What Is a Po-Boy?
A Po-Boy is a sandwich made with Louisiana-style French bread (think crispy baguette with soft, fluffy insides), which is usually stuffed with fried seafood or tender meat —  anything from house-made hot sausage to barbecued gulf shrimp. Order like a local and ask for the sandwich “dressed,” it’ll come loaded with lettuce, tomato, pickle and mayonnaise. The Po-Boy was created in 1929 during the Streetcar strike. Former railway workers Clovis and Benny Martin who operated a local cafe developed the sandwich and gave them away to their hungry compatriots.

Huck Finn’s Café
Huck Finn’s Café has it all if you’re looking for a Southern dining experience in a sports bar environment: flavored daiquiris, spiked lemonade, pecan pie and, of course, a menu packed with Po-Boys. Adventurous? Order a smoked alligator sausage Po-Boy, which comes drizzled with creamy remoulade sauce.

Mother’s Restaurant
The frequent line out the door and the sumptuous aromas wafting out from inside are the first clues of the deliciousness diners encounter at Mother’s. The cafeteria-style joint has been serving up home-cooked favorites to the locals for more than 60 years.  And one of the reasons the locals and tourists keep coming back is for their juicy Po-Boy. They’ll stack your roast beef po-boy high with debris. Then you can take a seat at this uniquely Big Easy institution. It won’t take long for you to quickly understand why New Orleanians always seem so happy.

Mahony’s

This little Magazine Street bar was recently featured on Diners, Drive-Ins and Dives. And with good reason. Possibly the best Po-Boy’s in the city can be found here. Debris” is a common ingredient in Southern sandwiches, and while it might sound unappetizing, it actually is to-die-for delicious. Made from a mixture of flavorful meat drippings and charred bits of meat, debris is a mouthwatering addition to any sandwich, or, at Mahony’s, an irresistable topping to their famous french fries. Stay with the traditional at Mahony’s, like the fried oyster po-boy, and you’ll go back to your bed and breakfast room very happy.

La Bayou Restaurant
La Bayou Restaurant understands New Orleans ingredients, and the proof is in the Po-Boy — the Big Easy Po-boy, to be exact. It comes loaded with seasoned gulf shrimp, fried green tomatoes and a Louisiana-style remoulade, all served with a side of French fries. Eat in or take out. Its all good.

Johnny’s Po-Boys
The oldest operating Po-Boy shop in the city of New Orleans, Johnny’s Po-Boys has a menu with more than 50 Po-Boys.  The classics like country fried steak and alligator sausage or a locals’ favorite- the soft-shell crab Po-Boy. Piled with battered, flash-fried soft-shell crabs, this crunchy, seasonal sandwich really shines when it’s served with lettuce, tomatoes, cheese and a splash of hot sauce. At Johnny’s even their mistakes taste good!

And after a delightful evening of taste sensations, we were cheering!  Now this is not necessarily for the first timers to New Orleans, there are no red beans and rice on the menu. but if you are a return guest and want to try an exciting meal that is not Creole, then Salú might be just the place for you.

Besides sidewalk seating (way too hot in the summer to enjoy), Salú features a large interior dining area and smoke free bar decorated with eclectic art pieces and a huge, hand-painted circular skylight designed by local artist E. Lee Jahncke in the restaurant’s center.  The atmosphere is casual, but its not quiet. We could talk at the table, but the acoustics were not “intimate talk” friendly.

Salú is owned by Gaby Saliba, Tarek Tay and Hicham Khodr who have a number of successful restaurant operations in the city including Byblos, a Mediterranean restaurant at the other end of the block from Salú (also recommended). They appear to have coerced the talent from a number of Emeril’s current and past eateries in the make-up of the staff.

Salú’ offers a tapas menu with thirty small plates showcasing such delicious dishes as peppercorn tuna; grilled lamb lollipops; smoked salmon paté; a charcuterie and cheese plate; BBQ pulled pork on corn fritter cakes; and duck and Manchego flautas with smashed avocado, salsa and cumin crème fraiche. Between the four of us we tried about 12 plates and we did not leave hungry. With beverages tax and tip the check was about $50 a couple.

We try to get out of the Avenue Inn Bed and Breakfast as often as possible to check out what is new on the food scene in the this world class eatery mecca. Check out our room rates and come on down for a great time. Restaurant exploring: it’s a tough job for us, but a great advantage for you!

No matter the time of year, bed and breakfast guests to New Orleans have something to celebrate! And August is no different.  For the entire month, restaurants participating in the dining promotion will  feature mouth-watering 2 or 3 course  lunches at $20 or LESS and 3 course dinners at $35 or LESS. In a town that lives, breathes and thinks food, this is very special.  And we are not talking average venues. Most of the top 50 or so restaurants around town have Coolinary menus in place in August.

Here are the restaurants you can plan to visit while you are here in the Crescent city, there may be more to come:

5 Fifty 5
7 on Fulton
Andrea’s Restaurant
Antoine’s Restaurant
Bayona
Bombay Club
Bon Ton Cafe
Bourbon House
Brennan’s Restaurant
Brigtsen’s Restaurant
Broussard’s Restaurant
Cafe’ Adelaide
Cafe Degas
Cafe Giovanni
Charlie’s Steak House
Commander’s Palace
Coquette
Court of Two Sisters
Desire Bistro and Oyster Bar
Dickie Brennan’s Steakhouse
Emeril’s Restaurant
Galatoire’s
Grand Isle Restaurant
GW FINS
La Cote Brasserie
Latils Landing – Houmas House Plantation and Gardens
Lüke
M bistro
Mesón 923
Mike’s on the Avenue
Mulate’s Cajun Restaurant
Muriel’s Jackson Square
One Restaurant & Lounge
Palace Cafe
Pascal’s Manale Restaurant
Pere Antoine
Restaurant August
Roux on Orleans
Royal Palm Restaurant
Ste. Marie
The Corner Oyster House & Sports Bar
The Crazy Lobster Bar & Grill
The Crystal Room
The Grill Room
The Pelican Club
The Sazerac Restaurant
Tujague’s Restaurant

As Innkeepers, we have been fortunate to dine in all of the above over the years. We can assure you, the experience will be well worth it in both value and uniqueness. Do plan a trip to our fair town this month. Rates are “summer conditioned”, meaning they are off peak and very reasonable.  Check them out or give us a call here at the Avenue Inn Bed and Breakfast.  It’s time to dine.

Avenue Inn Favorite: Martinique Bistro, exterior view.

