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New Orleans

384 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 →

Known for its brilliant and delicious obsession with pork-based food, Cochon is a staple in the local’s dining circuit. — Travel + Leisure

Soul food vaunted by the James Beard Foundation. — Not For Tourists

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

All hail Cochon chef Stephen Stryjewski, 2011 James Beard "Best Chef: South" award winner. We do believe he fires on porcine synapses, as he has an effortless way with all things pork. — Frommer's

The interior may be a bit too hip and noisy for some patrons, but the food makes up for it. — Fodor's

Bayona

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

Bayona is a great splurge in the Quarter. It's rich but not overwhelming, classy but unpretentious, innovative without being precocious. — Lonely Planet

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

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

Renowned chef Susan Spicer lives up to all expectations here at her flagship restaurant. The service, setting, and menu embody elegance. — DK Eyewitness

Chef Susan Spicer has been a household name in New Orleans for about a quarter of a century, especially because of her signature restaurant, Bayona. — Gayot

Boucherie

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

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

The simple, affordable menu includes small plates, such as boudin balls; large plates like smoked Wagyu beef brisket with garlic Parmesan fries; and homemade desserts. — Travel + Leisure

Looking for a great off-the-beaten-path place where you can get in and out for under $20? Chef/owner Nathaniel Zimet’s culinary creations are as delicious as their prices. Collard greens... — Where

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

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

Commander's Palace

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

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

Renovated after Katrina, the Palace is a local institution, revered for its refined Creole cuisine. — Insight Guides

"Step into a grand movie" at this "better-than-ever", unapologetically "over-the-top" Garden District Creole and revel in a "shocking, playful and sinful" "gastronomic experience". — Zagat

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

If you doubt the concept of "elegant excess," book a long weekday lunch at Commander's, in the relaxed Garden District. The legendary flagship of the Brennan's restaurant dynasty hosts... — Concierge

Clancy's Restaurant

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

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

"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

Another unrepentantly old school New Orleans joint, Clancy's does the mid 20th-century New Orleans thing better than its better-known rivals in the Quarter. — BlackBook

Your friendly cabdriver may insist that Clancy's is "out of town" because this local favorite is so far uptown; he'll also be impressed that you know about it. — Frommer's

Arnaud's Restaurant / French 75 Bar

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

Arnaud's has the lowest profile of all the classic old New Orleans restaurants, undeservedly so, since it tops them in quality. — Frommer's

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

"Everything is done right" at this 1918 French Quarter "landmark" beloved for "scrumptious" Creole classics (trout meunière, shrimp Arnaud) "artfully presented" by "superb" servers. — Zagat

The Mardi Gras museum at this palatial dining institution really rivals the cuisine. — DK Eyewitness

Guests routinely spend three hours at the table as if nothing else mattered. — Gayot

Gautreau's Restaurant

French 88 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

Tucked away in a residential Uptown neighborhood, with no signage to speak of, is this favorite local hideaway. — Frommer's

This upscale neighborhood eatery always keeps a professional staff. Chefs seem to earn accolades here and then move on – making way for more young talent. — DK Eyewitness

Named James Beard Award "Rising Star" Finalist in 2011, Zemanick is known for her signature duck confit with German potato salad. — Travel + Leisure

Elizabeth's

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

Mirliton (known elsewhere as chayote) filled with seafood, and artichokes broiled crisp and topped with manchego compete with the old favorites. — Gayot

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

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

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

Breakfast joint featuring fried oysters, praline bacon, and cocktails. — Not For Tourists

Restaurant August

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

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

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

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

Reliable foodie friends dreamily recall a degustation menu... as a highlight of their dining lives, and others say the place is the best the city. — Frommer's

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

Coquette

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

Exposed brick, dark wood and plenty of natural light beget the handsome space at Coquette, which occupies an unassuming corner on Magazine Street in the tony Garden District. — Afar Magazine

"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

This romantic Magazine Street bistro is a respite from the rancor, and a perfect spot for a couple who wouldn't mind actually hearing what each other had to say. — BlackBook

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

A bright and beautiful addition to the crowded Magazine St eating scene, Coquette mixes up wine bar ambience with friendly service and a bit of white linen. — Lonely Planet

Restaurant Patois

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

Hidden on a quiet residential corner, this bustling bistro could have been transported directly from Provence. — Fodor's

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

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

Chef Aaron Burgau has earned all of the praise heaped on him in recent years as a young man “to watch.” Patois is one of the city’s hottest venues, combining Burgau’s inventive French... — Where

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

Domenica

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

At Domenica, dinner often begins with a taste of something that has been in the works since before the restaurant existed. — Times-Picayune

"An Israeli-born, Philly-raised Jewish chef cooking Italian cuisine in South Louisiana" may sound like a punchline, but chef Alon Shaya is anything but. Domenica offers fantastic... — Tasting Table

