Tujague’s

Tujague’s has been holding down its corner since 1856, making it the second-oldest eatery in New Orleans. Dinner is a traditional six-course affair that highlights the joint’s signature items: a piquant shrimp rémoulade and tender beef brisket with a simple Creole sauce for dipping. Diners can select from four mains based on choice offerings from the butcher and the fishmonger. Sometimes this set meal is fantastic, but part of Tujague’s staying power comes from its position on several organized group tours of New Orleans, so the kitchen can get rushed. The atmosphere is classy but far more casual than institutions such as Antoine’s. Patrons enter the small dining room via a narrow bar, where you can envisage a past century’s mustached, jauntily hatted crowd – try a Bloody Mary.