DINING GUIDE menu guide
where to todine dine ®
NEW ORLEANS CITY NAME
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From the publishers of where New Orleans From the Publisher’s of where Guestbook ®
WELCOME | A NOTE FROM THE EDITOR
TOP ©TUJAGUE’S; CENTER ©RUSH JAGOE/JOSEPHINE ESTELLE; BOTTOM ©RUSH JAGOE/SEAWORTHY
A Taste of the Town New Orleans is a food destination, one of the nation’s best. It’s been said before: Here, we don’t eat to live; we live to eat. And it’s true—as is the fact that locals tend to discuss their next meal during the course of their current one. That’s how we roll. If there is a population that eats better and with more passion than the Crescent City, it has yet to surface. Once considered a “one-menu” town, today New Orleans is anything but: • French, Southern, Cajun, Creole, Italian, Vietnamese, Japanese, Caribbean, Mediterranean, Mexican, American; you’ll find it all and then some. • Seafood, steaks, gumbo, po’ boys, burgers, pizza, pasta, small plates, big plates; the city’s 1,500-plus restaurants cater to every appetite. • Upscale white-tablecloth establishments, casual contemporary cafés, gourmet food trucks, homespun holes-in-the-wall, high-end, low-key; it depends on your mood. Where to begin? Right this way … your table is waiting. – DOUG BRANTLEY EDITOR, WHERE NEW ORLEANS
www.wheretra vele r .c om 1
Table of Contents
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PUBLISHER Lois Sutton EDITOR Doug Brantley
ADVERTISING & CIRCULATION REGIONAL VICE PRESIDENT OF SALES Kristen Standish ACCOUNT EXECUTIVES Stephanie Cantrell, Toni Navarro SALES COORDINATOR Heather Goodwin
DESIGN PROJECT DESIGN LEAD Dusty Martin MORRIS VISITOR PUBLICATIONS
MVP | EXECUTIVE PRESIDENT Donna W. Kessler CHIEF FINANCIAL OFFICER Dennis Kelly VICE PRESIDENT OF AUDIENCE Kurt Caywood VICE PRESIDENT, INTERNAL BUSINESSS DEVELOPMENT Karen Rodriguez DIRECTOR OF CIRCULATION Scott Ferguson NATIONAL MARKETING MANAGER Melissa Blanco
MVP | CREATIVE CHIEF CREATIVE OFFICER Haines Wilkerson SENIOR EDITORIAL DIRECTOR Margaret Martin DESIGN DIRECTOR Jane Frey DIRECTOR OF PHOTOGRAPHY Isaac Arjonilla CREATIVE COORDINATOR Beverly Mandelblatt
MVP | PRODUCTION PUBLICATIONS SERVICES DIRECTOR Kris Miller PUBLICATIONS SERVICES MANAGER Mickey Kibler DIGITAL IMAGING Erik Lewis
MVP | MANUFACTURING & TECHNOLOGY 19 ...................................................Envie Espresso Bar & Café
2 ..........................................................................Table of Contents
20 ............................................................................ La Thai Uptown
3 ....................................................................Acme Oyster House
22 ........................................................................................................Maps
3 ........................................................................................Café Beignet
24 ..................................................................................Krystal Burger
4 ................................................................Ace Hotel: Seaworthy
25 .......................................................................................................Lilette
4 ..................................................................................Ace Hotel: Alto
26 ..............................................Miyako Sushi Bar & Hibachi
5 ...............................................Ace Hotel: Josephine Estelle
27 .........................................New Orleans Creole Cookery
6 ...............................................................................................Upperline
28 .....New Orleans Seafood and Hamburger Co.
7 ..............................................................................Café Fleur de Lis
28 ................................................Pascal’s Manale Restaurant
8 ..........................................................................The Country Club
29 ......................................................................................Oceana Grill
9 ......................................................Chophouse New Orleans
30 ............................House of Blues Foundation Room
10 .................................................................Court of Two Sisters
30 ........................... Pat O’Brien’s Courtyard Restaurant
11 ..................................................................................Crazy Lobster
31 ..............................................................................................Briquette
12 ...................................................................... The Bombay Club
32 ........................................................ Ole Saint Kitchen & Tap
13 ..................................................................................Café Maspero
32 ............................................................................................Red Gravy
14 .................................................................................. Creole House
33 ................................................................Tujague’s Restaurant
15 ........................................................................................................ Curio
34 ....................................................................Culinary Gift Guide
16 ..................................................................................................Kingfish
37 ...............................................................................Dining Listings
17 ........................................................Royal House Oyster Bar
Inside Back Cover ........................Steamboat Natchez
DIRECTOR OF MANUFACTURING Donald Horton TECHNICAL OPERATIONS MANAGER Tony Thorne-Booth E-mails for all of the above except contributors: firstname.lastname@morris.com
MVP | NEW ORLEANS 324 Chartres St., 2nd floor, New Orleans, LA 70130 504-522-6468, 504-522-0018 (fax) MORRIS COMMUNICATIONS
CHAIRMAN William S. Morris III PRESIDENT & CEO William S. Morris IV CHIEF OPERATING OFFICER Derek J. May New Orleans Menu Guide is published by the Visitor Publications Division (MVP) of the Morris Communications Company, LLC. 725 Broad St., Augusta, GA 30901 MVP makes every effort to ensure the accuracy of the information it publishes, but cannot be held responsible for any consequences arising from errors or omissions. All rights reserved. Reproduction in whole or in part strictly prohibited. Where® Magazine and the where® logo are registered trademarks of Morris Visitor Publications. Check us out on the world wide web at: wheretraveler.com New Orleans Menu Guide is produced by Morris Visitor Publications (MVP), a division of Morris Communications Co., LLC. MVP also publishes Where® Magazine, Where® GuestBook, Where® QuickGuide, In New York and In London magazines, and a host of other maps, guides, and directories for business and leisure travelers, and is the publisher for the Hospitality Industry Association.
18 ..........................................................................Tommy’s Cuisine
Copyright© 2008 by Morris Visitor Publications. All rights reserved. This publication may not be reproduced or transmitted in any form or by any means, in whole or in part, without the express prior written permission of the publisher. The publisher assumes no responsibility to any party for the content of any advertisement in this publication, including any errors and omissions therein. By placing an order for an advertisement, the advertiser agrees to indemnify the publisher against any claims relating to the advertisement.
* Hours of operation, prices and menu items are subject to change without notice.
Printed in the United States.
ON THE COVER: Caribbean-spiced drum with yucca and citrus mojo from The Country Club. ©JIAN BASTILLE
2 D I NIN G G U ID E | N E W O RLE ANS
LEFT ©ALTO; CENTER ©TOMMY’S CUISINE; RIGHT ©THE BOMBAY CLUB
1 ...............................................................Letter From the Editor
French Quarter
SeaFood
ACME OYSTER HOUSE Appetizers
NEW ORLEANS MEDLEY
OYSTERS ON THE HALFSHELL
jambalaya, red beans & rice
Shucked fresh and served ice cold.
A sampling of gumbo,
BOILED SEAFOOD
plAtters FRIED OYSTER, FRIED SHRIMP OR FRIED FISH PLATTER
Hot Crawfish. Seasonal
CRAB CAKE PLATTER
BOO FRIES
FRIED SEAFOOD PLATTER
With roast beef gravy & cheese.
pO-bOys
OYSTER REMOULADE
FRIED PEACE MAKER
CRAB CAKE
Golden fried oysters & shrimp
A crispy crab cake served with Acme Remoulade Sauce.
served with TABASCO®
New OrleANs speciAlties SEAFOOD ETOUFFEE Seasoned in a buttery roux with seafood over rice.
RED BEANS & RICE With grilled smoked sausage.
GUMBO Your choice of Seafood Gumbo or Chicken & Andouille Gumbo.
CAjUN
CAFÉ BEIGNET Café Beignet is a cup full of New Orleans’ best European traditions. Enjoy several varieties of coffee, beignets and light fare in our 200 year old carriage house at 334 Royal Street, 311 Bourbon Street Musical Legends café, or our newest location at 600 Decatur Street. Live music at all locations as early as 8am..
and grilled smoked sausage.
CHARGRILLED OYSTERS Sizzling, chargrilled oysters saturated in an herb butter sauce, topped with a special blend of cheese.
FRENCH QUARTER
infused mayo.
FRIED OYSTER, SHRIMP, FISH OR CRAWFISH TAIL ACME SPECIAL A hot debris style roast beef, ham, turkey, American & Swiss cheese.
ACME ’10 NAPKIN ROAST BEEF’ Traditional slow cooked Chuck Roast served hot & debris style.
724 Iberville St., New Orleans, LA 70130
504.522.5973 AcmeOyster.com
Breakfast
New OrleaNs CajuN
SOUTHERN BREAKFAST
speCialties
Scrambled eggs, bacon, grits & French bread
reD Beans & riCe •
CAJUN HASHBROWNS Andouille sausage, potatoes, bell pepper & red onion, served w/ scrambled eggs
JamBalaya • gumBo • muffaletta • roast Beef, SHRIMP OR CATFISH PO-BOY
saNdwiChes
BREAKFAST SANDWICH
louisiana Ham • turKey
Scrambled egg, bacon & white cheddar on bagel or croissant
• tuna • CHunKy CHiCKen
BELGIAN OR PECAN WAFFLE Served with fruit & syrup
FRENCH TOAST Made with French bread, served w/ seasonal fruit & maple syrup
Omelettes
SALAD
speCialtY saNdwiChes royal Croissant • Veggie sanDWiCH • DeCatur CluB • BourBon Croissant Coffees, teas, JuiCes,
(served with grits & French bread)
Desserts & Pastries,
Ham & CHeese • CHeese • Veggie • Western • musHroom • CraWfisH • ANDOUILLE
FULL BAR AT BOURBON street, Beer & Wine at ROYAL STREET
600 Decatur St., New Orleans, LA 70130 311 Bourbon St., New Orleans, LA 70130 www.cafebeignet.com
SPECIAL ADVERTISING SECTION
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CDB/Warehouse
seafooD
CBD/WAREHOUSE
SMALL PLATES
SEAWORTHY
ALTO
An oyster and cocktail bar from the team behind New York’s awardwinning Grand Banks, Seaworthy’s menu showcases wild-caught and sustainably harvested oysters from North American waters — Gulf Coast, East Coast and West Coast alike — plus locally sourced fish, meats and vegetables. Located next door to Ace Hotel New Orleans in a three-story, 19th Century Creole cottage, Seaworthy is open daily for happy hour, dinner, late-night dining, and weekend brunch — plus there’s an inspired cocktail menu and patio service.
Alto is Ace Hotel New Orleans’ rooftop garden grill and poolside cocktail bar. James Beard Award-nominated chefs Andy Ticer and Michael Hudman craft Italian-inspired small-plates — fresh salads, sandwiches and a selection of grilled seafood, meats and vegetables. Poolside dining for lunch and dinner, an inspired mix of seasonal cocktails and panoramic views of the city. Open daily for lunch, dinner and drinks. Open 10:00 am to 9:00 pm.
