1 Compiled by Philip Anglewicz

A Restaurant Guide to New Orleans

“New Orleans food is as delicious as the less criminal forms of sin.”

― Mark Twain

The following describes a few culinary highlights of New Orleans, organized by location. Restaurants

located in the French Quarter are all within walking distance of the Sheraton; others are a relatively

short taxi or streetcar ride away (along the Canal St. or St. Charles streetcar lines).

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Restaurants in the French Quarter

Name Website Description

Acme Oyster House http://www.acmeoysterhouse.com/ It's quality you can taste in the fresh, hand-shucked Louisiana oysters. Whether served ice cold on the half shell, chargrilled and sizzling in garlic butter or fried to golden perfection, Acme oysters are some of the best you'll ever have

Mr. B’s Bistro http://www.mrbsbistro.com/ Mr. B's Bistro, a New Orleans restaurant famous for its Creole cuisine with a focus on fresh regional products, is located in the heart of the French Quarter at the intersection of Royal Street and Iberville. This corner is a New Orleans landmark and celebrated food corner. Considered the original New Orleans gourmet bistro, Mr. B's Bistro is owned and managed by Cindy Brennan, a member of the legendary New Orleans' Brennan Family.

NOLA Restaurant http://www.emerils.com/restaurant/2/NOLA-Restaurant/welcome

Located in a renovated warehouse with a bright yellow stucco facade, large French door windows, and second floor balcony, NOLA is Emeril's casual and funky restaurant in the French Quarter. Featuring an eclectic menu of New Orleans Creole and Acadian cuisine with an occasional ethnic twist, the rustic style of cooking showcases Southern Cajun, Vietnamese and Southwestern influences using Louisiana products. Private dining rooms, a bread and pastry bakery and wine cellar are located on NOLA's third floor.

Stella! http://www.restaurantstella.com/ Stella! does things that no other restaurant in New Orleans does. Describing his style as classic meets modern, Chef Scott Boswell employs cutting-edge kitchen science in his pursuit of the next new thing. “Technology gives us the ability to do a lot of neat things,” Boswell says. “I like to play with it, to figure out how to use it in the service of the food.” His efforts are informed by cerebral technique and enhanced by unusual ingredients, and even the smallest of his plates typically presents a complex arrangement of influences, colors and styles.

Galatoire's Restaurant

http://www.galatoires.com/ The grand dame of New Orleans' old-line restaurants, Galatoire’s has remained committed to culinary excellence for more than a century. Under the guidance of the fourth generation of family ownership, it is her time-honored customs that still bind this renowned restaurant. Above all others, her rich tradition of serving authentic French Creole cuisine at a level that raises consistency to an art form. It is often said that the beauty of Galatoire’s is that things never change. Even after 100 years, ageless New Orleans favorites grace her menu just as they did in 1905.

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Bayona http://www.bayona.com/ A chef-owner who is a local treasure (and the model for Chef Desautel on HBO's Treme series), perennially imaginative, superior food (after 20-plus years), and one of the finest wine lists and loveliest courtyards in the French Quarter are some of the reasons why Bayona hangs atop many "Best of" lists. When they're not at their best, service can be the sore point. Begin with the outstanding cream-of-garlic soup, a signature dish. Appetizers include grilled shrimp with coriander sauce and black-bean cakes, and delicate, flavorful veal sweetbreads sautéed with scallions and diced potatoes in sherry mustard. Knockout entrees have included medallions of lamb loin with a goat cheese and zinfandel demi-glace; and a faultless grilled pork chop with polenta and roast tomatoes. Lunch brings Bayona's famed smoked-duck with cashew butter and pepper jelly. Superb desserts are fruit-forward: The rich mocha banana torte with caramelized pecans melts us. Saturday's $25 light lunch features a choice of three tapas-like plates.

GW Fins http://gwfins.com/ Step inside GW Fins and prepare to take your taste buds on a flavorful and exciting journey. GW Fins prides itself on serving the freshest and finest quality seafood available from around the world. Owners Gary Wollerman and Tenney Flynn have created a simple yet sophisticated menu philosophy. Chef Flynn incorporates cooking techniques that enhance the bright flavors of the seafood, rather than masking them with heavy sauces and other ingredients. The result is a delicious and memorable dining experience. And because GW Fins’ menu changes to reflect the seasonality of various ingredients, guests will always find something new and inventive to sample.

