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Travel The World While Staying in CP

Travel The World While Staying in CP


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Pupuseria La Familiar

Photo by Karina Shedrofsky

Give your Taco Bell addiction a rest and venture down the road to a local Salvadorian restaurant for your rice and beans fix. Tucked discretely off Route One, Pupuseria la Familiar offers a casual atmosphere, friendly service and most importantly cheap, traditional Salvadorian food.

What To Get

  • Pupusa Revueltas: Possibly the most famous Salvadorian dish, this thick corn tortilla filled with a mix of cheese, beans and chicharron (cooked pork meat) will satisfy your hunger without making you drift into a food coma before the check arrives.
  • Tamale De Elote Con Crema: A corn based dough wrapped in leaves and served with cream that is a great dish to share.
  • Platanos Fritos: Fried plantains with beans and cream that are the tastiest way to get your daily intake of potassium and fiber.
  • Horchata: Wash it all down with this cinnamon vanilla rice drink that inspired the classic Vampire Weekend song.

The Details

Photo by Karina Shedrofsky

  • Open for lunch and dinner, no alcohol served, take out optional
  • 8145 Baltimore Ave, College Park, MD 20740

Spice 6

Photo by Karina Shedrofsky

A little further down the road from campus, Spice 6 is worth the trip for a modern take on authentic Indian food that will only put you back around $10. Think an Indian Chipotle: pick your ingredients (rice, protein, sauce like chutney and curry, veggies and other toppings) and then watch it all get prepared in their open plan kitchen that boasts a traditional clay tandoor over. With their extensive array of fresh options and sides like naan, you can be as healthy or indulgent as you want.

What To Get

  • While the menu spans naan wraps, rice bowls, kabob entrees and salads, the real shinning star is the naan pizza. Think fluffy doughy goodness covered in spices and your choice of meats, cheese, veggies and sauces.

The Details

Photo by Karina Shedrofsky

  • Dine in or take out for lunch and dinner
  • 5501 Baltimore Ave, Hyattsville, MD 20781

The Jerk Pit

Photo by Karina Shedrofsky

A little known gem of College Park, The Jerk Pit specializes in authentic Jamaican cuisine and a guaranteed good time with its relaxed atmosphere full of island vibes, karaoke nights, live reggae music and outdoor seating.

What To Get

  • The service may be on island time, so enjoy authentic Jamaican sodas, signature rum punch or fruit juice while you wait for your food.
  • Rumor has it that their oxtail, callaloo and saltfish combo and festival are the best in the DC area
  • Regardless of how full you are and if your taste buds have recovered from the spicy flavors, end your Caribbean vacation with rum cake or sweet potato cake.

The Details

Photo by Karina Shedrofsky

  • Open for breakfast, lunch, dinner, sunday brunch and buffet
  • Dine in, delivery or take out
  • 9078 Baltimore Ave, College Park, MD 20740

The post Travel The World While Staying in CP originally appeared on Spoon University. Please visit Spoon University to see more posts like this one. More good stuff from Spoon University here:

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Best New Orleans Food and Drink

New Orleans is a city for foodies with fine dining and historic cafes all around the city from the bustling French Quarter to the picture-perfect uptown Garden District. The food blends fancy French cuisine with local cooking styles to create distinctive Creole and Cajun dishes that are original to the city. Join us for a tour of the best food and drink in New Orleans.

What to Know
Cajun and Creole are often used interchangeably, but there is a difference. While both begin with the region's 'holy trinity' of green peppers, onions and celery, they veer off in slightly different directions. Cajun food originated along Louisiana's bayou. Its country-style cooking starts with a dark roux and combines French and Southern flavors in homey, filling dishes like gumbo and boudin, a spicy classic Cajun sausage. Creole food also has French influences with European and African roots, but it's more refined with rich sauces and fresh seafood, like Shrimp Creole and Turtle Soup. Jambalaya is a popular hearty dish filled with chicken, spicy andouille sausage and veggies. It may be prepared in either the Creole style with tomatoes or the Cajun way without tomatoes. As in any good Southern town, grits are a staple, as well as okra.

In the sandwich category, a lunchtime staple is the muffuletta, a hearty combo of ham, salami, Swiss, provolone and olive spread. A po'boy is a classic sandwich usually served on a French baguette. It may be filled with fried seafood like oysters, shrimp, crawfish or soft shell crab.

When it comes to sweets, beignets are appropriate any time of day. These deep-fried dough balls are sprinkled with powdered sugar and served alongside a cup of coffee in cafes around town. For dessert, there's bread pudding, Bananas Foster and, during Mardi Gras, King cake with a hidden trinket inside.

Of course, sweet tea is an option if you're thirsty, but New Orleans is known for its great cocktail culture. The Sazerac, a simple combo of cognac and bitters, is said to be America's first cocktail and dates back to pre-Civil War days in the city. The Ramos Gin Fizz combines gin, lemon and lime juice, egg white, sugar, cream and orange flower water. A splash of soda water adds to the drink's effervescence.

Where to Go
Breakfast and Jazzy Brunch
The Sunday brunch and jazz at Arnaud's Restaurant is a 4-course feast with an appetizer, salad, entree and dessert. Satisfy a sweet tooth with the Pain Perdu with orange-infused honey or opt for something savory with the grillades of braised baby veal scaloppini served with cheese grits. Sip a Mimosa, Bloody Mary, Bullshot or a Gin Fizz while listening to live Dixieland jazz.

Expect some unusual twists at the breakfast table at Brennan's in the French Quarter. The most popular dish is Eggs Hussarde, which features poached eggs served over Holland rusks and Canadian bacon, all topped with Marchand de Vin sauce. Brennan's is the birthplace of Bananas Foster so it's only appropriate to finish off breakfast with this flambeed dessert.

Ralph's on the Park is a cozy neighborhood restaurant in City Park. The playful Sunday brunch menu puts an unexpected twist on breakfast classics. Chicken is stuffed with boudin sausage and served alongside chocolate chip waffles and red-eye gravy while Cajun Scotch eggs are served alongside boudin sausage, cheese-grit souffle and corn maque choux.

No need to limit the brunch buffet to just weekends when you can indulge every day of the week at the Court of Two Sisters in the French Quarter. A jazz trio strolls around while diners fill their plates with classic egg dishes and savory entrees like boiled shrimp or crawfish with remoulade, zesty Cajun pasta, corn grits and Creole jambalaya.

Classic New Orleans Cuisine
The Palace Cafe reinvents classic Creole dishes in a lively cafe setting on historic Canal Street. The happy-hour deal tempts diners on weekdays from 5 to 7 p.m. with $5 plates of alligator sausage pistolette, crab claws remoulade and duck spring rolls. Wash it down with Peters Planters Punch.

Mr. B's is a favorite lunchtime spot in the French quarter. Creole comfort food includes Gumbo Ya Ya with chicken and andouille, catfish fingers and crawfish etouffee.

Brigtsen's Restaurant serves Creole food in a cozy Victorian cottage near the Riverbend. Chef Frank Brigtsen is lauded for his unique spin on southern Louisiana specialties. The menu changes daily to feature the freshest local ingredients, but some standouts include rabbit tenderloin with andouille parmesan-grits cake and grilled drum fish with crawfish and pistachio lime sauce.

Cochon showcases Cajun cuisine at its best with dishes like crawfish pie, fried alligator, rabbit and dumplings and roasted gulf fish. The in-house butcher shop, or boucherie, turns out roasted suckling pig with cracklings, fried pig's ears and fried boudin.

Fine Dining
The Commander's Palace is a New Orleans institution in a Victorian in the Garden District. Behind the turquoise and white shades, the Haute Creole cuisine has been evolving since opening in 1880. The Chef's Playground is a 7-course tasting menu with the much-praised Foie Gras 'Du Monde,' a delicate dish of skillet-roasted foie gras over apple, pecan and foie gras beignets as well as Crispy Wild Gulf Fish and Cracklin' Crusted Duck.

Antoine's has been seducing diners since 1840 with French-Creole cuisine in an extraordinary setting. There are 15 dining rooms filled with memorabilia from famous guests including past presidents, film stars and even Pope John Paul II. The signature dish is Oysters Rockefeller which originated at this grand restaurant in 1889.

Local ingredients shine in Italian preparations at Bacco. The signature dish brings Italy and the southern bayou together with Maine Lobster and Gulf Shrimp Ravioli with champagne butter sauce. Pasta dishes include Louisiana crawfish tails served over fresh pappardelle or fried oysters with fettuccine.

Before Emeril Lagasse became a household name, he was the executive chef at Commander's Palace. Today, he owns 3 upscale restaurants around town. His first restaurant, Emeril's, brought his bold personality to the NOLA scene with dishes like Creole-marinated calamari, andouille-crusted redfish, and roasted quail stuffed with mushrooms and crabmeat.

