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2013 Winter Restaurant Guide: Louisiana Contemporary

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Louisiana Contemporary

7 ON FULTON
Wyndham Riverfront New Orleans Hotel, 701 Convention Center Blvd., (504) 525-7555; www.7onfulton.com
Oven-roasted lobster tail is topped with Louisiana crawfish and corn cream sauce and comes with fingerling potatoes and asparagus. One po-boy option features flash-fried Gulf oysters dressed with remoulade sauce on French bread. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$

BISTRO DAISY
5831 Magazine St., (504) 899-6987; www.bistrodaisy.com
Jumbo lump crabmeat is served with horseradish aioli, chilled roasted beets, torn-bread croutons and chives. A bouillabaisse of fresh Gulf seafood features saffron-herbsaint broth and is served with a rouille crouton. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

BOMBAY CLUB
830 Conti St., (504) 586-0972; www.thebombayclub.com
The 16-ounce pork porterhouse is glazed with Steen's cane syrup and Creole mustard and served with bacon-smothered green beans and brabant potatoes topped with fried shallot rings. Duck Lafourche includes a slow-roasted leg quarter and a pan-seared breast served with grilled boudin, greens, chow-chow and demi-glace. Reservations recommended. Dinner daily. Credit cards.  $$$

BRIGTSEN'S RESTAURANT
723 Dante St., (504) 861-7610; www.brigtsens.com
Chef Frank Brigtsen serves contemporary Creole dishes. The cochon du lait entree comes with cornbread dressing, crackling and a natural pan gravy. File gumbo brims with rabbit and andouille. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

CAFE ADELAIDE AND SWIZZLE STICK BAR
300 Poydras St., (504) 595-3305; www.cafeadelaide.com
Seared Gulf fish is served with cracked olives, roasted eggplant, salted lemon, white anchovies, chickpeas and charred parsley. The cassoulet stew features crispy duck breast and pickled pork- and andouille-stewed white beans, satsuma gremolata and pepper jelly. Reservations recommended. Breakfast and dinner daily, lunch Mon.-Fri., brunch Sat.-Sun. Credit cards. $$$

CHRISTOPHER'S ON CAREY
2228 Carey St., Slidell, (985) 641-4501; www.christophersoncarey.com
The cioppino features mussels, speckled trout, shrimp and crabmeat sauteed with white wine, garlic, shallots and smoky tomato broth. The bone-in veal rib-eye is sauteed in mushrooms, white wine and spinach, and comes with fingerling potatoes and seasonal vegetables. Reservations recommended. Lunch Tue.-Fri., dinner Wed.-Sat. Credit cards. $$$

CLANCY'S
6100 Annunciation St., (504) 895-1111; www.clancysneworleans.com
Prince Edward Island mussels are steamed in savory andouille, onion and tomato broth and finished with fresh herbs and roasted tomatoes. The sauteed speckled trout is served with jumbo lump crabmeat and meuniere sauce. Reservations recommended. Lunch Thu.-Fri., dinner Mon.-Sat. Credit cards. $$$

THE COLUMNS HOTEL
3811 St. Charles Ave., (504) 899-9308;  www.thecolumns.com
Baked brie comes with mango chutney and house-made croustades. The French dip features slow-roasted beef, melted Swiss cheese, horseradish mayonnaise and is served with house-made potato chips. Reservations accepted. Breakfast daily, lunch Fri.-Sat., dinner Sun.-Thu., brunch Sun. Credit cards. $$$

DAKOTA
629 N. Hwy. 190, Covington, (985) 892-3712; www.thedakotarestaurant.com
Veal with three sauces features bearnaise, glace de veau and beurre blanc topped with jumbo lump crabmeat and served with truffled potatoes. Brie soup is topped with crabmeat. Reservations recommended. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards and checks. $$$

