Dakar NOLA leads the way for a new generation of New Orleans' restaurants (photo: Dakar NOLA)
New Orleans Restaurant Round Up, 2024
We didn’t get to every restaurant that we’d hoped to this year. As you can imagine, there’s a LOT. These are some of the places that made an impression, though - this isn’t a ‘best of’ or even a comprehensive list, it’s just some of the places that we liked, and which you might like, too:
Dakar NOLA
Restaurants that only offer tasting menus have a historically mercurial time of things in New Orleans, many places not lasting beyond a year or so with menus on the more esoteric side. Dakar is very satisfyingly bucking this trend, perhaps due to the changing nature of the menu to reflect the seasonal produce available but almost certainly thanks to the exacting standards of Chef Mbaye’s proud celebration of West African and Senegalese dishes. Locals and visitors (as well as James Beard judges) are responding with universal enthusiasm. There’s the liquid amuse bouche of ataya, an appetite-stimulating Senegalese tea, as well as a rice dish. The palm bread—nothing short of irresistible—is served with a piquant spiced butter. In general, the courses draw on both West Africa and Louisiana such as gulf shrimp with tamarind, or the ‘soupa’, with plump crab meat and okra. Each course is joyfully contextualized, the thought behind each culinary choice made clear.
Luvi Restaurant
A former donut shop, LUVI is a small, lovely restaurant with bespoke woodwork and pops of bold colors and patterns. The pan-Asian menu, not common in NOLA, includes Japanese dishes, plus some favorites from the chef’s hometown of Shanghai. Try the Lion’s Head, a savory crab-and-pork meatball in bone broth; the Mala Holla, spicy slices of beef; and Chef Hao’s Mama’s Dumplings (his actual mama’s recipe). The raw bar turns out innovative sashimi and a great ceviche. The staff copes with the bustle and spatial restrictions of a small, busy restaurant. But if you need some pointers with the menu, your server won’t be too harried to help. READ OUR REVIEW
Herbsaint
Housed in a relatively anonymous-looking building in the Central Business District, Herbsaint’s dining room is disarmingly casual and feels like a democratic venue to sample some of the city’s best food. As is the case with most well-loved New Orleans restaurants, Donald Link’s flagship shows skill with the classics, and the dirty rice and chicken, tasso, and andouille gumbo remain as popular as ever. But the Italian and French dishes on the menu will call out to you, with the gnocchi and homemade spaghetti being particularly memorable. Herbsaint may not have the swagger of some of the city’s more famous restaurants, but this plays to its advantage. It feels like a place for people more “in the know,” but without any undue snobbery. READ OUR REVIEW
Cochon
The chatty, boisterous nature of the restaurant is apparent when you enter: The glee of meat-happy patrons practically bounces off the wood paneling that frames the entire dining room. It’s a place to pig out (pun intended), but behind the bacchanal is a commitment to high-quality, in-house food production. The menu is understandably pork-heavy, with house-made sausage and bacon. Smoked, cured, and shredded preparations are also big stars. There’s a smattering of other proteins, too: Rabbit and catfish make appearances, and the universally recommended bacon and oyster sandwich is an unmissable offering. The beer selection is a stand-out, with interesting draft options from local brewers featuring prominently on the drinks menu. The wine-by-the-glass selection is also impressive, and the cocktail menu has strong, savory flavors that can stand up to Cochon’s robust food. You won’t go wrong ordering the supremely popular Bloody Mary.
Acamaya
If this is how dining out is in Mexico City, book me a ticket, please. While I wait for your email confirmation of my flight, the spirit of the destination is alive and well at 3070 Dauphine Street. It’s an unabashed celebration of Mexican culture that exudes authenticity. No tacky, ersatz baubles on the walls; instead, Chef Ana Castro (formerly of Lengua Madre and opened in partnership with her sister Lydia) brought bespoke interior elements all the way from the Mexican capital - everything from the crockery and flatware, to the chairs and light fixtures. Acamaya is the Castro’s love letter to two cities: a glowing tribute to the cultural heritage of their beloved Mexico City, and a clear statement of culinary intent to their new home, New Orleans. They stick both landings with equal parts style, flair, and a tangible excitement for welcoming diners - a refreshing difference in itself.
