![Dining room at Tana](https://cdn.statically.io/img/www.southernliving.com/thmb/ZouoNsMKeBJBiZgvGpAD030qNUc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Interior_Credit_RushJagoe-0446a2111ed04b8483c8af4e7a74b4d8.jpg)
Rush Jagoe
Sure, you come for the po-boys, stacked with fried shrimp or dripping in beef gravy, consumed curbside or in a rundown corner store. You come for the gumbo, be it a fast bowl at a favorite like Napoleon House, or something to linger longer over, like Commander’s Palace at dinner. Coming to New Orleans strictly to eat is nothing new—be it fried chicken or fried oysters, a 1am snack after a midnight Jazz show, or a hot dog from a cart on a sunny Sunday (hey, we would not judge you for a Lucky Dog). You are not inventing the wheel to laude a beurre blanc sauce or revel in a remoulade in the Big Easy.
Yet, so much is new over the last half decade. Commander’s Palace named Meg Bickford as executive chef in 2020. She is first woman to run the place in more than 120 years. Tasting menus are trending tremendously, from three courses to a lofty 10-plate experience at one Saint Claude Avenue establishment. Furthermore, the world has arrived at tables, from Amalfi to Senegal, Thailand to Oaxaca, and the dishes are educational. Accolades have been plentiful in the last two years, as well, from James Beard nominations to Food & Wine naming several Best New Chefs.
This port city is shining hotter than ever for dining, and as a local food writer, ranking where to eat numerically is a near impossible task. Here's my guide to the best of the best, in every price point and in every neighborhood, in alphabetical order.
$ (Entrees < $10)
Ayu Bakehouse
![Ayu, New Orleans](https://www.southernliving.com/thmb/CPBBu_eB_RviV-Mux1il04OPBno=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/AyuJeremyJachym-972bc64849204716a1b5feb05324ba6a.jpg)
Jeremy Jachym
On the corner of Washington Square Park, this Marigny bakery’s interiors are calming and chic. The design by local firm Farouki Farouki combines a curving stone counter, mix of terracotta hues, and gleaming pastry cases. This is the domain of Kelly Jacques and Samantha Weiss, who between them have worked with Emeril and New York culinary luminary, Michael White. Their hard-earned pedigrees result in inventive creations, like the Boudin Boy. It starts with Louisiana’s famous Best Stop Boudin, paired with boiled egg and encased in croissant dough. Like a sausage roll on steroids, it is their bestseller, seconded by items like buttery, brioche egg sandwiches, and seasonal Louisiana strawberry Danish.
“We feel like the Boudin Boy really captures what we're trying to do with Ayu; to highlight the local flavors and ingredients that we love,” says Kelly Jacques.
Must Order
The Muffuletta Breadsticks, with crunchy, yet chewy bread, dotted with crispy Italian pancetta chunks, slices of salty olive, and lightly toasted slivers of cheese. And, a coffee by Mammoth Espresso, which has its own devoted barista counter in the shop.
Bub’s Nola
![Bub's Nola](https://www.southernliving.com/thmb/Y-yTA2szQI88dm7z6vXyPW-AfPI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/WTP20220719Bubs_078A1666-cc6a95ef59b34fbf8e0e6ac28f7a3c5c.jpg)
Whitney Tucker
What’s better than a smash burger? Bub’s does them real justice, with thin, double all-beef patties packaged between soft, steamed, brioche buns. Their classic comes with vinegary, house-made bread and butter pickles, melting American cheese, and the secret sauce. The menu includes a great, plant-based patty for your vegetarian cohorts and some of the best onion rings in the South.
Must Order
A burger to make Elvis Presley proud. The Peanut Bubber is two, all-beef patties, American cheese, bacon, and a layer of creamy peanut butter on a toasted bun.
Camellia Grill
![Camellia Grill](https://www.southernliving.com/thmb/wWvEGM64I0BBRhrJIgZMQBzlpUY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/DSC_9565-ea25f0bcd7a44ee8ab3202a1d2968522.jpg)
Kevin Barraco
A grand, white house on St. Charles Avenue sits aging beneath stately oaks. Their signature pink neon decorates the scattering of iron, outdoor tables, but for a first visit, opt to sit at the counter. This is one of America’s last, great, authentic diners, open since 1946. Line cooks call out orders, from patty melts to milkshakes. The pecan pie, which is warmed atop the griddle, is best with vanilla ice cream. The place gets lively, particularly on weekend mornings, as church-goers swap hellos across the ripped, green barstools and waiters greet regulars they’ve known for decades. If there is a line, it’s worth the wait.
Must Order
The omelets start with eggs whipped by a milkshake frother. That ‘batter’ is then poured on a griddle, puffing to a delightful souffle consistency. There are a dozen ingredient combinations.
Croissant d’Or Patisserie
![Croissant dâOr Patisserie](https://www.southernliving.com/thmb/VjvyDuIWoLfQkSBVhfG8NIerNK4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/CroissantdOrPatisserie-e5cb790595eb481e8fa6f2c02cd273b8.jpg)
Courtesy Croissant dâOr Patisserie
French Quarter residents count this bakery as a second living room on the weekends. Angelo Brocato’s name is spelled out in tiles at the threshold, a nod to the building’s former tenant, who manned a famous ice cream parlor during in the 1920s. In 1983, it was purchased and reopened as this French patisserie. The space retains a 1920s, European feel, via subway tile walls, stained glass art, arched ceilings, decorative moldings, and a quaint courtyard. Sit for a Ratatouille Omelet, with roasted eggplant, zucchini, tomatoes, peppers, and onion, covered in grated Parmesan cheese, or grab-and-go fresh ham and cheese or almond croissants.
