Louisiana Bistro

337 Dauphine St., (504) 525-3335

www.louisianabistro.net

The boudin-stuffed half-quail at Louisiana Bistro is served on a bed of bacon-braised greens.

Mariza

2900 Chartres St., (504) 598-5700

www.marizaneworleans.com

Mariza's quail and pancetta is plated with red onion, wilted greens and saba.

Restaurant R'evolution

777 Bienville St., (504) 553-2277

www.revolutionnola.com

The restaurant's triptych of quail prepares the bird three ways: Southern-fried, boudin-stuffed and absinthe-glazed.

Rib Room

621 St. Louis St., (504) 529-7045 www.ribroomneworleans.com

Charred local quail is paired with sweet corn, cherry tomatoes and okra.

Sylvain

625 Chartres St., (504) 265-8123

www.sylvainnola.com

Roasted Texas quail arrives with cornbread stuffing, creamed mustard greens and warm tasso vinaigrette.