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Louisiana Contemporary

7 ON FULTON 701 Convention Center Blvd., 525-7555; Refined and rustic cooking meet in dishes like alligator ravioli served with sauce piquante and sauteed vegetables. Breakfast options include the eggs Fulton with fried green tomatoes, crab cakes and bordelaise sauce. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$

5FIFTY5 Marriott Hotel, 555 Canal St., 553-5638 Chef Mark Quitney puts an upscale spin on comfort food and gives Creole classics fresh twists. Acadian redfish is a fillet topped with jumbo lump crabmeat over spinach salad with lemon thyme vinaigrette. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$$

ALLEGRO BISTRO 1100 Poydras St., 582-2350 Allegro is a CBD lunch spot and lounge. Popular dishes include New Orleans-style barbecue shrimp and the filet mignon sandwich with carmelized onions, Brie and roasted garlic aioli. The lounge offers cheese boards and other daily specials in the afternoon. Reservations recommended. Lunch Mon.-Fri. Credit cards. $$

ANNADELE'S PLANTATION 71518 Chestnut St., Covington, (985) 809-7669; This historic bed and breakfast doubles as a fine-dining destination. The mixed grill Bogue Falaya pairs lamb chops and quail with pepper jelly-infused buerre blanc. Pasta St. Angelo is tossed with oysters, artichokes and tasso with cream sauce. Reservations recommended. Lunch Thu.-Fri., dinner Tue.-Sat., brunch Sun. Credit cards and checks. $$

ATCHAFALAYA 901 Louisiana Ave., 891-9626; Atchafalaya puts a creative twist on contemporary Creole cooking. Crawfish-stuffed flounder is served with spinach ragout including portobello mushrooms, grape tomatoes and roasted garlic. Veal cheek meat pies are served atop a chiffonade of cabbage and drizzled with horseradish creme fraiche. Reservations recommended. Lunch Tue.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

BISTRO DAISY 5831 Magazine St., 899-6987; Chef Anton Shulte constantly changes the menu at this intimate bistro. Gulf oysters poached in Herbsaint and fennel cream are served with bacon, spinach, cornbread croutons and chives. Handmade ravioli are filled with crawfish and mascarpone and served with wilted leeks and brandy, herb and oven-dried tomato cream. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

BRIGTSEN'S RESTAURANT 723 Dante St., 861-7610; Chef Frank Brigtsen's contemporary Louisiana cuisine adds new excitement to traditional dishes. Sauteed veal is served with osso buco sauce, and roast duck arrives with both cornbread dressing and honey pecan dressing. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

CAFE ADELAIDE AND SWIZZLE STICK BAR 300 Poydras St., 595-3305; Cafe Adelaide features a frequently changing menu of contemporary Creole cuisine and Southern fare. "Shrimp on shrimp in grits" features dried-shrimp-crusted shrimp over oregano red grits with absinthe-basil butter. Parmesan-cured breast of Muscovy duck is served with Yukon Gold gnocchi, balsamic-smoked duck bacon and snap beans with beurre blanc au poivre. Reservations accepted. Breakfast and dinner daily, lunch Mon.-Fri. Credit cards. $$$

CAFE AMELIE 912 Royal St., 412-8965; Find your way through the pretty courtyard to this quaint carriage house cafe. Slow-cooked spiced lamb shank is served with local root vegetables and grits. The double-cut organic pork chop is served with andouille maque choux. Reservations accepted. Lunch and dinner Wed.-Sun., brunch Sat.-Sun. Credit cards. $$

COCHON 930 Tchoupitoulas St., 588-2123; Cochon's menu of updated Cajun cuisine boasts small plates like fried rabbit livers with pepper jelly toast, as well as entrees like the oyster and bacon sandwich. The bar features craft cocktails and a selection of legal moonshine. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$

THE COLUMNS — ALBERTINE'S TEA ROOM 3811 St. Charles Ave., 899-9308; A menu of contemporary Louisiana cooking includes seared diver scallops with corn maque choux and pink peppercorn beurre blanc. Eggplant St. Claire is eggplant stuffed with crabmeat, crawfish, shrimp and herbed cheese, topped with fried oysters. Reservations recommended. Breakfast and dinner daily, lunch Tue.-Sun., brunch Sun. Credit cards. $$

