Back to the Garden

833 Howard Ave., Suite 100, (504) 299-8792

Char-broiled chicken salad includes greens, avocado, tomato, carrots and cucumber. Vegetable stir-fry features broccoli, cauliflower, cabbage, carrots, mushrooms and onions seasoned with Tamari sauce and garlic and served with brown rice. Delivery available. No reservations. Breakfast Mon.-Fri., lunch Mon.-Sat. Credit cards and checks. $

Barcadia

601 Tchoupitoulas St., (504) 335-1740; www.barcadianeworleans.com

Battered and fried Wisconsin cheese curds come with either marinara sauce or roasted red pepper ranch. The Curbside burger features a house-made beef patty and pickles and is dressed with American cheese, lettuce and tomatoes. No reservations. Lunch, dinner and late-night daily. Credit cards. $$

Bittersweet Confections

725 Magazine St., (504) 523-2626; www.bittersweetconfections.com

Quiches are filled with b

acon and spinach or a medley of leeks, mushrooms, roasted red peppers and spinach. For a Saturday morning special, a Belgian waffle is topped with strawberries, blueberries, pecans, chocolate chips and whipped cream. Delivery available. No reservations. Breakfast and lunch Mon.-Sat. Credit cards. $

Cafe

821821 Baronne St., (504) 267-5456; www.facebook.com/cafe821

The cafe serves hot and cold coffee drinks, juices, muffins, bagels, French pastries, croissants and Belgian waffles. The lunch menu includes ham and croissant sandwiches, croque monsieurs, quiches and more. No reservations. Breakfast and lunch Mon.-Fri. Credit cards. $

Cafe Adelaide and Swizzle Stick Bar

Loews New Orleans Hotel, 300 Poydras St., (504) 595-3305; www.cafeadelaide.com

The brunch menu includes the Boucherie Breakfast featuring a buttermilk biscuit topped with braised pork shoulder, a poached egg, andouille country gravy and Creole mustard coleslaw. The croque madame sandwich is filled with honey-baked duck ham, melted brie, pickled vegetables and a sunny-side-up egg and served with Parmesan brabant potatoes. Reservations recommended. Breakfast and lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards.  $$$

Cafe at the Square

500 St. Charles Ave., (504) 304-7831; www.cafeatthesquare.com

The Mediterranean salad features grilled redfish over artichokes, capers, feta and red onions. At brunch, andouille Benedict comes with grits or potatoes. Reservations accepted. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

Capdeville

520 Capdeville St., (504) 371-5161; www.capdevillenola.com

Crab cakes are served with collard greens, grit souffle and jalapeno remoulade. Coconut-curry mussels come with ciabatta bread. Reservations accepted. Lunch and dinner Mon.-Sat., late-night Fri.-Sat., open Sundays during New Orleans Saints games. Credit cards. $$

Carmo

527 Julia St., (504) 875-4132; www.cafecarmo.com

The Burmese tea leaf salad combines fermented young Burmese green tea leaves, shredded cabbage, lettuce, tomatoes, onions, chili peppers, sesame seeds, peanuts, dried beans and peas, crispy shallots, shrimp powder, fish sauce and lime. The raw menu features seafood and vegan selections including shima sashimi, Peruvian tiraditos, ceviches and more. Delivery available. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

CellarDoor

916 Lafayette St., (504) 383-5583; www.cellardoornola.com

Old Fashioned King Cake is made from sweet potato dough, sweet bitters bourbon glaze, candied ginger and citrus zest and bruleed bananas. Green Eggs and Ham features Singapore-style curried noodles, Thai basil pesto soft scrambled eggs and grilled pork belly; a meatless version substitutes grilled tofu and eggplant bacon. No reservations. Dinner Tue.-Sun., late-night Tue.-Sun., brunch Sat-Sun. Credit cards. $$$

Chateau du Lac Bistro

857 Fulton St., (504) 301-0235; www.chateaudulacbistro.com

See Metairie section for restaurant description

Cibugnu

709 St. Charles Ave., (504) 558-8990; www.cibugnu.com

Ravioli filled with sweet corn mousse, charred corn and mascarpone are served with roasted garlic cream, warm blueberries, scallions, olio verde and Pecorino Romano. A wood-fired pork chop is served with house-made vinegar peppers and potatoes Delfina. Reservations accepted. Lunch, dinner Tue.-Sat. Credit cards. $$