Osteria Lupo
We're big fans of sister (Spanish) restaurant Costera, and the food and service (from Chef Brian Burns and business partner Reno De Ranieri) are as consistent, so you're going to be in safe hands. Osteria Lupo focuses on the cuisine of Northern Italy, with staples of house-made pastas, roasted meats and fish, and pizza. The note-perfect creaminess of their burrata complements their crusty grilled focaccia with aplomb, while the Pesce Crudo is a red snapper in a tomato-walnut pesto, and I could have eaten two of those plates without blinking. Their love of casually-social dining definitely comes through, and the quality of Costera’s Spanish menu has translated well into the Italian of Osteria Lupo.
Pêche Seafood Grill
Pêche celebrates a visceral approach to eating seafood, so expect whole fish delivered to the table, ready to be sliced up and eaten between tables of friends. The menu is deceptively simple, with items such as shrimp bisque and grilled tuna, but the presentation and choice of ingredients and dressings are what elevates the experience beyond the tourist traps of the French Quarter. The raw seafood and oyster bar is also an obvious must-visit, with the Seafood Platter offering a particularly good value. It’s a Donald Link restaurant, so fans of Cochon wanting to ease off on the meat are in abundance, as are people keen to go beyond the usual shrimp and fish dishes that permeate this city.
King Brasserie + Bar
Sitting off the lobby as you enter the Kimpton Hotel Fontenot hotel, there's a classic European contemporary look, with cream walls, rafia-backed chairs, and elegant dark wood flourishes for a continental aesthetic. The walls are adorned with photographic portraits of famous Kings, so there’s Billy Jean, BB, Dr Martin Luther, Don, and they even sneak Elvis up there. Their bread service is touted as a specialty, and the brimming basket comes with sensational baguette, focaccia, and brioche, with a salty caviar tapenade, high-end olive oil, and whipped butter. The menu is finely balanced between classics and Mediterranean-leaning European fare, executive chef Samuel Peery diving with flair into Creole favorites. The dessert menu holds its own with standouts like peaches four ways, caramel tort, and regional delicacies such as Ponchatoula strawberry mousse cake. READ OUR REVIEW
BABs
Chef Nina Compton's second restaurant in New Orleans, Bywater American Bistro, has now rebranded as BABS, and its formerly-industrial aesthetic sees a shift in looks to a cozier, more rustic-tinged look. Warm tones and fabrics are immediately welcoming, and then the thoughtfulness comes through in the softened acoustics and tasteful swathes of greenery. The elegant house cocktails introduce the restaurant's enthusiastic embrace of Italian influences—aperitivos (cynar and cardamaro) feature strongly, and wangle their respective ways into the bartenders’ mixing tins. The menu continues to woo diners with offerings like silky burrata and savory marinated tomatoes and grilled bread, crunchy arancini with paddlefish caviar, and blackened octopus. Dessert ends meals with a curtsy—one standout being the ricotta tart with hazelnut honey, the topping unfurling in elaborate, delicate florets. READ OUR REVIEW
Dian Xin
Since its opening in 2019, this Chinese restaurant—still a culinary rarity amid the Creole-laden eateries of the historic French Quarter—has enjoyed panoramic enthusiasm. The restaurant’s name means dim sum, and naturally, it is strong in this area: The Hong Kong-style dumplings come out delicate and chewy, surrounding crabmeat and crawfish, steamed pork, chicken, and kale. They bring a jolt of heat, but nothing intimidating, and there’s plenty of fiery chili sauce at the ready. Dishes such as salt and pepper chicken wings, jianbing (Chinese-style crepes), and walnut shrimp all stand up to the considerable hype.
