337 Dauphine St., (504) 525-3335
The boudin-stuffed half-quail at Louisiana Bistro is served on a bed of bacon-braised greens.
2900 Chartres St., (504) 598-5700
Mariza's quail and pancetta is plated with red onion, wilted greens and saba.
777 Bienville St., (504) 553-2277
The restaurant's triptych of quail prepares the bird three ways: Southern-fried, boudin-stuffed and absinthe-glazed.
621 St. Louis St., (504) 529-7045 www.ribroomneworleans.com
Charred local quail is paired with sweet corn, cherry tomatoes and okra.
625 Chartres St., (504) 265-8123
Roasted Texas quail arrives with cornbread stuffing, creamed mustard greens and warm tasso vinaigrette.