Restaurant Dish: Martinique Bistro

Dress code: Casual chic

Martinique is not your typical NOLA bistro; it is more like a testament to a multi-cultural food experience. But it remains a top choice among bed and breakfast Innkeepers in New Orleans. And for good reason.  Originally opened by Hubert Sandot in 1994, Martinique paid homage to his French-Caribbean heritage. The Chef infused his unique cultural traditions into the menu, the atmosphere, and even the restaurant name.

 Though Cristiano Raffignone purchased the bistro in 2003, Martinique has stayed true to its roots. Raffignone, who was born in Paris coincidentally, kept the name to go along with the tropical feeling of the cozy bistro. And the good news is that this little piece of Island heaven is only a streetcar and a short walk away from one of the most popular New Orleans bed and breakfast Inns in the city.

The fare can best be described as French cuisine with Caribbean accents; this can be translated to the chefs have fun with these inspired creations. Standout dishes on the menu include:

 Lunch:

Scottish Smoked Salmon Club with Apple-Smoked Bacon, Tomatoes, Arugula & a Housemade Remoulade on a Croissant

Sautéed Medallions of Chairman’s Reserve Organic Pork Tenderloin, Roasted Rustin Peach-Sage Demi Glace, Vidalia onion “Jam”

Fish of the Day, Pineapple-Thyme Vinaigrette, Cucumber Slaw, Local Garden Sprouts

*Do try the lunch special. $20 gets you an appetizer, entrée and dessert.

 Dinner:

Sautéed Escargot, Local Green Garlic Maitre’d Butter, Maytag Blue Cheese Gratinee

Petite Louisiana Gulf Shrimp Cake, Celeriac Remoulade, Smoked Tomato, Horseradish Vinaigrette

Louisiana Blue Crab Cobb Salad: Baby Spinach, Arugula, Apple Smoked Bacon, Avocado, Hard-Boiled Egg, Blue Cheese & a Green Goddess Dressing

Oven Roasted Steen’s Cane Syrup Cured Duck Breast & Confit Duck Leg Quarter, Ginger -Blueberry-Port Demi-Glace, Stone Ground Goat Cheese Grits

Roasted Eggplant & Creole Tomato Provencal, Chevre, Fire Roasted Peppers, Basil oil

The cross-cultural influence that can be seen in the menu can also be observed in the bistro. The casually elegant atmosphere in Martinique is carried on from the indoors to the outdoors as the space transitions from the indoor seating area to the lush courtyard. Bright colors lend an island-y feel to the interior, while aged wood and Italian sconces give the space a Mediterranean influence. Enveloped in greenery and scented with jasmine, the courtyard is quite romantic, and not surprisingly, the best seat in the house when weather permits.

When the courtyard is closed, however, Martinique loses about sixty seats, and everyone’s favorite spot becomes that much smaller. It is very important to reserve a table here ahead of time so you’re not left on the curb.

 Martinique Bistro is just a short streetcar ride away from our New Orleans bed and breakfast. If you book a stay with the Avenue Inn B&B , our innkeepers will be happy to make a reservation here and do anything in our power to make the most of your time exploring the city that we are proud to call home.

While the true Martinique lies thousands of miles away surrounded by the Caribbean Sea, this Martinique seems to fit right into the Big Easy, so make a point to stop by this unique cultural haven on Magazine Street. After all, staying at a historic bed and breakfast adds charm to New Orleans lodging.

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Have you dined at Martinique? Have you been a guest at the Avenue Inn? Please comment about your experience.

Dress code: Dressy Casual to Dressy

Exterior

Many locals can attest to Gautreau’s wild popularity. Nestled in a charming historical building that was once a drugstore, this little bistro has a certain je ne sais quoi that captivates guests. Through potentially devastating circumstances such as a bad economy and changes in the kitchen, Gautreau’s has managed to remain at the top of its class.  This could be a result of their elegant atmosphere, or possibly their quality contemporary Creole/modern French fare that leaves New Orleans Bed and Breakfast guests and the locals begging for more.

Stepping into the Uptown restaurant feels a little like stepping into a Parisian bistro. From the tromp l’oeil hand-painted walls to the collection of antique mirrors from France dispersed throughout the space, guests can definitely spot the French flair. It is precisely this old-world charm that makes Gautreau’s a popular date-night spot.

The current mastermind behind these crave-worthy dishes is Sue Zemanick. Gautreau’s popularity may have something to do with the creative genius of their chefs. Zemanick is the third chef from Gautreau’s to be named “America’s Top Ten Best New Chefs” in Food & Wine magazine. Adding to that success, Gautreau’s has received much recognition in The New York Times, Gourmet, Bon Appetit, and Town and Country magazines.

While the chefs of Gautreau’s have always respected classic New Orleans dishes, they inject a bit of French flavor in to the mix, and routinely change the menu about every six weeks to keep things fresh. Past dishes have included a duck fillet with red cabbage, sautéed halibut with veal cheek ravioli, confit of duck with Beluga lentils, Louisiana blue crab with pasta, seared scallops with fennel and a citrus glaze, roasted chicken with haricots verts, filet mignon in a sauce bordelaise, and bacon-wrapped pork tenderloin with creamed corn and roasted tomato pork jus.

Main dining room

Private event

Although the interior is cozy, private dining options are available. While the main dining room is located downstairs, there is a larger private room upstairs that can be rented out for a number of occasions.

To experience Gautreau’s, making an advanced reservation from your bed and breakfast in New Orleans would be the best way to go. The bistro is open on Mondays through Saturdays. Gautreau’s is located conveniently close to the Avenue Inn Bed and Breakfast in the garden district, so all of you serious foodies can book a weekend, and get your personalized taste bud tour of NOLA courtesy of the Innkeepers.Its just a short streetcar ride away.

So picture this: Only a short streetcar ride from your Bed and Breakfast, you are dining in a charming New Orleans French bistro, sipping a vintage Merlot, and ordering a creamy scallop risotto as a starter. A dream? Not really. Let Joe and Bebe of the Avenue Inn Bed and Breakfast be your ambassadors to New Orleans dining. They can make this foodie fantasy a reality. Come discover the product of timeless elegance and inspired cuisine at Gautreau’s.

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Have you experienced a meal at Gautreau’s? Please share your comments here.

