Eat Like A Pro


Chefs are a lot like the rest of us. They don’t feel much like cooking after a long day at work. They know the pain of preparing separate dinners for partners and picky kids. And when they go out, they just want to relax and enjoy a good meal.

There are differences, of course – like being expected to bring foie gras to the potluck or stock the pantry with one’s own commercial spice blend. But they share one thing with most New Orleanians: they love talking about what to eat, where to eat it and how to cook it.

Nine of the city’s most exciting chefs tell us how they dine on their own time.


Gulf Shrimp at Bacchanal Fine Wine and Spirits

Will Avelar

Chef/Owner, Mawí Tortillas

When Chef Will dines out, he tries to visit restaurant friends and clients who have supported his business over the years.


Favorite spots

Avelar’s picks include Johnny Sánchez, Felipe’s Taqueria, VALS, El Cucuy and Galaxie. He also looks forward to visiting Gris-Gris and Maypop.

Bacchanal is high on Avelar’s recommended list for the combination of great wine, music and food (he orders the braised pork shoulder). Pork also draws him to Tan Dinh in Gretna for the fried pork ribs plate. “It’s so much flavor packed into that dish, and then the lemon pepper sauce they serve with it just brings it up even more,” he said. If he’s uptown around lunchtime, Avelar’s order is an Italian hoagie from Stein’s Deli.

Avelar has been following the growing birria taco trend, even adding the dish to the menu at Mawí. He likes to sample different local takes on it, like those from Tacos del Cartel, Zócalo and Secret Birria. 

For special occasions, Commander’s Palace takes top honors for impeccable service. “I like that a lot of the stuff that I learned through working with Emeril came from there,” said Avelar, who prior to Mawí, worked his way up through Emeril Lagasse’s kitchens. “You can definitely see the roots of his style of service and plating and the way the kitchen operates…It’s like walking in and seeing somebody’s mother or grandmother after you’ve met their son.”

In the neighborhood

Avelar’s local spot is Hobnobber Café in Metairie. Early in his career, Avelar trained under owner Troy Timphony, learning classic Creole Italian dishes like stuffed mirliton and chicken parmesan. “It’s the stuff they’ve been cooking for years, and it’s just so comforting,” he said.

On home cooking

Avelar cooks a few times a week and enjoys involving his two sons. “I like to ask my kids what they want to cook,” he said, adding that he also values their critiques. The menu might include pasta, steak with potatoes and vegetables or desserts involving powdered sugar. Meanwhile, the kids are sharpening their kitchen skills – and cleaning up afterwards. “They’re getting the whole program,” he said.

Dish most requested by friends and family

At Christmas, Avelar is on the hook for lasagna and mojo-marinated roasted pork. 

What’s always in his kitchen

Butter, heavy cream and some sort of citrus. He also stocks seasonings to flavor a range of Italian, Latin American and Asian-inspired recipes, from chile flakes to cilantro to sesame oil. 


Seared pompano with curried brown butter and toasted cashews and the Krispy Kreme bread pudding at Station 6

Frank Brigtsen

Chef/Co-Owner, Brigtsen’s

“We don’t get out a lot, but the ones we go to we are particular about,” said Chef Frank of dining out with wife Marna. Brigtsen has become a pescatarian after losing his taste for meat, so fish and seafood feature prominently in his choices.


Favorite spots

Brigtsen rhapsodizes over the seared pompano with curried brown butter and toasted cashews and the Krispy Kreme bread pudding at Station 6, chef and friend Alison Vega-Knoll’s Bucktown eatery. The Brigtsens are equally impressed by Larder Gourmet Market + Eatery, Vega-Knoll’s joint effort with Chris Wilson, where they pick up prepared dips, soups, sweets and Cajun Caviar. 

“COVID-19 has changed the way we think about food,” Brigtsen said. “It’s not just about going to a restaurant anymore – takeout is now a fixture, and I hope it sticks.” 

