couvant profi

Couvant, a new brasserie in downtown New Orleans, specializes in French flavors, like the profiteroles topped with chocolate sauce.

Acme Oyster House

Harrah’s New Orleans, 8 Canal St., (504) 708-2409; www.acmeoyster.com

See French Quarter section for restaurant description.

August

301 Tchoupitoulas St., (504) 299-9777; www.restaurantaugust.com

Silverqueen corn- and ricotta-stuffed agnolotti are served with saffron, maque choux and crispy hominy. Reservations recommended. Lunch Mon.-Fri., dinner daily. $$$

Bon Ton Cafe

401 Magazine St., (504) 524-3386; www.thebontoncafe.com

Red Fish Bon Ton is a grilled black drum fillet topped with lemon butter and jumbo lump crabmeat and garnished with fried onion rings. Reservations recommended. Lunch and dinner Mon.-Fri. $$$

Borgne

Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3860; www.borgnerestaurant.com

Duck poppers are jalapenos stuffed with cream cheese and duck breast and wrapped with bacon. Reservations accepted. Lunch and dinner daily. $$$

Central City BBQ

Pythian Market, 234 Loyola Ave., (504) 558-4276; www.centralcitybbq.com

A two-meat combo plate includes choices of brisket, pulled pork, chicken, ribs and smoked sausage and comes with pickles, sweet onions, white bread and two sides such as french fries, Brussels sprouts, beans or coleslaw. No reservations. Lunch and dinner daily. $$ 

Chophouse New Orleans

322 Magazine St., (504) 522-7902; www.chophousenola.com

The steakhouse offers an a la carte selection of rib-eyes, New York strips, filet mignons and porterhouses. Reservations recommended. Dinner daily. $$$ 

Cleo’s Mediterranean Cuisine & Grocery

940 Canal St., (504) 522-4504; www.facebook.com/cleosnola

A roasted marinated lamb shank is served with rice, hummus and vegetables. No reservations. Breakfast, lunch, dinner and late-night daily. $

Copper Vine

1001 Poydras St., (504) 208-9535; www.coppervinewine.com

Pork belly is served with collard greens, cornbread pudding and mushroom demi-glace. Reservations accepted. Dinner daily. $$

Couvant

317 Magazine St., (504) 324-5400; www.couvant.com

Redfish nicoise features a pan-roasted redfish fillet with basil-herbsaint tomato water emulsion, a roasted fennel bulb, tomato confit and nicoise olives. Reservations accepted. Breakfast, lunch and dinner daily, brunch Sun. $$$

Dave & Buster’s

1200 Poydras St., Suite 601, (504) 226-3300; www.daveandbusters.com/locations/new-orleans

Cantina nachos include Buffalo chicken or steak over chips with chorizo, shredded cheeses, black beans, jalapenos, pico de gallo, jalapeno white queso, Cotija cheese, cilantro and avocado ranch dressing. No reservations. Lunch and dinner daily, late-night Fri.-Sat. $$

Domenica

The Roosevelt Hotel, 123 Baronne St., (504) 648-6020; www.domenicarestaurant.com

Duck confit comes with smoked potato gnocchi, roasted fall vegetables and duck brodo. Reservations accepted. Lunch and dinner daily. $$$ 

Empire State Delicatessen

701 Poydras St., Suite 130, (504) 412-8326; www.empirestatedeli.com

The Mason Dixon combines Boar’s Head Cajun-seasoned roast beef, melted American cheese, pickled jalapenos, buttermilk ranch dressing and onion rings on a toasted Italian hero roll. Delivery available. No reservations. Breakfast and lunch Mon.-Fri. $

Fogo de Chao

JW Marriott Hotel, 614 Canal St., (504) 412-8900; www.fogodechao.com/location/new-orleans

The Brazilian steakhouse offers a buffetlike option of roasted beef, chicken, lamb and pork sliced tableside. Reservations accepted. Breakfast, lunch and dinner daily. $$$

