N'tini's

2891 Hwy. 190, Mandeville, (985) 626-5566;

www.ntinis.com

Sesame-crusted tuna is served over Asian noodle salad mixed with wakame seaweed salad and topped with Sriracha mayonnaise. The French dip sandwich combines beef, Swiss cheese, caramelized onions and horseradish mayonnaise on French bread, served au jus. Reservations recommended. Breakfast and lunch daily, dinner Mon.-Sat. Credit cards. $$$

Nacho Mama's Mexican Grill

1000 S. Clearview Pkwy., Suite 1016, Harahan, (504) 736-1188;

www.nachomamasmexicangrill.com

Southwest egg rolls are filled with cabbage, corn, cilantro, onions and cheese and served with pepper jelly. Grilled chicken, portobello mushrooms and skirt steak or jumbo shrimp can be ordered over a salad with candied pecans, Mandarin oranges, roasted red bell peppers and red onions and lime-cilantro vinaigrette. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Naked Pizza

701 Metairie Road, Suite 2A105, Metairie, (504) 835-0066; 6307 S. Miro St., (504) 865-0244;

www.nakedpizza.biz

This pizzeria offers probiotic and gluten-free crusts. The Sonoran comes with chicken, mushrooms, red onion and roasted red peppers. The Superbiotic includes artichoke, spinach, bell pepper, mushrooms, garlic, red onion and cilantro. No reservations. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $$

Namese

4077 Tulane Ave., (504) 483-8899:

www.namese.net

Crabby Crab is a fried soft-shell crab served over rice with salad. Beef stew is made with coconut juice and lemon grass stock and brims with carrots. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $

Napoleon House Bar & Cafe

500 Chartres St., (504) 524-9752;

www.napoleonhouse.com

Shrimp remoulade salad features half an avocado filled with shrimp remoulade. The house specialty is the muffuletta made with ham, Genoa salami, pastrami, olive salad, Swiss and provolone cheeses and is served warm. No reservations. Lunch Mon.-Sat., dinner Tue.-Sat. Credit cards. $$

Nathan's Restaurant

36440 Old Bayou Liberty Road, Slidell, (985) 643-0443;

www.nathansrestaurant.net

Seafood and eggplant Napoleon is fried eggplant layered with crabmeat stuffing and served with seafood pasta. Blackened tuna comes on a bed of tasso and sweet potato hash with Creole honey-butter. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$$

New Orleans Cake Cafe & Bakery

2440 Chartres St., (504) 943-0010;

www.nolacakes.com

The bakery prepares breads, cakes, cupcakes and pastries in-house. The Reuben is made with thick-sliced corned beef, house-made sauerkraut and Russian dressing. Cupcakes come in an array of flavors such as chocolate, red velvet and wedding cake. No reservations. Breakfast and lunch Wed.-Mon. Credit cards. $

New Orleans Coffee & Beignet Co.

3005 Veterans Memorial Blvd., Metairie, (504) 644-4130; 4141 St. Charles Ave., (504) 247-9755;

www.nocbc.com

Frostbites are frozen coffee drinks flavored with vanilla, white chocolate, cafe au lait, mocha or creme caramel. Beignets are available in traditional and chocolate versions. No reservations. Breakfast, lunch and dinner daily. Credit cards. $

New Orleans Hamburger & Seafood Co.

Citywide;

www.nohsc.com

The catfish plate features fried thin-cut catfish, Mardi Gras coleslaw, hushpuppies and garlic-herb fries. The Shrimpzilla is a shrimp po-boy topped with Swiss cheese, roast beef debris gravy and shredded cabbage with Creole mustard sauce. No reservations. Lunch and dinner daily. Credit cards. $$

New York Pizza

4418 Magazine St., (504) 891-2376;

www.newyorkpizzanola.com

The Big Apple pizza is loaded with pepperoni, Canadian bacon, mushrooms, olives, onions, green peppers, Italian sausage, garlic, and anchovies. The vegetarian Queens pizza is olive oil based and comes with artichokes, spinach, mushroom and mozzarella and feta cheeses. Reservations accepted for large parties. Lunch, dinner and late-night daily. Credit cards. $$

Neyow's Creole Cafe

3340 Bienville St., (504) 827-5474;

www.neyowscreolecafe.net

Char-grilled oysters are topped with butter and cheese sauce. The seafood platter includes fried shrimp, oysters, fish, a stuffed crab and two sides. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

