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Winter Restaurant Guide 2016: Louisiana Contemporary 

click to enlarge Audubon Clubhouse Cafe serves Caminada Bay oysters with tasso mignonette, preserved lemon and Champagne granita.

Photo by Cheryl Gerber

Audubon Clubhouse Cafe serves Caminada Bay oysters with tasso mignonette, preserved lemon and Champagne granita.

Allegro Bistro
1100 Poydras St., Suite 150, (504) 582-2350; www.allegrobistro.com
Roasted rosemary chicken is marinated with garlic and rosemary and served with garlic mashed potatoes and natural jus. Crawfish carbonara includes peas, Parmesan cheese and smoky bacon in cream sauce over penne pasta. Reservations recommended. Lunch Mon.-Fri. Credit cards. $$

Andy's Bistro
3322 N. Turnbull Drive, Metairie, (504) 455-7363; www.andysbistro.com
Wood-fired oysters are topped with Loui- siana crab claw meat, Parmigiano-Reggiano and peppercorns. Pan-seared jumbo scallops are served with grilled beets, roasted red pepper butter and fried capers. Reservations recommended. Dinner Mon.-Sat. Credit cards. $$$

Annadele's Plantation Restaurant
71518 Chestnut St., Covington, (985) 809-7669; www.annadeles.com
Garam masala-spiced New Zealand lamb chops are served with Israeli couscous, edamame and pomegranate gastrique. Wild boar linguini is braised, pulled boar meat served with roasted tomatoes, mushrooms, leek, herbs and linguine. Reservations recommended. Lunch Thu.-Fri, dinner Wed.-Sat., brunch Sun. Credit cards and checks. $$$

Apolline
4729 Magazine St., (504) 894-8881; www.apollinerestaurant.com
Pan-seared diver scallops are served with Gulf shrimp, roasted corn maque choux, San Marzano tomato sauce and bacon. A cold-smoked Beeler's pork chop is served with marchand de vin, smashed red potatoes and fried onions. Reservations accepted. Lunch Tue.-Fri., Dinner Tue.-Sat., brunch Sat.-Sun. Credit cards. $$$

Atchafalaya
901 Louisiana Ave., (504) 891-9626; www.atchafalayarestaurant.com
Two Run Farm lamb Bolognese comes with potato gnocchi, eggplant caponata and feta cheese. Duck hash features poached eggs, duck confit, blackberries, mango, hollandaise and bacon vinaigrette. Reservations recommended. Dinner daily, brunch Thu.-Mon. Credit cards. $$$

Audubon Club- house Cafe
6500 Magazine St., (504) 212-5282; www.auduboninstitute.org/clubhouse-cafe
Smoked beef belly is served with potato hay, a fried egg, beef roti and kumquat jam. Cripsy duck is served with satsuma glaze, boudin, Creole mustard demi-glace and crispy Brussels sprouts. Reservations recommended. Lunch Mon.-Fri., dinner Sun.-Fri., brunch Sat.-Sun. Credit cards. $$$

Balise
640 Carondelet St., (504) 459-4449; www.balisenola.com
Chipped pork on toast is served over grilled brioche with chow chow, onion rings, charred onion mayonnaise and mustard jus. Duck fat-fried chicken leg is served with roasted mushrooms, celeriac puree, sage honey and chicken jus. Reservations accepted. Lunch Mon.-Fri., dinner daily, brunch Sun. Credit cards. $$$

Bistreaux
Maison Dupuy Hotel, 1001 Toulouse St., (504) 586-8000; www.maisondupuy.com/dining
Shrimp Casino pasta features local shrimp broiled in butter with herbs and spices and served over house-made linguini with Covey Rise Farms vegetables. Crawfish macaroni and cheese features Louisiana crawfish and cavatappi pasta. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$$

Bistro Daisy
5831 Magazine St., (504) 899-6987; www.bistrodaisy.com
Julienned gala apples and Belgian endive are tossed with toasted walnuts, Amish blue cheese and white wine vinaigrette. A bouillabaisse of fresh Gulf seafood features saffron and Herbsaint broth and comes with grilled croutons and rouille. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