Must Order
The superstar quiche. Your choice of Spinach or Lorraine, encased in a delightfully buttery, crumbling short-crust pastry.
Domilise’s Po-Boys
![Domilise's Poboys](https://www.southernliving.com/thmb/lB5bk5DXYtmUwYkHup6nsiV-i1U=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2552801_poboy_b4a0091_1-2000-9336a282b5db47f48cda00c17a70e47d.jpg)
Old wood walls, a blue neon beer sign, weathered barstools and humming beer coolers—vibe here is delightfully haphazard. And, has been since 1918. The longevity of this sainted institution is due to the jaw-stretching, classic po-boys. To say it’s beloved is a garish understatement. When Domilise’s reopened in the wake of Hurricane Katrina in 2005, the line of emotional regulars stretched several blocks.
Must Order
The Fried Shrimp Po-boy, with large, expertly battered Gulf shrimp, topped with cold mayo and crunchy, shredded lettuce, sandwiched in fresh Leidenheimer French bread. Grab a bottle of Crystal or Tabasco off the table and give it a good Jackson Pollock.
Frady’s One Stop
![Frady's One Stop](https://www.southernliving.com/thmb/qq0mJJv9uIO0Qj1Nl6baN2ciccI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20230524_153817-4f58496b1af44590831bf1f1ebb9c8fd.jpg)
Kirk J. Frady
Some of the city’s best meals can be found at corner stores. These iconic buildings, named for the doorway placed at the corner of two streets, began (and remain) as small markets. Many date to the 1850s. They serve an amalgamation of needs, from lightbulbs, Clorox and cat food, to fresh, fast, affordable meals.
Frady’s is a must-visit, open since 1972. Kirk Frady is often behind the counter inside this canary-yellow building in the Bywater, serving up debris-style roast beef po-boys, deviled eggs, and fried catfish plates on Fridays. “We started that in the 1970s,” he says, “when the Catholics couldn’t eat meat. The Bywater back then was a real working-class neighborhood.”
Must Order
On the counter, you’ll find a basket of mini Muffulettas. They are made with petite, two-bite, chewy, sesame-seed-crusted bread rolls, filled with olive salad, Mortadella, and provolone cheese. It’s the perfect walking snack.
Galaxie Tacos
![Galaxie Taco](https://www.southernliving.com/thmb/ojLMs-YB76D1GC8zTrI2ii-yFMI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Galaxie1-f24869fa2c3a4e2dab9bbe87ad0a74de.jpg)
Michael Tucker
Architect Walter Dorwin Teague was a godfather of the Art Deco, streamlined style, and he created rest stops immediately recognizable.
“I first looked at the space years ago, when I used to get brake pads there,” laughs Galaxie owner and developer Patrick Finney, who saw charm in the Teague-designed former gas station. “The building was really, really ugly. It had been bricked over in the ‘70s with this sort of faux roof.”
Finney and his team restored it to Route 66 style, keeping moments like a Texaco star and the big bay rolling doors, adding dark purple paint and plenty of al fresco seating. Galaxie opened in 2019, with mouth-watering, authentic Mexican tacos and sides, plus craft cocktails featuring artisan tequilas and mezcals. Oaxacan-born Pablo Reyes joined in March of 2023, as a new chef and partner, and his menu stays true to the original mission of great Mexican street eats.
Must Order
The Barbacoa Taco is done Oaxacan style; a beef cheek braised super tender, lightly smokey, and with great bits of melting fat, hit with raw onions and fresh cilantro.
Le’s Baguette
![Le's Baguette Banh Mi Cafe](https://www.southernliving.com/thmb/dmy6wnXdck1s95RUGDcpIt5HWzA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/126502063_1112506775835477_5833313644511733094_n-2cde9cad10a946c89b60e3b3da221fa5.jpg)
Le's Baguette Banh Mi Cafe
In a small, nondescript cottage Uptown, Le’s Baguette puts out some of the city’s best Vietnamese food, using not much more than a hot plate. Big bowls of pho feature sliced flank and tender meatballs, fresh basil and onion, in fragrant, anise-infused broth. The bao buns are a great starter, packed with your choice of protein, be it fiery shrimp or five-spice, sugary Chinese pork.
Must Order
The Lemongrass Grilled Pork Banh Mi sandwich. The tender, golden baguettes are sourced daily from the famed the East-New-Orleans Vietnamese bakery, Dong Phuong. Then, slathered in spicy mayo, with shredded lettuce, carrots, daikon, and cilantro. The pork is the star, with fantastic notes of lemongrass and sugary char.
Val’s
![Val's exterior](https://www.southernliving.com/thmb/GAthio0WUT-cKcslhZDVaMAznJs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/building-VALS-004-32a1eb38e9f9473ebad7a729d67e1224.jpg)
Val's
Val’s, like Galaxie, is another example of a great restaurant group saving a defunct, corner gas station, turning it into Mid-Century magic. Located Uptown on bustling Freret, it’s invitingly colorful—from bright-green AstroTurf to pale-pink chairs. Val’s offers indoor and outdoor seating, and the culinary stylings of chef and partner, Alfredo Nogueria (also behind neighboring cocktail bar Cure, and Cane & Table in the French Quarter). Haute/hot salsas, seasonal ceviche, pickled vegetables, and pit beans all make the menu, playing supporting roles for excellent tacos, like his Fried Fish, with chipotle mayo, cabbage, and pickled red onions.