Raw & Chilled BaR
PORK BELLY
SEASONAL SELECTIONS
clove braised Berkshire pork belly, heirloom tomatoes, house-made ricotta , basil, sorrel
of Gulf, East Coast and West Coast oysters served with house-made saltine crackers, red and white wine mignonette and cocktail sauce
HERB-MARINATED BLUE CRAB CLAWS corn and fennel relish
SHRIMP CHILLED poached Gulf Shrimp with Remoulade sauce
SEASONAL SELECTION OF CAVIAR
BLUE CRAB
GULF FISH TACOS avocado, cilantro, red onion, lime, serrano salsa
laRge PlateS GULF COAST ROLL gulf shrimp, blue crab, lemondulse emulsion, short pickled cucumber, hijiki seasoned french fries
BLACK DRUM
CEVICHE
butter poached black drum, red chili spiced sauce nantua, crawfish tails, braised alliums
FRIED OYSTERS chili-lime aioli, spring onion, squash slaw
KALE SALAD buttermilk, fried garlic, crispy shallots, lemon
local jumbo lump blue crab, sherry cream, roasted shitake mushrooms, asparagus, radishes and Manchego cheese on french bread toast
Small PlateS gulf fish, lime, brunoise of habanero chilies, sweet peppers, herbs, grit crisps
FROM THE GRILL
BNC HOTDOG cheddar, pretzel bun, mustard, maldon salt, chips
GULF SHRIMP ROLL buttermilk, lettuce pickled chiles, brioche bun
FROM THE BAR FROZEN EASTBANK vodka, cucumber, mint, lime
SUMMER DAZE
CHEESEBURGER
honesuckle vodka, coconut, lemon, orange citrate bitters
brioche bun, dijonnaise, dressed, chips
HOUSE COCKTAILS
SMOKED VASCA WINGS roast garlic, hot sauce, mustard, honey
AUTOSTRADE prosciutto, mozzarella, basil, ciabatta
BURGER 8OZ 50/50 brisket and chuck, fontal cheese, garlic aioli, roasted country ham, hijiki seasoned french fries, spicy bread and butter pickles
630 Carondelet St., New Orleans LA 70130
504.930.3071 seaworthynola.com 4 DINING GUIDE | NEW ORLEANS
GRILLED CHEESE pimento cheese, dill, ciabatta
SPECIAL ADVERTISING SECTION
MAYAN MULE vodka, ginger, lime, coconut Rose Mojito rum, lillet rose, mint, lime, sparkling rose, rose water
FUEGO! requila, mezcal, agave, ancho chili, cacao, lime
600 Carondelet St., New Orleans, LA 70130
504.900.1180
www.acehotel.com/neworleans/alto
CBD/WAREHOUSE
ItAlIAn
JOSEPHINE ESTELLE An osteria helmed by Chefs Andy Ticer and Michael Hudman, Josephine Estelle combines the seasonal, craft-centric philosophy of Italian cuisine with the flavors of New Orleans and the American South. Located inside Ace Hotel New Orleans, Josephine Estelle was named to Bon Appetit, Southern Living and Eater’s “Best New Restaurants” lists for its rich menu of house-made pastas, farm-fresh vegetables, prime meats, Gulf Coast seafood and sweet treats. Serving three squares a day — including weekday “Quick Fixe” menu for lunch — plus brunch on weekends and a happy hour every afternoon. Open 7:00 am to 11:00 pm. Ace Hotel New Orleans, 600 Carondelet Street
504.930.3070 josephineestelle.com
MENU HIGHLIGHTS
RED SNAPPER TURNIPS
House-made Pastas
artichoke, creme fraiche, crab
FARFALLE green tomato, almond pesto, shrimp, panna grata
GEMELI maw maw’s gravy
Breakfast YOGURT & GRANOLA
dinner STRACCIATELLA MUSCADINE plums, basil, buckwheat, lemon
SOFTSHELL CRAB CORN
JE housemade yogurt, pecans, oats, honey, strawberry, citrus
porcellino’s bacon, chanterelles, peaches
JE BREAKFAST
RIBEYE FINGERLING POTATOES
two eggs any style, potato, choice of bacon or spicy maple sausage, toast
FRIED CHICKEN BISCUIT calabrian honey, double deuce
LuncH JOHN T BURGER ONIONS pickled lettuce, mustard, cheese, fries
LASAGNA MAW MAW’S GRAVY ricotta, parmesan
SPECIAL ADVERTISING SECTION
brown butter, onion aioli, maitake
BruncH POUTINE NECKBONE GRAVY caputo bros cheese curd, calabrian chili oil
ITALIAN TOAST BRIOCHE almonds, amaretto syrup, orange, vanilla
EGGS BENEDICT city ham, bearnaise, english muffin
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Uptown
Creole
SEARED FOIE GRAS with Boudin, Peper Jelly & Yam Mustard
ANDOUILLE & DUCK ETOUFFEE with Louisiana Pepper Jelly
SEAFOOD Add sautéed Jumbo Lump Crab to any dish - $10
CANE RIVER COUNTRY SHRIMP SAUTÉ OVER GRITS GRILLED DRUM FISH PIQUANT With Hot & Hot Shrimp, Two Shrimp Reduction Sauces one with Jalapeños & one with Habanero (USA TODAY Top 25 New Dishes in America, 2006)
SAUTÉED BABY DRUM MEUNIÉRE with Jumbo Lump Crab
MEAT/GAME
UPPERLINE Upperline is more than just a restaurant; it is a way of life and a strong fixture in the local community. Hop on the St. Charles streetcar and admire the gorgeous homes along the way. Sample the adventuresome and the classics of New Orleans cooking at this Creole standard-bearer. You’ll be greeted by owner JoAnn Clevenger, 2015 James Beard Award Nominee for Outstanding Restaurateur. Some other Awards: “If you can eat at only one fine restaurant in New Orleans, make it the Upperline. “ -Southern Living / Travel South
menu highlights Upperline Restaurant 3-Course Dinner $50 or a la carte
SOUPS & GUMBOS TURTLE SOUP With Sherry
SALADS
FAMOUS SLOW ROASTED HALF DUCKLING
GOAT CHEESE, MIXED GREENS & Sweet-Potato Crisps with Cane Vinaigrette
Award Winning Wine List -Wine Spectator Magazine
Mixed Greens, Pecans and Stilton Vinaigrette
Serving dinner, Wednesday through Sunday, opens 5:30 pm. Attire, anything from jeans to evening attire. Reservations highly recommended (available after 1 pm CST, Wed. to Sun.). Fifteen minutes from French Quarter and one block from St. Charles streetcar line, stop #26
APPETIZERS
www.upperline.com
6 DINING GUIDE | NEW ORLEANS
FILET MIGNON with Potato & choice of Garlic Port or Béarnaise
WATERCRESS & STILTON CHEESE
504.891.9822, ext. 2
LAMB SHANK Braised in Red Wine, Osso Buco Style With Saffron Risotto
CREOLE DUCK & ANDOUILLE GUMBO
4 Beans !!! Brett Anderson - Times-Picayune
1413 Upperline St. New Orleans, LA 70115
VEAL GRILLADES With Mushrooms & Bell Peppers, Over Parmesan Cheese Grits
FRIED GREEN TOMATO With Shrimp Remoulade (The Original, first created at Upperline, in 1992)
OYSTERS ST. CLAUDE Flash Fried Over Robust Sauce (One of USA TODAY’s Top New Dishes in America, 2007)
S P E C ISAPLE C A IDAVLE A RT DIVSEI N R TGI SSIENCGT ISOEN CTION
With Ginger Peach or Garlic Port Sauce (Featured, by Simon Majumdar on Food Network “The Best Thing I Ever Ate,” 2011)
DESSERTS THOMAS JEFFERSON CRÈME BRÛLÉE HONEY-PECAN BREAD PUDDING With Toffee Sauce
STILTON CHEESE With Pecans
french quarter
breakfast & lunch
oMELETS/WRAPS
GATOR PO-BOY $11
FLEUR DE LIS OMELET $12
alligator sausage, sliced tomato, iceberg lettuce, & mayo w/ french fries
grilled veggies & crawfish, provolone, topped w/ etouffee, grits or hash & wheat toast
FARMER’S OMELET $11 sauteed veggies, spinach, cheddar, topped w/ tomato, grits or hash, & wheat toast
SPICY BOUDIN OMELET $11 smoked boudin, grilled onion, pepper jack, grits or hash, & wheat toast
AVOCADO OMELET $11 goat cheese, avocado, roasted red peppers, mushrooms, coriander, grits or hash & wheat toast
CAFÉ FLEUR DE LIS Start your day the New Orleans way, with fresh omelets or our famous Bacon Bloody Mary at this intimate eatery tucked away on Chartres Street, or our new location in the French Market. The setting is casual but the fare is remarkable! Late riser? The lunch menu is just as sure to satisfy.
TRADITIoNAL NEW oRLEANS PLATTERS menu highlights BREAKFAST PLATTERS CREOLE COUNTRY BREAKFAST $11 two eggs, smoked boudin, yellow grits & biscuit
FRENCH TOAST $8 battered french bread and seasonal fruit
BIG EASY BREAKFAST $12 two eggs, bacon & sausage, grits or hash, short stack & wheat toast
307 Chartres Street, New Orleans, LA 70130
504.529.9641 www.cafefleurdelis.com
SWEET CREAM PANCAKES $6/$7 short or tall. strawberry, banana, pecan, or chocolate chip
HEALTHY BREAKFAST $9 egg whites, turkey bacon, oatmeal & wheat toast
ESPRESSo BAR CHOCOLATE ICED COFFEE $4 Bavarian Chocolate 1ced coffee with milk
LATTE $4.50 espresso & milk
EGGS BENEDICT $11 canadian bacon, poached eggs, biscuit, spicy hollandaise, grits or hash
SEAFOOD BENEDICT $13 crab & crawfish cakes, poached eggs, biscuit, spicy hollandaise, grits or hash
OYSTER BENEDICT $15 fried gulf oysters, creamed spinach, poached eggs, biscuit, spicy hollandaise, grits or hash
SHRIMP & GRITS $12 louisiana shrimp, cheese grits, shallots, garlic & lemon cream sauce
LUNCH MENU SHRIMP PO-BOY $12 louisiana shrimp, sliced tomato, iceberg lettuce, & mayo w/ french fries
OYSTER PO-BOY $13 gulf coast oysters, sliced tomato, iceberg lettuce, & mayo w/ french fries
CATFISH PO-BOY $11
FRIED GREEN TOMATO PO-BOY $11 pecan smoked bacon, fried green tomato, iceberg lettuce, dill pickles, & mayo w/ french fries
MUFFALETTA $11 Mortadella, salami, ham, provolone, swiss, house olive salad w/ French fries
GRILLED SHRIMP CAESAR $12 Jumbo shrimp, romaine, caesar dressing, parmesan & croutons
FLEUR DE LIS SALAD $9 Spinach, strawberry, goat cheese, pecans, w/ raspberry vinaigrette
FRIED CHICKEN SALAD $11 Chicken, romaine, iceberg, red onions, tomatoes, goat cheese, bacon, honey mustard
BAR MIMOSA $7.50 Strawberry, mango, peach, or traditional
SCREWDRIVER $8 Wheatly vodka & orange juice
BLOODY MARY $8.50 House mix, Wheatly vodka, spicy beans, olives, okra, pepperoncini, lemon & lime
BACON BLOODY MARY $9.50 Pecan smoked bacon, house mix, bacon vodka, spicy beans, olives, okra, pepperoncini, lemon & lime
IRISH COFFEE $9 Jameson, coffee, sugar, cream, nutmeg
HURRICANE $8 Light & dark rum, passion fruit, grapefruit, lemon & lime juice
louisiana catfish, sliced tomato, iceberg lettuce, & mayo w/ french fries
SPECIAL ADVERTISING SECTION
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MARIGNY/BYWATER
LOUISIANA
THE COUNTRY CLUB Dive into a tasty paradise, tucked away in the heart of the Bywater, just minutes from the historic French Quarter. Our freshly renovated space creates the perfect setting for enjoying thoughtful, chef-driven cuisine under the direction of Chef Chris Barbato. Inspired by Italian-French and Creole-Southern heritages, Chef and his culinary team create dishes like chateaubriand, hand-rolled pastas, jumbo sea scallops and Louisiana speckled trout. To enhance the menu, guests can choose from a selection of award-winning wines from the carefully curated collection as well as private labeled selections and specialty crafted cocktails. Additionally, the venue boasts its revered chilled and heated saltwater pool offering members and guests year-round swimming. Discover why this local favorite has been a neighborhood gem for more than 40 years. 634 Louisa Street
504.945.0742
thecountryclubneworleans.com
MENU HIGHLIGHTS SMALL PLATES AND APPETIZERS ARANCINI KALAMATA
Grilled Louisiana White Shrimp, Avocado, Pineapple, Papaya, Tomato & Lime
olives, smoked gouda, basil tomato & Fontina crème
SWEET CORN & BLUE CRAB BISQUE
BURRATA TARTINE Basil pesto, avocado, tomato, arugula & lemon
Roasted Corn, Saffron Crema & Louisiana Crab Meat
CRAWFISH BEIGNET
DINNER ENTREES
Cheesy Crabmeat Fritters with Lemon, Pickled Vegetables & Jalapeno Mayonnaise
MUSSELS Saffron butter, red chilis & grilled country bread
GRILLED OYSTERS Half-dozen lemon-roasted oysters with capers & bacon breadcrumbs
CLAMS & CHORIZO Toasted garlic, tomato & grilled French bread
PORK CRACKLIN BOUDIN BOULETTES Creole mustard & pepper jelly
8 DINING GUIDE | NEW ORLEANS
CARIBBEAN SHRIMP COCKTAIL
SHRIMP RAVIOLI Wild White Shrimp, Shitake Mushrooms, Toasted Garlic, Parmesan & Rapine
CRISPY WHOLE FISH Lemon Popcorn Rice, Tomato Salsa & Chili Butter
SAFFRON MUSSELS Mussels Steamed in White Wine with Toasted Garlic Chile Flakes, Sweet Peppers, Kale & Spanish Saffron
18OZ CHATEAUBRIAND (FOR TWO) Sweet Potatoes Anna, Buttered Asparagus, Chimichurri & Shallot-Red Wine Jus
S P E C ISAPLE A RD T IVSEI N CD I AVLE A R TGI SSIENCGT ISOE N CTION
TRIM
CBD/WAREHOUSE
STEAKHOUSE
CHOPHOUSE NEW ORLEANS Named the highest rated steakhouse in New Orleans, by OpenTable diners’; the focus at Chophouse New Orleans, located in the Central Business District, is on its top-quality, USDA prime-only meat. From barrel cut filets and colossal sized shrimp to top-of-the-line cooking techniques, every details counts at this powerhouse, old-school steakhouse. The easygoing atmosphere complements the great food, classic cocktails and lively, local music nightly. 322 Magazine St. New Orleans, LA 70130
504-522-7902 www.chophousenola.rest
MENU HIGHLIGHTS APPETIZERS NEW YORK STYLE THICK CUT SIZZLING BACON
USDA PRIME STEAKS All of our steaks are aged 28 days and prepared “Pittsburgh-style” with a charred exterior
Two thick slices served with Brooklyn French
FILET MIGNON 8OZ & 12OZ
FLORIDA STONE CRABS
BONEIN RIB EYE 22OZ
October 15 to May 15
SEAFOOD PLATTER Shrimp, crabmeat, lobster tail, baked shrimp and crab bisque
NEW YORK STRIP 10OZ & 16OZ PORTERHOUSE FOR TWO 40OZ
SEAFOOD
DESSERT
REDFISH AMANDINE
GIGANTIC CHOCOLATE CAKE
with crabmeat
FRIED GIANT 9OZ LOBSTER TAILS BAKED SHRIMP
Table sized with ice cream
CHEESECAKE Shipped direct from New York
with garlic butter, Parmesan and bread crumbs
SPECIAL ADVERTISING SECTION
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french quarter
creole & cajun
menu highlights
CREOLE A LA CARTE DINNER
DAILY JAZZ BRUNCH BUFFET
HORS D’OEUVRES
MADE TO ORDER CLASSIC EGGS BENEDICT SPECIALTY OMELETS Seafood Orleans & Shrimp Creole
FRESH FRUITS & SALADS CRAWFISH PASTA SALAD MUFFULETTA SALAD CAJUN CORN SALAD SWEET POTATO & ANDOUILLE SALAD
SEAFOOD BOILED SHRIMP BOILED CRAWFISH (SEASONAL) CEVICHE STUFFED CATFISH SHRIMP ETOUFFEE SHRIMP & CORN MAQUE CHOUX
Enjoy a lively Brunch Buffet, featuring over 60 items daily, and entertainment by a jazz trio. At night, choose from an extensive a la carte menu or a prix fixe dinner. Dine under twinkling lights in the wisteria covered courtyard, or one of three indoor dining rooms. Groups and private parties welcome. 613 Royal St., New Orleans, LA
504.522.7261 www.CourtofTwoSisters.com
FRIED BOUDIN BALLS Homemade Sweet and Spicy Pickles, Creole Mustard Cream
JALAPENO STUFFED DUCK Bacon Wrapped Breast with Wild Berry Gastrique
BARBECUE SHRIMP Braised in Peppery Butter Sauce
ENTREES TROUT AMANDINE Roasted Potatoes, Asparagus, Toasted Almonds & Meuniere
CRAWFISH NAPOLEON Andouille Grit Cake, Fried Green Tomato, Crawfish Cream
GULF FISH
TURTLE SOUP AU SHERRY
Baby White Veal Cutlets, New Potatoes, Asparagus, Jumbo Lump Crabmeat, Tasso Hollandaise
RED BEANS & RICE DUCK A L’ORANGE CHICKEN & SAUSAGE GUMBO JAMBALAYA
HOUSE MADE DESSERTS BANANAS FOSTER BREAD PUDDING PECAN PIE ICE CREAM & PRALINE SAUCE
KING CAKE YEAR ROUND SPECIAL ADVERTISING SECTION
Panko Fried with White Remoulade
Seasonal Chef’s Selection
ASSORTED CAKES
10 D I N I N G G U I D E | N E W O R L E A N S
JUMBO LUMP CRABCAKE
NEW ORLEANS CLASSICS
VEAL GRILLADES & GRITS
COURT OF TWO SISTERS
TURTLE SOUP AU SHERRY
VEAL OSCAR
GRILLED 6OZ FILET Shallot Roasted Mushrooms, Goat Cheese Mashed Potatoes, Marchand de Vin
DOUBLE CUT PORK CHOP Boudin Stuffed, Creole Mustard Caramelized Onions
NIGHTLY PRIX FIXE MENU IS ALSO AVAILABLE
french quarter
seafood
N’AwliNs FAvorites JAMBALAYA A Louisiana tradition! Shrimp, chicken and Cajun sausage smothered with Cajun spices and rice.
