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where y'everything: a list of places to eat and more in new orleans

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By Jen White · April 1, 2010 · 0 Comments ·

We're offering this list of eateries--plus a few bars, attractions, and oddities--for our guests and guests unknown to get ideas about where to spend their time and money. Only places we have visited and actually recommend are on the list. Of course, the list is ever-growing, as we continue to explore new spots every week.

If you'd like to suggest places that aren't here yet, feel free to leave a comment, and we'll add it to the list if we agree. Happy exploring...

Updated on April 8, 2015--Added to list: Dick & Jenny's, Borgne, MoPho, Pho Bistreaux, Superior Seafood, Toups' Meatery. Food Orleans' stories linked in brackets.

French Quarter
  • Central Grocery (home of the muffaletta; mostly takeaway)
  • Domenica (Rustic Italian cooking; beautifully sauced handmade pastas, pizzas, and the best octopus carpaccio in town; great cheese and salami boards)
  • Coop's Place (best restaurant jambalaya, hands down)
  • Stanley (right on Jackson Square; the best gumbo in the French Quarter; breakfast all day; interesting po-boys, especially the pizza/casesar salad combo) [my visit]
  • Felix's (great oysters, turtle soup, sweet potato fries) [my visit]
  • Antoine's (high-priced, long-established classic French; recommended if you can budget it)
  • Port of Call (great big steak-like burgers, steaks, baked potatoes (no french fries here), big sweet drinks; there's usually a line out the door, but it's worth it; vegetarians beware)
  • Galatoire's (legendary spot for Creole cuisine, festive dining rooms, excellent service, no reservations accepted. Take aunt Rudy's advice and get the green salad with garlic) [my visit]
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roast beef to remember: parkway bakery & tavern

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By Jen White · March 14, 2010 · 0 Comments ·

This photo is my gift to you. Fantastic, rich, tender roast beef and gravy over french fries, and it's not even a holiday...it's just another Sunday in the food capitol of my heart. I had to share.

My new Sunday favorite is Parkway Bakery & Tavern, at Bayou St. John. Our friend John Mark turned us onto this place a few weeks ago--our friend who was visiting. We didn't even know the riches that were waiting for us a mere football field away from our front door. Now we can't stop going. For the photo experience, order "fries with gravy." I know the photo doesn't look like fries with "gravy"--it looks more like your grandmother's roast beef--but that's what they call it, so just believe them. Parkway is famous for piling this roast beef onto po' boys, and for their metabolism-demolishing "surf-n-turf" po'boy, which is loaded with roast beef and fried shrimp. We haven't braved that combo yet, though we hear it's mighty good.

mexican chocolate & french vanilla: an arranged marriage

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By Jen White · February 24, 2010 · 0 Comments ·

I don't make desserts nearly as often as I used to, but when I do, I like to go for what works best. And to honor the romantic side of the melting pot that is New Orleans, I decided to spruce up my old standby of brownie + vanilla ice cream with a little tender loving specialness: instead of just purchasing brownies and ice cream, I would make my own! From scratch! I would use the forlorn ice cream making machine and celebrate the day I acquired it in the best possible way...with vanilla!

I like the way my selection of bowls creates a striking visual irony.
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riz jaune to the riz-scue

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By Jen White · February 6, 2010 · 0 Comments ·

Riz jaune has appeared in my life right when I really needed a new "dinner magic" kind of recipe--something cheap, on-hand, and easy to adapt to all sorts of quick dinner fixes. Riz jaune (say "ree zhahn") is basically a Cajun version of fried rice. You make a sort of trinity-plus-Pope concoction (that's onion/celery/bell pepper + garlic), add veggie bits or leftovers you have around the kitchen, ditto with meats (sausage is especially nice), and then you stir in cold cooked rice and eggs. Mix everything up, cook till the egg is firm and scattered all throughout, then eat it as-is or in dozens of other ways that I haven't even thought of yet. Here's what we have had: Riz-jaune-and-red-bean burrito, and gumbo served over riz jaune instead of plain rice. Good stuff. I can also see this being a great stuffing for vegetables or an interesting bed for some gravied chicken or pork.

fat and happy at mat and naddie's

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By Jen White · July 3, 2009 · 0 Comments ·

Guess what? I had a really good meal for my first birthday as a New Orleans resident (surprise, surprise). We went to a great little place in our neighborhood, Mat and Naddie's, which our neighbor Mark has been telling us we should visit for months. Mark was right--this place is a gem. I'm so glad it's in our neck of the woods.

