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BISTRO 38 New Orleans Marriott Metairie at Lakeway, 3838 N. Causeway Blvd., Metairie, 832-3838 Nestled in the New Orleans Marriott in Metairie, this bistro offers classic French dishes with many local touches. The Louisiana bouillabaisse combines local seafood in rich broth. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$

BLACK ORCHID BISTRO 3749 N. Causeway Blvd., Metairie, 832-1444 A combination of French dishes and Creole creations share the billing at this bistro. Choose from trout amandine, a steak frites or Cornish hen served with lardons and paprika sauce. No reservations. Breakfast, lunch and early dinner daily. Credit cards and checks. $$

CAFE DEGAS 3127 Esplanade Ave., 945-5635; This casual cafe specializes in classic French dishes. Duck foie gras with Armagnac and black truffles is served on toasted caraway brioche with Champagne gelee. A pan-seared veal chop is served with Brabant sweet potatoes, shiitake mushrooms and cherry brandy sauce. Reservations recommended. Lunch Wed.-Sat., dinner Wed.-Sun., brunch Sun. Credit cards. $$

CAFE LYNN 3051 E. Causeway Approach, Mandeville, (985) 624-9007; Chef Joey Najolia prepares his rendition of French bistro classics like filet mignon au poivre and onion tarts baked in puff pastry with Gruyere and herbs. Many dinner dishes are reprised on Sunday's Champagne brunch menu. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sun., brunch Sun. Credit cards. $$

CHATEAU DU LAC WINE BISTRO 2037 Metairie Road, Metairie, 831-3773; Cheese plates are among the starters at this traditional French bistro. Diners also can choose escargot or steak tartare. For a main course, try the red wine-braised beef short ribs with pearl onions and Cabernet jus. Reservations accepted. Lunch Mon.- Fri., dinner Mon.-Sat. Credit cards. $$$

CIRO'S CÔTE SUD 7918 Maple St., 866-9551; Filling a cozy nook along Maple Street, Cote Sud's version of steak frites is a grilled hanger steak served au jus with sauteed vegetables and french fries. Sauteed duck breast is complemented by a sauce of peaches, prunes, apricots and bourbon and is served with mashed potatoes. Reservations recommended. Dinner daily. Checks. $$

DOMINQUE'S ON MAGAZINE 4729 Magazine St., 894-8881; Chef Dominique Macquet's new restaurant focuses on classic French techniques and creative flavors. Duck fat-fried chicken features a chicken thigh fried in duck fat served with cheddar and bechamel macaroni and cheese. Creole cream cheese-stuffed Wagyu beef is a stuffed coulette steak served with glazed carrots and potato gratin. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

FLAMING TORCH RESTAURANT 737 Octavia St., 895-0900; The restaurant offers a menu of classic French and New Orleans dishes. Coq au vin features a free-range chicken braised in red wine, and barbecue shrimp are prepared New Orleans style. Lamb shanks are slowly braised in Cabernet Sauvignon. Reservations recommended. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

HERBSAINT BAR AND RESTAURANT 701 St. Charles Ave., 524-4114; Award-winning chef Donald Link creates a French-inspired menu with Southern flair. Small plates include gnocchi with pancetta, oven-dried tomatoes and Parmesan cheese, and house spaghetti with a poached farm egg and guanciale (unsmoked Italian bacon). For entrees, try the crispy confit duck leg with dirty rice and orange gastrique. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

THE HUNGRY FORAGER 902 Coffee St., Mandeville, (985) 626-8883; This culinary hub offers sandwiches, burgers and fish and chips at lunch, and the dinner menu includes dishes like lamb with rosemary sauce and garlic confit. Reservations recommended. Lunch Wed.-Fri., dinner Thu.-Sat., brunch Sat.-Sun. Credit cards and checks. $$$

LA CREPE NANOU 1410 Robert St., 899-2670; Sweet and savory crepes fill the menu at this romantic French bistro. Start with escargot with garlic, parsley and butter sauce, or try salad Tropical, with avocado, hearts of palm, artichoke and tomato. Jumbo lump crabmeat stars in a crepe with creamed spinach that is topped with Mornay sauce. No reservations. Dinner daily. Credit cards. $$

LA PROVENCE 25020 Hwy. 190, Lacombe, (985) 626-7662; One of John Besh's restaurants, La Provence draws diners with dishes like slow-cooked lamb and rabbit grandmere, which is served with potato gnocchi and spring vegetables. Bouillabaisse features redfish, Gulf shrimp, mussels, clams, fennel and saffron broth. Reservations recommended. Dinner Wed.-Sun., brunch Sun. Credit cards. $$$

LILETTE RESTAURANT 3637 Magazine St., 895-1636; Chef John Harris features French and Italian influences on the menu at his bistro. Entrees include grilled hanger steak with fries and saffron-infused bouillabaisse with lobster, a king crab claw, scallops, shrimp, cod, mussels, clams, fennel and a rouille crouton. Appetizers include sizzling shrimp with a lemon-oregano vinaigrette. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$$

LUKE RESTAURANT 333 St. Charles Ave., 378-2840; Luke combines Old World French and German cuisines. Sample one of the restaurant's daily specials or enjoy Prince Edward Island mussels steamed with garlic and thyme and served with fries. The raw bar offers oysters and chilled seafood dishes. Reservations accepted. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards and checks. $$

MARTINIQUE BISTRO 5908 Magazine St., 891-8495; Find a table on the patio or inside the intimate dining room at this French-Caribbean influenced restaurant. Prince Edward Island mussels are bathed in white wine with leeks, applewood-smoked bacon, Maytag blue cheese and cream. Radish sprouts and caperberries garnish Gulf shrimp sauteed with Meyer lemon and Champagne. Reservations recommended. Lunch Fri., dinner Tue.-Sun., brunch Sat.-Sun. Credit cards. $$$

MEAUXBAR BISTRO 942 N. Rampart St., 569-9979; Expect new twists on bistro classics at Meauxbar. Appetizers include onion soup gratinee with Gruyere crouton. The mac and cheese is made with baked ziti, mushrooms duxelles, goat cheese, Gruyere and truffle oil. The civet of rabbit fricassee is served with pappardelle, bacon lardons, wild mushrooms and Creole mustard. Duck confit comes with garlic sauteed potatoes, sauteed mushrooms, garlic confit and frisee salad. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

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