Take a seat at the table of one of these NOLA restaurants and you’ll get a taste of the Big Easy that you won’t soon forget.
Clancy's
clancysneworleans.com
Cochon
The pig is king at this shrine to Cajun cooking in the Warehouse District. At the helm: two James Beard Award winners, Executive Chef Donald Link and Chef Stephen Stryjewski. The duo dream up rustic Cajun dishes featuring locally sourced and sustainably raised animals in their renovated warehouse-turned-restaurant. What’s on the menu? Don’t miss the cooked-to-order pork cracklin’s or the wood-fired oysters with chili-garlic butter.
cochonrestaurant.com
Commander’s Palace
With a history spanning 130-plus years, don’t worry about this NOLA institution being stuck in the past. Trite and trendy need not apply, but interesting and relevant—Chef Tory McPhail has your number. This James Beard Best Chef: South winner dazzles patrons with oysters in a puff pastry dome served with a rich absinthe sauce. And don’t pass on the bread pudding soufflé. Midday meal revelers beware: Martinis are served for 25 cents each.
commanderspalace.com
Coquette
coquettenola.com
Domenica
Simple food, complex flavors—Chef Alon Shaya has been giving the people what they want since Domenica opened its doors in 2009. Not to be confused with a pizza parlor, the dining room is anchored by a glittering chandelier that serves as a shimmering counterpoint to the salumi case where guests can take a peek at the imported and house-cured meats. While Alon’s dreamy pizzas are a must, his roasted cauliflower with sea salt and whipped goat feta has developed a cult following. Early birds, check out the daily pizza and cocktail hour. $10 for a pie and a drink—mamma mia.
domenicapizza.com
Gautreau's
gautreausrestaurant.com
La Petite Grocery
Pêche
pecherestaurant.com
Stella!
restaurantstella.com
Toups’ Meatery
Some people eat to live, while others live to eat. Chef Isaac Toups subscribes to the latter—much to the benefit of restaurant-goers his side of the bayou. With a nod to old school butchery techniques evident with each meat board that rolls out of his kitchen, the Louisiana native has created an eatery that proves to be a haven for discerning carnivores. Dishes such as duck served with collards, sweet potato puree, and sage pecan gremolata round out the smart and satisfying menu.
toupsmeatery.com