Must Order
A cocktail. “One of our new creations for the summer season is quite tasty and very popular and crushable,” says Nogueria. “It’s called the Hellflower, and it features mezcal, lime, and an orange-hibiscus-thyme shrub.”
$$ (Entrees $10 to $18)
Budsi Thai
![Budsi Thai](https://www.southernliving.com/thmb/4XRghBtjx9KAERo0_3N0o34rDFQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/02c9b5_f1140a67428f4c53b8bd4b34e5487f49mv2-c8d5b758fb6f4080bd1fef800ab50ec3.jpg)
Badsi Thai
Budsi holds no punches, plating Bangkok’s traditional dishes, with flavors equal to what you’d find in Thailand. Furthermore, huge portions come at enticing price points. The scene is usually bustling, where you line to order at a counter. Find a table or a bar seat (ideal for access to fresh twists on Southern craft classic cocktails), or venture outside to the sidewalk seating.
The entrees are great for sharing, like the grilled pork shoulder, with tender bits of char and fat, served with their specialty Jaew sauce, made from garlic, soy, chilies, and herbs. The Green Curry is spicy-but-herbaceous, as basil and cilantro mingle with chilies, coconut, and lightly sour citrus.
Must Order
The Budsi Noodles are a fusion, combining a stir fry dish called Pad Gra Pow and the famous noodle dish Pad See Ew. Chefs use chewy, fat noodles flavored with Thai basil and chili oil, then stir-fried with red bell peppers, bamboo, mushrooms, and green beans.
Café Reconcile
![Café Reconcile fried chicken](https://www.southernliving.com/thmb/rUACGsSbNoP_gsXOwnuIVUfAhD8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/CafeReconcile_Sept2022-137-23a53d3cc0534421b7ded8b2073c0f48.jpg)
Randy Krause Schmidt
Café Reconcile is one of the best soul food lunches in the city, and it’s also a philanthropy. This workforce development initiative has seen more than 2,000 young men and women graduate from the program, with skills in the sectors of hospitality and culinary.
Reconcile was founded in 1996, by a group of caring community members, who sought a safe space for school children and their families to New Orleans’ historic Central City neighborhood. The men worked hard to understand the needs of the neighborhood, and using funds from generous donors, they purchased a blighted, historic, five-story building at the corner of Oretha Castle Haley Blvd and Euterpe. This still serves as the center of Café Reconcile’s operations and is a cornerstone for the broader rehabilitation of the neighborhood.
Must Order
The unforgettable, Fried Green Tomato sandwich comes on jalapeno cornbread toast with bacon and spring mix, but you also need to leave room for the Bananas Foster Bread Pudding.
Dian Xin
![Dian Xin New Orleans Crawfish Bao](https://www.southernliving.com/thmb/GvEWzFNUQuBOWQJhbQ4kNAgiHjo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/crawfish-bao-1-4e845e62dd814fc38b68c7588abce310.jpg)
Dian Xin
The tiny dim sum hotspot on Decatur Street in the French Quarter was so popular, the owners opened a second French Quarter location in 2022. Either one is a fine place to grab a chair, and watch the delicious action, as soup dumplings are carried from the tiny kitchen, giving off puffs of fragrant steam from bamboo baskets. Filled with garlicky ground pork, they are an explosion of flavor. It’s hard to forgo ordering some for your own table, and they marry well with a basket of the snackable popcorn chicken, sprinkled with fried basil and special seasonings. The Shrimp Hargow here are pillowy, with a nuanced flavor of seafood, brought out by dashing them in chili sauce, vinegar, and soy.
Must Order
Whether you’re an expert in the art of dining for dim sum or a novice looking to explore, this is Cantonese as good as you’d find in Shanghai or Hong Kong. The Jianbing are a moment of edible, armchair travel; Chinese crepes crafted from mung bean, rice and wheat flour, coated in a scrambled egg with sesame seeds.
The Joint BBQ
![The Joint Barbecue in New Orleans, LA](https://www.southernliving.com/thmb/9Hz1oGuudADgTfpZsKF6zdGx5Hc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/The-Joint__B4A4369-2000-c2d189a9b0f542419507111ba66e2356.jpg)
Deep in the Bywater, across from a small park, sits a ramshackle wooden building, decorated in tattered flags and fading, yellow stripes of paint. A smoker sends out heavenly plumes, alerting you to the prowess of the brisket and the burnt ends before you even get enter the doors. Inside, the mood is convivial, as patrons swap gossip from deep booths or swiveling barstools. A big, icy cup of sweet tea, gooey macaroni, vinegary slaw, and a half-rack of St. Louis-styled ribs—that’s heaven on a platter.
Must Order
The Beef Brisket sandwich is ultra-simple, focused around only three things: thick-cut, shreddy slabs of brisket, lightly sweet barbecue sauce, and a golden, Gendusa bun.
La Boulangerie
![La Boulangerie](https://www.southernliving.com/thmb/Nlu2kXpeiP8pOWJNgKo0Zs70dFg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/LaBoulangerie-404241-10492135519f4ebca40965d07edf6526.jpg)
Link Restaurant Group
Open, airy, with a lovely, French bakery feel, from stone floors to woven chairs to the L-shaped bakery case counter, Boulangerie is ideal for breakfast or lunch; or, catching up with friends in the anterior, sunny courtyard space, after a day of shopping on Magazine Street. Chef Maggie Scales and her team craft artisan sourdough loaves, bagels and croissants, as well as fresh quiche and gooey cookies. La Boulangerie also offers seasonal items, from local fruit Danishes to acclaimed king cakes.
Must Order
A true taste of Paris, the La Parisian sandwich is their No. 1 seller. It’s butcher ham, salted butter, Comte cheese, and cornichons, with mayo on a baguette.
