150 Best Restaurants in New Orleans, Louisiana

Chef Frank Brigtsen's fusion of Creole refinement and Acadian earthiness reflects his years as a Paul Prudhomme protégé, and his dishes here represent some of the best south Louisiana cooking you'll find anywhere. Everything is fresh and filled with deep, complex flavors. The butternut shrimp bisque defines comfort food. Rabbit and duck dishes, usually presented in rich sauces and gravies, are full of robust flavor. But Brigtsen really gets to unleash his creativity on the Seafood Platter, consisting of extraordinary, creative takes on New Orleans seafood classics. Trompe-l'oeil murals add whimsy to the intimate spaces of this turn-of-the-20th-century frame cottage. Ask for a table on the enclosed front sun porch.

In the main dining room of this grande dame of classic Creole restaurants, ornate etched glass reflects light from charming old chandeliers while the late founder, Arnaud Cazenave, gazes from an oil portrait. The ambitious menu includes classic dishes as well as more contemporary ones, including vegetarian options. The adjoining jazz bistro offers the same food in a more casual and live music–filled dining experience. Always reliable options are shrimp Arnaud (cold shrimp in a superb rémoulade), oysters Bienville, petit filet Lafitte, and praline crepes. Jackets are requested in the main dining room. There's also a fun Mardi Gras museum upstairs.

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. Service is anything but stuffy, however, and the food showcases the chefs' modern techniques. Nothing is mundane on the seasonally changing menu, which might include imperial wagyu with sunchokes and crispy boudin or P&J oysters with paddlefish caviar and Pernod. A truly remarkable vegetarian menu can be prepared upon request. The sommelier is happy to counsel you on the surprisingly affordable wine list.

This women-owned bakery has killer sourdough bread, an assortment of sweets, and unique savory treats like the boudin boy, which has a Cajun sausage and boiled egg filling in a flakey croissant dough. The muffuletta bread sticks studded with olives and salami are not to be missed.

"New World" is the label Louisiana native Susan Spicer applies to her cooking style, the delicious hallmarks of which include goat cheese croutons with mushrooms in Madeira cream, a Bayona specialty, and delightfully flavorful vegetable soups, like Caribbean pumpkin or cream of garlic. The imaginative dishes on the constantly changing menu are served in an early-19th-century Creole cottage that glows with flower arrangements, elegant photographs, and trompe-l'oeil murals of Mediterranean landscapes. A legendary favorite at lunch is the sandwich of smoked duck, cashew butter, and pepper jelly. Don't skip the sweets—a changing menu of homemade ice cream, panna cotta, and pastries.

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. The menu here is updated monthly, but it always kicks off with small plates, including multiple iterations of grits and memorable boudin balls. Large plates pack big flavors—smoked scallops, Wagyu brisket, and multiple duck dishes all deliver. Try the Krispy Kreme bread pudding, even if you haven't saved room for it. Next door is Bourrée, the restaurant's casual sister establishment, specializing in chicken wings, meat-based snacks, and gourmet daiquiris, like the top-shelf Hurricane and frozen gin and tonic.

Dining at Café Degas is like being at a sidewalk café in Paris. The outdoor seating overlooks picturesque Esplanade Avenue (as does some of the indoor seating), and the inside dining area even has a tree growing through the center. The fare here is a mixture of French-bistro cooking and what you might find at a countryside inn—homemade pâtés, onion soup, steamed mussels, steaks, and crème brûlée. Daily specials are always creative and ingenious, and an evening here is inevitably romantic. Every Wednesday and Thursday, diners can enjoy a happy hour with pâté, cheese, and appetizer and drink specials from 3 to 5 pm. Wednesday evening often features live music, and all bottles of wine are 30% off on Thursday during dinner.

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. The tables under the green-and-white-stripe awning are jammed with locals and tourists at almost every hour, for very good reason. If there's a wait, head around back to the takeout window, get your coffee and beignets to go, and enjoy them overlooking the river right next door or in Jackson Square. The most magical time to go is just before dawn, before the bustle begins and can hear the birds in the crepe myrtles across the way. The metro-area satellite stores (there's even one at the airport now) typically lack the character of the original, although the newest addition in City Park is quite charming.

