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 dishes: Ferdi Special po-boy, Red beans and rice
Must 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.
Address: 401 Poydras St, New Orleans, LA 70130
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.