Casual Spots
The action never stops at Cafe Du Monde, the sweetest spot in town. The cafe serves its world-famous beignets and dark roasted coffee 24 hours a day, 364 days of the year, closing only on Christmas. The original Cafe Du Monde, located in the French Market, is a prime place for people-watching while enjoying a plate of 3 sugary fried beignets.

A jacket isn't part of the dress code at the supremely casual Coop's Place on Decatur Street. House specialties are the Seafood Gumbo made with a dark roux and plenty of okra, shrimp, crab claws and oysters over rice. The jambalaya is a simmering pot of tomatoes, onions and peppers with rabbit, smoked pork sausage, shrimp and tasso ham. Try the Hangtown Fry Omelette with fried oysters, bacon and cheddar for a late breakfast at noon or an early one sometime around midnight.

With 45 beers on tap at Cooter Brown's, there's more than enough to wash down a plate of briny oysters at this casual bar. If you don't fall for raw fish, get a meat fix with a classic muffuletta sandwich or alligator sausage po'boy.


Best New Orleans Food and Drink

New Orleans is a city for foodies with fine dining and historic cafes all around the city from the bustling French Quarter to the picture-perfect uptown Garden District. The food blends fancy French cuisine with local cooking styles to create distinctive Creole and Cajun dishes that are original to the city. Join us for a tour of the best food and drink in New Orleans.

What to Know
Cajun and Creole are often used interchangeably, but there is a difference. While both begin with the region's 'holy trinity' of green peppers, onions and celery, they veer off in slightly different directions. Cajun food originated along Louisiana's bayou. Its country-style cooking starts with a dark roux and combines French and Southern flavors in homey, filling dishes like gumbo and boudin, a spicy classic Cajun sausage. Creole food also has French influences with European and African roots, but it's more refined with rich sauces and fresh seafood, like Shrimp Creole and Turtle Soup. Jambalaya is a popular hearty dish filled with chicken, spicy andouille sausage and veggies. It may be prepared in either the Creole style with tomatoes or the Cajun way without tomatoes. As in any good Southern town, grits are a staple, as well as okra.

In the sandwich category, a lunchtime staple is the muffuletta, a hearty combo of ham, salami, Swiss, provolone and olive spread. A po'boy is a classic sandwich usually served on a French baguette. It may be filled with fried seafood like oysters, shrimp, crawfish or soft shell crab.

When it comes to sweets, beignets are appropriate any time of day. These deep-fried dough balls are sprinkled with powdered sugar and served alongside a cup of coffee in cafes around town. For dessert, there's bread pudding, Bananas Foster and, during Mardi Gras, King cake with a hidden trinket inside.

Of course, sweet tea is an option if you're thirsty, but New Orleans is known for its great cocktail culture. The Sazerac, a simple combo of cognac and bitters, is said to be America's first cocktail and dates back to pre-Civil War days in the city. The Ramos Gin Fizz combines gin, lemon and lime juice, egg white, sugar, cream and orange flower water. A splash of soda water adds to the drink's effervescence.

Where to Go
Breakfast and Jazzy Brunch
The Sunday brunch and jazz at Arnaud's Restaurant is a 4-course feast with an appetizer, salad, entree and dessert. Satisfy a sweet tooth with the Pain Perdu with orange-infused honey or opt for something savory with the grillades of braised baby veal scaloppini served with cheese grits. Sip a Mimosa, Bloody Mary, Bullshot or a Gin Fizz while listening to live Dixieland jazz.

Expect some unusual twists at the breakfast table at Brennan's in the French Quarter. The most popular dish is Eggs Hussarde, which features poached eggs served over Holland rusks and Canadian bacon, all topped with Marchand de Vin sauce. Brennan's is the birthplace of Bananas Foster so it's only appropriate to finish off breakfast with this flambeed dessert.

Ralph's on the Park is a cozy neighborhood restaurant in City Park. The playful Sunday brunch menu puts an unexpected twist on breakfast classics. Chicken is stuffed with boudin sausage and served alongside chocolate chip waffles and red-eye gravy while Cajun Scotch eggs are served alongside boudin sausage, cheese-grit souffle and corn maque choux.

No need to limit the brunch buffet to just weekends when you can indulge every day of the week at the Court of Two Sisters in the French Quarter. A jazz trio strolls around while diners fill their plates with classic egg dishes and savory entrees like boiled shrimp or crawfish with remoulade, zesty Cajun pasta, corn grits and Creole jambalaya.

Classic New Orleans Cuisine
The Palace Cafe reinvents classic Creole dishes in a lively cafe setting on historic Canal Street. The happy-hour deal tempts diners on weekdays from 5 to 7 p.m. with $5 plates of alligator sausage pistolette, crab claws remoulade and duck spring rolls. Wash it down with Peters Planters Punch.

Mr. B's is a favorite lunchtime spot in the French quarter. Creole comfort food includes Gumbo Ya Ya with chicken and andouille, catfish fingers and crawfish etouffee.

Brigtsen's Restaurant serves Creole food in a cozy Victorian cottage near the Riverbend. Chef Frank Brigtsen is lauded for his unique spin on southern Louisiana specialties. The menu changes daily to feature the freshest local ingredients, but some standouts include rabbit tenderloin with andouille parmesan-grits cake and grilled drum fish with crawfish and pistachio lime sauce.

Cochon showcases Cajun cuisine at its best with dishes like crawfish pie, fried alligator, rabbit and dumplings and roasted gulf fish. The in-house butcher shop, or boucherie, turns out roasted suckling pig with cracklings, fried pig's ears and fried boudin.

Fine Dining
The Commander's Palace is a New Orleans institution in a Victorian in the Garden District. Behind the turquoise and white shades, the Haute Creole cuisine has been evolving since opening in 1880. The Chef's Playground is a 7-course tasting menu with the much-praised Foie Gras 'Du Monde,' a delicate dish of skillet-roasted foie gras over apple, pecan and foie gras beignets as well as Crispy Wild Gulf Fish and Cracklin' Crusted Duck.

Antoine's has been seducing diners since 1840 with French-Creole cuisine in an extraordinary setting. There are 15 dining rooms filled with memorabilia from famous guests including past presidents, film stars and even Pope John Paul II. The signature dish is Oysters Rockefeller which originated at this grand restaurant in 1889.

Local ingredients shine in Italian preparations at Bacco. The signature dish brings Italy and the southern bayou together with Maine Lobster and Gulf Shrimp Ravioli with champagne butter sauce. Pasta dishes include Louisiana crawfish tails served over fresh pappardelle or fried oysters with fettuccine.

Before Emeril Lagasse became a household name, he was the executive chef at Commander's Palace. Today, he owns 3 upscale restaurants around town. His first restaurant, Emeril's, brought his bold personality to the NOLA scene with dishes like Creole-marinated calamari, andouille-crusted redfish, and roasted quail stuffed with mushrooms and crabmeat.

Casual Spots
The action never stops at Cafe Du Monde, the sweetest spot in town. The cafe serves its world-famous beignets and dark roasted coffee 24 hours a day, 364 days of the year, closing only on Christmas. The original Cafe Du Monde, located in the French Market, is a prime place for people-watching while enjoying a plate of 3 sugary fried beignets.

A jacket isn't part of the dress code at the supremely casual Coop's Place on Decatur Street. House specialties are the Seafood Gumbo made with a dark roux and plenty of okra, shrimp, crab claws and oysters over rice. The jambalaya is a simmering pot of tomatoes, onions and peppers with rabbit, smoked pork sausage, shrimp and tasso ham. Try the Hangtown Fry Omelette with fried oysters, bacon and cheddar for a late breakfast at noon or an early one sometime around midnight.

With 45 beers on tap at Cooter Brown's, there's more than enough to wash down a plate of briny oysters at this casual bar. If you don't fall for raw fish, get a meat fix with a classic muffuletta sandwich or alligator sausage po'boy.


Best New Orleans Food and Drink

New Orleans is a city for foodies with fine dining and historic cafes all around the city from the bustling French Quarter to the picture-perfect uptown Garden District. The food blends fancy French cuisine with local cooking styles to create distinctive Creole and Cajun dishes that are original to the city. Join us for a tour of the best food and drink in New Orleans.

What to Know
Cajun and Creole are often used interchangeably, but there is a difference. While both begin with the region's 'holy trinity' of green peppers, onions and celery, they veer off in slightly different directions. Cajun food originated along Louisiana's bayou. Its country-style cooking starts with a dark roux and combines French and Southern flavors in homey, filling dishes like gumbo and boudin, a spicy classic Cajun sausage. Creole food also has French influences with European and African roots, but it's more refined with rich sauces and fresh seafood, like Shrimp Creole and Turtle Soup. Jambalaya is a popular hearty dish filled with chicken, spicy andouille sausage and veggies. It may be prepared in either the Creole style with tomatoes or the Cajun way without tomatoes. As in any good Southern town, grits are a staple, as well as okra.

In the sandwich category, a lunchtime staple is the muffuletta, a hearty combo of ham, salami, Swiss, provolone and olive spread. A po'boy is a classic sandwich usually served on a French baguette. It may be filled with fried seafood like oysters, shrimp, crawfish or soft shell crab.

