{"id":2273,"date":"2019-08-22T04:18:43","date_gmt":"2019-08-22T04:18:43","guid":{"rendered":"https:\/\/ona19.journalists.org\/?p=2273"},"modified":"2019-08-29T20:56:02","modified_gmt":"2019-08-29T20:56:02","slug":"new-orleans-lunches-dinners-drinks","status":"publish","type":"post","link":"https:\/\/ona19.journalists.org\/2019\/08\/22\/new-orleans-lunches-dinners-drinks\/","title":{"rendered":"New Orleans picks: Quick lunches, dinners worth a splurge and the best drinks"},"content":{"rendered":"<p><strong>By Todd A. Price<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Welcome to New Orleans. In this town, you won&#8217;t go hungry (or thirsty). I&#8217;ve been covering food and drinks in the city since 2004, and I wanted to share a few of my favorites, places you might overlook and also newcomers that likely aren&#8217;t yet in online guides. All of these picks are an easy walk from the ONA19 hotels.<\/span><\/p>\n<h2><strong>Lunch and low-priced<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">Here are suggestions within walking distance from the conference for quick lunches and lower-priced dinners.<\/span><\/p>\n<h4><a href=\"https:\/\/www.johnnyspoboy.com\/\"><span style=\"font-weight: 400;\">Johnny&#8217;s Po-Boys<\/span><\/a><br \/>\n<span style=\"font-weight: 400;\">511 St. Louis St., 504.524.8129<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">The po-boy is the classic New Orleans sandwich: a loaf of crusty French bread filled with roast beef, fried seafood or even french fries. (It&#8217;s like a sub or a hoagie, but never say that to someone from New Orleans). You&#8217;ll be asked if you want it &#8220;dressed,&#8221; which typically means lettuce, tomatoes, pickles and mayo. Johnny&#8217;s, opened in 1950, has a good representation of the full range of classic po-boys. Note: Cash only.<\/span><\/p>\n<h4><a href=\"http:\/\/www.killerpoboys.com\/\"><span style=\"font-weight: 400;\">Killer Po-Boy<\/span><\/a><br \/>\n<span style=\"font-weight: 400;\">219 Dauphine St., 504.462.2731<br \/>\n<\/span><span style=\"font-weight: 400;\">811 Conti St., 504.252.6745<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">In the last few years, the po-boy got complicated. Renegade shops started messing with the basic formula. Killer Po-Boy is one of the best of the new breed, with a menu that includes roasted sweet potato, rum-glazed pork belly and barbecue chicken confit sandwiches. The Conti Street location is at the back of a dive bar called the Erin Rose.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\t<!-- Google Ad -->\n\t<div class=\"sponsor-ad\">\n\t\t<p>Special thanks to our <a href=\"\/sponsors\/\">ONA19 sponsors<\/a>, including:\n\t\t<div id='div-gpt-ad-1563570671210-0'>\n\t\t\t<script>\n\t\t\t\tgoogletag.cmd.push(function() { googletag.display('div-gpt-ad-1563570671210-0'); });\n\t\t\t<\/script>\n\t\t<\/div>\n\t<\/div>\n\t<\/span><\/p>\n<h4><a href=\"https:\/\/www.napoleonhouse.com\/\"><span style=\"font-weight: 400;\">Napoleon House<\/span><\/a><br \/>\n<span style=\"font-weight: 400;\">500 Chartres St., 504.524.9752<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">This historic restaurant, which dates to 1914, mainly attracts visitors, but it&#8217;s far from a tourist trap. The standard order is a muffuletta, a hubcap-sized sandwich with cold cuts and olive salad, and a mildly intoxicating Pimm&#8217;s Cup. The staff is efficient and the prices reasonable.<\/span><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<h4><a href=\"https:\/\/www.ninerosesrestaurant.com\/\"><span style=\"font-weight: 400;\">Nine Roses Cafe<\/span><\/a><br \/>\n<span style=\"font-weight: 400;\">620 Conti St., 504.324.9450<\/span><span style=\"font-weight: 400;\">\u00a0<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">A large number of Vietnamese people settled in New Orleans after the war. Most of their restaurants are far beyond the city center. Nine Roses Cafe is an offshoot of a long-running suburban restaurant, and a welcome find for anyone looking for lighter meals or vegetarian dishes.<\/span><\/p>\n<h4><a href=\"https:\/\/stjamescheese.com\/\"><span style=\"font-weight: 400;\">St. James Cheese Company<\/span><\/a><br \/>\n<span style=\"font-weight: 400;\">641 Tchoupitoulas St., 504.304.1485<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">The shop sells a large assortment of U.S. and imported cheeses, and it turns those products into light sandwiches and filling salads.