10 Best Restaurants in New Orleans, Louisiana

Nathanial Zimet's gutsy, down-home cooking, a unique blend of Louisiana and contemporary Southern styles, fits right in at its cozy location in a converted Uptown home. The menu here is updated monthly, but it always kicks off with small plates, including every imaginable iteration of grits: as fries, cakes, and even crackers. Large plates pack big flavors—smoked scallops, Wagyu brisket, and whole hog pulled-pork cake all deliver. Try the Krispy Kreme bread pudding, even if you haven't saved room for it. Next door is Bourrée, the restaurant's casual takeout window, specializing in chicken wings, meat-based snacks, and gourmet daiquiris, like the top-shelf Hurricane and frozen gin and tonic.

Around the corner from its big brother Cochon, Butcher packs its own Cajun punch with an upscale sandwich menu that dials up the flavor on local classics. With house-cured meats and olive salad, the muffuletta reveals exactly how delicious Italian-Creole can be, though the pork-belly sandwich, with refreshing mint and cucumber, also brings customers back. In addition to sandwiches, there are meaty small plates and a rotating selection of wines, beers, and well-made cocktails. There are a few tall tables for dining in, or you can get your sandwich to go. Before leaving, stock up on boudin, bacon pralines, and other to-go Cajun delicacies—all much better souvenirs than anything for sale on Bourbon Street.

"Real food, done real good" is the motto at hipster-haven Elizabeth's, where the vinyl-print tablecloths look just like grandma's and breakfast really is the most important meal of the day. The menu offers everything from po'boys to a stellar seared duck, but the highlight is the buzzy weekend brunch served from 8 am to 2:30 pm that includes "lost bread" (also known as French toast), "redneck eggs" (fried green tomatoes with poached eggs and hollandaise), and a traditional country breakfast with a smoked pork chop (there's also bottomless mimosas, if you want to start the party early). The fried-oyster po'boy is huge and irresistible. The staff is spunky, and so is the Bywater neighborhood clientele. The praline bacon is a must. Breakfast is served every weekday as well, also from 8 to 2:30, and has almost the same options. Reservations are accepted only for dinner.

Chef Donald Link (also of Cochon, Cochon Butcher, and Pêche Seafood Grill) turns out food that sparkles with robust flavors and top-grade ingredients at this casually upscale restaurant. Small plates and starters such as a daily gumbo, charcuterie, and homemade pastas are mainstays. Don't overlook the rich and flavorful Louisiana shrimp and fish ceviche. Also irresistible is the Muscovy duck leg confit with dirty rice and citrus gastrique. For dessert, banana brown-butter tart will ensure return trips. The plates provide most of the color in the lighthearted, often noisy, rooms. The wine list is expertly compiled and reasonably priced. The restaurant serves an abbreviated "bistro menu" between lunch and dinner.

The rustic interior, reminiscent of 1920s and '30s Louisiana fish camps, is the perfect backdrop for shrimp gumbo, spicy boiled shrimp, fresh Gulf fish, hearty fisherman's stew, and a lemon icebox pie that will make you fall in love with New Orleans all over again. Except for freshwater catfish and Canadian mussels, all the seafood comes from the Gulf of Mexico and often straight from the fishermen. Produce and pork are also local, and salad dressings are homemade. Near Harrah's Casino, Grand Isle is generally packed, but it's worth the wait (which also gives you an excuse to spend some time at the elegant mahogany bar).

Flower shops sometimes bloom into intimate fine-dining establishments in New Orleans, and this one, with just-bright-enough lighting and a sturdy mahogany bar, has caught on in a big way with the locals. In the kitchen, chef-owner Justin Devillier draws on contemporary American tastes, using Louisiana raw materials whenever he can. He's been quietly developing a reputation across the country (and scored a nomination for a coveted James Beard Award). Signature items include the blue-crab beignets and Gulf shrimp and grits with smoked bacon, though many locals return to the red-leather banquettes for the signature burger and a round of cocktails.

You can't miss this bright, yellow-striped building, but it's the smell of the meat—pork shoulder, pork ribs, beef brisket, and chicken—cooking in the custom-made smoker that will draw you in. In a town not really known for great barbecue, the Joint is an exception, which is why it draws hungry patrons from far and wide. The meat is the thing, but don't skip the side dishes, which go above and beyond in concept and execution, particularly the sweet-and-spicy baked beans and the crispy-on-the-outside mac 'n' cheese. Pecan, key lime, and peanut butter pies are fitting country desserts, particularly if you want to linger in the lush outdoor courtyard a bit longer.