2510 Tulane Ave., (504) 821-4110; http://averysontulane.com">averysontulane.com
While it’s easy to miss amid the massive construction and reliably manic traffic of http://www.theneworleansadvocate.com/features/8188822-171/as-huge-hospitals-take-shape">Tulane Avenue, this family-run po-boy shop makes a lasting impression with a mix of faithfully wrought classics (especially the roast beef) and unique house specialties. The Stas burger ($6.50) definitely falls in the latter category. Named for a regular who ordered it every day for a week, this vegan “burger” is actually a fried patty of red beans and rice, which gives a creamy savor under its crisp edge. A splay of cucumber and tangy tomato chutney dress it up while keeping it light.
Oysters with Cucumber Chili Granita
5015 Magazine St., (504) 899-1330
Ivy is more about http://greengoddessrestaurant.comhttp://www.theneworleansadvocate.com/features/7740548-171/newcomer-and-old-favorites-fill">shared plates and small tastes than conventional dinner courses, and chef Sue Zemanick’s raw oysters topped with granita (market price, recently $12/half dozen) fits that mode well. The granita, a soft, fine slush, adds a cold, bracing sparkle and carries the subtle tang of citrus and cucumber along with a mix of hot peppers. These combine for a sweet/spicy flavor that’s a little like pepper jelly, though with a clean, refreshing finish, like a bright sip rather than a hearty slurp. It’s new to the menu, and Zemanick is now using Beau Soleil oysters from Canada while Gulf product undergoes its summer lull. Here’s to hoping the dish sticks around long enough for us to try it with local oysters too when their season arrives.
2501 Leon C. Simon Blvd.
Slotted into a strip mall near the lakefront, at first glance this restaurant looks like the sort you could find anywhere. The menu very quickly overturns this notion, however. The smothered okra ($10.99 small/$14.99 large), for instance, is a hearty, practically family-sized serving of okra cooked down to a soft (but, crucially, not slimy) texture, with loads of sausage to imbue smoky flavor and the sweet pop of tiny shrimp. It’s a dish closely attuned to neighborhood Creole traditions.
Follow Ian McNulty on Twitter @IanMcNultyNOLA.