Dinner after the party: New restaurants in and around the French Quarter | Food and drink | Weekly Gambit


Free music is the main draw of the French Quarter Festival, but there’s also plenty of great food at more than 60 restaurants and vendors and booths spread across the New Orleans Jazz Museum, Jackson Square and along the river. But after festival hours, there are restaurants that opened last year in the French Quarter and beyond. Here are just a few of the many new restaurants downtown.

Besame. Chef Nanyo Dominguez has worked with Chef Aaron Sanchez and at Peruvian restaurant Tito’s Ceviche & Pisco. In his restaurant tucked away just off Canal Street, he draws on Latin and Caribbean cuisines. There are empanadas, guacamole, crawfish queso, seafood paella, a selection of ceviches and more. The drink menu ranges from margaritas to paloma, white sangria and mezcal negroni. (110 S. Rampart St., 504-308-0880; besame-nola.com)

Jewel. After spending years cooking under chef Susan Spicer, Eason Barksdale and his partners opened Bijou restaurant and bar on the edge of the French Quarter. It’s more of a tavern with fine dining than fine dining, and on Fridays and Saturdays the bar stays open late after the kitchen closes at 11pm. there is also a burger and a hamburger with fries. (1014 N. Rampart St., 504-603-0557; bijouneworleans.com)

Breakaway’s R&B. French Quarter festival-goers can still find chef Paul Artigues’ food, but in a new place and with a different concept. The former chef-owner of Green Goddess recently opened Breakaway’s R&B in Marigny. There are a few leftover dishes from the old vegetarian restaurant, but the new place is grounded in New Orleans home cooking – with a few creative dishes interspersed. Kidney beans and rice are available in vegan and non-vegan versions with chaurice sausage, shrimp or tofu. There are also sandwiches, gumbo, and more, and the bar serves a short list of snowball cocktails. The kitchen is open late. (2529 Dauphine St., 504-571-5179; breakawaysrb.com)

The black Cat. The former home of Le Chat Noir cabaret is open again under that name, but now it’s a fine-dining restaurant, with ties to the Bearcat Café brunches. The oyster selection comes from Gulf Coast waters as well as choices from Prince Edward Island and other cold water areas. Chef Seth Temple’s hors d’oeuvres include chicken liver terrine, pork belly with rosemary mustard and date puree, and anchovies with focaccia. Large plates range from Marseille mussels to crab fat agnolotti to grilled ribeye for two. (715 Saint-Charles Avenue, 504-381-0045; lechatnoirnola.com)

Original Slap Burgers at Marie’s Bar & Kitchen. Chad Barlow has taken over the kitchen area of ​​this bar in Marigny to serve his slap burgers. The patties are smashed on the grill and cooked with crispy edges. Customers can order multiple patties, and the short menu also includes fries and tots, and there are Oreo donuts for dessert. (2483 Burgundy St., 504-267-5869; @originalslapburger on Instagram)

ThaiHey NOLA. Moved from Baton Rouge, ThaiHey offers an array of regional Thai dishes in a cozy location on upper Decatur Street and there’s outdoor seating. Chef-owner Orawin Yimchalam Greene’s menu includes fried shrimp roll, larb duck salad, crab fried rice and fried soft shell crab with black pepper sauce. From northern Thailand, there is spicy oxtail soup and chicken drumsticks with yellow curry noodle soup. There are also vegan options such as spicy eggplant with jasmine rice and pumpkin curry with Thai basil. (308 Decatur St, 504-354-8646; thaiheythaifood.com)

Wakin’ Bakin’. For festival goers who go hard until the sun comes up! The sunny spot at the corner of Dumaine and Dauphine streets has housed several breakfast spots over the years. At the end of 2021, Conrad Chura opened the third location of his breakfast and lunch there, Wakin’ Bakin’. The menu includes breakfast sandwiches, omelets, shrimp and oatmeal stew with poached eggs, biscuits and sausage gravy and an OG bowl with eggs, bacon and cheddar cheese on oatmeal. (900 Dumaine St., 504-233-3877; wakinbakin.com)

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