When it comes to sweets, beignets are appropriate any time of day. These deep-fried dough balls are sprinkled with powdered sugar and served alongside a cup of coffee in cafes around town. For dessert, there's bread pudding, Bananas Foster and, during Mardi Gras, King cake with a hidden trinket inside.

Of course, sweet tea is an option if you're thirsty, but New Orleans is known for its great cocktail culture. The Sazerac, a simple combo of cognac and bitters, is said to be America's first cocktail and dates back to pre-Civil War days in the city. The Ramos Gin Fizz combines gin, lemon and lime juice, egg white, sugar, cream and orange flower water. A splash of soda water adds to the drink's effervescence.

Where to Go
Breakfast and Jazzy Brunch
The Sunday brunch and jazz at Arnaud's Restaurant is a 4-course feast with an appetizer, salad, entree and dessert. Satisfy a sweet tooth with the Pain Perdu with orange-infused honey or opt for something savory with the grillades of braised baby veal scaloppini served with cheese grits. Sip a Mimosa, Bloody Mary, Bullshot or a Gin Fizz while listening to live Dixieland jazz.

Expect some unusual twists at the breakfast table at Brennan's in the French Quarter. The most popular dish is Eggs Hussarde, which features poached eggs served over Holland rusks and Canadian bacon, all topped with Marchand de Vin sauce. Brennan's is the birthplace of Bananas Foster so it's only appropriate to finish off breakfast with this flambeed dessert.

Ralph's on the Park is a cozy neighborhood restaurant in City Park. The playful Sunday brunch menu puts an unexpected twist on breakfast classics. Chicken is stuffed with boudin sausage and served alongside chocolate chip waffles and red-eye gravy while Cajun Scotch eggs are served alongside boudin sausage, cheese-grit souffle and corn maque choux.

No need to limit the brunch buffet to just weekends when you can indulge every day of the week at the Court of Two Sisters in the French Quarter. A jazz trio strolls around while diners fill their plates with classic egg dishes and savory entrees like boiled shrimp or crawfish with remoulade, zesty Cajun pasta, corn grits and Creole jambalaya.

Classic New Orleans Cuisine
The Palace Cafe reinvents classic Creole dishes in a lively cafe setting on historic Canal Street. The happy-hour deal tempts diners on weekdays from 5 to 7 p.m. with $5 plates of alligator sausage pistolette, crab claws remoulade and duck spring rolls. Wash it down with Peters Planters Punch.

Mr. B's is a favorite lunchtime spot in the French quarter. Creole comfort food includes Gumbo Ya Ya with chicken and andouille, catfish fingers and crawfish etouffee.

Brigtsen's Restaurant serves Creole food in a cozy Victorian cottage near the Riverbend. Chef Frank Brigtsen is lauded for his unique spin on southern Louisiana specialties. The menu changes daily to feature the freshest local ingredients, but some standouts include rabbit tenderloin with andouille parmesan-grits cake and grilled drum fish with crawfish and pistachio lime sauce.

Cochon showcases Cajun cuisine at its best with dishes like crawfish pie, fried alligator, rabbit and dumplings and roasted gulf fish. The in-house butcher shop, or boucherie, turns out roasted suckling pig with cracklings, fried pig's ears and fried boudin.

Fine Dining
The Commander's Palace is a New Orleans institution in a Victorian in the Garden District. Behind the turquoise and white shades, the Haute Creole cuisine has been evolving since opening in 1880. The Chef's Playground is a 7-course tasting menu with the much-praised Foie Gras 'Du Monde,' a delicate dish of skillet-roasted foie gras over apple, pecan and foie gras beignets as well as Crispy Wild Gulf Fish and Cracklin' Crusted Duck.

Antoine's has been seducing diners since 1840 with French-Creole cuisine in an extraordinary setting. There are 15 dining rooms filled with memorabilia from famous guests including past presidents, film stars and even Pope John Paul II. The signature dish is Oysters Rockefeller which originated at this grand restaurant in 1889.

Local ingredients shine in Italian preparations at Bacco. The signature dish brings Italy and the southern bayou together with Maine Lobster and Gulf Shrimp Ravioli with champagne butter sauce. Pasta dishes include Louisiana crawfish tails served over fresh pappardelle or fried oysters with fettuccine.

Before Emeril Lagasse became a household name, he was the executive chef at Commander's Palace. Today, he owns 3 upscale restaurants around town. His first restaurant, Emeril's, brought his bold personality to the NOLA scene with dishes like Creole-marinated calamari, andouille-crusted redfish, and roasted quail stuffed with mushrooms and crabmeat.

Casual Spots
The action never stops at Cafe Du Monde, the sweetest spot in town. The cafe serves its world-famous beignets and dark roasted coffee 24 hours a day, 364 days of the year, closing only on Christmas. The original Cafe Du Monde, located in the French Market, is a prime place for people-watching while enjoying a plate of 3 sugary fried beignets.

A jacket isn't part of the dress code at the supremely casual Coop's Place on Decatur Street. House specialties are the Seafood Gumbo made with a dark roux and plenty of okra, shrimp, crab claws and oysters over rice. The jambalaya is a simmering pot of tomatoes, onions and peppers with rabbit, smoked pork sausage, shrimp and tasso ham. Try the Hangtown Fry Omelette with fried oysters, bacon and cheddar for a late breakfast at noon or an early one sometime around midnight.

With 45 beers on tap at Cooter Brown's, there's more than enough to wash down a plate of briny oysters at this casual bar. If you don't fall for raw fish, get a meat fix with a classic muffuletta sandwich or alligator sausage po'boy.


Best New Orleans Food and Drink

New Orleans is a city for foodies with fine dining and historic cafes all around the city from the bustling French Quarter to the picture-perfect uptown Garden District. The food blends fancy French cuisine with local cooking styles to create distinctive Creole and Cajun dishes that are original to the city. Join us for a tour of the best food and drink in New Orleans.

What to Know
Cajun and Creole are often used interchangeably, but there is a difference. While both begin with the region's 'holy trinity' of green peppers, onions and celery, they veer off in slightly different directions. Cajun food originated along Louisiana's bayou. Its country-style cooking starts with a dark roux and combines French and Southern flavors in homey, filling dishes like gumbo and boudin, a spicy classic Cajun sausage. Creole food also has French influences with European and African roots, but it's more refined with rich sauces and fresh seafood, like Shrimp Creole and Turtle Soup. Jambalaya is a popular hearty dish filled with chicken, spicy andouille sausage and veggies. It may be prepared in either the Creole style with tomatoes or the Cajun way without tomatoes. As in any good Southern town, grits are a staple, as well as okra.

In the sandwich category, a lunchtime staple is the muffuletta, a hearty combo of ham, salami, Swiss, provolone and olive spread. A po'boy is a classic sandwich usually served on a French baguette. It may be filled with fried seafood like oysters, shrimp, crawfish or soft shell crab.

When it comes to sweets, beignets are appropriate any time of day. These deep-fried dough balls are sprinkled with powdered sugar and served alongside a cup of coffee in cafes around town. For dessert, there's bread pudding, Bananas Foster and, during Mardi Gras, King cake with a hidden trinket inside.

Of course, sweet tea is an option if you're thirsty, but New Orleans is known for its great cocktail culture. The Sazerac, a simple combo of cognac and bitters, is said to be America's first cocktail and dates back to pre-Civil War days in the city. The Ramos Gin Fizz combines gin, lemon and lime juice, egg white, sugar, cream and orange flower water. A splash of soda water adds to the drink's effervescence.

Where to Go
Breakfast and Jazzy Brunch
The Sunday brunch and jazz at Arnaud's Restaurant is a 4-course feast with an appetizer, salad, entree and dessert. Satisfy a sweet tooth with the Pain Perdu with orange-infused honey or opt for something savory with the grillades of braised baby veal scaloppini served with cheese grits. Sip a Mimosa, Bloody Mary, Bullshot or a Gin Fizz while listening to live Dixieland jazz.

Expect some unusual twists at the breakfast table at Brennan's in the French Quarter. The most popular dish is Eggs Hussarde, which features poached eggs served over Holland rusks and Canadian bacon, all topped with Marchand de Vin sauce. Brennan's is the birthplace of Bananas Foster so it's only appropriate to finish off breakfast with this flambeed dessert.

Ralph's on the Park is a cozy neighborhood restaurant in City Park. The playful Sunday brunch menu puts an unexpected twist on breakfast classics. Chicken is stuffed with boudin sausage and served alongside chocolate chip waffles and red-eye gravy while Cajun Scotch eggs are served alongside boudin sausage, cheese-grit souffle and corn maque choux.

No need to limit the brunch buffet to just weekends when you can indulge every day of the week at the Court of Two Sisters in the French Quarter. A jazz trio strolls around while diners fill their plates with classic egg dishes and savory entrees like boiled shrimp or crawfish with remoulade, zesty Cajun pasta, corn grits and Creole jambalaya.