COQUETTE 2800 Magazine St., 265-0421; The menu evolves on a daily basis at Coquette, an intimate bistro located in the lower Garden District. One hearty winter option is roasted lamb served with merguez sausage and barley stew. Reservations recommended. Lunch Wed.-Sat., dinner Mon.-Sat., brunch Sun. Credit cards. $$$

CRESCENT PIE AND SAUSAGE COMPANY 4400 Banks St., 482-2426; True to its name, Crescent Pie and Sausage Company's menu is covered in sausage links, sausage sandwiches and sausage pizza. The duck pie features duck confit in a traditional meat pie shell. The popular Mediterranean pie has lamb sausage, olives, artichoke hearts, eggplant and goat cheese with roasted red pepper sauce. Reservations accepted for large parties. Lunch Mon.-Sat., dinner Wed.-Mon. Credit cards. $$

CUVEE 322 Magazine St., 587-9001; Cuvee serves contemporary Creole fare with hints of French and Spanish cuisine. The duck entree combines Steen's-cured smoked breast, confit leg, walnut blue cheese risotto, Hudson Valley foie gras and pear glace. Reservations recommended. Lunch Wed.-Fri., dinner Mon.-Sat. Credit cards. $$$

DAKOTA 629 N. Hwy. 190, Covington, (985) 892-3712; Dakota's crabmeat and Brie soup is a first course few can resist, while the nightly preparation of foie gras is another rich temptation. Entrees include roast duck served with waffles and demi-glace and the trio of veal preparations. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sat. Credit cards. $$$

THE DELACHAISE 3442 St. Charles Ave., 895-0858; Pommes frites with malt vinegar, garlic aioli and peanut dipping sauce are the perfect noshing item at this upscale cocktail diner. There also are cheese plates and twice-cooked pork crisped in duck fat and served with fried yucca. No reservations. Lunch Fri.-Sat., dinner and late-night daily. Credit cards. $

DICK AND JENNY'S 4501 Tchoupitoulas St., 894-9880; The menu at this intimate Uptown restaurant changes with the seasons. A pain perdu with duck confit is served with apples, Brie and peach chutney. Salmon bouillabaisse features a salmon fillet topped with crab, shrimp, tomatoes, fennel, leeks, saffron and herbsaint. No reservations. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards and checks. $$$

EAT NEW ORLEANS 900 Dumaine St., 522-7222; This quaint cafe offers an original take on familiar Creole and Cajun dishes. Savory cheesecake made with Creole cream cheese, andouille, red peppers and green onions fills a pecan crust. Eggs de Provence is baked in a black iron skillet with cream and herbs and served with applewood-smoked bacon and a biscuit. Reservations accepted. Lunch and dinner Tue.-Sun., brunch Sat.-Sun. Credit cards. $$

EMERIL'S DELMONICO 1300 St. Charles Ave., 525-4937; A lavish charcuterie features house-cured meats like bresaola, copocollo, chorizo, sausages and a daily terrine. Rabbit crepes come with pancetta, mushrooms and mascarpone. The restaurant also serves steaks dry-aged in-house. A happy hour menu features small plates of Delmonico favorites. Reservations recommended. Dinner daily. Credit cards. $$$

EMERIL'S RESTAURANT 800 Tchoupitoulas St., 528-9393; The flagship of chef Emeril Lagasse's empire serves a number of signature creations including warm Mississippi rabbit remoulade with fried green tomatoes, Benton's bacon, local citrus salad and horseradish gastrique. The andouille-crusted Texas redfish comes with grilled vegetables, shoestring potatoes, glazed pecans and Creole meuniere. Reservations recommended. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

GAUTREAU'S RESTRAURANT 1728 Soniat St., 899-7397; Chef Sue Zemanick's menu presents original takes on Louisiana-French cuisine. Duck confit is served with a salad of arugula, peaches, candied pecans and sherry vinaigrette. Roasted chicken is served with garlic mashed potatoes, wild mushrooms and haricots verts. Reservations recommended. Dinner Mon.-Sat. Credit cards. $$$

