HOME > Chowhound > New Orleans >

Discussion

One night passing through New Orleans

I will be in New Orleans this friday night, breaking up the long ride to Florida from Texas. My parents have agreed to watch my kids so the Mrs. and I can enjoy a nice dinner while in town. Looking for some suggestions with the following (but loose) parameters: Nothing too fancy (ie I've driven for the past 8 hours, don't want to put a jacket on!), creole or local fare (i can get a steak anywhere in TX), moderate price (i don't mind dropping $100-$200), within walking distance/short cab from Loews on Poydras (can you guess where I am staying?). Any suggestions you have would be greatly appreciated - can't for dinner friday night!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. My suggestion, Bon Ton, classic cajun cuisine and a complete New Orleans experience.

    http://www.thebontoncafe.com/

    -----
    Bon Ton Cafe
    401 Magazine St, New Orleans, LA 70130

    1 Reply
    1. re: Suzy Wong

      I'm with Suzy. And, since you will be right nex tdoor, go see the Piazza D'Italia. It is beautiful, especially at night.

    2. Bon Ton is an excellent suggestion by my favorite restaurant in NOLA is Emeril's and you won't need a jacket, it's casual, large, fun, nice bar for pre dinner drinks, great food and good service. It's even close to Poydras. You may even see the Chef. Good luck.

      Emeril's @ 800 Tchoupitoulas St., New Orleans, LA. 504 - 528 - 9393.

      http://www.emerils.com/restaurant/1/E...

      -----
      Emeril's Restaurant
      800 Tchoupitoulas, New Orleans, LA 70130

      Bon Ton Cafe
      401 Magazine St, New Orleans, LA 70130

      1 Reply
      1. re: Littleman

        How about John Besh's restaurant: August or Luke, or Mila.

      2. Cochon, or if willing to go a bit further by cab, Boucherie.

        -----
        Cochon
        930 Tchoupitoulas St., New Orleans, LA 70130

        Boucherie
        8115 Jeannette St, New Orleans, LA 70118

        1. Emeril's. Get a resv. BTW, the rooms in the Loews are very nice, spacious, w/ great views.

          Stop in the Swizzle Stick (Loews lobby) for some pre/post dinner cocktails.

          -----
          Emeril's Restaurant
          800 Tchoupitoulas, New Orleans, LA 70130

          6 Replies
          1. re: JazzyB

            Go with Jazzy's recommendations. Don't miss drinks at the Swizzle Stick - easily my favorite bar in the city, especially for pre-dinner drinks.

            1. re: latasche

              Thanks to all for the input, decided on Bon Ton and will have a drink at Swizzle stick on the way out.

              -----
              Bon Ton Cafe
              401 Magazine St, New Orleans, LA 70130

                1. re: JazzyB

                  She also had no idea what she was ordering. Do you not like Bon Ton, Jazzy?

                  -----
                  Bon Ton Cafe
                  401 Magazine St, New Orleans, LA 70130

                  1. re: mrsfury

                    With the understanding taste is relative, and what one person loves another loathes,

                    My parents have been going to Bon Ton since the 1960's, and I've been going since I was a kid, and they have always been consistently very good IMO. re crabmeat, au gratin is a more rich dish while imperial is lighter.

                    (Some favorites, crawfish tidbits with sauce, crabmeat au gratin or imperial the bread pudding)
                    (I agree with Mrs Fury re the link to the review, and again just MO, I wouldn't order Viognier with those dinner choices) A rum ramsey would be better...

                    Hope the OP has a great evening....

                    1. re: Suzy Wong

                      Bon Ton is perfectly fine, I think, and a lot of fun even for people who are used to that cooking but especially for people who cannot get out in Cajun Country and play for themselves. Bon Ton has been consistent, too. I've never been crazy about canned artichoke heart salad so I usually avoid that sort of thing but the etouffee is fine, the turtle soup has always been pleasing (although once it was too salty...probably the bottom of the pot). It is a decent representation of That Sort of Cooking. One problem I have encountered 100s of times is the expectation of the foreign (in the legal sense) visitor. Many people are not used to seeing a waiter lean on the table when taking orders....done all the time around here. Some place put on the crisp show but if you are there when the waiter is atending a regular of his, well, you'll see some hijinks most likely. Thus the bisque confusion. You can argue for years over bisques and I have always thought that the term "bisque" was a default term. No one warned her about the crawfish heads...and how can she have been expected to know if she had not been reading up? Some people go ballistic over having the tabled bussed in from of them. It is just that the foreigner is not used to the way we are and that the restaurants are almost all more "local" than anywhere else. They develop their own styles and habits and rythms..and I love that. When I read the bit about the wine, I imagine the waiter wondering what it was and pouring himself a sip when he poured hers. That, I figured to myself, is why he had the info for the enxt table. this is typical of a Real Place..it is not Hotel and Restaurant School Training but so what? It is real. If the OP relaxes and talks to them..drag a recipe or two out of them..everything will be just dandy I am sure.

                      -----
                      Bon Ton Cafe
                      401 Magazine St, New Orleans, LA 70130