Bobby Hebert's Cajun Cannon
4101 Veterans Memorial Blvd., Metairie, (504) 324-6841; www.bobbyheberts.com
Blackened redfish is served on a bed of mashed potatoes and topped with crawfish cream sauce and fried crawfish tails. The seafood platter includes fried shrimp, fried fish and crab cakes. Reservations accepted. Lunch and dinner daily, late-night Mon.-Sat. Credit cards. $$

Boucherie
1506 S. Carrollton Ave., (504) 862-5514; www.boucherienola.com
Smoked wagyu beef brisket is served with garlic Parmesan french fries. The pineapple carnitas and smoked pork loin sandwich comes dressed with icicle pickles, whole-grain mustard, jalapenos and fresh mozzarella on house-baked focaccia. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$

Brigtsen's Restaurant
723 Dante St., (504) 861-7610; www.brigtsens.com
Roasted duck is served with dirty rice, tart dried cherry sauce and pink-eyed peas. Cochon de lait comes with cornbread dressing, natural pan gravy and cracklings. Reservations accepted. Dinner Tue.-Sat. Credit cards. $$$

Broussard's
819 Conti St., (504) 581-3866; www.broussards.com
Asparagus remoulade salad includes avocado salsa, cherry tomatoes, jicama and herbed crostini. Broiled black drum Rosalie is a mustard- and rosemary-crusted fillet served with haricots verts, ginger-apple glaze and beurre blanc. Reservations recommended. Lunch Fri., dinner daily, brunch Sun. Credit cards. $$$

Cafe Lynn
2600 Florida St., Mandeville, (985) 624-9007; www.cafelynn.com
Duck confit is served with Creole mustard cream sauce. Pan-seared redfish is finished with toasted almonds, brown butter and crabmeat. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sun., brunch Sun. Credit cards. $$$

Capdeville
520 Capdeville St., (504) 371-5161; www.capdevillenola.com
House-made butternut squash tortellini are served with brown butter and sage sauce. The 50/50 burger is a patty of half-ground chuck and half-bacon and is topped with a fried egg, tomato, red onion and maple syrup aioli. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat., late-night Fri.-Sat., brunch Sat. Credit cards. $$

Carrollton Market
8132 Hampson St., (504) 252-9928; www.carrolltonmarket.com
A roasted bone-in veal chop comes with stone-ground grits, sauteed spinach, maitake mushrooms and marsala jus. Oysters Goodenough are flash-fried oysters served with Benton's bacon, creamed leaks and bearnaise. Reservations recommended. Dinner Tue.-Sat. Credit cards.  $$$

Cheesecake Bistro by Copeland's
2001 St. Charles Ave., (504) 593-9955; www.copelandscheesecakebistro.com
The menu features creative takes on Cajun and Creole dishes. Blackened shrimp fettuccine Alfredo is served in an herb-cheese pizza bowl and topped with shaved Parmesan. Baked crab and crawfish dip comes with garlic bread. Reservations accepted. Lunch and dinner daily, brunch Sun. Credit cards. $$

click to enlarge Stuffed gumbo features crawfish, shrimp and fried catfish at Chef Ron’s Gumbo Stop. - PHOTO BY CHERYL GERBER
  • Photo by Cheryl Gerber
  • Stuffed gumbo features crawfish, shrimp and fried catfish at Chef Ron’s Gumbo Stop.

