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 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. $$ L (Tu-F), D (nightly); brunch (Sa-Su). www.balisenola.com. 640 Caron­delet St., 504.459.4449. Map 3, C5

BORGNE Seafood. At this seafood-cen­tric John Besh restau­rant fan­tas­tic apps (such as duckand-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. Hand­ground beef, turkey or lamb pat­ties topped with Amer­i­can cheese; house-made mayo and pick­les; fresh-baked buns. Add a side of hand-cut, twice-cooked fries...and dig in. $ 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. Lu­cia, 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 (nightly). 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

MAYPOP Viet­namese. Chef Michael Gu­lotta (MoPho) ex­pands on his Asian-fu­sion food theme in a bright, open space with an industrial-ter­rar­ium vibe. Tear pieces of warm roti bread to scoop whole roasted pump­kin, ap­ple and house coppa, or go spicy with vin­daloo chicken. $$$ L, D (daily). www.may­poprestau­rant.com. 611 O’Keefe St., 504.518.6345. Map 3, B4

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 to pork rib tamales. $$ L, D (daily). www.emer­il­srestau­rants. com/meril. 424 Girod St., 504.526.3745. Map 3, C6

NEW OR­LEANS SO­CIAL HOUSE Con­tem­po­rary. Sharable small plates—lob­ster tacos, bi­son slid­ers, salmon tartines—cou­pled with craft cock­tails and an ex­ten­sive wine list, is the idea here. Live mu­sic nightly. $$ D (nightly). www.nosh­newor­leans.com. 752 Tchoupi­toulas St., 504.581.1103 Map 3, C6

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, 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. $$ 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

RESTAU­RANT RE­BIRTH Ca­jun. Home­grown chef Ricky Cheramie’s soul­ful dishes of Gulf seafood or re­gion­ally raised pork are flecked with tasso, glazed with hand-squeezed sugar cane and gar­nished with house-made pick­les. End with the café au lait crème brulee. $$ D (M-Sa). www.restau­rantre­birth. com. 857 Ful­ton St., 504.522.6863. Map 3, C7

SEA­WOR­THY Seafood. This chic off­shoot of New York’s award-win­ning Grand Banks oys­ter bar casts 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 (nightly). www.sea­wor­thynola.com. 630 Caron­delet St., 504.930.3071. Map 3, C5

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

Cen­tral City

CEN­TRAL CITY BBQ Bar­be­cue. Stel­lar bar­be­cue and out-of-the-norm sides make this sprawl­ing smoke­house a pop­u­lar des­ti­na­tion. Smoke-ringed brisket, toothy-ten­der ribs, crispy burnt ends, umami pick­les, re­moulade potato salad—or­der up! $$ L, D (W-Su). www.cen­tral­ci­tybbq.com. 1201 S. Rampart St., 504.558.4276. Map 1, D3

MAIS AREPAS Latin. An up­scale Cre­ole-Colom­bian restau­rant that puts over­stuffed filled corn pock­ets ( arepas) front and cen­ter, the best of which is loaded with sweet plan­tains, skirt steak and melted Oax­aca cheese. $$ L (Tu-Sa), D (Tu-Su). 1200 Caron­delet St., 504.523.6247. Map 3, A5

PRIMITIVO  Amer­i­can. “Open hearth, ur­ban cave­man cook­ing” is the con­cept here. In­spired by back­yard grill-offs, the menu changes of­ten with dishes such as smoked oys­ters with green tomato chow chow and rib eye with bone-mar­row but­ter. $$ D (M-Sa). www.prim­i­tivonola.com. 1800 Oretha Cas­tle Ha­ley Blvd., 504.881.1775. Map 1, D3

TOUPS SOUTH South­ern. Chef Isaac Toups serves up mu­seum-qual­ity South­ern cui­sine at the South­ern Food & Bev­er­age Mu­seum’s in-house eatery. Homey fare, such as bis­cuits with crab fat but­ter, goat tamales and fried black-eyed pea salad with corn­bread crou­tons of­fer a taste of the re­gion’s delicious di­ver­sity. $$ L,D (M, W-Sa); Su brunch. www.toupssouth.com. 1504 Oretha Cas­tle Ha­ley Blvd., 504.304.2147. Map 1, D3

