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Your Ideal Food Crawl - Best Answer Gets a Prize

Ahh, got you attention?
I dont see any recent discussions about this. What would be your ideal food crawl. It can be any food in any neighborhood, although if its outside the FQ, a nice walking neighborhood preferred.

Suggested drinks at those places will earn you extra oyster points.

Winner gets a free food tour of Hell's Kitchen, NYC!!!

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  1. Hey gang, did I come on too strong, the prize is not exciting enough, or is this a tired, vague question.

    Basically what I'm looking for is some "snacking" ideas while walking the FQ or other neigborhoods. Something like, Mr B's bbq Shrimp, Felix's oysters, crawfish somewhere? something like that. Forget the prize ;)

    4 Replies
    1. re: Ziggy41

      Limited responses, probably b/c many locals won't "restaurant hop" at sit-down places. Progressive dinners aren't popular here....pick a restaurant, go have a few courses, and dine.

      1. re: Hungry Celeste

        And thats what I'm planning to do regardless for dinner and some lunches.

        But at least for one lunch I'm also looking for the "One trick ponies" out there not worthy of full meals but rather combine with something else. Like Mr B's and Oysters elsewhere. It doesnt have to be OTP tho, but anything good we should try anywhere. Dont make me ask Trip Advisor ;)

        1. re: Ziggy41

          Why not ask on Tripadvisor? I think that's a good idea. I read both. This is a food board. Theirs covers more of the mosey around the quarter and grab a snack type thing

      2. re: Ziggy41

        Hey ziggy
        You are helpful on TA and would love to read what others say about a good food crawl with drinks. With limited days on our holiday we would like to try out as many popular dishes then sitting down at only few restaurants for a whole meal.

      3. Bourbon House for oysters! Nice atmosphere! Great oysters! Crescent City Brewhouse is also good for a snack! Love the shrimp at Mr. B's, can't go wrong! The Carasol Bar at the Montelone..not to be missed!

        1. I am planning a trip in April and have been looking for the same thing here is one I have come up with.

          Luke Happy hour 50 cent oysters (3-6PM) and maybe an app.

          Domenica for happy hour(3-6pm) 1/2 price pizzas
          Felix or Acme for some grilled oysters
          and MR Bs for BBQ shrimp

          walking map

          1 Reply
          1. re: jimg28

            Hey JImg
            When in April are you going? Are too and might be on the same crawl ::))

          2. I spent 20 minutes responding only to realize that I hadn’t signed in. Anyway, here’s the recap without the witty banter. dozen oysters and an Abita at (fill in favorite spot)
            Mr. B’s BBQ shrimp and a bloody mary
            Venison carpaccio and a glass of pinot noir at R’Evolution
            Brussel sprouts and a beer at Cochon Butcher
            1/2price happy hour pizza at Domenica and a glass of wine
            Change over to hard liquor and get a sazerac while your at the Roosevelt
            Hit Herbsaint for the Spaghetti, crab and yard egg with a cocktail off their drink menu.
            Finish up with dinner and dessert at Restaurant August with the gnocci appetizer, key lime pie and a glass of port.

            14 Replies
            1. re: shanefink

              Sounded great until I read the brussel sprouts LOL

              1. re: shanefink

                Sorry for the lateness. Great post, even without the witty banter.
                Cant wait to have Herbsaint's "Carbonara" again. And I noticed that its available for lunch as well so I may switch it to lunch unless you all object. May have to do without that sick lamb neck this time.

                Cochon Butcher and the brussel sprouts (thanks to you) are on the schedule as well. I can use other musts at CB tho, besides the Muffuletta

                1. re: Ziggy41

                  not much response for a foodie crawl ziggy :(

                  Shanefink your having oysters. plate of shrimp. pizza. spaghetti and desert all in one food crawl?? or is this a sharsie crawl?

                  has one ever tried to see how many HH they can hit between 3-6pm??

