Where to Eat in New Orleans Right Now

Perhaps one of the most anticipated post-pandemic openings, Chemin a la Mer comes from chef Donald Link and lands several floors up in the new Four Seasons at the base of Canal Street. With sweeping river views, a well-known local chef, and a location in the poshest hotel in the city, expectations here are sky-high. The restaurant’s name translates to “path to the sea,” and though it offers a steak selection sure to please, most of the menu’s real estate is dedicated to shellfish, fish, and crustaceans. And with Link’s Cajun heritage, you’ll find that his path to the sea is best paved with Gumbo, Crawfish au Gratin and Gulf Fish Ceviche.

After chef and co-owner Charly Pierre moved to New Orleans in 2015, he spent time in various local kitchens, like Bayona, Sucre and Angeline, but eventually, it was time to try to make things work on his own. He partnered with Minerva Chereches, and Fritai was born thanks to a stall at the St. Roch Market. Today, Fritai is at home in a brick-and-mortar location in the Treme neighborhood, and the restaurant even earned a James Beard Award Foundation nod in the 2022 Semi-Finalists list. Pierre focuses on the culinary connections between New Orleans and Haiti. Expect dishes like Akra (root vegetable fritters with pikliz), wings that arrive with a passion fruit barbecue sauce, Legim Epina (smothered greens with mirlitons and plantains), and succulent Braised Oxtail.
How to book: Reserve via TableAgent.

Couvant was one of the last local restaurants to reopen after the pandemic shuttered its doors in March 2020, but it’s back—and the return also heralds in a new chef. Said chef is Ryan Pearson, a New Orleans native who earned his stripes chopping it up in New York kitchens. When Couvant originally opened inside the Eliza Jane hotel, it offered a fresh perspective on French brasseries. That mission continues under Pearson, with menu highlights including Fish Rillettes, Panisse, ​Pâte en Croûte, and a particularly crowd-pleasing Brioche-crusted Veal.

Although legendary bartender Chris Hannah’s name is usually the one that gets attached to Jewel of the South, to limit your understanding of this top-of-the-quarter restaurant to its (albeit excellent) bar program is to shortchange the efforts of general manager Paul Greagoff and chef Philip Whitmarsh. Since the outpost opened, this team has steadily turned it into a can’t-miss item on your French Quarter list. The menu changes regularly, but look for a curated caviar program alongside comforting mains like Buttermilk Fried Sweet Breads, Wagyu Beef, and Roasted Pork Belly. And whatever you do, don’t miss the seasonal cocktail list.

In Piece of Meat’s first years, the beloved butcher shop churned out cheat day-worthy snacks and sandwiches that would require you to schedule a nap after any visit. While that delicious focus hasn’t changed, it has expanded: Daniel Jackson and Leighann Smith recently built upon their operation, so PIece of Meat now offers indoor seating plus full-service (and a full bar) for brunch, lunch, and dinner. At its heart, Piece of Meat is a butcher with a sense of flare. That translates into smoked meats, Boudin Egg Rolls, Fried Bologna, and hefty steaks plus belly-warming sides and starters like Steak Tartare.

Named for the theater that once occupied the same location, Le Chat Noir debuted at the end of 2021 and has since been giving locals a delightful reason to remember it once again. The restaurant comes from James Reuter, who founded the breakfast and lunch spot Bearcat Cafe, and now boasts two locations. Reuter’s previous spots usually have a line curling out the front door, and we assume it won’t be long until Le Chat Noir does, too. Though chef Seth Temple has populated the menu here with options that sound simple, the way they’re prepared is anything but. You’ll find yourself fighting for the last forkfuls of a side of Crispy Fingerling Potatoes, anchovy-laden slices of Focaccia, and the Grilled Ribeye (served for two). Stick around for dessert, too—the Madeleines truly hit the mark.

