News

Summer Restaurant Guide 2014: N

comment

N'tini's
2891 Hwy. 190, Mandeville, (985) 626-5566; www.ntinis.com
N'Tini's seafood eggplant features shrimp, crabmeat and crawfish in light garlic cream atop flash-fried eggplant and angel hair pasta. The French dip sandwich combines beef, Swiss cheese, caramelized onions and horseradish mayonnaise on French bread, served au jus. Reservations recommended. Breakfast Sat.-Sun, lunch daily, dinner Mon.-Sat. Credit cards. $$$

Nacho Mama's Mexican Grill
1000 S. Clearview Pkwy., Suite 1016, Harahan, (504) 736-1188; www.nachomamasmexicangrill.com
Chicken club nachos are fried corn chips topped with cheddar, Monterey Jack, grilled chicken, bacon, pico de gallo, lettuce and chipotle ranch dressing. The Green Monster burrito has squash, zucchini, bell peppers, red onions, corn, spinach and black beans stuffed in a spinach tortilla and topped with Chihuahua cheese and red pepper aioli. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Naked Pizza
701 Metairie Road, Suite 2A105, Metairie, (504) 835-0066; 6307 S. Miro St., (504) 865-0244; www.nakedpizza.biz
The Sonoran pie tops a probiotic crust with chicken, mushrooms, red onion and roasted red peppers. The Superbiotic pizza is made with artichoke, spinach, bell pepper, mushrooms, garlic, red onion and cilantro. No reservations. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $$

Namese
4077 Tulane Ave., (504) 483-8899: www.namese.net
Crabby Crab is a fried soft-shell crab served over rice with salad. Papaya salad features julienned papaya and vegetables topped with pork belly, grilled shrimp and house dressing. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $

Napoleon House Bar & Cafe
500 Chartres St., (504) 524-9752; www.napoleonhouse.com
Shrimp remoulade salad features half an avocado filled with shrimp remoulade. The house specialty is the warm muffuletta made with ham, Genoa salami, pastrami, olive salad, Swiss and provolone cheeses. No reservations. Lunch Mon.-Sat., dinner Tue.-Sat. Credit cards. $$

Nathan's Restaurant
36440 Old Bayou Liberty Road, Slidell, (985) 643-0443; www.nathansrestaurant.net
Seafood and eggplant Napoleon features fried eggplant layered with crabmeat stuffing and served with seafood pasta. Blackened tuna is served with Creole honey-butter and tasso and sweet potato hash. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$$

New Orleans Cake Cafe & Bakery
2440 Chartres St., (504) 943-0010; www.nolacakes.com
The crab sandwich features local crabmeat, bacon, melted brie and sauteed spinach on a choice of bread. Boudin and eggs features a boudin patty, two eggs, stone-ground grits and a biscuit. No reservations. Breakfast and lunch Wed.-Mon. Credit cards. $

New Orleans Coffee & Beignet Co.
3005 Veterans Memorial Blvd., Metairie, (504) 644-4130; 4141 St. Charles Ave., (504) 247-9755; www.nocbc.com
Frostbites are blended frozen coffee drinks available in flavors such as creme caramel. Beignets are are topped with powdered sugar. No reservations. Breakfast, lunch and dinner daily. Credit cards. $

New Orleans Hamburger & Seafood Co.
Citywide; www.nohsc.com
The catfish plate includes fried thin-cut catfish, coleslaw, hushpuppies and garlic-herb fries. The Shrimpzilla is a shrimp po-boy topped with Swiss cheese, roast beef debris gravy, shredded cabbage and Creole mustard sauce. No reservations. Lunch and dinner daily. Credit cards. $$

New York Pizza
4418 Magazine St., (504) 891-2376; www.newyorkpizzanola.com
The Big Apple pizza is loaded with pepperoni, Canadian bacon, mushrooms, olives, onions, green peppers, Italian sausage, garlic and anchovies. The vegetarian Queens pizza is olive oil based and topped with artichokes, spinach, mushroom and mozzarella and feta cheeses. Reservations accepted for large parties. Lunch, dinner and late-night daily. Credit cards. $$

Neyow's Creole Cafe
3340 Bienville St., (504) 827-5474; www.neyowscreolecafe.net
Char-grilled oysters are topped with butter and cheese sauce. The seafood platter includes fried shrimp, oysters, fish, a stuffed crab and two sides. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

