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T+L's Essential New Orleans

Travel + Leisure · Guide to New Orleans · created over 2 years ago

In a town synonymous with eating, it's hard to know where to begin. By Francine Maroukian. Adapted from "Essential New Orleans," Travel + Leisure, March 2009. http://www.travelandleisure.com/articles/best-restaurants-in-new-orleans

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    Macarons at Sucre in New Orleans, LA

    At ultrasleek patisserie Sucré, rev up with a plate of delicate macarons or a chicory coffee-gelato shake. Plus, the NOLA Chocolate Collection includes local flavors such as the Meuniere, brown butter and white chocolate ganache coated in dark chocolate.

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    Beignet at Cafe Du Monde Coffee Stand: French Market in New Orleans, LA

    Despite the crowds at this French Market cornerstone, it's hard to find fault with the hot little pillows of sweet fried dough, served 24 hours a day, seven days a week (except Christmas Day).

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  • Catfish Court Bouillon at Cochon in New Orleans, LA

    Don't let the phrase "contemporary Cajun" scare you: order absolutely anything, from the wood-fired oyster roast to the catfish court bouillon. Don't leave without trying the fresh chunk-pinapple and cornmeal upside-down cake.

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  • Sazerac at The Columns Hotel in New Orleans, Louisiana

    Meet for a Sazerac, the city's official cocktail as declared by the state legislature, on the Columns Hotel's wide wooden porch: it's the perfect way to ease into—or out of—a long evening.

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  • Champagne-and-Pear Brandy at Loa in New Orleans, LA

    Settle into the International House hotel's candlelit bar and toast the divine spirits with a champagne-and-pear brandy Laveau 347, a cocktail honoring Marie Laveau, New Orleans's legendary voodooienne.

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    Sugar-and-Spice Duckling at Restaurant August in New Orleans, LA

    James Beard Award-winning chef John Besh, a devoted Louisiana resident, celebrates regional ingredients in French style. Look out for the sugar-and-spice duckling served with Anson Mills heirloom Carolina corn grits, roasted duck foie gras, and quince.

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    Shrimp Remoulade at Galatoire's Restaurant Inc in New Orleans, LA

    Sit in the clubby restaurant's mirrored dining room and order the French-Creole "grand goute," a seafood appetizer trio featuring the restaurant's signature shrimp rémoulade.

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    Po' Boy at Parkway Bakery & Tavern in New Orleans, LA

    Whether you go for the roast beef with gravy or the golden fried shrimp , the basic anatomy of Parkway's perfect rendition is always the same: "dressed" (lettuce, tomato, mayonnaise, and pickles), on a New Orleans-style French bread from the celebrated Leidenheimer Bakery.

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  • Hamburger at La Petite Grocery in New Orleans, LA

    Chef Justin Devillier's half-pound burger comes with his house-made pickles and sweet Vidalia-onion marmalade at this cozy Garden District bistro.

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    Oyster Loaf at Casamento's Restaurant in New Orleans, LA

    Founded in 1919 by Italian immigrants, Casamento's takes pride in its oyster loaf: a sandwich of fried oysters layered between two slices of house-made buttery white bread. Check the calendar: the tiny Garden District oyster house is only open in the cooler "r" months.

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    Fried chicken livers at Elizabeth's Restaurant in New Orleans, LA

    Elizabeth's tag line,"Real Food, Real Good," refers to the fried chicken livers with pepper jelly and the lacquered praline bacon, baked in brown sugar with crumbled pecans, which tastes—if you can imagine it—like pig candy.

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  • Red-Bean Omelets at Mother's Restaurant in New Orleans, LA

    Regulars and tourists alike line up to order red-bean omelets and grits and debris (roast-beef edges in gravy) at this old-time breakfast mainstay on the edge of the Central Business District.

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