The only cocktail I ever want to drink during a stifling New Orleans summer: the Pimm's Cup. I've been trying these at different locations to find my favorite. Mat and Naddie's was smooth, so I don't think they use ginger ale or 7-Up...maybe lemonade? The cucumbers always make me happy.

A nice sampling of olives, artichoke hearts, roasted peppers, and fresh mozzarella to nibble. Everything was marinated in olive oil and herbs.

This photo doesn't do justice to these fantastic oysters, on the menu as "Grilled Oysters with Brie Cream and Shiitake 'Bacon.'" That's right--they make a "bacon" out of sliced shiitake mushrooms, I can only guess, by cooking it low and slow in a skillet until it intensifies its shiitakiness and dries out a little, like a mushroom jerky. Or maybe this happens in the oven. There's also a little garlic and pecorino-romano action going on here.

My fabulous entree, "Spicy Tempura Fried Gulf Shrimp Tonkatsu." This is one of the most exciting dishes I've had in New Orleans. The shrimp are butterflied and coated in a light tempura batter, and somehow remained outside-crispy and inside-silky the whole time I was loving this dish. I didn't know what Tonkatsu meant, so I asked the waiter if this was a good item to order, and he said it was one of the best things on the menu, which I totally believe. Apparently, Tonkatsu is a Japanese combination of fried pork served with something crunchy, like cabbage, and a sweet-spicy sauce. Mat and Naddie's serves their seafood version with a fresh bok choy slaw, sticky jasmine rice, and a sauce--it's one of the best sauces I've ever tasted--of red chile and a deep, complex sweetness, maybe plum, maybe lemongrass, a small piece of sun for brightness, a drop of dew from the Garden of Eden? I will meet this sauce again.

Paul's "Grilled Filet Mignon with Smoked Marrow Compound Butter." Nice. It looks like Paul was eating in another restaurant because this photo was taken with flash. But he wasn't! He was sitting across the table from me! Thank goodness, because I really wanted to taste this, and he was kind enough to let me. Rosemary steak fries (not too exciting), but (continuing from the menu description) "wilted greens and a Maytag blue cheese and bacon buerre rouge." ?!? Please, sir, I'd like some more. While the potatoes were a little too basic to stand up to the rest of the plate, the rest of the plate was divine: a smart combination of beefy, winey, tart, creamy, burgundy, and leafy.
Sorry to say we couldn't squeeze in a dessert to show you. I would've done it too, because I was so impressed with everything else I ate that night. To all my friends: come visit already, so you can go here too!

hot child in the city

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By Jen White · July 2, 2009 · 0 Comments ·

Believe me when I tell you that a couple of weeks ago, when I was dead-set on filling out a nice, long post with photos of the Creole Tomato/Louisiana Seafood/Cajun-Zydeco festival throwdown, I had no idea that it would be so hot down in the French Quarter.

It was too hot to take photos. Seriously, the camera kept slipping out of my hands.
I managed a few, though:

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I love these little guys. I ate them.

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Cajun fish taco. I asked for a small portion of slaw so I could really taste the fish. It's a lightly fried tilapia filet, dusted with just a bit of Cajun seasoning (like a mixture of cayenne, garlic powder, thyme, salt, pepper). Really nice and simple-tasting, a good thing to eat in the heat.

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Shrimp-and-crab-stuffed Creole tomato. This was the perfect dish to "marry" the two food festivals together. Creole tomatoes are the jewels of the summer season here in Louisiana--people talk about them all year, either how much they miss them or how much they love them. They don't really look different from regular tomatoes, to me, but the taste is something special. Denser, sunnier, redder. I devoured every last seed of this tomato.

We had some other yummies--crawfish sausage, hurricane sno balls--but they didn't make it to the photo stage. If you can stand the heat, this festival trio, known as the "Vieux To Do," is really something. Tons of food, great vendors, fun music. This year it was held the weekend of June 13-14, so I'd assume next year it will be sometime close to that.


