Saturday Vietnamese Market at Mary Queen of Vietnam is a street-food stop in New Orleans.
The Saturday Vietnamese Market in New Orleans East is the early-morning market in the Mary Queen of Vietnam church parking lot, with pho, banh mi.
Editorially verified June 5, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Arrive before 08:00; vendors pack up by 09:00. Bring cash in small bills and bring a tote bag.
Address: 14001 Dwyer Blvd, New Orleans, LA 70129
The Joint in New Orleans is the Bywater barbecue shop on Mazant Street, with Texas-style brisket, pulled pork and a backyard smoker visible from the patio.
Try: Texas-style barbecue
Tip: Brisket sells out by 19:00 on weekends; order half a pound to share with the sides.
Stein's Deli in New Orleans is the Magazine Street Jewish-Italian deli in the Lower Garden District, with pastrami sandwiches, San Francisco-style bagels.
Try: Jewish deli sandwiches
Tip: The Reuben sandwich is the cult order; the deli closes Monday and runs out of bagels by 11:00 on Sunday.
Pizza Delicious in New Orleans is the Bywater pizzeria on Piety Street from Greg Augarten and Michael Friedman, with New York style cheese slices.
Try: New York style pizza by the slice
Tip: The cheese slice is the canonical order; weekend pasta specials come and go in a single service.
Dat Dog on Freret in New Orleans is the Freret Street specialty hot dog counter from Constantine Georges, with gator sausage, crawfish links and a vegetarian.
Try: Specialty hot dogs and sausages
Tip: The alligator sausage and crawfish dog are the local specialties; build with crawfish etouffee on top.
Mahony's in New Orleans is Benjamin Wicks's Magazine Street po-boy shop in the Garden District, with the chicken-livers-and-coleslaw po-boy that won regional.
Try: Po-boys
Tip: The fried chicken livers with coleslaw po-boy is the chef's-take signature; available on the regular menu.
Killer Poboys in New Orleans is the back-of-Erin-Rose Conti Street po-boy counter, with chef-driven internationally-inspired po-boys including the seared.
Try: Modern po-boy
Tip: Seared Gulf shrimp with daikon and sriracha aioli is the cult order; bring the po-boy to the bar.
