Food & Drink » 2017 winter restaurant guide

Gambit’s 2017 winter restaurant guide: Contemporary

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Ale on Oak
8124 Oak St., (504) 324-6558; www.aleonoak.com
Two Run Farm beef and mozzarella top french fries. Brisket tacos are filled with red cabbage slaw, jalapenos and hot sauce crema. Reservations accepted for large parties. Lunch Sat.-Sun., dinner daily, late-night Fri.-Sat. Credit cards. $$

Allegro Bistro
Energy Centre, 1100 Poydras St., Suite 150, (504) 582-2350; www.allegrobistro.com
The bacon, oyster and brie po-boy features fried Louisiana oysters, applewood-smoked bacon and spicy garlic aioli with arugula and Creole tomatoes on French bread. Bistro chicken features a roasted chicken breast served with mashed potatoes, sauteed corn and vegetables. Reservations recommended. Lunch Mon.-Fri. Credit cards. $$

Angeline
Hotel Provincial, 1032 Chartres St., (504) 308-3106; www.angelinenola.com
Chef Alex Harrell serves Southern dishes with Northern Mediterranean accents like crispy cauliflower florets with olivade aioli and sheep's milk cheese. Smoked lamb shoulder is served with sorghum dumplings, roasted mushrooms, spring peas, gremolata and parsley oil. Reservations accepted. Dinner Wed.-Sun., brunch Fri.-Sun. Credit cards. $$

Apolline
4729 Magazine St., (504) 894-8881; www.apollinerestaurant.com
A cold-smoked Beeler's pork chop is served with haricots verts, marchand de vin and fried shallots. Seared diver scallops are served with Gulf shrimp, corn maque choux, lardons and San Marzano tomatoes. Reservations accepted. Brunch and dinner Tue.-Sun. Credit cards. $$$

Bacobar
70437 Highway 21, Suite 100, Covington, (985) 893-2450; www.bacobarnola.com
Asteamed bao bun is filled with chipotle-agave beef brisket debris, Brussels sprouts, lime-onion relish and shallots. Spiced sesame Gulf tuna is served with fried brown rice, shiitake mushrooms, sweet potato puree, Tuscan kale and pickled vegetables. Reservations accepted. Lunch daily, dinner Mon.-Sat. Credit cards. $$

Bar Frances
4525 Freret St., (504) 371-5043; www.barfrances.com
Mushroom toast is made with Bellegarde country loaf, mushroom duxelle and grilled and pickled mushrooms. Grilled hanger steak comes with french fries, garlic aioli and arugula. Reservations accepted. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. $$$

Bayona
430 Dauphine St., (504) 525-4455; www.bayona.com
Veal sweetbreads are served with lemon-caper sauce or sherry-mustard butter. Peppered lamb loin is served with goat cheese and zinfandel sauce. Reservations recommended. Lunch Wed.-Sat., dinner Mon.-Sat. Credit cards. $$$

Bistreaux
Maison Dupuy, 1001 Toulouse St., (504) 586-8000; www.maisondupuy.com/dining
Smoked duck tops a salad of baby greens, blueberries, toasted pecans, Cashel blue cheese and blueberry-balsamic vinaigrette. Barbecue shrimp and grits features an Abita Amber barbecue sauce and Creole cream cheese tasso grits. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$$

Broussard's
819 Conti St., (504) 581-3866; www.broussards.com
Gulf shrimp are served with Creole remoulade. Filet mignon comes with Yukon gold mashed potatoes and house-made Worcestershire sauce. Reservations recommended. Dinner daily, brunch Sun. Credit cards. $$$

Brown Butter Southern Kitchen & Bar
231 N. Carrollton Ave., Suite C, (504) 609-3871; www.brownbutterrestaurant.com
Vinegar-braised grilled beef short ribs are served over stone-ground yellow grits with arugula and boiled peanut salad. The Brunch burger features a brisket and short rib patty topped with bacon, brie, a fried egg, onion jam and arugula on a brioche bun. Reservations accepted. Lunch Tue.-Fri., dinner Tue.-Sat., brunch Sat.-Sun. Credit cards. $$

