Mid-City

Where New Orleans - - DINING -

BLUE OAK BBQ

Bar­be­cue. Ron­nie Evans and Philip Mose­ley draw raves for their crisp-skinned bar­be­cued chicken, spare ribs, killer na­chos and fried Brus­sels sprouts. When the bbq pork egg rolls make an ap­pear­ance on the menu get them. $ L, D (Tu-Su). www.blueoakbbq.com. 900 N. Car­roll­ton Ave., 504.822.2583. Map 1, D3

CAFÉ NOMA

Con­tem­po­rary. Lo­cated within the New Or­leans Mu­seum of Art, Ralph Bren­nan’s con­tem­po­rary bistro of­fers an art­ful mix of small plates, soups, sal­ads and sand­wiches. $ L (Tu-Su), D (F). www.cafenoma.com. 1 Collins C. Di­boll Cir­cle (City Park), 504.482.1264. Map 1, D2

MOPHO

Viet­namese. Chef Mike Gu­lotta rocks mod­ern Viet­namese-in­spired dishes at his naughty-named restau­rant near the Canal street­car line. The sweet-and-spicy chicken wings and pep­per jelly-glazed clams are must-gets. $$ L, D (daily). www.mophonola.com. 514 City Park Ave., 504.482.6845. Map 1, D2

RALPH’S ON THE PARK

Louisiana. Restau­ra­teur Ralph Bren­nan serves up glob­ally in­spired lo­cal cui­sine in this beau­ti­fully re­stored his­toric build­ing over­look­ing scenic City Park. One of the loveli­est (and most ro­man­tic) lo­ca­tions in town. $$ L (W-F), D (nightly); Su brunch. www.ralph­son­thep­ark.com. 900 City Park Ave., 504.488.1000. Map 1, D2

TOUPS’ MEATERY

Louisiana. Chef Isaac Toups is known for his mas­ter­ful char­cu­terie. Start with the “Meatery Board,” a se­lec­tion of house-cured meats and condi­ments, be­fore mov­ing on to the lamb neck with fen­nel and black-eyed pea salad. $$ L, D (Tu-Sa). www.toupsmeatery.com. 845 N. Car­roll­ton Ave., 504.252.4999. Map 1, D3

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