Acme Oyster House

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

See French Quarter section for restaurant description.

Allegro Bistro

1100 Poydras St., Suite 150, (504) 582-2350; www.allegrobistro.com

Buttermilk fried chicken is dressed with coleslaw and sweet and spicy honey ranch dressing on a brioche bun. A char-grilled wagyu sirloin burger is served with lettuce, tomato and mayonnaise on a brioche bun. Reservations recommended. Lunch Mon.-Fri. Credit cards. $$

August

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

Chef John Besh's flagship restaurant serves charred winter greens and Brussels sprouts salad with La Provence honey, country ham and pecan cracklings. Named for Chappapeela Farms co-owner, Rebecca Lirette's pork is prepared with ginger, green garlic and blood orange. Reservations recommended. Lunch Fri., dinner daily. Credit cards. $$$

Besh Steak

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

Grilled swordfish is served over cauliflower puree with fried cauliflower florets, lemon, parsley and brown butter. Oyster sliders feature breaded, fried oysters on a bun with hoison, sambal, mayonnaise, pickled watermelon and Asian greens. Reservations recommended. Dinner daily. Credit cards. $$$

Bon Ton Cafe

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

Redfish Bon Ton is a sauteed black drum fillet served with jumbo lump crabmeat and lemon-butter sauce. Oysters Alvin are deep-fried Louisiana oysters served over rice with a beef stock reduction and lemon. Reservations recommended. Lunch and dinner Mon.-Fri. Credit cards. $$$

Borgne

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

Fishing camps and rustic dishes inspire the seafood house's menus. Angel hair Pontchartrain is topped with blue crab, shrimp and oysters in garlic-vermouth cream. For a Friday lunch special, smothered Des Allemands catfish is served with tasso-tomato gravy and Cajun country rice. Reservations recommended. Lunch and dinner daily. Credit cards. $$$

Chophouse New Orleans

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

The traditional steakhouse offers New York strips, bone-in rib-eyes, porterhouses, filet mignons, lobster tails and more. Beef carpaccio is thinly sliced raw tenderloin topped with balsamic reduction, horseradish aioli, Parmesan, arugula and capers. Reservations recommended. Dinner daily. Credit cards. $$$

Cleo's Mediterranean Cuisine & Grocery

165 University Place, (504) 522-4504; www.facebook.com/cleosnola

The menu includes falafel, shawarma, kebabs, lamb chops, stuffed grape leaves, haloumi cheese and more. Gyro platters come with hummus, salad, tzatziki and pita. A combo plate features skewers of chicken and beef plus hummus and rice. No reservations. Open 24 hours daily. Credit cards. $

The Crazy Lobster

500 Port of New Orleans Place, Suite 83, (504) 569-3380; www.thecrazylobster.com

The menu includes raw and grilled oysters, fried and boiled seafood, lobster dishes, po-boys, burgers and more. The Seafood Tower features crab maison, shrimp remoulade, shrimp cocktail, raw oysters, clams and mussels. The Bayou catfish platter includes Cajun-seasoned fried catfish and hushpuppies. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Daisy Dukes

123 Carondelet St., (504) 522-2218; 308 St. Charles Ave., (504) 522-2233; www.daisydukesrestaurant.com

See French Quarter section for restaurant description. Delivery available from Carondelet Street location.

Domenica

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

Chefs John Besh and Alon Shaya's menu includes pizza and rustic Italian dishes. Squid ink tagliolini is tossed with blue crab and herbs. Clam pizza includes Parmesan, Calabrese chilies and oregano. Reservations recommended. Lunch and dinner daily. Credit cards. $$$

Fogo de Chao

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

The Brazilian churrasco- style buffet dinner is built around grilled meats including beef, pork, lamb and chicken. Forbidden Black Rice Salad is seasoned with sea salt and garlic and mixed with mango and mint. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$$

Fountain Lounge

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

Duck confit quesadillas include Emmental cheese, fig jam and chipotle dipping sauce. Pan-seared scallops are served with avocado pudding, smoked bacon, watercress and apple gastrique. Reservations accepted for large parties. Breakfast and dinner daily, lunch Mon.-Fri., brunch Sat.-Sun. Credit cards. $$

The Grill Room

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

Rack of lamb is served with couscous, oven-dried tomatoes, scallions and lamb bone broth. Seared foie gras comes with pistachio financier, strawberries, pickled watermelon rind and black currant caramel. Reservations recommended. Breakfast and lunch Mon.-Sat., dinner daily, brunch Sun. Credit cards. $$$

The Halal Guys

301 St. Charles Ave., (504) 302-2918; www.facebook.com/thehalalguysnola

The combination platter includes gyro meat, chicken, rice, pita bread and white sauce or hot sauce. Falafel sandwiches are dressed with white sauce or hot sauce on pita bread. No reservations. Lunch, dinner and late-night daily. Credit cards. $

Handsome Willy's Cafe & Bar

218 S. Robertson St., (504) 525-0377; www.handsomewillyscafe.com

The Flying Pig burrito is stuffed with ginger beer pulled pork, applewood-smoked bacon, house-made barbecue sauce, jalapenos, cheddar and Monterey Jack cheeses and served with salsa and sour cream. Spring chicken salad combines mixed greens, grilled balsamic chicken breast, goat cheese, strawberries, cucumber, tomato and sunflower seeds. Reservations accepted for large parties. Lunch Mon.-Fri., dinner daily, late-night Thu.-Sat., brunch Sun. Credit cards. $

LMNO

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

Short rib hash is served with two eggs, grilled asparagus and Creole hollandaise. Parallel eggs Benedict features bourbon and sugar-glazed Duroc pork belly, deep-fried poached eggs and Creole mustard cream sauce. No reservations. Breakfast daily. Credit cards. $$

