Where to Find New Orleans’s Most Iconic Dishes (2024)

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Where to Find New Orleans’s Most Iconic Dishes (1) Commander’s Palace

A guide to the city’s famous destinations for po’ boys, bananas Foster, turtle soup, and more

by Clair Lorell and Eater Staff Updated

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Where to Find New Orleans’s Most Iconic Dishes (2)

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by Clair Lorell and Eater Staff Updated

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Perhaps more than anywhere else, New Orleans is a city filled with iconic dishes. Po’ boys, jambalaya, gumbo, beignets — these dishes define the city’s cuisine and culture to the outside world. Many also serve as part of a restaurant’s identity and history, like the gumbo z’herbes at Dooky Chase, or turtle soup at Commander’s. This guide outlines where to find the city’s most iconic dishes, in some cases because it’s their birthplace — like bananas Foster at and oysters Rockefeller — and other instances because it’s simply one of the best versions to be had.

For specific iconic New Orleans dishes, see Eater’s guides to the city’s essential spots for po’ boys, muffulettas, gumbo, beignets, and sno-balls. And for a complete visitors’ guide to Crescent City dining, check out An Eater’s Guide to New Orleans.

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Drago’s is the original home of chargrilled oysters — it opened in 1969, but owner Tommy Cvitanovich first introduced the future staple in 1993 — a concoction of garlic, butter, and herbs brushed on creamy, salty Gulf oysters, topped with a mix of Parmesan and Romano cheese, and thrown on a hot grill until they bubble. A perfect bite (or slurp) of food.

Where to Find New Orleans’s Most Iconic Dishes (3)

If R&O’s is known for roast beef, Parkway for shrimp, and Liuzza’s for garlic oyster, it’s safe to say Domilise’s is known for all of the above equally. Around since 1918, Domilise’sstarted as a bar and transitioned into a spot for plate lunches for longshoremen and river front workers, and is now one of the most well-known po’ boy shops in the city. We vote for the shrimp here.

Sno-ball season is designated by the gradual reopening of the many beloved stands devoted to the local specialty, usually sometime in March (or earlier, depending on the weather and when Mardi Gras falls). Easily confused with snow cones but different entirely in texture, the New Orleans version uses finely shaved, fluffy ice made from a specific machine. No trip to New Orleans is complete without a visit to the James Beard Award-winningHansen’s.

Found in restaurants throughout the city, New Orleans’s iconic dish of barbecue shrimp is not, actually, barbecued shrimp. Rather, it’s made by sauteing Gulf shrimp in butter, garlic, white wine, and Worcestershire on the stove — no smoke or pits involved. The original is from the 100-year-oldPascal’s Manale, and it still tops the list.

Once a catering operation that gained a following with crawfish boils, Clesi’s is now an essential crawfish destination inMid City. James Clesi runs the restaurant and the catering arm with his siblings, Carlo Clesi and Sonya Clesi, serving some of the best crawfish around — think citrus, pepper, and clove. As a bonus, you get to watch them boil. Searching for crawfish Uptown? Find this delicacy at Frankie & Johnny’s; on the West Bank, head towards Big EZ Seafood or J&J; and in the East, definitely hit up Castnet. Here’s a full list of spots boiling during the season.

Known as “old sober,” this noodle soup is a New Orleans original, once primarily sold at second lines and in the back of Black-owned bars. Dark, salty broth is packed full with beef brisket, shrimp, or crawfish (or a combination of all three), and topped with a hard-boiled egg, curing all that ails. The version from Ms. Linda, aka the “Yakamein Lady” is famous for a reason. She dishes the good stuff at second lines, festivals, and other events — follow her Instagram for appearances, and visit her website for catering options.

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On a list of greats, few po’ boy spots can match the iconic status of this classic Mid City corner institution.Parkway is best known for two favorites, the overstuffed fried shrimp and the roast beef and gravy, which have fervent followers — unless it’s the holiday season, then Parkway’s Thanksgiving po’ boy is most coveted. In Metairie, two spots fight for the crown of most iconic roast beer po’ boy: Bears at Gennaro’s, and R&O’s in Bucktown.

