32 Best Restaurants in New Orleans, Louisiana

"New World" is the label Louisiana native Susan Spicer applies to her cooking style, the delicious hallmarks of which include goat cheese croutons with mushrooms in madeira cream, a Bayona specialty, and delightfully flavorful vegetable soups, like Caribbean pumpkin or cream of garlic. The imaginative dishes on the constantly changing menu are served in an early-19th-century Creole cottage that glows with flower arrangements, elegant photographs, and trompe-l'oeil murals of Mediterranean landscapes. A legendary favorite at lunch is the sandwich of smoked duck, cashew butter, and pepper jelly. Don't skip the sweets—a changing menu of homemade ice cream, panna cotta, and pastries.

Chef-owned restaurants are common in New Orleans, but this one builds on owner Donald Link's family heritage as he, working with co-owner Stephen Stryjewski (who received a James Beard Award for his work here), prepares Cajun dishes he learned to cook at his grandfather's knee. The interior may be a bit too hip and noisy for some patrons, but the food makes up for it. The fried boudin with pickled peppers is a must—trust us on this one—then move on to the rabbit and dumplings, and a hearty Louisiana cochon (pork) with turnips, cracklings, and cabbage. Despite the pork-centric reputation, all the vegetable sides, especially the braised collard greens, are excellent.

Every neighborhood needs a hangout, and the dwellers of the Garden District's elegant mansions tend to spend their time at this fabulous corner bistro, enhanced by elaborate chandeliers and a gleaming white-tile floor. The relentlessly creative chef changes the menu almost nightly, making every meal here a new adventure. The long bar downstairs fuels the lively scene, and the window seats here, looking out on Magazine Street, are always in demand. Those seeking a quieter evening head to the upstairs dining room, where chef Michael Stoltzfus has created a menu of seasonal modern-American offerings. The seafood dishes, in particular, are stellar. The kitchen opens at 5:30 pm, but the bar gets started at 4:30 pm.

This vine-covered neighborhood bistro doesn't have a sign, but that hasn't stopped the national food media from finding it. Lauded chefs cook with elegant confidence in a classic French style, but with surprising bursts of understated creativity, which can be seen in dishes like seared scallops with parsnip purée and pickled chanterelles. At Gautreau's, even the simple roasted chicken satisfies, and everyone should indulge in the caramelized banana split at least once. An older crowd of well-dressed regulars monopolize most of the tables in this dark, quiet space that once housed a pharmacy, but if you can get a reservation, you'll feel like you've gained admittance to an elite club.

Chef Donald Link (also of Cochon, Cochon Butcher, and Pêche Seafood Grill) turns out food that sparkles with robust flavors and top-grade ingredients at this casually upscale restaurant. Small plates and starters such as a daily gumbo, charcuterie, and homemade pastas are mainstays. Don't overlook the rich and flavorful Louisiana shrimp and fish ceviche. Also irresistible is the Muscovy duck leg confit with dirty rice and citrus gastrique. For dessert, banana brown-butter tart will ensure return trips. The plates provide most of the color in the lighthearted, often noisy, rooms. The wine list is expertly compiled and reasonably priced. The restaurant serves an abbreviated "bistro menu" between lunch and dinner.

Hidden on a quiet residential corner, this bustling bistro could have been transported directly from Provence. The menu continues the French theme, but with a Louisiana attitude. Featured proteins often include crispy quail, mussels in tomato broth, duck confit, and Royal Red shrimp. Chef Aaron Burgau developed close connections with growers and fishermen while managing a local farmers' market, so his kitchen is stocked with the best. He knows what New Orleanians like to eat, and his Uptown neighbors, a mix of affluent young and older couples, have rewarded him with a full house nightly.

For more than 25 years, this gaily colored cottage filled with a museum's worth of regional art has defined New Orleans Creole bistro fare, combining traditional items like dark gumbo or étouffée with enough elegance to be worthy of white tablecloths. Boisterous regulars know their orders before the cocktails even arrive: perhaps fried green tomatoes with shrimp rémoulade, spicy local shrimp with jalapeño corn bread, or duck with ginger-peach sauce. Order the $48 "Taste of New Orleans" menu to sample seven classic dishes. Owner and local character JoAnn Clevenger presides over Upperline like the hostess of a party, and her work has not gone unnoticed: the resturant has been a finalist for a James Beard award multiple times.

Bon Ton's opening in 1953 marked the first appearance of a significant Cajun restaurant in New Orleans, and the now-famed crawfish dishes, gumbo, jambalaya, and oyster omelet continue to draw fans. The bustle in the dining room peaks at lunchtime on weekdays, when businesspeople from nearby offices come in droves for turtle soup, eggplant with a shrimp-and-crab étouffée, and warm, sugary bread pudding with whiskey sauce (it packs a serious punch). If you can sacrifice the afternoon for pleasure, try a Rum Ramsey cocktail. The veteran servers are knowledgeable and fleet-footed.