Arnaud’s http://www.arnaudsrestaurant.com/ Right in the heart of the French Quarter, Arnaud’s offers classic Creole Cuisine and exemplary service in beautifully restored turn of the century dining rooms. Since its inception in 1918, Arnaud’s has remained true to its traditions and courtesies. Offering live Dixieland Jazz in the Jazz Bistro, romantic dinners in the Main Dining Room, cocktails in the award winning French 75 Bar and an assortment of private French Quarter fine dining rooms, Arnaud’s offers the quintessential New Orleans dining experience.

K-Paul's Louisiana Kitchen

http://www.kpauls.com/site.php In 1979, when Chef Paul Prudhomme and his late wife, K, opened their "modest", 62-seat K-Paul's Louisiana Kitchen on Chartres Street in the historic French Quarter of New Orleans, they had no idea the restaurant was soon to become a sensation, with nightly lines of eager diners waiting

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sometimes hours to be seated. That was back in the days when K-Paul's didn't accept reservations or credit cards! But now, under the hands-on direction of Chef Paul Prudhomme, the restaurant has gone through major changes to keep up with the growing demands of its clients and the times.

Dickie Brennan’s Steakhouse

http://www.dickiebrennanssteakhouse.com/ The art of beef preparation is our passion; that's why we grill our chops, sear our strips, oven roast our prime rib and broil our filets. This passion extends to the complete dining experience--from the well-appointed interior to the knowledgeable staff. Join us for a delicious meal and some old-fashioned New Orleans hospitality.

Palace Café http://www.palacecafe.com/ Our "Flavor of New Orleans" cuisine is served everyday at this upbeat and lively grand café owned and operated by Dickie Brennan, of the famed New Orleans restaurant family. Located on historic Canal Street, Palace Café is housed in the Werlein building (former home of Werlein's, the nation's oldest family owned retail music chain), which has served as a New Orleans landmark since the turn of the century.

Muriel’s on Jackson Square

http://www.muriels.com/ Come on a journey to New Orleans, down in the French Quarter, to the heart of Jackson Square, where you will discover a dining experience unlike any other, celebrating the fine Creole cuisine and culture of New Orleans. While Dining at Muriel's Jackson Square you will uncover the rich history and the past while celebrating the life of today. Indulge in the spirits of our Courtyard Bar while Sir Antoine and the spirits of yesteryear dine alongside of you. Embrace the historical ambience, feel the energy, and taste the love in every bite as the flavors dance on your palate while you discover a local treasure.

The Green Goddess http://www.greengoddessnola.com/ The Green Goddess opened in May 2009 with a progressive menu that blends New Orleans sensibilities with a wide-ranging sampling of ingredients, all emanating from the small open kitchen where chefs Chris DeBarr and Paul Artigues made it happen. We are as comfortable with showcasing Louisiana seafood, sausages, and local produce as we are bringing in exotic ingredients that reference New Orleans’ historic role as one of the greatest port cities in the world, where anything can be found.

Iris http://www.irisneworleans.com/ Chef Ian Schnoebelen and Maitre D’ Laurie Casebonne invite you to join them at Iris for an intimate evening filled with Chef Schnoebelen’s award winning contemporary American cuisine.

Café Amelie http://www.cafeamelie.com/ Nestled in the historic 150-year-old Princess of Monaco Courtyard and Carriage House on Royal St. in the French Quarter, Café Amelie is a rare combination of superb Louisiana fare served in a

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lush, enchanting New Orleans courtyard setting. After opening in 2005, Café Amelie quickly became a favorite of New Orleans locals and tourists alike, who faithfully flock to the café for its delicious food and refreshing cocktails.

Port of Call http://portofcallnola.com/ The Port of Call was established in 1963 as a steakhouse located on beautiful, historic Esplanade Avenue in the French Quarter. The Port started as a quiet, small neighborhood restaurant open only at night, and has grown into an extremely popular destination for locals and tourists alike. Today the Port of Call is world famous for the burgers and steaks. The awards are many including Zagat Survey's Best Burger, Citysearch Best Burger in New Orleans and Gambit Weekly, Best Burger. Port of Call gives many thanks to the loyal customers who return again and again and again.

Coop’s Place http://www.coopsplace.net/ Since 1982, Coop's Place has delighted locals and visitors alike with its cozy atmosphere and great food. Just steps from New Orleans' famous French Market, Coop's Place is a great place to meet some of the local French Quarter personalities in the setting of a friendly neighborhood pub. Coop's Place is proud to offer free wireless Internet access to its customers.