Chef Ron's Gumbo Stop
2309 N. Causeway Blvd., Metairie, (504) 835-2022; www.gumbostop.com
Stuffed gumbo features a hand-battered and fried catfish fillet atop chicken, sausage, shrimp and crabmeat gumbo. Pork boudin balls are served with Sriracha mayonnaise. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $$

The Columns Hotel
3811 St. Charles Ave., (504) 899-9308; www.thecolumns.com
Jumbo Gulf shrimp are served with local mushrooms and smoked bacon over white cheddar grits. Slow-roasted beef is dressed with Swiss cheese and horseradish mayonnaise on French bread and served with fries. Reservations accepted. Breakfast and dinner daily, lunch Fri.-Sat., brunch Sun. Credit cards. $$

Commander's Palace
1403 Washington Ave., (504) 899-8221; www.commanderspalace.com
Chicory coffee-lacquered quail with fire-roasted chili and cochon de lait boudin is served over smoky bacon wilted greens with Tabasco pepper jelly and espresso pecan crust. Signature shrimp and tasso Henican features Louisiana white shrimp, tasso, pickled okra, sweet onions, five-pepper jelly and Crystal hot sauce beurre blanc. Reservations recommended. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

Copeland's of New Orleans
Citywide; www.copelandsofneworleans.com
Two crab cakes are topped with shrimp Alfredo sauce and served over angel hair pasta. The eggplant pirogue features fried eggplant slices with shrimp and crab claws in au gratin sauce served over angel hair pasta. No reservations. Lunch and dinner daily, brunch Sun. Credit cards. $$

Corner Oyster House
500 St. Peter St., (504) 522-2999; www.corneroysterhouse.com
Char-grilled oysters are topped with local herbs, Parmesan and a pinch of cayenne. Crawfish and chicken Homerun is a grilled marinated chicken breast topped with crawfish, bell pepper and mushroom sauce and served with rice. Reservations accepted. Breakfast, lunch, dinner and late-night daily. Credit cards. $$

Criollo
Hotel Monteleone, 214 Royal St., (504) 681-4444; www.criollonola.com
The Criollo Cobb salad includes grilled chicken, avocado, smoked bacon, local beets, tomatoes, manchego and Steen's cane vinaigrette. Shrimp Louie salad features grilled shrimp, avocado, baby iceberg lettuce, asparagus spears, grape tomatoes and Louie dressing. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$

The Dakota Restaurant
629 N. Highway 190, Covington, (985) 892-3712; www.thedakotarestaurant.com
Lump crabmeat and brie soup is a signature dish. Duck confit is served with local field peas, smothered greens, roasted pumpkin puree and a duck fat fried yard egg. Reservations recommended. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards. $$$

click to enlarge Dante’s Kitchen serves fried boudin balls with potato and sauerkraut choucroute and beet-horseradish sauce. - PHOTO BY CHERYL GERBER
  • Photo by Cheryl Gerber
  • Dante’s Kitchen serves fried boudin balls with potato and sauerkraut choucroute and beet-horseradish sauce.

Dante's Kitchen
736 Dante St., (504) 861-3121; www.danteskitchen.com
Seared Gulf fish is served with pineapple rice, honey-glazed carrots and lime beurre blanc. The three-egg Dante omelet includes andouille, potatoes and cheddar. Reservations recommended. Dinner daily, brunch Sat.-Sun. Credit cards. $$$

Dick & Jenny's
4501 Tchoupitoulas St., (504) 894-9880; www.dickandjennys.com
A pork chop brined in Bayou Teche Brewing's LA 31 Noire is grilled and served with Southern greens, sweet potato hash and cherry demi-glace. Black drum is coated in a smoked herb rub, sauteed and served with crawfish risotto and shaved asparagus. Reservations recommended. Dinner daily. Credit cards. $$$

Eat New Orleans
900 Dumaine St., (504) 522-7222; www.eatnola.com
Crawfish boil stew includes Louisiana crawfish tails, potatoes, corn on the cob and rice. Eggplant and shrimp casserole is a cast iron skillet filled with smothered eggplant, Gulf shrimp and Parmesan with breadcrumbs on top. Reservations accepted. Lunch Tue.-Fri., dinner Tue.-Sat., brunch Sat.-Sun. Credit cards. $$

Feelings Cafe
2600 Chartres St., (504) 945-2222; www.feelingscafe.com
Verlasso salmon is spiced with vadouvan, a curry blend, and served with apple butter, quinoa and fried Brussels sprouts leaves. Chicken liver mousse is served with rosemary, riesling gelee with a celery and apple salad. Reservations recommended. Dinner Wed.-Sat., brunch Sun. Credit cards. $$$