Paladar 511
The chefs at Paladar 511 bring a modern Californian charm to New Orleans. While the starter list has Italian favorites like homemade ravioli, beef Carpaccio, and arancini with short rib rags, you'll also find a zesty Yellowfin tuna crudo with orange and avocado that whisks you west. It’s a similar story with the pizzas. A basic cheese and tomato pie is delightful, but you can also try homemade lamb sausage or buttered leeks. The cocktails here are tried and true local classics—a well-made Brandy Milk Punch or Pimm's Cup will always sell in this town. It’s the wine list that really stands out, though: an assured stroll through some great European bottles, with France taking up the lion’s share of the menu.
Toups’ Meatery
Carnivores are well-served in this part of the world, but there are not many people giving meat the level of attention and care that Isaac Toups does. The results of fine-dining training and a Cajun family upbringing pay dividends here, and there’s nowhere quite like it. Toups brings 300 years of his family traditions to the table, and his award-winning obsession with meat is a thing to behold. The small plates ease you in gently—seared foie gras and fried rabbit livers hint at the delights to come, but they stand up on their own with the confitures and butters that accompany them. The large plates are where the adventures happen, though. Venison and quail receive equally careful attention, and the double-cut pork chop is particularly memorable.
Margot’s
It’s hard to stand out as a new pizza spot in town, but Margot’s manages to do this with aplomb. It’s on a residential stretch of Frenchmen Street and already feels like a long-standing neighborhood joint. The menu is laser-focused on pizza, and the sides menu consists of two (very good) salads. Other than that, you choose from eight pizza options, all wood-fired and cooked in around two minutes at 850 degrees. They include the classics, of course—Margherita, Pepperoni, Italian Sausage—but also the Cavoletti with shaved brussels sprouts and ricotta and the Zuccha with sliced zucchini and a horseradish lime crema. The pies come out of the oven with a blistering sourdough base, perfectly chewy and crispy at once. Additional toppings are available including capers, farm eggs, and boquerones (white anchovies). Owner Brad Goocher—who spent five years renovating the place—has a cocktail background, and the confidently impressive drinks menu reflects this. Arrive early (the restaurant doesn’t take reservations) and settle in for a perfectly balanced evening at a buzzing neighborhood spot. READ OUR REVIEW
Chemin à la Mer
Any new restaurant by Donald Link is always worth getting on board with, and Chemin à la Mer instantly joins the rarified list of destination hotel restaurants in the city. Located on the fifth floor of the Four Seasons Hotel, the restaurant showcases panoramic views of the Mississippi—a waterway that, along with the Gulf, is being celebrated throughout the menu. Appetizers include delicate blue crab boulettes, which enjoy the tang of a pitch-perfect remoulade sauce, and a hearty, rustic Pâtè Grand-Mére. A selection of oysters delivers the bivalve highlights of the region. Entrees are impressively unfussy, the ingredients and flavors unfurling like sails whether its rich duck confit or flaky white fish or a chicken breast that comes with morels so good they warrant repeat visits. The wine list is expertly navigated by two of the most enthusiastic sommeliers in town, who will likely guide you to esoteric corners of the list, which boast mineral-rich whites from southern Spain and the Canary Islands (though the entire wine list is intriguing). The visual of the Mississippi River right in front of you, the aesthetics and energy of the dining room and staff, and, of course, the selection of the dishes make for an incredibly pleasing gastronomic cruise without stepping off land. READ OUR REVIEW
Mopho
As the name suggests, pho is the main event at this spot from the chef behind the beloved Maypop. They offer a choice of broth with standard adds such as pork shoulder and meatballs, premium adds such as a slow-poached egg and ribeye steak, and top-shelf adds such as duck confit. The crispy chicken wings with lemongrass and ginger are also highly praised, as is the selection of spring rolls. And the sandwiches celebrate both banh mi and po’boys. We know that sounds gimmicky, but the execution is spot on. If that’s not all enough, try to make a visit on Saturdays, as they’ve usually roasted a whole pig.
