At Bardia's New Orleans Cafe, Chef Bardia Ferdowski is all about compromise. Though the menu brims with Louisiana staples—seafood gumbo, oyster po' boys, and blackened catfish among them—it also spells out vegetarian alternatives for nearly every dish. And, a few of its more popular items are naturally meat-free, such as the fried okra. Some of the edible greenery is even sourced from local farmer's markets, ensuring that it's fresher than the last thing posted on the Internet.

However, there is one part of their work that Chef Ferdowski's kitchen will not compromise on: when they make their beignets. They stubbornly refuse to stop making them, churning them out from scratch at any hour of the day. The same approach applies to breakfast, which is available alongside dinners of étouffée and Cajun linguini. Guests can therefore order an Abita beer with their jambalaya, with their French toast, or with their French friend named Abita.