French Quar­ter

Where New Orleans - - THE GUIDE -

ACME OYS­TER HOUSE Seafood. For lo­cals, the name Acme is synonymous with raw oys­ters. Since 1910, Acme’s sig­na­ture mar­ble-topped bar has served up count­less bi­valves on the half shell. Other re­gional spe­cial­ties in­clude fried oys­ter po’boys, gumbo Poopa and jam­bal­aya. $$ L, D (daily). www.acmeoys­ 724 Iberville St., 504.522.5973. Map 3, E4; 8 Canal St. (in­side Har­rah’s Casino), 504.708.2409. Map 3, E6

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.­ 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 Brûlot” are three of the many fa­mous dishes. $$$ D (daily); jazz brunch (Su).­ 813 Bienville St., 504.523.5433. Map 3, F4

BACKSPACE BAR & KITCHEN Amer­i­can. Type­writ­ers and books line the walls of this comfy spot, which pays homage to the French Quar­ter’s rich lit­er­ary legacy. The bar serves drinks fash­ioned af­ter famed au­thors’ faves, while the kitchen of­fers gumbo and sand­wiches. Try the “Whit­man—roast beef with fried oys­ters and Swiss on cia­batta. $ L, D (daily). 139 Chartres St., 504.322.2245. Map 3, F4 BAY­ONA Amer­i­can. Nes­tled in a 200-year-old Cre­ole cot­tage, 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. $$ L (W-Sa), D (M-Sa). www.bay­ 430 Dauphine St., 504.525.4455. Map 3, F3 BOUR­BON HOUSE Seafood. A stand­out ad­di­tion to Dickie Bren­nan’s restau­rant em­pire. Stylish seafood dishes are com­ple­mented with out­stand­ing filets and sides—don’t miss the red­fish on the half shell with jumbo lump crab or the bour­bon-glazed shrimp, a unique twist on the clas­sic bar­be­cued ver­sion. $$ 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. $$$ B, L, D (daily). www.bren­nansnewor­ 417 Royal St., 504.525.9711. Map 3, F4 BROUS­SARD’S Cre­ole. Brous­sard’s, es­tab­lished in 1920, re­mains one of the city’s premier fine din­ing spots, with one of the most el­e­gant court­yards in the Quar­ter. Chef Jake Shapiro serves up long­pop­u­lar clas­sics, such as broiled black drum with rose­mary-mus­tard crust and gin­ger-ap­ple glaze. Tra­di­tion never tasted so good. $$$ D (nightly); jazz brunch (F-Su). www.brous­ 819 Conti St., 504.581.3866. Map 3, F4 CAFÉ BEIGNET Cof­fee. Light fare, café drinks and de­li­cious beignets are the draw at these comfy cof­fee­houses. Adult bev­er­ages of­fered at Bour­bon and De­catur lo­ca­tions. $ B, L, D (daily). Jazz per­for­mances daily; times vary. www. $ B, L, D (daily). 311 Bour­bon St., 504.525.2611. Map 3, F4; 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).­du­ 800 De­catur St., 504.525.4544. Map 3, G5 CANE & TA­BLE Cuban. At this rum-cen­tric restau­rant clas­sic cock­tails are given clever con­tem­po­rary twists, while island fla­vors in­form the “sea­sonal smart” menu in dishes such as jerk chicken and plan­tain dumplings. $$ D (nightly), Br (Sa-Su). www.cane­ 1113 De­catur St., 504.581.1112. Map 3, I5 CEN­TRAL GRO­CERY Deli. This Ital­ian deli-gro­cery is a shrine to old New Orleans, and is the place to ac­quaint your­self with the clas­sic muf­fuletta sand­wich: lay­ers of pro­volone cheese, olive salad, pick­led veg­eta­bles, mor­tadella, salami and ham. $ L (daily). cen­tral­gro­ 923 De­catur St., 504.523.1620. Map 3, H5 COURT OF TWO SIS­TERS Cre­ole. No French Quar­ter visit would be com­plete with­out a meal at this ro­man­tic restau­rant, which features a daily jazz brunch and a nightly a la carte menu. Cre­ole and Ca­jun cui­sine, com­bined with south­ern hospitality and a mag­i­cal pa­tio set­ting, makes for a mem­o­rable din­ing ex­pe­ri­ence. $$ D (nightly). www.courtoft­wosis­ 613 Royal St., 504.522.7261. Map 3, G4 CURIO Amer­i­can. Cu­ri­ous what “Amer­i­can cui­sine with Cre­ole soul” tastes like? Think grit tots with roasted red pep­per coulis, black-eyed pea-and­duck gumbo and “pas­trami shrimp” Reubens. $$ L (M-F), D (nightly); Br (Sa-Su).­ri­ 301 Royal St., 504.717.4198. Map 3, F4 DICKIE BREN­NAN’S STEAK­HOUSE Steaks. An up­scale steak­house serv­ing su­pe­rior USDA prime beef with lus­cious sauces—try the bar­be­cue rib-eye topped with Abita-beer shrimp or the filet with flash-fried oys­ters. Fea­tured by Maxim as one the na­tion’s 10 best steak­houses as well as in the Wall Street Jour­nal. $$ D (nightly). www. dick­iebren­nanssteak­ 716 Iberville St., 504.522.2467. Map 3, E4 DORIS METROPOLI­TAN Steaks. A stun­ning steak­house and butcher shop with su­pe­rior qual­ity dry--