Dress code: Casual/Dressy Casual

Upon walking into this Uptown landmark from your New Orleans bed and breakfast,  you feel right at home.  You will never encounter the initial waves of faux affection that greet customers at select nouveau modern bistros or have to deal with a pretentious waiter sporting a fake French accent. Nope, Clancy’s is the real deal, and its strong local following re-building steadily since Hurricane Katrina can attest to that. Not to say that you won’t see bed and breakfast visitors to New Orleans filling the tables next to yours, you will!

The Positives: A breakdown of everything that makes the Clancy’s experience genuine:

An Avenue Inn B&B guest favorite: Clancy's

-Fun and friendly environment: Warm and inviting, Clancy’s has retained the feeling of everyone’s favorite neighborhood café.  From the accommodating staff that makes you feel like family (host Nash could not be more hospitable and your New Orleans bed and breakfast Innkeepers have developed a good relationship with him over the years), to the no-nonsense food, Clancy’s is a dining experience that will add comfort to any day.

-Serves fearless Creole cuisine: While lesser restaurants shy away from the old-school Creole restaurant dishes and go toward more contemporary concoctions, Clancy’s serves up the dishes that put New Orleans food on the map. This being said, the chef does take some creative liberties and works in new dishes with the traditional ones, all made only with the freshest of ingredients to produce the top-notch New Orleans cuisine locals know and bed and breakfast guests love.

-Consistent food: Clancy’s is not fine dining, nor does it claim to be, but it is consistent. The gumbo will taste the same on Tuesday as it does on Friday, and customers can appreciate that.

Proud hosts like Nash are at the heart of what makes Clancy's such a great experience.

-Many rooms great for private dining: While the restaurant has a neighborhood café feeling, it is not short on space. In addition to a large dining room and bar area, there is an upstairs area that’s perfect if you’re in the mood for a little privacy.

-On-premise wood smoking capabilities add flavor to the menu: Another finer point to Clancy’s is it was the first non-barbecue restaurant with in-house smoking capabilities. To this day, the chef still adds a little zest to his menu by providing these items.

-Sizeable wine list: For a casual type place, the wine cellar is surprisingly upscale- talk about good taste!

Points to consider: Things to bear in mind before hitting up this neighborhood favorite

-Reservations: As this restaurant is a local favorite, reservations must be made well in advance before stopping in.

-Lunch and dinner days differ: While dinner is served consistently Monday-Saturday at Clancy’s, lunchtimes are limited and only run Thursday and Friday.

-Popular bar: In addition to the waiting crowd partaking in pre-dinner drinks, many singles will eat opt to eat at the bar, making space a little tight. As a general rule, don’t expect to be able to push a large party in at the bar during the dinner time rush.

Hot dishes: Don’t miss these menu standouts:

-Fried eggplant with aioli

-Marinated crab claws,

-Seared sea scallops with foie gras and port reduction,

-Shrimp remoulade, ?fried oysters with Brie ?sweetbreads chef’s way (changes daily),

-Rabbit sausage en croute

-Boston salad with walnuts, hearts of palm, and blue cheese

-Smoked soft shell crab (or any other way)

-Grilled fish with smoked salmon

-Seared tuna au poivre

-Angel hair pasta with crabmeat and grilled tomato

Bring the family, dine alone, or come with a significant other: if you’re looking for casual with class dining in a friendly atmosphere, Clancy’s is one uptown New Orleans bistro only minutes from your Bed and Breakfast on St. Charles Avenue that hits the target every time.

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Have you eaten like a local at Clancy’s? Staying at the Avenue Inn Bed and breakfast in New Orleans? Share your experiences here.

Dress code: Casual-Dressy casual

La Petite Grocery, led by executive chef Justin Devillier, is making a name for itself among NOLA’s finest establishments. When you dine at La Petite Grocery you are not only indulging in the crème de la crème of New Orleans inspired cuisine, but also partaking in the rich history that surrounds the restaurant, from the name to the location. And the bonus is that the restaurant is only a few blocks from your New Orleans Bed and Breakfast

The name of the restaurant came from the history of the Magazine Street building that houses it today. It all started with a cottage on the corner of Magazine Street and Berlin, which is now known as General Pershing Street.  Built by John B. Willig,  Frank W. Mackie, an eager entrepreneur, leased the building from Willig, and they joined forces to create a specialty grocer outlet offering the finest imported teas, fresh-roasted coffee and the creamiest butters. During the store’s 35 prosperous years, Mr. Mackie acquired ownership of the store from Willig.

But in May 1908, tragedy struck in the form of a fire that left the entire area devastated. Mr. Willig and his daughter made an honorable gesture and rebuilt the store for Mackie, with the help of others, right at the same address. This resulted in a building that stood out from any other in the neighborhood. It featured a full service grocery in front with a barn in the back that could be used to house delivery carriages, horses, and stable caretakers. Tea, coffee and butter were still store specialties. The store was passed down in the Mackie family for close to 4 decades, but finally closed down in 1982.

La Petite Grocery opened its doors in March of 2004 in none other than the same building that Frank Mackie and John Willig built together nearly 100 years earlier. Today, La Petite Grocery follows the same tradition of the former store and proudly offers locally roasted coffee, fresh produce and exotic teas. A meal at La Petite Grocery evokes the sensation of the rich heritage as guests enjoy the fresh offerings of which Mr. Willig and Mr. Mackie were oh so fond of. And the locals and New Orleans bed and breakfast guests have been soaking up the heritage that La Petite offers.

As for the menu, guests can enjoy items like double cut pork chop with roasted pepper jam, gulf fish “court boullion” with blue crab beignet, all natural chicken with sauteed kale & bread pudding, and veal flank steak with Parmesan risotto and bone marrow demi-glace, just to name a few.

Be warned: Uptown New Orleans bed and breakfast out of towners and regulars usually keep the seats pretty warm at this gourmet spot, so be sure to make a dinner reservation ahead of time. In a hurry? Grab a drink at La Petite Grocery and choose from an extensive wine list (by the glass or bottle) or go for an inspired cocktail to start your night out right. Whatever the occasion may be, La Petite Grocery will go beyond your expectation with style and flair. Whether on lunch break or attending a full course dinner, you’ll bask in the ambiance of richly prepared foods and an even richer Louisiana history.

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Have you had the pleasure of dining at Le Petite Grocery? Did you stay at the Avenue Inn Bed and Breakfast in New Orleans? Please share your experiences here.

Dress code: Dressy casual

There are many restaurants on Magazine Street, but there is only one that got voted “sexiest dining room in New Orleans” by Travel and Leisure Magazine. That one restaurant is a quaint little place offering some out-of-this-world French-Italian cuisine. If you don’t go out of curiosity for how sexy an eating area can actually be, go for the food, because it could easily become your next date night spot. And the good news is that the Avenue Inn Bed and Breakfast in New Orleans is only a short walk to the restaurant.

