The best po-boys, gumbo, and beyond according to a local food expert.
Yet, so much is new over the last half decade.
Commanders Palace named Meg Bickford as executive chef in 2020.
Credit:Kat Kimball
She is first woman to spin up the place in more than 120 years.
Tasting menus are trending, from three courses to a lofty 10-plate experience atSaint Germaine.
Their hard-earned pedigrees result in inventive creations, like the Boudin Boy.
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It starts with Louisianas famous Best Stop Boudin, paired with boiled egg and encased in croissant dough.
Don’t sleep on theirking cakeseither.
And, a coffee by Mammoth Espresso, which has its own devoted barista counter in the shop.
Credit:Whitney Tucker
Bubs Nola
Whitney Tucker
Whats better than a smash burger?
A burger to make Elvis Presley proud.
This is one of Americas last, great, authentic diners, open since 1946.
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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.
If there is a line, its worth the wait.
Credit:Courtesy Croissant dâOr Patisserie
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.
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In 1983, it was purchased and reopened as this French patisserie.
Your choice of Spinach or Lorraine, encased in a delightfully buttery, crumbling short-crust pastry.
And, has been since 1918.
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The longevity of this sainted institution is due to the jaw-stretching, classic po-boys.
To say its beloved is a garish understatement.
Grab a bottle of Crystal or Tabasco off the table and give it a good Jackson Pollock.
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Many date to the 1850s.
Fradys is a must-visit, open since 1972.
We started that in the 1970s, he says, when the Catholics couldnt eat meat.
Credit:Le’s Baguette Banh Mi Cafe
The Bywater back then was a real working-class neighborhood.
On the counter, youll find a basket of mini Muffulettas.
Its the perfect walking snack.
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The building was really,reallyugly.
It had been bricked over in the 70s with this sort of faux roof.
The Lemongrass Grilled Pork Banh Mi sandwich.
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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.
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Located Uptown on bustling Freret, its invitingly colorfulfrom bright-green AstroTurf to pale-pink chairs.
Its called the Hellflower, and it features mezcal, lime, and an orange-hibiscus-thyme shrub.
Furthermore, huge portions come at enticing price points.
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The scene is usually bustling where you line up to order at a counter.
Filled with garlicky ground pork, they are an explosion of flavor.
Inside, the mood is convivial, as patrons swap gossip from deep booths or swiveling barstools.
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It’s been named thebest barbecue in Louisianafor several years running in our annual South’s Best awards.
La Boulangerie also offers seasonal items, from local fruit Danishes to acclaimed king cakes.
A true taste of Paris, the La Parisian sandwich is their No.
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Its butcher ham, salted butter, Comte cheese, and cornichons, with mayo on a baguette.
Go early before the crowds arrive, and score a back patio table, beneath an umbrella.
Youll want some shade, because your mouth is about to sweat it out, in the best way.
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Napoleon House
Sometimes, places are touristy with good reason.
The bartenders often sport mutton chops or handlebar mustaches, suspenders, and crisp white shirts.
The oldest part of the building at 500 rue Chartres was built by Claude Francois Girod in 1797.
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The portion used now for the restaurant was finished by his brotherthen Mayor Girodin 1814.
Its an ultra-refreshing, low-alcohol, lemonade-like cocktail.
The call of here comes another poor boy, resulted in the name.
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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.
Its thick, griddled pieces of artisanbologna, with hot mustard and shredded lettuce.
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Crunch comes from a topping of potato chips, all between grilled white bread.
Po’boys are made the traditional way, with Leidenheimer bread.
And the equally appealing raw bar menu includes ceviche, crudo, fish dip, and more.
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Brigtsens
Brigtsens / James Owens Photography
You wantgreat gumbo?
The warmth of fine dining in a casually comforting setting?
A place tenured for Barbecue Shrimp and Shrimp Remoulade?
