PbJ bakes up creamy, sweet cookies made out of butter and sugar, pralines. And they're awesome. They make a myriad of other confections, but you gotta try their pralines before anything else.
Established in 1953, BTC offers a number of Cajun/Creole favorites, but they're most well known for their etouffees, which can be made with shrimp or crawfish.
This renowned ice cream shop is a Mid-City dessert institution, and has been scooping housemade gelato, fruity granitas, and its bestselling lemon ice for over a century. Though the storefront was totaled by Hurricane Katrina in 2005, it was restored to full capacity just a year later, having lost none of its devoted fan base. Today, the space draws regular lines with tourists and locals clamoring for its freshly piped cannoli and Italian cakes.
Tableau captures all the magic and pizazz of the French Quarter: bistro-style balcony seating overlooking Jackson Square, situated in a historic townhouse spanning 3 stories and decorated with gilded fleur-de-lis and crystal chandeliers for optimum class. Another outpost in Dickie Brennan’s Southern dining empire, the kitchen serves authentic French fare with bold Creole flair, resulting in standout dishes like creamy crawfish au gratin and craft beer-spiked barbecue shrimp and grits -- both of which can be paired with several selections from their curated wine list.