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Commander’s still raises the bar for hospitality and service, while delighting with reliably delicious Creole dishes like turtle soup, lacquered quail, and a not-to-be-missed bread pudding souffle. -
tick-to-your-ribs Creole-style soul dishes named after local landmarks. Heard’s blackened and fried seafood dishes, red beans, a traditional New Orleans combo of grilled cheese and gumbo, and plenty of seafood cream sauces fly out of the shop’s convenient takeout window on Felicity Street, 11 a.m. to 8 p.m. -
Vietnam, Thailand, and Laos with a Delta twist — think backyard barbecue meets night market. The seasonal menu offers bold dishes like crispy pig knuckles, chili butter head-on prawns, fried hard crabs, and slow grilled beef. Don’t miss the seasonal son tam. -
James Beard-nominated chef Isaac Toups Cajun country in New Orleans, with cracklins, fresh made sausage, pork chops, charbroiled oysters, and a killer chicken thighs dish. -
Melissa Martin’s Mosquito Supper Club honors Louisiana, serving food that’s been passed down through generations in a homey, eclectic space that seems to nurture conversation and shared enjoyment among diners. Beyond the atmosphere, the restaurant celebrates Gulf coast seafood in shrimp okra gumbo, oyster soup, stuffed crab, and other elegant versions of the dishes from Martin’s childhood. -
Among the many standouts are the lamb chops, goat masala, any of the shrimp dishes, and the paneer pudha. -
known for dishes like crab beignets and turtle Bolognese. La Petite Grocery is a charmer that doesn’t disappoint for a business lunch or a special dinner occasion. -
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. James Beard Award-winning Zemanick and chef de cuisine Jeff McLennan wow with intricate preparation of seasonal Gulf coast products. While the menu changes, a few dishes have stayed consistent since it opened in 2019: grilled baby octopus with baby potatoes, olives, capers, and red peppers, and gruyere and potato pierogies among them. -
old-school spot more of an essential visit the rest of the year, for fresh-shucked raw oysters at the oyster bar; an oyster loaf (like a fried oyster po’ boy, but on toasted, thick, white sandwich bread); and a cold Dixie beer. -
the counter service corner spot slings giant po’ boys to locals, politicians, visiting celebrities, and anyone with good taste — you never know who you might run into here. The po’ boys might be considered pricey, but they’re large and worth every penny, especially the melty roast beef and crispy fried shrimp, fully dressed. -
light, cornmeal-dusted fried catfish and the celebrated potato salad, Barrow’s serves delicious fried shrimp, crab claws, gumbo, po’ boys, and barbecue ribs. -
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For the bread pudding -
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