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Winter Restaurant Guide 2016: Contemporary 

The American Sector
945 Magazine St., (504) 528-1940;
The oyster BLT features Parmesan-crusted oysters, pork belly, tomato jam and arugula. Sugarcane-glazed bacon-braised duck comes with candied pork belly and jalapeno cream cheese. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Hotel Provincial, 1032 Chartres St., (504) 308-3106;
Crispy cauliflower is served with olivade aioli and sheep's milk cheese. Mississippi rabbit Milanese is lightly fried and served with smoked carrot puree, spoonbread, bacon-braised collard greens and tomato-pancetta gravy. Reservations accepted. Breakfast Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

301 Tchoupitoulas St., (504) 299-9777;
Chef John Besh's flagship restaurant serves heirloom beet salad with blue crab, horseradish and crispy egg yolk. Sweet potato agnolotti come with foie gras and sweet breads. Reservations recommended. Lunch Fri., dinner daily. Credit cards. $$$

600 Poland Ave., (504) 948-9111;
The wine shop offers cheese and charcuterie plates and there's a full menu from the kitchen. A pork chop is served with arugula, white anchovies, Parmesan and balsamic vinegar. Chocolate bark is topped with sea salt, olive oil and Marcona almonds. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

430 Dauphine St., (504) 525-4455;
Signature dishes on chef Susan Spicer's menu include smoked quail served atop a salad of greens, pears, spiced pecans and bourbon-molasses dressing. Peppered lamb loin is served with goat cheese and zinfandel sauce. Reservations recommended. Lunch Wed.-Sat., dinner Mon.-Sat. Credit cards. $$$

Bombay Club
Prince Conti Hotel, 830 Conti St., (504) 577-2237;
Rabbit pot pie features braised rabbit, confit potatoes, roasted carrots, mushrooms and rabbit gravy and is served with a buttermilk biscuit. Braised lamb leg is served with sweet potato crustade, pickled fennel and grain mustard. Reservations accepted. Dinner daily, late-night Fri.-Sat. Credit cards. $$

The Boston Restaurant
100 N.E. Central Ave., Amite, (985) 748-5555;
Wasabi pea-crusted tuna steak is served with citrus and sweet soy reduction. Marbled 14-ounce Black Angus rib-eye steaks are cut in house. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

Boulevard American Bistro
4241 Veterans Memorial Blvd., Metairie, (504) 889-2301;
A slow-roasted, double-cut, bone-in pork chop is served with mashed potatoes. Seared sea scallops come with cheddar grits, applewood-smoked bacon bits and ginger-tomato compote. Reservations accepted. Lunch and dinner daily. Credit cards. $$$

Bouligny Tavern
3641 Magazine St., (504) 891-1810;
Chef John Harris' elegant tavern serves small plates including grilled octopus with green and yellow lentils, roasted garlic, parsley, lemon and pickled red onions. Anchovy toast is a toasted baguette with Spanish anchovies, house-made ricotta and Italian sofrito. No reservations. Dinner and late-night Mon.-Sat. Credit cards. $

Brown Butter Southern Kitchen & Bar
231 N. Carrollton Ave., Suite C, (504) 609-3871;
The menu focuses on Southern cuisine, from comfort food classics to updated dishes. Vinegar-braised grilled beef short ribs are served over stone-ground yellow grits with arugula and boiled peanut salad. Reservations accepted. Lunch Tue.-Fri., dinner Tue.-Sat., brunch Sat and Sun. Credit cards. $$

Cafe Adelaide and Swizzle Stick Bar
Loews New Orleans Hotel, 300 Poydras St., (504) 595-3305;
"Poor man's foie gras" is chicken liver pate served with blueberry-sherry jelly, house-made boudin beignets, spicy mustard, sourdough bread and pickles. Louisiana citrus-roasted Gulf fish is served with charred endive, red Swiss chard, roasted mushrooms, shaved Brussels sprouts, toasted rye, pomegranate and yogurt. Reservations recommended. Breakfast and lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

Cafe Amelie
912 Royal St., (504) 412-8965;
Shrimp and grits comes with corn and andouille maque choux. Lamb meatloaf is served with mashed potatoes and asparagus. Reservations accepted. Lunch and dinner Wed.-Sun., brunch Sat.-Sun. Credit cards. $$

Cafe B
2700 Metairie Road, Metairie, (504) 934-4700;
Parmesan-crusted eggplant sticks are served with smoked paprika aioli. Lobster ravioli are stuffed with shrimp and goat cheese and served with Champagne beurre blanc. Reservations accepted. Lunch Mon.-Fri., dinner Mon.-Sat., brunch Sun. Credit cards. $$$

Compere Lapin
535 Tchoupitoulas St., (504) 599-2119;
Curried goat features goat meat slow roasted with ginger, chilies, garlic, chaat masala and coconut milk and served with roasted plantain gnocchi, toasted cashews and cilantro. Pici pasta is served with lobster and squash. Reservations recommended. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