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Restaurants along the Canal Street Streetcar Line

Mandina’s http://www.mandinasrestaurant.com/ Tommy Mandina's family has owned and operated this restaurant and bar since the late 1800s, and neither the menu nor much of the staff has changed much in the last 50 years or so -- even after rebuilding from their post-Katrina hammering. This is a good thing. The daily specials are worth considering, but the tangy shrimp rémoulade and crawfish cakes make standout appetizers. Go for the greasy but yummy fried onion rings and buttery, garlicky bread for the table, and the seafood gumbo and turtle soup au sherry are always fine. The red beans and rice with Italian sausage is wonderful. We'd get that or the sweet Italian sausage and spaghetti combo, a favorite comfort food, if we could resist the brown-buttery trout meunière. But we often can't. Hardly innovative gourmet, but it's exactly the way we remember it from childhood. Bring a sweater; they're A/C enthusiasts.

Café Minh http://www.cafeminh.com/ Cafe Minh takes those who haven't been there by surprise. In what had been old Mid-City neighborhood restaurant is a bright, sparking space designed with modern Asian themes. Panels of translucent panes allow light to move through and serve to block the wind when the front door opens. Tables are set beautifully, and the staff is omnipresent. Chef-owner Minh Bui is a brilliant chef in a number of ways, but his great talent is his deep understanding both of Vietnamese and Creole flavors. He sees how the two can be combined, using New Orleans ingredients. Fusion dishes are always a little risky, but here they always work perfectly. Beyond that, the chef works at the gourmet level in terms of his raw materials, techniques, and presentations. This is always exciting food.

Chickie Wah Wah’s http://www.chickiewahwah.com/ Known more for great live music (and an excellent name) than food, Chickie Wah Wah’s serves pizza, pasta, sandwiches and some vegetarian cuisine.

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Restaurants along the St. Charles Street Streetcar Line

Herbsaint http://herbsaint.com/ Chef Donald Link’s Herbsaint Bar and Restaurant on historic Saint Charles Avenue features an acclaimed menu with French and Italian-inspired, yet distinctive Southern dishes and a dynamic wine list in a modern bistro setting.

Emeril’s Delmonico http://www.emerils.com/restaurant/3/Emerils-Delmonico/

Emeril's Creole steakhouse is housed in an historic century-old building where locals and tourists mingle amidst an atmosphere of Big Easy glamour and hospitality.

Voodoo Barbeque http://www.voodoobbq.com/ Serves up classic barbecue (pulled pork, beef brisket and pork ribs) and sides such as corn pudding and Gris Gris Greens, slow-cooked, Southern-style mustard greens.

Vincent’s http://www.vincentsitaliancuisine.com/ Vincent's is located in the Uptown area of New Orleans in the heart of the Riverbend. We have been serving the New Orleans area for 20 years and continue to serve the the finest ingredients at a reasonable price. Vincent's has been voted "Best Italian Restaurant" for 10 years in a row by multiple publications. The menu is considered to be Creole Italian which consist of Italian food with a New Orleans Twist. We serve your all your Italian favorites from homemade pasta's to Osso Bucco along with many classic New Orleans dishes such as Blackened Redfish, Seafood Stuffed Porkchop, Veal Chop, Stuffed Shrimp in Pastry, Herb Crusted Salmon and Crabcakes. If you’re looking for a cozy neighborhood restaurant with great food and service, Vincent's is the place.

Delachaise http://www.thedelachaise.com/ The Delachaise is the local granddaddy of serious after-hours dining, and the fact that it has been open only since 2003 speaks volumes about how long it has taken for that particular genre to build up steam in New Orleans. You’ll get your fill of cheese (served at proper temperature, no less) and olives, but the kitchen forges its identity with satisfying, left-of-center dishes that fall outside the parameters of traditional wine bar cuisine: traditional smoked salmon and caviar with Johnny cakes standing in for blinis, shrimp Clemenceau reimagined as Thai curry, frequently changing creme brulée. And there’s a reason you see so many goose-fat-fried frites filing out of the kitchen.

Tamarind http://www.thehotelmodern.com/tamarind Chef Dominique Macquet, who received the highest rating (four “beans”) from The Times-Picayune for his eponymous restaurant, Dominique’s on Magazine, has created Tamarind By Dominique at The Hotel Modern New Orleans. The restaurant is named after the exotic tropical fruit Macquet enjoyed as a child growing up in

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Mauritius and explores Vietnamese cuisine from the perspective of nearly a century of French colonial presence in Vietnam. Macquet has selected his Vietnamese-born sous chef of 12 years, Quan Tran, to be the chef de cuisine of Tamarind. Together, Macquet and Tran have created a menu with respect and passion for Vietnamese traditions influenced by French Colonialism. Prior to opening Tamarind, Tran traveled back to Viet Nam to learn about the current culture of Vietnamese cooking, where he gained new insight into both traditional and innovative expressions of Vietnamese cuisine. Macquet and Tran have created a menu that is both innovative and accessible, comforting and creative.

