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Summer Restaurant Guide 2015: E

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Eat New Orleans
900 Dumaine St., (504) 522-7222; www.eatnola.com
Crawfish boil stew includes Louisiana crawfish tails, potatoes, corn on the cob and rice. The eggplant and shrimp casserole is a cast iron skillet filled with smothered eggplant, Gulf shrimp, Parmesan and a breadcrumb top. Reservations accepted. Lunch Tue.-Fri., dinner Tue.-Sat., brunch Sat.-Sun. Credit cards. $$

El Gato Negro
81 French Market Place, (504) 525-9752; 300 Harrison Ave., (504) 488-0107; 3001 Ormond Blvd., Destrehan, (985) 307-0460; www.elgatonegronola.com
Pineapple-habanero-glazed shrimp are sauteed with mushrooms and red bell peppers. The Michoacan mixed grill includes aged skirt steak, chicken breast, jumbo Gulf shrimp, sauteed vegetables and chimichurri sauce. No reservations. Hours vary by location. Credit cards. $$

Elizabeth's
601 Gallier St., (504) 944-9272; www.elizabethsrestaurantnola.com
Praline bacon is cured with brown sugar and served with crumbled pecans. Shrimp- and rice-stuffed pork loin is served with bourbon pan gravy. Reservations accepted. Breakfast and lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$

Emeril's Delmonico
1300 St. Charles Ave., (504) 525-4937; www.emerils.com/emerils-delmonico
Crispy duck leg confit is served with an orange-scented waffle, tasso-braised kale and Steen's cane jus. Paneed swordfish comes with butternut squash and pistachio risotto and satsuma vinaigrette. Reservations recommended. Lunch Fri., dinner daily. Credit cards. $$$

Emeril's Restaurant
800 Tchoupitoulas St., (504) 528-9393; www.emerilsrestaurants.com/emerils-new-orleans
South Texas wild boar ragu comes with green fettuccine, spiced marinara, butternut squash, Pecorino fonduta, rapini pesto and pine nuts. Hot iron shrimp and grits features sweet potato grits, chourice sausage, sweet onion, Covey Rise Farms tomatoes, sweet potato chow-chow and rosemary. Reservations recommended. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

The English Tea Room
734 E. Rutland St., Covington, (985) 898-3988; www.englishtearoom.com
Coronation chicken salad is made with grapes, apples and cream and can be served on a salad or a sandwich. Shepherd's pie is filled with seasoned beef and vegetables and baked with mashed potatoes on top. Reservations accepted. Breakfast and lunch Mon.-Sat. Credit cards and checks. $$

Ernst Cafe
600 S. Peters St., (504) 525-8544; www.ernstcafe.net
Fried green tomatoes are topped with sauteed shrimp and remoulade. Deep-fried crab cakes feature jumbo lump crabmeat, herbs, Creole spices and fresh breadcrumbs and are topped with shrimp remoulade. No reservations. Lunch and dinner daily. Credit cards. $$

Espresso Express
639 Loyola Ave., seventh floor; One Shell Square, 701 Poydras St., Suite 116; (504) 524-5115
The seasonal fruit harvest salad includes chicken with fruits like strawberries, apples and pears over spring mix and pecans with a choice of vinaigrette. The chicken wrap features grilled chicken, jalapenos, cheddar cheese, carrots and red onion and barbecue and ranch sauces in a wheat or white wrap. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $




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