Commons Club
We've long been a fan of the Commons Club restaurant at the Virgin Hotel New Orleans. For locals to go to hotel restaurants, they have to stand out a little at least. At Commons Club, there’s an infectious bonhomie that generates as you walk through the bar area and buzzing lounges that just creates a social energy as you sit down. You feel like you’re joining a party that’s just getting into full swing. Chef Borges is turning out great seasonal menus that, for locals, make a trip out to the CBD at least every few months well worth it, just to see what has inspired him and his team. READ OUR REVIEW
Tan Dinh
New Orleans has a strong Vietnamese food scene, and with most of the best such joints being in out-of-the-way spots, it’s mostly locals that benefit. For visitors to the city, Tan Dinh entails a drive to the decidedly untouristy neighborhood of the West Bank, which peers at downtown New Orleans across the mighty Mississippi River. Their pho is the most in-demand and celebrated dish, and it’s customizable with meat choices such as flank steak, beef balls, brisket, and even tripe for the die-hard purists. Appetizers make up an esoteric list that ranges from flash-fried frog legs to marinated quail to clay pot-baked catfish, plus classics such as spring rolls. Many locals have come to make it part of the irregular eating habit, and in regular times, it’s even a place to watch the football on a Sunday afternoon. There are thankfully a few Vietnamese restaurants that have solidified their place in the New Orleans culinary firmament, and Tan Dinh is one of them.
Costera
Assemble as many people as you think it might take to tackle 30 tapas, and head to Costera with its brilliant and traditional Spanish menu with all haste. Even if you’re a couple or on your own, head there anyway and do the best you can. It’s an experience that will take you out of yourself for the evening, and that’s not something you can say about many restaurants. The dishes range from the rustic simplicity of pan con tomate with a pleasingly pungent roasted garlic aioli up to a sophisticated braised lamb shank that luxuriates in salsa verde and manchego. The staff—amenable and knowledgeable to the last—is remarkably friendly because they know, deep down, that they’ll be seeing you again. READ OUR REVIEW
Jamaican Jerk House
Upon entering this restaurant space on St Claude, there’s an immediate intimacy, with the bonhomie of a long-standing community gathering spot. As soon as the restaurant opened, it was an instantly-beloved best-kept secret, an exciting addition to the local residents of New Orleans' Upper Ninth Ward neighborhood. A good gateway dish is the aromatic chicken curry, slow cooked with care so that the flavors permeate every tender bite. Their biggest hit, though, has to be the oxtail stew, which is a mouthwatering festival of savory indulgence. Arrive early before the main lunch crowd, and either eat in as the place fills up, or take your feast home, where you can parlay your order into at least a couple of meals. It’s a casual establishment, but one that’ll impress out-of-town visitors as it’s in a residential spot that requires at least a modicum of local knowledge, far from the tourists’ foot traffic. READ OUR REVIEW
GW Fins
At first glance, GW Fins looks like typical French Quarter fine dining, but it’s the innovative approach to seafood that really sets it apart from its peers. Chef Michael Nelson changes the entrées daily, depending on what maritime delights his dockside sources have for him. Not many places in town serve Dover sole or branzino, but you can find them here. The most sought-after dish, though, is the Scalibut, a halibut and scallop combination that’s a true original. Apps, which tend not to change as much, include glorious lobster dumplings and seafood gumbo. READ OUR REVIEW
Alma Cafe
New Orleans has among the biggest Honduran populations in the US, so it’s only fitting that the country is gastronomically represented. Alma Cafe is an elevated brunch choice on many levels. Fried chicken and waffles or typical brunches are ten-a-penny in this city, so you’ll automatically win points by choosing a memorably different menu. Alma is currently serving breakfast and lunch menus, with both available from 8 a.m. to 3 p.m. It’s maybe 85% Honduran, with a few culinary tips of the hat to New Orleans thrown in for good measure. You can and should mix it up. A breakfast appetizer and a lunch entree, or the other way round, just for variety. Dishes range from moros y cristianos—red beans in jasmine rice cooked in coconut milk with herbs, a subtle but clever red beans and rice variation—to meat pies, with their crisp, buttery pastry, to carne asada, which may sound unadventurous, but Chef Melissa Araujo really works some magic on a well-known dish. READ OUR REVIEW
We didn’t get to every restaurant that we’d hoped to this year. As you can imagine, there’s a LOT. These are some of the places that made an impression, though - this isn’t a ‘best of’ or even a comprehensive list, it’s just some of the places that we liked, and which you might like, too:
Dakar NOLA
Restaurants that only offer tasting menus have a historically mercurial time of things in New Orleans, many places not lasting beyond a year or so with menus on the more esoteric side. Dakar is very satisfyingly bucking this trend, perhaps due to the changing nature of the menu to reflect the seasonal produce available but almost certainly thanks to the exacting standards of Chef Mbaye’s proud celebration of West African and Senegalese dishes. Locals and visitors (as well as James Beard judges) are responding with universal enthusiasm. There’s the liquid amuse bouche of ataya, an appetite-stimulating Senegalese tea, as well as a rice dish. The palm bread—nothing short of irresistible—is served with a piquant spiced butter. In general, the courses draw on both West Africa and Louisiana such as gulf shrimp with tamarind, or the ‘soupa’, with plump crab meat and okra. Each course is joyfully contextualized, the thought behind each culinary choice made clear.