MoPho
![MoPho Nola](https://www.southernliving.com/thmb/05eX8EpaItOzGhiTTaxZgeP10vU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/MoPhoNola-12ea23126c6c453aacd99409ba0e9d34.png)
Courtesy MoPho
Slightly southwest of City Park, you’ll find MoPho—a temple to fusion, with a colorful but industrial design aesthetic. Chef and owner Mike Gulotta and his team take bold, Southeast Asian flavors like Makrut lime, Thai chilies, and galangal, and weave them into Louisiana proteins, from seasonal crawfish to farm-raised heritage pork. Go early before the crowds arrive, and score a back patio table, beneath an umbrella. You’ll want some shade, because your mouth is about to sweat it out, in the best way.
Must Order
“The Spicy Chicken Vindaloo Sandwich is one of our hot sellers, as is the new Fish & Chips, with Cha Ca La Vong Tartar Sauce and a pineapple salad,” offers chef and owner, Mike Gulotta, a two-time James Beard nominee for Best Chef South.
Napoleon House
![Napoleon House Pimms Cup](https://www.southernliving.com/thmb/mFtaNxKDQ23YCX9t7x4uYlfd2H4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/NapoleonHouse_PimmsCup-a5c06c11d51e43a291747c1f7377ff0c.jpg)
Napoleon House
Sometimes, places are touristy with good reason. Napoleon House is one such moment, and while a lot of the tall tales about the building’s history are just that, there is real history here easily witnessed, from the peeling walls to the haunted rooms above the shady, small courtyard.
The bartenders often sport mutton chops or handlebar mustaches, suspenders, and crisp white shirts. They look central casting to the two main rooms, where much of the art was gifted to cover outstanding bar tabs. The oldest part of the building at 500 rue Chartres was built by Claude Francois Girod in 1797. The portion used now for the restaurant was finished by his brother—then Mayor Girod—in 1814.
Big stories and even bigger sandwiches, you come to Napoleon House for that history, but also the Muffuletta. It’s the size of a frisbee, and between crunchy slices of sesame bread is a towering pile of ham and salami, olive spread, and provolone.
Must Order
The Pimm’s Cup. It’s an ultra-refreshing, low-alcohol, lemonade-like cocktail. Served over ice with a cucumber slice, it has a nice bite of bitter and a little herbaceous note from the British gin-based liqueur, Pimm’s.
Parkway Tavern
![Parkway Bakery & Tavern](https://www.southernliving.com/thmb/A8dkLMsWZM01K4XfnB2DRAtJ7Qc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2483601_Sprin_46-053add84be9c4a91b7faa91f96b033db.jpg)
Robbie Caponetto
The bread is key for any good po-boy and Parkway uses Leidenheimer’s—a historic bakery servicing hundreds of restaurant clients in town with fresh-daily baguettes with soft, yeasty centers and crunchy, toasted exteriors. There’s so much history in this seemingly simple hoagie-style sandwich, and to eat at Parkway Tavern—amongst the floor-to-ceiling vintage memorabilia or out back at the long, communal plastic tables—is to experience a great slice of it.
Po-boys got their start in 1929, when the Martin Brothers—Bennie and Clovis—got the grand idea to feed striking railway employees. Thousands were in picket lines, and the Martin’s offered up a working-man’s lunch—a little roast beef, a lot of gravy, and a few fried potatoes, sandwiched in French bread. The call of “here comes another poor boy,” resulted in the name. Parkway Tavern had been open for 18 years by 1928, but they saw a solid food trend emerging and added the sandwiches to their own menu that very year.
Must Order
The Fried Shrimp Po-Boy, which comes topped in cold pickle slices and chilled, creamy mayo. Runner up would be the Alligator Smoked Sausage, with a secret blend of house herbs.
Turkey & the Wolf
![Collard Green Melt at Turkey & the Wolf](https://www.southernliving.com/thmb/JCBHkOSca6WIdBqNlgJnICySD2Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/CollardGreenMeltatTurkeytheWolfphotocreditWilliamHereford-65a0fe6e45d946d9ab349e14a708d894.jpg)
William Hereford
Mason Hereford and his team quickly garnered national acclaim opening this inventive, over-the-top sandwich shop in 2016. You'll understand the attention once you join the fast-moving line to order at the counter, find a picnic table outside, and adjust your jaw for the undertaking of the monstrous creations. One of the most lauded is their Fried Bologna sandwich, which rewrites the story of the oft-lamented ‘80s lunch meat. It’s thick, griddled pieces of artisan bologna, with hot mustard and shredded lettuce. Crunch comes from a topping of potato chips, all between grilled white bread.
Must Order
The Collard Green Melt is this food writer’s personal favorite, with double-decker braised, vinegary greens, topped with tart coleslaw, and a lava-flow of Swiss.
$$$ (Entrees $20 to $40)
Brigtsen’s
![Brigstons New Orleans](https://www.southernliving.com/thmb/5SXxJ_tTJNBfjuTzjodt0HTZyRE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/full-ac8d55d90f0d420faf3be733fe4aeeee.jpeg)
Brigtsens / James Owens Photography
You want great gumbo? The warmth of fine dining in a casually comforting setting? A place tenured for Barbecue Shrimp and Shrimp Remoulade? Make reservations here.
“We might change things two or three times per week, but certain things never come off the menu,” says Frank Brigtsen, who got his first lessons under Paul Prudhomme at Commander’s Palace back in 1973, spending more than a decade studying Cajun, Creole, and Southern cuisines, before opening his namesake in the mid 1980s. “Our Broiled Fish with Crab Crust and a lemon crab sauce has been on for 35 years. I’d be in trouble if I ever even suggested taking that off.”
Must Order
The aforementioned best-selling entrée is your must-order, but finish it with another claim-to-fame: The Pecan Pie. “This is the dish that most people talk about,” Prudhomme laughs. “It’s nothing exotic, but we do use a special technique that incorporates the pecans in two ways, raw to baked and then ground and roasted.”
