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Gambit's 2014 Spring Restaurant Guide: E


El Gato Negro
81 French Market Place, (504) 525-9752; 300 Harrison Ave., (504) 488-0107; 3001 Ormond Blvd., Destrehan, (985) 307-0460;
Guacamole, made tableside, combines avocados, pico de gallo, lime, sea salt and jalapenos on request. Oaxaca eggplant features seared eggplant topped with panela cheese, shrimp, chicken, sauteed garlic, mushrooms, pico de gallo and mezcal cream salsa. No reservations. Hours vary by location. Credit cards. $$

1179 Annunciation St., (504) 299-1179;
Milanese-style osso buco is served with pappardelle pasta. Jumbo Gulf shrimp are cooked with rosemary, olive oil, bay leaves, white wine and cracked black pepper. Reservations recommended. Lunch Thu.-Fri., dinner Mon.-Sat. Credit cards. $$$

Elizabeth's 601
Gallier St., (504) 944-9272;
Southern fare gets a creative twist in items like signature praline bacon, which is available any time of day and is incorporated in many dishes. Sauteed mahi mahi is served with citrus buerre blanc. Reservations accepted. Breakfast and lunch Mon.-Fri., dinner Mon.-Sat., brunch Sat.-Sun. Credit cards. $$

Emeril's Delmonico
1300 St. Charles Ave., (504) 525-4937;
Local fish is served with Gulf shrimp, grilled vegetables, mirliton chow chow and bouillabaisse broth. Crawfish gnocchi come with sweet corn, mushrooms, grape tomatoes and butter spiced with crab boil. Reservations recommended. Lunch Fri., dinner daily. Credit cards. $$$

Emeril's Restaurant
800 Tchoupitoulas St., (504) 528-9393;
Chef Emeril Lagasse's flagship restaurant offers his bold-flavored takes on contemporary New Orleans cuisine. A whole truffle fried chicken is served with crawfish boil fixings, including crawfish, corn, potatoes and Brussels sprouts. Char-grilled swordfish comes with parsley pesto, walnut crumbs, feta and white clam-mirliton bolognese. Reservations recommended. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

The English Tea Room
734 E. Rutland St., Covington, (985) 898-3988;
Coronation chicken salad blends chicken, grapes, apples and walnuts in mild curry dressing and can be ordered on a salad or in a sandwich. Windsor high tea includes a pot of tea, finger sandwiches, miniquiches, two minicakes, a chocolate-dipped strawberry and scones served with clotted cream, lemon curd and preserves. Reservations accepted. Breakfast, lunch and early dinner Mon.-Sat. Credit cards and checks. $$

Ernst Cafe
600 S. Peters St., (504) 525-8544;
Popular entrees include fried oysters, fried shrimp and grilled or fried fish. The Ernster po-boy combines roast beef debris and fried oysters. No reservations. Lunch and dinner daily. Credit cards. $$

Espresso Express
One Shell Square, 701 Poydras St., Suite 116, (504) 524-5115
Roasted chicken tops a salad of romaine lettuce, dried cranberries, feta, walnuts and tomatoes drizzled with pepper jelly vinaigrette. The breakfast burrito combines eggs, salsa, sausage, bacon and cheddar. No reservations. Breakfast and lunch Mon.-Fri. Credit cards and checks. $

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