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New Orleans

316 expert recommended restaurants

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Bayona

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

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

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

It's not clear whose ass got kicked, but what was once becoming a place to avoid has reemerged as one of Nola's best restaurants. — BlackBook

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

Cochon

American 92 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

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

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

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

"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

Commander's Palace

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

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

An institution of gastronomy, southern hospitality & 25¢ lunch martinis. — Not For Tourists

"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

Sprawled out on a residential block in the Garden District—across from one of the city’s coolest old cemeteries—Commander’s Palace is first and foremost a vision of Victorian... — goop

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

Gautreau's Restaurant

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

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

Chef Sue Zemanick has seemingly won every award a rising star can garner in American culinary circles. — Lonely Planet

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

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

Restaurant August

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

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

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

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

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

Clancy's Restaurant

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

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

Classic New Orleans neighborhood Creole INSTITUTION. — Not For Tourists

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

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

This neighborhood fine-dining restaurant is a favorite among blue blood New Orleanians who love the dependable food and service. — DK Eyewitness

Coquette

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

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

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

"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

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

Jacques-Imo's Cafe

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

If cornbread muffins swimming in butter aren’t rich enough, how about steak smothered in bleu cheese and bacon? Or the insane yet wickedly brilliant alligator sausage cheesecake?. — Lonely Planet

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

A "Mardi Gras atmosphere" rolls year-round at this Carrollton "dive-chic" destination where "jolly" chef-owner/ringmaster Jacques Leonardi turns out "inventive", "crave-able" plates. — Zagat

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

Herbsaint

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

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

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

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

Upperline Restaurant

American 86 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

This gaily colored cottage filled with a museum's worth of regional art has defined New Orleans Creole bistro fare. — Fodor's

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

In a small, charming house in a largely residential area, Upperline eschews the high-profile route (unless you count appearances on Treme and The Best Thing I Ever Ate). — Frommer's

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

Domenica

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

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

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

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

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

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

Boucherie

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

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

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

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

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

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

Elizabeth's

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

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

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

Don’t leave the neighborhood without swinging by this homey corner restaurant for fried chicken livers with pepper jelly or lacquered praline bacon. — Travel + Leisure

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

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

Restaurant Patois

French 84 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

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

Emeril's Delmonico

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

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

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

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

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

The Grill Room

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

His food brings welcome levity to one of the city's most formal dining rooms, but his puckish takes on traditional American cuisine are not lacking in poise. — Times-Picayune

Regularly heading lists of New Orleans' finest restaurants, The Grill Room offers seasonal menus featuring locally sourced ingredients such as Gulf snapper. — Michelin Guide

From its perch just above the lobby of the Windsor Court Hotel, the Grill Room evinces an elegance that is apparent from the see-and-be-seen adjacent Polo Club Lounge to the dining room. — Gayot

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 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

Cafe Du Monde

Cafés 83 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 New Orleans is complete without a chicory-laced café au lait paired with the addictive, sugar-dusted beignets at this venerable institution. — Fodor'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

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

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

Brigtsen's Restaurant

American 83 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Frank Brigtsen terms his cooking ‘modern Louisiana cuisine, ’ and those in search of haute-Cajun will not be disappointed. — Lonely Planet

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

Viewed from the outside, this Riverbend cottage-turned-restaurant looks like anyone'€™s neighborhood home. — Gayot

Award-winning chef Frank Brigtsen clanks away in the rear kitchen, plating up some of the city's best seafood dishes. — Concierge

Earning his stripes under the tutelage of none other than Paul Prudhomme, chef Frank Brigtsen’s credentials propelled his namesake restaurant into the spotlight, where it has stayed. — DK Eyewitness

Arnaud's Restaurant / French 75 Bar

French 83 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

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

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

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

"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

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

Galatoire's Restaurant

French 83 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

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

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

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

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

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