New Orleans - Louisiana - City Guide - Find. Eat Drink.
New Orleans, LA, Louisiana, Travel Guides, City Guides, Where to eat, where to drink, what to do, restaurants, recommendations, chefs, bakers, sommeliers, wines, bars, Cajun, Creole
Coquette
Recommended by New Orleans native and California chef David Kinch of Manresa, Coquette serves American food with a focus on local and seasonal ingredients.
2800 Magazine Street New Orleans, LA 70115, T: 504.265.0421
Chef John Besh is a fan of the Vietnamese cuisine in New Orleans and gets Vietnamese pho with brisket, tripe and tendons once a week in New Orleans East. Here’s his list of favorites:
New Orleans East
Ba Mien
13235 Chef Menteur Highway, New Orleans, LA 70129, T: 504. 255.0500
Orient Dong Phuong
14207 Chef Menteur Highway, New Orleans, LA 70129, T: 504.254.0296
Gretna
Kim Son
349 Whitney Avenue, Gretna, LA 70056, T: 504.366.2489
Nine Roses
1100 Stephens Street, Gretna, LA 70053, T: 504.366.7665
Pho Tau Bay
113 Westbank Expressway, Gretna, LA 70053, T: 504.368.9846
Tan Dinh
1705 Lafayette Street, Gretna, LA 70053, T: 504.361.8008
Vietnamese
Parkway Bakery
When local chef John Besh was asked about the most essential dishes one should eat when visiting New Orleans, he said the po-boy from the Parkway Bakery. Make sure you grab extra napkins to eat their juicy roast beef po-boy. For the indecisive, get the Surf & Turf (slow cooked roast beef topped with golden fried shrimp and roast beef gravy).
538 Hagan Avenue, New Orleans, LA 70119, T: 504.482.3047
Satsuma Cafe
Local people eating locally grown food in one of the hippest neighborhoods in New Orleans. French 75’s bartender Chris Hannah stops in for breakfast and pastries. Satsuma is basically a coffee shop with no proper kitchen, exposed bricks walls and a menu that revolves around the seasons.
3218 Dauphine Street, New Orleans, LA 70117, T: 504.304.5962
Beignets / Coffee
American
Muffulettas / Po-Boys
Lilette
Chef Donald Link calls it one of his favorite restaurants and chef Adolfo Garcia recommends ordering the wild mushroom toast and the goat cheese dessert.
3637 Magazine Street, New Orleans, LA 70115, T: 504.895.1636
CAFE DU MONDE
Sure it’s on every tourist’s radar, but it’s worth stopping in, at least for a photo op. Hot, puffy squares of sugar-coated beignets (fried dough) are churned out 24/7 and have been since 1862. Just be careful if you’re wearing a dark color, the mountains of powdered sugar end up everywhere.
Recommended by: Chef Edgar Chase IV (Dooky Chase’s) and Pastry Chef David Guas.
800 Decatur Street, New Orleans, LA 70116, T: 504.525.4544
Jump To:
American | Beignets | Creole & Cajun | French | Italian | Oysters | Po-Boys & Muffulettas | Vietnamese
JANUARY
- Sugar Bowl
- New Orleans Boat Show
FEBRUARY
- Barkus Mardi Gras Parade
MARCH
- Mardi Gras
- Soul Fest
- Tennessee Williams Literary Festival
- Road Food Festival
APRIL
- Annual French Quarter Festival
- Jazz Fest
MAY
- Jazz & Heritage Festival
- New Orleans Wine & Food Experience
JUNE
- Louisiana Cajun-Zydeco Festival
- French Market Creole Tomato Festival
- Louisiana Seafood Festival
JULY
- Tales of the Cocktail
AUGUST
- Satchmo SummerFest
SEPTEMBER
- New Orleans Seafood Festival
OCTOBER
- New Orleans Film Festival
- Voodoo Music Experience
NOVEMBER
- Louisiana Swamp Festival
- Po-Boy Festival
Dooky Chase
Run by chef Leah Chase, known as the Queen of Creole Cuisine, she’s been cooking in the kitchen at Dooky Chase since the mid-1940’s. In the sixties, jazz musicians would come after their gigs for chef Chase’s Creole cooking. Chef Marcus Samuelsson passes along his admiration, “she opened one of the first integrated restaurants in the country and she’s still cooking.”
