New Orleans, LA, Louisiana, Round-Up, List, Where to eat, Where to drink, Where to shop, Off the Beaten Track, Go Where The Pros Go, #GoWhereTheProsGo, Where Chefs Eat, Chefs Feed, Chef’s Recs, Insider Recommendations, Local Tips, City Guide, Best Places To Eat in New Orleans, Bars, Shops, Restaurants, French Quarter, CBD, Central Business District, Metairie, Bywater, Uptown, Carrolton, Treme
Chef Rick
Tramonto
Co-chef of Restaurant R’evolution in New Orleans, along with John Folse. For eleven years, he was executive chef and founding partner at the four-star, fine dining restaurant Tru, as well as Osteria de Tramonto and Tramonto’s Steak and Seafood in Chicago and RT Sushi Bar & Lounge in the Westin Hotel in Wheeling, Illinois. Winner of James Beard Best Chef Midwest award in 2002.
Chef John
Folse
Co-chef and co-owner of Restaurant R’evolution in New Orleans. He has produced nine cookbooks, hosted a television series called “A Taste of Louisiana” and a radio show called “Stirrin’ It Up.”
Beyond Parades & Beads
With its rich history of Spanish, French and West Indies influences, New Orleans has a long list of iconic dishes to try and many classic places to go for them. But once you’ve had a beignet at Café du Monde or a Parkway Bakery po’ boy, you may want try something different. Here is a list of shops, restaurants and bars to get you started provided by local chefs, bartenders and restaurateurs including their places which are also worth visiting.
New Orleans 2.0 City Guide
February 26, 2014
Photographs courtesy of Cane & Table | Photo Credit: Kevin O’Mara
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King Cake & Pastries
King Cake at Sucré
Photograph courtesy of Sucré
Sucré
Award-wining pastry chef Tariq Hanna creates a danish with a layer of Creole cream cheese for his king cake that is only available from January to early March. Chef Hanna says his other must-try items are the vanilla eclair and French macarons.
3930 Euphrosine Street, New Orleans, LA 70125
504.708.4366 | www.shopsucre.com/sucre-king-cake.html
Booze & Provisions
Wine, Spirits & Gourmet Foods at Keife & Co
Photograph courtesy of Keife & Co
Keife & Co
If you need your own stash for your hotel room, stop by to pick up craft beer, wines from around the world, European cheeses, meats, cocktail ingredients and tools. Recommended by bartender Neal Bodenheimer, the owner of Cure cocktail bar. “It’s as if Cure had a liquor store.”
801 Howard Avenue, New Orleans, LA 70113
T: 504.523.7272 | www.keifeandco.com
Antique Shop
Glass Vinegar Bottles from Antiques de Provence
Photograph courtesy of Antiques de Provence
Antiques de Provence
Chef John Besh loves owner Cindy Nunez’s selection from the South of France. Aside from larger antiques like armoires, you may spot a vintage confit jar or two.
623 Royal Street, New Orleans, LA 70130
T: 504.529.4342 | antiquesdeprovencellc.com
Po’ Boys
Killer Poboys
Photograph courtesy of Antiques de Provence
Killer Poboys
“It’s in the back of a dive bar called the Erin Rose,” says Sean McCusker (Sylvain) of the chef-driven po’ boys by Cam Boudreaux and April Bellow, who met while working at Arnaud's Restaurant. “They do a new twist on po’ boys and normally when I hear anybody’s doing a new twist on anything, Cajun or Creole, I kind of don’t really buy it. But these guys are doing some really, really cool stuff. They’ll do a roast beef po-boy and braise it in Guinness or Jameson. They’re really good.”
811 Conti Street, New Orleans, LA 70112
T: 504.252.6745 | killerpoboys.com
Seafood
Oysters at GW Fins
Photograph courtesy of GW Fins
Oysters | GW Fins
“They do a killer lobster won ton and beautiful oysters on the half shell or roasted,” says chef Rick Tramonto of this French Quarter seafood house. “It’s always very consistent food-wise and high energy.”
808 Bienville Street, New Orleans, LA 70112
T: 504.581.3467 (Book a Table) | www.gwfins.com
Crawfish at Bevi Seafood Co.
Photograph courtesy of Bevi Seafood Co.
Crawfish | Bevi Seafood Co.
