Saba is a modern israeli 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: 5757 Magazine St, New Orleans, LA 70115
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.
N7 in New Orleans is the Bywater French wine bar behind an unmarked fence on Montegut Street from Aaron Walker and Yuki Yamaguchi, with French bistro plates.
OrderThe tinned-fish board with bread, then steak frites with Bordelaise.
TipReservations are tight; the garden seating opens at 17:00 and walk-ins land best on weeknights.
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.
Peche in New Orleans is Ryan Prewitt, Stephen Stryjewski and Donald Link's James Beard winning Gulf seafood room on Magazine and Julia, with a wood-fired.
OrderThe smoked tuna dip to start, then a whole grilled fish to share for the table.
TipThe bar walks in best at 17:30; the kitchen sends the same menu and the oyster service is tighter.
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.
Boucherie in New Orleans is Nathanial Zimet's Carrollton tasting-menu room, a former food truck turned Southern-modern five-course degustation.
OrderThere is no choice; the five-course tasting changes with the produce. End with the Krispy Kreme bread pudding.
TipBourree next door is the daiquiri and wings spinoff; sit there first for a cocktail before dinner.
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.
