Munchies boasts a simple menu of fast Mexican-American fare, as well as all-inclusive meals for two. For this dine-in or takeout feast, customers can select one appetizer, such as chips and queso (a $3.79 value), to kick things off. With just six types of entrees including burritos, tacos, salads, and quesadillas, guests can spend their evenings engrossed in riveting conversation with dates or indecisive litigators rather than fretting over what to order. Two entrees, such as 12-inch carnitas burrito with slow-roasted pulled pork (a $9.27 value) and a chicken quesadilla (an $8.72 value), stuff stomachs, and two beverages wash it all down (a $3.90 total value).
Edamame soybeans ($3.95) and miso soup ($2.29) prep the palate for excursions upon Bonzai's menu of traditional and specialty sashimi and sushi rolls. A heavenly eel roll ($10.95) tightly ensnares thin slivers of eel, cream cheese, and avocado within a sticky rice corral, and the rock-‘n’-roll ($8.39) raucously announces itself with the crunch of shrimp tempura. Bonzai Sushi concocts a plethora of house rolls ($4.49 / each) alongside a spread of riceless options, such as the soy-wrap-bound Bonzai roll ($11.95). Bento meals ($6.95–$10.95) singularly satisfy appetites with the savory combination of house sushi rolls, sashimi, salad, soup, and a drink. Toddlers delight at a selection of diminutive edibles including a cheese quesadilla ($6.29) and snow crab minis ($6.29), which can be repurposed for small-scale reenactments of mythical crab-versus-UFO battles.
It's no small feat to whip up one of The Olive Branch Café's gourmet pizzas. The painstaking process begins long before lunchtime, with chefs preparing dough fresh for the day each morning. There's barely a moment to rest before orders begin flying in and the pizza makers spring into action, showering crusts with housemade sauces and high-quality cheeses. Their brows furrowed in concentration, their hands blurs, they layer pizzas with fresh garlic, sun-dried tomatoes, and fine spanish olives. Once the pies arrive triumphantly to the dining room, the chefs turn their attention to thick muffuletta subs, plump meatball calzones, and the jambalaya pastas that caught the attention of Gambit’s Best of New Orleans guide.
Out in the casual dining room, beneath warm red walls peppered with abstract art, guests clink glasses, feeling more content than a robot in a microchip factory. There, owner Russell "Rusty" Autry often strolls around the room, greeting newcomers and exchanging jokes with regulars.
Harnessing the heat of an open-flame char broiler, the spatula specialists at Ground Pat'i flip, sear, and season succulent burgers and steaks made with USDA Choice beef. Sharpen incisors on a juicy half-pound signature Ground Pat'i burger ($8.25), or opt to challenge chompers by excavating through strata of bacon atop the applewood-bacon cheese Ground Pat'i burger ($9.25). Tender rib-eye steaks ($17.95) are char grilled before providing diners with enough delicious protein to bench-press unsuspecting dates. A variety of hot sandwiches fills restless jazz hands with lighter cuts, including chicken, shrimp, and tuna. After meals, rattle stomach estates one more time with a deluge of chocolate and frosting from the Oreo brownie sundae ($5.45), one of three sacchariferous dessert options. To sate thirsty urges, browse the eclectic selection of specialty drinks and draft beers at the full-service bar.
From the foggy confines of their functioning smokehouse, The Pitt BBQ's meat magicians puff through traditional techniques to create platters of sauce-slathered meats. Quiet rumbling stomachs with a special plate, piled to the edges and beyond with a choice of savory pulled pork, brisket, pterodactyl, and more ($7.99). Two sides flank each plate's meaty main-eventers, with picnic classics such as baked beans, potato salad, and mac 'n' cheese quelling appetites alongside their barbecued brethren ($1.49–$1.99 for a small side, if ordered separately). Diners can share barbecued bounty with famished cohorts with an order of pork or brisket by the pound ($9.99) or a raft of individual sandwiches ($5.99).
The chefs at Gattuso's steep their menu of salads, sandwiches, and seafood platters in the New Orleans culinary tradition. Using ingredients such as farm-raised Louisiana catfish, oysters, and fried green tomatoes, they craft creole classics such as jambalaya, red beans and rice, muffaletta sandwiches, and po boys. The roast-beef version of the juicy, baguette-encased sandwich placed first in its category at the 2009 Oak Street Po-Boy Festival.
In the café, servers field guests' requests gargled through mouthfuls of bottled local beer such as Abita Strawberry and imported draft beer such as Stella Artois. Live music plays on Fridays and Saturdays. Catering crews convey platters of sandwiches, cheeses, and spiced seafood to guests at business lunches and birthday parties.