<\/span><\/p>\n<figure id=\"attachment_2287\" aria-describedby=\"caption-attachment-2287\" style=\"width: 3000px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" class=\"wp-image-2287 size-full\" src=\"https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Brennans-by-Paul-Broussard-2-e1566482774658.jpg\" alt=\"\" width=\"3000\" height=\"2001\" srcset=\"https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Brennans-by-Paul-Broussard-2-e1566482774658.jpg 3000w, https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Brennans-by-Paul-Broussard-2-e1566482774658.jpg?resize=300,200 300w, https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Brennans-by-Paul-Broussard-2-e1566482774658.jpg?resize=768,512 768w, https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Brennans-by-Paul-Broussard-2-e1566482774658.jpg?resize=1024,683 1024w, https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Brennans-by-Paul-Broussard-2-e1566482774658.jpg?resize=37,25 37w, https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Brennans-by-Paul-Broussard-2-e1566482774658.jpg?resize=120,80 120w, https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Brennans-by-Paul-Broussard-2-e1566482774658.jpg?resize=140,93 140w, https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Brennans-by-Paul-Broussard-2-e1566482774658.jpg?resize=1536,1025 1536w, https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Brennans-by-Paul-Broussard-2-e1566482774658.jpg?resize=2048,1366 2048w, https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Brennans-by-Paul-Broussard-2-e1566482774658.jpg?resize=272,182 272w\" sizes=\"(max-width: 3000px) 100vw, 3000px\" \/><figcaption id=\"caption-attachment-2287\" class=\"wp-caption-text\">Brennan&#8217;s. (Photo by Paul Broussard)<\/figcaption><\/figure>\n<h2><strong>Worth a splurge<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">Be sure to make reservations in advance for any of these restaurants.<\/span><\/p>\n<h4><a href=\"https:\/\/www.brennansneworleans.com\/\"><span style=\"font-weight: 400;\">Brennan&#8217;s<\/span><\/a><br \/>\n<span style=\"font-weight: 400;\">417 Royal St., 504.525.9711<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">The classic Creole restaurant underwent a massive, lush renovation five years ago. The menu was also updated. For breakfast you can still get the classic egg dishes, like eggs Benedict or eggs Sardou. The flaming bananas Foster, invented here, remains the most popular dessert. But on the dinner menu you&#8217;ll find more contemporary fare, like p\u00e2t\u00e9 with sweet corn mousse, duck lacquered with the local tangerines called satsumas, and Louisiana shrimp with kimchi.<\/span><\/p>\n<h4><a href=\"http:\/\/caneandtablenola.com\/\"><span style=\"font-weight: 400;\">Cane &amp; Table<\/span><\/a><br \/>\n<span style=\"font-weight: 400;\">1113 Decatur St., 504.581.1112<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">The space has a faded but stylish vibe. The cocktails, from the team behind the James Beard Award-winning bar Cure, focus on tropical flavors. The food creatively ranges across Latin America with a few detours to Spain. The menu includes carrots in mole, garlic soup, a shrimp and crawfish cocktail, and grilled tuna with Romesco sauce. Good for snacks or a full meal with many excellent vegetarian options. (Note: Cane &amp; Table doesn&#8217;t have a sign, so it can easy to miss.)<\/span><\/p>\n<h4><a href=\"http:\/\/comperelapin.com\/\"><span style=\"font-weight: 400;\">Comp\u00e8re Lapin<\/span><\/a><br \/>\n<span style=\"font-weight: 400;\">535 Tchoupitoulas St., 504.599.2119<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">Chef Nina Compton, who this year won the James Beard Award for Best Chef: South, grew up in St. Lucia. Her first restaurant blends Compton&#8217;s Caribbean background with her years spent working in high-end French and Italian kitchens. Don&#8217;t miss the dirty rice arancini, marinated shrimp in jalape\u00f1o jus or the curried goat with sweet potato gnocchi.<\/span><\/p>\n<h4><a href=\"https:\/\/www.palmandpinenola.com\/\"><span style=\"font-weight: 400;\">Palm &amp; Pine<\/span><\/a><br \/>\n<span style=\"font-weight: 400;\">308 N. Rampart St., 504.814.6200<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">The recently opened restaurant on the back side of the French Quarter combines the flavors of the South with cooking from south of the border. Palm &amp; Pine, which grew from a pop-up, has been an instant hit with other chefs and restaurant workers. The seasonal menu might include the blistered Shishito peppers with grilled peaches, Jamaican goat curry or chanterelles in Mexican mole.