The Country Club
634 Louisa St., (504) 945-0742;
A Berkshire pork chop is served with goat cheese, stone-ground grits and apple jus. At brunch, fried green tomato Benedict is served with stone-ground grits or home fries. Reservations accepted. Lunch, dinner and late-night daily, brunch Sat.-Sun. Credit cards. $$$

4905 Freret St., (504) 302-2357;
The craft cocktail lounge offers a short gourmet menu including Meyer lemon linguine with burrata, Meyer lemon zest, Parmesan cheese and basil oil. Steak tartare features Creekstone Farms sirloin, quail egg, toast and house-made pickles. No reservations. Dinner and late-night daily. Credit cards. $$

The Delachaise
3442 St. Charles Ave., (504) 895-0858;
Mussels are steamed in broth with lime leaf and Thai chili and served with duck-fat fries. Mofongo relleno de pollo guisado is mashed fried plantain stuffed with stewed chicken in roasted poblano sauce. No reservations. Lunch Fri.-Sun., dinner and late-night daily. Credit cards. $$

Emeril's Delmonico
1300 St. Charles Ave., (504) 525-4937;
Jumbo lump crabmeat Remick is served with apple-smoked bacon, Parmesan and toasted French bread. Creole braised lamb shank comes with roasted poblano grits and mirliton pikliz. Reservations recommended. Dinner daily. Credit cards. $$$

Emeril's Restaurant
800 Tchoupitoulas St., (504) 528-9393;
Truffled fried chicken is accompanied by seasonal fixings. Andouille-crusted drum fish is served with grilled local vegetables, shoestring potatoes, glazed pecans and Creole meuniere. Reservations accepted. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

Fountain Lounge
The Roosevelt Hotel, 130 Roosevelt Way, (504) 648-5486;
Shrimp and celeriac risotto alla Waldorf combines grilled shrimp, Granny Smith apple, Parmesan and black truffles. At brunch, the "full American" plate features two eggs, two buttermilk hotcakes, skillet potatoes, fruit, bacon or sausage, oatmeal or grits and fruit juice, coffee or tea. Reservations accepted for large parties. Breakfast and dinner daily, lunch Mon.-Fri., brunch Sat.-Sun. Credit cards. $$

Fulton Alley
600 Fulton St., (504) 208-5569;
Andouille tots are large potato tots stuffed with cheddar, rolled in andouille sausage crumbs, fried and served with ranch sauce. Chocolate and raisin bread pudding beignets are served with vanilla ice cream and topped with lemon-bourbon sauce. Reservations accepted. Lunch Fri.-Sun., dinner and late-night daily, brunch Sat.-Sun. Credit cards. $$

Gautreau's Restaurant
1728 Soniat St., (504) 899-7397;
Chef Sue Zemanick serves seared sea scallops with balsamic brown butter, parsnip puree, roasted pear and sorrel. Cognac-lacquered quail is stuffed with foie gras and brioche and served with Swiss chard and truffled demi-glace. Reservations recommended. Dinner Mon.-Sat. Credit cards. $$$

The Green Goddess
307 Exchange Place, (504) 301-3347;
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 and also is available with seared tuna on top. No reservations. Lunch and dinner Wed.-Sun. Credit cards. $$

The Grill Room
Windsor Court Hotel, 300 Gravier St., (504) 522-1992;
Roasted duckling is served with pecan puree, pumpkin and sauce l'orange. Sauteed Gulf shrimp are served with corn maque choux, lima beans and red chili butter. Reservations recommended. Breakfast, lunch and dinner Mon.-Sat., brunch Sun. Credit cards. $$$

Houston's Restaurant
1755 St. Charles Ave., (504) 524-1578;
Grilled salmon comes with Creole mustard sauce, whipped potatoes and vegetables. Shrimp Louis salad combines poached jumbo shrimp, avocado, teardrop tomatoes and herbs over a lettuce wedge. Reservations accepted. Lunch and dinner daily. Credit cards. $$$

5757 Magazine St., (504) 891-1177;
Beet and turnip salad includes almonds and blue cheese dressing. Lamb carpaccio is served with crispy shallots, yogurt and pickled peppers. There also is an oyster bar. Reservations recommended. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

4600 Washington Ave., (504) 304-8557;
Game hen is served with sweet brown rice and barley, seasonal vegetables, shiitake mushrooms and ginger scallion oil. For lunch, pork belly tonkotsu is served with pickles, soy-marinated, soft-boiled egg, spring onions, cauliflower and mushrooms. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$$

