For all those looking for a place to have a meal Easter Sunday in New Orleans, I have compiled a list of some places off the top of my head. These are just a few that have some sort of Easter menu and would be worth going to.
504-523-1661
504-299-9777
504-581-4422
504-523-5433
504-595-3305
504-529-2154
504-861-3121
504-523-2078
504-568-1885
504-522-2426
504-522-0111
504-522-7261
504-598-1200
Try to make reservations now in order to guarantee a table.
Jan 12
Located near the river in Uptown New Orleans, Domilise’s has been a New Orleans poboy hotspot for many years. The small, uninviting corner store is not an easy place to find for those unfamiliar with the location. Directions are a must as you are more likely to be riding up and down one-way streets in search of poboy greatness.
Once you finally happen upon it, don’t be surprised to see a line outside the door. This should not deter your attempt at chowing down on one of there many delicious sandwiches however.
Another thing: Domilise’s is small to say the least. The kitchen is smaller than the bar and there are only about five or so tables at which to eat. Be sure to grab a number printed on a ratty tag and then wait in line to be waited on. When finished ordering your poboy, pull up a seat at the bar and order a cold Abita beer or a bottle of root beer.
Fall is in the air and this is the perfect time of year to enjoy Louisiana outdoors. You can find a spot to dine in a famous New Orleans courtyard in the French Quarter or you can head to the lake. Last week we ate lunch on a beautiful, cool, blue bird day at Landry’s Seafood House at 8000 Lakeshore Drive in New Orleans.
If anyone saw the devastation to this area after Katrina you will be amazed at the progress that has been made in reviving the area. This restaurant sits in a picture perfect spot overlooking the lake and the marina. You are almost on top of the water; definitely close enough to hear the waves lapping on shore and have the gulls flying over head. We wanted a lunch spot where we could talk in a relaxing, peaceful setting without loud noise and this place fit the bill.
The Landry family began it’s tradition in the seafood business with the first Landry restaurant in Lafayette, Louisiana in 1947. There are now 24 restaurants, two of which are in New Orleans: one at the lake address and one in the French Quarter.
We did not expect a whole lot of the food as we really chose it for the ambiance. This place has not received many accolades and in a city where everyone is a foodie and stellar restaurants abound we were not expecting much but we were pleasantly surprised and had an enjoyable afternoon on the deck. Our meals were delicious!!!
The menu has fresh seafood in every way imaginable with a variety of toppings to suite your taste. Also on the menu is certified Angus beef steaks which you get with a choice of sides two of which are the signature Landry’s sweet potato and creole green beans or go for the chicken BLT or a 10 ounce sirloin burger. Oyster season is here so look for other seafood favorites such as oysters on the half shell, fried, grilled, and baked oysters.
All entrees come with Landry’s Salad Bowl which is presented in a very large bowl, tossed table side and served family style. A Bloody Mary set the mood for the lunch for me. Served in a huge glass rimmed with Old Bay spices, it came with enough garnishes to meet my minimum daily requirements for vegetables.
The specialty of the day was a fried soft shell crab dish. It was a winning dish with two very fresh crabs served crispy with an “Acadian” topping of crawfish tails, corn pico de gallo and andouille cream sauce.
As we had to try a dessert to share, we went for a bananas foster recommended by the waitress. The rich vanilla bean ice cream was served in a crepe and topped with the banana, rum and brown sugar cane topping and whipped cream. A beautifully presented twist on a New Orleans tradition this dessert literally fed our table of four.
This is the place to go for a walk by the lake and a meal with a view or just a drink on the open deck. Try it!
The Galley is aptly known as a no frills seafood joint. If you are looking for white linens and other fancy amenities, this is not your place, but if you want great seafood, cold beer, and a home-y atmosphere, this is the place.
Due to the somewhat small dining area, waiting for a table can be very common. This is especially so during the Lenten season as locals flock to the Metairie Road establishment to chow down on great seafood.