New Orleans’ first omakase sushi bar opened prior to March, 2020 for a brief shining moment, and it finally made its triumphant return in recent months. One thing clearly hasn’t changed: It’s still difficult as ever to snag a reservation (required, by the way) inside this lovely little slip of a restaurant. The whole operation—and thus the changing nightly dishes—are devised by just two people, Chef Kazuyuki "Kaz" Ishikawa and Elijah Ramos, so you can expect expertly crafted sushi and a careful selection of sake to wash it all down. There are no choices here, and as is the case with omakase, there’s no menu and no special requests. Trust you’re in good hands.
How to book: Call 504-259-2676 to reserve.

When this pandemic-delayed restaurant from chef Sophina Uong and her husband and partner William “Wildcat” Greenwell finally debuted in Uptown, the inside was like a quirky riot of color. Grab a table in either of the two dining areas, or get a front-row seat at the chef’s bar. Either way, you’ll find yourself marveling over the creativity of each dish that passes by your table. The menu, which changes with the chef’s inclinations and ingredient availability, is concocted with a global sensibility. A recent night offered a take on Beef Wellington, Charred Octopus, and Korean Beef Bulgogi. Dishes are separated into “drinking snacks,” shareables, and those that “bring us joy & hellfire heartburn.” Consider who you’re eating with, and choose accordingly, but be prepared to send your fork diving into every last plate.

Chef Ana Castro took over the space vacated by the brief pop-up Here Today and Thalia, where she was co-sous chef, to create something entirely her own: A Mexican restaurant featuring a nightly tasting menu that serves as an exploration of the people and places that fueled her passion for cooking. And Castro’s passion is catching. Though the restaurant was just a few months’ old by the time the James Beard Foundation Award Semi-Finalists were announced for 2022, Lengua Madre landed directly on the esteemed list. When Castro opened the restaurant, she kept things simple with a five-course tasting spread coupled with an optional wine pairing. Each dish arrives with a story detailing its origin. On a recent night, the meal began with a small clay vessel of Shrimp Caldito, a briney broth imbued with an unexpected kick of spice, and cheese-filled Tetelas that left us wondering if we could buy them by the dozen.

The Austin outpost from McGuire Moorman Hospitality gets a New Orleans location inside the hip Saint Vincent Hotel. The property is also home to the high-end coastal Italian restaurant San Lorenzo, but try giving Elizabeth Street Cafe a spin for a night of no frills, drop-in fun. The vibe here is neighborhood French-Vietnamese bakery. Expect Vermicelli Spring Rolls stuffed with poached shrimp, and Banh Mi with fried egg and crispy pork belly, all complemented by an array of natural wines and inventive cocktails.
How to book: Stop by for first come, first served seating or order takeout via Tock.

Alon Shaya gets a second New Orleans restaurant inside the newly-opened Four Seasons New Orleans at the bottom of Canal Street. While his Uptown spot is all about Israeli flavors, here, Shaya focuses on the foods and flavors of south Louisiana. Look for a taste of the Bayou in dishes like the Louisiana Shrimp, Oyster Patty, and Eggplant Pirogue. Shaya’s wife, Emily, also makes an appearance in the form of some unbelievable Red Beans and Rice.

The restaurant has been around since 1899, but chef and co-owner Alfred Singleton has breathed new life into Cafe Sbisa’s Creole menu after partnering with local businessman, Craig Napoli. Dig into New Orleans classics like Crawfish Beignets, Crab Cakes, Shrimp and Grits, Barbecue Shrimp, and delectable Trout Eugene. They recently reopened after a pandemic-fueled hibernation, so swing by ASAP for dinner or Sunday brunch.

Tucked inside NOLA Brewing, NOLA Pizza Co. throws down the city’s most authentic New York-style pizza—seriously, they went so far as to reverse-engineer the exact composition of New York water. Is it all a little ridiculous? Absolutely. But is the pizza incredibly good? Without a doubt. Start by picking your pie—red sauce, white sauce, or square-cut—then add on a few hero sandwiches and salads for good measure. Toppings are a little inventive without getting weird, like the perfect sausage, sage, and Pecorino combo or roasted mushrooms with cream and lemon.
How to book: Stop by for first come, first served seating or order takeout via Toast.