Brigtsen praises brunch at Rosedale, owned by “best buddy” and chef Susan Spicer, for its excellent take on eggs Benedict and welcoming service. He applauds the talents of chefs Jordan and Amarys Herndon of Palm & Pine and their creativity and commitment through difficult times. Brigtsen also enjoyed a recent trip to Cavan: “Every dish we had was wonderful, and I was really impressed by how they are handling safety.”

Chef Nina Compton is a Brigtsen favorite, as are her restaurants Compère Lapin and Bywater American Bistro (where he loves the mirliton soup with crispy oysters). “When [Compton] came to New Orleans, she took a big gamble, not knowing whether this place would welcome her or how her cuisine would fit into Creole cuisine,” Brigtsen said. He calls Creole cooking “the original fusion cuisine” and states that “Chef Nina Compton’s goat curry is just as Creole as my trout meuniere.” 

For special events, Brigtsen is eager to return to French Quarter icons Antoine’s and Arnaud’s. “I love them both for different reasons,” he said. He looks forward to Antoine’s Baked Alaska and Arnaud’s Oysters Ohan with finely chopped andouille and eggplant. “The service, the atmosphere… make it totally worth a trip,” Brigtsen said. “They need local support.” 

On home cooking

Brigtsen found himself with time to tinker in the kitchen over the past year, cooking up fish and vegetable-centered recipes to suit his new diet. He published two “cookbooklet” volumes of “Stay-at-Home Cooking” that can be purchased on the restaurant’s website. 

Dish most requested by friends and family

Brigtsen always makes his mother Ernie’s oyster dressing for Thanksgiving. “I try to keep her memory alive by making that dish,” he says. 

What’s always in his kitchen

Brigtsen enjoys “pantry cooking,” and one of his most versatile pantry ingredients is Chili Garlic Sauce from Lee Kum Kee. He adds it to vegetables, soups and a paste to top broiled fish for “a beautiful glow of heat without being painful.”



Jeffery Heard, Sr.

Chef/Owner, Heard Dat Kitchen, Audrey Mae’s Catering  

When Chef Jeffisn’t serving up his signature “Superdome” plates to hungry customers, he enjoys his wife’s home cooking and time with his grandkids.


Favorite spots

Heard is a wine lover and fan of the list at Pêche, where he and his wife often enjoy an early Sunday dinner. Wedding anniversaries bring the couple to his longtime professional home Restaurant August, where Heard spent a decade as banquet manager. “It’s nice when people know you by your name,” he said. Mr. B’s is another top pick. 

Heard enjoys taking his five grandchildren to restaurants, including Meril for flatbreads and, of course, the signature cotton candy. As Heard recalled, “We went once, and they said, ‘I know it’s not our birthday, Paw Paw, but could we tell them it’s somebody’s birthday?’”

In the neighborhood

Heard lives on the Westbank now, but spent more than two decades in Metairie, where he fell for the meatballs and spaghetti, burgers and seafood at the family-friendly Come Back Inn. “We used to do that a lot after the kids had a baseball game or something,” he said.

During his years working in hotels, Heard often struggled to offer guests recommendations for authentic neighborhood spots other than Dooky Chase’s or Willie Mae’s Scotch House. “That’s what gave me the incentive to open up my place now,” he said. “It fits that need – guests look for stuff off the beaten path.”

On home cooking

Now that Heard spends all day at the stove, he is happy to leave the home cooking to his talented wife. Heard also says he’s lost about 30 pounds since opening Heard Dat Kitchen because he’s too busy to sit down and eat. 

“That’s been a struggle,” he said. “And my kitchen is not air-conditioned, so it’s hot, especially in the summertime. Right now, I’m trying to put on a little weight for July, when I’ll be sweating.” 

What’s always in his kitchen

Heard keeps quick prep foods, like steaks, in the freezer and makes his own blackening seasoning to add to seafood and meats. “One thing I do a lot lately is make a charcuterie tray with different cheeses and salami and things like that,” he said. “But as far as cooking, I try not to do too much after being in here.” 

