Americas

Best Food and Restaurants in New Orleans

14 July, 2022

If you’re craving iconic food, restaurants in New Orleans have a reputation for legendary flavors, some of these restaurants have been around for more than 100 years. New Orleans culinary heritage, these restaurants are a must for first-time visitors and long-time residents.

The city’s food traditions are a key element of its history. Cajun, Creole, African, Italian, French, and other influences remain prominent in the local cuisine. Here you can try dishes from the same kitchens that made them famous or check out restaurants that have gained fame for more than just their food.

When you are visiting New Orleans, don’t forget to explore the culinary scene that’s waiting for you at the Best restaurants and food in New Orleans.

Parkway Bakery & Tavern

This Mid-City po’boy purveyor has been a favorite for decades, featuring affordable drinks and some of the best po’boys in town. Proudly local and full of characters, the eatery was made famous by a visit from then-President Obama and has been featured on a variety of TV shows.

Marjie's Grill

At Marjie’s Grill, Marcus Jacobs and Caitlin Carney make food based on the flavors of Vietnam, Thailand, and Laos with a Delta twist Think backyard barbecue meets night market.

The seasonal menu offers dishes like crispy pig knuckles, chili butter head-on prawns, fried hard crabs, and slow-grilled beef. Don’t miss the seasonal son tam.

Turkey and the Wolf

The buzz by Mason Hereford’s delicious twists on childhood favorites at Turkey and the Wolf has yet to wear off, but with good reason, the sandwiches and specials that won so much acclaim upon their debut continue to satisfy, and delight.

While it was the bologna sandwich that first caught on nationwide, the collard green melt and smoked ham sandwiches are just as notable.

GW Fins

GW Fins celebrates seasonal, fresh, and from the water, with chef Michael Nelson dreaming up specials, and specialties, that show the care brought to each dish, like the lobster dumplings and creative scalibut, a scallop-encrusted filet of halibut served with royal red shrimp risotto.

Charlie's Steak House

Charlie’s is a steakhouse in Uptown’s Milan neighborhood that’s held onto its status as a New Orleans institution throughout the decades.

Chef Aaron Burgau has only improved on the restaurant’s service, churning out high-quality steaks and classic steakhouse sides like onion rings, creamed spinach, and potato gratin, all served on metal dishware.

Casamento's Restaurant

This classic New Orleans restaurant closes during the summer months as it has since its 1919 founding, back when it was hard to keep oysters cold during hot months. It makes this old-school spot an essential visit the rest of the year, for fresh-shucked raw oysters at the oyster bar.

Toups' Meatery

The results of fine-dining training and a Cajun family upbringing pay dividends, and there’s nowhere quite like it. Toups brings 300 years of Cajun family traditions to the table, and his award-winning obsession with meat is a thing to behold.

The small plates ease you in gently, seared foie gras and fried rabbit livers hinting at the delights to come. But the large plates are where the adventures happen.

Molly's Rise and Shine

Molly’s Rise and Shine is the breakfast spot from Mason Hereford, the chef behind Turkey & the Wolf. His penchant for creativity is apparent even in the decor, the space is marked by colorful and impossibly cool thrift-store finds. The menu is on the playful side, with roasted carrot yogurt, a sweet potato burrito, and whirled peas on toast.

Killer PoBoys

The focus at Killer PoBoys is on local ingredients and international inspirations, both embodied in the bánh mì baguettes sourced from a local Vietnamese bakery. The flavors on offer will astound you, and if you haven’t had a po’ boy for breakfast yet, here’s the place to give it a shot.

Cochon

The chatty nature of the restaurant is apparent when you enter: the glee of meat-happy patrons bounces off the wood paneling that frames the dining room. The menu is pork-heavy, with house-made sausage and bacon.

Smoked, cured, and shredded preparations are also big stars. There are a number of other proteins, too: Rabbit and catfish make appearances, and the recommended bacon and oyster sandwich is an unmissable offering.