                  1. re: palmtree38

                    One ... if I hurry.

                    I actively spurn the "hurry up and go" attitude: where ever I'm at Right Now is the Absolute Best Spot. If you want to experience "the real New Orleans" I recommend losing the "what am I missing out on" anxiety and concentrate on what's right in front of you. Leave your cellphone at home and just roll with it.

                    That's my Ferris moment for today; as you were.

                    1. re: montuori

                      I agree. The how-many-places-can-I-pack-into-a-crawl mentality is exactly the polar opposite of what I think about when I think about dining in New Orleans (and that would be a leisurely, relaxed multi-course meal with exemplary service that I can savor and fully appreciate without a thought for the clock).

                      1. re: Gizmo56

                        i just thought if one doesn't get a chance to go to NOLA for another 5-10 years be nice one night to hit up several popular places to get a feel for them then few hours at one restaurant that may or may not be up your alley so to speak.

                        1. re: palmtree38

                          If you may not return for ten years, that (to me) is all the more reason to take every opportunity for the full ride at each meal, rather than just getting a feel (so to speak) by hopping from bite to bite.

                          You will have plenty of chances to duck in to places for a drink and a snack between meals, I just wouldn't want to spend a precious dinner opportunity on a frenzied happy hour expedition.

                          1. re: Gizmo56

                            good to know..

                            guess we better make some reservations for 2 nights and wing the others.
                            lunch at CP is already made

                            1. re: palmtree38

                              I'll give your request a shot. No judgements. If I were going all day, and doing it on foot, I would think you could do it best in the French Quarter and CBD. I'd say start in the morning with beignets and cafe au lait at Cafe Du Monde. Next, grab a bloody mary at Muriel's and walk through the French Market, stopping at their raw oyster bar along the way. Next, circle back to Sylvain for a Lagroni cocktail and some apps. Next, stop at the Erin Rose bar for a frozen Irish Coffee and a poboy from Killer Poboys located in the back of the bar. I would next hit Bar Tonique for a cocktail and then walk to Cane and Table for another drink and some more apps. Finish with the long walk into the Warehouse District and have drinks and dinner at Peche. I hope you're bringing friends to help eat all of this food! Let us know where you end up or if you decide to forego the crawl. An enticing idea, for good or bad.

                                1. re: Ziggy41

                                  Since I live in Manhattan, can I be considered a finalist for the free food tour of Hell's Kitchen?

                                2. re: bmoskowitz

                                  CBD what does this stand for? Something business district?

                                  Is the warehouse district and the business district 2 different areas or the same?

                                  1. re: palmtree38

                                    Central Business District. The Warehouse/Arts District is a different neighborhood, closer to the river, and it adjoins the CBD.


                2. I actually mapped out a first night food crawl for our trip next week, we have 6 people and we want to try different food while not stuffing ourselves. We are starting in the CBD.

                  *note* all subject to change on a whim! :)

                  1. Champagne and cheese in the room - a little tightwad toast and nosh before hitting the streets.
                  2. Luke - across the street for a happy hour oyster and something wet.
                  3. Carousel Bar - a drink and a whirl.
                  4. Felix' - if we didn't hit Luke.
                  5. Erin Rose - Frozen Irish Coffee? Killer Po-Boys? Gotta try em.
                  6. Napoleon House - grab a Pimm's and go (unless we missed Erin Rose then we'll get in a Muffalatta)
                  7. Café Du Monde - must see the river and will stop and grab some beignets if our sweet tooth needs a fix.
                  8. Pat O'Brien's - cause you gotta stop in at least once.

                  Since the group requires serious cat herding and loves to chase squirrels, I doubt it will go like this, but it will be fun to get the party started and never hurts to have a plan. :)

                  1 Reply
                  1. re: jashlock

                    "Since the group requires serious cat herding and loves to chase squirrels"

                    Does this mean you are Australian?

                    Sounds like a fun day. Let us know how it went please.