Dish most requested by friends and family

New Orleans-style BBQ shrimp


Chicken pho at Pho Ga Quang Minh

Nate Nguyen

Chef/Partner, Union Ramen

After a ramen-filled day, Chef Nate enjoys different flavors during time off – from Mexican delicacies to dishes that reflect his Vietnamese heritage.


Favorite spots

Nguyen’s go-to for Vietnamese is Pho Ga Quang Minh on the Westbank. “They serve the best chicken pho. I get cravings like every week for that,” he said.

Nguyen says even the most discerning sushi lovers (like friends from Los Angeles) are impressed by Shogun in Metairie: “That place is legit.” He also praises Nagomi, the omakase spot from Shogun veteran chef Kazuyuki “Kaz” Ishikawa and Yakuza House, the newcomer from chef Huy Pham, as great additions to the local restaurant scene. 

Frequent visits to Restaurant Depot allow Nguyen to indulge his taste for Mexican. “Across from Home Depot, right under the bridge, there are food trucks – I will stop by and grab some tacos, lengua – things like that… I love Mexican food, and you can’t go wrong with food trucks for authentic flavors.” 

When Nguyen and his wife dine out with their young children, they typically opt for casual Vietnamese spots. (Rare) adult nights out might take them to Banana Blossom, and he hopes to return one day soon to Restaurant R’evolution.  

On home cooking

“Most of the time when I’m home, I don’t go in the kitchen,” Nguyen said. When he does feel inspired, he serves up traditional Vietnamese dishes, like soups, vermicelli bowls or rice with braised pork. “Or sometimes I’ll cook a bowl of instant ramen and throw stuff on top of it and call it a day.” 

What’s always in his kitchen

Pickled mustard greens. “We have this pork meat we call ‘ruoc,’” he said. “You sauté the meat and shred and dry it. Whenever you’re hungry, you take it out of the fridge, put it on rice and eat it with our pickled mustard greens. That’s delicious – just simple food.”

Dish most requested by friends and family

“I’m always in charge of doing a prime rib for Christmas, or a turkey for Thanksgiving – all the usual stuff,” Nguyen said. For special occasions, he might whip up creative dishes like mussels with cilantro in curry sauce.


Oysters from Saffron Nola

Meg Bickford

Executive Chef, Commander’s Palace

When she steps out of Commander’s kitchen, Chef Meg appreciates both the city’s oldest culinary traditions and newer twists.


Favorite spots

For a roast beef poor boy and French fries, nothing beats Domilise’s Po-Boy & Bar. “Between me and my husband, that’s the one we will always agree on,” Bickford said. She also can’t resist the hot fried chicken sandwich and Crystal hot sauce pulp from Picnic Provisions & Whiskey.

Both Maypop and MoPho make Bickford’s list, as do the oysters from Saffron Nola. “Those charbroiled oysters in that beautiful platter… that’s such a craveable thing,” she says. “It’s like, I’ve got to satisfy this now.”

Bickford enjoys the cocktails and “anything Nina Compton does” at Compère Lapin. Nine Roses on the Westbank is a destination for “out of this world” double crispy duck and sugarcane shrimp. Turkey and the Wolf is “a bunch of fun” and always offers something “you haven’t had or haven’t thought of.” Bickford names both Marjie’s Grill and Palm&Pine as places that demonstrate the exciting evolution of New Orleans cuisine. 

For special occasions, Bickford loves the extravagant attention to detail at Restaurant R’evolution. She recalls her first visit with her husband, from the little stool for her handbag to the silver coffee service: “My husband and looks at me and says, ‘Are we on the Titanic right now?’”

On home cooking

Bickford counts herself fortunate to have a husband who is also in the culinary industry to handle dinner duties for them and their 3-year-old daughter. “I don’t really cook at home as much as I used to,” she said. “I think it’s because if I did, no one would eat until midnight.”

Bickford longs for the days when her daughter would eat anything. “Now it’s the chicken nugget phase that just rips your heart out,” she said. For the time being, they find culinary common ground at Shogun, where her daughter loves the miso clear soup.

