Summer Restaurant Guide 2014: A


Abita Bar-B-Q
69399 Hwy. 59, Abita Springs, (985) 892-0205;
Dry-rubbed St. Louis ribs are smoked with pecan wood and served with house barbecue sauce. Barbecued half chickens are dry-rubbed and cooked for two hours. Reservations accepted for large parties. Lunch Mon.-Sat., dinner Thu.-Sat. Credit cards. $

Abita Brew Pub
72011 Holly St., Abita Springs, (985) 892-5837;
Chicken Abita Feller is grilled chicken on a bed of creamed spinach topped with fried oysters in herbed shrimp cream sauce. Eggplant Napoleon features fried eggplant medallions stacked with shrimp, mushrooms and tasso cream sauce over angel hair pasta. Reservations accepted for large parties. Lunch and dinner Tue.-Sun. Credit cards. $$

Abita Roasting Company
504 Water St., Madisonville, (985) 246-3340; 22132 Level St., Abita Springs, (985) 400-5025;
Rosemary chicken salad is served on mixed greens with chopped almonds and blue cheese. The turkey panino is dressed with mixed greens, tomatoes, Swiss cheese and house-made avocado spread. No reservations. Hours vary by location. Credit cards. $

Acme Oyster House
724 Iberville St., (504) 522-5973; 1202 N. Hwy. 190, Covington, (985) 246-6155; 3000 Veterans Memorial Blvd., Metairie, (504) 309-4056; Harrah's New Orleans, 8 Canal St., (504) 708-2409;
The New Orleans medley includes samples of gumbo, jambalaya, red beans and rice and grilled smoked sausage. The Peacemaker po-boy combines fried shrimp and oysters dressed with Tabasco-infused mayonnaise. Reservation policies vary by location. Lunch and dinner daily. Credit cards. $$

Acropolis Cuisine
3841 Veterans Memorial Blvd., Metairie, (504) 888-9046
The gyro platter comes with seasoned gyro meat, pita bread, tzatziki sauce, Caesar salad and a side. Moussaka features layers of eggplant, zucchini, potatoes and ground veal baked in cream sauce. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $$

611 Frenchmen St., (504) 948-3800
Mussels are served in white wine, garlic, butter and basil sauce. Ocean sauce is a cream sauce with shrimp, crawfish, crabmeat and capers that is served with fish, veal or steaks. Reservations accepted for large parties. Dinner daily. Cash only. $$

Adrian's Bakery
2016 Oretha Castle Haley Blvd., (504) 875-4302; 4710 Paris Ave., (504) 282-2283;
Praline pound cake is an old-fashioned butter pound cake coated with praline icing. Chocolate-covered eclairs have chocolate pudding inside. No reservations. Breakfast and lunch daily. Credit cards and checks. $

Albasha Greek & Lebanese Restaurant
1958 N. Hwy. 190, Suite A, Covington, (985) 867-8292; 3501 Severn Ave., Suite 13, Metairie, (504) 304-8441;
The combination chicken shawarma and gyro plate comes with chicken breast cooked on a rotisserie and slices of a blend of ground lamb and beef roasted on a spit. The combination kebab includes two choices of meat: kafta, beef tenderloin or chicken. Reservations accepted. Lunch and dinner daily. Credit cards. $$

The Alibi
811 Iberville St., (504) 522-9187;
The barbecue shrimp po-boy features Gulf shrimp sauteed in house-made sauce, dressed and served on French bread. The classic burger features a 10-ounce ground beef patty with fries on the side. No reservations. Lunch, dinner and late-night daily. Credit cards. $

Allegro Bistro
1100 Poydras St., (504) 582-2350;
Paneed veal is topped with crawfish tails, Creole mustard and hollandaise. Turducken meat pie is packed with ground turkey, duck and chicken in Creole dressing and is served with Creole potato salad. Reservations recommended. Lunch Mon.-Fri. Credit cards. $$

The American Sector
The National World War II Museum, 945 Magazine St., (504) 528-1940;
The Perfect Pig po-boy features locally sourced pork shoulder, belly and ham and is dressed with pickled vegetables, herbs and spicy mayonnaise. The American burger features an 8-ounce beef patty, Benton's bacon, Texas sweet onion rings and pepper Jack cheese. Reservations recommended. Lunch and dinner daily. Credit cards. $$

