<p>New Orleans is a Louisiana city on the Mississippi River, near the Gulf of Mexico. Nicknamed the "Big Easy," it's known for its round-the-clock nightlife, vibrant live-music scene and spicy, singular cuisine reflecting its history as a melting pot of French, African and American cultures. Embodying its festive spirit is Mardi Gras, the late-winter carnival famed for raucous costumed parades and street parties.</p>

New Orleans, LA, USA

Frank Brigtsen has been delighting diners at his quiet, upscale Riverbend restaurant since 1986, with now-famous items like the (not fried) seafood platter, paneed (breaded and shallow-fried) rabbit, and Parmesean-crusted Gulf fish topped with crab meat, as well as soups that make New Orleanians wish for cold weather.

Brigtsen's Restaurant

The couscous is as legendary as the warm vibes at Jamila’s, perhaps New Orleans’s only Tunisian cafe, located in a small, wood-paneled building Uptown. While the main joy of Tunisia’s is the in-person experience, with Jamila waving from the kitchen as husband Moncef brags about her food to tables, the couscous, excellent lamb chops, and outstanding crawfish, spinach, and zucchini bisque are also available for takeout, and it translates well for at-home consumption.

Jamila's Cafe

New Orleans’s favorite catfish restaurant, Barrow's (originally called Barrow’s Shady Inn), is still run by two generations of the Barrow family, whose cornmeal dusted fried catfish is light and thin, perfectly seasoned, and served piping hot. Along with catfish and the celebrated potato salad, Barrow’s location on Earhart Boulevard with exposed brick walls and vintage memorabilia serves delicious fried shrimp, gumbo, po’ boys, and more.

Barrow’s Catfish

Barrow’s Catfish - Earhart

It’s impossible to say any shop has the best po’ boys, but these make a strong claim to that title. Domilise’s doesn’t look like much from the outside; the exterior is adorned only with a handprinted sign. Inside, the counter service only corner spot slings giant po’ boys to locals, politicians, visiting celebrities, and anyone with good taste. They’re relatively pricey for po’ boys, but they’re large and worth every penny — especially the melty roast beef and fried shrimp.

Domilise's Po-Boy & Bar

Luvi is continuously one of the most exciting restaurants in New Orleans, a petite and colorful Uptown cottage where chef Hao Gong wows with his mastery of Japanese and Chinese cuisines. Gong, who worked for years at Sake Cafe, nails dishes of raw and nearly raw fish paired with the likes of cucumber and yuzu vinegar and pink dragon fruit, as well as Shanghai comfort food like dumplings, dan dan noodles, and bam bam chicken.

Luvi Restaurant

LUVI Restaurant

Charlie’s is a 1930s-era, working class steakhouse in the Milan neighborhood that’s held onto its status as a New Orleans institution throughout the decades. Its new chef Aaron Burgau has only improved on the restaurant’s old-school service, churning out high-quality steaks and classic sides, with favorites like onion rings, creamed spinach, and potato gratin, in the simple, throwback space.

Charlie's Steak House

Per tradition, this classic New Orleans restaurant closes during the summer months as it has since it has since its 1919 founding, back when it was difficult to keep oysters cold during hot months. It makes the tiny, old-school spot more of an essential visit the rest of the year, for fresh-shucked raw oysters at the oyster bar; an oyster loaf (like a fried oyster po’ boy, but on toasted, thick, white sandwich bread); and a cold Dixie beer.

New Orleans for Foodies

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