What to eat
by mardigras
• Bananas Fosters (cooked bananas over vanilla ice cream) at Brennan’s.
• Beignets (deep-fried squares of dough topped with powdered sugar) at Café du Monde (across from Jackson Square, 525-4544, open 24 hours, except on Christmas Day).
• Muffuletta (cold cut, cheese, and secret olive salad sandwich on round loaf of Italian bread; half should satisfy one person’s appetite) at Central Grocery (523-1620; 923 Decatur St; 8am-5:30pm daily). Also at the Napo-leon House where they warm it up.
• Oysters at Casamento’s or at the Acme Oysters House (522-5973; 724 Iberville St.; 11am-10pm and 11pm on weekends) or at Felix’s across the street if the line is too long. Also at Deanie’s.
• Boiled Crawfish at Deanie’s, Acme Oyster House, or Sid Mar.
• Shrimp Remoulade at Arnaud’s.
• Oyster Rockefeller at Antoine’s.
• Whatever your waiter recommends at Galatoire’s.
• Blackened Redfish at K-Paul’s.
• Po’ Boys (sandwich on French bread with fried shrimp, fried oysters, roast beef, etc… “dressed” typically with lettuce, tomato, mayo, hot sauce): at Domilise’s or Franky & Johnny’s uptown. Also downtown at Uglesich’s, Johnny’s Po’Boys and the Verti Mart.
• Roast Beef Po’ Boy at Parasol’s.
• Gumbo at the Gumbo Shop or at Coop’s.
• Turtle Soup at Commander’s Palace.
• Barbecued Shrimp at Pascal’s Manale.
• Chocolate Pecan Pie at Camellia Grill.
• Burgers at Port of Call, the Clover Grill, or Camillia Grill.
• Pralines at Southern Candy Makers or Laura’s.
• King Cake during the Mardi Gras season from Gambino’s.
• Bam! Call way ahead of time if you want to eat anything at any of Emeril Lagasse’s three restaurants: Emeril’s, NOLA, and Emeril
Go during Jazzfest!
by mmcnie
Music and food are the heart and soul of New Orleans. The event is actually called 'New Orleans Jazz & Heritage Festival' and once you start planning which of the 22 stages you'll head for based on what food stands are on the way you'll know why. Two weekends around the end of April beginning of May are filled with amazing performances, incredible food and just enough visitors to make it fun. On the weekend head for the fairgrounds. At night or during the week hit the private concerts or better yet the clubs, you never know who will drop in to jam. It's not as wild as Mardi Gras because people are actually there to enjoy the culture rather than puke every morning. Visit http://jazzfest.neworleans.com for all the details. (The photo is Sting at the mainstage 2000).
I think that when visiting New...
by Wytpdibby
I think that when visiting New Orleans, you must absolutely throw any dieting plans you have out the window and go to just about any restaurant in the French Quarter. My personal favorite this trip was 'The Grill Room' at the Windsor Court Hotel. VERY expensive but I beleive that was the best meal that I have ever eaten in my whole long life!
I had a white fish that they called, 'Walu'which was sauteed in brown butter with capers and asparagus on the side -- fantastic even though I was coming down with a stomach virus - bummer I thought that I had died and gone to heaven when we went to Preservation Hall and heard the band playing. I have heard recordings of the jazz band before, but it is just phenomenal to actually be there to see and hear the actual band members creating such music. The atmosphere is soooooo
incredibly 'historic' and wonderful - I hope that they never change it to make, 'improved accomodations' -- something incredibly intangible and fragile would be lost.
The Warehouse District
by Cabana_Boy
Like many cities, New Orleans' Warehouse District has been undergoing a change to residential space for the past several years. However, unlike many cities, the activities surrounding the warehouse district of old are still being performed here. Many buildings are still used as actual warehouses and there are several active milling and machine shops mixed in with residential living space.
So, don't be surprised to find 18 wheelers driving around the streets among all the BMWs that have recently invaded the neighborhood...
The Warehouse District also has a lot to offer visitors: art galleries, NOLA's Children's Musuem, the National D-Day Museum as well as lots of restaurants and bars. All this within minutes walking distance from the Central Business District (CBD) or the famed, over-touristed French Quarter. I recently move into the area and think it is a cool experience to be able to walk out of my building to see art galleries, restaurants, and big eighteen wheel flat-bed trucks with large machine shop equipment driving around. Walk around the streets and you will pass by the open doors of neighborhood bars as well as the open garage doors of milling shops fabricating steel products or open air warehouses storing other raw materials. Naturally, this type of urban setting makes for an interesting mix of people from steel workers and fabricators to restaurateurs and art brokers...
The Secret of the Perfect Po-boy
by hquittner
What makes the best Po-boys is the “French Bread”. This is a New Orleans baguette , of a somewhat different texture. It should be extremely fresh (although buttering and oven treatment helps revive 6 hour old bread). The best Po-boy shops use only Leidenheimer’s brand. Our favorite place(Domilise-See Restaurant Tip) , receives truck delivery twice a day! The bite, slight crumble and absorptive capacity of the dough are critical. According to experts only verry fresh L’s bread fulfills the requirements. This is why it has been hard to duplicate a GOOD N.O. po-boy elsewhere.
The original po-boys have been altered by all purveyors due to public demands and inhibited American tastes. The standards: “roast beef and debris”or fried oysters are still the essential, but in N.O., the demand for shrimp for the more timid palate must be met. The dressing is an essential part of the preparation and the type of mayonnaise (usually a cheap commercial one) and “red-sauce”(blend of cayenne sauce and ketchup) is a “chef’s secret”. There are also a few eclectic offerings. Mother’s adds baked ham. Our favorites are at Crabby Jacks (See Restaurant Tip). Here the featured fillings are paneed rabbit, slow-roasted duck in a rich gravy, cochon au lait (juicy pork) and barbecued beef brisket ( with sauce). Both of our Po-boy sources have weathered the hurricane and are as busy as ever. Eating
Sign in with Facebook
City Park lake
St.Louis Cathedral
streetcar sign
Royal Blend coffee and tea