The French-Italian offerings at Lilette make it a stand-out joint among the traditional Creole restaurants dotting the city. The restaurant’s Mediterranean flair comes from Chef John Harris, who recalls his fondest childhood memories in the kitchen with his Italian mother. Swing by for lunch, bring a group for dinner-the more people the more to try-or come just for the dessert and coffee, no matter what your order, the offerings at Lilette are sure to please your palate. Here is just a sample of the culinary treasures that will meet you:

White truffle parmigiano toast with wild mushrooms, marrow and veal glace

Potato gnocchi with sage brown butter and parmigiano cream

Bouillabaisse with lobster, scallop, cod, shrimp, clams, mussels and Alaskan king crab claw in a ?saffron-lobster broth with rouille crouton

Grilled Hawaiian spearfish with braised escarole, sunchoke puree and satsuma-basil butter

Littleneck clam chowder with potatoes, leeks, bacon, cream and a garlic-parsley butter crouton

After sampling these offerings and many more selections in the mood-lit, red-walled dining room of Lilette, you may start to understand why Lilette nabbed the “sexiest dining room” award. Before you invite a date, make a reservation as the dining room tends to fill pretty quickly with locals and visitors staying at New Orleans bed and breakfasts.

Better yet, book a romantic weekend stay at the Avenue Inn Bed and Breakfast before the summer ends for your personalized foodie tour of New Orleans. Nestled in Uptown New Orleans our Garden District bed and breakfast will be just the ticket for some fun and relaxation…and some killer food, of course!

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Have you dined at Lilette Restaurant? Stayed at the Avenue Inn Bed and Breakfast in New Orleans? Please add your comments below.

It is believed that the inspiration for the Praline originated in France at the Château of Vaux-le-Vicomte. There, Chef Lassagne, employed by the17th-century sugar industrialist Marshal du Plessis-Praslin (1598–1675) prepared a confection with whole almonds individually coated in light caramelized sugar. Traditional candies of the day were made from dark nougat which covered many nuts to form a sheet which was then cut into squares.

There are several rumored accounts of the actual creation of the candy itself. Some versions have Chef Lassagne getting the idea from children who were scavenging for scraps in the kitchens, nibbling on almonds and caramel left over from one of his pastry creations. In another tale, the children were discovered stealing almonds from the kitchens. When Lassagne followed a delicious smell, he found the children caramelizing the almonds in sugar over a candle. One more version had Lassagne getting the idea from a clumsy young apprentice who knocked over a container of almonds into a vat of cooking caramel.

But the most intriguing account of all paints du Plessis-Praslin as a notorious ladies man, who asked his chef to come up with an irresistible treat he could present to the women he would court. It is said that he would put the sweet sugary nuts into little parcels marked with his name, which is why people began to refer to the sweets as “Praslines”.

French settlers brought the recipe interpretation to Louisiana in the 1700′s, and discovered that pecan trees were plentiful. These nuts were substituted for the almonds and were sweetened with sugar cane. During the 19th century, plantation cooks and later New Orleans chefs added cream to thicken the confection, and thus created what became known throughout the American South as the Praline.

Pralines are a very simple confection. Sugar makes up about 90 percent of the recipe, followed by butter, condensed milk, and vanilla. The mixture is cooked down to the soft-ball stage, then the pecans are added. The basic flavor is that of caramelized sugar, with its slight bitterness and taste of butterscotch. The vanilla is an important but subtle aspect, and a good mouth feel comes from the milk. There are dozens of other flavor varieties today.

In New Orleans,  not too far from our bed and breakfast, Loretta’s has pecan, coconut, chocolate, and rum flavors of pralines. Her Pralines are some of the best. At Aunt Sally’s in the French Market, her original product has a beautiful vanilla note and creamy texture. One can watch the manufacturing process in the window, or go in and take in the aroma. After boiling the liquid concoction for a half-hour, they pour the sticky, molten mixture onto a marble slab around pecans. Simple, yet perfect and you’ll be hard put not to buy a box to take home.

The right pronunciation of the word is “prah-LEEN.” The only people who say “PRAY-leen” are those who would say “CRAY-fish” or perhaps if they are from Texas!  Our advice? Have a sweet time in New Orleans no matter how you pronounce the candy’s name and check-out all the confection shops in town to look for the flavor that appeals to you the most. The praline has become a favorite treat in NOLA, so go ahead and try the sweet that has left a major mark on New Orleans cuisine! The Innkeepers of the Avenue Inn Bed and Breakfast can give you a map with all the popular locations that produce the little morsels.

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Have you eaten a New Orleans Praline? Stayed in a Bed and Breakfast? Have your own recipe or story to tell? We’d love to hear about it in the comment section below.

Dress code: Casual-Dressy casual

Everything that Paul Prudhomme touches turns delicious, or so it seems. The man who launched a million smiles with his spicy gumbo and other Cajun fare is a NOLA original, a longtime innovator on the restaurant scene. Ever since he began commandeering Commander’s Palace (another Avenue Inn favorite) in the 1970’s, a ragin’ Cajun fever swept through New Orleans. To this day, the fever is still burning, and has gained momentum. A majority of what Prudhomme began cooking up in the 70’s became synonymous with New Orleans style cuisine, so it would be a great injustice to not credit Chef Paul Prudhomme for his indelible mark on the NOLA restaurant scene. Chef Paul invented the blackened technique for redfish early in his career and the rest is history.

Fortunately, guests to our New Orleans bed and breakfast do not have to go far to enjoy a bit of heaven, Cajun style. Its only a 10 minute streetcar ride to the french Quarter where the restaurant is located. Immediately upon being seated for dinner at K’Paul’s Kitchen you are served a basket of various assorted homemade bread. Some people have noted that this is worth the trip. But leaving it at that would be neglecting the main element: the entrée. Prepare your palate for all the food that made New Orleans famous, with a gourmet twist. If you are in the mood for celebrating, K-Paul’s is the place! Blackened yellowfin, eggplant pirogue seafood Altchafalaya, Louisiana drum fish, shrimp remoulade, jambalaya, and of course, gumbo are all available for the hungry guest. The menu does change, but getting served up a Cajun classic is always a possibility. In the mood for a celebration? Even better! The New Orleans version of a mariachi band- just three men and their brass-will serenade you while celebrating any occasion!

