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New Orleans Winter Restaurant Guide 2015: Tapas/Spanish


Barcelona Tapas
720 Dublin St., (504) 861-9696;
The restaurant serves popular Iberian dishes like paella Valencia and fideua. Tortilla Espanola is a Spanish omelet with caramelized onions and potatoes. Reservations accepted for large parties. Dinner Tue.-Sun. Credit cards. $$$

Baru Bistro & Tapas
3700 Magazine St., (504) 895-2225;
Ceviche includes a variety of fish such as black drum and yellowfin ahi tuna in lime juice with avocado. Deep-fried whole fish is served with coconut rice, fried plantains and mango slaw. No reservations. Lunch and dinner Mon-Sat. Credit cards. $$$

Galvez Restaurant
914 N. Peters St., (504) 595-3400;
Barbecue shrimp Galvez features Gulf shrimp simmered in butter with garlic, Worcestershire and Creole seasonings and served with grilled bread. Paella Valenciana is made with saffron, arborio rice, vegetables, mussels, shrimp, fish, chorizo and chicken. Reservations recommended. Dinner Tue.-Sun. Credit cards. $$$

3312 Esplanade Ave., (504) 488-6946;
This Spanish restaurant specializes in paellas and fideuas (paellas made with angel hair pasta). Caldereta is Andalusian lamb stew made with paprika, hot peppers, onions, garlic, carrots and red wine. For an appetizer, jumbo shrimp are simmered in garlic, olive oil and spices. No reservations. Dinner daily. Credit cards and checks. $$

Mimi's in the Marigny
2601 Royal St., (504) 872-9868
Hot and cold Spanish tapas are available from the bar's upstairs kitchen. Mushroom manchego toast features sauteed mushrooms in garlic cream sauce atop toasted baguette. Seared salmon is glazed with coffee and Kahlua. No reservations. Dinner and late-night daily. Credit cards. $

Santa Fe Tapas
1327 St. Charles Ave., (504) 304-9915
Gambas al ajillo are jumbo shrimp in garlic sauce. Chicken Veracruz is prepared in a clay pot. Reservations accepted. Lunch Mon.-Sat., dinner daily, brunch Sat. Credit cards and checks. $$

3835 Tulane Ave., (504) 304-4878;
Chicken liver and foie gras pate is topped with cassis gelee and served with warm Bellegarde bakery bread. Mussels are steamed with white wine and garlic and served with New Orleans-style barbecue sauce and bread. No reservations. Lunch Fri.-Sat., dinner Tue.-Sat., late-night Fri.-Sat. Credit cards. $$

Vega Tapas Cafe
2051 Metairie Road, Metairie, (504) 836-2007;
Cerdo moro is brined and grilled pork tenderloin served over flash-fried spinach with horseradish sour cream. Barbacoas features Gulf shrimp and spicy chorizo cream in puff pastry. Reservations accepted. Dinner Mon.-Sat. Credit cards. $$

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Tapas & Spanish | Thai | Vietnamese

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