Five in 5: variations on negroni cocktails

Ancora4508 Freret St., (504) 324-1636www.ancorapizza.comA Miller's Negroni is made with Martin Miller's Gin, Cocchi Torino and Campari. Cafe Henri800 Louisa St., (504) 302-2357www.henri.cafeThe frozen Negroni features Oryza gin, sweet vermouth and Luxardo Bitter.

Five in 5: grapefruit drinks

Barrel Proof1201 Magazine St., (504) 299-1888www.barrelproofnola.comThe Paper Zeppelin features rye whiskey, grapefruit liqueur, lemon and amaro. Compere LapinThe Old No. 77 Hotel & Chandlery,535 Tchoupitoulas St., (504) 599-2119www.comperelapin.comThe Andromeda combines pisco, green chili vodka, lime, grapefruit, rose and egg white.

Five in 5: high-end restaurant burgers

Angeline1032 Chartres St., (504) 308-3106www.angelinenola.comA patty of grass-fed beef is topped with bacon, pimiento cheese and pickles and served with hand-cut fries. Compere Lapin535 Tchoupitoulas St., (504) 599-2119www.comperelapin.comThe wagyu beef burger is topped with Taleggio cheese and caramelized onions.

Five in 5: smoked chicken

Boucherie1506 S. Carrollton Ave., (504) 862-5514www.boucherie-nola.comA brined and smoked half chicken is served with black garlic hoisin sauce, tomato basil sambal, sesame pancakes and garlicky green beans. High Hat Cafe4500 Freret St., (504) 754-1336www.highhatcafe.comSmoked roasted chicken is served with a choice of sides such as pimiento macaroni and cheese, sweet potato salad, coleslaw or field peas.

Five in 5: where to find 5 great dips in New Orleans

1000 Figs3141 Ponce de Leon St., (504) 301-0848www.1000figs.comRicotta and pumpkin seed dip is served with house-made pan bread. Lebanon's Cafe1500 S. Carrollton Ave., (504) 862-6200www.lebanonscafe.comFoul features smashed fava beans, jalapeno peppers, garlic, olive oil and lemon.

Five in 5: sausage rolls

Where to find sausage rolls in New Orleans
Five sausage rolls Bratz Y'all!

Five in 5: raw fish dishes in New Orleans

Baru3700 Magazine St., (504) 895-2225www.barutapas.comFlounder tiradito features spicy leche de tigre, grapefruit, radishes, red onions and choclo, Peruvian large-kernel corn. Carmo527 Julia St., (504) 875-4132www.cafecarmo.comPeruvian-style tiradito features thinly sliced Gulf fish topped with aji amarillo, yuzu sauce and canchita, or toasted corn nuts.

Five in 5: where to find crawfish bread in New Orleans

Borgne601 Loyola Ave., (504) 613-3860www.borgnerestaurant.comCiabatta is topped with creamy crawfish, onions, peppers, celery and melted cheese. The Cheezy Cajun3325 St. Claude Ave., (504) 265-0045www.thecheezycajun.comCorn bread pudding is topped with crawfish tails and creamy butter sauce.

Five in 5: steak tartare

Doris Metropolitan620 Chartres St., (504) 267-3500www.dorismetropolitan.comChateaubriand tartare is mixed with smoked paprika, shallots, capers and Dijon mustard and topped with a quail egg yolk. La Petite Grocery4238 Magazine St., (504) 891-3377www.lapetitegrocery.comSteak tartare gets some tang from horseradish, buttermilk and a pickled quail egg.

Five in 5: new outdoor dining spots in New Orleans

Bratz Y'all!617 B Piety St., (504) 301-3222www.bratzyall.comDine on sausages, pretzels and German beers in the beer garden, decorated with potted flowers and plants and hanging pendant lights. Rosedale801 Rosedale Drive, (504) 309-9595www.rosedalerestaurant.comSusan Spicer's homespun restaurant serves gourmet comfort food in the Navarre neighborhood.

Five in 5: milkshakes

The Company Burger611 O'Keefe Ave., Suite C7, (504) 309-9422; 4600 Freret St., (504) 267-0320www.thecompanyburger.comButterfinger candy bar-flavored milkshakes are available through April. Creole Creamery4924 Prytania St., (504) 894-8680; 6260 Vicksburg St., (504) 482-2924www.creolecreamery.comFrozen cappuccino shakes combine a double shot of espresso, cafe au lait and vanilla ice cream, topped with whipped cream.

Five in 5: unusual egg dishes

Angeline1032 Chartres St., (504) 308-3106www.angelinenola.comRoasted locally grown broccoli is served with bacon, grapefruit and boiled egg yolk dressing. Balise640 Carondelet St., (504) 459-4449www.balisenola.comPickled quail eggs are served with vinegary hot sauce.

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