DINING IN NEW ORLEANS – PART 1
Personal Recommendations from an Exile
About the Author
Rick Downing is a Product Manager with Springer-Miller Systems, as well as author of a culinary and travel blog. Not only has Rick traveled the world seeking culinary experiences but he has curated a cookbook collection of over 6,000 volumes.
Introduction
I was reborn when I moved to New Orleans. Freshly graduated from the University of Virginia, I thought my life was well under way, but I was mistaken. In New Orleans my real life began. I spent 10 years in the crescent and have carried that stamp on my soul for the last 30. I visit when I can but it is never for long enough. Like any ardent convert, I endlessly proselytize the wonders of paradise to any who will listen; and now I’m talkin’ to you. Your culinary journey awaits.
New Orleans is overflowing with amazing restaurants. You could spend weeks sampling Antoine’s, Galatoires, Brennan’s, Arnaud’s and on and on. The challenge is that everyone wants to go to them. It can be difficult to get reservations and less enjoyable when the crowds are thick. They are all extremely popular with both tourists and locals and, quite honestly, the experience of going to them as an outsider versus going with a local is very different. I recommend that you make some local connections while you are at HITEC, and make plans to return after the show to really explore NOLA. In the meantime, here are some foolproof alternatives that are guaranteed to leave you wanting more. Much more.
Fine Dining
Elsewhere, this term connotes images of somber cathedrals of epicurean excess, 12-course tasting menus and 3-digit explorations of molecular gastronomy. In New Orleans it means an evening of professionally delivered hospitality focused on your comfort and conviviality…sort of a spa for your palate. Never hesitate to ask your waiter for guidance and give the house a chance to show what it can do.
Herbsaint – 701 St Charles Avenue (Central Business District)
This is the flagship of Chef Donald Link. (His growing local empire also includes his exquisite seafood restaurant Peche and the Cajun/Southern temple Cochon.) He is one of my absolute favorite chefs and I guarantee you will not be disappointed. Though not a true Cajun restaurant, Donald’s Cajun roots heavily influence the menu. Any and everything on the menu would be fantastic. You definitely want reservations and it would not be too early to try booking now. This may be within walking distance of your hotel or a short cab ride.
Broussard’s – 819 Conti Street (French Quarter)
When I lived in New Orleans, Broussard’s was always high on my dinner list. It has all the charm of a great elegant New Orleans dining establishment but not quite as much tourist traffic…more locals. You don’t have to get formal but a jacket and nice slacks would not be out of place. This is what French Creole cuisine is all about. You could likely walk here but, given the heat, you may just want a cab. It is located around the middle of the French Quarter.
Commander’s Palace – 1403 Washington Avenue (Garden District) –
Few restaurants embody the spirit of this city better than Commander’s. A local landmark since 1893, its reputation for the past 42 years has been built by the sure taste and steady hands of America’s First Lady of Hospitality, Ella Brennen, and her family. Haute Creole Cuisine lives here and what a wonderful home. Generations of New Orleanians have been coming here to celebrate occasions both special – birthdays, anniversaries, family reunions, and ordinary – a long lunch, TGIF, tonight’s dinner. This is also the birthplace of the Jazz Brunch and there is certainly no finer place to experience the sheer secular joy of Sunday morning coming down. Damn the Mimosas, full speed ahead. Jackets are preferred and jeans are discouraged – a small request in exchange for a seat in paradise.
See you in New Orleans for HITEC 2016 at Booth 1933. Let us know how these restaurant recommendations work out!