The best restaurants Louisiana

Located on the edge of the expressway, an authentic boui-boui that doubles as an eclectic restaurant and store. You'll order blood sausage, cracklins, fried seafood, po-boy or fried chicken, for example, at the counter, and sit at the row of tables that sit in the middle of what looks like a grocery store from another time. You will also find frozen meat, spices of all kinds, hot sauces, souvenirs, etc.

Napoleon House is a good place to have a bite to eat in the French Quarter. We like the cozy setting of this popular tavern with its vintage decor and dimmed lights. The Cajun specialties, such as chicken and sausage jambalaya or seafood gumbo, as well as other local dishes, such as muffulettas (one of the great specialties of the place), po-boys and various sandwiches, are simple but greedy. The interior courtyard is also a very pleasant place to sit. A must try: the Pimm's Cup Original cocktail.

Paris view by the Americans always smiles, here is only chic, doughnuts, crêpes and Eiffel tower… You can get carried with pleasure in the cliché, just the time of a cheese platter or a grandmother way. While discovering more than amazing associations, such as the crepe with dry sausage (which is actually du) or shrimp (rather successful). A good lunch option.

Crayfish is once again in the spotlight here, in pie, gumbo, etouffee, boiled, fried, with French fries or corn. But there are other options as well, such as chicken and andouille gumbo, fried alligator, stuffed shrimp, half dozen fried oysters, po-boys, jambalaya, seafood tacos, red bean and rice plate, fried chicken and waffle combo and tutti quanti. Among the desserts, we recommend the New Orleans bread pudding or the famous fried beignets.

Between the bar that occupies a central island and around which one can sit in a popular atmosphere, the different rooms on the first floor or upstairs or the pleasant courtyard with trees and garlands, there is plenty of room at The Francis. On the menu, you'll find classic dishes from the American South, including crawfish specialties, fried dishes and, of course, the traditional po-boys. The dishes are rather copious and greedy and the atmosphere is often electric.

John Besh is recognized as one of the top chefs in the United States. His cuisine is a reverence to the local culture. The welcome and service are impeccable, like in a great French house. The restaurant's setting is incredible, and you feel like you're in a very chic place as soon as you enter. The cuisine is on par with the decor. The taste and quality of each dish is a must. The prices are sometimes a little too high for what's on the plate, especially for the cheese plate. But eating at John Besh is an experience in itself.

Brennan's is known for two things: its extensive cocktail menu and its award-winning chef Ryan Hacker, who devotes all his knowledge and talent to the restaurant's Creole menu. You can start with one of the classic house cocktails (dubbed eye openers ) before checking out the bold menu, whether for brunch or dinner. Everything is delicious, not to mention the decor, which is absolutely sumptuous. A small courtyard is a perfect place to sip your coffee.

Tante Marie is a large and beautiful café with a pleasant and friendly atmosphere. It serves simple and delicious homemade food and makes the most of the music, art and the opportunity to meet people from all walks of life. Specialties include boudin-filled doughnuts, the Jolie Pont Blue Burger with blue cheese, fried catfish, Caramel Comfort espresso and weekend brunch mimosas. Cajun jam sessions every Saturday and Sunday from 11 a.m. to 1 p.m. and occasional live entertainment (see Facebook page).

Of course, the place does not look like much. But trust the locals, if they send you there it's for a good reason. The food is pretty good and the atmosphere is pretty great. Among the specialties to try: fried chicken, po-boys, boudin bites and fried shrimps. On Saturday nights, all the surrounding villages seem to gather here to dance a few steps (live Cajun music on weekends). It's the perfect way to recharge after Mark Miller's swamp tour that leaves from the restaurant's dock.

This restaurant is located in a wooden house, with a simple and clean interior, tables with tablecloths and large fans. The big specialty of the place is the fried seafood plate (several choices including combo or half and half plates), not to mention the grilled meats, the shrimp or chicken and sausage gumbo, the rice and red bean plate, the jambalaya, etc. Every Friday night, you can have an all-you-can-eat of fried fish while a live band provides the atmosphere.

At Prejean's, the decor brings together all the essentials of life in the bayous. The specialties are seafood, grilled meats and boils (crawfish and shrimp or both, available only at night from 5pm). The menu doesn't stop there, including almost every Louisiana specialty: gumbo, crawfish etouffee, po-boy, shrimp & grits, alligator, etc. All well cooked and recommended by an authentic local Cajun. Bonus: live music several nights a week, usually Cajun music.

It all started in 1962 when Poche's was a simple spot for barbecue and blood sausage. Several decades later, Poche's is still owned by the same family and serves as both a restaurant and a butcher shop. On the restaurant side, house meats are served, but also a whole bunch of Cajun specialties with a daily and evening menu offering several options. At the butcher's shop, we stock up on sausages, andouilles, barbecue meats, etc.