The family behind Kenner’s Little Chinatown have returned after selling the restaurant and traveling the country. And Dian Xin—itself another name for dim sum—is exactly what locals have been waiting for. The menu runs the gamut from small plates like Xiao Long Bao clear through heartier entrees. Not a single dish on the menu misses, be it the Jianbing, Salt and Pepper Squid, or good old-fashioned General Tso’s Chicken.
How to book: Stop by for first come, first served seating.

Situated at the top of the French Quarter, it’d be easy to walk right past Palm&Pine, but you’d be making a grave mistake. Stop in for the fusion of Louisiana and Caribbean, Mexican, and Central American flavors, and stay for the smoky, game-changing Paloma. Dig into hot Sausage-stuffed Yuca Fritters and the Oaxacan Mole, but don’t forget dessert: You’ll want a slice of the Cane Syrup Pie accompanied by preserved lemon ice cream.

For much of the pandemic, chef Nina Compton’s first New Orleans restaurant, Compere Lapin, has remained closed. It has since reopened, but the long-term laser-focus on Compton’s second location means the already-great restaurant never lost a beat. Compton’s St. Lucian roots mingle with New Orleans neighborhood vibes in dishes like the Snapper, which is served with okra and lima beans, and the vibrant Curried Rabbit.

While this petite pastel café specializing in pastries, meat pies, coffee, and espresso drinks has yet to relaunch its dine-in space, the porch is wide open and offers both spacious seating and excellent neighborhood people-watching. The sweet and savory pastries are baked from scratch daily. Expect cakes topped with buttercream and cream cheese frosting alongside Vegan Oatmeal Cookies, Kolache, meaty Hand Pies, and Sausage Rolls. The owner’s favorite is a beautiful Kouign Amann, which has been described as “the fattiest pastry in all of Europe.”
How to book: Stop by for counter service or order catering online.

Blue Oak BBQ went from pop-up to brick-and-mortar to smoked meat champion, taking home the top prize at the Hogs for the Cause cook-off competition in 2018. These days, it’s got an expansive covered patio, so you can appropriately socially distance while gorging yourself on saucy goodness. Daily specials are featured on Instagram to keep things interesting, plus Blue Oak finally added its fan-favorite Spicy Chicken Sandwich to the regular rotation. You also can’t go wrong with the classics, including the Pulled Chicken Sandwich, Doobin Loobin, and pretty much any meat plate. Just don’t forget to ask for a side of Roasted Garlic Mac and Cheese.
How to book: Stop by for first come, first served seating or order takeout via Toast.

This inventive sandwich shop acts as chef Mason Hereford’s own culinary playground—and it’s received a boatload of national accolades for a reason. Though dining is limited to outdoor seating and takeout, the non-stop party is as fun and inviting as ever. Plus, Hereford’s got a cookbook out this summer, which (after a weird pandemic delay when the ship it came in on had a literal container collapse) is sure to ramp up interest, so expect to spend a few minutes in line. Curious additions like “Dorito dust” and fried bologna are scattered through the menu, which also includes similarly curious non-sandwich offerings like Fried Chicken Pot Pie and a Wedge Salad sprinkled with everything bagel seasoning. Don’t miss the Collard Green Melt, the Tacos Inautenticos, or the Cabbage Salad, which surprises the senses with a spicy zing and a smattering of pig ear cracklins.
How to book: Stop by for first come, first served seating or order takeout via UpServe.

What started as a weekly pop-up is now a Bywater institution. There are few things as comforting as pizza, which means you, too, can wrap yourself in a warm cocoon of floppy, New York-style slices and pretend the rest of the world doesn’t exist. (Oh, just me?) Giant foldable slices, perfectly greasy garlic knots, tangy Caesar salads, and housemade pastas round out the ever-reliable offerings.
How to book: Stop by for first come, first served seating.