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2015 Spring Restaurant Guide: #s 

3 Potato 4
2727 S. Broad St., Suite 102, (504) 298-7761;
The vegan restaurant specializes in organic, non-genetically modified potato wedges served with gluten-free sauces such as chipotle mayonnaise. Three-bean chili features black, kidney and pinto beans, corn, tomatoes, green chilies and Southwestern spices. There also are soups, gluten-free pastries and organic coffee. No reservations. Lunch daily, early dinner Mon.-Sat. Credit cards. $

5 Fifty 5
New Orleans Marriott, 555 Canal St., (504) 553-5555;
Grilled redfish is served with stir-fried spinach and cherry tomatoes. Lobster macaroni and cheese is cooked with white wine, cheese sauce, spinach and truffle oil and topped with Parmesan. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$

8 Block Kitchen & Bar
Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3850;
The breakfast buffet features a grits station with toppings such as blue cheese, chorizo, bacon and more. Gumbo ya ya is made with andouille, chicken and Creole seasonings. Reservations accepted. Breakfast and lunch daily, brunch Sat.-Sun. Credit cards. $$

517 Frenchmen St., (504) 942-1345;
Tachos are potato tots topped with vegan chili, cheddar, jalapenos, salsa and sour cream. Boudin- and tofu-filled banh mi are dressed with pickled carrots, red onions, jalapenos, cucumbers, cilantro, soy sauce and Sriracha mayonnaise on French bread. No reservations. Lunch, dinner and late-night daily. Credit cards. $

1000 Figs
3141 Ponce de Leon St., (504) 301-0848;
Spawned from the Fat Falafal food truck, 1000 Figs serves a falafel platter that include hummus, baba ghanoush, yogurt, pickled carrots, beets, greens, bread and more. Roasted vegetable salad includes barley, feta and herb pesto. No reservations. Lunch and dinner Tue.-Sat. Credit cards. $$

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