Couvant
![Couvant dining room](https://www.southernliving.com/thmb/3ukqdbIpHmVZ4SpWzhi45om94uA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/CouvantDiningRoom-f9e6c07ec21140aca8b5b6a3e3535b4d.jpg)
Courtesy of The Eliza Jane Hotel
Located in The Eliza Jane hotel on Magazine Street, Couvant's menu is a modern take on a French bistro with a little bit of Louisiana woven in. Chef Ryan Pearson serves classics like Beef Bourguignon and Moules Marinière, as well as dishes like Gulf Fish Chaudree with snapper, Grande Island shrimp, carrots, and a creamy shellfish broth. Open breakfast through dinner, it's a fun spot for happy hour with fancy snacks like beef fat fries and Gruyere gougeres, oyster specials, and a menu of spritzes.
Must Order
If you're a fan of duck, Pearson often has interesting preparations of it on the menu, like pan roasted duck leg, with beluga lentils, triple cream blue cheese, and candied orange.
Crescent City Steaks
Frank Vojkovich
On a given night inside this 1934 steakhouse, you might find a Tulane students on a first date, a family celebrating a 40th birthday, and a group of lawyers discussing a case quietly in a corner. Perhaps it’s the history of the room, which bears marks of age, from scratched wood to the private booths with their petite curtains. Perhaps, it’s the icy, enormous Martinis, with queen olives skewered on the rim. And, perhaps, it’s the steaks, which, while not the fanciest in town, are salty, expertly cooked to preferred temperature and arrive sizzling in a pool of compound butter. It’s tough to say what makes this joint so special, but it’s surely all of it and more.
Must Order
The Potatoes. The menu features spuds six different ways, from Brabant, crisped in garlic butter, to Lyonnaise, gooey au gratin, and even French-styled shoestring.
Dooky Chase
![Leah Chase Gumbo Z'Herbes](https://www.southernliving.com/thmb/SQWaky-F9e_vdiJ2FJS4KFqY7lo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2154507_sfamo_06w_0-1-4cefa9e6b5c945fa8f1375357a13bc3c.jpg)
The late Leah Chase—chef and co-owner behind Dooky Chase—remains the undisputed Queen of Creole Cuisine and a much-missed, beloved culinary icon across America. When she passed in 2019 at the age of 96, The New York Times recounted her passion and her grit, citing her role in feeding the Freedom Riders during the turbulence of the Civil Rights movement and also mentioning her warm sense of humor. She once admonished President Obama for splashing hot sauce in her gumbo.
Her work in food not only brought dishes like Shrimp Clemenceau and Creole Gumbo to the lexicon of American dining, but it also brought people together in the fight for equality. To dine here is to dine in a historic space, which continues to be an anchor for culture in the city.
Must Order
The Shrimp Clemenceau finds the crustaceans sautéed in garlic sauce with peas, mushrooms, and barbant potatoes.
Elysian Bar
![Pink Elysian Bar cocktails](https://www.southernliving.com/thmb/Xkj7QNJd706hEt2kFu2HHTARvSk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/ElysianBar_Nov2022-077-e1d5ee7def03448f9930b6c42eb5fc3e.jpg)
Hotel Peter & Paul
The on-property restaurant/bar at Hotel Peter & Paul is one of top places to dine and drink in New Orleans, featuring multiple spaces to enjoy an all-day menu of beautiful Southern-inspired seasonal small plates. Roasted Gulf Shrimp with pineapple and Calabrian chili puree or Beet Salad with cashew cream are enjoyed aside awarded craft cocktails. You can dine al fresco in the enclosed courtyard, in The Parlour, with its heavy, saffron velvet curtains and roaring fireplaces, or in the bar, where lacquered millwork walls and a hand-painted bar impress the design savvy. Weekend brunch is served in the sanctuary, as Hotel Peter & Paul is housed in a restored church.
Must Order
The menu here sets the standard for craft cocktails in New Orleans. Get a photo-worthy Pink Panther with gin, pamplemousse, gentiane aperitif, pomegranate, and lime.
Lilette
![Lilette, NOLA](https://www.southernliving.com/thmb/Yi9Ig9dB2QWi0jEm5blaG_gihhw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/850_2669-69a6778ad86749f38214e9a32a46a64a.jpeg)
Les Schmidt
This corner building in the Garden District was first an apothecary, then a laundromat. Sammie Davis Jr., as the story goes, washed his clothes inside, back when he was a traveling vacuum cleaner salesman. Today, it’s Lilette, an adored, upscale dining institution since 2000. There’s a divine Steak frites with marrowed bordelaise and a duck confit salad landaise, expertly paired with a long list of wine labels from Europe. If you want to splash out on a rare bottle, this is the place, be it a Domaine Dujac Vosne Romanee Premier Cru 2020 or a Chateau Rayas Chateauneuf de Pape 2010 Reserve.
Must Order
On a breezy evening at one of the garden, get the cheesecake. It is serious romance. Closer to a mousse, it’s made with Greek yogurt and cream cheese, whipped for pillowy texture.
MaMou
![MaMou risotto](https://www.southernliving.com/thmb/bQBeeh2saxcA66AsBlp8AnSLJw8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Risotto-00091-7c84ee01e35f45de8646ddecfb908e32.jpg)
Sam Hanna
This 2022 newcomer to North Rampart Street reimagines what New Orleans’ dining scene would look like, had France kept the city as a colony. The Gulf Fish ‘Court Bouillon’ has oyster dressing and rouille and the Braised Celery Hearts are a perfect share option, with Smoked Beef Tongue on top. Executive chef Tom Branighan named the colorful, one-room restaurant for his great-grandmother, and he brought on Molly Wismeier (formerly of Restaurant R’evolution) to create a stellar wine program, that includes several by-the-glass rarities.
