The dog-friendly dive bar is a favorite late-night haunt for people who just don't want the party to end (it doesn't open until 7 p.m.). Tucked in an Uptown residential area, the bar is decked in Christmas lights year around and the Santa statue sports a New Orleans Saints jersey. Beers and shots are popular choices, and happy hour features $2.50 well drinks and $2 beer. Open daily. No food. Happy hour 7 p.m.-10 p.m. daily.
Located in historic Algiers Point near the ferry landing, this bar and restaurant is a regular docking spot for neighborhood residents and also draws tourists who stop in for a cold beer and po-boy, Creole cuisine or seafood dishes. Signature drinks include Sex on the Levee, a mix of rum, passion fruit and club soda, and Dry Dock rum punch, a blend of rums and fruit juices. Open daily. Full restaurant menu.
Creole file gumbo features Gulf shrimp, crab, hot sausage, smoked sausage and smoked ham in spicy broth served with rice. The hot sausage po-boy is served on toasted French bread. Reservations accepted. Breakfast and lunch Mon.-Sat., brunch Sun. Credit cards. $$
Smoked fennel-crusted pork prime rib is served with smashed white beans and andouille over smokehouse pork jus. A blueberry-allspice waffle is topped with a soft poached egwg and braised duck and served with whiskey-spiked syrup and Grand Marnier duck jus. Reservations accepted. Breakfast and lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$
The Ferdi po-boy is loaded with roast beef debris, baked ham, shredded cabbage, pickles, mayonnaise and yellow and Creole mustards. Entrees include chicken and sausage jambalaya, crawfish etouffee, red beans and rice, seafood gumbo and more. No reservations. Breakfast, lunch and dinner daily. Credit cards. $$
Sugarcane-lacquered Texas quail is stuffed with charred chili and peppercorn rice boudin and served with tasso-braised cabbage, rum vinegar glaze and Crystal pepper jelly. Yellowfin tuna Provencal is served over smoked tomatoes, charred onions, fines herbes, roasted eggplant and olives with black garlic vinaigrette and red pepper rouille. Reservations recommended. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$
Chefs Donald Link and Stephen Stryjewski serve updated Cajun dishes. Smoked pork ribs in house-made barbecue sauce are served with pickled watermelon rind relish. The Louisiana cochon is a pulled pork patty served with cabbage, pickled peaches and cracklings. Reservations recommended. Lunch and dinner Mon.-Sat. Credit cards. $$$
Char-broiled oysters are topped with garlic-butter sauce and Parmesan. The oyster loaf features fried oysters between two pieces of buttered thick Texas toast. The seafood gumbo is made with shrimp, crabmeat and okra. No reservations. Lunch Tue.-Sat., dinner Thu.-Sat. Cash only. $
Amelie oysters are topped with creamed spinach and artichokes and served on house-made crostini. Wild-caught Atlantic salmon is served with roasted fingerling potatoes, asparagus and horseradish cream. Reservations recommended. Lunch and dinner Wed.-Sun., brunch Sat.-Sun. Credit cards. $$
Shrimp remoulade is served with deviled egg, guacamole and mirliton corn relish. The Brigtsen’s seafood platter includes grilled fish, shrimp cornbread, baked oysters with crabmeat, shrimp and Napa cabbage slaw, and baked sea scallops with asparagus, spinach, bacon and leeks. Reservations accepted. Dinner Tue.-Sat. Credit cards. $$$
Chicken fried steak is served with baked macaroni and cheese, greens, grits and gravy. Gulf shrimp are served over smoked Gouda grits with roasted tomatoes and tasso. Reservations accepted. Lunch and dinner daily. Credit cards. $$