Restaurant Information

• Emeril's Restaurant: One of the most famous New Orleans restaurants
• Tommy's Cuisine: At Tommy's, the cuisine is Classic Creole Italian, a distinctive style that originated in the late 1800's when a wave of Italian immigrants settled in the French Quarter.
• LaCote Brasserie:
• Rio Mar: We buy the freshest and most varied seafood available on the world market and prepare it in a manner that highlights the impeccable quality of the seafood.
• Mulates Cajun Restaurant: At this rustic-styled Warehouse District destination, Cajun bands perform every evening. Original dishes include grilled catfish Mulate's topped with crawfish etouffee.
• Sun Ray Grill: Our menu is a dining journey through the sun splashed cuisines of the Gulf Coast, the Caribbean, the Mediterranean and the Pacific Rim.
• Cochon: Cochon offers specialties from the wood-burning oven such as roasted oysters, suckling pig, and beef brisket. Seafood from local waters round out the offerings with Chef Link's signature roasted gulf fish "fishermen" style.
• Adalfo's: Adolfo's serves Italian classics with a "southern Creole" twist. You will find lots of seafood dishes on the menu and the Chef's unique "design your own" entree from anything in the kitchen. Cash Only!
• Maximo's: Featuring Italian cuisine with a New Orleans twist along with an exceptionally diverse wine list. Maximo's is more of a culinary vacation than traditional restaurant.
• Cochon Butcher: Inspired by old world meat markets Cochon Butcher in the Warehouse District specializes in house made artisan meats + sausages.
• Willie Mae's Scotch House: Willie Mae Seaton's granddaughter Kerry Seaton keeps the tradition alive at this iconic restaurant. Seaton's fried chicken is renowned, but the menu also includes daily specials like red beans and butter beans, smothered veal, stewed chicken. Cash Only.
• Dickie Brennan's Bourbon House: Bourbon House serves local seafood at both the raw bar and in a wide range of Creole dishes. The Plateux de Fruits de Mer features a selection of oysters on the half-shell with local caviar, baked Gulf shrimp, mussels, crab and seasonal seafood.
• Cafe Giovanni: Chef Duke LoCicero's pioneers his versions of new world Italian cooking. One standout is the appetizer oysters Giovanni, which features fried oysters on a bed of five sauces. Reservations Recommended.
• Liborio: Old Havana beckons from the CBD with classic Cuban dishes including ropa viejo, stewed beef brisket and roast pork. Daily specials offer flavorful windows on Cuban cuisine. No Reservations.
• K-Paul's Louisiana Kitchen: Executive chef Paul Miller upholds the tradition of restaurant founder Paul Prudhomme, while the legendary chef himself continues to develop new recipes for the kitchen's repertoire. Reservations Recommended.