Fall Restaurant Guide 2013: Bywater


600 Poland Ave., (504) 948-9111;
This wine shop offers wine and a selection of artisanal cheeses in front, a bar upstairs and seating for dining in the large courtyard. Flat iron steak is served with fingerling potatoes, strawberries and feta. Cheese plates come with grilled bread and small bites such as almonds, cornichons and olives. No reservations. Lunch and dinner daily, late night Fri.-Sat. Cash only for food. $$

Booty's Street Food
800 Louisa St., (504) 266-2887;
The fish and chips includes beer-battered local whitefish, fries, house-made tartar sauce and curry ketchup. Som tam features shredded green papaya topped with grilled Gulf shrimp and chili fish sauce. Reservations accepted for large parties. Lunch Mon.-Fri., dinner daily, late night Fri.-Sat., brunch Sat.-Sun. Credit cards. $

Cafe Dauphine
5229 Dauphine St., (504) 309-6391;
Creole pepper shrimp features jumbo shrimp sauteed with sweet and spicy peppers in butter sauce and served with French bread. Char-grilled redfish is served with white wine cream sauce, spinach, crawfish and sauteed red onions. Delivery available. Reservations accepted. Lunch and dinner daily. Credit cards. $$

The Country Club
634 Louisa St., (504) 945-0742;
Canjiquinha is a Brazilian pork stew served with grits. For brunch, shrimp and andouille is served 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. $$

601 Gallier St., (504) 944-9272;
Crab and avocado salad is a mix of jumbo lump crabmeat, avocado, greens, cilantro and lime and is served with crostini. Signature praline bacon is available any time of day and is incorporated in many dishes. Reservations accepted. Breakfast and lunch Mon.-Fri., dinner Mon.-Sat., brunch Sat.-Sun. Credit cards. $$

Jack Dempsey's Restaurant
738 Poland Ave., (504) 943-9914;
This casual seafood house offers a large selection of fried or broiled local fish and shellfish. The Jack Dempsey seafood platter features gumbo, shrimp, catfish, crab balls and two side items. Steamed Dungeness crab is served with a side. Reservations accepted for large parties. Lunch Tue.-Fri., dinner Wed.-Sat. Credit cards. $$

3000 Royal St., (504) 304-8224;
The Reuben combines corned beef, pastrami, Swiss and provolone cheeses, sauerkraut and Thousand Island dressing grilled on seeded rye. The grouper sandwich is a fillet served dressed on a Kaiser or rustic roll. No reservations. Breakfast and lunch daily. Credit cards. $

The Joint
701 Mazant St., (504) 949-3232;
The smoked salad features a choice of brisket, pulled pork or chicken over organic spring greens tossed in house-made smoked tomato and onion dressing. New on the menu are the smoked sweet corn grits No reservations. Lunch and dinner Mon.-Sat. Credit cards. $$

2900 Chartres St., (504) 598-5700;
Mariza has a raw seafood bar and offers a mix of Italian and Creole dishes. Burrata tops a crostini served with tomatoes, basil pesto and greens. Duck leg confit tops a salad of greens and vegetables. For dessert, the chocolate terrine is sprinkled with sea salt. No reservations. Dinner Tue.-Sat. Credit cards. $$

Maurepas Foods
3200 Burgundy St., (504) 267-0072; www.maurepasfoods.comA confit chicken leg is served with stewed market greens, a poached egg and grits. Mint chocolate ice cream cookie sandwiches are made with "ranger bites" – mini cookies made with Coco Krispies and coconut. No reservations. Lunch and dinner Thu.-Tue. Credit cards. $$

Pizza Delicious
617 Piety St., (504) 676-8482; www.pizzadelicious.comNew York-style thin crust pizza is served by the slice or whole pie. The hot Italian sausage pizza comes with sauteed bell peppers and caramelized onions. The bucatini carbonara is tossed with a local farm egg, cheese and house made pancetta. No reservations. Lunch and dinner Tue.-Sun. Credit cards. $

Satsuma Cafe
3218 Dauphine St., (504) 304-5962; satsumacafe.comThe raw vegetable salad features shaved radishes, fennel, beets, carrots, arugula, avocado, sprouts, sunflower seeds and Bragg's apple cider vinaigrette. The salami Toscano grilled cheese sandwich includes provolone cheese, pickled banana peppers, spinach 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.comThe vegetarian tomato-basil Florentine quiche is popular. Vegan and gluten-free seasonal tarts change every weekend. No reservations. Breakfast and lunch Sat.-Sun. Credit cards and checks. $

Sugar Park
3054 St. Claude Ave., (504) 942-2047; www.sugarparknola.comWho's Your Mama! pizza is topped with shrimp, corn and pineapple and spicy adobo sauce. White Witch fettuccine pasta is tossed with spinach, mushrooms, Roma tomatoes and Alfredo sauce. Reservations accepted for large parties. Dinner Tue.-Sun. Credit cards. $

Suis Generis
3219 Burgundy St., (504) 309-7850; www.suisgeneris.comThe restaurant's constantly changing menu includes dishes such as house-made shiitake mushroom, spinach and goat cheese ravioli topped with red peppers, black poppy seeds and coconut oil sauce. Seared sea scallops are flamed with vermouth and served with a pan sauce, roasted fresh artichoke hearts, Brussels sprouts and cauliflower. Reservations accepted for large parties. Dinner Wed.-Sun., late night Thu.-Sat., brunch Sat.-Sun. Cash only. $$

Wilma's Resataurant and Bar
801 Poland Ave., (504) 304-5411; www.jugheadneworleans.comThe steak bomb is a rib-eye cheese steak with sauteed onions and peppers and provolone and mozzarella cheeses on French bread. Surf and Turf combines rib-eye steak and fried jumbo shrimp and is topped with horseradish sauce. No reservations. Breakfast, lunch and dinner Wed.-Mon. Credit cards. $

Bywater | Carrollton/University | CBD | Citywide | Faubourg Marigny | French Quarter

Gentilly/Lakefront | Harahan/Jefferson/River Ridge | Kenner | Lakeview | Metairie

Mid-City/Treme | New Orleans East/Chalmette | Northshore | Uptown | Warehouse District | West Bank

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