Classic New Orleans Cuisine
The Palace Cafe reinvents classic Creole dishes in a lively cafe setting on historic Canal Street. The happy-hour deal tempts diners on weekdays from 5 to 7 p.m. with $5 plates of alligator sausage pistolette, crab claws remoulade and duck spring rolls. Wash it down with Peters Planters Punch.

Mr. B's is a favorite lunchtime spot in the French quarter. Creole comfort food includes Gumbo Ya Ya with chicken and andouille, catfish fingers and crawfish etouffee.

Brigtsen's Restaurant serves Creole food in a cozy Victorian cottage near the Riverbend. Chef Frank Brigtsen is lauded for his unique spin on southern Louisiana specialties. The menu changes daily to feature the freshest local ingredients, but some standouts include rabbit tenderloin with andouille parmesan-grits cake and grilled drum fish with crawfish and pistachio lime sauce.

Cochon showcases Cajun cuisine at its best with dishes like crawfish pie, fried alligator, rabbit and dumplings and roasted gulf fish. The in-house butcher shop, or boucherie, turns out roasted suckling pig with cracklings, fried pig's ears and fried boudin.

Fine Dining
The Commander's Palace is a New Orleans institution in a Victorian in the Garden District. Behind the turquoise and white shades, the Haute Creole cuisine has been evolving since opening in 1880. The Chef's Playground is a 7-course tasting menu with the much-praised Foie Gras 'Du Monde,' a delicate dish of skillet-roasted foie gras over apple, pecan and foie gras beignets as well as Crispy Wild Gulf Fish and Cracklin' Crusted Duck.

Antoine's has been seducing diners since 1840 with French-Creole cuisine in an extraordinary setting. There are 15 dining rooms filled with memorabilia from famous guests including past presidents, film stars and even Pope John Paul II. The signature dish is Oysters Rockefeller which originated at this grand restaurant in 1889.

Local ingredients shine in Italian preparations at Bacco. The signature dish brings Italy and the southern bayou together with Maine Lobster and Gulf Shrimp Ravioli with champagne butter sauce. Pasta dishes include Louisiana crawfish tails served over fresh pappardelle or fried oysters with fettuccine.

Before Emeril Lagasse became a household name, he was the executive chef at Commander's Palace. Today, he owns 3 upscale restaurants around town. His first restaurant, Emeril's, brought his bold personality to the NOLA scene with dishes like Creole-marinated calamari, andouille-crusted redfish, and roasted quail stuffed with mushrooms and crabmeat.

Casual Spots
The action never stops at Cafe Du Monde, the sweetest spot in town. The cafe serves its world-famous beignets and dark roasted coffee 24 hours a day, 364 days of the year, closing only on Christmas. The original Cafe Du Monde, located in the French Market, is a prime place for people-watching while enjoying a plate of 3 sugary fried beignets.

A jacket isn't part of the dress code at the supremely casual Coop's Place on Decatur Street. House specialties are the Seafood Gumbo made with a dark roux and plenty of okra, shrimp, crab claws and oysters over rice. The jambalaya is a simmering pot of tomatoes, onions and peppers with rabbit, smoked pork sausage, shrimp and tasso ham. Try the Hangtown Fry Omelette with fried oysters, bacon and cheddar for a late breakfast at noon or an early one sometime around midnight.

With 45 beers on tap at Cooter Brown's, there's more than enough to wash down a plate of briny oysters at this casual bar. If you don't fall for raw fish, get a meat fix with a classic muffuletta sandwich or alligator sausage po'boy.


Best New Orleans Food and Drink

New Orleans is a city for foodies with fine dining and historic cafes all around the city from the bustling French Quarter to the picture-perfect uptown Garden District. The food blends fancy French cuisine with local cooking styles to create distinctive Creole and Cajun dishes that are original to the city. Join us for a tour of the best food and drink in New Orleans.

What to Know
Cajun and Creole are often used interchangeably, but there is a difference. While both begin with the region's 'holy trinity' of green peppers, onions and celery, they veer off in slightly different directions. Cajun food originated along Louisiana's bayou. Its country-style cooking starts with a dark roux and combines French and Southern flavors in homey, filling dishes like gumbo and boudin, a spicy classic Cajun sausage. Creole food also has French influences with European and African roots, but it's more refined with rich sauces and fresh seafood, like Shrimp Creole and Turtle Soup. Jambalaya is a popular hearty dish filled with chicken, spicy andouille sausage and veggies. It may be prepared in either the Creole style with tomatoes or the Cajun way without tomatoes. As in any good Southern town, grits are a staple, as well as okra.

In the sandwich category, a lunchtime staple is the muffuletta, a hearty combo of ham, salami, Swiss, provolone and olive spread. A po'boy is a classic sandwich usually served on a French baguette. It may be filled with fried seafood like oysters, shrimp, crawfish or soft shell crab.

When it comes to sweets, beignets are appropriate any time of day. These deep-fried dough balls are sprinkled with powdered sugar and served alongside a cup of coffee in cafes around town. For dessert, there's bread pudding, Bananas Foster and, during Mardi Gras, King cake with a hidden trinket inside.

Of course, sweet tea is an option if you're thirsty, but New Orleans is known for its great cocktail culture. The Sazerac, a simple combo of cognac and bitters, is said to be America's first cocktail and dates back to pre-Civil War days in the city. The Ramos Gin Fizz combines gin, lemon and lime juice, egg white, sugar, cream and orange flower water. A splash of soda water adds to the drink's effervescence.

Where to Go
Breakfast and Jazzy Brunch
The Sunday brunch and jazz at Arnaud's Restaurant is a 4-course feast with an appetizer, salad, entree and dessert. Satisfy a sweet tooth with the Pain Perdu with orange-infused honey or opt for something savory with the grillades of braised baby veal scaloppini served with cheese grits. Sip a Mimosa, Bloody Mary, Bullshot or a Gin Fizz while listening to live Dixieland jazz.

Expect some unusual twists at the breakfast table at Brennan's in the French Quarter. The most popular dish is Eggs Hussarde, which features poached eggs served over Holland rusks and Canadian bacon, all topped with Marchand de Vin sauce. Brennan's is the birthplace of Bananas Foster so it's only appropriate to finish off breakfast with this flambeed dessert.

Ralph's on the Park is a cozy neighborhood restaurant in City Park. The playful Sunday brunch menu puts an unexpected twist on breakfast classics. Chicken is stuffed with boudin sausage and served alongside chocolate chip waffles and red-eye gravy while Cajun Scotch eggs are served alongside boudin sausage, cheese-grit souffle and corn maque choux.

No need to limit the brunch buffet to just weekends when you can indulge every day of the week at the Court of Two Sisters in the French Quarter. A jazz trio strolls around while diners fill their plates with classic egg dishes and savory entrees like boiled shrimp or crawfish with remoulade, zesty Cajun pasta, corn grits and Creole jambalaya.

Classic New Orleans Cuisine
The Palace Cafe reinvents classic Creole dishes in a lively cafe setting on historic Canal Street. The happy-hour deal tempts diners on weekdays from 5 to 7 p.m. with $5 plates of alligator sausage pistolette, crab claws remoulade and duck spring rolls. Wash it down with Peters Planters Punch.

Mr. B's is a favorite lunchtime spot in the French quarter. Creole comfort food includes Gumbo Ya Ya with chicken and andouille, catfish fingers and crawfish etouffee.

Brigtsen's Restaurant serves Creole food in a cozy Victorian cottage near the Riverbend. Chef Frank Brigtsen is lauded for his unique spin on southern Louisiana specialties. The menu changes daily to feature the freshest local ingredients, but some standouts include rabbit tenderloin with andouille parmesan-grits cake and grilled drum fish with crawfish and pistachio lime sauce.

Cochon showcases Cajun cuisine at its best with dishes like crawfish pie, fried alligator, rabbit and dumplings and roasted gulf fish. The in-house butcher shop, or boucherie, turns out roasted suckling pig with cracklings, fried pig's ears and fried boudin.

Fine Dining
The Commander's Palace is a New Orleans institution in a Victorian in the Garden District. Behind the turquoise and white shades, the Haute Creole cuisine has been evolving since opening in 1880. The Chef's Playground is a 7-course tasting menu with the much-praised Foie Gras 'Du Monde,' a delicate dish of skillet-roasted foie gras over apple, pecan and foie gras beignets as well as Crispy Wild Gulf Fish and Cracklin' Crusted Duck.

Antoine's has been seducing diners since 1840 with French-Creole cuisine in an extraordinary setting. There are 15 dining rooms filled with memorabilia from famous guests including past presidents, film stars and even Pope John Paul II. The signature dish is Oysters Rockefeller which originated at this grand restaurant in 1889.

