10 Things to Eat in New Orleans Right Now
Frozen French 75 in a Go Cup at Superior Seafood and Oyster Bar
Sazerac and Pimiento Cheese at Cure
Even if you’re not staying uptown, it’s worth the Uber ride to Cure, where from 5 p.m.-7 p.m. Monday to Thursday and 3 p.m.-7 p.m. Friday through Sunday you can sip classic cocktails such as NOLA’s own Sazerac on a sweet patio—without breaking the bank. (Pimiento cheese is an unorthodox cocktail pairing, sure, but this is an unorthodox town.)
Oyster Po’boy at Bevi Seafood Co.
You’re going to eat a po’boy while you’re here. If you’re smart, you’ll seek out a killer oyster po’boy like they have at Bevi. Their “Smokey Oyster” includes fried oysters with bacon and smoked Gouda. It works.
Rum and Banana Zeppole at Compère Lapin
Fried Chicken at Key’s Fuel Mart
At some point, you’re going to be running on fumes, moving quickly between shows or bars. Fill up your tank literally and figuratively at Key’s Fuel Mart, where the fried chicken—easily some of the best in town—is well-seasoned, wonderfully crisp, and juicy.
Halloumi at Shaya
Shaya was our favorite meal in town on a recent visit, so it needs to make two cameos: In addition to the lamb hummus, you want the halloumi, a slab of lightly fried, salty, fresh-tasting cheese served with—depending on the season—perhaps a gorgeous celery root puree and winter greens, or local chanterelles with a swirl of blueberry vinaigrette.
Lamb ragú hummus at Shaya
Buy your hummus in a plastic container at the supermarket? This is a whole new ballgame: Chef Alon Shaya makes super-silky spread, scattering it with crisp fried chickpeas and delicately spiced lamb ragú. Slightly charred, puffy pitas are hustled to your table just as they emerge from the wood-fired oven.
Broiled Oysters at Casamento’s
Arrive before the rush at this old-school seafood hotspot, and go for the grilled oysters. Loaded with garlic, Parmesan, Worcestershire, parsley, and butter, they’re served with a couple of white bread toast points, all the better for soaking up the garlicky, buttery sauce.
Related: Secrets of the Hollywood Sign
Zapp’s Voodoo Chips and a Swamp Pop
Zapp’s is a legendary local chip brand. Try the “Voodoo” flavor, the result of a happy accident in the potato chip lab. It’s a salt-and-vinegar chip, a BBQ chip, and a spicy chip all in one. Pair them with a ginger ale or satsuma-flavored Swamp Pop, the brainchild of two cousins from nearby Lafayette.
Crawfish Capellini at Pêche
The James Beard Award-winning restaurant is known for many things aquatic—whole grilled redfish; a killer smoked tuna dip—but among our favorites is the capellini, a thin noodle laced with crawfish when it’s in season (and sometimes crab), often spiked with jalapeños. Light, bright, and spicy, it’s perhaps the definition of what you want to eat in the hot spring.