Where to get crawfish? Chef Justin Devillier likes to visit the classically-trained chef Justin LeBlanc for his boiled crawfish, “Just a traditional bowl of crawfish, but he’s taken the care and the knowledge that he has from being a chef to make sure that everything is right.”
4701 Airline Drive, Metairie, LA 70001
T: 504.885.5003 | www.beviseafoodco.com
Fried Chicken
Li’l Dizzy’s Cafe
“Order the fried chicken,” says chef John Folse (Restaurant R’evolution). This neighborhood cafe serves dishes steeped in their family's history. Owner Wayne Baquet's family has been in the restaurant business in the Treme area since 1966. There's a buffet at lunch and Sunday brunch, in addition to the a la carte menu.
1500 Esplanade Avenue, New Orleans, LA 70116
T: 504.569.8997
Modern New Orleans
Sylvain
Photograph courtesy of Sylvain
Sylvain
Housed in a 1796 carriage house in the French Quarter and praised by chefs and bartenders, this is where quality food and craft cocktails collide. Bartender Neal Bodenheimer (Cure, Bellocq, Cane & Table) calls their cocktail list “adventurous. It is a small, tight list and well curated.” Chef John Folse (Restaurant R’evolution) recommends ordering the pulled pork po’ boys.
[Get owner Sean McCusker’s New Orleans recs in the F.E.D. iPhone app.]
625 Chartres Street, New Orleans, LA 70130
T: 504.265.8123 (Book a Table) | www.sylvainnola.com
Chef Justin Devillier of La Petite Grocery
Photograph courtesy of La Petite Grocery
La Petite Grocery
This March is the 10th anniversary of La Petite Grocery owned by chef Justin Devillier, who took over majority ownership in 2010 and has just been nominated for a James Beard Best Chef: South Award. Pastry chef Tariq Hanna recommends both the brunch and the desserts and bartender Neal Bodenheimer likes sitting at the bar for dinner. The menu changes frequently, but one of the signature dishes is Turtle Bolognese.
4238 Magazine Street, New Orleans, LA 70115
T: 504.891.3377 (Book a Table) | www.lapetitegrocery.com
Flounder Napoleon Restaurant R’evolution
Photograph courtesy of Restaurant R’evolution
Restaurant R’evolution
The collaboration of chefs Rick Tramonto and John Folse. Rick says, “We pay homage to the history and respect of Louisiana cuisine and the seven nations that surround the region.” Adding their own contemporary twist on the classic, they recommend these signature dishes: Beer-Battered Crab Beignets, Snapping Turtle Soup, Seafood Gumbo, Death by Gumbo, Lump Crabmeat Beignets, Flounder Napoleon and house-made salumi.
777 Bienville Street, New Orleans, LA 70130
T: 504.553.2277 (Book a Table) | www.revolutionnola.com
Sweet & Savory
Noodle & Pie
“This is Southern-style sweet pies and ramen noodles and it’s pretty awesome,” recommends chef Justin Devillier (La Petite Grocery). “You eat really rich salty ramen and then have a bit ol’ slice of sweet pie.”
741 State Street, New Orleans, LA 7011
T: 504.252.9431 | www.noodleandpie.com
Cocktails
Cocktails at Cane & Table
Photograph courtesy of Cane & Table | Photo Credit: Kevin O’Mara
Cane & Table
Neal Bodenheimer, the owner of Cure and Bellocq, loved this hidden spot so much that he bought the bar. His first iteration was an Eastern European theme which has now been replaced with tiki drinks and a rum-centric Caribbean-inspired menu.
[Get barman Neal Bodenheimer’s New Orleans recs in the F.E.D. iPhone app.]
1113 Decatur Street, New Orleans, LA 70116
T: 504.581.1112 | www.caneandtablenola.com
Music & Wine
Bacchanal Fine Wine & Spirits
Photograph courtesy of Bacchanal Fine Wine & Spirits
Bacchanal Fine Wine & Spirits
“It started off as a wine shop, hence the name, and now they’ve become a wine shop with a restaurant,” explains Sean McCusker (Sylvain’s). “They have a big courtyard with bands playing and a full bar upstairs. It’s a very local place and they have some pretty rare stuff. They’re the wine equivalent of Cheers.”
600 Poland Avenue, New Orleans, LA 70117
T: 504.948.9111 | www.bacchanalwine.com
Music & Whiskey
Music and Whiskey at d.b.a
Photograph courtesy of d.b.a.
d.b.a.
