New Orleans is a city based on a culture of history, music and food, all colliding in amazing ways. Known for its vibrant music scene, rich traditions, and eclectic neighborhoods, what many may not realize is that New Orleans consistently ranks as the #1 “Foodie” city in The United States. In this issue, we head to the Crescent City to discover what it’s all about…
It is a veritable paradise for food lovers. From legendary Creole and Cajun cuisines to fresh Gulf seafood and modern twists on traditional dishes, New Orleans’ culinary offerings are as diverse as its people. Whether you’re an adventurous eater or someone who appreciates the classics, New Orleans promises a food experience like no other. And the city is packed with over 1,000 restaurants from which to choose from.
The Tastes of the City
New Orleans’ culinary scene is deeply rooted in its history, shaped by its multicultural influences. French, African, Spanish, and Caribbean flavors merge to create an incredibly unique cuisine. The city’s food reflects its past—each dish telling a story of the people who brought it to life. And the dishes that shine in this mirror are, of course, whipped up from Cajun and Creole recipes.
When it comes to defining New Orleans’ food culture, Creole and Cajun are two terms you’ll hear often. Though the terms are sometimes used interchangeably, they refer to very distinct culinary traditions.
Creole cuisine is more urban and refined, influenced by French, Spanish, African, and Caribbean flavors. Dishes like shrimp étouffée (a rich, spiced seafood dish) and bananas foster (a dessert made from bananas, rum, and cinnamon) are prime examples of Creole’s elegance and complexity. A visit to the Commander’s Palace, one of New Orleans’ most iconic restaurants, will showcase the height of Creole sophistication.
One of the best places in the city to experience Creole cuisine is Cafe Sbisa. Chef-partner Alfred Singleton, who started as a busboy, now commands the kitchen at this century-old brasserie on Decatur Street. The ambiance is elegant and moody, especially on the balcony seating overlooking the up-lit bar. Savor the Louisiana blue crab cakes, fried oysters Sbisa served over creamed spinach with Tabasco hollandaise, and rich turtle soup laced with sherry.
Also on Decatur is Tujague’s. This restaurant is a New Orleanian’s favorite! Tujague’s is the second oldest restaurant in New Orleans — founded in 1856 — and the third oldest in the nation. The legendary Creole restaurant is known for several iconic New Orleans items — the Grasshopper cocktail, an old-school boiled brisket, blackened redfish, and the shrimp remoulade on fried green tomato. Catch the brisket, a customer favorite and a childhood memory for many, on special menus around the holidays.
On many tourist itineraries you will find Galatoire’s on Bourbon Street. Truth be told, even though it ranks on sights to be seen lists, the restaurant is a classic. The most entertaining option is to go for Friday lunch, when a who’s who of the Uptown crowd drink, table-hop, and raise the decibel level noticeably as the afternoon progresses. Just be sure to block out the rest of the day, and get the turtle soup, crab Maison, and crawfish etouffee.
In contrast, Cajun cuisine is more rustic, originating from the French-speaking Acadian settlers of Louisiana. Known for its bold flavors and hearty portions, Cajun food includes dishes like boudin (a sausage made with pork and rice), crawfish étouffée, and crawfish boils—an essential social event in New Orleans when the sweet, succulent crawfish are boiled with spices and served with corn and potatoes. One can’t visit the city without sampling Cajun food and Creole recipes, the touchstone of the New Orleans food culture.
The best restaurants to experience Cajun food? Of course, the list is long. But there are a few great staples around the city to drop in to for a bite…
Cochon on Tchoupitoulas Street is on that list. Chef Donald Link has reconnected with his culinary roots serving the traditional Cajun Southern dishes he grew up with. Chef Link and chef/co-owner Stephen Stryjewski use fresh, locally sourced ingredients and focus on traditional methods to create the authentic flavors of Cajun Country.
Then, there is Restaurant R’evolution located on Bienville Street. Led by the world-renowned Chef John Folse, a native of Acadiana, Restaurant R’evolution offers both classic Louisiana dishes and new creations that use local ingredients like alligator, crawfish, sassafras, and persimmons. Death by Gumbo, Restaurant R’evolution’s most popular dish, is a full gumbo served with a whole, semi-boneless quail stuffed with oysters, andouille sausage, and filé.
As the city sits a stone’s throw from the Gulf of Mexico, seafood plays a major role in its cuisine. Shrimp, oysters, crabs, and Gulf fish are staples, prepared in countless ways. Oysters are served raw on the half shell, charbroiled to perfection, fried, steamed – you name it, there is an iconic NOLA recipe for that.
