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— Travel + Leisure · Guide to New Orleans · created about 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-orleansRead more...
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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.
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.
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.
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.
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.