Recommended by: Chef John Besh and Chef Marcus Samuelsson
2301 Orleans Avenue, New Orleans, LA 70119, T.504.821.0535
Port Of Call
Located on Esplanade, on the Eastern edge of the French Quarter, far away from the tourists’ central zone, is where chefs like Edgar Chase IV of Dooky Chase go for hamburgers.
838 Esplanade Avenue, New Orleans, LA 70116, T: 504.523.0120
When chefs visit New Orleans, they stop into Cochon to pay homage to chef / owner Donald Link. He describes Cochon as being “inspired by my childhood and the food I ate growing up, basically my Southern Alabama roots from mom and the Cajun roots from dad.” Next door is Link’s Cochon Butcher, which he says is “a deli, salumeria, and wine bar all rolled into one, with elements of a Cajun butcher shop.” More...
930 Tchoupitoulas Street, New Orleans, LA 70130, T: 504.588.2123
Galatoire’s
This legendary New Orleans institution has been serving French Creole cuisine since 1905. The Friday Lunch has a dedicated local following, including chefs Donald Link and John Besh, who passes along this insider tip, “let John serve you and they have the best Sazeracs in town.”
Note: jackets are required for men starting at 5pm.
209 Bourbon Street, New Orleans, LA 70112, T: 504.525.2021
BON TON CAFE
“Simply the best Creole food done the right way! A great place for Jambalaya” is chef John Besh’s tip. Chef Donald Link refers to it as a “classic.”
401 Magazine Street, New Orleans, LA 70130, T: 504.524.3386
Creole & Cajun
This is the flagship of chef John Besh’s six New Orleans restaurants and the one that put him on the map. He serves contemporary twists on classic French, Creole, Cajun, and Southern dishes. More...
301 Tchoupitoulas Street, New Orleans, LA 70130, T: 504.299.9777
French
Acme
If you’re in the French Quarter, chef Donald Link recommends popping into Acme for “raw oysters on the half shell, great company and bad ass oyster shuckers.”
724 Iberville Street, New Orleans 70130, T: 504.522.5973
Oysters
Casamento’s
It’s all about the seafood at Casamento’s and has been since 1919. Chef Donald Link heads here for oysters, but don’t ignore the oyster loaf, which is a variation on an oyster po-boy, made with their own signature “pan bread.”
4330 Magazine Street, New Orleans, LA 70115, T: 504.895.9761
Liuzza’s Restaurant & Bar
Since 1947, this Mid-City landmark has been home to the “The Frenchuletta,” an enormous muffuletta served on a sizable French bread loaf. Chef John Besh calls Liuzza’s one of the most authentic places in New Orleans.
3636 Bienville Street, New Orleans, LA 70119, T: 504.482.9120
Chef / owner Adolfo Garcia notes: “We’re honoring the traditional cuisines of Central and Southern Italy and house-made Salumi heightens the dining experience at A Mano.” More...
870 Tchoupitoulas Street, New Orleans, LA 70130, T: 504.208.9280
Italian
Mahony’s Po-Boys
Specialty po-boys made to order. Chef Ben Wicks was a fine dining chef before deciding to elevate the bar for the beloved po-boy. Chef Adolpho Garcia says “get the chicken liver po-boy with coleslaw.” We also love the Grilled Shrimp, Fried Green Tomatoes & Remoulade po-boy. The woman delivering the po-boys from the kitchen is chef Wicks’ grandmother.
3454 Magazine Street, New Orleans, LA 70115
T: 504.899.3374
Next door to chef Donald Link’s Cochon is his sandiwch / salumeria, Cochon Butcher. He describes it as “a deli, salumeria, and wine bar all rolled into one, with elements of a Cajun butcher shop.” More...
930 Tchoupitoulas Street, New Orleans, LA 70130, T: 504.588.2123
Guys Po-Boys
Chef Donald Link orders the fried catfish po-boy. “It's always been my go to. They are just right.”
5259 Magazine Street, New Orleans, LA 701121, T: 504.891.5025
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