DANTE'S KITCHEN
736 Dante St., (504) 861-3121; www.danteskitchen.com  "Roasted chicken under a brick" features half a deboned bird served with maple glaze. Wagyu oxtail is served with heirloom tomato sauce over a pickled corn grit cake with a side of okra chips. Reservations recommended. Dinner Wed.-Mon., brunch Sat.-Sun. Credit cards. $$$

DICK AND JENNY'S 
4501 Tchoupitoulas St., (504) 894-9880; www.dickandjennys.com
Duck confit cigars are house-made crepes bundling duck confit, tangy citrus-ginger bok choy served with zesty ginger-soy sauce. The Gulf fish bouillabaisse adds the fish of the day to a mix of shrimp, calamari and crab. Reservations recommended. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards. $$$

DIJON
1379 Annunciation St., (504) 522-4712; www.dijonnola.com
Roasted oysters en persillade are served with baby arugula and preserved lemon. The cochon de lait entree includes grilled pork loin, braised shoulder, roasted belly with turnip puree, Brussels sprouts and mustard jus. Reservations recommended. Dinner Tue.-Sat., brunch Sun. Credit cards. $$$

DISH ON HAYNE
9734 Hayne Blvd., (504) 301-0356; www.dishonhayne.com
Grilled salmon is made with bourbon pecan sauce, garlic mashed potatoes and grilled asparagus. Catfish Charles features two deep-fried 9-ounce fillets on a panko-crusted potato cake with crawfish cream sauce, corn, peppers and Parmesan cheese. Reservations accepted. Lunch Thu.-Fri., dinner Thu.-Sat., brunch Sun. Credit cards. $$$

EMERIL'S DELMONICO
1300 St. Charles Ave., (504) 525-4937; www.emerilsrestaurants.com/emerils-delmonico
Dry-aged moulard duck breast is served with corn maque choux, broccoli rabe, roasted poblano, cheddar grits and house-made tasso jam. Louisiana drum meuniere is served with local blue crab, olive oil-poached artichoke, roasted fingerling potatoes, young arugula and grape tomatoes. Reservations recommended. Dinner daily. Credit cards. $$$

EMERIL'S RESTAURANT
800 Tchoupitoulas St., (504) 528-9393; www.emerils.com
Fried chicken and waffles is served with watermelon slaw and Crystal hot sauce syrup. The sweet barbecue-glazed salmon is served alongside crispy onions, potato and andouille hash and finished with a house-made Worcestershire sauce. Reservations recommended. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

FLAMING TORCH RESTAURANT
737 Octavia St., (504) 895-0900; www.flamingtorchnola.com
Homard thermidor is a traditional lobster dish served with mushrooms, leeks, garlic, cream and orange mousseline sabayon. Coq au vin pommes de terre gremolata is a red wine-braised free-range chicken served with gremolata potatoes and root vegetables. Reservations recommended. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

GALLAGHER'S GRILL
509 S. Tyler St., Covington, (985) 892-9992; www.gallaghersgrill.com
Steaks like the bone-in 18-ounce Kansas City strip are served sizzling with butter. Pan-seared pompano is topped with sauteed crabmeat and citrus beurre blanc. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sat. Credit cards. $$$

HERITAGE GRILL
111 Veterans Memorial Blvd., Suite 150, Metairie, (504) 934-4900; www.heritagegrillmetairie.com
The crabmeat grilled cheese is made with fontina and Vermont white cheddar on seven-grain bread and served with a cup of soup. Duck and wild mushroom spring rolls are served with a mirin-soy dipping sauce. Reservations accepted. Lunch Mon.-Fri. Credit cards. $$

HIGH HAT CAFE
4500 Freret St., (504) 754-1336; www.highhatcafe.com
Fried farm-raised catfish is served with fresh-cut fries, coleslaw and hushpuppies. The pimento cheeseburger is a half-pound Angus burger topped with pimento cheese served on a brioche bun. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

