Displaying restaurants 61 - 90 of 135 in total
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Galatoire's is the apotheosis of the traditional Creole-French restaurant, so tightly integrated into the city's culture that almost anything it does makes news. With a menu full of borrowings from...
The seemingly limitless demand for top-end steakhouses fuels this somewhat unlikely new restaurant, whose connection with one of the two or three most famous restaurants in New Orleans brings it a ...
Gazebo Cafe 1016 Decatur St, New Orleans, LA 70116 » Map 504-525-8899
With the best name ever attached to a New Orleans restaurant, the Gumbo Shop sounds, looks, and is a great place to eat the Creole classics. Not only do they cook very well here, but prices are muc...
GW Fins does with seafood what the prime steakhouses do with beef. The kitchen’s main task is finding top-quality finfish and shellfish wherever it is to be found. Surprisingly few restaurants put ...
In a part of the French Quarter where most people on the streets are from out of town, Irene's stays full all the time with an enthusiastic mix of local diners and the most avid visitors. They are ...
Something about this tiny, quirky cafe makes many fast friends. Most nights the place is fully engaged by people who are clearly enthralled to be there. They are quick to tell you how different--an...
The best poor boy stand in the Quarter and one of the best in town, Johnny's makes all the classic local sandwiches. Then it goes on to produce an unusually wide range of other poor boys with ingre...
From the outside, Kingfish looks like a dozen other busy bars full of young customers along Chartres Street. The narrow, long dining room--also busy, with a casual, no-tablecloth look--suggests the...
Chef Paul Prudhomme's restaurant has been a wellspring of creativity and inspiration for Cajun and Creole cooking for most of forty years. He fired up everybody up at a time when there was a lot of...
Little Vic's 719 Toulouse St, New Orleans LA 70130 littlevics.com (504) 304-1238
Pizza prepared in the style of the French Riviera: very thin, almost crackerlike crusts, baked in a wood-burning oven, more often spread with olive oil than tomato sauce, topped not with layers but...