Must Order
The Red Bean Cassoulet, with beans braised slow-and-low, until barely al dente, releasing hard-earned nuances of pickling juice and hot sauce. It’s baked with a cornbread crumble crust.
Osteria Lupo
![Osteria Lupo](https://www.southernliving.com/thmb/69LWpZ8PaCJgoWPWFVjOzN25dKg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/GroupPhotos-creditKatherineKimball2-222e13dac6364052854ac5adaf4b3787.jpg)
Katherine Kimball
This buzzy, spring 2023 opening is by Chef Brian Burns and Reno De Ranieri, who own the popular Spanish-inspired restaurant Costera.
“Brian and I have had the vision for a Northern Italian concept for quite some time,” says De Ranieri, who grew up in San Francisco and was exposed to rustic Italian cuisine at a young age. “When the opportunity arose to open Uptown, not far from Costera, we knew it was meant to be.”
Standouts include the Pesce Crudo, usually an American Red Snapper or Bluefin Tuna, served with a tomato-walnut pesto, fresh oregano, chilies, lemon zest, and crispy fried capers, and the Black Truffle Arancini with Umbrian truffles over a creamy Val d’Aosta fonduta. If you can feast your eyes on something besides the plates, the design is by New Orleans architect Brooks Graham, with sleek, industrial elements complemented by natural woods and warm coastal blues, an exhibition kitchen, and mosaic tiles.
Must Order
The house-made pastas, but particularly the Louisiana Blue Crab Radiatori with jalapeño, parmesan, basil, and lemon.
Palm & Pine
![Palm & Pine, NOLA](https://www.southernliving.com/thmb/FeaoICt3YngMc5IjadQVZ3y946E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/FoodFlatLayPC_RandySchmidt-cda3d204d8e14e809b8c28d52bb72aa4.jpg)
Randy Schmidt
With the tagline of South and south of that, Palm & Pine’s menu celebrates Louisiana, fused with the flavors of the Caribbean and Central America. Amarys Koenig-Herndon and Jordan Herndon are business and life partners, and the two celebrate New Orleans culture at the restaurant, from burlesque shows to private dining, brunch to late-night secret menus.
One of the top reasons to visit Palm & Pine is the beverage program, helmed by New Orleans cocktail luminary, Kimberly Patton-Bragg. Gregarious and easy to spot with her trademark fiery curls, Patton-Bragg commands a glass like no other, in tipples like the Knowing Glance, with Rittenhouse Rye, Plantation O.F.T.D. Rum, Lillet Rouge, and Sorel Spiced Hibiscus Liqueur.
Must Order
The Butter Beans, which features a Lima Bean Cavatelli pasta with speckled butter beans and sun dried tomatoes.
Saba
![Saba's in New Orleans Harissa Roasted Chicken](https://www.southernliving.com/thmb/CaBW79cB65QIu4nJCK3PH38H7HY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2635305_BESTO__B4A5303-2000-710b1517eace41f7bfd65d81c44d869c.jpg)
Alon Shaya’s restaurant, on a corner of Magazine Street, might feel like a restorative revelation if you’ve been spending too much time on fried food and cheap beers. He celebrates his Israeli heritage in a handful of hummus variations, house-made pita bread, tabbouleh, and labneh. The experience is visually stunning, whether you choose to dine in the main room, on the side lounge sofas, or right out on the sidewalk, underneath Saba’s big tent.
Must Order
The Lamb Kofta, with three big pieces of chargrilled minced lamb atop whipped tahini with blistered peppers and toasted pinenuts.
Tana
![Dining room at Tana](https://www.southernliving.com/thmb/ZouoNsMKeBJBiZgvGpAD030qNUc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Interior_Credit_RushJagoe-0446a2111ed04b8483c8af4e7a74b4d8.jpg)
Rush Jagoe
Tana, chef Michael Gulotta’s (Maypop, MoPho) latest restaurant, opened at the end of 2023 in Old Metairie. The menu marries Gulotta's native home of New Orleans, with his ancestral home, Italy, through dishes like Veal Marsala with local mushrooms and roasted fennel, and an appetizer of savory zeppole with Cajun caviar. The restaurant has three distinct spaces: a "classically Italian styled" main dining room with cobalt walls, wood beams, and warm hanging lights; a lounge with a sleek bar and cozy upholstered seating; and The Villa, a lighter, brighter dining space that has a coastal feel. There's also a pasta-making station and wine cellar.
Must Order
Pasta is the star here—the hard part is deciding between dishes like Blue Crab and Squid Ink Fusilli or the Pasta alla Ruota, which is made table side with a giant wheel of Grana Padano cheese.
$$$$ (Entrees $40 ++)
Emeril's
![Emeril's tasting menu](https://www.southernliving.com/thmb/SFO9Z0nx_iNIxGS89d6OFQYKYz8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Screenshot2024-03-13at3.29.33PM-0137a38052db490ea7920169396ebd20.png)
Emeril's
Emeril Lagasse is synonymous with New Orleans, and one of the first names that come to people's minds when they think of the city's food scene. And while the famous chef shows no signs of slowing down, a new generation—his son, E.J. Lagasse—has taken the helm of his namesake restaurant. After months of renovations, Emeril's reopened in fall 2023 with a revamped menu. Now, diners can choose from two tasting menus. The "classic" menu is a showcase for seafood, with dishes like lobster gumbo, oyster stew, and smoked salmon cheesecake. The "seasonal" menu pairs the best of what's fresh with proteins like quail, snapper, and crawfish.
Also new to the restaurant is The Wine Bar at Emeril’s, a more casual option for small plates and desserts, plus access to the restaurant's extensive wine cellar.
Must Order
Both menus have their strengths and change with the seasons—you really can't go wrong with either.