K-PAUL'S LOUISIANA KITCHEN
416 Chartres St., (504) 596-2530; www.kpauls.com
The surf and turf combines blackened Louisiana drum and blackened beef tenderloin topped with debris sauce and served with seasonal vegetables and mashed potatoes. An appetizer of fried rabbit tenderloin is topped with Creole mustard sauce. Reservations recommended. Lunch Thu.-Sat., dinner Mon.-Sat. Credit cards. $$$

LE CITRON BISTRO
1539 Religious St., (504) 566-9051; www.le-citronbistro.com
Blackened redfish topped with lump crab and hollandaise comes with mixed vegetables and sweet potato mash. Paneed duck breast is served with pineapple, onion and pepper glaze and jambalaya. Reservations accepted. Dinner Tue.-Sat., brunch Sun. Credit cards. $$

LOLA
517 N. New Hampshire St., Covington, (985) 892-4992; www.lolacovington.com
Red bean hummus is served with house-made bacon marmalade, grilled focaccia, house-made pickles and Creole mustard. The Lola burger features sharp cheddar cheese, house-made pickles, spring mix and bacon marmalade white truffle fries. Reservations recommended. Lunch Mon.-Fri., dinner Fri.-Sat. Credit cards. $$$

LOUISIANA BISTRO
337 Dauphine St., (504) 525-3335; www.louisianabistro.net
For an appetizer, Louisiana blue crab is served with asparagus and lemon-pepper aioli. The seafood courtbouillon is a traditional Louisiana seafood stew. Reservations recommended. Dinner Wed.-Sun. Credit cards. $$$

MAPLE STREET CAFE
7623 Maple St., (504) 314-9003; www.maplestreetcafenola.com
Duck Jameel is a boneless breast topped with blueberry-cognac sauce. Fried soft-shell crab is served with linguine in crawfish cream sauce. Reservations recommended. Lunch and dinner daily. Credit cards.  $$

MAT & NADDIE'S
937 Leonidas St., (504) 861-9600; www.matandnaddies.com
A Panamanian-style dish features poached Gulf grouper and shrimp in a hearty sweet and hot pepper, tomato and coconut milk stew with rice. A vegan option is the roasted banana with green lentil flour curry paste served with almond cream and tomato-mint-cilantro relish. Reservations recommended. Dinner Mon.-Tue., Thu.-Sat. Credit cards. $$$

MONTREL'S BISTRO
1000 N. Peters St., (504) 524-4747
Louisiana crab cakes are served with crawfish cream sauce. Louisiana redfish is topped with lump crabmeat, Louisiana crawfish tails and white wine sauce and served with rice pilaf and the vegetable of the day. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$

MURIEL'S JACKSON SQUARE
801 Chartres St., (504) 568-1885; www.muriels.com
Pecan-crusted puppy drum is served with roasted pecan and jumbo lump crabmeat relish and lemon-butter sauce. Crawfish and goat cheese crepes are topped with a buttery sauce made with chardonnay, tomato, bell pepper and onion. Reservations recommended. Lunch and dinner daily, brunch Sun. Credit cards. $$$

NATHAN'S RESTAURANT
36440 Old Bayou Liberty Road, Slidell, (985) 643-0443; www.nathansrestaurant.net
Char-broiled Louisiana oysters are topped with garlic butter. Blackened tuna is served on a bed of tasso and potato hash with Creole honey-butter. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$$

NOLA RESTAURANT
534 St. Louis St., (504) 522-6652; www.emerilsrestaurants.com/nola-restaurant
Crispy smoked duck and mushroom boudin balls are served with tomato-bacon jam and Creole mustard aioli. The grilled pork chop is served with brown sugar-glazed sweet potatoes, toasted pecans and caramelized onion reduction. Reservations recommended. Lunch Thu.-Sun., dinner daily. Credit cards. $$$

ONE RESTAURANT & LOUNGE
8132 Hampson St., (504) 301-9061; www.onerestaurantnola.com
The duck confit leg quarter comes with grilled chicken sausage, applesauce, heirloom potatoes and baby carrots. Louisiana crab cakes are served with mirliton fries and roasted garlic aioli. Reservations accepted. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards. $$