In a spacious dining room accented by nautical touches, floor-to-ceiling chalkboard panels, and local artwork, you'll find rustic Louisiana seafood dishes with a touch of city sophistication. Named after Lake Borgne in eastern Louisiana, the restaurant honors that area's many Spanish settlers with tapas and fish à la plancha along with more traditional renditions like the BBQ shrimp with cheesy jalapeño grits. Diners on a budget should note the $15 plate lunches and $5 tapas at happy hour, 3–6 pm daily.

On one of the French Quarter's busiest corners is Dickie Brennan's biggest and flashiest restaurant yet (he also owns Palace Café and Dickie Brennan's Steakhouse), and it's a solid hit with seafood aficionados and—you guessed it—bourbon lovers (there are five flights to choose from and a vast selection of 90 American whiskeys to boot). The raw bar is prime real estate, with its sterling oysters on the half shell, chilled seafood platters, and antique, decorative oyster plates, but the elegant main dining room is more appropriate for digging into the Creole catalog—charbroiled oysters, boiled shrimp, and Gulf fish "on the half shell" with lump crab meat. Take your frozen bourbon-milk punch in a go cup.

Chef Frank Brigtsen's fusion of Creole refinement and Acadian earthiness reflects his years as a Paul Prudhomme protégé, and his dishes here represent some of the best south Louisiana cooking you'll find anywhere. Everything is fresh and filled with deep, complex flavors, and the menu changes daily. The butternut shrimp bisque defines comfort food. Rabbit and duck dishes, usually presented in rich sauces and gravies, are full of robust flavor. But Brigtsen really gets to unleash his creativity on the "Shell Beach Diet," a nightly changing seafood platter that might include grilled drum with shrimp and jalapeño-lime sauce and shrimp cornbread. Trompe-l'oeil murals add whimsy to the intimate spaces of this turn-of-the-20th-century frame cottage. Ask for a table on the enclosed front sun porch.

If local restaurants were judged solely by the beauty of their courtyards, Broussard's would certainly be a standout, but the food here is also outstanding. Expect dishes like crispy shrimp toast with pickled okra slaw; Creole crab croquettes; and broiled redfish with a rosemary-and-mustard crust. Fight the good fight for an outdoor table close to the fountain, and don't skip dessert. A three-course Sunday brunch features live jazz.

Understatement characterizes the mood at locally beloved Clancy's, and the classy but neutral decor reflects this, though the scene can get lively. Most of the dishes are imaginative treatments of New Orleans favorites. Some specialties, like the several renditions of veal on the menu, are exceptional. Other signs of an inventive chef are the smoked soft shell crabs almondine, and a deviled eggs rémoulade. The small bar is usually filled with regulars who know one another—and tourists who wish they were regulars. On more festive nights you may yearn for earplugs. The expansive wine list has many New World and French options, with many bottles available for under $100.

Since 1969 the Cvitanovich family restaurant has been a fixture in Metairie, just a short drive from downtown New Orleans, so when it was revealed the family would open a second location inside the Hilton Riverside hotel, locals started salivating and the word quickly spread. The charbroiled oysters are the absolute must-order (you'll want extra bread to mop up the toothsome sauce). After that you can branch out to authentic Italian pasta dishes, Maine lobster, and fried seafood entrées. Families love the place—especially because of the kids' menu—and the warm apple cobbler is the sweet stuff legends are made of.

Celebrity-chef Emeril Lagasse's urban-chic flagship restaurant is always jammed, so it's fortunate that the basket weave–pattern wood ceiling muffles much of the clatter and chatter. The ambitious menu gives equal emphasis to Creole and modern American cooking—try the andouille-crusted drum fish or the barbecue shrimp (one of the darkest, richest versions of that local specialty). Desserts, such as the renowned banana cream pie, verge on the gargantuan. Service is meticulous, and the wine list's depth and range mean that you shouldn't hesitate to ask your server for advice.

If you're looking for seafood, you won't be disappointed with GW Fins, which impresses with quality and variety—the bounty of fish species from around the world is among the menu's lures. Chef Tenney Flynn's menu changes daily, depending on what's fresh, but typical dishes have included luscious lobster dumplings, Hawaiian big-eye tuna, and sautéed rainbow trout with spinach, oysters, and shiitake mushrooms. For dessert, try the pretzel-crusted ice cream pie. The spacious dining room's attractive modern decor and the enthusiastic service make this a relaxing refuge from the French Quarter's crowds.

Need a break from the bounties of the sea prevalent in New Orleans restaurants? Book a table at this classic Argentine steak house, where wine and meat are simple but satisfying priorities. While most steak houses are clubby, masculine, and hard on the wallet, this Warehouse District eatery feels more like a party. The kitchen coaxes flavor from less expensive cuts, like flank and hanger steaks. Sides include empanadas, thick rounds of provolone grilled and sprinkled with oregano, and homemade pasta, a nod to Argentina's large Italian population. After dinner at La Boca, you'll walk outside and be surprised to discover that you're not in Buenos Aires.

