Few cities are as celebrated for their cuisine as New Orleans, a fact the chefs at Bourbon Street Fish relish in as they grill fillets of red snapper and fry up tender wings of chicken. Po'boys stuffed with spicy sausage, shrimp, and oysters call to mind the tapestry of cultures that influenced Louisiana, while multicolored beads and Mardi Gras finery evoke images of costumed krewes, blaring Dixieland jazz processions, and tourists pretending to know the words to "Iko, Iko". Catering packages bring feasts of fish, French bread, and gumbo to client's doorsteps, while events such as Steve Harvey's Hoodie Awards and New Orleans Saints viewing parties draw accolades from visiting foodies and crowds of homesick Louisianans.
Guided by his Cajun roots in Lake Charles, Louisiana, Chef Geyen warms spirits with Southern dishes including po'boys, jerk chicken, and jambalaya loaded with shrimp and chicken sausage. A twinkling backdrop of string lights sets the mood to enjoy fresh grilled catfish, shrimp, and hot or mild chicken links alongside homestyle sides of collard greens and Heart & Soul's signature sweet-potato fries. Guests can cool off with a homemade sweet tea, and question servers about their catered meals that serve up to 100 guests or one well-mannered giant.:
Who said you can't have wings for breakfast? To be fair, those wings do come with eggs or waffles. At R&J Southern Home Cooking Restaurant, a prominent southern influence springs forth starting with the first meal of the day. It carries through the afternoon and culminates at dinnertime, when cooks presents diners with an eclectic spread of seafood and soul food. A quick peek at their cookbook reveals the source of this inspiration; rather than using the generic recipes found as prizes in cereal boxes, the restaurant relies on time-tested family favorites, including some recipes that originated in Louisiana and Arkansas. Those guidelines now fill the menu with authentic southern eats, including entrees such as smothered steak, catfish filets, and gumbo.
At Tarascos, owner Antonio Garcia and his chefs blend the comfortable and familiar with the slightly out of the ordinary. A chalkboard-scrawled menu lists Mexican classics such as enchiladas alongside lesser-known dishes such as huaraches, large, oblong tortillas stacked with charbroiled meats. Plates of barbacoa feature the seasoned beef wrapped in maguey leaves and slow-steamed until tender. Likewise, the tap menu mixes Mexican imports such as Pacifico and Modelo Especial with Tarascos's own home-brewed organic beers.
Patrons can dine inside or outdoors on a beer garden–style patio shaded from weather and warmed with gas heaters. On the patio, Tarascos also regularly holds cooking classes, such as a tamale class that was featured on ABC 7.
Borne from founder Aharon Klein's love of grilling and seasoning ocean-fresh seafood, Fish Grill sizzles a menu of wraps, pastas, and sandwiches starring juicy fillets of fish amid old-fashioned nautical décor. Chefs seal in succulent flavors by searing every fillet over smoky mesquite at a clean 1,000 degrees⎯roughly the temperature at which oceans melt. Each tasty dish of trout, tuna, salmon or ahi arrives tailored to the diner's tastes and prepared under the 3,300-year-old guidelines of kosher dietary law.
Cooks at Pescado Mojado Seafood Grill prepare the menu of fresh seafood in Sinaloan style, stacking half avocados with fresh-fish ceviche, frying whole tilapia, and stuffing soft tortillas with spicy shrimp. Diners dive into burrito dinners and quesadillas while seated at the blue and white booths and checking a wall mural of the ocean for the Dawn Treader.