The Lakehouse
2025 Lakeshore Drive, Mandeville, (985) 626-3006;
The fried green tomato Napoleon is layered with shrimp, jumbo lump crabmeat, remoulade and Avery Island butter. Oven-roasted filet mignon is served with garlic confit and grilled portobello sauce. Reservations recommended. Lunch and dinner Thu.-Fri., brunch Sun. Credit cards and checks. $$

Legacy Kitchen
700 Tchoupitoulas St., (504) 613-2350; 759 Veterans Memorial Blvd., Metairie, (504) 309-5231;
Tuna tango salad features seared ahi tuna, avocado, mango, macadamia nuts, wontons, greens and ginger-lime dressing. Lemon ice-box pie is made from scratch with a Nilla wafer and nut crust and fresh whipped cream. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$

3637 Magazine St., (504) 895-1636;
Chef John Harris' French and Italian-inspired menu includes veal scallopini with gnocchetti, pea tendrils and lemon-caper butter. Cream of sunchoke soup is made with bottarga (salted, cured fish roe) and rosemary cream. Reservations accepted. Lunch Tue.-Sat., dinner Mon.-Sat. Credit cards. $$$

517 N. New Hampshire St., Covington, (985) 892-4992; www.lola-
Pepper jelly-glazed oysters are served with pork belly, feta and pickled okra. Louisiana legacy 14-ounce strip steak is served with fingerling potatoes, broccoli rabe, wild mushroom fricassee and bordelaise. Reservations accepted. Lunch Mon.-Fri., dinner Fri.-Sat. Credit cards. $$$

Renaissance New Orleans Pere Marquette Hotel, 817 Common St., (504) 412-2580;
At lunch, the pecan catfish plate includes buttermilk hushpuppies, baby vegetables and coubion. Black pepper tuna is served with okra, pesto and heirloom tomato. Reservations accepted. Breakfast daily, lunch Tue.-Fri., dinner Tue.-Sat. Credit cards. $$$

8118 Oak St., (504) 302-1485;
Small plates include spinach ravioli with pumpkin seeds and pecorino. Hanger steak bruschetta is served with red onion marmalade and chimichurri. Reservations accepted for large parties. Dinner Tue.-Sat., late-night Fri.-Sat. Credit cards. $

Orleans Grapevine Wine Bar & Bistro
720 Orleans Ave., (504) 523-1930;
Pan-seared scallops are wrapped in applewood-smoked bacon and served with mushroom wild rice and blackberry brandy sauce. Seared rare ahi tuna is served with wasabi aioli, soy reduction, cucumber salad, caviar and ginger rice. No reservations. Dinner daily. Credit cards. $$$

3162 Dauphine St., (504) 267-4776;
Duck pate is served with cognac pear butter, pickled shallots and coarse-grain mustard. At brunch, pork belly and grits comes with kimchi and a poached egg. Reservations accepted for large parties. Dinner Sun.-Sat., brunch Sun. Credit cards. $$$

St. Roch Market, 2381 St. Claude Ave., (504) 491-4673;
The "cold fried chicken" sandwich is dressed with sharp cheddar, bacon, house-made pickles and garlic-thyme aioli. Brussels sprout salad combines thinly shaved Brussels sprouts, smoked beet puree, brulee goat cheese, apple and citrus vinaigrette. No reservations. Lunch and dinner daily. Credit cards. $$

6078 Laurel St., (504) 895-9441;
Chicken fried sweetbreads are served with smoked butternut squash, farro, mustard frill and country ham reduction. Scallops are served with roasted brabant potatoes, cauliflower, crispy ham hock, kale chips and bearnaise. Reservations recommended. Lunch Fri., dinner Wed.-Sat., brunch Sun. Credit cards. $$$

The Pelican Club
312 Exchange Place, (504) 523-1504;
Rack of lamb is roasted with a rosemary pesto crust and served with truffled mashed potatoes, baby vegetables and port mint demi-glace. Whole crispy flounder is served with sea scallops, jumbo shrimp, citrus chili sauce, jasmine rice and baby vegetables. Reservations accepted. Dinner daily. Credit cards. $$$

1800 Oretha Castle Haley Blvd., (504) 881-1775;
Beef coulette is smoked for five hours and served with pimiento cheese grits and scallion jus. Braised pork cheeks, smoked pork butt and house-made ricotta cheese dumplings are served with carbonara sauce. No reservations. Lunch Tue.-Fri., dinner Tue.-Sat. Credit cards. $$

Queen & Crescent Hotel Bar
Queen & Crescent Hotel, 344 Camp St., (504) 587-9700;
The charcuterie board consists of boudin, pate, terrine and salumi. Q&C Supreme pizza is topped with pepperoni, andouille, peppers, mushrooms and onions. No reservations. Breakfast, lunch and dinner daily. Credit cards. $$