Nile Ethiopian Restaurant
2130 Magazine St., (504) 281-0859; www.nileneworleans.com
The vegetarian combination is a curried vegetable stew made with carrots, potatoes, cabbage, peppers and onions served with injera flatbread. Yebeg tibs is made with marinated lamb, peppers, onions, garlic, tomatoes, rosemary and spices served with injera flatbread. Reservations recommended. Lunch and dinner Thu.-Tue. Credit cards. $$

Nirvana Indian Cuisine
4308 Magazine St., (504) 894-9797; www.insidenirvana.com
Vegetarian paneer is served with baby corn and mushrooms. The Nirvana special features buttered chicken, a lamb kebab and Manchurian shrimp. Reservations accepted. Lunch and dinner Tue.-Sun. Credit cards. $$

NOLA Beans
762 Harrison Ave., (504) 267-0783; www.nolabeans.com
The triple-decker Magic club sandwich layers ham, turkey, bacon, Swiss cheese, lettuce, tomatoes and house-made spread on a choice of bread. Spanish Fort salad combines grilled chicken, romaine, avocado, pico de gallo, corn, black beans and avocado ranch dressing. No reservations. Breakfast and lunch daily. Credit cards. $

NOLA Restaurant
534 St. Louis St., (504) 522-6652; www.emerilsrestaurants.com/nola-restaurant
A crab cake is made with Louisiana blue crab and served with Creole corn maque choux and green tomato chow chow. Garlic-crusted drum is served with brabant potatoes, crimini mushrooms, bacon and beurre rouge sauce. Reservations recommended. Lunch Thu.-Mon., dinner daily. Credit cards. $$$

NOLA Smokehouse
739 Jackson Ave., (504) 418-2591; www.nolasmokehouse.com
Beef brisket burnt ends are available in half pound and pound servings. Sweet corn spoonbread is a cornbread custard. No reservations. Lunch and dinner Thu.-Sun. Credit cards. $

Nonna Mia Cafe & Pizzeria
3125 Esplanade Ave., (504) 948-1717; www.nonnamia.net
Seared Atlantic salmon is served with lemon-butter caper sauce and sauteed vegetables and spinach. Chicken Florentine is a lightly floured and pan-seared chicken breast served with white wine sauce and spinach with angel hair pasta. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Nonna Randazzo's
925 E. Judge Perez Drive, Chalmette, (504) 684-0090; 2033 N. Hwy. 190, Suite 5, Covington, (985) 893-1488; 22022 Marshall Road, Mandeville, (985) 898-2444; www.nonnaskingcakes.com
The bakery offers king cakes year round. Specialty items include Italian fig cookies. No reservations. Hours vary by location. Credit cards. $

Noodle and Pie
741 State St., (504) 252-9431; www.noodleandpie.com
Shio crab and pork ramen features blue crab broth, braised pork belly, chiles, charred corn, greens and a soft boiled egg. Thin-sliced octopus tops a salad of cucumber and sweet pepper tossed with Japanese vinaigrette. No reservations. Lunch Sat.-Sun., dinner daily. Credit cards. $

Nor-Joe Import Company
505 Frisco Ave., Metairie, (504) 833-9240; www.norjoe.com
The muffuletta features Italian meats, cheeses and olive salad on Sicilian sesame bread. No reservations. Lunch and early dinner Mon.-Sat. Credit cards. $

The Nutrition Company
4350 Hwy. 22, Suite H, Mandeville, (985) 727-3482; www.thenutritioncompany.com
Free-range Buffalo burger is served on a toasted organic-sprouted grain bun. The Peter Rabbit garden salad is made with grilled organic five-grain tempeh, mixed greens, avocado, tomatoes, cucumbers, carrots, soy mozzarella, sunflower seeds, sprouts and house dressing. No reservations. Breakfast and lunch Mon.-Sat. Credit cards and checks. $

Nuvolari's
246 Girod St., Mandeville, (985) 626-5619; www.nuvolaris.com
Paneed veal is served over mushroom Alfredo pasta and topped with jumbo lump crabmeat and lemon beurre blanc. Seafood pasta combines Gulf shrimp and crabmeat over pasta with marinara or sherry cream. Reservations recommended. Dinner daily. Credit cards and checks. $$$


#s | A | B | C | D | E | F | G | H | I | J | K | L
M | N | O | P | Q | R | S | T | U | V | W | Y | Z

Prices
Dollar signs indicate the average price of an entree.

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

Add a comment