Cochon

930 Tchoupitoulas St., (504) 588-2123; www.cochonrestaurant.com

Chefs Donald Link and Stephen Stryjewski's contemporary Cajun restaurant serves wood-fried oysters topped with chili-garlic butter. The Louisiana cochon features slow-cooked pork with turnips, cabbage and cracklings. Reservations recommended. Lunch and dinner Mon.-Sat. Credit cards. $$$

Cochon Butcher

930 Tchoupitoulas St., (504) 588-7675; www.cochonbutcher.com

The charcuterie plate features house-made cured meats and sausages such as Genoa salami, spicy fennel sausage and hog's head cheese served with house-made crackers and accoutrements. The pork belly sandwich combines braised pork, cucumbers, mint and chili-lime aioli on white bread. No reservations. Lunch and dinner Mon.-Sat., brunch Sun. Credit cards. $$

The Crazy Lobster

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

Char-grilled oysters are topped with garlic butter and cheese. The steamed seafood bucket includes lobster, snow crab, shrimp, crawfish, clams, mussels, corn, potatoes and sausage. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Desi Vega's Steakhouse

628 St. Charles Ave., (504) 523-7600; www.desivegasteaks.com

Broiled Colorado lamb chops arrive topped with flaming mojito glaze and garlic mashed potatoes. Thinly sliced onion rings are fried with Crystal hot sauce in the batter. Reservations recommended. Lunch Mon.-Fri., dinner Tue.-Sat. Credit cards. $$$

Dino's Bar & Grill

1128 Tchoupitoulas St., (504) 558-0900; www.dinosnola.com

The Dino burger features a char-broiled Angus beef patty. Chicken cordon bleu features grilled chicken breast topped with shaved ham and melted Swiss cheese. No reservations. Lunch, dinner and late-night daily. Credit cards. $

Emeril's Restaurant

800 Tchoupitoulas St., (504) 528-9393; www.emerilsrestaurants.com/emerils-new-orleans

Whole truffle-fried chicken for two is served with seasonal Southern-style side items. The grilled pork chop comes with tamarind glaze, green chili mole and caramelized sweet potatoes. Reservations recommended. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

Ernst Cafe

600 S. Peters St., (504) 525-8544; www.ernstcafe.net

Fried green tomatoes are fried tomato slices topped with sauteed shrimp and remoulade. Deep-fried crab cakes feature jumbo lump crabmeat, herbs, Creole spices and fresh breadcrumbs and are topped with shrimp remoulade. No reservations. Lunch and dinner daily. Credit cards. $$

Fulton Alley

600 Fulton St., (504) 208-5569; www.fultonalley.com

The upscale bowling alley's kitchen offers gourmet comfort food such as cheddar and andouille potato tots served with ranch dressing. The bacon cheddar burger features a Creekstone Farms beef patty topped with aged cheddar and applewood-smoked bacon. Reservations accepted. Lunch Fri.-Sun., dinner Wed.-Mon., late-night Fri.-Sat. Credit cards. $$

Grand Isle

575 Convention Center Blvd., (504) 520-8530; www.grandislerestaurant.com

Gulf fish is baked with chili-garlic butter and served with mirliton slaw and fish fumet. Cold-smoked and grilled tuna is served with horseradish cream sauce, sauteed spinach and sweet potatoes. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Herbsaint Bar and Restaurant

701 St. Charles Ave., (504) 524-4114; www.herbsaint.com

Chef Donald Link's flagship restaurant serves contemporary Louisiana cooking. Muscovy duck leg confit is served with dirty rice and citrus gastrique. Louisiana shrimp are served with Calasparra rice, artichokes and maitake mushrooms. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

Horinoya

920 Poydras St., (504) 561-8914 For an appetizer, 3.5 ounces of wagyu beef are cooked tableside on a hot stone and served with ponzu sauce. Sliced seared tuna is served with a sauce of ginger, garlic, olive oil and spices. Reservations accepted. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

Juan's Flying Burrito

515 Baronne St., (504) 529-5825; www.juansflyingburrito.com

See Uptown section for restaurant description.

