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New Orleans restaurant matriarch Miss Ella Brennan once said that whereas in other places, one eats to live, “In New Orleans, we live to eat.” It seems that as soon as you step foot in this city, your appetite for just about everything somehow increases: adventure, romance, joy…and food food food.

Here, we don’t call a friend and ask, “How are you?” Instead, it’s either the colloquial “Where y’at?” or, more often, “What’re you eatin’?” Here, cuisine is community, cuisine is culture, cuisine is practically church (literally and figuratively— except for the fact that Church is church). Food forms the crucial threads of the city’s multicolored fabric: It weaves through the people, the music, the history, the parties, the traditions. A style of gumbo can define a neighborhood. A roux technique can unite (or divide) generations of families.

New Orleans has always been recognized by food lovers, but with the advent of the foodie movement, the restaurant scene has positively erupted, and the city is undeniably a foodie destination. At last count New Orleans had more than 1,400 restaurants, so there’s goodness in every direction and on every level: in centuries-old grande-dame restaurants and the corner po’ boy shops; in a gas station with shockingly good steam-table food; and in the sleek bistro of a brash, upstart culinary-school grad fusing Grandma’s recipes with unpronounceable techniques and ingredients. And that’s not even counting the many bars and nightclubs serving seriously stellar snacks. Or the much-anticipated restaurants that are about to open as we’re turning in this book, including Longway Tavern, the Pythian, Thalia, and an unnamed spot from Justin Devillier of La Petite Grocery.  

Culinary training grounds like Café Reconcile (1631 Oretha Castle Haley Blvd.; www.cafereconcile.org; 504/568-1157) and Liberty’s Kitchen (300 N. Broad St. and 1615 Poydras St; www.libertyskitchen.org; 504/822-4011) serve sturdy meals while  preparing young men and women for careers in food service. And fourth-generation chefs work backstreet dives whose menus and ingredients haven’t varied since, well, forever.

You are going to want to eat a lot here. And you are going to want to eat here, a lot. And then you are going to talk about it. You’ll probably adopt the local custom of talking about dinner while you’re at lunch (and lunch while you’re breakfasting). The food here is utterly, unashamedly regional, which isn’t to say that (in some cases) it’s not also utterly of the moment and sophisticated. But it’s ingredient- and chef-driven, which makes it uniquely New Orleanian: It will never be Copenhagen or Bilbao, or New York for that matter, nor does it want (or need) to.

In many restaurants, certainly in the more traditional ones, dishes are based largely on variations of Creole recipes. Others, the innovators, take Creole as a cue and go wildly afield. Creole food was originally based on recipes brought by the French settlers, the herbs and filé (ground sassafras leaves) used by the Native Americans, and saffron and peppers introduced by the Spanish. From the West Indies came new vegetables, spices, and sugar cane, and when slave boats arrived, an African influence was added. Today, the Italian influence runs deep, and even Vietnamese has found its way onto the plate, the gift of a newer wave of immigrants. And while nearly all restaurateurs source fresh ingredients from local purveyors, the ban on butter never took hold here (thankfully). Flavor comes first.

So indulge and enjoy. It’s what you do here. Try some of everything. We’re particularly big on lunching, since many of the best restaurants have terrific prix-fixe lunch deals that include dishes that’d cost twice as much during dinner. Then start planning the next trip, so you can do it again.

Please keep in mind that all prices, hours, and menu items in the following listings are subject to change according to season, availability, or whim. You should call in advance to ensure the accuracy of anything of import to you.

Make sure to check out our “Best of” recommendations.

Of Beignets, Boudin & Dirty Rice

Many of the foods in New Orleans are unique to the region and consequently may be unfamiliar. This list that will help you navigate local menus:

Andouille (ahn-doo-we) -- A spicy Cajun sausage made with pork.

bananas Foster -- Bananas sautéed in liqueur, brown sugar, cinnamon, and butter, drenched in rum, set ablaze, served over vanilla ice cream.

barbequed shrimp -- Not actually grilled or BBQ-sauced, but a butter-soaked, garlicky, pepper-shot peel-and-eat Gulf specialty.

beignet (bin-yay) -- A big, puffy, deep-fried, hole-free doughnut, liberally sprinkled with powdered sugar—the more sugar, the better.

boudin (boo-dan) -- Cajun liver-and-rice sausage of varying spice levels.

café brûlot (cah-fay brew-low) -- Coffee, spices, and liqueurs, served flaming.

crawfish -- A tiny, lobsterlike creature common locally and eaten in every conceivable way, including boiled whole with spices and peeled by hand.

debris -- The rich, juicy bits of meat that fall off during roasting and carving.

dressed -- A “dressed” po’ boy comes with lettuce, tomato, mayonnaise, and sometimes pickles.

étouffée (ay-too-fay) -- A Cajun stew (usually containing crawfish or shrimp) served with rice.

filé (fee-lay) -- Ground sassafras leaves, frequently used to thicken gumbo.

gumbo -- A thick, spicy soup of poultry, seafood, and/or sausage, with okra in a roux base, served with rice. Gumbo z’herbes, a Good Friday tradition, eschews meat for greens.

holy trinity -- Onions, bell peppers, and celery: the base of much Creole and Cajun cooking.

Hurricane -- A local drink of rum and passion-fruit punch.

jambalaya (jum-ba-lie-ya) -- A simmer of yellow rice, sausage, seafood, poultry, vegetables, and spices.

lagniappe (lan-yap) -- A little something extra: a bonus freebie.

mirliton (mur-li-tone) -- A pear-shaped squash also called chayote.

muffuletta (moo-foo-let-ta or moo-fuh-lot-ta) -- A mountainous sandwich made with Italian deli meats, cheese, and olive salad, piled onto a specially made seeded round bread.

oysters Rockefeller -- Oysters on the half shell in a creamy spinach sauce, so called because Rockefeller was the only name rich enough to match the taste.

po’ boy, po-boy, poor boy -- A sandwich on long French bread, similar to submarines and hoagies. Often filled with fried seafood or roast beef, or famously with French fries and gravy, they can include most anything. The story goes that they were originally a free sustenance for striking transit workers, those “poor boys.”

pralines (praw-leens) -- A sweet confection of brown sugar and pecans.

rémoulade -- A spicy sauce, usually over shrimp, made of mayonnaise, boiled egg yolks, horseradish, Creole mustard, and lemon juice.

roux -- A mixture of flour and fat that’s slowly cooked over low heat, used to thicken stews, soups, and sauces.

Sazerac -- The official cocktail of New Orleans, consisting of rye whiskey (or sometimes cognac), sugar, and bitters.

shrimp Creole -- Shrimp in a tomato sauce seasoned with what’s known around town as the “holy trinity:” onions, bell peppers, and celery.

Impressions

In America, there might be better gastronomic destinations than New Orleans, but there is no place more uniquely wonderful . . . It’s a must city because there’s no explaining it, no describing it. You can’t compare it to anything. —Anthony Bourdain

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.