New Orleans ‘culinary heritage, which includes music, art, architecture, and history, is unparalleled when compared to the city’s food
According to chef E, our food scene is a testament to its rich history. J. L agasse. “This is one-of-a-kind situation because you can find po ‘boy establishments that are hole-in-the-wall and rank among the best meals you have ever had.”. According to Lagasse, New Orleans is a beautiful place where people can enjoy their meals at any restaurant on the spectrum. ”
The son of celebrity chef Emeril Lagasse grew up splitting time between New Orleans And New York City and, unsurprisingly, spent a lot of time in restaurant kitchens. He attended Johnson & Wales culinary school before training in Michelin-starred restaurants in London and Stockholm, and now helms his father’s eponymous flagship restaurant. (He also collaborated on the new 34 Restaurant & Bar , an ode to Emeril’s Portuguese roots with plenty of salt cod fritters, caldo verde, and a duck rice dish that’s alone worth a visit to New Orleans.) Emeril’s Will celebrate its 35th anniversary in 2025, with a menu that highlights both classic and reimagined favorites, like smoked salmon cheesecake with Petrossian caviar and an equal parts elegant and epic banana cream pie
While there’s never a bad time to explore the city’s best restaurants, bars, and bakeries, with both Mardi Gras And the Super Bowl On the horizon, now is a particularly good time to plan your next visit to NO L A. H ere, E. J. S hares his list of must-visit stops for muffuletta, beignets, shrimp spring rolls, and more in New Orleans
Pho Tau Bay
This family-run Vietnamese restaurant has long been a Lagasse family staple. “My dad has always enjoyed Pho Tau Bay, ” says E. J. “I remember eating it at four years old, it was some of the first Vietnamese food that I had. ” The beloved shop serves perfectly executed classics like rare beef pho and shrimp spring rolls that even inspired a dish at Emeril’s. While the Lagasse restaurant was closed for a refresh, the staff often ordered takeout from Pho Tau Bay “The last thing we developed for the [new] menu for Emeril’s were the canapes, ” says E. J. F orty orders of spring rolls over the span of months later, he was inspired to add an ode to Pho Tau Bay’s classic, which is now one of the first bites of the multi-course tasting menu at the fine-dining restaurant
Central Grocery & Deli
“The OG of OG s when it comes to the muffuletta, ” says E. J. O f this recently reopened institution Central Grocery Was forced to shutter in the wake of Hurricane Ida in 2021 but just made its triumphant return in December 2024. “They’ve been selling their muffulettas in some other little grocery stores nearby, but to be able to go back to the original is awesome. ”
The Po-Boy & Bar of Domilise and the Parkway Bakery are both located nearby
For po’ boys, E. J. O ffers two options: Parkway, situated near City Park, and Domilise’s in Uptown. The off-menu special At Domilise is a must-try for any food lover, including Anthony Bourdain’s signature combination of fried shrimp and roast beef
Pêche Seafood Grill
Although This Warehouse District seafood eatery serves up opulent whole fish and chilled oysters and fat Gulf shrimp, Eel Ochoa is known for its more affordable prices. J. A ppreciates a meal by itself Pêche 2024 F& WB est New Chef and Chef de cuisine Nicole Cabrera Mills He mentions that Chef Nikki at Peche is currently creating a beautiful gumbo, which includes dark roux and lump crab meat
Saint-Germain
“In the past year, I have had a few exceptional meals at my place Saint-Germain , ” E. J. T he F& WB est New Chefs of 2021 run a restaurant that serves both wine and tasting menus Blake Aguillard and Trey Smith He added: “They’re bringing in many interesting ingredients and treating them with respect. ” Also, E. J. I t’s a delightful spot for dining
Acamaya
Focused on a modern Mexican seafood selection, the menu features dishes such as hamachi” al pastor “tostada with pineapple and tepache, and arroz negro with huitlacoche and sea bass Acamaya Has been a highly sought-after addition to the Bywater region. “I’ve been eagerly anticipating the release of [2022 F& WB est New Chef] for some time now Ana Castro’s E. M entions a Restaurant that opened this year. J.” It’s a singular place that deserves to be remembered. “. ”
Cafe du Monde
Any trip to New Orleans isn’t complete without a visit to Cafe du Monde , an institution for more than 160 years, for a plate of piping hot beignets covered in a thick blanket of powdered sugar alongside a cafe au lait. “Sometimes you get a hot one, sometimes you get a frozen one, it depends on how you’re feeling, ” says E. J. P repare to be coated in powdered sugar during your visit, but E. J. H as advice for that, too: “The pro tip is to wear a white t-shirt. ”
Hansen’s Sno-Bliz
There are plenty of options in New Orleans for those who prefer sno-balls, the summer equivalent of finely crafted shavings covered in sweet syrup. Lagasse recommends Hansen’s , the original creator that’s been slinging sno-balls since 1939. E, he adds” It’s about as good as you can get. “. J.” Discover the nectar’s cream, which is pink and tastes like a cloudy liquid. Hansen’s is closed for The season, but you can still enjoy its secret recipe with strawberry and other ingredients. Before The dessert course, a sno-ball trolley arrives at The table, offering various syrup options such as The pink fluffy cloud cake
Jewel of the South
The cocktail and mocktail programs are both included in the package Jewel of the South According to E, we Are at a different level. J refers to Chris Hannah, the visionary behind the drinks, as an exceptionally gifted barman. E. & M. F riedman: The institution in The French Quarter was named one of The World’s 50 Best Bars of 2024 and is known for its “fantastic New Orleans vibe” as well as its quirky, Parisian style. J. T he Brandy Crusta is a blend of Cognac, curacao, maraschino liqueur, and bitters