                  2. Ok, updated rough itinerary disclosure time...


                    Herbsaint - repeat. Did dinner before.
                    Mr B's (repeat) + Felix's
                    Cochon Butcher
                    La Petite Grocery - Not yes sold about this one


                    Brigtsen's or K-Paul
                    Sylvain - a good time to remind that we are with our teen/twin daughters.

                    Any thoughts/suggestions? Previously we did coquette, CP, Boucherie, GW Fins, SoBou, and I'm sure I'm forgetting something.
                    I have room for one more lunch which may be another combination of sorts. Perhaps fried chicken somewhere like Coops or Praline Connection will be in the mix. Full report to follow here and on the blog


                    14 Replies
                    1. re: Ziggy41

                      I'm confused, as I read the thread. Is this "Lunches" list a proposal for an item at each place? Or did you abandon the idea?

                      Absent the answer I will only offer that Brigsten's is better than K-Paul for me.The latter is far from bad but I'd rather spend the money elsewhere. Petite Grocery is, I think, "on the right track" but it needs more time to settle out---in my view. August is quite nice but it falls between styles, for me. Years ago it would be Service a la Russe but no one cares about that anymore so it is a bastardized "Elegant Dining." Not a knowck on the food which is good.

                      Peche just leaves me cold. It is, as the French used to say, a "program."

                      1. re: hazelhurst


                        Can you elaborate on your comments about Peche? I've had dinner at the main bar and lunch in the dining room and was generally impressed with the food each time. I also love the room and general atmosphere. However, I do think the servers could be a bit friendlier and more interested in making sure you feel at home--is that your criticism or is it something more "calculated" in your view?

                        1. re: bmoskowitz

                          Peche is alright...I jut don't like the space.it seems contrived to me, as all of Link's places feel. Someone sits down with a restaurant "concept" and this is a dangerous thing in my world. a designer comes in to give the place a "feel". (See, e.g., Luke's overhead fan arrangement, a deliberate attempt to suggest the old Kolb's set-up..it fails.) When I se the bare walls and exposed supports I am reminded of Eastern Airlines in its death throes when it changed its "livery" from white fuselage to plain metal. An "honest" approach, they said. baloney. They were scrimping money by not painting the aircraft. These warehouse restaurants are the same. Minimal investment in design. the whole thing is, as I said, a "program." Peche's food is perfectly fine but on the whole I'd rather be a Clancy's or Galatoire's. I can get great fish at either place and they'll both muck with the item in some variation that I might fancy at the moment.

                          Of the newer joints, the only physical plants that do not give me a headache are Luke(despite the fans) and August.

                          1. re: hazelhurst

                            couldnt disagree more w/ HH here, but then ive enjoyed living in warehouse districts. the building Peche is in is beautiful, it would be a awful to cover it up w/ boxy drywall. the design is not cheap and id wager is no less expensive to finish. have you seen Tableau's remodel in the Petite Theatre? soulless, cold, bland, boring.

                            August is fine, as far as chandelier fine-dining spots go...but id hate it if thats what every restaurant looked like.

                        2. re: hazelhurst

                          Thanks Hazelhurst. I'm leaning toward Brigsten's as well, especially now that I can finally type Brigsten's without googling "Brightens". There's no going back

                          I realize the confusion. The main motivation for the food crawl question wasn't so much to generate a massive food crawl but more of a mini crawl hitting 2, 3 places and possibly doing it twice. Since my trips are so dish centric I wanted to get some specific dish ideas to incorporate into the itinerary somehow

                          1. re: Ziggy41

                            I hope I can help but am not certain as to how I can do so. I CAN assure you that Frank Brigsten will give you a good dinner. It's a cozy place. and it is relaxed and fun.

