Don't Miss Dishes - Creole Crescent Trail
Add these must-eat items to your Creole Crescent trail itinerary.
In 1993 Tommy Cvitanovich, a restaurant manager at Drago’s, first came up with the charbroiled oyster, and people haven’t stopped waiting in lines to get some since. Tommy brushed a sauce of butter, garlic, and herbs on top of freshly shucked Louisiana oysters, then sprinkled them with a blend of cheeses and charbroiled them on the half shell. These special oysters have a place in everyone’s stomach!
Maurepas, Uptown New Orleans
Goat tacos aren’t a menu item that immediately makes you think of the Big Easy, but at Maurepas Foods in the Bywater, that’s exactly what you’ll find. The melt-in-your-mouth tender goat fills a delicate taco along with pickled green tomatoes and a cilantro harissa or hot chili sauce traditionally served with goat in Saharan Africa. Don’t be too shy to give it a try!
Bacchanal, New Orleans – Bywater
What started as a small wine shop in the Bywater area of New Orleans is now a place for people to escape from the French Quarter life and enjoy some amazing wine while listening to live jazz music. Bacchanal prides itself on “old world wines” and avoids the traditional wine tasting experience, which customers love. Also, the unique gourmet food served on a paper plate is unforgettable.
Boucherie, Uptown New Orleans
A winner of Food Network’s “Chopped” and chef at Boucherie’s in Uptown New Orleans, Nathanial Zimit creates a phenomenal combination of flavors with his blackened shrimp and grit cake appetizer. The arrangement of perfectly seasoned Louisiana shellfish and deliciously buttery corn patties topped with warm, tangy house made bacon vinaigrette leaves customers eating it and instantaneously wishing for more.
Wayfare, Uptown New Orleans
Father and son combo Ray and Vincent Arnona opened Wayfare with the intention to take sandwich making to a new level. Their menu is filled with amazing salads and multiple gourmet sandwich creations that customers rave about. You definitely do not want to miss out on trying their mouth-watering porchetta sandwich, which includes succulent Kurobuta pork belly, caramelized onions, and salsa verde on a toasted hoagie roll.
Patois, Uptown New Orleans
New Orleans is home to as many different gumbo recipes as there are restaurants, but Chef Aaron Burgau at Patois does one of the most unique gumbos on his brunch menu. The neighborhood French restaurant brings a patois, or local accent, to every dish on the menu. For Sunday brunch, special focus goes on the smoked rabbit and braised greens gumbo. The dark roux with rich flavors will awaken your soul.
Rocky & Carlo’s in Chalmette recently reopened with a line of patiently waiting patrons to finally get a taste of the remarkable food that comes out of the cozy kitchen. You’ll find macaroni and cheese the way it is meant to be. With just one bite of the delicately creamy baked macaroni and cheese you enter food paradise, and you do not want to leave.
Years ago Elliot Gaspard realized that selling groceries is less than what the people of Arabi, Louisiana deserved. He began serving delicious po' boys at his food store and never looked back. Po' boys are a regular sandwich choice for the New Orleans area, but the signature sandwiches served at the Arabi Food Store are more than traditional fare. With a large selection of po' boys, customers travel from all over the world to chow down on the best sandwiches in town.