Best Restaurants, Must Try Places in New Orleans

"Commander's Palace has been around since the late 1800s, but under Ella Brennan’s leadership starting in the 1970s, the restaurant essentially redefined New Orleans cuisine and catapulted into stardom with the help of celeb chefs Paul Prudhomme and Emeril Lagasse. Today, the menu and service are top notch with James Beard Award-winning chef Tory McPhail leading the kitchen and Ti Martin and Lally Brennan running the show. Go for lunch and make sure to end the meal with the bread pudding soufflé and whiskey sauce."

"GQ's Golden Dish Award for Eggs Sardou, Commander’s Palace’s legacy speaks for itself. Located in the Garden District, Commander’s Palace is thought to be the original spot for a jazz brunch and patio dining. For contemporary Louisiana food and alfresco dining, look no further than Commander’s Palace."

"Brennan's was opened in 1946 by Owen Brennan, an Irish-American, and has come to be known for its elegant breakfasts. The restaurant is housed in an 18th-century mansion, the former location of the first bank in Louisiana, and later residence of Paul Morphy, a celebrated chess champion. According to the website, their "innovative Creole menu borrows influences from French and Spanish ancestry with modern updates and distinct seasonal offerings."

"Owen Brennan founded a fine-dining restaurant empire in 1946, when the proprietor of Arnaud’s taunted him by saying that no Irishman could succeed with anything other than a hamburger joint. Brennan got his revenge at this French-and-Creole..."

"New Orleanians are not only loyal to this traditional bastion of Creole dining, they're loyal to their waiter, and if they're old enough, to their waiter's son. Generations come and go, but Galatoire's, with its classic seafood-centric menu focused on in-season fish and shellfish treated to artful preparations like trout meuniere, shrimp remoulade and oysters Rockefeller. Not only can your order well known local fish like drum, redfish and pompano, you can also get the sweet goodness of sheepshead and lemon fish if the waters are right."

"This New Orleans stalwart provides a sophisticated reprieve from Bourbon Street’s frenetic party scene. The dining rooms are elegant, with chandeliers and mahogany, the waiters wear tuxedos and the menu features French-Creole favorites. One menu staple not to be missed are the Soufflé Potatoes, which were featured on The Best Thing I Ever Ate."

"This Bourbon Street landmark is famous for its Friday lunch, where the drinks are strong and the menu is bursting with classics— Oysters Rockefeller, Eggs Sardou, Galatoire Goute, Pompano with crabmeat. Show up early to stand in line (and bring a jacket, gentlemen)."

"G W Fins restaurant is a beautifully appointed fine-dining establishment featuring stunning metal sculptures of underwater depictions. Fishnet curtains, white linens, and fine artwork further create an elegant ambiance. Local owners Gary Wollerman and Chef Tenney Flynn have a reputation for being meticulous and providing high-quality seafood."

"GW Fins is one for classic desserts, the kind whose ingredient list fills you up just from reading the menu. Customer favorites include the samoa, the “Salty Malty,” an ice cream pie with a pretzel crust, and white chocolate and caramel bread pudding."

"GW Fins is probably the French Quarter’s crowning jewel when it comes to seafood. But what’s all the hype about?. It’s just seafood, right?"

"Dat Dog has mastered the art of gourmet hot dogs growing from a small hot dog stand in 2011 to a critically acclaimed restaurant with four locations across New Orleans. They offer many creative hot dog experience’s but what you must try here is the Crawfish Etoufee Dog which is made with crawfish sausage, sour cream, onions, tomato’s and creole mustard. To be honest, there are a few other must eat’s at Dat Dog so let’s mention some of the other incredible options; The Guinness Special (Irish Guinness sausage, andouille sauce, onions, shredded cheddar cheese, bacon, yellow mustard), and the Rougarou (alligator sausage, grilled onions, creole mustard, tomato’s, jalapeno’s, BBQ sauce, and bacon)."

"601 Frenchmen St., (504) 309-3362; 3336 Magazine St., (504) 324-2226; 5030 Freret St., (504) 899-6883; www.datdog.com. A crawfish etouffee dog is a crawfish sausage topped with crawfish etouffee, onions, tomatoes, mustard and sour cream. Reservations accepted for large parties."

"You know you've come to a unique place the moment you enter Justine on Chartres, beginning with the showgirl fan dancer who greets you at the reception desk and continuing with the wildly vibrant décor that assaults your senses as you enter the French brasserie. The latest restaurant from the husband-wife team of chef Justin Devillier and his wife Mia, known for Le Petite Grocery, Justine opened its doors in 2019 to big buzz. Popular entrées include a messy wagyu burger served on a brioche bun, Moroccan spiced short ribs and moules frites."

"The gist: James Beard award-winning chef Justin Devillier and his wife, Mia, turn the stuffy brasserie style on its head at this French Quarter spot whose neon sign is just waiting to be Instagrammed. Inside, a DJ is spinning hits in an expansive dining room flanked by stencil art.The food: Decadent starters like bone marrow bordelaise and foie gras torchon anchor an impressive offering of steaks and brasserie classics like poisson amandine and moules frites.The cost: Starters $8 - $12, mains $16 - $25. How to book: Reserve via OpenTable."

