French Quarter

The passing in 2015 of Chef Paul Prudhomme brought new attention to his seminal restaurant. A lot of people who hadn't dined there in awhile showed up to give their respects. They found, in contrast, the same jolly party that has always marked the scene at K-Paul's. The restaurant returns the favors. A few years ago they added a very casual lunch service, reminiscent of the way K-Paul's was in its early days. Chef Paul set up a unique Cajun-style deli, making outrageously good poor boy sandwiches and other casual eats, at everyday prices. The one I look forward to having again is the shepherd's pie, which launches that old school-cafeteria special into the flavor stratosphere. The Cajun deli lunches are back on Thursdays through Saturdays, 11 a.m.-2 p.m.

French Quarter

It's not well appreciated by restaurant patrons how difficult it is for a restaurant to serve consistently top-class seafood. Even here in New Orleans, it's a challenge for a restaurant to track down the good stuff. Part of this is because the resource is waning, but even more vexing is the inconsistency of availability. So the two owners of GW Fins--both of whom came into the business with full knowledge of the situation--must at times have wondered whether they were out of their minds to attempt a fish-specialized menu with a dozen species on the menu on a bad day. It is a testimonial to their skill that they have pulled it off. Thereby, they have created the best seafood restaurant in New Orleans.

Metairie 3: Houma Blvd To Kenner Line