French Quar­ter

ANGELINE South­ern. Chef Alex Har­rell’s Alabama up­bring­ing in­forms the menu at his ca­su­ally el­e­gant eatery. Con­sider the black-eyed pea and col­lard green soup, crispy smoked pork cheeks with corn­bread puree and the Gulf shrimp and coun­try ham with but­ter­beans and sweet pota­toes. $$$ D (W-Su); brunch (F-Su). www.an­ge­li­nenola. com. 1032 Chartres St., 504.308.3106. Map 3, H4

AN­TOINE’S Cre­ole. Es­tab­lished in 1840, An­toine’s is New Or­leans’ old­est restau­rant and a liv­ing trea­sure. The great-great-great-grand­chil­dren of founder An­toine Al­ci­a­tore run the place as he wanted, which means rich French-Cre­ole food, courtly wait­ers and an at­mos­phere of hos­pi­tal­ity and tra­di­tion. $$$ L, D (M-Sa); Su jazz brunch. An­toine’s An­nex (513 Royal St.) serves ice cream, pas­tries and light fare daily. www.an­toines.com. 713 St. Louis St., 504.581.4422. Map 3, F4

AR­NAUD’S Cre­ole. In this magic cas­tle of din­ing rooms, Ar­naud’s con­tin­ues a tra­di­tion be­gun in 1918. The restau­rant was as­sem­bled piece­meal over the decades, which is part of its charm. Shrimp Ar­naud, oys­ters Bienville and café bru­lot are three of the many fa­mous dishes. $$$ D (daily); Su jazz brunch. www.ar­nauds.com. 813 Bienville St., 504.523.5433. Map 3, F4

BAYONA Amer­i­can. Bayona con­tin­ues its reign as one of the city’s best restau­rants. Chef Su­san Spicer’s menu con­tin­u­ally sur­prises with fresh spe­cials, but still in­cludes her sig­na­tures: grilled shrimp with black-bean cakes and co­rian­der sauce, and that non­pareil gar­lic soup. $$ L (W-Sa), D (M-Sa). www.bayona.com. 430 Dauphine St., 504.525.4455. Map 3, F3

BOUR­BON HOUSE Seafood. A stand­out ad­di­tion to Dickie Bren­nan’s restau­rant em­pire. Stylish seafood dishes are com­ple­mented with out­stand­ing filets and sides—don’t miss the red­fish on the half shell with jumbo lump crab or the bour­bon-glazed shrimp, a unique twist on the clas­sic bar­be­cued ver­sion. $$ B,L, D (daily). www.bour­bon­house.com. 144 Bour­bon St., 504.522.0111. Map 3, E4

BREN­NAN’S Cre­ole. Break­fast at Bren­nan’s is back on the New Or­leans menu. Now un­der the helm of new owner Ralph Bren­nan and ex­ec­u­tive chef Slade Rush­ing, the le­gendary eatery con­tin­ues more than six decades of tra­di­tion with long-pop­u­lar clas­sics (tur­tle soup, eggs Hus­sarde, ba­nanas Foster) cou­pled with fresh, con­tem­po­rary takes on Cre­ole cui­sine. $$$ B,L, D (daily). www.bren­nansnewor­leans.com. 417 Royal St., 504.525.9711. Map 3, F4

BROUS­SARD’S Cre­ole. Brous­sard’s, es­tab­lished in 1920, re­mains one of the city’s pre­mier fine din­ing spots, with one of the most el­e­gant court­yards in the Quar­ter. Chef Neal Swindler serves up mod­ern Cre­ole cui­sine (Caribbean fish du jour with smoked black bean sauce), along with Old World clas­sics. Tra­di­tion never tasted so good. $$$ L(F), D (nightly); Su jazz brunch. www.brous­sards.com. 819 Conti St., 504.581.3866. Map 3, F4

CAFÉ AMELIE Lou­i­si­ana. The per­fect spot for a leisurely outdoor lunch or ro­man­tic din­ner. Try the crab cakes with cit­rus driz­zle, sat­suma-pep­per glazed shrimp or a sea­sonal cock­tail. $$ L (W-Su), D (W-Su); Sa-Su brunch. A quick-ser­vice off­shoot, Pe­tite Amelie, of­fers take­out just next door (900 Royal St., 412-8065). www.cafeamelie.com. 912 Royal St., 504.412.8965. Map 3, H4

