The Bon Ton's opening in 1953 marked the first appearance of a significant Cajun restaurant in New Orleans, and the now-famed crawfish dishes, gumbo, jambalaya, and oyster omelet continue to draw fans. The bustle in the dining room peaks at lunchtime on weekdays, when businesspeople from nearby offices come in droves for turtle soup, eggplant with a shrimp and crab étouffée, and the warm, sugary bread pudding. If you can sacrifice the afternoon for pleasure, try a Rum
Ramsey cocktail. The veteran servers are knowledgeable and fleet-footed.