Cafe Adelaide & Swizzle Stick Bar
Loews New Orleans Hotel, 300 Poydras St., (504) 595-3305; www.cafeadelaide.com
Smoked fennel-crusted pork prime rib is served with smashed white beans and andouille over smokehouse pork jus. A blueberry-allspice waffle is topped with a soft poached egwg and braised duck and served with whiskey-spiked syrup and Grand Marnier duck jus. Reservations accepted. Breakfast and lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

Cafe Amelie
912 Royal St., (504) 412-8965; www.cafeamelie.com
Amelie oysters are topped with creamed spinach and artichokes and served on house-made crostini. Wild-caught Atlantic salmon is served with roasted fingerling potatoes, asparagus and horseradish cream. Reservations recommended. Lunch and dinner Wed.-Sun., brunch Sat.-Sun. Credit cards. $$

Cafe Henri
800 Louisa St., (504) 302-2357; www.henri.cafe
Chicken and dumplings features slow-roasted chicken leg with black pepper dumplings and chicken jus. Seasonal vegetable farrotto is creamy farro with seasonal Covey Rise vegetables, hazelnuts, saba and pecorino. No reservations. Lunch and dinner daily. Credit cards. $$

The Caribbean Room
Pontchartrain Hotel, 2031 St. Charles Ave., (504) 323-1500; www.thecaribbeanroom.com
Wild boar and dumplings features roasted cured boar shoulder in smoked pork and tomato broth with rutabaga, parsnips, carrots and potato dumplings. Braised short rib and smoked mozzarella fill ravioli served with black kale, roasted tomatoes and pomodoro consomme. Reservations accepted. Lunch Fri., dinner daily, brunch Sun. Credit cards. $$$

Carrollton Market
8132 Hampson St., (504) 252-9928; www.carrolltonmarket.com
Pan-roasted sea scallops are served with sweet potato puree, mustard frill and grapefruit beurre blanc. Oysters Goodenough are flash-fried oysters served with Benton's bacon, creamed leeks and bearnaise. Reservations accepted. Dinner Tue.-Sat., brunch Sat.-Sun. Credit cards. $$$

Cavan
3607 Magazine St., (504) 509-7655; www.cavannola.com
Tomato toast is topped with goat cheese, thyme-roasted tomatoes, bacon marmalade and arugula. Shrimp is sauteed with beer, black pepper, Old Bay, rosemary, lemon and garlic and served in the skillet with grilled lemon and a house-made Hawaiian roll. Reservations accepted. Dinner daily, late-night Fri.-Sat., brunch Sat.-Sun. Credit cards. $$

CellarDoor
916 Lafayette St., (504) 265-8392; www.cellardoornola.com
Seared sea scallops are served over Mexican street corn, jalapenos, cebollita salad, cilantro and Cotija cheese. Duck confit tacos are made with satsuma, grilled kale slaw, Cotija cheese and corn tortillas. Reservations accepted. Dinner Mon.-Sat. Credit cards. $$

Chais Delachaise
7708 Maple St., (504) 510-4509; www.chaisdelachaise.com
Lamb sliders are dressed with harissa tahini and sumac-pickled onions on pastry buns and served with salad. Peel-and-eat shrimp are served with Creole spices and lemon. Reservations accepted. Dinner daily, late-night Tue.-Sat., brunch Sat.-Sun. Credit cards. $$

Compere Lapin
Old No. 77 Hotel & Chandlery, 535 Tchoupitoulas St., (504) 599-2119; www.comperelapin.com
Chef Nina Compton's menu combines Caribbean, Italian and French influences. Curried goat features goat meat slow roasted with ginger, chilies, garlic, garam masala and coconut milk served with sweet potato gnocchi and toasted cashews. Conch croquettes are served with pickled pineapple tartar sauce. Reservations recommended. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

Coquette
2800 Magazine St., (504) 265-0421; www.coquettenola.com
Smoked catfish dip is cooked with broccoli, satsuma and black sesame. Poulet rouge is served with Swiss chard and smoked oyster aoili. Reservations accepted. Lunch Fri., dinner daily, brunch Fri.-Sun. Credit cards. $$$

Dakota Restaurant
629 N. Highway 190, Covington, (985) 892-3712; www.thedakotarestaurant.com
Lamb nachos feature tomato chutney, Danish blue cheese and sweet potato. Ahi Asian tuna salad includes pickled ginger, wasabi aioli and wonton hay. Reservations recommended. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards. $$$