Dish most requested by friends and family

Bickford’s chicken liver pâté  

What’s always in her kitchen

A lot. Bickford jokes that she and her husband are “food hoarders” with two pantries. Staples include gochujang and Mae Ploy sweet chili glaze: “Like you don’t run out of ketchup in your house, we don’t run out of those,” she says. Bickford also raves about the feta from Southern Maids Dairy, which she buys from St. James Cheese Company: “I sit there with the refrigerator door open and eat out of this tub of feta cheese.” 


Bamboo Salad and Issan Somtam at Budsi’s Authentic Thai

Sue Zemanick

Chef/Owner, Zasu 

During pandemic downtime, Zemanick says she’s been eating out more than ever, giving her a chance to revisit old friends and find new favorites.


Favorite spots

Zemanick is delighted by the proliferation of pop-ups and pop-ups-turned-brick-and-mortars, including Budsi’s Authentic Thai, which began as a popup at Pal’s Lounge. “I kind of fell in love with her food there,” she said. 

Zony Mash Beer Project draws her to pop ups like Zee’s Pizzeria, for its New-York-style pies, and Bub’s Burgers, where she learned a valuable lesson: “I made the mistake of ordering a single patty, because I’m usually a single patty kind of girl. But next time I’m definitely getting two patties because they smash it really hard, so it gets all those crispy brown edges.”

For dessert, Lucy Boone Ice Cream is a guilty pleasure. “I had to give it up after Lent,” Zemanick said. “[Abby Boone] is an amazing pastry chef. Adding all those desserts into an incredible ice cream base is a win-win for me.” Zemanick singles out cold brew and key lime pie but says she likes every flavor. Windowsill Pies’ Bananas Foster double cream pie also earns high marks, as do its savory varieties. 

For healthier options, Zemanick turns to friend Robin Borne of Reborne Bakery and her treats made without gluten, dairy or refined sugar. “She practices what she preaches,” Zemanick said. “If you’re trying to not have sugar and flour, it’s a great alternative.”

For special occasions, Saint Germain tops the list. Pêche is another favorite for seafood fan Zemanick, who names the whole roasted fish, fried bread, brussels sprouts and the oysters (“of course”) as go-to dishes. Gianna also ranks high for its ricotta lemon ravioli and chocolate cherry tartufo.

In the neighborhood

Zemanick is a regular at Buttermilk Drop Bakery: “We go there like twice a week because you can smell it from the backyard.” Pagoda Café supplies breakfast tacos and coffee, and Piece of Meat and Marjie’s Grill also make the family rotation. 

On home cooking

Zemanick does a lot of what she calls “pretty basic” cooking for her husband, almost-5-year-old daughter and 13-year-old “bonus daughter,” sometimes making multiple meals for different tastes. Double-thick-cut pork chops with herbs from the garden get kid-friendly sides, like roasted apples and sweet potatoes. “I’ll throw some onions in there, and they push those to the side of the plate,” Zemanick said. 

Grilled rib-eyes, roasted chicken and fish are all standards. “I would like to do more involved stews, braises, lasagna… but my kids won’t eat it,” she said. “So, I take the shortcut and make stuff that they like.”

What’s always in her kitchen

Kimchi. “I think it goes great with everything, and it makes my kid dinners that much better, especially when I turn it into leftover kimchi fried rice,” Zemanick said. She also incorporates aoilis, pesto and finishing salts from Wolf ‘n Swallow at the Coffee Science Sunday market.


Melissa Araujo3
Burger with truffle-oil-laced fries at The Franklin

Melissa Araujo

Executive Chef/Owner, Alma, Saveur Catering

Since opening restaurant Alma in October, Chef Melissa frequents places where she can take it easy. “It’s hard when you’re in this business,” she said. “Once you go out, you tend to criticize little things because you’re criticizing in your own business all the time to get better. But when I go into these places, I leave my job behind and I’m able to relax.”


