Modern meets classic techniques in both service and preparation at R’evolution. This is the place for you if a triptych of quail or paneed veal is something that entices your group. The menu is deep, holding New Orleans classics like gumbo and fried oysters as well. The wine list is extremely extensive and can be customized on an iPad by your server to your liking.
Located on the corner of Jackson Square inside a national historic building, Muriel’s is focused on contemporary Creole cuisine with fresh local ingredients. The spacious open courtyard provides a casual fine dining experience, and the $39.95 fixed price three course menu makes them hard to pass up.
The late Paul Prudhomme was largely responsible to introducing the country to Cajun and Creole food from this very restaurant. Lesser known names to cut their teeth here include, Emeril Lagasse. Turning out classic Cajun and Creole etouffees, jambalayas, and blackened fish and porkchops from open line kitchens on both floors, K-Paul’s is an experience you will not forget.
For 60 years the Brennan’s family has been making the best beef in the French Quarter, today is no different, accolades include Maxim Magazine’s 10 Best Steakhouses in America, and Playboy’s top 12. The ambiance doesn’t hurt, the basement situated restaurant, a real rarity in New Orleans, gives you the sense that not all of the meetings held in their six private dining rooms were above board over the years.
Known for it’s high end classic creole menu and laid back atmosphere, Mr. B’s is a perfect fit for the bachelor party looking to maximize quality without taking up too much of the evening. Many say they have the best BBQ shrimp in the city, but that’s not an argument we are ready to get involved in.
One of the oldest names in French Quarter fine dining decided to put their twist on high end steaks a few years ago, and they do not disappoint. Hearty cuts of strip, rib-eye, and t-bone are complimented by all the classic sides served family style and can be customized with everything from crab meat to bone marrow. Lesser known fact, Galatoire’s doesn’t believe in the single serving cocktail, everything is a double.