Galatoire's
Friday lunch is the institution within the institution.
Commander's Palace
The Garden District grande dame, still cooking at the level its reputation demands.
Cochon
Donald Link's argument that Cajun cooking deserves the same seriousness as Creole.
Café du Monde
The obvious answer, handled honestly: get there at 6am and it is wonderful.
Croissant d'Or Patisserie
A French bakery in a French Quarter neighborhood, run with the discipline the building demands.
Willa Jean
Kelly Fields' bakery and breakfast room, the modern option that is actually worth interrupting your routine for.
Casamento's
The only oyster house in New Orleans the way the early 20th century imagined one — tile from floor to ceiling, closed in summer, no compromises.
Pascal's Manale
The Uptown corner restaurant where BBQ shrimp was invented in 1954, still cooking it the way the family wrote it down.
Parkway Bakery & Tavern
The Mid-City po-boy shop that has been doing it correctly since 1911 and shows no sign of stopping.
Domilise's Po-Boys
A tiny Uptown corner shop that has been making the same po-boys the same way since 1918.
Liuzza's by the Track
A Mid-City neighborhood bar that happens to make the BBQ shrimp po-boy that defines the genre.
Mother's Restaurant
The CBD cafeteria that has been feeding the city since 1938 — the obvious answer when you want po-boys without the cab ride.
Killer Poboys
The contemporary po-boy made with the same seriousness as the traditional one — different ingredients, same standard.
Turkey and the Wolf
Mason Hereford's Irish Channel sandwich shop — once Bon Appétit's Restaurant of the Year, still cooking like it forgot.
← NOLA Proper
Food
Where to eat — from Friday lunch at Galatoire's to a roast beef po-boy on Bayou St. John.