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New Orleans

390 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 →

Haute twists on simple standards, such as deep-fried hog head cheese with field peas or rabbit and dumplings. — Where

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

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

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

Upscale but unintimidating CBD place, full of blissed-out diners – from businessmen to bearded hipsters – feasting on fine, authentic Cajun food. — Rough Guide

Bayona

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

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

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

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

Nestled in a 200-year-old Creole cottage, Bayona continues its reign as one of the city’s best restaurants — Where

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

Boucherie

Barbecue 89 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

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

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

Delightfully fresh flavors during a mind-numbingly pleasant experience. — Not For Tourists

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

Commander's Palace

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

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

The much-beloved Commander's is perhaps the symbol of the New Orleans dining scene, and for good reason. — Frommer's

If there is one restaurant in New Orleans that can truly be considered iconic, it is Commander'€™s Palace. — Gayot

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

The “Haute Creole” menu, which in the past has been curated by Emeril Lagasse and Jamie Shannon, abides by current chef Tory McPhail’s strict “dirt to plate within 100 miles” policy. — goop

Arnaud's Restaurant / French 75 Bar

French 88 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

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

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

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

Featuring venerable Creole cuisine in the heart of the French Quarter, Arnaud's is a New Orleans institution, traditional without being hidebound — Condé Nast Traveler

Gautreau's Restaurant

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

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

New Orleans' French heritage is nicely represented in the understated bistro-like ambience. — Gayot

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

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

Upperline Restaurant

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

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

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

Excellent "Contemporary Creole" cooking. Wonderful art collection. — Not For Tourists

The menu... includes such signature dishes as fried green tomatoes with shrimp remoulade, roast duck with peach sauce, and honey-pecan bread pudding. — Travel + Leisure

The oysters st. Claude, beautifully fried atop a spiced butter sauce, are one of the best dishes in America. — Condé Nast Traveler

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

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

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

“Real food done real good” is the motto at this homey neighborhood spot, which draws loyal locals as well as national foodies — Where

Elizabeth's kicks ass in the Southern cooking department. — BlackBook

Restaurant August

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

August’s converted 19th-century tobacco warehouse gets the nod for most aristocratic dining room in New Orleans. — Lonely Planet

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

Chef John Besh deserves the accolades he receives for his flagship restaurant. — DK Eyewitness

John Besh's Louisiana upbringing and knowledge of cutting-edge culinary trends enable him to compose menus that hold their own among the most stringent standards of fine dining. — Gayot

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

Coquette

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

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

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

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

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

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

Domenica

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

Although The Roosevelt New Orleans is all old-world glamour, its signature restaurant, Domenica, is contemporary, sleek and minimalist. — Gayot

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 — Tasting Table

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

Dive into out-of-the-norm antipasta (octopus carpaccio, roasted cauliflower with whipped feta), handmade pastas, authentic pizzas and Old World classics such as lasagne Bolonese. — Where

Jacques-Imo's Cafe

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

The menu features a heart-stopping alligator sausage cheesecake, as well as a dish called "Godzilla meets fried green tomatoes," a tower of fried soft shell crab on top of the Southern favorite. — Tasting Table

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

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

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 →

Explorative, approachable cuisine rooted in NOLA's refined culinary tree. — Not For Tourists

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

One of the city's premier fine dining spots — Where

Donald Link's popular restaurant melds the dirty rice traditions of Cajun cooking with the elegance of French cuisine. — BlackBook

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

Clancy's Restaurant

American 86 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

Clancy's is one of the more unassuming restaurants in the city, which seems to suit its loyalists just fine. — Concierge

Classic New Orleans neighborhood Creole INSTITUTION. — Not For Tourists

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

For the perfect meal, start with an order of fried oysters with brie, then move onto the lobster and mushroom risotto. And of course, finish with the famous lemon icebox pie. — goop

Galatoire's Restaurant

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

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

With many of its recipes dating to 1905, Galatoire's epitomizes the old-style French-Creole bistro. — Fodor's

For locals, Friday lunch at this sophisticated Creole standby is a weekly tradition; for visitors, it should be a once-in-a-lifetime culinary event. — Concierge

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

Galatoire's justifiably styles itself as "the grand dame of old-line New Orleans restaurants and has been a signature French Quarter destination for over a century. — Travel + Leisure

Cafe Du Monde

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

Du Monde is overrated, but you're probably gonna go there, so here goes: the coffee is decent and the beignets (square, sugar-coated fritters) are inconsistent. — Lonely Planet

No visit to the Crescent City is complete without a stop at Café Du Monde, in operation since 1862. — Where

The menu at Café du Monde in the French Market is simple, and almost everyone comes for the same combination: café au lait and beignets. — Travel + Leisure

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

A New Orleans landmark since 1862, Cafe du Monde dispenses steaming mugs of cafe au lait and beignets, New Orleans' distinctive, sugar-dusted fried crullers. — Gayot

Restaurant Patois

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

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

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

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

Patois customers especially rave about dishes like fennel-crusted panéed Mississippi rabbit, potato and crab gnocchi, and crispy pork belly with seared scallops. — Travel + Leisure

Emeril's Delmonico

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

Creole classics are the theme at Delmonico, but don'€™t be surprised by a good bit of the modern-day snap for which proprietor Emeril Lagasse is known. — Gayot

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

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

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

Peche Seafood Grill

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

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

Many local restaurants sanitize the seafood eating experience, but Peche celebrates the viscera of eating it, with whole redfish and snapper arriving to excitable tables of diners. — Travel + Leisure

The focus here is on chef Ryan Prewitt’s simple seafood grilled over hardwood coals...and it couldn’t be better. — Where

The name implies fish, and that's what you'll find at this modern temple to seafood, the brainchild of nearby Cochon proprietors Donald Link and Stephen Stryjewski. — Fodor's

Pêche is the realization of a modest but still visionary vision: a Louisiana seafood restaurant that owes little to any particular style of restaurant that has come before. — Times-Picayune

Parkway Bakery & Tavern

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

Tell a local you think the top sandwich comes from Parkway and you will get, at the very least, a nod of respect. — Lonely Planet

The menu here is long but simple: po’ boys and more po’ boys — Where

"Pass the napkins – you'll need a lot" at this "busy", "old-timey" Mid-City "king of the po' boys" where "classic" roast beef sandwiches "dripping in debris". — Zagat

Will put you in roast beef po-boy coma heaven. — Not For Tourists

This resurrected po’boy icon resides by the picturesque Bayou St. John, which is nice to walk along before or after chewing on some fried seafood. — DK Eyewitness

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