SHRIMP CREOLE Thick Creole sauce of fresh vegetables and tomatoes, seasoned with Louisiana spices and fresh peeled Gulf Shrimp, served over white rice.
CAJUN CRAWFISH ETOUFFEE Peeled crawfish tails simmered in a spicy sauce of onion, bell pepper, celery, garlic, and cayenne pepper served over white rice.
RED BEANS & RICE FLAVORS OF NEW ORLEANS
CRAZY LOBSTER Crazy Lobster is New Orleans only Riverside Dining offering Live Music, located in Spanish Plaza. We specialize in steamed seafood, fried seafood, Creole Favorites, and Char- Grilled Oysters. Come roll on the river with us, and enjoy our Bounty of the Sea while drinking Poppy’s Voodoo Juice. Lobster Dat! #1 Poydras St., New Orleans, LA 70115
504.569.3380 www.thecrazylobster.com
menu highlights Appetizers CAJUN CALAMARI CRAB CAKES SHRIMP REMOULADE
soups & sAlAds MARDI GRAS SALAD Crisp mixed greens served with a raspberry vinaigrette and topped with strawberries, maytag blue cheese crumbles, mandarin oranges and toasted almonds. Add chicken or shrimp.
BLACKENED LOBSTER SALAD Succulent lobster meat blackened to perfection and served atop our garden salad.
CREOLE SEAFOOD GUMBO CHAR-GRILLED OYSTERS FRESH SHUCKED OYSTERS on the Half Shell.
SPECIAL ADVERTISING SECTION
Combination of Red Beans, Shrimp Creole, Crawfish Etouffee and Jambalaya.
TROUT ORLEANS Choose from: Pan fried, blackened or paneed trout topped with shrimp creole, served with corn macque choux & garlic roasted potatoes.
New orleANs po Boys Served with Cajun Fries
FRIED OYSTER, FRIED SHRIMP OR FRIED CATFISH
Fried seAFood plAtters SHRIMP OYSTER COMBINATION PLATTER
steAmed seAFood BOUNTY OF THE SEA Lobster, snow crab, boiled shrimp, crawfish with boiled potatoes, boiled corn on the cob, and boiled sausage.
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FRENCH QUARTER
NEW ORLEANS
MENU HIGHLIGHTS SMALL BITES GNOCCHI PARISIENNE pork cheek bolognese, nicoise olive gremolata asiago cheese
FRIED BRUSSELS SPROUTS bacon jam, sauce maltese
STEAMED P.E.I. MUSSELS caramelized apples, sweet peppers, cotija cheese white wine, smoked vidalia onion cream
BOUDIN SCOTCH EGG bacon braised black eyed peas
SEARED PRAWNS creamed corn, fresno chiles, spring onion & tomato oil, fennel-citrus salad
NEW ORLEANS BBQ SHRIMP ciabatta, creole meuniére garlic sauce
BRAISED LAMB Abita root beer glaze, croustade pickled fennel, grain mustard
THE BOMBAY CLUB Take a break from the hustle and bustle of the Vieux Carré at The Bombay Club with one of over 50 unique cocktails. Set back from the entrance of the Prince Conti Hotel, our martini bar & restaurant is the perfect venue to relax and enjoy live entertainment after a busy day in the French Quarter. Sample European-inspired New Louisiana dishes from Executive Chef Phillip Todd, sip on a refreshing cocktail from Head Bartender Blake Kaiser, and listen to the soothing jazz of popular local artists nightly. Happy Hour Daily from 4-7pm. Saturday and Sunday Brunch 10am-3pm.
ANDOUILLE FRIED GULF OYSTER SALAD bibb lettuce, roasted artichoke, tomato confit hard boiled quail egg, smoky blue cheese dressing
“SPANISH” CAESAR SALAD
504.577.2237 www.bombayclubneworleans.com
CHEESEBURGER b&b pickles, onions, not-so-secret sauce hand cut fries
GINGER BEER BRAISED BEEF SHORT RIBS brown butter, garlic & ginger fried rice caramelized savoy cabbage curry roasted peanut and herb salad
SEAFOOD BOUILLABAISSE gulf fish, shrimp, littleneck clams, mussels snow peas, tomato-lemongrass broth red curry rouille
CHAPPAPEELA FARMS PORK CHOP white hominy, andouille and poblano hash tuscan kale, salsa verde
TAGLIATELLE black truffle cream, confit crimini mushrooms roasted cauliflower, cashew-arugula pesto
SWEETS CHEF’S SEASONAL FRIED PIE house made ice cream
DULCE BAR
LARGE BITES
SAUTEED SEASONAL VEGETABLES
chorizo dirty rice, roasted broccolini and pepitas jumbo lump crab, smoked tomato sauce choron
“twice” fried chicken breast, grana padano grits roasted baby carrots, sauce chasseur SPECIAL ADVERTISING SECTION
FISH AND CHIPS Abita beer batte, hand cut fries, malt vinegar aioli
dulce de leche ice cream devil’s food cake smoked pistachio
HUNTER’S STYLE CHICKEN
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hand cut fries, marchand de vin smoked bone marrow butter
baby romaine, chickpea beignets grilled red onion, cured egg yolks manchego, cilantro-lime caesar dressing
SEARED GULF FISH 830 Conti Street, NOLA 70130
CHARRED HANGER STEAK
SIDES
CHORIZO DIRTY RICE HAND CUT FRIES GRANO PADANO GRITS
French Quarter
seaFood
menu highlights
SANDWICHES
BREAKFAST
CHOPPED SIRLOIN BURGER
BREAKFAST STARTERS
ROAST BEEF
BEIGNET STICKS.
CORNED BEEF
BREAKFAST plATES PANCAKES
CHISESI® VIP SMOKED HAM
2 EGG ANY WAY
PASTRAMI
COUNTRY BUTTERMILK BISCUITS AND GRAVY
GRILLED CHEESE
HASH AND EGGS
omElETS ATCHAFALAYA CLUB OMELET CHILI CHEESE GARDEN DISTRICT
CAFÉ MASPERO Looking for a world famous French Quarter restaurant? Café Maspero was one of the first, and still is one of the most enjoyed and recognized restaurants in the French Quarter. Established in 1971 in the Old Slave Exchange building, Café Maspero found notoriety the day it opened its doors. The juicy, hearty sandwiches are the main attraction and with good reason- No other restaurant offers you deli-style sandwiches loaded with as much thick, juicy meat for a more reasonable price. The loaded Muffaletta and the Roast Beef sandwich are prime examples of Café’s piled high specialties. And don’t forget to try a hot, delicious bowl of our famous French Onion Soup. If your heart is set on a New Orleans atmosphere where everyone loves the good ol’ Cajun cooking, you’ll want to become one of the many regulars at the famous Café Maspero. 601 Decatur St, New Orleans, LA 70130
504.523.6250 www.cafemaspero.com
SMOKED TURKEY CLUB MASPERO’S CHICKEN SANDWICH SMOKED SAUSAGE SANDWICH PATTON’S HOT SAUSAGE SANDWICH
BENEDICTS
ALLIGATOR SAUSAGE SANDWICH
CLASSIC
VEGGIE MUFFALETTA
BAYOU
NEW oRlEANS FAvoRITES
VIEUX CARRE POACHED EGGS, & HOLLANDAISE DEEP SOUTH
SANDWICHES ST. LOUIS SUNRISE MUFFALETTA JACKSON SQUARE
lUNCH/DINNER SAlAD, SoUpS & STARTERS
MUFFALETTA Ham, salami and pastrami piled high on a seeded Italian roll topped with melted Swiss cheese and our famous olive salad, served with French fries.
RED BEANS AND RICE MASPERO’S CREOLE JAMBALAYA CAJUN WHITE BEANS AND SOUTHERN FRIED FISH
FRENCH ONION SOUP .
SEAFooD SANDWICHES AND plATES
CHEF SALAD
OYSTER SANDWICH
HOUSE SALAD
SHRIMP SANDWICH
HOMESTYLE CHILI
FISH SANDWICH
CHICKEN & ANDOUILLE GUMBO
OYSTER PLATE
RED BEANS & RICE JAMBALAYA CALAMARI
SPECIAL ADVERTISING SECTION
SHRIMP PLATE FISH PLATE SEAFOOD PLATE CALAMARI PLATE
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FRENCH QUARTER
NEW ORLEANS
MENU HIGHLIGHTS BREAKFAST MON-FRI | 7AM-12PM SAT-SUN | 7AM-1PM
OMELETS SOUTHWEST MUFFALETTA GULF COAST ROAST BEEF GARDEN COCHON DE LAIT
SKILLET SCRAMBLES GARDEN MEAT’S BACK ON THE MENU
504.323.2109
www.creolehouserestaurant.com
CHARGRILLED BACON-GARLIC TEXAS BBQ BUFFALO
APPETIZERS SHRIMP YA-YA FRIED CALAMARI CRAB CAKES/ CRAWFISH CAKES SAUTEED CRAB CLAWS FRIED ALLIGATOR BOUDIN
SOUTHERN CHICKEN
CHICKEN & ANDOUILLE GUMBO
CLASSIC
509 Canal St., New Orleans, LA 70130
ON THE HALF SHELL
SOUPS & SALADS
BENEDICTS
Creole House Restaurant & Oyster Bar serves New Orleans classics in the perfect casual atmosphere for everyone to enjoy. It stands as the oldest existing building on Canal Street, recently updated for your dining pleasure. Creole House offers Cajun and Creole cuisine, serving up true southern classics and future New Orleans staples to dazzle your taste buds. Take the time to partake in fresh oysters or spoil yourself with Southern Louisiana seafood restaurant classics: Gumbo, Shrimp & Grits, Crawfish, Chargrilled Oysters, Po-boys and more!