CAFÉ BEIGNET Cof­fee. Light fare, café drinks, and delicious beignets are the draw at th­ese comfy French Quar­ter cof­fee­houses. Tradi-

tional jazz per­for­mances at the Bour­bon Street lo­ca­tion daily, be­gin­ning at 8 am. www.cafebeignet.com. $ B,L, D (daily). 311 Bour­bon St., 504.525.2611. Map 3, F4; B,L, D (daily) 334-B Royal St., 504.524.5530. Map 3, F4; 600 Decatur St., 504.581.6554. Map 3, G5

CAFÉ DU MONDE Cof­fee. No visit to the Cres­cent City is com­plete with­out a stop at Café Du Monde, in op­er­a­tion since 1862. On the menu: café au lait (made with ground chicory root) and beignets, the un­of­fi­cial dough­nuts of New Or­leans. $ 24h (daily). www.cafe­du­monde.com. 800 Decatur St., 504.525.4544. Map 3, G5

CEN­TRAL GRO­CERY Deli. This Ital­ian deli-gro­cery is a shrine to old New Or­leans, and is the place to ac­quaint your­self with the clas­sic muf­fuletta sand­wich: lay­ers of provolone cheese, olive salad, pick­led veg­eta­bles, mor­tadella, salami and ham. $ L, D (daily). 923 Decatur St., 504.523.1620. Map 3, H5

COURT OF TWO SIS­TERS Cre­ole. No French Quar­ter visit would be com­plete with­out a meal at this ro­man­tic restau­rant, which fea­tures a daily jazz brunch and a nightly a la carte menu. Cre­ole and Ca­jun cui­sine, com­bined with south­ern hos­pi­tal­ity and a mag­i­cal pa­tio set­ting, make for a mem­o­rable din­ing ex­pe­ri­ence. $$ L, D (daily). www.courtoft­wosis­ters.com. 613 Royal St., 504.522.7261. Map 3, G4

CRES­CENT CITY BREW­HOUSE Lou­i­si­ana. The French Quar­ter’s only brew­pub, fea­tur­ing mi­cro­brews and so­phis­ti­cated cui­sine. Try the baby back ribs, crab­meat-stuffed shrimp and fresh grilled red­fish with soft-shell crab. Live jazz nightly (no cover). $$ L, D (daily). www.cres­centc­i­ty­brew­house. com. 527 Decatur St., 504.522.0571. Map 3, G5

DICKIE BREN­NAN’S STEAK­HOUSE Steaks. An up­scale steak­house serv­ing su­pe­rior USDA prime beef with lus­cious sauces (try the bar­be­cue rib­eye topped with Abita-beer shrimp or the filet with flash-fried oys­ters). Fea­tured by Maxim as one the na­tion’s 10 best steak­houses as well as in the Wall Street Jour­nal. $$ L(F), D (nightly). www. dick­iebren­nanssteak­house.com. 716 Iberville St., 504.522.2467. Map 3, E4

DORIS METROPOLI­TAN Steaks. A stunning steak­house and butcher shop fea­tur­ing su­pe­rior qual­ity dry-aged meats. The hunger-in­duc­ing menu also im­presses with an eclec­tic col­lec­tion of spe­cialty cuts and an ex­ten­sive wine list. $$$ L (F-Su), D (nightly). www.doris­metropoli­tan.com. 620 Chartres St., 504.267.3500. Map 3, G4 EL GATO NE­GRO Mex­i­can. This pop­u­lar cantina turns out some the most au­then­tic south-of-the­bor­der fare in the city. The in­gre­di­ents are fresh, the tor­tillas are made to or­der and the hand­squeezed mara­gar­i­tas made with orange, tan­ger­ine and lime are a must. Try the pineap­ple-cilantro ver­sion. $$ L, D (daily). www.el­ga­tone­gronola.com. 81 French Mar­ket Place, 504.525.9752. Map 3, I5; 800 S. Peters St., 504.309.8864. Map 3, C7

