NOLA emerilsrestaurants.com / 534 St. Louis St., NO 70130 / 504-522-6652 Chef Emeril Lagasse's funky French Quarter outpost. The bright yellow façade of this historic former warehouse complements its industrial past, with rustic Louisiana and Southern cooking featuring local Louisiana products and a few unexpected ethnic twists. L $$ D $$$ – French Quarter pelicanclub.com / 312 Exchange Pl., NO The Ruby Slipper Cafe NO 70116 / 504-525-9355 Four locations to serve you. Visit us in the heart of Mid-City, the Central Business District, the Marigny and our newest location on the edge of the French Quarter. Come enjoy our warm and friendly atmosphere with your friends and family. B $$ Br $$ L $$ – Marigny/Bywater therubyslippercafe.net / 2001 Burgundy St., Arnaud's Restaurant The Pelican Club Trinity Restaurant arnaudsrestaurant.com / 813 Bienville St., NO 70112 / 504-523-5433, 866-230-8895 Classic Creole cuisine with the most charming French Quarter ambiance. Featuring the traditional nostalgic main dining room or the lively jazz bistro with a strolling Dixieland trio. Experience our unique Mardi Gras museum. Private dining rooms also available. Br $$$ D $$$$$ – French Quarter brennansneworleans.com / 417 Royal St., NO 70130 / 504-525-9711 A New Orleans icon recently reopened with a commitment to honoring the city's history and ethnicity through its cuisine, architecture and ambiance. B $$$$ Br $$$$ D $$$$$ – French Quarter brigtsens.com / 723 Dante St., NO 70123 / 70130 / 504-523-1504 Chef Richard Hughes offers the rich legacy of Louisiana cuisine with contemporary preparations of the finest fresh ingredients including Gulf shrimp, Maine lobster, Black Angus and Prime steaks in clubby townhouse with paintings by local artists. D $$$$ – French Quarter 1117 Decatur St., NO 70116 / 504-325-5784 D $$$$$ – French Quarter Brennan's RESTAURANTS -CONTINENTAL Cafe Soule & The Paris Room / 504-304-4636 Serving French and New Orleans style cuisines, a quiet café set in a historic French Quarter mansion with a banquet ballroom on the second floor. We serve breakfast, lunch and dinner with great wines and cocktail specials. B $ Br $ L $$ D $$ – French Quarter cafesoule.com / 720 St. Louis St., NO 70130 Pierre Maspero's Brigtsen's Restaurant St., NO 70130 / 504-524-8990 Historically significant, this contemporary infusion of Cajun Creole restaurant has delectable food and friendly staff. Chefs work their magic daily creating favorites like fettucine corn maque-choux and blackened redfish you are sure to love. Private parties available. B $ L $$ D $$ – French Quarter originalpierremasperos.com / 440 Chartres 504-861-7610 Modern Creole/Acadian cuisine served in a charming Victorian cottage by owners Frank and Marna Brigtsen. 1999 Fine Dining Hall of Fame -Nation's Restaurant News. D $$$$$ – Garden District/Uptown RESTAURANTS -CREOLE Annunciation Restaurant annunciationrestaurant.com / 1016 Annunciation St., NO 70130 / 504-568-0245 A highly satisfying balance of elegant simplicity and local flavor. Intimate restaurant with a Creole heart and a Southern welcome. Features the finest, freshest, locally caught seafood and all manner of deliciousness cooked to order. D $$$$ – Convention/Warehouse/Arts District Broussard's Restaurant Restaurant R'evolution revolutionnola.com / 777 Bienville St., NO 70130 / 504-553-2277 Executive Chefs John Folse and Rick Tramonto present imaginative reinterpretations of classic Creole and Cajun cuisine in this award-winning, innovative eatery that blends antique architectural details of grand French Quarter homes with contemporary accents. Br L D $$$$$ – French Quarter broussards.com / 819 Conti St., NO 70112 / 504-581-3866 Broussard's is an excellent location for dinners/receptions and wedding ceremonies. Providing diners with authentic French/Creole cuisine. Built in 1831, our elegant dining rooms all open to our lush, tropical courtyard. Private rooms and group menus available. D $$$$ – French Quarter V I S I T O U R W E B S I T E A T NE W O R L E A N S I NF O . C O M 55
New Orleans Official Visitors Guide Winter/Spring 2017: Page 55