OYSTERS
HOLLYWOOD SOUTH
CORNED BEEF HASH
CREOLE HOUSE
LUNCH/DINNER
APPLE SPINACH SALAD
IRISH
BLACKENED CHICKEN SALAD
SOUTHERN FRIED
SEAFOOD PLATTERS
BAYOU
SHRIMP PLATTER
TRADITIONAL BREAKFAST
SOUTHERN FRIED FISH PLATTER
BISCUITS & GRAVY
CRAWFISH PLATTER
2 EGG BREAKFAST
ENTREES
WAFFLE & EGGS
CREOLE STUFFED FISH
BREAKFAST SPECIALTIES
RED BEANS & RICE
TASSO & EGGS SHRIMP & GRITS HUNGRY MAN BREAKFAST CHICKEN AND WAFFLE
CRAWFISH ÉTOUFFÉE SHRIMP & GRITS CANAL STREET REDFISH CAJUN ALFREDO
HANGOVER BURGER
CRABCAKE & SHRIMP ALFREDO
BBQ PORK BREAKFAST
BLACKENED REDFISH BLACKENED CHICKEN JAMBALAYA JAMBALAYA PASTA
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SPECIAL ADVERTISING SECTION
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FRENCH QUARTER
AMERICAN
MENU HIGHLIGHTS
buttermilk-chive dip
farro, arugula and heirloom tomato salad, lemon-shallot vinaigrette, smoked pine cone oil
ROAST DUCK & BLACK-EYED PEA GUMBO
SPRINGER MOUNTAIN FARMS CHICKEN CONFIT SALAD
STARTERS SHRIMP BOULETTES
poche’s andouille, popcorn rice
LOCAL FIELD GREENS SALAD feta, red onion, tomato, curio vinaigrette
SUSHI GRADE TUNA & SEA SCALLOP CARPACCIO ginger citrus vinaigrette, fresh mint, jalapeño gremolata
LUNCH SANDWICHES CURIO BURGER toasted onion bun, gruyere, lettuce, tomato, charred onions, green goddess dressing
SHRIMP REUBEN pastrami shrimp, swiss, thousand island relish, roasted garlic mayo, shredded cabbage, toasted onion bun
CURIO
GRILLED VEGETABLE FOCACCIA
Bringing a sense of occasion to the French Quarter and excitement to Royal Street, Curio is an experience beyond compare — A place where flavor is the main attraction. Balcony Dining Available Curio Box - House Made Sandwich With Chips and Bottled Water only $10 (Take Out Only). 301 Royal Street New Orleans, LA 70125
504.717.4198 curionola.com
GRILLED BAKKAFROST SALMON
roasted red peppers, portobello mushroom, basil pesto, kalamata olive, fresh mozzarella
PANÉED PORK PO-BOY cracker crust, pickled red onion, creamy poblano hot sauce, lettuce, tomato
CRISPY GULF OYSTER BLT onion bun, applewood-smoked bacon, horseradish mayo, lettuce, tomato
LUNCH ENTRÉES CRISPY OYSTER CHOPPED SALAD tomato, cucumber, avocado, bacon, blue cheese, chopped egg, herb buttermilk ranch dressing
SPECIAL ADVERTISING SECTION
chicory, baby arugula, white beans, bacon, tomato, lemon fennel dressing
SWEET AND SPICY PICKLED SHRIMP SALAD grilled romaine, avocado, basil crema, ciabatta croutons, grana padano, garlic-chili oil
DINNER SEARED SUSHI GRADE TUNA SALAD local citrus, shaved fennel, toasted pecans, bernard’s honey-shallot vinaigrette
SPRINGER MOUNTAIN FARMS CHICKEN CLEMENCEAU sweet pea purée, sautéed mushrooms, brabant potatoes
GRILLED BAKKAFROST SALMON farro, arugula and heirloom tomato salad, lemon-shallot vinaigrette, smoked pine cone oil
CORIANDER BLACKENED RED FISH lump crab salad, honey creamed mustard greens
VEGETABLE CURRY house made yellow curry, vadouvan roasted cauliflower, popcorn rice, garbanzos, goat peppers
CANE SYRUP GLAZED BEEF SHORT RIB creamy cheddar grits, marinated tomato, smoked fleur de sel
SEARED SEA SCALLOPS roman artichokes, swiss chard, kalamata olive butter, grana padano
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French Quarter
Louisiana
MENU HIGHLIGHTS StarterS
CRISPY FRIED CHICKEN
CHICKEN AND SMOKED SAUSAGE GUMBO Popcorn rice
Half Boneless Chicken, Bacon Braised Collard Greens, Buttery Fermented Hot Sauce
DINOSAUR KALE SALAD
MOLASSES CURED DUCK BREAST
Pepitas, Parmesan, Sourdough Croutons, Radish, Lemon-Anchovy Dressing
RED AND GOLDEN BEET SALAD Bacon Glazed Almonds, Honey Mustard, Creole Cream Cheese
SALMON TARTARE Diced Salmon, Frisée, Miso Aioli, 5-Spice Gaufrette Sweet Potatoes 14
MARINATED BLUE CRAB CLAWS Jalapeño, Fennel, Pineapple, Ginger
KINGFISH CHARCUTERIE Assorted pickles, mustard, marmalade
ALLIGATOR “WINGS”
KINGFISH
KITCHEN & COCKTAILS Kingfish is a popular casual restaurant and cocktail bar in New Orleans that salutes the Huey P. Long Era. The Kingfish menu embodies new Louisiana cuisine. That along with our talented bartenders’ skill & expertise combine to create a unique Louisiana-centric dining experience. So whether you are a visitor to our wonderful city or one of our regulars, Kingfish is a perfect place to meet up with friends for an evening in the New Orleans’ French Quarter. Saturday and Sunday Brunch, Lunch, Dinner.
Café au lait bbq sauce
BOUDIN BALLS Mustard Aioli, Red Bell Pepper Jam
JAMBALAYA RISOTTO Chicken and Andouille sausage
CRAWFISH GRATIN Louisiana crawfish tails, artichoke, roasted garlic bechamel, parmesan, tortilla chips
CRAB CHOP Jumbo Lump Blue Crab, Avocado, Sweet Chili Sauce
PULLED PORK NACHOS
337 Charters St.
504.598.5005
www.kingfishneworleans.com
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eNtreeS
Cracklin’, pimento cheese, tomatoes, b&b pickles, sour cream
S P E C I A SL PAE CDIVAEL RATDI SV IENR G T I SSI ENC G TSI EOCNT I O N
Sweet potato Andouille hash, bourbon cane syrup
NEW ORLEANS BARBECUED SCALLOP FETTUCCINE Seared Scallops, Spicy New Orleans BBQ Butter sauce
PEPPER CRUSTED 16OZ BONE-IN RIBEYE Bone Marrow Butter, Street Corn, Cotija Cheese
ALLIGATOR GRILLADES Braised Louisiana Alligator, Traditional Grillades Sauce, Creamy Stone Ground Grits
SHRIMP AND GRITS Andouille Sausage, Roasted Corn, Creole Tomatoes, Creamy Stone Ground Grits
CREOLE PAELLA Gulf Shrimp, Mussels, Smoked Sausage, Castelvetrano Olives, Louisiana Popcorn Rice
SEARED “HOOK AND LINE” GULF FISH Local Vegetables with Daily Preparation
ROAST SUCKLING PIG Charred Mustard Greens, Peach Tasso Marmalade, Cracklin’
LOUISIANA BLACK DRUM ON THE HALF SHELL TACOS Hola Nola corn tortillas, Salsa Verde, Chipotle Aioli, Cilantro and Red Onions 28
WHOLE GULF FISH Arugula, Baby Heirloom Tomatoes, Pickled Shallots, Red Wine Vinaigrette
French Quarter
SeaFood & creole
menu highlights Oysters ON THE HALF SHELL Half Dozen, Dozen
CHARGRILLED OYSTERS
PECAN-CRUSTED MAHI MAHI OYSTER PASTA
OYSTERS ROCKEFELLER
SEAFOOD PESCATORE
Six plump Louisiana oysters topped with spinach sautéed with bacon and sambuca and baked to a golden brown
BAKED SHRIMP TORTELLINI
OYSTER DUO Sample both of our oyster favorites: Oysters Rockefeller and Oysters Royale
Appetizers
441 Royal St., New Orleans, LA 70130
CRAWFISH RAVIOLI
CRAWFISH ETOUFFEE
Six plump Louisiana oysters topped with our seafood stuffing and baked to bubbly perfection
From fresh-shucked to charbroiled and Rockefeller to Royale, this is your destination for everything oyster. Royal House is a casual classic, offering fresh seafood in a setting that follows the best traditions of “destination dining” in the heart of the French Quarter. Enjoy fresh fare and cool cocktails in a casual upscale setting — at the bar or on the balcony! Breakfast Friday, Saturday, and Sunday starting at 8AM.
SHRIMP N’ GRITS
Half Dozen, Dozen
OYSTERS ROYALS
ROYAL HOUSE
REDFISH
RIB-EYE
SHRIMP CREOLE BLACKENED SHRIMP & JAMBALAYA
pO-BOys & sAnDwiches All Po-Boys and sandwiches are served with fries
SHRIMP PO-BOY BLT-O ALLIGATOR PO-BOY
SPINACH DIP
BLACKENED CHICKEN SANDWICH
CRAB CLAWS
ROAST BEEF PO-BOY
OYSTER TACOS
CRISPY FRIED FISH PO-BOY
CRAWFISH CAKES FRIED ALLIGATOR OYSTER OR REDFISH BEIGNETS OYSTER PUFF PASTRIES
BOiLeD seAFOOD ALASKAN SNOW CRAB BOILED LOBSTER SEAFOOD POT
504.528.2601
PEEL-N-EAT SHRIMP
www.royalhouserestaurant.com
entrees
OYSTER PO-BOY ROYAL HOUSE BURGER BLACKENED CHICKEN SANDWICH
pLAtters SHRIMP PLATTER OYSTER PLATTER CATFISH PLATTER
A TASTE OF NEW ORLEANS A sampling of the city’s best dishes: Chicken & Andouille Jambalaya, Crawfish Etouffee and Seafood Gumbo
SPECIAL ADVERTISING SECTION
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CBD/Warehouse
ItalIan
menu highlights APPETIZERS PANEED OYSTERS & GRILLED SHRIMP Pan-sautéed in Italian bread crumbs with spinach, tossed in raspberry vinaigrette
SHRIMP REMOULADE Spicy boiled Louisiana Gulf shrimp, served with traditional New Orleans remoulade and a deviled egg
ESCARGOTS AUX CHAMPIGNONS Escargots simmered in vermouth with garlic and leeks, served in mushroom caps over crostini
CRABMEAT CANAPÉ Jumbo lump crabmeat with green onions and fresh herbs, baked with parmesan cheese
OYSTERS TOMMY Baked with Romano cheese, pancetta, and roasted red pepper
OYSTERS ROCKEFELLER
TOMMY’S CUISINE
Baked with spinach, fresh herbs, and herbsaint
Tommy’s cuisine combines a quintessential New Orleans reverence for fine ingredients with artfully concocted combinations to create a world-class dining experience. At tommy’s, creole Italian is taken to another level with entrees like succulent Roast Duck Tchoupoitoulas, Filet of Fish Maison, and Crabmeat Sardou. Experience sensational appetizers like baked oysters or escargots simmered in vermouth, and be certain to pair your meal with a selection from one of the most robust wine lists in New Orleans.
OYSTERS BIENVILLE
746 Tchoupitoulas St., New Orleans, LA 70130
504.581.1103
www.tommyscuisine.com
Baked with crawfish, shrimp, and fresh herbs
SOUP & SALAD TOMATOES MAISON Vine-ripened Creole tomatoes and basil, served with fresh mozzarella or blue cheese
MIXED GREENS SALAD Tossed with roma tomatoes, red onion, garlic croutons, and balsamic vinaigrette Add blue cheese & crispy bacon
JUMBO LUMP CRAB & AVOCADO SALAD Avocado half, vine-ripened tomato, and Creole vinaigrette
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S P E C ISAPLE C A IDAVLE A RD T IVSEI N R TGI SSIENCGT ISOEN CTION
CAESAR SALAD Crisp romaine lettuce with herbed croutons and shaved parmesan cheese
CREOLE TURTLE SOUP AU SHERRY CHEF’S SOUP SELECTION
ENTREES SHRIMP LINGUINI Jumbo shrimp pan-sautéed with garlic, extra virgin olive oil, fresh basil and roma tomatoes, tossed in marinara
CHICKEN ROSEMARINO Roasted with white wine, extra virgin olive oil and rosemary garlic jus, served with a side of pasta marinara
FRESH FISH FILLET Pan sautéed with grilled shrimp, roasted red pepper and beurre blanc, served with corn maque choux
POLLO DI PARMA Sautéed breast of chicken layered with prosciutto, eggplant and mozzarella, with roma tomatoes, mushrooms and fresh basil, served over linguini pasta
GRILLED POMPANO FILLET Heirloom tomato sauce vierge, shaved fennel, and arugula salad
VEAL MARSALA Pan-seared veal with sautéed mushrooms deglazed in Marsala wine, served with haricots verts and tagliatelle
SEAFOOD STUFFED EGGPLANT Shrimp and crabmeat, baked with eggplant and fresh herbs
VEAL PICCATA Pan seared veal with a lemon-caper butter sauce, haricots verts and lump crab linguine
French Quarter
coFFee & BreakFast
BREAKFAST’N A GO-CUP 2 eggs scrambled with bacon, has browns & grits, topped with homemade sausage gravy. Served in a 16oz Go-Cup.
ENVIE BREAKFAST SANDWICH Scrambled eggs, cheddar cheese & sausage served with sourdough bread & grits on the side.
BISCUITS OR GRITS & GRAVY 2 buttermilk biscuits or Southern-style grits smothered in homemade sausage gravy.
FRENCH TOAST
OMELETS FARMER’S OMELET
ENVIE ESPRESSO BAR & CAFE Have your coffee fix where the locals go. These charming cafés are conveniently located in the French Quarter. An excellent place to have a delicious coffee, breakfast and lunch. Take advantage of the full bar while you are here. NOW SERVING AT TWO LOCATIONS! 308 Decatur St., New Orleans, LA 70130 1241 Decatur St., New Orleans, LA 70116
504.524.7689 www.nolalovescoffee.com
MENU HIGHLIGHTS
2 egg omelet, quartered button mushrooms, onions, peppers, diced ham and cheddar cheese served with hash browns.
TRADITIONAL PLATES
PROSCIUTTO & ASPARAGUS OMELET
TRADITIONAL STEAK & EGG PLATE
2 egg omelet filled with grilled asparagus, diced Italian prosciutto, provolone, cheese. Served with crispy has browns.
4oz. fresh cut sirloin steak grilled & served with 2 sunny-side up eggs and crispy has browns
BAGEL & LOX PLATE Everything bagel served with Atlantic smoked salmon, cream cheese, tomato slices, red onions and capers.
BREAKFAST SPECIALTIES EGGS ENVIE Petite omelet filled with melted brie & topped with ham on a toasted croissant. Served with crispy hash browns.