(504) 482-3047

(504) 482-3047

Turtle soup is a must-try when in New Orleans, a silky soup rich with savory flavor and often topped with a pour of sherry. Commander’s Palace is probably the restaurant most closely associated with turtle soup au sherry given its long history serving the decadent dish. Other spots known for their versions are Brennan’s, Mandina’s, and for a grab-and-go option, Mr. Ed’s and Mr. Ed’s Oyster Bar.

An exercise in frugality, dessert pudding is made from stale bread soaked in a mixture of eggs, cream, and sugar before being baked and laced with whiskey sauce. Heavy traditional versions abound, but the bread pudding soufflé atCommander’s Palaceis legendary. It’s probably big enough to share, but you’ll want it all for yourself.

Roast beef is an R&O’s specialty and Domilise’s is often associated with a shrimp po’boy, but the garlic oyster po’boy from Liuzza’s by the Track is one of the city’s all-time favorites. Best served with a frosty goblet of Abita. Here’s a list of some of the city’s best po’ boys.

This economical tradition is the ultimate Louisiana comfort food, made with slow-cooked red beans and spiked with ham hock and spicy sausage.During Monday lunch, try Cafe Reconcile’s hearty red beans and smoked sausage for $10, or add grilled or fried catfish and chicken. The dish from this important New Orleans institution is made with lots of love. Other good spots for this one include Frady’s, Joey K’s, Lil’ Dizzy’s, and Willie Mae’s.

Considered by many to be one of the best fried chicken offerings in the country, this Treme landmark’s co*ke-based brine and wet-batter recipe sets it apart from nearly every other fried chicken in town — it results in a dark brown crust that coats peppery, juicy pieces of chicken. NOTE: Willie Mae’s is currently closed due to a fire, but in the meantime, stop by McHardy’s, Ll’ Dizzy’s, or Fiorella’s.

Where to Find New Orleans’s Most Iconic Dishes (24) Randy Schmidt/Eater NOLA

Chef Leah Chase’s rich legacy lives on at Dooky Chase thanks to a new generation, who’ve kept the iconic Treme institution top-notch since her death in 2019. The restaurant’s famous gumbo z’herbes is only available on special occasions — but when it is, locals line up around the block for the incredible dish. Still, the Creole seafood gumbo is always on the menu here, and unlike the minimalist gumbo z’herbes, this one is chock-full of meat and seafood.

Where to Find New Orleans’s Most Iconic Dishes (27) Josh Brasted/Eater NOLA

In 1889, Antoine’s (known as the second-oldest restaurant in America) created oysters Rockefeller when the escargot supply was low, naming it for the richest man in the world because of its green color. Restaurants take an oyster on the half shell and top it with a pureed blend of parsley and other herbs before baking it. Though Antoine’s version is great, Galatoire’s bright green version is a favorite — watch how it’s made at the iconic restaurant.

Crispy razor thin potatoes puffed up with air, soufflé potatoes are probably more addictive than any other potato and salt combo. Plus, they are served with a bowl of béarnaise sauce, softly fragrant with tarragon. Either have them to start a full meal at Arnaud’s or to compliment co*cktails or Champagne at the handsome French 75 bar next door.

Where to Find New Orleans’s Most Iconic Dishes (31) Josh Brasted/Eater NOLA

Bananas Foster was born in 1951, when Owen Brennan asked his sister Ella to come up with a dessert for a dinner in honor of Richard Foster, who had been named chairman of the New Orleans Crime Commission. As the story goes, Ella grabbed some bananas and brought in the restaurant’s chef and headwaiter to experiment, a collaboration that resulted in the now-famous dessert of bananas sliced lengthwise and flambéed in dark rum, banana liqueur, sugar, and cinnamon, spooned hot over vanilla ice cream. The tableside show at Brennan’s is nearly as iconic as the resulting dish — and the dessert does not disappoint.

(504) 525-9711

(504) 525-9711

Where to Find New Orleans’s Most Iconic Dishes (34) Josh Brasted/Eater NOLA

First created at 175-year-old Antoine’s restaurant, eggs Sardou is a tower of poached eggs, artichoke bottoms, creamed spinach, and hollandaise. It is named for the French playwright Victorien Sardou (1831-1908), who is best known as the author of ‘’La Tosca,’’ the play on which Puccini’s opera was based.Regardless of the history, this is the ultimate brunch dish, like a textural spinach and artichoke dip.

