With 15 finger-devouring flavors of Buffalo wings and a menu offering meaty burgers and fresh salads, Wing Zone has become a national go-to for delivery and takeout. Nosh on wings in their boneless or original style, with orders ranging from 7 ($5.99) to 50 wings ($31.99), and use the flavor's heat index (1 for mild, 4 for hottest) to determine the sauce's spiciness and ability to provide warmth when coating a body. The garlic-parmesan sauce artfully blends garlic with cracked pepper, and the hot honey-teriyaki mixes honey with ginger and soy. Wing Zone also serves a variety of side dishes, such as wedge fries ($1.99–$3.49) and beer-battered onion rings ($2.99–$4.99), which offer the occasional respite from wing munching. Savory half-pound burgers and chicken sandwiches ($7.99+) make for an adequate post-wing dessert.
For more than 30 years, Jung and her parents have sizzled up healthy, authentic Chinese cuisine that is MSG-free. The main menu allows patrons to enjoy more familiar Asian favorites, while more adventurous palates hit their stride with the Chinese menu, which sports succulent pork dumplings that, according to a pleased reviewer for Gambit, "squirt juice at the first bite.” Chinese hand fans and framed prints speckle the dining room’s blond wood walls as tables sport white tablecloths and vases with bamboo plants, cultivating an elegant dining ambiance suited for family gatherings, romantic dates, or competitive chopstick jousting matches.
Café D’Cappuccino’s staff serves up café meals from breakfast to dinner, preparing frozen coffee, iced cappuccinos, and chai teas along the way. At breakfast, the shrimp and grits special combines pepper-grilled shrimp with gooey cheddar cheese and a sprinkling of chives, while lunchtime diners can dig into the stacks of toasty bread and bacon inside towering club sandwiches. Sautéed shrimp rear their heads again in the shrimp grand isle quesadilla, where they occupy a tortilla packed with cheddar, cilantro, onions, and mushrooms.
At the tender age of 7, Andrea Apuzzo began honing his culinary skills at a bakery in his Italian hometown. "I was spoiled as a kid. We made our own olive oil and wine,” he says in a Gambit article. His breadth of knowledge expanded greatly when, at 14 years old, he embarked on a culinary adventure across Europe and South America. Now at the helm of his own restaurant, Chef Andrea applies the knowledge he learned amid the cream-hued rising loaves and on the chattering South American streets.
The dishes that fill tables at the eatery have been enjoyed by the likes of Queen Elizabeth, President Carter, Sophia Loren, Clint Eastwood, and one dog that figured out how to use a credit card. To share his abilities and experiments, the chef also publishes cookbooks, which detail formulas for the award-winning pastas, fresh seafood, and steaks. Chef Andrea's bistecca pizzaiola earned a place on Esquire's 2008 list of the 20 Best Steaks in America. "Like the best Italian dishes," the article says, "its simple parts add up to an unexpectedly powerful whole."
The Beach House's flame brandishers grill up hearty entrees, seafood spreads, gumbos, and meat-laden sandwiches comprising a menu teeming with local New Orleans flavors. A basket of fries ($3.49), which can come baptized with a splash of Cajun seasoning, prepares stomachs for the Tolstoy-size rib-eye steak, a 16-ounce slab of hand-cut beef ($14.99) that can sport an optional shawl of crawfish sauce for $1 more. Broiled shrimp butterfly stroking pools of barbeque sauce ($9.99), a crab-cake salad ($8.49) souses tongues with tastes of the sea, and an esophagus-warming cup of chicken and sausage gumbo ($3.99) and a roast-beef po boy ($7.99) lend mouths land-based flavor treks devoid of bland soil and shifty tectonic dishware.
Gris-Gris Seafood, located just one block from the Metairie parade route, serves up creative creole cuisine. A few specialties are crispy fried shrimp heads and surf 'n' turf po' boys that combine fried shrimp with hot roast beef and gravy. Crawfish are a big deal here—they show up in creamy soups, savory cakes, and other dishes—and the cooks have their own special technique for boiling them: they use woks rather than pots, allowing for consistent heat distribution and even cooking. For dessert, try the Metry beignet—a deep-fried honey bun with vanilla ice cream, chocolate syrup, and powdered sugar.