French Quarter Dining Featured Stories

Photo courtesey of Galatoire's 33 Bar & Steak on Facebook The 13-block strip of Bourbon Street is not all neon hustle and gigantic drinks in souvenir cups. It's actually home to some of the most vibrant restaurants in the city — high and low, round-the-clock, world-famous — and just...

By: Ian McNulty The name for New Orleans' most famous sandwich, the po-boy, harkens back to its humble, scrappy origins. That heritage must have given the po-boy some special resilience because, as New Orleans rebuilt from Hurricane Katrina, po-boys were one of the most prevalent of local culinary...

Photo courtesy of Coolinary New Orleans There's no better time to try out an award-winning restaurant during your visit to New Orleans (or play a tourist in your own city) than August. COOLinary is orchestrated by the New Orleans Convention and Visitors Bureau and was conceived as a...

Visitors can be forgiven for some confusion over the difference between Cajun and Creole cuisines. After all, many life-long New Orleanians have trouble articulating just what separates one from the other, while national chain restaurants have long obscured the distinction with vague menu...

By: Renee Kientz New Orleans is known for its food and the French Quarter, in particular, has long been home to many of the city's finest and most high-end eateries. You can expect to experience quintessential New Orleans fare at places like Antoines, Brennan's, Galatoire's and others, and every...

Sazerac courtesy of The Bombay Club If a traditional French Quarter breakfast can end with a dessert, maybe it’s not so surprising that it can also begin with a cocktail. Indeed, at Brennan’s Restaurant (417 Royal St., 504-525-9711), the lavish and almost canonized breakfast menu...

Photo courtesy of Louisiana Pizza Kitchen on Facebook Good pizza isn't hard to find in New Orleans, although it's not one of the city's signature offerings, like gumbo or a po-boy. There's no loyalty to any specific style (deep dish vs. thin crust, for instance), and the pizzerias run the...

When most bread goes stale it gets tossed in the trash or fed to the birds. But for some lucky loaves, going stale is just the beginning of a transformation into bread pudding-the ambrosial dessert that is a mainstay finale at Creole restaurants across New Orleans. Though its roots go back...

Photo courtesy of Oceana Grill on Facebook After a long day of New Orleans sightseeing - or after a long night out listening to music/downing cocktails/sampling beer at local breweries - it’s nice to have your food come to you, rather than the other way around. To that end, you need to know...