Mandeville

French Quarter

In 1979, the Brennans revolutionized the the New Orleans dining scene around by opening Mr. B'sthis, the archetype of the casual, contemporary Creole bistro. Now restaurants like Mr. B's dominate the scene. Its kitchen creates innovative and excellent Creole dishes from top-rung fresh ingredients, but serves them in an easy, informal way. Hickory-grilled fish, now common, was pioneered here; so was pasta as a non-Italian main course. Although a scan of the menu suggests that red meats are the main specialty, the seafood dishes are almost without exception the best versions anywhere of numerous contemporary Creole classic dishes.

Lacombe

It doesn't matter much who you are. It's going to be tough getting a table at Sal and Judy's on moment's notice. That's even if you know Sal. ¶ Everybody knows Sal. Sal is one of the nicest guys in the restaurant business. He comes across as an Italian immigrant who hasn't quite figured things out, letting his customers fill him in. In reality, Sal is one of the most savvy restaurateurs around. Nobody except Paul Prudhomme or Emeril can match his success in marketing his sauces, salad dressings, seasonings, and olive oil, which are everywhere in New Orleans supermarkets. (They're successful largely because they really duplicate the flavors served in the restaurant.) ¶ Meanwhile, the food in house is worth a trip across the lake and the trouble of making a reservation well in advance.