                            I agree with other comments on this thread, though. I like to go a place and enjoy the evening...there is a confluence sometimes of food and ambiance that blasts the Latest Hot Spot onto a distant star. If I am with an amiable companion==or, if alone, with a good book=== and decent wine...well, I can live pretty damn well. The latest trendy farm-raised koko-fumaiya shade-raised lamb with gogolionaaknaya sauce--gifted with a touch of House Made Something....pales against Galatoire's shrimp remoulade. It strikes me as a matter of trying too hard.

                            1. re: hazelhurst

                              I had the same impression of Peche. It looked really cheap to me. I’m sure they spent a fortune on their kitchen, but the dining room is cold and unwelcoming. I’ve been to Le Petit Grocery four or five times since it opened. It went from really bad to really good over the course of those trips. The last visit, two weeks ago, was stellar. The crab beignets are to die for. Your list is very nice. I don’t think you will be disappointed at any of those places.

                              1. re: shanefink

                                man, i must be from a different planet -- nothing feels cheap about Peche's space to me at all. have you seen how meticulously restored the door & window woodwork in the bar is? the massive wooden beams? the planked ceiling? my home is 160 years old -- that work aint cheap....

                              2. re: hazelhurst

                                different strokes... farm-raised and house-made are things that hold value for me. it's your external perception that theyre doing something unusual for marketing reasons (ie, trying too hard), but to people of my view it's simply what quality food is -- items made fresh, not sysco; meat from a farm, not a factory. this is one of the things i love about New England (Vermont and Maine especially) where such opinions about local & fresh are the norm. LA is late to the game in this area, perhaps due to the poor eating habits of the majority of our population, what w/ our leading obesity levels.

                                1. re: kibbles

                                  I am afraid we are at cross purposes here. I have no objection to the good farm stuff--and we used to have it all over the place not many generations ago although admittedly it vanished. (The Roosevelt Hotel used to have its own swine outfit across the Lake in the 1940s). And we used to be able to buy fish through the kitchen door from someone who just got back from Lafitte..the middlemen got the legislature to nix that under the Eternally Successful Public Health argument.

                                  I think Link does a good job with is breeding efforts..all in favor of it. "House made" is more problematic but in general is nt bad stuff. I get tired of the odd combinations, the research into a spice that comes from the lost town of Marley in Ascension (or is it WBR?) Parish and our recreation of the crawfish/oyster diner served to General George Marshall on his Secret WWII Visit.(Or something else unverifiable). I over state but it is so tiresome now...can anyone do the basics as designed or must we distract people with frou-frou? Will someone make grillades by pounding flour into the meat and frying it, etc? How about the "cheater" versions of crawfish bisque? I suppose it is like my Jackson Pollack position. Show me you can paint a bowl of fruit and THEN you can run amok.

                                  I remember New England when it was hard to find anything local..farmers wouldn't sell to people often. And anything more than a bowl of cereal for breakfast was seen as suspect. (Admittedly Vermont and the Former Massachusetts are a little different. I have a school friend who runs a dairy outfit in Vt and he does a swell job.

                                  Funy thing about Lousiana, though, is that you could ALWAYS get head cheese, Andouille etc if willing to drive out to Ville Platte..and you could get decent pork, and the chickens were good. Julia Child once complained that she couldn't find the old stewing hens anymore and was told to go to Plaisance and knock on any door. But it is true that New Orleans and Baton Rouge largely turned their collective backs on such things for years.

                                  1. re: hazelhurst

                                    Since we're on the topic of Donald Link's restaurants. Here is a short interview with the chef that was just published:

                                    1. re: bmoskowitz

                                      Thanks..I'll have a look at the book next time in the bookstore.

                                    2. re: hazelhurst

                                      what distracting frou-frou items are you referring to? most house-made items i see when dining are, in fact, the basics -- mayo, sauces, etc.. i cant shake the feeling youre attributing a lot of generalization into things which may not actually exist... who has distracting house-made accoutrement?

                              3. re: hazelhurst

                                Exactly what I thought of August but still really enjoyed it.