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2013 Winter Restaurant Guide: Creole

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New Orleans Marriott, 555 Canal St., (504) 553-5638; Lightly fried crab cakes are served with succotash and charred-tomato vinaigrette. The 20-ounce cowboy rib-eye is grilled, drizzled with house barbecue sauce and served with caramelized onion and goat cheese polenta. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$

71518 Chestnut St., Covington, (985) 809-7669;
Grilled duck breast and quail is served with creamy mushroom risotto, grilled asparagus and sweet potato hay. Savory cheesecake St. Tammany is caramelized onion and shrimp cheesecake topped with barbecue shrimp. Reservations recommended. Lunch Thu.-Fri., dinner Wed.-Sat., brunch Sun. Credit cards and checks. $$$

713 St. Louis St., (504) 581-4422;
The crabmeat au gratin features lump crabmeat in cream sauce sprinkled with a mixture of cheese and French breadcrumbs. Oyster a la Foch consists of fried oysters on toast buttered with pate de foie gras served with rich Colbert sauce. Reservations recommended. Lunch and dinner Mon.-Sat., brunch Sun. Credit cards. $$$

813 Bienville St., (504) 523-5433; This Creole grande dame is known for its signature zesty remoulade. Quail Elzy is stuffed with a foie gras mousse and served with a truffle demi-glace. Smoked pompano is a Gulf-caught, smoked fillet. Dinner daily, brunch Sun. Credit cards. $$$

901 Louisiana Ave., (504) 891-9626;
Sunflower-crusted scallops are served with Creole tomato risotto, pickled shiitake mushrooms and pancetta vinaigrette. Creole vongole is served with spaghetti and made with lacinato kale and ham hocks in tomato-shellfish broth. Reservations recommended. Lunch Tue.-Fri., dinner daily, brunch Sat.-Sun. Credit cards.  $$$

401 Magazine St., (504) 524-3386;
The redfish Bon Ton is a seared fillet of seasoned drum topped with lump crabmeat and lemon butter. Oysters Alvin features lightly breaded bivalves served over seasoned rice pilaf and topped with a sauce of lemon, beef broth and fresh mushrooms. Reservations recommended. Lunch and dinner Mon.-Fri. Credit cards. $$$

417 Royal St., (504) 525-9711;
Eggs Hussard is a spin-off of traditional eggs Benedict, featuring marchands de vin instead of hollandaise. The chef's specialty is redfish Perez, a sauteed fillet topped with lump crabmeat, shrimp and hollandaise. Breakfast, lunch and dinner daily. Credit cards. $$$

819 Conti St., (504) 581-3866;
Chef Tory Stewart's Louisiana shrimp and corn bisque is served with crispy sweet potatoes and lime and chive creme fraiche. Grilled Colorado lamb chops come with mint pesto and goat cheese gnocchi. Reservations recommended. Dinner daily. Credit cards. $$$

5229 Dauphine St., (504) 309-6391;
Lizardi rolls are egg rolls filled with cabbage, crabmeat, shrimp and crawfish, seasoned with a mixture of Cajun and Asian spices and served with sweet chili sauce. Order a deep-fried bell pepper stuffed with crabmeat and shrimp dressing. Reservations accepted for large parties. Lunch and dinner daily. Credit cards.  $$

541 Bourbon St., (504) 648-2331;
The Bourbon Street chicken features a Zapp's potato chips and pecan-crusted chicken breast with andouille sausage and mushroom in bourbon cream sauce. Traditional New Orleans barbecue shrimp is served with smoked Gouda grits. Reservations recommended. Breakfast and lunch daily, dinner Tue.-Sat. Credit cards. $$$

1403 Washington Ave., (504) 899-8221;
  Brown butter-roasted Gulf fish comes with crab-boiled artichokes, eggplant, smoked tomatoes, sliced olives, crispy capers and tarragon butter. In the cranberry molasses lacquered quail, cochon de lait boudin-stuffed quail is served with caramelized onions, bacon lardoons and garlic wilted greens with sticky cranberry-apple jus. Reservations recommended. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

COPELAND'S Citywide;
Copeland's offers creative twists on Creole and Cajun flavors. Jambalaya pasta combines shrimp, chicken, andouille, smoked sausage, mushrooms, peppers and bow tie pasta in spicy jambalaya sauce. Shrimp Ducky features strips of duck breast sauteed in burgundy-mushroom sauce served over rice or linguine. No reservations. Lunch and dinner daily. Credit cards. $$

500 St. Peter St., (504) 522-2999;
The crawfish and chicken Homerun is a chicken breast topped with crawfish, mushrooms and peppers served over rice. Crawfish and crab cake Pontchartrain features crab cakes and crawfish topped with crabmeat and lemon-butter sauce served over pasta. No reservations. Breakfast, lunch, dinner and late-night daily. Credit cards. $$

