Hooters Is Opening a New Restaurant Chain That's Hiring Guys
1. Dat Dog5030 Freret St, New Orleans
2. Toups' Meatery845 N. Carrollton, New Orleans
3. Green Goddess307 Exchange Pl, New Orleans
4. Pizza Delicious617 Piety St, New Orleans
5. Maurepas Foods3200 Burgundy St, New Orleans
6. Root1800 Magazine St., New Orleans
7. Cochon Butcher930 Tchoupitoulas St, New Orleans
8. Borgne601 Loyola Ave, New Orleans
Founded as a UK doghouse by a NOLA native, Dat Dog's shed has since become one of the most popular eateries on Freret St. The pork-friendly menu here spans everything from a duck sausage dog served with blackberry sauce to alligator and crawfish dogs on the menu. Beer, wine, and cocktails await at the full bars both upstairs and downstairs, and the spacious floor plan, energized with a rainbow burst of paint spread over tables, walls, and lighting, establishes a casual, yet lively atmosphere.
Helmed by James Beard Award-winning chef Isaac Toups, this Mid-City spot serves a carnivore-centric menu with bold Cajun flavor. Large entrees like the grilled Georgia quail with farm-fresh seasonal vegetables and saba satiate and surprise; light bites range from addictive cracklins and deviled eggs with smoked trout roe. Minimalist metal chairs and refurbished wood surfaces give Toups a cabin-like feel that enhances the relaxed, convivial vibe.
Tucked in an alley in the French Quarter, this oasis serves lunch and dinner and provides creative cuisine and cocktails. There’s even a vegan Bloody Mary variation on the list, along with watermelon sangria and two different boozy SnoBall ice cocktails.
Located on Bywater's Piety Street, this New York-style slice shop was started by two Long Island guys who, surprisingly, had never made pizza before. The menu incorporates local produce and features daily pizza specials like an Italian sausage pie with caramelized onions and peppers.
Maurepas plates fine American cuisine, whether it's soups, salads, sandwiches, hot plates or desserts. And if you care for an adult beverage, their house "Intoxicologist" can arrange it to your liking.
Chef Phillip Lopez uses traditional culinary techniques to generate his modern American flavors, filling a menu with sections labeled "Socials", "Beginnings", "Principals", and "Endings" which all fall under the category of "delicious".
Cochon's generalist meat offshoot, Cochon Butcher, is a hybrid butcher shop, deli counter, and wine bar in the same warehouse building as its pork-centric sibling. There are house-cured meats, sausages, and terrines to take home, but you're really here for the sandwiches, precisely the Muffuletta, stacked with nearly an inch of pink-hued, salty meats (pastrami, mortadella, Genoa salami), creamy provolone, and olive salad. You can order it to-go, but if you're staying, make sure to pair with a side of pancetta mac & cheese.