GALATOIRE’S Cre­ole. Since 1905, Galatoire’s has been a grav­ity cen­ter of New Or­leans, where po­lit­i­cal ca­reers are made, en­gage­ments pledged, ru­mors spread and busi­ness deals won and lost. Hap­pily, the food is as good as the party at­mos­phere, with tra­di­tional Cre­ole dishes pre­sented by some of the city’s best wait­staff. $$ L, D (Tu-Su). www.gala­toires.com. 209 Bour­bon St., 504.525.2021. Map 3, E4 GREEN GOD­DESS Eclec­tic. Chef Paul Ar­tigues cre­ates big-fla­vored, ad­ven­tur­ous dishes in the

tiny kitchen of this in­ti­mate Ex­change Al­ley gem. Pos­si­bly the only place in town you’ll find beet hum­mus and truf­fle grits shar­ing menu space with wild-boar meat­loaf and deca­dent ba­con sun­daes. $ L, D (W-Su). www.green­god­dess­restau­rant.com. 307 Ex­change Pl., 504.301.3347. Map 3, E4

GW FINS Seafood. Chef Ten­ney Flynn has taken the lo­cal ob­ses­sion with seafood to global heights: fresh fish is flown in daily from around the world. Ir­ish salmon and New Zealand lob­ster rub shoul­ders with Gulf shrimp and Lou­i­si­ana duck on the menu, all exquisitely pre­pared. $$ D (nightly). www.gwfins.com. 808 Bienville St., 504.581.3467. Map 3, F4

HARD ROCK CAFÉ Amer­i­can. This pop­u­lar chain, filled with mu­sic mem­o­ra­bilia, serves re­gional and Amer­i­can fare, in­clud­ing steaks, burg­ers, sand­wiches and wings. Among the 100-plus items on dis­play are Louis Arm­strong’s trum­pet and Fats Domino’s au­to­graphed pi­ano top. $ L, D (daily). www.hardrock­cafe.com. 125 Bour­bon St., 504.529.5617. Map 3, F4

ITAL­IAN BAR­REL Ital­ian. The fo­cus here is on fine, North­ern Ital­ian cui­sine. Fresh ravi­oli flown in from Italy com­ple­ments such au­then­tic fare as veal with porcini mush­rooms and truf­fle oil, osso bu­co­topped po­lenta and top-notch tiramisu. A full­bod­ied Ital­ian wine se­lec­tion is also of­fered. $$$ L, D (daily). www.ital­ian­bar­rel.com. 430 Bar­racks St., 504.569.0198. Map 3, I5

KPAUL’S LOU­I­SI­ANA KITCHEN Lou­i­si­ana. Chef­per­son­al­ity Paul Prud­homme was one of the first to in­tro­duce Ca­jun cui­sine to a global au­di­ence. His Chartres Street restau­rant is an ideal spot to sam­ple some K-Paul clas­sics, in­clud­ing okra gumbo, jam­bal­aya, bronzed sword­fish and black­ened beef ten­ders. $ Deli L (Th-Sa), $$$ D (M-Sa). www.kpauls.com. 416 Chartres St., 504.596.2530. Map 3, F4

KILLER PO’BOYS Con­tem­po­rary. This tiny hole-in­the-wall has gar­nered big buzz with its “in­ter­na­tion­ally in­spired, chef-crafted” takes on the stan­dard po’boy. Try the rum-braised pork belly ver­sion with lime-in­fused slaw or the seared shrimp with sriracha aioli. $ B,L, D (W-M). www.killer­poboys. com. 219 Dauphine St., 504.462.2731. Map 3, F3; 811 Conti St., 504.252.6745. Map 3, F4

KRYS­TAL Amer­i­can. Since 1932 Krys­tal has been sat­is­fy­ing big ap­petites with its small, square burg­ers, mak­ing it the old­est quick-ser­vice chain in the South­east. $ 24h (daily). www.krys­tal.com. 116 Bour­bon St., 504.523.4030. Map 3, E4

