Pizza Domenica is a neapolitan pizza restaurant in Uptown, New Orleans.
Editorially verified May 18, 2026 by Elliot Marsh, TableJourney editor. Source.
Guided tour · 3 hours
Join a guided walking tour of the French Quarter of New Orleans and visit 5 distinct eateries to discover its diverse cuisine. Taste up to 9 different food samples and...
Guided tour · 3 hours
Join this tour through New Orleans’ historic and fascinating history of cocktails, and sample them along the way.
Guided tour · 3 hours
Experience the flavors of New Orleans on this 3-hour walking food tour in the French Quarter. Savor local delicacies, explore historic eateries, and immerse yourself i...
Address: 4933 Magazine St, New Orleans, LA 70115
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.
OrderThe fried shrimp po-boy, dressed, with hot sauce.
TipCash and local-card only at the counter; the kitchen closes when the bread runs out.
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.
OrderThe muffuletta with the house olive salad. Add the Le Pig Mac.
TipLunchtime 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.
OrderThe fried shrimp po-boy, dressed, with hot sauce.
TipCash 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.
OrderThe roast beef po-boy with debris, dressed. Add a beer.
TipThe 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.
OrderThe collard green melt with cheddar on cushy rye.
TipLunch 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.
OrderThe praline bacon, ordered as a side with the redneck eggs Benedict.
TipNo 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.
OrderThe rabbit and sausage jambalaya. Add the Chicken Tchoupitoulas if you have appetite.
TipCash-friendly dive bar atmosphere; the kitchen runs late and pairs with Abita on tap.
