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 dishes: Oysters Bienville, Char-grilled oysters
Must 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.
Address: 739 Iberville St, New Orleans, LA 70130
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.
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.
