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Summer Restaurant Guide 2015: G 

G's Pizza
4840 Bienville St., (504) 483-6464; www.gspizza.com
Margherita pizza features house-made dough topped with garlic butter sauce, mozzarella, oregano and fresh tomatoes. The NOLA Green Roots pie features house-made sauce, mozzarella, black olives, mushrooms, onions, organic spinach, bell peppers, roasted red peppers, artichokes and roasted garlic. No reservations. Lunch, dinner and late-night daily. Credit cards. $

GB's Patio Bar & Grill
8117 Maple St., (504) 861-0067
The GB burger is an 8-ounce Angus beef patty topped with melted cheddar and Monterey Jack cheeses, bacon, jalapenos, barbecue sauce, lettuce and tomato and served with a side. An 8-ounce filet mignon is served with salad and a baked potato, steamed broccoli, onion rings, french fries or sweet potato fries. Reservations accepted. Lunch Sat.-Sun., dinner Tue.-Sun. Credit cards. $$

GG'S Dine-O-Rama
3100 Magazine St., (504) 373-6579; www.ggsneworleans.com
Breakfast tacos feature two flour tortillas loaded with house-made chorizo, scrambled eggs, cheddar, pico de gallo, arugula and cilantro crema served with potato tots. The Mac'n On Magazine is a seven-cheese macaroni concoction topped with toasted truffle-buttered breadcrumbs and shaved Parmesan. Reservations accepted for large parties. Lunch and dinner Tue.-Sat., brunch Sun. Credit cards. $$

GW Fins
808 Bienville St., (504) 581-3467; www.gwfins.com
Scalibut includes halibut, sea scallops, sugar snap peas, lobster risotto and pea shoot butter. Yellowfin tuna is seared rare and served with sticky rice, Asian vegetables and sweet soy butter. Reservations recommended. Dinner daily. Credit cards. $$$

Galatoire's
33 Bar and Steak215 Bourbon St., (504) 335-3932; www.galatoires33barandsteak.com
The 28-day-aged 16-ounce New York strip is a la carte with sauce choices such as hollandaise, bearnaise, horseradish creme or marchand de vin. Lobster chop salad features Maine lobster meat over mixed greens, roasted beets, avocado and tarragon dressing. Reservations accepted. Lunch Fri., dinner daily. Credit cards. $$$

Galatoire's Restaurant
209 Bourbon St., (504) 525-2021; www.galatoires.com
Classic fried trout meuniere amandine is a fillet topped with slivered almonds and meuniere sauce. Galatoire goute is a seafood sampler that includes items such as shrimp remoulade, crabmeat maison and oysters en brochette. Reservations accepted. Lunch and dinner Tue.-Sun. Credit cards and checks. $$$

Gallagher's Grill
509 S. Tyler St., Covington, (985) 892-9992; www.gallaghersgrill.com
Oysters Pablo are baked with spicy cheese sauce and tasso on top. The grilled 16-ounce Prime strip steak is topped with butter. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sat. Credit cards. $$$

The Galley Seafood Restaurant
2535 Metairie Road, Metairie, (504) 832-0955; www.thegalleyseafood.com
Crawfish hushpuppies are fried balls of crawfish and cornmeal. Fried soft-shell crab comes with salad and a side. Reservations accepted for large parties. Lunch and dinner Tue.-Sat. Credit cards. $$

Galvez Restaurant
914 N. Peters St., (504) 595-3400; www.galvezrestaurant.com
Ceviche de camarones features Gulf shrimp marinated with fresh tomatoes, red onions, cilantro and citrus juices and is served with fried cassava. Pargo estilo Galvez is pan-seared red snapper served with avocado and white beans and topped with cherry tomato and green olive salad. Reservations recommended. Dinner Tue.-Sun., brunch Sun. Credit cards. $$$

Gambino's Bakery
300 Lapalco Blvd., Gretna, (504) 391-0600; 4821 Veterans Memorial Blvd., Metairie, (504) 885-7500; www.gambinos.com
Doberge cake feature six layers of butter cake with cooked chocolate, lemon or caramel custard filling. Red velvet cake is a four-layer cake with cream cheese frosting. No reservations. Breakfast, lunch and dinner daily. Credit cards. $

Gattuso's Neighborhood Bar & Restaurant
435 Huey P. Long Ave., Gretna, (504) 368-1114; www.gattusos.net
The oyster club sandwich is made with fried oysters, provolone, bacon, spinach, red onions, tomatoes and remoulade and served with fries. Firecracker shrimp salad features fried shrimp tossed in house Firecracker sauce, cheddar, mozzarella, spinach, red onions, tomatoes and a choice of dressing. Reservations accepted for large parties. Lunch and dinner Mon.-Sat. Credit cards. $$

Gautreau's Restaurant
1728 Soniat St., (504) 899-7397; www.gautreausrestaurant.com
.Beet and ricotta gnocchi are tossed with baby turnips, mustard greens and pecan-sage brown butter. Seared scallops come with poblano creme fraiche, corn, pickled onions, cilantro and queso fresco. Reservations recommended. Dinner Mon.-Sat. Credit cards. $$$