Nile Ethiopian Restaurant

2130 Magazine St., (504) 281-0859;

www.nileneworleans.com

The vegetarian combination is a curried vegetable stew made with carrots, potatoes, cabbage, peppers and onions served on injera flatbread. Yebeg tibs is made with marinated lamb, peppers, onions, garlic, tomatoes, rosemary and spices served on injera flatbread. Reservations recommended. Lunch and dinner Thu.-Tue. Credit cards. $$

Nirvana Indian Cuisine

4308 Magazine St., (504) 894-9797;

www.insidenirvana.com

The south Indian menu includes many vegetarian dishes such as paneer with baby corn and mushrooms. The Nirvana special features buttered chicken, a lamb kebab and Manchurian shrimp. Reservations accepted. Lunch and dinner Tue.-Sun. Credit cards. $$

NOLA Beans

762 Harrison Ave., (504) 267-0783;

www.nolabeans.com

The triple-decker Magic club sandwich layers ham, turkey, bacon, Swiss cheese, lettuce, tomatoes and house-made spread on a choice of bread. Spanish Fort salad is a medley of grilled chicken, romaine, avocado, pico de gallo, corn, black beans and avocado ranch dressing. No reservations. Breakfast and lunch daily. Credit cards. $

NOLA Restaurant

534 St. Louis St., (504) 522-6652;

www.emerilsrestaurants.com/nola-restaurant

Chef Emeril Lagasse's French Quarter eatery serves rustic and refined Louisiana dishes. A crab cake is served with Louisiana blue crab, Creole corn maque choux and green tomato chow chow. Wood oven-baked duck confit and fried egg pizza is made with truffle oil, baby arugula and Parmesan. Reservations recommended. Lunch Thu.-Sun., dinner daily. Credit cards. $$$

NOLA Smokehouse

739 Jackson Ave., (504) 418-2591;

www.nolasmokehouse.com

Beef brisket burnt ends are served in half pound and pound servings. Sweet corn spoonbread is a cornbread custard. No reservations. Lunch and dinner Thu.-Sun. Credit cards. $

Nonna Mia Cafe & Pizzeria

3125 Esplanade Ave., (504) 948-1717;

www.nonnamia.net

Baked penne pasta features Italian sausage, green peppers, caramelized onions, red pepper cream sauce, feta, breadcrumbs and Parmesan on top. Veal Parmesan is pan-seared veal topped with marinara sauce. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Nonna Randazzo's

925 E. Judge Perez Drive, Chalmette, (504) 684-0090; 2033 N. Hwy. 190, Suite 5, Covington, (985) 893-1488; 22022 Marshall Road, Mandeville, (985) 898-2444;

www.nonnaskingcakes.com

The bakery offers pastries, turtles, almond macaroons, decorated cookies, breads, pies and more. Covington patrons can order from a lunch menu that features items such as panini, salads and small pizzas. No reservations. Hours vary by location. Credit cards. $

Noodle and Pie

741 State St., (504) 252-9431;

www.noodleandpie.com

The cafe serves ramen, Asian dishes including Korean-style fried chicken, house-made pickles and seafood. The house bowl features braised pork shoulder, a soft-boiled egg, mushrooms and sauteed greens in chicken broth with soy-flavored sauce. Deep fried Brussels sprouts are served with spicy sweet and sour glaze, cilantro, garlic and buttered panko breadcrumbs. No reservations. Dinner daily. Credit cards. $

Nor-Joe Import Company

505 Frisco Ave., Metairie, (504) 833-9240;

www.norjoe.com

The muffuletta features Italian meats, cheeses and olive salad piled high on Sicilian sesame bread. Buffalo mozzarella is imported from Italy. No reservations. Lunch and early dinner Mon.-Sat. Credit cards. $

The Nutrition Company

4350 Hwy. 22, Suite H, Mandeville, (985) 727-3482;

www.thenutritioncompany.com

Free-range Buffalo burger is served on a toasted organic-sprouted grain bun. The Blast sandwich is made with free-range turkey breast, bacon, lettuce, avocado and Swiss cheese and served on grilled bread. Vegan dishes are available. No reservations. Breakfast and lunch Mon.-Sat. Credit cards and checks. $

Nuvolari's

246 Girod St., Mandeville, (985) 626-5619;

www.nuvolaris.com

Paneed veal is served over mushroom Alfredo pasta and topped with jumbo lump crabmeat and lemon beurre blanc. Sea scallops, Gulf shrimp and crabmeat are tossed with pasta and a choice of marinara sauce or sherry cream. Reservations recommended. Dinner daily. Credit cards and checks. $$$


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