Favorite spots

Araujo visits The Franklin for truffle-oil-laced fries and a burger or “killer” chicken parm. “I feel like it’s my adult place,” she said. “I like that the vibe is very chill, staff recognize you when you come in and they already know what you like.” For special occasions, she chooses Ruth’s Chris Steakhouse in Metairie, Compère Lapin or La Petite Grocery. 

A seafood mood might lead Araujo to Parkway Bakery & Tavern for a shrimp and oyster poor boy or to Clesi’s for boiled crawfish and boudin. 

Araujo considers the muffaletta at Nor-Joe Imports the city’s best. “They haven’t changed their recipe – I’m 43 and started eating those when I was 18.”

What she’s glad to see in the local dining scene

“What I’m seeing more in recent years is chefs that worked for powerhouses slowly breaking apart and opening their own restaurants,” Araujo said. She is glad to see former pop-ups like Levee Baking Co. finding permanent homes and recommends friend Queen Trini Lisa’s Trinidadian cuisine, particularly her doubles [curried chickpea flatbread sandwiches]. “If you want home cooking, that woman kills it,” she said. Araujo is also excited to try new restaurant Mister Mao, which will feature the culinary talents of her friend chef Sophina Uong. 

On home cooking

Araujo keeps things simple, focusing on seafood and fish prepared with a mix of Italian and Honduran techniques. Much of her produce comes from farmers markets. “Whatever’s in season, that’s what I’m cooking in my house,” she said.

What’s always in her kitchen

Araujo’s staples are sofrito (including her recipe for green sofrito made from herbs, olive oil and trinity), chicken base and beef base, in addition to good red wine and port. She also stocks ham, cheese and… Bunny Bread. “I love Bunny Bread,” says Araujo. “It’s easy to grab a jar of mayo and mustard and make yourself a nice sandwich. I discovered there were different kinds of mustard when I was older, but I go back to the yellow I grew up with – that’s basically essential for a Honduran family.”

Dish most requested by friends and family

For holidays, Araujo makes ‘pierna de puerco’ – a whole pig leg roasted and served with a tomato-based sofrito. 


Isaac Toups3
Isaac eating oak smoked Mississippi beef cheek with watermelon salad and crispy pig knuckles at Marjie’s Grill

Isaac Toups

Chef/Owner, Toups’ Meatery

Chef Isaac calls going to restaurants a “hobby” for his family, including much-anticipated weekly date nights with his wife.


Favorite spots

Toups hits Marjie’s Grill for food he calls a cross between southern barbecue and southern Thai. “The menu is small, but everything is filled with flavor,” he said. The patio and casual atmosphere add to the appeal: “I can go there in my shorts, get a good bottle of wine, a good meal, some strong cocktails and have a great time.”

La Boca Steakhouse tempts Toups with its Argentinian-style, skin-on skirt steak which he calls “one of the best in the city.” He rounds out the meal with French fries, blood sausage and “a really good glass of red wine.” 

For lunch, Toups likes the “Rachel” sandwich at Stein’s Market & Deli. “Dan Stein is kind of a curmudgeon, but he makes some of the best kosher Cajun food around,” he said. Toups also enjoys an afternoon visit to St. James Cheese Company: “Get a big meat and cheese board… You can get Iberico ham and a bottle of rosé, sit outside in the sun and just have a marvelous time.”

In the neighborhood

Toups lives in Gentilly, but often brings his family to Mid-City’s Mopho, run by his friend Michael Gulotta. “If you want classic Vietnamese, go somewhere else,” he said, but recommends MoPho for “new wave, super interesting, big bold flavors, with a nice outdoor patio and really friendly staff.” 

Restaurant outings are often a family affair. “My kids are kind of bougie,” Toups said. “They’ll go out to eat at nice places, so one of our favorite brunch places is Paladar 511,” where Toups praises the breakfast pizza, little gem lettuce salad and the wine list. 