Commanders Palace http://www.commanderspalace.com/ Since 1880, Commander's Palace has been a New Orleans landmark known for the award winning quality of its food and many commodious dining rooms. The history of this famous restaurant offers a glimpse into New Orleans' ante-bellum past. It has long been one of the best regarded upscale restaurants in the city. Paul Prudhomme and Emeril Lagasse are two of its most famous alumni who have worked in its kitchen through the years. Commander's Palace received a four-diamond rating by the American Automobile Association and has also been recognized as one of the Top 40 Restaurants in the U.S. by GAYOT.com

Lillette http://www.liletterestaurant.com/ Occupying a late 1800's corner drugstore in the heart of the Magazine Street Antique & shopping district, Lilette balances bistro & fine dining with contemporary French & Italian fare. Beautiful banquettes & blood-red walls create a romantic ambience for you to enjoy the culinary styles of Food & Wine's 'Best New Chef', John Harris

Superior Seafood http://www.superiorseafoodnola.com/ Superior Seafood & Oyster Bar is a Parisian-inspired bistro located in historic Uptown New Orleans, on the corner of Napoleon and St. Charles Avenues. Situated directly on the St. Charles streetcar line (stop number 24), the restaurant offers a front row seat to all the beautiful sights and sounds New Orleans has to offer. A desirable location for tourists and locals alike, Superior Seafood prides itself on its ever-changing menu of traditional Louisiana cuisine at affordable prices.

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Other Notable New Orleans Restaurants

Jacques-Imo’s http://www.jacquesimoscafe.com/ Located in uptown New Orleans on a section of Oak Street, Jacques-Imo's embraces and interprets the New Orleans funky psyche in a way that is fetching to both tourists and locals alike. Not your typical New Orleans restaurant—Jacques-Imo's Cafe has become one of the hottest food tickets in town, known for its eclectic mix of Creole and Cajun specialties, at reasonable prices—its irrepressible owner/chef, Jacques Leonardi, who holds court each night dressed in a white chef's jacket, shorts and Birkenstock clogs

Gaitreau’s http://www.gautreausrestaurant.com/ Nestled in a lush garden spot in an Uptown New Orleans neighborhood, Gautreau's courts its guests with distinctively elegant, yet approachable surroundings and a menu that is both inventive and down to earth.

Dick and Jenny’s http://dickandjennys.com/ One block uptown from the corner of Napoleon and Tchoupitoulas sits a mid-nineteenth century barge board cottage with burgundy clap boards and yellow shutters. Dinner plates line the walls and bear the names of Dick and Jenny’s founding customers. The wine list and the food are priced so that locals can easily enjoy the restaurant more than once a week, and often do. But above all, the restaurant is about a family – a family of people working together to create a family of regulars that defines that something special about the best restaurants in New Orleans.

Boucherie http://boucherie-nola.com/ At Boucherie, which Chef Nathanial Zimet describes as “fine dining for the people,” the chef serves moderately priced, beautifully plated food in a converted wooden house in the Carrollton District of New Orleans. “We put an emphasis on technique and presentation,” he said. “We survive off of locals. People come in weekly, biweekly, and that is because the prices are what they are.”

Cochon http://cochonrestaurant.com/ At Cochon, Chef Link has reconnected with his culinary roots, serving the traditional Cajun Southern dishes he grew up with. Chef Link and Chef/Co-owner Stephen Stryjewski are working with locally sourced pork, fresh produce and seafood, focusing on traditional methods, creating authentic flavors of Cajun country. The restaurant is set in a rustic, yet contemporary interior of a renovated New Orleans ware house.

Restaurant August http://www.restaurantaugust.com/ The cuisine at August is contemporary French with a focus on local ingredients, inspired by Chef John Besh’s classical training here and in Europe, and by the depth of his own Southern Louisiana roots.

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Notable New Orleans Cocktail Bars

Name Website Description

The Sazarac Bar in the Roosevelt Hotel

http://therooseveltneworleans.com/dining/the-sazerac-bar.html

Named after what many consider to be the world’s first mixed drink, The Sazerac Bar carries with it as much history and lore as its potable namesake. Just gazing at the famous Paul Ninas murals that flank the long African walnut bar takes you back to the grandeur of old New Orleans—a time when Huey P. Long would stroll in, order a Ramos Gin Fizz and spend the next couple hours talking to his constituents. Restored to reflect the spirit of the original establishment, the elegant barstools and plush banquettes of today’s Sazerac Bar invite locals and visitors alike to enjoy hand crafted cocktails and free-flowing conversation.

