Central Busi­ness/ Ware­house District

Where New Orleans - - THE GUIDE -

THE AMER­I­CAN SEC­TOR

Amer­i­can. A nos­tal­gic homage to wartime clas­sics with gourmet twists, the menu at this Na­tional WWII Mu­seum eatery fea­tures such kicked-up throw­backs as “Vic­tory Gar­den” sal­ads, open-face pot roast sand­wiches and s’mores pie. $ L, D (daily). www.na­tion­al­ww2­mu­seum.org/amer­i­can-sec­tor. 945 Magazine St., 504.528.1940. Map 3, B6

BALISE

French. Chef Justin Devil­lier of La Pe­tite Gro­cery and “Top Chef” fame now has a se­cond space in a beau­ti­fully re­stored 1830s build­ing with cool art, smart cock­tails and a small menu with depth. Must-haves in­clude the fried smoked oys­ters and chicken and ri­cotta dumplings. $$ L (Tu-F), D (M-Su); Sa-Su brunch. www.balisenola.com. 640 Caron­delet St., 504.459.4449. Map 3, C5

BORGNE

Seafood. At this seafood-cen­tric John Besh restau­rant (helmed by mega-tal­ented chef Brian Landry), fan­tas­tic apps (such as duck-and-jalapeno pop­pers) part­ner swim­mingly with easy-go­ing sand­wiches, fish cooked “in a bag” and more. $$ L, D (daily). www.borgner­estau­rant.- com. 601 Loy­ola Ave. (in the Hy­att Re­gency Ho­tel), 504.613.3860. Map 3, C3

CAFÉ ADE­LAIDE

Louisiana. Chef Meg Bick­ford helms the kitchen at this bistro spinoff of Com­man­der’s Palace in the Loews Ho­tel. Bick­ford serves up play­ful takes on mod­ern Cre­ole cui­sine. Try the oys­ter and pork belly po’ boy. B (daily), L (MF), D (M-Su). www.cafead­e­laide.com. 300 Poy­dras St., 504.595.3305. Map 3, D6

CAFÉ CARMO

In­ter­na­tional. This is­land-in­spired space pops out some wild—and wildly de­li­cious—dishes, such as the zany Rico sand­wich (a grilled plan­tain patty topped with pulled pork) and shrimp-filled black-eyed pea fritters. Veg­gie and ve­gan op­tions are also fea­tured. $ L (M-Sa), D (Tu-Sa). www.cafe­carmo.com. 527 Ju­lia St., 504.875.4132. Map 3, C6

CHOPHOUSE NEW OR­LEANS

Steaks. For­get the standard sauces and heavy sides; the fo­cus at this up­scale-ca­sual steak­house is on its top-qual­ity, USDA prime-only meats. An un­com­pli­cated menu, easy­go­ing at­mos­phere and live entertainment make Chophouse a cut above. $$$ D (nightly). www.chop­house­nola.com. 322 Magazine St., 504.522.7902. Map 3, D5

CO­CHON

Louisiana. Many restau­rants pro­fess to be “bet­ter than your mama’s,” but chefs Don­ald Link and Stephen Stry­jew­ski’s lives up to the claim with haute twists on simple stan­dards, such as deep­fried hog head cheese with field peas or rab­bit and dumplings. The ad­ja­cent Co­chon Butcher of­fers sand­wiches and house-cured meats. $$ L, D (M-Sa). www.co­chon­restau­rant.com. 930 Tchoupi­toulas St., 504.588.2123. Map 3, B7

COM­PANY BURGER

Amer­i­can. Adam Bi­der­man’s award-win­ning burger joint sticks to the ba­sics, which makes it all the bet­ter. Hand-ground beef, tur­key or lamb pat­ties topped with Amer­i­can cheese; house-made mayo and pick­les; fresh­baked buns. Add a side of hand-cut, twice-cooked fries... and dig in. $ L, D (daily). www.the­com­pa­ny­burger.com. L, D (daily). 611 O’Keefe St., 504.309.9422. Map 3, C4; L, D (W-M). 4600 Fr­eret St., 504.267.0320. Map 1, D3