Local ingredients shine in Italian preparations at Bacco. The signature dish brings Italy and the southern bayou together with Maine Lobster and Gulf Shrimp Ravioli with champagne butter sauce. Pasta dishes include Louisiana crawfish tails served over fresh pappardelle or fried oysters with fettuccine.

Before Emeril Lagasse became a household name, he was the executive chef at Commander's Palace. Today, he owns 3 upscale restaurants around town. His first restaurant, Emeril's, brought his bold personality to the NOLA scene with dishes like Creole-marinated calamari, andouille-crusted redfish, and roasted quail stuffed with mushrooms and crabmeat.

Casual Spots
The action never stops at Cafe Du Monde, the sweetest spot in town. The cafe serves its world-famous beignets and dark roasted coffee 24 hours a day, 364 days of the year, closing only on Christmas. The original Cafe Du Monde, located in the French Market, is a prime place for people-watching while enjoying a plate of 3 sugary fried beignets.

A jacket isn't part of the dress code at the supremely casual Coop's Place on Decatur Street. House specialties are the Seafood Gumbo made with a dark roux and plenty of okra, shrimp, crab claws and oysters over rice. The jambalaya is a simmering pot of tomatoes, onions and peppers with rabbit, smoked pork sausage, shrimp and tasso ham. Try the Hangtown Fry Omelette with fried oysters, bacon and cheddar for a late breakfast at noon or an early one sometime around midnight.

With 45 beers on tap at Cooter Brown's, there's more than enough to wash down a plate of briny oysters at this casual bar. If you don't fall for raw fish, get a meat fix with a classic muffuletta sandwich or alligator sausage po'boy.


Best New Orleans Food and Drink

New Orleans is a city for foodies with fine dining and historic cafes all around the city from the bustling French Quarter to the picture-perfect uptown Garden District. The food blends fancy French cuisine with local cooking styles to create distinctive Creole and Cajun dishes that are original to the city. Join us for a tour of the best food and drink in New Orleans.

What to Know
Cajun and Creole are often used interchangeably, but there is a difference. While both begin with the region's 'holy trinity' of green peppers, onions and celery, they veer off in slightly different directions. Cajun food originated along Louisiana's bayou. Its country-style cooking starts with a dark roux and combines French and Southern flavors in homey, filling dishes like gumbo and boudin, a spicy classic Cajun sausage. Creole food also has French influences with European and African roots, but it's more refined with rich sauces and fresh seafood, like Shrimp Creole and Turtle Soup. Jambalaya is a popular hearty dish filled with chicken, spicy andouille sausage and veggies. It may be prepared in either the Creole style with tomatoes or the Cajun way without tomatoes. As in any good Southern town, grits are a staple, as well as okra.

In the sandwich category, a lunchtime staple is the muffuletta, a hearty combo of ham, salami, Swiss, provolone and olive spread. A po'boy is a classic sandwich usually served on a French baguette. It may be filled with fried seafood like oysters, shrimp, crawfish or soft shell crab.

When it comes to sweets, beignets are appropriate any time of day. These deep-fried dough balls are sprinkled with powdered sugar and served alongside a cup of coffee in cafes around town. For dessert, there's bread pudding, Bananas Foster and, during Mardi Gras, King cake with a hidden trinket inside.

Of course, sweet tea is an option if you're thirsty, but New Orleans is known for its great cocktail culture. The Sazerac, a simple combo of cognac and bitters, is said to be America's first cocktail and dates back to pre-Civil War days in the city. The Ramos Gin Fizz combines gin, lemon and lime juice, egg white, sugar, cream and orange flower water. A splash of soda water adds to the drink's effervescence.

Where to Go
Breakfast and Jazzy Brunch
The Sunday brunch and jazz at Arnaud's Restaurant is a 4-course feast with an appetizer, salad, entree and dessert. Satisfy a sweet tooth with the Pain Perdu with orange-infused honey or opt for something savory with the grillades of braised baby veal scaloppini served with cheese grits. Sip a Mimosa, Bloody Mary, Bullshot or a Gin Fizz while listening to live Dixieland jazz.

Expect some unusual twists at the breakfast table at Brennan's in the French Quarter. The most popular dish is Eggs Hussarde, which features poached eggs served over Holland rusks and Canadian bacon, all topped with Marchand de Vin sauce. Brennan's is the birthplace of Bananas Foster so it's only appropriate to finish off breakfast with this flambeed dessert.

Ralph's on the Park is a cozy neighborhood restaurant in City Park. The playful Sunday brunch menu puts an unexpected twist on breakfast classics. Chicken is stuffed with boudin sausage and served alongside chocolate chip waffles and red-eye gravy while Cajun Scotch eggs are served alongside boudin sausage, cheese-grit souffle and corn maque choux.

No need to limit the brunch buffet to just weekends when you can indulge every day of the week at the Court of Two Sisters in the French Quarter. A jazz trio strolls around while diners fill their plates with classic egg dishes and savory entrees like boiled shrimp or crawfish with remoulade, zesty Cajun pasta, corn grits and Creole jambalaya.

Classic New Orleans Cuisine
The Palace Cafe reinvents classic Creole dishes in a lively cafe setting on historic Canal Street. The happy-hour deal tempts diners on weekdays from 5 to 7 p.m. with $5 plates of alligator sausage pistolette, crab claws remoulade and duck spring rolls. Wash it down with Peters Planters Punch.

Mr. B's is a favorite lunchtime spot in the French quarter. Creole comfort food includes Gumbo Ya Ya with chicken and andouille, catfish fingers and crawfish etouffee.

Brigtsen's Restaurant serves Creole food in a cozy Victorian cottage near the Riverbend. Chef Frank Brigtsen is lauded for his unique spin on southern Louisiana specialties. The menu changes daily to feature the freshest local ingredients, but some standouts include rabbit tenderloin with andouille parmesan-grits cake and grilled drum fish with crawfish and pistachio lime sauce.

Cochon showcases Cajun cuisine at its best with dishes like crawfish pie, fried alligator, rabbit and dumplings and roasted gulf fish. The in-house butcher shop, or boucherie, turns out roasted suckling pig with cracklings, fried pig's ears and fried boudin.

Fine Dining
The Commander's Palace is a New Orleans institution in a Victorian in the Garden District. Behind the turquoise and white shades, the Haute Creole cuisine has been evolving since opening in 1880. The Chef's Playground is a 7-course tasting menu with the much-praised Foie Gras 'Du Monde,' a delicate dish of skillet-roasted foie gras over apple, pecan and foie gras beignets as well as Crispy Wild Gulf Fish and Cracklin' Crusted Duck.

Antoine's has been seducing diners since 1840 with French-Creole cuisine in an extraordinary setting. There are 15 dining rooms filled with memorabilia from famous guests including past presidents, film stars and even Pope John Paul II. The signature dish is Oysters Rockefeller which originated at this grand restaurant in 1889.

Local ingredients shine in Italian preparations at Bacco. The signature dish brings Italy and the southern bayou together with Maine Lobster and Gulf Shrimp Ravioli with champagne butter sauce. Pasta dishes include Louisiana crawfish tails served over fresh pappardelle or fried oysters with fettuccine.

Before Emeril Lagasse became a household name, he was the executive chef at Commander's Palace. Today, he owns 3 upscale restaurants around town. His first restaurant, Emeril's, brought his bold personality to the NOLA scene with dishes like Creole-marinated calamari, andouille-crusted redfish, and roasted quail stuffed with mushrooms and crabmeat.

Casual Spots
The action never stops at Cafe Du Monde, the sweetest spot in town. The cafe serves its world-famous beignets and dark roasted coffee 24 hours a day, 364 days of the year, closing only on Christmas. The original Cafe Du Monde, located in the French Market, is a prime place for people-watching while enjoying a plate of 3 sugary fried beignets.

A jacket isn't part of the dress code at the supremely casual Coop's Place on Decatur Street. House specialties are the Seafood Gumbo made with a dark roux and plenty of okra, shrimp, crab claws and oysters over rice. The jambalaya is a simmering pot of tomatoes, onions and peppers with rabbit, smoked pork sausage, shrimp and tasso ham. Try the Hangtown Fry Omelette with fried oysters, bacon and cheddar for a late breakfast at noon or an early one sometime around midnight.

With 45 beers on tap at Cooter Brown's, there's more than enough to wash down a plate of briny oysters at this casual bar. If you don't fall for raw fish, get a meat fix with a classic muffuletta sandwich or alligator sausage po'boy.


Best New Orleans Food and Drink

New Orleans is a city for foodies with fine dining and historic cafes all around the city from the bustling French Quarter to the picture-perfect uptown Garden District. The food blends fancy French cuisine with local cooking styles to create distinctive Creole and Cajun dishes that are original to the city. Join us for a tour of the best food and drink in New Orleans.