HOUMAS HOUSE PLANTATION 40136 Hwy. 942, Darrow, (225) 473-9380; This 18th-century plantation home offers two dining options. The more casual Cafe Burnside serves dishes like chicken and andouille gumbo and smoked salmon salad. Latil's Landing focuses on Louisiana inspired French cooking. Dishes include the lobster and Creole tomato risotto, and beef tenderloin served with scalloped Yukon gold potatoes infused with white truffle oil. Reservations required at Latil's. Cafe Burnside: lunch daily, brunch Sun. Latil's Landing: dinner Wed.-Sun. Credit cards. $$$

JACMEL INN 903 E. Morris St., Hammond, (985) 542-0043; The Jacmel Inn presents a changing seasonal menu combining Caribbean, Creole and Italian influences. The Angels on Horseback appetizer features oysters wrapped in smoked bacon with sweet anise. Entrees include the house-cured pork breast served with sweet corn polenta and herb-seared mahi mahi. Reservations recommended. Lunch Wed.-Fri., dinner Tue.-Sun., brunch Sun. Credit cards and checks. $$$

JUNIPER RESTAURANT 301 Lafitte St., Mandeville, (985) 624-5330; Chef Peter Kusiw's menu of innovative Creole cuisine includes dishes like blackened Brie cheese with blueberry compote, shrimp and chipotle remoulade. Gulf fish is crusted with tasso and finished with crawfish piccata butter. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sat., brunch Sun. Credit cards and checks. $$$

LA CÔTE BRASSERIE 700 Tchoupitoulas St., 613-2350; With a marble bar bending through the dining room like a bayou, this spacious restaurant focuses on local seafood. Redfish on the half shell is served with tasso and shrimp couche couche. The char-grilled smoked Cajun lobster is served with corn lobster beignets and pickled mirliton slaw. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$$

LA PETITE GROCERY 4238 Magazine St., 891-3377; At this upscale bistro located at the corner spot of a longtime neighborhood grocery, Chef Justin Deviller focuses on Louisiana-French cooking. Spicy remoulade tops lobster beignets, and shrimp and grits are served with shiitake mushrooms, smoked bacon and thyme. Grilled hanger steak is served with roasted sweet potatoes, turnips and caramelized onions. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$$

LE FORET 129 Camp St., 553-6738; This elegant downtown restaurant offers updated New Orleans classics and a deep repertoire of American and continental dishes. Entrees include pan-roasted veal chop with gnocci crust, sweetbreads and vegetable confit. The trio of farm-raised rabbit includes a roasted rack with almonds, a loin stuffed with chorizo and a braised leg over pasta with peeled grapes. Reservations recommended. Dinner Tue.-Sun. Credit cards. $$$

THE LAKEHOUSE 2025 Lakeshore Drive, Mandeville, (985) 626-3006; The Lakehouse puts its own spin on traditional dishes like barbecue shrimp over Parmesan polenta. Grits and grillades are served with mushroom jus and a crawfish stuffed tomato. Rainbow trout meuniere is served with crab salad and avocado. Reservations recommended. Lunch Fri., dinner Thu.-Sat., brunch Sun. Credit cards. $$

LOLA 517 N. New Hampshire St., Covington, (985) 892-4992; Cooking in a 1940s train caboose, chef/owners Keith and Nealy Frantz present a menu of creative dishes. The cochon de lait sandwich piles roast pork, ham, Swiss, coleslaw and Creole mayo on homemade focaccia. The lamb shank is served with lamb jus, black-eyed peas and smothered cabbage. Reservations recommended. Lunch Mon.-Fri., dinner Fri.-Sat. Credit cards. $$$

LOUISIANA BISTRO 337 Dauphine St., 525-3335; The restaurant prepares a variety of Creole dishes including a version of jambalaya with andouille sausage and a changing mix of Louisiana fish and shellfish. The BP-inspired "Top Hat" surf and turf is a pan roasted prime filet mignon topped with crawfish tail scampi on roasted garlic mashed potatoes. Reservations recommended. Dinner Wed.-Sun. Credit cards. $$

MIKE'S ON THE AVENUE 628 St. Charles Ave., 523-7600; Mike's menu combines Southwestern and Asian influences. The jumbo lump crabmeat and crawfish cake is served with tagliatelle pasta, Creole smoked sausage, shaved fennel and white wine cream. Mike's crispy duck is served with Vermont maple dipping sauce, toasted tortillas and brown rice with andouille, tasso and shiitake mushrooms. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

