New Orleans Restaurants

Classic New Orleans home cooking. Mother's Restaurant opened in 1938 on Poydras Street's "Restaurant Row". Owners Simon and Mary (Mother) Landry and his large family cooked up po' boys for lines of longshoremen and laborers, newspapermen and attorneys. Mother's is not just a part of this great American tradition, but also stands as a uniquely New Orleans institution. In 1986, the Jerry and John Amato bought Mother's from the Landry's sons Jacques and Eddie. With the changing of the guard, many things were added but nothing, fortunately, lost. Jerry Amato, chef and proprietor, doubled the already dizzying size of the menu. Now traditional New Orleans dishes like jambalaya and Shrimp Creole line-up next to the pox' boys that Mother's made famous, such as the Ferdi Special and the debris po-boy. Breakfast, lunch and dinner items are cooked with fresh ingredients and bold, delicious flavor.

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“New Orleanians know a good thing when they see it, and they hang on to it. Take Arnaud’s. This French Quarter member of the culinary old guard is still serving up tradition in grand style. From the moment you arrive, festivity fizzes in the air. More of the past unfolds on Arnaud’s second floor in the Mardi Gras Museum with an astonishing display of exquisite jeweled ball gowns and other memorabilia belonging to the restaurant’s former owner. You don’t want to miss this.”  SOUTHERN LIVING
Returned to 19th century grandeur, the elegant rooms at Arnaud’s reflect impeccable design and architectural integrity. In these elegant surroundings, a tuxedo-clad wait staff, a minimum of one for each ten guests, provides attentive service.  Whatever the occasion, Arnaud’s superb staff ensures that your festive cocktail party or reception, intimate dinner or large celebration complete with music for dancing, is a memorable dining experience.

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Chef Donald Link's Herbsaint Restaurant is located on historic Saint Charles Avenue along the streetcar line and features French-inspired cuisine with a distinct Southern influence. The 2007 James Beard Award winner for Best Chef: South, Chef Link creates classic dishes like Duck Leg Confit and Steak and Frites, along with Southern staples such as Grits and Dark Roux Gumbos. Joe Briand's wine list covers all the world's wine regions with an emphasis on France, especially the wines of Burgundy. The warehouse district building with its large windows and open, casual atmosphere is the perfect place to enjoy Link's menu as the St. Charles Avenue streetcars pass by.

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Chef Donald Link and partner Chef Stephen Stryjewski's Cochon celebrates Cajun Southern cooking in a rustic yet contemporary setting. The restaurant is located in a historic warehouse just two blocks from the Convention Center. Link and Stryjewski embrace old style traditions by receiving whole pigs and overseeing an in-house Boucherie, creating boudin, andouille, smoked bacon and head cheese. The menu also features handmade crawfish pies, rabbit and dumplings and spoon bread with okra and tomatoes. Cochon offers specialties from the wood burning over such a roasted oysters, suckling pig and beef brisket. Seafood from local waters round out the offerings with Chef Link's signature roasted gulf fish "fisherman" style.

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The epitome of decadence, opulence, and mystery that surrounds the French Quarter, coupled with the area's finest contemporary Creole cuisine. The second floor offers an elegant Séance Lounge and a balcony that overlooks historic Jackson Square. Experience a feast for the senses and enlightenment for your soul...Muriels Jackson Square.

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In 1979, when Chef Paul Prudhomme and his late wife, K, opened their "modest", 62-seat K-Paul's Louisiana Kitchen, they had no idea the restaurant was soon to become an overnight sensation, with nightly lines of eager diners waiting sometimes hours to be seated. That was back in the days when K-Paul's didn't accept reservations. But now, under the hands-on direction of Chef Paul Prudhomme, the restaurant has gone through major changes to keep up with the growing demands of its clients and the times. Based on the designs of the original 1834 structure, K-Paul's was extensively refurbished and expanded in 1996 and now offers seating for more than 200 dining guests. Dining areas include balcony dining, spacious dining rooms on both the first and second floors, and an intimate courtyard for dining al fresco. K's Parlor, an enclosed private room on the second floor, is host to parties, corporate events, and other special occasions. Both floors feature an open-air kitchen where diners can see exactly how each delectable dish is prepared. K-Paul's gladly accepts reservations and offers catering on-site or anywhere around the world.

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The grand dame of New Orleans' old-line restaurants, Galatoire's has remained committed to culinary excellence for more than a century. Under the guidance of the fourth generation of family ownership, it is her time-honored customs that still bind this renowned restaurant. Above all others, her rich tradition of serving authentic French Creole cuisine is at a level that raises consistency to an art form. It is often said that the beauty of Galatoire's is that things never change. Even after 100 years, ageless New Orleans favorites grace her menu just as they did in 1905.

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Classic and contemporary Creole cuisine. Palace Cafe's "Flavor of New Orleans" cuisine is served everyday at this upbeat and lively grand cafe owned and operated by Dickie Brennan, of the famed New Orleans restaurant family. Located on historic Canal Street, Palace Cafe is housed in the Werlein building (former home of Werlein's, the nation's oldest family owned retail music chain), which has served as a New Orleans landmark since the turn of the century. A Commander's Palace veteran, Chef Darin Nesbit is the force behind the classic and contemporary Creole cuisine served at the downtown eatery. Signature dishes like Crabmeat Cheesecake, Andouille Crusted Gulf Fish, Pepper Crusted Duck with Seared Foie Gras and Louisiana Citrus Salad and White Chocolate Bread Pudding are just a few examples of Palace Cafe's nationally acclaimed cuisine. Palace Cafe's much-anticipated opening in 1991 earned the restaurant "Best New Restaurant" accolades from Esquire magazine and USA Today. Since then, Palace Cafe has received continued recognition from the public.