What to Know
Cajun and Creole are often used interchangeably, but there is a difference. While both begin with the region's 'holy trinity' of green peppers, onions and celery, they veer off in slightly different directions. Cajun food originated along Louisiana's bayou. Its country-style cooking starts with a dark roux and combines French and Southern flavors in homey, filling dishes like gumbo and boudin, a spicy classic Cajun sausage. Creole food also has French influences with European and African roots, but it's more refined with rich sauces and fresh seafood, like Shrimp Creole and Turtle Soup. Jambalaya is a popular hearty dish filled with chicken, spicy andouille sausage and veggies. It may be prepared in either the Creole style with tomatoes or the Cajun way without tomatoes. As in any good Southern town, grits are a staple, as well as okra.

In the sandwich category, a lunchtime staple is the muffuletta, a hearty combo of ham, salami, Swiss, provolone and olive spread. A po'boy is a classic sandwich usually served on a French baguette. It may be filled with fried seafood like oysters, shrimp, crawfish or soft shell crab.

When it comes to sweets, beignets are appropriate any time of day. These deep-fried dough balls are sprinkled with powdered sugar and served alongside a cup of coffee in cafes around town. For dessert, there's bread pudding, Bananas Foster and, during Mardi Gras, King cake with a hidden trinket inside.

Of course, sweet tea is an option if you're thirsty, but New Orleans is known for its great cocktail culture. The Sazerac, a simple combo of cognac and bitters, is said to be America's first cocktail and dates back to pre-Civil War days in the city. The Ramos Gin Fizz combines gin, lemon and lime juice, egg white, sugar, cream and orange flower water. A splash of soda water adds to the drink's effervescence.

Where to Go
Breakfast and Jazzy Brunch
The Sunday brunch and jazz at Arnaud's Restaurant is a 4-course feast with an appetizer, salad, entree and dessert. Satisfy a sweet tooth with the Pain Perdu with orange-infused honey or opt for something savory with the grillades of braised baby veal scaloppini served with cheese grits. Sip a Mimosa, Bloody Mary, Bullshot or a Gin Fizz while listening to live Dixieland jazz.

Expect some unusual twists at the breakfast table at Brennan's in the French Quarter. The most popular dish is Eggs Hussarde, which features poached eggs served over Holland rusks and Canadian bacon, all topped with Marchand de Vin sauce. Brennan's is the birthplace of Bananas Foster so it's only appropriate to finish off breakfast with this flambeed dessert.

Ralph's on the Park is a cozy neighborhood restaurant in City Park. The playful Sunday brunch menu puts an unexpected twist on breakfast classics. Chicken is stuffed with boudin sausage and served alongside chocolate chip waffles and red-eye gravy while Cajun Scotch eggs are served alongside boudin sausage, cheese-grit souffle and corn maque choux.

No need to limit the brunch buffet to just weekends when you can indulge every day of the week at the Court of Two Sisters in the French Quarter. A jazz trio strolls around while diners fill their plates with classic egg dishes and savory entrees like boiled shrimp or crawfish with remoulade, zesty Cajun pasta, corn grits and Creole jambalaya.

Classic New Orleans Cuisine
The Palace Cafe reinvents classic Creole dishes in a lively cafe setting on historic Canal Street. The happy-hour deal tempts diners on weekdays from 5 to 7 p.m. with $5 plates of alligator sausage pistolette, crab claws remoulade and duck spring rolls. Wash it down with Peters Planters Punch.

Mr. B's is a favorite lunchtime spot in the French quarter. Creole comfort food includes Gumbo Ya Ya with chicken and andouille, catfish fingers and crawfish etouffee.

Brigtsen's Restaurant serves Creole food in a cozy Victorian cottage near the Riverbend. Chef Frank Brigtsen is lauded for his unique spin on southern Louisiana specialties. The menu changes daily to feature the freshest local ingredients, but some standouts include rabbit tenderloin with andouille parmesan-grits cake and grilled drum fish with crawfish and pistachio lime sauce.

Cochon showcases Cajun cuisine at its best with dishes like crawfish pie, fried alligator, rabbit and dumplings and roasted gulf fish. The in-house butcher shop, or boucherie, turns out roasted suckling pig with cracklings, fried pig's ears and fried boudin.

Fine Dining
The Commander's Palace is a New Orleans institution in a Victorian in the Garden District. Behind the turquoise and white shades, the Haute Creole cuisine has been evolving since opening in 1880. The Chef's Playground is a 7-course tasting menu with the much-praised Foie Gras 'Du Monde,' a delicate dish of skillet-roasted foie gras over apple, pecan and foie gras beignets as well as Crispy Wild Gulf Fish and Cracklin' Crusted Duck.

Antoine's has been seducing diners since 1840 with French-Creole cuisine in an extraordinary setting. There are 15 dining rooms filled with memorabilia from famous guests including past presidents, film stars and even Pope John Paul II. The signature dish is Oysters Rockefeller which originated at this grand restaurant in 1889.

Local ingredients shine in Italian preparations at Bacco. The signature dish brings Italy and the southern bayou together with Maine Lobster and Gulf Shrimp Ravioli with champagne butter sauce. Pasta dishes include Louisiana crawfish tails served over fresh pappardelle or fried oysters with fettuccine.

Before Emeril Lagasse became a household name, he was the executive chef at Commander's Palace. Today, he owns 3 upscale restaurants around town. His first restaurant, Emeril's, brought his bold personality to the NOLA scene with dishes like Creole-marinated calamari, andouille-crusted redfish, and roasted quail stuffed with mushrooms and crabmeat.

Casual Spots
The action never stops at Cafe Du Monde, the sweetest spot in town. The cafe serves its world-famous beignets and dark roasted coffee 24 hours a day, 364 days of the year, closing only on Christmas. The original Cafe Du Monde, located in the French Market, is a prime place for people-watching while enjoying a plate of 3 sugary fried beignets.

A jacket isn't part of the dress code at the supremely casual Coop's Place on Decatur Street. House specialties are the Seafood Gumbo made with a dark roux and plenty of okra, shrimp, crab claws and oysters over rice. The jambalaya is a simmering pot of tomatoes, onions and peppers with rabbit, smoked pork sausage, shrimp and tasso ham. Try the Hangtown Fry Omelette with fried oysters, bacon and cheddar for a late breakfast at noon or an early one sometime around midnight.

With 45 beers on tap at Cooter Brown's, there's more than enough to wash down a plate of briny oysters at this casual bar. If you don't fall for raw fish, get a meat fix with a classic muffuletta sandwich or alligator sausage po'boy.


Best New Orleans Food and Drink

New Orleans is a city for foodies with fine dining and historic cafes all around the city from the bustling French Quarter to the picture-perfect uptown Garden District. The food blends fancy French cuisine with local cooking styles to create distinctive Creole and Cajun dishes that are original to the city. Join us for a tour of the best food and drink in New Orleans.

What to Know
Cajun and Creole are often used interchangeably, but there is a difference. While both begin with the region's 'holy trinity' of green peppers, onions and celery, they veer off in slightly different directions. Cajun food originated along Louisiana's bayou. Its country-style cooking starts with a dark roux and combines French and Southern flavors in homey, filling dishes like gumbo and boudin, a spicy classic Cajun sausage. Creole food also has French influences with European and African roots, but it's more refined with rich sauces and fresh seafood, like Shrimp Creole and Turtle Soup. Jambalaya is a popular hearty dish filled with chicken, spicy andouille sausage and veggies. It may be prepared in either the Creole style with tomatoes or the Cajun way without tomatoes. As in any good Southern town, grits are a staple, as well as okra.

In the sandwich category, a lunchtime staple is the muffuletta, a hearty combo of ham, salami, Swiss, provolone and olive spread. A po'boy is a classic sandwich usually served on a French baguette. It may be filled with fried seafood like oysters, shrimp, crawfish or soft shell crab.

When it comes to sweets, beignets are appropriate any time of day. These deep-fried dough balls are sprinkled with powdered sugar and served alongside a cup of coffee in cafes around town. For dessert, there's bread pudding, Bananas Foster and, during Mardi Gras, King cake with a hidden trinket inside.

Of course, sweet tea is an option if you're thirsty, but New Orleans is known for its great cocktail culture. The Sazerac, a simple combo of cognac and bitters, is said to be America's first cocktail and dates back to pre-Civil War days in the city. The Ramos Gin Fizz combines gin, lemon and lime juice, egg white, sugar, cream and orange flower water. A splash of soda water adds to the drink's effervescence.

Where to Go
Breakfast and Jazzy Brunch
The Sunday brunch and jazz at Arnaud's Restaurant is a 4-course feast with an appetizer, salad, entree and dessert. Satisfy a sweet tooth with the Pain Perdu with orange-infused honey or opt for something savory with the grillades of braised baby veal scaloppini served with cheese grits. Sip a Mimosa, Bloody Mary, Bullshot or a Gin Fizz while listening to live Dixieland jazz.

Expect some unusual twists at the breakfast table at Brennan's in the French Quarter. The most popular dish is Eggs Hussarde, which features poached eggs served over Holland rusks and Canadian bacon, all topped with Marchand de Vin sauce. Brennan's is the birthplace of Bananas Foster so it's only appropriate to finish off breakfast with this flambeed dessert.

