Mandeville

Kenner

French Quarter

Covington

Mandeville

Harvey

Harahan

Covington

CBD

Marigny

Slidell

Westwego

Mid-City

Uptown 2: Washington To Napoleon

Elmwood

Gretna

Gretna

Metairie 2: Orleans Line To Houma Blvd

Mid-City

Mandeville

Slidell

Metairie 2: Orleans Line To Houma Blvd

Warehouse District & Center City

Covington

Uptown 3: Napoleon To Audubon

St. Bernard Parish

Marrero To Lafitte

Warehouse District & Center City

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.

Lakeview

I vividly remember a dinner I had there a few years ago. Mr. Tony came to the table with the hug he's famous for. Dale, the dining room manager, came out too. "You want some tripe? We have some pasta puttanesca tonight. No, wait--pasta Milanese. Too bad you didn't come in last week, because we had the last of the home-grown cucuzzas." On and on. This is Tony Angello's. And then comes the food. Pasta in a shape I'd never seen before (like little horns), with chunks of beef and a spicy sauce of tomatoes and cream. Oysters Bienville, always good here. The artichoke soup. Last time I ate this was in early 1977, while working up a review. It tasted tonight exactly as it did then.