The Franklin
2600 Dauphine St., (504) 267-0640; www.thefranklinnola.com
Beef carpaccio is served with fried poached eggs, Louisiana caviar, asparagus and truffle gribiche. Agnolotti are served with lobster, speck, butternut squash, sage and lemon brown butter. No reservations. Dinner and late-night daily. Credit cards. $$

Grand Isle
575 Convention Center Blvd., (504) 520-8530; www.grandislerestaurant.com
The Thunder Cheese stuffed burger features Painted Hills ground beef, cardinal spinach, applewood-smoked bacon and ranch dressing on brioche. Wagyu beef daube is served with Creole cream cheese, squash-stuffed manicotti and heirloom tomato Parmesan. Reservations recommended. Lunch and dinner daily. Credit cards. $$

Herbsaint Bar and Restaurant
701 St. Charles Ave., (504) 524-4114; www.herbsaint.com
Muscovy duck leg confit is served with dirty rice and citrus gastrique. House-made spaghetti is served with guanciale and a fried poached farm egg. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

Heritage Grill
111 Veterans Memorial Blvd., Metairie, (504) 934-4900; www.heritagegrillmetairie.com
The prime sirloin burger is topped with sharp cheddar, house-made ketchup, tomatoes, lettuce and grilled red onions on a house-made pain de mie roll and served with fries. Gulf fish is served with pecan meuniere sauce and sauteed French green beans. Reservations accepted. Lunch Mon.-Fri. Credit cards. $$

Ignatius Eatery
3121 Magazine St., (504) 899-0242; www.ignatiuseatery.com
Panko-crusted bell peppers are stuffed with crabmeat, crawfish and shrimp and served with maque choux and cream cheese mashed potatoes. The alligator sausage po-boy is dressed with sauteed peppers, lettuce, mayo-nnaise, Creole mustard and remoulade on Leidenheimer bread. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

Jacmel Inn
903 E. Morris Ave., Hammond, (985) 542-0043; www.jacmelinn.com
Louisiana shrimp and country grits are topped with smoked Gouda and barbecue shrimp sauce. Jumbo lump crab cakes are topped with pickled vegetables and remou- lade. Reservations recommended. Lunch Wed.-Fri., dinner Tue.-Sun., brunch Sun. Credit cards and checks. $$$

Jacques-Imo's Cafe
8324 Oak St., (504) 861-0886; www.jacques-imos.com
Chef/owner Jacques Leonardi offers creative takes on Creole dishes. Blackened redfish is topped with crabmeat and chili hollandaise and served with salad and two sides. Alligator cheesecake is made with smoked Gouda, shrimp and alligator sausage and topped with tomato basil sauce. Reservations recommended. Dinner Mon.-Sat. Credit cards. $$$

JAX Brewhouse
620 Decatur St., (504) 333-6914; www.jaxnola.com
The Hangover Killer breakfast sandwich includes eggs, brisket, potatoes and cheese. Duck Bombs feature bacon-wrapped duck stuffed with jalapenos and cream cheese ser- ved with dipping sauce. Reservations accepted. Brunch, lunch and dinner daily. Credit cards. $$

K-Paul's Louisiana Kitchen
416 Chartres St., (504) 596-2530; www.kpauls.com
Blackened Louisiana drum is topped with crabmeat and served with chipotle compound butter, mashed potatoes and vegetables. Blackened twin beef tenderloin medallions are served with debris sauce, potatoes and vegetables. Reservations recommended. Lunch Thu.-Sat., dinner Mon.-Sat. Credit cards. $$$

Kingfish
337 Chartres St., (504) 598-5005; www.kingfishneworleans.com
Grilled redfish tacos feature local corn tortillas topped with pickled red onion slaw, peach and avocado salsa and salsa verde. Crawfish and green tomato galette comes with sausage, sweet corn and red bean relish and a poached egg. Reservations accepted. Lunch and dinner daily. Credit cards. $$$

