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Spring Restaurant Guide 2013: R

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R&O'S RESTAURANT
216 Old Hammond Hwy., Metairie, (504) 831-1248
R&O's serves its roast beef po-boy on a toasted sesame loaf with rich, dark gravy, or diners can get one topped with red gravy and cheese. Seafood gumbo is made with shrimp, crawfish, crabs and oysters. No reservations. Lunch Mon.-Sun., dinner Wed.-Sun. Credit cards. $$

RADOSTA'S RESTAURANT & DELI
249 Aris Ave., Metairie, (504) 831-1537
Don's Special features house-made Italian sausage, olive salad and melted provolone. The Cajun delight features crawfish cakes, fried green tomatoes, remoulade, romaine lettuce and green onions. No reservations. Lunch and early dinner Mon.-Sat. Credit cards. $$

RAISING CANE'S CHICKEN FINGERS
Citywide; www.raisingcanes.com
The Box combines four fried chicken tenders, tangy Cane's sauce, french fries, Texas toast and coleslaw. Wash it down with fresh-squeezed lemonade served over crushed ice. No reservations. Hours vary by location. Credit cards. $

RALPH & KACOO'S
519 Toulouse St., (504) 522-5226; www.ralphandkacoos.com
Redfish Ponchartrain is sauteed redfish topped with shrimp, jumbo lump crabmeat, tomatoes and Vieux Carre sauce, a cream sauce with white wine, lemon and a blend of cheeses. Shrimp brochette features grilled bacon-wrapped Gulf shrimp stuffed with pepper Jack cheese and served on Cajun rice with buttery dipping sauce. Reservations accepted. Lunch Fri.-Sun., dinner daily. Credit cards. $$$

RALPH'S ON THE PARK
900 City Park Ave., (504) 488-1000; www.ralphsonthepark.com
Grilled lamb spareribs are seasoned with smoked paprika and served with orange glaze. Seared Chappapeela Farms duck breast is served with confit dirty rice, baby green beans and satsuma and dried-cherry sauce. Reservations recommended. Lunch Tue.-Fri., dinner daily, brunch Sun. Credit cards. $$$

RED FISH GRILL
115 Bourbon St., (504) 598-1200; www.redfishgrill.com
Barbecue oysters are flash fried and served with Crystal barbecue sauce and house-made blue cheese dressing. Hickory-grilled redfish is served with tasso and wild mushroom Pontalba potatoes, sauteed Louisiana jumbo lump crabmeat and lemon-butter sauce. Reservations recommended. Lunch and dinner daily. Credit cards. $$$

RED GRAVY
125 Camp St., (504) 561-8844; www.redgravycafe.com
Madeira-marinated duck breast is served with duck fat pancakes, plum, onion and fig-balsamic glaze. Slow-braised veal cheeks in tomato and wine sauce is served with gremolata and Rocking R Dairy black pepper chevre mashed potatoes. Reservations accepted. Breakfast and lunch Mon. and Wed.-Fri., dinner Thu.-Fri., brunch Sat.-Sun. Credit cards. $$$

THE RED MAPLE
1036 Lafayette St., Gretna, (504) 367-0935; www.theredmaple.com
Char-broiled oysters come topped with Parmesan cheese and herb butter. Redfish Pontchartrain is topped with lump crabmeat and served with mashed potatoes, vegetables and mushroom-sherry cream sauce. Reservations required. Lunch Tue.-Fri., dinner Tue.-Sat. Credit cards and checks.  $$$

THE RED PALACE
1025 Westbank Expwy., Gretna, (504) 366-7071
Catfish fillets are coated in sesame seeds and breadcrumbs and topped with crawfish and spicy black bean-garlic sauce. The Long Fong Steak comes with seared or fried chicken over a bed of Chinese vegetables. Reservations accepted. Lunch and dinner Tue.-Sun. 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. Jumbo lump crabmeat-stuffed shrimp is served with avocado, a smoked Gouda hominy cake and bacon sauce meuniere. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sat., brunch Sun. Credit cards. $$$

REFUEL CAFE
8124 Hampson St., (504) 872-0187; www.refuelcafe.com
A lunch special features roasted tomato soup with a goat-cheese croissant. Caramelized banana French toast is topped with cinnamon whipped cream. No reservations. Breakfast Mon.-Fri., lunch Tue.-Fri., brunch Sat.-Sun. Credit cards. $

REGINELLI'S PIZZERIA
Citywide; www.reginellis.com
The Tony's Play pie is topped with pepperoni, pancetta, prosciutto, mushrooms, onions, peppers, capers, mozzarella cheese and marinara sauce. The avocado and asparagus salad is tossed with feta cheese, artichoke, Roma tomatoes, croutons and honey-Dijon vinaigrette. No reservations. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $

