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New Orleans

387 expert recommended restaurants

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Cochon

American 93 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

One of the city's enduring "hot tickets". — Concierge

"A must if you dig the pig", Donald Link's "phenomenal" Warehouse District Cajun earns a resounding "oink" of approval and New Orleans' No. 1 Food score. — Zagat

Many restaurants profess to be “better than your mama’s,” but chefs Donald Link and Stephen Stryjewski’s lives up to the claim with haute twists on simple standards, such as deep-fried... — Where

With its blond wood furniture, bare brick walls and open kitchen, Cochon manages to feel simultaneously sleek and rustic. — Gayot

The unpretentious menu from owner Donald Link boasts pork ribs, ham hocks, hogshead cheese and pork gumbo, but the other, non-swinish fare is no less tasty. — BlackBook

Bayona

French 93 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Consistently in the top ten. Try the sweetbreads. — Not For Tourists

Lunch brings Bayona's famed smoked-duck with cashew butter and pepper jelly. Superb desserts are fruit-forward: The rich mocha banana torte with caramelized pecans melts us. — Frommer's

Hailed by Food and Wine as among the "best of the best," Executive Chef Susan Spicer has done wonders at Bayona. — Travel + Leisure

Dishes with "creative" Contemporary Louisiana twists are complemented by a "top-notch wine list" and delivered to the table with "grace". — Zagat

Splendid, romantic and upmarket restaurant – the lovely courtyard feels more relaxed than the formal dining room. — Rough Guide

Commander's Palace

American 91 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The Brennan family set the standard for New Orleans fine dining when they opened this culinary palace in the 1970s. — DK Eyewitness

A local institution for more than a century, Commander’s Palace was first established in the Garden District in 1880. — Travel + Leisure

No restaurant captures New Orleans's gastronomic heritage and celebratory spirit as well as this grande dame of New Orleans fine dining. — Fodor's

It's an impeccable mainstay of Creole cooking and knowledgeable, friendly service, in the heart of the gorgeous Garden District. — Lonely Planet

Commander's Palace is as famous for being a breeding ground for great chefs-e.g., Emeril-as it is for its food. — BlackBook

Restaurant August

French 90 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

In New Orleans, chefs are as famous as rock stars, and John Besh is the city’s culinary Sting. He knows the classics, he’s bold in his experimentation and he’s got a vision. The dining... — Where

Surrounded by huge flower arrangements and unusual crystal chandeliers, patrons savor contemporary French cuisine white seated beside a row of large windows. — Travel + Leisure

John Besh's "unforgettable" CBD flagship "glows with his personality" as the "star" chef's "keen sense of flavors" and devotion to "local ingredients" yield "superb" New French fare. — Zagat

If the Gilded Age is long past, someone forgot to tell the folks at August, where the main dining room shimmers with masses of chandelier prisms, thick brocade fabrics, and glossy woods.... — Fodor's

Where this chef does his best work. The atmosphere is as welcoming and chic as ever... and Besh hasn't missed a step in terms of the menu. — Concierge

Gautreau's Restaurant

French 90 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

At Gautreau's, even the simple roasted chicken satisfies, and everyone should indulge in the caramelized banana split at least once. — Fodor's

No sign. Expensive. One of the best. — Not For Tourists

The "elite meet" at this "secluded" Uptown bistro for chef Sue Zemanick's "elegant", "inspired" New American–New French cooking backed by an "outstanding little wine list". — Zagat

Sue Zeminack... is precise in execution and far-reaching in influence. — Concierge

For that quiet night out with the grownups. — Bon Appétit

Clancy's Restaurant

American 89 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

"Old-style New Orleans charm" is alive and well at this Uptown "locals' favorite" serving up "mouthwatering" "haute Creole" fare. — Zagat

An intimate restaurant in a quiet Uptown neighborhood. Try the oysters-and-brie appetizer, and the veal with crabmeat and béarnaise sauce is a must. They call it “nouvelle Creole”; we... — Where

Savoring the classic luxury of fried, golden brown oysters bathed in melted Brie seems fitting in Clancy's somewhat austere atmosphere. — Gayot

Far from the usual tourist circuit, this uptown bistro serves reinvented Creole classics in a no-frills, two-story dining room. — Travel + Leisure

Understatement defines the mood at locally beloved Clancy's, and the classy but neutral decor reflects this, though the scene can get lively. — Fodor's

Upperline Restaurant

American 89 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Upperline’s gumbo is legendary, as any gumbo at a restaurant of similar vintage and reputation should be. — Times-Picayune

"Original renditions of traditional favorites" impress at this Uptown "hideaway for locals" that "still hits the mark" with an "unusual" Contemporary Louisiana menu. — Zagat

An excellent choice for contemporary Creole food in romantic surroundings. — Lonely Planet

Everyone loves the classic Creole fare at this quirky, yet upscale restaurant. — DK Eyewitness

Upperline'€™s seven-course Taste of New Orleans menu offers such traditional dishes as shrimp remoulade on a thick slice of fried green tomato. — Gayot

