Restaurant August ©Graham Blackall SAVOR the CITY New Orleans’ cosmopolitan vibe is alive at dining destinations throughout the city, and its cultural influences are evident in every bite. CREOLE Creole cuisine is part of the rich cultural legacy of the French, Spanish, German, African and Native American peoples who have lived in southeastern Louisiana for many generations. The French Quarter has the city’s highest concentration of Creole restaurants. Some of the most noteworthy include old-school favorites Arnaud’s , Court of Two Sisters , Galatoire’s , Muriel’s and Broussard’s , and newer additions such as Dickie Brennan’s Tableau and Sylvain . Beyond the Quarter, look for outstanding Creole restaurants Commander’s Palace , Restaurant August , Brigtsen’s , Emeril’s Delmonico and Jacques-Imo’s . CAJUN Cajun food is most associated with the southern Louisiana coast and swamp regions. The culinary tradition comes from the French-speaking Acadians who migrated from present-day Canada in the 1700s. Think of Creole and Cajun cuisine as cousins — you’ll find gumbo, jambalaya and étouffée on both menus — though Cajun dishes traditionally incorporate more locally sourced meats, fish and vegetables. Cajun culture is alive and well at restaurants like the Gumbo Shop , Jacques-Imo’s Cafe , Cochon , Mulate’s , and James Beard Award finalist Isaac Toups’ restaurant, Toups’ Meatery . Visit NewOrleans.com for more information on these businesses and their current post-Covid19 status. 28
New Orleans Official Visitors Guide New Orleans Official Visitors Guide Summer/Fall 2020: Page 28
