Where New Orleans – July 2019

DINING

Central Business/

Warehouse District

THE AMERICAN SECTOR

American A nostalgic homage

to wartime classics with

gourmet twists, the menu at

this National W W II Museum

eatery features such kicked-up

throwbacks as Victory Garden

salads and Frito pie. L, D (daily);

Br (Sa-Su). 9 45 Magazine St.,

5 0 4.528.19 4 0. Map 3, B6;

http://www.ww2eats.com

AUCTION HOUSE MARKET

Eclectic This bright, modern

food hall offers a variety of

vendors and f lavors, from

fresh local seafood to Indian,

Egyptian and Hawaiian-

inspired cuisines. B, L, D (daily).

801 Magazine St., 5 0 4.372.4 321.

Map 3, C6;

http://www.auctionhousemarket.com

BRIQUETTE

Seafood Contemporary coastal

is the catch at this sprawling

space. Follow the caramalized

sea scallops with lump crab

bisque, then dive into Louisiana

redfish with crawfish relish.

D (nightly). 701 S. Peters St.,

504.302.7496. Map 3, C6;

http://www.briquette-nola.com

CAFÉ CARMO

International This island-in-

spired space pops out some

wild—and wildly delicious—

dishes, such as the zany Rico

sandwich (a grilled plantain

patty topped with pulled

pork) and shrimp-filled,

black-eyed pea fritters. Veggie

and vegan options are also

featured. B, L (M-Sa), D (Tu-Sa).

527 Julia St., 5 0 4.875.4132.

Map 3, C6; w w w.cafecarmo.com

CHOPHOUSE

NEW ORLEANS

Steaks Forget the standard

sauces and heav y sides; the

focus at this upscale-casual

steakhouse is on its top-qual-

ity, USDA prime-only meats.

D (nightly). 32 2 Magazine St.,

504.522.7902. Map 3, D5;

http://www.chophousenola.com

COCHON

Louisiana Many restaurants

profess to be “better than your

mama’s,” but chefs Donald

Link and Stephen Stryjewski’s

lives up to the claim with haute

twists on Cajun standards. The

adjacent Cochon Butcher offers

sandwiches and house-cured

meats. L, D (daily).

9 3 0 Tchoupitoulas St.,

504.588.2123. Map 3, B7;

http://www.cochonrestaurant.com

COMPANY BURGER

American Adam Biderman’s

award-winning burger joint

sticks to the basics, which

makes it all the better. L,

D (daily). 611 O’Keefe St.,

504.309.9422. Map 3, C4;

4 6 0 0 Freret St., 5 0 4.267.0 320.

Map 1, D3; http://www.thecompany

burger.com

COMPÈRE LAPIN

Caribbean A native of St. Lucia,

chef Nina Compton’s island

upbringing is evident in dishes

such as conch croquettes with

pineapple tartar sauce and

curried goat with sweet potato

gnocchi. L, (M-F); D (nightly); Br

(Sa-Su). 5 35 Tchoupitoulas St.,

504.599.2119. Map 3, C6;

http://www.comperelapin.com

COPPER VINE

American Along with 30 vari-

etals on tap and an additional

20 by the glass, this easygoing

“wine pub” serves up cavi-

ar-topped oysters, a wide vari-

ety of f latbreads and heartier

fare, such as skirt steak with

duck fat fries. L (M-F), D (night-

ly); Br (Sa-Su). 10 01 Poydras St.,

5 0 4.208.95 35. Map 3, C4.

http://www.coppervinewine.com

COUVANT

French A slick, contemporary

French bistro inside the Eliza

Jane hotel. Standouts include

English peas with duck egg

and lardons, hanger steak

Bordelaise and moules frites.

B, L, D (daily); Br (Su). 315

Magazine St., 504.324.5400.

Map 3, D5; http://www.couvant.com

THE DAILY BEET

Ve get a r ia n Light, healthy

eats and cold-pressed juices

are the draw at this industri-

al-chic café. Tuck into a shaved

Brussels sprouts salad or an

Orbit Bowl of warm wild rice,

avocado, runny egg, kimchi

and pickled veg. B, L, D (daily).

