The Rough Guide to New Orleans (Travel Guide with Free eBook) by Rough Guides

Author:Rough Guides
Language: eng
Format: epub
Tags: Travel, USA
Publisher: Apa Publications
Published: 2023-09-15T00:00:00+00:00

The CBD and Warehouse District see map page 77

American Sector 1035 Magazine St; http://ww2eats.com. Linked to the National World War II Museum’s Victory Theater (see page 81) this restaurant from the stable of local star John Besh remains one of the hottest in town. The relentless retro theming (servers in 40s garb, vintage lunchboxes for the kids, home-made pickles served in a jar) clashes slightly with the minimal, modern space, and could probably be toned down a bit, as it threatens to detract from the superb food. Classic home cooking, blue plate specials, Southern favourites and diner/deli staples are all given a stylish upgrade, from the short rib sloppy joe to the satisfying meatloaf and mash, pork cheeks with corn bread and black-eyed peas, and the phenomenal blue crab and sausage stew. Sides range from jalapeno cheese grits to Southern greens, while to drink you could go for a Bananas Foster malted shake or a Ramos Gin Fizz. If you’re in a hurry or not very hungry, grab a snack dish like rabbit paté or fried chicken gizzards. $$$

Cochon 930 Tchoupitoulas St at Andrew Higgins Blvd; http://cochonrestaurant.com. Cajun chef Donald Link prepares boudin and andouille from scratch at his on-site boucherie – and it’s this kind of care and expertise that defines his superb restaurant. Very comfortable with itself, its simple, rustic-modern decor enlivened only by a few jars of pickles and old photos, it’s an upscale but unintimidating place, full of blissed-out diners from businessmen to bearded hipsters. This is authentic, finely presented Cajun food – not hot, spicy, and stodgy, but flavoursome, complex, and with a heavy emphasis on pork. Everything, from the melt-in-the-mouth fried boudin balls to the tangy sweet potato and andouille flan, ham hock soup, and cochon with turnip and cracklin’, is utterly delicious. There are some fine seafood dishes, too, but the meat dishes have the edge. $$

Couvant 315 Magazine St; http://couvant.com. Headed up by executive chef Ryan Pearson, Couvant is a factory turned brasserie with a focus on locally sourced and sustainable ingredients, and a new spin on French-Southern cooking. A part of the Eliza Jane Hotel, popular dishes here include gnocchi, duck served with collard greens and the always excellent Côte de Boeuf. $$$

Empire State Delicatessen 447 St Charles Ave; http://empirestatedeli.com. Advertised as a taste of the big apple in New Orleans, the NYC deli vibe permeates throughout and the sandwiches are indeed comparable to the delis of New York. Fast, inexpensive and delicious, the most ordered items here include the Reuben, the chicken Au Jus sandwich and filet roast beef. This is a popular spot with those who live and work in the area so expect queues at lunchtimes on weekdays. $

Galliano Restaurant 200 Julia St at Fulton; http://gallianorestaurant.com. Serving everything from deep fried alligator and gumbo to barbeque shrimp and bourbon glazed pork belly, this always popular restaurant gets booked up well in advance. Galliano is also known for its extensive and rather potent array of cocktails, with the strawberry basil martini a definite stand out.

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