ORLEANS GRAPEVINE WINE BAR AND BISTRO
720 Orleans Ave., (504) 523-1930; www.orleansgrapevine.com
Stuffed flounder is filled with Pontchartrain blue crabmeat and topped with crawfish tasso cream sauce. Conch sabayon is served in a shell. No reservations. Dinner daily. Credit cards. $$$

THE RED MAPLE
1036 Lafayette St., Gretna, (504) 367-0935; www.theredmaple.com
Redfish Pontchartrain is topped with lump crabmeat and served with mashed potatoes, vegetables and mushroom-sherry cream sauce. Bread pudding is drizzled with rum sauce. Reservations required. Lunch Tue.-Fri., dinner Tue.-Sat. Credit cards and checks. $$$

REDEMPTION
3835 Iberville St., (504) 309-3570; www.redemption-nola.com
Roasted duck breast is served with poached pear reduction, foie gras, risotto and sauteed greens. Sauteed flounder is served with shrimp-stuffed mirliton, flash-fried green tomato and crawfish etouffee sauce. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sat., brunch Sun. Credit cards.  $$$

RESTAURANT R'EVOLUTION
777 Bienville St., (504) 553-2277; www.revolutionnola.com
Death by Gumbo features andouille- and oyster-stuffed quail finished tableside with a ladle of gumbo on top. Gulf shrimp and grits "Villages de l'Est" tops stone-ground cheese grits with shrimp stir-fried with chilis and ginger. Reservations recommended. Lunch Mon.-Fri., dinner daily, brunch Sun. Credit cards. $$$

PATOIS
6078 Laurel St., (504) 895-9441; www.patoisnola.com
Octopus Portuguese is grilled and layered over fregola, San Marzano tomatoes, olives and capers. Braised quail is stuffed with boudin noir and dirty farro, nestled beside slow-braised greens and finished with apple cider reduction. Reservations recommended. Lunch Fri., dinner Wed.-Sat., brunch Sun. Credit cards. $$$

TIVOLI & LEE
936 St. Charles Ave., (504) 962-0909
Crispy pork belly is served with fried, local Brussels sprouts and house-made pepper jelly glaze. The pickled Gulf shrimp salad features poached shrimp, pickled cauliflower and green beans, croutons and fresh herbs tossed in chili-shallot vinaigrette. Reservations accepted. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

UPPERLINE RESTAURANT
1413 Upperline St., (504) 891-9822; www.upperline.com
Drum fish is served with spicy shrimp and sauce piquant. Traditional Louisiana grillades and grits are served with mushroom and bell pepper gravy. Reservations recommended. Dinner Wed.-Sun. Credit cards. $$$

VERANDA RESTAURANT
Intercontinental New Orleans, 444 St. Charles Ave., (504) 585-4383; www.icneworleans.com
The lamb burger is topped with olive-pepper relish and tzatziki sauce. Gumbo ya ya includes shrimp, crawfish, sausage and okra. Reservations recommended. Breakfast and lunch Mon.-Sat., brunch Sun. Credit cards. $$

WATER STREET BISTRO
804 Water St., Madisonville, (985) 845-3855; www.waterstreetbistromadisonville.com
Pan-seared scallops are served on top of baby spinach with feta cheese. Grilled rack of lamb features balsamic- and rosemary-infused olive oil and is served with creamed potatoes and vegetables. Reservations recommended. Lunch and dinner Wed.-Sat., brunch Sun. Credit cards and checks. $$

ZACHARY'S RESTAURANT
902 Coffee St., Mandeville, (985) 626-7008; www.zacharys985.com
Chef Zachary Watters prepares changing Gulf seafood specials. Braised beef short rib osso buco is served over turnip mash with a root vegetable medley. Reservations recommended. Lunch Wed.-Fri., dinner Tue.-Sat. Credit cards. $$$

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