613 Royal St., (504) 522-7261; www.court- 
Fried oysters Rockefeller are cornmeal-breaded and fried Louisiana oysters served over baked Herbsaint creamed spinach with bacon and bearnaise. The veal Oscar features veal cutlets with asparagus, sauteed lump crabmeat and tasso hollandaise and comes with mashed new potatoes. Reservations accepted. Lunch, dinner and brunch daily. Credit cards. $$$

300 Bourbon St., (504) 586-0300;
Shrimp and grits is made with tasso and spicy cream sauce. Oysters Desire are char-broiled with garlic butter and Parmesan. No reservations. Breakfast, lunch and dinner daily, late-night Fri.-Sat. Credit cards. $$

2301 Orleans Ave., (504) 821-0600;
"When you come here, it's a whole 'nother ball game of Creole," chef Leah Chase says of her restaurant. Her classic dishes include gumbo featuring shrimp, crab, chicken, ham and sausage. Shrimp Clemenceau is made with butter, garlic, peas and potatoes. Reservations accepted. Lunch Tue.-Fri., dinner Fri. Credit cards. $$$

900 Dumaine St., (504) 522-7222; 
Chicken and dumplings fills a cast-iron pan with three biscuits in vegetable cream sauce with chicken. The hogshead cheese appetizer comes with house-made hot sauce. Reservations accepted. Breakfast Sat., lunch Tue.-Sun., dinner Tue.-Sat., brunch Sun. Credit cards. $$

2600 Chartres St., (504) 945-2222;
Gulf fish Nicholas is a grilled fillet brushed with Dijon mustard and served with grilled shrimp, creamed spinach and new potatoes. A vegan option is the potato and tempeh patty with tomato vinaigrette, served with squash ribbons and topped with Creole sun-dried tomatoes and olive sauce. Reservations accepted. Dinner Wed.-Sun., brunch Sun. Credit cards. $$$

209 Bourbon St., (504) 525-2021;
Poisson meuniere amandine is a crispy fried Gulf fish topped with toasted almonds and meuniere sauce. The Galatoire goute is a cold seafood sampler featuring shrimp remoulade, crabmeat maison and oysters en brochette. Jackets required at dinner and on Sunday. Reservations accepted. Lunch and dinner Tue.-Sun. Credit cards and checks. $$$

630 St. Peter St., (504) 525-1486;
Chicken espagnole features a half chicken simmered in brown sauce with mushrooms, shallots, wine and garlic and is served over rice with vegetables. Crawfish etouffee is made with crawfish tails simmered in a spicy sauce of onions, bell peppers, celery, garlic and wine. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $$

3121 Magazine St., (504) 899-0242
The ground crawfish- and shrimp-stuffed bell pepper is topped with grated Parmesan cheese and served with buttered garlic new potatoes. Meatloaf is stuffed with Poche's pork and jalapeno boudin and topped with creamy horseradish sauce. Reservations accepted. Lunch and dinner daily., brunch Sat.-Sun. Credit cards. $$

8324 Oak St., (504) 861-0886;
Roasted stuffed quail features bacon, mushrooms, foie gras and cranberries. Blackened lamb sirloin is served with sun-dried tomato demi-glace. Reservations accepted for large parties. Dinner Mon.-Sat. Credit cards. $$$

208 Bourbon St., (504) 525-4755;
Catfish stuffed with crawfish dressing is baked and topped with crawfish cream sauce and served with vegetables and jambalaya. The shrimp and grits Napoleon adds fried green tomatoes and creamy bourbon sauce to the popular dish. Reservations accepted. Lunch, dinner and late-night daily. Credit cards. $$

445 S. Rampart St., (504) 267-4863;
A trio of deviled eggs includes Maylie's deviled egg remoulade, one with champignon and mushroom catsup and one with Creole caviar. Gulf fish Roland is the fish of the day stuffed with crabmeat and shrimp and served with green onion rouille and sauteed vegetables. Reservations accepted. Lunch and dinner daily, brunch Sun. Credit cards. $$$

1851 Florida St., Mandeville, (985) 626-6044;
Oysters La Luzianne are fried oysters topped with garlic, parsley, butter and cheese. Eggplant Algiers features three fried eggplant medallions layered with a crab cake, boiled shrimp and crabmeat and topped with light sherry cream sauce. No reservations. Breakfast, lunch and dinner Tue.-Sat., brunch Sun. Credit cards and checks. $$

519 Fulton St., (504) 593-8118;
The Archie burger is served on a toasted brioche bun. The organic chicken Caesar salad features grilled chicken, romaine lettuce, olives, smoked croutons and Caesar dressing. Reservations accepted. Lunch and dinner daily. Credit cards. $$$

2106 Chartres St., (504) 309-7335;
The late-night menu includes shrimp and grits, duck and andouille gumbo and a grilled andouille sandwich on French bread with roasted red peppers and Tabasco mayonnaise. Reservations accepted. Dinner Wed.-Sun., late-night Thu.-Sat., brunch Sun. Credit cards. $$$

201 Royal St., (504) 523-2078; Mr. B's blackened shrimp comes with French bread to dip in the peppery butter sauce. Gumbo ya ya is a dark roux gumbo filled with chicken and andouille sausage. Reservations accepted. Lunch Mon.-Sat., dinner daily, brunch Sun. Credit cards. $$$

