LOUISIANA CUISINE

[kpat1953]

while in new orleans for a 4-5 day trip, what restaurants would you recommend to get a wide cross section of louisiana cuisine. upscale ,down scale anything in between. thanks.

[ml77]

I'd make sure to get both Creole and Cajun cuisines. Classic Creole can be found at places like Galatoire's and Commander's. Cochon would be my choice for Cajun. Be sure to get lots of fresh fish wherever you go.

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Cochon
930 Tchoupitoulas St., New Orleans, LA 70130

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

[Bill Hunt]

For a strong Cajun influence, I would add Bon Ton, if I have not already done so.

As others have mentioned, "New Orleans Cuisine" is a bit of an amalgam. There are many elements, that go into the "gumbo." Those influences come from Africa, the Caribbean, Spain, France, South Louisiana with Cajun, and even a touch of Italian and some German, depending on where and what you eat. "Creole" is usually a good descriptor, though some definitions can either limit things too much, or can go off on tangents. I rather typify it as "New Orleans Cuisine," and then Cajun (elements of which might appear in the former). Then, there is Deep South, which can have some of the same elements and influences, but was usually further from the Gulf, or large bodies of water, near New Orleans, and had some elements, that only sneak into New Orleans Cuisine. One restaurant, MiLa, does an interesting take on that distinction, and they do it nicely. It is not a point-counterpoint, but more of a look at the general region, and the culinary history. Note: the Deep South encompasses a very broad area, with inland and coastal, and within that genre, there are many, many differences, such as Tidewater, Low Country, and Appalachian. In some circles, New Orleans Cuisine is grouped with Deep South, and also with Cajun, but I feel the differences are enough to separate them FROM the Deep South. Others might disagree.

When it gets down to the roots, it was usually about what the folk had available. That often defined the cuisine. Next, it came to traditions, passed down via the family. While there was international trading in New Orleans, get a few miles away, and it was going to be about what was available.

Most of all, enjoy,

Hunt

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

[kpat1953]

thanks to everyone for graciously answering my questions. mr. hunt, you have a very pseudosouthern (I presume you live in denver)sophistication in the way you thoroughly dissect and answer questions. at heart i'm basically a neighborhood kind of guy. the stellas' and the le forets' and even august are undoubtedly fine establishments, but i prefer the charm and casualness and even intimacy of the lilettes', clancys', mandinas etc. i do want to try mila, both for lunch and dinner. . galatoires is always what can you say , galatoires. pascal manales for bbq shrimp. if theres room for more we'll ablib. tripping in new orleans will BE AUSOME

[JazzyB]

Since you like Lilette, try Coquette, Patois, Mat n Naddies. Coquette's menu changes daily. The food is lighter and will not be what one would expect of any given dish, rather their intepretation (eg gumbo, beignets). His flavorings pairngs are unusual and work well, even when it doesn't sound as if they would ( fried oysters with a spicy peach sauce atop peach slaw). Softshells are amazingly light with an etheral tempura like crust. The original cocktails are interesting as well.

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Lilette
3637 Magazine St., New Orleans, LA 70115

[BayouTeche]

The things they do to fried seafood at Coquette.....incredible.

[Altarbo]

Have you heard of boucherie? It started as a food truck and the restaurant is quite intimate. If you go, save room for the krispy kreme bread pudding.

[Bill Hunt]

Well, I did once live in Denver, but now reside in Phoenix (not a bastion of NOLA cuisine), so you are close. When I did live in NOLA, or its environs, I made some distinctions, as to what was "NOLA cuisine," and now have to rely on history, to some degree.

I am probably less concerned with "authentic," than I might have been, in another life. Now, I give "bonus points" to great food, with "influences." Is that the ultimate test? No way, and many take offense at my doing so. As I am anything BUT a food historian, I do not care. I tell it, as I taste it, and attempt to convey the flavors, the dishes, and the care that goes into each prep.

That is why I love Stella!, while others do not. They want a version of "authentic," and again, I give those danged "bonus points," when the food is great, along with the service, the wine, and then the wine-service.

Now, while we do some "casual spots," I will freely admit that most of our dining in NOLA is what would by typified as "fine dining," by almost anyone's definition. That is because fine dining amuses us most, and with limited time, what we seek out most often. That should never cast aspersions on more casual venues. It is only a reflection of what we enjoy most. Same for my recs. for Hawaii - we enjoy fine dining there, and have many favorites. If one is looking for more casual, albeit great, spots, then I am less likely to be able to help. It is not that I do not wish to, but just that we are often time-limited, so concentrate on what amuses us the most. Same for NOLA.

Enjoy,

Hunt

[kpat1953]

thanks to everyone. i know the question was broad, but i was hoping to find those places known only to locals. i've been thinking of brigstens, galatoires, mandinas,mila,patois.coquettes, clancys, lilettte,bayona,mondo. perhaps i should have asked about favorite neighborhood restaurants. just as an aside what is the most comfortable month tempurature wise to visit new orleans(a little off topic). thanks again

[hazelhurst]

Everything you listed has its zealous advocates and regulars..few places in town exist on the tourist dollar although the loss of it in a recession is certainly felt. (I read recenrtly, though, that revenues are fairly steady at the Big Houses, 1% off last year, up or down. I forget where I saw that.)

