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Help with dinners!

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princsoreo May 17, 2011 01:28 PM

Okay, heading to NOLA in about 3 weeks, and need to decide where to eat (yay!). On past trips have done: August, NOLA, Bayona, Cuve, Louisiana Bistro, Emeril's Delmonico, Cochon, Commnander's, Mr. B's, and probably more but that's what comes to mind... Of those, my faves were Commander, August, Cochon, Cuve. I'd go back to Mr. B's, but more for shrimp snacking than dinner... We have three nights, and will prob do at least a semi-nice dinner each time.

What faves are we missing? Places I'm thinking about: Emeril's, Herbsaint, Dante's Kitchen, Stella!, K-Paul's, Dick & Jenny's, Coquette...

Basically, I feel like I have so many options of great places to try and could use some help narrowing! Having been to the spots I've tried, what am I missing in my NOLA dinner-dining history?

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Cochon
930 Tchoupitoulas St., New Orleans, LA 70130

Bayona
430 Dauphine St, New Orleans, LA 70112

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

Herbsaint
701 Saint Charles Avenue, New Orleans, LA 70130

Dante's Kitchen
736 Dante Street, New Orleans, LA 70118

Dick & Jenny's
4501 Tchoupitoulas St, New Orleans, LA 70115

Emeril's Delmonico Restaurant & Bar
1300 St. Charles Avenue, New Orleans, LA 70130

Louisiana Bistro
337 Dauphine St, New Orleans, LA 70112

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  1. p
    princsoreo RE: princsoreo May 18, 2011 11:08 AM

    Also adding Sylvain to the list of maybes. Help me narrow, please, hounds!

    1 Reply
    1. re: princsoreo
      Monch RE: princsoreo May 18, 2011 11:20 AM

      Must be brief, so I'll just say one word: Brigtsen's

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      Brigtsen's Restaurant
      723 Dante St, New Orleans, LA 70118

    2. h
      hazelhurst RE: princsoreo May 18, 2011 11:27 AM

      Well, if you are interested in "dinner-dining history" then I'd say you need to go to Antoine's and have the oysters rockefeller f'sure. It is generally considered to be better at meat than at fish but they can do all the basic New Orleans fish perfectly well. One hundred or even merely forty years ago it knocked most visitors' socks off, before the Food Revolution so today many people who are experts on Cookery By Sub-Particle Physics think of Antoine's as somethign of a museum. that's OK, I like museums and prefer the fusty old paintings by Sargeant to squiggles anyway.

      Galatoire's is sui generis and is an example of a restaurant that could not exist anywhere else.

      I'd add Brigsten's, Clancy's and Emeril's to the more modern ist all of which have devoted local clientele. I don;t go to herbsaint much so cannot speak to the local "vibe" there but I know lots of people who go regularly and love it.

      Arnaud's is a lovely place but it is not in the unbroken tradition of the other old Warhorses. Nothing bas to say about them but I am more at home in other paces and if I am out eating,I want to visit with friends, which includes the staff.

      Lotsa folks love Coquette but I just gravitate to Clancy's.

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

      Galatoire's Restaurant
      209 Bourbon St., New Orleans, LA 70130

      1. b
        brucec RE: princsoreo May 18, 2011 12:13 PM

        Coquette, Dante's Kitchen, Stella!, Boucherie; and Hazelhurst's recommendations are dis-regarded at one's own peril.

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        Dante's Kitchen
        736 Dante Street, New Orleans, LA 70118

        Boucherie
        8115 Jeannette St, New Orleans, LA 70118

        1. Bill Hunt RE: princsoreo May 18, 2011 07:52 PM

          For me, it would be:

          Galatoire's
          Stella!
          MiLa
          K-Paul's
          Emeril's
          Emeril's NOLA

          Enjoy,

          Hunt

          PS - for the "history tour," I'd do Galatoire's, Arnaud's and Antoine's, with BonTon for lunch.

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

          Galatoire's Restaurant
          209 Bourbon St., New Orleans, LA 70130

          4 Replies
          1. re: Bill Hunt
            p
            princsoreo RE: Bill Hunt May 19, 2011 06:32 AM

            I was thinking about MiLa. It's in my hotel, in fact. What's good there?

            1. re: princsoreo
              c
              collardman RE: princsoreo May 19, 2011 12:28 PM

              I was going to add MiLa but you already had a great list. One time, with a party of 5, we had nothing but every app on the menu. It was fantastic. The apps are good and everyone particulalry liked the sweetbreads. The menu changes a lot as they use a lot of local purveyors.

              Also try to get to the bar at Bar Uncommon and have Mr. McMillan serve you and tell you tales of the cocktail.

              1. re: collardman
                p
                princsoreo RE: collardman May 20, 2011 06:08 AM

                Bar Uncommon is on my MUST list! Can't wait as it's been on my list for the past several trips : )

              2. re: princsoreo
                Bill Hunt RE: princsoreo May 19, 2011 08:22 PM

                We had rather a mixed bag. The review (about 2 years ago), should still be up, with full details.

                The cuisine is an interesting fusion - Mississippi & Louisiana. You get some Deep South, some Creole, plus some NOLA influence.

                Enjoy,

                Hunt

            2. FoodChic RE: princsoreo May 20, 2011 09:27 PM

              Cuvee is no longer in business. Too bad you enjoyed it.