<\/span><\/p>\n<h4><a href=\"https:\/\/www.pecherestaurant.com\/\"><span style=\"font-weight: 400;\">P\u00eache Seafood Grill<\/span><\/a><br \/>\n<span style=\"font-weight: 400;\">800 Magazine St., 504.522.1744<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">Restaurants built around open hearth cooking have spread across America. P\u00eache, which focuses on simply prepared Gulf seafood, was one of the first, winning a James Beard Award in 2014 for Best New Restaurant in the country. P\u00eache was created by well-know chef Donald Link, who also runs the nearby restaurants Herbsaint (a modern bistro), Cochon (Cajun and Southern), Cochon Butcher (sandwiches and snacks) and Gianna (regional Italian) \u2014 all are worth a visit.<\/span><\/p>\n<h4><a href=\"https:\/\/www.tableaufrenchquarter.com\/\"><span style=\"font-weight: 400;\">Tableau<\/span><\/a><br \/>\n<span style=\"font-weight: 400;\">616 St. Peter St., 504.934.3463<\/span><span style=\"font-weight: 400;\">\u00a0<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">Want to taste classic New Orleans French Creole cooking? Tableau, from a branch of the Brennan family of restaurateurs, is a relative newcomer, but it does traditional fare better than many of the Grandes Dames. Try old school dishes like shrimp remoulade, oysters Rockefeller, turtle soup, or piquant crabmeat ravigote. The French Quarter location is ideal: next to the cathedral and with balconies overlooking Jackson Square.<\/span><\/p>\n<figure id=\"attachment_2288\" aria-describedby=\"caption-attachment-2288\" style=\"width: 3000px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" class=\"wp-image-2288 size-full\" src=\"https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Compere-Lapin-by-Paul-Broussard-1-e1566482989784.jpg\" alt=\"\" width=\"3000\" height=\"2000\" srcset=\"https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Compere-Lapin-by-Paul-Broussard-1-e1566482989784.jpg 3000w, https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Compere-Lapin-by-Paul-Broussard-1-e1566482989784.jpg?resize=300,200 300w, https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Compere-Lapin-by-Paul-Broussard-1-e1566482989784.jpg?resize=768,512 768w, https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Compere-Lapin-by-Paul-Broussard-1-e1566482989784.jpg?resize=1024,683 1024w, https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Compere-Lapin-by-Paul-Broussard-1-e1566482989784.jpg?resize=38,25 38w, https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Compere-Lapin-by-Paul-Broussard-1-e1566482989784.jpg?resize=120,80 120w, https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Compere-Lapin-by-Paul-Broussard-1-e1566482989784.jpg?resize=140,93 140w, https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Compere-Lapin-by-Paul-Broussard-1-e1566482989784.jpg?resize=1536,1024 1536w, https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Compere-Lapin-by-Paul-Broussard-1-e1566482989784.jpg?resize=2048,1365 2048w, https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Compere-Lapin-by-Paul-Broussard-1-e1566482989784.jpg?resize=272,182 272w\" sizes=\"(max-width: 3000px) 100vw, 3000px\" \/><figcaption id=\"caption-attachment-2288\" class=\"wp-caption-text\">Comp\u00e8re Lapin. (Photo by Paul Broussard)<\/figcaption><\/figure>\n<h2><strong>Bars<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">Finding a drink in New Orleans takes little effort. But some drinks are better than others. Here are six bars worth seeking out. And yes, it&#8217;s true you can drink on the streets in New Orleans. Glass, however, is not allowed. Ask for a plastic go-cup to carry your drink outside.<\/span><\/p>\n<h4><a href=\"http:\/\/jewelnola.com\/\"><span style=\"font-weight: 400;\">Jewel of the South<\/span><\/a><br \/>\n<span style=\"font-weight: 400;\">1026 St. Louis St., 504.265.8816<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">The bar opened this summer in a converted cottage, but it looks to the past for inspiration. Named after the 19th-century New Orleans bar that invited the brandy crusta (a crucial ancestor of the margarita), here even the original drinks harken back to the era before Prohibition.<\/span><\/p>\n<h4><a href=\"https:\/\/latitude29nola.com\/\"><span style=\"font-weight: 400;\">Latitude 29<\/span><\/a><br \/>\n<span style=\"font-weight: 400;\">321 N. Peters St., 504.609.3811<\/span><span style=\"font-weight: 400;\">\u00a0<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">One man deserves credit for the recent revival of tiki: Jeff &#8220;Beachbum&#8221; Berry. The bibulous scholar tracked down the secrets recipes from classic tiki chains like Don the Beachcomber and Trader Vic&#8217;s. After years of writing about tiki, Berry came to New Orleans and opened this bar, which a chic mid-century vibe.<\/span><\/p>\n<h4><a href=\"https:\/\/www.ihhotel.com\/loa-bar\/idea\"><span style=\"font-weight: 400;\">Loa<\/span><\/a><br \/>\n<span style=\"font-weight: 400;\">221 Camp St., 504.553.9550<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">The elegant bar inside the International House Hotel offers a secluded retreat with a carefully chosen wine list and cocktails made with curious homemade syrups and plants foraged from local fields.