613 Rue Royale
The restaurant's 200-year-old French Quarter home surrounds a magnificent tree-shaded courtyard, and several of the dozen dining rooms scattered through the building afford views of the patio through a sweep of glass.
Brennan's adroitly prepares haute Creole fare of the kind that once defined fine dining in New Orleans, with luxuriant sauces shimmering seductively on abundant servings of seafood or meat. Indulgence is the byword, yet not without balance. The kitchen's deft execution combines with ingredients of stunning quality
to create meals of memorable magnificance.
An authentic blend of New Orleans food, history, and music Each day, they prepare a magnificent buffet with more than 60 dishes for you to enjoy in the French Quarter's largest courtyard ...where you'll be surrounded by flowering plants, quietly flowing fountains and strolling jazz musicians.
Your trip to New Orleans will not be complete without enjoying their world-famous Jazz brunch or romantic gourmet dinner nightly!
Cafe du Monde
1039 Decatur Street
Coffee first came to North America by way of New Orleans back in the mid-1700's. It was successfully cultivated in Martinique
about 1720, and the French brought coffee with them as they began to settle new colonies along the Mississippi. The taste for
coffee and chicory was developed by the French during their civil war. Coffee was scarce during those times, and they found that chicory added body and flavor to the brew. The Acadians from Nova Scotia brought this taste and many other french customs (heritage) to Louisiana. Chicory is the root of the endive plant. Endive is a type of lettuce. The root of the plant is roasted and
ground. It is added to the coffee to soften the bitter edge of the dark roasted coffee. It adds an almost chocolate flavor to the Cafe Au Lait served at Cafe Du Monde.
Beignets were also brought to Louisiana by the Acadians.
These were fried fritters, sometimes filled with fruit. Today, the beignet is a square piece of dough, fried and covered with powdered sugar. They are served in orders of three.
Felix Oyster Bar
A seminal French Quarter raw oyster bar, Felix's menu features nearly every kind of local seafood. jambalaya, gumbo w/okra, and Oysters Bienville all come with high marks. Daily breakfast, lunch, and dinner.
337 Chartres Street
Next to Hog's Breath Saloon
There are no halitosis-afflicted hogs at this back-slapping French Quarter Saloon, but there is plenty of hearty, real-people food such as the fully dressed, cooked-to-order cheeseburger, shrimp creole, jambalaya, spicy chicken "hog wings" or choose an oyster po-boy with a happy hour microbrew.
Cajun, Creole and down home cooking are specialties.
The chicken and dumplings are like Grandma used to make. Combo platter. Breakfast Thursday thru Sunday. Daily lunch & dinner. (No Website found)
135 Decatur Street Adjoining the Ramada/Chateau DuPre Hotel
Chef Michael Mable welcomes you to this new French Quarter Restaurant. Serving international cuisine - veal, steaks, lamb and fresh lobster daily, with a variety of zesty sauces. The shrimp is superb. Rotisserie specialties. Breakfast*Lunch*Dinner.
And be very sure you ask Jeff, the Bartender, for a "Bahama Banana". He was experimenting with his "concoction" when I was there, and I volunteered to keep "sampling" until he got it "right". He afforded me the honor of naming his new drink.
500 Chartres St.
Housed in a historic landmark dating from 1797 and family owned since 1914, this European-style café serves local sandwiches, soups, salads, gumbo and jambalaya. The atmosphere is unique and casual, the music is classical.
Old World classical music and crumbling plaster walls. The 80-year old landmark cafe resides in the historic Girod House in the French Quarter. Standouts include slow-roasted duck breast with Creole polenta and Louisiana fig glaze, a forest mushroom tart that melds with wild mushrooms with smoked mozzarella and Creole honey mustard, and broiled Gulf shrimp with garlic cloves and a tangy New Orleans-style barbecue sauce. Lunch and dinner daily, late night Monday through Saturday.
717 St. Louis Street
Since 1840, world-renowned Antoine's Restaurant has set the standard that made New Orleans one of the greatest dining centers of the world.
The oldest restaurant in North America, this French Quarter mainstay invented many great dishes within the Creole repertoire. And fifth-generation proprietor Bernard Guste has preserved the past while embracing the future with such menu items as crawfish etouffee or trout Colbert, which is lavished with a rich sherry wine sauce. Lunch and Dinner Monday through Saturday.
Cafe Rue Bourbon
241 Bourbon Street
Shrimp and tasso (Cajun-cured ham) and large Gulf shrimp in a light cream sauce over lightly prepared pasta. Creole chicken breast stuffed with crawfish jambalaya and served on a bed of spinach, and the standard Gulf shrimp; fried, stuffed and sauteed. Dinner nightly.
I have place direct links to the Restaurants having Official Websites; click the logo if you would like to visit the individual sites.
Disclaimer: These are merely my personal choices. I am not "advertising" nor am I "promoting" any of these Restaurants.