Chef-owned restaurants are common in New Orleans, but this one builds on owner Donald Link's family heritage as he, working with co-owner Stephen Stryjewski (who received a James Beard Award for his work here), prepares Cajun dishes he learned to cook at his grandfather's knee. The fried boudin with pickled peppers is a must—trust us on this one—as well as the wood-fired oysters with chili garlic butter. Then move on to the rabbit and dumplings, and a hearty Louisiana cochon (pork) with turnips, cracklings, and cabbage. Despite the pork-centric reputation, all the vegetable sides, especially the braised collard greens, are excellent.

Around the corner from its big brother Cochon, Butcher packs its own Cajun punch with an upscale sandwich menu that dials up the flavor on local classics. With house-cured meats and olive salad, the muffuletta reveals exactly how delicious Italian-Creole can be, though the pork-belly sandwich, with refreshing mint and cucumber, also brings customers back. In addition to sandwiches, there are meaty small plates and a rotating selection of wines, beers, and well-made cocktails. There are a few tall tables for dining in, or you can get your sandwich to go. Before leaving, stock up on boudin, bacon pralines, and other to-go Cajun delicacies—all much better souvenirs than anything for sale on Bourbon Street.

No restaurant captures New Orleans's gastronomic heritage and celebratory spirit as well as this grande dame of New Orleans fine dining. The menu's classics include a spicy and meaty turtle soup; shrimp and tasso Henican (shrimp stuffed with ham, with pickled okra); and a wonderful pecan-crusted Gulf fish. The bread-pudding soufflé might ruin you for other bread puddings. Upstairs, the Garden Room's glass walls have marvelous views of the giant oak trees on the patio below. The weekend brunch is a not-to-be-missed New Orleans tradition, complete with live jazz—the band takes requests, so come armed with tip money. Jackets are preferred at dinner; shorts and T-shirts are forbidden, ripped jeans are not allowed, and men must wear closed-toe shoes.

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, enhanced by elaborate chandeliers and a gleaming white-tile floor. The relentlessly creative chef changes the menu almost nightly, making every meal here a new adventure. The long bar downstairs fuels the lively scene, and the window seats here, looking out on Magazine Street, are always in demand. Those seeking a quieter evening head to the upstairs dining room, where chef Michael Stoltzfus has created a menu of seasonal modern-American offerings. The seafood dishes, in particular, are stellar. The kitchen opens at 5:30 pm, but the bar gets started at 4:30 pm.

At Dat Dog, the sprawling stand is painted in primary hues, as if the work had been outsourced to a talented kindergarten class, and the Hawaiian shirt–clad staff bustle about with the enthusiasm of amateur actors staging a musical. The menu is all about hot dogs, and frankfurter options range from standard German wieners to Louisiana alligator sausages. Even fish eaters and vegetarians have options (the apple sage "sausage" is deceivingly meaty). The long list of toppings includes guacamole, wasabi, and andouille sauce. And what goes better with a brat than an ice-cold brew? Luckily, the menu offers an exhaustive list of domestic and international beers. There are additional Dat Dog locations at  3336 Magazine Street and  601 Frenchmen Street.

This eatery wows diners with rustic Italian cooking and thin crust, wood-fired pizza. In the renovated Roosevelt Hotel—a 19th-century landmark—friendly and knowledgeable waiters happily help patrons with lesser-known ingredients, but it doesn't take a lengthy explanation to know that the fresh pastas and pizzas are a must. The restaurant departs from the hotel lobby's historic, gilded decor and opts instead for sleek black walls and chain-mesh curtains, warmed by jewel-box displays of house-cured meats. From 3 to 5 pm daily, all pizzas and wines are half off, so come hungry. A smaller, more casual PIZZA Domenica is located Uptown (4933 Magazine Street).

This po'boy institution has been around in one form or another for more than a century, but the way the corner restaurant fills up each day for lunch is proof neither New Orleanians or its visitors are growing tired of it any time soon. Sink your teeth into a fried shrimp po'boy, or a dozen other delicious options, and you'll feel transported back in time---the quality hasn't changed in decades, and neither have the decor and atmosphere regulars have come to love so much

"Real food, done real good" is the motto at Elizabeth's, where the vinyl-print tablecloths look just like grandma's and breakfast really is the most important meal of the day. The menu offers everything from po'boys to a stellar seared duck, but the highlight is the lively weekend brunch served from 8 am to 2:30 pm that includes "lost bread" (also known as French toast), "redneck eggs" (fried green tomatoes with poached eggs and hollandaise), and a traditional country breakfast with a smoked pork chop (there's also bottomless mimosas, if you want to start the party early). The fried-oyster po'boy is huge and irresistible. The staff is spunky, and so is the Bywater neighborhood clientele. The praline bacon is a must. Breakfast is served every weekday as well, also from 8 to 2:30, and has almost the same options.