The Galley serves up the typical appetizers of a seafood restaurant. The crawfish hushpuppies, their twist on the traditional variety, comes with a great crawfish sauce that adds a great layer of flavor to an otherwise normal hushpuppy.
When in season, the boiled seafood is usually the go-to option. They serve up boiled shrimp, crawfish and crabs. I generally don’t order boiled seafood from a restaurant because they never seem to be seasoned correctly…either too bland or over salty. The Galley is the exception…
The crawfish and crabs are always seasoned to perfection with just the right amount of spice and salt to compliment. Besides the great flavors, the boiled shrimp peel easily signaling that they have been cooked well. There is nothing worse than getting a bunch of boiled shrimp that are over cooked and a struggle to peel. No worries at the Galley.
Seafood baskets consisting of fried shrimp, catfish, oysters, softshell crabs, and stuffed crabs are always a good bet too. These dishes are served with french fries but can be substituted for any side item. Some of the choices are sweet potato fries, baked macaroni, and corn grits. I am a sucker for corn grits and they have a pretty good version that is quite creamy with ample amounts of corn.
In the mood for a poboy? They are whipping out several of the great New Orleans sandwiches…..catfish, oyster, and shrimp. But the poboy that they are known for is their softshell crab poboy. If you have ever been to JazzFest and tried the softshell crab poboy, then you know what I am talking about. This has been a crowd favorite at JazzFest since 1977. The first thing I do as soon as I enter the Fair Grounds for JazzFest is to head over to the Galley’s food booth to get one. No matter how long the line is (and it always the longest of all the food booths), I will always hit it up first. I can promise you that the end result is worth the wait and it seems to make the music that much better.
While waiting for your food to be cooked and served, order yourself an Abita Amber on draft. Not that the Galley has some special version of this delicious Louisiana brew, it’s just that they serve it in a huge, ice cold frosty goblet that makes the beer taste so much better.
Next time you are in the mood for good seafood and a relaxed child friendly atmosphere, do yourself and your taste buds a favor and head out to Metairie to dine on all the tasty dishes the Galley has to offer.
I overheard a conversation the other day about McHardy’s Chicken & Fixin’ in New Orleans…the couple was raving about it, and my ears really perked up when I heard them say that “they give you a lot of chicken for $5.”
I stopped in my tracks and headed over to the North Broad St. fried chicken establishment.
When I arrived at McHardy’s, I was surprised to see that he place was packed with people who had the same idea as me, only it looked like they all knew exactly what they were getting into.
Once I made my way inside, I was again surprised at the size (or lack thereof) of the place. No tables are inside the restaurant. It’s takeout ONLY. I knew that the drive home was going to be a very long one, with the smell of fried chicken sitting on the passenger seat next to me.
Recently, I attended a company meeting in New Orleans. Normally our rather large group is crammed into the banquet facilities of a hotel for dinner and served a mass produced meal of questionable inspiration.
This trip however, we were split into several small groups and each group went to a different French Quarter restaurant. From classics like Brennan’s, Galatoire’s and K-Paul’s to new stars like Stella, NOLA and Bayona, my co-workers got to experience New Orleans’ best.
My group drew GW Fins, an establishment that I had long been intrigued by, but one which I had also not heard much about. I was not overly enthused because I knew it meant I would have to break my long held rule of never ordering fish in restaurants (except for sushi). My cynical policy is based on many experiences both in restaurant kitchens and dining rooms alike.
Jul 21
A long, hot Audubon Zoo excursion worked up an appetite desperate and elephantine. Worse, the seven depleted adults lost the brain function to find a place to eat. Thankfully, the place to eat found us (before the buzzards did), and a cowboy waved us into the cool, beer and brine air .
To call this a bar is a common misapprehension. Cooter Brown’s Tavern is a public house in the proud old tradition, infused with Orleanian hosts’ ethic and dressed for every occasion. Brown’s welcomes Tulane, Loyola, pre-parties, after-parties, former hippies, yuppies, yats, sportsfans, beer snobs and zoo refugees adrift in the Riverbend. The bar with its 150+ beer selection, serves them all competently, but the kitchen stands out: preparing elevated pub grub, or haute grille.