T-Coon is certainly Cajun with his ancestors from Acadia, but he claims to be above all from the zydeco culture in his way of cooking. A way of seeing. Still, his Sunday brunch has its followers and it is better to make reservations. It's an excellent opportunity to have a real local breakfast(grits, eggs and bacon, sausages, omelets, pancakes, etc.) to start a long day. For lunch, weekdays have a featured dish in addition to the regular menu which features many Louisiana specialties.

Seasonal products, high ceilings, family atmosphere, these are the main assets of this establishment which offers a very local color menu (gumbo, suckling pig sandwich, fried catfish plate, crabs topped with crayfish etouffee, etc.). The house also offers creative salads, grilled meats and gourmet burgers. Also on the program: surf & turf buffet on Friday and Saturday nights and Boucherie Brunch buffet on weekends. Mention should be made of the cozy and rustic terrace at the back overlooking the Fuselier bayou.

The Mansion is the restaurant of the Nottoway Plantation. It is well known in the area and serves authentic southern cuisine. Located in the main house, on the first floor, it cultivates a certain class, with its busy decoration, its heavy velvet curtains and its gilded dishes. This is part of what appeals to Americans and not so much to the French. The second strong point of this restaurant is of course its view on the Nottoway park and its rather extensive menu. Be careful though, the bill is high.

Evangeline puts on a few cajun specialities perfectly mastered to seduce us. Taste shrimp and grits (corn preparation) or jambalaya chicken, while enjoying the pleasant courtyard in which you can dine almost all year round, louisiana sweet. If you are hungry, order a tasting plate of cajun sausages, massive, boudin and smoked sausage. Another tasty release is crab cake, prepared with the blue crab of Lake Pontchartrain.

Here is a safe table in Abbeville. The menu is traditional, with fried fish, juicy steaks and gumbos. There is something for everyone. For starters, we chose the sliced eggplant, fried and topped with marinara sauce, followed by the famous shrimp and grits for the main course. The grilled meats are also worth it, especially the filet mignon. The best thing to do is to accompany your meal with a daiquiri, to be sipped while watching the boats go by on the Vermilion River. Good plan: the star dish of the day in the evening costs less than 20 US$.

Located in Donaldsonville's historic district and housed in a restored 1920s building, this fine dining establishment offers cuisine that blends Cajun, Creole and African traditions. On the menu, tasty grilled meats such as filet mignon, fish and seafood, chicken stuffed with spinach and andouille sausage, sandwiches such as the po-boy with fried or grilled shrimp, eggplant and crabmeat pasta, etc. Musicians on certain evenings and visual art exhibitions on the walls of the restaurant.

Housed in a restored warehouse on the banks of the Ouachita River, reputed to be one of the most beautiful in the country, this restaurant prepares all kinds of delicacies such as crab cake, Cajun shrimp, seafood gumbo, catfish or oyster platter, Creole pasta or USDA beef tenderloin. The desserts are just as tempting, with bread pudding or cheesecake. Bonus: a beautiful terrace on the river.

Nestled in the beautiful Rip Van Winkle Gardens, not far from the shores of Lake Peigneur, Cafe Jefferson offers the perfect opportunity to linger in this pleasant setting. Between visits, sit down to a seafood gumbo, shrimp remoulade, crawfish etouffee or simply a good po-boy or muffuletta. The view of the lake is particularly relaxing. Save room for dessert, especially the Bourbon Pecan Pie.

It's the perfect place to enjoy all kinds of local specialties. Heavily filled po-boys, fried seafood platters, boiled crawfish (when in season) and seafood or chicken and sausage gumbo are among the dishes on the menu. There are also small dishes on the go such as salads and burgers, daily lunch dishes (crawfish etouffee, roast pork, etc.) and the famous Sunday barbecue. We like the popular atmosphere, the moderate prices and the fact that the locals have always made it their canteen.

The Soileau family has been delighting the taste buds of Louisianans and visitors alike for over 80 years. The third generation of Soileau's is now at the helm of the restaurant, carrying on a tradition of simple, inexpensive Cajun cuisine made with love. On the menu: frog legs, alligator in hot sauce, gumbo, po-boys, boiled, grilled or fried seafood, crawfish in all their forms, fried chicken and other local specialties. Note that the restaurant also sells some homemade products such as sauces and dressings.

Set on the banks of the Bayou DeSiard, this restaurant is known for its grills served in a charming rustic setting. We recommend Catfish DeSiard, or Shrimp Rahkee, shrimp cooked in a creamy sauce with mushrooms and small vegetables. Another option, lighter, would be tartar shrimp salad or steak at barbecue. Recommended reservation on Friday and Saturday nights.