Coquette

French 88 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The main room is small and tables are set close, so do make reservations and bring your loud restaurant voice. — Frommer's

"Farm-to-table without being ostentatious about it", this "chic" Garden District bistro by chef/co-owner Michael Stoltzfus impresses a "young, trendy" clientele. — Zagat

Elegant welcoming bistro with food to match. — Not For Tourists

Every neighborhood needs a hangout, and the dwellers of the Garden District's elegant mansions tend to spend their time at this fabulous corner bistro. — Fodor's

There are any number of reasons to seek out this largely unsung gem, not the least of which is owner Mike Stoltzfus, former sous chef at Restaurant August under chef John Besh. — Gayot

Boucherie

Barbecue 88 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Nathanial Zimet's gutsy, down-home cooking, a unique blend of Louisiana and contemporary Southern styles, fits right in at its cozy location in a converted Uptown home. — Fodor's

Just when you thought a Krispy Kreme doughnut was already perfection personified, Boucherie comes along and turns it into a bread pudding. — Lonely Planet

If you're on the way to a show at the Maple Leaf or Carrollton Station, consider this sweet neighborhood bistro in your preclub plans. — Frommer's

The Krispy Kreme bread pudding may be the headliner here, but all the creative, Southern dishes in this pretty uptown cottage are fabulous. — Rough Guide

At this "quirky" Carrollton cottage, unstoppable chef/co-owner Nathanial Zimet fashions "innovative but never self-indulgent" updates on Southern classics. — Zagat

Jacques-Imo's Cafe

Cafés 88 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Crowded and quirky. Try: Godzilla meets fried green tomatoes. — Not For Tourists

This cheery, noisy uptown restaurant is the perfect place to fill up before a gig at the Maple Leaf, and well worth a trip any time. — Rough Guide

This popular restaurant serves Creole and Cajun specialties at reasonable prices. — DK Eyewitness

A small round sign advertising warm beer, lousy food, and poor service marks the location of this lively uptown eatery. — Travel + Leisure

Chef/owner Jacques Leonardi runs this energetic asylum as an extension of his eccentric personality. — BlackBook

Herbsaint

French 88 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Herbsaint has earned accolades and popularity contests since it opened its doors, including scooping up a 2007 James Beard "Best Chef: Southeast" award for chef Donald Link. — Frommer's

This may cause a riot, but Herbsaint’s duck and andouille gumbo might be the best restaurant gumbo in town. — Lonely Planet

Chef/co-owner Donald Link (Cochon) "makes you swoon" with his "refined yet joyous" New American–New French cooking at this Warehouse District "delight". — Zagat

The restaurant is operated by Link Restaurant Group, the company founded by Donald Link, one of New Orleans' most prominent chefs. — Times-Picayune

Chef Donald Link started his local empire with this gem of a bistro... His trademark small plates balance substance with finesse, while his excellent cocktail selection predated the mixology craze. — Concierge

Domenica

Italian 87 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

At "John Besh's bow to Italy" in the CBD's Roosevelt Hotel, "up-and-coming" chef Alon Shaya "mans the stoves" to create "imaginative" "culinary adventures" starring "exceptional" pizza. — Zagat

Inspired by traditional Sunday Italian family feasts (hence its name), this hot spot is counted among celebrated local chef John Besh’s growing family of restaurants. Dive into... — Where

With its wooden refectory tables, white lights and soaring ceiling, Domenica feels like a village trattoria gone posh. — Lonely Planet

Local celebrity-chef John Besh and executive chef Alon Shaya continue to wow diners, here with rustic Italian cooking, a rarity in New Orleans's culinary landscape. — Fodor's

It's a good thing the pizzas are near perfection, with just-crisp-enough crusts, creamery mozzarella, and toppings farmed or cured with love. — Frommer's

Arnaud's Restaurant / French 75 Bar

French 87 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Located steps from Bourbon Street in the south end the French Quarter, Arnaud’s has served classic Creole cuisine since 1918. — Travel + Leisure

The best drinks in New Orleans (it’s a fact). — Bon Appétit

In this magic castle of dining rooms, Arnaud’s continues a tradition begun in 1918. The restaurant was assembled piecemeal over the decades, which is part of its charm. Shrimp Arnaud,... — Where

One of New Orleawns' cherished old-line culinary favorites, Arnaud's serves mouthwatering dishes that embody the pinnacle of fine Creole cuisine. — Michelin Guide

Keep your eye peeled for the specialties, which appear in red type on the menu – shrimp Arnaud... speckled trout meunière (saved by a rich, gravy-like sauce) and steak stuffed with oysters. — Lonely Planet

Elizabeth's

Diners 87 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Be sure to order some praline bacon, no matter the time of day: fried up in brown sugar and, as far as we can tell, God's own cooking oil. — Lonely Planet

“Real food done real good” is the motto at this homey neighborhood spot, which draws loyal locals as well as national foodies. Two words to remember: praline bacon. $$ B, L (Tu-F), D... — Where