Luvi Restaurant
A former donut shop, LUVI is a small, lovely restaurant with bespoke woodwork and pops of bold colors and patterns. The pan-Asian menu, not common in NOLA, includes Japanese dishes, plus some favorites from the chef’s hometown of Shanghai. Try the Lion’s Head, a savory crab-and-pork meatball in bone broth; the Mala Holla, spicy slices of beef; and Chef Hao’s Mama’s Dumplings (his actual mama’s recipe). The raw bar turns out innovative sashimi and a great ceviche. The staff copes with the bustle and spatial restrictions of a small, busy restaurant. But if you need some pointers with the menu, your server won’t be too harried to help. READ OUR REVIEW
Herbsaint
Housed in a relatively anonymous-looking building in the Central Business District, Herbsaint’s dining room is disarmingly casual and feels like a democratic venue to sample some of the city’s best food. As is the case with most well-loved New Orleans restaurants, Donald Link’s flagship shows skill with the classics, and the dirty rice and chicken, tasso, and andouille gumbo remain as popular as ever. But the Italian and French dishes on the menu will call out to you, with the gnocchi and homemade spaghetti being particularly memorable. Herbsaint may not have the swagger of some of the city’s more famous restaurants, but this plays to its advantage. It feels like a place for people more “in the know,” but without any undue snobbery. READ OUR REVIEW
Cochon
The chatty, boisterous nature of the restaurant is apparent when you enter: The glee of meat-happy patrons practically bounces off the wood paneling that frames the entire dining room. It’s a place to pig out (pun intended), but behind the bacchanal is a commitment to high-quality, in-house food production. The menu is understandably pork-heavy, with house-made sausage and bacon. Smoked, cured, and shredded preparations are also big stars. There’s a smattering of other proteins, too: Rabbit and catfish make appearances, and the universally recommended bacon and oyster sandwich is an unmissable offering. The beer selection is a stand-out, with interesting draft options from local brewers featuring prominently on the drinks menu. The wine-by-the-glass selection is also impressive, and the cocktail menu has strong, savory flavors that can stand up to Cochon’s robust food. You won’t go wrong ordering the supremely popular Bloody Mary.
Acamaya
If this is how dining out is in Mexico City, book me a ticket, please. While I wait for your email confirmation of my flight, the spirit of the destination is alive and well at 3070 Dauphine Street. It’s an unabashed celebration of Mexican culture that exudes authenticity. No tacky, ersatz baubles on the walls; instead, Chef Ana Castro (formerly of Lengua Madre and opened in partnership with her sister Lydia) brought bespoke interior elements all the way from the Mexican capital - everything from the crockery and flatware, to the chairs and light fixtures. Acamaya is the Castro’s love letter to two cities: a glowing tribute to the cultural heritage of their beloved Mexico City, and a clear statement of culinary intent to their new home, New Orleans. They stick both landings with equal parts style, flair, and a tangible excitement for welcoming diners - a refreshing difference in itself.
