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Fall Restaurant Guide 2012: Bywater

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BACCHANAL
600 Poland Ave., 948-9111; www.bacchanalwine.com
The wine bar's kitchen offers a frequently changing menu with dishes such as ceviche, watermelon gazpacho and steak with chimichurri, tomatoes, red onion and herbs. There's also a selection of cheeses served with grilled bread, olives and caperberries. No reservations. Dinner daily. Cash only for food. $$

THE COUNTRY CLUB
634 Louisa St., (504) 945-0742; www.thecountryclubneworleans.com
The fried green tomato Napoleon is layered with basil, red onion and mozzarella. Brunch features shrimp and andouille over stone-ground grits with mushrooms, cherry tomatoes and red onion. Reservations accepted for large parties. Breakfast and lunch Mon.-Fri., dinner and late-night daily, brunch Sat.-Sun. Credit cards. $$

ELIZABETH'S
601 Gallier St., (504) 944-9272; www.elizabethsrestaurant.com
Seared diver scallops are served with lemon beurre blanc. Oysters florentine come with pouched eggs and hollandaise. Praline bacon is a signature side item at breakfast. Reservations accepted. Breakfast and lunch Tue.-Fri., dinner Tue.-Sat., brunch Sat.-Sun. Credit cards. $$

THE GREEN BURRITO NOLA
3046 St. Claude Ave., (504) 949-2889; www.facebook.- com/the-green-burrito-nolaThe steak burrito features Cajun-spiced beef slow-cooked with bell peppers, banana peppers, onion and squash in a flour, spinach, whole wheat or tomato-basil tortilla with basmati rice and beans. Spicy fish tacos are dressed with pico de gallo. No reservations. Lunch, dinner and late-night daily. Cash only. $

JACK DEMPSEY'S RESTAURANT
738 Poland Ave., (504) 943-9914; www.jackdempseysllc.com
The Jack Dempsey seafood platter serves a training table feast of gumbo, shrimp, catfish, crab balls and two side items. Dungeness crab is steamed and served with one side. Reservations accepted for large parties. Lunch and dinner Tue.-Sat. Credit cards. $$JIMS 3000 Royal St., (504) 304-8224 The Reuben fills seeded rye bread with corned beef, pastrami, provolone and Swiss cheeses, German sauerkraut and Thousand Island dressing. The Bywater cheese steak sandwich combines marinated steak, grilled onions, green pepper and Havarti cheese on a rustic roll. No reservations. Breakfast and lunch Tue.-Sun. Credit cards. $

JIMS
3000 Royal St., (504) 304-8224;
The Reuben is fill seeded rye bread with corned beef, pastrami, provolone and Swiss cheeses, German sauerkraut and Thousand Island dressing. The Bywater cheese steak sandwich combines marinated steak, grilled onions, green pepper and Havarti cheese on a rustic roll. No reservations. Breakfast and lunch Tue.-Sun. Credit cards. $

THE JOINT
701 Mazant St., (504) 949-3232; www.alwayssmokin.com
The sausage plate features three links of locally made smoked chaurice sausage seasoned with garlic and jalapenos and served with a choice of two sides. The dinner salad is a mix of organic greens dressed with house-made smoked-tomato and onion dressing and topped with pulled pork, chopped brisket or smoked chicken sausage. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $

In Bywater, Maurepas Foods serves an array of creative dishes.
  • In Bywater, Maurepas Foods serves an array of creative dishes.

MAUREPAS FOODS
3200 Burgundy St., (504) 267-0072; www.maurepasfoods.com
Goat tacos are soft corn tortillas filled with slow-cooked goat, pickled tomatoes and spicy cilantro harissa. A roasted chicken leg quarter is served with market greens, a slow-poached egg and grits. No reservations. Lunch, dinner and late-night Thu.-Tue. Credit cards. $$

PRIME GRILLE
3612 Dauphine St., (504) 301-1740 This new restaurant serves hearty dishes like venison stew over pappardelle pasta and bison rib-eye steaks. Salmon en croute is a fillet cooked in pastry. Reservations accepted. Lunch and dinner Wed.-Sat., brunch Sun. Credit cards. $$

ST. COFFEE
2709 St. Claude Ave., (504) 872-9798; www.stcoffee.com
This coffeeshop serves items from Fais Dough Dough bakery including a mushroom and leek frittata. There also are baked goods and a changing selection of flavored scones such as the ginger pear scone. No reservations. Breakfast and lunch daily. Cash only. $

SATSUMA CAFE
3218 Dauphine St., (504) 304-5962; www.satsumacafe.com
The quinoa salad features roasted local zucchini, quinoa, feta, arugula, mint, almonds and orange-jalapeno vinaigrette. A roasted pear and Brie melt is dressed with caramelized onions, walnut spread and balsamic glaze on sourdough or wheat bread. No reservations. Breakfast and lunch daily. Credit cards. $$

SHAKE SUGARY
3600 St. Claude Ave., (504) 355-9345; www.shakesugary.com
A variety of scones are available and the apple and goat cheese scone is popular. The Key lime pie has a graham cracker crust and is topped with whipped cream and Key lime slices. No reservations. Breakfast and lunch Sat.-Sun. Credit cards and checks. $

SUGAR PARK
3054 St. Claude Ave., (504) 942-2047; www.sugarparknola.com
The Zephyr pie is a spicy vegetarian pizza with adobo sauce, cherry tomatoes, mushrooms and garlic. Pub-style fish and chips features beer battered and fried cod with thick-cut fries and malt vinegar. Reservations accepted for large parties. Dinner Tue.-Sun. Credit cards. $

SUIS GENERIS
3219 Burgundy St., (504) 309-7850; www.suisgeneris.com
House-made cilantro ravioli are filled with fresh artichoke hearts, shiitake mushrooms, smoked mozzarella and shallots and served with grilled asparagus and roasted red pepper-cucumber-sambal oelek sauce. Wake Up Duck is a duck breast brined in coffee, star anise, garlic and orange, pan-seared and served with black rice and Brussels sprouts. Reservations accepted for large parties. Dinner Wed.-Sun., late-night Thu.-Sat., brunch Sat.-Sun. Cash only. $$


Bywater | CBD | Carrollton/University | Citywide

Eastern New Orleans/Chalmette | Faubourg Marigny | French Quarter

Gentilly/Lakefront | Harahan & Jefferson/River Ridge

Kenner & Beyond | Lakeview | Metairie | Mid-City/Treme

Uptown | Warehouse District

Northshore

Abita Springs/Covington | Madisonville | Mandeville | Outskirts | Slidell

West Bank

Algiers | Gretna/Terrytown | Harvey | Marrero | Other

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