REMOULADE
309 Bourbon St., (504) 523-0377; www.remoulade.com
N'awlins nachos tops tortilla chips with red beans, smoked sausage, diced tomatoes, cheddar cheese, guacamole, jalapenos and sour cream. Oysters Arnaud is a sample platter of several baked oyster dishes from adjacent Arnaud's, including oysters Rockefeller, Bienville (topped with shrimp, mushrooms, green onions and herbs), Suzette (bacon, pimento, green onion and bell pepper) and others. Reservations accepted. Lunch and dinner daily. Credit cards. $$

RENDON INN'S DUGOUT SPORTS BAR & GRILL
4501 Eve St., (504) 826-5605; www.therendoninn.com
The Boudreaux burger features lean ground beef, hot sausage, applewood-smoked bacon, cheese, onions and remoulade on a ciabatta bun. The slow-cooked pulled pork sandwich comes with fries. No reservations. Lunch, dinner and late-night daily. Credit cards. $

RENE BISTROT
700 Tchoupitoulas St., (504) 613-2350; www.renebistrotneworleans.com
An oyster bar features oysters, Gulf shrimp, lobster and an assortment of ceviches. The roasted half Chappapeela Farms duck comes with cider-braised romaine, apples and honey-balsamic reduction. Reservations accepted. Lunch Mon.-Fri., dinner daily, brunch Sun. Credit cards. $$$

RESTAURANT AUGUST
301 Tchoupitoulas St., (504) 299-9777; www.restaurantaugust.com
Chef John Besh's signature house-made gnocchi are tossed with blue crab and Perigord truffles. Breaded trout Pontchartrain is served with wild mushrooms, jumbo lump crabmeat and hollandaise. Reservations recommended. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

RESTAURANT CYPRESS
4426 Transcontinental Drive, Metairie, (504) 885-6885; www.restaurantcypress.com
The slow-roasted duck entree comes with andouille and cornbread dressing and features a pan-seared breast and confit of duck with huckleberry glaze. The fish of the day is pan-seared and served with asparagus and crabmeat butter sauce. Reservations accepted. Dinner Tue.-Sat. Credit cards. $$

RESTAURANT DES FAMILLES
7163 Barataria Blvd., Crown Point, (504) 689-7834; www.desfamilles.com
Alligator-stuffed mushrooms are served with alligator sauce piquant. Redfish Marcel is lightly battered, fried and served with sauteed mushrooms, crabmeat and grilled shrimp. Reservations recommended. Lunch and dinner Mon.-Sat., brunch Sun. Credit cards. $$$

RESTAURANT R'EVOLTION
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. Crab beignets are beer battered, stuffed with crab and topped with remoulade. Reservations recommended. Lunch Mon.-Fri., dinner daily, brunch Sun. Credit cards. $$$

RIB ROOM
621 St. Louis St., (504) 529-7046; www.ribroomneworleans.com
Prime rib (offered in 8-, 12- and 18-ounce cuts) is seasoned with sea salt, roasted with herbs and served au jus with salad and a baked potato. Bacon-wrapped scallops are served with roasted salsify, cauliflower puree and white wine-lemon butter. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

RICCOBONO'S PANOLA STREET CAFE
7801 Panola St., (504) 314-1810
Eggs Benedict features poached eggs atop Canadian bacon and an English muffin with hollandaise and potatoes. The Nola burger is topped with applewood-smoked bacon, mushrooms and grilled onions on a Leidenheimer French bun. No reservations. Breakfast and lunch daily. Credit cards. $

RICCOBONO'S PEPPERMILL
3524 Severn Ave., Metairie, (504) 455-2266; www.riccobonos.com
Crab cake Benedict features two poached eggs atop crab cakes with hollandaise and potatoes. Oysters Riccobono is oysters baked with mushrooms, garlic, olive oil, Italian breadcrumbs and Parmesan, served with spaghetti bordelaise. Reservations accepted. Breakfast and lunch daily, dinner Wed.-Sun. Credit cards. $$

THE RIDGE BISTRO
1827 Hickory Ave., River Ridge, (504) 305-4195; www.ridgebistro.com
Creole white beans and shrimp features creamy sauce and smoked sausage. The Peppery Pig sandwich layers smoked ham, provolone cheese, baby spinach, tomato and Tabasco pepper jelly on a toasted croissant. Reservations accepted for large parties. Lunch Mon.-Fri., dinner Tue.-Sat. Credit cards. $$

RIOMAR
800 S. Peters St., (504) 525-3474; www.riomarseafood.com
Pan-seared Louisiana black drum is served with Gulf shrimp, maduro relleno, chiote-coconut relish and salsa criolla. The grilled seafood platter includes Portuguese octopus with a smoked paprika infusion, Gulf shrimp with chimichurri and squid with smoked tomato aioli. Reservations accepted. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