"Justine isn’t necessarily fancy, but it’s definitely a splurge, because it’s in the French Quarter. Really, it’s a brasserie. When you walk in, there’s a front café room, with a sidewalk-café feel to it."

"Parkway has been a master of pivots throughout the pandemic, from quickly establishing an efficient curbside service model to adding tenting to let seating spill outside. This patio isn’t the most open-air of the bunch — it’s more of an extension of the restaurant — but it is one of the most protected from the elements; no need to fear a storm spoiling your po’ boys and gumbo here."

"Parkway Bakery & Tavern has been open since 1911 and serving up po’ boys since 1929. After more than 100 years, it remains a family-run business to this day. Founder Jay Nix and Head Chef Justin Kennedy have won several awards and have been featured on television for their exceptionally delicious po’ boy sandwiches, such as the Golden Fried Catfish and Parkway Surf and Turf."

"Heralded as serving the best po’ boy in America, Parkway Tavern has been a New Orleans cheap eats institution for over 100 years. Must-try po’ boys include wild caught Louisiana shrimp, fried to crispy perfection; and surf and turf, layering shrimp, slow-cooked roast beef and gravy. For between $12 and $15, you have a feast for two."

"Pecan pie is an unbeatable dessert, and the “Lush Nut” pecan pie at Fry and Pie is an unbeatable choice—both for its flavor and its price."

"After voodoo (or vodou) came to New Orleans in the 1700s—first via West African slaves, then with Haitians after the Haitian Revolution—it entwined with the city’s identity. Which is why, since the 1970s, a French Quarter visit has been deemed incomplete without a stop at the tiny Historic Voodoo Museum. If it’s lore you seek, you’ll find it here."

"Callan Contemporary stands out for its abstract and figurative paintings and sculptures. This Julia Street gallery is a well-lit space with a sophisticated atmosphere. You can drift through the open white rooms admiring a mixture of unexpected mediums, textures and colors."

"Kako Gallery, an art gallery in the French Quarter, is another much-loved, pricey go-to, with 4.5 stars out of 14 Yelp reviews. Head over to 536 Royal St. to see for yourself. The site can tell you a thing or two more about Kako Gallery."

"On the block of Plum and Burdette Street in Uptown New Orleans sits Plum Street Snowballs, a colorful neighborhood stand first established in 1945. Serving over 50+ sno-balls from March through October, this vintage spot, which represents NOLA’s authentic culture, serves its house-made creations with real snow made from a generations-old patented ice machine, fruit-flavored syrups and delicious condensed milk. 1300 Burdette St, New Orleans, Louisiana, USA, +1 (504) 866-7996"

"The shaved ice here is beloved for its smooth, soft texture (not an ice chunk in sight), and comes in a miles-long list of flavors, including options like plum (of course), strawberry, piña colada, mocha, and passionfruit. Remember to bring some bills, as this spot is cash-only. And put your phone away when you approach the counter (or else)."

"Although we were tempted to try popular Sno-Bliz flavors like watermelon and satsuma, we kept our Snoball simple with bright red strawberry shaved ice and creamy milk. Don’t confuse Hansen’s Sno-Bliz with typical snow cones stands and ice cream shops. The Hansen clan has been shaving ice at Sno-Bliz and topping it with homemade syrup since 1934."

"Open since 1939, this location still uses the same ice-shaving machine its owner invented in 1934. Expect the lines to be long, even on those oppressively hot days."

"Rock-n-Sake’s raucous interior energizes with loud music and and lots of colored panel-covered lights. There’s nothing minimalist about it, least of all the menu. In addition to precision-perfect classic sushi staples, the restaurant serves sushi deviled eggs (truffle and spicy sesame deviled eggs with topped with tuna tartar and black tobiko), tuna nachos, and creative special rolls like the salmon zest roll, zingy with ponzu and lemon zest."

"823 Fulton St., (504) 581-7253; 2913 Metairie Road, Metairie, (504) 267-9761; www.rocknsake.com. Pork belly lettuce wraps include Granny Smith apple, carrots and hoisin-cilantro glaze."

"I ate at this place maybe a month ago with two of my girlfriends and had the best time!. So of course for my birthday I wanted to get my family and friend..."

"Bringing a bar for those who like to mix work and play to New Orleans, the Business Bar opened at the end of February with cocktails, classic gastropub fare, and a vibrant atmosphere. Owners ​Jade Newman and Jessica Robinson are New Orleans natives that founded the restaurant to fill the void for a place that is conducive for people to get work done while enjoying quality food and drinks, even if it’s early (especially given an increasingly remote work reality). Small plates of truffle fries and fried Brussels sprouts, classic Caesar salads with grilled chicken or shrimp, flatbreads, and tacos are all available for takeout, too."

"The new Business Bar on Freret is a bar/restaurant targeted to those who like to mix work and play — here, you don’t have to worry about being a buzzkill by whipping out your laptop, or wrapping up a day of remote work while sipping on a cocktail. Owners ​Jade Newman and Jessica Robinson wanted to combine high-quality food and drinks with such a setting, and the drinks are a highlight indeed: seasonal spritzes, martinis, and frozen drinks, as well as a menu of “rise and grind” cocktails that include caffeinated options. View this post on Instagram"