If you are or will be visiting New Orleans, staying in a bed and breakfast,  going to K-Paul’s Louisiana Kitchen would be a novel idea. It’s consistent, the staff is always friendly, and who better to serve you up a little bit of New Orleans than the legendary Chef Paul Prudhomme? Just bring yourself and a hearty appetite, and leave the rest to history.

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Do you want a taste of the Big Easy? Book your stay at the Avenue Inn Bed and Breakfast in the beautiful Garden District and the innkeepers will be happy to personalize your very own food tour to give you the full New Orleans flavor.

Restaurant Dish: Jacques-Imo’s Cafe

The dress: Anything goes

The owner and chef of Jacques-Imo’s Café greets a table donning a white chef’s jacket, shorts and a pair of Birkenstock clogs. It’s not a costume, just another day at the ever- Eclectic Cajun/Creole cuisine eatery in Uptown New Orleans only minutes from our bed and breakfast. In fact, locals often pick to end their night of NOLA partying with a stop at Jacques-Imo’s for some late night fare in a casual cool atmosphere.

Eclectic, Cajun and Creole are three words often used to describe the cuisine at Jacques-Imo’s Café, and the descriptions are pretty spot on. The creative force behind the unique atmosphere and food is Jacques “Jack” Leonardi. Surprising quirks can be found in every aspect of the restaurant, from the unexpected kitschy décor to the their psychedelic spins on New Orleans classic dishes like fried oysters finished off with tangy plum and sesame sauce.

Not content with settling for the same classic dishes over and over again, Leonardi is a man who appreciates change. Whether it’s a new sauce to a classic dish, or a pop of curry, the chef is not afraid to experiment. With this said, Jacques-Imo’s Café still serves up piping hot classics, such as barbecue shrimp, redfish, sausage gumbo, fried chicken and of course, oysters.  Tourists to the Avenue Inn Bed and Breakfast in New Orleans as well have embraced the local haunt, and continue to sprinkle the stream of locals that line up at the door. Quite a hit with many crowds, Jacques-Imo’s Café can get pretty busy into the night, so don’t be put off by a wait time. If you are in a party of 5 or more, you can call ahead and make a reservation, otherwise it is first come first serve. That is, unless you know the trick to get in (less than five minutes wait) that the Innkeepers at the Avenue Inn Bed and Breakfast know.

So the next time you are on the prowl for some great grub, try Jacques-Imo’s Café, where the unexpected has never tasted better.

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Interested in Jacques-Imo’s or another NOLA hotspot? The Innkeepers of the Avenue Inn Bed and Breakfast in New Orleans would be happy to assist in personalizing your foodie tour of NOLA. Call today to make a reservation and begin your adventure!

The fare: Contemporary Creole

The dress: Dressy Casual

Nestled in New Orleans’ Magazine District in a converted cottage not far from the Avenue Inn Bed and Breakfast in New Orleans is the inconspicuous  Bistro Daisy.  Don’t be fooled, inside these doors is a foodie’s paradise; make a reservation and devour contemporary American fare served with “ma and pa” hospitality.  The intimate venue manages to mix the best of both worlds, and NOLA residents have heralded the restaurant as a great choice for a romantic and reasonably priced dinner.

Bistro Daisy is operated on team dynamic in every sense of the word- it’s owned by husband-wife team Anton and Diane Schulte.  If you happened to wonder about the creative name, it comes from their daughter, Daisy. While Diane manages the front of the house, and has been known to greet guests warmly, her husband, stationed in the kitchen, has been known to make mouths water. Chef Anton cooks with fresh, seasonal (and much of the time local) foods prepared with American bistro flair. Although the food is categorized as contemporary Creole, the dishes are not too “froo froo” to the point of confusion. Chef Anton has quite a knack when it comes to knowing what flavors to pair for maximum effect.

DO TRY:

-Porcini dusted roast chicken

-Beef filet with a red wine demi and foie gras butter

-The handmade ravioli

-Louisiana oysters poached in horseradish, bacon and garlic cream

If those selections do not speak for themselves, need we mention their pièce de résistance? A well-rounded wine list to top off any of Bistro Daisy’s scrumptious offerings. Bonne petit!

The Innkeepers of the Avenue Inn Bed and Breakfast in New Orleans would be happy to assist with making reservations at Bistro Daisy. Just mention the day and time when you are making room reservations. Your restaurant request will be advised on arrival and Joe and Bebe will give you a VIP intro card to give to the staff at the door.

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Do you have the scoop on Bistro Daisy? Stayed in a New Orleans bed and breakfast? Leave your comments here.

 Here are eight traditional menu items and the places considered doing the best at presenting them. Just keep in mind that for every restaurant that one can name as the “best”, there are 10 more that someone else can name…and they would be right on target too.

Shrimp Remoulade

Arnaud’s  813 Bienville 504-523-5433  (French Quarter)

Upperline 1413 Upperline 504-891-9822  (Uptown) 

Both restaurants serve plump shrimp with a red-tinted remoulade; Arnauds is spiked with horseradish and Upperline tops Fried Green Tomatoes with the delicious sauce (their invention). 

 Brennan’s Bananas Foster (couresty of: http://bit.ly/X0jmf)

Bananas Foster

Emeril’s Delmonico 1300 St. Charles Avenue  504-525-4937 (Lower Garden District)

Brennan’s  417 Royal Street  504 525-9711  (French Quarter)

The bananas sauteed in melted brown butter and booze dish was created in 1951 by Paul Blangé at Brennan’s Restaurant. It was named for Richard Foster, a friend of Owen Brennan, who was then the New Orleans Crime Commission chairman. Its still great at Brennan’s, but the theatrics table-side are wonderfully staged by the staff at Emeril’s.

Boiled Crawfish

The Galley  2535 Metairie Rd 504-832-0955   (Old Metairie, suburb)

Kjean Seafood   236 N. Carrollton Avenue 540-488-7503  (Mid-city)

Kenner Seafood  3140 Loyola Dr.  (Kenner, suburb)

The Galley and Kenner Seafood both serve ample portions of fresh boiled crawfish that will have you sucking the heads and pinching the tails till you can’t eat anymore. Kjean is a retail seafood store and sells the little mud bugs by the pound in take-home sacks, piping hot from the boiler. 

