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

DOOKY CHASE— Cre­ole. One of the old­est AfricanAmer­i­can restau­rants in the na­tion. Chef Leah Chase, “the Queen of Cre­ole Cui­sine,” has built a large and loyal fol­low­ing with clas­sic dishes, such as her seem­ingly sim­ple red beans and rice, steam­ing gumbo and crispy-yet-ten­der fried chicken. $$ L (Tu-F), D (F). www.dooky­chaser­estau­rant.com. 2301 Or­leans Ave., 504.821.0600. Map 1, D3 MOPHO— Viet­namese. Chef Mike Gu­lotta rocks mod­ern Viet­namese-in­spired dishes at his naughty-named restau­rant near the Canal street­car line. The sweet-and-spicy chicken wings and pep­per jelly-glazed clams are must-haves. $$ L, D (daily). www.mophonola.com. 514 City Park Ave., 504.482.6845. Map 1, D2 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 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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