LMNO
Le Meridien New Orleans Hotel, 333 Poydras St., (504) 525-9444; www.lmnonola.com
Short rib hash is served with two eggs, grilled asparagus and Creole hollandaise. Parallel eggs Benedict features bourbon and sugar-glazed Duroc pork belly, deep-fried poached eggs and Creole mustard cream sauce. No reservations. Breakfast daily. Credit cards. $$

La Petite Grocery
4238 Magazine St., (504) 891-3377; www.lapetitegrocery.com
Gulf shrimp and grits are prepared with roasted shiitake mushrooms, smoked bacon and thyme. Turtle Bolognese comes with bucatini, sherry, parsley and a fried soft-boiled egg. Reservations recommended. Lunch Tue.-Sat., dinner daily, brunch Sun. Credit cards. $$$

Le Bayou
208 Bourbon St., (504) 525-4755; www.lebayourestaurant.com
Shrimp ya-ya is a six-shrimp appetizer served with creamy pesto sauce, red pepper flakes and garlic bread. Blackened redfish is served with jambalaya and vegetables. Reservations accepted. Lunch, dinner and late-night Mon.-Sat. Credit cards. $$$

Mariza
2900 Chartres St., (504) 598-5700; www.marizaneworleans.com
Beef carpaccio is served with eggplant caponata crostini, Parmigiano reggiano, fried capers and local sprouts. A grilled pork chop from Home Place Pastures comes with pineapple, mango, passion fruit and sweet and sour jalapenos. No reservations. Dinner Tue.-Sat. Credit cards. $$

Mat & Naddie's
937 Leonidas St., (504) 861-9600; www.matandnaddies.com
Sesame-crusted oyster mushrooms are served with roasted sweet pepper slaw, red bean and brown jasmine congris and wasabi tofu cream sauce. Mushroom pappardelle features Taleggio, oven-dried tomatoes, shiitake "bacon" and mushroom-tomato herb broth. Reservations accepted. Dinner Mon.-Tue. and Thu.-Sat. Credit cards. $$$

Meauxbar
942 N. Rampart St., (504) 569-9979; www.meauxbar.com
Pork belly and crispy scallops are served with kimchi vinaigrette, sherry-orange gastrique and cashews. Goat cheese tart is made with pork fat, red-wine caramelized onions, nicoise olives and boquerones. Reservations recommended. Dinner daily, brunch Sun. Credit cards. $$$

Nathan's Restaurant
36440 Old Bayou Liberty Road, Slidell, (985) 643-0443; www.nathansrestaurant.net
Char-broiled oysters are topped with herbs and butter. Blackened tuna comes with Creole honey-butter and sweet potato and tasso hash. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$$

New Orleans Creole Cookery
508 Toulouse St., (504) 524-9632; www.neworleanscreolecookery.com
Sauteed snapper Pontchartrain is topped with jumbo lump crabmeat and hollandaise and served with green beans and garlic roasted potatoes. Duck Lafitte features duck breast served with raspberry compote, Creole risotto and grilled asparagus. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

NOLA Restaurant
534 St. Louis St., (504) 522-6652; www.emerilsrestaurants.com/nolarestaurant
Pork cheek boudin balls are served with tomato-bacon jam and Creole mustard aioli. Miss Hay's stuffed chicken wings are deboned and filled with ground pork and chopped shrimp and served with garlic-hoisin sauce. Reservations recommended. Lunch Thu.-Mon., dinner daily. Credit cards. $$$

Oxlot 9
428 E. Boston St., Covington, (985) 400-5663; www.oxlot9.com
Fried frog legs are tossed in hot sauce butter and served with buttermilk dressing and pickled celery. Pork osso buco yakamein includes udon noodles, grilled scallions, pickled mushrooms, cabbage, a soft poached egg and a cilantro lime gremolata. Reservations accepted. Dinner Tue.-Sat., brunch Sun. Credit cards. $$$

