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2013 Summer Restaurant Guide: #s

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5 FIFTY 5
New Orleans Marriott, 555 Canal St., (504) 553-5638; www.555nola.com
Lobster mac and cheese is made with sauteed Maine lobster knuckle meat, Boursin, mascarpone and white cheddar cheeses, baby spinach and truffle oil and is served with crostini. The dry-aged top sirloin comes with brown butter parsnip whipped potatoes and onion compote. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$

7 ON FULTON
Wyndham Riverfront New Orleans Hotel, 701 Convention Center Blvd., (504) 525-7555; www.7onfulton.com
New Orleans-style barbecue shrimp features peppery butter sauce made with blonde ale, served with grilled crostini. Fried green tomatoes come with jumbo lump crabmeat tossed in house-made white remoulade. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$

8 BLOCK KITCHEN & BAR
Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3850; www. neworleans.hyatt.com
The shrimp Benedict BLT features fried shrimp, bacon, poached eggs, tomato and hollandaise on brioche. The grilled Cajun black drum sandwich is dressed with lettuce and tomato tartare sauce and served with Persillade-crusted Gulf shrimp, wild mushroom risotto, green pea pods and confit tomatoes. Reservations accepted. Breakfast and lunch daily, brunch Sun. Credit cards. $$

13
517 Frenchmen St., (504) 942-1345; www.13monaghan.com
Breakfast burritos fill whole wheat tortillas with roasted red pepper sauce, cheddar cheese, salsa and scrambled eggs or tofu. Tater tachos are potato tots covered with black beans, jalapenos, cheddar cheese, salsa and sour cream. No reservations. Breakfast, lunch, dinner and late-night daily. Credit cards. $




Prices
Dollar signs indicate the average price of a dinner entree.

$ = $1-$10
$$ = $11-$20
$$$ = $21-up


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