Musée Conti Historical Wax Museum
This place sells itself as one of New Orleans’ ‘best kept secrets, ’ which is like saying po’boys are undiscovered culinary gems. It’s a...
The bar at Arnaud’s is all wood and patrician accents, but staff are friendly, down to earth and still able to mix high-quality drinks...
Fins focuses almost entirely on fish: fresh caught and prepped so the flavor of the sea is always accented and never overwhelmed. And...
Lonely Planet review
Back in 1918 ‘Count’ Arnaud Cazenave, a French immigrant with some extravagant tastes, took roughly a city block’s worth of buildings and turned them into a restaurant that’s been serving fine upscale Creole cuisine ever since. The main dining room is much admired for its stately old-world elegance (which, in New Orleans, means hex-tile floors and cast-iron posts supporting the ceiling). Keep your eye peeled for the specialties, which appear in red type on the menu – shrimp Arnaud (shrimp in a rémoulade sauce), oysters Bienville (an original dish, with mushrooms and a white-wine sauce), speckled trout meunière (saved by a rich, gravy-like sauce) and steak stuffed with oysters. Bring it on. Show up early for a mint julep at the excellent bar, and men, bring that jacket.