City Guide

Seafood gumbo. Trout amandine. Crawfish etouffee. Café brulot set aflame at your table. The iconic French Creole and Cajun dishes of New Orleans are alive and kicking at the old guard restaurants, but there's also a new wave of chefs, mixologists, bakers, butchers and artisans taking the city's famous embarrassment of gastronomic treasures to new heights. Hungry? You'll find everything from quintessential craft cocktails dating back a century, to po'boys loaded with fried shrimp, to playful modernist cuisine. With its rich history and even richer present, there may be no better place to have a food adventure than The Big Easy.

ICONIC DISHES

Sazerac

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Galatoire's
LOCAL EXPERT

Alon Shaya

Chef and co-owner of Shaya

"Some of my favorites are La Petite Grocery, Emeril's and Borgne, where Brian Landry's cooking some of the best Louisiana seafood in town. And I love drinking at Sylvain in the French Quarter." 

Local Expert

Tory McPhail

Chef at Commander's Palace

"When my brother is in town, we go fishingin Buras, Louisiana, where you literally can't go any further south before falling into the Gulf of Mexico. You can stop for beignets in the morning, head down to the Gulf and fish and be back in New Orleans for lunch." 

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