On home cooking

Toups still enjoys cooking at home. “My plan is when I retire to just host dinner parties. I might retire from the restaurant business one day, but I absolutely love cooking,” he said.

What’s always in his kitchen

“With high quality butter and anchovies, you can make just about damn near anything,” Toups said. “I get the good yellowy, creamy stuff and use it by the gobs.” 

Anchovies add a “savory umami bang” to everything from braises to sauces to vinaigrettes. His shelves are also stocked with spices from his “Spiceology” line. According to Toups, his kids like to sprinkle the green-chile-and-parmesan-laced “Fryclone” flavor over popcorn.

Dish most requested by friends and family

“My kids always ask me, as soon as it gets cold, for chicken and sausage gumbo,” Toups said. “That’s one of the most cliched things you can ask a Cajun chef to make, but I still like making it. It’s a treat when my father goes hunting – he brings in wild birds that he shot, and we make a wild bird gumbo. If you’ve never had that, you’ve really never lived and had a good Cajun experience.” 


Fried Cauliflower and Squid Ink Spaghetti at Paladar 511

Martha Wiggins

Executive Chef, Café Reconcile

Chef Martha expends most of her kitchen energy at Café Reconcile, so in her off time, she supports a range of neighborhood eateries.


Favorite spots

After work, Wiggins often visits nearby Houston’s for rotisserie chicken or a pork chop and a martini. “It has become a really happy place for me,” she said.

Like her peers, Wiggins is a long-time fan of Paladar 511, Marjie’s Grill and The Franklin, where the eggplant parm is her go-to dish. The Issan sausage from Budsi’s Authentic Thai makes Wiggins’ list, as do uptown spot Luvi and breakfast at Alma. She is thrilled that neighborhood icon Li’l Dizzy’s Café survived the pandemic.

Takeout standbys include Sneaky Pickle or Ethiopian fare from Café Abyssinia or Addis Nola, where she orders the Veggie Combo. Wiggins grew up in Washington, DC, which is home to a large population of Ethiopian origin, and she considers the cuisine one of her comfort foods. 

She also loves the red beans from McKenzie’s Chicken in a Box, a ham and cheese poor boy from Parkway Bakery & Tavern and the hot food lines from Ideal Market and Big Easy Fresh Market. 

Hunan Wok on St. Bernard Avenue supplies Wiggins with fried chicken wings, Singapore Mei Fun and Young Chow fried rice, and she turns to Dian Xin for what she calls “proper Chinese.”

Wiggins visits Sprouts for fresh juice and ginger shots “to counteract all the bad things I do to my body.” Her favorite coffee shops include Fatma’s Cozy Corner and Backatown Coffee Parlour, which she says is “a great place to go if you’re meeting somebody.” Wiggins likes Pax on North Claiborne Avenue for its coffee and also the “really delicious vegan food” from I-tal Garden, which shares its space.

What she’s glad to see in the local dining scene

Wiggins notes a couple of themes. She is pleased to see more Black-owned businesses getting brick-and-mortar spots and hopes that trend will continue. She also believes customers have improved their home cooking during the pandemic and that restaurants need to meet higher expectations as a result: “I think a lot of people probably found they are better cooks than they thought, so we’ve got to make sure we come correct.”

On home cooking

“I really don’t want to cook when I get off work,” said Wiggins, who says that though she isn’t picky when others cook for her, she is finicky about her own food. “If it’s me trying to figure out what I want in my fridge, none of it appeals to me.” 

What’s always in her kitchen

Wiggins always has the fixings on hand for a plate of her favorite rice and beans. 



