Bistros, trattorias and the everyday rooms where New Orleans actually eats.
Bistros, trattorias, taverns and neighbourhood rooms: the mid-tier places where New Orleans actually eats.
Turkey and the Wolf in New Orleans is Mason Hereford's daytime sandwich room on Jackson Avenue, a Michelin recognised lunch counter with the collard green melt and fried bologna.
Signature: Collard green melt, Fried bologna sandwich
Order: The collard green melt with cheddar on cushy rye.
Tip: Lunch only, daytime hours Wednesday to Monday. Closed Tuesday; lines start before noon.
Elizabeth's in New Orleans is the Bywater corner cafe at Chartres and Gallier that invented praline bacon, with pecan sugar lacquered slices on a breakfast plate of biscuits and grits.
Signature: Praline bacon, Redneck eggs Benedict
Order: The praline bacon, ordered as a side with the redneck eggs Benedict.
Tip: No reservations. Arrive by 09:00 on weekends or wait an hour for the brunch turn.
Coop's Place in New Orleans is the Decatur Street Cajun dive open since 1983, with rabbit and sausage jambalaya, fried chicken and a Chicken Tchoupitoulas that anchors the menu.
Signature: Rabbit and sausage jambalaya, Chicken Tchoupitoulas
Order: The rabbit and sausage jambalaya. Add the Chicken Tchoupitoulas if you have appetite.
Tip: Cash-friendly dive bar atmosphere; the kitchen runs late and pairs with Abita on tap.
Mandina's in New Orleans is the 1932 Mid-City Italian-Creole corner room on Canal Street, founded by Sicilian immigrant Sebastian Mandina and still serving trout amandine.
Signature: Trout amandine, Crawfish bisque
Order: The trout amandine. Add the spaghetti with red gravy and a side of bread.
Tip: Sit at the bar for the streetcar view; the kitchen runs faster off the bar pickup.
Liuzza's by the Track in New Orleans is the Bayou St John lunch counter near the Fair Grounds that invented the BBQ shrimp po-boy, still the room's anchor dish today.
Signature: BBQ shrimp po-boy, Gumbo
Order: The BBQ shrimp po-boy, invented on this very counter.
Tip: Cash only at peak; check the Jazz Fest schedule, the room turns into a circus on festival weekends.
Mother's in New Orleans is the 1938 CBD lunch counter at Poydras and Tchoupitoulas, home of the Ferdi Special po-boy with ham, roast beef and debris served from a cafeteria line.
Signature: Ferdi Special po-boy, Red beans and rice
Order: The Ferdi Special po-boy with debris. Add a side of red beans.
Tip: Lines are real; arrive at 11:00 or after 14:00 for the shortest wait.
Casamento's in New Orleans is the 1919 Sicilian-American oyster room on Magazine Street, with crackle-crusted fried oysters between thick slabs of pan bread on the original oyster loaf.
Signature: Oyster loaf, Fried oyster plate
Order: The oyster loaf, with the oysters fried crackle-crisp and packed between thick pan bread.
Tip: Closed June through August (oyster R-months rule). Cash-only counter service.
Acme Oyster House in New Orleans is the 1910 Iberville Street oyster bar between Bourbon and Royal, with char-grilled oysters and a shucker counter rebuilt after the 1924 fire.
Signature: Char-grilled oysters, Oysters on the half shell
Order: A dozen char-grilled oysters with garlic butter and Parmesan.
Tip: Walk-in only and a queue is the norm; aim for 11:00 open or after 21:00 for shortest waits.
Felix's in New Orleans is the Iberville Street oyster bar opposite Acme, founded 1948, with a long shucker counter, oysters Bienville and a quieter room than its neighbour.
Signature: Oysters Bienville, Char-grilled oysters
Order: Half a dozen char-grilled and half a dozen raw on the half shell.
Tip: Less queue than Acme across the street; the kitchen is open until 23:00 most nights.
Atchafalaya in New Orleans is the Louisiana Avenue Creole room on the Garden District edge, known for a build-your-own Bloody Mary bar and the duck hash that draws weekend brunch.
Signature: Duck hash, Build-your-own Bloody Mary
Order: The duck hash with sunny eggs; build a Bloody Mary at the bar.
Tip: Saturday and Sunday brunch with live music; arrive 09:30 or hold for the 13:00 turn.
Pizza Domenica in New Orleans is the BRG Hospitality Magazine Street pizzeria with a custom Italian wood-fired oven, sausage and broccoli pies and a long antipasti list.
Signature: Sausage and broccoli pizza, Bibb salad
Order: The sausage and broccoli pie. Add the Bibb salad to share.
Tip: Patio seats are first-come; the bar runs walk-in best on weeknights.
Cochon Butcher in New Orleans is the Donald Link sandwich counter and butcher case beside Cochon, with a muffuletta and Le Pig Mac that have outsold the dining room next door.
Signature: Muffuletta, Le Pig Mac
Order: The muffuletta with the house olive salad. Add the Le Pig Mac.
Tip: Lunchtime is queued; come at 11:00 or after 14:00. Same kitchen as Cochon, faster turn.
Domilise's in New Orleans is the 1918 family-run po-boy counter on Annunciation Street at Belle Castle Uptown, with fried shrimp and oyster po-boys on Leidenheimer bread.
Signature: Fried shrimp po-boy, Fried oyster po-boy
Order: The fried shrimp po-boy, dressed, with hot sauce.
Tip: Cash and local-card only at the counter; the kitchen closes when the bread runs out.
Parkway in New Orleans is the 1911 Mid-City po-boy room on Hagan Avenue near Bayou St John, a German-built corner shop with roast beef debris and a screened back patio.
Signature: Roast beef po-boy, Fried shrimp po-boy
Order: The roast beef po-boy with debris, dressed. Add a beer.
Tip: The back garden patio runs cooler in summer; the counter line is faster than the wait staff.
Peak food season in New Orleans is year-round.
Local dining hours: lunch around 12:30, dinner from 19:30.
service is typically included; small extra is welcome but not expected.
Ask the next local you meet what they would order. New Orleans rewards trust.