Palmettos on the Bayou
1901 Bayou Lane, Slidell, (985) 643-0050; www.palmettosrestaurant.com
Catch Pontchartrain is the daily pan-fried fish special topped with crabmeat and served with fingerling potatoes, bacon, mushrooms, haricots verts and artichoke hearts. Louisiana shrimp, andouille sausage and tasso are served with fried Gouda grit cakes. Reservations recommended. Lunch Tue.-Sun., dinner Tue.-Sat., brunch Sun. Credit cards. $$$

Porter & Luke's
1517 Metairie Road, Metairie, (504) 875-4555; www.porterandlukes.com
The Famous fried chicken plate includes half of a fried 48-hour brined chicken and potatoes or fries. The oyster BLT is served on ciabatta with house-made potato chips. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Purloo
Southern Food & Beverage Museum, 1504 Oretha Castle Haley Blvd., (504) 324-6020; www.nolapurloo.com
Pan-seared drum comes with cardamom stone-ground grits, artichoke barigoule and fried pickles. Grilled hanger steak is served with shiitake mushroom and cheddar spoonbread, baby bok choy and beer-battered onion rings. Reservations accepted. Lunch and dinner Tue.-Sat. Credit cards. $$$

Restaurant Cypress
4426 Transcontinental Drive, Metairie, (504) 885-6885; www.restaurantcypress.com
Slow-roasted duck comes with huckleberry sauce and andouille and cornbread dressing. The fish of the day is pan-seared and served with asparagus and crabmeat butter. Reservations accepted. Dinner Tue.-Sat. Credit cards. $$

Restaurant Rebirth
857 Fulton St., (504) 522-6863; www.restaurantrebirth.com
Shrimp boulette-stuffed jumbo shrimp are wrapped with Japanese eggplant, fried and served with Cajun boiled pine nuts, Creole tomato glaze, pork belly cracklings and sugarcane pepper jelly gastrique. A trio of lamb includes Creole-crusted rack of lamb with apple-mint relish; black plum molasses-glazed grilled lamb belly; and okra and tomato-braised lamb leg with pickled cheese, leeks and cardamom-orange syrup. Reservations accepted. Dinner Mon.-Sat., late-night Thu.-Sat. Credit cards. $$$

Rue 127
127 N. Carrollton Ave., (504) 483-1571; www.rue127.com
Grand Slam risotto is Parmesan risotto with maple bacon, breakfast sausage tasso and a fried egg. A braised lamb shank is served with butter beans, field peas, tzatziki, oregano, broccoli rabe and chili flakes. Reservations accepted. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards. $$$

Sac-a-lait
1051 Annunciation St., (504) 324-3658; www.sac-a-laitrestaurant.com
Pecorino-crusted Gulf grouper is served over house-made mustard greens fettuccine with duck egg and guanciale carbonara sauce. Wild boar heart is stuffed with dirty risotto and served with turnip tops filled with house-made cheese and vegetable ash mayo. Reservations accepted. Lunch Fri., dinner Tue.-Sat. Credit cards. $$$

St. Lawrence
219 N. Peters St., (504) 525-4111; www.saintlawrencenola.com
The gastropub's fried chicken plate includes three pieces of chicken, mashed potatoes, tasso-chicken gravy and braised collard greens. Gulf fish romaine is a deconstructed Caesar salad with Gulf fish, a sunny-side up egg, cherry tomatoes, crispy capers and Parmesan. Reservations accepted. Breakfast, lunch, dinner and late-night daily. Credit cards. $$

Saints & Sinners
627 Bourbon St., (504) 528-9307; www.saintsandsinnersnola.com
Shrimp and tasso pasta includes sauteed Gulf shrimp, tasso and butter-cream sauce. Barbecue shrimp and grits features a skewer of shrimp served over grits. Reservations accepted. Lunch and dinner daily. Credit cards. $$

SoBou
310 Chartres St., (504) 552-4095; www.sobounola.com
Whole Geaux Fish is a Gulf fish served with lightly pickled vegetables and Crystal hot sauce aioli. Yellowfin tuna cones are served with pineapple ceviche and basil-avocado ice cream. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$

