#82 (101 Tastiest Places to Chowdown); est. 1957; began as a bar w/ beauty salon & barber shop attached; long-standing family restaurant known for classic soul food; James Beard award for "America’s Classic Restaurant for the Southern Region"; Bon Apettit awarded it the Best Fried Chicken Ever
#3 (Top 5 Restaurants-Best Romantic Foods); since 1918; classic Creole Cuisine & exemplary service in beautifully restored turn of the century dining rooms
three dining rooms: Dyer Room with its trompe l'oeil depicting the Mediterranean countryside, the Bayona Room with its stained-glass accents and picture window and the main dining room which is dominated by gorgeous arrangements of flowers; patio is also available most of the year; Other Recipes: Baked Oysters Italian-Style w/ Ciabatta Crouton
Creole Smoked Turkey brined & smoked slow; served w/ spoon bread ("a souffle cornbread") w/ Andouille gravy; available only on Thanksgiving; looks good
[CLOSED]; neighborhood joint serving "food that is creative yet rooted in Southern culture and tradition using the freshest, seasonal, local ingredients" (from its website)
#1 (Top 5 Restaurants-Best Italian); inside renovated historic Roosevelt Hotel that is as warm & inviting as a traditional Sunday supper in a rural Italian village (Domenica means Sunday)
Shrimp Po' Boy fan favorite; suggested by Anthony Bourdain; winner of Best Sandwich (Gulf Coast); double-dredged fried gulf shrimp w/ hot sauce & shredded lettuce on sub roll
The Peacemaker Po' Boy po' boy sandwich w/ half shrimp & half oysters
Emeril's Banana Cream Pie interchanging layers of sliced bananas and pastry cream custard on a graham cracker crust and topped w/ whipped cream, caramel sauce and bittersweet chocolate shavings
specialize in fresh, seasonal cuisine with ingredients purchased directly from local markets & fisherman and also Louisiana microbrews available both on draught and in bottles
Chicken Andouille Gumbo boneless chicken, Andouille (a Cajun Sausage), okra & seasonings simmered in chicken stock; "Selected by locals as the best Gumbo in the city!" (from its website); looks good
Shrimp Magazine large butterfly shrimp lightly floured and pan fried, then sautéed in olive oil, garlic, artichoke hearts, ham and green onions, served over pasta; looks good
Blackened Louisiana Drum (Redfish) fresh Drum fish from Louisiana waters seasoned & blackened in a cast iron skillet; served w/ drawn butter, potatoes & veggies
Turducken chicken stuffed in a duck that is then stuffed in a turkey
Chicken & Andouille Gumbo pan-braised chicken, Chef Paul's own Andouille sausage w/ fresh vegetables, cooked in a chicken stock & dark roux; served w/ rice; looks good
Cajun Poutine shrimp, mushroom in creamy "Mardi Gras" sauce/gravy served on fries; looks good
Redfish LaFourche (Etouffee) one of the owner/chef's favorites; fresh Gulf redfish blackened then topped w/ crawfish etouffee; served w/ sauteed vegetables; looks good