COMPÈRE LAPIN

Caribbean. A na­tive of St. Lui­cia, chef Nina Comp­ton’s is­land up­bring­ing is ev­i­dent in dishes such as conch cro­quettes, roasted jerk corn and cur­ried goat with plan­tain gnoc­chi. For dessert? A hor­chata panna cotta with com­pressed melon, of course. $$ L, D (daily); brunch (Sa-Su).

www.com­pere­lapin.com. 535 Tchoupi­toulas St., 504.599.2119. Map 3, C6

CRAZY LOB­STER

Seafood. Huge buck­ets of steamed seafood is the draw at this river­front restau­rant, where the lob­ster never runs out, the rest of the crowd can dig into some spicy Ca­jun fare and you can all while away an af­ter­noon watch­ing the ships sail by. $$ L, D (daily). www.the­crazy­lob­ster.com. Span­ish Plaza (Poy­dras St. at the river, across from Har­rah’s), 504.569.3380. Map 3, E7

DOMENICA

Ital­ian. In­spired by tra­di­tional Sun­day Ital­ian fam­ily feasts (hence its name), this hot spot is counted among cel­e­brated lo­cal chef John Besh’s grow­ing fam­ily of restau­rants. Dive into out-ofthe-norm an­tipasta (oc­to­pus carpac­cio, roasted cau­li­flower with whipped feta), hand­made pas­tas, au­then­tic piz­zas and Old World clas­sics such as lasagne Bolonese. $$ L, D (daily). www.domeni­carestau­rant.com. 123 Baronne St. (in the Roo­sevelt Ho­tel), 504.648.6020. Map 3, E3

EMERIL’S

Louisiana. Emeril La­gasse’s flag­ship sets the course for the La­gasse em­pire. Opened in 1990, this is where the cel­e­brated chef cre­ated many of his clas­sic dishes, in­clud­ing bar­be­cued shrimp, an­douille-crusted drum, ba­nana cream pie and more. $$$ L (M-F), D (daily). www.emer­ils.com. 800 Tchoupi­toulas St., 504.528.9393. Map 3, C6

HERBSAINT

French. James Beard Award-win­ning chef Don­ald Link’s en­trées range from con­fit of Mus­covy duck leg with dirty rice and cit­rus gas

trique to chili-glazed pork belly with Bel­uga lentils and mint. $$ L (M-F), D (M-Sa). www.herbsaint.com. 701 St. Charles Ave., 504.524.4114. Map 3, C5

JOHNNY SÁNCHEZ

Mex­i­can. Squash blos­som tacos, pig ear chi­laquiles, oc­to­pus toas­tadas—this isn’t your standard taque­ria fare. Celebrity chefs (and old friends) John Besh and Aarón Sánchez teamed to cre­ate this hip eatery, which puts con­tem­po­rary spins on au­then­tic Mex­i­can cui­sine. $$ L (Su-F), D (nightly). www.john­ny­sanchezrestau­rant.com. 930 Poy­dras St., 504.304.6615. Map 3, C4

JOSEPHINE ESTELLE

Ital­ian. At this ca­sual Ace Ho­tel eatery, snap­per crudo with browned but­ter dances el­e­gantly between raw and cooked, the pas­tas are toothy, and each dish has some beau­ti­fully sur­pris­ing el­e­ment that lingers long af­ter the meal. $$ B (M-F); L, D (daily); Sa-Su, brunch. www.josephi­neestelle.com. 600 Caron­delet St., 504.930.3070. Map 3, C5

MERIL

In­ter­na­tional. Emeril La­gasse’s new ca­sual dining venue is re­flec­tive of the celebrity chef’s world trav­els, with a glo­be­trot­ting menu fea­tur­ing ev­ery­thing from Ja­panese-style bar­be­cue and chorizo flat­bread to boudin tamales and jerk chicken thighs. $$ L, D (daily). www.emer­il­srestau­rants.com/ meril. 424 Girod St., 504.526.3745. Map 3, C6

MULATE’S

Ca­jun. A fam­ily friendly restau­rant where the Ca­jun food (dark-roux gum­bos, fried al­li­ga­tor, cat­fish smoth­ered in craw­fish etouf­fée) is only one of the high­lights. Two-step to live mu­sic nightly. Also avail­able for pri­vate func­tions. $ L, D (daily). www.mu­lates.com. 201 Ju­lia St., 504.522.1492. Map 3, C7