Steamboat Natchez
Toulouse Street Wharf, 400 Toulouse St., (504) 569-1401; www.steamboatnatchez.com
Blackened pork loin is served with Creole mustard sauce. Natchez bread pudding is a souffle of La Louisiane Bakery French bread, eggs, cream, vanilla and cinnamon with Callebaut Belgian white chocolate sauce. Reservations recommended. Lunch and dinner daily, brunch Sun. Credit cards. $$$

Sun Ray Grill
2600 Belle Chasse Highway, Suite A, Gretna, (504) 391-0053; www.sunraygrill.com
The Orleans features a choice of fish, which is pan-seared and served with brown butter, green onions, mushrooms, jumbo lump crab, spinach and tasso dressing. Plaquemines oyster bread features sauteed local oysters, artichokes, spinach and tomatoes in garlic cream sauce topped with fried oysters. Reservations accepted. Breakfast and lunch daily, dinner Mon.-Sat. Credit cards. $$

Tivoli & Lee
The Hotel Modern, 2 Lee Circle, (504) 962-0909; www.tivoliandlee.com
The daily Gulf fish special is served with shrimp etouffee sauce and grits. At brunch, the vegetarian Benedict includes avocado, fried green tomatoes, poached eggs and smoked tomato hollandaise. Reservations accepted. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

Tomas Bistro
755 Tchoupitoulas St., (504) 527-0942; www.tomasbistro.com
Roasted venison loin is served with juniper berry-black peppercorn burgundy reduction, potatoes gratinee, roasted cipollini onions and steamed asparagus. Filet mignon is served with Louisiana oysters, roasted fingerling potatoes, haricots verts and veal demi-glace. Reservations recommended. Dinner daily. Credit cards. $$$

Toups' Meatery
845 N. Carrollton Ave., (504) 252-4999; www.toupsmeatery.com
Chef Isaac Toups prepares a large selection of Cajun-inspired rustic charcuterie. A double-cut pork chop is served with dirty rice and finished with cane syrup gastrique. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$$

Trenasse
444 St. Charles Ave., (504) 680-7000; www.trenasse.com
At brunch, speckled trout meuniere is served with brabant potatoes, local green beans and turnips. Buffalo frog legs are served with Stilton, honeycomb, mayonnaise and garlic. Reservations accepted. Lunch Mon.-Fri, dinner daily, brunch Sat.-Sun. Credit cards. $$$

Upperline Restaurant
1413 Upperline St., (504) 891-9822; www.upperline.com
Proprietor JoAnn Clevenger's restaurant serves original dishes and Creole classics. Duck and andouille etouffee comes with cornbread and Louisiana pepper jelly. Honey-pecan bread pudding is topped with toffee sauce. Reservations recommended. Dinner Wed.-Sun. Credit cards. $$$

Vacherie
Hotel Ste. Marie, 827 Toulouse St., (504) 207-4532; www.vacherierestaurant.com
Pan-roasted duck breast is served with roasted okra, red peppers and yams and finished with Steen's cane syrup glaze. A roast beef debris po-boy includes slow-cooked beef round with gravy on French bread served with roasted potatoes. Reservations accepted. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

Waterstreet Bistro
804 Water St., Madisonville, (985) 845-3855; www.waterstreetbistromadisonville.com
Sauteed veal piccata features crabmeat and capers in lemon butter sauce served on a bed of angel hair pasta. Roasted duck is topped with scallions and toasted pecans and served with fig compote and port wine reduction. Reservations recommended. Lunch and dinner Wed.-Sat., brunch Sun. Credit cards. $$$

Ye Olde College Inn
3000 S. Carrollton Ave., (504) 866-3683; www.collegeinn1933.com
The daily fish special is a Gulf fish fillet served with Louisiana lump crabmeat, roasted corn sauce and maque choux. Fried green tomatoes are topped with boiled shrimp and remoulade. Reservations accepted. Dinner Tue.-Sat. 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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