parts of a whole

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By Jen White · March 8, 2009 · 0 Comments ·
I wouldn't call myself a fan of green beans. There's something about them I just don't really care for--too much "green," too much "bean," too much of each of those combined. And green beans and potatoes? There seem to be many calls for these two items together, in curries, stews, or pasta dishes, and I just don't get excited. For whatever reason, though, I can abide them both in a good, solid niçoise. Perhaps it's the way, in a niçoise, they are two components among several others which are all considered important and equal. Perhaps it's the relentless individuality they retain when grouped this way, much like the way people on a team know, deep inside, that even though there's no "i" in "team," there's a "me."
A niçoise is a pretty forgiving square meal. It's meat (traditionally, tuna), veg (green beans), and potatoes, along with various accompaniments that kind of add up to a plate of hors d'oevres, and it's meant to be served at room temperature, which is always a comfort when you're not really up to finishing several different cooking times at once. There are some steps, but they're basic as basic can be: boiling, steaming, baking, and vinaigrette making. It can be served over greens or not, tossed or not, and made expensive or not (one of the perks of living in New Orleans is freshly caught catfish). It can even be seafoodless and still be very satisfying. There's hardly even a recipe to follow, once you've got the basic idea down.
A More Local Niçoise
  • 4 portions of seafood (something inexpensive and local, if possible): shrimp, scallops, catfish, crawfish, tuna, salmon, bass, etc.)
  • 12 small red boiling potatoes, scrubbed but not peeled
  • 2 big handfuls green beans, trimmed
  • 1 large ripe tomato, or 1 pt. cherry tomatoes
  • 3/4 cup pitted olives (preferably niçoise, but kalamata are fine too)
  • 4 eggs
  • 1/2 cup extra-virgin olive oil
  • 2 lemons
  • 2 cloves garlic
  • a few teaspoons of wine vinegar (white, red, or champagne)
  • 1-2 teaspoons Dijon or grainy mustard
  • salt & pepper
  • salad greens (optional)
  1. Make the vinaigrette first, which is the unifier of this dish: Mince the garlic and place in a bowl or measuring cup large enough for a whisk to move around in. Juice the lemons and add the juice to the garlic. Shake in a little wine vinegar and plop in the mustard. Start whisking this mixture with one hand, and with the other hand, slowly pour in the olive oil. This doesn't need to be perfectly emulsified; you'll keep whisking it every time you use it. Taste it, and add salt and pepper and additional vinegar until it tastes like a strong salad dressing. I like it slightly overseasoned, because the potatoes and beans are going to break it down a little.
  2. Potatoes: Bring a pot of salted water to a boil and boil them whole until a knife will almost go into the center of one easily. Take them off the heat, drain, and return to the pot and add the lid. Let them steam in the pot (no fire underneath) for another 10 minutes to finish cooking. Let them cool for a bit, then quarter or halve them, depending on size. Toss them in a bowl with some of the vinaigrette and set aside.
  3. Green beans: Put about 1 cup water in a medium saucepan, salt it, and bring to a boil. Add the beans and cook them the way you like them: really crunchy, slightly crunchy, soft, or cafeteria-soft. Drain them, cool them for a long minute, then toss them in a separate bowl with some vinaigrette.
  4. Seafood: Decide how you want to cook it: bake, broil, grill, saute, poach, etc. Season it with salt, pepper, and anything else you like (I used catfish & some seafood grill seasoning I had on hand). Drizzle it with a bit of olive oil (or another kind of oil) and cook it the way you like it (I baked it at 400 for about 12 minutes) and let it rest for about five minutes for most of the heat to leave.
  5. Eggs: Hard-boil, cool, peel, and halve.
  6. Tomatoes: Cut into 8 wedges (if you have cherry tomatoes, you can halve them or leave them whole) (as you might notice in the photo, I forgot to buy tomatoes).
  7. Olives: Snack on a few and then just keep them at the ready.
  8. Greens (if using): Make these ready to use as a bed for the other ingredients: wash & tear the greens and toss them with some of the vinaigrette, as you would for any salad.
  9. Compose: On each plate, place greens, potatoes, green beans, two egg halves, two tomato wedges, several olives, and a portion of seafood. Drizzle a little more vinaigrette over the whole dish and serve.

Serves 4.


taking the long way: Casamento's

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By Jen White · January 4, 2009 · 0 Comments ·


If you want to eat some good seafood, and you want to eat it at a NOLA institution, Casamento's on Magazine Street fits the bill. I fell in love with this place the minute I saw it, though we had to find something else to do with ourselves while we waited for it to open. It was so worth the wait.

The problem was that we arrived too early. Tip #1: they open for dinner at 5:30, Thursday through Saturday only.

