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.
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.
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.
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.
High Hat Cafe4500 Freret St., (504) 754-1336www.highhatcafe.comA whole fried catfish is served with fries, hushpuppies and house-made pickles. Marjie's Grill320 S. Broad St., (504) 603-2234www.marjiesgrill.comFried Des Allemands catfish is served with cracklings and a coriander herb salad.
Boucherie 1506 S. Carrollton Ave., (504) 862-5514A weekly crawfish boil on the patio begins at 11 a.m.
Cherry Espresso Bar4877 Laurel St., (504) 875-3699www.cherryespresso.comThe Devil's Mattress sandwich includes sausage, fried eggs, cheddar cheese, onion marmalade and maple butter. Gracious Bakery + Cafe1000 S. Jefferson Davis Parkway, Suite 100, (504) 301-3709; 2854 St. Charles Ave., (504) 301-9949www.graciousbakery.comThe Oliver features a fried egg, bacon or sausage, smoked cheddar and aioli on a green onion roll.
Five juices and mocktails
Bar Tonique820 N. Rampart St., (504) 324-6045www.bartonique.comCelery soda is mixed with lime juice, house-made gum syrup, celery bitters and charged (soda) water. Carmo527 Julia St., (504) 875-4132www.cafecarmo.comMocktails are made with juices of vitamin C-packed graviola fruit and acerola cherries, passion fruit, cashew fruit and sugar cane.
Domenica123 Baronne St., (504) 648-6020www.domenicarestaurant.comSquid ink tagliolini is tossed with blue crab and herbs. Marcello's715 St. Charles Ave.,
4860 Veterans Memorial Blvd., Metairie,
(504) 301-3848www.marcelloscafe.comA.O.C. pasta features spaghetti, lump crabmeat, anchovies, olive oil, pine nuts, capers and red pepper flakes.
Liberty Cheesesteaks5031 Freret St., (504) 875-4447www.libertycheesesteaks.comThe steak hoagie includes American or provolone cheese, lettuce, tomato and olive oil on an Italian hoagie roll. Luca Eats7329 Cohn St., (504) 866-1166www.lucaeats.comThin-sliced grilled sirloin is topped with caramelized onions, white cheddar and horseradish sauce on ciabatta.
Emeril's New Orleans800 Tchoupitoulas St., (504) 528-9393www.emerilsrestaurants.com/emerils-new-orleansThe s'mores ice cream sandwich includes toasted marshmallows and Fireball whiskey sauce. Fat Boy Pantry1302 Magazine St.,
(504) 239-9514Ice cream is scooped onto a sweet bun and pressed.
Caribbean RoomThe Pontchartrain Hotel, 2031 St. Charles Ave., (504) 323-1500www.thecaribbeanroom.comThe $95 five-course tasting menu includes lobster bisque with lobster toast and tarragon and tournedos of beef with bearnaise. The Grill RoomWindsor Court Hotel, 300 Gravier St.,
(504) 523-6000www.grillroomnew- orleans.comPrix fixe options of five- ($80), seven- ($100) and nine-course ($120) meals have dishes such as oysters with tempura-fried avocado and Calabrian chilies.