Gumbo 

Dooky Chase  2301 Orleans Avenue 504-821-0600 (7th ward)

Liuzza’s by the Track 1518 N. Lopez  504-943-8667 (Gentilly by the racetrack)

There’s so much in Leah Chase’s gumbo. The thin greenish brown broth has shrimp, two kinds of sausage, ham, chicken and veal stew meat. It’s totally awesome. So is the Gumbo at Liuzza’s which relies on a melange of spices to bring forth the taste. The shrimp there are cooked to order keeping them plump and firm within the stock.Central Grocery’s claim to fame: the muffuletta. Courtesy of: http://bit.ly/b8A5s0

Muffuletta

Central Grocery  923 Decatur Street  504-523-1620 (French Quarter) 

Cochon Butcher  930 Tchoupitoulas Street  (Warehouse District)

The Muffuletta sandwich had its debut in 1906 at the now famous little Italian grocery in the French Quarter, operated by Salvatore Lupo, a Sicilian immigrant. It has been described as “one of the great sandwiches of the world.” It consists of one round muffuletta loaf, split horizontally. The loaf is then covered with a marinated olive salad, then layers of capicola, salami, mortadella, emmentaler, and provolone cheese. Waiting in the long lines for the sandwich is well worth the effort as they still have the best one in town. Cochon Butcher, a relative new comer with an award winning owner/chef does a nice job with the sandwich using in-house salami.

Oysters Rockefeller

Bourbon House  144 Bourbon Street  504-522-0111 (French Quarter)

MiLa  817 Common Street 504-412-2580  (Central Business District)

Bourbon House serves the dish the old-fashioned way: The oysters arrive on the shell in a bed of rock salt, each covered in a thick layer of blended greens enriched with butter, bread crumbs, hard cheese and a touch of anisette liqueur. The dish is prepared better than its originator, Antoine’s, where it was created a century ago.  MiLa, a cutting edge establishment, has modernized the recipe serving the oysters poached off the shell, fragrant with licorice root and fixed with wilted spinach and a bacon chip.

Roast Beef Po-Boy

R&O  216 Old Hammond Highway 504-831-1248 (Metairie, suburb)

Merlin’s Place  5235 Franklin Avenue 504-284 (Gentilly)

Both restaurants season and roast their own beef, apply the right amount of gravy and toast the bread. The beef is so tender it falls apart and does not need slicing. R&O runs its sandwiches open-faced under the salamander (broiler) before serving, a technique which serves to caramelize some of the meat and bring out the flavor. Merlin’s is more of a joint than a restaurant serving other good items such as tamales to go along with its awesome po-boy.

Trout Meuniere Amandine

Galatoire’s  209 Bourbon Street  504-525-2021  (French Quarter)

Mandina’s  3800 Canal Street  504-482-9179 (Mid-city)

The most popular entree at Galatoire’s is this dish, seasoned, floured and fried; then served beneath a scattering of toasted almond slivers in a caramelized brown butter beurre blanc. Galatoire’s requires a jacket, so if you are not in the mood for up-scaling your dress, try Mandina’s which has almost the same touch on the delicacy except you’ll get the entree with a side of fries.

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Have you tried one of the classic menu items that have become synonymous with New Orleans cooking? Dined in one of the restaurants mentioned above? We would love to read your comments.

The fact that Cajun and Creole cooking are so intertwined does not make matters easy.  Restaurants like K-Paul’s Louisiana Kitchen and Cochon are two of New Orleans’s most popular “Cajun” eateries; however, even these favorites are not full-blooded Cajun.

 Cajun food is a product of Cajun country. If one thinks of the rural expansion of marshes, swampland, and bayous around Lafayette, then you’re on the right track. Cajun people are descendants of French Arcadians from Eastern Canada, and their food is a product of the ingredients and resources of rural people. For example, Cajun food is porkier than New Orleans’s Creole food. The rural lifestyle that Arcadians once had is even reflected in the simple cooking style of Cajun cuisine. Unlike Creole food, there is no European influence on the cooking techniques, yet the food is flavorful and savory.

A Creole is one born in south Louisiana of parents who immigrated from Europe–most particularly France, Spain, and Portugal. In In Colonial times, they often migrated here via Cuba and the West Indies. Creole cooking is influenced by the techniques developed in Europe; the Creoles in New Orleans tended to be cosmopolitan and sophisticated; so was there food. 

Cajun fever spread through the Big Easy in the early 70’s when Paul Prudhomme commandeered the kitchen at Commander’s Palace. Then in 1979, Prudhomme left his post as Head Chef and opened K-Paul’s, and the rest is history. Since these two iconic restaurants became dominate on the local scene, the Cajun sensation spread throughout New Orleans, but was always mixed in with the Creole flavors. Thus began the entanglement of Creole and Cajun, right up to present day.

  Creole Jambalaya 

The differences? Creole jambalaya tends to be reddened with tomato, while Cajun jambalaya tends to be brown and lack tomato. Gumbo is smokier in Cajun country than in New Orleans where there is more Creole influence. But you do see oysters Rockefeller (a traditional Creole dish) in Lafayette, and crawfish etouffee (a traditional Cajun dish) in New Orleans. There’s been so much cross-fertilization of the styles over the decades that the merger has been consummated. And most folks can’t really define the food styles. They just want that flavorful cooking that can truly only be found in South Louisiana.

Cajun or Creole? You’ll have to decide as you eat your way through the region on your next visit.

Makes:     6 servings

Ingredients

2 cups prepared egg nog

1 egg slightly beaten

1/2 tsp cinnamon

dash nutmeg

6 croissants or day old hot dog buns (with crust trimmed off)

3 tbsp butter

Garnish

pecan chips or

chocolate chips or

candied fruit

powdered sugar

maple syrup

Preparation

In a shallow bowl, mix the eggnog and cinnamon and allspice thoroughly. If using croissants slice lengthwise. If using hot dog buns trim off the crusty brown surfaces, the buns will look like logs.

 On a griddle or in an iron skillet melt a few tablespoons butter, meanwhile dipping the bread in the batter and coating all sides. Place on the griddle and cook until golden brown on all sides about 1 to 1 1/2 minutes. Repeat for the rest of the bread. Option: If you have a retail “fry baby” or other deep frying appliance, the buns work great dipped in the batter and cooked golden brown, drain before serving. My grandmother used to do this and it was awesome, try it!

 Serve immediately topped with pecan chips, chocolate chips or chopped candied holiday fruit leftover from your fruitcake recipe. Dust with powdered sugar just like they do the beignets at Cafe du Monde in the French Quarter. Serve warmed maple syrup on the side.

 Apprécier!  (enjoy)

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Have any holiday recipes you’d like to share? Go ahead and post them here!

