8 Restaurants That Define New Orleans Dining

From iconic Creole cuisine to a diverse range of international flavors, New Orleans has it all when it comes to food. The Crescent City has an eclectic food scene that reflects its rich history and culture. With more than 1,200 restaurants, New Orleans claims its place among the world’s top food cities. But with all these options, where do you start? These eight dining options around the city are sure to satisfy your craving for an authentic Louisiana meal.

Dooky Chase

Dooky Chase started as a thriving bar and sandwich shop owned by New Orleans native Edgar Dooky Chase Jr. after opening its doors in 1941. However, the business turned to broader horizons when Chase Jr. married chef Leah Lange Chase. Later known as the Queen of Creole cuisine, it was Chase’s vision that turned Dooky Chase from a neighborhood joint into one of the first African American fine dining restaurants. Eighty years later, Dooky Chase remains a family-owned and operated business. The lunch menu features New Orleans classics like a spicy Creole gumbo and a mouthwatering praline bread pudding. The expanded dinner menu showcases favorites such as a deep, rich crab soup and tender shrimp clemenceau.

MaMou

MaMou is a neighborhood gem and draws fine dining lovers and wine enthusiasts to its fresh take on modern French fare. Bound by a passion for hospitality and refined flavors, executive chef Tom Branighan and sommelier Molly Wismeier partnered to bring modern European brasserie MaMou to the French Quarter inspired by nouvelle French cuisine. Branighan combines classic French techniques with Louisiana flavors to craft a menu centered on fresh ingredients. Curated by Wismeier, the wine list is inviting yet precise, spotlighting biodynamic wines and female winemakers. Her choices are purposefully selected to pair perfectly with her partner’s carefully crafted dishes. While everything on the menu is a hit, you can’t miss the salmon mi-cuit, braised celery hearts, shrimp risotto, or poisson à la florentine.

Sukeban

This Japanese-inspired izakaya sources premium seafood and ingredients from Japan, Louisiana, and both the West and East Coasts of the United States. Sukeban, named after the women who ruled Tokyo’s girl gangs in the 1970s and ‘80s, offers 16 bar seats along with one booth. Chef Jacqueline Blanchard lets the fresh seafood speak for itself here with minimal additions to perfect cuts of fish. Highlights on the menu include yamitsuki spicy cabbage and ohitashi greens to start, daily specials of sashimi, bluecrab and hokkaido scallop handrolls, and refreshing seasonal sorbet to finish off the meal.

Dakar NOLA

For a taste of West Africa, dinner at Dakar NOLA presents a seasonal chef’s tasting pescatarian menu of seven courses that mixes modern Senegalese cuisine with local ingredients and fresh Gulf seafood. Chef Serigne Mbaye’s culinary voice expresses memories of his childhood in Senegal, where he learned to cook from his mother, and it’s evident in each dish that is brought to the table. While the menu rotates based on the season, it always tells the story of the connections between New Orleans history and Senegalese culture. A sample menu includes a welcome tea, a bread course, a shrimp course, a farmers market salad, a Louisiana rice course, a fish course, and a dessert.

Brennan’s

Breakfast at Brennan’s is a must-visit for the most important meal of the day and has been a New Orleans original since 1946. For almost 70 years, Brennan’s has remained a beloved destination known for its charming hospitality and authentic Creole flavors. With options such as tableside dining and happy hour at the Roost Bar, Brennan’s is a one-of-a-kind New Orleans experience. Highlights on the menu include Brennan’s original eggs hussarde, turtle soup, baked apple, and blueberry ricotta pancakes. But don’t forget to save some room for Brennan’s signature dessert. Home to the invention of bananas foster, the classic dish is a must order at the end of your meal.

Miss River

As Alon Shaya’s “love letter to New Orleans,” the romantic interior and menu, packed with Louisiana classics, are evidence of the love put into founding Miss River. The dining spot sits on the ground floor of the Four Seasons New Orleans. Shaya wanted to create a restaurant that would never go out of style. He leaned into creating an experience inspired by the city’s grand dining classics, curating a classic aesthetic visible in the interior and uniforms, but also tasted on the menu. Miss River emphasizes the use of local ingredients in their dishes and highlights an elevated take on NOLA classics. Expect a whimsical experience and personalized service while feasting on blue crab au gratin,  red beans and rice with buttermilk fried chicken, or redfish courtbouillon.

Turkey and the Wolf

In a city long worshipped for its sandwiches, coming up with inventive ideas for what belongs between bread is no easy task. However, Turkey and the Wolf blow its competition out of the water in the creativity department. From fried bologna topped with potato chips and melted American cheese on toast to tender collard greens and coleslaw pressed between toasted rye, everything on the menu is exceptional. Pair your lunch with a frozen blue crush or a Coors and a jello shot, because why not? Turkey and the Wolf is all about pushing the boundaries of your imagination, and this meal will definitely take you out of your comfort zone. 

Chemin à la Mer 

Located at the luxurious Four Seasons Hotel, Chemin à la Mer is an upscale steakhouse that boasts sweeping views of the Mississippi River. Inside, James Beard Award-winning chef Donald Link pays tribute to his Southern heritage with his cooking. French for “pathway to the sea,” Chemin à la Mer combines French techniques with classic Louisiana flavors. Despite a rotating menu, you can always find a curated variety of oysters, fresh Gulf seafood, and a selection of quality steaks served a la carte. And if you’re still feeling thirsty after dinner, head over to the Purple Grackle Lounge located in the restaurant for a nightcap.

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