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Chef John Besh, Food & Wine Magazine's Best Chef of 1999, prepares contemporary French cuisine with an emphasis on ingredients indigenous to Louisiana. Restaurant August is located in an historic, four-story "French-Creole" building dating from the 1800s, in New Orleans' Central Business District. The interior is rich with original architectural details, such as gleaming hardwood floors, monumental interior columns, mahogany paneling and antique mirrors. The restaurant has entry from the street into the bar. There are three separate dining areas, including the two-story wine room, which seats twenty-four, plus an upstairs banquet room. The restaurant offers wines from France, Italy, and the United States, showcasing the best from boutique wineries. A full-service bar features a selection of unique martinis and bottled beers from all reaches of the globe.

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Mila is the culmination of both the marriage of chefs Slade Rushing and Allison Vines-Rushing and their respective home states cuisines - Mississippi and Louisiana. With a seasonal menu driven by fresh picked produce from Lujele Farms, Mila delivers a new style of Southern fare with a lighter touch using French techniques in an elegant, yet relaxed setting in downtown New Orleans.

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Since 1880, Commander's Palace has been a New Orleans' landmark known for the award-winning quality of its food and service. A hidden jewel in the heart of New Orleans' Garden District, Commander's Palace is truly one of the finest dining experiences in the world. Commander's setting with sounds that soothe the soul and set the mood for an unparalleled culinary adventure. As you sit spellbound by the atmosphere, you may hardly notice the attention to detail with which the Brennan name is synonymous. Commander's interior is as timeless and treasured as its gardens and offers views of them from the comfort of its garden room and newly remodeled patio room. Service at Commander's Palace is impeccable. The Brennans know that surrounding yourself with the best will only lead to a more enjoyable occasion and, as with everything else, they have succeeded again. The staff is eminently polite and virtually unnoticeable until they anticipate and then fulfill your wishes. As Commander's signature delectables start to arrive, you finally begin to realize why this is the most praised and awarded restaurant in the world. Once again, attention to detail is key. Your meal is nothing less than sensual, appealing to all of your senses in unison and leaving you with a lifelong impression that is Commander's Palace.

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Our Creole/Cajun cooking class includes recipes, laughs, tall tales and a meal in a historic French Quarter setting. Group rates available with lunch included. Hands-on and team-building classes are also available. Our entertaining classes and the Louisiana General Store are located in a renovated molasses warehouse built in the early 1800s in the heart of the French Quarter. We teach the basics of Louisiana Cooking in a way you'll never forget. Fun is a primary ingredient in our kitchen! Our Creole/Cajun experts teach New Orleans specialties such as Gumbo, Jambalaya and Pralines, and season them with history, trivia and tall tales. It's a "ga-ron-teed" good time for all. Since 1980, the New Orleans School of Cooking has introduced countless visitors from around the world to the wonderful food and rich culture of Louisiana and New Orleans. Classes are held seven days a week in our beautifully renovated 1830's molasses warehouse, located at 524 St. Louis Street, between Chartres and Decatur in the French Quarter.

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A contemporary gem tucked into a historic yellow stucco townhouse which features casual food. Like a whirlwind, Emeril Lagasse has taken New Orleans dining to new levels with his fresh adaptations of classic Creole cuisine. Nola established its identity as a funky, informal restaurant whose menu features the fresh adaptations of New Orleans Creole and Acadian Cajun for which Lagasse is renowned. A relaxed atmosphere and the signature personal attention of Lagasse's staff lure his local following in the French Quarter. Nola's location, innovative menu and personable service make visitors and locals alike feel at home.

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Since 1840, world-renowned Antoine’s Restaurant has set the standard that made New Orleans one of the greatest dining centers of the world. For over 160 years, Antoine’s Restaurant’s excellent French-Creole cuisine, service, and atmosphere have combined to create an unmatched dining experience for both locals and visitors to New Orleans. Antoine’s has a selection of 15 dining rooms, each with their own unique history and charm, for private parties and events for up to 700+ guests. Memorabilia from its many notable guests line the walls….and include General Patton, the Duke and Duchess of Windsor, President Roosevelt, Judy Garland, Carrol Burnett and Pope John Paul the II…to name just a few…. We invite you to experience the culinary delights which have made Antoine’s Restaurant a living history!

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The Pelican Club, offering a wide range of fabulous New Orleans dishes, consists of three dining rooms and a large bar fashioned from a handsome, 19th-century French Quarter townhouse, rising from the corner of Bienville Street and Exchange Place in the heart of the French Quarter. Owner, Richard Hughes, and his wife, Jean Stinnett-Hughes, transformed a neglected architectural gem into a welcoming restaurant decorated in a crisp blend of traditional and contemporary. Each room has its own ambiance, created with such diverse elements as burnished Louisiana cypress, contemporary paintings by New Orleans artists, antique prints, and the dramatic contrast of black-leather banquettes against cream-colored brick walls. Such an atmosphere is sure to make your meal feel like a truly New Orleans experience.

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