Up­town

Where New Orleans - - THE GUIDE -

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

BOUCHERIE South­ern. Look­ing for a great off-the­beaten-path place where you can get in and out for un­der $20? Natha­nial Zimet’s culi­nary creations are as de­li­cious as their prices. Col­lard greens with grit fries, duck con­fit po’boys, Krispy Kreme bread pudding—trust us on this one. $$ L (Tu-Sa); D (M-Sa); Br (Su). www.boucherie-nola.com. 1506 S. Car­roll­ton Ave., 504.862.5514. Map 1, C3

CAR­ROLL­TON MAR­KET Louisiana. Chef Ja­son Good­e­nough’s mar­ket-driven menu spins both modern and tra­di­tional with dishes such as crispy pork “tail tots” and New Orleans-style cas­soulet.

No one can get enough of oys­ters Good­e­nough— flash-fried oys­ters with smoky ba­con, creamed leeks and béar­naise. $$ L (Th-F), D (Tu-Sa); Br (SaSu). www.car­roll­ton­mar­ket.com. 8132 Hamp­ston St., 504.252.9928. Map 1, C3

CA­VAN Seafood. This Vic­to­rian home’s “beau­ti­ful de­te­ri­o­ra­tion” is an ideal set­ting for chef Nathan Richard’s modern South­ern cui­sine. Start with the boudin tater tots be­fore de­vour­ing the chicken fried rab­bit or tur­tle car­ba­nara with garfish tasso. $$ D (nightly); Br (F-Su). www.ca­van­nola.com. 3607 Mag­a­zine St., 504.509.7655. Map 1, D4 DEL FUEGO Mex­i­can. Chef David Wright ’s ramped-up taque­ria is based on recipes and tech­niques gath­ered dur­ing trav­els to Mex­ico. House­made tor­tillas wrap around duck en­chi­ladas with Oax­a­can mole, while tostadas are topped with smoked Gulf fish. $$ L, D (M-Sa). www.del­fue­go­ta­que­ria.com. 4518 Mag­a­zine St., 504.309.5797. 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 gumbo with crab fat potato salad and crispy duck con­fit with charred cab­bage and sweet pota­toes. Killer cock­tail pro­gram. $$ D (nightly); Br (F-Su). www.dtb­nola.com. 8201 Oak St., 504.518.6889. Map 1, C3 LA PETITE GRO­CERY French. An in­ti­mate French bistro with gas light­ing and pressed-tin ceil­ings, where lo­cal spe­cial­ties share menu space with French fa­vorites. Try the blue crab beignets, shrimp and grits or a Gruyére cheese­burger with onion mar­malade. $$$ L (Tu-Sa), D (nightly); Br (Su). www.lapetite­gro­cery.com. 4238 Mag­a­zine St., 504.891.3377. Map 1, D4 MAX WELL Veg­e­tar­ian. The plant-based, or­ganic menu at this health-con­scious café features “nu­tri­ent-dense in­gre­di­ents to pro­mote max­i­mum well­ness.” Trans­la­tion: fresh fruit and veg juices, silky soups and spec­tac­u­lar sal­ads and bowls. $ L, D (daily). www.maxwell­newor­leans.com. 6101 Mag­a­zine St., 504.301.0510. Map 1, C4 PAS­CAL’S MANALE Ital­ian. 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. $$ L (M-F), D (M-Sa). www.pas­cals­man­ale.com. 1838 Napoleon Ave., 504.895.4877. Map 1, D4 PATOIS Louisiana. Aaron Bur­gau has earned all of the praise heaped on him in re­cent years as a chef “to watch.” Patois is one of the city’s hottest venues, com­bin­ing Bur­gau’s in­ven­tive French cook­ing with a cool neigh­bor­hood bar scene. $$$ L (F), D (W-Sa); Br (Su). www.pa­tois­nola.com. 6078 Lau­rel St., 504.895.9441. Map 1, D4 SAF­FRON NOLA In­dian. Chic In­dian fare with con­tem­po­rary flair. Top picks in­clude the pakoda choti and roti sathi. $$$ D (Tu-Sa). www.saf­fron­nola.com. 4128 Mag­a­zine St., 504.323.2626. Map 1, D4 UPPERLINE Cre­ole. You’ll see wizards painted on the ex­te­rior and an eclec­tic art col­lec­tion in­side, both prod­ucts of the fully orig­i­nal char­ac­ter of owner JoAnn Cle­venger, who in­vented the must­try fried green toma­toes with re­moulade. Don’t miss the oys­ters St. Claude or duck-and-an­douille etouf­fée. $$ D (W-Su). www.upperline.com. 1413 Upperline St., 504.891.9822. Map 1, D4

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