MILA 817 Common St., 412-2580; Chefs Allison Vines-Rushing and Slade Rushing reinvent Southern and Creole dishes. For an entree, try the venison loin or pepper dusted smoked tuna with black-eyed peas. Oysters Rockefeller deconstructed is a signature dish. Reservations recommended. Breakfast daily, lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

MR. B'S BISTRO 201 Royal St., 523-2078; Mr. B's is a modern Creole favorite in the French Quarter. Barbecued Gulf shrimp are served in a New Orleans-style peppery butter sauce with French bread. The gumbo Ya Ya is a country-style gumbo made with chicken and andouille sausage. Reservations accepted. Lunch Mon.-Sat., dinner daily, brunch Sun. Credit cards. $$$

NOLA RESTAURANT 534 St. Louis St., 522-6652; Chef Emeril Lagasse's French Quarter restaurant serves a menu of modern Louisiana dishes. The grilled pork chop is served with brown sugar-glazed sweet potatoes, toasted pecans and caramelized onion reduction sauce. The hickory-roasted duck is served with whiskey-caramel glaze, buttermilk cornbread pudding, haricot verts and fire-roasted corn salad, natural jus and candied pecans. Reservations recommended. Lunch Fri.-Sun., dinner daily. Credit cards. $$$

O'DONNELL'S RESTAURANT 131 S.W. Railroad Ave., Ponchatoula, (985) 386-4077 O'Donnell's features contemporary Creole dishes, like a grilled double-cut pork chop over a crisp potato cake with sauteed spinach. Seared Wisconsin duck breast is served with braised collard greens, baby sweet potatoes and blackberry cassis reduction. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$$

ONE RESTAURANT & LOUNGE 8132 Hampson St., 301-9061; This bustling Riverbend restaurant presents creative dishes such as grilled beef tenderloin with warm beef shoulder rillette and Stilton cheese. Starters include Louisiana crabmeat, mirliton and Vidalia onion au gratin. Reservations recommended. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards. $$

PALACE CAFE 605 Canal St., 523-1661; Palace Cafe puts creative touches on contemporary Creole cooking. The fried oyster loaf combines corn-fried oysters, melted St. Andre cheese and sherry tasso cream on ciabatta. Shrimp Tchefuncte features shrimp in Creole meuniere sauce with roasted mushrooms and green onions over popcorn rice. Reservations accepted. Lunch and dinner daily, brunch Sun. Credit cards. $$$

PAT O'BRIEN'S COURTYARD RESTAURANT 624 Bourbon St., 588-2744; Grab a Hurricane and head to the Courtyard Restaurant for sandwiches, red beans and rice, and innovative Creole dishes. Shrimp pasta includes fresh Gulf shrimp, tomato concasse, capers, fresh basil and penne pasta in lemon-vodka cream sauce. No reservations. Lunch and dinner daily. Credit cards. $$

PATOIS 6078 Laurel St., 895-9441; This intimate neighborhood bistro offers refined French-Louisiana dishes. Roasted pheasant breast and leg confit is served with sunchoke puree, cippolini onions, roasted baby carrots and spiced foie gras emulsion. Sweet corn, roasted poblano peppers and country ham reduction accompany a fennel-crusted Mississippi rabbi. Reservations recommended. Lunch Fri., dinner Wed.-Sat., brunch Sun. Credit cards. $$$ 

PELICAN CLUB 312 Exchange Place, 523-1504; Contemporary Louisiana dishes highlight the menu at this elegant French Quarter restaurant. Try the ravioli stuffed with jumbo lump Louisiana crab and wild mushrooms in mushroom green-peppercorn cream sauce. Entrees include Australian rack of lamb roasted with a rosemary pesto crust served with truffle-mashed potatoes, baby vegetables and a port-mint demi-glace. Reservations recommended. Dinner daily. Credit cards. $$$

