- fresh shucked oysters, prickly pear mojitos and a buzz that has been building since 1910
- it is still best loved, always jumping and pulls queues of devotees on the daily
- it does seafood all ways, serves oysters always and mixes a mean cocktail any time
- we are partial to a cucumber collins with chargrilled oysters on the side
ACME OYSTER HOUSE
USA
- 724 iberville street, new orleans, la 70130
- +1 504-522-5973
- SIGNATURE
- CLASSICS
- OYSTERS
DOOKY CHASE RESTAURANT
USA
- 2301 orleans avenue, new orleans, la 70119
- +1 504-821-0600
- big hearted dooky chase is a laid back treme local with creole in its soul
- do not dress up. even obama wore his napkin bib style here
- and they say buffet, but mean feast. so fill your boots and unbuckle that belt
- and please, gaze as you graze. dooky chase wall arts almost as famous as the food
- we normally go for the gumbo and stuffed shrimp
- CLASSIC
- CREOLE
- BUFFET
WILLIE MAE’S SCOTCH HOUSE
USA
- 2410 st. ann street, new orleans, la 70119
- +1 504-822-9503
- you might have to queue to tuck your toes under willie maes table
- fear not, americas best fried chicken is worth the wait
- and we believe them when they say, everything is made with love
- our best love is the fried chicken and a side of Cajun mac n cheese
- LOUISIANA
- SOUL
- FOOD
JOHNNY’S PO-BOYS
USA
- 511 st louis st, new orleans, la 70130
- +1 504 524 8129
- if you only eat one thing in new orleans make it a po boy sandwich from johnnys
- this family restaurant has been curing hunger and hangovers since 1950, according to its own legend
- we say its fast, friendly and always busy
- you might have to share a table. the locals definitely will not mind, so do not be shy
- remember to bring cash, Johnnys is inexpensive but they do not take car
- and if you are looking for recommendations, try the surf and turf
- FAMILY
- SANDWICH
- LEGEND
ANTOINE’S
USA
- 713 st louis st, new orleans, la 70130
- +1 504-581-4422
- Antoine’s is 180 years old and is still as cool as a chilled Mint Julep on a front porch swing.
- This is New Orleans’ grandest of grand dames, ridiculously glamorous, opulent to a fault, decidedly decadent, but not even slightly snooty.
- They say the dress code’s ‘business casual’. We say gussy-up and let your inner southern belle roam free.
- Locals like to linger over lunch, get a little louche at Happy Hour (4pm-7pm) and bring the swank for dinner.
- AUTHENTIC
- FRENCH
- FABULOUS
THE COURT OF TWO SISTERS
USA
- 613 royal street, new orleans, la 70130
- +1 504-522-7261
- An extravagant indulgence, but so worth it.
- Go for Jazz Brunch and hang on to hear the heritage gossip. This French Quarter icon’s been around since 1726.
- It’s deliciously decadent, not even slightly stuffy and the staff are sublime.
- Hang the budget and order the Chef’s Menu (they really know how to cook Creole here).
- HISTORIC
- INDULGENT
- ELEGANT
JACQUES-IMO’S
USA
- 8324 oak street, new orleans, la 70118
- +1 504-861-0886
- Jacques-Imo’s claims it’s not famous. Queues every night say otherwise.
- Don’t hesitate to wait, it’s what savvy locals do.
- Prep for lightly boisterous with a side of eccentricity and a smidge of party spirit. You won’t be disappointed.
- And think Cajun and Creole classic dishes devilishly deconstructed.
- CAJUN
- COMFORTING
- QUIRKY
DEANIE’S SEAFOOD RESTAURANT
USA
- 841 iberville street, new orleans, la 70112
- +1 504-581-1316
- Erase all trace of tourist and make like a local at Deanie’s.
- Times Picayune readers (everyone in New Orleans) voted this ‘best seafood restaurant’.
- The portions are colossal. And nobody gets hungry hanging around – the smiley service runs at warp speed.
- You might want to slow things down for Happy Hour (4pm – 7pm daily).
- FRESH
- AUTHENTIC
- FAST
FRENCH TOAST
USA
- 1035 decatur st, new orleans, la 70116
- +1 504 300 5518
- Brunch is a religion in New Orleans and Toast lights it up like a million votive candles.
- Of course, you can order ‘plain toast’ at this French Quarter cutey, but you’re missing
the point. - Do like the smitten locals do: order big or don’t order at all.
- Plates are huge and piled high. Pancakes err on the side of puffy and fluffy. Eggs come to all ways and don’t get us started on the crepe creativity.