Heron moved to Memphis, Tennessee in 1889, patented his creation, and began selling it in sealed bottles with the slogan “None Genuine But Mine” and “Two per customer. No Gentleman would ask for more.” Southern Comfort won the gold medal at the 1904 World’s Fair in St. Louis, Missouri.

An 1871 rendering of “A Home On the Mississippi” was commissioned by the U.S. government as part of a documentary program on the Mississippi River. The scene is an original work by Alfred Waud depicting Woodland Plantation in West Pointe à la Hache, Louisiana, not far from New Orleans. The image first achieved notability when it published as a chromolithograph by Currier and Ives. When prohibition ended, Currier and Ives licensed the image to the makers of Southern Comfort whom continue to use the image on their liquor labels today.

Enjoy this cocktail libation at holiday time, or any time. 

Ingredients:
1 cup white rum
1 cup Southern Comfort
1/4 cup Cherry Schnapps
1 cup grenadine or raspberry syrup
1/4 cup orange juice
2 cups crushed ice
1/2 cup raspberries or strawberries

Instructions:
Blend ingredients for three to four minutes and pour into tall cocktail glass. Garnish with fresh berries and orange wedge.
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Do you have a favorite cocktail recipe appropriate for holiday enjoyment? Share yours below or add a comment.

            Let’s face it: nobody likes to wash dishes all weekend long at home…so save yourself the trouble and plan to feast at any of these popular New Orleans establishments-read on for some mouthwatering Turkey Day treats- and don’t worry, the only thing you’ll wash is your favorite holiday clothes to put in your suitcase!

A few suggestions from among more than 49 restaurants offering Holiday fare during Thanksgiving:

1. MiLa: Known for their fresh seasonal menu & French inspired creations, MiLa puts the casual cool in downtown New Orleans.

Thanksgiving Dinner

Prix Fixe: $35

First Course:

Autumn Chicory Salad: Candied Walnuts, Blue Cheese, Satsuma Vinaigrette

or

Spiced Pumpkin Soup: Seared Scallop, Porcini Marmalade, Crème Fraiche.

Second Course:

Roasted Turkey Breast: Cornbread Dressing, Brussel Sprouts, Cranberry Sauce, Shiitake Gravy

or

Braised Beef Shortribs: Buttermilk Potato Puree, Autumn Root Vegetables, Red Win Jus.

or

Redfish a la Meuniere: Haricot Verts, Cauliflower Puree, Lobster Sauce.

Third Course:

Vanilla Bean Rice Pudding: Brandy Soaked Dried Fruits, Fresh Mint

or

Red Velvet Cake: Cream Cheese Ice Cream, Pecan Praline.

Open 11:00 am- 4:00 pm Thanksgiving Day. 

Ralph’s on The Park: Come enjoy highly acclaimed Contemporary Creole cuisine right in City Park!

Entrée price includes choice of appetizer & dessert:

Choose: Turtle Soup, Butternut Squash Soup, City Park Salad, Pulled Pork Spring Rolls, Oyster Vol-au-Vents, Crab Beignets, Shrimp Remoulade with Heirloom Tomatoes.

Entrée:

Roasted Duck, $42: Pecan wild rice, kumquat chutney, baby green beans.

Roasted Turkey, $38: Oyster dressing, seasonal vegetables, cranberry sauce, gravy.

BBQ Gulf Shrimp & Grits, $36: Butter, black pepper, housemade Worcestershire, stone ground grits.

Double Cut Pork Chops, $40: Smoked and grilled, bean & bacon ragout, molasses cornbread dressing, red onion marmalade.

Blacked Gulf Fish, $44: Shrimp & mirliton cake, blue crab butter sauce.

Grilled Filet Mignon, $52: Roasted & mashed sweet potatoes, asparagus, foie gras demi glace.

Veal with Crabmeat, $45: Herb panned, jumbo lump crabmeat, roasted garlic, farmer’s market cauliflower, blue cheese pan sauce.

Dessert:

Sweet Potato Bread Pudding, Chocolate Cake, Cherries, Meyer Lemon Tart, Crème Brulee, Vanilla Ice Cream, Satsuma Sorbet.

Call 504-488-1000 for reservations.

But that’s not all…Here is a list of local eateries pulling out all the stops to make your Thanksgiving positively yummy!

-Commander’s Palace (An Avenue Inn favorite!): special Thanksgiving menu. 1403 Washington Ave. 504-899-8221.

-Muriel’s: offering a special menu- three courses, $38. 801 Chartres, 568-1885. 11 a.m.-4 p.m.

-Red Fish Grill: buffet. 115 Bourbon, 598-1200. Noon-8 p.m.

-La Provence: offering a special menu: four courses, $45. 25020 US 190, Lacombe.  985-626-7662.

-Bourbon House: special menu. 144 Bourbon, 522-0111. 11 a.m.-8 p.m.

-Cafe Adelaide: special menu, 11:30 a.m.-7 p.m.?CBD: 300 Poydras Street. 504-595-3305.

-La Famiglia: special menu, about $30 for three courses. Metairie: 541 Oaklawn. 504-833-8877.

-Maple Street Café: Special menu, a three-course prix-fixe with many selections in each for about $30. 7623 Maple, 314-9003.

-Monteleone Hotel Le Café: buffet style. 214 Royal, French Quarter. 523-3341. 11 a.m.-4 p.m.

-Tujague’s: Traditional table d’hote menu, $38 for adults, $9 children.? 823 Decatur. 525-8676. 11:30 a.m.-8 p.m.

-Latil’s Landing, In Houmas House Plantation: buffet style, $55 adults, $25 children under 10. 225-473-9380.

The Avenue Inn Bed and Breakfast is conveniently located steps from the French Quarter (and many of the aforementioned restaurants) and we would love to make your Thanksgiving memorable. Don’t hesitate, book your Thanksgiving getaway today and experience Turkey Day in the Big Easy. 1-800-490-8542

Serves 2-4

Ingredients:

2 large eggs (cholesterol free egg substitute maybe used)

Splash of milk or cream (Mom always added this to her eggs)

Salt and pepper to taste

Two second coating of non-stick cooking spray

One pat of butter

2-3 ounces of sliced sharp cheddar cheese (or more if you prefer)

Garnishes

Equipment:

Glass bowl, wire whip, spatula, non-stick omelet or frying pan

Steps:

Crack eggs into a bowl or pour in substitute (glass is best) and add milk or cream and salt and pepper. Use wire whip to beat egg mixture thorouglhly, about 1 minute. Bring the pan to temperature using high heat, and them reduce to medium to prevent the non-stick spray and butter from burning when added to the pan. A good way to test for correct temperature is wiht a few drops of tap water. It should form balls when it comes into contact with the hot surface of the pan (using both products prevents sticking and adds to the flavor.) Pour in the whipped egg mixture and with the spatula, pull back the edges of the omelet from the pan side allowing the excess liquid to form with the omelet. Flip or turn the omelet over once the first side has lightly cooked and top with 1/2 of the cheese. After about one minute, the cheese will be soft enough from the heat of the egg to stick in place . Flip the omelet over with the cheese side down and add the remaining cheese to the second side. As it cooks, it will fluff up and add a bit of volume. Gently “grill” or toast both sides until the cheese is crusty and the egg surface has slightly browned.