Osteria Lupo
We're big fans of sister (Spanish) restaurant Costera, and the food and service (from Chef Brian Burns and business partner Reno De Ranieri) are as consistent, so you're going to be in safe hands. Osteria Lupo focuses on the cuisine of Northern Italy, with staples of house-made pastas, roasted meats and fish, and pizza. The note-perfect creaminess of their burrata complements their crusty grilled focaccia with aplomb, while the Pesce Crudo is a red snapper in a tomato-walnut pesto, and I could have eaten two of those plates without blinking. Their love of casually-social dining definitely comes through, and the quality of Costera’s Spanish menu has translated well into the Italian of Osteria Lupo.
Pêche Seafood Grill
Pêche celebrates a visceral approach to eating seafood, so expect whole fish delivered to the table, ready to be sliced up and eaten between tables of friends. The menu is deceptively simple, with items such as shrimp bisque and grilled tuna, but the presentation and choice of ingredients and dressings are what elevates the experience beyond the tourist traps of the French Quarter. The raw seafood and oyster bar is also an obvious must-visit, with the Seafood Platter offering a particularly good value. It’s a Donald Link restaurant, so fans of Cochon wanting to ease off on the meat are in abundance, as are people keen to go beyond the usual shrimp and fish dishes that permeate this city.
King Brasserie + Bar
Sitting off the lobby as you enter the Kimpton Hotel Fontenot hotel, there's a classic European contemporary look, with cream walls, rafia-backed chairs, and elegant dark wood flourishes for a continental aesthetic. The walls are adorned with photographic portraits of famous Kings, so there’s Billy Jean, BB, Dr Martin Luther, Don, and they even sneak Elvis up there. Their bread service is touted as a specialty, and the brimming basket comes with sensational baguette, focaccia, and brioche, with a salty caviar tapenade, high-end olive oil, and whipped butter. The menu is finely balanced between classics and Mediterranean-leaning European fare, executive chef Samuel Peery diving with flair into Creole favorites. The dessert menu holds its own with standouts like peaches four ways, caramel tort, and regional delicacies such as Ponchatoula strawberry mousse cake. READ OUR REVIEW
BABs
Chef Nina Compton's second restaurant in New Orleans, Bywater American Bistro, has now rebranded as BABS, and its formerly-industrial aesthetic sees a shift in looks to a cozier, more rustic-tinged look. Warm tones and fabrics are immediately welcoming, and then the thoughtfulness comes through in the softened acoustics and tasteful swathes of greenery. The elegant house cocktails introduce the restaurant's enthusiastic embrace of Italian influences—aperitivos (cynar and cardamaro) feature strongly, and wangle their respective ways into the bartenders’ mixing tins. The menu continues to woo diners with offerings like silky burrata and savory marinated tomatoes and grilled bread, crunchy arancini with paddlefish caviar, and blackened octopus. Dessert ends meals with a curtsy—one standout being the ricotta tart with hazelnut honey, the topping unfurling in elaborate, delicate florets. READ OUR REVIEW
Dian Xin
Since its opening in 2019, this Chinese restaurant—still a culinary rarity amid the Creole-laden eateries of the historic French Quarter—has enjoyed panoramic enthusiasm. The restaurant’s name means dim sum, and naturally, it is strong in this area: The Hong Kong-style dumplings come out delicate and chewy, surrounding crabmeat and crawfish, steamed pork, chicken, and kale. They bring a jolt of heat, but nothing intimidating, and there’s plenty of fiery chili sauce at the ready. Dishes such as salt and pepper chicken wings, jianbing (Chinese-style crepes), and walnut shrimp all stand up to the considerable hype.
