Dining is a thing here, you may have heard. Donald Link, John Besh, Susan Spicer, Alon Shaya and — bam — Emeril Lagasse. In fact, this should be your entertainment. Below is a quick read on what’s available and some price points.
DINING AT APSE/NOLA/2017
I will be dropping a New Orleans Advocate dining guide in 125 of the welcome bags for two reasons. A, that’s the company thing to do. B, it’s extremely competent and straight to the point in terms of advice.
The Roosevelt is located outside the edge of the French Quarter and just inside the Central Business District (CBD). Mid-City, Treme and the Marigny/Bywater are close enough, but you probably want to grab a cab or streetcar on Canal to Mid-City (you should really try Mandina’s in Mid-City) and maybe a cab to Treme and the Marigny/Bywater.
FYI: Crawfish, sadly, will not be in season so much – not for a good boil. And the best crawfish joints aren’t really restaurants. Gas stations, grocery stores and backyard boils have the best crawfish.
FYI: GW Fins is extremely close (just on the other side of Canal Boulevard). If you do nothing else, stop in as you make your way toward some destination in the Quarter and get the smoked sizzling oysters (and maybe a drink or two). Even if you don’t like oysters. Even if you’ve never had oysters. Even if you think you know what oysters taste like.
FYI: Deanie’s: There is a location in the Quarter, pretty much a quick walk across Canal from The Roosevelt, and it’s tempting to get a traditional, family-style, Louisiana seafood restaurant. Don’t go there. You want to go to the one in Bucktown (off Hayne Blvd.). It’s a cab ride away. No BS. No high-falutin’ stuff. It’s only open until 9 PM, however, on the days of the conference.
FYI: Shaya has Israeli food and is one of the hottest restaurants in the planet. It’s in the Garden District, so you’ll need to take a cab. It’s also highly popular (and the dining area is not huge), so, if this is your jam, try to get a reservation now.
If you have any questions, come find me, email me or text me. I like to eat. … If you seek another jam, let me know. It’s here. We’ll find it together.
IN THE HOTEL
Domenica: Fabulous pizza and everything else, run by two of the biggest chef names in New Orleans: John Besh and Alon Shaya.
CENTRAL BUSINESS DISTRICT (CBD)
Herbsaint: You may not find many better meals. (Warehouse)
Cochon: This is Cajun food, but not Cajun food. (Warehouse)
Luke: Alsatian food (French and German)
Peche: Seafood – but don’t expect traditional Gulf Coast fare, per se. OMG. (Warehouse)
Seaworthy: Seafood. Cool joint. Did I mention it’s a cool joint?
Butcher: This is the back end of the high end Cochon. It’s all about smoked meats.
Company Burger: kick-butt burgers, craft beer and cocktails (or shakes). (Warehouse)
Mother’s: There are times people wait outside. The line moves fast. The food stays with you. … The food leans to Creole, so your jambalaya will be red (tomato-based, which isn’t my thing, but people like it).
Pho Tau Bay: Strong Vietnamese joint. South Louisiana has a hearty Vietnamese population, and there are exceptional Vietnamese restaurants in NOLA.
St. James Cheese Co.: Cheese shop/cafe/sandwich counter.
Willa Jean: Favorite of the wife.
Carmo: Moderately priced, vegetarian options: , especially for someone who is looking for a vegetarian option.
Arnaud’s: Great food. Iconic bar (French 75 cocktails; it will be hot, so go for gin drinks and Pimm’s Cups).
Bayona: Exquisite dining. What a setting. Food here is an art. You may remember this meal the rest of your life.
Dooky Chase’s: Institution. It’s in Treme, actually.
Doris Metropolitan (across the street from Sylvain). Steak your claim.
Galatoire’s: There is a dress code, but this is a staple of New Orleans dining. This place is New Orleans. Period.
GW Fins: Seafood. Even if you don’t eat a meal, get those sizzling oysters. … Inventive seafood, not simply a “Louisiana” place.
Tujague’s: Creole. Institution.
Sylvain: Funky, tiny, worth it. Modern, intimate.
Willie Mae’s Scotch House: Take cab to this essential New Orleans joint.
Coop’s Place: Jambalaya, Cajun stuff. Real deal.
Pizza Delicious: Inexpensive. Flavorful. You can’t go wrong. It’s a go-to joint.
MODERATE/INEXPENSIVE: Uptown: Shaya. Israeli food. Get reservations. One of the hottest new restaurants in the planet since it opened in 2015. … You can get out fairly modest, but you’ll probably get there and start spending a few bucks.
MODERATE: Mid-City: Mandina’s: Take a cab or cable car. This is an institution, a staple of New Orleans food. Be prepared to loosen the belt. There are large portions, and you won’t stop eating. Completely, utterly, totally worth it.
INEXPENSIVE: Mid-City: Parkway Bakery and Tavern: Two words: PO BOY.
Executive Sports Editor
Tel: (225) 388-0321