Cajun restaurants in New Orleans
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Johnny’s Po-Boys
We don’t generally like to grab our po’boys in the tourist-y Quarter, but we make an exception for Johnny’s. A local favorite since 1950, it’s the only traditional po’boy joint around, all checkered tablecloths, hustle, bustle and good food served by good folks. Breakfast here is simple and delicious.
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B
Domilise's Po-Boys
Domilise's is everything that makes New Orleans great: a dilapidated white shack by the river serving Dixie beer, staffed by folks who've worked here for decades, and prepping, if not the best po'boys in the city, at least the best seafood sandwich around. Cash only.
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C
Coop's
If you need to eat right in the Quarter for under $20 a head, Coop's is as good as it gets. Coop's is a Cajun country shack, hipstered up - try the rabbit and sausage jambalaya for a taste of Cajun heaven.
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D
K-Paul’s Louisiana Kitchen
This place has only been around since the 1980s, but in its way, K-Paul’s is just as historic as Antoine’s. This is the home base of chef Paul Prudhomme, who is essentially responsible for putting modern Louisiana cooking on the map. Prudhomme isn’t cooking here anymore, but the kitchen’s still cranking out quality: blackened twin beef tenders, a signature dish, come with an incredibly rich ‘debris’ gravy that’s been slowly cooked over a two-day period. The gumbo comes with hot andouille sausages made on site, while the jambalaya is simmered for hours with jalapeños – also pleasantly hot. Despite its popularity, K-Paul’s retains a no-reservations policy downstairs, but ta…
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E
Bon Ton Café
Bon Ton looks classy and feels sassy, like a posh dinner party about to break into mass revelry. It’s an old-style Cajun restaurant from New Orleans culinary history BPP (before Paul Prudhomme) that’s been open for half a century. We give Bon Ton a very respectful nod for maintaining an old-school menu of red fish, rice, steak and lots of butter. Don’t pass on the rum-soaked bread pudding at the end of dinner.
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F
Parkway Tavern
No one is going to settle the ‘best po’boy in New Orleans’ argument anytime soon, but tell a local you think the top sandwich comes from Parkway and you will get, at the very least, a nod of respect. The roast beef in particular (a dying art in these parts) is messy as hell and twice as good. Take one down to nearby Bayou St John, feel the wind on the water and munch that sandwich in the shade. Louisiana bliss.
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G
Brigtsen’s Restaurant
Frank Brigtsen terms his cooking ‘modern Louisiana cuisine, ’ and those in search of haute-Cajun will not be disappointed. Look for the roast duck with cornbread dressing and honey-pecan gravy, or beef tournedos in a tasso (highly seasoned and flavored smoked pork) wine sauce, served up with a craftsman’s expertise and an artist’s eye in a lovely double shotgun shack by the river.
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H
Cochon
James Beard Award-winning chef Donald Link's fabulous brasserie serves up gourmet Southern comfort food such as rabbit and dumplings and wood-fired roast oysters. House-made boucherie and a fearless willingness to pair the simply succulent with the exceptionally extravagant catapult this laid-back spot into the echelons of truly unique cuisine.
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I
Guy’s
Guy’s owner is also the cashier, head shopper, chef and prep staff. Ergo your sandwich is made fresh and to order, with a level of attention you don’t get anywhere else in the city. Even when the line is out the door – and it often is – each po’boy is painstakingly crafted. So yes, that loaf will take a while. But damn is it worth it.
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J
Franky & Johnny’s
If you took a New Jersey Italian diner, plopped it by the Mississippi River and replaced the pizza with red beans and rice and fine crawfish off the bayou, there, friends would be Franky & Johnny’s. It’s a local favorite for casual Cajun food. Opt for the daily specials.
reviewed
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