I tell people to come at the end of October or in November. Whether it is age or global warning or alien meddling, it seems to me that early October is not as cool as it was 40 years ago. We usually need two cold fronts, one-after-the-other, to break the back of summer and, even then, a miserable August-like day is no surprise in December. Unwelcome, sure, but not unheard of.

[johnb]

You mention November as a good month to come to New Orleans from the temperature standpoint. If one does, are there any particular ingredients or dishes that are particularly notable, seasonal, whatever during that time of year, that one should be sure to try?

[Bill Hunt]

The seasonal ingredients will depend on the chef. Many will feature the seasonal harvests (harvest times a bit later in the Deep South), so you might encounter items, that would be gone by Oct., elsewhere.

There is more farm to table going on, so you should be in for a "late-season treat."

Enjoy,

Hunt

[Bill Hunt]

I have always recommended Oct and Mar as the ideal months to visit the Deep South, and NOLA in particular. Historically, those two months have been great. Come April, things CAN be nice, but then the rains often set up, and things get muddy, like the Jazz Fest. Come Nov, thing can get pretty cool, though not always. Yeah, for me it's Oct and Mar, so I cannot understand why my family always seems to want me in July!!! When I left for Denver, I issued a statement at the foot of Canal Street -"I will never spend another July here again." No sooner had I left, than the family conspired to get me back in July, or June, at the least. First, it was the NOLA Food and Wine Experience, until they moved that. Then it was weddings, and birthdays.

Still, nearly every restaurant is cool, has a roof over it, so rain should not be an issue, and umbrellas are furnished at most inns.

Still, if I had my choices, Oct and Mar would be the month.

Anyway, the food is always great!

Enjoy,

Hunt

[The Chowhound Team]

Just a quick request that people focus on food, rather than weather. An aside about the weather in a otherwise chowful posting is okay, but discussions of weather tend to be weirdly contentious and we don't need a long off-topic argument about when the seasons really change. Thanks.

[Bill Hunt]

As the "seasons" differ a bit in the Deep South, say vs New York City, the seasonal offerings down there, will be different, and definitely food related.

Hunt

[JazzyB]

Exactly. In La. we have food directly related to the water and air temp. Just a few : crawfish, white shrimp, brown shrimp, softshells, blue crabs, oysters, strawberries, satsumas, Creole tomatoes.

[Altarbo]

There is a lot of interesting food served in places other than restaurants in Louisiana. Meat shops, gas stations, produce markets, grocery stores, peanut stands, and coffee shops.

If you have to stop for gas down here, try going inside to pay at any non chain station. You may find some things downright bizarre awaiting.

[Bill Hunt]

Interesting question, as the subject is very broad. There are many restaurants, where Louisiana cuisine figures in, and to varying degrees.

At the top of the price scale, here are some:

Galatoire's (old school, but great)
Restaurant August (new school, but also great)
Antoine's (old school, and making a comeback)
Commander's Palace (ups and down, but currently getting great reviews)

Next level down:
K-Paul's (probably did more to put NOLA cuisine on the map)
Emeril's (took up Chef Prudhomme's banner, and went on to fame)
NOLA (Chef Lagasse's nod to a slightly calmer setting, but with strong NOLA roots)
Tujaques (old school NOLA, at a slightly lower level, than above)
Bon Ton (old school, with a strong Cajun influence )
Brigtsen's (new wave NOLA cuisine, and well worth the effort)

Others, with both Louisiana, but also other influences:
Stella! (Deep South meets NOLA, in a neat venue)
MiLa (Mississippi meets Louisiana, with great results)
Bayona (Chef Susan Spicer does her take on NOLA, with some Deep South influences)

Lot to choose from, and we have not even scratched the surface of the mid-level restaurants, or any of the local favorites.

Enjoy, and expect many, many more suggestions,

Hunt

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Restaurant August
301 Tchoupitoulas Street, New Orleans, LA 70130

Commander's Palace Restaurant
1403 Washington Ave, New Orleans, LA 70130

Bayona
430 Dauphine St, New Orleans, LA 70112

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

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

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

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

[Bigrayok]

Most of the restaurants regularly mentioned on this board would be classified as "Louisiana cuisine". K-Paul's kind of poplarized the term "Louisiana Cuisine" and is one of my favorite New Olreans restaurants. Coop's, Luizza's, and Mandinas serve a variety of Louisiana cuisine. Galatroire's, Bourbon House, Commander's Palace, Emeril's, Nola, Bon Ton Cafe, Cochon, Dante's Kitchen, and Brigsten's all serve a variety of Louisiana Cuisine. Acme and Felix are known for oysters and fried seafood as well Drago's for grilled oysters. This list is just a few of the choices, there are lots more.

Bigray in Ok

[JazzyB]

Coops is not a restaurant, rather a bar with an extensive menu. They serve better than average "bar food " that I would not recommend to anyone seeking a good representation of local fare. Leave the kids at home, no one under 21 allowed.