We tout breakfast, but lunch and dinner also rock, with specials like pan-seared salmon with Dijon beurre blanc sauce or Southern fried chicken livers with pepper jelly. — Frommer's

Diners flock to this cozy neighborhood spot for its down-home cooking: oyster po'boys, fried green tomatoes with local shrimp, and "pork candy" bacon. — Insight Guides

Plates of Southern "bliss" so massive you'll "leave with five pounds of leftovers" are dished out at this "busy" Bywater "favorite" that welcomes "all walks of life". — Zagat

Cafe Du Monde

Cafés 86 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The charming green- and white- striped awnings beckon from blocks away, as does the smell of the chicory coffee and powdered sugar. — DK Eyewitness

No visit to the Crescent City is complete without a stop at Café Du Monde, in operation since 1862. On the menu: café au lait (made with ground chicory root) and beignets, the unofficial... — Where

For sugar-dusted beignets, chicory coffee, people-watching and pure NOLA atmosphere, this historic 1875 café cannot be beaten. — Insight Guides

Excuse us while we wax rhapsodic. Since 1862, Café du Monde has been selling café au lait and beignets (and nothing but) on the edge of Jackson Square. — Frommer's

When tourist traps are worth it. — Bon Appétit

Restaurant Patois

French 86 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

There's a "buzz" in a "quiet pocket of Uptown" thanks to this "so-cool" French–New American where "talented" chef/co-owner Aaron Burgau crafts a "confident" "farm-to-table" menu. — Zagat

One of the hottest names on local foodies’ lips, Patois serves French haute with a New Orleans accent (hence ‘patois’). — Lonely Planet

Louisiana regional dishes take center stage, but there are plenty of influences from French, Italian, and Spanish cuisines as well. — DK Eyewitness

Located on an Uptown side street, this intimate restaurant sits in an artfully designed space that pulses with energy. — Gayot

Chef Aaron Bergau turns out bistro specialties with an emphasis on farm-to-table cuisine. — Concierge

Emeril's Delmonico

American 86 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Located on the edge of the Garden District Delmonico features such updated classics as crabcakes with mango butter and cucumber kimchi. — Michelin Guide

In theory this is Emeril's more traditionally Creole restaurant, but in reality it's a beautifully renovated space where we've had some mighty fine meals. — Frommer's

Located on the St. Charles streetcar line, this elegant circa-1895 restaurant now serves chef Emeril Lagasse’s modern takes on Creole classics. Start with the house-made charcuterie,... — Where

New Orleans institution taken over by Emeril. Humongous wine list. — Not For Tourists

This historic New Orleans restaurant came under Emeril’s wing at the turn of the millennium, and he has made great strides in renovating the grand old place. — DK Eyewitness

Casamento's Restaurant

Seafood 86 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Traditional New Orleans oyster institution. Closed in the summer months. — Not For Tourists

Open since 1919, this Uptown landmark is oyster heaven for those with a taste for plump Gulf bivalves. Get them fried for sandwiches built on thick slices of toast, floating in buttery... — Where

"They stick to what they do best" at this near-century-old Uptown "king of the oyster houses" bestowing "fresh, fat" bivalves shucked "with precision" or fried on a loaf. — Zagat

Nothing fancy here, but everything's fresh and cool, especially during the winter months. — Concierge

Probably the best "erster" joint in the city, this family restaurant takes oysters so seriously that it simply closes down when they're not in season. — Frommer's

Peche Seafood Grill

Seafood 86 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

We weren’t shocked when Peche picked up the Beard award for Best New Restaurant and Ryan Prewitt won Best Chef, South. We’ve eaten our way through the menu of wood-fired seafood and have... — Frommer's

Whole fish from the coal-fired grill and creative raw bar plates highlight the daily-changing catch at this Warehouse District seafooder serving regional fare with a contemporary spin. — Zagat

Donald Link and Stephen Stryjewski (the award-winning team behind pork-centric Cochon) have another winner on their hands. The focus here is on chef Ryan Prewitt’s simple seafood grilled... — Where

You'll find the most authentic Cajun gumbo around, and small plates as straightforward as ground lamb and noodles or catfish with pickled greens. — Gayot

Cochon star Donald Link has a way with seafood, too. — Bon Appétit

The Grill Room

American 86 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Dining at The Grill Room (located inside the Windsor Court Hotel) may be one of the most luxurious ways to spend an evening in the city. — Forbes Travel Guide

The Mobile four-star fine dining room at the Windsor Court Hotel is a favorite of both locals and visitors. Refined yet relaxed, the Grill Room features innovative American cuisine that’s... — Where

In the kitchen, chef Drew Dzejak incorporates seasonal ingredients and distinctive New Orleans flavors into his modern American menu. — Travel + Leisure

The flagship restaurant of the elegant Windsor Court Hotel... maintains a high standard of opulence in its formal dining rooms, with elaborate floral arrangements and white-glove service. — DK Eyewitness

"Grandiose", "glitzy" quarters with courtyard views set a "romantic" backdrop at this "top-shelf" aristocrat in the CBD's Windsor Court Hotel. — Zagat

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