Central Grocery is, at the moment, still closed from Hurricane Ida damage (though it’s expected to return sometime this fall). However, Central Grocery’s famed muffulettas can be currently found in the deli section at Zuppardo’s or picked up next to Central Grocery at Sidney’s Wine Cellar. Otherwise, the second most historical place for the iconic muffuletta is Napoleon House, a building once set up to receive Napoleon in exile. Napoleon Housepairs its hot muffulettas with opera music, a lovely courtyard, and cold Pimm’s cups. Here’s a full list of where to find the best muffulettas in town.

Where to Find New Orleans’s Most Iconic Dishes (40) Napoleon House/Facebook

This legendary New Orleans restaurant is known for a number of iconic New Orleans items — the Grasshopper co*cktail, an old-school boiled brisket, and the shrimp remoulade on fried green tomato. Galatoire’s has a different, but equally iconic version. Catch the brisket, a customer favorite and a childhood memory for many, on special menus around the holidays.

One of New Orleans’ most famous treats, Cafe du Monde’s version of the cloud-like, square doughnuts piled high with powdered sugar is worth the visit to the original in the Quarter. Still, some residents swear by the Morning Call beignet, another longtime purveyor that’s back in action near City Park. Here’s a full guide to New Orleans’s top beignets, both sweet and savory.

Where to Find New Orleans’s Most Iconic Dishes (45) Ryan Theriot/Getty Images

This place is as real as they come, delivering New Orleans staples like gumbo, jambalaya, fried chicken, and red beans and rice at decent prices since 1983. This hole-in-the-wall on Decatur has a standout version of rabbit and sausage jambalaya, which pairs great with an ice cold beer.

As the first African American woman to successfully own and operate her own praline company in this city, Loretta Harrison won the hearts of New Orleanians with her charm and sweet treats. Though the chef and shop owner died in early 2022, diners can still try all of her famous recipes on Rampart Street, including the festival-favorite praline beignets.

Where to Find New Orleans’s Most Iconic Dishes (49) Josh Brasted/Eater NOLA

For one of the very best versions of a dark roux gumbo in New Orleans, head to Gentilly’s Munch Factory. One bite brings so much flavor — savory shrimp, crab, and andouille blends with the trinity and perfectly cooked rice in a swampy, silky liquid and topped with crisp green onions. Do try the oysters Gentilly.

At Walker’s, it’s all about barbecue: pork, brisket, and smoked chicken. It’s most known for its tender cochon de lait po’ boy, a perennial favorite at Jazz Fest. Note: Doors close when the meat is gone.

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Drago’s is the original home of chargrilled oysters — it opened in 1969, but owner Tommy Cvitanovich first introduced the future staple in 1993 — a concoction of garlic, butter, and herbs brushed on creamy, salty Gulf oysters, topped with a mix of Parmesan and Romano cheese, and thrown on a hot grill until they bubble. A perfect bite (or slurp) of food.

Where to Find New Orleans’s Most Iconic Dishes (57)

If R&O’s is known for roast beef, Parkway for shrimp, and Liuzza’s for garlic oyster, it’s safe to say Domilise’s is known for all of the above equally. Around since 1918, Domilise’sstarted as a bar and transitioned into a spot for plate lunches for longshoremen and river front workers, and is now one of the most well-known po’ boy shops in the city. We vote for the shrimp here.

Sno-ball season is designated by the gradual reopening of the many beloved stands devoted to the local specialty, usually sometime in March (or earlier, depending on the weather and when Mardi Gras falls). Easily confused with snow cones but different entirely in texture, the New Orleans version uses finely shaved, fluffy ice made from a specific machine. No trip to New Orleans is complete without a visit to the James Beard Award-winningHansen’s.

Found in restaurants throughout the city, New Orleans’s iconic dish of barbecue shrimp is not, actually, barbecued shrimp. Rather, it’s made by sauteing Gulf shrimp in butter, garlic, white wine, and Worcestershire on the stove — no smoke or pits involved. The original is from the 100-year-oldPascal’s Manale, and it still tops the list.