Ralph's On The Park
900 City Park Ave., (504) 488-1000;
Sauteed redfish is served with charred Louisiana blue crab broth, grilled eggplant and okra, kale chips and jumbo lump crabmeat. Duck leg confit comes with chanterelle and duck pot stickers, blueberry gastrique, watermelon radish and buttermilk creme fraiche. Reservations recommended. Lunch Tue.-Fri., dinner daily, brunch Sun. Credit cards. $$$

Rebellion Bar & Urban Kitchen
748 Camp St., (504) 298-7317;
The menu features a fusion-style blend of contemporary dishes and Asian flavors. Rebellion ramen features braised pork belly, mushrooms, eggs and menma (fermented bamboo shoots). The triple seared wagyu rib-eye is served with roasted potatoes and fried edamame. Reservations accepted. Lunch Wed.-Mon., dinner daily, brunch Sat.-Sun. Credit cards. $$

Restaurant R'evolution
777 Bienville St., (504) 553-2277;
Chefs John Folse and Rick Tramonto's elegant restaurant serves a crawfish-stuffed redfish Napoleon with artichoke and oyster stew and a fried crawfish boulette. Triptych of quail features Southern-fried, boudin-stuffed and absinthe-glazed quail. Reservations recommended. Lunch Wed.-Fri., dinner daily, brunch Sun. Credit cards. $$$

Rib Room
Omni Royal Hotel, 621 St. Louis St., (504) 529-7046; www.ribroom-
Shrimp remoulade is served with tomato and onion brunoise, a hard-boiled egg, spicy corn, local mixed greens and remoulade dressing. Chili-smoked beef ribs are served with fresh herbs and mirliton slaw. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$$

Richard Fiske's Martini Bar and Restaurant
Chateau LeMoyne Hotel, 301 Dauphine St., (504) 586-0972;
Blue corn–fried chicken is served with mushroom waffles, maple-chipotle syrup and a sunny-side up egg. Cajun-seared scallops with Louisiana crab beignets are served with grilled corn and aioli. Reservations accepted. Breakfast and dinner daily, late-night Fri.-Sat. Credit cards. $$$

200 Julia St., (504) 252-9480;
The Grand Ambition features the chef's selection of house-made charcuterie, sausages and cheeses. The whole fried chicken dinner comes with German potato salad, seasonal pickles, red cabbage slaw, cornbread and smoked honey butter tallow. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sun. Credit cards. $$$

Salon by Sucre
622 Conti St., (504) 267-7098; www.
There's a confectionery on the first floor and a cafe on the second floor. Roasted cauliflower soup is topped with Louisiana bowfin caviar, pickled cauliflower and a fried oyster. Fried oyster sliderettes are served with paprika aioli on house-made Parker House rolls. Reservations accepted. Brunch, lunch and dinner Tue.-Sat. Credit cards.  $$$

Square Root
1800 Magazine St., (504) 309-7800;
A prix fixe degustation menu features constantly changing dishes such as the Southern Picnic with a fried chicken wafer, fried chicken mousse, fried pickled okra and fried chicken cotton candy. The upstairs bar, Root Squared, offers a menu of small plates including shrimp-stuffed deviled eggs with pimenton, smoked caviar and pommes maxim. Reservations required. Dinner Tue.-Sat. Credit cards. $$$

Suis Generis
3219 Burgundy St., (504) 309-7850;
A constantly changing menu features dishes such as grilled rib-eye steak with squash puree, pesto bread pudding and roasted broccoli. The Perky Pickle small plate features house-made pickles. No reservations. Dinner and late-night Wed.-Sun., brunch Sat.-Sun. Credit cards. $$

625 Chartres St., (504) 265-8123;
Louisiana Gulf shrimp are served over a cucumber-horseradish emulsion with radish and rye croutons. Scrambled egg toast features thick brioche topped with house-smoked fish, creme fraiche and olives. Reservations recommended. Dinner daily, late-night Fri.-Sat., brunch Fri.-Sun. Credit cards. $$

The Tasting Room
1906 Magazine St., (504) 581-3880;
The Big Ass Meatball is a half-pound Two Run Farm beef meatball simmered in tomato sauce and served on a baguette with Parmesan. There also are cheese and charcuterie boards and small plates such as roasted heirloom cauliflower. Reservations accepted for larger parties. Dinner Tue.-Sun. Credit cards. $$

African | American | Bar & Grill | Barbecue | Brewpub
Burgers | Cafe | Cajun | Caribbean/Cuban | Chinese
Coffee & Dessert | Contemporary | Creole | Deli | Diner
Filipino | Fondue | French | Greek | Indian/Pakistani | Irish
Italian | Japanese/Sushi | Juice Bar | Korean | Latin American
Louisiana Contemporary | Mediterranean/Middle Eastern | Mexican/Southwestern
Music and Food | Neighborhood | Pan-Asian | Pizza | Sandwiches & Po-boys
Seafood | Soul Food | Steakhouse | Tapas/Spanish | Thai | Vietnamese


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