Abstaining from anything stronger than cold Barq’s, we settled at a long table near the oyster shucker. It would’ve been painful to choose just one sandwich from the menu wall, so we worked it out. Half the menu was soon realized in front of us. Our “Killer” onion rings were truly killer and the meat pies, boudin, phillies, &c. were mercifully rich in calories, flavor and wonderful cheese.
We were long satisfied by time my wife asked for help finishing her oyster poboy, and not prepared to be astonished by it. These oysters were succulent, freshly shucked and perfectly done in the lightest fry coat, nestled delicately into mayo-painted loaf. No diet was worth missing this.
As my Grandma used to say, it was an excellent sufficiency, anything more would’ve been a superfluous inadequacy. Although I did allow myself a final indulgence – known to many locals to compliment a good meal, but rarely talked about – the effervescent Barq’s root beer burp. Ah, contented.
Author’s Note: Please feel free to share your favorite Barq’s burp pairings by commenting below. Example: 1982 Sid Mar’s roast beef dressed, fries. Barq’s served with chilled short beer glass.
Come enjoy great music and awesome food for the 9th Annual Satchmo SummerFest paying tribute to New Orleans’ own Louis Armstrong. Hey, no need for any excuses for not coming out to enjoy all of the festivities. The Satchmo SummerFest is a free festival for all experience. If good music, food and tons of fun is how you like to spend your weekends off, head to the French Quarter/Downtown area for a fantastic experience.
Food Vendors:
Bach Dang Cafe
Crepes a la Cart
Crescent City Brewhouse
La Divina Gelateria
Palmer’s Cuisine
Pearl’s Catering
Ralph & Kacoo’s
Saltwater Grill
The Praline Connection
Vaucresson Sausage Co.
Besides for the music and food, there is also a wide variety of special events, seminars and a host of other activities for the whole family.
After enjoying all that the Satchmo SummerFest has to offer, let us know your thoughts, especially on the food. You can email us at thecajunfoodie@gmail.com
In conjunction with the Tales of the Cocktail event kicking off yesterday in New Orleans, our friend Gilbert (Jo-bear) decided to write up a post commemorating the drinks of New Orleans and an adventurous evening.
There is no secret that people come to New Orleans to enjoy the nightlife, and with so many delicious drinks and establishments in which to drink them, that it can get a little overwhelming. For that reason, I decided that I would enjoy an evening of drinking some of New Orleans’ greatest cocktails at some of the places known for making them. My background research consisted of a little internet search and asking my friends, “Where do you get a good _______(insert drink name here)?” Thus the tour was born.
To be sure, I am not a cocktail aficionado of any sort, although I do enjoy a drink now and then, and these are my recollections from the night many months ago. Some of the cocktails that I imbibed that day were maiden voyages, some I have had before. Nevertheless, I will still relate my opinions of them here.
Jul 3
Palace Cafe is located downtown on Canal Street in the historic Werlein’s Music Building. The restaurant is the creation of Dickie Brennan’s culinary empire with Executive Chef Darin Nesbit dishing out contemporary New Orleans Creole cuisine.
This was probably the first restaurant that I went to when I moved to the city. A few of my friends worked here at the time and really talked up the place. Unsure if my friends were just biased or if the food was actually that good, I made my way to Palace Cafe to find out for myself. Since then I have been back many times.
The turtle soup served at Palace Cafe is one of my favorites in the city. It has just the right amount of lemon and sherry to go along with an ample amount of turtle meat. Turtle meat may seem somewhat intimidating if you are not from the South, but I’d encourage anyone to try it. It’s probably the most delicate and delicious meat there is. The sherry in turtle soup is what makes or breaks the dish. Too much sherry and the dish will be overpowering, masking the flavors of the other ingredients. Palace Cafe’s version hits the mark with the perfect amount to complement the dish.
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