Arnaud’s
Arnaud's Restaurant
One of the largest, privately owned, family-run restaurants in America is also one of the most historic, open and operating on Bienville and Bourbon in the heart of the French Quarter since 1918. Arnaud’s is everything you love about old-world, European fine dining, from the glittering chandeliers and antique tile floors of the large main room to flaming Café Brulot poured tableside.
Request one of the 17 private and semi-private dining rooms, which ensconce you in gilded trappings for a true treat. Jazz Brunch is also legendary here and a great way to immerse yourself in the unique culture of the city.
Must Order
The Shrimp Arnaud, with the house remoulade, is a natural one to start. Then, the Oysters Bienville, topped with shrimp, mushrooms, green onions, herbs and seasonings, in a white wine sauce.
Bayona
![Bayona](https://www.southernliving.com/thmb/Ts3s-bxHHJM67JrRSMgzkF5XuFQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/44T8077-27d702d2571a4215af477a40bce36072.jpg)
CHRIS GRANGER / Bayona
Chef and owner Susan Spicer opened Bayona in 1990, in a Creole cottage in the French Quarter. A lot has changed about the city since those days, but Bayona remains a steadfast in warm, romantic dining. Take the courtyard, for example, where jasmine blooms up brick walls, Edison bulbs cast a faint glow, and light Jazz issues from hidden speakers. Or inside, where waiters move through the petite dining rooms like ghosts, refilling a wine glass before anyone asks.
Spicer’s menu brings the world to a plate, from French to Spanish influences, moments of Italy and Greece. It might change daily, but you can count on it always being up to the task of memorable flavors, whether you’re celebrating an engagement or a Wednesday.
Must Order
A Martini to pair with a fennel lamb loin with herbed goat cheese and duck-fat potatoes.
Brennan’s
![Brennan's Bananas Foster](https://www.southernliving.com/thmb/SCBbYLOql1q4MlX31NF-X2FF65c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Brennans-BananasFoster-66ff19cb18a9457aae035d415583b1b8.jpg)
Brennan's
Called a “one man Chamber of Commerce,” Owen Edward Brennan was one of America’s first branding masterminds, and the creator of Brennan’s, open since 1946. He was competitive entrepreneur, and, when Francis Parkinson Keyes published Dinner at Antoine’s, Brennan began advertising “Breakfast at Brennan’s.” He took the most important meal of the day and made it a social event spanning three to four hours. It remains the cornerstone of dining here. Although, dinner is pretty good too. If you come, come in style. It’s a dressy affair, befitting the bottles of Champagne that they famously uncork using a saber on the patio.
Must Order
You’ll find turtle soup on menus around New Orleans, but we like Brennan’s version best, with dark, rich bits of meat, brown butter spinach, grated egg and a topping of fine sherry. It might sound strange to the uninitiated, but turtle soup’s depth of flavor is astonishing and refined.
Commander’s Palace
![Commander's Palace Exterior](https://www.southernliving.com/thmb/xb6QyA9pafQicjzSetHKvYVna44=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/bos-commanders-palace-2518006_bestocommandersexterior_1445985091_0-2000-c8ae8ab14c3e40a8ad253502054c2f02.jpg)
“I've been the line cook, the a.m. sous chef, the p.m. sous chef, and a purchaser. I’ve worn a lot of hats at Commander’s Palace,” says Meg Bickford.
She wears the ultimate hat now—that of executive chef. Bickford became first woman to hold the title in the restaurant’s 128-year history in 2020, and her food continues a legacy of winning awards. Commander’s Palace, with its seven James Beard Awards, is a premiere place to put a white napkin in your lap and dig into exceptional, haute Cajun and Creole classics.
Must Order
The Shrimp & Tasso Henican has been on the menu for decades, and it starts with wild Louisiana white shrimp. They are stuffed with house-made tasso ham, pickled okra, sweet red onions, and five pepper jelly, served in a pool of Crystal hot sauce beurre blanc.
Dakar Nola
James Collier
Serigne Mbaye spent his childhood in Senegal, and his first cooking lessons came at the behest of his mother. He went on to work for some of the globally lauded names in food, from L’Atelier de Joël Robuchon in New York to Commander’s Palace in New Orleans. Dakar is his restaurant, opened in late 2022, after years of successful pop-up dinners.
It’s a tasting course menu, with seven courses served Thursday to Sunday, for 30 guests, and a smaller, three-course option on Wednesdays. West African with a twist, you might find tamarind aside fresh crab meat, millet and bright lime, and traditional dishes like rice-based jollof and spicy yassa.
Must Order
It’s up to the chef what’s being served, however, there is no alcohol license here yet. A must-bring would be a bottle of wine to enjoy with dinner, for a light corkage fee.
Doris Metropolitan
![Doris Metropolitan](https://www.southernliving.com/thmb/zaW-zHAmN1kRgtWRHjV08H6-T3I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/download31-d143f266545245c4a661c3fc5e1713f1.jpg)
Doris Metropolitan
Ita Ben Eli grew up in Northern Israel. He developed a passion for cuisine and the art of fine butchering. Eventually, he found himself operating a bespoke butcher shop, where he pioneered a technique for dry-aging steaks. A lifetime of global travel later and a partnership with Itamar Levy and Sash Kurgan resulted in three Doris Metropolitan locations. The New Orleans outpost opened in 2013, right in the middle of the French Quarter, in a historic building.
You arrive to a warm greeting from both the staff and the steaks. The latter are visible, through a glass-encased aging room, front and center. The opposite wall is decorated in rows of wine bottles, speaking to a list painstakingly curated from Germany to Bordeaux, as well as new-world options from Napa and Sonoma.
Must Order
The 34-ounce, Porterhouse for two is sliced in the kitchen, presented with smoking rosemary. It come dripping with flavor and delicate fat.
