Eateries organized alphabetically and by neighborhood. Plus creative crawdad dishes.
Crawfish season comes to a full boil this month with the mighty mudbug taking its annual star turn on restaurant menus. Locals load up on crawdads fresh from the pot at Melba’s (p. 29) and Rouses (p. 33), which served up more than 50,000 pounds of them at last year’s French Quarter Fest, where Muriel’s (p. 25, shown) crawfishand-goat cheese crepes are always a crowd pleaser. Boiled beauties are also devoured at Deanie’s (p. 24), along with fried crawfish tails, etouffée and bisque. Restau
rant R’evolution (p. 26) elevates humble mudbugs to fine-dining status with its crawfish-stuffed redfish Napoleon, as does
Arnaud’s (p. 23), where they’re baked in a brandy-infused tomato sauce, while Com
mander’s Palace (p. 27) takes the standard croque madame sandwich to a whole new level with crawfish, escargot and crawfishboiled mozzarella and Gruyeré.