              Look at Lilette, Herbsaint, Stella, Brigtsen's, Clancy's and Coquette.

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              Cuvee Restaurant
              322 Magazine Street, New Orleans, LA 70130

              Brigtsen's Restaurant
              723 Dante St, New Orleans, LA 70118

              Herbsaint
              701 Saint Charles Avenue, New Orleans, LA 70130

              Lilette
              3637 Magazine St., New Orleans, LA 70115

              1. i
                ilikeNOLA RE: princsoreo May 21, 2011 07:04 AM

                Antoine's has a 3 course $20 lunch special with a .25 martini. Can't be beat!!!

                1. p
                  princsoreo RE: princsoreo May 23, 2011 08:54 AM

                  So, now I'm thinking we will try to do brunch at Coquette. For dinners, I'm thinking 1 innovative/chefy/fancy, one more Creole-ish, and something else.

                  Chefy: I'm thinking Stella or Emeril's?
                  Creole-ish: Brigsten's
                  Other: Herbsaint or MiLa?

                  What do you guys like on the menu at Brigsten's? I've been reading glowing reviews everywhere, but the online menu isn't really exciting me. What should I be excited about on there?

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

                  Herbsaint
                  701 Saint Charles Avenue, New Orleans, LA 70130

                  3 Replies
                  1. re: princsoreo
                    noradeirdre RE: princsoreo Jun 2, 2011 06:09 PM

                    I will say that I adore Coquette but have given up on taking visitors there for brunch, it's second string service and kitchen talent. (if it's not second string, I think people are waaay hungover.) Nothing horrible, but I'd prefer Patois or Atchafalaya for brunch and Coquette for dinner or lunch.

                    Brigsten's: the seafood platter is absolutely amazing. I have loved the rabbit, the lamb, and the duck. They do a gulf fish broiled with crab meat and some sort of crazy lemon hollendaise sauce. Damn. Brigsten's gets flack on the board here because all their mains (except the seafood platter) come with the same mashed potato and vegetable side. I personally don't care because I am so full by the time the entree comes I won't eat the sides anyway. Ooh, and if I'm not full I'll still skip the sides and have some pecan pie.

                    OMG, Brigstens. It's all good.

                    1. re: princsoreo
                      BayouTeche RE: princsoreo Jun 6, 2011 12:34 PM

                      FYI....Coquette no longer doing Sunday brunch. from their website:

                      "Sunday, May 29th will be Coquette's last brunch service. Starting June 5th we will be serving dinner 7 nights a week, 5:30 until 10 and lunch Wednesday thru Saturday, 11:30 until 3:00."

                      1. re: BayouTeche
                        k
                        kibbles RE: BayouTeche Jun 7, 2011 01:58 PM

                        ah bummer, it was really good!

                    2. w
                      Windsome RE: princsoreo Jun 6, 2011 11:23 AM

                      Well, you're getting some pretty good suggestions here. Personally, I think Brigtsen's is the best place you have yet to visit....it's sort of Creole country cooking elevated to the level of haute cuisine, and the menu changes frequently, always a good sign. The staff is friendly in the extreme, and the more you display the temerity to "engage" them, the more fun they are. I love Herbsaint. Also, Galatoire's is sort of the ultimate creole bistro....technically, there's not a single exec chef there, but line cooks, and they turn out scrumptious meals, especially if you order well. My ideal meal there? Start with cocktails accompanied by souflee potatoes, then oysters Rockefeller, then either sauteed pompano with lump crabmeat or trout amandine....you have to show up hungry - even the french bread is to die for....wear a sportcoat, and sit downstairs as the locals do.

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                      Galatoire's Restaurant
                      209 Bourbon St., New Orleans, LA 70130

                      Brigtsen's Restaurant
                      723 Dante St, New Orleans, LA 70118

                      Herbsaint
                      701 Saint Charles Avenue, New Orleans, LA 70130

                      4 Replies
                      1. re: Windsome
                        h
                        hazelhurst RE: Windsome Jun 6, 2011 12:16 PM

                        Actually, there now _is_ a Chef...Brian Landry is "at the helm" nopwadays and I think the first one named chef was the great Milton Prudence. But you are right..its a bunch of cooks who run the stations. I think Mimi Shearaton is the one who asked them who the chef was back inthe 1970's and was told "we don't have one...we have five cooks, though."

                        1. re: hazelhurst
                          BayouTeche RE: hazelhurst Jun 6, 2011 12:32 PM

                          hazelhurst....Brian Landry is gone pecan.

                          http://www.nola.com/dining/index.ssf/...

                          1. re: BayouTeche
                            h
                            hazelhurst RE: BayouTeche Jun 6, 2011 12:52 PM

                            Whaddya know? There were rumors about this for awhile. The guy they had before Brian--can't think of his name but I can see the face---was teh same way. He'd been out for awhile before I knew about it. Never really concerned myself with those guys, thogh since as suggested the kitchen kinda runs itself. There has always been the notion that a name chef would want to "express himself" and so would feel confined with that menu.

                            Wonder if his departure is related to the changes around there? A rumor was that he was in the mix for trying to be an owner. I dunno if that is true...

                        2. re: Windsome
                          k
                          kibbles RE: Windsome Jun 7, 2011 01:59 PM

                          does Brightsen's change its menu? i had thought they did not, really.

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