MOR­TON’S Steaks. Lo­cated just steps from the French Quar­ter, this renowned steak­house holds as much char­ac­ter as the world-fa­mous des­ti­na­tion it­self. With its USDA prime-aged beef, suc­cu­lent seafood and in­fi­nite wine se­lec­tion, Mor­ton’s is the per­fect des­ti­na­tion for an un­par­al­leled din­ing ex­pe­ri­ence. $$$ D (nightly). www.mor­tons. com. 365 Canal St. (in the Shops at Canal Place), 504.566.0221. Map 3, E5

MR. B’S BISTRO  Lou­i­si­ana. Bustling Mr. B’s is an­other out­stand­ing Bren­nan fam­ily restau­rant, famed for its de­cep­tively ca­sual power-lunch scene. Must-tries in­clude the bar­be­cued shrimp and bread pud­ding in Ir­ish whiskey sauce. $$ L (M-Sa), D (nightly); Su jazz brunch. www.mrb­s­bistro. com. 201 Royal St., 504.523.2078. Map 3, E4 NAPOLEON HOUSE Lou­i­si­ana. Napoleon never slept here, but this his­toric café and bar, with its

peel­ing walls and worn charm, has its share of French am­biance. The café serves soups, seafood gumbo, sal­ads, sand­wiches and warm muf­fulet­tas; the bar serves its fa­mous Pimm’s Cups. $ L, D (daily). www.napoleon­house.com. 500 Chartres St., 504.524.9752. Map 3, F4

NEW OR­LEANS CRE­OLE COOK­ERY Cre­ole. Cre­ole stan­dards (gumbo, shrimp Cre­ole) are cou­pled with fresh fish, fried seafood, char­grilled oys­ters and a raw bar. $$ L, D (daily). www. newor­lean­scre­ole­cook­ery.com. 510 Toulouse St., 504.524.9632. Map 3, G5

NOLA Amer­i­can. Emeril La­gasse’s French Quar­ter bistro is a peren­nial hot spot. The menu is filled with Emeril cre­ations such as Lou­i­si­ana crab cakes with Cre­ole tar­tar sauce, pork cheek boudin balls with tomato-ba­con jam and a grilled double-cut pork chop with pe­can-glazed sweet pota­toes. $$ L (Th-M), D (nightly). www.emer­ils.com. 534 St. Louis St., 504.522.6652. Map 3, F5

OLE SAINT KITCHEN & TAP Lou­i­si­ana. At for­mer Saints run­ning back Deuce McAl­lis­ter’s eatery din­ers score New Or­leans clas­sics (such as oys­ter stew and soft-shell crab sand­wiches), along with 50-plus beers on tap and an ad­di­tional 40 of­fered by the bot­tle. $$ B,L, D (daily). www.ole­saint.com. 132 Royal St., 504.309.4797. Map 3, E4

PALACE CAFÉ Cre­ole. Part of the Bren­nan restau­rant em­pire, the Palace of­fers a sweep­ing view of Canal Street. Standouts in­clude the sa­vory crab­meat cheese­cake, an­douille-crusted Gulf fish and white cho­co­late bread pud­ding. $$ B, L (M-F), D (nightly); Sa-Su jazz brunch. www.palace­cafe.com. 605 Canal St., 504.523.1661. Map 3, E4

RED FISH GRILL Seafood. Grilled fish too plain? Not here. The hick­ory-grilled red­fish topped with crab or craw­fish is a mod­ern clas­sic, and the other spe­cial­ties (bar­be­cued oys­ters, dou­ble­choco­late bread pud­ding) are all ex­cep­tional. $$ L, D (daily). www.red­fish­grill.com. 115 Bour­bon St., 504.598.1200. Map 3, E4

RE­MOULADE Lou­i­si­ana. Ar­naud’s op­er­ates this très ca­sual bistro spin-off of its ad­ja­cent restau­rant, serv­ing fa­vorites such as po’ boys, spicy boiled seafood and jam­bal­aya. The young wait­ers may wear T-shirts, but much of the food is sur­pris­ingly so­phis­ti­cated; try the tur­tle soup, shrimp re­moulade or oys­ters from the raw bar. $ L, D (daily). www.re­moulade.com. 309 Bour­bon St., 504.523.0377. Map 3, F4