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Our Broiled Fish with Crab Crust and a lemon crab sauce has been on for 35 years.
Id be in trouble if I ever even suggested taking that off.
The aforementioned best-selling entree is your must-order, but finish it with another claim-to-fame: The Pecan Pie.
Credit:Courtesy of The Eliza Jane Hotel
This is the dish that most people talk about, Prudhomme laughs.
Perhaps, its the icy, enormous Martinis, with queen olives skewered on the rim.
Its tough to say what makes this joint so special, but its surely all of it and more.
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She once admonished President Obama for splashing hot sauce in her gumbo.
The Shrimp Clemenceau finds the crustaceans sauteed in garlic sauce with peas, mushrooms, and barbant potatoes.
Weekend brunch is served in the sanctuary, as Hotel Peter & Paul is housed in a restored church.
Credit: Robbie Caponetto
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.
Today, its Lilette, an adored, upscale dining institution since 2000.
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On a breezy evening at one of the garden, get the cheesecake.
It is serious romance.
Closer to a mousse, its made with Greek yogurt and cream cheese, whipped for pillowy texture.
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Its baked with acornbreadcrumble crust.
Rum, Lillet Rouge, and Sorel Spiced Hibiscus Liqueur.
The Butter Beans, which features a Lima Bean Cavatelli pasta with speckled butter beans and sun dried tomatoes.
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There’s also a pasta-making station and wine cellar.
And while the famous chef shows no signs of slowing down, a new generationhis son,E.J.
Lagassehas taken the helm of his namesake restaurant.
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After months of renovations,Emeril’sreopened in fall 2023 with a revamped menu.
Now, diners can choose from two tasting menus.
Both menus have their strengths and change with the seasonsyou really can’t go wrong with either.
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The Shrimp Arnaud, with the houseremoulade, is a natural one to start.
A Martini to pair with a fennel lamb loin with herbed goat cheese and duck-fat potatoes.
It remains the cornerstone of dining here.
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Although, dinner is pretty good too.
If you come, come in style.
It might sound strange to the uninitiated, but turtle soups depth of flavor is astonishing and refined.
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Ive worn a lot of hats at Commanders Palace, says Meg Bickford.
She wears the ultimate hat nowthat of executive chef.
Dakar is his restaurant, opened in late 2022, after years of successful pop-up dinners.
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Its up to the chef whats 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
Ita Ben Eli grew up in Northern Israel.
Credit:Arnaud’s Restaurant
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.
You arrive to a warm greeting from both the staff and the steaks.
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The latter are visible, through a glass-encased aging room, front and center.
The 34-ounce, Porterhouse for two is sliced in the kitchen, presented with smoking rosemary.
It come dripping with flavor and delicate fat.
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N7
This one-of-a-kind location in the Bywater was originally a stable.
The kitchen and menu expanded, and the food continued to exceed what it had been.
We still held on to our rustic roots but just grew more serious as a restaurant.
Credit: Courtesy of Commander’s Palace
Bring friends for sharing steamed mussels and salty pomme frites.
The Steak au Poivre, aside a glass of Chateau Cordet Margaux 2018.
Saint-Germain
It was a pizza place called Sugar Park when we bought it.
Credit:James Collier
We still have the neonSugar Parksign on front.
We essentially had no money when we opened Saint-Germain, so we left the sign.
Fortunately, diners were able to find us and came to eat.
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Reservations are key for the dinners that run Thursday to Monday.
Weve really had a lot of fun with the change, Smith says.
Here, youll find fresh takes on Amalfi classics, like Zucchini Fritti and Wood Grilled Octopus.
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The Sammies Caesar salad is a surprise sleeper hit.
Thats due to Phams dedication to his craft.
On thesushiside of the menu, he continues, its always changing.
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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 doesnt meet our standards?
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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.
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The Omakase experience, at roughly $200.
The omakase should be booked in advance, but walk-in dining is always available for the main menu.