With many of its recipes dating to 1905, Galatoire's epitomizes the old-style French Creole bistro. Fried oysters and bacon en brochette are worth every calorie, and the brick-red rémoulade sauce sets a high standard. Other winners include veal chops with optional béarnaise sauce, and seafood-stuffed eggplant. Downstairs in the narrow white-tablecloth dining room, lighted with gleaming brass chandeliers, is where boisterous regulars congregate, making for a lively and entertaining scene; you can only reserve a table in the renovated upstairs rooms. Friday lunch starts early and continues well into the evening. Shorts and T-shirts are never allowed; a jacket is required for dinner and all day Sunday. If the lines get too long, head to Galatoire's 33 Bar & Steak next door; it offers classic cuts and cocktails in a similarly adorned space.

This vine-covered neighborhood bistro doesn't have a sign, but that hasn't stopped the national food media from finding it. Lauded chefs cook with elegant confidence in a classic French style, but with surprising bursts of understated creativity, which can be seen in dishes like seared scallops with pomegranate beurre blanc and the foie gras torchon with vanilla roasted pineapple. At Gautreau's, even the simple roasted chicken satisfies, and everyone should indulge in the caramelized banana split at least once. An older crowd of well-dressed regulars monopolize most of the tables in this dark, quiet space that once housed a pharmacy, but if you can get a reservation, you'll feel like you've gained admittance to an elite club. 

With its elegant table settings and canvases depicting British nobility, the Grill Room on the second floor of the Windsor Court is a beacon of class and a lovely setting for special occasions. Keep your eyes peeled: celebrities in town for local film shoots often snag tables here. The creative modern American dinner menu features seasonal dishes including lamp chops with curry aioli and grilled squid with romesco sauce. Expect insightful and unusual wine selections from a deep cellar with an extensive Bordeaux collection. There's also a $35 plate special offered at lunchtime weekdays, and jazz brunch on weekends. If you're looking for a splurge meal in town, this is it.

If you're looking for an opportunity to converse with a top New Orleans chef, then Gris-Gris is your best bet. The first level of this Magazine Street restaurant is a wraparound chef's table where you can watch all the action in the kitchen while enjoying homey and refined classics like shrimp and gris-gris grits and chicken gizzards served with grit cakes, carmelized peppers and onions, and gravy. On the second floor, you can sit at a lively indoor bar or on the balcony. Reservations are recommended.

Chef Donald Link (whose restaurant group includes Cochon, Gianna, Pêche, and La Boulangerie) turns out a menu that sparkles with robust flavors and top-grade ingredients at this casually upscale restaurant. Comforting small plates like the daily gumbo, fried oysters, and homemade pastas are mainstays. Don't overlook the rich and flavorful Louisiana shrimp and fish ceviche. Also irresistible is the Muscovy duck leg confit with dirty rice and citrus gastrique. For dessert, banana brown-butter tart will ensure return trips. The plates provide most of the color in the lighthearted, often noisy, rooms. The wine list is expertly compiled and reasonably priced.

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. If you don't make a reservation (by phone, and only for groups of five or more), you might face a lengthy wait, but the bartenders are fast to get you a drink while you wait for a table in the swamp-theme dining rooms. No matter the wait, most agree the modest-looking but innovative food is worth it: deep-fried roast-beef po'boys, shrimp-and-alligator-sausage cheesecake, Cajun bouillabaisse, and fried rabbit tenderloin with Creole mustard cream sauce are among the only-at-Jacques-Imo's specialties.

