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Spring Restaurant Guide 2013: K 

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416 Chartres St., (504) 596-2530;
Blackend Louisiana drum is served with chipotle compound butter, mashed potatoes and vegetable. Blackened twin beef tenderloins are served with debris sauce, a potato and vegetable. For an appetizer, fried rabbit tenderloin is topped with Creole mustard sauce. Reservations recommended. Lunch Thu.-Sat., dinner Mon.-Sat. Credit cards. $$$

2267 Carey St., Slidell, (985) 641-1911;
The fried catfish sandwich comes on a bun and is dressed with lettuce, tomato and tartar sauce. The meatball po-boy on fresh French bread is smothered in red gravy and mozzarella cheese. No reservations. Lunch and dinner daily. Credit cards. $$

7537 Maple St., (504) 570-6440;
Panko-crusted Gulf soft-shell crab appetizer comes with wasabi aioli. The Big Easy roll is stuffed with tuna, salmon, yellowtail, snow crab, avocado and asparagus with wasabi roe on top. Reservations accepted. Lunch Tue.-Fri., dinner Tue.-Sat., late-night Fri.-Sat. Credit cards. $$

3205 Edenborn Ave., Metairie, (504) 455-5730
Specials at this sushi outpost include the albacore tuna sashimi, steamed fish with a blue crab sauce and spicy miso soup. Reservations accepted. Lunch and dinner Tue.-Sat. Credit cards. $$

3701 Iberville St., (504) 488-6582;
Catfish meuniere comes either fried or grilled over fries. Boudreaux pizza is topped with cochon de lait, red onions, spinach, scallions, and garlic butter-cream reduction. No reservations. Lunch Mon.-Sat., dinner Tue.-Sat., brunch Sun. Credit cards. $$

165 Hwy. 21, Madisonville, (985) 845-9940;
Jumbo lump crabmeat tops broiled, farm-raised redfish. A popular steak choice is the 14-ounce house-cut filet mignon. Reservations recommended. Lunch Wed.-Fri., dinner Tue.-Sat. Credit cards; checks. $$$

3140 Loyola Drive, Kenner, (504) 466-4701;
The nacho oysters features char-grilled oysters in cheese sauce with bacon and jalapenos. Barbecue shrimp is served with French bread for dipping. No reservations. Lunch and dinner Mon.-Sat. Credit cards and checks. $$

811 Conti St., (504) 252-6745;
Located inside the Erin Rose bar, Killer Poboys serves a short and changing list of gourmet po-boys. The Guinness- and garlic-braised beef po-boy is made with grass-fed beef dressed with horseradish aioli and pickled onions. The Jameson grilled cheese features Hook's two-year cheddar on Susan Spicer's Wild Flour whole-grain bread and is spritzed with Jameson. No reservations. Lunch and dinner Wed.-Sun. Cash only. $

349 Whitney Ave., Gretna, (504) 366-2489;
Charcoal pork is broiled and served over fried rice and comes with an egg roll. The fish fillet is cooked in a clay pot with curry and coconut. Reservations accepted for large parties. Lunch and dinner Mon.-Sat. Credit cards. $$

337 Chartres St., (504) 598-5005
Chef Greg Sonnier serves contemporary Louisiana cuisine at this new restaurant. The Every Man a King entree features salt brick-seared pompano with roasted lemon-pecan butter and hot ginger-mustard dipping sauce. Duck a la Saulnier is honey- and crab boil-poached boneless duck served over ramen noodles, roasted peppers, mushrooms and preserved lemon sauce. Reservations accepted. Lunch and dinner daily. Credit cards. $$$

3535 Severn Ave., Suite 10, Metairie, (504) 888-5858;
This casual eatery serves burgers, sandwiches, wraps, salads and bar noshes. Mulligan Mike's Angus chuck burger is topped with grilled ham and Swiss or cheddar cheese and comes with fries and a pickle. The Nudillocabeza chicken salad features grilled chicken, black beans, tomatoes, cheddar, tortilla strips and pepper jelly dressing. No reservations. Lunch, dinner and late-night daily. Credit cards. $

7912 Earhart Blvd., (504) 862-5555
The beef bowl consists of thin-sliced beef cooked in savory onion sauce and is served over rice. The chicken teriyaki bowl features marinated, char-broiled chicken on a bed of seasoned rice. No reservations. Lunch and dinner daily. Credit cards. $

3547 18th St., Metairie, (504) 888-0654
Spicy dubukimchi features stir-fried pork and poached tofu with kimchee. Samgyupsal is broiled fresh bacon cooked tableside and served with a special house sauce. Reservations accepted. Lunch and dinner Thu.-Tue. Credit cards. $$

3519 Severn Ave., Metairie, (504) 888-2010;
The J&N Special is made with corned beef, pastrami, horseradish, mustard and coleslaw on rye and is served hot. Kosher fried shrimp po-boy features imitation shrimp, cocktail sauce, lettuce and tomato. No reservations. Lunch Sun.-Fri., dinner Mon.-Thu. Credit cards. $

515 Harrison Ave., (504) 484-0841; 6215 Wilson St., Harahan, (504) 737-3933;
The red beans and rice dinner plate comes with a choice of sausage or chicken. The roast beef po-boy features house-cooked roast beef on Gendusa Bakery bread. No reservations. Lunch Mon.-Sat., dinner Mon.-Fri. Credit cards. $

Siberia, 2227 St. Claude Ave., (504) 265-8855;
Pierogis are Polish potato and cheese dumplings served with sour cream and sweet onions. The Polboy features a polish sausage, spicy cabbage and savory fried onions with mustard and pickles on traditional French bread. No reservations. Dinner and late-night daily. Cash only for food. $

800 Metairie Road, Suite Q, Metairie, (504) 267-4990; 819 W. Esplanade Ave., Kenner, (504) 464-8884; 911 Veterans Memorial Blvd., Metairie, (504) 570-6420; 6233 S. Claiborne Ave., (504) 267-3328;
Wedding cake is a popular cupcake flavor. Lemon-lemon cupcakes feature lemon cake and lemon frosting. Red velvet cupcakes are topped with cream cheese icing. No reservations. Hours vary by location. Credit cards. $

4920 Prytania St., (504) 891-3644;
Poke salad mixes tuna, crab, seaweed, squid, cucumber, avocado and asparagus in spicy chili vinaigrette. The Sara roll is made with spicy shrimp and avocado topped with crunchy flakes and chili sauce. Reservations accepted for large parties. Lunch and dinner Mon.-Sat. Credit cards. $$

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