Gio's Villa Vancheri
2890 E. Causeway Approach, Mandeville, (985) 624-2597
Osso buco Milanese is a veal shank slow-cooked with herbs and served with risotto or pasta. Orecchio di elefante is a 16-ounce veal chop pounded thin, breaded and served with lemon butter sauce and pasta marinara. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sat. Credit cards. $$$

Giorlando's Restaurant
741 Bonnabel Blvd., Metairie, (504) 835-8593; www.giorlandosrestaurant.com
Mama G's eggplant features lightly battered eggplant medallions over angel hair pasta with shrimp au gratin sauce. Sauteed chicken, shrimp and sausage are tossed with penne pasta in tomato-basil sauce. Reservations accepted for large parties. Lunch and dinner Mon.-Fri. Credit cards and checks. $$

Good Karma Cafe Swan River Yoga
2940 Canal St., (504) 401-4698; www.swanriveryoga.com
The Malaysian curry bowl features vegetables and soy protein over brown or basmati rice. The Good Karma plate includes a selection of Asian and Indian vegetables, a cup of soup, salad with almond dressing and brown or basmati rice. No reservations. Breakfast and lunch Mon.-Sat., dinner Sat. Credit cards. $$

Gracious Bakery + Cafe
1000 S. Jefferson Davis Parkway, Suite 100, (504) 301-3709; www.graciousbakery.com
Imported tuna tops a salad of organic spinach, brined olives, cherry tomatoes and balsamic vinaigrette. Breakfast pastries include raspberry and cream cheese brioche. Reservations accepted for large parties. Breakfast and lunch daily. Credit cards. $

Grand Isle
575 Convention Center Blvd., (504) 520-8530; www.grandislerestaurant.com
Confit pork cheek and clams is served with popcorn rice pilaf, escarole and carrot salad and green tomato gastrique. Deep-fried crab and mascarpone ravioli are served with baby greens and pepper jelly. Reservations accepted. Lunch and dinner daily. Credit cards. $$

The Green Goddess
307 Exchange Place, (504) 301-3347; www.greengoddessrestaurant.com
Buratta salad is arugula topped with a quarter pound of burrata cheese, balsamic-infused watermelon, orange oil and pomegranate molasses and roasted almond slices. Chili-mango salad comes on a bed of arugula with pico de gallo, mango puree and vegan lime aioli. No reservations. Lunch and dinner Wed.-Sun. Credit cards. $$

Green Tea
1116 Louisiana Ave., (504) 899-8005; www.greenteanola.com
Chicken with garlic sauce is white meat chicken sauteed with broccoli, carrots, snow peas, mushrooms, celery and zucchini in spicy garlic sauce. Singapore mai fun features thin rice noodles sauteed in spicy curry sauce with chicken, shrimp, pork, scallions, egg and Chinese cabbage. No reservations. Lunch and dinner daily. Credit cards. $

The Grill
540 Chartres St., (504) 522-1800
The Hickman burger is topped with Swiss cheese, mushrooms and grilled onions. Rano's omelet is an egg white omelet with spinach, Swiss cheese and onions. No reservations. Breakfast and lunch daily, dinner and late-night Fri.-Sat. Credit cards. $

The Grill Room
Windsor Court Hotel, 300 Gravier St., (504) 522-1992; www.grillroomneworleans.com
Blue crab gratin features lump crabmeat in sherry cream with caviar, braised radish, asparagus and manchego. Hijiki blackened grouper comes with smothered greens, boiled peanuts and smoked tomato consomme. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$$

The Grocery
2854 St. Charles Ave., (504) 895-9524; www.thegroceryneworleans.com
The vegetable melt includes three cheeses, marinated tomatoes, mushrooms, avocado, mayonnaise and Creole mustard. Grilled chicken salad features grilled chicken breast, spring greens, grapes, pecans, red onion, tomatoes, cucumber, croutons, Parmesan and sun-dried tomato vinaigrette or creamy Italian dressing. No reservations. Lunch Mon.-Sat. Credit cards. $

Ground Pat'i Grille & Bar
Citywide; www.groundpati.com
The grilled shrimp platter includes three skewers of grilled marinated shrimp and two sides. Hamburger steak is a 10-ounce ground chuck patty served with brown gravy, salad and mushrooms or grilled onions. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Guillory's Deli & Tamales
3708 Derbigny St., Metairie, (504) 833-1390; www.guillorysdeliandtamales.com
The Cuban sandwich includes pulled pork, ham, Swiss cheese, pickles and mustard on French bread. The hot tamale po-boy features tamales, chili and cheese on French bread. No reservations. Lunch Mon.-Sat. Credit cards and checks. $

Gumbo Shop
630 St. Peter St., (504) 525-1486; www.gumboshop.com
Seafood gumbo is made with shrimp, crab and okra and served over rice. Chicken Espagnole is a half chicken simmered in brown sauce with mushrooms, shallots, wine and garlic served over rice with vegetables. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

Guy's Po Boys
5259 Magazine St., (504) 891-5025
This corner po-boy shop serves classics such as fried shrimp on Leidenheimer bread. The breaded pork chop po-boy can be dressed with cheddar and brown gravy. No reservations. Lunch Mon.-Sat. Cash only. $




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