Once a catering operation that gained a following with crawfish boils, Clesi’s is now an essential crawfish destination inMid City. James Clesi runs the restaurant and the catering arm with his siblings, Carlo Clesi and Sonya Clesi, serving some of the best crawfish around — think citrus, pepper, and clove. As a bonus, you get to watch them boil. Searching for crawfish Uptown? Find this delicacy at Frankie & Johnny’s; on the West Bank, head towards Big EZ Seafood or J&J; and in the East, definitely hit up Castnet. Here’s a full list of spots boiling during the season.

Known as “old sober,” this noodle soup is a New Orleans original, once primarily sold at second lines and in the back of Black-owned bars. Dark, salty broth is packed full with beef brisket, shrimp, or crawfish (or a combination of all three), and topped with a hard-boiled egg, curing all that ails. The version from Ms. Linda, aka the “Yakamein Lady” is famous for a reason. She dishes the good stuff at second lines, festivals, and other events — follow her Instagram for appearances, and visit her website for catering options.

On a list of greats, few po’ boy spots can match the iconic status of this classic Mid City corner institution.Parkway is best known for two favorites, the overstuffed fried shrimp and the roast beef and gravy, which have fervent followers — unless it’s the holiday season, then Parkway’s Thanksgiving po’ boy is most coveted. In Metairie, two spots fight for the crown of most iconic roast beer po’ boy: Bears at Gennaro’s, and R&O’s in Bucktown.

(504) 482-3047

(504) 482-3047

Turtle soup is a must-try when in New Orleans, a silky soup rich with savory flavor and often topped with a pour of sherry. Commander’s Palace is probably the restaurant most closely associated with turtle soup au sherry given its long history serving the decadent dish. Other spots known for their versions are Brennan’s, Mandina’s, and for a grab-and-go option, Mr. Ed’s and Mr. Ed’s Oyster Bar.

An exercise in frugality, dessert pudding is made from stale bread soaked in a mixture of eggs, cream, and sugar before being baked and laced with whiskey sauce. Heavy traditional versions abound, but the bread pudding soufflé atCommander’s Palaceis legendary. It’s probably big enough to share, but you’ll want it all for yourself.

Roast beef is an R&O’s specialty and Domilise’s is often associated with a shrimp po’boy, but the garlic oyster po’boy from Liuzza’s by the Track is one of the city’s all-time favorites. Best served with a frosty goblet of Abita. Here’s a list of some of the city’s best po’ boys.

This economical tradition is the ultimate Louisiana comfort food, made with slow-cooked red beans and spiked with ham hock and spicy sausage.During Monday lunch, try Cafe Reconcile’s hearty red beans and smoked sausage for $10, or add grilled or fried catfish and chicken. The dish from this important New Orleans institution is made with lots of love. Other good spots for this one include Frady’s, Joey K’s, Lil’ Dizzy’s, and Willie Mae’s.

Considered by many to be one of the best fried chicken offerings in the country, this Treme landmark’s co*ke-based brine and wet-batter recipe sets it apart from nearly every other fried chicken in town — it results in a dark brown crust that coats peppery, juicy pieces of chicken. NOTE: Willie Mae’s is currently closed due to a fire, but in the meantime, stop by McHardy’s, Ll’ Dizzy’s, or Fiorella’s.

Where to Find New Orleans’s Most Iconic Dishes (65) Randy Schmidt/Eater NOLA

Chef Leah Chase’s rich legacy lives on at Dooky Chase thanks to a new generation, who’ve kept the iconic Treme institution top-notch since her death in 2019. The restaurant’s famous gumbo z’herbes is only available on special occasions — but when it is, locals line up around the block for the incredible dish. Still, the Creole seafood gumbo is always on the menu here, and unlike the minimalist gumbo z’herbes, this one is chock-full of meat and seafood.

Where to Find New Orleans’s Most Iconic Dishes (66) Josh Brasted/Eater NOLA

In 1889, Antoine’s (known as the second-oldest restaurant in America) created oysters Rockefeller when the escargot supply was low, naming it for the richest man in the world because of its green color. Restaurants take an oyster on the half shell and top it with a pureed blend of parsley and other herbs before baking it. Though Antoine’s version is great, Galatoire’s bright green version is a favorite — watch how it’s made at the iconic restaurant.

