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).
At Rocco's New Orleans Style Poboys & Cafe, chef Troy Moreau channels Big Easy culinary traditions into a menu rife with po boys and Cajun dishes. Each po boy begins with classic french bread that, like a spit-roasted marshmallow Peep, has a crisp crust and a light, airy interior. The roast-beef po boy drips with homemade brown gravy ($9.49 for a whole), and the frito's Cajun-spiced fried-chicken po boy ($8.99 for a whole) brims with piquant flavors. In keeping with tradition, chefs dress all po boys with lettuce, tomato, mayo, and pickles. Chicken-and-sausage gumbo ($3.99 for a cup) and a basket of crispy fried shrimp quell seafood cravings in tandem with fries and hush puppies ($9.99). The eatery's TVs light up with high-octane sporting events or adrenaline-pumping home-shopping programs as fans sip Miller Lite and Killian's brews.
Put on your oversized novelty monocle and peruse the menu to begin the assembly of a fine dinner. Start act one with Louisiana crawfish pomponette (with sweet pea custard, white truffle oil, and roasted garlic crème fraiche; $10) before carefully considering the entrees. Opt for a center-cut rib eye for the meatiest of offerings, with charred eggplant boisillo, manchego, marcona almond, papas fritas, and mojo picon ($35). Or try out the sea scallops with marinated zucchini, bacon, frisee, and preserved orange sauce ($33). Minimalists will love the look of the duck (smoked breast meat and confit leg, with oregano white-bean salad, Hudson Valley foie gras, and salsa verde, $35), while flavor collectors can rejoice with dessert, such as the Southern pecan pie, with Steen's ice cream and bourbon crème anglaise ($8).
Located in the Warehouse District, steps from the French Quarter's centuries-old streets, Tomas Bistro channels old-world traditions in a rustic former factory space. Chef Guy D. Sockrider's seasonal menus—which are crafted from local meats and Gulf seafood—marry classic Creole spices and French cooking techniques to create a fusion cuisine deeply rooted within New Orleans' unique history. The Zagat-rated bistro's warm walls, secluded patio, and well-stocked wine racks transcend the building's industrial origins, whisking patrons away to Parisian cafes without the stress of keeping the coat room stocked with magic carpets.
Rita's chefs sate ravenous appetites with a menu of piquant Tex-Mex dishes and salve warm tongues with a cornucopia of more than 100 tequilas. Plow through one of Rita's fajita wraps, a flour tortilla envelope stuffed with a savory blend of hot caramelized onions and peppers and a choice of marinated mesquite-grilled meats including steak ($5.50) and chicken ($4.50). Rita's mexican pizza pairs pico de gallo with a variety of carnivorous delights on a circular tortilla crust ($11–$12) to successfully blend Latin and Italian flavors just like Leonardo da Vinci's secret hot sauce recipe. Romp through a variety of tacos ($4.50+) before peering into Rita's Tequila House's agave-soaked kaleidoscope of tequilas to wet whistles before a night on the town or lengthy prank calls to Bacchus.
Sarita's Mexican Grill & Cantina owner Rudi Gomez owes his restaurant’s panoply of authentic fajitas, enchiladas, and tacos to his mother’s time-tested catalog of Mexican specialties. The steam rising from bowls of chicken tortilla soup and sizzling shrimp fajitas caught the eye of WAFB Channel 9's Culinary Corner hosts, who recently invited Rudi into their studios to share some of his recipes and tortilla-tossing techniques. When not evoking desert sunsets with their multicolored arrangements of rice, salsas, and crisp tomatoes, Rudi and his fellow chefs stray across the border to cook up local favorites such as hand-patted burgers and po boys. Signature margaritas entrance taste buds in a medley of flavor infusions, and frothy brews douse the lingering fires of hot salsa. Outdoor tables invite warm-weather lounging with free WiFi and bottles of sour cream to lather on in lieu of sunscreen.