La Boca

870 Tchoupitoulas St., (504) 525-8205; www.labocasteaks.com

House-made cavatelli pasta is tossed with arugula, butternut squash, pecans and honey. Arugula salad combines arugula, candied pecans, Fuji apples, blue cheese, red onion and sherry vinaigrette. Reservations accepted. Dinner Mon.-Sat., late-night Thu.-Sat. Credit cards. $$$

Lucy's Retired Surfers Bar & Restaurant

701 Tchoupitoulas St., (504) 523-8995; www.lucysretiredsurfers.com

The Fiesta burger features an 8-ounce patty between crispy tortillas with melted cheese, jalapenos, pico de gallo and shredded lettuce and comes with salad and french fries or sweet potato fries. California eggs Benedict includes avocado and grilled tomato. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $

Manning's Eat - Drink - Cheer

519 Fulton St., (504) 593-8072; www.manningsneworleans.com

Hamburger flatbread features a ground beef patty, pickled okra, aioli, sharp cheddar, lavash bread and barbecue-flavored Zapp's chips. The yellowfin tuna burger features marinated and seared yellowfin tuna, pickled cucumbers, alfalfa sprouts and Sriracha aioli on a whole wheat bun. Reservations accepted. Breakfast Sat.-Sun., lunch and dinner daily. Credit cards. $$

Marcello's Wine Bar and Bistro

715 St. Charles Ave., (504) 581-6333; www.marcelloscafe.com

The menu includes seafood and classic Italian dishes. Braised pork cheeks are served with mushrooms, Marsala and veal demi-glace over angel hair pasta. Crab and fennel salad is topped with pine nuts and fried capers. Reservations accepted. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

Mulate's Cajun Restaurant

201 Julia St., (504) 522-1492; www.mulates.com

Catfish Mulate's is grilled catfish topped with crawfish etouffee and served with jambalaya, sauteed vegetables and a twice-baked potato. Blackened fish of the day is served with a skewer of grilled Gulf shrimp, sauteed vegetables and a twice-baked potato. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Ohm Lounge

Barcadia, 601 Tchoupitoulas St., (504) 335-1760; www.ohmlounge.com

O.M.G. shrimp is served with sweet chili aioli and toasted coconut. Chicken karaage is brined chicken lightly fried and served with ginger-garlic vinaigrette and fresh herbs. Reservations accepted. Dinner and late-night Fri.-Sat. Credit cards. $

Palette

700 Tchoupitoulas St., (504) 613-2350; www.palettenola.com

Maple glazed pork chop is served over black-eyed peas with bacon, cabbage and baby carrots. Grilled drum fillet is served with Creole butter, andouille-oyster dressing and mirliton coleslaw. Reservations accepted. Breakfast daily, lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$

Peche Seafood Grill

800 Magazine St., (504) 522-1744; www.pecherestaurant.com

Chefs Donald Link, Ryan Prewitt and Stephen Stryjewski's James Beard Award-winning restaurant serves rustic, refined and raw seafood dishes. Grilled whole redfish is cooked over open flame and served with salsa verde. The raw bar offers oysters on the half-shell and changing crudo dishes. Reservations recommended. Lunch and dinner Mon.-Sat. Credit cards. $$

Phil's Grill

748 Camp St., (504) 309-7702; www.phils-grill.com

See Metairie section for restaurant description.

Pie, Pizza & Pastas

814 S. Peters St., (504) 528-2743; www.piepizzaandpastas.com

Carnivore pie is topped with bacon, Canadian bacon, Italian sausage, ham and pepperoni. Traditional Italian lasagna is made in-house. No reservations. Lunch and dinner daily, late-night Thu.-Sat. Credit cards. $$

Poppy's Time Out Sports Bar & Grill

Spanish Plaza, 500 Port of New Orleans Place, Suite 80, (504) 247-9265; www.poppystimeoutsportsbar.com

The onion, mushroom and Swiss burger is served with Cajun fries. The Slugger is a triple-decker sandwich with layers of turkey, ham, bacon, lettuce, tomato, cheese and pickles on rye bread, served with Cajun fries. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$

