37 editor picks in New Orleans.
37 cajun creole places in New Orleans we have eaten in, sorted by editor score. All cuisines in New Orleans | Cajun Creole across every city.
Cajun and Creole cooking is the soul of how New Orleans eats, splitting between the grand Creole houses and the rustic country Cajun kitchen. Commander's Palace in the Garden District and Antoine's in the French Quarter carry the old-line Creole banner, while Cochon in the Warehouse District and Mosquito Supper Club uptown make the case for Cajun country cooking. Neighborhood institutions like Mandina's Restaurant in Mid-City and Liuzza's by the Track in Faubourg St John keep the everyday version of the tradition alive.
Commander's Palace in New Orleans is the 1893 Garden District grande dame on Washington Avenue, the Brennan family flag with turtle soup, jacket-required.
OrderThe turtle soup with sherry tableside. It has been on the menu since the dining room opened in 1893.
TipBook the upstairs Garden Room for the live courtyard view; the dress code requires collared shirts at dinner.
Cochon in New Orleans is Donald Link and Stephen Stryjewski's James Beard winning Cajun room on Tchoupitoulas, an ode to whole-hog cookery in a converted.
OrderThe cochon with turnips and cracklins. Then the rabbit and dumplings.
TipCochon Butcher around the corner sells the same charcuterie at a counter; cheaper and equally good for lunch.
Herbsaint in New Orleans is Donald Link's 2000 St Charles Avenue flagship, a Louisiana French bistro with the streetcar passing the front window and a duck.
OrderThe Muscovy duck leg confit with dirty rice. Pair with a Sazerac.
TipSit at the bar for the streetcar view and faster service; the kitchen sends the same plates.
Compere Lapin in New Orleans is Nina Compton's James Beard winning Caribbean Creole room inside the Old No 77 Hotel on Tchoupitoulas, with goat curry.
OrderThe curried goat with sweet potato gnocchi, on the menu since 2015.
TipThe bar runs walk-in; the kitchen sends the same menu and the cocktails are sharper than most of the city.
Saint-Germain in New Orleans is the Michelin-starred ten-course tasting menu inside a Bywater double-shotgun from chefs Blake Aguillard and Trey Smith.
OrderThere is no choice; the ten-course is what they serve. Add the wine pairing.
TipReservations open monthly. If you can't get a seat, the wine garden out back takes walk-ups and serves bottles with snacks.
Dakar NOLA in New Orleans is Serigne Mbaye's James Beard Best New Restaurant winning Senegalese Creole tasting room, relocated in 2025 to a Carrollton.
OrderThere is no choice; the tasting menu rotates with the season. The jollof course is the anchor.
TipTickets sell out within days of release. Sign up for the newsletter for booking-window alerts.
Mosquito Supper Club in New Orleans is Melissa Martin's Uptown communal-table Cajun room in an 1898 cottage on Dryades Street, with a single fixed Cajun menu.
OrderThe crab stew and shrimp boulettes; the menu is fixed and arrives in courses.
TipReservations open the first of the month for the next month. Book the moment they appear.
Brigtsen's in New Orleans is Frank and Marna Brigtsen's 1986 Victorian-cottage Creole Acadian room near the streetcar terminus, a Paul Prudhomme alumnus.
OrderThe shell-bean and crawfish stew, on the menu since 1986. Then the file gumbo.
TipDinner only, Tuesday to Saturday from 17:00. The whole restaurant is one cottage; book ahead.
Atchafalaya in New Orleans is the Louisiana Avenue Creole room on the edge of the Garden District, known for a build-your-own Bloody Mary bar and the duck.
OrderThe duck hash with sunny eggs, then build a Bloody Mary at the bar.
TipBrunch runs Saturday and Sunday with live music; arrive at 09:30 or hold for the 13:00 turn.
Saffron NOLA in New Orleans is the Vilkhu family's Indian Creole room on Magazine Street, a James Beard nominee with Louisiana seafood and Indian spice.
OrderThe crawfish vindaloo; then the lamb rogan josh with Creole spice.
TipDinner only, Tuesday to Saturday from 17:00. The wine list runs short but pairs aggressively with the chilies.
Restaurant August in New Orleans is the 2001 modern Creole flagship in an 1830s Tchoupitoulas warehouse, originally John Besh's room and now.
OrderThe truffled potato gnocchi, on the menu in different forms for two decades.
TipTasting menu is the most-rewarded path; book a window-side table for the brick-arch view.
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.
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.
OrderThe trout amandine. Add the spaghetti with red gravy and a side of bread.
TipSit 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.
OrderThe BBQ shrimp po-boy, invented on this very counter.
TipCash 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.
OrderThe Ferdi Special po-boy with debris. Add a side of red beans.
TipLines are real; arrive at 11:00 or after 14:00 for the shortest wait.
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.
OrderThe duck hash with sunny eggs; build a Bloody Mary at the bar.
