Trail Restaurants

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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Upscale food in a casual, eclectic setting inspired by owner/artist Michalopoulos.

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Map to Etoile Restaurant and Wine Bar

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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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Contemporary Louisiana cuisine by executive chef Kim Kringlie. Elegant yet comfortable atmosphere. Try Dakota's signature lump crabmeat and brie soup, seared tuna salad or any of the delicious desserts.

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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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Although seafood is their specialty, Schaeffer's offers many other popular selections such as steaks, po-boys and local favorites.

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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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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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Since 1934 the Landry family has been pioneers in fabulous Cajun cuisine. Continuing the tradition of serving a great Cajun meal today is the 3rd generation of family. Don's uses only the finest, freshest ingredients, carefully selected and perfectly se

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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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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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