RALPH'S ON THE PARK 900 City Park Ave., 488-1000; Ralph's offers contemporary Creole and American cooking in its two-story space overlooking City Park. Try lamb spare ribs glazed with Worcestershire and citrus for an appetizer. Crispy skin-on snapper is served with artichoke heart ragout with roasted tomatoes, baby green beans, capers, lemon and crab butter. Reservations recommended. Lunch Wed.-Fri., dinner daily, brunch Sun. Credit cards. $$$

RESTAURANT AUGUST 301 Tchoupitoulas St., 299-9777; Chef John Besh's flagship restaurant offers a seasonal menu of contemporary Louisiana dishes. A cast-iron roasted veal chop is paired with acorn squash tortellini and glazed baby root vegetables. Slow-cooked Mangalitsa hog is served with local satsumas, picholine olives and Tuscan kale. Reservations recommended. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

RESTAURANT CYPRESS 4426 Transcontinental Drive, Metairie, 885-6885; Cypress serves dishes like lobster ravioli with mascarpone cream and dill sauce and crawfish and crabmeat Parma, a casserole served with white wine butter sauce and Parmesan. Entrees include eggplant cakes with crawfish and cream sauce, and sauteed shrimp with hollandaise. Reservations accepted. Dinner Tue.-Sat. Credit cards. $$

ROUX ON ORLEANS Bourbon Orleans, 717 Orleans Ave., 523-2222; Roux on Orleans focuses on Creole classics and Louisiana produce, from local seafood to Ruston peaches. Start a meal with Creole turtle soup or a jumbo lump crab cake served with mustard-tarragon cream. Entrees range from pasta jambalaya to pecan-crusted puppy drum to a double-cut pork chop glazed with Steen's cane syrup. Reservations accepted. Breakfast and dinner daily. Credit cards. $$$

STEAMBOAT NATCHEZ Toulouse Street Wharf, 586-8777; A meal aboard the Steamboat Natchez promises an ever-changing view as the vessel navigates the river. Gulf shrimp are sauteed with garlic, thyme, lemon and white wine. There is bread pudding with whiskey sauce for dessert. Reservations recommended. Lunch and dinner daily. Credit cards. $$$

SUGAR HOUSE Embassy Suites, 315 Julia St., 525-1993; Sugar House combines Cajun and Creole influences. The Cajun sampler consists of crawfish pie, jambalaya and file gumbo. Steak Delmonico is either grilled or blackened, and meat falls off the bone of baby-back ribs. There are changing daily specials. Reservations accepted. Lunch and dinner daily. Credit cards. $$

VERANDA AT THE HOTEL INTERCONTINENTAL 444 St. Charles Ave., 585-4383; Second-line parades, live music and unlimited mimosas and Bloody Marys liven Sunday brunch at the Veranda. Seafood omelets and bread pudding are crowd favorites. A lunch buffet offers different flavors (including Indian, Italian and various Asian cuisines) daily. Reservations recommended. Breakfast and lunch Mon.-Sat., dinner daily, brunch Sun. Credit cards. $$

VIZARD'S 5015 Magazine St., 895-2246; Chef/owner Kevin Vizard presents a menu of re-imagined Creole small plates. The Half Nelson features crispy eggplant, jumbo lump crabmeat, crimini mushrooms, green onions and bearnaise. Other menu items include the Vizard's cut, a filet cap served with truffled potato tots, asparagus and topped with Creole bordelaise. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

WATER STREET BISTRO 804 Water St., Madisonville, (985) 845-3855; Housed in a Madisonville cottage, this bistro focuses on Louisiana flavors. Shrimp are sauteed in wine, finished with butter sauce and served over pasta. Roast duck is served with fig and port reduction. Reservations recommended. Lunch and dinner Wed.-Sat., brunch Sun. Credit cards. $$

WOLFE'S IN THE WAREHOUSE 859 Convention Center Blvd., 613-2882; Chef Tom Wolfe puts a contemporary spin on Creole cuisine. Try a pressed chicken sandwich or yellowfin tuna salad for lunch. The restaurant's dinner specialty is the barbecue Gulf shrimp served on a rosemary French bread rusk. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$

ZOE RESTAURANT W Hotel, 333 Poydras St., 207-5018; Zoe serves up New Orleans-inspired contemporary entrees in a stylish setting. Popular entrees include spice-dusted redfish and Zoe pasta, which combines angel hair pasta, shrimp and crawfish. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$$

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