Rock-N-Sake

823 Fulton St., (504) 581-7253; www.rocknsake.com

Tuna nachos feature chunks of tuna mixed with chili sesame oil, Sriracha, green onions, smelt roe, sesame seeds and house-made ponzu sauce on wonton chips. Sushi deviled eggs feature truffles and spicy sesame deviled eggs topped with tuna tartare and black tobiko. No reservations. Lunch Fri., dinner Tue.-Sun., late-night Fri.-Sat. Credit cards. $$$

Root

200 Julia St., (504) 252-9480; www.rootnola.com

Chef Phillip Lopez's contemporary cooking incorporates techniques of molecular gastronomy and features colorful and detailed presentations. Crispy black lacquered duck is served with wild mushrooms and snap beans. Smoked black beans, pork belly and charred onion fill a lettuce wrap. Reservations recommended. Lunch Mon.-Fri., dinner daily, late-night Fri.-Sat. Credit cards. $$$

Ruth's Chris Steak House

Harrah's Hotel, 525 Fulton St., (504) 587-7099; www.ruthschris.com

See Metairie section for restaurant description. Lunch and dinner daily. Credit cards. $$$

Tivoli & Lee

The Hotel Modern, 936 St. Charles Ave., (504) 962-0909; www.tivoliandlee.com

Mustard-braised rabbit confit is served over angel hair pasta with wild mushrooms, figs, radishes and rabbit jus. The fried chicken biscuit comes with deviled ham, charred green onion hot sauce, a scrambled egg and frites or salad. Reservations accepted. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

Tomas Bistro

755 Tchoupitoulas St., (504) 527-0942; www.tomasbistro.com

Cornish game hen is a tea-brined, whole roasted hen served with red lentils and natural jus. Blackened Gulf fish is served with couscous salad and lemon vinaigrette. Reservations recommended. Dinner daily. Credit cards. $$$

Tommy's Cuisine

746 Tchoupitoulas St., (504) 581-1103; www.tommysneworleans.com

Pompano papillotte is pompano baked in parchment paper with fresh herbs and vegetables and is served with bechamel. Soft-shell crab pasta features crawfish in Reggiano sauce over linguine. Reservations recommended. Dinner daily. Credit cards. $$$

Ugly Dog Saloon

401 Andrew Higgins Drive, (504) 569-8459; www.uglydogsaloon.net

Plates of house-smoked pulled pork or baby back ribs come with eggless potato salad, coleslaw, macaroni and cheese, au gratin potatoes, broccoli, chili beans or a baked potato. No reservations. Lunch and dinner daily. Credit cards. $

Vic's Kangaroo Cafe

636 Tchoupitoulas St., (504) 524-4329

Shepherd's pie is filled with ground beef and topped with garlic mashed potatoes and cheddar cheese. Jambalaya is made with spicy rice, chicken, spicy sausage and vegetables. No reservations. Lunch Fri.-Sun., dinner and late-night daily. Credit cards. $

W.I.N.O.

610 Tchoupitoulas St., (504) 324-8000; www.winoschool.com

The fruit and cheese plate includes two cheese selections, grapes and sliced apple. Sweet items include Debbie Does Doberge chocolate-covered red velvet cake balls. No reservations. Lunch, dinner and late-night daily. Credit cards. $

Warehouse Grille

869 Magazine St., (504) 322-2188; www.warehousegrille.com

The pork rib-eye comes with cornbread stuffing, asparagus and raspberries. Tuna St. Julian is grilled tuna served with julienned vegetables, Crystal butter and roasted poblano rouille. Reservations accepted. Breakfast Sat.-Sun., lunch and dinner daily. Credit cards. $$

Wolfe's in the Warehouse

New Orleans Downtown Marriott at the Convention Center, 859 Convention Center Blvd., (504) 613-2882; www.marriott.com

Grilled mahi mahi is served with Gulf Coast lump crabmeat butter sauce, braised collard greens and fingerling potatoes roasted in duck fat. Crawfish and tasso macaroni and cheese features a three-cheese sauce and is topped with seasoned breadcrumbs and green onions. Reservations accepted. Breakfast, lunch and dinner daily. Credit cards. $$$


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