Paladar 511
The chefs at Paladar 511 bring a modern Californian charm to New Orleans. While the starter list has Italian favorites like homemade ravioli, beef Carpaccio, and arancini with short rib rags, you'll also find a zesty Yellowfin tuna crudo with orange and avocado that whisks you west. It’s a similar story with the pizzas. A basic cheese and tomato pie is delightful, but you can also try homemade lamb sausage or buttered leeks. The cocktails here are tried and true local classics—a well-made Brandy Milk Punch or Pimm's Cup will always sell in this town. It’s the wine list that really stands out, though: an assured stroll through some great European bottles, with France taking up the lion’s share of the menu.
Toups’ Meatery
Carnivores are well-served in this part of the world, but there are not many people giving meat the level of attention and care that Isaac Toups does. The results of fine-dining training and a Cajun family upbringing pay dividends here, and there’s nowhere quite like it. Toups brings 300 years of his family traditions to the table, and his award-winning obsession with meat is a thing to behold. The small plates ease you in gently—seared foie gras and fried rabbit livers hint at the delights to come, but they stand up on their own with the confitures and butters that accompany them. The large plates are where the adventures happen, though. Venison and quail receive equally careful attention, and the double-cut pork chop is particularly memorable.
Margot’s
It’s hard to stand out as a new pizza spot in town, but Margot’s manages to do this with aplomb. It’s on a residential stretch of Frenchmen Street and already feels like a long-standing neighborhood joint. The menu is laser-focused on pizza, and the sides menu consists of two (very good) salads. Other than that, you choose from eight pizza options, all wood-fired and cooked in around two minutes at 850 degrees. They include the classics, of course—Margherita, Pepperoni, Italian Sausage—but also the Cavoletti with shaved brussels sprouts and ricotta and the Zuccha with sliced zucchini and a horseradish lime crema. The pies come out of the oven with a blistering sourdough base, perfectly chewy and crispy at once. Additional toppings are available including capers, farm eggs, and boquerones (white anchovies). Owner Brad Goocher—who spent five years renovating the place—has a cocktail background, and the confidently impressive drinks menu reflects this. Arrive early (the restaurant doesn’t take reservations) and settle in for a perfectly balanced evening at a buzzing neighborhood spot. READ OUR REVIEW
Chemin à la Mer
Any new restaurant by Donald Link is always worth getting on board with, and Chemin à la Mer instantly joins the rarified list of destination hotel restaurants in the city. Located on the fifth floor of the Four Seasons Hotel, the restaurant showcases panoramic views of the Mississippi—a waterway that, along with the Gulf, is being celebrated throughout the menu. Appetizers include delicate blue crab boulettes, which enjoy the tang of a pitch-perfect remoulade sauce, and a hearty, rustic Pâtè Grand-Mére. A selection of oysters delivers the bivalve highlights of the region. Entrees are impressively unfussy, the ingredients and flavors unfurling like sails whether its rich duck confit or flaky white fish or a chicken breast that comes with morels so good they warrant repeat visits. The wine list is expertly navigated by two of the most enthusiastic sommeliers in town, who will likely guide you to esoteric corners of the list, which boast mineral-rich whites from southern Spain and the Canary Islands (though the entire wine list is intriguing). The visual of the Mississippi River right in front of you, the aesthetics and energy of the dining room and staff, and, of course, the selection of the dishes make for an incredibly pleasing gastronomic cruise without stepping off land. READ OUR REVIEW
Mopho
As the name suggests, pho is the main event at this spot from the chef behind the beloved Maypop. They offer a choice of broth with standard adds such as pork shoulder and meatballs, premium adds such as a slow-poached egg and ribeye steak, and top-shelf adds such as duck confit. The crispy chicken wings with lemongrass and ginger are also highly praised, as is the selection of spring rolls. And the sandwiches celebrate both banh mi and po’boys. We know that sounds gimmicky, but the execution is spot on. If that’s not all enough, try to make a visit on Saturdays, as they’ve usually roasted a whole pig.
