CBD

Of all the notions from the fecund mind of Chef John Besh, Borgne may be the best of them. In a casual restaurant whose decor makes a clear statement on behalf of seafood, he and his chef-business partner Brian Landry blend the flavors of New Orleans with those of the long-running Isleños community just downstream. That alone is a brilliant idea, never before explored. What comes out of the effort is a menu that seems familiar, but brings a collection of unusual flavors and food marriages that are unique in the eating. The location near the Superdome and the rapidly-developing Poydras @ Loyola area adds to its utility.

French Quarter

Warehouse District & Center City

New Orleans differs from most other great restaurant cities in that its menus are dominated by seafood. Even in grand old restaurants in which beef and lamb are prime, it's the allure of the fish and shellfish that sets them apart. ¶ Part of this can be explained by the difficulty of buying good seafood. Although that's easier here than in most places, it still requires spending lots of time on the phone tracking down the good stuff. ¶ With a long history of great food and service and a chef who came from Galatoire's, Tommy's seafood side is very strong. You could eat here ten times without ever leaving the fish, oysters, shrimp, crawfish, soft-shells, and especially the crabmeat.