Ralph's on the Park is a cozy neighborhood restaurant in City Park. The playful Sunday brunch menu puts an unexpected twist on breakfast classics. Chicken is stuffed with boudin sausage and served alongside chocolate chip waffles and red-eye gravy while Cajun Scotch eggs are served alongside boudin sausage, cheese-grit souffle and corn maque choux.

No need to limit the brunch buffet to just weekends when you can indulge every day of the week at the Court of Two Sisters in the French Quarter. A jazz trio strolls around while diners fill their plates with classic egg dishes and savory entrees like boiled shrimp or crawfish with remoulade, zesty Cajun pasta, corn grits and Creole jambalaya.

Classic New Orleans Cuisine
The Palace Cafe reinvents classic Creole dishes in a lively cafe setting on historic Canal Street. The happy-hour deal tempts diners on weekdays from 5 to 7 p.m. with $5 plates of alligator sausage pistolette, crab claws remoulade and duck spring rolls. Wash it down with Peters Planters Punch.

Mr. B's is a favorite lunchtime spot in the French quarter. Creole comfort food includes Gumbo Ya Ya with chicken and andouille, catfish fingers and crawfish etouffee.

Brigtsen's Restaurant serves Creole food in a cozy Victorian cottage near the Riverbend. Chef Frank Brigtsen is lauded for his unique spin on southern Louisiana specialties. The menu changes daily to feature the freshest local ingredients, but some standouts include rabbit tenderloin with andouille parmesan-grits cake and grilled drum fish with crawfish and pistachio lime sauce.

Cochon showcases Cajun cuisine at its best with dishes like crawfish pie, fried alligator, rabbit and dumplings and roasted gulf fish. The in-house butcher shop, or boucherie, turns out roasted suckling pig with cracklings, fried pig's ears and fried boudin.

Fine Dining
The Commander's Palace is a New Orleans institution in a Victorian in the Garden District. Behind the turquoise and white shades, the Haute Creole cuisine has been evolving since opening in 1880. The Chef's Playground is a 7-course tasting menu with the much-praised Foie Gras 'Du Monde,' a delicate dish of skillet-roasted foie gras over apple, pecan and foie gras beignets as well as Crispy Wild Gulf Fish and Cracklin' Crusted Duck.

Antoine's has been seducing diners since 1840 with French-Creole cuisine in an extraordinary setting. There are 15 dining rooms filled with memorabilia from famous guests including past presidents, film stars and even Pope John Paul II. The signature dish is Oysters Rockefeller which originated at this grand restaurant in 1889.

Local ingredients shine in Italian preparations at Bacco. The signature dish brings Italy and the southern bayou together with Maine Lobster and Gulf Shrimp Ravioli with champagne butter sauce. Pasta dishes include Louisiana crawfish tails served over fresh pappardelle or fried oysters with fettuccine.

Before Emeril Lagasse became a household name, he was the executive chef at Commander's Palace. Today, he owns 3 upscale restaurants around town. His first restaurant, Emeril's, brought his bold personality to the NOLA scene with dishes like Creole-marinated calamari, andouille-crusted redfish, and roasted quail stuffed with mushrooms and crabmeat.

Casual Spots
The action never stops at Cafe Du Monde, the sweetest spot in town. The cafe serves its world-famous beignets and dark roasted coffee 24 hours a day, 364 days of the year, closing only on Christmas. The original Cafe Du Monde, located in the French Market, is a prime place for people-watching while enjoying a plate of 3 sugary fried beignets.

A jacket isn't part of the dress code at the supremely casual Coop's Place on Decatur Street. House specialties are the Seafood Gumbo made with a dark roux and plenty of okra, shrimp, crab claws and oysters over rice. The jambalaya is a simmering pot of tomatoes, onions and peppers with rabbit, smoked pork sausage, shrimp and tasso ham. Try the Hangtown Fry Omelette with fried oysters, bacon and cheddar for a late breakfast at noon or an early one sometime around midnight.

With 45 beers on tap at Cooter Brown's, there's more than enough to wash down a plate of briny oysters at this casual bar. If you don't fall for raw fish, get a meat fix with a classic muffuletta sandwich or alligator sausage po'boy.


Best New Orleans Food and Drink

New Orleans is a city for foodies with fine dining and historic cafes all around the city from the bustling French Quarter to the picture-perfect uptown Garden District. The food blends fancy French cuisine with local cooking styles to create distinctive Creole and Cajun dishes that are original to the city. Join us for a tour of the best food and drink in New Orleans.

What to Know
Cajun and Creole are often used interchangeably, but there is a difference. While both begin with the region's 'holy trinity' of green peppers, onions and celery, they veer off in slightly different directions. Cajun food originated along Louisiana's bayou. Its country-style cooking starts with a dark roux and combines French and Southern flavors in homey, filling dishes like gumbo and boudin, a spicy classic Cajun sausage. Creole food also has French influences with European and African roots, but it's more refined with rich sauces and fresh seafood, like Shrimp Creole and Turtle Soup. Jambalaya is a popular hearty dish filled with chicken, spicy andouille sausage and veggies. It may be prepared in either the Creole style with tomatoes or the Cajun way without tomatoes. As in any good Southern town, grits are a staple, as well as okra.

In the sandwich category, a lunchtime staple is the muffuletta, a hearty combo of ham, salami, Swiss, provolone and olive spread. A po'boy is a classic sandwich usually served on a French baguette. It may be filled with fried seafood like oysters, shrimp, crawfish or soft shell crab.

When it comes to sweets, beignets are appropriate any time of day. These deep-fried dough balls are sprinkled with powdered sugar and served alongside a cup of coffee in cafes around town. For dessert, there's bread pudding, Bananas Foster and, during Mardi Gras, King cake with a hidden trinket inside.

Of course, sweet tea is an option if you're thirsty, but New Orleans is known for its great cocktail culture. The Sazerac, a simple combo of cognac and bitters, is said to be America's first cocktail and dates back to pre-Civil War days in the city. The Ramos Gin Fizz combines gin, lemon and lime juice, egg white, sugar, cream and orange flower water. A splash of soda water adds to the drink's effervescence.

Where to Go
Breakfast and Jazzy Brunch
The Sunday brunch and jazz at Arnaud's Restaurant is a 4-course feast with an appetizer, salad, entree and dessert. Satisfy a sweet tooth with the Pain Perdu with orange-infused honey or opt for something savory with the grillades of braised baby veal scaloppini served with cheese grits. Sip a Mimosa, Bloody Mary, Bullshot or a Gin Fizz while listening to live Dixieland jazz.

Expect some unusual twists at the breakfast table at Brennan's in the French Quarter. The most popular dish is Eggs Hussarde, which features poached eggs served over Holland rusks and Canadian bacon, all topped with Marchand de Vin sauce. Brennan's is the birthplace of Bananas Foster so it's only appropriate to finish off breakfast with this flambeed dessert.

Ralph's on the Park is a cozy neighborhood restaurant in City Park. The playful Sunday brunch menu puts an unexpected twist on breakfast classics. Chicken is stuffed with boudin sausage and served alongside chocolate chip waffles and red-eye gravy while Cajun Scotch eggs are served alongside boudin sausage, cheese-grit souffle and corn maque choux.

No need to limit the brunch buffet to just weekends when you can indulge every day of the week at the Court of Two Sisters in the French Quarter. A jazz trio strolls around while diners fill their plates with classic egg dishes and savory entrees like boiled shrimp or crawfish with remoulade, zesty Cajun pasta, corn grits and Creole jambalaya.

Classic New Orleans Cuisine
The Palace Cafe reinvents classic Creole dishes in a lively cafe setting on historic Canal Street. The happy-hour deal tempts diners on weekdays from 5 to 7 p.m. with $5 plates of alligator sausage pistolette, crab claws remoulade and duck spring rolls. Wash it down with Peters Planters Punch.

Mr. B's is a favorite lunchtime spot in the French quarter. Creole comfort food includes Gumbo Ya Ya with chicken and andouille, catfish fingers and crawfish etouffee.

Brigtsen's Restaurant serves Creole food in a cozy Victorian cottage near the Riverbend. Chef Frank Brigtsen is lauded for his unique spin on southern Louisiana specialties. The menu changes daily to feature the freshest local ingredients, but some standouts include rabbit tenderloin with andouille parmesan-grits cake and grilled drum fish with crawfish and pistachio lime sauce.

Cochon showcases Cajun cuisine at its best with dishes like crawfish pie, fried alligator, rabbit and dumplings and roasted gulf fish. The in-house butcher shop, or boucherie, turns out roasted suckling pig with cracklings, fried pig's ears and fried boudin.

Fine Dining
The Commander's Palace is a New Orleans institution in a Victorian in the Garden District. Behind the turquoise and white shades, the Haute Creole cuisine has been evolving since opening in 1880. The Chef's Playground is a 7-course tasting menu with the much-praised Foie Gras 'Du Monde,' a delicate dish of skillet-roasted foie gras over apple, pecan and foie gras beignets as well as Crispy Wild Gulf Fish and Cracklin' Crusted Duck.