Little Gem Saloon

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

Shrimp and grits features head- and tail-on shrimp sauteed with onions, peppers and andouille served over stone-ground grits with white truffle cream sauce. St. Louis ribs are served with Creole mustard, peach barbecue sauce and hand-cut french fries. Reservations accepted. Dinner Tue.-Sat., late-night Fri.-Sat., brunch Sun. Credit cards. $$

Luke

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

P&J oysters are stuffed with Gulf shrimp and blue crab. Grilled swordfish is served with charred tomato, fried spring onions, eggplant puree and arugula. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

Mike Serio's Po-Boys & Deli

133 St. Charles Ave., (504) 523-2668

Slow-cooked roast beef is served dressed on Binder's French bread. The muffuletta features ham, Genoa salami, mortadella, Swiss and provolone cheeses and house-made olive salad. No reservations. Lunch Mon.-Sat. Credit cards. $

Mother's Restaurant

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

The Ferdi po-boy is loaded with roast beef debris, baked ham, shredded cabbage, pickles, mayonnaise and yellow and Creole mustards. Jerry's jambalaya is made with chicken, sausage, vegetables, tomatoes, herbs and rice. No reservations. Breakfast, lunch and dinner daily. Credit cards. $$

P&G Restaurant & Bar

345 Baronne St., (504) 525-9678

Salisbury steak comes with creamed potatoes and vegetables. The bacon omelet comes with grits or hash browns and toast or a biscuit. Delivery available. No reservations. Breakfast and lunch Mon.-Sat. Credit cards. $

Red Gravy

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

Sicilian egg pie is a pastry of shirred eggs, cream and cheese served with fruit. "Si Si Toscana" is crostini topped with ricotta and house-made jam and served with two eggs, salumi and fruit. Reservations accepted. Brunch Wed.-Mon. Credit cards. $$

Reuben's Soup & Sandwich Co.

920 Gravier St., (504) 373-6687; www.reubenssandwich.com

The Reuben features house-made pastrami, sauerkraut, Swiss cheese and Russian dressing on rye bread. The muffuletta includes Chisesi ham, mortadella, salami, capicola, provolone, Pecorino Romano and olive salad. Delivery available. No reservations. Lunch Mon.-Fri. Credit cards. $

Roly Poly

One Shell Square, 701 Poydras St., Suite 121, (504) 561-9800; www.rolypoly.com

The California turkey roll includes bacon, cheddar cheese, avocado, lettuce, plum tomatoes, alfalfa sprouts, scallions, mango chutney and ranch dressing. Walnut and spinach salad features blue cheese, bacon, avocado, mushrooms, sun-dried tomatoes and spicy honey mustard dressing. Delivery available. No reservations. Lunch Mon.-Fri. Credit cards. $

The Ruby Slipper

200 Magazine St., (504) 525-9355; www.therubyslippercafe.net

See Mid-City section for restaurant description.

Steve's Diner

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

Southwest salad is made with grilled chicken breast, pepper Jack cheese, tomato, black beans, mixed lettuces, spicy house-made tortilla chips and salsa ranch dressing. Slow-roasted herb chicken is served with two sides. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

The Store

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

The roasted turkey and brie sandwich is topped with caramelized onions and served on pressed sourdough or wheat bread. Shrimp nicoise salad features feta, green beans, shaved red onions, boiled Gulf shrimp, mixed greens, Kalamata olives, diced tomatoes, boiled egg and croutons with Creole mustard vinaigrette. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

Terrazu Cafe

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

A whole-wheat wrap is stuffed with grilled chicken breast, applewood smoked bacon, melted fontina, avocado, tomato, romaine and cilantro-lime spread. Grilled chicken breast tops a salad of baby spinach, kale salad, grape tomatoes, avocado, red radish, blue cheese, pickled jalapeno and lemon vinaigrette. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

Trenasse

444 St. Charles Ave., Suite 100, (504) 680-7000; www.trenasse.com

The shrimp and oyster po-boy is dressed with house-made mayonnaise, shaved cabbage and smoked tomato-jalapeno tartar sauce. Buffalo frog legs come with Stilton blue cheese, mayonnaise, garlic and honeycomb. Reservations accepted. Lunch Mon.-Sat., dinner daily, brunch Sun. Credit cards. $$

Walk-On's Bistreaux & Bar

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

The menu includes burgers, sandwiches, wraps, salads and more. Cajundillas are tortillas filled with chicken, boudin, pepper Jack cheese, grilled onions, andouille and rice. Uncle B's buttermilk-dipped chicken fingers are served with waffle fries and honey mustard. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

Welty's Deli & Catering

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

The muffuletta consists of provolone, Genoa salami, ham, mortadella and house-made olive salad on Italian bread. Shrimp remoulade salad features boiled Louisiana shrimp, romaine lettuce, parsley, tomatoes, green onions, boiled egg and remoulade dressing. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

Wink's Bakery and Bistro

500 Port of New Orleans Place, (504) 309-2481; www.winksbakery.com

See French Quarter section for restaurant description.


Arabi/Chalmette/ New Orleans East
Bywater | CBD | Carrollton/University
Citywide | Faubourg Marigny | French Quarter
Gentilly/Lakefront | Harahan/Jefferson/ River Ridge
Kenner & Beyond | Lakeview | Metairie | Mid-City/Treme
Uptown | Warehouse District

Northshore
Abita Springs | Covington | Madisonville
Mandeville | Outskirts | Slidell

West Bank
Algiers | Gretna | Harvey
Marrero | Other