401 Poydras St., (504) 523-9656;
The Famous Ferdi po-boy is loaded with ham, roast beef debris, baked ham, shredded cabbage, pickles, mayo and yellow and Creole mustards. Popular traditional Creole dishes include Jerry's jambalaya and red beans and rice. No reservations. Breakfast, lunch and dinner daily. Credit cards. $$

2891 Hwy. 190, Mandeville, (985) 626-5566;
Mediterranean redfish features a fillet seared in a cast-iron skillet, topped with house-made olive salad and served with spinach-artichoke orzo risotto. The menu includes a selection of steaks and steakhouse side dishes like creamed spinach, steak fries, loaded baked potatoes, sweet potato souffle, Creole green beans and more. Reservations recommended. Breakfast and lunch daily, dinner Mon.-Sat. Credit cards. $$

3340 Bienville St., (504) 827-5474;
Pasta on the Bayou features sauteed crawfish and Gulf shrimp over penne pasta in cream sauce. Oysters are served raw or char-grilled. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

204 Decatur St., (504) 525-7734;
Braised Creole rabbit is served with sage-oyster dressing. The eggplant Olivier appetizer features crawfish tails and andouille in basil-garlic sauce atop flash-fried eggplant slices. Reservations recommended. Lunch Tue.- Sat., dinner daily. Credit cards. $$

440 Chartres St., (504) 524-8990;
Blackened chicken tops fettuccine and is served with corn maque choux made with corn, peppers and tasso. Seafood-stuffed pistolettes feature creamy shrimp, crab and crawfish stuffing in Leidenheimer bread. Reservations accepted. Breakfast Fri.-Mon., lunch and dinner daily, late-night Fri.-Sat. Credit cards. $$

605 Canal St., (504) 523-1661; 
Crabmeat cheesecake is baked in a pecan crust and topped with wild mushroom sauce and Creole meuniere. Pecan-crusted catfish is served with Creole meuniere sauce, spiced pecans, popcorn rice and vegetables. Reservations recommended. Lunch and dinner daily, brunch Sun. Credit cards. $$$

542 Frenchmen St., (504) 943-3934;
Home-style meatloaf is served with creamed potatoes and green beans. The fried Gulf shrimp plate includes cornbread and a side item. Reservations accepted. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $$

Bourbon Orleans Hotel, 717 Orleans Ave., (504) 571-4604; Redfish couvillion comes with rice pilaf and is topped with spicy Creole sauce. Fried catfish shrimp and grits is dressed with etouffee sauce and roasted corn maque choux. Reservations accepted. Breakfast daily, dinner Tue.-Sat. Credit cards. $$$

627 Bourbon St., (504) 528-9307:
Channing Tatum's Storyville-themed eatery serves everything from burgers and salads to Creole favorites. The Politician's special includes a cup of gumbo, jambalaya and crawfish pie. Get a cheesy Cajun grit cake topped with a jumbo lump crab cake. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

27491 Hwy. 190, Lacombe, (985) 882-9443;
Trout Nicholas is pan-fried trout topped with lump crabmeat, shrimp and mushrooms in lemon-butter cream sauce. Marinated crab claws are served with white wine cream sauce. Reservations recommended. Lunch Sun., dinner Wed.-Sun. Credit cards. $$

5725 Jefferson Hwy., Harahan, (504) 733-3000;
Trout Orleans is a pan-fried fillet topped with jumbo lump crabmeat and shallots, served with chardonnay sauce, potatoes and vegetables. Caribbean salad features almond-crusted chicken breast, romaine lettuce, blue cheese, fruit and nuts tossed in pepper jelly dressing. Reservations accepted. Lunch and dinner Mon.-Sat., brunch Sun. Credit cards. $

626 Frenchmen St., (504) 949-0696;
The fish Marigny features a fried redfish fillet topped with Gulf shrimp and Creole cream sauce. Spicy barbecue shrimp are sauteed in butter, garlic, rosemary and cayenne pepper. No reservations. Dinner daily. Credit cards. $$

Toulouse Street Wharf, (504) 586-8777;
Blackened Paddlewheel pork loin is served with either Creole mustard sauce or Caribbean butter infused with Steen's cane syrup. Creole creamed spinach is Cajun spiced. Reservations recommended. Lunch and dinner daily. Credit cards. $$$

823 Decatur St., (504) 525-8676;
Tujague's serves a traditional prixe fixe dinner menu and one of the entree options is its signature chicken bonne femme, which is pan-fried, seasoned with garlic and parsley and served with potatoes. Boiled brisket is served with Creole horseradish sauce. Reservations accepted. Lunch Sat.-Sun., dinner daily. Credit cards. $$$

2401 St. Ann St., (504) 822-9503 Fried chicken here is coated in wet batter and prepared according to Willie Mae Seaton's family recipe. Bread pudding is a popular dessert. No reservations. Lunch daily, early dinner Mon.-Sat. Credit cards. $


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