Wild South
![Wild South](https://www.southernliving.com/thmb/F4cY8d-ySxROtTfEU0eo333g5Fo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/cobia-Paprika-Studios-Wild-South-Credit_JamesCollierforPaprikaStudios5-55318f34b2564407b433d0e41898d448.jpg)
James Collier for Paprika Studios
For a taste of Louisiana that extends beyond the city of New Orleans, head to Wild South on Magazine Street. The newly opened restaurant by chef-owner Michael Stoltzfus (Coquette, Lengua Madre) and executive chef Bret Macris takes its inspiration from ingredients from the southern part of the state, like cane syrup, andouille, and gulf shrimp. These elements come together in dishes like grilled cobia with squash, greens, and shiitake mushrooms (pictured above). Diners can choose from a five-course tasting menu ($85 per person), a three-course prix-fixe menu, and an à la carte bar menu.
Must Order
Gulf shrimp with strawberries and caviar. Trust us.
N7
![N7's version of duck à lâorange](https://www.southernliving.com/thmb/Pfw-9r--MgvF26pTlMsZbMhKdu4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2635305_BESTO__B4A7108-2000-c7c92ebb2ac149d398384e6241dfd000.jpg)
This one-of-a-kind location in the Bywater was originally a stable. It truly feels a discovery, when you enter through the tall privacy fence, to courtyard that could easily be in Tuscany or rural France.
“In 2016, we received Bon Appetit's ‘Best New Restaurants of America’ award, says cofounder and filmmaker, Aaron Walker, “and after that, everything changed. The kitchen and menu expanded, and the food continued to exceed what it had been. We began to look towards certain restaurants in Paris, Lyon, Tokyo, and Kyoto and going more in that direction, drifting more towards casual fine-dining in both service and the menu. We still held on to our rustic roots but just grew more serious as a restaurant.”
Dining al fresco is the way to go at N7, amidst the Oleander, Bird of Paradise, and box hedges, where one glass of Pastis leads into a fine French white rather effortlessly. Bring friends for sharing steamed mussels and salty pomme frites.
Must Order
The Steak au Poivre, aside a glass of Château Cordet Margaux 2018.
Saint-Germain
![Saint-Germain](https://www.southernliving.com/thmb/nSGnro_iZzcWmi3bgdS5kSjRl8c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Sam-Hanna-2000-721ad0242f304583a00f4e9f783408c4.jpg)
“It was a pizza place called Sugar Park when we bought it. We still have the neon Sugar Park sign on front. We essentially had no money when we opened Saint-Germain, so we left the sign. Fortunately, diners we’re able to find us and came to eat. As time went on, we didn’t really see a need to change the sign, so we just left it,” laughs Trey Smith, co-owner and chef, who runs this tasting experience inside a little house on Saint Claude Avenue. Reservations are key for the dinners that run Thursday to Monday. “In November of 2022, we changed from a 5-course format that was served completely in the dining room to a 10-course format that begins in our bar and is finished in the dining room. We’ve really had a lot of fun with the change,” Smith says.
Must Order
The menus are not posted, as they change weekly, but past iterations have included venison and geoduck, fried potato broth, and crispy pig terrine.
San Lorenzo
![San Lorenzo caesar salad](https://www.southernliving.com/thmb/53QsRRW84GC7iHLlr-tm5qhiSQg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/MH_STV_1715_FINAL-f158d6fc1a0f48a7962780014133f2c9.jpg)
courtesy of Hotel Saint Vincent
Located at the Hotel Saint Vincent (a must-visit property that also serves serious historic restoration appeal, tropical cocktails, and Vietnamese lunch), San Lorenzo honors the Italian immigrants of old New Orleans in the menu. Here, you’ll find fresh takes on Amalfi classics, like Zucchini Fritti and Wood Grilled Octopus. The house-made linguine and fried calamari will take your right to Positano, in a design that features red chandeliers above a black and white tile floor, velvet chairs, and white walls.
Must Order
The Sammie’s Caesar salad is a surprise sleeper hit. Enormous, it arrives at the table in a bowl to share, with faint white anchovies, pecorino shavings, and crispy chili breadcrumbs.
Yakuza House
![Yakuza House](https://www.southernliving.com/thmb/s_FhdBbc_jQ2emTQCkYvznxpnFE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/YakuzaHouse1-03581d71393a4a089ab1c10471387fba.jpg)
Zeno Nemati/Yakuza House
“Our fish comes in from Japan every Tuesday and Thursday, and on the packaging, there is a tab for us to check the temperature throughout the entire delivery,” says Huy Pham, chef at Yakuza House—a minimalist, chic shrine to sushi, located in the suburb of Metairie, about 15 minutes by from downtown. Yakuza, from menu to meal experience, feels like spot you might discover in Tokyo’s upmarket neighborhood of Ginza. That’s due to Pham’s dedication to his craft.
“On the sushi side of the menu,” he continues, “it’s always changing. Whatever comes in fresh to the dock in Japan is what we get. We let them decide, and they send us a random assortment. Something doesn’t meet our standards? We send it back.”
Uni, sweet shrimp, clams, foie gras, and wagyu are frequently menu highlights. The Sake Toro is melting salmon belly with garlic almond chili oil and chives. The freshwater eel is topped with a cured egg yolk, and Pham includes a half-dozen vegan handrolls, like the Shiso, with fried perilla leaf, and fermented plum.
Must Order
The Omakase experience, at roughly $200. Omakase translates in Japanese to “I’ll leave it up to you,” and Yakuza’s changes every day, always a symphony of flavors that progress from soup and appetizers to artistic nigiri, served nuanced to bold in order. The omakase should be booked in advance, but walk-in dining is always available for the main menu.