VEGGIE WRAP 2 egg omelet, hash browns, provolone cheese, sautéed mushrooms, bell peppers & onions all wrapped in a soft tomato-basil tortilla. Served with fresh salsa.
SHEPHERD’S OMELET Grilled portabella mushrooms, fire roasted red peppers, caramelized onions & creamy goat cheese. Served with house made buttermilk biscuit.
SMALL PLATES HUMMUS PLATE Fresh homemade hummus, roasted red peppers, feta cheese and walnuts served with pita bread.
CAPRESE SALAD Fresh buffalo mozzarella, tomatoes & basil served with fig balsamic vinegar glazed and pita bread.
SPECIAL ADVERTISING SECTION
PANINI MENU HAM & BRIE Ham, brie cheese, thinly sliced green apples.
GRILLED PORTABELLA & GOAT CHEESE Grilled portabella, roasted red peppers and onions with fresh goat cheese.
CAPRESE Fresh basil, sliced tomatoes, fresh mozzarella cheese and pesto sauce.
VEGETARIAN Grilled asparagus & portabella mushrooms served with roasted peppers, fresh mozzarella and pesto.
SANDWICHES & BURGERS SMOKED GOUDA BURGER 100% Angus beef patty grilled then topped with savory smoked Gouda and crispy bacon with red onion.
WAKE UP! BURGER Hash brown cluster and sunny-side up egg served on an Angus patty.
ENVIE’S OWN QUESADILLA Sautéed onions, peppers, mushrooms and melted cheddar in a warm tortilla with salsa & sour cream with choice of portabella mushrooms, chicken, ground beef or steak.
ENVIE’S SPECIAL BLT Smoked bacon, fresh mozzarella, tomatoes and basil on a freshly baked bun.
DRINK MENU KEOKI COFFEE IRISH CREAM COFFEE PEPPERMINT SCHNAPPS MOCHA NUTTY IRISHMAN ALMOND LIQUOR AU LAIT
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UPTOWN
THAI
MENU HIGHLIGHTS
SEAFOOD GLASS NOODLE SALAD
NIT NOI (A LITTLE BIT)
mixed field greens, steamed glass noodles, shrimp, crawfish , calamari, red onions, cherry tomatoes, spicy lime vinaigrette
LAAP GAI grilled chopped chicken, lime, thai chili, toasted rice powder, green onion, mint, cilantro, lettuce cups
CRISPY PULLED DUCK CONFIT CUBES kaffir lime, sweet chili, garlic
THAI BBQ SHRIMP lemongrass, chili, red curry, kaffir lime, warm Roti
NUA DAD DIEW thai style beef jerky, roasted tri-chili garlic “jao”, sticky rice
STARTERS LA OYSTERS flash fried Louisiana oysters, artichoke-leek wasabi confit, sweet chili soy glaze
LA THAI La Thai Uptown blends the flavorful spices of Thailand with the extraordinary bounty of Louisiana seafood in a fun and inviting atmosphere.
BLACKENED AHI TUNA trio of dipping sauces, wasabi aioli, sweet soy, siracha
MUSSELS
Located two short blocks off the St. Charles Avenue street car line, La Thai also features unique and flavorful vegetarian and health conscious options.
steamed, spicy green curry broth, basil, pomme frites
SOUP
4938 Prytania Street (at the corner of Robert St.), NOLA, 70115
MAMA’S HOT & SOUR SOUP
lathaiuptown.com
chicken, straw mushrooms, baby corn, water chestnuts, bamboo shoot, green onion
504.899.8886
TOM KAR GAI chicken, coconut milk, thai herbs
SALADS “YUM” KALE & BRUSSEL SPROUTS purple cabbage, thai chili, lime, mint, cilantro
20 DINING GUIDE | NEW ORLEANS
SPECIAL ADVERTISING SECTION
ENTRÉES THAICOON jumbo shrimp, LA crawfish, veggies, spicy garlic basil sauce, fried eggplant, jasmine rice
SEAFOOD CURRY jumbo shrimp, LA crawfish, fried soft shell crab, spicy green curry, eggplant, bell peppers, onions, carrots, basil, jasmine rice
GULF FISH FILET pecan-crusted, pan sautéed, jumbo lump crabmeat, spinach, lemon basil garlic butter, brown rice
CHILEAN SEA BASS panko-crusted, jumbo lump crabmeat, veggies, spicy coconut green curry, jasmine rice (pictured)
RICE + NOODLES PAHT THAI rice noodles, chicken, shrimp, egg, baby corn, onions, carrots, bean sprouts, crushed peanuts, tamarind sauce
PAHT KEE MAO “Drunken Noodles”, wide rice noodles, chicken, shrimp, spicy basil, onions, bell peppers, broccoli, mushrooms (pictured)
PAHT KA POW GAI chopped chicken, thai basil, onion, bell pepper, thai chili, fired egg, jasmine rice
SPECIAL ADVERTISING SECTION
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©RUSH JAGOE/ALTO
Alto
NEW ORLE
RIVERBEND / UPTOWN / GARDEN DISTRICT
1 Ace Hotel: Seaworthy
8 Café Fleur de Lis
!5 Curio
2 Ace Hotel: Alto
9 Café Maspero
!6 Envie Espresso Bar & Café
3 Ace Hotel: Joesphine Estelle
!0 Chophouse New Orleans
!7 House of Blues Foundation Room
4 Acme Oyster House
!1 The Country Club
!8 Kingfish
5 The Bombay Club
!2 Court of Two Sisters
!9 Krystal Burger
6 Briquette
!3 Crazy Lobster
@0 Lilette Restaurant
7 Café Beignet
!4 Creole House
@1 Miyako Hibachi Grill & Sushi Bar
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WAREHOUSE DISTRICT / CBD / FRENCH QUARTER
@2 New Orleans Creole Cookery
@9 Royal House Oyster Bar
@3 New Orleans Seafood & Hamburger Co.
#0 Steamboat Natchez
@4 Oceana Grill
#1 Tommy's Cuisine
@5 Ole Saint Kitchen & Tap
#2 Tujague’s Restaurant
@6 Pascal’s Manale Restaurant
#3 Upperline
@7 Pat O'Brien's Courtyard Restaurant
1100
1200
BARRACKS ST
1000
URSULINE AVE
ST. PHILIP ST
DUMAINE ST
ST. ANN ST
ORLEANS AVE
ST. PETER ST
TOULOUSE ST
ST. LOUIS ST
CONTI ST
BURGUNDY ST 1
DAUPHINE ST
BOURBON ST
FRENCH QUARTER
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FRENCH QUARTER
AMERICAN
KRYSTAL BURGER Since 1932 Krystal has been satisfying big appetites with its small, square burgers, making it the oldest quick-service chain in the Southeast. Conveniently located in the French Quarter on Bourbon St. and open 24 hours a day, seven days a week.
MENU HIGHLIGHTS
Krystal Lunch/Dinner served 24/7
Krystal Breakfast served 6AM-11AM
LUNCH / DINNER
CUSTOM BREAKFAST 3 EGGS ANY STYLE
FAMOUS KRYSTAL CHIK SANDWICH
BACON OR SAUSAGE
BLACK ANGUS BURGER
116 Bourbon St., New Orleans, LA 70130
GRITS OR HASHBROWN
WINGS
504.523.4030
TOAST OR BISCUIT
SUNRISERS
COMBOS All Lunch/Dinner items can be upsized to a combo (including fries & drink)
BISCUIT OR TOAST SANDWICHES
DRINKS
SAUSAGE /EGG / CHEESE BACON /EGG /CHEESE GRAVY BISCUITS
SPECIAL ADVERTISING SECTION
CORN PUP
SAUSAGE /EGGS / CHEESE ON KYRSTAL BUN
CHIK BISCUIT
24 D I N I N G G U I D E | N E W O R L E A N S
CHILI CHEESE PUP
SOFT DRINKS (coke products)
ICEES
SIDES/TREATS FRIES
SCRAMBLERS
SHAKES
(breakfast in a bowl)
APPLE TURNOVER
EGGS /GRITS /CHEESE/ SAUSAGE OR BACON
CHILI CHEESE FRIES
UPTOWN
CONTEMPORARY FRENCH & ITALIAN
LILETTE Food and Wine Magazine Top Ten Best New Chefs 2002. James Beard Award finalist Best Chef South 2009/2010/2011/2012. Top Ten Restaurant for 6 years, New Orleans Times Picayune. “Sexiest dining room in New Orleans,” Travel and Leisure 2004. 3637 Magazine St. New Orleans, LA 70115
504.895.1636
www.liletterestaurant.com
MENU HIGHLIGHTS
FRESH HAWAIIAN HEARTS OF PALM $14
APPETIZERS
Lemon, ParmigianoReggiano, olive oil
SWEETBREADS $16 Fennel, mushrooms-black garlic butter
ESCARGOTS $12 Chorizo, spinach, tomato, Herbsaint cream
SIZZLING SHRIMP $11 Lemon-oregano vinaigrette
BAKED CLAMS CASINO $13 Pancetta, oregano, garlic, breadcrumbs
RICOTTA AGNOLOTTI $12 En Brodo, kale, peas, Parmigiano-Reggiano
SOUP & SALAD
ENTREES ROASTED MUSCOVY DUCK BREAST $31 cauliflower polonaise, sautéed spinach, toasted shallot sauce
GRILLED HANGER STEAK $29 marrowed bordelaise, fries
SAUTÉED SPICED DRUM $28 Couscous, almonds, Meyer lemon yogurt
SAUTEED BRANZINO $32 Escarole, pickled fennel, tomato, Vidalia onion, olivada
CHILLED SWEET CORN BROTH $16 Jumbo lump crab, avocado
SALADE LANDAISE $15 Escarole, duck confit, crispy marrow, potato, red wine vinaigrette
SPECIAL ADVERTISING SECTION
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UPTOWN
JAPANESE
FAVORITE SUSHI ROLLS CALIFORNIA ROLL CRUNCHY ROLL EEL ROLL MEXICAN ROLL PHILADELPHIA ROLL ROCK ‘N ROLL SALMON CALIFORNIA ROLL SHRIMP AVOCADO ROLL SHRIMP TEMPURA ROLL
BEEF NEGIMAKI CHICKEN KARAAGE CRISPY CALAMARI EDAMAME GARLIC BROCCOLI GRILLED SQUID GYOZA SHRIMP TEMPURA APPETIZER SHUMAI SOFT SHELL CRAB TEMPURA APPETIZER VEGETABLE TEMPURA APPETIZER
SNOW CRAB ROLL SPICY CRAWFISH ROLL SPICY TUNA CRUNCHY ROLL SPICY SALMON CRUNCHY ROLL SPIDER ROLL TUNA CALIFORNIA ROLL VEGGIE TEMPURA ROLL
HIBACHI DINNER HIBACHI VEGETABLES HIBACHI CHICKEN HIBACHI NY STRIP STEAK HIBACHI FILET HIBACHI LOBSTER HIBACHI SEAFOOD HIBACHI SCALLOPS
CHEF’S SPECIAL ROLLS BLACK PEARL ROLL LOUISIANA ROLL MARDI GRAS ROLL POBOY ROLL
MIYAKO
SCORPION KING ROLL
One of the most entertaining places to eat in New Orleans. Watch chefs prepare your meal on the Hibachi Grill or order from the menu - all on historic St. Charles Avenue..
SAINTS ROLL SHAGGY DOG ROLL VALENTINE’S ROLL
1403 St. Charles Ave., New Orleans, LA 70130
504.410.9997
WHO DAT ROLL
www.miyakonola.com
APPETIZERS FROM THE KITCHEN AGE TOFU ASPARAGUS TEMPURA APPETIZER BAKED MUSSELS
26 DINING GUIDE | NEW ORLEANS
SPECIAL ADVERTISING SECTION
HIBACHI CALAMARI HIBACHI TUNA HIBACHI SHRIMP & CHICKEN HIBACHI STEAK & SHRIMP HIBACHI STEAK & LOBSTER
LUNCH SPECIALS MONDAY-FRIDAY (Excluding Major Holidays/ Occasions) Delivery Service through Waitr App
french quarter
creole
OYSTERS CHAR-GRILLED OYSTERS ON THE HALF SHELL ROCKELLER, BIENVILLE OR TOULOUSE TRILOGY
CREOLE FAVORITES CRAWFISH ÉTOUFFÉE SEAFOOD EGGPLANT CASSEROLE SHRIMP CREOLE TASTE OF NEW ORLEANS
COOKERY TRADITIOnS DUCK LAFITTE SNAPPER PONCHARTRAIN BLACKENED REDFISH
NEW ORLEANS CREOLE COOKERY You haven’t experienced New Orleans until you’ve been to New Orleans Creole Cookery! Launched by A.J. and Anna Tusa of the famous New Orleans Tusa restaurant family, the New Orleans Creole Cookery boasts a spark of new-generation energy, presenting some of New Orleans’ most treasured cooking traditions in an innovative setting that speaks to the way people dine today. 508 Toulouse Street. Suite C110, New Orleans 70130
504.524.9632
menu highlights STARTERS GATOR BITES SHRIMP REMOULADE CRAB STUFFED MUSHROOMS CREOLE FRIED EGGPLANT CAJUN CALAMARI CHEF ALEX’S CRAB CAKE CRAB MAISON
GUMBO
neworleanscreolecookery.com
CREOLE SEAFOOD
CAJUN BRAISED DUCK FROM THE GRILL
14 OZ-ANGUS 1855 NY STRIP 8 OZ-PRIME FILET MIGNON
FRIED SEAFOOD PLATTERS BAYOU CATFISH PLATE LOUISIANA OYSTER PLATE GULF SHRIMP PLATE SHRIMP & CATFISH PLATE COMBEAUX PLATTER
CAJUN CHICKEN & SAUSAGE
CROWn JEWELS OF THE SEA SEAFOOD TOWER LOBSTER TOWER
SPECIAL ADVERTISING SECTION
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FRENCH QUARTER
LOUISIANA
NEW ORLEANS SEAFOOD AND HAMBURGER WORLD FAMOUS THIN FRIED CATFISH
DELUX BURGERS & CHICKEN SANDWICHES
THIN FRIED TOWER
Served with Famous Garlic Herb Fries
Served with Cocktail and Tartar Sauce
UPTOWN
ITALIAN/SEAFOOD
PASCAL’S MANALE RESTAURANT This famous restaurant has been family owned and operated since 1913. Pascal’s Manale Restaurant is the originator of the well-known Bar-B-Que Shrimp. The Old-Time oyster and cocktail bars offer raw oysters on the half shell and all types of cocktails, as well as a great selection of fine wines. Fresh seafood, Italian dishes, and delicious steaks are featured. Located uptown just minutes from downtown, a spacious parking lot is available for your convenience.