TipSaturday and Sunday brunch with live music; arrive 09:30 or hold for the 13:00 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.
Dakar NOLA in New Orleans is James Beard winner Serigne Mbaye's Senegalese Creole tasting room in a Carrollton cottage, the 2024 Best New Restaurant.
Commander's Palace in New Orleans is the 1893 Garden District grande dame, a Brennan family Creole flagship with turtle soup since opening and Sunday jazz.
Restaurant August in New Orleans is the 2001 modern Creole flagship in an 1830s Tchoupitoulas warehouse, originally John Besh and on the 2025 Michelin Guide.
Brigtsen's in New Orleans is Frank and Marna Brigtsen's 1986 Victorian-cottage Creole Acadian room near the streetcar terminus, a Paul Prudhomme alumnus.
Compere Lapin in New Orleans is Nina Compton's James Beard Caribbean Creole room inside the Old No 77 Hotel on Tchoupitoulas, with goat curry on a Bocuse.
Mosquito Supper Club in New Orleans is Melissa Martin's Uptown communal-table Cajun room in an 1898 cottage on Dryades, with a fixed Bayou Lafourche menu.
Antoine's in New Orleans is the 1840 St Louis Street dining room, the oldest family-run restaurant in the United States and the birthplace of Oysters.
Verti Marte in New Orleans is the 24-hour Royal Street deli at Governor Nicholls in the French Quarter, with the All That Jazz po-boy as the cult 03:00 order.
OrderAll That Jazz po-boy
TipPhone the deli for delivery to a Quarter hotel; the All That Jazz is the canonical late-night order.
Coop's Place in New Orleans is the Decatur Street Cajun dive open since 1983, with the kitchen running until 02:00 nightly and rabbit-and-sausage jambalaya.
OrderRabbit and sausage jambalaya
TipDive bar atmosphere through to closing; the bar runs Abita and well drinks until kitchen close.
Killer Poboys in New Orleans is the back-of-Erin-Rose Conti Street po-boy counter, with chef-driven po-boys running Friday and Saturday kitchens to midnight.
OrderRum-glazed pork belly po-boy
TipFriday and Saturday kitchen runs to midnight; the bar runs to 04:00, frozen Irish coffee is the bar order.
Parkway in New Orleans is the 1911 Mid-City po-boy room on Hagan Avenue near Bayou St John, with $13 fried shrimp po-boys dressed on Leidenheimer bread.
OrderShrimp po-boy with debris
TipThe back garden patio runs cooler in summer; the counter line is faster than the wait staff.
Domilise's in New Orleans is the 1918 family po-boy counter on Annunciation Street in Uptown, with $13 fried shrimp po-boys dressed on Leidenheimer bread.
OrderFried shrimp po-boy
TipCash and local-card only at the counter; the kitchen closes when the bread runs out for the day.
Mother's in New Orleans is the 1938 CBD cafeteria-line lunch counter at Poydras and Tchoupitoulas, with $12 red beans and rice plates and the Ferdi Special.
OrderRed beans and rice
TipLines run long; arrive 11:00 or after 14:00 for the shortest wait, the cafeteria runs fast at the counter.
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, $15 with butter-pepper.
OrderBBQ shrimp po-boy
TipCash only at peak; check the Jazz Fest schedule, the room turns into a circus on festival weekends.
Hansen's Sno-Bliz in New Orleans is the 1939 Tchoupitoulas Street snowball stand at Bordeaux, the country's oldest sno-ball stand at $5 to $8 a cup.
OrderSno-ball with cream-of-nectar syrup
TipOpen March to October only; cash only, the cream-of-nectar with condensed milk is the canonical order.
Killer Poboys in New Orleans is the Conti Street po-boy counter at the back of Erin Rose, with chef-driven $13 po-boys including the rum-glazed pork-belly.
OrderGlazed pork-belly po-boy
TipPork-belly with rum ginger glaze is the cult order; the bar in front serves drinks while you wait.
Verti Marte in New Orleans is the 24-hour Royal Street deli at Governor Nicholls in the French Quarter, with the $12 All That Jazz po-boy as the cult.
OrderAll That Jazz po-boy
TipPhone the deli for delivery to a French Quarter hotel; it runs 24 hours a day on the Royal Street counter.
Coop's Place in New Orleans is the Decatur Street Cajun dive open since 1983, with $13 rabbit and sausage jambalaya and the Chicken Tchoupitoulas plate.
OrderRabbit and sausage jambalaya
TipDive bar atmosphere, late kitchen, cash-friendly. Pairs with Abita Amber on tap from the bar.
Guided tour · 6 hours
Discover the flavors of New Orleans on a guided food tour. Visit neighborhood restaurants and food shops, try local specialties, and learn about the roots of Creole cuisine.
3 hours
Dive into Cajun and Creole cuisine in New Orleans. Learn to cook gumbo, etouffee, and bananas foster with professional techniques and local secrets.
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...