RESTAU­RANT R’EVO­LU­TION Lou­i­si­ana. Famed chefs John Folse and Rick Tra­monto are the tour de force be­hind this el­e­gant-yet-re­laxed fine din­ing venue. The rooms are gor­geously ap­pointed and finely de­tailed, while the menu is made up of mod­ern rein­ter­pre­ta­tions of clas­sic Ca­jun and Cre­ole cui­sine. Swamp chic, city sleek. $$$ L (F), D (nightly); Su brunch. www.rev­o­lu­tion­nola.com. 777 Bienville St. (in­side the Royal Son­esta Ho­tel), 504.553.2277. Map 3, E4

SOBOU Con­tem­po­rary. The fo­cus at this “south of Bour­bon” hot spot is on cre­ative cock­tails and chef Juan Car­los Gon­za­lez’s amaz­ing se­lec­tion of small plates (or­der the shrimp-and-tasso pin­chos with grilled pineap­ple). $$ B,L, D (daily). www.sobounola.com. 310 Chartres St. (in the “W” French Quar­ter), 504.552.4095. Map 3, E4

STAN­LEY Eclec­tic. Retro soda foun­tain am­biance meets a mod­ern menu at this up­scale diner. The ad­ven­ture­some can try the Korean beef po’

boy or the eggs Bene­dict po’ boy, while Reuben sand­wiches, corned beef hash and ice cream sun­daes ful­fill more con­ven­tional crav­ings. $$ B, L, D (daily). www.stan­leyrestau­rant.com. 547 St. Ann St., 504.587.0093. Map 3, H4

SYL­VAIN Con­tem­po­rary. El­e­gant chan­de­liers dan­gle over­head at this so­phis­ti­cated gas­tro pub just off Jack­son Square, as din­ers sip on hand­crafted cock­tails and nib­ble re­fined com­fort clas­sics, such as “Chick Syl-vain” sand­wiches and pasta Bolog­nese. $$ D (nightly); brunch (F-Su). www.syl­vain­nola.com. 625 Chartres St., 504.265.8123. Map 3, G4

TABLEAU Cre­ole. Housed in his­toric Le Petit The­atre, Dickie Bren­nan’s Jack­son Square bistro of­fers two bars, bal­cony and court­yard din­ing and ap­plause-wor­thy French-Cre­ole dishes by chef John Martin. $$ B (M-F), L (daily), D (nightly); brunch (Sa-Su). www.tableaufrenchquar­ter.com. 616 St. Peter St., 504.934.3463. Map 3, G4

TRIN­ITY Lou­i­si­ana. The menu here pays homage to the “trin­ity” of flavors, el­e­ments and tech­niques in New Or­leans cui­sine. Hush pup­pies get rich­ness from duck fat, while the cu­cum­ber salad re­freshes with crisp ap­ples and pairs per­fectly with the cit­rusy seared snap­per. $$$ D (nightly), brunch (F-Su). www.trin­i­tyrestau­rant­newor­leans.com. 1117 Decatur St., 504.325.5789. Map 3, I5

Gar­den Dis­trict/ Lower Gar­den Dis­trict

COM­MAN­DER’S PALACE Cre­ole. This beloved turquoise palace is a shrine for food wor­ship­pers. Chef Tory McPhail car­ries on the Bren­nan fam­ily tra­di­tion of ad­ven­tur­ous food based on Cre­ole prin­ci­ples, served in a courtly at­mos­phere. $$$ L (M-F), D (nightly); jazz brunch (Sa-Su). www. com­man­der­spalace.com. 1403 Wash­ing­ton Ave., 504.899.8221. Map 1, D4

COQUETTE French. What do you get when you mix tra­di­tional Lou­i­si­ana cook­ing with spicy Ital­ian and re­fined French? Coquette, where chef Michael Stoltz­fus’ menu changes daily but is al­ways stel­lar with standouts like the must-have crab cakes mak­ing re­peat ap­pear­ances. $$$ L (W-Sa), D (M-Sa); Su brunch. www.co­quet­tenola.com. 2800 Mag­a­zine St., 504.265.0421. Map 1, D4