THE ORIGINAL GOURMET Served Dressed
TRIPLE SAMPLER Thin Fried Catfish, Boudin Balls and Alligator Poppers served with Dipping Sauces
THIN FRIED CATFISH PLATTER Served with Garlic Herb Fries and Mardi Gras Slaw
SIGNATURE POBOYS Served with Famous Garlic Herb Fries
THE ORIGINAL BBQ SHRIMP ONE-HANDED POBOY® Shrimp stuffed inside crispy French Bread
SHRIMPZILLA® Fried Shrimp, Roast Beef Debris Gravy, Swiss Cheese, Shredded Cabbage, Creole Mustard Sauce
SLOPPY ROAST BEEF POBOY Served dressed
BIG CH-EASY Served Dressed with Melted Cheddar, Swiss or Pepperjack
ALL AMERICAN Melted American Cheese, Lettuce, Tomato, Red Onion, Pickles
APPETIZERS STUFFED EGGPLANT
VEAL GAMBERO
A delicious combination of eggplant, ham, shrimp, crabmeat and seasonings $9.50
Panee Veal with peeled BBQ shrimp $26
OYSTERS BIENVILLE
ROADHOUSE
Baked oysters with a stuffing of mushroom, shrimp, and bacon. $11.50 Dozen $22
Grilled Onions, Mushrooms, Pepperjack
COMBINATION REMOULADE
MUSHROOM SWISS Sautéed Mushrooms & Swiss
HICKORY BACON CHEESEBURGER
Crabmeat and shrimp topped with golden remoulade sauce and cocktail sauce $12
BBQ Sauce, Apple-Smoked Bacon, Sharp Cheddar
SOUPS
RAJUN’ CAJUN
SEAFOOD GUMBO
Grilled Peppers and Onions, Jalapeños, Wing Sauce, Pepperjack
THE GRAND PARADE Apple-Smoked Bacon, Blue Cheese, Red Onion, BBQ Sauce
Cup $6.50 Bowl $9
TURTLE SOUP Cup $7 Bowl $10
COMBINATION PAN ROAST Oyster, shrimp and crabmeat chopped in a blend of shallots and parsley seasoning $24
FRUTTA DEL MARE Pasta with scallops, crabmeat, oysters and shrimp in a light marinara sauce $26
FILET MIGNON Served with baked potato or pasta $38
ORIGINAL PASCAL’S BARBEQUE SHRIMP The specialty of the house prepared in a spicy and tangy sauce $26
1838 Napoleon Ave., New Orleans, LA 70115
504.895.4877
541 Decatur St.
www.pasacalsmanale.com
504.309.7902 www.nohsc.com
28 DINING GUIDE | NEW ORLEANS
ENTRÉES
SPECIAL ADVERTISING SECTION
FRENCH QUARTER
SEAFOOD
SEAFOOD OMELET Crawfish, shrimp, mushrooms, green onions, bell peppers and cheddar cheese. Add crawfish cream sauce
LOUISIANA CRABMEAT CAKES
REDFISH OCEANA
GATOR TAIL BITES
BARBECUED SHRIMP
BARBECUED SHRIMP
B.B.Q. RIBS
FRESH OYSTERS ON HALF SHELL
AHI TUNA
SOUPS & SALAD
Oceana Grill is located on the corner of the World Famous Bourbon and Conti street. Consistently ranked among New Orleans’ Best Seafood Restaurants, Oceana has been a favorite to locals and visitors alike. Our beautiful large dining rooms and classical French Quarter courtyard provide the perfect ambiance for your ideal New Orleans dining experience. We also cater and deliver breakfast, lunch, and dinner anywhere in the French Quarter and the CBD area. 739 Conti Street, New Orleans, LA 70130
504.525.6002 contactus@oceanagrill.com
BREAKFAST COUNTRY BREAKFAST CLASSIC PANCAKES EGG BENEDICT
CREPES ST. MARIE CREPE Fresh spinach, cheddar cheese and chicken.
ST. FRANCIS CREPE Shrimp, Louisiana crabmeat, ratatouille (vegetable medley) and Swiss
DESSERT CREPE Slices of strawberry, peaches and bananas topped with whipped cream and honey.
CAJUN OMELET Tasso and smoked ham mixed with our spicy house seasonings, mushrooms and onions.
VEGETARIAN OMELET Tomatoes, onions, mushrooms, green peppers, cheddar cheese, topped with hollandaise sauce.
Creole jambalaya, crawfish etouffee, red beans and rice with smoked sausage.
HOUSE SPECIALS
CAJUN ALLIGATOR SAUSAGE
MENU HIGHLIGHTS
TASTE OF NEW ORLEANS
APPETIZERS
OCEANA’S FAMOUS OYSTERS
OCEANA GRILL
RED BEANS AND RICE
PRALINE DUCK
RIBEYE STEAK BLACKENED REDFISH ETOUFFEE 20OZ. CERTIFIED ANGUS BEEF PORTERHOUSE STEAK
SEAFOOD GUMBO
CAJUN PASTA
CAESAR OR GREEK SALAD
CHICKEN FETTUCCINI ALFREDO
ENTRÉE CAESAR OR GREEK SALAD
SHRIMP FETTUCCINI ALFREDO
Topped with Grilled/ Blackened Catfish, Chicken, Shrimp, or Gator
PO-BOYS FRIED CATFISH FRIED SHRIMP
CAJUN JAMBALAYA PASTA CRAWFISH FETTUCCINI CRAB CAKE PASTA
FRIED OYSTER
VEGETARIAN DELIGHTS
BLACKENED CHICKEN
VEGETARIAN PASTA
BLACKENED CATFISH
SPINACH RAVIOLI
FRIED/BLACKENED GATOR BITE
CAJUN VEGETARIAN STEW
CAJUN ALLIGATOR SAUSAGE
DESSERTS
THE DELUXE CHEESE BURGER
BREAD PUDDING CREME BRULEE
SEAFOOD PLATTERS
BANANAS FOSTER
FRIED CATFISH
CHOCOLATE KAHLUA MOUSSE
FRIED SHRIMP FRIED LOUISIANA OYSTER
CHEESECAKE PECAN PIE
FRIED SEAFOOD
NOLA FAVORITE SHRIMP CREOLE CRAWFISH ETOUFFEE
PE V TE IRSTI N I SG I NSGE C SE ION S P ES C I ACLI AALDAV D ER TC I OTN
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FRENCH QUARTER
CREOLE
French Quarter
PAT O’BRIEN’S COURTYARD RESTAURANT
HOUSE OF BLUES: FOUNDATION ROOM Executive Chef Nathan Winowich and his sous chef wife, Erika, are the heart and soul of one of the best kept culinary secrets in the French Quarter. The rotating menu is made with fresh ingredients centered on delicious southern favorites with a twist of international flare. With only ten tables, the beautifully exotic space is the perfect date spot or intimate dinner with a focus on personal attention and service.
new Orleans
Have Fun at Pat O’Brien’s Courtyard Restaurant at 624 Bourbon Street and enjoy some of our delicious food offerings paired with our World Famous Hurricane cocktail. After your meal visit Pat O’Brien’s Bar and sing along in the Piano Lounge, hang out in the Main Bar, or have a seat on the Patio while enjoying the flaming fountain.
APPETIZERS
ENTREES
AHI CARPACCIO
GULF CAUGHT FISH
ALLIGATOR BITES
NEW ORLEANS TRIO
PAN ROASTED CHICKEN
Sample sized portions of our most popular offerings. …our homemade gumbo, red jambalaya and red beans and rice
Appetizers/sAlAd
SEARED DIVER SCALLOPS
Gator tenderloin coated with spicy corn flour and fried. Served with honey mustard sauce
CHICKEN FRIED GULF OYSTERS
NEW YORK STRIP
POPCORN CRUSTED OYSTER
MISSISSIPPI RABBIT RILETTE
SHRIMP THAI CURRY
CHEF SELECTED SOUP OF THE DAY
CENTER CUT FILET
FOUNDATION FRIED GREEN TOMATOES
BBQ DUCK BREAST
SALADS
Fresh Louisiana Oysters rolled in popcorn flour and flash fried. Topped with Pernod butter.
SPINACH & STRAWBERRY SALAD Sweet Strawberries, spicy pecans, sliced red onion, bleu cheese crumbles and bacon crumbles atop a bed of fresh baby spinach. Served with our house made basil vinaigrette.
CAESAR WILD ARUGULA SALAD WEDGE
225 Decatur St, New Orleans, LA 70130
504.310.4976 www.houseofblues.com/neworleans/fr
30 D I N I N G G U I D E | N E W O R L E A N S
SPECIAL ADVERTISING SECTION
eNtrees
CAJUN SHEPARD’S PIE You’ll love our twist on this Irish classic! Layers of seasoned beef debris with carrots, celery, garlic and onions. Topped with our house made cheddar mashed potatoes.
SHRIMP & GRITS Gulf Shrimp pan seared with red onions, sliced garlic, and red, yellow and green peppers. Deglazed with French brandy and simmered in a espagnole sauce. Topped by deep fried cheesy grits wedges
624 Bourbon St., New Orleans, LA 70130
504.588.2744 www.patobriens.com
CBD/Warehouse
seafooD
BRIQUETTE The Warehouse District welcomes a new restaurant by Anna Tusa of New Orleans Creole Cookery and acclaimed Chef Robert Vasquez who brings decades of experience in kitchens all over the world. Winner of the 2015 Seafood Competition at the Louisiana Seafood Expo and Silver Medal winner at the 2016 New Orleans Wine and Food Expo, Vasquez has a number of awards and appearances on national television networks. With Briquette, Vasquez puts seafood and coastal cuisine at the center of the dining experience. The restaurant will feature a large charcoal grill to highlight the fresh coastal flavors. The menu will emphasize small plates for sharing the various types of fish and seafood as well as prime steaks and pasta dishes. The bar will feature a curated wine list to accompany the menu along with hand-crafted cocktails.
701 S. Peters St.
504.302.7496 www.briquettenola.com
StarterS
Pompano 1/2 shell Redfish whole Snapper whole
LOBSTER TAMALE
entrée(S)
menu highlights
Jubilee Farms Beef, Chorizo, Fried Egg, Bisque Sauce Crispy Deviled Egg, Pulled Pork, Lump Crab Hollandaise
SOUPS Bed Bean, Butternut Squash Eclipse, Caramelized Red Onion, Chipotle
CREMA Scallop, Shrimp, Redfish, Scallions, Capers, Lime Chili Caldo
SALAD(S)
BROILED BONELESS SHORT RIB Bacon,Risotto, Wilted Spinach, Calvados Sauce
CILANTRO SHRIMP Gnocchi, Queso, Fresco, Crystal Butter
BROILED SEA SCALLOP Cheddar Grits, Green Tomato Chili Salad, Balsamic, Butter Reduction
GRILLED NY STRIP
Lump Crab, Avocado, Pickled, Mirliton, Blue Corn Crisp, Jalapeno, Lime Vinaigrette
Crispy Oyster, Jewels, Bleu Cheese, Brussell Sprout, Hash, Chive Demi
BRIQUETTE SALAD
BEER BATTERED POMPANO
Tomato Steak, Garden Greens*, Roasted Corn, Queso Fresco, Charred Lemon Dressing *Garden Greens are locally sourced
Almond, Cauliflower Mash, Fennel Tartar, Lobster Butter Suggested w. Bodegas Portia Ebeia Roble Tempranillo
OFF THE GRILL Yellow Fin Tuna steak Cobia filet Halibut filet SPECIAL ADVERTISING SECTION
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FRENCH QUARTER
KITCHEN & TAP
CBD/Warehouse
ItalIan
OLE SAINT
RED GRAVY
Deuce McAllister’s Ole Saint Kitchen & Tap is much more than a sports bar. Indulge in outstanding Southern Coastal Cuisine dishes, 54 craft beers on tap, 15 TVs, craft cocktails and happy hour specials. 6:30am – 11pm.
Red Gravy is a colorful and cozy brunch spot at the edge of the French Quarter. Chef/Owner Roseann works closely with local farmers, fishers and bakers to offer you unique, farm to fork breakfast and lunch items. Best known for the handmade pasta and meatballs, you’ll feel like you are eating with family. Serving brunch daily, except Tuesday, 8am - 2pm.
