现在在新奥尔良吃饭和喝的地方

如果您错过了，情况有所不同新奥尔良, now—once largely tradition-bound, today you will find the city in a positively experimental mood. The boundaries have been smashed, rules largely dropped; New Orleans is no longer a place to come to eat新奥尔良食品亚搏电竞, it is a很棒的食品城亚搏电竞， 时期。当然，传统的生活，区域风格不会走到任何地方，但是总会有新的东西，有人总是对某事施加新的转折。对名人厨师的依恋使人取代了充满活力的邻里场景，这是由新鲜的聪明，可知类型的年轻船员推动的，他们很可能是明天的名人。现在的场景感觉令人难以置信的密集，新事物的开放速度比它们的关闭速度快，并且在2019年还需要更多的东西 - 在这里找到自己，然后吃饭。

朗威小酒馆
还记得西尔万（Sylvain）在法国区摇晃的时候吗？该胜利入场者背后的团队在本季度再次受到了轰动。约翰·辛克莱（John Sinclair）是那些几乎藏在朴素的景象中的非常有才华的厨师之一，他彻底的现代酒吧菜单将本来就是另一个很棒的酒吧（来自利亚姆·迪安（Liam Deegan）的智能鸡尾酒）变成了午餐和晚餐的目的地。去寻找萝卜和黄油的起动器，炸式南瓜，买五花肉的炸薯条，示例性的牛排三明治配有烧焦的绿洋葱，辣根和烤蘑菇，用农民果仁糖和巧克力甜点，感觉像是一种巧妙的巧克力甜点’more. You won’t feel like you’re half a block from Bourbon Street, but that’s just how things are now, around here.

莫莉的崛起
E.T.一直看在欢快的餐厅Mason Hereford’s breakfast-y follow-up to his smash-hit Turkey and the Wolf; this very fun place to start your day is breathing new life into a nearly century-old Magazine Street po-boy shop with a very modern, nearly West Coast menu of smashed peas, feta cheese, and torn herbs on toast, a labneh dip dusted with everything bagel seasoning, zaatar and olive oil, or an exuberant roasted carrot yogurt with granola. Southern breakfast fans, fear not—New Orleans-style collards served with impeccable, creamy grits, perfect poached eggs, and a smoky salsa macha could easily be the morning meal of the moment, around here; you’ll find plenty of people ordering the house take on the Egg McMuffin, and that’s fine, but don’t snooze on the build your own breakfast option—sausage, biscuits, soft scrambled eggs, and if you’re smart, full side orders of those collards and grits. (They are very good, indeed.)

圣日耳曼
The same block along an evolving St. Claude Avenue where you’ll find the crusty (and beloved) Saturn Bar might not feel like a natural fit for this casually civilized oasis, but here we are—what launched as modern, naturals-focused wine bar with snacks has evolved to become a real neighborhood bistro in the modern Parisian style, owned and operated by a dream team of younger up-and-comers. Order the fresh cheese with herbs and oil, the crudite platter, which recently included smoky stalks of roasted burdock root; other recent standouts include the radishes with brown butter creme fraiche, fried snapper with celeriac and a sunchoke butter milk, and grilled, koji-aged hanger steaks with frites and escargot persillade.

Elysian Bar
有些酒店餐厅坚持认为，即使不是酒店餐厅，也没有餐馆，而且善良的新奥尔良最近已经看到了很多这些。这套在马里尼（Marigny）的新酒店彼得和保罗（Peter＆Paul）与纽约·纽约（New York Ash Nyc）合作的雄心勃勃的装修项目（与当地美食评论家布雷特·安德森（Brett Anderson）结婚）是一套雄心勃勃的翻新项目，这是一套雄心勃勃的翻新项目，与纽约Ash NYC合作，这是一个不仅仅是一亚搏电竞个漂亮的面孔，, however, thanks to the presence of Alex Harrell and Martha Wiggins, a culinary dream team working together with the crew behind the Bywater’s beloved Bacchanal. Come for a drink in the well-hidden bar, or warming, earthy food, served from morning until late night. Evidence fermented cabbage and guanciale with butterbeans, bottarga bread crumbs and grainy mustard, or dappled heirloom grits topped with soft poached eggs, tomato braised mushrooms and the crunch of fried shallots.