aged meats. The menu im­presses with an eclec­tic col­lec­tion of spe­cialty cuts and an ex­ten­sive wine list. $$$ L (F), D (nightly). www.doris­metropoli­tan. com. 620 Chartres St., 504.267.3500. Map 3, G4

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. $$ L, D (Tu-Su). www.gala­ 209 Bour­bon St., 504.525.2021. Map 3, E4 THE GOVER­NOR Louisiana. A nod to Louisiana’s col­or­ful po­lit­i­cal fig­ures, the Gover­nor pays play­ful trib­ute to the state’s culi­nary icons: “Elec­tion Day” red beans and rice, “Peace­maker” sand­wiches loaded with fried oys­ters and shrimp, “Loaded with Pork” potato bowls. A “Power Brunch” menu is of­fered all day long. $$ B, L, D (daily).­er­nor­restau­ 301 Chartres St., 504.291.1860. Map 3, F4 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). 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.hardrock­ 125 Bour­bon St., 504.529.5617. Map 3, F4

IRENE’S CUI­SINE Ital­ian. Irene’s is all about gar­lic and olive oil, the im­por­tance of con­sis­tency, and the best rose­mary chicken in town. Ev­ery­thing is out­stand­ing, from the br­uschetta to the stuffed veal chop to the per­fect tiramisu. $$ D (M-Sa). 529 Bienville St., 504.529.8811. Map 3, F5

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. $$$ L, D (daily). www.theital­ian­bar­ 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. $$$ D (M-Sa). 416 Chartres St., 504.596.2530. Map 3, F4 KILLER POBOYS 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

KINGFISH Louisiana. “New Louisiana” is the con­cept at this pop­u­lar din­ing spot, with creative spins on lo­cal stan­dards such as fried dev­iled duck eggs on arugula with candy-pecan vinai­grette and cochon de lait with crack­lin-crusted boudin cake. $$ L (M-F), D (nightly); Br (Sa-Su). www.king­fish­newor­ 337 Chartres St., 504.598.5005. Map 3, F4 KRYS­TAL Amer­i­can. Since 1932 Krys­tal has been sat­is­fy­ing big ap­petites with its small, square burg­ers, mak­ing it the old­est quick-ser­vice chain in the South­east. $ 24h (daily). www.krys­ 116 Bour­bon St., 504.523.4030. Map 3, E4 LANDRY’S SEAFOOD Seafood. Landry’s lo­ca­tions fit­tingly of­fer sweep­ing views of the Mis­sis­sippi River and Lake Pontchar­train. The menu is loaded with a wide ar­ray of Louisiana coastal cui­sine, from shrimp po’ boys to trout me­u­nière, in ad­di­tion to other spe­cial­ties. $$ L, D (daily). 620 De­catur St., 504.581.9825. Map 3, G5; 8000 Lakeshore Dr., 504.283.1010. Map 1, D1 LAT­I­TUDE 29 Eclec­tic. World-renowned tiki guru Jeff “Beach­bum” Berry’s se­ri­ously cool, newschool tiki bar and restau­rant re­calls the spirit of Trader Vic’s. Clas­sic tiki cock­tails and orig­i­nal con­coc­tions are paired with “PolynAsian” fare, such as sticky ribs and Hawai­ian Cuban sand­wiches. $$ L (F-Sa), D (daily).­i­ 321 N. Peters St., 504.609.3811. Map 3, F5 MA­HONY’S PO’ BOYS Louisiana. This po’ boy shop serves sand­wiches unique enough to tempt lo­cals away from their old fa­vorite joints: beer-braised short ribs, egg­plant Parme­san and chicken liv­ers with slaw all on French bread. New Orleans clas­sics (gumbo, shrimps and grits) are also of­fered, along with fresh-shucked oys­ters. $$ L, D (daily).­ho­ 901 Iberville St., 504.717.2422. Map 3, F3; 3454 Mag­a­zine St., 504.899.3374. Map 1, D4 MEAUXBAR French. French bistro stan­dards tweaked with a thought­ful, modern hand. Dishes in­clude es­car­got with shi­itakes in brandy cream and mus­sels nes­tled in a har­risa broth, crowned with crisp hand-cut fries. $$ D (nightly); Br (Su). 942 N. Ram­part St., 504.569.9979. Map 3, H3 MR. B’S BISTRO  Louisiana. Bustling Mr. B’s is an­other out­stand­ing Bren­nan family restau­rant, famed for its de­cep­tively ca­sual power-lunch scene. Must-tries in­clude the bar­be­cued shrimp, bread pudding in Ir­ish whiskey sauce and the white choco­late brownie. $$ L (M-Sa), D (nightly); jazz brunch (Su). www.mrb­s­ 201 Royal St., 504.523.2078. Map 3, E4