This small restaurant is an authentic address where you can taste mainly boiled seafood (crabs, crayfish or shrimps), but also boudin balls, stewed crayfish, grilled salmon, a po-boy, a basket of fried seafood and tutti quanti. For a taste of everything, the tasting plate with crab meat au gratin, fried fish and shrimp and shrimp stuffed crab is a must. For dessert, the bread pudding and cheesecake will perfectly crown this gourmet break.

One of the two addresses in the center recommended by the locals, certainly their favorite. Fat Daddy's has a 1950's decor and a no-frills atmosphere for a break on the go without emptying the wallet. You can try the local specialties: crayfish, shrimp salad, barbecued pork ribs, muffulettas and well-prepared po-boys (we recommend the Fat Daddy's Special with ham, turkey, roast beef and Swiss and American cheeses). For dessert, the inevitable bread pudding is not bad, but it is the only option.

If we come here, it is especially for the blood sausage. We are in the heart of the country of the blood sausage. The boudin ball is particularly remarkable, because it is not stuffy and does not sting (relatively) much. The classic boudin is also good, for those who like it crunchy. A small store with a large window from which you can observe the whole process of making the boudin offers to bring back the spice mix for gumbo, the ideal recipe for jambalaya, etc. Otherwise the menu is oriented as everywhere on seafood and steaks.

Opened in the 1930s, Herby K's was then called Flying Crow and fed the hundreds of workers who worked on the nearby railroads. Today, the place remains popular and family-friendly, and is on the itinerary of many visitors. You can eat hearty po-boys, great burgers and all sorts of seafood dishes including fried oysters and frog legs. Of course, don't miss the gumbo, accompanied by some onion rings !

Located south of Bossier City, this coffee has nothing special except it is particularly patriotic. With such a name you can eat only good burgers. Certainly, the decoration, composed only of American flags and other objects to the country's glory, is downright too much and the atmosphere is not always very distinguished, but this coffee is a cheap and fast option in the neighborhood.

This Uptown address is a real nugget, founded by three friends who wanted to celebrate the joys of picnicking. Four picnic boxes are offered, each accompanied by at least one butter cookie, homemade pickles and a choice of side dishes (different sizes offered according to the number of people). Otherwise it is possible to eat on the spot in a really pretty and trendy decor. We recommend taking several small dishes to share.

A few steps from the Café des Amis, Jacqueline will give you a warm welcome. Exile for a long time, this French has not forgotten the gastronomic experience of her country. She will present a map where crayfish are competing with French recipes and protesting with American po. No wonder this woman of character settled in the heart of French Acadie.

The "hole of the crayfish" puts of course the orange damsel in the honor. Here it is only a question of crayfish tails and the dose of chilli that is added to them. Of course, we have known cheaper places, but we must admit that the product is of first quality. And in Louisiana, a crawfish platter is never to be refused! The restaurant also offers shrimps in all their forms, fried oysters, gumbo, po-boys and burgers, Cajun fried fish and many other typical delights.

The name of this restaurant was inspired by two fictional characters well known in Cajun country. Countless gags feature them, even to this day. Aside from this anecdote, Boudreau & Thibodeau's Cajun Cookin' is a must in Houma. It serves alligator bites, frog legs, gumbo, grilled meats, burgers, po-boys and sandwiches, typical Cajun dishes and seafood. The atmosphere is nice and the service is attentive.

All those who could not find a place at Acme find themselves on the sidewalk opposite Felix. This small restaurant certainly does not have the charm of its neighbour, but seafood - especially oysters - is fresh and tasty.

In a colorful decor with large paintings of magnolia flowers, businessmen, retirees and mothers take their lunch break here. It must be said that the dishes are home-made, the sandwiches are delicious, the salads (let yourself be tempted by the Sensation home-made dressing) rather substantial. They also serve Tex-Mex dishes and good pizzas. You may have to wait a little to get a table, but it's a must if you pass by St. Francisville. We recommend it!

This is an address to discover between good friends. This tiny boui-boui is well hidden. Its entrance is located above the Apple Barrel bar on Frenchmen. Go through the bar or enter the door to the left of the building and climb the stairs a bit stiff. Adolfo Perez, the chef and owner of the places, welcomes you in a framework that may seem somewhat neglected sometimes, but the food is always good and fresh. If the tables are occupied, take the aperitif on the ground floor. The kitchen is Italian, semi-Spanish… you can say Creole to take Over Local Terms, with strong European influence. A very friendly atmosphere.