1000 Girod St., 504.605.4413.

Map 3, B4; w w w.thedailybeet

nola.com

DOMENICA

Italian Out-of-the-norm an-

tipasta (roasted caulif lower

with whipped feta), handmade

pastas, authentic pizzas and

Old World classics such as lasa-

gne Bolonese. Mangia, mangia!

L, D (daily). 12 3 Baronne St.,

504.648.6020. Map 3, E3; http://www.

domenica

restaurant.com

EMERIL’S

Louisiana Emeril Lagasse’s

f lagship sets the course for

the Lagasse empire. Opened

in 1990, this is where the cele-

brated chef created many of his

classic dishes, including barbe-

cued shrimp, andouille-crusted

drum and more. L (M-F), D

(n ig ht ly). 80 0 Tchoupitoulas St.,

504.528.9393. Map 3, C6;

http://www.emerils.com

GIANNA

Italian James Beard Award-

winning chef Rebecca

Wilcomb pays tribute to her

grandmother with homey fare,

such as creamy polenta with

lamb-sausage gravy, tortellini

in bordo and veal saltimbocca.

70 0 Magazine St, 5 0 4.399.0816.

Map 3, C6; w w w.gianna

restaurant.com

HERBSAINT

French One of the city’s pre-

mier fine dining spots. The

award-winning menu changes

fequently, with entrées such as

confit of Muscov y duck leg with

dirty rice. L (M-F), D (M-Sa). 701

St. Charles Ave., 504.524.4114.

Map 3, C5; w w w.herbsaint.com

JOHNNY SÁNCHEZ

Mexican Squash blossom

tacos, pig ear chilaquiles,

octopus toastadas—this isn’t

your standard taqueria fare.

Celebrity chef Aarón Sánchez’s

hot spot puts contemporary

spins on authentic Mexican cui-

sine. L, D (daily). 9 3 0 Poydras

St., 504.304.6615. Map 3, C4;

http://www.johnnysanchez

restaurant.com

JOSEPHINE ESTELLE

Italian At this casual Ace Hotel

eatery snapper crudo with

browned butter dances elegant-

ly between raw and cooked, the

pastas are toothy, and each dish

has some beautifully surprising

element that lingers long after

the meal. B (M-F); L, D (daily);

Br (Sa-Su). 6 0 0 Carondelet St.,

504.930.3070. Map 3, C5;

http://www.josephineestelle.com

M AYPOP

Vietnamese Asian-fusion food

in a bright, open space. Tear

pieces of warm roti bread to

scoop whole roasted pumpkin,

apple and house coppa, or go

spicy with vindaloo chicken. L,

D (daily); Br (Sa-Su). 611 O’Keefe

St., 5 0 4.518.6 3 45.Map 3, B4 ;

http://www.maypop

restaurant.com

MERIL

International Emeril Lagasse’s

casual dining venue is ref lective

of the celebrity chef ’s world

travels, with a globetrotting

menu featuring everything

from Japanese-style barbecue

to pork rib tamales. L, D (daily).

424 Girod St., 5 0 4.526.3745.

Map 3, C6; http://www.emerils.com

OTRA VEZ

Mexican Modern Mexican

is the focus at this Southern

offshoot of Brooklyn’s Alta

Calidad. Yuca tater tots, fried

tempura shrimp tacos, crawfish

chile rellenos—si! D (nightly).

1001 Julia St., 504.354.8194.

Map 3, B4;

http://www.otraveznola.com

PÊCHE

Seafood The focus here is on

chef Ryan Prewitt’s simple

seafood grilled over hardwood

coals...and it couldn’t be better.

From the raw bar to the whole

grilled fish, you can’t go wrong.

L, D (daily). 80 0 Magazine St.,

504.522.1744. Map 3, C6;

http://www.pecherestaurant.com

RED GRAVY

Italian This cozy brunch bistro

offers traditional Italian dishes

and not-so-typical breakfast

and lunch specials. Try the

Sicilian egg pie or cannoli pan-

cakes. Open W-M. 125 Camp St.,

504.561.8844. Map 3, E5; http://www.

redgravy

cafe.com

RESTAURANT AUGUST

French Fine dining at its finest.

The surroundings are elegant,

and the food is spectacular,

combining European style

with Gulf Coast ingredients

for dishes such as gnocchi

with crab and truff les. L (M-

F), D (nightly); Su brunch. 301

DINING

28 WHERETRAVELER® NEW ORLEANS JUNE 2019