Flower shops sometimes bloom into intimate fine-dining establishments in New Orleans, and this one, with just-bright-enough lighting and a sturdy mahogany bar, has caught on in a big way with the locals. In the kitchen, chef-owner Justin Devillier draws on contemporary American tastes, using Louisiana raw materials whenever he can. He's been quietly developing a reputation across the country, winning a coveted James Beard Award in the process. Standout items include the blue-crab beignets, the Gulf shrimp and grits with smoked bacon, and the creative (and extraordinary) alligator Bolognese, though many locals return to the red-leather banquettes for the signature burger and a round of cocktails.

Fried-oyster po'boys drenched in garlic butter, nightly pasta specials, and grilled Reuben sandwiches with succulent corned beef are some of the highlights here, but the pièce de résistance is a barbecue-shrimp po'boy, for which the shrimp are cooked in a lemon-pepper butter sauce with enough garlic to cure a cold. Liuzza's rewards the regulars who pour in almost every night with a rotating list of specials, so you'll always find something new here. The bar closes at 8 pm, and the kitchen closes before that, so make it an early dinner if you're planning to swing by.

Everything that comes out of the kitchen at this European brasserie is delightfully surprising and complex. Selections change seasonally, but dishes like the braised celery heart—seared and served in tomato water and aromatics, with pastrami-smoked beef tongue—are layered in flavor. The chef, who named the corner restaurant for his grandmother, focuses on the French cooking foundations of simplicity, elegance, and technique; but the light, feminine space is a refreshing contrast to the seriousness of the food: there are no tablecloths here, flowers cascade from the ceiling, and the art nouveau--style space feels perfectly imperfect, and familial.

Founded by filmmaker Aaron Walker and chef Yuki Yamaguchi, N7 is easily one of the most romantic dining experiences in town. Once you find this hidden gem, tucked behind a barely marked large wooden fence on a quiet street off of St. Claude Avenue, the adorable, candlelit courtyard and Parisian bistro interior will whisk you away to a dreamy evening. You will be able to find divine French classics like the French onion soup, bouillabaisse, and escargot, as well as delicious Japanese staples like chicken karaage and smoked mackeral. A small, carefully curated wine and cocktail list add to the charm of the experience.

Former contractor Jay Nix resurrected more than just a dilapidated building when he reopened Parkway: he also brought back to life a dormant community spirit. You can find neighbors and dedicated regulars from all over the city sinking their teeth into Parkway's po'boys: the roast beef with gravy and fried shrimp varieties are especially popular. Other locals simply wander in for a beer at the bar and to take in the New Orleans nostalgia decorating the walls (former President Obama was just one of many famous guests). For dessert, choose from a selection of rum cake, bread pudding, and banana pudding—all made fresh daily. Parkway is busy most weekends, especially during Jazz Fest, given its proximity to the Fair Grounds. Their famous fried oyster po'boy is only available on Wednesday and Thursday.

Hidden on a quiet residential corner, this bustling bistro could have been transported directly from Provence. The menu continues the French theme, but with a Louisiana attitude, with featured proteins like braised beef ragù, mussels in an apple and white wine broth, and pecan-crusted Gulf fish. Chef Aaron Burgau developed close connections with growers and fishermen while managing a local farmers' market, so his kitchen is stocked with the best. He knows what New Orleanians like to eat, and his Uptown neighbors, a mix of affluent young and older couples, have rewarded him with a full house nightly.

You may think you’ve been transported to sexy Tel Aviv in this softly lighted but thoroughly modern dining room set on a hopping stretch of Magazine Street. Here, the inventive Israeli cooking shines: picture copper trays bedecked with small plates of classic Israeli foods that lay the groundwork for unforgettable creative takes like fried chicken hummus, sujuk pide, and Gulf shrimp kebab. (Plan to order more of the puffy, made-to-order pita from Shaya’s signature wood-burning oven.) Don't miss the eclectic wine and spirits list with authentic touches from the motherland, including mint tea and arak (an anise-based spirit).

As the restaurant's name might hint, on the menu here you'll find meat, meat, and more meat, from chicken liver mousse and charcuterie to a lamb neck with black-eyed-pea salad and a double-cut pork chop with a local cane syrup gastrique. Chef Isaac Toups, a Top Chef contestant and crowd favorite, is hardly the only young American chef obsessed with animal flesh, but at this intimate spot with DIY elegance, he adds a Louisiana edge with items like boudin, cracklings, and sides of dirty rice. But don't worry, not everything coming out of the kitchen is meat: they make their own pickles, too.