ROOT/SQUARE ROOT Con­tem­po­rary. Two hip restau­rants in one. Up­stairs the fo­cus is on chef Phillip Lopez’s con­tem­po­rary twists on culi­nary stan­dards and cre­ative char­cu­terie. Down­stairs cen­ters around 16 seats flank­ing an open kitchen and Lopez’s multi-course tast­ing menu (on­line reser­va­tions only). $$$ D (Tu-Sa). www.square­root­nola. com. 1800 Mag­a­zine St., 504.309.7800. Map 1, D4

SUCRÉ Dessert. This chic spot is worth a visit for the dé­cor alone. But while you’re there, might as well try some of the el­e­gant choco­lates, house-made ge­lato and must-have mac­arons. $ Open daily. www.shop­su­cre.com. 3025 Mag­a­zine St., 504.520.8311. Map 1, D4; 622 Conti. St., 504.708.4366. Map 3, F4; Lake­side Shop­ping Cen­ter, 3301 Vet­er­ans Blvd., Me­tairie, 504.834.2299. Map 1, C2

TURKEY AND THE WOLF Eclec­tic. Sand­wiches are the menu main­stay at this ca­sual café: fried baloney with Amer­i­can cheese and hot mus­tard, chicken fried steak, crab meat and crab boil pota­toes served open-face. Don’t miss the wedge salad with blue cheese and “ev­ery­thing bagel” crunchies. $ L,

D (W-Su). www.turkeyandthe­wolf.com. 739 Jack­son Ave., 504.218.7428. Map 1, D4


BAC­CHA­NAL Eclec­tic. A Sun­day-only trea­sure no more. This combo wine re­tail shop/bar/live mu­sic venue is now a full-blown restau­rant. Chef Joaquin Ro­das serves up “in­ter­na­tional bistro” fare, while lo­cal bands per­form in the shady back­yard. Up­stairs of­fers in­door seat­ing and a full bar. $$ L, D (daily). www.bac­cha­nal­wine.com. 600 Poland Ave., 504.948.9111. Map 1, E3

BRATZ Y’ALL Ger­man. Cel­e­brat­ing the neigh­bor­hood’s Ger­many her­itage, this By­wa­ter bistro and bier­garten of­fers au­then­tic brats and sausages, along with schnitzel, potato dumplings, fresh pret­zels and lots of Ger­man beer. $ L, D (W-Su). www.bratzyall.com. 617 Piety St., 504.301.3222. Map 1, E3

THE COUN­TRY CLUB Lou­i­si­ana. Known for its swim­ming pool, this long-pop­u­lar By­wa­ter hang­out also of­fers ca­sual din­ing. Dive into big-fla­vored small plates (craw­fish beignets, bone mar­row tar­tine), sal­ads, sand­wiches or full-on en­trees, such as chateau­r­briand for two. $$$ L, D (daily); Sa-Su (brunch). www.the­coun­tryclub­newor­leans.com. 634 Louisa St., 504.945.0742. Map 1, E3

N7 French. Counted among the na­tion’s Top 10 new restau­rants by Bon Ap­petit, this quiet, tucked­away bistro is named for France’s Route Na­tionale 7. The menu is di­vided into plated dishes (steamed mus­sels, hangar steak with crushed pota­toes) and spe­cialty tinned seafood. A lovely wine list, great mu­sic and fine ser­vice equate to to­tal charm. $$ D (M-Sa). 1117 Mon­tegut St., no phone. Map 1, E3

PRA­LINE CON­NEC­TION Cre­ole. Soul food at its best, in­clud­ing the Con­nec­tion plat­ter (fried pick­les, okra, and chicken liver), red beans ’n’ rice, pork chops, seafood plat­ters and three kinds of greens. $ L, D (daily). www.pra­linecon­nec­tion.com. 542 French­men St., 504.943.3934. Map 3, J5

ST. ROCH MAR­KET Eclec­tic. Dat­ing to 1875, this long-shut­tered mar­ket­place re­cently re­ceived a mas­sive makeover while re­tain­ing its his­toric char­ac­ter and 24 steel col­umns. The stunning space fea­tures 13 food ven­dors, along with a bar and both in­door and outdoor din­ing. $ L, D (daily). www.strochmar­ket.com. 2381 St. Claude Ave., 504.609.3813. Map 1, E3


