Restaurants in New Orleans
Make sure to sit at the bar for this one. Native New Yorker Abigail Gullo runs the cocktail program here and she does a fantastic job of creating innovative cocktails that pair perfectly with the food. Try the Taylor Bird Sazerac with the delicious Smashed Red Beans and Pork Belly.
The flagship of the John Besh restaurants, August is one of the nicest dining experiences in the city. Come for dinner and get the degustation menu with wine pairings. It does a brilliant job of taking the sometimes stressful decision-making process away and turns the evening into mo
This swanky cocktail lounge is famous for its namesake cocktail the French 75, which is made with Cognac, lemon juice, sugar, and Champagne. Low antique settees line the walls and are perfect for getting close to that special someone. Make sure to ask the bartender to see the Mardi G
Meaning Old Square in French, the Vieux Carre is a potent mix of rye, sweet vermouth, cognac, Benedictine, and bitters. It was invented by Walter Bergeron at the Monteleone Hotel in 1938, and for history’s sake, that is exactly where you should try one.
Regarded as the father of the Sidecar by many, the Brandy Crusta has been a New Orleans staple for about as long as the Sazerac. It is a refreshing and deceptively strong cocktail made with Cognac, lemon juice, maraschino liqueur, Cointreau, and Angostura bitters. Bellocq on Le
The Ramos Gin Fizz was invented by Henry Ramos in 1888 at the Imperial Cabinet Saloon in New Orleans. It’s made with cream, gin, egg whites, citrus juice, orange flower water, simple syrup, and soda. Famously a brunch cocktail, the Ramos Gin Fizz was once the favorite of Governor Hue
The Pimm’s Cup is a refreshing combination of Pimm’s No. 1 (a low-alcohol citrus infused gin) lemonade, soda, and a cucumber. Brought from London by a bartender at the famous Napoleon House, this summertime imbibe quickly became one of New Orleans’ most beloved warm weather drinks.
Invented in the 1850’s by pharmacist Antoine Peychaud, this New Orleans classic remains virtually unchanged by time. It started as a Cognac drink mixed with Peychaud’s bitters and over time became the brilliant cocktail it is today. Now it is prepared with rye whiskey, Herbsaint, Pey
This Rampart Street cocktail bar/dive is one of the best spots for craft cocktails. But between 12-5pm on weekdays this fantastic spot gets even better. For just five dollars you can either pick the cocktail of the day or sample from the list of other five dollar cocktails including
Abigail Gullo leads the bar team at this exquisite French Quarter bar that has a particularly magnificent ‘Happier Hour’ because, as they like to say, every hour is happy. From 3-6pm daily you can sample from an assortment of tasty food and drink that will only run you between 3-6 do
At Empire Bar they run a summer happy hour that might be the best deal in the city. Every day from 4-7pm you can choose from a selection of three dollar Prince Edward Island mussels, wine, and Pimm’s Cups. And don’t worry about portion size, the mussels are plentiful and
Also owned by John Besh, Luke is an old school take on the New Orleans style French restaurant. The service is great, and locals from all over routinely come here for a midafternoon ‘dozen raw’. Monday through Friday between 3-6pm raw oysters are 50c each and beer, wine and specialty
This John Besh-owned restaurant is headed up by James Beard Award-winning Chef Alon Shaya who specializes in light, rustic Italian fare. Every day Domenica runs the wildly affordable happy hour, which goes from 2-5pm and features half price pizza, wines by the glass, well cocktails a
Another spot, opened by the guys behind Sylvain, is Barrel Proof. This bar stocks one of the most comprehensive whiskey selections in the city. Old Grandad 100 Bonded Whiskey is a favorite here among the regulars, and they often follow shots of it with tasty brews from the care
Located in the heart of the French Quarter, this rock & roll cocktail mecca nails the atmosphere portion of the cocktail bar, and the drinks portion, and the service… It’s easy to see why they have one of the lowest staff turnovers in the city. Come for the cocktails, stay for th