The Delachaise
3442 St. Charles Ave., (504) 895-0858; www.thedelachaise.com
A 12-ounce prime rib-eye is topped with Shropshire blue cheese butter and served with goose-fat french fries. Mofongo relleno de pollo guisado is mashed fried plantain stuffed with stewed chicken in roasted poblano sauce. No reservations. Lunch Fri.-Sun., dinner and late-night daily. Credit cards. $$

Emeril's Delmonico
1300 St. Charles Ave., (504) 525-4937; www.emerilsrestaurants.com/emerils-delmonico
Paneed veal bordelaise is served with linguine, jumbo lump crabmeat, artichoke, mushrooms and charred tomatoes. Pecan-glazed Colorado lamb loin is served with bourbon and lamb bacon-braised kale, black-eyed peas and pecan gremolata. Reservations recommended. Dinner daily. Credit cards. $$$

Emeril's Restaurant
800 Tchoupitoulas St., (504) 528-9393; www.emerilsrestaurants.com/emerils-new-orleans
Cast-iron baked escargot are served with angel hair pasta tossed with garlic-chili oil, bottarga fish roe and Parmesan. A tamarind-glazed double-cut pork chop is topped with green chili mole and served with sweet potatoes. Reservations recommended. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

The Franklin
2600 Dauphine St., (504) 267-0640; www.thefranklinnola.com
Lamb ribs are served with fig barbecue sauce, cucumber and mint. Sauteed drum is served with tarragon meuniere, grapefruit supremes and grilled asparagus. Reservations accepted. Dinner daily, late-night Fri.-Sat. Credit cards. $$

Freret Street Beer Room
5018 Freret St., (504) 298-7468; www.freretbeerroom.com
Pork cheek tagliatelle is served with roasted root vegetables, crimini mushrooms, creme fraiche and dill. Tomato-braised meatballs are served with arugula and polenta. Reservations accepted. Lunch Fri.-Sun., dinner Wed.-Mon. Credit cards. $$

Fulton Alley
600 Fulton St., (504) 208-5569; www.fultonalley.com
This bowling alley's kitchen turns out snacks, sandwiches, salads and desserts. Andouille tots are large potato tots stuffed with cheddar, rolled in andouille crumbs, fried and served with ranch dressing. Chocolate and raisin bread pudding beignets are served with vanilla ice cream and lemon-bourbon sauce. Reservations recommended. Lunch Fri.-Sun., dinner and late-night daily. Credit cards. $$

GG'S Dine-O-Rama
3100 Magazine St., (504) 373-6579; www.ggsneworleans.com
Jumbo shrimp are served with smoked Gouda organic yellow grits mixed with sauteed andouille, garlic, peppers and onions and topped with lobster-cognac butter sauce. Prosciutto and grilled asparagus are served with a salad of organic arugula and greens, caramelized pears, house-candied pecans, goat's milk cheese, mustard-tarragon vinaigrette and a drizzle of white truffle oil. Reservations accepted for large parties. Brunch and lunch Thu.-Tue. Credit cards. $$

Gautreau's Restaurant
1728 Soniat St., (504) 899-7397; www.gautreausrestaurant.com
Pan roasted speckled trout is served with smoked porcini mushrooms, Brussels sprouts, sweet potatoes and brown butter vinaigrette. Sauteed shrimp and crispy pork belly features hominy, poblano peppers, Vidalia onions and green chili broth. Reservations recommended. Dinner Mon.-Sat. Credit cards. $$$

The Grill Room
Windsor Court Hotel, 300 Gravier St., (504) 522-1992; www.grillroomneworleans.com
A smoked Berkshire pork chop comes with sweet potato, Brussels sprouts, rye, Granny Smith apple, sage and pepitas. Seared foie gras comes with pistachio financier, strawberries, pickled watermelon rind and black currant caramel. Reservations recommended. Breakfast and lunch Mon.-Sat., dinner daily, brunch Sun. Credit cards. $$$

Josephine Estelle
Ace Hotel, 600 Carondelet St., (504) 930-3070; www.josephineestelle.com
Poole's beets are served with stracciatella, pears and Brussels sprouts and burnt orange vinaigrette. Endive salad includes citrus and pink peppercorn vinaigrette. Reservations accepted. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