Fountain Lounge

The Roosevelt New Orleans, 130 Roosevelt Way, (504) 648-5486; www.therooseveltneworleans.com

For a Monday dinner special, fried chicken is served with sides such as coleslaw, red beans and biscuits. Reservations accepted. Breakfast and dinner daily, lunch Mon.-Fri., brunch Sat.-Sun. $$

Goldberg Fine Foods

925 Common St., (504) 267-3564; www.goldbergbagel.com

A Goldburger features a beef patty topped with lettuce, tomato and onions on a Kaiser roll served with fries, onion rings, potato salad or coleslaw. Delivery available. No reservations. Breakfast, lunch and dinner daily. $$

The Grill Room

Windsor Court Hotel, 300 Gravier St., (504) 522-1992; www.grillroomneworleans.com

Chilean sea bass is served with heirloom tomato pesto, squash, fava beans and basil. Reservations recommended. Breakfast daily, lunch Mon.-Fri., dinner daily, brunch Sun. $$$ 

The Halal Guys

301 St. Charles Ave., (504) 302-2918; www.thehalalguys.com

A combination platter includes gyro meat, chicken, rice, pita and white sauce or the chain’s signature hot sauce. No reservations. Lunch, dinner and late-night daily. $

Jayne Bistro and Bar

Troubadour Hotel, 1111 Gravier St., (504) 518-5500; www.jaynenola.com

Seared Gulf fish is served with roasted corn, pickled shiitake mushrooms, ginger-miso aioli and bacon dashi. Reservations accepted. Breakfast and dinner daily. $$$

Little Fig

Pythian Market, 234 Loyola Ave.; www.pythianmarket.com

See 1000 Figs in Mid-City section for restaurant description. No reservations. Lunch and dinner daily. $$

Little Gem Saloon

445 S. Rampart St., (504) 267-4863; www.littlegemsaloon.com

Grilled chicken is brined with herbs and spices and served with barbecue sauce and Tabasco-marinated onion rings. Reservations recommended. Dinner Tue.-Sat., late-night Sat. $$

Longitude 90

Le Meridien New Orleans, 333 Poydras St., (504) 525-9444; www.lemeridienneworleanshotel.com

A shrimp and oyster po-boy is dressed with remoulade, tomato and bread and butter pickles. No reservations. Breakfast, lunch and dinner daily. $$$

Luke

333 St. Charles Ave., (504) 378-2840; www.lukeneworleans.com

Prince Edward Island mussels are steamed with garlic, chili flakes and thyme and served with grilled ciabatta. Reservations accepted. Breakfast, lunch and dinner daily, brunch Sat.-Sun. $$$

Madam’s Modern Kitchen & Bar

1300 Canal St., (504) 226-2993; www.madamsmodernkitchen.com

Adobo-braised pork shank is served with coconut rice, Brussels sprouts and fried onions. Reservations accepted. Breakfast daily, lunch Tue.-Sun., dinner Tue.-Sat., brunch Sat.-Sun. $$$

Meribo

Pythian Market, 234 Loyola Ave.; www.meribopizza.com

See Northshore — Covington section for restaurant description.

Mike Serio’s Po-Boys & Deli

133 St. Charles Ave., (504) 523-2668; www.seriospoboys.com

A Big Papa po-boy is filled with meatballs in marinara and topped with provolone cheese. No reservations. Lunch Mon.-Sat. $

Monkey Board

The Troubadour Hotel New Orleans, 1111 Gravier St., (504) 577-2722; www.monkeyboardnola.com

A fried chicken sandwich is dressed with pickles and Comeback sauce on a toasted bun. No reservations. Dinner and late-night daily, brunch Sat.-Sun. $

Mother’s Restaurant

401 Poydras St., (504) 523-9656; www.mothersrestaurant.net

A Famous Ferdi po-boy features ham, roast beef debris, shredded cabbage and pickles. No reservations. Breakfast, lunch and dinner daily. $$