*A handy reference guide to all of the chefs’ go-to restaurants

Addis NOLA

422 S. Broad St.

Alma Café

800 Louisa St.

Antoine’s Restaurant

713 St. Louis St.


813 Bienville St.

Bacchanal Fine Wine and Spirits

600 Poland Ave.

Backatown Coffee Parlour

301 Basin St.,

Banana Blossom

500 9th St., Gretna

Big Easy Fresh Market

2669 Canal St.,

Brigtsen’s Restaurant

723 Dante St.

Budsi’s Authentic Thai

1760 N. Rampart St.

Buttermilk Drop Bakery

1781 N. Dorgenois St.

Bywater American Bistro

2900 Chartres St.

Café Abyssinia

3511 Magazine St.

Café Reconcile

1631 Oretha Castle Haley Blvd.


3607 Magazine St.


4323 Bienville St.

Coffee Science

410 S. Broad St.,

Come Back Inn

8016 W. Metairie Ave.

Commander’s Palace

1403 Washington Ave.

Compére Lapin

535 Tchoupitoulas St.

Dian Xin

1218 Decatur St.

Domilise’s Po-Boy & Bar

5240 Annunciation St.

El Cucuy

3507 Tchoupitoulas St.

Fatmas Cozy Corner

1532 Ursulines St.

Felipe’s Mexican Taqueria

multiple locations

The Franklin

2600 Dauphine St.

Galaxie Tacos

3060 St. Claude Ave.


700 Magazine St.


1800 Magazine St.

Heard Dat Kitchen

2520 Felicity St.

Hobnobber Café

5928 W. Metairie Ave.


1755 St. Charles Ave.

Hunan Wok

2201 St. Bernard Ave.

Ideal Market

multiple locations

Johnny Sanchez

930 Poydras St.

La Boca Steakhouse

870 Tchoupitoulas St.

La Petite Grocery

4238 Magazine St.

Larder Gourmet Market + Eatery

3005 Veterans Memorial Blvd.

Levee Baking Co.

3138 Magazine St.

Lil’ Dizzy’s Café

1500 Esplanade Ave.

Lucy Boone Ice Cream

1245 Constance St.


5236 Tchoupitoulas St.

McKenzie’s Chicken in a Box

3839 Frenchman St.

Marjie’s Grill

320 S. Broad Ave.

Mawi Tortillas

505 W. Esplanade Ave.


611 O’Keeffe Ave.


424 Girod St.


514 City Park Ave.

Mosquito Supper Club

3824 Dryades St.

Mr. B’s Bistro

201 Royal St.


3214 Burgundy St.

Nine Roses Restaurant

1100 Stephens St.

Nor-Joe Import Company

505 Frisco Ave., Metairie

Pagoda Café

1430 N. Dorgenois St.

Paladar 511

511 Marigny St.,


308 N. Rampart St.

Parkway Bakery and Tavern

538 Hagan Ave.

Pax Treme

810 N. Claiborne Ave.


800 Magazine St.

Pho Ga Quang Minh

2651 Barataria Blvd.

Picnic Provisions & Whiskey

741 State St.

Piece of Meat

3301 Bienville St.

Queen Trini Lisa

3000 Dryades St.

Reborne Bakery

8837 Willow St.

Restaurant August

301 Tchoupitoulas St.

Restaurant R’evolution

777 Bienville St.


801 Rosedale Dr.

Ruth’s Chris Steakhouse

525 Fulton St., 3633 Veterans Memorial Blvd.

Saffron Nola

4128 Magazine St.


3054 St. Claude Ave.

Secret Birria

323 Octavia St.


2325 Veterans Memorial Blvd.

Sneaky Pickle

4017 St. Claude Ave.


1200 Henriette Delille St.

Station 6

105 Metairie-Hammond Hwy

St. James Cheese Company

5004 Prytania St., 641 Tchoupitoulas St.

Stein’s Market and Deli

2207 Magazine St.

Tacos del Cartel

2901 David Dr.

Tan Dinh

1705 Lafayette St.

Toups’ Meatery

845 N. Carrollton Ave.

Turkey and the Wolf

739 Jackson Ave.

Union Ramen

1837 Magazine St.


4632 Freret St.

Windowsill Pies

4714 Freret St.

Yakuza House

1325 Veterans Memorial Blvd.


127 N. Carrollton Ave.


2051 Metairie Road

Zony Mash Beer Project

3943 Martin Luther King Jr. Blvd.

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