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Summer Restaurant Guide 2015: #s

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3 Potato 4
French Market, 1235 N. Peters St., Space 15, (504) 298-7761; www.3p4shop.com
Russet potato wedges are served with chipotle mayonnaise. Three-bean chili features black, kidney and pinto beans, corn, tomatoes, green chilies and Southwestern spices. No reservations. Lunch daily, early dinner Mon.-Sat. Credit cards. $

8 Block Kitchen & Bar
Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3850; www.neworleans.hyatt.com
The lunch buffet features a create-your-entree station, which includes your choice of protein, sauce and toppings with which a chef will prepare a personalized dish. Reservations accepted. Breakfast and lunch daily, brunch Sat.-Sun. Credit cards. $$

13
517 Frenchmen St., (504) 942-1345; www.13monaghan.com
Tachos are potato tots topped with vegan chili, cheddar, jalapenos, salsa and sour cream. The tofu banh mi is dressed with pickled carrots, red onions, jalapenos, cucumbers, cilantro, soy sauce and Sriracha mayonnaise. No reservations. Lunch, dinner and late-night daily. Credit cards. $

1000 Figs
3141 Ponce de Leon St., (504) 301-0848; www.1000figs.com
The falafel platter for two comes with hummus, baba ghanoush, yogurt, pickles, beets, greens, bread, tahini, cilantro-chili sauce and garlic sauce. Roasted beet salad features barley, herb pesto and feta cheese. No reservations. Lunch and dinner Tue.-Sat. Credit cards. $$




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