Kenton's
5757 Magazine St., (504) 891-1177; www.kentonsrestaurant.com
Grilled Gulf drum comes with field peas, grilled leeks and carrot brown butter sauce. The dry-aged beef cheeseburger is topped with Cabot cheddar and smoked onion aioli and served with smoked beef fat fried potatoes. Reservations recommended. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

Lilette
3637 Magazine St., (504) 895-1636; www.liletterestaurant.com
Chef John Harris' menu combines French and Italian influences. Butternut squash agnolotti is served with ricotta and walnut brown butter. Braised lamb shoulder features house-made semolina gnocchi and wilted spinach. Reservations recommended. Lunch Tue.-Sat., dinner Mon.-Sat. Credit cards. $$$

Lola
517 N. New Hampshire St., Covington, (985) 892-4992; www.lolacovington.com
Pepper jelly-glazed oysters are served with pork belly, feta and pickled okra. A poached yard egg tops risotto with black truffle and Parmesan. Reservations accepted. Lunch Mon.-Fri., dinner Thu.-Sat. Credit cards. $$$

Mat & Naddie's
937 Leonidas St., (504) 861-9600; www.matandnaddies.com
Slow-braised Home Place Pastures pork is served with Parmesan mashed potatoes, baby carrots, sauteed kale and pork demi-glaze. House-cured coppa and whipped ricotta is served with crostini and herb-infused olive oil. Reservations accepted. Dinner Mon.-Tue. and Thu.-Sat. Credit cards. $$$

Meril
424 Girod St., (504) 526-3745; www.emerilsrestaurants.com/meril
Emeril Lagasse's newest restaurant offers an array of internationally inspired dishes. Sofrito-marinated turkey necks are tossed in Crystal hot sauce. Esses fettuccine is tossed with olive oil, garlic, Calabrian chilis, jumbo lump crabmeat, arugula and almonds. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Mondo
900 Harrison Ave., (504) 224-2633; www.mondoneworleans.com
Grilled fish tacos come with marinated cabbage, avocado and chipotle crema. The fried shrimp banh mi is dressed with jalapeno, cucumber, carrot and Sriracha mayonnaise. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$

Oak
8118 Oak St., (504) 302-1485; www.oaknola.com
Fried Brussels sprouts are tossed with pancetta and house-made glaze. The hanger steak bruschetta is topped with red onion marmalade, chimichurri and chili oil. Reservations accepted for large parties. Dinner Tue.-Sat., late-night Thu.-Sat. Credit cards. $

Opal Basil on the Trace
690 Lafitte St., Mandeville, (985) 778-2529; www.opalbasil.com
Gnocchi are sauteed with shrimp, cream and spices. The lobster tamale is served with chorizo, a fried egg and lobster sauce. Reservations accepted. Lunch Tue.-Sat., dinner Thu.-Sat. Credit cards. $$

The Pelican Club
312 Exchange Place, (504) 523-1504; www.pelicanclub.com
Seared yellowfin tuna and sea scallops is served with haricots verts, roasted green peppercorn brandy cream, jasmine rice and plantain chips. Fried whole flounder comes with sea scallops, jumbo shrimp, citrus chili sauce, jasmine rice and baby vegetables. Reservations recommended. Dinner daily. Credit cards. $$$

Petit Lion
Troubadour Hotel, 1111 Gravier St., (504) 518-5500; www.petitlionnola.com
Chef Phillip Lopez's restaurant serves roasted sea bass with potato, fennel, sauce Americaine and rouille. Scallop crudo comes with passion fruit and pink peppercorn dashi. Reservations accepted. Breakfast and lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. $$

Primitivo
1800 Oretha Castle Haley Blvd., (504) 881-1775; www.primitivonola.com
Braised pork cheeks, smoked pork butt and house-made ricotta cheese dumplings are served with carbonara sauce. Grilled rib-eye is served with a roasted marrow bone, skillet beans, cremini mushrooms and horseradish jus. Reservations recommended. Dinner Mon.-Sat. Credit cards. $$

Restaurant R'evolution
777 Bienville St., (504) 553-2277; www.revolutionnola.com
Chefs Rick Tramonto and John Folse combine haute cuisine and refined takes on rustic dishes. Crawfish-stuffed redfish Napoleon is served with artichoke and oyster stew and a fried crawfish boulette. Triptych of quail features Southern-fried, boudin-stuffed and absinthe-glazed quail. Reservations recommended. Lunch Fri., dinner daily, brunch Sun. Credit cards. $$$

