Chef Phillip Lopez presents contemporary bistro fare
At Part & Parcel, chef Phillip Lopez's modern delicatessen, and at his restaurants Root and Square Root, there's no mistaking who is in charge. The chef's touch is evident everywhere — from creative charcuterie plates toppling with obscure cured meats and pickled bits to the avant-garde approach and cutting-edge techniques that pepper his creative menus.
Cheese, sandwiches and more on Banks Street
The name might imply otherwise, but Melt isn't just a grilled cheese operation. The Mid-City restaurant feels more polished and grown-up than just another place hawking the childhood staple.
A refined new approach at the Bywater restaurant, bar and pool
The Country Club always has had a certain allure. Though the days of clothing-optional revelry may have come to an end, there's still a relaxed and bohemian feel to the Bywater bar, restaurant and pool — and a recent makeover has delivered an updated look.
Casual Southeast Asian-style barbecue on Broad
It's impossible to forget a first encounter with Southeast Asian roadside barbecue. The first thing to register is the smell, sometimes from a distance: a mix of burning wood, lemon grass, slow-roasted pork, fish sauce and sweat.
A place for po-boys with some creative twists
When it comes to the po-boy, there are time-tested classics — loaded with fried oysters, roast beef drenched in gravy or shrimp with remoulade — but in the past few years, the city has seen new versions emerge with creative twists. Such sandwiches have come from Killer Poboys, Bevi Seafood Co. and The Sammich, which now is shuttered.
Chef Jacob Cureton's menu straddles the past and present
It's interesting to see what happens when a new chef takes over a kitchen. A restaurant's former reputation can linger even when there are changes or new direction.
Classic Creole seafood dishes at a family-friendly spot
Neighborhood seafood restaurants are one of our city's best-known calling cards — family-friendly spots without pretense where platters of boiled crabs and crawfish, peel-and-eat shrimp and fried catfish are as welcome as delicate dishes of crab-stuffed flounder and trout meuniere. Shelley Flick, whose grandparents founded Bucktown's R&O's restaurant, knows the formula well.
Creative bistro fare pairs with craft beer on Freret Street
The concept at Freret Beer Room might seem self-explanatory, but there's more than beer and bar food at the restaurant. Owner Eli Gay opened the Freret Street bistro in November, and it offers draft beer and chef Charles Vincent's creative takes on New American bistro fare.
An Uptown Italian restaurant with a Northeastern accent
There are many types of Italian restaurants in New Orleans, including down-home Creole-Italian joints, classic trattorias with Sicilian roots and rustic, Northern Italian-inspired eateries. At Altamura, there's an East Coast influence, as the elegant new restaurant from ManhattanJack duo Jack Petronella and chef Coleman Jernigan pays tribute to spots in New Jersey and Manhattan where Petronella ate as a child.
Simple, fresh, sweet and savory crepes in a casual cafe
The Crepe Place is less a French restaurant than a cafe that pays homage to the country's best-known portable snack. Anchoring the airy space on Poland Avenue is the spot's raison d'etre, a custom-built wooden crepe cart.
The restaurant serves updated French-Creole fare in the French Quarter
At Cafe Sbisa, the first thing diners notice is a mural by the late George Dureau, which looms large over the historic restaurant's dining room. The photographer and painter's depiction of French Quarter patrons at the Decatur Street restaurant (which dates back to 1899) has been hanging in the same spot for decades, though the iconic eatery shuttered after Hurricane Katrina and has had several short-lived incarnations in years past.
The cafe serves creative, wholesome fare with a '60s vibe
Flyers advertising a yoga course hang near the front register. Peace signs, Grateful Dead posters and John Lennon quotes decorate the walls.