Where New Orleans - - DINING -

AVO— gen­er­a­tion Ital­ian. Si­cil­ianChef Nick ancestry Lama proud­does his with fourth-such stand­outs as charred oc­to­pus with egg­plant and cran­ber­ries, ciop­pino, gnoc­chi with wild mush­rooms and lasagna with short rib ragout. $$ D (M-Sa). www.restau­ran­tavo.com. 5908 Mag­a­zine St., 504.509.6550. Map 1, D4 BOUCHERIE— South­ern. Look­ing for a great off-the-beaten-path place where you can get in and out for un­der $20? Chef/owner Nathaniel Zimet’s culi­nary cre­ations are as de­li­cious as their prices. Col­lard greens with grit fries, duck con­fit po’ boys, Krispy Kreme bread pud­ding—trust us on this one. $$ L, D (Tu-Sa). www.boucherie-nola.com. 1506 S. Car­roll­ton Ave., 504.862.5514. Map 1, C3 BRIGTSEN’S— Cre­ole. . A pro­tegé of Paul Prud­homme, chef Frank Brigtsen serves up food that is rooted in Louisiana tra­di­tion, but moves into a sphere of its own with his ge­nius for com­bin­ing tastes and in­gre­di­ents. $$$ D (Tu-Sa). www.brigt­sens.com. 723 Dante St., 504.861.7610. Map 1, C3

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. $$ B (F-Su), D (nightly). www.ca­van­nola.com. 3607 Mag­a­zine St., 504.509.7655. Map 1, D4 KENTON’S— Amer­i­can. Chef Kyle Knall’s menu is full of smoke and spirit (he has a thing for bour­bon). Try the crispy grits with coun­try ham and bour­bon aioli or slow-smoked sea trout with charred red onion, pick­led mus­tard seed and ap­ples. $$$ 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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