Antoine's has been seducing diners since 1840 with French-Creole cuisine in an extraordinary setting. There are 15 dining rooms filled with memorabilia from famous guests including past presidents, film stars and even Pope John Paul II. The signature dish is Oysters Rockefeller which originated at this grand restaurant in 1889.

Local ingredients shine in Italian preparations at Bacco. The signature dish brings Italy and the southern bayou together with Maine Lobster and Gulf Shrimp Ravioli with champagne butter sauce. Pasta dishes include Louisiana crawfish tails served over fresh pappardelle or fried oysters with fettuccine.

Before Emeril Lagasse became a household name, he was the executive chef at Commander's Palace. Today, he owns 3 upscale restaurants around town. His first restaurant, Emeril's, brought his bold personality to the NOLA scene with dishes like Creole-marinated calamari, andouille-crusted redfish, and roasted quail stuffed with mushrooms and crabmeat.

Casual Spots
The action never stops at Cafe Du Monde, the sweetest spot in town. The cafe serves its world-famous beignets and dark roasted coffee 24 hours a day, 364 days of the year, closing only on Christmas. The original Cafe Du Monde, located in the French Market, is a prime place for people-watching while enjoying a plate of 3 sugary fried beignets.

A jacket isn't part of the dress code at the supremely casual Coop's Place on Decatur Street. House specialties are the Seafood Gumbo made with a dark roux and plenty of okra, shrimp, crab claws and oysters over rice. The jambalaya is a simmering pot of tomatoes, onions and peppers with rabbit, smoked pork sausage, shrimp and tasso ham. Try the Hangtown Fry Omelette with fried oysters, bacon and cheddar for a late breakfast at noon or an early one sometime around midnight.

With 45 beers on tap at Cooter Brown's, there's more than enough to wash down a plate of briny oysters at this casual bar. If you don't fall for raw fish, get a meat fix with a classic muffuletta sandwich or alligator sausage po'boy.


Best New Orleans Food and Drink

New Orleans is a city for foodies with fine dining and historic cafes all around the city from the bustling French Quarter to the picture-perfect uptown Garden District. The food blends fancy French cuisine with local cooking styles to create distinctive Creole and Cajun dishes that are original to the city. Join us for a tour of the best food and drink in New Orleans.

What to Know
Cajun and Creole are often used interchangeably, but there is a difference. While both begin with the region's 'holy trinity' of green peppers, onions and celery, they veer off in slightly different directions. Cajun food originated along Louisiana's bayou. Its country-style cooking starts with a dark roux and combines French and Southern flavors in homey, filling dishes like gumbo and boudin, a spicy classic Cajun sausage. Creole food also has French influences with European and African roots, but it's more refined with rich sauces and fresh seafood, like Shrimp Creole and Turtle Soup. Jambalaya is a popular hearty dish filled with chicken, spicy andouille sausage and veggies. It may be prepared in either the Creole style with tomatoes or the Cajun way without tomatoes. As in any good Southern town, grits are a staple, as well as okra.

In the sandwich category, a lunchtime staple is the muffuletta, a hearty combo of ham, salami, Swiss, provolone and olive spread. A po'boy is a classic sandwich usually served on a French baguette. It may be filled with fried seafood like oysters, shrimp, crawfish or soft shell crab.

When it comes to sweets, beignets are appropriate any time of day. These deep-fried dough balls are sprinkled with powdered sugar and served alongside a cup of coffee in cafes around town. For dessert, there's bread pudding, Bananas Foster and, during Mardi Gras, King cake with a hidden trinket inside.

Of course, sweet tea is an option if you're thirsty, but New Orleans is known for its great cocktail culture. The Sazerac, a simple combo of cognac and bitters, is said to be America's first cocktail and dates back to pre-Civil War days in the city. The Ramos Gin Fizz combines gin, lemon and lime juice, egg white, sugar, cream and orange flower water. A splash of soda water adds to the drink's effervescence.

Where to Go
Breakfast and Jazzy Brunch
The Sunday brunch and jazz at Arnaud's Restaurant is a 4-course feast with an appetizer, salad, entree and dessert. Satisfy a sweet tooth with the Pain Perdu with orange-infused honey or opt for something savory with the grillades of braised baby veal scaloppini served with cheese grits. Sip a Mimosa, Bloody Mary, Bullshot or a Gin Fizz while listening to live Dixieland jazz.

Expect some unusual twists at the breakfast table at Brennan's in the French Quarter. The most popular dish is Eggs Hussarde, which features poached eggs served over Holland rusks and Canadian bacon, all topped with Marchand de Vin sauce. Brennan's is the birthplace of Bananas Foster so it's only appropriate to finish off breakfast with this flambeed dessert.

Ralph's on the Park is a cozy neighborhood restaurant in City Park. The playful Sunday brunch menu puts an unexpected twist on breakfast classics. Chicken is stuffed with boudin sausage and served alongside chocolate chip waffles and red-eye gravy while Cajun Scotch eggs are served alongside boudin sausage, cheese-grit souffle and corn maque choux.

No need to limit the brunch buffet to just weekends when you can indulge every day of the week at the Court of Two Sisters in the French Quarter. A jazz trio strolls around while diners fill their plates with classic egg dishes and savory entrees like boiled shrimp or crawfish with remoulade, zesty Cajun pasta, corn grits and Creole jambalaya.

Classic New Orleans Cuisine
The Palace Cafe reinvents classic Creole dishes in a lively cafe setting on historic Canal Street. The happy-hour deal tempts diners on weekdays from 5 to 7 p.m. with $5 plates of alligator sausage pistolette, crab claws remoulade and duck spring rolls. Wash it down with Peters Planters Punch.

Mr. B's is a favorite lunchtime spot in the French quarter. Creole comfort food includes Gumbo Ya Ya with chicken and andouille, catfish fingers and crawfish etouffee.

Brigtsen's Restaurant serves Creole food in a cozy Victorian cottage near the Riverbend. Chef Frank Brigtsen is lauded for his unique spin on southern Louisiana specialties. The menu changes daily to feature the freshest local ingredients, but some standouts include rabbit tenderloin with andouille parmesan-grits cake and grilled drum fish with crawfish and pistachio lime sauce.

Cochon showcases Cajun cuisine at its best with dishes like crawfish pie, fried alligator, rabbit and dumplings and roasted gulf fish. The in-house butcher shop, or boucherie, turns out roasted suckling pig with cracklings, fried pig's ears and fried boudin.

Fine Dining
The Commander's Palace is a New Orleans institution in a Victorian in the Garden District. Behind the turquoise and white shades, the Haute Creole cuisine has been evolving since opening in 1880. The Chef's Playground is a 7-course tasting menu with the much-praised Foie Gras 'Du Monde,' a delicate dish of skillet-roasted foie gras over apple, pecan and foie gras beignets as well as Crispy Wild Gulf Fish and Cracklin' Crusted Duck.

Antoine's has been seducing diners since 1840 with French-Creole cuisine in an extraordinary setting. There are 15 dining rooms filled with memorabilia from famous guests including past presidents, film stars and even Pope John Paul II. The signature dish is Oysters Rockefeller which originated at this grand restaurant in 1889.

Local ingredients shine in Italian preparations at Bacco. The signature dish brings Italy and the southern bayou together with Maine Lobster and Gulf Shrimp Ravioli with champagne butter sauce. Pasta dishes include Louisiana crawfish tails served over fresh pappardelle or fried oysters with fettuccine.

Before Emeril Lagasse became a household name, he was the executive chef at Commander's Palace. Today, he owns 3 upscale restaurants around town. His first restaurant, Emeril's, brought his bold personality to the NOLA scene with dishes like Creole-marinated calamari, andouille-crusted redfish, and roasted quail stuffed with mushrooms and crabmeat.

Casual Spots
The action never stops at Cafe Du Monde, the sweetest spot in town. The cafe serves its world-famous beignets and dark roasted coffee 24 hours a day, 364 days of the year, closing only on Christmas. The original Cafe Du Monde, located in the French Market, is a prime place for people-watching while enjoying a plate of 3 sugary fried beignets.

A jacket isn't part of the dress code at the supremely casual Coop's Place on Decatur Street. House specialties are the Seafood Gumbo made with a dark roux and plenty of okra, shrimp, crab claws and oysters over rice. The jambalaya is a simmering pot of tomatoes, onions and peppers with rabbit, smoked pork sausage, shrimp and tasso ham. Try the Hangtown Fry Omelette with fried oysters, bacon and cheddar for a late breakfast at noon or an early one sometime around midnight.

With 45 beers on tap at Cooter Brown's, there's more than enough to wash down a plate of briny oysters at this casual bar. If you don't fall for raw fish, get a meat fix with a classic muffuletta sandwich or alligator sausage po'boy.


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