If you want to indulge in some of the best oysters imaginable, head over to Felix’s. Felix is said to be responsible for putting the New Orleans’ oyster bar on the map. Located on Iberville Street in the French Quarter, Felix’s secret, it seems, has everything to do with freshness. They say their oysters are harvested from the top Louisiana oyster beds, put on a refrigerated truck, and sent straight to their restaurant in the Quarter, where shuckers “waste no time” getting them onto your plate.
Of course, since 1910, folks have been heading to Acme for Oyster Rockefeller soup and fried oysters. Millions of the creatures have been shucked here to the delight of locals and visitors from all over the world. Acme’s easy ambiance invites you in, and its icy beer and fresh oysters make you stay.
While raw and fried are delicious, in New Orleans, oysters also come in sandwiches. Yes. The Po’Boy. The sandwich that is beloved by the denizens of this city.
Most will say that the Po’boy dates back to the late 19th century during a labor strike in New Orleans. In 1929, a strike occurred involving streetcar conductors who were demanding better working conditions and wages. As the strike dragged on, Bennie and Clovis Martin, two brothers who owned a French Quarter restaurant called the Martin Brothers Coffee Stand (later known as Martin’s Restaurant), birthed the Po’boy to feed the striking workers. According to the tale, the brothers, who were former streetcar conductors themselves, wanted to show support for the strikers. To help them, they began serving large, hearty sandwiches made with crusty French bread and filled with French fries. They said that the sandwiches were made “for the poor boys” (referring to the struggling striking workers), and over time, the name was shortened to Po’boy.
While the Po’boy is most associated with seafood like shrimp, oysters, and catfish, it’s also made with roast beef, especially the debris-style version, where the beef is served in a gravy that soaks into the bread. It has evolved over the years, but its roots in New Orleans culture and cuisine remain strong. It’s still widely considered a symbol of NOLA’s culinary heritage and is a favorite among locals and visitors alike, found in restaurants and eateries across the city.
No visit to New Orleans would be complete without indulging in some of the city’s iconic sweets! Beignets (fluffy, powdered sugar-dusted pastries), cakes, macrons, pralines, Bananas Foster, and Bread Pudding… the gang is all here! Although Café du Monde, a centuries-old café in the French Quarter, is most widely known for the sugary treat that is the Beignet, there are many stops throughout the city to enjoy the lovely treat. Try out the messy (but wonderful) pastries at Café Beignet and The Morning Call too.
Another famous local sweet is the King Cake. King cake is eaten on January 6 in honor of Epiphany, or Twelfth Night, which historically marks the arrival of the three wise men/kings in Bethlehem who delivered gifts to the baby Jesus. (The plastic baby hidden inside king cakes today is a nod to this story.) This pastry also appears on tables throughout the Carnival season, ending on Fat Tuesday. Afterward, eager eaters must wait for the following Mardi Gras season to indulge again.
The ring-shaped cakes are frosted in green, purple, and yellow, representing the colors of Carnival. Filled with cream cheese or fruit and topped with icing and sprinkles, these are an absolute staple of the season. They are found everywhere. From upscale bakeries to gas stations. If you’re in New Orleans during Mardi Gras and purchase a cake, know that if you find the baby in your slice, it becomes your responsibility to buy the next ring!
The Markets and Neighborhoods of the City
One of the best ways to experience New Orleans’ food scene is by visiting its bustling food markets. The French Market in the heart of the French Quarter is a must-see, offering everything from local produce to handmade pralines and fresh-baked beignets. A stroll through the market allows you to sample local treats, pick up spices to take home or sit down for a casual bite.
For a more modern food market experience, St. Roch Market is a foodie haven. With food stalls offering everything from tacos and ramen to gourmet sandwiches and craft cocktails, this renovated market is perfect for those wanting a more contemporary, yet distinctly New Orleans, food experience.
New Orleans’ food scene is spread out across its vibrant neighborhoods. The French Quarter, with its historic architecture and lively atmosphere, is home to many of the city’s oldest and most famous restaurants. But to truly get a sense of New Orleans’ culinary diversity, venture into neighborhoods like Tremé for soul food, Bywater for trendy eateries, or Uptown for upscale dining.
For a more casual culinary adventure, consider taking a food tour. Several companies offer guided walking tours through the French Quarter and other parts of the city, where you can sample local delicacies while learning about the history and culture behind each dish.
For anyone who loves food, New Orleans is not just a destination—it’s an experience.