American Sports Saloon
1200 Decatur St., (504) 300-1782;
The Black and Gold burger is topped with blue cheese, crispy onions and applewood-smoked bacon. The wings come with house-made sauces such as the mild, Buffalo, sweet barbecue or garlic-cilantro-lime. No reservations. Breakfast, lunch, dinner and late-night daily. Credit cards. $

Amici Ristorante & Bar
3218 Magazine St., (504) 300-1250;
Spiedini is paneed veal rolled with house-made stuffing. Bruciuluni features pork medallions stuffed with beef, Italian sausage, eggs and seasonings. Reservations accepted. Lunch and dinner daily. Credit cards. $$$

Ancora Pizzeria & Salumeria
4508 Freret St., (504) 324-1636;
The Margherita pizza is baked in a wood-fired oven with tomato sauce, mozzarella, basil, olive oil and salt. Fried risotto balls are stuffed with fresh mozzarella. Reservations accepted for large parties. Lunch Sun., dinner daily. Credit cards. $$

Andrea's Restaurant
3100 19th St., Metairie, (504) 834-8583;
The Louisiana crabmeat and eggplant crab cake is served with lemon butter sauce. The sauteed veal chop is stuffed with cheese and prosciutto and served in creamy mushroom sauce. Reservations recommended. Lunch and dinner daily, brunch Sun. Credit cards. $$$

Andy's Bistro
3322 N. Turnbull Drive, Metairie, (504) 455-7363;
Veal Metairie is paneed veal topped with crabmeat and lemon-lime butter and served with brabant potatoes and baby spinach. Jumbo shrimp in New Orleans-style barbecue sauce top three-cheese grits sprinkled with Parmigiano-Reggiano. Reservations recommended. Lunch Fri., dinner Mon.-Sat. Credit cards. $$$

Angeletto's Pizzeria & Pub
220 S. Robertson St., (504) 581-3500
The Italian grinder sandwich features pepperoni, ham, salami and provolone cheese baked in the oven and topped with lettuce, tomato, onions and Italian dressing. Angeletto's special pizza is topped with house-made garlic sauce, grilled chicken, mozzarella, spinach, feta and roasted red peppers. Reservations accepted. Lunch Mon.-Fri. Credit cards. $

Angeli On Decatur
1141 Decatur St., (504) 566-0077
The Lucifer special is a pizza topped with pepperoni, ham, Italian sausage, onions and roasted red peppers. The grilled chicken salad includes lettuce, tomato, onions, mushrooms, mozzarella and a choice of dressing. No reservations. Lunch, dinner and late-night daily. Credit cards. $

Angelo Brocato
214 N. Carrollton Ave., (504) 486-1465;
Sicilian cannolis are fried cinnamon pastry shells with ricotta-based filling, chocolate and pistachios. Classic Italian ices include lemon ice, made with just water, sugar and lemon. No reservations. Breakfast, lunch and dinner Tue.-Sun. Credit cards. $

Annadele's Plantation
71518 Chestnut St., Covington, (985) 809-7669;
Caramelized onion and smoked shrimp cheesecake has New Orleans-style barbecue shrimp on top. Grilled chicken breast comes with manicotti stuffed with spinach, mushrooms and ricotta cheese and topped with tomato cream sauce. Reservations recommended. Lunch Thu.-Fri., dinner Wed.-Sat., brunch Sun. Credit cards and checks. $$$

Another Broken Egg
2917 Magazine St., (504) 301-2771; 607 Harrison Ave., (504) 301-4667;
Biscuit beignets are beignets made with biscuit dough and served with powdered sugar and a house-made orange marmalade. The lobster and brie omelet is a cream cheese-filled omelet topped with brie and lobster sauce. No reservations. Breakfast and lunch daily, dinner Tue.-Sat. Credit cards. $$

Antoine's Annex
513 Royal St., (504) 525-8045;
The breakfast platter combines scrambled eggs, grits, hickory-smoked bacon and a biscuit or toast. The Caprese sandwich features thick-sliced mozzarella, Creole tomato, pesto and balsamic vinaigrette on a pistolette. No reservations. Breakfast, lunch and dinner daily. Credit cards. $

Antoine's Restaurant
713 St. Louis St., (504) 581-4422;
Oysters Rockefeller, created here in 1899, are baked oysters covered with pureed greens (not spinach) and seasoned breadcrumbs. Alaska Antoine is the restaurant's signature baked Alaska dessert for two: ice cream wrapped in pound cake and crowned with a toasted meringue shell and hot fudge. Reservations recommended. Lunch and dinner Mon.-Sat., brunch Sun. Credit cards. $$$