Nola Nica

Place St. Charles, 201 St. Charles Ave., second floor; www.facebook.com/nolanica

The Nicaraguan style fritanga platter includes carne asada, fried pork, fried plantains, yuca, chorizo, chicharron, queso, coleslaw, pinto beans. No reservations. Lunch Mon.-Fri. $ 

P&G Restaurant & Bar

345 Baronne St., (504) 525-9678

A sausage omelet is served with grits or hash browns and toast or a buttermilk biscuit. No reservations. Breakfast and lunch Mon.-Sat. $ 

Public Service Restaurant

NOPSI Hotel, 311 Baronne St., (504) 962-6527; www.publicservicenola.com

A Gulf fish fillet is served with jasmine rice, spinach and pineapple slaw. Reservations recommended. Breakfast and dinner daily, lunch Mon.-Fri., brunch Sat.-Sun. $$

Red Gravy

125 Camp St., (504) 561-8844; www.redgravycafe.com

A Mark sandwich features two 6-ounce Italian meatballs, mozzarella and red gravy on French bread and is served with chips. Reservations accepted. Breakfast and lunch Wed.-Mon. $$

SWEGS Kitchen

Benson Tower, 1450 Poydras St., (504) 581-3555; www.swegskitchen.com

An Asian shrimp wrap includes greens, red and green cabbages, carrots and Asian dressing in a whole wheat wrap. No reservations. Breakfast and lunch Mon.-Fri. $ 

The Steakhouse

Harrah’s New Orleans, 8 Canal St., (504) 533-6111; www.caesars.com

Beef tournedos are served with bruleed chevre potatoes, mushroom ragout and espagnole sauce. Reservations accepted. Dinner daily. $$$

Steve’s Diner

Place St. Charles, 201 St. Charles Ave., (504) 522-8198; www.stevesdiner.net

A chicken bacon melt features sliced grilled chicken topped with cheddar cheese, lettuce and tomato on open-faced French bread with ranch dressing on the side. No reservations. Delivery available. Breakfast and lunch Mon.-Fri. $

The Store

814 Gravier St., (504) 322-2446; www.thestoreneworleans.com

Shrimp and grits features shrimp and tasso Creole gravy over grits served with French bread. No reservations. Breakfast and lunch Mon.-Fri. $

TackleBox

Renaissance New Orleans Pere Marquette French Quarter Area Hotel, 817 Common St., (504) 827-1651; www.legacykitchen.com

Seared tuna tops a salad with mango, avocado, macadamia nuts and tango dressing. Reservations recommended. Lunch and dinner daily. $$$

Terrazu Cafe

Place St. Charles, 201 St. Charles Ave., (504) 287-0877; www.terrazu.net

Diced chicken tops baby spinach salad with avocado, sun-dried tomatoes, blue cheese, toasted pecans and pepper jelly vinaigrette. No reservations. Breakfast and lunch Mon.-Fri. $

Trenasse

444 St. Charles Ave., (504) 680-7000; www.trenasse.com

A Linz Farm rib-eye is served with blistered Brussels sprouts, onion rings, bearnaise and veal reduction. Reservations accepted. Lunch and dinner daily, brunch Sun. $$ 

Tsunami Sushi

Pan American Life Center, 601 Poydras St., Suite B, (504) 608-3474; www.servingsushi.com/tsunamineworleans

Beef cisotaki is thinly sliced, seared tenderloin served with ponzu sauce, scallions and Sriracha and ciso sauce. Delivery available. Reservations accepted. Lunch Mon.-Fri., dinner daily. $$$

Walk-On’s Bistreaux & Bar

1009 Poydras St., (504) 309-6530; www.walk-ons.com

Bayou pasta features fried shrimp over linguine in crawfish cream sauce served with garlic bread. No reservations. Lunch and dinner daily, late-night Fri.-Sat. $$

Welty’s Deli

336 Camp St., (504) 592-0223; www.weltysdeli.com

A muffuletta includes ham, mortadella, salami, provolone and olive salad and comes with chips or coleslaw. No reservations. Breakfast and lunch Mon.-Fri. $