Commons Club
We've long been a fan of the Commons Club restaurant at the Virgin Hotel New Orleans. For locals to go to hotel restaurants, they have to stand out a little at least. At Commons Club, there’s an infectious bonhomie that generates as you walk through the bar area and buzzing lounges that just creates a social energy as you sit down. You feel like you’re joining a party that’s just getting into full swing. Chef Borges is turning out great seasonal menus that, for locals, make a trip out to the CBD at least every few months well worth it, just to see what has inspired him and his team. READ OUR REVIEW
Tan Dinh
New Orleans has a strong Vietnamese food scene, and with most of the best such joints being in out-of-the-way spots, it’s mostly locals that benefit. For visitors to the city, Tan Dinh entails a drive to the decidedly untouristy neighborhood of the West Bank, which peers at downtown New Orleans across the mighty Mississippi River. Their pho is the most in-demand and celebrated dish, and it’s customizable with meat choices such as flank steak, beef balls, brisket, and even tripe for the die-hard purists. Appetizers make up an esoteric list that ranges from flash-fried frog legs to marinated quail to clay pot-baked catfish, plus classics such as spring rolls. Many locals have come to make it part of the irregular eating habit, and in regular times, it’s even a place to watch the football on a Sunday afternoon. There are thankfully a few Vietnamese restaurants that have solidified their place in the New Orleans culinary firmament, and Tan Dinh is one of them.
Costera
Assemble as many people as you think it might take to tackle 30 tapas, and head to Costera with its brilliant and traditional Spanish menu with all haste. Even if you’re a couple or on your own, head there anyway and do the best you can. It’s an experience that will take you out of yourself for the evening, and that’s not something you can say about many restaurants. The dishes range from the rustic simplicity of pan con tomate with a pleasingly pungent roasted garlic aioli up to a sophisticated braised lamb shank that luxuriates in salsa verde and manchego. The staff—amenable and knowledgeable to the last—is remarkably friendly because they know, deep down, that they’ll be seeing you again. READ OUR REVIEW
Jamaican Jerk House
Upon entering this restaurant space on St Claude, there’s an immediate intimacy, with the bonhomie of a long-standing community gathering spot. As soon as the restaurant opened, it was an instantly-beloved best-kept secret, an exciting addition to the local residents of New Orleans' Upper Ninth Ward neighborhood. A good gateway dish is the aromatic chicken curry, slow cooked with care so that the flavors permeate every tender bite. Their biggest hit, though, has to be the oxtail stew, which is a mouthwatering festival of savory indulgence. Arrive early before the main lunch crowd, and either eat in as the place fills up, or take your feast home, where you can parlay your order into at least a couple of meals. It’s a casual establishment, but one that’ll impress out-of-town visitors as it’s in a residential spot that requires at least a modicum of local knowledge, far from the tourists’ foot traffic. READ OUR REVIEW
GW Fins
At first glance, GW Fins looks like typical French Quarter fine dining, but it’s the innovative approach to seafood that really sets it apart from its peers. Chef Michael Nelson changes the entrées daily, depending on what maritime delights his dockside sources have for him. Not many places in town serve Dover sole or branzino, but you can find them here. The most sought-after dish, though, is the Scalibut, a halibut and scallop combination that’s a true original. Apps, which tend not to change as much, include glorious lobster dumplings and seafood gumbo. READ OUR REVIEW
Alma Cafe
New Orleans has among the biggest Honduran populations in the US, so it’s only fitting that the country is gastronomically represented. Alma Cafe is an elevated brunch choice on many levels. Fried chicken and waffles or typical brunches are ten-a-penny in this city, so you’ll automatically win points by choosing a memorably different menu. Alma is currently serving breakfast and lunch menus, with both available from 8 a.m. to 3 p.m. It’s maybe 85% Honduran, with a few culinary tips of the hat to New Orleans thrown in for good measure. You can and should mix it up. A breakfast appetizer and a lunch entree, or the other way round, just for variety. Dishes range from moros y cristianos—red beans in jasmine rice cooked in coconut milk with herbs, a subtle but clever red beans and rice variation—to meat pies, with their crisp, buttery pastry, to carne asada, which may sound unadventurous, but Chef Melissa Araujo really works some magic on a well-known dish. READ OUR REVIEW