Toppings

You can garnish the eggs with toppings such as chopped chives, fresh chopped parsley, died red and green peppers or bacon crumbles. You may want to personalize the recipe by adding favorite ingredients to the mixture before cooking. Ideas include spinach, mushrooms, western omelet,veggies, onions, caper or anchovies. Make sure the ingredients are patted dry of excess moisture before adding them to the whipped eggs.

Holiday Ideas

How about fall or Halloween brunch. Top the finished omelet with a dollop of warm pumpkin pie filling, a little allspice and some bacon crumbles. For Christmas, thin slice some Christmas stollen, toast it and place the finished omelet on top of the toast. Pour warmed maple syrup on top. Let your imagine go for any holiday and enjoy!

Grandma’s Overnight Egg-Cheese Souffle: Taste all the comforts of home in this savory and easy-to-prepare recipe!

MATERIALS:

-Sharp bread knife

-cake or serving spatula

-Butter spreader

-Wire whip

-large mixing bowl

-9X13 glass baking dish

THE BASICS:

• 9 slices white bread
• ½ stick butter (at room temperature)
• 12 oz. sharp Cheddar cheese, finely shredded (packaged from the grocery      is easiest)
• Non-stick cooking spray to cover interior of baking dish
• 6 large eggs (fresh or egg substitute equivalent)
• 1 tsp. dry mustard
• ½ c. chopped bacon bits or substitute bacon flavored product
• ¼ tsp salt
• ¼ tsp fresh ground pepper
• 2 c. evaporated milk
• 2 c. half & half

GARNISH:

• 8-12 orange slices
• fresh parsley sprigs

STEP-BY-STEP:

1)            Trim crusts from bread

2)            Spread the soft butter evenly on one side of each slice and cut into approximate 1” squares (about nine pieces to the slice).

3)             Spray a 9×13 inch glass baking dish with non-stick spray.

4)             Layer cut bread pieces evenly on the bottom of the dish

5)            Top bread with the shredded cheddar.

6)            Crack eggs into bowl, beat with wire whip until blended.

7)            Add remaining ingredients and whip together (30 strokes).

8)            Pour evenly over bread/cheese mixture, the liquid will just come to the top of cheese and   bread layer.

9)            Cover with plastic wrap and refrigerate overnight.

10)         When ready to use, allow soufflé to return to room temperature before cooking  (15-20 minutes).

11)         11. Bake in a pre-heated oven; do not open the door during the cooking process; when  ready, the soufflé will almost double in volume, the top will be crispy and firm to the touch  along the top. The inside of the soufflé will be fluffy and light and there will be no excess  liquid on the bottom. Oven times do vary, so double check by pulling back on one  side; cook a few minutes longer as necessary

12)         Let it rest for five minutes, then cut into desired portions, remove with a cake or serving spatula and place onto a serving plate; garnish with an orange slice (cut the rind on one side, twist and place next to the soufflé portion) and a sprig of parsley.

13)         Serve immediately while still piping hot.

**On average, cook for one hour at 350 degrees; serves 6-8.

Louisiana Cheddar Biscuit Ya Ya: One taste of this cheesy creation and you will be saying “ya ya!”

MATERIALS:

-Large mixing bowl

-wooden spoon

-fork

-pastry cutter

-cutting board or pastry cloth

-rolling pin

-3”  biscuit cutter or juice glass with approximate diameter

-baking sheet

THE BASICS:

• 2 cups self-rising sifted flour
• ¼ cup shortening
• 1/3-1/2 cup of grated cheddar cheese
• ½ teaspoon Chef Paul Prudhommes Vegetable Magic
• ¾ cup whole milk ?

STEP-BY-STEP:

1)   Pre-heat oven to temperature.

2)   In the large bowl, add flour, cheese and seasoning; mix well.

3)   Cut shortening into dry ingredients until mixture resembles coarse crumbs.

4)   With the fork, stir in enough milk to form a soft dough or until the dough pulls away from the sides of the bowl.

5)   Turn dough onto a lightly floured board or pastry cloth; need just until smooth.

6)   Roll dough to ½ inch thickness; cut with floured 3”round cutter (correct sized juice glass will do in a pinch).

7)   Place biscuits, just touching each other, on an un-greased baking sheet (a little cooking spray wouldn’t hurt, however).

8)   Bake until golden brown.

**Makes 12-14 3’’ biscuits; cook approx. 10-12 minutes at 450 degrees.

Bring a little slice of New Orleans to your home anytime with these mouth-watering recipes!

Red beans and rice is one of the few New Orleans style dishes to be commonly cooked both in people’s homes and in restaurants. Many neighborhood restaurants continue to offer it as a Monday lunch special, typically with a side order of either smoked sausage or a pork chop. While Monday washdays are largely a thing of the past, Red Beans and Rice remains a staple in Louisiana Creole cooking. Almost every respectable local restaurant in the city that serves Creole cooking has red beans and rice on Monday. Take it away and the regular customers will most likely cause a small riot.

 One the best plates of red beans and rice is at Liuzza’s By The Track, who’s cooking is as fine as its premises are sparse. The old bar and restaurant loads a big plateful of fresh beans with hot or smoked sausage, diner’s choice. It’s enough to feed a horse. Could that fact be related to the restaurants location? The Fair Grounds Race Track is across the street. Liuzza’s By The Track. Esplanade Ridge

Other notable offerings in New Orleans include: the Gumbo Shop, Joey K’s, Ignatius, Dunbar’s, Praline Connection, Napoleon House, Maspero’s. 

The Innkeepers at the Avenue Inn Bed and Breakfast specialize in knowing the best of the best places to dine. Consider staying with them and they will let you in on all the best-kept local secrets!