Since its opening in 1840 by a Frenchman, Antoine Alciatore, it is still the same family that runs the establishment. Nothing has really changed, except the way it is used. The building has more than ten rooms, each with its own purpose and decoration. On the menu, the Pontchartrain pompano, the trout amandine and the famous oysters Rockefeller and their butter sauce (a dish invented here). And for dessert, you must try the huge Baked Alaska (a Norwegian omelet). The cellar also contains many treasures. Bar Hermès located just next door.

Founded by Wayne Banquet Sr. and now run by his son and wife, this Treme neighborhood restaurant is very popular and frequented by locals. You often have to wait to get to the packed and lively room. The specialty of the house: soul food and local flavors. While the main attraction is the fried chicken, the restaurant also offers gumbo, po-boys (fried shrimp, hot sausage or fried catfish) and fried seafood platters, not to mention the hearty daily specials offered at low prices.

A renowned restaurant of typical Cajun cuisine in the heart of the French Quarter. On the menu, Cajun fried chicken, seafood gumbo, jambalaya with sausage and rabbit, shrimp Creole or shrimp and crawfish etouffee. And as is often the case in the United States, a good address means a good line. So you usually have to wait a while to get a table, but it's worth it. To pass the time, you just have to sip a cocktail in the queue, a very common practice.

Beware of the explosion of flavors! Donald Link (chef Stephen Stryjewski's partner) focuses here on local pigs, but also the products of local farmers and fishermen. Southern American and Cajun cuisine is his calling card with lightly spiced sauces and sweet and sour dishes. Note: the waiters know their wines pretty well and will be able to direct you to domestic or French varietals. The space called Cochon Butcher, adjacent to the restaurant, offers cochonnailles, charcuterie and other cured meats.

A small sister from the Cuvée Restaurant in New Orleans, Dakota serves a good cuisine with a local touch. One of their specialties not to miss is crab soup and brie.

The pho broth is lighter and more perfumed than in other restaurants of the same style around. The steaming bowls of this soup stop leaving the kitchen. All grilled dishes are a delight. Of course you will also find the po-boy Vietnamese version, perfect to take before or after a visit of the bayou Jean Lafitte.

Located outside the historic city centre, in the new city, Southern Classic is one of the most popular guest rooms of the hotel. We eat the best fried chicken in the city, namely drumsticks and fried chicken wings. It is not a healthy thing, it is not dietetic and it is quite American. 

This market also makes groceries and restaurant on the thumb. There is lunch on the spot, or order to take delicious louisianaises specialities, such as boiled crayfish, or the po-boy to shrimps, or the Muffaletta, this typical New Orleans sandwiche. Note that their gumbo was elected better gumbo of the US by the very serious Wall Street Journal.

This is the temple of local fast-food, that's good burgers— bread is made on the spot— po and other fried fish dishes. It's greasy, oily, dubious and frankly American. If you want to play local games in Shreveport, this is where you need to come. In dessert, taste the rolls cinnamon, small cinnamon cakes.

We can talk about contemporary cuisine to describe the map of Abby Singer. The best interest of the establishment is that you can take your meal to the theatre. Abby Singer refers to an expression born in film studios when producer Abby Singer told her Technicians who worked in six to eight films at the same time: " We turn the last stage of the day, and then one next. "

If you want to know how to eat Louisiana at home, The Kitchen, La Kitchen, is a nice option. Here you can enjoy extensive Monroe-style breakfasts, chicken donuts and freshly approved cooked broccoli. On the broccoli, we have a doubt, but on scruffy!

For lunch of a huge burger, surrounded by fries, onions and pickles (these large gherkins almost sweet), Gabe's is the place to choose. The rooms come to the lunch break, and travellers stop on the road for New Orleans. In short, it's a good place to go to Rayne for a truly nourishing stop!

As a «world» capital of rice, Crowley must have his rice palace. This family restaurant serves as a reference point for cajun and Creole food. The main specialities are prepared here: cakes crab, po-boys, but also, for the grosses, grilled, pork, fried chicken and other wonders of the South American.

Verona has just moved to Alexandria. If you doubt the italianité of the place, talk a little with Tony Ferratti, the boss. It turns around every table, ensures that everyone uses a reasonable portion of Parmesan, monitors small malins who would like to cut their spaghetti and finally maintain a warm, warm and Italian family atmosphere in its restaurant. The. are just magic, and the Italian sausage in antipasto is a Sicilian wonder. Perhaps one of the best Italian restaurants in Louisiana. 

No doubt, the map is varied and honours Louisiana. Fried oysters, fried catfish, crayfish crayfish with season desire, pecan tarte and breadpudding to finish. If frying is done brilliantly, the service leaves to be desired. Do not be pressed, servers are not… In short, focus on your plate, it's the main one.