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

RALPH’S ON THE PARK Lou­i­si­ana. Vet­eran 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 (Toups South, Emeril’s Del­monico) 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


APOLLINE Lou­i­si­ana. In this ren­o­vated shot­gun house, chef Matt Farmer makes din­ers feel right at home with his con­tem­po­rary twists on French/Cre­ole cui­sine. Char-broiled oys­ters with ba­con mar­malade, cold-smoked pork chops, seared scal­lops with maque choux and pork plank; at brunch try the con­fit duck with potato hash and duck crack­lin. $$$ Brunch, D (Tu-Su). www.apolliner­estau­rant. com. 4729 Mag­a­zine St., 504.894.8881. Map 1, D4

AVO Ital­ian. Chef Nick Lama does his fourth­gen­er­a­tion Si­cil­ian an­ces­try proud with such standouts as charred oc­to­pus with pork but­ter and pineap­ple, ciop­pino, gnoc­chi with wild mush­rooms and lasagna with short rib ragout. $$ D (M-Sa). www.restau­ran­tavo.com. 5908 Mag­a­zine St., 504.509.6550. Map 1, D4

CA­VAN Seafood. This Vic­to­rian home’s “beau­ti­ful de­te­ri­o­ra­tion” is an ideal set­ting for chef Nathan Richard’s ca­sual coastal cui­sine. Start with the clam chow­der or cat­fish Hop­pin’ John, be­fore mov­ing on to the seared Gulf fish. Or just grab a cock­tail at the bar, while munch­ing on Old Bay-sea­soned fries. $$ D (nightly); brunch (F-Su). www.ca­van­nola.com. 3607 Mag­a­zine St., 504.509.7655. Map 1, D4

DTB Ca­jun. Short for “down the bayou,” DTB pays homage to chef Carl Schaub­hut’s Ca­jun coun­try roots with mod twists on Lou­i­si­ana coastal cui­sine. Think oys­ter toast, al­li­ga­tor chorizo-stuffed squash blos­soms and gumbo with crab fat rice. Killer cock­tail pro­gram. $$ D (M-Sa); brunch (F-M). www.dtb­nola.com. 8201 Oak St., 504.518.6889. Map 1, C3

KEN­TON’S Amer­i­can. Chef Kyle Knall’s menu is full of smoke and spirit (he has a thing for bour­bon). Try the crispy grits with coun­try ham and bour­bon aioli or slow-smoked sea trout with charred red onion, pick­led mus­tard seed and ap­ples. $$$ L (M-F), D (nightly); brunch (Sa-Su). www.ken­ton­srestau­rant. com. 5757 Mag­a­zine St., 504.891.1177. Map 1, D4

LA PE­TITE GRO­CERY French. What once was a cor­ner gro­cery has been exquisitely trans­formed into an in­ti­mate French bistro with gas light­ing and pressed-tin ceil­ings, where lo­cal spe­cial­ties share menu space with French fa­vorites. Try the blue crab beignets, shrimp and grits or a Gruyére cheese­burger with onion mar­malade. $$$ L (Tu-Sa), D (nightly); Su brunch. www.lapetite­gro­cery.com. 4238 Mag­a­zine St., 504.891.3377. Map 1, D4

PAS­CAL’S MANALE Amer­i­can. A New Or­leans land­mark since 1913, Pas­cal’s is fa­mous for in­vent­ing bar­be­cued shrimp (a must-get) and eter­nally pop­u­lar for its tra­di­tional Ital­ian food. Pas­cal’s has an army of reg­u­lars who de­vour the gumbo, steaks and those suc­cu­lent bar­be­cued shrimp. $$ L (M-F), D (M-Sa). 1838 Napoleon Ave., 504.895.4877. Map 1, D4

SHAYA Mediter­ranean. Uptown gets a taste of Is­rael at this mod­ern Mediter­ranean eatery from chef Alon Shaya of restau­rant Domenica fame. Shaya’s wood-burn­ing oven turns out a full menu of falafel, ke­babs and lab­neh, along with in­ter­est­ing en­trees such as slow-cooked lamb with pome­gran­ate tabouleh. $$ L, D (daily). www.sha­yarestau­rant. com. 4213 Mag­a­zine St., 504.891.4213. Map 1, D4

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