilled swordfish is served with kale, butternut squash and caper butter. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$

Mike Serio's Po-Boys & Deli
133 St. Charles Ave., (504) 523-2668
Slow-cooked roast beef is served dressed on Binder's French bread. The muffuletta features ham, Genoa salami, mortadella, Swiss and provolone cheeses and house-made olive salad. No reservations. Lunch Mon.-Sat. Credit cards. $

Renaissance New Orleans Pere Marquette Hotel, 817 Common St., (504) 412-2580
Smoked chicken and andouille gumbo is served with jasmine rice. Blackened drum is served with orzo jambalaya and lemon butter. Reservations accepted. Breakfast daily, lunch Tue.-Fri., dinner Fri.-Sat. Credit cards. $$$

Mother's Restaurant
401 Poydras St., (504) 523-9656;
Diners head to the counter to order po-boys and Creole staples such as crawfish etouffee and red beans and rice. The Ferdi po-boy is loaded with roast beef debris, baked ham, shredded cabbage, pickles, mayonnaise and yellow and Creole mustards. Jerry's jambalaya is made with chicken, sausage, vegetables, tomatoes, herbs and rice. No reservations. Breakfast, lunch and dinner daily. Credit cards. $$

Queen & Crescent Hotel Bar
344 Camp St., (504) 587-9700;
Beef short rib okonomiyaki (a Japanese cabbage pancake) is served with root beer glaze, spicy mayonnaise and bonito flakes. Fried turkey leg poutine with cheddar curds comes with white gravy and green tomato chow chow. No reservations. Breakfast and dinner daily, lunch Sat.-Sun. Credit cards. $$

Red Gravy
125 Camp St., (504) 561-8844;
The brunch menu features European-style pizzas with flatbread crusts, a margherita base and toppings such as butternut squash and pecorino. Prix fixe dinner menus change weekly and typically include options such as mussels in spicy fra diavolo sauce or chestnut ravioli with porcini butter sauce. Reservations accepted. Dinner Fri.-Sat., brunch Wed.-Mon. Credit cards. $$

Reuben's Soup & Sandwich Co.
920 Gravier St., (504) 373-6687;
The Reuben features house-made pastrami, sauerkraut, Swiss cheese and Russian dressing on rye bread. The muffuletta includes Chisesi ham, mortadella, salami, capicola, provolone, Pecorino Romano and olive salad. Delivery available. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

The Ruby Slipper
200 Magazine St., (504) 525-9355;
See Mid-City section for restaurant description.

Steve's Diner
Place St. Charles, 201 St. Charles Ave., Suite 210, (504) 522-8198;
The Cuban wrap combines pulled pork, ham, turkey, Swiss and cheddar cheeses, dill pickles, onion, lettuce and tomatoes on a whole wheat tortilla with honey-bacon Dijon dressing. Hot sausage topped with American cheese fills a French bread po-boy served with french fries. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

The Store
814 Gravier St., (504) 322-2446;
The shrimp and collard greens po-boy features fried shrimp and New Orleans-style barbecue sauce. Shrimp and grits includes sauteed shrimp and Creole tasso gravy. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

Taco Del Mar
1515 Poydras St., (504) 309-8311;
See Mid-City section for restaurant description.

444 St. Charles Ave., (504) 680-7000;
Rabbit and Gulf shrimp fricassee is served with egg noodles and field peas. Fire-roasted lamb chops come with creamed white beans and foie gras, tomato and mint jam. Reservations accepted. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards.  $$$

The Vintage Garden Kitchen
Place St. Charles, 201 St. Charles Ave., second floor;
See Metairie section for restaurant description.

Walk-on's Bistreaux and Bar
1009 Poydras St., (504) 309-6530;
The sports bar offers noshing items, burgers and more, and there are beer taps at some tables. Cajundillas are tortillas filled with chicken, boudin, pepper Jack cheese, grilled onions, andouille and rice. Waffle fries are topped with melted Monterey Jack and sharp cheddar cheeses, bacon, banana peppers, scallions and chipotle ranch. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

Welty's Deli and Catering
336 Camp St., (504) 592-0223;
The Napa salad features mixed greens, wine-soaked cranberries, hardwood-smoked bacon, toasted walnuts, apples, blue cheese and sugarcane pepper jelly vinaigrette. The California club includes ham, turkey, bacon, avocado, sun-dried tomatoes and alfalfa sprouts and choices of cheese and bread. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

Abita Springs | Algiers | Bywater | Carrollton/University | CBD | Chalmette/New Orleans East
Citywide | Covington | Faubourg Marigny | French Quarter | Gentilly/Lakefront | Gretna
Harahan/Jefferson/River Ridge | Harvey | Kenner & Beyond | Lakeview
Madisonville | Mandeville | Marrero | Metairie | Mid-City/Treme
Other | Outskirts | Slidell | Uptown | Warehouse District


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