<\/span><\/p>\n<h4><a href=\"https:\/\/www.longwaytavern.com\/\"><span style=\"font-weight: 400;\">Longway Tavern<\/span><\/a><br \/>\n<span style=\"font-weight: 400;\">719 Toulouse St., 504.962.9696<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">The gastropub draws locals and off-duty chefs with stiff drinks, delicious snacks and a wide interior courtyard. Only a half black from Bourbon Street, Longway Tavern feels a mile away from the tacky madness of that strip.<\/span><\/p>\n<h4><a href=\"https:\/\/www.manolitonola.com\/\"><span style=\"font-weight: 400;\">Manolito<\/span><\/a><br \/>\n<span style=\"font-weight: 400;\">508 Dumaine St.<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">Due to its active port, New Orleans has always had a close connection to Cuba. This tiny bar offers a tribute to the culture of &#8220;cantineros,&#8221; or Cuban bartenders, with daiquiris blended until the texture is just right or martinis &#8220;thrown&#8221; in long streams from one mixing cup to another.<\/span><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<h4><a href=\"https:\/\/therooseveltneworleans.com\/dining\/the-sazerac-bar.html\"><span style=\"font-weight: 400;\">The Sazerac Bar<\/span><\/a><br \/>\n<span style=\"font-weight: 400;\">130 Roosevelt Way, 504.648.1200<\/span><span style=\"font-weight: 400;\">\u00a0<\/span><\/h4>\n<p><span style=\"font-weight: 400;\">The Sazerac is a strong drink made with rye and local cherry-red Peychaud&#8217;s bitters poured into glass washed with absinthe. In 2008, the state named it the official cocktail of New Orleans. The Sazerac Bar, a gorgeous Art Deco space inside the Roosevelt Hotel, will make you a fine example. Even by hotel standards, however, the drinks here are expensive. But you&#8217;re paying for the experience.<\/span><\/p>\n<hr \/>\n<p><em><a href=\"https:\/\/ona19.journalists.org\/speaker\/todd-price\/\"><span style=\"font-weight: 400;\">Todd A. Price<\/span><\/a><span style=\"font-weight: 400;\"> covers food in New Orleans and the South for the USA Today Network. He was previously the dining writer for <\/span><a href=\"http:\/\/nola.com\/\"><span style=\"font-weight: 400;\">NOLA.com<\/span><\/a><span style=\"font-weight: 400;\"> | The Times-Picayune and led their Where NOLA Eats team. Follow him on Twitter at <\/span><a href=\"https:\/\/twitter.com\/tprice504\"><span style=\"font-weight: 400;\">@tprice504<\/span><\/a><span style=\"font-weight: 400;\"> or Instagram at <\/span><a href=\"http:\/\/instagram.com\/food_krewe\"><span style=\"font-weight: 400;\">@food_krewe<\/span><\/a><span style=\"font-weight: 400;\">.<\/span><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Todd A. Price Welcome to New Orleans. In this town, you won&#8217;t go hungry (or thirsty). I&#8217;ve been covering food and drinks in the city since 2004, and I wanted to share a few of my favorites, places you might overlook and also newcomers that likely aren&#8217;t yet in online guides. All of these [&hellip;]<\/p>\n","protected":false},"author":1779,"featured_media":2285,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"start_time":0,"end_time":0,"moderators":[],"hashtag":[],"soundcloud":[],"scribble":[],"viafoura":[],"youtube":[],"vimeo":[],"facebook":[],"trint":[],"slideshare":[],"livestream":[],"resources":[],"video_embed":[],"first_name":"","last_name":"","title":"","organization":"","website":"","twitter":"","_sponsor_url":"","_sponsor_tagline":"","_sponsor_level":"","spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[117,1],"tags":[],"jetpack_featured_media_url":"https:\/\/ona19.journalists.org\/wp-content\/uploads\/sites\/17\/2019\/08\/Napoleon-House-by-Paul-Broussard-e1566482662335.jpg","jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v15.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>New Orleans picks: Quick lunches, dinners worth a splurge and the best drinks &mdash; ONA19<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ona19.journalists.org\/2019\/08\/22\/new-orleans-lunches-dinners-drinks\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"New Orleans picks: Quick lunches, dinners worth a splurge and the best drinks &mdash; ONA19\" \/>\n<meta property=\"og:description\" content=\"By Todd A. Price Welcome to New Orleans. In this town, you won&#8217;t go hungry (or thirsty). I&#8217;ve been covering food and drinks in the city since 2004, and I wanted to share a few of my favorites, places you might overlook and also newcomers that likely aren&#8217;t yet in online guides. 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