Food & Drink » Food & Drink Features

New Orleans Winter Restaurant Guide 2015: Contemporary


Allegro Bistro
1100 Poydras St. Suite 150, (504) 582-2350;
Appetizers include local favorites such as fried oysters, Louisiana lump crab cakes with spicy corn maque choux and shrimp remoulade. For a fish special, grilled drum is served with vegetables and beurre noisette. Reservations recommended. Lunch Mon.-Fri. Credit cards. $$

Maison Dupuy Hotel, 1001 Toulouse St., (504) 586-8000;
Bistreaux salad features arugula, sliced pears, roasted beets, shaved red onions and blue cheese tossed in champagne-honey vinaigrette. Cassoulet features braised duck, andouille sausage and pork belly stewed with white beans. Reservations accepted for large parties. Breakfast, lunch and dinner daily. Credit cards. $$$

Bouligny Tavern
3641 Magazine St., (504) 891-1810;
The selection of small plates includes fritto misto with calamari, oyster, anchovy and shrimp. Crostini are served with escarole and Italian sausage. The sirloin burger is topped with tomato and herbed aioli. No reservations. Dinner and late-night Mon.-Sat. Credit cards. $

Brown Butter Southern Kitchen & Bar
231 N. Carrollton Ave., Suite C, (504) 609-3871;
Warm pork rinds are served with smoked corn buttermilk dressing. The chicken and waffle sandwich combines chicken confit, aged cheddar and country ham on pressed sourdough bread and is served with Steen's mustard on the side. No reservations. Lunch Tue.-Sun. Credit cards. $$

Cafe Amelie
912 Royal St., (504) 412-8965;
Slow-cooked spiced lamb shank is served with root vegetables and creamy grits. Ahi tuna glazed in honey, sesame, soy and ginger comes with julienned vegetables and soba noodles. Reservations recommended. Lunch and dinner Wed.-Sun., brunch Sat.-Sun. Credit cards. $$

Columbia Street Tap Room
434 N. Columbia St., Covington, (985) 898-0899;
The All-American burger is dressed with American cheese, grilled onions, pickles and mayonnaise. From Wednesday to Saturday, the Seiler Bar offers a more refined dinner menu with items such as pan-fried pompano with Creole creamed corn and brabant potatoes. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

4905 Freret St., (504) 302-2357;
Creekstone Farms sirloin tartare is served with egg dressing, shallots, mashed capers, herbs and fingerling potato chips. The Curewich features fried eggs, cheddar and braised bacon on a Weiss Guys roll. Reservations accepted for large parties. Dinner and late-night daily. Credit cards. $$

Mussels come with french fries and bread at Delachaise. - PHOTO BY CHERYL GERBER
  • Photo by Cheryl Gerber
  • Mussels come with french fries and bread at Delachaise.

The Delachaise
3442 St. Charles Ave., (504) 895-0858;
Shrimp Clemenceaux features Louisiana jumbo shrimp in golden Thai curry sauce with crimini mushrooms and brabant potatoes. Cuban twice-cooked pork is pork stewed in aromatic broth, crisped in goose fat and served with orange mojo sauce and fried yuca. No reservations. Lunch Fri.-Sun., dinner and late-night daily. Credit cards. $$

Gautreau's Restaurant
1728 Soniat St., (504) 899-7397;
Veal sweetbreads are served with jumbo lump crabmeat, celery root, mirliton slaw and remoulade vinaigrette. Pork osso buco is served with apple-fennel gremolata, fines herbes spaetzle and savoy cabbage. Reservations recommended. Dinner Mon.-Sat. Credit cards. $$$

The Green Goddess
307 Exchange Place, (504) 301-3347;
The Acadian features crispy boudin and truffle grits served over sweet potato biscuits. Pontchartrain pork is slow roasted and served over fingerling potatoes with a spiced apple ring. No reservations. Lunch and dinner Wed.-Sun. Credit cards. $$

The Grill Room
Windsor Court Hotel, 300 Gravier St., (504) 522-1992;
Chappapeela duck leg confit comes with pecan puree, caramelized fig jus and baby arugula. Fried oyster salad features Tuscan kale, radicchio, chili vinaigrette and bottarga. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$$

5015 Magazine St., (504) 899-1330;
Chef Sue Zemanick's menu of small plates includes warm snow crab claws served with truffle butter, and beef tartare served with quail egg and crispy pita. Reservations recommended. Dinner and late-night Tue.-Sat. Credit cards. $$

La Petite Grocery
4238 Magazine St., (504) 891-3377;
Chef Justin Devillier serves updated south Louisiana and contemporary cooking. Blue crab beignets are served with malt vinegar aioli. Turtle Bolognese comes with bucatini, sherry, parsley and a fried soft-boiled egg. Reservations recommended. Lunch Tue.-Sat., dinner daily, brunch Sun. Credit cards. $$$