Apolline Restaurant
4729 Magazine St., (504) 894-8881;
Coriander-seared tuna is served with remoulade, oven-dried tomato vinaigrette and frisee. Pan-seared diver scallops are served with mussels, white wine, garlic and linguine pasta. Reservations recommended. Dinner Tue.-Sun., brunch Sat.-Sun. Credit cards. $$$

Arnaud's Restaurant
813 Bienville St., (504) 523-5433; Baked Louisiana oysters Bienville are topped with shrimp, mushrooms, green onions, herbs and white wine sauce. Shrimp Arnaud features Gulf shrimp in Arnaud's tangy Creole remoulade. Reservations recommended. Dinner daily, brunch Sun. Credit cards. $$$

Assunta's Italian Restaurant
2631 Gause Blvd. West., Slidell, (985) 649-9768;
Crab cakes are made with crabmeat, bay scallops and goat cheese, dipped in wheat breadcrumbs and topped with seafood cream sauce. Frutti di mare is a combination of shrimp, crawfish, oysters, calamari, mussels, clams and bay scallops sauteed with diced tomatoes, olive oil, marinara and garlic. Reservations accepted for large parties. Dinner Tue.-Sun. Credit cards and checks. $$

Asuka Sushi and Hibachi
7912 Earhart Blvd., (504) 862-5555;
The sushi lunch special includes six pieces of sushi, a California roll, soup and salad. The Five Cooked Roll dinner includes the Rock 'N' Roll, Tiger Eye roll, California roll, crawfish roll, snow crab roll, salad and soup. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

901 Louisiana Ave., (504) 891-9626;
Fried green tomatoes are served with fresh Louisiana crabmeat on a bed of mixed greens and dressed with remoulade. The shrimp and grits features large head-on Gulf shrimp with andouille and smoked tomatoes. Reservations recommended. Dinner daily, brunch Thu.-Sun. Credit cards. $$$

Attiki Bar and Grill
230 Decatur St., (504) 587-3756;
The 8-ounce filet mignon is topped with mushroom wine sauce and served with vegetables and garlic mashed potatoes. Chicken artichoke pasta tops linguine with grilled chicken, artichokes, asparagus, mushrooms, sun-dried tomatoes and creamy wine sauce. Reservations accepted. Lunch, dinner and late-night daily. Credit cards. $$

Audubon Clubhouse Cafe
Audubon Park, 6500 Magazine St., (504) 212-5282;
The chunky chicken salad sandwich features California-style chicken salad made with grapes and pecans served with mixed greens on a croissant. The club sandwich comes stacked with ham, turkey, bacon, cheese, lettuce and tomato. Reservations accepted. Breakfast and lunch Tue.-Sat., brunch Sun. Credit cards. $$

August Moon
875 Manhattan Blvd., Harvey, (504) 302-7977; 3635 Prytania St., (504) 899-5129;
Sichuan eggplant is eggplant boiled, sauteed in brown sauce with onions and served with white rice. Cantonese lobster can be sauteed in ginger and scallions, steamed, covered in bean sauce or lightly fried with salt and pepper seasoning. Harvey location: reservations accepted. Prytania St. location: no reservations. Hours vary by location. Credit cards. $$

Austin's Seafood and Steakhouse
5101 W. Esplanade Ave., Metairie, (504) 888-5533;
Filet Austin includes two filet medallions topped with caramelized onions, grilled asparagus and creamed spinach. Jumbo Gulf shrimp are filled with crawfish-crabmeat stuffing, served over steakhouse dirty rice and finished with andouille cream sauce. Reservations recommended. Dinner Mon.-Sat. Credit cards. $$$

The Avenue Pub
1732 St. Charles Ave., (504) 586-9243;
Belgian wild mushrooms are cooked in Abita beer reduction and presented with smoked burrata, fennel and chives. Dump Truck fries are topped with cheese, pulled pork and port wine sauce. No reservations. Lunch Fri.-Sun., dinner and late-night daily. Credit cards. $$

Avery's Po-Boys
2510 Tulane Ave., (504) 821-4110;
The Pearl River po-boy is loaded with fried oysters, roast beef gravy and chopped bacon. The Buffalo shrimp po-boy is made with house-made blue cheese dressing, fried shrimp tossed in Buffalo sauce and blue cheese crumbles. No reservations. Lunch Mon.-Sat. Credit cards. $

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Dollar signs indicate the average price of an entree.

$ = $1-$10
$$ = $11-$20
$$$ = $21 and up

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