Crispy razor thin potatoes puffed up with air, soufflé potatoes are probably more addictive than any other potato and salt combo. Plus, they are served with a bowl of béarnaise sauce, softly fragrant with tarragon. Either have them to start a full meal at Arnaud’s or to compliment co*cktails or Champagne at the handsome French 75 bar next door.

Where to Find New Orleans’s Most Iconic Dishes (68) Josh Brasted/Eater NOLA

Bananas Foster was born in 1951, when Owen Brennan asked his sister Ella to come up with a dessert for a dinner in honor of Richard Foster, who had been named chairman of the New Orleans Crime Commission. As the story goes, Ella grabbed some bananas and brought in the restaurant’s chef and headwaiter to experiment, a collaboration that resulted in the now-famous dessert of bananas sliced lengthwise and flambéed in dark rum, banana liqueur, sugar, and cinnamon, spooned hot over vanilla ice cream. The tableside show at Brennan’s is nearly as iconic as the resulting dish — and the dessert does not disappoint.

(504) 525-9711

(504) 525-9711

Where to Find New Orleans’s Most Iconic Dishes (69) Josh Brasted/Eater NOLA

First created at 175-year-old Antoine’s restaurant, eggs Sardou is a tower of poached eggs, artichoke bottoms, creamed spinach, and hollandaise. It is named for the French playwright Victorien Sardou (1831-1908), who is best known as the author of ‘’La Tosca,’’ the play on which Puccini’s opera was based.Regardless of the history, this is the ultimate brunch dish, like a textural spinach and artichoke dip.

Central Grocery is, at the moment, still closed from Hurricane Ida damage (though it’s expected to return sometime this fall). However, Central Grocery’s famed muffulettas can be currently found in the deli section at Zuppardo’s or picked up next to Central Grocery at Sidney’s Wine Cellar. Otherwise, the second most historical place for the iconic muffuletta is Napoleon House, a building once set up to receive Napoleon in exile. Napoleon Housepairs its hot muffulettas with opera music, a lovely courtyard, and cold Pimm’s cups. Here’s a full list of where to find the best muffulettas in town.

Where to Find New Orleans’s Most Iconic Dishes (71) Napoleon House/Facebook

This legendary New Orleans restaurant is known for a number of iconic New Orleans items — the Grasshopper co*cktail, an old-school boiled brisket, and the shrimp remoulade on fried green tomato. Galatoire’s has a different, but equally iconic version. Catch the brisket, a customer favorite and a childhood memory for many, on special menus around the holidays.

One of New Orleans’ most famous treats, Cafe du Monde’s version of the cloud-like, square doughnuts piled high with powdered sugar is worth the visit to the original in the Quarter. Still, some residents swear by the Morning Call beignet, another longtime purveyor that’s back in action near City Park. Here’s a full guide to New Orleans’s top beignets, both sweet and savory.

Where to Find New Orleans’s Most Iconic Dishes (72) Ryan Theriot/Getty Images

This place is as real as they come, delivering New Orleans staples like gumbo, jambalaya, fried chicken, and red beans and rice at decent prices since 1983. This hole-in-the-wall on Decatur has a standout version of rabbit and sausage jambalaya, which pairs great with an ice cold beer.

As the first African American woman to successfully own and operate her own praline company in this city, Loretta Harrison won the hearts of New Orleanians with her charm and sweet treats. Though the chef and shop owner died in early 2022, diners can still try all of her famous recipes on Rampart Street, including the festival-favorite praline beignets.

Where to Find New Orleans’s Most Iconic Dishes (74) Josh Brasted/Eater NOLA

For one of the very best versions of a dark roux gumbo in New Orleans, head to Gentilly’s Munch Factory. One bite brings so much flavor — savory shrimp, crab, and andouille blends with the trinity and perfectly cooked rice in a swampy, silky liquid and topped with crisp green onions. Do try the oysters Gentilly.

At Walker’s, it’s all about barbecue: pork, brisket, and smoked chicken. It’s most known for its tender cochon de lait po’ boy, a perennial favorite at Jazz Fest. Note: Doors close when the meat is gone.

Where to Find New Orleans’s Most Iconic Dishes (2024)
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