RISTORANTE DA PIERO
401 Williams Blvd., Kenner, (504) 469-8585; www.ristorantedapiero.net
Osso buco is served with risotto. The grillata mista includes lamb leg, a pork chop, pancetta and Italian sausage. House-made gnocchi are topped with Gorgonzola cream sauce. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sat. Credit cards and checks. $$

RISTORANTE FILIPPO
1917 Ridgelake Drive, Metairie, (504) 835-4008 The oysters Oreganate are local oysters dusted in Italian breadcrumbs, baked and topped with parsley and Romano cheese. A 12-ounce pork chop is grilled and served with bordelaise sauce and roasted potatoes. All entrees come with warm Italian bread and salad dressed with Italian vinaigrette. Reservations accepted. Lunch Tue.-Fri., dinner Tue.-Sat. Credit cards. $$

RIVERBEND BREWHOUSE
1715 Jefferson Hwy., Jefferson, (504) 309-4975; www.riverbendbrewhouse.com
The Hot Damn, Brew Dat burger has a patty combining ground beef and hot sausage and is served on a Leidenheimer bun. Golden-fried crab balls are served with the house dipping sauce. No reservations. Lunch daily, dinner Mon.-Sat., late-night Wed.-Sat. Credit cards. $$

Chef Mike Baskind prepares creative lunch specials at Rivershack Tavern. - PHOTOS BY CHERYL GERBER
  • Photos by Cheryl Gerber
  • Chef Mike Baskind prepares creative lunch specials at Rivershack Tavern.

RIVERSHACK TAVERN
3449 River Road, Jefferson, (504) 834-4938; www.therivershacktavern.com
The soft-shell crab po-boy comes in half and whole sizes, dressed and with fries or sweet potato fries. A 12-ounce rib-eye steak is served with salad and a baked potato. No reservations. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $

ROCK 'N' BOWL
3000 S. Carrollton Ave., (504) 861-1700; www.rockandbowl.com
The house-ground burgers feature grass-fed Louisiana beef from Straight Stick Ranch and come with fries. Crispy golden-fried pickles come with the house Crystal hot sauce-based Boss Sauce for dipping. No reservations. Lunch, dinner and late-night Mon.-Sat. Credit cards. $

ROCK-N-SAKE
823 Fulton St., (504) 581-7253; www.rocknsake.com
Shrimp and cream-cheese stuffed wontons are topped with garlic-shrimp sauce. The Rainbow Seafood salad features tuna, yellowtail and salmon mixed with cucumbers, avocado, smelt roe and green onions and is topped with ponzu sauce. No reservations. Lunch Fri., dinner Tue.-Sun., late night Fri.-Sat. Credit cards. $$

ROLY POLY
One Shell Square, 701 Poydras St., Suite 121, (504) 561-9800; 816 Hwy. 190, Covington, (985) 892-2462; 3020 Veterans Memorial Blvd., Metairie, (504) 872-0957; 5409 Tchoupitoulas St., (504) 891-8373; www.rolypoly.com
Roly Poly's Spa salad features plum tomatoes, green peppers, cucumber, carrots, mushrooms, avocado, walnuts, dried cranberries, alfalfa sprouts, mixed greens and balsamic vinaigrette. The pressed Key West Cuban sandwich combines smoked pork, turkey, ham, Swiss and cheddar cheeses, pickles, onions, tomatoes, lettuce and honey mustard. No reservations. Hours vary by location. Credit cards. $

ROMAN PIZZA
7329 Cohn St., (504) 866-1166; www.facebook.com/romanpizza2000
Artichoke pizza is topped with garlic sauce, mozzarella, artichoke, feta, mushrooms and tomato. Start off the meal with an order of chicken wings, which come dressed in your choice of sauce. Delivery available. No reservations. Lunch, dinner and late-night daily. Credit cards. $

ROOT
200 Julia St., (504) 252-9480; www.rootnola.com
Louisiana pickled shrimp come with deviled eggs topped with truffled egg-yolk mousse. Cohiba-smoked scallops are coated with chorizo dust and come with caramelized cauliflower, patatas bravas and fennel choucroute. Reservations recommended. Lunch Mon.-Fri., dinner daily, late-night Fri.-Sat. Credit cards. $$$

ROTOLO'S PIZZERIA
Citywide; www.rotolos.com
The parma rosa pasta features blackened shrimp, Italian sausage and penne pasta tossed in creamy tomato sauce. The barbecue chicken pizza has barbecue sauce, grilled chicken and red onions on a hand-tossed crust. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $

ROUSES
Citywide; www.rouses.com
The options at Rouses include a salad bar, sandwiches, sushi, Asian noodle dishes cooked to order, breads and sweets from the bakery and more. Daily specials include Monday's red beans and rice with smoked sausage and Friday's fried fish served with white beans and rice. No reservations. Breakfast, lunch and dinner daily. Credit cards and checks. $

