Travel Reference
In-Depth Information
7
7 Places to Eat in . . . New Orleans, Louisiana
Like most visitors to New Orleans, you've probably come here eager to eat, and eat
well you shall. Naturally, you should make the requisite French Quarter stops—have
a café au lait and beignet for breakfast from Café du Monde in Jackson Square, get a
stuffed-thick muffaletta from Central Grocery on Decatur Street, and pick up a po'
boy sandwich from Johnny's Po' Boys on St. Louis Street. For tradition's sake, you
may want to experience one of the classic Creole institutions too—Galatoire's,
Antoine's, Arnaud's, Brennan's, Commander's Palace—where the food and service
haven't changed in years.
But what makes New Orleans a great culinary
capital is the depth of its pool of fantastic restau-
rants—a depth that can only be sounded by
venturing beyond the French Quarter. Cross
Canal Street to the Central Business District, for
instance, to find Café Adelaide (300 Poy-
dras St.; & 504/595-3305; www.cafeadelaide.
com), a pale, sleek, contemporary spot where a
younger generation of Brennans are coming into
their own. Chef Danny Trace, the former sous
chef at Commander's Palace, puts fresh spins on
classic Creole dishes; try his Tabasco soy-glazed
redfish, the Louisiana boucherie (pork tenderloin
with blackberry honey, tasso-braised cabbage,
and boudin crepinette), or the rhubarb-glazed
duck breast with sweet-and-sour pepper jelly.
Just off Lafayette Square, chef Donald Link daz-
zles diners at warm, wood-paneled Herb-
saint (701 St. Charles Ave.; & 504/524-4114;
www.herbsaint.com), featuring regional delica-
cies like fried frog's legs, smothered pork belly,
duck confit with dirty rice, and a spectacular
bisque made of shrimp, tomato, and the local
pastis Herbsaint (best known as the starring
ingredient of a Sazerac cocktail).
Take the St. Charles streetcar out toward Audu-
bon Park to find Upperline (1413 Upperline
St.; & 504/891-9822; www.upperline.com), a
The James Beard Association deemed
Willie Mae's fried chicken an American
classic.
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