STARTERS
ENTREES
COCHON DE LAIT FRIES
8
crispy hand cut french fries, aged white cheddar, house pulled pork
HICKORY SMOKED BABY BACK RIBS 10 chicory barbeque sauce, southern cole slaw
NEW ORLEANS BBQ SHRIMP 12 gulf shrimp, worcestershire, lemon, louisiana hot sauce, black pepper, and rosemary, with petite buttermilk biscuits
GARLIC CRUSTED CHICKEN WINGS 9
LOUISIANA SHRIMP AND GRITS 17 gulf shrimp, jalapeño cheddar stone ground grits, tomato reduction
PRIME PORK CHOP 16 12oz prime pork chop, molasses glazed sweet potatoes, southern style mustard greens, and southern comfort honey butter
LOUISIANA SEAFOOD PO BOY Shrimp 13 Oyster 16 corn fried, tomato, lettuce, pickle jalapeño tartar sauce
Crystal honey glaze, brown garlic, ranch sauce
OLE SAINT CRAFT BURGER 13
FOUR CHEESE MAC AND CHEESE 6
1/2 pound angus beef patty, texas toast, aged cheddar cheese, smoked bacon, fried onion strings, honey bbq aioli
Add short rib debris $4
BREAKFAST
LUNCH
CANNOLI PANCAKES
LIGURIAN SHRIMP AND GRITS
Thin pancakes filled with housemade cannoli cream, topped with whipped cream & chocolate.
With sausage, potatoes, spinach and peas
SKILLET CAKE
RIGATONI BOLOGNESE
Please ask your server; our skillet cake changes daily
hearty meat sauce on handmade pasta
POLPETTA
THE MARK
Omelet , meatball, ricotta, Red Gravy, choice of side
2 of our signature 6oz meatballs with Red Gravy & mozzarella
BREAKFAST SPAGHETTI
BLAIR
handmade spaghetti with sweet sausage ragu, ricotta, and sunny up yard egg
Breaded Eggplant, Red Gravy, Mozzarella
WAFFLES AND WINGS Pastured chicken wings seasoned and fried, served with Belgian waffle and Roe’s cranberry habanero jam
132 Royal Street, New Orleans, LA 70130
125 Camp St., New Orleans, LA 70130
504.309.4797
504.561.8844
www.olesaint.com
www.redgravycafe.com
32 D I N I N G G U I D E | N E W O R L E A N S
SPECIAL ADVERTISING SECTION
FRENCH QUARTER
CREOLE LOUISIANA LUMP CRAB & WILD MUSHROOM GNOCCHI House-rolled gnocchi with jumbo lump Louisiana crabmeat in a wild mushroom sauce
CHARBROILED OYSTERS 1/2 Dozen or Dozen
SOUPS GUMBO DU JOUR CREOLE TURTLE SOUP
SALADS OYSTER WEDGE Fried Gulf oyster, Maytag blue cheese, shaved red onion, beefsteak tomatoes, applewood smoked bacon
SHRIMP REMOULADE
TUJAGUE’S Located in the heart of the French Quarter, Tujague’s has been serving creole cusine for over 160 years. Sit back, relax, and enjoy course after famous course of traditional New Orleans’ dishes. Open 365 days a year. Our traditional 5 course dinner includes shrimp remoulade, gumbo or soup, brisket appetizer, entrée, and dessert—with an addition of $28 to any entrée. 823 Decatur St., New Orleans, LA 70116
504.525.8676 www.tujaguesrestaurant.com
MENU HIGHLIGHTS APPETIZERS FRIED GREEN TOMATO WITH CRABMEAT RAVIGOTE Pan-fried green tomato topped with jumbo lump crabmeat
OYSTERS EN BROCHETTE Bacon wrapped Louisiana oysters flash-fried with creole meunière sauce over French bread toast points
CRAB AU GRATIN
Romaine lettuce, crabboiled Gulf shrimp, purple cabbage, cherry tomato, radish with house-made remoulade sauce, an original recipe from 1856
TUJAGUE’S HOUSE SALAD Tuscan mix, creole mustard Steen’s cane vinaigrette with beefsteak tomatoes
SALAD MIDI Champagne marinated vine ripe tomatoes, kalamata olives, goat cheese, fresh basil, avocado and extra virgin olive oil
Lake Pontchartrain jumbo lump crab, creamy bechamel and hollandaise glasage
CRAWFISH AND GOAT CHEESE CREPES Served with Chardonnay creole cream
SHRIMP ABSINTHE Gulf shrimp, absinthe fennel cream, house-made buttermilk biscuit
ENTRÉES BBQ SHRIMP AND GRITS Gulf shrimp with an Abita Amber New Orleans-style barbecue butter served with stone ground grits
VEAL OSCAR Sauteed veal cutlet, Brabant potatoes, asparagus, jumbo lump crabmeat and sauce béarnaise
SPECIAL ADVERTISING SECTION
CHICKEN PONTALBA Breast served on a bed of Brabant potatoes, green onions, Nueske ham and mushrooms topped with sauce béarnaise
GULF POMPANO PONTCHARTRAIN Topped with Gulf shrimp, artichokes, jumbo lump crabmeat beurre blanc, served with Yukon gold mashed potatoes and steamed broccoli
GRILLED DOUBLE CUT PORK CHOP Topped with Steen’s cane apple glaze served with mashed sweet potatoes and Swiss chard
ROAST DUCKLING MADISON Semi-boneless roasted half duck with parslied Brabant potatoes, raspberry fig gastrique and braised Swiss chard
TUJAGUE’S BRISKET House specialty boiled brisket or beef with creole horseradish sauce, Yukon gold mashed potatoes and steamed broccoli
LOUISIANA LUMP CRAB & WILD MUSHROOM GNOCCHI House-rolled gnocchi with jumbo lump Louisiana crabmeat and cream
VEGETARIAN GNOCCHI House-rolled gnocchi with an array of seasonal vegetables
SPECKLED TROUT AMANDINE Topped creole meunière, served with Brabant potatoes and steamed haricot vert
PECAN CRUSTED PUPPY DRUM Served with a pecan crab relish
PRIME 14 OUNCE RIBEYE Served with baby rocket lettuce, beefsteak tomatoes and extra virgin olive oil w w w.wh e re t ravel e r. com 33
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NEW ORLEANS
Culinary ulinary GIFT GUIDE
Foodie gifts for thought—from New Orleansflavored cookbooks and locally made bitters to cool kitchen collectibles and Crescent City-accented accessories.
RALPH BRENNAN RESTAURANT GROUP Feed your favorite foodie this holiday season with these coveted cookbooks! Grab your autographed copies of the awardwinning Ralph Brennan’s New Orleans Seafood Cookbook, along with The Original Brennan’s Cookbook online at www.neworleans-food.com/shop
ROUX ROYALE Wine and Dine New Orleans style with our exclusive local serving pieces. Handmade and unique these items are microwave, dishwasher, and oven safe. Available at Roux Royale, located at 600 Royal Street at Toulouse, New Orleans, LA 70130. 504-565-5272
COMMANDER’S PALACE Ella Brennan: Commanding the Table (Documentary) Chefs, food critics and historians share stories about pioneering female restauranteur Ella Brennan, who put the New Orleans food scene on the map. Order this award-winning documentary on Netflix or visit EllaBrennanMovie.com for more information.
34 D I N I N G G U I D E | N E W O R L E A N S
SPECIAL ADVERTISING SECTION
EL GUAPO BITTERS & SYRUPS Made in NOLA with local produce. Unique flavors with a Louisiana twist that are perfect for cocktails and cooking. Available in fine shops across the Crescent City. For a list of stores or to order visit www.ElGuapoBitters.com
SOUTHERN CANDYMAKERS “Award Winning Pralines, hand-made with the best ingredients, shipped fresh from the French Quarter”. 334 Decatur St., New Orleans, LA 70130, 504-523-5544, southerncandymakers.com
VINTAGE 329 Specializing in vintage barware like these Culver Prado design with 22kt gold overlay “low ball” or “rocks” glasses. 329 Royal Street, (504) 525-2262
COMMANDER’S PALACE Ella Brennan, “Miss Ella,” changed the way America eats. At 18 years old, she went to work at her brother’s bar on Bourbon Street. The New Orleans dining scene had no idea what was about to hit it. Turns out it was one of America’s greatest business coaches, whose impact on the restaurant industry and Creole cuisine is evident across the nation today. Available at CommandersPalace. com; Amazon.com, in local book stores, or pick one up at Commander’s Palace, 1403 Washington Ave.
NOLA BOARDS Add some New Orleans flavor to your kitchen with these handcrafted cutting boards named for local landmarks. Rachel Ray’s most-wanted holiday gift item of 2015. 519 Wilkinson St., 504.435.1485; 4304 Magazine St., 504.516.2601; www.nolaboards.com
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28 DINING GUIDE | NEW ORLEANS
SPECIAL ADVERTISING SECTION
DINING LISTINGS Central Business/ Warehouse District ALTO— American. Get above it all at the Ace Hotel’s
rooftop bar, which offers amazing views and poolside dining. Grilled fish tacos, hot dogs with pretzel buns, grilled pimento cheese sandwiches—yes, please! Open daily, 10 am-9 pm. 600 Carondelet St., 504.900.1180. BRIQUETTE— Seafood. Contemporary coastal is
the catch at this sprawling Warehouse District space. Follow the lobster-andouille tamale with a lump crab-and-pickled mirliton salad then dive into broiled sea scallops with cheddar grits or a grilled whole redfish. D (nightly). 701 S. Peters St., 504.302.7469. 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, like oyster and pork belly po’ boys. B (daily), L (MF), D (M-Su). www.cafeadelaide.com. 300 Poydras St., 504.595.3305. 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. 3322 Magazine St., 504.522.7902. 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. 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. 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. 1 Poydras St., 504.569.3380. DOMENICA— Italian. Inspired by traditional Sunday
Italian family feasts (hence its name), this hot spot is counted among chef John Besh’s growing family of restaurants. Load up on out-of-the-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. 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. HERBSAINT— French. James Beard Award-winning
chef Rebecca Wilcomb’s entrées range from confit of Muscovy duck leg with dirty rice and citrus gastrique 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. 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. The “Peanut Butter Pie Budino” is a must for dessert. B (M-F), L, D (daily); brunch (Sa-Su). www.josephineestelle.com. 600 Carondelet St., 504.930.3070. MAYPOP—Vietnamese. Chef Michael Gulotta ex-
pands 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. Vegan and vegetarian dishes are also offered, along with dim sum at brunch. L, D (daily); brunch (Sa-Su). www.maypoprestaurant. com. 611 O’Keefe St., 504.518.6345. 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. PÊCHE— Seafood. Donald Link and Stephen Stryjew-
ski (the award-winning team behind pork-centric Cochon) have another winner on their hands. The
Meril 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. 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 pastas and baked goods round out the menu. Open W-M. www.redgravycafe.com. 125 Camp St., 504.561.8844. 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. 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 great wine selection round out the menu. D (nightly). www.seaworthynola.com. 630 Carondelet St., 504.930.3071. TOMMY’S CUISINE— Italian. Intimate and urbane, this
popular bistro offers authentic Creole-Italian fare. Try the oysters Tommy with pancetta, Romano and roasted red peppers, then move on to the veal piccata with lump crab linguine. A great place to linger over a good bottle of wine. D (nightly). www. tommysneworleans.com. 746 Tchoupitoulas St., 504.581.1103.
(TOP) ©MERIL; (BOTTOM) ©RUSH JAGOE/SEAWORTHY
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.
French Quarter ACME OYSTER HOUSE— Seafood. For locals, the
Seaworthy
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.acmeoyster.com. 724 Iberville St., 504.522.5973; 8 Canal St. (inside Harrah’s Casino), 504.708.2409; 3000 Veterans Blvd., Metairie, 504.309.4056. DIN IN G GUIDE | N EW OR LEA N S 37
DINING LISTINGS CURIO— American. Curious what “American cuisine
with Creole soul” tastes like? Think grit tots with roasted red pepper coulis, black-eyed pea-andduck gumbo, “pastrami shrimp” Reubens and grilled salmon with farro-heirloom tomato salad. L (M-F), D (nightly); brunch (Sa-Su). www.curionola. com. 301 Royal St., 504.717.4198. 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. Save room for the killer coconut cake. L (F), D (nightly). www.dickiebrennanssteakhouse.com. 716 Iberville St., 504.522.2467. ENVIE ESPRESSO BAR & CAFÉ—Coffee. Espresso is
the order here, in addition to daylong breakfast plates, omelets, panini (try the grilled portabella and goat cheese) and sandwiches. In a hurry? Grab a breakfast go-cup. B, L, D (daily). www.cafeenvie. com. 308 Decatur St., 504.598.5374; 1241 Decatur St., 504.524.3689.
ANGELINE—Southern. Chef Alex Harrell’s Alabama
upbringing informs the menu at his 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. 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); jazz brunch (Su). www. antoines.com. 713 St. Louis St., 504.581.4422. 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); jazz brunch (Su). www.arnauds.com. 813 Bienville St., 504.523.5433. THE BOMBAY CLUB— Louisiana. Chef Phillip Todd’s
European-inspired Louisiana cuisine is a perfect fit for this swanky spot tucked into the Prince Conti Hotel. Cultures combine in dishes such as boudin Scotch eggs, gnocchi with pork cheek Bolognese and Abita beer-battered fish and chips. Great cocktails; live music nightly. D (nightly); brunch (SaSu). www.bombayclubneworleans.com. 830 Conti St., 504.577.2237. 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. 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
38 DI N IN G G U ID E | N E W O RLE ANS
Creole cuisine. B, L, D (daily). www.brennansneworleans.com. 417 Royal St., 504.525.9711. 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. L (F), D (nightly); jazz brunch (Sa-Su). www.broussards.com. 819 Conti St., 504.581.3866. CAFÉ BEIGNET— Coffee. Light fare, café drinks and
delicious beignets are the draw at these comfy French Quarter coffeehouses. B, L, D (daily). Traditional jazz performances at the Bourbon Street location daily, beginning at 8 am. www.cafebeignet. com. 311 Bourbon St., 504.525.2611; 334-B Royal St., 504.524.5530; 600 Decatur St. CAFÉ FLEUR DE LIS— American. Now here’s an
omelet to start your day: crawfish tails, pepper Jack cheese, bell peppers and onions, topped with a Cajun crawfish sauce. Add a side of hash browns with country gravy...then go back at lunchtime for a muffuletta panini. B, L (daily). www.cafefleurdelis. com. 307 Chartres St., 504.529.9641. CAFÉ MASPERO—Seafood. An old-fashioned French
Quarter café from the neighborhood’s days as a working-class enclave where plentiful, inexpensive food was the criterion for success. Maspero’s kitchen has frying down to an art, turning out crisp, tasty shrimp, oysters and catfish. L, D (daily). www. cafemaspero.com. 601 Decatur St., 504.523.6250.