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

For a town that happened to be the first place the Sicilian mafia set up shop, New Orleans seems underserved in the Italian food department. — BlackBook

Authentic, incredibly delicious Italian food...in a hip setting. — Not For Tourists

Jacques-Imo's Cafe

Cafés 86 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 popular restaurant serves Creole and Cajun specialties at reasonable prices. — DK Eyewitness

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

Oak Street might look like any other sleepy urban thoroughfare by day, but once the sun sets the half-block stretch containing Jacques-Imo's Cafe feels like the center of the universe. — Fodor's

Chef-owner Jack Leonardi's cooking gives Jacques-Imo's menu a split personality: half of the dishes are authentic Creole while the other half are creative takes on the cuisine. — Gayot

Herbsaint

French 86 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

Chef Donald Link is a true culinarian who has never lost his intense focus on authentic Cajun cuisine. — Gayot

One of the city's premier fine dining spots. James Beard Award-winning chef Donald Link’s menu changes fequently, with entrées ranging from confit of Muscovy duck leg with dirty rice and... — Where

There is simply nothing better than a menu that showcases quality ingredients paired thoughtfully, and that is the case with every dish at this elegant bistro. — DK Eyewitness

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

Upperline Restaurant

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

Don’t miss the oysters St. Claude or duck-and-andouille etouffée. — Where

“A brilliant use of a beautiful old house. JoAnn Clevenger is the consummate host and creator of classic New Orleans food. The oysters st. Claude, beautifully fried atop a spiced butter... — Condé Nast Traveler

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

The bistro-style menu is long on earthy, comforting flavors: duck with ginger-peach sauce, veal grillades over rich cheese grits, an outstanding duck and andouille étouffée. — Concierge

If you visit one restaurant outside the French Quarter, let it be this one. — Bon Appétit

Brigtsen's Restaurant

American 85 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Brigsten’s restaurant is led by chef/co-owner Frank Brigtsen, who produces spicy, home-style Acadian/Creole dishes in a cozy, century-old cottage in Riverbend. — Travel + Leisure

Secluded in the Riverbend neighborhood, Brigtsen’s has a lower profile than many other first-rank local restaurants. A protegé of Paul Prudhomme, chef Frank Brigtsen serves up food that... — Where

Outstanding. Mindful of tradition yet innovative. — Not For Tourists

Chef Frank Brigtsen's fusion of Creole refinement and Acadian earthiness reflects his years as a Paul Prudhomme protégé. — Fodor's

"Feel New Orleans in every bite" of "acclaimed chef" Frank Brigtsen's "rich, upscale" Contemporary Louisiana fare at this "hard-to-find" Riverbend cottage "near the levee". — Zagat

Galatoire's Restaurant

French 85 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The grand dame of New Orleans dining. — Not For Tourists

Follow with grilled or meunière-style redfish with crabmeat, terrific creamed spinach, and glorious, puffy soufflé potatoes. — Frommer's

Galatoire's keeps the faith with early twentieth-century fine dining as rooted in classic Creole cuisine, so menu trends are shunned and tradition revered in the elegant, clubby atmosphere. — Gayot

This grand Creole establishment – Tennessee Williams’s favourite restaurant – is quintessential New Orleans with its mirror-lined dining room, and not at all stuffy. — Rough Guide

We’re in a bit of a pickle here. We want to tell you the best time to come to this revered institution, whose interior resembles a debutante’s ball, is Friday lunch. — Lonely Planet

Sucre

Dessert 84 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

"To-die-for" macarons, "exquisite" pastries and "artisanal" chocolates taste like "what sugar was meant to become". — Zagat

The emphasis of this charming modern-stylish shop is on high-end confectionery and gorgeous chocolates, ideal for gifts or an afternoon indulgence. — Frommer's

Challenging you to celebrate your sweet tooth with touch of panache, this Garden District dessert boutique occupies a smart, clean-lined storefront right on Magazine Street. — Travel + Leisure

Willy Wonka’s chocolate factory has put away its top hat and purple suede coat and gone decidedly upscale. — Lonely Planet

If alcohol kills the sweet tooth, then what could possibly explain the existence of Sucre, an upscale dessert parlor tucked quietly among a series of frat-ish bars? — BlackBook

Cafe Du Monde

Cafés 84 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

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

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

This outdoor café--a stone's throw from the mighty Mississippi--is the destination for Nola's signature breakfast food, the beignet. — BlackBook

At this “open-air” French Quarter “icon” off Jackson Square, just a “few dollars” buys you relief after a “naughty night on the town.” — Zagat

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

Emeril's Delmonico

American 84 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Without a doubt the best of the Emeril's New Orleans eateries, Delmonico plates up a bevy of traditional favorites. — BlackBook

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

The atmosphere is lush, with high-ceiling dining spaces swathed in upholstered walls and superthick window fabrics, and the food is decadent. — Fodor's

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

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

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