Louisianan restaurants in New Orleans
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A
Gumbo Shop
For an unabashed tourist trap, Gumbo Shop (a) does pretty good gumbo, and (b) gets a fair amount of respect from locals, although we’ve never seen a local inside here (unless they’re taking orders). The decor is actually quite lovely, all frescoed out with scenes of old New Orleans. We reckon the Shop, like most heavy-turnover food factories (for that is what this is), suffers from inconsistency in the food quality, though it’s never below mediocre.
reviewed
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B
Herbsaint
This may cause a riot, but Herbsaint’s duck and andouille gumbo might be the best restaurant gumbo in town. The rest of the food ain’t too bad either – much modern bistro fare with dibs and dabs of Louisiana influence. Kurobuta pork belly comes with local white-bean sauce, while frog-legs hop off the pan (sorry, couldn’t resist) with a fine herb dusting. Reservations are a good idea if you’re coming for dinner.
reviewed
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C
Bayona
Bayona is, for our money, the best splurge in the Quarter. It's rich but not overwhelming, classy but unpretentious, innovative without being precocious and all-round excellent. Thank chef Susan Spicer and her army of line cooks - they all seem to have a genuine love of what they do and commitment to their craft. The menu changes regularly, but expect fish, fowl and game done up in what we'd describe as 'surprisingly pleasant' style - the tastes make you raise an eyebrow, than smile like you've discovered comfort food gone classy.
reviewed
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D
Cuvée
Cuvée is a high-class joint in a stylishly converted warehouse space. Its thoughtful, descriptive menu projects an understandable pride in fine ingredients and cooking methods. Influences range freely between Cajun, Creole and French cuisines for exotic originals that are to be admired and savored bite by bite. The dinner menu might include grilled redfish over andouille hash, mustard and herb-coated salmon, and seared sea scallops with toasted pearl pasta and truffle shellfish fumet.
reviewed
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E
Mr B’s Bistro
Really, we’re not shilling for the Brennan family, but this is yet another one of their contributions to the local eating scene. Mr B’s is a clubby, attractively designed restaurant that, in Brennan style, adds a bit of rocket fuel to push local Louisiana food into the future. The barbecue shrimp is the stuff of legend, and very arguably the best take on the stuff in the city. If water bugs aren’t your thing, may we direct you to the rabbit braised in apple cider?
reviewed
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F
Jacques-Imo’s Café
If cornbread muffins swimming in butter aren’t rich enough, how about steak smothered in bleu cheese and bacon? Or the insane yet wickedly brilliant alligator sausage cheesecake? That’s the whole attitude at Jack Leonardi’s exceedingly popular restaurant: die, happily, with butter and heavy sauces sweating out of your pores. Jack can often be seen in the kitchen (which you walk through to get to the dining room) cooking in his boxer shorts – always a sign of quality.
reviewed
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G
Dante’s Kitchen
Dante’s specializes in melding French, American and Louisiana traditions: pork shoulder with red boudin (Cajun sausage) dirty rice and maple-glazed chicken with potato-bacon hash cake are good examples, but it’s the Sunday brunch we enjoy most. Debris and poached eggs on a caramelized onion biscuit, topped with a demi-glacé hollandaise sauce is a pretty unbelievable way to start your day, unless you opt for the bread pudding French toast.
reviewed