PÊCHE

Seafood. Don­ald Link and Stephen Stry­jew­ski (the award-win­ning team be­hind pork-cen­tric Co­chon) have an­other win­ner on their hands. The fo­cus here is on chef Ryan Pre­witt’s simple seafood grilled over hard­wood coals...and it couldn’t be bet­ter. From the raw bar to the whole grilled fish, you can’t go wrong. $$ L, D (M-Sa). www.pecher­estau­rant.com. 800 Magazine St., 504.522.1744. Map 3, C6

POPPY’S TIME OUT SPORTS BAR & GRILL

Amer­i­can. Sports fans will score here. Along with gourmet burg­ers, per­son­al­ized piz­zas and a va­ri­ety of wings, this river­side restau­rant and bar fea­tures 22 beers on tap (in­clud­ing a full line of lo­cally made Abita brews), live mu­sic and big-screen TVs. $$ B, L, D (daily). www.the­crazy­lob­ster.com. Span­ish Plaza (Poy­dras St. at the Mis­sis­sippi River across from Har­rah’s Casino), 504.247.9265. Map 3, E7

RED GRAVY

Ital­ian. This cozy brunch bistro is known for its tra­di­tional Ital­ian dishes and notso-typ­i­cal break­fast and lunch spe­cials. Try the Si­cil­ian egg pie or can­noli pan­cakes. Skil­let cakes, waf­fles, over­stuffed sand­wiches, hand­made pasta and baked goods round out the menu. Live mu­sic Sa-Su. $$ Open W-M. www.red­gravy­cafe.com. 125 Camp St., 504.561.8844. Map 3, E5

RESTAU­RANT AU­GUST

French. In New Or­leans, chefs are as fa­mous as rock stars, and John Besh is the city’s culi­nary Sting. He knows the clas­sics, he’s bold in his ex­per­i­men­ta­tion and he’s got a vi­sion. The dining rooms are el­e­gant, and the food is spec­tac­u­lar, as Besh com­bines Euro­pean style

with Gulf Coast in­gre­di­ents for dishes such as gnoc­chi with crab and truf­fles. $$$ L(F), D (nightly). www.restau­ran­tau­gust.com. 301 Tchoupi­toulas St., 504.299.9777. Map 3, E5

SEA­WOR­THY

Seafood. This chic off­shoot of New York’s award-win­ning Grand Banks oys­ter bar cast a wide net, serv­ing up fresh bi­valves from the Gulf, along with East and West coast va­ri­eties and other sus­tain­ably sourced seafood. Caviar, cre­ative cock­tails and a wide wine se­lec­tion round out the menu. $$ D (daily). www.sea­wor­thynola.com. 630 Caron­delet St., 504.930.3071. Map 3, C5

ST. JAMES CHEESE COM­PANY

Deli. The St. James is a “deli” in the man­ner that Venice’s Cipri­ani is a “ho­tel.” The shop has top-of-the-line del­i­ca­cies be­gin­ning with cheese, of course, and run­ning through sal­ads, pâtés, olives, wines and on and on. You can dine in or or­der a sand­wich or pic­nic to go. $ L (M-Su), D (M-Sa). www.st­jamescheese.com. 641 Tchoupi­toulas St., 504.304.1485. Map 3, C6; 5004 Pry­ta­nia St., 504.899.4737. Map 1, D4

TOMMY G’S PIZZE­RIA & BAR

Ital­ian. Con­ve­nient to the Con­ven­tion Cen­ter, this ca­sual spot serves subs, a va­ri­ety of pasta en­trees, house-made lasagna, cal­zones and pizza whole or by the slice. $ L, D, (daily). www.tom­mygspizze­ria.com. 901 Con­ven­tion Cen­ter Blvd., 504.561.8881. Map 3, C8

WILLA JEAN BAK­ERY

Bak­ery. Pas­try chefs Lisa White and Kelly Fields, known for their beau­ti­ful baked goods, show off their sa­vory sides as well in dishes such as corn-and-crab fritters and lamb pot pie. Need a bis­cuit? This is the place. $$ B,L, D (daily). www.willa­jean.com. 611 O’Keefe Ave., 504.509.7334. Map 3, B4

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