ROUX ON ORLEANS
Bourbon Orleans Hotel, 717 Orleans St., (504) 571-4604; www.bourbonorleans.com/roux-on-orleans
Redfish couvillion is topped with spicy Creole sauce and comes with rice pilaf. Fried catfish with shrimp and grits is topped with etouffee sauce. Reservations accepted. Breakfast daily, dinner Tue.-Sat. Credit cards. $$$

ROYAL BLEND COFFEE & TEA HOUSE
204 Metairie Road, Metairie, (504) 835-7779; 621 Royal St., (504) 523-2716; www.royalblendcoffee.com
The Uptowner Salad features baby greens, red onion, golden raisins, blue cheese, vine-ripened tomatoes and house-made honey balsamic vinaigrette. The Executive club sandwich combines turkey, ham, bacon, Swiss and cheddar cheeses, lettuce, tomato and honey-mustard dressing. No reservations. Breakfast, lunch and early dinner daily. Credit cards. $

ROYAL HOUSE
441 Royal St., (504) 528-2601; www.royalhouserestaurant.com
Flaky puff pastries are topped with creamy spinach dressing, fried oysters and Crystal beurre blanc. Baked shrimp tortellini features Gulf shrimp in seafood cream sauce topped with bread crumbs and baked to golden brown. Reservations accepted for large parties. Lunch, dinner and late-night daily. Credit cards. $$$

THE RUBY SLIPPER CAFE
139 S. Cortez St., (504) 309-5531; 200 Magazine St., (504) 525-9355; 2001 Burgundy St., (504) 525-9355; www.-therubyslippercafe.net
Eggs Blackstone is made with applewood-smoked bacon, grilled tomato and poached eggs served open-face on a buttermilk biscuit with hollandaise. Bananas Foster pain perdu features French toast topped with rum-flambeed bananas and raisins and comes with applewood-smoked bacon. No reservations. Hours vary by location. Credit cards. $$

RUE 127
127 N. Carrollton Ave., (504) 483-1571; www.rue127.com
Chef Ray Gruezke's sweetbread risotto features enoki and beech mushrooms, pine nuts and lemon risotto. The double cut-pork chop is served atop corn coush-coush and comes with roasted pepper jus and crispy onions on top. Reservations recommended. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards. $$$

RUE DE LA COURSE
1140 S. Carrollton Ave., (504) 861-4343
The Mediterranean sandwich features tomato, fresh basil, mozzarella, prosciutto and balsamic vinaigrette. The Sicilian salad combines baby greens, prosciutto, mortadella, salami, provolone, croutons, olive salad, Parmesan and vinaigrette dressing. No reservations. Breakfast, lunch and dinner daily. Cash only. $

THE RUM HOUSE
3128 Magazine St., (504) 941-7560; www.rumhousenola.com
The Cuban sandwich is made with pulled pork, ham, tomatoes, pickles, Swiss cheese and Creole horseradish aioli. The seafood pepper pot is a Caribbean bouillabaisse loaded with mahi mahi, calamari, mussels, shrimp and scallops in spicy Jamaican pepper hot sauce. No reservations. Lunch and dinner daily. Credit cards. $$

RUSSELL'S MARINA GRILL
8555 Pontchartrain Blvd., (504) 282-9999; www.russellsmarinagrill.net
Eggplant Lafitte features paneed eggplant rounds over angel hair pasta with crawfish etouffee sauce. Eggs 9th includes two lump crab cakes, poached eggs and shrimp hollandaise. Reservations accepted. Breakfast and lunch daily. Dinner Thu.-Sat. Credit cards. $$

RUSTY PELICAN
500 Girod St., Mandeville, (985) 778-0364; www.sippinstation.com
The Girod Street burger is topped with pepper Jack cheese, barbecue sauce and two fried onion rings and comes with fries. Crab cakes are covered with panko breadcrumbs fried and served with remoulade. No reservations. Lunch Mon.-Sun., dinner Tue.-Sat. Credit cards and checks. $

RUTH'S CHRIS STEAK HOUSE
3633 Veterans Memorial Blvd., Metairie, (504) 888-3600; Harrah's Hotel, 525 Fulton St., (504) 587-7099; www.ruthschris.com
The New York Strip is a USDA Prime cut cooked in a special broiler and served in sizzling butter. New Orleans-style barbecue shrimp features shrimp sauteed in reduced white wine, butter and garlic and served over roasted garlic mashed potatoes. Reservations recommended. Fulton Street: lunch and dinner daily. Veterans Memorial Boulevard: lunch Fri., dinner daily. Credit cards. $$$


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