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 dishes: Sausage and broccoli pizza, Bibb salad
Must 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.
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 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.
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.
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.