Rib Room
Omni Royal Orleans, 621 St. Louis St., (504) 529-7046; www.ribroomneworleans.com
Chilled lobster and beet salad features baby arugula, pickled red onions, toasted pine nuts, goat cheese and verjus blanc vinaigrette. The St. Louis rib-eye is served with NOLA Brown Ale-battered onion rings and tasso-braised Southern greens. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$$

Root / Square Root
1800 Magazine St., (504) 309-7800; www.squarerootnola.com
Root's changing menu offers dishes such as pickled shrimp and deviled eggs with pimienton and potatoes and beef and oyster tartare with Parmesan and rye toast. A charcuterie board with 15 house-made options is served with Bellegarde bread and house-made pickles. Square Root offers a prix fixe tasting menu (reservations are required). Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

Rue
127 127 N. Carrollton Ave., (504) 483-1571; www.rue127.com
Cornmeal-fried oysters are served with Thai barbecue sauce, basil, coconut milk and pickled carrot salad. Diver scallops come with cauliflower puree, bacon, almonds, capers, shiitake mushrooms and caviar. Reservations accepted. Dinner Tue.-Sat. Credit cards. $$$

Salon Restaurant by Sucre
622 Conti St., (504) 267-7098; www.restaurantsalon.com
Croque Benedict features a soft-boiled egg over a chive biscuit with Mornay sauce, raclette cheese, Crystal hollandaise and ham, chicken or heirloom tomatoes. The molten chocolate souffle features Grand Cru Madagascar chocolate and has a warm chocolate center. Reservations recommended. Brunch Thu.-Sun. Credit cards. $$$

Suis Generis
3219 Burgundy St., (504) 309-7850; www.suisgeneris.com
The weekly changing menu features dishes such as lemon-seared foie gras with cayenne-Romano beignets and porter-braised beef short ribs with smashed cauliflower-chickpea tahini gratin and local herb tabbouleh. Reservations accepted for large parties. Dinner Wed.-Sun., late-night Fri.-Sat., brunch Sat.-Sun. Credit cards. $$

Sylvain
625 Chartres St., (504) 265-8123; www.sylvainnola.com
Shaved Brussels sprouts are tossed with white balsamic vinaigrette and topped with sliced apples, grated Grana Padano cheese and crushed hazelnuts. House-made pappardelle pasta is topped with Bolognese — made with ground pork, beef, tomato, milk, garlic, celery, onions and carrots — and grated Grana Padano. Reservations accepted. Lunch Fri., dinner daily, late-night Fri.-Sat., brunch Sat.-Sun. Credit cards. $$

Tomas Bistro
755 Tchoupitoulas St., (504) 527-0942; www.tomasbistro.com
Grilled pompano fillet is served with heirloom cherry tomato sauce vierge, shaved fennel and arugula salad with preserved lemon vinaigrette. The filet mignon is topped with foie gras, shaved black truffles and marchand de vin. Reservations accepted. Dinner daily. Credit cards. $$$

Trinity
1117 Decatur St., (504) 325-5789; www.trinityrestaurantneworleans.com
The roasted polenta is topped with chanterelles, Parmesan, English peas and stewed onions. Braised pork shank is served with carrot puree, lardons, spaghetti squash and fried pickles. Reservations accepted. Dinner daily. Credit cards. $$$

Vessel NOLA
3835 Iberville St., (504) 603-2775; www.vesselnola.com
Cast iron-seared octopus is served with tomato, lemon, bonito flakes and risotto-style black-eyed peas prepared with octopus stock. Two Run Farm lamb is served on lavash flatbread with bell peppers, tomato, red onions and microgreens. Reservations accepted. Dinner daily, brunch Sun. Credit cards. $$$



African | American | Bar & Grill | Barbecue
Brewpub | Burgers | Cafe | Cajun | Caribbean/Cuban
Chinese | Coffee & Dessert | Contemporary | Creole
Deli | Diner | Fondue | French | Indian/Pakistani | Irish
Italian | Japanese/Sushi | Juice Bar | Korean | Latin American
Louisiana Contemporary | Mediterranean/Middle Eastern | Mexican
Music & Food | Neighborhood | Pan-Asian | Pizza | Sandwiches & Po-boys
Seafood | Steakhouse | Tapas/Spanish | Thai | Vietnamese

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