Summer Restaurant Guide 2014: #s


3 Potato 4
2727 S. Broad St., Suite 102, (504) 298-7761;
Organic Aztec chili is made with amaranth, millet, quinoa, cannellini beans, pinto beans, onions, peppers, corn and spices. Vegan, gluten-free baked sweet potatoes are waffle cut, baked in a convection oven and served with chipotle mayonnaise. Delivery available. No reservations. Lunch daily, early dinner Mon.-Sat. Credit cards. $

5 Fifty 5
New Orleans Marriott, 555 Canal St., (504) 553-5638;
Lobster macaroni and cheese is made with white wine, cheese sauce, spinach, truffle oil and grated Parmesan. Redfish on the half shell features grilled redfish served with stir-fried spinach and cherry tomatoes. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards.  $$$

7 on Fulton
Wyndham Riverfront New Orleans Hotel, 701 Convention Center Blvd., (504) 525-7555;
New Orleans barbecue shrimp are Gulf shrimp cooked with NOLA Blonde Ale in peppery butter sauce. The catch of the day is a grilled Gulf fish fillet with roasted corn butter sauce and sweet potato mash. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$

8 Block Kitchen & Bar
Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3850;
For breakfast, there is a grits station with toppings including blue cheese, chorizo, bacon bits and more. Gumbo yaya is slow cooked with andouille, chicken and Creole spices. Reservations accepted. Breakfast and lunch daily. Credit cards. $$

13 Monaghan
517 Frenchmen St., (504) 942-1345;
The barbecue tofu sandwich is dressed with tofu, romaine, tomatoes, barbecue sauce, butter pickles and mayonnaise on French bread. Sesame chicken salad is served on multigrain bread with pickled daikon carrots and seasoned almonds. Delivery available. No reservations. Lunch, dinner and late-night daily. 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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