The Lakehouse
2025 Lakeshore Drive, Mandeville, (985) 626-3006;
The Lakehouse salad is made with field greens, candied pecans, shaved red onions, blue cheese and sherry vinaigrette. Tomato basil soup is topped with scallions. Reservations recommended. Lunch and dinner Thu.-Fri., brunch Sun. Credit cards and checks. $$

3637 Magazine St., (504) 895-1636;
Chef John Harris' bistro focuses on French cooking with Italian and Spanish influences. Sauteed branzino is served with roasted shiitake mushrooms, creamed spinach and escarole and black garlic verjus butter. Alaskan king crab claws are served with passion fruit butter. Reservations recommended. Dinner Mon.-Sat., lunch Tue.-Sat. Credit cards. $$$

Maurepas Foods
3200 Burgundy St., (504) 267-0072;
The roasted chicken leg quarter comes with a slow-poached egg, greens and grits. Cookie sandwiches feature mint chocolate chip ice cream between chocolate cocoa cookies served with ranger cookie bites. Reservations accepted. Dinner Thu.-Tue., brunch Sat.-Sun. Credit cards. $$

Pere Marquette Hotel, 817 Common St., (504) 412-2580;
The menu focuses on seasonal ingredients and modernized Southern dishes. Sugarcane pork chops are served with sweet potato puree, Tabasco onion rings and bourbon jus. Oyster cobbler is made with Louisiana oysters, absinthe, artichoke and Parmesan crust. Reservations accepted. Breakfast daily, lunch Tue.-Fri. and dinner Tue.-Sat. $$$

3162 Dauphine St., (504) 267-4776;
The Oxalis burger is garnished with Provencal aioli, pickled shallots, tomatoes and lettuce and can be served with bacon, marrow or fries. Bourbon-glazed lamb belly comes with black-eyed peas, local oyster mushrooms and sweet peppers. No reservations. Dinner and late-night daily. Credit cards. $$

Rib Room
Omni Royal Hotel, 621 St. Louis St., (504) 529-7045;
Prime rib is seasoned with sea salt, roasted with herbs and served au jus with salad and a baked potato. Roasted grouper is served with cauliflower steak, leeks, fingerling potatoes and brown butter vinaigrette. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sun. Credit cards. $$$

Richard Fiske's Martini Bar & Restaurant
Chateau LeMoyne, 301 Dauphine St., (504) 586-0972;
Cajun-seared Maine scallops are served with Louisiana crabmeat beignets, grilled corn relish and herb aioli. Chicken saltimbocca features chicken sauteed with wild mushrooms, sage, Marsala and demi-glace and served with Lyonnaise fingerling potatoes. Reservations accepted. Breakfast and dinner daily, late-night Fri.-Sat., brunch Sat.-Sun. Credit cards. $$$

Rue 127
127 N. Carrollton Ave., (504) 483-1571;
Sweetbread risotto features lemon-Parmesan risotto, enoki and beech mushrooms, pine nuts and demi-glace. Braised lamb shank is herb-marinated and comes with speckled beans, butter beans, broccoli rabe and tzatziki. Reservations recommended. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards. $$$

3226 Magazine St., (504) 371-5809;
Braised pork belly is served with celery root puree and ragu sauce. The pressed cochon sandwich comes with house-made pickles, bourbon mustard and manchego cheese. Reservations recommended. Lunch and dinner daily. Credit cards. $$

Square Root
1800 Magazine St., (504) 309-7800;
Square Root's ever-changing multicourse tasting menu features dishes such as the Southern picnic, featuring a fried chicken wafer with pickled country-fried okra and fermented mustard seeds. Louisiana wagyu is charred miso and black peppercorn wagyu short rib with hazelnut pomace, bone marrow soubise and 80-year-aged balsamic vinegar. Reservations required. Dinner Tue.-Sat. Credit cards. $$$

Victory NOLA
339 Baronne St., (504) 522-8664;
Crab dip au gratin combines lump crabmeat, cheese and cream sauce topped with breadcrumbs and is served with toasted pita bread. Bacon-wrapped scallops feature large sea scallops and applewood-smoked bacon in teriyaki glaze. Reservations accepted. Dinner and late-night daily. Credit cards. $$

Vitascope Hall
Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3740;
Chappapeela Farms crispy duck leg confit comes with roasted potatoes, butternut squash and mustard beet sauce. Butternut squash seafood pasta combines Gulf seafood, pappardelle, butternut squash, pumpkin seed sauce, bechamel and fried Brussels sprouts and is served with walnut bread. Reservations accepted. Lunch and dinner and late-night daily. Credit cards. $$

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

Add a comment