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. GW FINS— Seafood. Owners Gary Wollerman and
chef Tenney Flynn have 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. K-PAUL’S LOUISIANA KITCHEN— Louisiana. Chef-
personality 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. KINGFISH—Louisiana. “New Louisiana” is the
concept at this popular dining spot, which puts 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); brunch (Sa-Su).
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. L, D (daily). www. courtoftwosisters.com. 613 Royal St., 504.522.7261. CREOLE HOUSE—Seafood. Seafood is the focus at
this casual spot, where charbroiled oysters are followed by Gulf fish stuffed with crawfish dressing. Breakfast and lunch (shrimp and grits, fried seafood po’ boys) are just as bountiful. B, L, D (daily). www.creolehouserestaurant.com. 509 Canal St., 504.323.2109.
Angeline
(TOP) ©THE BOMBAY CLUB; (BOTTOM) ©DENNY CULBERT/ANGELINE
The Bombay Club
DINING LISTINGS (New Orleans-style French toast). B, L, D (daily). www.oceanagrill.com. 739 Conti St., 504.525.6002. OLE SAINT KITCHEN & TAP— Louisiana. At former
Saints running back Deuce McAllister’s restuarant 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. PALACE CAFÉ— Creole. Part of the Brennan restau-
rant 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); jazz brunch (Sa-Su). www.palacecafe.com. 605 Canal St., 504.523.1661. Sylvain www.kingfishneworleans.com. 337 Chartres St., 504.598.5005. 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. 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.mrbsbistro.com. 201 Royal St., 504.523.2078. 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. NEW ORLEANS CREOLE COOKERY— Creole. Creole
(LEFT) ©RUSH JAGOE/SYLVAIN; (RIGHT) ©SARA ESSEX BRADLEY/PALACE CAFÉ
standards (gumbo, shrimp Creole) are coupled with fresh fish, fried seafood, char-grilled oysters and a raw bar. L, D (daily). www.neworleanscreolecookery.com. 510 Toulouse St., 504.524.9632. NEW ORLEANS SEAFOOD AND HAMBURGER CO.— Louisiana. The name says it all. Along with
multiple locations, this local chain of easygoing eateries offers a wide-ranging menu built around burgers and thin-fried catfish. Po’ boys, salads and comfort classics, such as gumbo and jambalaya, round things out. L, D (daily). www.nohsc.com. 541 Decatur St., 504.309.7902; 4141 St. Charles Ave., 504.247.9753. NOLA— American. Emeril Lagasse’s French Quarter
bistro recently received a full makeover to mark its 25th anniversary. The new small plates-focused menu is perfect for table-sampling its 40-plus dishes. Standouts include the hot frog legs, stuffed chicken wings with peanut sauce and smoked crab cheesecake boulettes. L, D (daily). www.emerils. com. 534 St. Louis St., 504.522.6652. OCEANA GRILL— Seafood. This seafood-centric spot
just off Bourbon Street offers an array of Crescent City classics. Try the house gumbo, one of the many po’ boys, a crab burger or the “Taste of New Orleans” platter (crawfish etouffée, jambalaya, red beans and rice). For breakfast order the pain perdu
PAT O’BRIEN’S COURTYARD RESTAURANT— Louisiana. Home to the famous flaming fountain (and the
infamous blow-you-away Hurricane cocktail), Pat O’s also offers dining in its picturesque courtyard. Above-standard New Orleans standards (shrimp and grits, crawfish etouffée, red beans and rice) are featured, along with pastas, burgers and more. L, D (daily). www.patobriens.com. 624 Bourbon St., 504.525.4823. 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. 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 (Limoges china, purse stools), while the menu is made up of modern reinterpretations of classic Cajun and Creole cuisine. Swamp chic, city sleek. L (F), D (nightly); brunch (Su). www. revolutionnola.com. 777 Bienville St. (inside the Royal Sonesta Hotel), 504.553.2277. ROYAL HOUSE OYSTER BAR— Seafood. Oysters are
the star attraction at this Royal Street restaurant— from fresh-shucked to char-broiled, Royale to Rockefeller. Not a bivalve fan? You’ll find plenty of other fresh seafood options, along with assorted sandwiches. L, D (daily). www.royalhouserestaurant.com. 441 Royal St., 504.528.2601. 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. STEAMBOAT NATCHEZ—Louisiana. In addition to
daily harbor cruises aboard the last authentic steamboat on the Mississippi River, the Natchez offers nightly dinner cruises and Sunday brunch excursions. Dig into a buffet of New Orleans favorites (blackend fish with crawfish etouffée, white chocolate bread pudding), while the Grammy-nominated Dukes of Dixieland perform. D (nightly); brunch (Su). www.steamboatnatchez.com. Toulouse St. at Decatur St., 504.569.1401. 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
Palace Café classics, such as “Chick Syl-vain” sandwiches and pasta Bolognese. D (nightly); brunch (F-Su). www. sylvainnola.com. 625 Chartres St., 504.265.8123. 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. TUJAGUE’S— Creole. Open since 1856, Tujague’s
(“two-jacks”) ranks as one of the city’s oldest eateries. The restaurant serves a traditional Creole prix fixe menu (shrimp remoulade and beef brisket to start, followed by a choice of entrée and pecan pie), along with contemporary a la carte offerings. L, D (daily); brunch (Sa-Su). www.tujaguesrestaurant.com. 823 Decatur St., 504.525.8676.
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. 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); brunch (Su). www.coquettenola.com. 2800 Magazine St., 504.265.0421. MIYAKO SUSHI BAR & HIBACHI— Japanese. Hibachis
are the draw here, but sushi lovers will be just as happy. Dexterous hibachi chefs wow guests, preparing lobster, prime rib, scallops and more. Sushi, sashimi and tempura are also on the menu. L (Su-F), D (nightly). www.miyakonola.com. 1403 St. Charles Ave., 504.410.9997. TURKEY AND THE WOLF— Eclectic. Sandwiches
are the menu mainstay at this casual café: fried baloney with American cheese and chips, 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.
DIN IN G GUIDE | N EW OR LEA N S 39
DINING LISTINGS
RALPH’S ON THE PARK— Louisiana. Veteran restau-
rateur 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); brunch (Su). www.ralphsonthepark.com. 900 City Park Ave., 504.488.1000. TOUPS’ MEATERY— Louisiana. Chef Isaac Toups is
Patois
Marigny/Bywater BACCHANAL— Eclectic. This combo wine retail shop/
bar/live music venue is also a full-blown restaurant. Chef Joaquin Rodas serves up “international bistro” fare, while local bands perform in the shady backyard. L, D (daily). www.bacchanalwine.com. 600 Poland Ave., 504.948.9111. THE COUNTRY CLUB— Louisiana. Known for its swim-
ming pool, this long-popular Bywater hangout also offers casual fine dining. Dive into big-flavored small plates (crabmeat beignets, clams and chorizo), salads, sandwiches or full-on entrees, such as chateaurbriand for two. L, D (daily); brunch (Sa-Su). www.thecountryclubneworleans.com. 634 Louisa St., 504.945.0742. MARIZA— Italian. Chef/owner Ian Schnoebelen’s
cozy-chic Italian-inspired space in the trendy Rice Mill Lofts. Try the goat-ricotta bruschetta, yellowfin tuna carpaccio or black linguini with shrimp and crab. D (Tu-Sa). www.marizaneworleans.com. 2900 Chartres St., 504.598.5700. PALADAR 511— Contemporary. California cooking
New Orleans-style means lots of frilly salads and fish left au naturel. Pizzas, smartly topped with farm eggs, summer squash and the like, take center stage on the menu. D (W-M); brunch (Sa-Su). www. paladar511.com. 511 Marigny St., 504.509.6782. 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.
Mid-City 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. L, D (Tu-Su). www.blueoakbbq. com. 900 N. Carrollton Ave., 504.822.2583. BROWN BUTTER SOUTHERN KITCHEN & BAR— Southern. This tucked-away Mid-City gem serves
up creative eats with Bible Belt roots. Evidence: Pimento cheese with apple-pecan preserves and baby arugula on toasted seven-grain bread and braised short ribs with grits and boiled peanut salad. L (Tu-F), D (Tu-Sa); brunch (Sa-Su). www. brownbutterrestaurant.com. 231 N. Carrollton Ave., 504.609.3871. PARKWAY BAKERY & TAVERN— Louisiana. The menu
here is long but simple: po’ boys and more po’ 4 0 D I N IN G G U ID E | N EW O RLE ANS
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.
Uptown APOLLINE— Louisiana. In this renovated shotgun
house, contemporary twists on French/Creole cuisine make diners feel right at home. 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, duck cracklin and Hollandaise. Brunch, D (TuSu). www.apollinerestaurant.com. 4729 Magazine St., 504.894.8881. 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). www.restaurantavo.com. 5908 Magazine St., 504.509.6550. 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. 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. D (Tu-Sa). www.carrolltonmarket.com. 8132 Hampston St., 504.252.9928.
or slow-smoked sea trout with charred red onion. L (M-F), D (nightly); brunch (Sa-Su). www.kentonsrestaurant.com. 5757 Magazine St., 504.891.1177. 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. (Tu-Sa), D (nightly); brunch (Su). www.lapetitegrocery.com. 4238 Magazine St., 504.891.3377. LA THAI UPTOWN— Thai. Resembling a swank
Thai palace, this gorgeous space is the perfect backdrop for modern and traditional Thai food. Do not miss the stuffed chicken wings, seafood curry and the city’s best hot-and-sour soup. L (Th-F), D (Tu-Su). www.lathaiuptown.com. 4938 Prytania St., 504.899.8886. LILETTE— French. Chef John Harris’ bistro looks and
feels French, but makes a mean Italian eggplant Parmigiano as well. Traditional appetizers are accented with imaginative sauces, such as the escargots with Calvados cream. L (Tu-Sa), D (M-Sa). www.liletterestaurant.com. 3637 Magazine St., 504.895.1636. 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). www.pascalesmanale.com 1838 Napoleon Ave., 504.895.4877. 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); brunch (Su). www.patoisnola.com. 6078 Laurel St., 504.895.9441. SHAYA— Mediterranean. Uptown gets a taste of
modern Israel at this award-winning restaurant. 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. 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 must-try fried green tomatoes with remoulade. D (W-Su). www.upperline.com. 1413 Upperline St., 504.891.9822.
CAVAN—Seafood. This Victorian home’s “beautiful
deterioration” is an ideal setting for chef Nathan Richard’s modern Southern cuisine. Start with the salmon poke tacos before devouring the tunaand-crab picatta or a double-stacked burger with Sazerac-spiked barbecue sauce. D (nightly); brunch (F-Su). www.cavannola.com. 3607 Magazine St., 504.509.7655. 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. 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
Toups’ Meatery
(TOP) ©PATOIS; (BOTTOM) ©DENNY CULBERT/TOUPS’ MEATERY
boys. They come as “large” (translation: gargantuan) or “small” (large). Your choices for stuffings: roast beef, oyster, shrimp, ham, turkey, catfish, meatballs and, of course, alligator sausage—and that’s just the top of the list. L, D (W-M). www.parkwaypoorboys.com. 538 Hagan Ave., 504.482.3047.
french quarter
creole
STEAMBOAT NATCHEZ Dine aboard the last authentic Steamboat on the Mississippi River. Choose the Daytime Harbor Jazz cruise and experience a unique view of our City and treat your taste buds to casual Creole dishes. Nighttime on the River is enthralling! Step back in time as you tap your toes to traditional jazz and enjoy a diverse Southern Dinner Buffet. Our Sunday Brunch wraps all this together for family and friends to enjoy. On every cruise our talented “mixologists” will instill the tastes and soul of the South in everyone. Toulouse St at the Mississippi River, New Orleans, LA 70130
504.569.1401 www.steamboatnatchez.com
menu highlights DINNER MENU NATCHEZ TOSSED SALAD Iceberg Lettuce, overnight tomato, praline bacon, herb crostini, tossed in our Steen’s cane syrup vinaigrette and served family style
SOUP DU JOUR BLACKENED FISH LAFITTE Topped with crawfish etouffee
RED BEANS AND RICE New Orleans Classic with Andouille sausage, served over rice
SWEET AND GOLDEN BRABANT POTATOES CREOLE CREAMED SPINACH Spinach and artichoke hearts in our creamy Cajun cheese sauce
SOUTHERN STYLE GREEN BEANS WHITE CHOCOLATE NATCHEZ BREAD PUDDING
STEAMBOAT ROUND
A New Orleans soufflé of La Louisiane French bread in rich custard with white chocolate chips and vanilla Bourbon Milk punch sauce
American Kobe Roast, w/ natural au jus, horseradish cream and truffle mustard
CHEF’S SPECIALTY DESSERT
PORK LOIN Served with Peach Jezebel sauce
ROTINI PASTA PRIMAVERA Seasonal vegetables, sundried tomatoes, parmesan cheese - tossed in a zesty basil pistou
S P E C I A LS A I SDI N GRSTEI SCI TNI G O NS E C T I O N P EDCVIEARLT A VE
LA LOUISIANE DINNER ROLLS Community Coffee and Iced Tea included