New Orleans Round-up, Louisiana, Jazz Festival, Where to eat in New Orleans, New Orleans recommendations, Chef Recommendation, Best Local Food, Where to eat like the locals do.Traditional, Cajun, Gumbo, Creole,
New Orleans offers some of the best food in the United States, if not the world. And while most recipes are seeped in tradition, there are no rules.
Local New Orleans chefs John Besh, Donald Link, Edgar Chase IV and David Guas recommend where to find the most classic and iconic Louisiana dishes.
It’s a city with many pronunciations: N’awlins, Neu Or-lee-ans, New Or-leens.
It’s a city with many nicknames: The Crescent City, The City That Care Forgot, The Big Easy.
And it’s a city with many iconic dishes: jambalaya, po-boys, gumbo....
But it’s also a city with many restaurants. So finding the best place to eat these iconic dishes can be overwhelming. We asked four local chefs (John Besh, Donald Link, Edgar Chase IV and David Guas), who have all garnered international recognition, about their favorite local places to eat the signature dishes of New Orleans.
Classic Creole
Creole cuisine is the ultimate melting pot. It’s a mixture of French, Spanish, Portuguese, Caribbean, Indian, and African. The basis for all Creole dishes is a roux. Peppers and spice play a large part in Creole dishes.
Upperline
Uptown
1413 Upperline Street, New Orleans, LA 70115 (view map)
T: 504.891.9822
“Down home New Orleans style.” Recommended by chef Edgar Chase IV.
“They preserve the true tradition of the classics.” Recommended by chef Donald Link.
Galatoires
French Quarter
209 Bourbon Street, New Orleans, LA 70112 (view map)
T: 504.525.2021 (make a reservation)
“Go there on a Friday, if you can.” Recommended by chef Donald Link.
Jacques-Imo
Uptown
8324 Oak Street, New Orleans, LA 70118 (view map)
T: 504.861.0886
“Shrimp Creole, and fried rabbit tenderloin.” Recommended by chef Edgar Chase IV.
Muffuletta
New Orleans | Where To Eat The Classics
April 23, 2010
It’s not Cajun, it’s not Creole, it’s pure Sicilian, with origins dating back to 1906 in the French Quarter. It’s a large round sandwich comprised of meats like salami, mortadella, capicola, provolone cheese and topped with an marinated olive salad. It also varies on spelling - muffuletta, muffaletta, muffeletta.
Liuzza’s Restaurant & Bar (Home Of The Frenchuletta)
Mid-City
3636 Bienville Street, New Orleans, LA 70119 (view map)
T: 504.482.9120
“Does its muffuletta on a french bread loaf.” Recommended by chef John Besh.
Warehouse District
930 Tchoupitoulas Street, New Orleans, LA 70130 (view map)
T: 504.588.PORK
Recommended by chef Donald Link.
Gumbo
You never know what’s going to be in a chef’s gumbo, since there is no one traditional recipe. Shrimp, chicken, andouille sausage, okra, onions, green peppers, broth and rice... plus all the additions of the chef’s choice.
Jambalaya
Jambalaya is the Creole version of paella. Thick with rice, chicken, sausage, tomatoes, and lots of spices. Variations include shrimp, ham, duck, and alligator.
Oysters
Louisiana is the largest oyster producer in the country. The Gulf of Mexico produces almost 500 million pounds of oysters per year. Folks in New Orleans take advantage of their local bounty. They fry them, they slurp them, they put them in casseroles, on po-boys, and they charbroil them.
Drago’s
Riverside
2 Poydras Street, New Orleans, LA 70130 (view map)
T: 504.584.3911
“Charbroiled oysters.” Recommended by chefs Edgar Chase IV and Donald Link.
Acme
French Quarter
724 Iberville Street, New Orleans 70130 (view map)
T: 504.522.5973
“Raw Oysters on the half. Great company and bad ass oyster shuckers, and it's fun.” Recommended by chef Donald Link.
Casamento’s
Uptown
4330 Magazine Street, New Orleans, LA 70115 (view map)
T: 504.895.9761
Recommended by chef Donald Link.
Po-Boys
The po-boy is basically the messiest submarine sandwich possible. Oyster, shrimp, roast beef or catfish tucked into a French baguette. You will be asked if you’d like that “dressed.” No clothing involved, it simply means adding shredded lettuce, tomatoes and mayonnaise.
Parkway Bakery
Mid-City
www.parkwaybakeryandtavernnola.com
538 Hagan Avenue, New Orleans, LA 70119 (view map)
T: 504.482.3047
Recommended by chef John Besh.
Guy’s Po-Boys
Uptown / Carrollton
5259 Magazine Street, New Orleans, LA 70195 (view map)
T: 504.891.5025
“Fried catfish po-boy. It's always been my go to. They are just right.” Recommended by chef Donald Link.
Pralines
Pronounced “PRAH-leens.” If you pull out the “may I have some PRAY-leens?” you’ve marked yourself as a tourist. They’re sticky, sweet, and with chunks of nuts. The nut is pronounced PAH-kan (pecan).
Pralines by Jean
Garden District
1728 Saint Charles Avenue, New Orleans, LA 70130 (view map)
T: 504.525.1910
Recommended by pastry chef David Guas.
Aunt Sally’s
French Quarter
810 Decatur Street, New Orleans, LA 70116 (view map)
T: 504.524.3373
Recommended by pastry chef David Guas.
Red Beans and Rice
Traditionally, red beans and rice were served on Mondays, which was cleaning day. A pot of red beans would go on the stove in the morning and simmer all day, while chores were done around the house.
Every once in awhile the stew required a quick stir, a little water, but not much else.
Olivier’s Creole
French Quarter
204 Decatur Street, New Orleans, LA 70130 (view map)
T: 504.525.7734
“New Orleans style, good red beans and rice, and shrimp creole.” Recommended by chef Edgar Chase IV.
Cypress knee Cafe in the Audubon Zoo
Uptown
www.auduboninstitute.org/visit/zoo/attractions/restaurants
6500 Magazine Street, New Orleans, LA 70118 (view map)
T: 504.581.4629
“For good red beans and rice.” Recommended by chef Donald Link.
Sazerac
The Sazerac is the official cocktail of New Orleans. Concocted by an apothecary, it was initially made with absinthe. When absinthe was outlawed, herbsaint took its place. Absinthe is legal again, so bartender’s choice.
The Sazerac Bar at Roosevelt New Orleans Hotel
French Quarter / Central Business District
www.therooseveltneworleans.com
123 Baronne Street, New Orleans, LA 70112 (view map)
T: 504.648.1200
Recommended by chefs John Besh, David Guas, and Edgar Chase IV.
Galatoires
French Quarter
209 Bourbon Street, New Orleans, LA 70112 (view map)
T: 504.525.2021 (make a reservation)
“Go for lunch and let John serve you, best Sazeracs in town.” Recommended by chef John Besh.
Share