Flower shops sometimes bloom into intimate fine-dining establishments in New Orleans, and this one, with just-bright-enough lighting and a sturdy mahogany bar, has caught on in a big way with the locals. In the kitchen, chef-owner Justin Devillier draws on contemporary American tastes, using Louisiana raw materials whenever he can. He's been quietly developing a reputation across the country (and scored a nomination for a coveted James Beard Award). Signature items include the blue-crab beignets and Gulf shrimp and grits with smoked bacon, though many locals return to the red-leather banquettes for the signature burger and a round of cocktails.

Proprietor-chef John Harris uses French and Italian culinary traditions as springboards for Lilette's inspired dishes. Look for Italian wedding soup, roasted Muscovy duck breast, and fresh crudos. A slightly syndicated lunch menu is equally satisfying. The wine list has been thoughtfully chosen. Framed mirrors hang along the maroon walls of the intimate front dining-room-cum-bar, and there are also a few tables filling out a second room and a heated patio.

Those who wonder if there really is a New Orleans restaurant that can properly cater to both tourists and locals need look no farther than Mr. B's. Using as many Louisiana ingredients as possible, the chef offers a hearty braised Louisiana rabbit, an irresistible honey-ginger-glazed pork chop, and one of the best barbecue shrimp dishes in the city. First-timers must try the "Gumbo Ya-Ya," a rich chicken and sausage gumbo, and no meal here can end without the hot buttered pecan pie. Upscale yet accessible, Mr. B's is still on the map because of its just-right seasonings, its windows on the French Quarter world, and its dedication to service. Don't miss Sunday brunch, featuring a live jazz trio and "eye openers" (also known as brunch cocktails).

Among Jackson Square's many dining spots, Muriel's is easily the most ambitious, in both atmosphere and menu. In the large downstairs rooms, architectural knickknacks and artwork evoke the city's colorful past, while diners indulge in hearty updates of old Creole favorites. The upstairs balcony has views of the square, with the occasional sounds of street music wafting in. The menu is diverse, ranging from a Gorgonzola-prosciutto terrine appetizer to barbecue shrimp or pecan-crusted drum (a popular local fish also known as "red drum") with Louisiana crawfish relish for main courses; a gluten-free dinner menu offers plenty of options. Sunday brunch is accompanied by live jazz.

Occupying what used to be New Orleans's oldest music store, this Dickie Brennan stalwart is a convivial spot to try some of the more imaginative contemporary Creole dishes, such as andouille-crusted fish, crabmeat cheesecake, and pepper-crusted duck breast with foie gras. Desserts, especially the white-chocolate bread pudding and the homemade ice creams, are luscious. Drugstore-tile floors and stained cherrywood booths set the mood. The wraparound mezzanine is lined with a large mural depicting the city's famous musicians, like Louis Armstrong, Fats Domino, and Aaron Neville. The Parisian-style sidewalk seating bespeaks small plates, wine, and people-watching (though you can also order the full menu outside). The Sunday jazz brunch is New Orleans all the way, while the daily happy hour, offering half-price drinks and snacks till 7 pm, is one of the best in town.

Barbecue shrimp is an addictive regional specialty that involves neither a barbecue nor barbecue sauce, and Pascal's is considered the dish's birthplace. The original recipe, introduced a half century ago, remains unchanged: jumbo shrimp, still in the shell, are cooked in a buttery pool enhanced with just the right amount of Creole spice and pepper. The rest of the menu here is taken up with generally unexciting regional seafood and Italian-style creations, although the turtle soup and the fried eggplant are good starters, and the upper-crust scene always amuses (particularly because most diners don bibs). Most important, the atmospheric old bar might be the best place in the city to slurp raw oysters.

The name implies fish, and that's what you'll find at this modern temple to seafood, the brainchild of nearby Cochon proprietors Donald Link and Stephen Stryjewski. In addition to an airy, modern space enhanced by exposed beams and a wood-burning grill, the dining room has a fascinating history: the building was a former mortuary that claims to have embalmed Confederate president Jefferson Davis. If that doesn't give you something to talk about, the crowd-satisfying fare will: there's head-on, grilled whole fish; smothered catfish with pickled greens; and excellent non-fish options. The small plates offer inventive options such as curried mussels, spicy ground shrimp with noodles, and a raw bar menu featuring the best of local oysters, and an excellent seafood salad.

Seasoned restaurateur Ralph Brennan has matched this beautifully renovated historic building with a menu that features innovative twists on contemporary Creole standbys. The culinary staff excel with full-flavored seafood dishes like the Parmesan-fried oysters and a variety of fresh fish. Prix-fixe, multi-course menus available at lunch and dinner are a great way to indulge. For Sunday brunch, which even has a kids' menu, the cane-glazed shrimp with pickled peppers and the chicken and waffles with boudin balls will remind you that you're way down in Louisiana. The solid wine list is constantly changing. The bar, where you can order the full menu, looks out on the oaks of City Park and has become a virtual public clubhouse for nearby residents.