So we headed toward the track, to visit Liuzza's, famed for its po' boys--a tip from Davey and Gracie. BBQ shrimp po' boy? Garlic oyster po' boy? Yes. But along the way, we got distracted by the idea of stopping on St. Charles for a drink somewhere, then got even more distracted by a new route which ended up taking us downtown. We decided to land in the Quarter. I found my first-ever parking place on Bourbon Street (a very big deal). Since we were there, we thought, "Frank's"--we'd heard great things about it. Alas, our stay was short. Under pressure from our waiter, we ordered crab-stuffed mushrooms, which were highly flavorful, but $10 for three? Ouch. Tip #2: Frank's is tasty but priced for tourists. Luckily, we mustered the courage to brave the rain and the traffic and head back to the car, by way of Molly's. Tip #3: Molly's is a cozy little place, but it gets real fratty on Saturday night. Back uptown, we returned to our starting point at 7:00 p.m., which was just in time to beat the crowd.

Casamento's was established in 1919 and still inhabits the same location. It's small, tiled, and bright, and you walk through the miniscule kitchen to get to the restrooms. I absolutely love walking through restaurant kitchens. More!

At Casamento's, the sandwiches are "loaves," which differs from a po' boy by bread. The bread for a loaf isn't the light, fluffy New Orleans French that you expect when you order a po' boy. It's thick-cut white toast, the type I normally call "Texas." Somehow that doesn't feel right anymore. I guess I'll start calling it "loaf." I think there's a little garlic butter spread on this bread. Your basic NOLA "dressing" of mayo, tomato, and lettuce, and then the lightest, freshest fried catfish you can imagine. Oh my.

The menu is small but complete. Everything you could want in a New Orleans seafood joint is there: seafood gumbo (a tomatoey version), fresh, juicy raw oysters ($9 a dozen! $4.50 half dozen!), fried trout and catfish, softshell crabs. The star, to me, was the catfish loaf I ordered--the best-tasting sandwich I've had in this city, bar none. I'm a fan of Casamento's for several reasons, but their "small prices"--the choice you have of ordering a full-sized dinner for $12 or a half-sized dinner for $6.75--are the most important, for me. I'm a taster. I don't need a huge plate, and I usually don't even want it. I respect a restaurant that does something to keep me coming back: excellent food, fair price.

no "organary" breakfast

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By Jen White · December 23, 2008 · 0 Comments ·

Mmm...liver. And onions. And grits--don't forget the grits that should be a component of every true Southern breakfast. And the perfect biscuit, both cloud-light and butter-rich.

Riccobono's Panola Street Cafe, in the Riverbend, is a homey, silverware-clanking spot on a residential street (7801 Panola), which helps contribute to the feeling that you've tapped into a true locals' secret. You walk in and seat yourself (if there's a seat to be had), read the menu waiting for you on the table, and linger over the paper and a cup of coffee. Prices aren't high, service is friendly enough, and there are several interesting options to try.

For instance, the crawfish omelet, full of crawfish, sausage, bell peppers, and onions. With grits, of course. And biscuit.

If liver and crawfish don't call to you in the morning, don't fear. The ordinary but soul-satisfying breakfast fare is all here as well: pancakes, sunny-side upps, bacon, and benedict.

By the way, if you're wondering what eating liver for breakfast is like, it's like this: each chew alternates between the flavors of steak and vitamins. Vitamin-steak-vitamin-steak-vitamin-steak. Swallow. Not bad, lots of iron, fortifying. Not exactly juicy.

<p>They also serve lunch--sandwiches, burgers, salads, gumbo--quickly and affordably.

we can make it together

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By Jen White · November 1, 2008 · 0 Comments ·

Remember that old Tony Orlando & Dawn song, "Candida"? Sing the chorus, but substitute the word "Mandinas." Good. Now you're humming the tune I was last Sunday, after we visited this famous New Orleans eatery.
Located on Canal Street in Mid City, Mandina's--a bright & friendly family restaurant--serves up classic New Orleans food like gumbo, turtle soup, fried oysters, and po' boys, and laces its menu with Italian-American faves (veal or chicken parmesan, spaghetti and meatballs). It won't be a quick trip, but you'll enjoy every minute you spend tasting.
my happy face


turtle soup au sherry (dark), crab and artichoke soup (pale); seafood platter (oysters, shrimp, catfish, and crab "ball" (like a crab hushpuppy))

Creole eggplant (casserole with shrimp, ham, & crabmeat, served with spaghetti) and a cold Dixie
<blockquote>Just take my hand and I'll lead ya!
I promise life will be sweeter,
'Cause it said so, in my dreams...

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