MURIEL’S JACK­SON SQUARE Cre­ole. Over­look­ing Jack­son Square, Muriel’s features sev­eral din­ing rooms and a cozy bar. En­joy chef Erik Venéy’s con­tem­po­rary Cre­ole dishes such as craw­fish-and­goat cheese crepes, pecan-crusted puppy drum and pain perdu bread pudding. $$ L, D (daily); Br (Sa, Su jazz brunch). 801 Chartres St., 504.568.1885. Map 3, G4 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.napoleon­ 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. $$ L, D (daily). www. newor­lean­scre­ole­cook­ 510 Toulouse St., 504.524.9632. Map 3, G5 NINE ROSES CAFÉ Viet­namese. The West­bank Viet­namese food haven now of­fers a smaller French Quar­ter lo­ca­tion. An edited ver­sion of its giant menu features such sig­na­ture dishes as pho, banh mi sand­wiches, rice plates, noo­dle bowls and springrolls. $ L, D (M-Sa). 620 Conti St., 504.324.9450. Map 3, F4 NOLA Amer­i­can. Emeril La­gasse’s French Quar­ter bistro’s new small plates-fo­cused menu is per­fect for ta­ble-sam­pling its 40-plus dishes. Stand­outs in­clude the hot frog legs, stuffed chicken wings and oys­ter-and-brie pot pie. $$ L, D (daily). www.emer­ 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. $$ B, L, D (daily). www.ole­ 132 Royal St., 504.309.4797. Map 3, E4 PALACE CAFÉ Cre­ole. Part of the Bren­nan restau­rant em­pire, the Palace of­fers a sweep­ing view of Canal Street. Stand­outs in­clude the sa­vory crab­meat cheesecake, an­douille-crusted Gulf fish and white choco­late bread pudding. $$ B, L (M-F), D (nightly); Sa-Su jazz brunch. www.palace­ 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. $$ L, D (daily).­fish­ 115 Bour­bon St., 504.598.1200. Map 3, E4 RE­MOULADE Louisiana. Ar­naud’s op­er­ates this très ca­sual bistro spin-off of its ad­ja­cent restau­rant, serv­ing fa­vorites such as po’ boys, spicy boiled seafood and jam­bal­aya. The young wait­ers may wear T-shirts, but much of the food is sur­pris­ingly so­phis­ti­cated. $ L, D (daily).­ 309 Bour­bon St., 504.523.0377. Map 3, F4 RESTAU­RANT R’EVO­LU­TION Louisiana. Famed chefs John Folse and Rick Tra­monto are the tour de force be­hind this fine din­ing venue. The rooms are gor­geously ap­pointed and finely de­tailed, while the menu is made up of modern rein­ter­pre­ta­tions of clas­sic Ca­jun and Cre­ole cui­sine. Swamp chic, city sleek. $$$ L (F), D (nightly); Br (Su). www.rev­o­lu­tion­ 777 Bienville St. (in­side the Royal Son­esta Ho­tel), 504.553.2277. Map 3, E4 SA­LON BY SU­CRÉ Eclec­tic. Pas­try chef ex­traor­di­naire Tariq Hanna’s homage to haute cui­sine is a re­flec­tion of his pas­sion for pre­sen­ta­tion of dishes both sa­vory and sweet. Up­stairs is the place for a lin­ger­ing brunch or af­ter­noon tea. Down­stairs it’s all about Hanna’s amaz­ing desserts. $$ Br, L (Th-M). www.restau­rantsa­ 622 Conti St., 504.267.7098. Map 3, F4

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). $$ B (daily), L (M-Sa), D (nightly); Br (Su). 310 Chartres St. (in the “W” French Quar­ter), 504.552.4095. Map 3, E4 SPIT­FIRE COF­FEE Cof­fee. Short on space but big on fla­vor, this third-wave cof­fee shop, just off Jack­son Square, is heat­ing things up with hand-pulled espres­sos and custom-crafted brews. $ Open daily. www.spit­fire­cof­ 627 St. Peter St., 225.384.0655. Map 3, F4 SYL­VAIN Con­tem­po­rary. El­e­gant chan­de­liers dan­gle over­head at this so­phis­ti­cated gas­tro pub just off Jack­son Square, as din­ers sip on hand­crafted cock­tails and nib­ble re­fined com­fort clas­sics, such as “Chick Syl-vain” sand­wiches and pasta Bolog­nese. $$ D (nightly); Br (F-Su). www.syl­vain­ 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. $$ L (M-Sa), D (nightly); Br (daily). www.tableaufrenchquar­ 616 St. Peter St., 504.934.3463. Map 3, G4

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