“They have an incredible selection of whiskey, awesome bartenders and the best guys playing here,” says regular Sean McCusker (Sylvain’s). “Everyone comes through here. They have Walter Wolfman Washington on Wednesday nights for five dollars, which to see a musical legend for five dollars is outrageous. Glen David Andrews plays here Monday nights. He’s Trombone Shorty’s older brother, so he’s from that family and incredible. John Boutte, who I think a lot of people in New Orleans know John, but everyone knows him from the Treme theme song (HBO show).”
618 Frenchmen Street, New Orleans, LA 70116
T: 504.942.3731 | www.dbaneworleans.com
Music & Dive Bar
BJ’s Lounge
“You want to talk about a dive bar, if you look it up in the dictionary there's a picture of this place,” jokes Sean McCusker. “Monday nights they have a band that plays here called King James and the Special Men, which is the best band in New Orleans. They’re outstanding. This is my big hang-out on Monday nights and the best party, not just in New Orleans, but the best party I think in the world, as far as I'm concerned.”
4301 Burgundy Street, New Orleans, LA 70117
Time Zone: Central Time
High Season: January through May
Transportation: This is a great walking city, especially around the Quarter, CBD and Warehouse District. You can also take taxis, buses or ride one of the historic street cars to your destination. There are three street car lines - St. Charles, Canal St and Riverfront. A single ride is $1.25 or you can buy a Jazzy Pass, which is $3 for one day, $9 for three days and $55 for 31 days. (Buy here)
Safety: Like any big city, there is crime. Beware of phone snatchers, desolate streets and pick pockets. If you don’t want to look like a tourist and it isn’t Mardi Gras, leave the beads at home.
Go-Cups: These are plastic cups that many bars have at the door so you can take your drink with you out onto the streets. The Go-Cups are currently being threatened by the New Orleans City Council’s efforts to ban them.
Lingo: If asked “You want that dressed?” it means adding lettuce, tomatoes and mayonnaise on sandwiches like po’ boys.
WHAT: Open 24-hours. Don’t call this a sleepy Southern town.
WHERE: Located at the mouth of the mighty Mississippi River.
HOW TO PRONOUNCE: N’awlins, Noo Aw-lee-enz, Noo Awe-linz. Not New Or-leens.
CAVEAT: Bourbon Street. While famous, it may not live up to the hype.
LOCAL EATS: Creole, Cajun, Po’ boys, Muffalettas, Crawfish, Gulf Oysters, King Cakes, Red Beans & Rice on Mondays.
LOCAL DRINKS: Chicory Coffee, Barq’s Root Beer, Hurricanes, Sazeracs.
With its rich history of Spanish, French and West Indies influences, New Orleans has a long list of iconic dishes to try and many classic places to go for them. But once you’ve had a beignet at Cafe du Monde or a Parkway Bakery po’ boy, you may want try something different. Here is a list of shops, restaurants and bars to get you started provided by local chefs, bartenders and restaurateurs, including their places which are also worth visiting.
To get the full New Orleans guide with many more recommendations from chefs and bartenders, including where to eat the classics, download the free the F.E.D. iPhone app here.
Chef John
Besh
Chef, restauranteur, cookbook author, James Beard Award winner and one of the busiest guys in town with 9 restaurants, 3 cookbooks, 4 sons and his own farm.
Chef Justin
Devillier
Chef and owner of La Petite Grocery in New Orleans. Originally from Dana Point, CA, he moved to New Orleans in 2003 and worked at Bacco, Stella, and Peristyle restaurants. He's been nominated twice for a James Beard Foundation’s Best Chef South Award.
Pastry Chef Tariq
Hanna
Pastry chef and owner of Sucré dessert boutique in New Orleans. Named 2007 Pastry Chef of the Year by New Orleans Magazine, a 2008 finalist for Chef Magazine’s Chef of the Year, and in 2011, he was honored as one of the 10 best pastry chefs in America by his peers in Dessert Professional Magazine.
Bartender Neal
Bodenheimer
Owner of Cure, Bellocq and Cane and Table in New Orleans. A New Orleans native, he lived in New York but moved back after Katrina and was instrumental in igniting today’su thriving craft cocktail scene.
Restaurateur Sean
McCusker
Co-owner of Sylvain in New Orleans. He moved to Louisiana, post-Katrina, from New York and opened up his restaurant in a 200-year old building in the French Quarter. He has created a successful gastropub filled with antiques that he hand-picked.