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Fall Restaurant Guide 2014: Bywater


600 Poland Ave., (504) 948-9111;
Confit tuna nicoise salad is served with tomato, potato and egg. The pork chop is served with arugula and white anchovies and topped with balsamic vinegar. No reservations. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $$

Bar Redux
801 Poland Ave., (504) 592-7083;
The New Orleans cheesesteak features rib-eye steak topped with mozzarella and provolone cheeses, onions, green bell pepper and garlic. The chicken and andouille sausage gumbo features a dark roux and is served over rice. No reservations. Lunch, dinner and late-night daily, brunch Sun. Credit cards. $$

2600 Chartres St., (504) 617-2652;
The vegan restaurant upstairs at Feelings Cafe serves Khmer pumpkin curry soup made with kaffir lime, lemon grass, galangal, Thai chili, turmeric and coconut. The artisan cheese board features four house-made vegan cheeses including brie and cheddar, Bellgarde bread, quince paste, mostarda, Marcona almonds and cornichons. Reservations accepted. Dinner Thu.-Sat. Credit cards. $$

Booty's Street Food
800 Louisa St., (504) 266-2887;
Pupusas are pork-stuffed corn masa cakes served with pickled cabbage, avocado, tamarind sauce and house-made hot sauces. Tiradito is honey-curry dipped Gulf fish served with puffed quinoa. Reservations accepted for large parties. Breakfast, lunch and dinner daily, late-night Fri.-Sat., brunch Sat.-Sun. Credit cards. $$

Cafe Dauphine
5229 Dauphine St., (504) 309-6391;
Creole pepper shrimp are cooked in garlic-butter sauce with sweet and jalapeno peppers and onion and served with garlic mashed potatoes and garlic bread. Bell peppers are stuffed with crabmeat and shrimp dressing, battered and deep-fried. Reservations accepted. Lunch and dinner daily. Credit cards. $$

The Country Club
634 Louisa St., (504) 945-0742;
Boneless quail is filled with cornbread stuffing, roasted and served with applewood-smoked bacon, roasted corn and sauce piquant. Boudin balls are made with house-made pork sausage and rice and served with whole grain mustard. Reservations accepted. Lunch Mon.-Fri., dinner and late-night daily, brunch Sat.-Sun. Credit cards. $$

601 Gallier St., (504) 944-9272;
Elizabeth's signature praline bacon is made with a puree of brown sugar and crumbled pecans. Shrimp- and rice-stuffed pork chops are served with bourbon pan gravy. 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;
The traditional seafood house offers platters such as the namesake Jack Dempsey, which includes gumbo, shrimp, catfish, crab balls and two sides. The half-and-half platter includes two choices of shrimp, catfish or redfish and a side item. Reservations accepted for large parties. Lunch Tue.-Fri., dinner Wed.-Sat. Credit cards. $$

3000 Royal St., (504) 304-8224;
The grilled Reuben sandwich includes corned beef, pastrami, Swiss and provolone cheeses, sauerkraut and Thousand Island dressing on seeded rye bread. The Jimmy is pastrami, goat cheese and mixed greens served on a rustic roll with a side of pickles. No reservations. Breakfast and lunch daily. Credit cards. $

The Joint
701 Mazant St., (504) 949-3232;
Barbecue options include pulled pork, brisket, chicken and St. Louis ribs, and there are sides of baked beans, coleslaw, macaroni and cheese and stone-ground grits made from smoked corn. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $$

Mardi Gras Zone
2706 Royal St., (504) 947-8787;
The grocery store serves sandwiches and entrees from the deli counter and pizzas baked in a wood-burning oven. House-made breads include Kalamata olive loaf. Pepperoni pizza features pepperoni, ricotta, basil and fresh tomatoes on a hand-tossed crust. No reservations. Open 24 hours daily. Credit cards. $

2900 Chartres St., (504) 598-5700;
Chef Ian Schnoebelen makes pastas in house, including bucatini served with corn, yellow squash, lemon basil and pecans. Pizza is made with boquerones (anchovies), house-made bacon, fresh herbs and white sauce. No reservations. Dinner Tue.-Sat. Credit cards. $$

Maurepas Foods
3200 Burgundy St., (504) 267-0072;
Tacos are filled with roasted goat meat, pickled green tomatoes and cilantro harissa wrapped in a corn tortilla. Cookie sandwiches consist of mint chocolate chip ice cream and ranger bites between chocolate cocoa cookies. No reservations. Dinner Thu.-Mon., brunch Sat.-Sun. Credit cards. $$

3162 Dauphine St., (504) 267-4776;
Bywater bo ssam features either pork belly or mushrooms served with popcorn rice and kimchi on butter lettuce. The Oxalis burger is topped with pickled shallots, tomato, lettuce and aioli; cheese, bacon and marrow are optional additions. No reservations. Dinner daily. Credit cards. $$

Pizza Delicious
617 Piety St., (504) 676-8482;
The margherita pie is topped with fresh mozzarella, olive oil, Parmesan, basil and a drizzle of garlic- and thyme-infused olive oil. Bucatini carbonara is tossed with pancetta, peas, a farm egg and Parmesan. No reservations. Lunch and dinner Tue.-Sun. Credit cards. $

Satsuma Cafe
3218 Dauphine St., (504) 304-5962;
The roasted pear and brie melt is dressed with caramelized onions, walnut spread and balsamic glaze. There's a selection of fresh squeezed juices, including signature ginger-grapefruit juice. No reservations. Breakfast and lunch daily. Credit cards. $

Shake Sugary
3600 St. Claude Ave., (504) 355-9345;
Popular items include Key lime pies and sweet potato and maple bacon biscuits. Vegan-friendly, gluten-free tarts have fillings such as blueberry, strawberry or peaches and cream. The bakery also serves soups. No reservations. Breakfast and lunch Wed.-Sun. Credit cards and checks. $

Sneaky Pickle
4017 St. Claude Ave., (504) 218-5651;
The breakfast flatbread with eggs or tofu is topped with local mustard greens, roasted potatoes and chipotle spread. The all-vegan Reuben features marinated tempeh, Thousand Island dressing, caramelized onions and sauerkraut on sourdough bread. No reservations. Lunch and dinner daily. Credit cards. $

Sugar Park
3054 St. Claude Ave., (504) 942-2047;
The Bayou St. John pasta features fettuccine tossed in Alfredo sauce with grilled shrimp and andouille. The Brooklyn Bomber pizza is topped with pepperoni, Italian sausage, olives and green bell peppers. Delivery availble. Reservations accepted for large parties. Dinner Tue.-Sun., brunch Sun. Credit cards. $

Suis Generis
3219 Burgundy St., (504) 309-7850;
The constantly changing menu features dishes such as seared diver scallops with a fried carrot nest, arugula, fennel and pear salad and Satsuma-macadamia dressing. Veal tenderloin is served with sauteed sweetbreads, cherry marrow reduction, potato croquette and asparagus. Reservations accepted for large parties. Dinner Wed.-Sun., late-night Thu.-Sat., brunch Sat.-Sun. Credit cards. $$ 

Map of Bywater restaurants

Arabi/Chalmette/New Orleans East | Bywater | CBD | Carrollton/University

Citywide | 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 | Harvey | Marrero | Outskirts

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