Bar Tonique http://www.bartonique.com/ A downtown sibling of Uptown's Delachaise, this sophisticated little hideaway keeps a low profile. It's easy to walk down Rampart Street and miss the small chalkboard that marks its entrance. The bartenders excel at mixing both classic and creative cocktails, like the Corpse Reviver No. 2 or the original Whiskey Kiss. The potted palm and white benches give the interior a tropical vibe. From a perch at the U-shaped bar, the tourist bustle of the French Quarter seems an ocean away.

French 75 http://www.arnaudsrestaurant.com/french-75/ It's hard to be both masculine and romantic, but this old bar — part of the warren of rooms that makes up Arnaud's Restaurant — pulls it off like Otis Redding. Dark wood, low little tables, and a head bartender, one Chris Hannah, who takes the bar's namesake drink, a hard-hitting Prohibition-era gin-and-champagne concoction, and turns it into a love potion. Of course, it helps that he replaces the gin with cognac.

Bar Uncommon http://baruncommon.com/about.php Located in the Renaissance Pere Marquette Hotel at the corner of Baronne and Common in downtown New Orleans, Bar UnCommon is a stylish oasis in the heart of the city's Central Business District. Specializing in both classic and original cocktails, Bar UnCommon exudes hipness and an undeniable mod sensibility.

Carousel Bar in the Hotel Monteleone

http://hotelmonteleone.com/dining-entertainment/

Immortalized in the writings of Ernest Hemingway among others, the revolving Carousel Bar is a part of New Orleans history. A long-time favorite New Orleans hotspot and the city’s only revolving bar, the famous Carousel Bar has lured guests in to take a spin on the 25-seat, bright circus-clad Merry-Go-Round. It is often filled with colorful local characters telling stories about Hotel Monteleone and our

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celebrated city. Installed in 1949, the 25-seat bar turns on 2,000 large steel rollers, pulled by a chain powered by a one-quarter horsepower motor. Patrons circumnavigate at one revolution every 15 minutes, but the ride doesn’t end there. Since 1949, some of its riders’ most creative ideas, inspirations and business deals have been shaken and stirred to fruition here, not to mention some of the best spirits.

Cure http://www.curenola.com/ Traditionally cocktail bars have been bastions of civility and sophistication. Different from saloons where the point was to become inebriated rapidly and economically, the cocktail bar was a place where ladies and gentlemen went to socialize in a productive and cultured way. Inspired by the historical period when cocktails grew out of medicine and home remedies, our idea at Cure is to reintroduce our guests to another time where the experience of having a cocktail and a bite to eat was both healthful and enjoyable.

The Columns Hotel http://www.thecolumns.com/ This is the kind of bar out-of-towners might imagine finding around every corner in the Crescent City. The sprawling front gallery, white columns and moss-draped oaks create the quintessential Southern setting for a cocktail and people-watching. Sip a cool drink and chat as the streetcars rumble down St. Charles Avenue. Too hot? Slip inside and find a corner in the dark-wood-paneled Victorian Lounge, which dates back to the 19th century.

Bouligny Tavern http://www.boulignytavern.com/ Since opening Lilette Restaurant, Chef John Harris had his eye on the building directly adjacent to the restaurant, and when it became available in 2010, he seized the opportunity to open a bar -- a wine bar with premium cocktails, fine dining quality small plates and table service. From the exterior, Bouligny Tavern appears to be a traditional, century-old New Orleans residence. Upon entry, you are transported to another era. Bouligny Tavern is your father's den with your grandparents furniture and your cool uncle's record collection -- a visually smooth environment bedecked with vintage chairs, classically modern light fixtures and vinyl playing Jack Jones, Lena Horne, Miles Davis, or Nat King Cole as well as more current artists like Herb Alpert, the Animals or the Rolling Stones.

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Other New Orleans Restaurant Resources

French Quarter website: http://www.frenchquarter.com/

Urban Spoon: http://www.urbanspoon.com/n/57/5709/New-Orleans/French-Quarter-restaurants

French Quarter Dining: http://www.frenchquarter.com/dining/

New Orleans Online: http://www.neworleansonline.com/neworleans/fq/fqrestaurants.html

Open Table: http://www.opentable.com/new-orleans/french-quarter-restaurants

Dining guide to New Orleans: http://new.orleans.diningguide.com/dl1fq.htm

NOLA.com restaurant news: http://www.nola.com/dining/

History of the Po Boy: http://www.poboyfest.com/history