Dark wood, low little tables and a head bartender who takes the bar's namesake drink and turns it into a love potion.
Chefs Donald Link and Stephen Stryjewski. Simple food, and an emphasis on local microbrews. Boudin, breaded pork cheek, smoked ham hock w/ chicken heart, mac & cheese, louisiana cochon.
Muffaletta wich. Takeout lunch joint with an extensive sandwich menu. Around the corner from the famed Cochon, Cochon Butcher is a beer/wine bar and meat market combination in the Warehouse District.
Donald Link’s flagship restaurant has earned accolades since it opened its doors. Their gumbos and soups are standouts and the fresh salads come decorated with seasonal ingredients.
Boucherie offers smartened-up versions of down-home cooking. They might be out of Krispy Kreme bread pudding by the time dessert rolls around, but you’ll be too full to eat it anyway.
Straightforward Creole menu, and the shrimp and grits are a standout. The brunch with live music draws the most customers, but this place has solid food all day, all the time.
Head east in the Quarter to get away from the tourists, and the Clover Grill sits past where the spring breakers stop walking. The Clover is a retro-styled diner that is open anytime of day.
There is a Spanish theme at chef John Besh’s latest eatery, but it is so deliciously caught up in local tradition that dining here feels much closer to Bucktown than Barcelona.
Tony heads to Company Burger for some classic cheeseburger greatness. Chef/owner Adam Biderman opened the shop after serving as the opening chef de cuisine at famed Atlanta spot, Holeman & Finch.
(1/2) All the hot dogs your heart could desire and occupies a totally refashioned former gas station. Steamed German wieners and sausages on slightly sweet sourdough that are steamed and then toasted.
(2/2) All the hot dogs your heart could desire and occupies a totally refashioned former gas station. Steamed German wieners and sausages on slightly sweet sourdough that are steamed and then toasted.
Tony, Donald and Steve head to The Kingpin for a few beers as they work up some late-night appetites. It’s a cool place to catch the Saints game, or a band. They have an extensive beer selection.
This Cajun and Creole joint is famous for its classic soul food, gloriously influenced by the city's French and Italian traditions.
Metal guitarist Pepper Keenan is part-owner of this pub, but the music includes everything from the Soul Rebels' legendary Thursday night brass blowout to R. Scully's downtown rock outfit, The Rough 7
Tony and Lolis Elie head to Bucktown for the best po’ boy in the city at R&O -- a family-run establishment serving up football-sized roast beef po’ boys.
This bar was the first live music venue to reopen, just weeks after Katrina, with a generator-powered performance by Walter "Wolfman" Washington. If the Rebirth Brass Band is playing, don’t miss it.
A 1920s theatre converted into the only music venue recommended by locals in the Quarter. Favors local and international alternative rock and indie songwriters, plus local burlesque and freak shows.
Lolis Elie has Tony meet him at this classic dive bar in the Marigny. The floors are warped, the windows are grimy and smoking is allowed inside.
Tony and chef John Besh head just outside of the city, over the Mississippi River Bridge to the Westbank, to Pho Tau Bay. Nem nuong cuon, pho dac biet, bun bo hue.
Satsuma has a wonderful list of site-squeezed juices & sandwiches stuffed full of freshness. The decor is totally New Orleans, and the vibe is about as local as you can get.
Tony and Davis Rogan enjoy a few signature cocktails and an ambience that harkens to an older time. Named after the world’s first mixed drink, Sazerac has as much history and lore as its namesake.
Sophie Lee, Christopher Starnes and Dan Esses partnered up to build this restaurant, bar and jazz club.
Legendary dive. Lit only by a few Christmas lights, all the locals agree that no one is ever here for a good reason. Official listed hours are 7pm–7am, and they mean it.
Classic is dedicated to the late piano master Professor Longhair. A reliable place for top local and out-of-town roots, brass and rock bands.
Tony, Donald and Steve stumble out to a fantastic late-night food spot, the Taceaux Loceaux truck. A menu of creative tacos with unforgettable names.
Walker’s is the home of the Cochon de Lait Po’ Boy, which is 12-hour-hickory-roasted suckling pig, topped with creamy Cajun mustard slaw, and served on proper po’ boy bread.