卡普莱特
A sprawling co-working and banquet space might seem an unlikely destination in a city crawling with new restaurants, but there’s something so charming (maybe it’s the rooftop deck?) about this Bywater find, with its all-day cafe menu of quirky breakfasts, sandwiches, and probiotic cocktails. Happy hours are terrific, and so are the sunsets from up top. In a city known for charming and intimate, there’s so much room to breathe here, and it feels grand.

玛丽的烤架
在炸猪尾巴上的零食，在当地的木制烤蔬菜上扔在鱼露中，魔鬼摩托，塞进煤烤的码鸟，甜甜的甘蔗糖浆和辣辣椒，泰国辣椒或慢煮的肉，羊肉脖子说，or funky-delicious Mississippi beef, do whatever you want, but get yourself here, to Caitlin Carney and Marcus Jacobs’ terribly good little Broad Street restaurant, with that disarming, church function room vibe. There’s a lot of food in this town, but dinner at Marjie’s is truly special. Dwelling in a little bubble of infectious happy, this is where so many chefs like to eat, and it’s probably going to be a while before any other restaurant in town makes this place feel like anything less than essential.

Tava
曼尼什·帕特尔（Manish Patel）令人兴奋的《从奇特印度快速击中》（From-Scratch Indian Kick Hits）菜单是该市突然蔓延的少数亮点之一，但大部分是乏味的食品大厅。亚搏电竞从带有火药香​​料的热和新鲜的纸dosas到塞满香肠和玉米的Cajun Paratha卷（只要搭配它，它很美味），您不能在这里真正犯错。This was probably the last thing you were expecting to find in the high-dollar Auction House Market, with its marble bar, sensual lighting, and counter overflowing with vegan macaroons, but lovers of Indian flavors aren’t having any trouble finding their way here, and neither should you.

梅波普
Michael Gulotta’s Southeast Asia-inspired cooking continues to feel utterly relevant, long after we’ve worn ourselves out on certain other high-profile restaurants sharing this corner of the CBD; as long as the big flavors of dishes like the chaat salad and unusual weekend dim sum offerings keep punching us in the face with their so-right-now, we’ll keep showing up. Note: Gulotta’s MoPho is another one that can sometimes be obscured by the unceasing wave of new openings; keep it on your list.

Paladar 511
那种新奥尔良的新奥尔良餐厅的跨大陆餐厅不知道它一直在等待，这个聪明，活泼的地方，在法国街区只有几个街区，在Marigny的一个安静的角落，曾经是再次将界限推向了我们对新奥尔良餐厅的期望。再一次，这是一家由一群年轻的旅行者主持的餐厅，他们更关心拿出美食，而不是花很多时间思考游客想要什么，这只是最伟大的事情。亚搏电竞沙拉，意大利面，一种自制的羊肉香肠比萨饼，一种用于甜点的棕色黄油蛋糕，经典的特色菜，例如小牛肉saltimbocca勾选所有盒子。柠檬意大利乳清干酪煎饼和辣早餐披萨很有趣，而且必要。

杰克·罗斯
圣查尔斯大街（St Charles Avenue）的历史悠久的庞加特雷（Pontchartrain）酒店重新推出，去年有些掩盖了，贝什兰迪亚（Beshlandia）在动荡中。由于管理层的变化，新近振兴了，是时候让这个地方仔细观察了。厨师布莱恩·兰德里（Brian Landry）和戴维·惠特莫尔（David Whitmore）是菜单背后的想法，它巧妙地与装饰有些怪异的现代美国餐厅相匹配 - 想到野蛮的野蛮人，想想疯狂的颜色，想想路易斯安娜·博德洛（Louisiana Bordello），在一系列高度无限的房间中散布。周五和周日的午餐时，无底的无底弗吉夫·克利夫（Veuve Cliquot）以25美元的价格，像周围的房间一样生动，鱿鱼墨水面食配粉红色的墨西哥虾，鸭子磨牙，早午餐，无麸质，无麸质，蒜味的炸鸡鸡肉parm滴些红色酱汁，以及用于甜点，英里高馅饼，在巧克力糖浆的奥利奥饼干面包皮上的那不勒斯冰淇淋。这是酒店前世的美味而简单的藏匿处 - 在新奥尔良，您来这里吃了。现在回来了，希望很长一段时间。

With additional reporting by洛林·高丁（Lorin Gaudin）